Harris on the Pi G

O H HARRI S N T E PIG .

B EEDIN BE ARING M NAGEMENT R G, , A ,

I M P R O V E M E N T .

y ?

' n o nnr O N F R M R O C H E S T E R N . Y . A , ,

T ATED ILLUS R .

N E W Y O R K

D OMP N ORAN GE JU D AND C A Y, 2 45 B R O A D W A Y» Entere accordin to Act of on re ss d g C g , CO . ,

’ In the Clerk s Oﬁice of the Di s trict Court of the Uni te d State s for the Southe rn D of e York istrict N w . P R E F A C E .

a it ma in n n Par doxical as y seem, writi g a book o Pigs and in endeav oring to show that we c an obtain more

l - in o on t o meat from a we l bred pig, prop rti the food con n o an o s n no sumed , tha fr m y ther dome tic a imal, it is part n o of my object to stimulate the productio of p rk. For over twenty years I have had the honor to be c on ne ct ed w and ith the Agricultural Press of America, have had my thoughts constantly directed to the means nece s ’ s n s n ary to improve our ge eral sy tem of farmi g. A farmer s s on and s , my elf a farmer, all my sympathies are with the farming class rather than with the consumers ; but I am s in n n n sati fied that, ma y respects , our i terests are ide tical . It Should be our study to furnish good fo od at reasonable n n in r . s s ates At the pre e t time . the co umers our large cities are obliged t o pay much more for fle sh- meat than n ns o and on o n it is i tri ically w rth ; , the ther ha d, with the exception of those who produce beef and mutton of n n n and the best quality, farmers make othi g by raisi g f n and eedi g cattle sheep . We receive more for our meat n o and s n tha it is w rth , yet it cost us more tha we get for it. n ond n ff The remedy for this u satisfactory c itio of a airs, n in n n in will be fou d cultivati g our la d more thoroughly, o n in n o and in gr wi g better grass, keepi g better st ck liber l n a feedi g. The introduction of better breeds of pigs will in itself do little towards improving our farms ; but the farmer who once uses a thorough - bred boar and adopts a liberal s of n find can o ystem feedi g, will that he pr duce better p ork at a far less cost than when he uses a common boar ; 3 4 R RI S N THE PI G HA O . and he will be likely t o study the principles of breeding o int rod uc with an interest he has never felt bef re. The tion of a thorough - bred boar will lead t o the introduction of a thorough - bred ram a nd a th orough- bred bull Of a good r and in n n on n and b eed, this, co ju cti with clea er culture a o n n t o u s m re liberal feedi g, is all that is eeded give better and cheaper meat ; and at the same time we shall make and r n and n t o l r more icher ma ure, be e abled grow a ger nd n a far more profitable crops Of grai . st t who on n I believe I was the fir wri er c te ded that, n n w a s s r n other thi gs bei g equal , it de i able to get a imals o s and s s a o n of that w uld eat , dige t a imilate a large m u t o In o o n a n t o f od . the f ll wi g pages I h ve e deavored give s ome reas ons for this Opinion and have cited some e xp e ri n s on m of s a me t that c fir it . If true pig , it is equ lly true and s n a d of cattle heep. If ge er lly a mitted , it will lead to

’ a more liberal system Of feeding and t o the production of o and a m re far better me t . It may be th ought th at I should have said more in re ff d s gard to the di ere nt bree s of pigs in the United State . There is in almost e very s ection a class Of us eful pigs of more or les s l o cal reputation but it is doubtful if they have been kept pure for a s ufﬁcient length of time t o war n u s in S n of s s s A nd ra t peaki g them as e tabli hed breed . n s n w of n n a eve if this were the ca e, I k o o e of them th t s ss n s of off on o po se es the small e s al , perfecti of f rm , early and n n Of o s ss maturity, fatte i g qualities the Y rk hire , E ex s non h o not or Berk hire . There is e of them t at w uld be improved in these respects by cro ssing with a th orough bred boar of either of these breeds . s of s t Of the di eases pig I have said li tle , for the simple on n in n n reas that I k ow little regard to them . Clea li ess and n s n for good treatme t are the be t medici es a pig . n o o m o os t o m an A at mically, a pig appr xi ates m re cl ely a , n an Of o s n s and n tha y other our d me tic a imal , if we k ow r o in s how to treat a cold or a dia rh ea ourselves , we hall P R E F E AC . 5 not n in n in be far wro g treati g a pig the same way. And s s s b s o . e of other di ea e It should Observed, however, s a s m in n s man that a pig grow uch eight mo th , as a d oes in n s s o h n eightee year . Thi rapid gr wt e ables the pig t w off di s in d s ei her to thro ease a few ay , or failing in

s s s s on S o s s thi , the di ea e o preads through ut the whole y and Off tem carries its victim . Thus typh oid fever is often “ s o ra pidly fatal a s to be p opularly sp oken of as Hog ” o . s o s o t o Ch lera Our ﬁr t aim, theref re , h uld be guard a gainst all hereditary diseases in the s election of pigs for b reedi ng a nd to e xercis e great care in maintaining t he h and ou r s n ealth vigor of wi e. In n o n n prepari g this b ok, I have correspo ded with ma y e n a nd in n xperie ced breeders, the appe dix have given s o o s on n me extracts from this c rre p de ce . We have been asked by a s cientiﬁc friend to call this a ” “ ” o o o n ns of on b k the Hog i tead the Pig . If it were o o n n s o o o o a w rk atural hi t ry , hog w uld be the pr per w rd, n d n but it is purely a practical treatise o omestic swi e . A pig is a y oung hog ; a nd the aim of this work is t o induce s t o e a nd farmer so bre d feed their pigs , that they will be in the p ork barrel long before they attain the age of an

O ld- s on ho is o t o Of fa hi ed g. It pr per speak the wild ” a nd of n s o im hog, there may be varieties swi e little

o as o s o v a p r ved to be h gs till. Let th se who ha e them c ll o s nno s e e n them h g , but we ca t the propriety of calli g a ho All the n e e s . highly reﬁ ed Ess x or B rk hire pig , a g m odern agricultural writers on s wine seem to have adopt w N ot one of ed this vie . them speak of the improved n in B ook o the Fa rm and a s o s . s breeds h g Stephe , his f , ’ in on o of the writers Mort s Cycl pedia Agriculture, treat A nd You at t t n son not . of pigs, hogs , Mar i , Richard , n a nd n a of o t n Syd ey , Darwi , all spe k d mes ic swi e as pigs, a nd it is hardly w orth while for u s t o e ndeavor to change h n s t o t he u su age of the best writers . We ave o de ire ha ve our Wes tern friends speak Of the Magie Hogs as 6 RRI S THE PI G HA ON .

e n for Pigs. We presume Hogs is the appropriat ame them ; but if they should ﬁnd it to their interest to cross n o h them with some of the reﬁ ed thor ug breds , the grades,

m o if well fed, will arrive at aturity before they bec me The n ro . ns and n s hogs wa ts of co umers, the i tere ts of p du ce rs and s and t he , call for more pigs , fewer hog , it is object of this work to advocate the change;

F rm R ochest M oreton a , er, A l 18 0 J Y. ri 7 V. , p , . C O N T E N T S .

H P C A TRE I .

PTER CHA II .

PTER CHA V.

PTE CHA R VI .

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

CHAPTER XI . 8 RRI S ON THE PI G HA .

PTER XII CHA .

PTER CHA XIII .

SU GAR AS FOOD FOR PI GS

PTER CHA XV. THE VAL UE or PI G

PIGGE RrE s AND PI G PE N s

PTER I CHA XV I.

SWILL RREL S PI G TROU GHS E TC BA , ,

MAN AGE MEN T OF PIGS

PTE CHA R XIX .

EN GL I SH EXPE RIEN CE IN PI G FE E D I N G

TE XX CHAP R .

CHAPTER XXI . BRE E DIN G AN D BE AR IN G PIGS

CHAPTE R XXII .

MAN AGE ME N T OF THOROU GH- BRED

PTER CHA XXIII .

- D PI GS THE PROFI T or RAI SIN G THOROU GH BRE .

CHAPTER XXIV . COOKIN G FOOD FOR PIGS

E IX APP ND . A RRIS ON THE PIG H .

CHAPTER I.

R D T R Y I N T O U C O .

o Domestic animals are kept for several bjects. The o s and A ss for and H r e, Mule, , for labor ; the Ox labor beef ; the Cow for milk and beef; the Sheep for woo l and t on and in o n for mu t , some c u tries milk also ; Poultry for a a nd is . t fe thers , eggs , meat The Pig, agriculturally, kep t a n s o a im Of is t o o t n for mea lo e. The le the breeder b ai a pig that will produce the large st amount of p ork a nd o n n Of oo lard fr m a give qua tity f d . t ru e o f w n for In The same is cattle he kept solely beef. m n ff n n n this case the ai di ere ce betwee the two a imals is , is o t o s om a nd that the ox pr vided wi h f ur t achs , is capable t n f n n n in n s s o of extrac i g su ﬁcie t utrime t , ordi ary ca e , fr m o one s o —and bulky fo d , while the pig has but t mach that

om one — and ns n c paratively a small , co eque tly, requires fo od c ontaining a greater amount O f nutriment in a given a s is n oo Of oo s n and bulk. Gr s the atural f d the ox ; r t , uts , o n o and o n n oo ac r s , w rms ther a imal matter, the atural f d ho n s on s o c on of the g. The pig u que ti ably require a m re c nt ra t e d oo n o r s e f d tha the ox the heep.

of an o 35 of The stomach ox weighs ab ut lbs. ; that a o n or S frOm 3 t o 4 and t Southd w Leicester heep lbs . hat 1 of a pig } lbs . The weight o f the stomach I n proportion t o each one 9 1 * 10 HA RRI S ON THE P I G.

n un s : 3 . 3 hu dred po d of live weight, is ox , lbs sheep, to In o in n t o 4 . lbs ; fat pig, lbs. other w rds, proportio o of an e live weight , the st mach ox, or sh ep , is about ﬁve times as great as that of a pig . n o not It is quite evide t , fr m these facts , that the pig is x s so well adapted to feed on gras s or hay as the o or heep . This is a strong argument a ga ins t the hog as a n e co nomic al n farm a imal . In o on n n n n c on prop rti to the utrime t they co tai , the c e nt ra t e d foods are more c ostly than th ose of greater N o n s . t bulk o ly is their market price u ually higher, but o o o o on is an e x en it c sts m re t pr duce them. Elaborati p o s The m n n n n n o sive pr ce s . co mo white tur ip, co tai i g fr m 92 94 n of a c an o n s l r to per ce t w ter, be gr w with le s abo and n and in r o n s ma ure, a shorter pe i d , tha the Swedi h n n n n 88 90 n and tur ip, co tai i g from to per ce t of water, n n on n n on 86 this less tha the Ma gel Wurzel , c tai i g ly per n of o nu t o ce t water. Carrots, which are still m re tri i us , n s in or on t o n r n are eve more co tly, prop ti the ut ime t they n n n la w co tai . This is probably a ge eral . As the ox can subsist and fatten on less cencent rat e d and s s l n i ~ it o r t le s co t y food tha the p g, f llows, therefo e , tha a pound of beef ought to be produce d at les s cost than a n o pou d of p rk . o v s n There are , h we er, several circum ta ces which modify

on s n. wi oo this c clu io Pigs ll eat f d which , but for them,

- s . n oil would be wa ted Where grai or cake is fed to cattle, a certain number of pigs c an be kept at a merely nominal s c an in n h co t . We o other way utilize the refus e from t e house and the dairy so advantageously a s by feeding it

n . On n O n o n to swi e grai farms, pigs will btai a g od livi g for e ft s on s and in s veral weeks a er harve t, the tubbles, c on ﬁnd ns n of oo in some se ti s, they a co iderable amou t f d

the woods .

n non of s n dif Eve where we have e the e adva tages , the ference in the cost of prod ucing a p ound of beef a nd a N TR D T R Y I O UC O . 1 1 pound of pork is not so great a s the above considerations The ho would lead us to suppose. g is a great eater . He c an and s and o n n in eat, dige t , assimilate, m re utrime t a n in n S n an Our give time, proportio to his ize, tha y other of n domestic a imals . ns a nd n o f The exte ive elaborate experime ts Messrs. and S n n n Lawes Gilbert how that, otwithsta di g pigs are o n n and S ne v e rthe fed much richer f od tha oxe heep, they

s o d in ro ortio . t o le s eat ab ut twice as much foo , p p n live On n n weight, as a sheep . the other ha d , it was fou d that 401 n n n and n lbs . of I dia cor meal bra (dry) produced 100 lbs. of pork (live weight) , while it required lbs .

- and o 100 of oil cake cl ver hay (dry) to produce lbs. of n mutto (live weight . ) Why a pig should gain so much more from a given

n o n - S not qua tity of f od , tha a well bred heep or steer, has n I ' n h hitherto been explai ed. t has bee attributed to t e fact that the pig possess es larger and more powerful a s imila in n s t g orga s . d An min s . w an : on Thus, Mes rs La es Gilbert say exa ati of these table s ' [of results of experiments] will Show that the stomachs and contents constituted

In the o en about 11 1 e r ent of th e ent re w e t of the o x / p c i igh b dy. I . ( C 6 ‘ CC ( 6 (t ( C Sh e e p 7/1 p ig 1%

intes tines and n n on h n The their co te ts, the other a d ,

s n in a n n. n ta d Opposite relatio Thus, of the e tire body, these amounted

In the p ig. to about 6% p er cenﬁ 6 ‘ u Sh e e p 3% C‘ oxen

” n e n These facts , they remark, are of co siderabl i ter n it o n in n in food ~of the est, whe is b r e mi d, that the rum inant there is so large a proportion of indigestible

and in - woody ﬁbre , that of a well fed pig a comparatively — large proportion of starch the primary transformations 12 R I THE PI G HA R S ON .

‘ of which are supposed t o take place chieﬂy after leaving s o and o or ss t o o n st n the t mach , m re le hr ugh ut the i te i al ” n ca al. These facts explain very clearly why a n ox or a Sheep c an thriv e on more bulky food than a pig ; al so why a pig c an ss m l o o an an ox or s a i i ate m re f od th a heep , but they do not Sh ow why a giv en a m ou nt of f ood sh ould produce SO much m ore ﬂesh a nd fa t when fed t o the pig than when fe d t o o n or s — n s n os xe heep u le s , i deed , we are to supp e in s o x and S ons that the ca e of the the heep , a c iderable proportion of the food passes through the b o dy undigest and n ss m an n s of e xcre ed u a i ilated . But a aly is the n n o n of nd n an me ts i dicates n thi g this ki . Except whe s o n of n o oo u n u e s exce sive am u t grai is all wed , the f d is q t ionably as thoroughly digested and assimilated in the

and s in . ox the heep , as the pig s o oo for o n on We mu t , theref re, l k s me other expla ati of the fact that pigs c a n gain more rapidly on a gi ven n o n or amount of nutrime t than xe sheep . A n animal requires a certain amount Of nutritive matter s n merely to su tai life. This matter may be derived either d oo or om o s from the aily f d supplied , fr matter previ u ly o in o n v a st red up the b dy. The actual amou t required, ries greatly according t o the conditions in whic h the a ni om o and s mal is placed . If kept c f rtably warm quiet , le s

n os t o o o o . is required tha if exp ed c ld, or c mpelled to lab r in s s s n o n But all case , wherever life exi t , a certai am u t of r it o or nutritive matter is necessary fo s supp rt . Directly n s m ood i directly, thi is always derived fro the f How much food is nece ssary to keep an animal so that n nor os in s not n it Shall neither gai l e ﬂe h , has bee accu rat el s n n of ni so y a certai ed . Thousa ds a mals are kept, om n but the actual amount co nsumed is seld determi ed. f n n o not n so It o te happe s that c ws, givi g milk, are kept during the winter that they d o not weigh a p ound m ore n n in the re n in the spri g tha fall. We ceive absolutely oth I N TR D T R 3 O UC O Y .

for is on m in s n n ing the food they eat . It all c su ed su tai i g n ons the vital fu cti . A well- bred Shorth orn ha s been made t o weigh m old On t n an lbs. by the ti e it was a year . the o her ha d, ox is sometimes kept ﬁve years before it attains this o o n w a s ons o n weight . The Sh rth r fed a c iderable am u t of oo o a nd t o s t n f d ver above that required su ai life, while the other had little more than was nece ssary for this pur u S s 4 n f ha p ose. Let a sume that the latter ate t o s o y a and 80 nt Of s t o year, that per ce it was u ed merely sus

n nd s o con tai life . At the e of ﬁve year he w uld have 20 on ha y 16 ons Of h n s sumed t s of , t whic have bee u ed

‘ t o st n - t he t n on and 4 on n merely su ai vi al fu cti s , t s have bee on nt n m c verted i o lbs . of a i al matter . The Sh orthorn accomplished the same result in one year ; and we may reasonably supp os e that in this cas e al so 4 on Of or n f n t o , t s hay its equivale t, were su ficie t fur nish the material neces sary for the formati on of this m o n of n o ss m a u t a imal gr wth . We may further a u e that at any rate no more food was required to sustain the v ital functions in the Shorthorn than was required by t he other n 3 ns 4 . s st o . a imal Thi we have e imated at t cwt a year. o o s o o n n 7 on It f ll w , theref re, that the Shorth r , by eati g t s 4 of n in n a e na cwt . hay or its equivale t , a si gle ye r was bled t o produce as much beef as the other steer produced on m for by the c su ption of 4 t ons a year five years . The cons um ption of les s than t wice as much food enabled the o o n t n ot Sh rth r o i creas e five times as rapidly as the her. n on 4 c f it s nt o w t . o Seve t s hay, or equivale , pr duced as o w and o o and n much gr th ( pr bably m re beef fat) , whe fed t o n n nd ss n the a imal capable of eati g a a imilati g it. s ons on s o c an The e c iderati s will h w why a pig, that eat so oo n s or an in o o on much more f d tha a heep ox , pr p rti t o n t o o s in o o n t o size , is e abled gr w so much fa ter, pr p rtio o on the f od c sumed . The fact that the pig has greater powers of a s similating 1 4 H R RIS ON THE PI G A .

o l n can d it ' fo d , merely exp ai s why he grow so rapi ly, but o no on can n o thr ws light the fact that he gai m re rapidly , in o o on oo ons n a n o pr p rti to the f d c umed , tha y ther do m e stic n m The n a i al. real expla ation of this fact is the

One n o . c an o and give ab ve He eat m re, digest more, as m o o and the a n ne ce s si ilate m re , ver above mou t of food s r s n a y to ustai life.

