866 VETEEINAEY HYGIENE 



new milk, and a gallon of balls may be disposed of by each 

 pig at a sitting. 



Green food must not be neglected, it is imperative for 

 fattening as well as other animals ; grass, clover, lucerne, 

 kohl rabi, turnips, cabbages, and cooked potatoes may be 

 given. Pigs in their natural state freely partake of grass, 

 roots, acorns, chestnuts, etc., and in the days when they 

 were kept for a year before fattening was started, this 

 method of feeding was adopted, but is now replaced by that 

 of early maturity. 



Acorn poisoning with pigs is due to excess, and is a 

 well-known cause of trouble, especially during years when 

 crops fail. 



For further remarks on the feeding of pigs, see pp. 182. 



Piggeries. — The construction of the piggery has been 

 dealt with elsewhere (p. 845). Warmth and dryness are 

 necessary, for pigs are very liable to rheumatism. Clean- 

 liness is an essential where pigs are kept under artificial 

 conditions, and is insisted upon in well-ordered establish- 

 ments devoted to pig rearing. Ventilation and light, 

 especially sunlight, are important adjuncts to health. 



Farrojving. — A week before the time of farrowing is due, 

 the sow should be placed in the sty she is to occupy, and 

 some short straw given her to make her bed with. Long 

 straw should not be used as it sticks to the eyes and nose 

 of the young pigs, and winds round their legs ; in this way 

 it prevents them escaping being crushed when the dam 

 lies down. 



After farrowing food must be given sparingly for two or 

 three days, and then consist of sharps and bran. A little 

 exercise must be given the dam to assist the evacuations. 



It is generally considered that a dam at the first farrow 

 should not be expected to bring up more than seven or 

 eight pigs, and not more than ten or twelve at subsequent 

 farrowings. Numbers in excess of these are too great a 

 strain on the maternal resources. 



No sucking is permitted until confinement is complete, 

 in the meantime the new arrivals are dried and placed in 



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