192 THE HOG. 



. THE REFUSE OF THE DAIRY. 



" The refuse of the dairy is noted for its importance, both in the 

 fattening of porkers and bacon-hogs. The very term of * dairy -fed 

 poik' conveys an idea of delicacy; it has a pleasant sound. We 

 associate it with the idea of meat pleasant to look upon and deli- 

 cious to the taste, and not without cause: true dairy-fed pork is 

 indeed a luxury ; it causes no indigestion and sits easily on the 

 stomach. 



" The refuse of the dairy consists of butter-milk, whey, and skim- 

 milk ; and these, mixed with the flour of steamed potatoes, Indian- 

 corn, pea-meal, barley-meal, &c., constitute a diet of the most nu- 

 tritious quality for fattening. Such food, however, should not be 

 administered to store hogs ; it is decidedly a fattening diet, and 

 hogs accustomed to it do not thrive well when it is withheld and 

 inferior food substituted. No one indeed would think of supplying 

 mere store hogs with such luxurious food. On this diet some of 

 the fattest porkers of thirteen, fifteen, or twenty weeks old, have 

 been reared, as well as bacon-hogs under the age of one year. 



THE REFUSE OF THE CORN-MILL. 



" The large miller finds swine a profitable stock. The very sweep- 

 ings of the mill are thus made by the miller to return a profit ; he 

 may not have to purchase whey, or butter-milk, or skim-milk, from 

 the farmer, but the latter has to purchase barley-meal, &c., from 

 the miller, or at least to pay him for grinding it. 



THE REFUSE OF THE STARCH MANUFACTORY. 



"Among other substances available for swine is the refuse of the 

 ttarch manufactory, that is, of the grain or potatoes used in the pro- 

 duction. It is said to be extremely nutritious, the animals fattening 

 on it with great rapidity, and yielding very firm and substantial 

 bacon. It is apt to cloy the appetite, and should be given alternately 

 with food of a different quality ; indeed, in all cases, alternation of 

 food is highly desirable, as the stomach palls upon one exclusive 

 kind. The best method of preserving the paste deprived of the 

 starch is to dry it. As is evident, it can only be employed locally 

 and not generally ; it is said to be far superior to the refuse grains 

 and wash of the brewery or distillery. 



THE REFUSE OF THE BREWERY AND DISTILLERY. 



"Hogs are usually kept in considerable numbers by the proprietors 

 of large breweries and distilleries ; nevertheless these refuse grains 



