2Y 



be in good condition, but not too fat, at the time of farrowing. During the time 

 the sow is rearing her litter, she should receive as much good food as she will take, 

 consisting of boiled potatoes, Indian meal porridge, pollard, bran, and skim-milk. 

 At three weeks old the young pigs begin to eat, and at this time should be 

 supplied with skim milk, separated milk, or fresh buttermilk, which may be mixed 

 with a little pollard, bran and boiled potatoes, and given twice or three times 

 daily. For feeding the young pigs a special trough should be provided, which 

 should be thoroughly scalded with boiling water every few days. Care should be 

 taken to prevent the young pigs having access to the sow's food. When eight 

 weeks old the young pigs may be weaned. After weaning they should receive the 

 same quality of food in a sloppy condition, and be allowed a little exercise. 



When the pigs have reached about one hundred pounds, the amount of exer- 

 cise allowed must be limited. The food should now consist of boiled potatoes 

 broken up and mixed whilst hot with a quantity of raw Indian meal and pollard, 

 or barley meal. After the pigs have eaten as much as they appear to require, a 

 small quantity of buttermilk, skimmilk, separated milk, or kitchen refuse should 

 be added, to induce them to clean up all the food given them. The quantity of 

 food which a pig should receive is just what it will eat up clean, no more and no 

 less. Turnips and mangolds are sometimes used instead of potatoes, but potatoes 

 give by far the best results. 



When being fattened, pigs should be fed three times a day. The food ought to 

 be brought to a temperature of 90 deg. F., by direct heating or by the aid of hot 

 water. By so doing much of the food is saved in the animal's body for the pro- 

 duction of fat. 



The addition of oats to the food of pigs which are being finished improves the 

 whiteness of the fat and makes the flesh firmer. The pigs should therefore receive 

 oatmeal or bruised oats during the three or four weeks previous to the time at 

 which it is intended to kill them. During this period they should be allowed 

 neither turnips or mangolds. When the food contains a large proportion of 

 brewery or distillery by-products the fat produced is soft and of a yellowish colour, 

 and the meat is not of good flavour. The excessive use of such products is there- 

 fore to be avoided. 



Every farmer should try and breed the store pigs he requires, because, in the 

 first place, a pig eight weeks of age should not have cost more than 8s. ($2) to 

 produce, whereas more than double that amount has generally to be paid in the 

 open market for such a pig. Furthermore, pigs reared on the farm fatten more 

 readily, and are therefore more economical than pigs bought in the open market. 



Great care should be exercised in keeping the houses in which pigs are kept 

 clean and comfortable. 



Cleanliness of the sties and feeding of pigs on suitable food are quite essential 

 if the animals are to be kept in a healthy condition. 



Recapitulation. 



The present and expected future success of the swine rearing industry in Ireland 

 may be attributed to the following condition : — 



1st. The rearing of swine is a popular branch of Irish agriculture. Nowhere 

 throughout the rural districts do the people dispise the pig. Both extensive farmers 

 and the more humble of the rural classes find it profitable to raise at least a small 

 number of pigs each year. The frugal habits of the Irish peasant admit of no food 

 refuse or damaged crop being wasted. The careful feeding of these together with a 

 greater or less quantity of purchased food stuffs materially helps to maintain many a 

 small holding. The ' gintlemin that pays the rint ' means much more among the frugal 

 Irish folk than perhaps any other class or race of people. 



2nd. The proximity of Ireland to the British ^market has for very many years 

 proved a keen impetus to pork production. The great manufacturing centres of Eng- 



