BREEDING AND EEAEING PIGS. 195 



close watch during such an interesting event, rendering 

 assistance if necessary; but, as a rule, and especially 

 with common pigs, it is far better to trust to nature, 

 and let things take their course. At this season of 

 the year, especially if the sow has had the run of a 

 pasture, and is in a thrifty condition, there will seldom 

 be any trouble. The little pigs will come strong, and 

 commence to suck in a minute or two after they are born. 

 On no account disturb the sow until all is over. This 

 may be two hours, and sometimes longer. Do not be in 

 any hurry to feed her. But when she gets up, let her 

 have all the milk or slop that she will drink. It is better 

 to watch her, and keep pouring it into the trough as long 

 as she will drink it up clean. Let her have all she can 

 drink, but leave none in the trough. We are aware that 

 these directions are not in accordance with the general 

 rules on this subject. There are those who think that the 

 sow should be kept on short allowance, so that she may 

 be wide-awake, and quick to hear the scream of any of 

 the little ones she may be lying on. This is all very well, 

 but the chief danger occurs from the sow getting up and 

 lying down again ; and if she has a good meal, and eats 

 it all up clean, she will be more likely to lie still during 

 the night than if she is hungry. After she has eaten, and 

 when she goes back to her bed, you will be there to hear 

 if she lies on any of the pigs, and can go to the rescue. 

 When she has once lain down, there is little danger until 

 she gets up again. If all goes well for the first two 

 nights, there will rarely be any loss or trouble afterwards. 

 Give the sow all the milk or slops she will drink, but little 

 or no grain for the first week or ten days. If the little pigs 

 scour, change the food of the sow. There is nothing bet- 

 ter for her than skimmed milk, not too sour, and the next 

 best thing is two quarts of fine middlings, scalded with two 

 or three quarts of boiling water, and the pail afterwards 

 filled up with water sufficient to cool it to the temperature 



