082 
Management of Bedsit ire Pigs. 
however, I cannot admit, as many of my best pigs practically 
had no milk. The fact that for some years Iliad only two cows, 
with no means of getting milk elsewhere, will be quite con- 
clusive. Yet, to make myself quite clear on this subject, I must 
say that could I get skim-milk at a fair price, I should use it 
largely, as nothing forces pigs on so well, especially when mixed 
with barley meal. 
I am a great advocate for potatoes, and also for parsnips, 
growing an acre of each especially for the pigs. These are 
boiled, mashed up, and mixed with the meal for all except the 
yard sows. I have not often used mangel, but am inclined to 
think it should be employed with great care, particularly in the 
case of the male animals. Clover, vetches, and such like are 
much relished in their season, and more especially by those 
pigs not allowed a daily run. It will pay to grow this sort of 
feed near the farmyard if an extensive herd is kept, and to cut 
and draw it to the sties. 
I cannot say anything about the various diseases of swine, 
for fortunately my herd has kept wonderfully free, and I have 
never yet seen a pig suffering from swine fever. Now that 
attention is being given to this troublesome disorder by the 
Board of Agriculture, I hope it will soon disappear altogether. 
The little derangements that pigs suffer from can, I think, 
usually be cured by regulating their diet, changing or lessen- 
ing as the case may require ; but with very small pigs this 
must of course be done through the sow. 
There is very little doubt that, upon the first symptoms of 
really failing, the pig, if large enough, should be slaughtered, 
when the trouble usually turns out to be enlarged liver or some- 
thing of that nature. 
Ruptured pigs should be made into pork as quickly as pos- 
sible. Castrating them I have found a failure, even when they 
are operated upon . scientifically ; and, as rupture seems to be 
hereditary, no sow should be kept for breeding which has once 
thrown ruptured pigs. In choosing a boar such things as these 
should be inquired about and guarded against. 
A few words on the fattening of pigs will not be out of place, 
especially as many who have not the convenience for breeding 
nevertheless like to have a sty of fat hogs by them, and know how 
handy they are when converted into cash to meet the weekly 
labour bill. No doubt the breeder has here a distinct advantage 
over the buyer, as, apart from being able to select those he likes 
the best for the various weights he requires to make, he also 
saves a great loss of time in starting his pigs, those that are 
