146 BULLETIN OF THE BUSSEY INSTITUTION. 
everywhere ; and, as was said before, it is a mere question of experience 
whether it would be worth the while to raise them in a given locality, 
for the purpose of supplementing a diet that is too highly farinaceous. 
The old practice of allowing swine to graze upon grass or clover, 
which formerly ‘prevailed in Europe, and which has frequently been 
resorted to in our Middle States, may perhaps have obviated the very 
difficulty now in question; and so, perhaps, may the practice of pas- 
turing swine upon growing peas in some of the Southern States. 
The judicious use of flesh-meal, as an addition to maize, for feeding 
growing swine, would seem to be well worthy the attention of farmers 
in many parts of the Western States.* According to Drake,f “The 
Indians [of South-eastern Maine], whose chief dependence in summer 
was upon shell fish, complained that the English swine watched the 
receding tide, as their women were accustomed to do, feeding on the 
clams they turned up with their snouts.” 
It is noteworthy, however, that, when by chance our focksiee have 
happened to have easy access to foddering materials which are more 
highly nitrogenous than maize, they have been accustomed to use them 
freely and to value them highly. Witness, for example, skim-milk and 
butter-milk, the brewers’ grains,} that are used to such an enormous 
* A receipt published in this vicinity some years since (see ‘‘ New England 
Farmer,” 1863, 15. 190) reads as follows: “‘ For a mess sufficient to feed six 
store hogs and eight small shotes once, take 6 lbs. of beef-scraps, and boil them in 
2 pails of water, scald in 2 quarts of cob-meal, add 6 pails of water, and feed 
out the mixture while it is still warm. Two feeds per day of this mixture are 
said to be sufficient to keep breeding sows or store pigs in good condition.” 
The writer, whose chief business was to raise pigs and shotes for sale, adds : 
‘*T slaughtered two fat hogs last fall, that had been fed in this way until the time 
to fatten them arrived; after which they had their usual feed thickened to a 
dough with corn- and cob-meal only; and at the age of sixteen months the 
two weighed over 1,000 lbs.” 
t In his “ Nooks and Corners of the New England Coast,” New Tork, 1875, 
p. 118. 
t As ordinarily used, brewers’ grains contain about three-quarters their 
weight of mere water, which makes their transportation costly at the best, and 
limits the use of them to comparatively narrow districts. But it is a question 
whether it might not be well, in some of our cities, for the brewers to dry their 
grains, and so convert them into a really concentrated nitrogenous food that 
could be carried about or stored like any other kind of merchandise. Dried 
brewers’ grains are an article of commerce in England, and are esteemed by 
practical men. A sample analyzed by Anderson (“ Transactions of Highland 
Society,” July, 1856, p. 358, through Henneberg’s “ Jahresbericht fiir 1855-56,” 
p. 51) contained 6.49 % of water, 16.14 % of albuminoids, 4.74 % of ash, and 
72.63 % of other matters. 
