the question, based as
they say upon their carefully-tried and noted experiments, one affirming
that fermented food is superior, and others that it has done his hogs
positive injury. This discrepancy grows out of not carefully
distinguishing the different kinds of fermentation, the sweet, the
vinous, the acid, and the putrid. The first makes excellent food, the
second will do quite well, the third is injurious, and the last
absolutely poisonous. As it requires much care and observation to get
this right, and mistakes are easy, it is best to take the sure method,
give them food in a natural state, ground, and either cooked or fed raw.
Either will make good pork at a reasonable cost, but cooked food is
preferable.

Sows are prevented from destroying their young by quiet, plenty of food,
and little animal food, and but a very little straw in a dry pen, or
washing the pig's backs with a strong decoction of aloes.

TOBACCO.

This is a plant abhorred by everything but man and the tobacco-worm. Its
use for chewing and snuffing is happily becoming more and more offensive
to refined society, and we hope it may, after a long struggle, go out of
use. For those who will cultivate it as an article of commerce, the
following brief directions are sufficient. Burn over a small bed, on
which sow the seed early in March. When the leaves are as large as a
quarter of a dollar, transplant them in deep, rich soil, or on new land,
in rows three feet apart each way, or four feet one way and two the
other. Tend as cabbage. It is necessary, twice in the season, to
destroy, by hand, the large green worms that feed on this plant. When
the plants are from two and a half to three and a half feet high,
according to the richness of the soil on which they grow, pick out the
head or blossom-buds, except in the few plants you would have go to
seed. Pinch off also the suckers, or shoots behind the leaves, as they
come out. When the leaves are full grown and begin to ripen, which is
known by the small, dusky spots appearing on the leaves, cut up the
stalks and lay them down singly to wilt; when they are thoroughly
wilted, lay them together, that they may sweat for forty-eight hours,
then hang them up in a tolerably tight room to dry--hang across poles,
one on each side. A sharp stick put through the but of the stalks and
laid over the pole, leaving one stalk on each side, is a very good
method. When it becomes well dried, pick off the leaves, and tie