152 
THE CULTIVATOR. 
Mat, 
Plan of a Piggery. 
A correspondent at Middle Granville, N. Y. asks 
for a plan and description of a hog-house, and believ¬ 
ing such a plan may be of essential use to many of 
our readers, we furnish the accompanying design. Of 
the many we have seen, this design, which we copy in 
part from several now in use, with some additions of 
our own, suits us the best. 
The size may vary with the number of animals to 
be accommodated; twenty by twenty-five feet on the 
ground will afford good accommodation for twenty-five 
or thirty pigs. The lower floor, represented in the 
“plan,” shows the arrangement for their accommoda¬ 
tion ; the larger animals occupy the wider pen on the 
right, and the smaller the narrower pen on the left; 
and being kept entirely separate, there can be no dan¬ 
ger of the weaker suffering from the strong; or, as 
sometimes happens when there are many of the small¬ 
er, being pressed or smothered to death in their beds. 
For the accommodation of the smallest & size, the 
central feeding-pen may be made to admit these only, 
by a sliding entrance graduated to their exact size, 
and excluding the larger. Or, sucking-pigs may be 
kept here, and the dam admitted for regular meals, 
thus precluding the usual danger of death during night 
to the young animals by lying upon them. They may 
be let out into separate yards, attached to the building. 
The cooking room is in the most convenient position 
for feeding out. The spouts for carrying the food into 
the troughs should be large enough to admit its free 
passage, and wide enough for all parts to be filled at 
once; and its inner edges should be trimmed with 
sheet-iron to prevent the animals gnawing it. The 
troughs should be made of the best hard wood plank, 
(nothing is better than white oak,) and they should be 
securely fastened to the floor, which should be hard 
plank, laid smooth, and made tight, so as to admit of 
the utmost facility of cleaning. The inner partitions 
should be made of similar material, and a lining of 
hard plank should extend all around the inside as high 
as the bottom of the windows. Without this firm and 
secure provision, the walls would soon become destroy¬ 
ed by these restless animals. 
The food may be cooked in one or more of Mott’s 
furnaces, which will boil a large amount of water with 
a very small quantity of wood; and in large estab¬ 
lishments two of these may be kept constantly employ¬ 
ed, the food being cooked in one while it is fed out 
from the other. The pipe from the furnace passes 
through the floor above, and by a single elbow enters 
the brick chimney, which is built upon the second floor. 
A ventilator, as large as a large stove-pipe, surmounted 
with one of Emerson’s caps, or some other equally good, 
carries off the bad air from the apartments below. 
The upper story is used for storing the food, which 
by means of a square wooden spout with sliding valve, 
may be conducted from a hopper directly into the 
boiler below. If the ground at the back of the build¬ 
ing should be rising, a platform maybe laid, on which 
the materials for food may be carted or wheeled into 
the back upper door, (opposite the large window re¬ 
presented in the view,.) otherwise a pully may be fixed 
over this door for the same object. 
The dislike which many persons have to these ani¬ 
mals and to their dirty habits, is in a great measure 
owing to their owner’s negligence, in not providing 
them clean and comfortable quarters. It has been 
justly remarked that the pig is not positively an ad¬ 
mirer of dirt, but there are certain comforts he is de¬ 
termined to have in spite of dirt, if he can get them. 
It usually happens, however, that the scanty accommo¬ 
dations with which he is furnished, provide him with 
iittle of the comforts, and plenty of the dirt. In short, 
no animal is so wretchedly cared for as the pig; very 
few of them receive comfortable shelter, and still fewer 
enjoy the luxury' of cleanliness. Fortunately, there 
are a few good managers who have proved that a pig- 
house may be kept as clean and sweet as any other 
part of the premises; and who have also proved that 
filth is a positive discomfort even to these animals, for 
