CLa.s.s. _Mammalia_--such as give suck.

ORDER. _Pachydermata_--thick-skinned.

FAMILY. _Suidae_--the swine kind.

GENUS. _Sus_--the hog. Of this genus there are five varieties.

_Sus Scropa_, or Domestic Hog.

_Sus Papuensis_, or Bene.

_Sus Guineensis_, or Guinea Hog.

_Sus Africa.n.u.s_, or Masked Boar.

_Sus Babirussa_, or Babirussa.

A very slight comparison of the face of this animal with that of any other will prove that strength is the object in view--strength toward the inferior part of the bone. In point of fact, the snout of the hog is his spade, with which, in his natural state, he digs and ruts in the ground for roots, earth-nuts, worms, etc. To render this implement more nearly perfect, an extra bone is added to the nasal bone, being connected with it by strong ligaments, cartilages, and muscles, and termed the snout-bone, or spade-bone, or ploughshare. By it and its cartilaginous attachment, the snout is rendered strong as well as flexible, and far more efficient than it otherwise could be; and the hog often continues to give both farmers and gardeners very unpleasant proofs of its efficiency, by ploughing up deep furrows in newly-sown fields, and grubbing up the soil in all directions in quest of living and dead food.

As roots and fruits buried in the earth form the natural food of the hog, his face terminates in this strong, muscular snout, insensible at the extremity, and perfectly adapted for turning up the soil. There is a large plexus or fold of nerves proceeding down each side of the nose; and in these, doubtless, resides that peculiar power which enables the hog to select his food, though buried some inches below the surface of the ground. The olfactory nerve is likewise large, and occupies a middle rank between that of the herbivorous and carnivorous animals; it is comparatively larger than that of the ox; indeed, few animals--with the exception of the dog, none--are gifted with a more acute sense of smell than the hog. To it epicures are indebted for the truffles which form such a delicious sauce, for they are the actual finders. A pig is turned into a field, allowed to pursue his own course, and watched. He stops, and begins to grub up the earth; the man hurries up, drives him away, and secures the truffle, which is invariably growing under that spot; and the poor pig goes off to sniff out another, and another, only now and then being permitted, by way of encouragement, to reap the fruits of his research.

FORMATION OF THE TEETH.

The hog has fourteen _molar_ teeth in each jaw, six _incisors_, and two _canines_; these latter are curved upward, and commonly denominated _tushes_. The molar teeth are all slightly different in structure, and increase in size from first to last; they bear no slight resemblance to those of the human being. The incisors are so fantastic in form that they cannot well be described, and their destined functions are by no means clear. Those in the lower jaw are long, round, and nearly straight; of those in the upper jaw, four closely resemble the corresponding teeth in the horse; while the two corner incisors bear something of the shape of those of the dog. These latter are placed so near the tushes as often to obstruct their growth, and it is sometimes necessary to draw them, in order to relieve the animal and enable him to feed.

The hog is born with two molars on each side of the jaw; by the time he is three or four months old, he is provided with his incisive milk-teeth and the tushes; the supernumerary molars protrude between the fifth and seventh month, as does the first back molar; the second back molar is cut at about the age of ten months; and the third, generally, not until the animal is three years old. The upper corner teeth are shed at about the age of six or eight months; and the lower ones at about seven, nine, or ten months old, and replaced by the permanent ones. The milk tushes are also shed and replaced between six and ten months old. The age of twenty months, and from that to two years, is denoted by the shedding and replacement of the middle incisors, or _pincers_, in both jaws, and the formation of a black circle at the base of each of the tushes. At about two years and a half or three years of age, the adult middle teeth in both jaws protrude, and the pincers are becoming black and rounded at the ends.