A CH PTER II.

R E E D S O F P G S B I .

n s t s s cir Like all other a imal , pigs adap them elve to the c um st ance s in hi w ch they are placed . Where the supply o n a nd n n o and of fo d is sca ty u certai , they gr w slowly , on in om n t o t o are l g c i g maturity. Where they have in travel far search of their food, they have legs adapted for the purp ose ; and if they are obliged to seek their foo n o n no on o on and d u der gr u d, their s uts so bec me l g o f o s t on or p wer ul. Where they are liable to m le ta i attack, they soon acquire a ferocious disposition and the means for n On n defe ce. the other ha d , where they have a liberal and n n of oo o co sta t supply f d, where they are pr vided m and o o and n s with war c mf rtable quarters , are ever har hly n in s on are n s o treated, they become ge tle di positi , i di p sed n a nd n S o and n to roam about, have ﬁ er hair ski , h rter ﬁ er

and no . legs, smaller head, ears s ut They grow rapidly and mature early. Such a change does not take place at once ; and the of on i on s of same may be said the c d ti s . A rude ystem agriculture is never immediately followed by high farm in And o . s in n s g There mu t be termediate cha ges . it is om s n m s mos m n with our d e tic a i al . We have al t as a y kinds of h ogs a s we have different kinds or systems of

n . do not m breeds s farmi g We call the , becau e there is RE E D S F PI S 1 B O G . 5

little permanency of character about them. They are n n n n n of ow n consta tly cha gi g , just as the ma ageme t their ers varies . r ul b A breed possesses ﬁxed characte istics . If f ly esta lished and n ns of in and n n , the co ditio feed g ma ageme t are not n ns cha ged, these characteristics are tra mitted from n n o n n In w n n ge eratio t ge eratio . pigs, o i g to their fecu d

m s . ity, it is a co paratively easy matter to establi h a breed

M a n t God n . n does o create a breed . alo e creates All that we c an do is to avail ourselves Of that inherent dis position which animals have of adapting themselves to l n t ns the conditions In which they are p aced . The co di io n n o are u der our co tr l . Let the breeder ﬁrst make up his mind what system of feeding and management he will o n and n ad pt . The let him steadily perseveri gly adhere n n t m an can n A . to it . u s able ever be a successful breeder If he wishes a breed that will grow m oderately on a mod 0 e ra t e n Of and a in allowa ce food , arrive at m turity two or c an n f n three years, he attai his object by eedi g moderately and n t o o o n his selecti g such pigs breed fr m, as c me earest an s in n t o n wishes . If y pig the litter ma ifes a disp sitio to

' w the mu st s no . S t gro rapidly, y be rejected uch pig are t n ffs n suited to a modera e allowa ce of food . Their o pri g n n will certai ly dege erate . Better select those which S and n n make the lowest growth , which are co seque tly least likely to experience the injurious effects of st arv a n n r . c an tio By steadily pursui g this method, a b eed be O n w and o and btai ed hich will eat little gr w slowly , yet n remai healthy. If it is desired to have them attain a greater weight without increasing the daily allowance of ’ o n on t o D o not f od, atte ti must be directed this object . let either the s ow or ' the boar breed until they have a t t aine d s o o their fulle t gr wth , say at three, f ur, or ﬁve years of age . The advantage of such a breed lies In the fact that it ff r n n n would su er less f om occasio al starvatio , tha breeds 1 6 RRIS N THE PI H A O G. w c t o o a nd m on hi h are adapted gr w rapidly, ature early, n of o c an on liberal feedi g . But c urse such a breed ly be — proﬁtable where the food costs little or nothing and even in this ca se it may well be questioned whether a breed that eats m ore and gains faster would not be more

o . .w e s t o S w no t pr ﬁtable All that wi h ho is , that mat er of is h n e c a n . what the obj ect the breeder , attai it He c an rais e a breed adapted t o any system of feeding a nd n n s t o In o n of ma ageme t he de ires adopt . p i t fact , the s on pig will adapt themselves, so er or later, to the supply and ns n s for m in o of food the mea ece sary the to use, rder l t o O n . c an on a cc e e r btai it The breeder , by selecti , greatly a t e n b ut n s is o a nd the cha ge, the mai cau e the f od treat “ ” n In s ns o in o me t . thi se e the breed g es at the m uth .

If a farmer wishes a breed of pig s that will grow with and n nno t n O great rapidity fatte early, he ca t a tai his bject n s for s w ithout liberal feeding . If he will fur ish thi ev eral generations and at the s ame time provide warm and

o and n ff t o comf rtable quarters , ever su er the pigs be n w do u harshly treated or eglected , he ill much to sec re t n d o n his object. Selec io will the rest . It is ge erally s os s n s n upp ed that the uccess of the breeder depe d _ — mai ly on his abilit y to select a boar having those p oint s fully developed in which his sows are most deﬁcient ; and doubtless this requires much Skill a nd nice dis crimi n on s s ati . But we are sati ﬁed that the cau e of failure n o n t o n ons n or n is ge erally wi g i c ta t illiberal feedi g. s o his n and The breeder mu t l ve a imals , must give them ’ f n ons n e on n on. e w his c ta t p rs al atte ti A weeks eglect , s n one s n and n no a s tarvi g at easo surfeiti g at a ther, h r h n a nd n i o n treatme t , damp , dirty pe s, w ll c u teract all the n o n n adva tage derived from months of g od ma ageme t.

o s s offs n of n m s Nature pr tect her elf. The pri g a i al lia t o s o n n SO t o S ex ect ble uch ccasio al eglect will , peak , p such n and n e b and treatme t, eve if they thems lves have li eral

8 RRI S ON THE PI G HA .

ffo n n m n This form also a rds abu da t roo for the lu gs, and n n s and on stomach , i testi e ; it is the capacity of these Organs to convert a large amount of comparatively cheap food into a large quantity of ﬂesh and fat that de n n termi es the value of the a imal.

nn t of l l - We a ex a portrai a to erably we l formed pig, with lines Showing how to apply the te st above alluded

to . The nearer he will ﬁll the re ct angu n lar frame, the earer he approaches to f n f o m per ectio O f r . for It would be well , farmers to place a straight cane along s on — the back, al o al g . 1 . TE STIN G THE FORM OF PI G Fig A . the sides, shoulders and and n hams of their pigs , see how ear they come up to es n the d ired sta dard . The length of a pig should bear a certain proport ion to h n his breadt Ma y farmers obj ect to the improved breeds, h r In o n because t ey are too sho t. p i t of fact, however,

ft n n n - b they are o e lo ger tha their ill red favorites . They

o d - n appear sh rt , because they are so broa . A large bo ed on n one n n s hog is l ger tha havi g small bo e . There are as many v ert ebrm in the shortest Suffolk as in the longest s York hire .

- A fine- n nn n - bo ed pig ca ot be lo g bodied . It may ap n n o pear lo g, but this will usually be because it is arr w. Breadth and depth are of far greater importance than n l . w n le gth Robert Bake el , the origi ator of the improved and one and ex e Leicester sheep , of the most skillful p rie nc e d in a breeders the world , is said to have formed “ n n u in breed of pigs that, whe fat, were early eq al n and ne n height , le gth , thick ss, their bellies almost touchi g n n and n the grou d, the eyes bei g deep set su k from fat, THE F RM OF D PI O A GOO G. 1 9 and the whole carcass appearing to be a solid mas s of ‘ ” s no n fle h . Bakewell left record of his mode or pri ciples n n n n de scri of breedi g , but the followi g se te ce from the p on o d on n ti of his pigs above qu te , throws light the poi t we are now considering : These pigs are remarkably fine n a nd and s on n bo ed delicate, are aid to lay a larger qua ' in on n and ofl al n an tity of meat, proporti to bo e , tha y oth ” n n n In l er ki d k ow . other words, Bakewe l, with all his not n n n n and n t oo skill, could Obtai fi e ess of bo e, le gth , any more than a builder could reduce the size of his and n n on bricks, the make the same umber form as l g a and wall. What he probably did, was, to take a large pig r Si n and ns n t he n educe the ze of the bo es, co eque tly le gth n and the of body, without reduci g the breadth depth of n a imal .

In n - a commo sow, to be crossed with a thorough bred n Of n s in boar, le gth body is Ofte very de irable ; but a

- n n a thorough bred pig it is a doubtful quality, as i dicati g n and n n n wa t of breadth ﬁ e ess of bo e . l s S The head of a pig shou d be set clo e to the houlders. and the n The broader deeper cheeks , the better, as ext to the ham and Shoulder there is no choicer meat on the pig .

- n n A well cooked cheek of baco , with roast chicke , is a s an di h for epicure . n be and and s The s out should short delicate, the ear and ﬁne n n an n small . A thick, heavy, pe da t ear is i dica tion of coarseness and is never desirable in a thorough- bred i ﬁn il s o e and S . S p g. It h uld be small, , soft, ky It hould be on and n not well set the head lea a little forward , but fall An ar h u n an un ui i over. e t at is pright i dicates q et d sposi 20 RRI S ON THE PI G HA .

A Iv CH PTER .

ES RA E U T E S IN A D I BL Q ALI I PIG.

A s o is s o for it s and the d mestic hog kept lely ﬂesh fat, the pig that will affo rd the greatest amount of meat and the s os ot n b e lard of best quality at the lea t c t , her thi gs i m s o in s . g equal, the o t pr ﬁtable breed It ha s been well said that Cincinnati owes it s wealth to the discovery of a method of putting 15 bushels of c orn

n - s and ns o n t o s t n i to a three bu hel barrel , tra p rti g it di a t h n o s ns markets . T is has bee acc mpli hed by mea of the n s s f n n . t 7 o o t o 100 o . pig He co ver s bu hel c r i lbs . of p rk In o l s n s o n of o acc mp i hi g this re ult, the rga ﬁrst imp rt

o It s ance is the st mach . is here that the fir t change in n o n In fl ou rin this wo derful process c mme ces . a g mill we have a water- wheel or steam- engine which drives the on and n mov n n and oth st es , the machi ery for re i g the bra n o s of n o fine o er i ferior pr duct the grai fr m the fl ur. The capacity of the e stabli shment is dete rmined by the m otive “ ” ow and run Of s on is m for c on p er the t es . A pig a ill t n o n n o o s o m is n ver i g c r i t p rk. The t ach at o ce the

a - w o r s m - n n a nd s t on s fo r n n w ter heel tea e gi e , the e gri di g n — and ow n the grai , the motive p er, which ru s the mill d n is om ons um t on of o n an . the machi ery , derived fr the c p i c r o w n s o n no t o run N , if we fur i h merely c r e ugh the ma n a nd no n in o not on chi ery, put grai the h pper, we lose ly f of n s for u se o . the the mill , but all the grai u ed fuel S o s i on If we h uld kee p the mill uppl ed ly half the time, and yet keep the machinery running at full speed night a nd da s n d do in s of an n y, (as we mu t ee s the ca e a imal) would it be c onsidered go od management 5 lb s of o n n u s s e o s 7 . ru Let e . Supp se it take c r to the t n . n s no o n s no machi ery If we fur i h m re tha thi , we get h 100 lbs s a 75 lbs for in in t n u n . . g re ur . If we f r ish , ( y

and 25 . n 20 fuel lbs for the hopper,) we may Obtai , say D E SIR L E L ITI E S IN A PI G AB Q UA .

n s n 25 . lbs . of ﬂour. If we fur i h a other extra lbs. to the

' 25 l e 40 o or 1 b s . in w . hopper, all , get lbs of fl ur ; if we 0 60 lb s In o o n s 15 . . . fur i h lbs , we get of flour ther w rds, 15 0 n n lbs . of cor will fur ish three times as much flour as 100 lbs . It m ay be said that more power would be required to run the mill w hen it is grinding than when it is running in an ni how empty . But the case of a mal it is doubtful on o d not o far this objecti h l s. It is impr bable that the conversion of each additional pound of corn into pork n o n n s n ge erates the am u t of power ece sary for the cha ge. s SO or not no one can s n But whether thi be , que tio the advantage t o be derived from furnishing all the grain that ll n and m n the mi will gri d a ufacture . in o Of the desirable qualities a pig, therefore, a vigor us is s i n not appetite of the fir t mporta ce. A hog that will i f no o u se n n t nd A nd s o o . eat, m re tha a mill that will gri it is undoubtedly true that tiie more a pig will ea t in pr0 o t on S c an d and si p r i to its ize , provided he igest as milate

mere r . it , the p ofitable he will prove n t n of di The ex desirable quality is , perhaps, quiet ess s d and on . oo s positi The bl d is erived from the food , fle h is o oo n o is m derived fr m the bl d . A imal f rce derived fro the ns o on of s o in un tra f rmati fle h . The m re of this is used n n n ou o ecessary motio s, the greater the dema d the st mach , and the more food will there be required merely to sustain — the vital functions and the more frequently flesh is ns and o m n and s tra formed f r ed agai , the tougher le s pala it o table bec mes . n n n This quality , or quiet ess of dispositio , combi ed with ' n of s s or ofl al n a small amou t usele s part , has bee the im o n d n a of all m der bree ers . Its importa ce will readily be perceived if we assume that 75 per cent of the food is ordinarily consumed to support the vital fianc n and n n of n tio s, that the slight additio al dema d o ly ' one- oflal sixth more food, is required for the extra 22 R RI S H I HA ON T E P G .

and nn . Su ch e parts u ecessary activity a coars , restless n n in s a nd In n t o a imal would gai , ﬂe h fat , proportio the n onl ha a s as t n food co sumed , y lf f as the quiet, reﬁ ed n a imal. n S s in A little calculatio will how thi to be true theory, n in as it is u doubtedly true practice. Thus take two pigs . N o 1 100 lbs n 75 . eats . of cor , lbs . of which are required s n n n 2 n . 0 to ustai the vital fu ctio s He gai s, say lbs. 2 s 100 . s s . n 87 No , a coarse, re tle s pig, eat lbs of cor , } n ss or n n lbs . of which are ece ary to supp t the vital fu ctio s. 1 25 and n No . has lbs . of food over above the amou t s n n n and ins 20 required to su tai the vital fu ctio s, ga lbs . of

2 n 127 lbs and n n nn pork . No . has o ly } . , co seque tly, ca ot n 10 produce more tha lbs .

- To assume that a rough , coarse , savage, ill bred , squeal in n ho n one - o o g, mo grel g will require o ly sixth more f d to ” run n n - his machi ery, than a quiet, reﬁ ed , well bred or ff not ons Berkshire , Essex Su olk pig will be c idered ex t rav a ant and n o o for g ; yet it u d ubtedly f llows that , the o ns n in a nd f od co umed, the quiet pig will gai ﬂesh fat in n twice as fast as the other. If additio to this he will n u r im s fa s 25 e o n o t e t . eat per ce t mor f od, he will gai f as The tw o great aims of every pig breeder sh ould be t o less en the demands on the stomach for offal or least valu t s and nn s on one n able par , for u eces ary act ivity the ha d, and on n s s the other to i crea e the power of the tomach , n and digestive and assimilative orga s as much as possible .

