106 HOGS. 



young; say from ten to fifteen months old. Be sure 

 never to keep your hogs over one winter, as they be- 

 come expensive when kept longer. Breeding sows 

 should be kept in fine order ; and as soon as your sow 

 has pigs, and even before, you should commence giv- 

 ing her slops, and never suffer your pigs to become 

 poor ; for a diminution in size is invariably the con- 

 sequence. Put them in a pen, so soon as the sow 

 weans them. A large pot should be kept to boil po- 

 tatoes, pusley, lambs quarter, cabbages, &c. Pump- 

 kins, simblens, and all kinds of vegetable matter when 

 boiled, will give far more nutritious matter than when 

 unboiled. One bushel of potatoes boiled, is equal in 

 nutriment to a bushel and a half raw. The above sub- 

 stances boiled, should be put into a hogshead, togeth- 

 er with some small quantity of bran, and all the meat 

 liquor and dish water. Let it stand until fermentation 

 takes place, and it becomes sour; for it is then better 

 for hogs than when perfectly sweet. 



Keep but few sows that you intend to breed from, 

 and as soon as one has pigs, or the next day after, she 

 should not have much to eat, for the course of twenty- 

 four or thirty-six hours ; and then take three pints of 

 meal, and one pint of hogs lard, or the skimmings of 

 the pot; to which add one pint of salt; work them 

 well up together, and spread it upon a board and bake 

 it, as you would bake bread, until nearly done. Give 

 it to your sow as hot as she can take it. In one day 

 from the time she eats it, she will take the boar; and 



