SWINE FOR THE HOME IMARKET. 261 



Davis raises some of the best pork that comes into Boston. 

 I am always glad to get it. 



Mr. Myrick. Do you consider buttermilk worth half a 

 cent a quart -for pigs? At the creameries they consider 

 from seven-eighths to a cent and an eighth a very good price 

 per gallon. 



Mr. Burnett. I am not prepared to answer questions 

 about buttermilk. As I have just said, my buttermilk goes 

 into my skim milk. I really do not know its value. When 

 you come to feeding pigs towards maturity, I could not 

 afford to pay half a cent a quart. You might afford to pay 

 that price. I should be willing to pay a cent a quart for 

 skim milk. 



Mr. CiiEEVER. There is a great deal of water in butter- 

 milk. 



Mr. Burnett. I am aware of that. 



Mr. Bartholomew of Blandford. Perhaps I have not 

 had as much experience in raising pigs as others here, but 

 such as it is, I desire to give it to you, because it is different 

 from some statements made by gentlemen here. 



A number of years ago I built a barn with a cellar under 

 it the entire length and width. Upon the east side of the 

 cellar is a receptacle for manure ; through the centre are 

 stables for cattle ; upon the west side are pens for my pigs 

 and hogs ; upon the north side an alley- way was left, by 

 which the hogs could run from their pens upon the manure. 

 I kept them in this way for several years, thinking that the 

 hogs, by rooting over the manure, increased its value. Tiie 

 manure from the cattle was thrown into this receptacle and 

 also the manure from my horses, of which I keep from four 

 to six. I have made a specialty, until a year ago, of butter- 

 making, and have kept from sixteen to twenty cows. My 

 pigs were fed upon the buttermilk and sweet milk from the 

 creamery mixed together. This was always heated to 

 ninety-five degrees before being fed to the young pigs. And 

 let me say here, gentlemen, that when you attempt to heat 

 your buttermilk or your skim milk for the feeding of either 

 pigs or calves, never guess at it by putting your finger in. 

 Use a thermometer, and then you will know at just what 

 degree your milk is. In this way I have never had any 