CHAPTER V .

AR E SMA REEDS AN D CROSSES. L G v s . LL B

’ n on ff n of Mr. Lawes experime ts the di ere t breeds sheep, prove conclusively that well- bred mutton sheep ofthe same n e in n e age, co sum food almost exact proportio to th ir size R E v s . SM L L RE E D S AN D R SSE S 2 3 LA G A B C O .

S n 120 or live weight . Two Cotswold heep , weighi g lbs . i o n each , w ll eat as much food as three Southd w sheep , n 80 d n weighi g lbs . each . But the two Cotswol s will gai n three n in much more tha the Southdow s . The average n l s i for one b . crease hu dred live we ght was, with the Cots 2 2 and n wold, lbs . oz . per week ; with the Southdow s , — 1 10 . n lb . 3 oz per week both breeds havi g precisely the In t s . wo ame food other words, Cotswold sheep , weigh in 120 n g lbs. each , would eat the same amou t of food as n n 80 t o three S outhdow s weighi g lbs. each ; but the w d n 17 Cotswol s would gai lbs . each , while the three South 9 n n n . n dow s gai ed o ly lbs each . Where Cotswold mutto n n n n bri gs as much per pou d as the Southdow , it is evide t that the Cotswolds are the more proﬁtable breed for fat n n te i g . We know of no Similarexperiments on the different d Of s n n n o c on bree s pigs. Rea o i g from a al gy, we might clude o n that , as the large Cotsw ld sheep gai ed much more , o n n o n for the f od co sumed , tha the small Southd w s, the s n large York hire pigs would gai much more, for the food ' n n Suﬂ olks co sumed , tha the small . n This may or may ot be true . If it should prove to be S n Of a fact , we hould co clude that a pig the large breed ate much more food over and above the amount required t o n and n n n keep up the a imal heat sustai the vital fu ctio s , n m and tha a pig of the s all breed ; , as we have attempted S o in in h to h w a previous chapter, the large pig would, suc n in n to consum a case, gai much more proportio the food e d n , tha the small pig of the same age. can no in s There be doubt that a large pig, other th g

n o n . s bei g equal , will eat more f od tha a mall pig of the same age . n It is equally true that a large pig, at ordi ary temper s not in o n ature , will require, pr portio to its weight, as n much food to keep up the a imal heat as a small pig. A n 100 not pig weighi g lbs . will radiate as much heat as t w o 24 I HAR RIS ON THE P G .

n 50 pigs weighi g lbs . each . The larger the pig, the less surface is there exposed to the atmo sphere in prop ortion to

Weight. o o o n oo It f ll ws , theref re , that a large pig , eati g more f d and s n ss n a nt lo i g le a imal heat , would have a greater mou of food to be appropriat ed t o the formation of fat a nd h in on w n ﬂes , proporti to live eight, tha a smaller pig of the same age. So a s n of s on n o far this ki d rea i g goes, theref re, it would seem that the large breeds of pigs are preferable to the s mall breeds . This conclusion is Opp osed to the Opinion Of a large number of very intelligent and ob s erving pig breeders and can no feeders . There be doubt that the weight s on on n n of te tim y, so far as the producti of a give amou t o o n n oo n n of p rk fr m a give amou t of f d is co cer ed, is ns l s agai t the arge breed . The truth of the matter is probably this : The small n s in breeds mature earlier tha the large breeds . Thi itself n not on is a great adva tage. The pigs are ly ready for the an n at butcher at earlier age, but as a imal life is always n a ns n ns or on of ss te ded by co ta t tra f mati ti ue , every day n in s n oo n we gai time, save the amou t of f d ecessary to s and u n supply this wa te keep p the a imal heat . o one of n Early maturity, theref re, is the pri cipal aims and t is of the breeder feeder. But early maturi y always attended with a diminution of size ; and the small breeds not t o t o owe their value, their small size, but their early d n n n n maturity an te de cy to fatte while you g. In n of o poi t fact, h wever, the term Small Breed or S s Large Breed , as used by our Agricultural ocietie , has no n n n o A ricul very disti ct mea i g. The New Y rk State g ’ — tural S ociety oﬂ ers prizes for two classes of pigs and n o ly two .

1st . n n and f n Large Breed ; which , whe full grow atte ” c d v 450 , will weigh o er lbs. dressed .

2 6 H RR I ON THE PI G A S .

n the n of r larger scale tha ge erality farme s . What I n and w a s n wa ted, what my farm required, a qua tity of o n s n o in n o g od ma ure. I fir t tried buyi g st res the eighb r o on Of ho d , but so gave that up, as they were chiefly the l and t oo oo a nd b arge breed, required much f d li erty . I no rn t o ow n o s had alte ative but breed my st re . With a find o s fe w of view to a pr fitable sort , I purcha ed a the ff n s of no a nd s a best from di ere t breeder te, kept them ep and s fe w s o s of o n on rate, al o a t re each s rt together, livi g n o so d ff n s the same ki d of fo d . I al tried the i ere t cros es ; o s s o but, to get the cross, I must have pure st ck at fir t ; I ns s co idered it be t to keep to a pure breed . I tried the s i o Es ex , the black Leicester, the Berksh re , the large Y rk S s i and s l n shire, the mall York h re, la tly the Cumber a d s n s small breed . I mu t co fe s that at the outset I had but little experience to guide me ; not underst anding the prin c i le s n n ol s p of breedi g , I committed ma y fo i h mistakes , which I paid dearly enough for ; and if these fe w lines should meet the eye of any one wishful to form and keep of for s m an t o fi a breed pigs, I shall be glad uch a pro t n s by the experience of another. I ever expected pig t o live on nothing : because the manure made from pig s liv in on no n o n n and w a s oo g thi g w uld be worth othi g , it g d

n min . o n an ma ure I was ai g at I f u d y breed pay, except ds o s n s the large bree . All the cr s es havi g the mall breed for the Sire always paid : whichever breed is intended t o s on s s o n do n ot be kept, the be t bred e h uld be obtai ed . I

d n in- and- in do o advocate bree i g ; but I adv cate , if you n t o n n s s Of n n on t wa t mai tai the ame tyle a imal, ge erati af er n on t he s m oo dis ge erati , to cross with a e bl d , but as far t n it do not no S n of a t as you can get . I k w a better ig n n t Of s or pure breedi g tha a lit er pig all alike , three or o S s n t o t he s a o n t he f ur i ters breedi g alike me b ar. Whe o t n one n s s in m n breed is b ai ed, thi g mu t alway be kept i d , s o s ow is t o n n s s d n the ﬁr t b ar a put , i ﬂue ce the uccee i g lit for or o s ters three f ur time . “ AR E SM L L R E E D S A N D R SSE S 27 L G vs . A B C O .

n o n a nd n on After the breedi g, c me the feedi g atte ti . Milk and fat must go in at the m outh before it m akes its n in n do n os a . ot ppeara ce the a imal I believe th e , who say fat on no n n o n their pigs get thi g. I k ow fr m experie ce one no o s and that pig would live where a ther w uld tarve,

o m one - o what it w uld take to ake large bred pig fat, w uld ‘ ’ - n u make several smaller bred o es p . A great help to

o - n and on n n and pr ﬁtable pig keepi g is warmth , c ﬁ eme t, regularity in feeding ; a s by al so keeping the skin of the n n n and n on a imal clea by washi g brushi g occasi ally . If two animals of the same litter be put into t w o different s and m n Of o the one ties, have the sa e qua tity fo d each , that is kept warm and with the skin clean will gain more n o o n ou t one n n weight tha the ther. I f u d that wi ter, whe

os o ne w - Jack Fr t was astir, bef re I put up a pig shed. My man f n On som in was eedi g a lot of pigs alike, ly e were n s a nd in ff n commo ties others a warm shed . The di ere ce was very striking : tho s e kept warm fed nearly half a s fast a n n on gai as the others . This i duced me to build a l g o e S on and n c ver d hed sixty feet l g eightee feet wide , that o o s n n w uld h ld eve ty porkers or fifty baco pigs, where, when the thermometer has been belo w freezing p oint out n n and a side , it has i side bee very warm comfort ble . The in n and n st arv pigs have their food warm wi ter, are ever e d by the cold ; they are bedded with clean straw every lie da n n ot r a d S is . y, the hed kept rather dark The ma ure d of st nd u s n ma e is fir quality a fit to e for tur ips . “ Perhaps some of the readers of this paper would like kn o n o d of to ow s methi g ab ut the ietary my pigs. I have di n not included sugar in my li st of feeding ingre e ts . I e n on n ne w m hav ever g e higher tha ilk, which they always o n n In s sa take with ut sweete i g. the fir t place, I must y that I exhibit at a few of the leading agricultural meet n s and n l not i g , am ge era ly, if at the top of the ladder,

’ not n S Off kee m n ff n ma y pokes . I p y breedi g stock di ere t s as not n n l be to my show tock, I do like breedi g a ima s to 8 A R I S N THE PI G 2 H R O .

- S o n o or over fat ; but h w a imals are bliged to be fat , the

s o - n of judges will pa s them ver. The over feedi g prize n is one can not a imals a very great evil , but that be very S o n n n m o well rem edied . A h w of lea breedi g a i als w uld be a very lea n Sh ow indeed in many respects an exhib it or mu s t al w ays sacriﬁce some of hi s best animals t o n n is s s s in please the public fa cy . I thi k there le ri k fat n n an n breedi g pigs tha y other a imal . I have had several o and n os an no very fat s ws pig, ever l t y. I gave them th ing but a very little bran and water a week before pig n and for gi g, but little after a week, while I put a little n castor oil in their food directly aft er piggi g . I have the s in n n s l greate t trouble reduci g the male a imal , as they wi l nearly hunger to death before they will part with their n n m n a nd fat. I ge erally tur the i to a large yard , give m n and or t w o v or the ple ty of water, a wurzel e ery day, n out t o as in tur them gr s summer . “ To n and o n my regular breedi g pigs st res, I am givi g

o - a nd - one and one b iled rape cake barley meal , feed a day , of or and in s m n feed raw potatoes wurzel ; if um er, I tur o m in them to grass, or s il the with clover the yards . “ n b e I soil a good ma y every year. A week or two sow n n os box fore the pigs , I co trive to put her i to a lo e , t in o n o cr s n w i h a rail g ar u d t o keep her fr m u hi g the pigs. I c an always tell when she is going to pig by trying if She 2 in : She w has milk the paps if a sow gives milk freely, ill an n on or o one pig y time. I the c trive to be, have s me , n n a s ear at ha d, to take the pigs away as she pigs them, o are n s and Af the s ws sometimes u ea y will crush them. has and n ter she pigged , I feed her with warm water bra , and n i and s the give her the p gs leave them, becau e the s sow less they are di turbed the better. I always feed the S n s o m un n sow pari gly at fir t , as I have s meti es fo d , whe a n t oo s fl ow Of is has bee fed liberally at fir t, the milk greater than the pigs c an take ; consequently the udder b e

’ c om es hard ' and s ow n s and , the is very u ea y, will scarcely ’

L R E v s . SM A L L R E E D S A N D R SSE S 29 A G B C O .

s s let the pigs suck her. If uch is the ca e, the best way is t o ru b the udder well with the hand three or four times a , da - o n y. Small bred sows are c mmo ly very quiet and tractable . “ Generally when the pigs are three weeks or a month old o not n , they will sc ur, if proper care has bee paid to ’ o n n o the s w s feedi g. I ever c uld get a man that could o n get me a litter through with ut scouri g. I have tried ff n n one fo n di ere t pla s , but the I have u d most successful s sow on o o n is , to alway give the a tablespo ful of the f ll wi g i 2 u n o : . n 2 mixt re her f od Mix together lbs of fe ugreek,

n s - e nt a in 2 n d lbs. of a i e seed , lb . of g , oz. carbo ate of so a , d 2 o an . Sow n lbs of p wdered chalk. The gets very fo d and of this , the little pigs, too, like it . Give the pigs also n o s o n ple ty of c al a hes to r ot amo gst . I prefer oats, and a n t o for n wheat , little barley grou d gether, sows givi g n o n milk . I have ever tried the sugar diet, but I have f u d ne w milk fresh from the c ow to work wonders in a short time . “ nl n s a nd in f din Warmth , clea i e s , regularity ee g, a lit o oo and o n the n in n tle go d f d fte , are mai secrets reari g ’ o n n o in y u g pigs . I ever like to see f od left a pig s trough and no n j ust give what they c an eat up more . Whe pigs m and are put up t o feed they sh ould be kept war quiet. n Five porkers or three bacon pigs are ple ty together. The en in n not p they are kept eed be very large , but the pigs s o n and t r n h uld be ru g, a li tle f esh beddi g spread about on them every sec d day. Pigs like to be kept warm , but plenty of fresh air mu st be allowed to circulate through ” n or s n S . the pe s , el e disease will soo how itself n Mr o n Of You att o . Acc rdi g to the editor the Pig, “ ” n n n for nd Ma gles is a plai farmer, feedi g pigs proﬁt , a his statements will be received with all the more c onﬁ n n s of n de ce on this accou t . We give the detail his ma age n not n n n and n me t , o ly because they are i teresti g i stru ctive in m man m n and themselves , but because the syste of age e t 30 RRI S ON THE PI G HA .

feeding have Often more to d o w ith the proﬁts of pig breeding and feeding than the mere question of large or

small breeds . On page 66 w e give a portrait of one of his Prize pigs f n n in n on of the Small Breed , rom a steel e gravi g the Lo d ’ s n n 1861 Farmer Magazi e for Ju e, . ' “ n h o It will be ob s erved that Mr . Ma gles says e f und ” any breed pay except the large breed. All the crosses ” n for havi g the small breed the sire always paid . s ff t on To the ame e ec is the testim y of Mr. Hewitt Davis, a name familiar to all readers of English agricultural lit er

ature. He says “ My experience in stock keeping has been so decidedly in n and n favor of breedi g fatti g of pigs , that I may, with n n who t n diff n a o adva tage to ma y hi k ere tly , give some n of n n o cou t my ma ageme t. That I sh uld do so is the more neces sary from farmers having generally a very low Opinion of the proﬁt to be gained from the breeding of and nn oft n pigs, I ca ot but ascribe their failures too e to n o oo t On the neglige ce with which this st ck is l ked af er. an arable farm of 200 acres my st ock has been 12 sows and and o n t o s on two boars ; their pr duce , accordi g the eas , on n nn n in c sisted either of risi g stores ru i g the yards, or on the leas or stubbles ; or of p orkers in the sties fatting t o o s o for the market. From March Oct ber my t ck may o s on o n n be said to have lived l o e st re keep, pri cipally gree fo od ; and from October to March (the parent st ock ex d in s n on o and o o n c e t e . p ) ties, fatti g ro ts b iled c r The on an m e one ano 14 sows average gave , with ther, pigs a in m o 100 u year each , so that summer y stock was ab ut p on and in w n o 200 of 180 store keep , i ter ab ut , which were n s n for m S n n Off in sties ﬁ i hi g arket. The pri g litters we t in January and February as large p orkers of 30 stones

240 lbs nd - o o s of . a n n a s s ( ) each , the autum b r mall p rker n 5 6 s al n o £5 about 7 sto es ( lbs . ) each ; the ﬁr t re izi g ab ut a and 308 sow r e ch , the last about . each , so that each e R E v s . S M LL RE E D S AN D R SSES 3 1 LA G A B C O .

turned about £45 a year ; and this amount there is no dif ficult in a n n l e l n 3s 4d n y Obt i i g, arg pork sel i g at . . per sto e 8 lb 1 1 nd 4 4d 14 s . . a s c t s of ( cts per small pork at . . ( . S s in the n n w as per ucces , raisi g of pig stock, I fou d, to be attained only by attention to fully carrying out the fol n n — n lowi g pri ciples viz . , the accommodatio for pigs must b e nn n and ll v e n su y, dry, sheltered from cold wi d, yet we il d e t ate . e e n c on n Th ir sties b i g arefully protect d the orth, e s and s and n n on a t, we t sides , ope o ly the south ; so that st no n s c an S no whil cold wi d have access, there hould be u n t o sun n n in and on obstr ctio the shi i g to their beds . The pigs mus t be regularly a nd carefully a ttended ; suf ’ ficient sh ould be kept t o wholly occupy their attendant s ’ a nd s n n i and n time, to them hould that atte da t s t me atte n n An m an n n tio be wholly give . old is better tha a you g one ; a nd this is an Ofli ce s uited to one infirm or past gen e n o ral labor. The sows must ever be permitted t farrow d of M n en nor n . earlier tha the arch , later tha October The of n a n w and n cold wi ter is fat l to ma y farro s, you g pigs a n o are ill able to bear up gai st it . Provide roots (p tatoes , s e o and n kohlrabi , w des, carr ts, ma gel wurzel) for their n n keep , aided with boiled cor , from September to Ju e ; a nd s c e n and n o t o tare , lover, b a s , maize, gree , fr m May o n September. Breed fr m large, stro g sows, with boars n a n in v w n n of the fi er breed, h vi g ie the gai i g of large far s n n a nd n n of row , good ursi g, a rapid attai me t weight ; o t o n n and the a o t lo k the mother for ursi g, f ther to c rrec o ne of o in e c c arse ss f rm the moth r. Atta hed to the sties have a boiling- house with copper and food cisterns ; and in n f r n n fro t of the s ties a yard o the pi gs to be tur ed i to . Attention to the se points ma kes all the difference between ” nd o profit a l ss . ’ h n in n e T e poi t Mr. Davis stateme t to which w wish to n n call particular atte tio is this _ Breed from large , s n s n n in w tro g sows, with boar of the fi er breed, havi g vie a n n a e n n and ra the g i i g of l rg farrows, good ursi g, a pid 32 RRIS ON THE PIG HA .

n n oo m n n attai me t of weight l k to the other for ursi g, ” and f t o o o s n s or in o the ather c rrect c ar e e s of f m the m ther.