After three years, the age may be computed by the growth of the tushes; at about four years, or rather before, the upper tushes begin to raise the lip; at five, they protrude through the lips; and at six years, the tushes of the lower jaw begin to show themselves out of the mouth, and a.s.sume a spiral form. These acquire a prodigious length in old animals, and particularly in uncastrated boars; and as they increase in size, they become curved backward and outward, and at length are so crooked as to interfere with the motion of the jaws to such a degree that it is necessary to cut off those projecting teeth, which is done with the file, or with nippers.

[Ill.u.s.tration]

BREEDING AND MANAGEMENT

BREEDING

In the selection of a boar and sow for breeding, much more attention and consideration are requisite than is generally imagined. It is as easy, with a very little judgment and management, to procure a good as an inferior breed; and the former is much more remunerative, in proportion to the outlay, than the latter can possibly ever be.

The object of the farmer or breeder is to produce and retain such an animal as will be best adapted to the purpose he has in view, whether that is the consumption of certain things which could not otherwise be so well disposed of, the converting into hams, bacon, and pork, or the raising of sucking-pigs and porkers for the market. Almost all farmers keep one or more pigs to devour the offal and refuse, which would otherwise be wasted. This is, however, a matter totally distinct from breeding swine. In the former case, the animal or animals are purchased young for a small price, each person buying as many as he considers he shall have food enough for, and then sold to the butcher, or killed, when in proper condition; and thus a certain degree of profit is realized. In the latter, many contingencies must be taken into account: the available means of feeding them; whether or not the food may be more profitably disposed of; the facilities afforded by railroads, the vicinity of towns, or large markets, etc., for disposing of them.

In the breeding of swine, as much as that of any other livestock, it is important to pay great attention, not only to the breed, but also to the choice of individuals. The sow should produce a great number of young ones, and she must be well fed to enable her to support them. Some sows bring forth ten, twelve, or even fifteen pigs at a birth; but eight or nine is the usual number; and sows which produce fewer than this must be rejected. It is, however, probable that fecundity depends also on the boar; he should, therefore, be chosen from a race which multiplies quickly.

If a bacon and a late market be objects, the large and heavy varieties should be selected, care being taken that the breed has the character of possessing those qualities most likely to insure a heavy return--growth, and facility of taking fat. Good one-year bacon-hogs being in great demand, they may be known by their long bodies, low bellies, and short legs. With these qualities are usually coupled long, pendulous ears, which attract purchasers. If, however, hogs are to be sold at all seasons to the butchers, the animals must attain their full growth and be ready for killing before they are a year old. This quality is particularly prominent in the Chinese breed; but among our ordinary varieties, hogs are often met with better adapted for this purpose than for producing large quant.i.ties of bacon and lard. The Berkshire crossed with Chinese is an excellent porker.

The sow should be chosen from a breed of proper size and shape, sound and free from blemishes and defects. In every case--whether the object be pork or bacon--the _points_ to be looked for in the _sow_ are a small, lively head; a broad and deep chest; round ribs; capacious barrel; a haunch falling almost to the hough; deep and broad loin; ample hips; and considerable length of body, in proportion to its height. One qualification should ever be kept in view, and, perhaps, should be the first point to which the attention should be directed--that is, smallness of bone. She should have at least twelve teats; for it is observed that each pig selects a teat for himself and keeps to it, so that a pig not having one belonging to him would be starved. A good sow should produce a great number of pigs, all of equal vigor. She must be very careful of them, and not crush them by her weight; above all, she must not be addicted to eating the after-birth, and, what may often follow, her own young. If a sow is tainted with those bad habits, or if she has difficult labors, or brings forth dead pigs, she must be spayed forthwith. It is, therefore, well to bring up several young sows at once, so as to keep those only which are free from defects. Breeding sows and boars should never be raised from defective animals. Sows that have very low bellies, almost touching the ground, seldom produce large or fine litters. A good-sized sow is generally considered more likely to prove a good breeder and nurse, and to farrow more easily and safely than a small, delicate animal.

