LARGE VS. SMALL BREEDS AND CROSSES. 29 



let the pigs suck her. If such is the case, the best way is 

 to rub the udder well with the hand three or four times a 

 day. Small-bred sows are commonly very quiet and 

 tractable. 



" Generally when the pigs are three weeks or a month 

 old, they will scour, if proper care has not been paid to 

 the sow's feeding. I never could get a man that could 

 get me a litter through without scouring. I have tried 

 different plans, but the one I have found most successful 

 is, to always give the sow a tablespoonful of the following 

 mixture in her food : Mix together 2 Ibs. of fenugreek, 2 

 Ibs. of anise-seed, -J Ib. of gentain, 2 oz. carbonate of soda, 

 and 2 Ibs. of powdered chalk. The sow gets very fond 

 of this, and the little pigs, too, like it. Give the pigs also 

 plenty of coal ashes to root amongst. I prefer oats, 

 wheat, and a little barley ground together, for sows giving 

 milk. I have never tried the sugar diet, but I have found 

 new milk fresh from the cow to work wonders in a short 

 time. 



" Warmth, cleanliness, and regularity in feeding, a lit- 

 tle good food and often, are the main secrets in rearing 

 young pigs. I never like to see food left in a pig's trough : 

 just give what they can eat up and no more. When pigs 

 are put up to feed they should be kept warm and quiet. 

 Five porkers or three bacon pigs are plenty together. The 

 pen they are kept in need not be very large, but the pig8 

 should be rung, and a little fresh bedding spread about 

 them every second day. Pigs like to be kept warm, but 

 plenty of fresh air must be allowed to circulate through 

 the pens, or else disease will soon show itself." 



According to the editor of Youatt on the Pig, Mr. 

 Mangles " is a plain farmer, feeding pigs for profit," and 

 his statements will be received with all the more confi- 

 dence on this account. We give the details of his manage- 

 ment, not only because they are interesting and instructive 

 in themselves, but because the system of management and 



