THE BERKSHIRE PIG. 453 



Shortly before farrowing the food must be improved, milk- 

 making materials being used. As with all stock, gentle treat- 

 ment is very desirable ; the pig man must have patience, and 

 accustom the young animal to be handled. The sow and 

 produce may be removed in a few days to a larger shed, with a 

 division, so that the young pigs may be fed separately as soon 

 as they will take food, which is usually in about a fortnight ; 

 this is especially important if we intend to show the pigs when 

 young. It is a great advantage if the pigs have the refuse 

 from the dairy ; indeed, skim milk or whey is most useful. 

 This should be given warm, and a mixture of oat and barley 

 meal, with a portion of palm-nut meal, may be used both for 

 the sow and her produce. The particular kind of food will 

 depend upon the market value, but the sow should have sucb as 

 will make milk — brewer's grains, &c. 



It is- unnecessary to go into further details, as the general 

 management of the breeding sow has been described in a pre- 

 vious chapter. After weaning, which usually takes place 

 when the pigs are eight weeks old, good food and plenty of 

 exercise are essential. We have seen the most unfortunate 

 results of non-attention to the latter, and shall not readily 

 forget seeing the effects of apoplexy on a pen of youngsters 

 which were being prepared for Birmingham. In a few minutes 

 from the first attack three or four were dead ; had they been 

 turned out for an hour or two daily this loss might not have 

 occurred. The pig is a tolerably long-lived animal, and favourite 

 sows may be allowed to go on breeding so long as they produce 

 good litters, but, as a rule, it is best to keep the stock vigorous ; 

 and, after four to six litters, the sow, whilst still comparatively 

 young, may be fed. It is hardly necessary to add that the best 

 of the litter should be kept for breeding. 



As we have said, the Berkshires are well adapted either for 

 pork or bacon, but it is more especially for the latter purpose 

 that they are valuable ; the large proportion of lean meat and 

 the admixture of lean and fat render them superior to any other 

 breed for this object. One peculiarity connected with the 

 bacon-curing process consists in singeing instead of scalding the 

 carcass, a plan which has certain advantages, principally that 

 the contraction of the skin prevents the wasting away of the fat 



