517 
H USB A N D II Y. 
t'on to take their.-reft, and deep after a meal, contributes 
to their .cleanlinels, and renders their flelh of luperior 
flavour. 
The belt general management of^hogs, is probably to 
feed them fo as to keep them in middling condition, till 
they are ready to fatten. It is proper- to feed them every 
morning and evening, to make them come home to their 
dyes. The re It of the day, they fliould graze, and get 
fuck food as they can. Moift l'edgy grounds are good 
for them, the roots of which they will eat; and all forts 
of haws, hips, lloes, crabs, acorns, chsfnuts, ground¬ 
nuts, &c. In fatting hogs in dyes, it is rieceilary to 
give them meat often, and but little at a time, that it 
may be always frelh ; and likewife to give them as much 
water as they will drink, and to keep them very clean ; 
which will help their fatting, and improve the tade_ of 
their flelli. However, the common mode of fattening 
them is, in dyes, with peal'e, if cheap ; but, when dear, 
the meal of barley, rye, or offal corn, according as they 
are cheaped, which is mixed with water, whey, orlkimmed 
milk. 
On the bed means of rearing and fattening of hogs, the 
following obl’ervations and experiments by Mr. Young, 
the dibinguidied lecretary of the Board of Agriculture, 
are given in the TranfaCtions of the London Society of 
Arts, &c. 
The importance of this animal to the farmer, fays he, 
is not fudiciently known in every part of England; there 
are many dairies that do not maintain one-tenth of the 
pigs they might with proper management. Several gar¬ 
den-roots are railed in large quantities, without being ap¬ 
plied to feeding them ; and clover is cultivated in many 
countries, upon the larged l'cale, without its utility for 
the fame ufe being in the lead known. No perfon, who 
has tried many experiments in this part of rural economy, 
can fail regretting, that fo many farmers Ihould negleft a 
conduft that adds fo much to the good of the public, as 
well as to their own profit. 
There are two principal objefrs in the rearing and fat¬ 
tening hogs; firlt, to make the greated advantage of them 
in a dairy ; and fecondly, to fubditute fome other food, 
in the place of that which arifes from cows, where none 
are kept. It is the practice of feveral counties to ufe the 
lkim-milk, butter-milk, and cheefe-whey, in fattening 
hogs. This is a mod pernicious cudom ; that food, for 
fiich a ufe, it is every where known, has twenty l’ubfti- 
tutes, viz. peafe, beans, buck-wheat, bailey, See. but it is 
not fo generally known that pigs are bed reared by the 
help of cows. It is agreed that the dairy-food is excel¬ 
lent for the latter purpofe. For this reafon, fays he, I 
dial] venture to propol'e a different conduiff, and with the 
greater readinefs, as I have found it, by experience, to 
be more profitable than the common management. The 
dairy upon this improved fydem diould be applied only 
to rearing pigs, and feeding lows which have young, as 
recommended above. But this at once opens a larger 
prolpeft of the whole management of a farm. 
The lows and weaned pigs Jhould evidently be propor¬ 
tioned in fuch a manner to the number of cows in milk, 
as to confume all the dairy-food without wade ; and 
other forts of food provided for the keeping fows that 
have no pigs ; hogs half, three-fourths, full grown, and 
fattening ones. The practice of fome counties, as well 
as the annexed experiments, -proves that clover is a molt 
capital objedt in keeping all thefe forts of livine; but 
thofe writers who allert that it will completely fatten 
them, go much too far. There is no fort of cattle in a 
farm that requires more attention than hogs; any method, 
therefore, that fimplifies the management mud, be pecu¬ 
liarly valuable. Hogs that are a quarter (or upwards) 
grown, continues he, may be abl'olutely confined to a 
clover-field until it is neceffary to low wheat. Here Mr. 
Young relates the following experiments made on feed¬ 
ing and fattening hogs with diderent forts of food. 
Exp. I. The fil'd week in March, thirty pigs, jud 
Von. X. No. 680. 
weaned, were drawn from forty-three, that they might be 
all of a fize; they were then didribmed into five lots, 
equally divided (I do not think there was half a crown 
difference in the value of them), and then fed with dil- 
tinct forts of meat. Each lot had a dye to theml'elves, 
and .all were kept clean and, .littered with draw. 
Lot No. 1. was fed with pollard mixed with water. 
z. with pollard mixed with lkim-milk. 
3. with boiled turnips, and pollard mixed with 
the turnip-liquor. 
4. with boiled potatoes and water. 
3. with lkim-milk. 
They were kept with this food thirty days. He then 
turned them out of their dyes (none had died), and 
viewed them with a perfon particularly (killed in hogs ; 
the rel'ult was, 
No. z. the bed—pollard and lkim-milk.. 
5. the next belt—lkim-milk. 
1. next—pollard and water. 
3. and 4, equal. 
If appears from hence that pollard and milk are the bed 
food, milk alone very good; the other articles advanta¬ 
geous (for none of the pigs were in bad order), though 
not equal to the former. 
Exp. II. January 1, forty pigs, that had been weaned 
about a fortnight, were draughted very equally into eight 
lots, and confined each to a dye; they were cleaned out 
and littered on the lame day, and equally. Their food 
was as follows : 
No. 1. Raw carrots. 
а. Boiled ditto. 
3. Boiled potatoes. 
4. Pollard mixed with lkim-milk. 
5. Pollard mixed with boiled turnips. 
б. Malt-dud mixed with lkim-milk. 
7. Skim-milk. 
8. Ditto and half carrot-water boiled. 
They continued upon this food in the month of January, 
and were then viewed; the rel’ult was as follows: 
No. 4. the bed-—pollard and milk. 
7. next—lkim-milk. 
2. ditto—boiled carrots. 
3. ditto—boiled potatoes. 
5. ditto—pollard and boiled turnips. 
8. ditto—lkim-milk and carrot-water, 
1. ditto—raw carrots. 
6. the word—malt-dud and lkim-milk. 
Two dead. 
Pollard and milk hitherto maintain the fuperiority, boiled 
carrots excellent, the red almolt equal, except the malt- 
dud, which is evidently bad. 
Exp. III. In the beginning of June, he confined fixty 
hogs, half and three-fourths grown, in his hog-yard, (a 
pond’s mouth in it,) and fed them fourteen days with 
clover, mown frelh every day; it wasrgiven in their troughs, 
with racks acrol’s to prevent the foiling it. They fell off" 
in their looks in about four days, and grew worfe and 
worl’e, feveral dying. At the end of that time, he gave 
them lorn# malt, grains, and wadi, every day, for a feit 
days longer; but the effeft was no better, more dying. 
They were then all turned into the clover-field whence it 
had been taken, and confined condantly to it for l'ome 
time. Not one more died, for all throve greatly. It will 
not perhaps be impertinent here to add, fays he, that I lie- 
ver found any method of tiling clover more beneficial than 
thus applying it to the feeding of hogs. 
Exp. IV. At the time of the preceding experiment, 
eight hogs of equal fize were divided into two lots, and 
confined to two ftyes. Four were fed fourteen days on 
clover mown, and the other four on lucerne mown ; they 
were given at the fame time, and in the fame ftyes. At the 
end of that time the lame were viewed attentively ; both 
were b'ad, the clover ones much the word:, one near dying. 
Exp- V. I11 the month of December, twenty pigs, 
that had been weaned a month, were draughted into four 
k 6 Q parcels, 
