AND RURAL ECONOMIST. 163 



and a half bushels. The crop was too ripe when it was har- 

 vested, and as it was cut with a scythe, I estimated that about 

 two and a half bushels were left upon the ground. No labor 

 was bestowed upon them from the time they were sown till 

 they were harvested. 



SWINE. Notwithstanding their evil propensities, filthy 

 and mischievous habits, and insatiable voracity, swine are 

 very profitable animals to a farmer. Indeed, every family 

 in which there is any cooking done should keep at least one 

 hog, always confined in a proper pen, in order to consume 

 the washing of pots, dishes, refuse food, &c. 



As much depends on the breed of swine as of any domes- 

 tic animal, as relates to the profit of keeping. The old- 

 fashioned, thin, long-legged, long-nosed, gaunt-bodied hogs 

 are now, we believe, hardly tolerated in New England, and 

 are becoming as scarce as they are ugly and unprofitable. 

 We are but little acquainted with the different breeds of their 

 successors, and shall not therefore assume the responsibility 

 of recommending any particular race. O. Fiske, Esq., of 

 Worcester, an able, enlightened, and patriotic cultivator, 

 says, ' My hogs are of the Bedford breed, so called in Eng- 

 land ; and experience has proved to my satisfaction that this 

 breed is far the best that has been introduced into our coun- 

 try. They are quiet in their nature, fat easy, and with little 

 expense or trouble. I have had some weigh at twelve months 

 old about three hundred and forty pounds, and a considerable 

 number of eighteen months old four hundred pounds.' 



' The marks of a good hog are a moderate length in pro- 

 portion to the size of the body ; the nose short ; the cheek 

 plump and full ; neck thick and short ; quarters full ; car- 

 cass thick and full ; hair fin« and thin ; with a symmetry 

 adapted to the breed to which it belongs. Above all it is es- 

 sential that it be of a kindly disposition to fatten early.' 



The sow should be selected with great care, broad and 

 straight-backed ; wide hips ; a great many teats ; short legs, 

 and fine bone. It is said that the sow will produce the 

 stronger and better litter if not allowed to brjed till a year 

 old, and the boar should not be younger than that age when 

 put to sows. Sows may be allowed to breed till they are six 

 years old, and boars till five ; and both be made good pork 

 after this period, by methods which do not require descrip- 



