August 23. 
THE COTTAGE GARDENER. 
407 
the refuse of an ordinary kitchen-garden of about, one acre, 
and the wash from the house. We cannot give them the 
advantage of a run in a grass field. 
1. Which is the most advantageous; to buy pigs, and 
then fat them for porkers or bacon; or to keep a breeding 
sow, selling the young ones that we do not require, and 
fattening the others as wanted ? 
2. What quantity of barleymeal per week is required to 
fat a porker? Should sharps or pollard be given also, and 
what quantity per week ? 
3. Is it better to scald the barleymeal, and give it tepid ? 
Do you advise cooking garden refuse ? 
j 4. How much barleymeal per week should a Jbacon pig 
have, and for how long should he be put up ? 
Wo sell the small pigs. Is it more advantageous not to 
fat bacon pigs at all, but only porkers ? ” 
[A full answer to your several queries would involve a 
treatise on Pig-feeding; the following remarks, however, 
may be of service to you :— 
1. Much will depend on the facilities afforded by adjacent 
markets, but in your circumstances, without corn grown on 
the farm, and with every article of food to purchase, kitchen- 
garden refuse, and wash alone excepted, we should look for 
better profit from pigs bought in to feed at three or four 
months old, than from keeping a breeding sow. 
2. The quantity of barleymeal for feeding a porker of 
120 lbs., would be about four Winchester bushels for the six 
! weeks required for that purpose. Of this quantity, the 
larger portion would be consumed in the first three weeks. 
If steamed roots were given, less meal would be requisite. 
If pollard or sharps are substituted for the meal, it should 
| be in the proportion of a third more. 
3. We doubt whether anything would bo gained by boiling 
the barleymeal, which should be given in a dry, crumbling 
! state. It would not pay to steam or boil the ordinary 
j refuse of a kitchen-garden. 
4. A bacon pig to weigh, when fat, 240 lbs., would require 
from eight to ten weeks good feeding, its probable con- 
| sumption during that period being from ten to twelve 
Winchester bushels of barleymeal, if fed on that substance 
alone. 
In a case such as you describe, the economy of fattening 
bacon pigs is very doubtful, and the present high price of 
barley would, we fear, leave littlo margin for profit, even in 
respect of porkers.] 
POULTRY. 
POULTRY FATTING. 
“ Can you tell me the best way to go about fattening 
chicken? I have a coop divided into compartments, and 
I fed them on barleymeal made into a stiff paste, and also 
with oats, and rico boiled dry, the oats they can help 
themselves to. The rice and barleymeal is given at three 
stated times in the day ; they are also kept in a rather dark 
place, and with all the attention I can give them, I cannot 
make them fat; after they have been in two or three days 
. they get worse, in place of getting better. I should also 
state that they have a little water given to them each time 
they arc fed, but they cannot have it when they like, as it is 
taken away. 
“ I have noticed in The Cottage Gardener of last week, 
a person enquiring what will kill Black Beetles. ‘ The Magic 
Paste,’ made by Mr. Charles Penny, 4, Roseberry Cottages, 
i Dalston, will kill all the Black Beetles in England, if it is 
given to them. After using it a third time, I have offered 
so much a head for every one that can bo found, but never 
get any; and I always take care to keep a little of it by 
me, in case any of them should come back. There is not 
the least smell, nor anything to be seen of them after they 
have taken it.—A. B. C.” 
[No operation connected with the poultry-yard requires 
greater attention and experience than fattening fowls in 
coops. Oatmeal would bo advantageously substituted for 
j barleymeal. The feeding troughs, which must be kept con- 
stantly scoured, should be placed before the birds at regular 
: intervals, and when they have eat sufficient, it is better to 
remove them, placing a little gravel within reach of the 
coop, to assist digestion. Oats and rice are far inferior to 
I oatmeal in their flesh-forming properties. Keeping the 
birds without food for some hours after they are put up, 
frequently induces them to tako it more readily afterwards ; 
but sufficient attention is so rarely bestowed on the various 
details of preparation and supplying the food, that com¬ 
plaints like your's of the fowls deteriorating in the fatting- 
pen are far from uncommon. The whole subject is amply 
treated of in The Poultry Book. Access to water, in our 
opinion, is wisely allowed at all times.—W.] 