In o o t o t o of ther w rds, aim get the diges ive p wers the in n large breed the body of a small , highly reﬁ ed pig . Increase the supply of food and les sen the demand upon r n o on s a d it for eve ythi g except the f rmati of ﬂe h n fat . un ons o s n ns s all It will be fo d that, c ci u ly or u co ciou ly, the eminently successful p i g feeders have aimed to attain hi t s result . n s c an The questio of Large vs . Small Breed , therefore, only be answered by taking these Objects into considera~

on n o . ti . We eed b th breeds The large breed to give us and the o is sows , small breed to give us b ars . It a mis t O ' re ﬁne and of and take reduce the size the large breed, “ ” then t o breed from these improved pigs Of the large o o breed. To pr duce pigs merely for the butcher, we sh uld la v o o n resort to crosses with a rge, ig r us , u pampered sow

n t o o - put to the fi es , th r ugh bred boar of the small breeds can n sow and that be Obtai ed . The larger the the smaller o s in ro the boar, the m re will the little pig be able to eat p o t on and p r i to their size , the greater will be their growth i on o on n proporti to the f od c sumed. ” o n s Mr. J h Coate, a breeder of Improved Dorset , who o o in ss n to k the G ld Medal , five years succe io , at the Smith fi for the s t of s s eld Club Show, be pair pig , say os ns for o r n ou Cr ses a wer well pr fit to the dai yma , as y ’ n nd u icker row th get more constitutio a q g . One of the most extensive farmers in West Norfolk n s n oa writes to Mr. Sid ey : The cro s betwee the Berks b r and like a ll oToss breeds is os Norfolk sow (white) , , m t o s d pr fitable to the feeder, but we mu t have pure bree s ” “ s And n n . . s o n co fir t Mr. S adds : Thi Norf lk Opi io is

on n s ﬁrmed by all my corresp de ts . The Berk hire pig is in fa o in d s os s v r every dairy i trict, either pure or as a cr , i ” bu t chi l a s a cross efy .

‘ n the s Agai , same author says : The Improved E sex is

3 L H R R IS ON THE PI G A . n ss o on din n nt e , if judici usly c ducted ; but the or ary te a

n ﬁnd os - s s farmer will ge erally that a cr s bred heep , a cro s

and n os - ox in the rs t cross bred pig, eve a cr s bred , ﬁ , fat ” n o n - n te s more pr ﬁtably tha a pure bred a imal . That this is the general opinion among practical farmers can no Bu no n i there be doubt . t there is adva tage n o s n for os s n S o cr s i g merely the sake of cr i g. There h uld a n in s o be object view. We hould aim to impr ve the o and n n of off f rm, early maturity fatte i g qualities the s n In o n n n o s pri g. d i g this, the te de cy always is t ward n of reduci g the Size. Bakewell reduced the size the Lei

o s S and n S o n . r e ter heep, Ellma of the outhd w s Fishe Hobbs reduced the Size of the original Essex pigs by u sing ’ Lord Western s Ncapolitan- E ss ex b oars on selected E s sex S o on on and n s sows of large ize, with g od c stituti s, e ormou n a eaters. The Berkshire pig was origi ally much larger ” a nd o n an now The s e c arser a imal th . small Leice ters wer “ ” o n the great impr vers of the giga tic Yorks. ” n be s n the What, the , it may a ked, have we gai ed by — ' improvement W e have gained this : While the size t o anim alw ould n t n d which the attai at ma urity has bee reduce , c an a s oﬂ al in yet we get much greater weight, with le s ,

n and a s n m on oo . a give time, with far le s co su pti of f d An improved Essex pig at three years old will not weigh a s mu sh O n n as the rigi al u improved pig at the same age, a nd o one with the same f od. But at year old the improv ed E ssex c an be made t o weigh as much as the other would

n n or . or ou ht at eightee mo ths two years They have, g to ha ve s o Old c om , the dige tive p wers of the large, breed, bine d n ff with the small bo es, little o al, early maturity, and ni n u aliti s of o n fatte g q e the Neap lita Essex. They c an a n of o and on it r eat large qua tity fo d, c vert apidly in o s to p rk of the highe t quality. W e s a ou ht to r and o y they g be g eat eaters , have p wer ful s o ns n n s s t o dige tive rga . But the high feedi g ece ary o the en n li in a n devel p fatt i g qua ties breed, is apt to weake THE L E OF TH R - RED PI G VA U A O OUGH B . 35

the n a nd e in s n for digestive orga s ; it is b st, rai i g pigs the om t o o s a nd butchers, to breed fr large , heal hy, vig r us sow ,

o o - n o a a th r ugh bred highly reﬁ ed b ar of small breed. Such a c ross will furnish grades that will eat more and

n an o o - fatte more rapidly th the th r ugh breds .

- s n n To cross thorough breds is ab urd. There is othi g to be gained by it that cannot b e obtained by breeding from c ommon or grade s ows with a thorough- bred boar ; be sides thorough- breds a re always more costly than c ommon or a c os n n n a stock gr des. That a r s, for i sta ce, betwee thorough- bred,highly reﬁned Essex boar and a thorough d s re s ow o ffo and bre Berk hi w uld a rd healthier, hardier, m ore proﬁtable pigs for the butcher than either thorough

Or - d s e be u bred Essex thorough bre Berk hir s , may tr e. It is not an easy matter to m aintain the health and high

a n i d In- and- in character of y of our mprove breeds. n s n and breedi g, especially with pigs, lead to dege eracy ; all pig breeders ﬁnd it necessary t o introduce a ne w strain e r n ls n t on ow n of blood, ithe from a ima bred disti c their fa is ns s rm, or, what co idered better, from the ame breed in n o n s n r n . kept a othe sectio of c u try Byj udiciou selectio ,

in the can be n n or . this way, breed mai tai ed improved For n a c roSS n t w o s n the same reaso , betwee di ti ct breeds, may give a litter of pigs better than either of the parent s . But this is not only an expensive way of raising pigs for not c an ob the butcher, but equally good, if better pigs be

ain d s n - on r or c n t e by u i g a thorough bred boar g ade, ommo m n s w . o s, selected with judg e t

I CHAPTER V .

F THORO GH ED THE VALUE O A U BR PIG.

It cannot be denied that many farmers in the United

s a s o - s and State h ve purcha ed th rough bred pig , after keep i i d s One n m a n m n . g the few years, have give the up isgu t 36 R RIS ON THE PI G HA .

cause of this result m ay be found in the erroneou s ideas prevalent in regard to the Obj ect of keeping impro ved

o - n s N o e ffo thor ugh bred a imal . farm r could a rd t o keep a herd of high - bred Duchess Shorth orns Simply for the pur

os of s n for ns s s p e rai i g beef the butcher. Their value co i t in their capacity t o convert a large amount of highly n o n n of a nd utritious fo d i to a large amou t valuable beef, in the p ow er they ha ve of tra ns m itting this qu a lity to the ir o s rin when cross ed w ith ordina r c ow s I t in s f p g y . is thi s d SO m o n o last re pect that pe igree is i p rta t. But the f rmer quality is due in a great degree to persistent high feeding for n n s n several ge eratio s . Were they ubmitted to ordi ary oo and n n n f d treatme t, especially whe you g, they would r d o one of s n o apidly eteri rate. But put the e Sple did Sh rt o n u s di na and h r bulls to a caref lly elected or ry cow, we a S n o n ood and get grade horthor that, with rdi ary g feed t n o for reatme t, will prove highly pr ﬁtable the butcher.

o o - The same is true of impr ved thor ugh bred pigs . Their valuable qualities have been produced by persistent n and n o ffs n o high feedi g, by selecti g fr m their O pri g th se h in s o best adapted to hig feed g. Pig that grew sl wly were r o w and ej ected, while th se which gre rapidly matured s o o In e arly were re erved t breed fr m . this way these quali ties became established in the breed ; a nd thes e qualit ies nnot n n oo and oo in ca be mai tai ed without g d care g d feed g. In s o ff t o the case of pig , we c uld well a ord give the necessary food to fatten tho rough- bred pigs for the butch nnot affo s o n o er. But we ca rd to rai e the y u g th rough s o n o breds for thi purp se. This would be true , eve if we c uld

o o - d s and o t o o buy th r ugh bre ows b ars breed fr m, at the n s on nn ffo price of ordi ary pigs. The rea we ca ot a rd to

r r n - for n aise highly eﬁ ed, thorough bred pigs ordi ary pur ‘ o s is that a s s p se , , if we feed them they mu t be fed to n n o t oo mai tai their qualities , they are apt to bec me fat for breeding ; and if we feed and treat them a s ordinary

s - n and low growi g pigs are treated fed, they lose the qual D I N E D E 3 G OO P GS E D GOO CA R . 7

t ities which it is the obj ec of the breeder to perpetuate.

To s m o o o - b s s rai e highly i pr ved , th r ugh red pig , require o n a nd n n c an m re care, skill, j udgme t, experie ce tha we afford to bestow on animals designed to be sold in a few n mo ths to the butcher. The object of raising improved thorough - bred pigs is s o om on s imply to impr ve our c m stock . They hould be fo d n s r o a n for o o . rai ed this purp se , this purp se ly The farmer Should buy a th orough - bred boar from s ome relia and s and s ble breeder, select the large t be t sows he has to

os t o - o six t w o cr s him wi h . A thor ugh bred b ar at weeks or n old c n s r 2 25 mo ths a u ually be bought fo $ 0 or $ . Such a boar in a neighborho od is capable of adding a thousand ro ts ho dollars a year to the p ﬁ of the farmers w use him.

V II CHAPTER .

P GS EE D OOD E GOOD I N G CAR .

We have said that an improved thorough - bred boar in a neighborho od is cap a ble of greatly improving the qual n s and d n ities of the commo tock, ad i g largely to the prof n n s its of feedi g pigs . But it is evertheless a fact that uch boars have been u sed by some farmers with little or no n be eﬁt. There are several reasons for this : There are farmers in n o o d w ho s n o every eighb rh o half tarve their breedi g s ws . o s o on on S me of them do thi deliberately, fr m a c victi that o s n a nd n s it impr ve their breedi g suckli g qualitie , just as some dairym en think a c ow mu st be kept poor if she is t o s s ff be a good milker. They mi take the cau e for the e ect . c ow n 18 and not The is thi because she a good milker, a she n o go od milker because is thi . So a g od sow gets v ery n in n it t o thi suckli g her pigs , but is a great mistake keep

n in d and . her thi , order to make her a good bree er suckler 3 R RI N THE PI G 8 HA S O .

o o - o and We have kept th r ugh bred b ars for some years , have observed that those farmers who are liberal feeders S oss o w ho in r peak highly of the cr , but th se believe star in and n ow n g their sows, letti g the little pigs get their liv in o o o - g, assert that their pigs fr m a th r ugh bred boar are no n o o on o better tha those fr m c mm b ars .

o is not in o - in The tr uble the th rough bred boar, but the

u se o o o - b e ar in o sows. We the impr ved th r ugh bred rder t o o n nn btai pigs that will grow rapidly. But a pig ca ot w of gro rapidly unless it has a liberal supply food . s t o o and n It would be ab urd buy a superi r mill , the condemn it because it would not make choice family o n and s ﬂ ur out of bra ; it is equally ab urd to expect a pig, in a nd t n n t o however perfect form fa te i g qualities, make n o n ﬂesh a d fat out f air a d water.

. A sow that has been starved all her life cannot produce of s a nd n n vigorous , healthy pigs good ize, with a te de cy o I a idl and s sow to gr w p y mature early . To put uch a to a n o - in n improved, thor ugh bred boar, hopes of getti g good i s o o i pigs , as f olish as it is to h pe to ra se a large crop of o on o n n s m ch ice wheat wet, p or, eglected la d, i ply by pur n no chasi g choice seed . There is such easy method of n o m n n improvi g our st ck. We must com e ce by adopti g a more humane system of feeding,especially while the pigs o n n s s t ft s and s are y u g . The elect the large t , hri ie t , be t or o s and m o od o - f med s w put the t a go th rough bred boar.

the ~ sow and o Let be regularly liberally fed , with ut mak n n t n n i g her t oo fat . Whe wi h you g she has a atural t en n and o n sow de ey to lay up fat, it s metimes happe s that a and ons gets so fat that her pigs are small , there is c idera n n on s ble da ger of her lyi g them. But there is far le s n o n l t da ger fr m havi g a sow fat than is genera ly though .

t on m S s a nd Af er she has pigged , feed the sow war lop , o o f r f the other f od fav rable o the production o milk. Let n l n o n little o es be fed iberally, as soo as they c mme ce to D PI S E E D D RE 39 GOO G N GOO CA .

and n the n ff of s n o t o eat, the be eﬁcial e ect u i g a go d h r o - bre cl o n ugh b ar will be see . “ ” ut s not n B , it may be a ked, will such liberal feedi g produce go od pigs with out u sing a thorough - bred boar It will certainly produce better pigs than the starving

s ff of a n o o - sy tem . But the e ect impr ved th rough bred o in s s is n u b ar uch a ca e wo derf l . We would rather pay 5 for mn Old n $ apiece such pigs at two o ths , tha to accept t om s ow ot on as a gif , pigs fr the same g by a comm boar. old s o s in o on At a year we h uld expect the grade , pr porti t o the oo ons n s n t f d c umed , to bri g at pre e t prices, at leas 10 o n o on o $ a head m re tha the c mm st ck. n o and We have a eighb r who is a good farmer, who takes delight in feeding a good pe n of pigs every fall and “ ” w n not in - b early i ter. He did believe thorough reds, and s s s s a nd ffo alway spoke of my E ex , Berk hires, Su lks, ” n littl n ff t of s as ice e pigs. After watchi g the e ec a cro s

oo - on n n with g d sized comm sows , he ﬁ ally co cluded to n n o one ss bri g a you g s w to of our E ex boars . She was 16 on old a nd in not 120 m ths , certa ly would weigh over lbs n n t o little s . It was the our tur speak of pig . It so happened th at we had a grade E ssex sow the same age n n n on a nd that accide tally took the boar at i e m ths old , n n l n n . a d a had a litter of i e pigs She was very fat , y upo t n n n som three of hem . The remai i g six were as ha d e pigs s s s as c ould be de ired . These six pig we old at two n s old for n 35 a nd sow in n mo th , feedi g, for $ , the , a mo th t w n w a s and 300 af er they were ea ed, killed , dressed over 14 42 o . . or . n lbs . , w rth at the time cts per lb $ Here the t w o o of m one o In were s ws the sa e age, of which br ught 77 and o a s not $ , the ther at a liber l e timate was worth 20 ff n t o o $ . The di ere ce was due simply the use of a th r — nd d n n o a . o e ugh bred boar, to liberal fee i g The was half n n s on t n starved , u der the mistake impres i tha such treatme t n s w a s best for breedi g sow . The mother of the other and n n was liberally fed, her little o es were ever starved. 40 RRI S ON THE PIG HA .

