448 



SWI 



S W 1 



Rubbing and currjing their hides 

 very frequeiill}', is of advantage to 

 keep up perspiration. It is grate- 

 ful to the animals, as well as con- 

 ducive to their health and growth. 

 A proper sciubbing post in the 

 middle of their pen will not be 

 amiss. And daring the whole time 

 of their fatting, they should have 

 plenty of litter. They will lie 

 the more dry and warm, and it 

 will be more than paid tor, by the 

 increase of good manure. 



When hogs are killed, a single 

 one should not be left to live alone 

 in a pen. He will be apt to pine 

 too much after his former compa- 

 nions : And in cold weather he will 

 suffer for want of lodging so warm 

 as he has been accustomed to do. 



The fat part of pork should be 

 plentifully salted with the best and 

 strongest clean salt. It will take 

 three pecks for a barrel. The 

 pork should be kept continually 

 under pickle ■, for if it be exposed 

 ever so liltle to the air, it will be- 

 come rusty and unpalatable. See 

 Hog sty. 



Boiled or steamed clover hay 

 will serve to keep hogs during win- 

 ter, but the addition of potatoes or 

 carrots, boiled or steamed with the 

 hay will be an improvement. For 

 the best mode of boiling or steam- 

 ing, see Stenmboiler. 



Mr. Young directs soiling swine 

 in a yard in preference to feeding 

 them on clover in the field during 

 summer. But Judge Peters, of 

 Pennsylvania, says, " In summer 

 my hogs chiefly run on clover. 

 Swiiie feeding on clover in the 

 fields will thrive wonderfully ; 

 when those, (confined or not) fed 



on cut clover will fall away.'' 

 (Memoirs of the Philadelphia Ag- 

 ricultural Society, Vol. 11. p. 33.) 

 The same gentleman asserts that 

 hogs, while fatting, should con- 

 stantly have some dry rotten wood, 

 kept in the pen, which they will 

 eat occasionally, and it proves very 

 beneficial to them. It is also de- 

 clared, as well by that gentleman 

 as other writers, that food when 

 soured by a proper degree of fer- 

 mentation is much the best for fat- 

 ting swine, and that one gallon of 

 sour wash will go as far as two of 

 sweet for that purpose. Mr Young 

 says, that the best method of feed- 

 ing all kinds of grain to hogs is to 

 grind it to meal, and mix it with 

 water in cisterns for that purpose, 

 at the rate of live bushels of meal 

 to a hundred gallons of water. 



"Mr. Timothy Kirk, of York- 

 town, Pennsylvania, fed one pig 

 with boiled potatoes and Indian 

 corn, and another with the same 

 articles unboiled. The two ani- 

 mals were weighed every week, 

 and the difference between thern 

 was as 6 to 9. The experiment was 

 continued several weeks, and the 

 animals alternately fed upon boil- 

 ed and unboiled food, with an uni- 

 formity of result, which sufficiently 

 proved the very great profit arising 

 from boiled food." — Domestic En- 

 cyclopedia. 



We shall here take notice of 

 some of the diseases to which 

 swine are liable, and point out 

 their remedies. 



The Mange is an eruption in the 

 skin, caused by the want of cleanli- 

 ness in the hogstye. It causes so 

 great an irritation, that the animals 



