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you must make it your business to clear them, and have stores ready to take 
their place. There is one little item I find I have overlooked, and that is: To _ 
see your pigs have plenty of clean water every day; there is nothing they like 
better, and although you may think you have fed your pigs well they may be 
languishing for a drink. 
In reply to a question of Mr, H. M. Stephens, 
Mr. Rosryson said he believed in boiling or soaking corn cobs or meal for 
young pigs. 
Mr. Arwsrrone coincided with the statement as to the value of pure-bred 
sires. Like Mr. Robinson, however, he also preferred half-bred sows. Till 
they were five months old he allowed his young pigs the run of a 20-acre 
paddock, With regard to colour, too, he had always found black far superior 
to white. 
In reply to Mr. Whiteley, Mr. Ronrysov said he did not know of any Essex 
pigs in Queensland. The improved Berkshire was ready for market when about 
five or six months old. 
In reply to another question, the reader of the paper said lumpy jaw in 
pigs was a disease that only seemed to occur in offal and slaughter-house fed 
pigs. Pigs with such a disease, he added, should be immediately destroyed. 
Mr. McCoynett (Cressbrook) mentioned the case of pigs losing their 
strength in the loins when they were about three or four months old. 
Mr. Rozryson said this was caused by a small worm in the kidney or 
kidney fat. A little dose of turpentine given in the pig’s food was a good 
remedy, as was also rubbing turpentine externally across the loins. It was 
rather difficult to administer medicine internally to pigs, but one way was to 
give the pig the toe of an old boot to chew. While the pig was doing this the 
medicine could be poured down the upper of the boot, and a hole having been 
previously made in the toe, the liquid would run through it down the pig’s 
throat. 
A gentleman present mentioned Red Tamworths, and stated that although 
they made excellent bacon, they took too long to come on to be good commercial 
pigs. ; 
Mr. Rosryson said he had had no personal experience with the Red Tam- 
worth, but he believed the Messrs. Chirnside, of Melbourne, had some very — 
good specimens of the breed. He further added, in regard to sires, that a bad 
practice of some farmers was to get a pure-bred boar, but when he was dead 
get one of his progeny from some half-bred or mongrel sow and put him in the 
place of the late sire. When a new sire was wanted they should always get a 
pure-bred one from a well-known herd. Another thing he would impress upon 
them was the importance of hair in the selection of swine. Always get a pig 
well covered with good hair. It was an excellent sign to go upon. 
In reply to Mr. Caswell, Mr. Rosryson said pouring hot lard into their 
ears was a good remedy for pigs suffering from staggers. Another good way 
was to hit them a sharp blow between tho ears or on the nose; in the latter 
case hard enough to make the nose bleed; or they could be bled behind the 
ears; bleeding would nearly always effect a cure. Other remedies for the 
same disease were a little bran mash with some Epsom salts; or else use an 
enema, injecting soap-suds and castor cil. 
Professor SHELTON congratulated Mr. Robinson on his paper. Black was 
the right colour for pigs. In America, for every one white pig seen there are 
100 black ones. ‘the Poland China was an excellent pig; but it was 
hardly worth while introducing him here. He reaches an immense size; but 
in Queensland a 250-lb. pig is unsaleable. The Berkshire met their require- 
ments much better. ‘Lhe Hssex was only a little ball of fat. His flesh lacked 
the layers of lean and fat which makes gool bacon. Lucerne paddosks Were 
excellent for the pigs, but not good for the paddocks. The pizs’ sharp feet 
would soon cut the plants, and the lucerne would have to go. This, of course, 
was the only objection to the use of lucerne in the way advocated. With 
