The country-man's guide or plain directions for ordering. Curing. Breeding choice, use, and feeding. Of horses, cows, sheep, hoggs, &c. Adorn'd with sculptuers, shewing the proper places in the bodies of the said several beasts, where the said distempers do usually happen. Published for the publick good, by W.W.

Introduction.

HAving before treated of the more Tamer sort of Cattle, I shall now likewise treat of Swine, as being the most un∣ruly, and the most hurtful in his kind, of any common Beast; but neverthe∣less very much desired, because it yield∣eth sweet Flesh, whilst they are young, and for his Bacon, when salted; as being the most serviceable: and not to omit the advantage of the Hide, Bristles, and Grease.

Therefore it is requisite in all those places where there is a great number of Swine kept, that there is a Man al∣lowed for no other Imployment then to keep the Swine, and carefully to preserve them from danger that may befall them; or that they may not in∣jure the Corn-fields, in which they are kept, and to take care of the weaned Piggs.

The Husbandman must take care for

such Food that is convenient for Swine, as Acrons, Nuts, Haws, and all such as the Swine usually eat. 'Tis good that you provide entertainment a∣gainst the Hogs come out of the Field, at the usual time; for by so do∣ing you shall make them return to their Owner without running astray: which certainly you may do by a due providing of Meat for them at a set time.

Marks of a good Bore.

The Bore is esteemed the best that is short and broad, his Mouth drawing upwards and long, having a broad and thick Breast, broad Shoulders, short and great Thighs, white of Colour, and in a word the broadest and most four square, and of a full Body, ha∣ving thick Bristles on his Back, is the best Bore.

Marks of a good Sow.

The best Sows are such as are longest of Body, with a hanging Belly of broad Buttocks and long Ribs, of a

little Head and short Legs, white Hair.

The time of a Sow being covered.

Let not the Sow be covered before she is above one year old, and the Bore that covereth her must be three or four years old; but after the fifth year you must geld him for to feed him for Brawn or Bacon. The best time to co∣ver a Sow is, from the Increase until the Full Moon; after the Full Moon it is not good. The best time in the year is to let the Sow take the Bore at Can∣dlemass, that the Piggs may be strong in the Harvest time: The Winter Piggs are more hard to bring up, and not so na∣tural as the others that are Pigg'd in Summer. A Sow may rear Eighteen Piggs if she hath so many Paps.

The best time to Geld Pigs, and to Splay the Sow.

THe best time to geld, is when they are a Year old, and not older; when the Moon is in the Decrease, in the beginning of Spring, or in the Fall of

the Leaf, when its moderate Weather▪ in case you cut them when they are little, I confess that the Bacon will be the sweeter, but they will not make so large Swine; therefore you may use your discretion to cut them from Four to Six Month's, or to a Year.

To make a Hog Fat.

THe Hogs that you intend to Fatten for Bacon, ought always to be set up in a particular Stye, and the darker the Stye is, the better, provided there be but so much light as to see to give them meat; there needs not so much care of them as other Swine; but that their Stye be made clean, and that they have food at all times lying before them in their Troughs: They are not to be brought from one place to another, though they have no Motion, and not able to move themselves. Their is divers manner of Food, according to the Custom of the Countrey, yet the best and most substantial Feeding is of dry Pease and Beans, though its common in many inclosed Countreys to Feed a Swine exceeding full with Whay, and

many practise that way, only giving them a Bushel of Pease or Beans to har∣•…•…en the Fat. In some Countreys they •…•…eed after other manner, which for brevi∣•…•…y sake I shall omit; knowing that the In∣genious Country-man knoweth what way is best for is ends in that matter.

Sickness in Swine.

1. THey are also subject to many Di∣stempers, and you may know that the Hog is sick, when he lets hang his Ears, and that he is duller and heavier than he is wont to be, having little or no Stomack to his Meat; but the cer∣tain way, if none of these Symptoms ap∣pear, is to draw out of his back a handfull of Bristles against the growth of the Hair, and in case that the Root of the Bristles be white and clean, then the Hog is sound and in good health: but if that they are bloody, or spotted, then he his sick.

1. Head-ach, or Sleepy-Evil.

For the Head-ach or Sleepy-evil, you shall

let the Swine blood under the Tongue, and give him Lettice Leaves to eat, or give them Water wherein Stone Cropel is steeped.

2. The Pox in Swine.

The Pox is cured by giving him Mi∣thridate in Metheglin, or by drinking the warm Blood of a Lamb; or give him Common Oyl with Pepper.

