CHAPTER XIII. 



THE PIGGERY AS A PART OF THE DAIRY ESTAB- 

 LISHMENT. 



The keeping of swine is incidental to the well-man- 

 aged dairy, and both the farmer and the dairyman unite 

 it, to some extent, with other branches of farming. 



In the regular operations of the dairy, however eco- 

 nomically conducted, there will always be more or less 

 refuse in the shape of whey, butter-milk, or skim-milk, 

 which may be consumed with profit by swine, and 

 which might otherwise be lost. Dairy-fed pork is dis- 

 tinguished for its fineness and delicacy ; and the dairy 

 refuse, in connection with grains, potatoes, and scraps, 

 is highly nutritious and fattening. 



There is a wide difference between the profit to be 

 derived from the different breeds. Some are far more 

 thrifty than others, and arrive at maturity earlier. But 

 the choice of a breed will depend, to considerable 

 extent, on the locality and the object in view, whether 

 it be to breed for sale as stock, or for pork or bacon. 



To get desirable crosses, some breeds must be kept 

 pare, especially in the hands of stock breeders, or those 

 who raise io sell as pure-bred, even though as pure 

 breeds they may not be most profitable to the practical 

 farmer and dairyman. Those who confine themselves 

 to the pure breeds, therefore, do good service to the 

 community of farmers and dairymen, who can avail 

 themselves of the results of their experience and skill. 

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