and bacon of animals that have been thus fed is peculiarly firm and solid.
Rice is another valuable adjunct in fattening swine; we will quote in support of its properties the following account, given by an amateur pig-breeder:—
"We purchased from the government stores several tons of damaged rice at a very cheap rate; with this we fattened our pigs, and such pork I never saw before or since; the fat was as firm and solid as the lean, and the flavor of the meat very superior.
"The way in which the rice was prepared for food was as follows: My copper held forty gallons; in the afternoon it was filled or nearly so, with water; as soon as the water boiled, the fire was raked out, two pails of rice immersed in the water, and the whole covered closely down and left to stand until the morning. On the following day the copper was emptied of its contents, which consisted of a thick jelly, so firm as only to be taken out with a shovel; and on these contents the pigs were fed. The effect was perfect.
"As to the economy of the plan, that of course must be a matter dependent upon circumstances; we found it more profitable than almost any other kind of food we could have given, from the price at which we were able to purchase the rice, and its goodness. From some slight experiments, I am induced to think that equal parts of rice jelly and mashed potatoes would constitute an excellent food."
Another person who tried rice as a food for pigs put up two weighing 70 lbs. each, and fed them entirely on equal parts of boiled rice and steamed potatoes. At first they progressed but slowly, but eventually attained the weight of 210 lbs. each. Their flesh was fine and delicate, the fat white and firm, and the flavor of both was excellent.
Under the head of grain some writers consider beans, peas, and tares; we have already spoken of the first two when treating of vegetables, and given it as our opinion that pea-meal is little if at all inferior to barley and oatmeal. The addition of a few dry peas to the porridge made of barleymeal and whey is advantageous; and many persons consider good pea-soup to be equal to any thing in its fattening powers.
Bran or pollard, unmixed with any farinaceous particles, conduces but little to fatten an animal; it has been considered that fermentation will increase and develop their nutritive properties, but we should be sorry to be compelled to rely solely on either of these two substances.
SOILING AND PASTURING SWINE.
We have already spoken of the advantage of a run at grass to swine of all ages, and permanent pastures are those best adapted to
