220 THE FARMER'S AND 



SALT FOR HOGS. 



Hogs, during the process of fattening, should be sup- 

 plied with salt as often as once a week. It is no less 

 advantageous to them than the ox, the cow, or the sheep, 

 and, when liberally given, is a preventive of many dis- 

 eases to which, from their continual confinement, and the 

 effects of hearty food, they are inevitably exposed. Some 

 hogs, also, are greatly benefited by it, and will partake 

 of it once or twice as eagerly, and to all appearance with 

 as good zest, as they do of corn or meal. Charcoal is 

 also highly salutary in its influences upon the hog. 



BREED OF SWINE. 



As much depends on the breed of swine as of any do- 

 mestic animal, as relates to the profit of keeping. The 

 old-fashioned, thin, long-legged, long-nosed, gaunt- bodied 

 hogs are now, we believe, hardly tolerated. We are but 

 little acquainted with the different breeds of their succes- 

 sors, and shall not, therefore, assume the responsibility of 

 recommending any particular race. O. Fiske, Esq., of 

 Worcester, an able, enlightened, and patriotic cultivator, 

 says : " My hogs are of the Bedford breed, so called in 

 England ; and experience has proved to my satisfaction, 

 that this breed is far the best that has been introduced into 

 our country. They are quiet in their nature, fat easy, 

 and with little expense or trouble. I have had some 

 weigh at twelve months old, about three hundred and 

 forty pounds, and a considerable number of eighteen 

 months old, four hundred pounds. 



" The marks of a good hog are, a moderate length in 

 proportion to the size of the body ; the nose short ; the 

 cheek plump and full ; neck thick and short ; quarters 

 full ; hair fine and thin j with a symmetry adapted to the 