THE “GREEN MARKETS” OF LONDON. 
( Continued from page 308.) 
“ The Fruit Market. —Cherries, \ d. per sieve; apples, 
pears, plums, apricots, peaches, nectarines, gooseberries, 
and currants, jd. per sieve or bushel; strawberries, rasp¬ 
berries, and other fruit of that sort, for every round or head¬ 
load, 2d.; walnuts, filberts, and other nuts, id. per sieve, 
Id. per maund, Id. per sack ; peas, beans, and French beans, 
id. per sieve, Id. per sack; onions, jd. per sieve or 
bushel; asparagus, Id. per flat; carrots, Is. (id. per score 
dozen bunches; oranges, 4d por chest and 2d. per box, 
Each stand, to the holder, not more for every square foot 
superficial, in addition to the tolls, than Is. per annum. 
Every stand over the whole of which any covering shall cx 
tend, not more for every square foot superficial in addition 
to the rent before authorised than 3d. per annum (this charge 
applies to the other stands also). Every person using'the 
scales ^d. per draught. 
“ The Yearly Pitching Stands. —Each stand, let, Is. 
per annum for eveiy square foot superficial; fruit, flowers, 
&c., not the growth of the holder, Is. per waggon, 4d. per 
cart. For each stand used otherwise, Is. per day. 
“ TnE Flower Stands. —For every square foot superfi¬ 
cial, Is. 8d. per annum. Christmas holly and other ever¬ 
greens pitched, or sold in any part of the market, 3s. per 
waggon, 2s. per cart. Water-cresses or other spring herbs, 
not pitched or sold by the holder of the stand being the 
grower thereof, Id. per head, load, bag, or basket. Physic 
herbs and dried herbs, except by the holder, Is. per waggon, 
4d. per cart. Oranges, 4d. per chest, 2d. per box. Flowers 
or flower-roots, by any person not the holder of the stand, 
(Id. per dozen.” 
The specifications of payment by time, as per day or 
per year, are rent; the others are toll. No packages can be 
conveyed into the market before one in the morning, nor 
after ten at night, at which time the market must be closed 
or cleared. No waggon or cart can remain on any of the 
stands an hour after it has been unladen. The stands are 
8ft. square, and let yearly at from £5 to £10 ; the daily rent 
I have stated. The shops on the two exteriors let from 7s. 
Cd. to 35s. a week. The cornor shops in the central avenue 
are £2 2s. weekly, and the others 25s. to 30s. The market 
is under the control of a superintendent and collector, an 
assistant-superintendant, an assistant-collector, three day 
beadles, and two night watchmen. An engineman is also 
employed. The market-days are Tuesday, Thursday, and 
Saturday, Saturday being the principal day. The retail 
trade is carried on every day. 
On the morning of every market day, and two-fold on 
the Saturday, carts of every description, mixed with one 
waggon for every twenty carts, line, one, two, or three deep, 
all the avenues to Covent-garden market. They stretch 
from Groat Russell-street, up and down Drury-lane, down 
Bridges-street, Upper and North Wellington-streets; up 
Bow-street, into Long-acre; up James-street, into Long- 
acre ; down King-street and New-street, to St. Martin’s-lane; 
down Soutliampton-streetto the skirts of the Strand; thick 
and crowded they stand in Henrietta-street; and stretch up 
and down Bedford-street. The market opens at five, or 
somewhat earlier, in the height of summer. In half an 
hour from its opening the business is at what I heard 
called “ high charge." Active men are seen unlading, or 
rather unpacking waggons, throwing about heavy hampers 
with an effort evidently as much the fruit—to use an 
appropriate word—of skill as of strength. I have frequently 
heard men thus employed describe it as “a way they’ve got,” 
or “ a knack from long practice.” The men engaged in 
unlading are the servants (receiving generally 21s. a week) 
of the salesmen to whom the goods are assigned, or of the 
