ig, when both have become
some five or six months old, and the periods of [oe]strum have
commenced.

The sows which farrowed in January should now be weaned from their pigs,
and should be ready to be mated within a few days. The sows should be
carefully watched for the signs of heat or restlessness. Some sows give
little indication of this unrest, which is almost certain to appear
within four or five days providing the sow is in a healthy and vigorous
condition. To miss the sow means a loss of three weeks of most valuable
time, besides the risk of trouble in getting the sow to conceive after
she had been baulked. With the passing of the month swedes and
artichokes will have lost much of their nourishment; mangolds can now
take their place. It is a good plan to expose the mangolds to the air
for a few days prior to feeding them to the pigs; this exposure hastens
their ripening and reduces the proportion of water. Of course care must
be taken to prevent them becoming frozen, as in March this might be the
case.

In the Southern counties tares, lucerne, and grass are sufficiently
forward towards the end of April to be cut and fed to the pigs which are
confined in the buildings. The pigs both fat and store will fully repay
the cost of labour in the cutting and carting of these vegetable foods.
Brood sows both in pig and with litters dependent on them, should be
allowed their liberty in the grass fields. This will both greatly reduce
the cost of keep and tend to their thrift and well doing. Young pigs
over a month old should have a run out both morning and afternoon. Newly
weaned pigs which have been well done are always in keen request in the
months of April and May at prices higher than in any other portion of
the year, owing to the demand from the cheese-makers who have a
superabundance of whey, of which 12 lbs. when fed in proper combination
is considered to be equal in value to 1 lb. of meal. Unfortunately, so
many dairymen do not study the requirements of the pig, and imagine that
it will give a good return from an excess of liquid in the form of whey.
Without some concentrated food the pig will not thrive on whey. Numbers
of young pigs are also required in those districts where butter-making
is carried on to consume the butter milk, and in ordinary times much of
the separated or skim milk. In the feeding of this again the results are
not so good as they should be owing to neglect. Both foods have been
rendered unbala