516 
HUSBAND 
that, according to the information which lias been pro¬ 
cured, the quantity of milk, which is afforded by each 
■cow, is on an average about nine quarts in the day, 
which is equal to, per annum, 3285 quarts, 
Mr. Curvven, the ingenious author of the Middlefex 
Report, after bellowing every attention to inveiligate the 
fa ft, allures us, that the confumers of iniik in the city 
and vicinity of London pay no lefs than four-pence half¬ 
penny per quart to the retailers. If the latter were to 
fell the milk pure and unadulterated at this price, it would 
then yield them a profit of 64.I. per cent. But, in order 
to difeover the actual profit of the retailers, we mull add 
eight-pence for cream lliort-meafure, and the extraneous 
articles mixed with it, which increases 3s. the ufual price 
cf eight quarts, to 3s. 8d. and, as it colts them only is. 
lod. there remains for labour and profit 100 per cent, 
thus the retailer clears 36k 13s. 4-d. by every cow. On 
the whole, they are dated to divide among them the un- 
reafonably large fum of 308,833k and the film paid for 
milk amounts to 626,233 .1 When the families of fafhion 
are in London for the winter feafon, it is fuppofed that 
the confumption and confequent deterioration of milk 
are at the highelh During the fummer months, when 
■ fuch families are for the mod part in the country, the 
milk may probably be of rather a better quality. The 
cream is taken from fo much of it as remains unfold, and 
made into frefh butter for the London markets. Tlie 
milk is always laid to be given in its genuine date to the 
retail dealers ; and, as it is fold to them by the cow- 
keepers after the rate of two-pence three-farthings per 
quart, and is retailed by them at four-pence halfpenny 
per quart, the profit is furely fo large as ought to prevent 
even the (mailedadulteration. But when it is confidered 
how greatly it is reduced by water, and impregnated 
with worfe ingredients, it is much to be lamented that 
no method has yet been deviled to put a dop to the many 
Icandalous frauds and impofitions in general practice with 
regard to this very neceffary article of human fudenance. 
It is certainly an objeft well deferving the particular con- 
fideration of the legillature. It cannot be doubted that 
many perfons would be glad to make Come addition to 
the price now paid for it, (high as that price is,) pro¬ 
vided they could, for fuch increafed price, procure fo 
ufeful an article in doniedic economy perfectly genuine. 
The retail milk-dealers are, for the mod part, the re- 
fufe of other employments ; polfeding neither character, 
decency of manners, nor cleanlinefs. We are informed 
that no perfon could poflibly drink of the milk, were 
they fully acquainted with the filthy practices of thefe 
dealers in it. To remedy thefe abufes it would be highly 
proper for every retail milk-dealer to be obliged to take 
out an annual licence from the magidrates ; which licence 
(hould be granted only to fuch as could produce a cer¬ 
tificate of good conduct, figned by the cow-keeper and 
a certain number of their cudomers ; and alfo on their 
being (worn to fell the milk pure and unadulterated. 
Of PIGS. 
It is obvious that, in both the butter and cheefe dairy, 
a great additional profit may be made to arile from the 
keeping and breeding. of pigs. In this intention the 
IpYh-milk, butter-milk, and cheefe-whey, (hould be con¬ 
verted to the purpofe for which they are the mod adapted, 
which would feem to be that of fupporting pregnant 
Cows, and rearing young pigs for market. In this way 
very little trouble ami expence are occafioned, and nearly 
all the money which is taken becomes profit. It is not 
lo in piggeries, where confiderable expence and long at¬ 
tendance mult be given, of the bufinefs fails of its de- 
fired end, and the expected profit is converted into lofs. 
The breeds of pigs, like thole of other animals, (hould 
be provided according to the nature of the keep. Where 
it is abundant, or cultivated folely for the purpofe of the 
railing of pigs, the large breeds will madly be found the 
R Y. 
mod advantageous, as the difference in the proportions 
between the living and the dead profitable weight, is (aid 
by Come to be always the lead in the larged-iized animals. 