The ancients considered the distinguishing marks of a good _boar_ to be a small head, short legs, a long body, large thighs and neck, and this latter part thickly covered with strong, erect bristles. The most experienced modern breeders prefer an animal with a long, cylindrical body; small bones; well-developed muscles; a wide chest, which denotes strength of const.i.tution; a broad, straight back; short head and fine snout; brilliant eyes; a short, thick neck; broad, well-developed shoulders; a loose, mellow skin; fine, bright, long hair, and few bristles; and small legs and hips. Some give the preference to long, flapping ears; but experience seems to demonstrate that those animals are best which have short, erect, fine ears. The boar should always be vigorous and masculine in appearance.

Few domesticated animals suffer so much from in-and-in breeding as swine. Where this system is pursued, the number of young ones is decreased at every litter, until the sows become, in a manner, barren.

This practice also undoubtedly contributes to their liability to hereditary diseases, such as scrofula, epilepsy, and rheumatism; and when those possessing any such diseases are coupled, the ruin of the flock is easily and speedily effected, since they are propagated by either parent, and always most certainly and in most aggravated form, when occurring in both. As soon as the slightest degeneracy is observed, the breed should be crossed from time to time, keeping sight, however, while so doing, of the end in view. The Chinese will generally be found the best which can be used for this purpose; since a single cross, and even two, with one of these animals, will seldom do harm, but often effect considerable improvements. The best formed of the progeny resulting from this cross must be selected as breeders, and with them the old original stock crossed back again. Selection, with judicious and cautious admixture, is the true secret of forming and improving the breed. Repeated and indiscriminate crosses are as injurious as an obstinate adherence to one particular breed, and as much to be avoided.

The following rules for the selection of the best stock of hogs will apply to all breeds:

_Fertility._ In a breeding sow, this quality is essential, and it is one which is inherited. Besides this, she should be a careful mother. A young, untried sow will generally display in her tendencies those which have predominated in the race from which she has descended. Both boar and sow should be sound, healthy, and in fair, but not over fat, condition.

_Form._ Where a farmer has an excellent breed, but with certain defects, or too long in the limb, or too heavy in the bone, the sire to be chosen, whether of a pure or of a cross breed, should exhibit the opposite qualities, even to an extreme; and be, moreover, one of a strain noted for early and rapid fattening. If in perfect health, young stock selected for breeding will be lively, animated, hold up the head, and move freely and nimbly.

_Bristles._ These should be fine and scanty, so as to show the skin smooth and glossy; coa.r.s.e, wirey, rough bristles usually accompany heavy bones, large, spreading hoofs, and flapping ears, and thus become one of the indications of a thick-skinned and low breed.

_Color._ Different breeds of high excellence have their own colors; white, black, parti-colored, black and white, sandy, mottled with large marks of black, are the most prevalent. A black skin, with short, scanty bristles, and small stature, demonstrate the prevalence of the Neapolitan strain, or the black Chinese, or, perhaps, an admixture of both. Many prefer white; and in sucking-pigs, destined for the table, and for porkers, this color has its advantages, and the skin looks more attractive; it is, however, generally thought that the skin of black hogs is thinner than that of white, and less subject to eruptive diseases.

The influence of a first impregnation upon subsequent progeny by other males is at times curiously ill.u.s.trated. This has been noticed in respect of the sow. A sow of the black and white breed, in one instance, became pregnant by a boar of the wild breed of a deep chestnut color.

The pigs produced were duly mixed, the color of the boar being very predominant in some. The sow being afterwards put to a boar of the same breed as herself, some of the produce were still stained or marked with the chestnut color which prevailed in the first litter; and the same occurred after a third impregnation, the boar being then of the same kind as herself. What adds to the force of this case is, that in the course of many years' observation, the breed in question was never known to produce progeny having the slightest tinge of chestnut color.

