CHAP. i. ROOT HOUSES. 689 



light, and are distinct from the other premises. Ample provision 

 exists for warmth and shelter in winter. While some persons prefer 

 asphalte flooring on account of cleanliness, the smoothness and hardness 

 are objectionable. Wooden spars absorb urine and accumulate dirt. 

 On the whole I prefer a floor of hard gault bricks laid with cement. 

 At the rear of the piggeries a portion of a field has been fenced off and 

 used as an exercise ground for the breeding sows and other stock pigs. 

 As it is difficult to provide for yard exercise where a number of stock 

 boars are kept, these are placed in sties sufficiently large to give them 

 as much exercise as they need. Boars under nine months old have a 

 regular turn of yard exercise each day. The question of exercise for 

 } 7 oung boars is a very important one, as of course nothing will so much 



Fig. 227. Pig Trough. 



conduce to the development of their legs and feet, which are such 

 important organs in the male animal." 



Fig. 227 illustrates a form of circular pig trough, manufactured by 

 Messrs. Ransomes, Sims, and Jefferies, Ipswich. This will be found 

 useful in pig-courts ; the divisions prevent the pigs from disturbing 

 each other when feeding. 



Root Homes are valuable where the cattle are fed much on turnips, 

 mangel, carrots, potatoes, &c. These may be piled up in order 

 to be near at hand for daily use. The root-house should be kept 

 clean and sweet, for the roots are apt to rot or ferment ; and if there 

 is the slightest unpleasant smell or taste about them, the animals may 

 be disgusted and refuse to feed. It is desirable that the root-house 

 should adjoin the feeding and cooking houses, or be incorporated 

 with the latter. Where very large quantities of roots are fed they 

 are often clamped in some place conveniently near, and carted out as 

 required. 



The practice of steaming food is by many good feeders considered 

 to be necessary. Cooked or steamed food helps to keep up the 

 temperature of the animals if fed when hot; it is also conducive to 

 rapid and sweet fermentation when mixed with other coarse foods. 

 Fig. 228 represents one form of Messrs. Barford and Perkins's boiling 



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