CHAP. v. PIG CALENDAR. 1061 



cleansing of sties, troughs, and the bodies of the animals ; especially 

 in the latter case to fattened pigs about to be sold, and sows with 

 litters. 



DECEMBER. 



The general treatment of all classes of swine stock is very much the 

 same as described under last month ; but the more severe the weather, 

 the less desirable is it that cold food be given them. Notwith- 

 standing popular opinion to the contrary, there is no animal of the 

 farm so sensitive to cold as the pig ; no other stock suffer so much, or 

 deteriorate so greatly under its influence. Hence, fresh warm bedding 

 should be provided at all times. 



JANUARY. 



Keep pigs fattening for bacon well and regularly fed. For this 

 purpose, nothing is better than barley-meal, with a few sharps, mixed 

 with the wash from the hog-tub, which generally contains skim-milk or 

 other dairy refuse, and odds and ends from the 'house. A few roots 

 may also be given. Where the accommodation permits it, some or all 

 of the food may be mixed with warm water, and if the weather is cold 

 this is preferable. Young store pigs are all the better for warm food 

 at this season. The stronger stores will soon be fit for fattening, and 

 should receive more meal than hitherto. Sows which have been put 

 to the boar for spring farrowing must be kept in good condition, with 

 ample supplies of nearly all the kinds of food which the regular systems 

 of cropping, supposed to be carried out on the farm, can afford. But 

 the sows must not be allowed to get fat or they will grow lazy, and will 

 probably lie on their young and kill them soon after farrowing ; there 

 is greater risk, too, at the time of farrowing, as the sow cannot bring 

 forth her young so easily. 



FEBRUARY. 



Sows expected to farrow at the end of this month or in March must 

 be carefully watched, special attention being paid to the condition of 

 their bowels, to avoid undue constipation, which may be said to be the 

 foundation or cause of nearly all complaints. Put up for fattening 

 such of the store pigs as may be ready. Commence administering the 

 richer foods, now to be given, gradually increasing as the pigs get near 

 the period of finishing off. The food should consist of warm mashes, 

 and of meal and sharps. The mashes should not be too thin, but rather 

 thick ; and, as the fattening proceeds, the meal, which should form the 

 chief constituent, should be increased in quantity. Potatoes also may 

 be used for mashes, and now and then a handful of one or other of the 

 best artificial or condimental foods may be given wit-h advantage. . 

 Where there is no cooking apparatus the food must be given mixed with 

 water, or wash, and it is more digestible if the meal is allowed to soak 

 for a few hours before being served ; there are not a few pig-feeders 

 who prefer this system to cooking. Salt is said by some to act pre- 

 judicially, if not indeed, as others maintain, as a direct peison; this 



