It is not easy to overestimate the value of swine to the general farmer; but to the factory farmer they are indispensable. They furnish a profitable market for much that could not be sold, and they turn this waste material into a surprising lot of money in a marvellously short time. A pig should reach his market before he is nine months old. From the time he is new-born until he is 250 days old, he should gain at least one pound a day, which means five cents, in ordinary times. During this time he has eaten, of things which might possibly have been sold, perhaps five dollars' worth. At 250 days, with a gain of one pound a day, he is worth, one year with another, $12.50. This is putting it too low for my market, but it gives a profit of not less than $6 a head after paying freight and commissions. It is, then, only a question of how many to keep and how to keep them. To answer the first half of this question I would say, Keep just as many as you can keep well. It never pays to keep stock on half rations of food or care, and pigs are not exceptions. In answering the other half of the question, how to keep them, I shall have to go into details of the first building of a piggery at Four Oaks. As in the case of the hens, I determined to start clean. Hogs had been kept on the farm for years, and, so far as I could learn, there had been no epizooetic disease. The swine had had free range most of the time, and the specimens which I bought were healthy and as well grown as could be expected. They were not what I wanted, either in breed or in development, so they had been disposed of, all but two. These I now consigned to the tender care of the butcher, and ordered the sty in which they had been kept to be burned. I had planned to devote lot No. 2 to a piggery. There are five acres in this lot, and I thought it large enough to keep four or five hundred pigs of all sizes in good health and good condition for forcing. Some of the swine, not intended for market, would have more liberty; but close confinement in clean pens and small runs was to be the rule. To crowd hogs in this way, and at the same time to keep them free from disease, would require special vigilance. The ordinary diseases that come from damp and draughts could be fended off by carefully constructed buildings. Cleanliness and wholesome food ought to do much, and isolation should accomplish the rest. I have established a perfect quarantine about my hog lot, and it has never been broken. After the first invoices of swine in the winter and spring of 1896, no hog, young or old, has entered my piggery, save by the way of a sixty-day quarantine in the wood lot, and very few by that way.