180 THE HOG. 



afterwards, the quantity of this food may be gradually increased till 

 they are completely accustomed to it. Neuenhahn says that the 

 refuse of the brandy-distillery cannot be given to the pigs too warm, 

 or too soon after its removal from the still, and that it never heats 

 their blood ; but that, if it be allowed to get cold and stale, it is 

 rather injurious than beneficial to them. On the other hand, many 

 experienced distillers, who fatten large numbers of hogs, assure us 

 that it requires great attention, and the employment of a man on 

 whose care we can rely, to prevent this residue from being given 

 to the animals while too warm, for it is then that it injures and 

 materially retards their growth. It should be sometimes thick, 

 sometimes diluted with water, and at others mixed with meal or 

 pollard, in order, by thus varying the food, to keep up the appetite 

 of the animals. 



RESIDUE OF STARCH MANUFACTORIES. 



The residue of the manufacture of starch, the products of the va- 

 rious washings which this precaution involves, and the refuse of 

 wheat, are far superior to brewers' and distillers' refuse. Hogs fed 

 upon these articles fatten more quickly, produce firmer flesh, more 

 substantial bacon, and a greater quantity of lard. At first the 

 animals will often eat these matters with great avidity, and even to 

 excess, and when this is the case they, invariably become disgusted 

 and refuse them after a time. The quantity must therefore be care- 

 fully regulated, and the troughs kept very clean. If this kind of 

 food be used alternately with one of a different nature, the fattening 

 will be effected with greater certainty. The quantity of this refuse 

 collected at once is often greater than can be consumed at the time, 

 and it is difficult to store it up, because its animal portions so soon 

 putrefy. The only mode of preservation is to dry it, make it into 

 cakes, and bake it. 



* VEGETABLES AND ROOTS. 



Cabbage and lettuce-leaves, turnip-greens, and bean and pea-hauln. 

 may be given to pigs in moderate quantities with advantage, but 

 these substances should be chopped up small and mingled in the 

 wash, as the animals, being very fond of such food, will otherwise 

 devour it too ravenously to be able properly to masticate it. 



Almost all our common roots are well adapted for feeding pigs j 

 carrots, turnips, parsnips, beet-root, and last, but not least, the pota- 

 to, are all exceedingly nutritive, even when given in a raw state, but 

 that cooking tends materially to increase their nourishing powers is 

 a fact well attested by numerous experiments and general expert 

 ence. Potatoes should be steamed, the other roots boiled. In 

 Guernsey the parsnip is extensively used in the feeding of pigs, 