3. Eating of Yarro.

In case the Swine hath eaten mad Chervile, Millfoile, or Yarro, called in Latin, Cheliophilon; then give him to drink a good quantity of Water where∣in Wild Cowcombers are boyled, let∣ing it stand before you give it him till 'tis but luke-warm; and that will vomit him.

4. Diseases in the Eyes.

Are Cured with the Juice of Bittany, or Horse Leeke, or the Blades of Sallen∣dine beaten in a Morter, and laid upon the Eyes, mixt with Wine or the Powder

of Sepia blown into the eyes, or dry the Yolk of an Egg to powder, and blow it into the Eyes.

5. Ague or Feaver.

Against the Ague, let the Hog blood in the Tail.

6. Measles prevented.

The Hog is especially subject to Mea∣sles, it proceeds from Gluttony and over-eating; now there is three espe∣cial signs of Measles, viz. If you be∣behold under his tongue small black Blisters, or that he cannot stand on his hinder legs, or that his Bristles be bloody, as aforesaid; this distemper is prevented by carefulness in the feeding, and that they go into the Field, in the open Air.

7. Rheum or Catarrhe.

Rheum or Catarrhe are cured by Bons Brimstone in a Fire-shovel, and let∣ting the smoke up the Nose, or rub the Swines Mouth with Garlick bruised

with Salt or bruised Laurel Leaves.

8. To prevent Vomiting.

You shall let him stand fasting, set up in some obscure place one day and night, that he may consume the superfluous Moisture, and recover again to his former Appetite: Some have pre∣scribed Medicines, but the most ex∣perienc'd thing this way is the best.

9. Measles Cured.

Let the Hogs that are Measled, often∣times wallow in a Bath, in Sea-wa∣ter; and for lack of Sea-water let the Owner make a Bath of Water well boiled and salted; and put it into a convenient place where the Hog may wallow therein; and mingle with his meat bruised Garlick, and give him the Rhine of Grapes or Goosberries, or give him Roles of Leaven with his Meat.

10. Plague or Disease in the Milt.

Swine are much inclined to the Plague and swelling of the Milt, which very often seizeth such unclean Bodies, be∣cause they eat foul and unclean Meats. The best Cure for this Malady, is to give them Honey Combs, and what∣ever proceeds from Bees.

11. Swelling of the Neck.

Against Rheum or Swellings in the Neck, the best Remedy is to let the Swine blood under the Tongue.

12. Aposthume or Swelling in the Throat.

Against Aposthumes or Swelling of the Throat, mix the fine Flower of Wheat with Salt, and rub the Sore there∣with.

13. Imposthumes in the Body.

See the 12 Chap. of the Swine.

14. Diseases of the Gall.

The over-flowing of the Gall, in many times a Disease that befalls Swine: the best Remedy is to give them Saffron mixt with Metheglin, or Honey and White Wine; let the Swine drink half a pint.

15. To kill Lice or Ticks.

Take Linseed Oyl and Salt, mix them together, and rub the Swine all over therewith, and it will free him from Vermin.

16. To prevent Thirst.

Swine are subject to a Thirst where∣of some have died, which most fre∣quently happen in the Dog-days: the best that you can do for them, is to drive them to some sweet River, where they may lie down and bathe them∣selves.

17. A great Cough or Cold.

The Cough in Swine is cured by gi∣ving them Colts-foot and Lingwort boiled in Metheglin, or take half a pound of Honey, and a quarter of a pound of Liquorish, boil them in a gal∣lon of Water till half be consumed, and let the Swine drink it luke-warm, or give the Swine Gum Dragon and sweet Oyl.

18. Belly-ach.

The Belly-ach is cured by giving the Swine Black Pepper boiled in Me∣•…•…heglin, or take three spoonfuls of Fennile-seed mixt with White Wine, and give it the sick Swine, letting him swill.

19. Lameness.

If the Swine be Lame, so that it be ulcerated, then drop into Wine Turpentine and Oyl very hot, or take Honey and fresh Grease, and spread them on a Plaister of Leather, and lay it on the Wound.

21. Flux.

For the Flux or Looseness in Swine, give them to drink Vinegar and Milk mixed together, and give them to eat Gall Nuts pounded and mixed with Starch and Wine Vinegar.

22. Broken Legs or Joynts.

To cure Broken Legs or Joynts, an∣noint the place with Sheep-suet, and bind up the Broken Legs or Joynts with Straw; or annoint it with the following Ointment, sweet Butter, Oyl, Turpentine, of each an ounce, mix them to an Ointment.