1. Avoid foul feeding.
2. Do not omit adding salt in moderate quantities to the mess given.
3. Feed at regular intervals.
4. Cleanse the troughs previous to feeding.
5. Do not over-feed; give only as much as will be consumed at the meal.
6. Vary the food. Variety will create, or, at all events, increase appetite, and it is most conducive to health. Let the variations be governed by the condition of the dung cast, which should be of a medium consistence, and of a grayish-brown color; if hard, increase the quantity of bran and succulent roots; if too liquid, diminish, or dispense with bran, and make the mess firmer; add a portion of corn.
7. Feed the stock separately, in classes, according to their relative conditions. Keep sows with young by themselves; store-hogs by themselves; and bacon-hogs and porkers by themselves. It is not advisable to keep the store-hogs too high in flesh, since high feeding is calculated to retard development of form and bulk. It is better to feed pigs intended to be put up for bacon loosely and not too abundantly, until they have attained their full stature; they can then be brought into the highest possible condition in a surprisingly short space of time.
8. Keep the swine clean, dry, and warm. Cleanliness, dryness, and warmth are essential, and as imperative as feeding; for an inferior description of food will, by their aid, succeed far better than the highest feeding will without them.