200 HAKKIS ON THE PIG. 



As soon as the clover is fairly growing, the pigs should 

 have the run of the clover pasture. They will get three- 

 fourths of their food in the pasture, and we need hardly 

 say that, where clover grows as abundantly as it does with 

 us, it is the cheapest food that can be fed to a pig. With 

 clover, and the slops from the house and dairy, the pigs 

 will keep in a thriving condition, but it is a waste of time 

 and food to depend on this alone, with pigs intended for 

 the butcher. If fed from a pint to a quart of corn, or 

 corn-meal, a day, they will eat just as much clover, and 

 will grow nearly as fast again. After harvest, they will 

 pick up considerable food on the grain stubbles ; but if 

 as fat as they should be by this time, stubble gleaning 

 can be more profitably left to the breeding stock and 

 spring pigs. 



By the first of November, such pigs as we have de- 

 scribed, fed as here recommended, should be in prime 

 order for the butcher, and can be sold at any time when 

 the price is satisfactory. 



They should average 400 Ibs., dressed weight. The 

 pork is of the highest quality, and the lard keeps firm 

 and hard during the hottest weather in summer, and 

 makes excellent pastry. 



BEARING AND MANAGEMENT OF SPRING PIGS. 



Spring pigs, intended to be fattened and sold when 

 about nine months old, should come early in the spring, 

 and should have the best of care and feed. A warm, dry 

 pen, is absolutely essential. Thousands of pigs are lost 

 every spring for want of a little forethought in making 

 the pen ready for the sow to litter in. In a properly con- 

 structed pen there is little to be done, except to clean it 

 out a week or ten days before the time the sow is expect- 

 ed to pig, and provide a liberal allowance of dry straw. 

 It is not well to have too much straw in the pen at the 



