164 THE FARMEK'S 



Were two breeding .-rows kept on a farm of the 

 sizrr mentioned, and their procfuce reared by the 

 farmer, itmav be caJculated that forty swine, weigh- 

 ing seven or eight stone each, would be annually 

 fed off, in the months of January and February 

 each year, the time when pork is most in demand. 

 That such a number of swine can be supported 

 and fed upon the offals of a three hundred acre 

 farm, and other auxiliary articles specified,' may 

 be pronounced a certain fact. 



The breeds, he reconmiends, are the hardly 

 eouQler sized varieties, but not the Chinese, /»r 

 any of the pot-bellied sorts; because he has found 

 that such breeds will thrive and grow fat where 

 larger and finer breeds would starve. 



In fattening for bacon and flitches the larger 

 breeds are chosen; and in breweries, distilleries, 

 cileries, and dairies, fed on 'grains, oil-cake, and 

 milk ; but where arable farmers keep swine of this 

 description, as is the practice in some of the wes- 

 tern counties, the method is to rear chiefly on raw 

 potatoes and Swedish turnips, and to fatten on 

 these roots, boiled or prepeired by steam, with a 

 mixture of oat, barley, or bean and pea meal. 

 Their troughs should often be replenished with a 

 small quantity of food at a time, and kept always 

 clean; and their food changed occasionally, and 

 seasoned with salt. If proper care be taken, says 

 a lat^r writer, a feeding pig should not coDSume 

 more than six Winchester bushels of oats made 

 into meal. It ought to be shelled before it is 

 ground, the same as for family use, but need DOt 

 be sifted. ^ 



In fatting sucking pigs all that is Mquisite is to 

 keep the mother well lodged and nourished. Wean 



