The refuse wash and grains, and other residue of breweries and distilleries, may be given to swine with advantage, and seem to induce a tendency to lay on flesh. They should not, however, be given in too large quantities, nor unmixed with other and more substantial food; since, although they give flesh rapidly when fed on it, the meat is not firm, and never makes good bacon. Hogs eat acorns and beech-mast greedily, and so far thrive on this food that it is an easy matter to fatten them afterwards. Apples and pumpkins are likewise valuable for this purpose. There is nothing so nutritious, so eminently and in every way adapted for the purpose of fattening, as are the various kinds of grain--nothing that tends more to create firmness as well as delicacy in the flesh. Indian corn is equal, if not superior, to any kind of grain for fattening purposes, and can be given in its natural state, as pigs are so fond of it that they will eat up every kernel. The pork and bacon of animals that have been thus fed are peculiarly firm and solid. Animal food tends to make swine savage and feverish, and often lays the foundation of serious inflammation of the intestines. Weekly washing with soap and a brush adds wonderfully to the thriving condition of a hog. In the rich corn regions of our States, upon that grain beginning to ripen, as it does in August, the fields are fenced off into suitable lots, and large herds are successively turned into them, to consume the grain at their leisure. They waste nothing except the stalks, which in that land of plenty are considered of little value, and they are still useful as manure for succeeding crops; and whatever grain is left by them, leaner droves which follow will readily glean. Peas, early buckwheat, and apples, may be fed on the ground in the same way. There is an improvement in the character of the grain from a few months' keeping, which is fully equivalent to the interest of the money and the cost of storage. If fattened early in the season, hogs will consume less food to make an equal amount of flesh than in colder weather; they will require less attention; and, generally, early pork will command the highest price in market.