It is, however, of the utmod importance in the manage¬ 
ment of fwine in general, both in the view of economy, 
in the labour of their attendance, and the railing of a 
large proportion of manure, as well as the advantage of 
■ the hogs, to have convenient piggeries. Methods of con- 
drudting thele to the greated advantage, have been de- 
fcribed by diderent writers. Mr. Young fays, that a 
piggery mud be in a circle, or it mud fail in convenience. 
In the centre, the boiling or fteaming-lioufe, with a gra¬ 
nary for corn, meal, bran, &c. a range of ciderns in di- 
vifions around it, for receiving immediately from the. 
copper or deam apparatus, and alfo by tubes from the 
granary ; around thefe a path ; then the fence, wall, or 
paling, in which the troughs, with hanging lids, for lup- 
plying food direftly. from the ciderns on one fide, and 
for the hogs feeding on the other; a range of yards next, 
and another of low (beds beyond ; and lad of all, the re¬ 
ceptacle for the dung. The potatoe-dores (hould be at 
one end or point near to the entrance, and water mud be 
raifed to the coppers and ciftern at once by a pump; a' 
trough or other conveyance from the dairy to the ciderns,- 
for milk, whev, &c. Such an arrangement will be very 
convenient, and the expence need not be confiderable. 
To annex a certain (pace of grafs, or artificial grades, in 
divifions into which the hogs may be let at pleafure, is 
an addition of admirable ufe if the fpot permit it. Thofe 
who do not poffefs a convenient piggery, can have little 
idea of the great ufe of it in making manure. This alone 
becomes an objeft that would juxtify any good farmer in 
going to a certain expence, for attaining fo profitable a 
part of what ought to be his farm-yard fydem. 
Hampfiiire bacon is edeemed throughout the kingdom, 
whence its breed of hogs have gained great celebrity, and 
are much in requed. They are a large breed, modly 
white, or party-coloured black and white. When fat¬ 
tened, they will produce great weights. In the neigh¬ 
bouring county, Berkdiire, they are of a fmaller growth, 
yellowiih brown (potted. They make final! fweet bacon. 
In Stad’ordfhire, the breed of hogs mod edeemed is not 
the large breed, but a crofs between them and a dwarf 
breed. They (hould be fine in the bone, thick and plump 
in the carcafe, with a fine thin hide, and of a moderate 
fize ; large enough to fat, at from one to two years old, 
to the weight of from three hundred to four hundred 
pounds each. Thefe, if well bred, will keep themfelves 
in good plight with little feeding, and will foon grow fat 
with a plentiful allowance of proper food. Hogs of the 
large breed have been fatted there, to from fix hundred 
to eight hundred pounds weight, exclufive of the entrails; 
but, requiring much time and food, have pretty generally 
given way to a fmaller-fized, finer-boned, thick, plump, 
animal. Hogs are generally fatted there by farmers with 
boiled potatoes, and barley-meal, and peafe either whole 
or ground; by brewers with the beer-grounds and grains; 
by millers, with what they call fnarps and gurgcons, that 
is, with the hulk or bran of wheat ground down, but not 
wholly diverted of its flour; alfo with other forts of 
grain, and pulle ground down ; by butchers, with the 
refufe or offal of flaughtered animals. The belt way of 
managing the potatoes, is to boil them in their own (team, 
and put them afterwards into a large oven when the 
bread is drawn, to evaporate the watery parts ; they will 
then go nearly as far as chefnuts or acorns in feeding. 
In Lancafliire, they have a breed between the wild boar 
and the Chir.efe, which have very light and fmall bellies. 
Their fize is but fmall, weighing only from ten to fifteen 
(core, generally about twelve fcore. 
Pigs fhould, during the (tage of their growth, be regular¬ 
ly turned out to graze, where there is a conveniency. This, 
belides the advantage of grafs, which is nutritious and 
helps digeltion, by the frefh air and exerciie, caules a dilpo- 
lition 
