FEEDING. 173 



and the pigs littered in the preceding August, all which should have 

 roots from the store, and run at the same time in the farm-yard, fe* 

 shacking the straw of the barn-doors. In proportion to what they 

 find in this, you must supply them with roots, giving enough to keep 

 them in growth." 



CHAPTER XII. 



On Feeding SwineFat Pigs Cattle Shows Whey, Milk, and Dairy Refuse Refute an 

 Grains of Distilleries and Breweries Residue of Starch Manufactories Vegetables and 

 Roots Fruits Grain Soiling and Pasturing Swine Animal Substances as Food for them 

 General Directions for Feeding and Fattening. 



MARTIN says : 



" That great attention should be paid to the hog, especially in a 

 country like England, and when we consider its importance as a flesh- 

 giving animal, is not surprising. There is, in fact, no part of the hog, 

 its bristles excepted, which is not consumed ; the very intestines are 

 cleansed, and knotted into chitterlings, by many persons exceedingly 

 relished ; the blood, mixed with fat and rice, is made into black pud- 

 dings ; the skin of pork roasted, is a bonne bouche ; a roast sucking 

 pig is hailed with satisfaction ; salt pork and bacon are in incessant 

 demand, and are important articles of commerce. Great quantities 

 are prepared in Ireland for exportation, and great quantities are also 

 prepared in England. It is stated by Dr. Mavor, in his ; Survey of 

 Berkshire,' that at Farringdon fully four thousand are annually killed 

 and cured. 



" One great value of the hog arises from the peculiarity of its fat, 

 which, in contradistinction to that of the ox or that of the sheep, is 

 termed lard, and differs from them in the proportion of its consti- 

 tuent principles, which are essentially olein, or elain, and stearin. 

 All fats agree in being insoluble in water. It may not be uninterest- 

 ing to the reader to know the distinguishing characters of the fat of 

 our three most important flesh-giving domestic animals. 



" Ox Fat. When this has been fused, it begins to solidify at 98, 

 and the temperature then rises (on account of the evolution of latent 

 heat) to 102. Forty parts of boiling alchol of sp. gr. 0'821 dis- 

 solve one part of it, and it contains about three-fourths its weight of 

 stearin, which is solid, hard, colorless, not greasy, and of a granular 

 texture. It fuses at about 112, and may then be cooled to 102 ; 

 when, on congealing, it rises to 112. It burns like white wax. Of 

 this stearin, about 15'5 parts are dissolved by 100 parts of anhy- 

 drous alcohol. 



