into the animals' dietary.

_Fattening Pigs._--For some time before store pigs are put up to be
fattened, the quality and quantity of their food should be increased,
for it is not economy to put a rather lean animal suddenly upon a very
fattening diet. The sty should be well supplied with clean litter, and
should be darkened. Three feeds per diem will be a sufficient number,
and the remains (if any) of one should be removed from the trough before
the fresh feed is put into it. The feeding trough (which should be made
of iron) should be so constructed that the animals cannot place their
fore feet in it. The pig is naturally a clean animal, and therefore
it should be washed occasionally, as there is every reason to believe
that such a procedure will tend to promote the animal's health. It
should be supplied with clean water.

In Stephen's "Book of the Farm," it is stated that two pecks of
steamed potatoes, and 9 lbs. of barley-meal, given every day to a pig
weighing from 24 to 28 stones, will fatten it perfectly in nine weeks.
Barley-meal is largely used in England as food for pigs. It is given
generally in the form of a thin paste, and in large quantities. Lawes
and Gilbert found that 1 cwt. of barley-meal given to pigs increased
their weight by 22-1/2 lbs. Indian meal is fully equal, if it is not
superior to barley-meal, as food for pigs; and for this purpose it is
far more extensively employed in Ireland. Every kind of grain given to
pigs should be ground and cooked. In Scotland pigs are often fattened
solely on from 28 to 35 lbs. of barley-meal weekly, and mangels or
turnips _ad libitum_. Pollard is a good food for pigs, being rich in
muscle-forming materials; it is a good addition to very fatty or starchy
food. A mixture of pollard and palm-nut meal is an excellent fattening
food. Potatoes are now so dear, that they are seldom--unless the very
worst and diseased kinds--used in pig feeding. They should never be
given raw. The more inferior feeding-stuffs should be used up first in
the fattening of pigs, and the more valuable and concentrated kinds
during the latter part of the process.

SECTION IV.

THE HORSE.

The horse is subject to many diseases, not a few of which arise from the
defective state of his stable. The best kinds of stables are large and
lofty, well ventilated and drained, smoothly paved, and well provided
with means for admitting the direct sunlight. The walls should be
whitewashed occasionally