ON SWINE. 29 



mg and often fatal malady of young weaned pigs, the scours. This 

 and the mange are, perhaps, the most frequent and obstinate diseases 

 to which weaned pigs are liable. For the former, ■we know of no 

 remedy but the largest liberty and the smallest allowance of food ; 

 ,for the latter, washing the pigs with butter-milk, or a sprinkling of 

 lamp-oil on their backs, will be found to be very beneficial, in remov- 

 ing the distemper. 



In feeding swine, care in providing their food, regularity in fur- 

 nishing it, and judgment as to the amount furnished at particular 

 times, are all important. A hog, it is said, will eat any kind of 

 food, if he be kept short enough. Perhaps he will. And yet the 

 object of the feeder should be, not to see how mean or filthy fare a 

 hog will put up with without grumbling, but what food he will con- 

 sume the most of from day to day, which will best promote his growth 

 and at the same time be cheapest provided. And here is a wider 

 field, and one containing more disputed landmarks, than we can fully 

 enter upon or settle. By some it is contended that raw food, of every de- 

 scription, is better than cooked ; others, and they comprise the larger 

 class, say that solid food for swine is more nutritious for being cooked. 

 Our own testimony would go strongly in favor of cooked food, and 

 some of us are of opinion that if it be fermented it is all the better. 

 Indeed, apples, sour or sweet, if boiled and mixed with meal, are not 

 only eagerly §aten by swine, but are nearly as promotive of their 

 growth as potatoes boiled and mashed with meal. We have no ques- 

 tion that it is the best use to which cider apples can be appropriated. 

 Some think that the wash of a dairy is almost indispensable to the 

 raising of pork ; and doubtless it is an important item in lessening 

 the expense of it : while others assert that hogs will take on flesh 

 fastest when fed solely on corn and cold water. 



But if these and other points as to the kinds of food best adapted 

 to the fattening of swine, are disputed, all are agreed that regularity 

 in furnishing the food is of the utmost consequence. A hog will tell 

 the hour of the day, by his stomach, with great exactness. If it be 

 feeding time and his wants be unsupplied, he Avill squeal, and fret, 

 (who can blame him ?) and worry off flesh faster than it can be put 

 on by a flush of food at irregular hours. Swine should, therefore, as 

 a general thing, be taken care of by one and the same person. If 

 they be intrusted to a number of hands, the old adage, "What is 

 everybody's business is nobody's," will be too often verified, in their 



