The management of the milk cows seems to have been very poor.  In May, 1793, we find the absent owner writing to his manager:  “If for the sake of making a little butter (for which I shall get scarcely anything) my calves are starved, & die, it may be compared to stopping the spigot, and opening the faucit.”  Evidently the making of butter was almost totally discontinued, for in his last instructions, completed only a few days before his death, he wrote:  “And It is hoped and will be expected, that more effectual measures will be pursued to make butter another year; for it is almost beyond belief, that from 101 Cows actually reported on a late enumeration of the Cattle, that I am obliged to buy butter for the use of my family.”

In his later years he became somewhat interested in the best methods of feeding cattle and once suggested that the experiment be tried of fattening one bullock on potatoes, another on corn, and a third on a mixture of both, “keeping an exact account of the time they are fatting, and what is eaten of each, and of hay, by the different steers; that a judgment may be formed of the best and least expensive mode of stall feeding beef for market, or for my own use.”

During his early farming operations his swine probably differed little if at all from the razor-backs of his neighbors.  They ranged half wild in the woods in summer and he once expressed the opinion that fully half the pigs raised were stolen by the slaves, who loved roast pork fully as well as did their master.  In the fall the shoats were shut up to fatten.  More than a hundred were required each year to furnish meat for the people on the estate; the average weight was usually less than one hundred forty pounds.  Farmers in the Middle West would to-day have their Poland Chinas or Durocs of the same age weighing two hundred fifty to three hundred pounds.  Still the smallness of Washington’s animals does not necessarily indicate such bad management as may at first glance appear.  Until of considerable size the pigs practically made their own living, eating roots and mast in the woods, and they did not require much grain except during fattening time.  And, after all, as the story has it, “what’s time to a hawg?”

In his later years he seems to have taken more interest in his pigs.  By 1786 he had decided that when fattening they ought to be put into closed pens with a plank floor, a roof, running water and good troughs.  A visitor to Mount Vernon in 1798 says that he had “about 150 of the Guinea kind, with short legs and hollow back,” so it is evident that he was experimenting with new breeds.  These Guinea swine were red in color, and it is said that the breed was brought to America from west Africa by slave traders.  It was to these animals that Washington fed the by-products of his distillery.

In the slaughtering of animals he tried experiments as he did in so many other matters.  In 1768 he killed a wether sheep which weighed one hundred three pounds gross.  He found that it made sixty pounds of meat worth three pence per pound, five and a half of tallow at seven and a half pence, three of wool at fifteen pence, and the skin was worth one shilling and three pence, a total of L1.3.5.  One object of such experiments was to ascertain whether it was more profitable to butcher animals or sell them on the hoof.