r n w had n n Du i g the summer, ho ever, they othi g but the

h a nd o s and ru n of oo was milk fr m the hou e , the a g d o s O . n s t fat cl ver pa ture thi , the whole li ter kept quite , and w on of one o ith the excepti this sow, that pr ved to be o s of with pig, were s ld the ﬁr t October to the butcher, with out having had any corn or grain of a ny kind for se v m Th n . e sow out t eral o ths alluded to above , of this li ter, received the same treatment ; but in a week or t en days t she o n t o n and n r af er pigged , we c mme ced fatte her, eve did n and n n d sucki g pigs thrive better ; whe they were wea e , and in on t e the sow was actually fat , a m th af rwards was v er y fat . N o n n in w there is othi g remarkable all this . We have do m had pigs very uch better, because better fed . But it certainly enabled us t o silence the sneers of a prejudiced

n n and o - s farmer agai st liberal feedi g thor ugh bred pig . n s n on s in A other ca e deserves to be me ti ed , how g the

m n of n in - i porta ce liberal feedi g the case of well bred pigs . One n m an w ho in o of our eighbors, a city , believed go d d and o n o on of o S bree s go d feedi g , had a c mm sow g od ize and o - pretty fair form. He put her to a thor ugh bred n ffo o and Pri ce Albert Su lk b ar, had a litter of capital pigs .

s o o - s He aft erward put her to a th r ugh bred Es ex boar. But ot of m n and by this time, he g tired far i g, at the sale, this sow was purchased by another neighb or who half starved had of o in o her. She a fair litter pigs s metime Oct ber. During the winter they had a little wash from the house and what they c ould pick up in a yard where cows re c eiv n n n ed little or othi g but straw. The ext summer they ru n s o n n had the of the road ide , with yokes ar u d their ecks n a nd u t~ t o keep them out of mischief. A mea er more o t e rly forlorn lot of pigs it has never been our lot t see . A nd this good m an attributed his ill- luck to our th orough. bred boar "

“ In one n Sow n se se he was right . The had bee accus omed din and w as n m t to liberal fee g, the boar desce ded fro

RI O THE P I G H A R S N . M E TI P I S. 43 O RIGI N A N D I M PR OVE M E N T OF OU R D O S C G

e a r sow d n on a , twenty or thirty years . The bree s o ly ce y n or Six s and has seldom more tha ﬁve at a litter ; uckles

— 3 w 1L D BO R . Fig . . A

on and o not o them three or four m ths , d es all w them to and leave her until they are two or three years old , able

— IN L OL D E N GL I SH PI G. 4. ORI G Fig . A t o s s ona t o defend thems elve . Occa i lly they grow a great size but usually they are not as large as the domestic pig . , 44 H R RI S ON THE PI G A .

n n in ff n t s of oo n The e gravi gs di ere t par the b k are, ma y

of d ff nt o s for u os f them, selected from i ere w rk , the p rp e o illustrating the changes which have been wrought in the ho o n d n g by d mesticatio , bree i g , etc. Great improvements have been effected by skillful in o of t a nd S in breeders the f rm cat le heep , but we th k t s s t ons s o t he e illu tra i will h w, that far grea er improvement has been effected in the form of the pig than in any other “ ” n of o in old n s a imal . The picture the rig al E gli h pig s o n in (ﬁg . hows a decided impr veme t form over the

i . and W ld Boar (ﬁg It has shorter legs , shorter head

— 5 . L D I . H I ich on O I R S P G. From a rds Fig R . sn and o a nd out , heavier cheeks , a straighter br ader back, m i o on t o . o n o larger ha s It will weigh m re, pr p rti size, a nd ffo ff ho a rd more meat and less o al than the wild g. n n ld s o n Ho The e gravi g of the O Iri h Greyh u d g (ﬁg. sho w s an intermediate form between the wild and do me st ic n s n w s w is a imal. Richard o , from ho e ork the picture t n s a s o s on ake , de cribes them f llow These are tall , l g

n - ai n s legged, bo y , heavy eared, coarse h red a imal ; their o s n s n o s and no thr at fur i hed with pe dul us wattle , by means p os sessing half SO much the appearance Of dom es n do n tic swi e as they of the wild boar, the great origi al I M PR E M E N T OF THE E N L I S R E E D S OF PI S 45 OV G H B G .

. In r nd n of o s ha s of the race I ela , the old gau t race h g , for n s n n and ma y years pa t , bee gradually weari g away, is ’ now erha s o n n t o s n of , p p , wh lly co ﬁ ed the we ter parts the s n m country, especially Galway. The e swi e are re arkably

and ﬁv e - an active, will clear a barred gate as well as y n on o n o s hu ter ; this acc u t they sh uld , if it is de irable to ” in - n n o keep them , be kept well fe ced i cl sures . The picture of the ori gi nal old English pig sh ows that great improvement c an be made merely by regular feeding and judicious selection ; but it mu st be rem em bered that probably it t ook hundreds of generations t o ff n n t in n in it e ect the cha ge i dica ed the e grav gs . That o n ff in m s m n c uld have bee e ected a uch horter ti e, is u doubt e dl m n n y true. But the fact re ai s that , ce turies after the i s n o s n wild p g had ge erally disappeared fr m the I la d , the o i om o s d mest c pig derived fr them was still a very c ar e , m S ow n and n o n . l maturi g , u pr ﬁtable a i al n a nd n a s o E n The Fre ch Germa s , c mpared with the g s l o n in s of li h , have made but ittle impr veme t the breed and n Of n s t o o n n the Con pigs, ma y the a imal be f u d upo tine nt m old n ho on are very uch like the E glish g, b y, tall,

- d o n On 46 n an w . gau t , wiry haired, sl to fatte page we

o t Craonnai re o give a p r rait of a boar, which t ok a prize at in 185 6 a French agricultural Sho w . I G HARRI S ON THE P . MP R E M E T OF THE E N L I S R E E D S OF PI S 4 I OV N G H B G . 7

CHAPTER IX.

IMPRO EM E T OF THE E SH BREEDS OF P S V N NGLI IG .

The improvement in the breeds of pigs has kept pace o n in n t with the impr veme t ge eral agricul ure . High breeding is proﬁtable w hen accompanied with high feed ing and high farming ; but a highly reﬁned animal is not of t . En sui ed to a rude , primitive system agriculture The g

s of - o s of a li h breeds pigs to day, as c mpared with tho e half c n a o not S n n e tury g , do how greater improveme t tha is n in n n fou d the ge eral system of farmi g . There are still in n n and o poor farmers E gla d, there are also p or breeds of pigs ; but it must be admitted that we c an ﬁnd in n n s i n n and E gla d the be t spec me s of high farmi g, the best

n - and a nd specime s of well bred cattle, sheep , pigs ; as oo om n n g d culture is rapidly bec i g more ge eral, there is an n s n n for m i crea i g dema d i proved breeds, at high prices. There c an be no d oubt that the general improvement in and n n agriculture, the more ge eral dema d for immoved breeds has greatly stimulated the efforts of the profe s siou al pig breeders ; and it is doubtless tru e that several n of od s o in o of the E glish breeds pigs are t ay uperi r f rm , and n n n an early maturity, fatte i g qualities, tha y other in breed the world . n s m n The early E gli h breeders made great i proveme ts, n of o but bei g ahead their times, they met with c mpara iv el n for and no t y little dema d their improved pigs, ade n for a nd o quate remu eration their skill lab r. It is not necess ary to review the means employed by the breeders of the last century t o improve the English S fﬁ n a d breeds of pigs . u ce it to say that it is ge erally mitt e d that much of this improvement is due to crossing the large English sows with the highly reﬁned Chinese oa a nd in n the ff r n u n as b rs, selecti g from o sp i g s ch a imals 48 RRIS ON THE PIG HA .

in s and possessed, the greate t degree , the form qualities “ ” s . n n on and n out de ired By co ti ued selecti , weedi g , n the breed at le gth became established. The Improved Berk shire is one of the earliest and best

no n s n s - n s e s k w of the e Chi e e E gli h bre d . The Old Berkshire hog had maintained a high reputa “ n for n s s on and o tio ce turie . It is de cribed as l g cr oked

— 7. I M POR TE D CHIN E SE s ow Fig . sn n n e outed, the muzzle tur i g upwards ; the ars large, and n n t o n o o on and heavy , i cli ed be pe dul us ; the b dy l g not t he S on and thick, but deep ; legs hort , the b e large, ” s in the Size very great . It was probably the be t pig

n n and s a s s s the se re E gla d , was wi ely selected the ba i of n markable improvements which have rendered the moder b Berkshire so justly cele rated . It would be interesting to trace the different steps in n unfOI t unat el neo this ast onishing improveme t, but, y, the

5 0 RRIS ON THE PI G HA .

side re d a good Specimen of the bree d at the time the work n of o was writte . As compared with the figure the old rigi nal n s and s e of s r e E gli h pig, al o with thos Hamp hi e, H re dshire and ffol i n L ondon fi s 9 10 a nd for . , Su k , g ve by ( g , , n n n s it is easy to trace the i flue ce of the Chi ese cro s. o n a s e s i s L udo spe k of the B rk h re, at that time, as a mall and ndo b d u s ff of breed, it is u u te ly tr e that the fir t e ect an improvement in the fattening qualities and early m a is o On t he o t urit an n t s . y of a imal reduce the ize wh le, this an m o s o - fiv e fi picture of i pr ved Berk hire , f rty or fty s a o o e s not one o of year g , d give a very fav rable idea the

— . I O. HE R E FOR D SHIRE PI G Fig .

breed at that time ; yet it w as then probably the best in n n o n s n n bred pig E gla d . C mpari g thi e gravi g with the one n Y u in 1845 a nd s n o att . i give by (fig , w th tho e give dn in 1 860 20 a nd can o o by Sy ey (figs . we f rm s me idea of the remarkable effect s of judicious breeding and 2 n n . n n 1 high feedi g The e gravi g, figure , i dicates the effect of a cross with the Chinese ; the others Show what c an be done by persistent efforts in improv inor of m n is o t a breed a ixed origi . It highly pr bable tha D S OF PI S 5 1 I MP R OVE M E N T OF THE E N GL I SH BR E E G .

n - boars of the improved Chi ese Berkshires, after the breed s s s had become e tabli hed , were employed to cro s with the

— l l S FFOL K PI G. Fig . . U

and ff Of s ss large, old Berkshire sows, that the e ect thi le

12 —BE HSHI E . . R R s o w Fig .

di of violent cross w as more beneﬁcial than the rect use 5 2 RRI S ON THE PI G HA .

n . n in e the pure Chi ese Certai it is , that the pure Ch es now t o b n s pigs are seldom , if ever, resorted y E gli h ﬁnd n breeders . They it more adva tageous to resort t o

- ow n s s pure bred boars of some of their e tablished breed , although there is probably none of these breeds that have not one e n oss n s , at time or other, be cr ed with the Chi e e . o S on s a o It is a mistake , h wever, to peak of them, thi “ n ss- on cou t , as cro bred pigs, as is sometimes d e. They have been bred pure l ong enough to become fully e stab li h d s e . The history of the Improved Essex Pig is of great in t erest n t n t an o , because better authe ticated ha tha of y ther breed. The old Ess ex breed is described by L ondon as up

on o - r s eared , with l g, sharp heads, r ach backed, ca cas es on and n on n not ﬂat, l g, ge erally high up the leg, bo e large, o t and i of col r, whi e , or black wh te , bare hair, quick feed e rs ns m s and an n s o n , but great co u er , of u quiet di p sitio . n i n in s aw o Lord Wester , wh le traveli g Italy, s me Nea n and on on polita pigs, came to the c clusi that they were n t o s just what he wa ted improve the breed of Essex pig . “ in n He describes them , a letter to Earl Spe cer, as a of and t breed very peculiar valuable quali ies, the ﬂavor n n and s os on t o n of the meat bei g excelle t, the di p iti fatte ” n l s n of oo n d o the sma le t qua tity f d u rivale . He pro

ir o - n and os r a l a cur ed p of thor ugh bred Neapolita s , cr sed a nd s them with Essex sows , probably with black Su sex nd t o the a Berkshires. He oblitera ed the white fr m old

and n - Essex , obtai ed a breed of these cross bred pigs that c ould scarcely be distinguished from the pure - bred Nea lit ans p o . These N eapolitan- Essex ha d great success at agricul u a s n n n t ral fairs , but Lord Wester co ti ued to breed from his own stOck n n , selecti g the most highly refi ed males and a nd con females, they gradually lost size, muscle, stit ution a nd n en un and the me , co sequ tly fec dity ; at ti IMPR E M E N T OF THE E N L I S RE E DS OF PI S 5 3 OV G H B G . of in 1844 n his death , , while the whole district had be e fite d m n e fro the cross , the Wester breed had becom ” o o n n n u m re r ame tal tha usef l . In o o s r n w as ther w rd , while this highly efi ed breed of os in the great value to cr s with the large, vigorous sows n o not eighborho d, they were profitable to raise pure.

s n - r This is the ca e with all highly refi ed, thorough b ed not for n pigs. They are as profitable the mere productio of pork a s the pigs from the common sow a nd a thorough d n an bred boar. It is as true to ay as it was the , that y highly refined throrough- bred pigs are more ornamental ” n l n s n how u se t tha usefu , u le s farmers k ow to hem ; of In n n n n t . a the they are grea value the mea time , te a t o n o farmer of L rd Wester , the late Fisher H bbs , of Box n use ted Lodge, had availed himself of the Opportu ity to the thorough - bred Ne apolit an- Essex boars belonging to s rn and n Lord We te , crossed them with the large, stro g , h and and o s s o s ardy, black, rather rough c ar e Es ex s w , nd in s s S n b e a proce s of time he e tablished the breed , i ce — s come so famous the Improved E sex . , The difference between the two breeds is shown by the ’ engraving of one of L ord Western s Neapolitan- E s n for n Youatt on the boars (fig. draw the first editio of a - - old and of o . n Pig, that Emper r ( eight year fig ’ s n a n in 1 860 for dn s Improved Es ex worki g boar, t ke Si ey Y u at on last edition of o t the Pig. n in s n You att Im Sid ey, his la t editio of , says The proved Essex probably date their national reputation from n S of the seco d how the Royal Agricultural Society, held b in 1840 n o and sow h at Cam ridge, , whe a b ar , bot bred o n in re s e c by Mr. H bbs , each Obtai ed first prizes their p s tive classe . and an n are Early maturity, excelle t quality of flesh , s f o s amo ng the me rit o the impr ved E sex . They produce n for n n the be st joi ters the Lo do market. With age n n and ft n 5 00 lbs they attai co siderable weight , o e make . 5 4 H R RI S ON THE PI A G.

w n - o n old o 22 is 2 ft at t e ty f ur mo ths . Emper r (ﬁg . ) . 8 r nd 6 1 in on oa in a . } . high at the shoulde , ft . l g. B rs

o n n n t o 36 in. in bred at B xted have bee k ow reach height . “ o ss n The defect of the impr ved E ex is a certai delicacy, s n om t o n s n a nd a n probably ari i g fr heir s uther de ce t, ex ce ssive t o n n s o n aptitude fatte , which , u le s carefully c u ter s and d o n n sh acted by exerci e iet , fte dimi i es the fertility h nd s diﬂi c ul in n n t e sow s a t o . of , cau es y reari g the y u g O s h n ss n As before b erved , t ey are i valuable as a cro , bei g a nd t o an and sure to give quality early maturity y breed , especially v alu able when applied to a black breed w here o d os n p rkers are require . For this purp e they have bee extensively a nd successfully u sed in all the black pig dis t ric t s of n a n a s a s in this cou try [Gre t Britai ] , where , well n and n and in n t Fra ce Germa y, the U ited S ates , they have of m o t n and n superseded the use the i p orted Neap li a Chi ese . n m on m Ma y atte pts, a li ited scale , to perpetuate the breed n n s t o pure, have bee u sati factory , because it is too pure

n in- and- in n n sta d breedi g. They require much care whe ‘ o n In o s n n n y u g . the s w the pater al fatte i g properties t o o n n s and are apt verbala ce the milki g qualitie , make ’ n them bad urses . “ The Berkshire breed have beneﬁted much from the s s ons s improved E sex cro s . The best Dev hire pig have a n n of s n o o e large i fusio the same trai . The impr ved D rs ts, the most successful black pigs ever shown at the Smith ﬁeld u o o s om Cl b shows , have b rr wed their heads at lea t fr s o s s the Es ex breed . The improved Oxf rd are the re ult Of o n n o n s a judici us ble di g of pure Neap lita , Berk hire , and Rnprov e d Essex bl ood and through out the midland ’ and n n n wester cou ties , the results of Lord Wester s Italian t our are to be found in every parish where a black i s n pig patro ized. The history of this breed affords a good illustration of n s unde i landIOI ds the adva tages of the sy tem which , n of stimulated by patriotism or competitio , or mere love I M PR E M E N T OF THE EN L I S RE E D S OF FI 5 5 OV G H B GS. t n a a nd i n hi gs gricultural , breed exper me t with great zeal ,

