REARING AND FEEDING OF ANIMALS. 399 



same time. The evening feed of the shoats fed on mush was generally warm 

 the morning feed, having stood all night, was generally cold. The seven 

 pounds, or ten pints of meal, when cooked, weighed an average of thirty 

 pounds, and measured an average of three gallons. There was a difference 

 of nine pounds in the weight of the latter pair the smallest had the least 

 appetite, and his allowance of fifteen pounds of mush was just as much as he 

 appeared to want or would eat up clear; the other was greedy, and always 

 sharp set, despatched his mess quickly, and wanted more. 



Before the experiment had progressed a fortnight, there was a very percep- 

 tible difference in the appearance of these pigs. Those fed on the mush 

 assumed a more thrilty, healthy, fresh appearance, particularly of their hair, 

 and this difference appeared more striking as the experiment advanced. 



On the 4th of January, while preparations were making for killing and 

 dressing, they were again weighed on the hoof. One of those then whose 

 daily allowance had been 7 pounds of corn each, had increased 20 pounds in 

 the 24 days: the other, which had had an equal allowance of corn, had in- 

 creased only 5 pounds. I could not account for the difference by any thing I 

 could discover, either before or after killing; the appetites of these two were 

 much more alike than of the others; and their health was apparently equally 

 good. 



Of the pair fed on mush, whose daily allowance had been 3i pounds of meal 

 each, the greedy one had gained 23 pounds and the other 21 pounds. 



These are all the material facts in these experiments, except that a very 

 small portion of salt was put in each mess of mush and there is no miracle 

 in them. The hogs allowed 3j pounds of each gained less than three-fourths 

 of a pound daily, but it was more than those fed on double that quantity of 

 coi i: gained. 



The. soiling of swine has been referred to in our notice of 

 the English practice. The late Mr. LORAIN, from a partial 

 experiment, a short time previous to his decease, was forcibly 

 impressed with its importance. And the plan of making your 

 hogs ivork, as adopted by Mr. PHINNEY, Mr. INGERSOLL, the 

 late CHARLES VAUGHAN, of Maine, and many others, is an 

 admirable one. The manure they produce is of the best kind, 

 and with judicious management large quantities may be easily 

 obtained. (See Mr. PHINNEY'S statement, Appendix.) But 

 when this practice is adopted, too much regard cannot be paid 

 to their comfort, and no animal will afford a more generous 

 return for the care bestowed upon it than the hog. WILLIAM 

 PENN KINZER, Springlawn farm, Lancaster county, Pa., in 

 an interesting paper, communicated to the Editor of the Far- 

 mers' Cabinet,* says: 



The conviction, that very much of the nourishing property of grain is lost 

 by the process of fermentation and distillation, and yet aware of the aptitude 

 of all kinds of stock to fatten on the swill of distilled grain, after the essence 

 or volatile spirit has been extracted, I conceived the plan of boiling the grain, 

 after being chopped, to be fed sweet and fresh; conjecturing that a given quan- 

 tity of grain thus prepared would be converted into the greatest possible 

 weight of flesh. 



He here gives his process of boiling, and then says, "by this 

 method, cattle and hogs are fattened in half the time that is 

 required on raw grain, and with an economy of grain aston- 



* Farmers' Cabinet, March, 1839. The reader will find an interesting paper. 

 Mr. K. confines steaming to the entire family of roots. 



