186 THE HOG. 



lumps of paste, not easily dissolved, and very likely to bring on in 

 digestion. The Rev. Arthur Young, in his work on fattening cattle 

 and swine, gives the following directions as to the best method of 

 employing this kind of food : "The most profitable method of con. 

 verting corn of any kind into food for hogs, is to grind it into meal, 

 and mix this with water in cisterns, in the proportion of five bushels 

 of meal to one hundred gallons of water; stir it well several times 

 a-day, for three weeks in cold weather, or for a fortnight in a warmer 

 season, by which it will have fermented well and become acid, till 

 which time it is not ready to give. It should be stirred immediately 

 before feeding. Two or three cisterns should be kept fermenting in 

 succession, that no necessity may occur of giving it not duly pre- 

 pared. The difference in profit between feeding in this manner, and 

 giving the grain whole, is very great, so great that whoever tries it 

 once will not be apt to change it for the common method." 



Thaer informs us that ground corn or coarse meal made into sour 

 dough (by mixing the farina or meal with warm water and a little 

 yeast, and then suffering it to stand in a high temperature until it 

 turns sour, which it will do in the course of a day,) is a better and 

 more profitable mode of feeding swine on grain than any other. A 

 portion of the sour dough is then softened with water and given to 

 the pigs, with a small portion of ground corn or barley meal stirred 

 up in it. The animals relish this food exceedingly, and thrive rapidly 

 upon it ; but if the dough is given alone, although they seem to 

 make flesh as quickly, the meat is flabby and the fat porous. Peas 

 might be added instead of the farina or meal, or a little whole barley 

 or oats. \v . 



The same author likewise says : " Some persons appears to be 

 exceedingly successful in fattening their pigs on bread made of 

 coarse rye or barleymeal. They cut this bread in pieces, dry it in 

 an oven, then soak it in water, mash it, and give it to the animals in 

 the form of porridge. Where sour milk or whey can be substituted 

 for water, this food is said to surpass all others for quickness and 

 efficacy in fattening, and for the goodness of the flesh and fat it 

 produces." 



Indian corn has latterly been employed in England with great 

 success in feeding swine, and that it is highly nutritive and well 

 adapted for the purpose there can be no question; here, as in most 

 cases, the price will in a great measure decide the advantage or non- 

 advantage of using it. 



Maize is equal if not superior to any kind of grain for fattening, 

 and is extensively used on the Continent, in Europe, and in America, 

 where this article can readily be obtained. The best way is to give 

 it quite at the latter end of the fattening period in small quantities 

 as a handful or a few ears. It may be given in its natural state, as 

 pigs are so fond of it that they will eat up every seed. The pork 