A sow is capable of conceiving at the age of six or seven months; but it is always better not to let her commence breeding too early, as it tends to weaken her. From ten to twelve months--and the latter is preferable--is about the best age. The boar should be, at least, a twelvemonth old--some even recommend eighteen months, at least--before he is employed for the purpose of propagating his species. If, however, the sow has attained her second year, and the boar his third, a vigorous and numerous offspring is more likely to result. The boar and sow retain their ability to breed for almost five years; that is, until the former is upward of eight years old, and the latter seven. It is not advisable, however, to use a boar after he has pa.s.sed his fifth year, nor a sow after her fourth, unless she has proved a peculiarly valuable breeder--in which case she might produce two or three more litters.

A boar left on the pasture, at liberty with the sows, might suffice for thirty or forty of them; but as he is commonly shut up, and allowed access at stated times only, so that the young ones may be born at nearly the same time, it is usual to allow him to serve from six to ten--on no account should he serve more. The best plan is, to shut up the boar and sow in a sty together; for, when turned in among several females, he is apt to ride them so often that he exhausts himself without effect. The breeding boar should be fed well and kept in high condition, but not fat. Full grown boars being often savage and difficult to tame, and p.r.o.ne to attack men and animals, should be deprived of their tusks.

Whenever it is practicable, it should always be so arranged that the animals shall farrow early in the spring, and at the latter end of summer, or quite the beginning of autumn. In the former case, the young pigs will have the run of the early pastures, which will be a benefit to them, and a saving to their owners; and there will also be more whey, milk, and other dairy produce which can be spared for them by the time they are ready to be weaned. In the second case, there will be sufficient time for the young to have grown and acquired strength before the cold weather comes on, which is always very injurious to sucking-pigs.

POINTS OF A GOOD HOG.

It may be not amiss to group together what is deemed desirable under this head. No one should be led away by mere name in his selection of a hog. It may be called a Berkshire, or a Suffolk, or any other breed most in estimation, and yet, in reality, may possess none of this valuable blood. The only sure way to avoid imposition is, to make _name_ always secondary to _points_. If a hog is found possessing such points of form as are calculated to insure early maturity and faculty of taking on flesh, one needs to care but little by what name he is called; since no mere name can bestow value upon an animal deficient in the qualities already indicated.

The true Berkshire--that possessing a dash of the Chinese and Neapolitan varieties--comes, perhaps, nearer to the desired standard than any other.

The chief points which characterize such a hog are the following:--In the first place, sufficient depth of carca.s.s, and such an elongation of body as will insure a sufficient lateral expansion. The loin and breast should be broad. The breadth of the former denotes good room for the play of the lungs, and, as a consequence, a free and healthy circulation, essential to the thriving or fattening of any animal. The bone should be small, and the joints fine--nothing is more indicative of high breeding than this; and the legs should be no longer than, when fully fat, would just prevent the animal's belly from trailing upon the ground. The leg is the least profitable portion of the hog, and no more of it is required than is absolutely necessary for the support of the rest. The feet should be firm and sound; the toes should lie well together, and press straightly upon the ground; the claws, also, should be even, upright and healthy.

The form of the head is sometimes deemed of little or no consequence, it being generally, perhaps, supposed that a good hog may have an ugly head; but the head of all animals is one of the very princ.i.p.al points in which pure or impure breeding will be most obviously indicated. A high-bred animal will invariably be found to arrive more speedily at maturity, to take flesh more easily, and at an earlier period, and, altogether, to turn out more profitably than one of questionable or impure stock. Such being the case, the head of the hog is a point by no means to be overlooked. The description of head most likely to promise--or, rather to be the accompaniment of--high breeding, is one not carrying heavy bones, not too flat on the forehead, or possessing a snout too elongated; the snout should be short, and the forehead rather convex, curving upward; and the ear, while pendulous, should incline somewhat forward, and at the same time be light and thin. The carriage of the pig should also be noticed. If this be dull, heavy, and dejected, one may reasonably suspect ill health, if not some concealed disorder actually existing, or just about to break forth; and there cannot be a more unfavorable symptom than a hung-down, slouching head. Of course, a fat hog for slaughter and a sow heavy with young, have not much sprightliness of deportment.

