RACKS, MANGERS, STANCHIONS, ETC. 23 



of the trough, divides it into two parts, and keeps the 

 pigs from getting into the trough. Strips, four inches 

 wide, nailed to the edges of the trough, divide the length 

 into spaces for each pig to feed in, and prevent one pig 

 from crowding the next one. There must always be 

 more spaces provided than there are pigs to feed, in order 

 to avoid fighting among the animals. These troughs 

 may be made of various lengths, according to the num- 

 ber of pigs to be fed. 



A PLANK TROUGH. 



The common V-shaped trough, as ordinarily construct- 

 ed, is a short-lived affair. How it may be strengthened and 

 made durable is shown in the engraving, figure 20. The 



fa- 

 Fig. 20. DURABLE TROUGH. 



trough is made of two-inch pine planks, one six and the 

 other eight inches wide, the end-pieces two inches longer 

 than the extreme width of the trough. Side-pieces of 

 inch pine are nailed at each end, with the upper edge 

 flush and level with the top edge of the ends. A strip 

 of inch pine is nailed from the inside edges of the trough 

 to the outside edges of the end-pieces. When the upper 

 strips become worn, they can be quickly replaced, and 

 there is a hog-trough that will stand very rough usage. 

 The trough should be put together with large wood 

 screws, as these hold better than nails. Place white lead 

 on the joints before fastening the trough together, to 



