Young Pigs subsist exclusively on their mother's milk but for a short time. In two or three weeks they may receive skimmed or butter-milk from the dairy. At a month old such of them as are not designed for breeding purposes may be subjected to the usual mutilations; and at from five to six weeks old the young are weaned, and converted into stores.
Store Pigs, when young, are best fed upon skimmed milk, oatmeal, and potatoes, in a cooked state. When they are approaching three months old, they may be supplied with raw food, if the weather be warm; but in winter, cooked and warm food will be found the more economical. Cabbages, roots, potatoes, and all kinds of grain that are cheap are used in pig feeding. The number of meals varies from six or seven in the case of very young animals, to three in the case of those nearly ready for fattening. Store pigs should be allowed a few hours' exercise daily in a paddock, or field, or at least in a large yard.
The dietaries of store pigs vary greatly, for these animals being omnivorous readily eat almost every kind of food. Mr. Baldwin, of Bredon House, near Birmingham, an extensive pig breeder, gave (in 1862) stores the following allowance:—At three months old, a quart of peas, Egyptian beans, or Indian corn. He considered English beans to be too heating for young pigs. The animals were allowed the run of a grass field. On this diet the stores were kept until they were eight months old (increasing at the average rate of five pounds per week), after which they were allowed an extra half-pint of corn. He calculated the weekly cost as follows:—Dry food, 1s.; grass, 2d.; man's time, 1d.; total, 1s. 3d. These results yielded a profit of 1s. per week per pig, pork being at the time 6d. per lb. Some feeders give young store pigs half-a-pint of peas, mixed with pulped mangel, and the quantum of peas is gradually increased to one pint per diem. All kinds of food-refuse from the house are welcomed by the pig. Skins, dripping, damaged potatoes, cabbage, &c., may be given to them; but they should not be altogether substituted for the ordinary food-stuffs. Coal-dust, cinders, mortar rubbish, and similar substances are often swallowed by pigs, and sometimes even given to them by the feeder. In certain cases Lawes and Gilbert found that superphosphate of lime was a useful addition to the food of pigs. A little salt should invariably be given, more especially if mangels (which are rich in salt) do not enter into the animals' dietary.
Fattening Pigs.—For some time before store pigs are put up to be fattened, the quality and quantity of their food should be increased, for it is not economy to put a rather lean animal suddenly upon a very fattening diet. The sty should be well supplied with clean litter, and should be darkened. Three feeds per diem will be a sufficient number, and the remains (if any) of one should be removed from the trough before the fresh feed is put into it. The feeding trough (which should be made of iron) should be so constructed that the animals cannot place their fore feet in it. The pig is naturally a clean animal, and therefore it should be washed occasionally, as there is every reason to believe that such a procedure will tend to promote the animal's health. It should be supplied with clean water.
In Stephen's "Book of the Farm," it is stated that two pecks of steamed potatoes, and 9 lbs. of barley-meal, given every day to a pig weighing from 24 to 28 stones, will fatten it perfectly in nine weeks. Barley-meal is largely used in England as food for pigs. It is given generally in the form of a thin paste, and in large quantities. Lawes and Gilbert found that 1 cwt. of barley-meal given to pigs increased their weight by 22½ lbs. Indian meal is fully equal, if it is not superior to barley-meal, as food for pigs; and for this purpose it is far more extensively employed in Ireland. Every kind of grain given to pigs should be ground and cooked. In Scotland pigs are often fattened solely on from 28 to 35 lbs. of barley-meal weekly, and mangels or turnips ad libitum. Pollard is a good food for pigs, being rich in muscle-forming materials; it is a good addition to very fatty or starchy food. A mixture of pollard and palm-nut meal is an excellent fattening food. Potatoes are now so dear, that they are seldom—unless the very worst and diseased kinds—used in pig feeding. They should never be given raw. The more inferior feeding-stuffs should be used up first in the fattening of pigs, and the more valuable and concentrated kinds during the latter part of the process.
SECTION IV.
THE HORSE.
The horse is subject to many diseases, not a few of which arise from the defective state of his stable. The best kinds of stables are large and lofty, well ventilated and drained, smoothly paved, and well provided with means for admitting the direct sunlight. The walls should be whitewashed occasionally, and for disinfecting and general sanitary purposes, four ounces of chloride of lime (bleaching powder) mixed with each bucket of whitewash, will be found extremely useful.
Farm horses are kept in stalls, which should not be less than six feet wide, and (exclusive of rack and rere passage) 10 feet long. For hunters and thorough-breds, loose boxes are now generally used.