THE iioG. 215 



Tlie yon nor pijrs shonld be fifradnally fed before pernianontly weaning 

 tlicin ; and for first food, notliinii^ is so good as milk, which may be snc- 

 oceded by ordinary dairy wasli, thickened with oat or barley-meal, or 

 line pollard ; this is better scalded, or, better still, boiled. To the sow, 

 some dry food should be given once daily, which might consist of pease, 

 beans, Swedish turnips, carrots, parsnips, or the like, either well boiled 

 or raw ; but I prefer the food to be always boiled, or, what is still 

 better, steamed. Some wean the pigs within a few hours after birth, 

 and turn the sow at once to the boar. Under certain circumstances, 

 this may be found advantageous; but I think that the best mode of 

 management is to turn the boar into the hog-yard about a week after 

 jiarturition, at which time it is proper to remove the sows for a few 

 liours daily from their young, and let them accept his overtures when 

 they please. It does not injure either the sow or her young if she 

 take the boar while suckling, but some sows will not do so until the 

 drying of their milk. 



('•istratlon and Spaying should only be performed on such as you in- 

 tend to keep, as you do not know what a purchaser's wishes on the sub- 

 ject might be. It is, of course, unnecessary for me to give any direc- 

 tions as to the mode of performing this operatior, as no amateur should 

 attempt it; and men who make the practice their means of livelihood 

 are, in every district, not difficult to be got at, or exorbitant in their 

 terms. The sow is, if desirable, to be spayed while suckling; the boar, 

 as we have already stated, may be castrated at any age with perfect 

 safety. 



Ringing. — At weaning time, ring the young pigs. This operation 

 must be a painful one, but scarcely so much so as the little sufferers 

 would seem to indicate. Ringing is, however, absolutely necessary, un- 

 less the caitilage of the nose be cut aivay^ a practice resorted to in sub- 

 stitution for it in some parts of England ; the latter practice is, however, 

 far more cruel than ringing, and its efficacy is by many stated to be at 

 the best questionable. 



After about five weeks' high and careful feeding subsequent to wean- 

 ing, the young pigs may be put up for stores, porkers, etc., according to 

 your views respecting them. Very young pigs, immediately after being 

 weaned, if fed on the refuse of a dairy, will be brought up for delicious 

 pork in five or six weeks; for the last week prior to killing, the addition 

 of grains or bruised corn will impart a degree of firmness to the flesh, 

 that is considered an improvement. This is called "dairy-fed pork," 

 and it never fails to fetch an enhanced price, thereby amply remuner- 

 ating its producer. 



Hogs designed for pork should not be fattened to the same extent as 

 those designed for bacon. We are aware that it will be vain for us to 

 request the reader not to do so, as fat produces weight — weight, profit 

 — and profit is the object of the feeder. But to those who feed for 

 home consumption, we urge the suggestion, and they will find their 

 account in following it. I'orkers should be suffered to run at large. 

 Grazing, or the run of a wood in which roots or nuts may be met with, 

 is calculated in an eminent degree to improve the quality of their flesh. 

 It will be necessary to give the hogs regular meals, independent of what 



