XXVIII.— Feeding Pigs 



CONSARN a pig anyhow. I know how im- 

 portant pigs are just now, and we are 

 making arrangements to raise our share 

 of them, but that doesn't make me like 

 them a bit better. Until this year we have contented 

 ourselves with raising an occasional pig for our own 

 use, but when preparing for this year's meat sup- 

 ply I felt expansive and bought a couple of plump 

 little pigs. I admit that I like little pigs — both alive 

 and roasted. Their perpetual smile, which even a 

 session in the oven can't take off, appeals to me. 

 But a full-grown, able-bodied pig is another matter 

 — especially at feeding time. The two that we have 

 finishing for winter pork have long since passed 

 from the innocent, engaging sucking pig stage and 

 have developed all the disagreeable mannerisms of 

 the full-grown hog. To make matters worse, our 

 arrangements for keeping hogs are of the old-fash- 

 ioned kind that bring out all the bad qualities of the 

 pig. When making necessary changes about the 



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