HOG 



HOL 



1 



Elevation and Section. 



A, Root-house ; B, boiling and steaming house ; a, steamer ; b, copper ; c, r, steaming ves- 

 sels ; d, d, tanks to mix the food ; C, passage to the sties ; 1, 1, feeding- rooms ; 2, 2, sleeping- 

 rooms ; 3, 3, yards. 



there. The floor, which should be 

 of brick or stone, should be frequent- 

 ly washed clean, and the troughs 

 should be cleaned out before every 

 meal. Any of the food left from the 

 last meal should be taken out and 

 given to the store pigs. A very con- 

 venient contrivance for keeping the 

 troughs clean is to have a flap or 

 door, made with hinges, to hang hori- 

 zontally over the trough, so that it 

 can swing, and alternatelj' be fasten- 

 ed by a bolt to the inside or outside 

 edge of the trough. When the hogs 

 have fed sufficiently, the door is 

 swung back, and the trough is easily 

 cleaned out. It remains so till feed- 

 ing time, when the food is poured in 

 without any impediment from the 

 greedy hogs, who cannot get at it till 

 the door is swung back. This sim- 

 ple contrivance saves a great deal of 

 trouble, and is easilv adapted to any 

 378 



common sty. It is a great advan- 

 tage to be able to inspect the sties 

 without going into them, and this is 

 effected by placing them under a com- 

 mon roof, which may conveniently 

 be a lean to the boiling-house, or any 

 other building, with a passage be- 

 tween them. 



" The preceding figure will best 

 explain this, and show its superiority 

 over common sties." 



Where the establishment is much 

 larger, a passage may be run entire- 

 ly through the sties, and the feeding 

 troughs be arranged along it ; the 

 food may also be made to pass along 

 a gutter to the various troughs. 



HOLCUS. The genus of soft 

 grasses. See Grasses. 



HOLERACEOUS. Culinary 

 plants, pot-herbs. 



HOLLY. Evergreen shrubs, and 

 small trees of the genus Ilex. The 



