Beet-root and ruta baga are good; but should only be given when other roots cannot be easily obtained.
And lastly, grain itself, as corn, barley, and oats, but not rye.
An American correspondent gives the following recipe for "an exceeding nutritious food for hogs;" but it is one which circumstances will not often permit us to make use of: "Boil Irish potatoes, pumpkins, and apples until they are soft; mash them all together, taking care thoroughly to mix and incorporate them, and add a little salt to the compound; swine will be found to relish this food highly, and thrive uncommonly well upon it."
A small portion of salt should always be mingled in whatever food is given, as it tends to stimulate the appetite as well as the digestive functions; and an ample supply of good water for drinking be kept within the reach of every animal.
Indian corn, buckwheat, rice and maize, may doubtless be given with advantage, and are in themselves highly nutritious; but they cannot be reckoned as among the kinds of food generally in use, as, unless under peculiar circumstances, they are too expensive, and not always to be obtained at all.
Turnips, cabbage, lettuce, and beans, are not so much adapted for fattening as the kinds of food above enumerated, although these matters often form valuable additions to the keep of store-pigs.
THE REFUSE OF THE SLAUGHTER-HOUSE.
Martin says: "The hog is an omnivorous animal, and will even greedily devour flesh and garbage; and butchers, and even others, are in the habit of feeding their hogs upon blood, entrails, offal meat, and similar matters. It is a disgusting practice, but, besides this, it is essentially wrong; such diet renders the animal savage and dangerous,—a child accidentally straying within the reach of a hog thus fed, would be by no means safe from a ferocious assault; moreover, it keeps the animal in a state of feverish excitement, and leads to inflammatory diseases.
"Again, as it respects the meat, it is rank, coarse, and scarcely wholesome. Hogs are often kept in knackers' yards, where they revel in corruption. What must their flesh be!
THE REFUSE OF THE KITCHEN.
"The same objections do not apply to pot-liquor or kitchen refuse, for although there is a good portion of fat, bits of meat and skin, and the liquor in which meat has been boiled, still it has been cooked, and is mixed with the peelings of potatoes, carrots, turnips, cabbage-leaves, bread, milk, &c., &c., and forms an acceptable mess.
