SWINE. 181 



small'quantity of these should be added to their food 

 daily, to be increased as they increase in size : feed- 

 ing and fattening hogs exclusively on corn, at the 

 present high prices, it is evident, would be a losing 

 and ruinous concern. It is therefore recommended, 

 that, as soon as the harvesting of potatoes com- 

 mences, the hogs should Lc: confined and fed with 

 boiled or steamed potatoes, with a few pumpkins, 

 beets, or carrots : pease also, and oats and buck- 

 wheat ground together, should be well mixed when 

 hot, and fed lukewarm regularly three times per day. 

 Great care should be taken not to cloy their appe- 

 tites by giving them more than they will eat at each 

 time ; and, as they advance, it is recommended to 

 feed them a little at a time several times in the day. 

 To keep them easy and quiet, much depends on reg- 

 ularity ; for they are much better observers of time 

 than many are aware of. 



To harden and give solidity to their flesh, about 

 two or three weeks previous to their being killed 

 they should be plentifully fed with c6rn and pure 

 water ; but it would be more economical to have the 

 corn reduced to meal, and, if convenient, made into 

 mush or pudding, adding a little salt by way of relish. 

 A little fine charcoal thrown into their pens occa- 

 sionally, and a small quantity of sulphur mixed with 

 the food, will add much to their health. 



It has been ascertained that one bushel of grain, 

 ground and cooked, will go nearly as far as two in 

 its whole state ; and these remarks will apply equal- 

 ly well to grown hogs. 



March pigs, well fattened, weighing from 200 to 

 250 pounds, and killed in December, will command 

 in this market the highest price ; but for consump- 

 tion on the farm, an older and larger hog is recom- 

 mended, say from 300 to 400 pounds. 



Hogs treated as above, if of a good breed, will re- 

 quire from six to eight weeks to fatten them suffi- 

 ciently for slaughtering. 



