afterwards, the quantity of this food may be gradually increased till they are completely accustomed to it. Neuenhahn says that the refuse of the brandy-distillery cannot be given to the pigs too warm, or too soon after its removal from the still, and that it never heats their blood; but that, if it be allowed to get cold and stale, it is rather injurious than beneficial to them. On the other hand, many experienced distillers, who fatten large numbers of hogs, assure us that it requires great attention, and the employment of a man on whose care we can rely, to prevent this residue from being given to the animals while too warm, for it is then that it injures and materially retards their growth. It should be sometimes thick, sometimes diluted with water, and at others mixed with meal or pollard, in order, by thus varying the food, to keep up the appetite of the animals.
RESIDUE OF STARCH MANUFACTORIES.
The residue of the manufacture of starch, the products of the various washings which this precaution involves, and the refuse of wheat, are far superior to brewers' and distillers' refuse. Hogs fed upon these articles fatten more quickly, produce firmer flesh, more substantial bacon, and a greater quantity of lard. At first the animals will often eat these matters with great avidity, and even to excess, and when this is the case they, invariably become disgusted and refuse them after a time. The quantity must therefore be carefully regulated, and the troughs kept very clean. If this kind of food be used alternately with one of a different nature, the fattening will be effected with greater certainty. The quantity of this refuse collected at once is often greater than can be consumed at the time, and it is difficult to store it up, because its animal portions so soon putrefy. The only mode of preservation is to dry it, make it into cakes, and bake it.
VEGETABLES AND ROOTS.
Cabbage and lettuce-leaves, turnip-greens, and bean and pea-hauln. may be given to pigs in moderate quantities with advantage, but these substances should be chopped up small and mingled in the wash, as the animals, being very fond of such food, will otherwise devour it too ravenously to be able properly to masticate it. Almost all our common roots are well adapted for feeding pigs; carrots, turnips, parsnips, beet-root, and last, but not least, the potato, are all exceedingly nutritive, even when given in a raw state, but that cooking tends materially to increase their nourishing powers is a fact well attested by numerous experiments and general experience. Potatoes should be steamed, the other roots boiled. In Guernsey the parsnip is extensively used in the feeding of pigs,