Color is, likewise, not to be disregarded. Those colors are preferable which are characteristic of the most esteemed breeds. If the hair is scant, black is desirable, as denoting connection with the Neapolitan; if too bare of hair, a too intimate alliance with that variety may be apprehended, and a consequent want of hardihood, which--however unimportant, if pork be the object--renders such animals a hazardous speculation for store purposes, on account of their extreme susceptibility of cold, and consequent liability to disease. If white, and not too small, they are valuable as exhibiting connection with the Chinese. If light, or sandy, or red with black marks, the favorite Berkshire is detected; and so on, with reference to every possible variety of hue.

TREATMENT DURING PREGNANCY.

Sows with pigs should be well and judiciously fed; that is to say, they should have a sufficiency of wholesome, nutritious food to maintain their strength and keep them in good condition, but should by no means be allowed to get fat; as when they are in high condition, the dangers of parturition are enhanced, the animal is more awkward and liable to smother and crush her young, and, moreover, never has as much or as good milk as a leaner sow. She should also have a separate sty; for swine are p.r.o.ne to lie so close together that, if she is even among others, her young would be in great danger; and this sty should be perfectly clean and comfortably littered, but not so thickly as to admit of the young being able to bury themselves in the straw.

As the time of her farrowing approaches, she should be well supplied with food, especially if she be a young sow, and this her first litter, and also carefully watched, in order to prevent her devouring the after-birth, and thus engendering a morbid appet.i.te which will next induce her to fall upon her own young. A sow that has once done this can never afterward be depended upon. Hunger, thirst, or irritation of any kind, will often induce this unnatural conduct, which is another reason why a sow about to farrow should have a sty to herself, and be carefully attended to, and have all her wants supplied.

ABORTION.

This is by no means of so common occurrence in the case of the sow as in many other of the domesticated animals. Various causes tend to produce it: insufficiency of food, eating too much succulent vegetable food, or unwholesome, unsubstantial diet; blows and falls; and the animal's habit of rubbing itself against hard bodies, for the purpose of allaying the irritation produced by the vermin or cutaneous eruptions to which it is subject. Reiterated copulation does not appear to produce abortion in the sow; at least to the extent it does in other animals.

The symptoms indicative of approaching abortion are similar to those of parturition, but more intense. There are, generally, restlessness, irritation, and shivering; and the cries of the animal evince the presence of severe labor-pains. Sometimes the r.e.c.t.u.m, v.a.g.i.n.a, or uterus, becomes relaxed, and one or the other protrudes, and often becomes inverted at the moment of the expulsion of the f[oe]tus, preceded by the placenta, which presents itself foremost.

Nothing can be done, at the last hour, to prevent abortion; but, from the first, every predisposing cause should be removed. The treatment will depend upon circ.u.mstances. Where the animal is young, vigorous, and in high condition, bleeding will be beneficial--not a copious blood-letting, but small quant.i.ties taken at different times; purgatives may also be administered. If, when abortion has taken place, the whole of the litter was not born, emollient injections may be resorted to with considerable benefit; otherwise, the after treatment should be made the same as in parturition, and the animal should be kept warm, quiet, and clean, and allowed a certain degree of liberty. Whenever one sow has aborted, the causes likely to have produced this accident should be sought, and an endeavor made, by removing them, to secure the rest of the inmates of the piggery from a similar mishap.

In cases of abortion, the f[oe]tus is seldom born alive, and often has been dead for some days; where this is the case--which may be readily detected by a peculiarly unpleasant putrid exhalation, and the discharge of a fetid liquid from the v.a.g.i.n.a--the parts should be washed with a diluted solution of chloride of lime, in the proportion of one part of chloride to three parts of water, and a portion of this lotion gently injected into the uterus, if the animal will submit to it. Mild doses of Epsom salts, tincture of gentian, and Jamaica ginger, will also act beneficially in such cases, and, with attention to diet, soon restores the animal.

PARTURITION.