The great requisites here are, cleanliness, dryness, warmth in winter and shade in summer, a convenient mode of keeping and supplying food, and a place for the pigs to take exercise. These requisites are very well attained in the ordinary pigsties, which consist of a small open court for the pigs to feed and take exercise in, and a covered building for them to sleep in. The principal defect in pigsties of this kind is, a want of sufficient drainage in their courtyards, in consequence of which much more moisture is retained there, than is desirable for the health and cleanliness of the pigs. There ought to be to every pigsty an underground drain with a grating and trap (the latter as much to keep out dirt as the bad smell), communicating with the liquid manure tank, and to be washed out occasionally by the water used in cleansing the floor of the pigsty. Though pigs are generally considered to be dirty animals, yet they have some habits of clean-liness. which are remarkable: for example, that of never doing anything dirty in their sleeping-place, but always choosing a particular corner of their sty for this purpose. Hence, if this natural tendency were properly seconded, a pigsty might be kept as clean as a cow-house or stable. The food for pigs is either of a dry or of a liquid kind.

The latter ought always to be kept in a large tub, or in a tank under cover; where it is kept till it becomes in a state of fermentation; it being found to be far more nourishing for the pigs when sour than when it is sweet For this reason, there ought to be two tubs or tanks, that the one may be filling with the liquid refuse from the kitchen, while the other is using; and they may be put under cover, or sunk in the soil, in order that fermentation may not be checked by the cold of winter. Where a proprietor feeds his own pigs, the greatest improvement that we can suggest is, that of having the pigsties connected with a grass field of one or two acres in extent, or an orchard; and of having various aromatic herbs sown among the grass; this would be a near approach towards making the flesh of the common pig as highly flavoured as that of the wild swine. Indeed, we cannot too strongly impress it on the mind of the reader, that the great improvements wanting to almost all the modern systems of fattening animals are, arrangements for allowing them to take abundance of exercise while they are fattening, and supplying them with a greater variety of food, and especially of aromatic kinds.