1522 
THE farmer’s manual. 
rearing hogs, is perhaps the most extraordinary ; and 
ought to confer on the individuals who have been in^ 
strumental in introducing and promoting, in our coun- 
try, breeds so capable of improvement, the proud 
title of Public Benefactors. This remark occurred 
on learning, that, during the last week, one of our 
merchant victuallers purchased no less than sixty thou- 
sand weight of pork, principally raised in New-Hamp- 
shire and Vermont. We saw about thirty of the 
hogs which composed the purchase, and which, for 
whiteness of flesh, smallness of bones, thinness of 
skin and ears, and plumpness of body, could not be 
exceeded. Some of them, we learn, before they were 
slaughtered, could scarcely see, were unable to rise 
upon their hind legs, and were fed in a recumbent 
posture. We were told by the drovers, that a far- 
mer, in one of the upper towns in New-Hampshire, had 
in his pen twenty pigs, which, when slaughtered, are 
supposed to weigh eight thousand weight ; and that 
one of his neighbours has twelve others, which are 
supposed to weigh six thousand weight.” 
From the last Massachusetts Agricultural Repository 
and Journal. 
“ One of the most successful experiments in Agri- 
culture that we have ever known, is that of the Alms- 
house Farm, in Salem, which is under the care of Mr. 
Paul Upton. 
“ This farm consists of about 35 acres, (as we are 
informed,) and was, two years since, in a state of na- 
ture, and very rough land. It has been brought too, 
and the produce during the year 1818, was as fol- 
lows, viz. pork killed, weighed seven thousand nine 
hundred and sixty pounds. Twelve live pigs, sold 
for thirty-two dollars. On hand, fifty-seven pigs. 
Corn, four hundred bushels. Potatoes, two thousand 
two hundred and fifty bushels. Turnips, nine hun- 
dred bushels. Three tons of squashes. Fifty tons 
