ENGLISH EXPERIENCE IN PIG FEEDING. 187 



probably with the demand for fresh pork, is to push his 

 pigs forward as rapidly as possible, ^and sell them when 

 six months old. And this is the system which, in the 

 neighborhood of our large cities, we believe, will be found 

 the most profitable in the United States. For this pur- 

 pose we unquestionably require pigs of some of the small 

 breeds, that will mature early. 



A dairy farmer, who keeps Berkshire pigs, says : " My 

 stores, farrowed in March, are fatted off by December, 

 making from ten to twelve score, although I have often 

 had them much heavier. Pigs of this weight are always 

 more salable in the London Newgate Market, at sixpence 

 or a shilling a score more than heavier ones. I have 

 grown a pig of the Berkshire breed over 40 score (800 Ibs). 



" Second litters, coming in about December, at three 

 months old, will do for pork. The sow will then be in 

 again in March or April. 



" The whey runs from my dairy into a vault near the 

 piggery, in which I have large bins to mix the whey and 

 meal together, allowing it to ferment for three days before 

 using it. If I am well off for roots, I have a good quan- 

 tity pressed, steamed, and minced with whey and barley- 

 meal. In the winter, a few beans or lentils, ground. If 

 convenient, give warm food. Have not more than six 

 pigs together. Warm sties, clean, and the pigs well 

 groomed with brush and linseed oil, which will cleanse 

 the skin, and kill the lice with which they are often an- 

 noyed." 



Another pig feeder recommends pulping roots, leaving 

 them to ferment for thirty-six hours, and then mixing the 

 pulp, by alternate spadefuls, with meal. This he thinks 

 as good as cooking, and much cheaper. 



He does not mention the kind of roots used, but man- 

 gel wurzel, beets, and parsnips, are best adapted to our 

 climate and circumstances. With rich land, and good 

 culture, a large amount of nutritious food can be obtained 