' s u cc e s s a nd o r no n varied , little profit, u til they reach the o n n n ffi n l p i t where the te a t farmer, with su cie t capita , nd a e a 3 d. qual zeal, clear eye to the . , takes up the o s a nd w w rk, breed , works the problem out ith a degree of n n l n on and e nthusi practical k owledge, perso a atte ti , a sm w n c an , hich few, except farmers breedi g for a profit, c n c n a nd s t o n o trive to ombi e , per evere bestow for a lo g s a eries of ye rs. “ n o n e n e n Foreig g ver m ts deavor, with very limited suc c t o ff s n ess , produce the e ect of our ari tocratic breedi g n f e n s s o n s . a n o thu ia ts by g ver me t tuds But ficial , however l d or c s ha s n n n e gilded , tit e , ro sed, ever the i flue ce of a p er or a nd e s n s— squire ; b ides his ame , the raw material the n e the n n f — n n on worki g be s, great te a t armers are wa ti g c n ne n the o ti t. “ The improved Essex are ranked amongst the small s and h t o e n breed , t ere hey are m st profitable ; but xceptio a l specimens have been exhibited at a gricultural shows in h s for a d a s n t n Ohe lms t e clas se l rge bree s, , for i s a ce, at d i 185 6 fo n . r , “ The re is probably no black pig which combines more

oo a s o on n g d qualities, either p rker or bac hog, tha the produce of a n improved Es s ex b oar and an improved ” Berkshire sow. The facts here narra ted are of grea t importance as il lustrating the principles of breeding which we have en de av ore d to lay down in the ﬁrst chapters of this work. rea t e a ters The old Essex pigs were g . All the authorities ne of o b ecti ons the mention this fa ct a s o the j to breed. s n ss ne The Lord We te r E ex were highly reﬁ d pigs, of

o fo ffa n and f n n go d rm, little o l, maturi g very early, atte i g ’ b ut s n a d . with great rapidity, de titute of size vigor o ld Cro ss ed with selected sows of the , hardy, vigorous ' r oﬂs rin f and ace, the p g possessed the orm , early maturity , of n fattening qualities the improved breed, u ited with the 5 6 RRI THE P I HA S ON G .

n n o n o the o co stitutio of the c mmo st ck. They had st mach t e and t he n n of N o w on of the mo h r, reﬁ eme t the sire . ” an ss t o t n der that they have exce ive aptitude fa te . What el se can they do with the large amount of food they are capable of eating a nd digesting except t o convert it into ﬂesh a nd fat There is a minimum of offal in this a nd n is t e breed , they are exceedi gly quiet . There li tl

n on l n of o c an e at ' a nd dema d the arge qua tity f od they , nearly the wh ole of it mus t be converted int o ﬂesh and fat ; and we have endeavored to Sho w the immens e ad v antage of having an animal that will consume a consid c rable excess of food over and above that required to h n on In s v of it sustain t e vital fu cti s. thi iew the matter is easy t o see why the Improved E ssex proved s uch a u se n s of n n a m ful breed in the ha d i tellige t f r ers. Many other similar instances of the improvement of n sh n is not n ss E gli breeds might be give , but it ece ary to n h d o . un is t e s so The pri ciple which derlies them all ame. v s t re A large , igorous, healthy sow, cros ed wi h a highly

n - a nd ffs n f ﬁ ed , thorough bred boar, the o pri g care ully bred until the de sired qualities become established in the new i r re d or mp oved b e .

CHAPTER X .

DERN REEDS OF EN G THE MO B LISH PIGS.

n r on n w n s de a E glish w iters swi e, t e ty year ago, scribe n r n in n n and doze or more b eeds of pigs, the kept E gla d, n n o in n nd r l nd You att early as ma y m re Scotla d a I e a .

a nd son s o s on re Richard , both of who e w rk the pig were

n in o n o n of s old pri ted this c u try, give a full acc u t the e

s. n h s n one m or breed Ma y of t e e breeds have bee , at ti e an n n n t e S s and n other, i troduced i to the U i d tate Ca ada ;

H R I S O N THE P I G 5 8 A R . THE M D E R N RE E D S OF E N L I S PI G S 5 9 O B G H .

now o e in n n ha s n perhaps the most p pular br ed E gla d, bee d s n erived . Thi breed is divided i to three classes : the a a nd m L rge, Medium, S all.

THE L RG E Y R S HI RES — i 1 3 14 and A O K . (F gs. ,

W e ha ve Shown what the old Lincolnshire and York shire pig was be fore a ny especi al efforts ha d been made to o In 1854 n n impr ve it. , Mr. A. Clarke, of Lo g Sutto , n o n o of a al s on Li c l shire, the auth r v uable treati e the ’ bree ding and management of pigs in M orton s Cy c o o f : In a o n n o n lop dia Agriculture , writes the dj i i g c u ty of Yorkshire the breeders have outdone the Lincolnshire e s in o n of s not in an o e bre der p i t ize, but y th r respect . The S e n h n the pecim s lately ex ibited at our meeti gs, of l o s e s arge Y rk hire bre d, by Me srs. Abbot, Taylor, Tuley, and e s a n S t oo for a n s oth r , h ve attai ed a ize large y u eful a nd o in a m purpose, w uld exceed weight that of oderately o n ox s n s e ublic de gr w Scotch . The pre e t ta t of the p is c ide dl s e t ins t s an o n s o t s n y aga uch vergrow r ; at pre e t, ” o a h wever, theym ke large prices . We believe there is n no no n n ns e n ow bree d k w as the Li col hire. It has b e m o s erged in the Y rk hire . n o o s n Of the old, u impr ved large Y rk hire , Sid ey “ s : n n t o S a nd ays It was a lo g time comi g full ize, f 800 an o c be ed . ould up to lbs , but whether with y pr fit , a nd l a nd is doubtful. It was is stil very hardy, a very i e e e m n o prol fic br ed r. Att pts have bee made to impr ve it o s n wi ks i e N e o n and by cr s i g th the Ber h re, Ess x, ap lita , o h uc a and t er black breeds, which prod ed black white f s i e are a s ra . s s r ce Tho e rom the Berk h r hardy, u eful o t, f n S o s s or no but atte lowly ; the ther cros e have little hair, ar too for and st a n e delicate the North , are fa we ri g out . The first step taken in the right direction for improv ing the old Yorkshire s eems t o have be e n the introduction

of he e . es s o t Whit Leicesters Th e were a large rt , with R R I S ON THE P I G GO HA . THE M D E R BRE E D s OF E N L I SH PI GS 61 O N G .

n Old n in smaller heads tha the York, erect ears, ﬁ er the a nd l in n hair, ighter the bo e. The improvement in the York large breed commenced e in n n s in arly the ce tury, whe the White Leice ters were

o d n run in n- row n tr uced. The ge eral of pigs the grai g i g districts of Yorkshire Shows that they partake more or n in less of this cross. The old sort is seldom see except ” r o n the no thern part of the c u ty . o s s n n Of n n in A Y rk hire corre po de t Mr. Sid ey, writi g 1 860 n im , says The Leicester cross has bee still further proved by putting the largest and best sows Of the Lei oester cro s s to boars of the small white breed from Castle * o and Bransb n o n and H ward yf, breedi g from the pr ge y , selecting the largest and best of the young sows and the s o for r n be t formed b ars that pu pose , taki g care that they not t oo n r B i n and were early elated. y th s mea s the size n n b w and co stitutio of the large reed , ith the symmetry n n t o n Of m n in a te de cy fatte the s all breed, have bee , ' n OﬁS rin s ow s great degree, tra smitted to the p g. If a hows t oo of old s much the ort , she is put to a boar of the small ” for breed her ﬁrst litter. Such seem s t o have been th e o rigin of the present breed of s Large York hires. “ m o n in These i proved Large Y rkshires, (says Sid ey, “ are n in of i in pri cipally bred the valley the A re, n f s a nd on oo O . the eighborh d Leed , Keighley, Skipt They

in as n t o s and s for are great request breedi g s re , purcha ed s for Of n in o that purpo e every part the U ited K gd m , as for n n a nd n s well as Fra ce , Germa y, the U ited State , at s great price .

c an 60 on 14 lbs These pigs be fed to st e, of . , dead

w or 840 o « eight, lbs. The Prize B ar at the Royal Agri t F s l cul ural air at Che ter weighed , a ive, lbs . The

The Ear Of ar s e l C li l . ‘ M r W l ra n r a s ma r . e of ns t o u e re e of te L e es ters no w y y, B by, i d c d ll b d Whi ic , al e Yor s re c l d k hi s . I THE PI G H A RR S OR . THE M D E RN R E E D S OE E N L S PI 63 O B G I H GS.

Prize Sow at the Royal Fair at Warwick, lbs. At t n in 185 9 n t lot of a s Nor hallerto , , the ﬁ es l rge ows ever n n n a t see i o e place were collected together. There were s o n of o not lea t a d ze , each whose live weight w uld be m n t n lb s o uch less tha half a o ) . The R yal Agri cultural Prize - winner at Norwich was only jus t good ” n on ono e ough to get sec d h rs . n n the n Ca rhe a d n Mr. Wai ma , ow er of Farm, has bee one of the most successful breeders Of the Large York s n w on n tw o nd and shire , havi g more tha hu red prizes, in n one r sold, the la guage of of his Yorkshire admi ers, “ the produce Of one sow for as much as would build a ” h d . f Car ea church Mr. Fisher, who is baili f at Farm ,

the tw o Of s . One gives weight of these pig , killed at 255 and n 2 n n 7 n . o e 1 less tha mo ths , dressed lbs , at mo ths Old 489 , lbs .

THE SM L L Y R SHI RE A O K S.

Mr n s one of s - s and . Ma gle , the ﬁr t pig breeder feeders ” in o o n t n Y rkshire, gives the foll wi g descrip io of the Small

o : s o Y rks The small York hire is peculiar to Y rkshire, and ff n o an o I h n di ere t fr m y ther breed ave see . It has a o t s and sh rt head , small , erec ear , broad back , deep chest , s ﬁn e n . n hort legs, with bo e It is always ready to fatte , and n n in Of l tur to accou t either the way roasters , sma l s n or d o porkers , mall baco , me ium . Three or f ur of the m w ell and f s and small breed ight be fed , kept re h sym metrical ou the food which would barely keep one lean ” and n o gau t large Y rkshire .

THE SM L L M BE RL N D A CU A .

” n s S n The Cumberla d small breed, ays Mr. id ey, are

. o n one described by Mr Br w , of Aspatria, who is of the s n o n s Of the od n o w mo t oted f u der m er breed, fr m hom his m n Lord Ducie purchased some of ost celebrated a imals , as not in r e i m s e in small eality, but a m d u iz , short the A RRI S ON TII E PIG 64 H .

R R I N THE 00 H A S O PI G .

N O animal of the pi g species carries so great a p rop or

n of s t o n of n or s of as fine tio fle h the qua tity bo e , fle h a

s or can ral se d so quality, as the mall Yorkshire , be at

os o n o on o oo small a c t per p u d . With c mm st re f d they — c an w in n on o on and al ays be kept co diti with c mm care,

S on t o o t o for light additi f od , they are ready be killed,

orklet s an and n one p , at y age ; if required for baco , take

— - . 1 7 P IZ E R E I SM L L BR E E D . Fig . R YO K CUM B RL AN D P G . A ’

a Ma a zine. From F rmers . g

* o w Of o You o t o o farr pigs fr m a yelt . ught have fr m n t o t en s o u s s s seve pigs the ﬁr t time . I have f r i ters , yelt ,

o - s s l s n that have br ught me thirty eight pig thi a t Ja uary. ’ a s a s l e n sc n They are pure Ec ips , bei g de e ded from the

A e i s The ea ere is en it t a oun sow e fore s he has had s . w y l y g b pig id h , h i s e s re to O ta n a on from the sma re e s to ta e one tte r of s from d i d b i b c ll b d , k li pig a oun s ow and t en fa tten he r r nar it w not a to e e t e s e s y g , h . O di ily, ill p y k p h pig l ong e nough t o make l arge pork : b ut if a litte r Of pigs ca n b e Obta ine d i n the ’ meant me it i s t en e r ro ta e i e ou ont nue to ree from . But f w s i , h v y p ﬁ bl h ld c i b d o s ma s f the r t tte r the s ze wou soon e ome too s . pig ﬁ li , i ld b c ll THE M OD ERN E N GL I SH R E E D S OF PI G S 6 B . 7

o of and W le of ns ne st ck Earl Ducie Mr. y y, Bra by, ar o and of o n Y rk , are g od size . I killed a sow this wi ter t 26 s o — 520 lb s hat weighed c re . “ n ro 14 t o 1 o —280 lbs t o The ordi ary weight is f m 7 sc re . 340 lbs In o s on is re . s me ca es , where very thick bac 0 — 0 lb o ot t o 3 s o 60 s . quired, they may be pr ﬁtably g c re The Small Yorkshire owes its present superi ority t o o ons a nd o o s n Of d ff n ch ice selecti , judici us cr s i g i ere t fami lies of the same breed ; by this means size is maintained ” with character . Thes e Small Yorkshires which this gentleman calls ” d n f pure as Eclipse, are esce ded rom the stock of a nd VV le n Earl Ducie Mr. y y but , as has bee already S o n i n o h w , Earl Duc e purchased Cumberla d pigs fr m Mr. ’ o n and W le s n o Br w , Mr. y y origi al st ck were White Lei

c e st e rs.

dn w ns n of s Mr. Si ey says The ide exte io thi Cum berl a nd and York blo od is t o be traced wherever the ’ o a u S for t i s a r on R y l Agricult ral ociety s prizes whi e p g e w . “ —M r ot a d Of ol n n r Thus . H. Sc t Hayw r , F ki gto , a p ize w nn r s o in 185 6 in m w i e at Chelm f rd , , s all breeds , ith a t s ow s o o o o whi e , states that he has u ed b ars fr m the f ll w in s - Of l s s o g breeder The late Earl Car i le , Ca tle H ward ; of R no o s the late Earl of Ducie ; the Earl ad r, C le hill ; ’ and n 1860 one o n ons o at prese t ( ) fr m the Pri ce C rt s stock . ’ Of o n o on n The card Mr. Br w s boar Liberat r c tai s the o o n and s d n onn n be f ll wi g pedigrees, show a isti ct c ectio n n and o s and s twee Cumberla d Y rk hire , all the mo t cele bra t e d white breeds in the south w a s ot Glou c e s Liberator bred by Earl Ducie , g by ’ ’ ’ ‘ o no o r - d ter, dam Beauty by L rd Rad r s b ar, g . . Julia ’

nn o o o . Be ett by L rd Gall way s b ar, etc ’ s w a s ot Glouce ter bred by the Earl of Ducie, g by ’ nn a r - d n r s n . . Ge e al , dam Ha ah by the York hirem g of s and bred by the Earl Carli le , purchased by Lord

Ducie at the Castle Howard sale. PI G 68 HARR I S ON THE . THE M D E RN E N GLI S RE E D S OF PI GS 69 O H B .

’ n W le so M n os Ge eral , bred by Mr. y y, ld to Mr. acki t h , d n and E H in n R . of Lo o , hired by . . Pr ce Albert , the Earl and n and S of Ducie , Lord We lock, was the ire of two H R H n n o f . e o . pe s of pigs , the pr p rty . Pri ce Albert , that

n s Smithfield s a o Obtai ed the fir t prize at a Chri tm s Sh w. “ o f s all It may, theref re , sa ely be a sumed that the best white pigs of modern times have been bred from York hi Or n a nd e s o and s re Cumberla d whit Leice ters, or b th ; n s ma ma y breeds, such as Middlesex , Cole hill , etc. , y be di s n Of o s missed as mere variatio s the white small Y rk hire . “ n l Of n l n n n Mr. G. Ma g es, Give da e, ear Ripo , Mr. Brow t one of a of wri es me, was the first to cultiv te the cross ” o - n the Y rk Cumberla ds .

THE MI D D L E R M E D I M Y R SHI R E R E E D O U O K B (Fig.

di m d ” The Yorkshire me um or iddle bree , says Mr. “ n n n n n - Sid ey, is a moder i ve tio of Yorkshire pig breeders , and perhap s the most u seful and the most popular Of the n s in n d o white breeds, as it u ite , a striki g egree, the g od and n o qualities of the large the small . It has bee pr duced o Of and o and by a cr ss the large the small Y rk , the Cum e nd n b rla , which is larger tha the small York. Like the l O n fe w - S on arge whites , they fte have a pale blue pots the s n on s n e ki , the hair the e spots bei g whit . All white h o s a nd breeds ave these sp ts more or le s , they ofte in n ni crease umber as the a mal grows Older. It was not until 185 1 that the merits of this breed were publicly recogniz ed at a meeting Of the Keighley Agri ’ n n at cultural Society , whe , the judges havi g called the tention of the stewards to the fact that s everal superior n sows, which were evide tly closely allied to the small

n in the - breed, had bee exhibited large breed class , the

a n n fﬁ n. spiri g i truders were, by o cial authority, withdraw ’ n d S n a S n nn They i clu ed the i ce celebr ted o tag, Je y 0 A S N THE I G H RR I O P .

