I am inclined to think the farmers of the Eastern States confine their swine too closely; and that, while still kept as store-pigs, a somewhat greater range in the orchard, or the pasture, would prove to be good economy, particularly up to the age of eight or nine months. The judicious dairyman will study the taste and demands of the market where his pork is to be sold. If he supplies a city customer, he knows he must raise a fine and delicate quality of pork; and to do this he must select stock that will early arrive at maturity, and that will bear forcing ahead and selling young. If he supplies a market where large amounts of pork are salted and packed for shipping, or for bacon, a larger and coarser hog, fed to greater age and weight, will turn to better advantage, though I think a strain of finer blood will even then be profitable to the feeder. In either case, the refuse of the dairy is of considerable value, and should be saved with scrupulous care, and judiciously fed. “Many a little makes a mickle.” APPENDIX. The following is Mr. Thomas Horsfall’s statement, referred to on page 138, with the omission of a few passages, relating to matters not immediately connected with the dairy. It is entitled THE MANAGEMENT OF DAIRY CATTLE. On entering upon a description of my treatment of cows for dairy purposes, it seems pertinent that I should give some explanation of the motives and considerations which influence my conduct in this branch of my farm operations. I have found it stated, on authority deserving attention, that store cattle of a fair size, and without other occupation, maintain their weight and condition for a length of time, when supplied daily with one hundred and twenty pounds of Swedish turnips and a small portion of straw. The experience of the district of Craven, in Yorkshire, where meadow hay is the staple food during winter, shows that such cattle maintain their condition on one and a half stone, or twenty-one pounds, of meadow hay each per day. These respective quantities of turnips and of hay correspond very closely in their nutritive properties; they contain a very similar amount of albuminous matter, starch, sugar, etc., and also of phosphoric acid. Of oil--an important element, especially for the purpose of which I am treating--the stated supply of meadow hay contains more than that of turnips. If we supply cows in milk, of average size, with the kind and quantity of food above mentioned, they will lose perceptibly in condition. This is easily explained when we find their milk rich in substances which serve for their support when in store condition, and which are shown to be diverted in the secretion of milk.