Show on fattening yat Fat ylo yio in fattening pigs I 1 have always found a mixture of barley barlo and pea moistened with milk in sufficient quantity ty to make it ot of a drinkable nature to be best the pigs piga must be fung lung rung to make them lie ile quiet the sty should be warm and airy and the sun not suffered ered to scorch their thein back backs as thir thin skinned white pigs are blistered by it which not only renders them of an unsightly appearance but retards regards their thriving the they should be projected from cold ivam winds cold coid rains sleet and snow a subject not sufficiently attended to by many farmers who allow them to lie ile in heaps shivering with cold in which case it is ia utterly impossible that they can thrive on the other hand when they are kept in in a claie pestilential atmosphere their constitution 1 beco baco becomes vieb undermined they look very delicate and sickly like consumptive subjects ami antl never arrive at any size or weight for their a age ae e these extremes must be carefully avoided avoided and the sty should have an open i barred barre d door hor permit permitting tEg a current of fresh air t to incessantly set in ani and purify the place I 1 conducting to the animals acquiring a vigorous habit and a doubly increased size I 1 too much cleanliness cannot be observed for nothing tends more to their well weli doing than dry feet a dry bd bed and sweet air it itis is true that in summer they wallow in the mud to get a coat to tio shield them from the sun and allea but this only proves that they require I 1 protection from excessive heat beat and the teasing I 1 of ales aies and all who wl walt sn their pigs to thrive will provide shelter 1 pigs intended to fatten should ne never verbe be at al 10 lowed w ed to run about as any food they can fori ford get by prowling about will not compensate for i we tue loss of flesh sustained by the continual state of motion in a farm it may be very well to have some running about to pick up dropped draped offal but where the pigs are regularly fed with a sufficient supply it is a thriftless plan to waste by y exercise the flesh that by bya a state of rest would make a good return for the food consumed and the expense of attendance the strong food above mentioned is chiefly recommended to fatten hogs bogs to a larger size but does not exactly suit quarter po corkers porkers por kers kerb it is too heating and produces pimples lle lie 3 wh which ich give a diseased appearance therefore or e for quarter pork or small pork use either small with milk or pure water or reduce the strength of the barley or peas by adding an equal quantity of pollard 1 wash or pot liquor la is unpalatable to pigs piga dur the process of fattening on meal if from change of weather or other cause my pigs get costive and are off this food 1 I supply them with a little green food accord ing ng to 0 the season of the year as a few cabbage leaves lettuce or potato tops or with gand taud potatoes potatoes and mangel mangei if on the other hand they are purged I 1 have a sod dug from the tho road side and give them or which I 1 sometimes think is better I 1 let them into a yard where there aro are cinders mold brick and chalk or mortar rubbish I 1 think very little of garden stuff das las as a means of keeping a pig in a good growing condition it is no heip help further than satisfying occasionally the clavings cravings cravi of hunger hun er bows sows will do on it or on grass if there can bo be added dally daily a feed or two from the slop tub bows sows during the timo time of gestation should have their diet restricted to articles that will not produce obesity for bows sows as yell well as cows me apt to be attacked with what Is ia called the milk fever and besides unwieldy bows have not that command over their movements that sows bows wath walh a less proportion of flesh have and are very likely to crush many of their ones for the first fortnight the sow should be fed fid in such a manner as to leave off odd with a good appetite and no better or more forcing food be given vv en than fine fina pollard or izarie coarse but t as soon as all fever has disappeared and the pigs can take the milk as fast as the sow can supply it the finest or oat sometimes boiled rice nice nce nee if it can be procured at about eight shillings the ibe hundred weight may be given three times a t day da the little pigs are cut when five or six weeti weeks old la ia choosing choosing a pig look out for tor one with a wide open chest well weli eli eil ell filled up rom the ears to the tail small toed and with meat in the forearm fore arm down to the knee and ka in the ham down to the hock a fine and short til tail with a spread of hair at the end let the breed be more inclined to make flesh than bou xou oat fat at and fine ta ia the gram grain and the preference should hou iid ild be given to a breed famed for broad acks backs ackt and small entrails for large bellied eio elo do bonol not pull down the scale farmers farm ers briend irle irie nd lid |