5. Do not _over-feed_; give only as much as will be consumed at the meal. 6. _Vary_ the food. Variety will create, or, at all events, increase appetite, and it is most conducive to health. Let the variations be governed by the condition of the _dung_ cast, which should be of a medium consistence, and of a grayish-brown color; if _hard_, increase the quantity of bran and succulent roots; if too _liquid_, diminish, or dispense with bran, and make the mess firmer; add a portion of corn. 7. Feed the stock _separately_, in classes, according to their relative conditions. Keep sows with young by themselves; store-hogs by themselves; and bacon-hogs and porkers by themselves. It is not advisable to keep the store-hogs too high in flesh, since high feeding is calculated to retard development of form and bulk. It is better to feed pigs intended to be put up for bacon _loosely_ and not too abundantly, until they have attained their full stature; they can then be brought into the highest possible condition in a surprisingly short space of time. 8. Keep the swine _clean_, dry, and warm. Cleanliness, dryness, and warmth are _essential_, and as imperative as feeding; for an inferior description of food will, by their aid, succeed far better than the highest feeding will without them. PIGGERIES. Few items conduce more to the thriving and well-being of swine than airy, spacious, well-constructed styes, and above all, cleanliness. They were formerly too often housed in damp, dirty, close, and imperfectly-built sheds, which was a fruitful source of disease and of unthrifty animals. Any place was once thought good enough to keep a pig in. In large establishments, where numerous pigs are kept, there should be divisions appropriated to all the different kinds; the boars, the breeding sows, the newly weaned, and the fattening pigs should all be kept separate; and in the divisions assigned to the second and last of these classes, it is best to have a distinct apartment for each animal, all opening into a yard or inclosure of limited extent. As pigs require warmth, these buildings should face the south, and be kept weather-tight and well drained. Good ventilation is also important; for it is idle to expect animals to make good flesh and retain their health, unless they have a sufficiency of pure air. The blood requires this to give it vitality and free it from impurities, as much as the stomach requires wholesome and strengthening food; and when it does not have it, it becomes vitiated, and impairs all the animal functions. Bad smells and exhalations, moreover, injure the flavor of the meat.