’ ’ n - u - a - a nd o s n Li d , Kick p dust , s me other di ti guished n o n o an o n trou e t gru ters , f rmi g alt gether such imp si g p , hat o n i e a s t o the authorities gave them a perf rma ce ( . . , a cl s ) s n in of and n them elves, with a be efit the shape first seco d ’ and m iddle br ed e . prizes, called them the “ This example w a s generally adopted throughout York s and o o s on st and s hire, at l cal sh w they are the str ge be t fille d Of s all the clas es . “ The principal prize- takers am ongst the b oars in this ’ ’ ’ n s on o n breed have bee Pari , N pareil, L rd Ragla , Sir ’ ’ o n and on and n s o s Z no a C li , W der amo g t the s w , e bi , ’ Airdale w ho ow n d n t w o son in Lady , held her uri g sea s, ’ ’ one oo t en s n d of which she t k prize , Crave , La y Kate, ’ n nn and M iss E m il se e o w ho ha s Q uee A e , y ( p rtrait) , n o n o n n n n in ever f u d her marr w, havi g take i e first prizes s n n n h on Calde rv ale S succe sio , i cludi g the c ampi cup at how in 1 85 9 for in l s s o n , the best pig all c a se . This c mpetitio w o l n brought all Yorkshire , several War ick, R yal High a d n a nd s o and Society, Dubli Iri h R yal , as well as Cheshire n on f La cashire champi s , to the Cloth Hall, Hali ax . ’ n R S ELL on nn in Amo gst the rest, CA W , the sec d wi er the la r e s nt in m s g boar cla s at Warwick , e ered the iddle cla s , and carried off the first prize in that clas s ; but in the for ons he n e s trial the champi hip , was beate like the r t, ’ and o of o n the plate, with the white r sette Y rk, we t to ’ I SS M IL Y w os n n s M E , h e girth , take behi d the houlder,

as - fiv e n fiIll w at this time eighty i ches. She y qualified ha d n breedin s ow for all the prizes she take as a g , by producing at Carhe ad the following October a fine litter Of pigs . The middle Yorkshire breed are about the same Size as d d and the Berkshire bree , but have smaller hea s , are much in the on an lighter b e . They are better breeders th the not so in small whites , but good as the la rge whites ; fact, they occupy a position in every respect between these tw o ” breeds . ’ E E D S OF PI S 71 THE M OD E RN E N GL I SH RR G . 72 RRI S THE PIG HA ON .

WHITE L E I E STE R S C (Fig.

We can ascertain nothing satisfactory in regard to the n of s of re origi thi breed pigs . This is the more to be gre t te d as the fact that they were the great improvers ” Of n n m o n o the giga tic Yorks, i vests the with m re tha rdi n n re s ary i te t . n Mr. J . W. Williams, of Somersetshire, is the pri cipal in1 52 Of . s t 8 breeder White Leicesters He fir t exhibi ed , and n Smithfield o tw o has take the Club g ld medal , gold s x n in 1855 and n o medal at the Paris E positio , umer us r Of s other p izes . The portrait the Paris Prize Leice ters is n on 71 s s s give page (fig. Mr. William tate that his fat pigs of this breed generally average the following weights

5 to 6 mont s 7 to 9 s or l e lbs 140 to 180 bs . h , c 8 10 to 12 200 to 240

10 12 to 15 240 t o 300

12 to 18 15 to 18 300 to 360

The p en of three pigs of thi s breed which received the Smithﬁeld in 1854 s n n ff Club gold medal weighed, i ki g o al, 18 s Old 180 at week , lbs . each.

S FF L A N D THE R HITE REE D S U O K O W B .

Mr Sidney says Yorkshire stands in the ﬁrst rank

- n o n s n the w as a pig breedi g c u ty, posse si g largest hite re in n n as an l n and b ed E gla d , well as excel e t medium all Of n n into small breed, white , the last which , tra spla ted and w on n n the south , has ﬁgured prizes u der the ames of n n and n n and o n one divers obleme ge tleme , m re tha c n o are e i ou ty. The Y rkshire clos ly all ed with the Cum n e and a n so n berla d bre ds, h ve bee much i termixed that, x n the t difﬁ with the e ceptio of very larges breeds , it is the u e n n and cult to tell where C mb rla d begi s, where the he n re en . w be no h t Yorkshi ds It ill e ug to say , for prese t,

THE PI 74 HAR RI S ON G.

n s s d For breedi g purpo e , the black bree s may be divided — into t w o the improv e d Berkshire and the improved s no t ha s S Essex, becau e there is dark breed hat pecial s o t t on s and characteri tics so well w r h cul ivati as the e two, there is no black pig that m a y not be advantageously f one t s crossed by boars O or both of hese breed . Hamp a n n n o r a nd of shire has a cie t , c a se , useful breed black n o t o s and not in pigs . They are i feri r Berk hire , the same n a s s not t n reﬁ ed class E sex , therefore wor h taki g from ” their native county

E R SHI R B K E .

” “ n d . S ne uni Amo g the black bree s, says Mr id y, by n n o s n versal co se t, the impr ved Berkshire hog ta ds at the t o o head of the list , either breed pure, or to cr ss with s s n inferior breed . The Berk hire was origi ally a large breed (it has very recently carried off prizes in the large classes at Royal Agricultural and other shows) of a

- a nd- and s n - o o s n in black white a dy spotted c l r, as repre e ted

rt n . You in the po rait give by Mr att (ﬁg . this respect n ff n n Old disti ctly di eri g from its eighbor, the black i o Of n o Hampsh re hog , rather c arse , but ge eral f rm very superior to the Old white and black- and- white farm hog n t n o n of the or her c u ties. “ The late Lord Barringt on (who died in 1829) did a o n d and great deal towards impr vi g the Berkshire bree , the s s o t o improved Berk hire are alm st all traced back his herd . They are now considered by Berkshire farmers t o be di v ide d n not and d i to middle ( a large breed) a small bree .

ﬁrst - s n If cla s, they should be well covered with lo g black ‘ SO o n silky hair, s ft that the problem of maki g a silk ’ ’ purse out of a sow s ear might be solved with a prize ‘ hi The Berks re . white should be conﬁned to f ou r white eet a white s ot between the e s a nd a ew white ha irs f , p ye , f ’ d ea ch shoulde behin r. D E P 5 THE M OD E RN E NGLISH BREE S O IGS. 7 76 RRI S ON THE PIG HA .

“ ’ . S d n n l one Of the At Mr a ler s , Be tham , ear Crick ade, s s s of and n n mo t succes ful improver Berkshires, emi e t as a n o s t ma ufacturer of N rth Wiltshire chee e, the commi tee Of the Ayrshire Agricultural Associati on sa w three hun ’ d one Of i a m ark d in nn w e . dre , every wh ch s this ma er Sa n or in f the l Mr. dler Obtai ed his ig al stock rom at e ’

n on . he on w on Lord Barri gt s herd At Baker Street , ce the prize for the best fat pig in the yard with a sow near l o Old w n in ﬁ y f ur years , (a portrait of hich is give g. n o of a n o n which had bee the m ther umer us proge y. in in n t in in h 6 . 4 . 7 . 6 . and She was ft le g h , ft girt , 2 o 16 lbs or 85 6 lbs — n 4 . n weighed sc re, , . , more tha ma y f m n l o n on at heifers . But it see s to be the ge era pi i of s s m feeders that Berk hires pay be t at oderate weights . “ TO o s s not o devel p the full ize, they mu t be all wed to n m n Old s c on breed u til twelve o ths at lea t . Mr. Sadler siders the improved Berks superior to any ot her (black d n s Of onst on roliﬁc bree , for size, quality, hardi e s c ituti p

n and t n. ess , early maturity, aptitude to fa te “ f on n e d n . o n O My frie d Mr Th mas Owe , Clapt , Hu g rfor , ’ in o n e who has had , his f rty years experie ce as a Berkshir ‘ ’ f u n n w xi t es armer, some tho sa d through his ha ds dead,

' me : I remember the Berks pig a much larger and coarser now n t not a ; at prese t hey are a medium , They have been improved by judicious se n a d di n s h n lectio h sta t cros es wit the Neapolita , which en n t u have added to their fatt i g quali ies. They are m ch e e nn s of s st emed by butchers for eve e s fle h (that is, more on n an d — and lean t o the proporti of fat) tha y other bree , ’ n n this is a good recomme datio . “ The late Rev . T. C . James , who was a successful exhib it or s s o and one t e s Of of pig at Chelm f rd, of h judge pigs ’ at o t s S o in the Royal Agricultural S cie y h w at Warwick, 185 9 : oo , wrote The improved Berkshire is a g d big fli ch n u t . a imal , well calc lated to produce a profitable A E DS OF PI S . THE M ODE RN E N GLISH BRE G 78 R RI S THE PIG HA ON . o o r g od little pig is very well, but a g od big pig is bette ,

h t e n : t w o t l o if wit aptitude to fa t exhibi ed at Che msf rd, f ’ in 185 6 of bre e d w w s o , ( Sadler s ) eighed, each , t elve c re at

n ont old and t w of s seve m hs , wi h that weight , ere uch oo ons on t o n g d c tituti , hat they were well up their legs . They had walking exercis e in an orchard every da y while ’ n n fatte i g. ' One of the mo st e xt e nsiv e fa rm ers in We st Norfolk ‘ W s s s s he o o t o rite Di ati fied with t N rf lk pigs, I flew Of nt m him 20 n s for Mr. Sadler, Be ha , Wilts , gave gui ea and s o one n in three sows a boar. I old ver hu dred the s t n on s for £2 n t en s Old and fir t eigh ee m th each whe week , the n o a n is do not o ly c mpl i t I have , that they breed so many as the old N orfolks ; but I say eight or nine good n n t en ven OI d nar on s o es are better tha or ele i y e . They o and Our t on are g od graziers , bu chers me very f d of n of lea n mea t them. There is ple ty with the fat , which nOt the s w f n s n is ca e ith the a cy pigs . The cro s betwee B a nd o o sow ss the erks boar N rf lk (white) , like all cro ' s 1 o t o fe eder but s breed , s m st profitable the , we mu t have ’ re d first pure b e s . “ “ T n n M r i n o o O o S . s o his N rf lk pi i , says . , c firmed by all

o s ond n s in in my c rre p e ce. The Berk hire pig is favor s o s every dairy di trict, either pure or as a cr s , but chieﬂy

‘ as a cross ; he d oes not fatten so quickly a s s om e other d on l o s ons t on an . breeds, but his c ti uti bac qua ity are fam u “ The average weight of a bacon impro v ed Berk shire

l 400 lbs The - a s t o . hog, ﬁt kil , will be about ham c rer w ho o s m s Of purchase fr m the e far , prefer the small breed n f i' t e en o r s n t o ou . Berk hires , of from i e sc e “ The improved Berkshire boar w as u sed t o give size and ons on n a o t o s s and os c tituti , ma y years g , the E ex ; the m t eminent breeder Of Es sex has inform ed m e that on one o s on in l of ss s t w o s cca i , a itter E ex pig , little picture of s o t o n o at t the Berk hire b ar, heir rem te a cest rs by leas

n - n l twe ty eight years , appeared . It seems to be ge era ly D E R E N L I RE E D OF PI S 9 THE M O N G SH B S G . 80 RR S THE PI G HA I ON . a greed that the Berks breed is best adapted for hams and on and not s d bac , for small fre h pork . As I have alrea y n n d the n u t o o me tio e , Berks boar has bee sed cr ss the in s n n s large breed York hire , but without perma e tly atis factory results ia establishing a breed ; for a ﬁrst cross with

m an - s al ost y breed , it is sure to produce a well ized useful n In s n d a imal. reply to que tio s a dressed through the n Of in s t o n la dlord the Arley Hall estate , Che hire, his pri ci al n n d p te a ts , it seems that the airy farmer of that county ﬁnds it proﬁtable t o cross the dark or spotted sows

h in n and ‘ which they ave the cou ty, also those they pur r S and chase largely f om hropshire Wales, with a Berk n n shire boar. The produce is all , or early all, made i to, and n n On n in n sold for maki g baco . the other ha d , Ke t, s n and Mr. Betts , of Pre to Hall, buys Berkshire sows ‘ n e crosses them with a white Wi dsor boar, the produc ” n n r bei g i va iably white.

M E D E SSE I P R OV X (Fig.

We have already given s ome account Of this celebrated n t o breed , but the America farmer will be glad read what n s in s s : im Mr. Sid ey write regard to it . He ay The proved E s sex is one of the best pigs of the small black s for n a nd Of breed , well calculated produci g pork hams the ﬁnest quality for fashionable markets ; but its great est value is as a cross for giving quality and maturity to Of d n black pigs a coarser, har ier ki d . It occupies , with d the s m os t on respect to the black bree s, a e p i i that the — small Cumberland - Yorks do as to white breeds that is to a n o say , improved Essex b ar is sure to improve the prod of n uce a y large dark sow .

o n ~ - o n The rigi al Essex pig was a party c lored a imal, n s a nd —in o black , with white shoulders , o e , legs fact, a s rt

of and s in n . sheeted pig, large , upright , coar e bo e The ﬁrst improvement was made by the late Lord West

RRI TH I 82 HA S ON E P G.

Sussex and Berkshire s ows ; and obliterating the white Old o s of n s of the Essex , pr duced a cla s a imal of which he in o : so o says , the letter already qu ted I have c mpletely n t s o on s n e graf ed this t ck up Briti h breeds, that I thi k my herd c an scarcely be distinguished from the pure blood o ns (of Neap lita ) . (See ﬁgure The Western E ssex pigs had great succes s at agricul ld ss o on S . O tural hows The E ex , with its r ach back , l g ’ s and d s o t on w a s Of legs, harp head, restless i p si i , capable n m n and an nu bei g ade very fat, but the it required time

u f oo nt oss limited s pply o f d . The adva age of a cr with n O o and t t he ne w the Italia was bvi us, the fact tha breed was in the hands of a p opular county squire Wa s no small help in extinguishing the nati v e and unproﬁtable parti

‘ l r d ra c e c o o e .

' ‘ But as Lord Western bred exclusively from his ow n — stock having attained what he considered perfection always selecting the ne at e St and most perfect males and f s os S s and ns emale , his breed gradually l t ize, mu cle, co ti t ution a nd ons nt n and , c eque ly fecu dity ; at the time of in 1844 o d s ha d n t his death , , while wh le i tricts be eﬁ ed os W s n o o o n from the cr s, the e ter herd had bec me m re r a n n s me tal tha u eful .

in n - no n s But , the mea time, the well k w Mr. Fi her o Of o od t n o n n n m H bbs , B xted L ge , he a y u g te a t far er at ’ on s n s n on Mark s Hall , the We ter e tate , had take up , am g

" - s o s and u se other farm live t ck, the E sex pig, made of the ’ privilege he enj oyed of u sing Lord Westerns male ani s s on s on l ss mals to e tabli h a breed tr g , hardy b ack E ex n o o and o s o s sows , eve if s mewhat r ugh c ar e, cr s ed with

ol n- ss o On the Neap ita E ex b ars . the carefully selected of s d a nd produce the e , divi ed kept as pure separate fam ilie s s s s and , he e tabli hed the breed that he ﬁr t exhibited , ‘ ’ has S n o the I m roved E ss ex t i ce bec me famous as p , a ti le which L ord Western hims elf adopted when his tenant and m On pupil had successfully co peted w ith him. Lord I RE E D OF PI S 83 THE M OD E R N E N GL SH B S G . RI N TII E PI G 84 HAR S O .

’ s n n We ter s death , Mr. Hobbs purchased his best breedi g ’ o ff n n s n s ws. The di ere ce betwee Lord We ter s Essex ’ and s s o s o n Mr. Fi her Hobb impr ved Es ex , is sh w very n o s l s s n plai ly by the two p rtrait which i lu trate thi sectio , You at t in 1 845 and one d n . . the raw by Mr , (ﬁg the ’ ot o m o an - - old w n o her fr m E per r, eight year orki g b ar

n for in 1 860 . draw me April, (ﬁg “ o s w s o s The impr ved E sex , ith ymmetry, have m re ize

nd n on n n - l n a nd a co stituti tha the origi al Essex Neapo ita s ,

- 25 . E ss Ex sow Fig . . this h as been m aint ained without any cro sses for more n n s d o s s t on om t tha twe ty year , by ju ici u elec i fr the hree ’ s n s di ti ct familie . V ery excellent specimens of the E s sex pigs are owned s in s n n n s by various breeder thi cou try . We give e gravi g 24 25 o o of n s n (ﬁgs . , , fr m ph tographs a imal ow ed by E s s . o t on ss es n L . A. Cha e, q , N r hampt , Ma , d ce ded from n o n E s o s a imals imp rted by Samuel Thor e, q , fr m Fi her ’ . in n n on n Hobbs stock They are o ly worki g c ditio . THE M D E R E L IS RE E D S OE PI S 85 O N NG H B G .

