408 THE IMPROVED ART OF FARRIERY. 



than the first. Many farmers, however, kill their 

 sows after a few litters, which should not be the case 

 if she continue to rear them with safety. Every sow 

 should be placed in a separate stye as pregnancy ad- 

 vances ; by these means the belly is less liable to be 

 hurt, and at the time of falling they are not so likely 

 to be devoured. Eight weeks is the usual time of 

 weaning. 



ON REARING AND FATTENING PIGS. 



Young pigs should be fed much better than store 

 pigs. Vegetables are very good for them, and wash 

 should be administered at the least twice a day ; this 

 last is best made with meal and the liquor or water in 

 which meat, vegetables, &c., have been boiled; where 

 there is an extensive dairy great benefit will be derived 

 from mixing milk with their food. Oats have been 

 strongly recommended. Pea-soup is a very excellent 

 consistency for young hogs ; this is made by boiling 

 six pecks of peas in about fifty or sixty gallons of 

 water, until the peas have become a thick fluid. After 

 harvest, pigs may be very advantageously turned into 

 the fields ; and if a wood is at hand, in the fall of the 

 year acorns will be found very nourishing. Carrots 

 and boiled potatoes mixed in hay-tea will be found 

 not only conducive to health, but promote the growth 

 of pigs. 



The principal time for fattening pigs is in October ; 

 February or March is also a period for this business, 

 but not held in such estimation as the former. The 

 food recommended in this process is of a farinaceous 