M PR V E D F RD SHI RE I O OX O .

s Mr. n The e black pigs , says Sid ey, although they are scarcely numerous enough to enable them to claim t he of n n s n n title a breed, are i teresti g, because repre e ti g a succes sful attempt to unite the best qualities of the and s d r Berkshire improved E sex. The old Oxfor shi e old s breed were very like the Berk hire . The first great improvement is traced t o tw o Neapolit an boars imported by the late Duke of Marlborough when Marquis of Bland o and s n n E ns f rd , pre e ted by him to Mr. Druce, se ior, of y and t Sm allbone s in 183 s 7. ham , the la e Mr. , The e Nea olit ans s s o Of p were u ed with Berk hire sows, s me which s of n Two m of were the re ult Chi ese crosses . fa ilies j et o Smallbone s and e black pigs were f rmed by Mr. Mr. Druc . On f m llbone s u n O S a . the death Mr. , Mr Samuel Druce, j . , c s Of c and his pur ha ed the best his sto k, had from father, and s o s o al o from Mr. Fisher H bbs , improved Es ex b ars . ‘ ’ d hit a nd s u The pro uce were a decided , very succes f l at o and Smithfie ld S m l cal , Royal , Club hows . The i proved d Of s a nd n Oxfor s are fair ize, all black, with a fair qua tity ol and o and of hair, very pr ific, go d mothers sucklers . “ s : n u Mr. Samuel Druce write me I have rece tly sed ’ ffo o In f . one o . Mr Crisp s black Su lk b ars fact, wherever ' o n Ofiers n s Of i a pportu ity , I Obtai good fre h blood a su t ble n n an e t black breed , with the view of Obtai i g more le m a n s n n tha the E sex , better feedi g qualities tha the pure

and n Of n n. n n Berkshires , ple ty co stitutio I have ever bee a s s on troubled with ny di ease am g my pigs . Without n o ff n Of d cha ge of b ars of a di ere t tribe, if the same bree , n s r n in c o stitution cannot be pre e ved . Where breedi g and- in o s in n n fr m a limited tock is persisted , co stitutio is o t o of sow o in a nd l s , the pr duce each bec mes small size ’ in n o a ﬁrst - few umber. The Oxf rd dairy f rms have a rate r in n s n market fo p ork the U iver ity. Porkers at thirtee

n n 60 . 90 to Sixtee weeks are wa ted to weigh lbs to lbs . 86 RRI S ON THE PI G HA .

on n n t e n on s 220 l 280 l s bs . b bac pigs at i e to m th , to . , but at that age the improved Oxfords are easily brought to 400 ” lbs.

L A N D R E D PI S B ACK G .

Birmingham has long been one of the greatest p I g m s in n o and - n of arket the ki gd m, the pig breedi g the district has been not a little affected and improved by t he

n fa t - s o S o st e n wi ter t ck how, which has for s me years pa b e n l s s n held there, at Bi gley Ha l, with great ucce s . The tow ' Of n n St aﬁordshire and s Birmi gham u ites Warwick hire .

The Old War w ickshire breed was a white or party - c olored

n of Old - s on - and ha s n a imal the fa hi ed farm yard type, ever

' n nt o d Staﬁordshir bee improved i a Special bree . The e ‘ ’ r e s n t breed was the Tamwo th . At pr e t the Tamwor h o n Of o o are rapidly g i g out fav r with farmers, fr m the n t o f t t n and n b u se wa t of aptitude a e , are bei g replaced y ful s s t s n o os s Of no S pig , the re ul of mi cella e us cr es pecial

d - s s character . The best are the mid le ized white pig , a

s nd- o w l d cro s of the Cumberla Y rk ith ocal white bree s, n n n os Ofte called the Cheshire . The orther cr s improves on n and the c stitutio , gives hair of the right quality, hard , ’ n o o but ot too much r t o coarse . “ At Bingley Hall the class Of Berkshire breedi ng- pigs under Six months Old generally brings from twenty t o

- fi i n v e n . s n s n twe ty pe s At pre e t, however, the Berk hires the Birmingham district are chiefly in the hands Of a ma teur n n not n n in farmers, te a t farmers havi g take very k dly to them . But the breed must be Spreading rapidly if the ready sale of the young pigs at the Birmingham show be taken n as evide ce . “ os of n - in n one os Mr. J eph Smith , He ley Arde , of the m t s t o of s o succes ful exhibi rs Berkshire , keeps three or f ur and all r n and O find sows , sells thei you g ; thers the de n for n ons the ma d you g pigs c tant t hroughout year. THE M D E R E N L I S RE E D S OF PI GS 87 O N G H B .

r Mr. Thomas Wright , of Q uarry House , Great Ba r, (who did so much toward founding the Bingley Hall o ns t he os h sh w ,) co iders cr s of the Berkshire wit the Tam ‘ worth produces the m ost profitable bacon pigs in the n o oo n an n ki gd m, the Berkshire bl d givi g extraordi ary n n t o a nd n in te de cy feed, securi g the early maturity which d n s h alone the Tamwo rth bree is deficie t . The cro s of t e Berkshire b oar with large white sows has been found to os a s t o s t o n s produce m t s ti fac ry re ults plai farmer . My ow n no on ti with regard to all agricultural stock is, that s o n on s a nd s s we h uld aba d cros es tick to our pure breed , ad apt ing them to our particular wants by careful selec ’ n tio . “ M RT RE E D re d- and- The TA WO H B is a red, or black pig , ol and n S hardy, pr ific , the best specime s well haped , but S o in n n on Old l w maturi g. It seems a ear relati to the Berkshire ; but modern Berks breede rs carefu lly exclude

- o n - d d s all red marked pigs fr m their breedi g she s . Re di h hairs at the tips of the ears of E s sex would be permitted nd n n m a . n admired Mr. Alderma Baldwi , of Birmi gha , n Of s is a oted breeder this hardy, u eful pig, which , how not t o an s s as nn ever, does seem have y ucces a prize wi er. 1 85 9 t he At the Royal Agricultural Show at Warwick, , ” r and on Yo kshire Berkshire breeds divided all the h ors .

DE N VO S.

” D n r S n an n evo shi e, says Mr. id ey , has excelle t breed fo r os t of t he of black pigs, which partake , the m t par ,

f o ss a d ks character o the impr ved E ex n Ber hire . The climate seems t o require les s hair than the northern a nd

n n s. . o n r midla d cou tie Mr Ge rge Tur e , the great cattle n ha s on o in breeder of Devo , d e a g od deal the last forty years towards improving the west country black pigs by s and n his tud importatio s. “ The original Devon pi gs were valued according to 88 R RIS ON THE PI G HA .

n Of o s n a nd the le gth their b dies, ear , oses , tail , hair ; the n o n or s ub lo ger the better, with ut refere ce to quality ’ s n so ns 5 00 ta ce, just like me Devo hire squires of ragged w ho l s on the n acres , va ue them elves le gth of a pedigree n n n l n t on u illumi ated by a si g e illustrious ame or ac i . They were of no particular color or character ; but within the last forty years they ha v e been improved perhap s o n a n o o o o a nd im m re tha y ther st ck, by j udici us cr sses ’ ort a ions t n l s n o d p t . Wi hi the a t twe ty years a g o d eal ’ o f s o s n n Mr. Fi her Hobbs st ck (Es ex) has bee i tro duc e d a nd t o climM e , seem well adapted the . The Berk ’ S a re o n hires also much approved . Mr. Ge rge Tur er s s S o s o s tock are black , with h rt face , thick b dies , mall n a nd bu t r a nd a s o d bo e, little hai , exhibit much g od bree , h and on on an in n s ape , c stituti , as y tribe of pigs the ki g dom a nd w on as n d n - s t o , have ma y prizes at the bree i g ck . ’ o shows Of the R yal Agricultural Society . At eighteen months old they generally make from 18 ' — ﬁal t o 20 o 360 400 . S n n o . sc re lbs to lbs , i ki g the Some of the original breed Of the c ounty may still be seen in parts Of North Dev on ; they will jump a fence m n o s and n s But that would puzzle a y h r es some hu ter . , n o ons o take as a wh le, the pig stock of Dev hire is far ab ve h n s n the average of ot er cou tie ; the black pig bei g, per n o n w ho n o haps, the o ly f reig er has ever bee c rdially wel ” n c omed as a s ettler in that very exclusive cou ty.

D OR SE TS.

” “ s Mr n no on as Dor et , says . Sid ey, has reputati a

- n o nt one . n o pig breedi g c u y ; but breeder, Mr Joh C ate,

Ha moor n for his o of , has achieved a reputatio Impr ved

o s s nn n on s o s o D r et , by wi i g, am g t ther prize , the g ld

of in Smit hﬁe ld b med al for . t he be st p e n pigs the Clu 0 185 1 185 2 1855 w not s n ﬁve . 185 Sho le s tha times, viz , , , , ,

and 185 6 .

9 -0 R RIS ON THE PI G HA .

oss o n l would be a safe cr , b th bei g derived from Neapo i

tans .

s o n is m n But Dor et, as a c u ty , so far fro bei g celebrated for one s f r s w ho s pigs , that of the greate t dairy a mer , feed o s n w b wh le herds , write me All I k o is , that our reed ’ Of s pig is very bad.

for s and They are , the mo t part , black white , of a Berk s n n s is t o hire character. The a cie t Dor et pig said have s n of On n . e bee blue, perhap the origi al the blue boar ’ - n n s in o is o l o m well k ow pari h D rset called T l er Porc ru .

n n for o n s Mr. Sid ey certai ly deserves credit the b ld e s with which he endeavors t o classify the different breeds

Of n s. not a n s or an s E glish pig It is ea y agreeable ta k.

It would seem from the facts given above that the s r n White Breed are decidedly of a mixed o igi . The

o s n s if u Y rk hire breeders fur i h pedigrees, but we may j dge n n on 67 s s n from the specime give page , the e pedigree , whe n S ow on s t w ho a alyzed , h c clu ively tha the breeders have

n os - nn r h o n it do bee m t celebrated as prize wi e s, ave f u d n o s on sirable to resort to a cca i al cross . They have aimed and an to produce a pig that will grow rapidly, fat at In o o s t a a s d s early age. ther w rd , hey have imed , bree er , t o n a s d n produce what we wa t fee ers . This is, we thi k, a mi s Of t o take. The object the breeder should be pro when crossed w ith comm on s ows duce a pig which, , will for n n produce the best pigs fatte i g.

o not o o o n Agricultural S cieties will all w a grade Sh rth r , o a on d or a grade Heref rd, or grade Dev , or a gra e Ayr

m o o - o i shire to co pete with a th r ugh bred. But b th n n l n and Am S o n o n t o E g a d erica, pigs are h w with ut refere ce and on a s s Of pedigree ; as l g this is the ca e, the breeders thorough- bred pig s receive injury rather than beneﬁt from

n n o o - d o thes e exhibitio s . No e but th r ugh bre s sh uld be

t - o n allowed t o compe e with thorough breds . The imp rta ce “ is d not ns s of pedigree admitte , but the societies do i i t THE M D E R E L S RE E D S OF P S 91 O N NG I H B IG .

n and n nc n s upo it, the co seque e is that early all the prize

- to s n u . go grade pigs, or to ome rece tly made p breed

If one of these su ccessful exhibitors of a made - up breed ns n s m an n t o is a co cie tiou , he e deavors keep his pigs pure, and every year they become more valuable for the purpose o n o on o of impr vi g c mm st ck, but less likely to take a ’ n s - n w prize . Mr. Ma gle York Cumberla ds , of hich we o on 66 ndso give a beautiful p rtrait page , are as ha me pigs as can be desired ; but if kept pure for a dozen genera ” on h no n now for S ti s, t ey will be better tha they are how d in o not . purposes ; fact, they will pr bably be as goo

S n - u n n ome ewly made p breed , with equal reﬁ eme t, but n s o n on with stro ger dige tive rga s, will take fat more — rapidly a nd will w in the gold medal as they t hemselves did when not half as valuable for the purpose Of im o n n o now pr vi g ordi ary st ck as they are . We cannot better conclude this account Of the English n o breeds than by copying the followi g remarks fr m Mr. ’ Sidney s b ook : It will be right to say a fe w words about two or three o n of no nev e rthe c u ty pigs particular merit , but which , ’ in m o nths s less, are familiar our as household word . ns n M PSHIR E HOG —a n u d For i ta ce, there is the HA ame se , n s no d n n m an very u ju tly, doubt , to esig ate a cou ty as n o n well as a cou ty pig. There are s me very pretty thi gs Of n in st to be said about the herds swi e the New Fore , n SO o n but they have bee said fte , that they are scarcely n worth repeating . The cou ty animal is black or spotted

“ and Of s o s with red , about the size a Berk hire, but c ar er,

and ha s ss n n n “ T had le atte tio paid to its improveme t . here are also a considerable number of white pigs in Hamp s o n o hire . Like every ther breed withi reach of a g od n o n s market , they have bee much impr ved withi the la t twenty years ; but no Hampshire man has made himself

- r a nd nno ﬁnd an n t n celebrated as a pig breede , I ca t y i s a ce of Hampshire pigs taking prizes at the Smithﬁeld Show 92 RRIS ON THE PI G HA .

o it n t n theref re, may be co cluded that, al hough the cou ty o n in n s not s t ab u ds useful a imal , it is worth while to re or t o it either for establishing a new or improving an old d a n n bree . Of his cl ss , the Berkshire is a better a imal tha d ho n n n the ark Hampshire g, both havi g , whe u improved , n n S o n a wa t of thick ess through the h ulder, which has bee o a os n s a nd c rrected by cr s of Neapolita or E sex , both are S w lo feeders . “ The LIN COLNSHI R E PI G cannot now be distinguished o o s n n SO fr m Y rk hire . At the Li col Royal Agricultural ’ c iet s o y Sh w, the prizes were easily carried away by but no n Berkshires ; that proves thi g, as some judges n a a nd n ever give a prize to white pig, others ever to a o black ne . FF L n in The SU O K , a white pig, o ce appeared frequently the o s and in - s Smithfiel catal gue , the prize list of the d w Of n Club Sho , but late years it seems to have give way ' t o o n Sufiolk di n Of more p pular ames. has a lea g breeder in pigs Mr. Crisp , of Butley Abbey ; but he breeds both and and Suf black pigs white pigs, calls his black pigs o n Of s o n f lks, bei g a sort co m polita breeder, a purchaser of s c an find Of an the best pig he y color. His most cele bra t e d s r Barthro of Cretin pig are quite black. M . pp , g ‘ o for his Sufiolk o s not ham Ro kery, celebrated h r es , but a

- Of n Of n t o n in pig breeder, writes the swi e his a ive c u ty terms which might be applied t o almo st every di stric t not ‘ d s n s o - Old i ti gui hed by a thor ugh bred sort . The Suf o s n n ds f lk were white, with rather lo g legs, lo g hea , ﬂat a nd o oo sides , a great deal of c arse hair ; they made g d on o not so w l o bac h gs, but were e l adapted for p rkers as ' uﬁ lks s s n i S o . the pre e t mproved are The e are the white , S o s and on nd s u on S o with h rt head , l g cyli rical bodie p h rt

’ a nd fine n fine legs , hair, which breeders try to get lo g , , ' nd n s Sufiolks a thi . The e are the best ; but there are a n o o n o s great ma y ab ut the c u ty, the result of cr s es with ’ the no black Essex, which have character, although they LI RE E DS F I S 93 THE M ODE RN E N G SH B O P G .

’ ' are u n Suﬁolks me n seful a imals . The best , as before t ione d - n , are Yorkshire Cumberla ds, that have emigrated ' and in Suﬁolk and n n n settled , the ce bee tra sported to n s Wi d or.

N RF L PI G o Youatt The O O K , als described by , is, accord in o one of s in o n g to the rep rt of the be t farmers the c u ty, an n n s i describable a imal , the re ult of the mixture of many breeds in a hocu s p ocu s or p orca s style ; and al o n though they have impr ved of late years , the cou ty ’ ‘ lo in d s n of - stands very w that ivi io live stock . They really are (writes another Norfolk farmer) a disgrace t o n n n n our cou ty. The o ly thi g to recomme d them is , that or they are great breeders . If they would have three ’ o s and it o In f ur les , better quality, w uld pay better. of s the days of the ﬁrst Earl of Leicester, he had , cour e , o for and n o n some go d pigs the time , they the f u d their n and n n way i to book , have remai ed there ever si ce . The only noted pig- breeder in N orfolk cultivates the improved s Berk hire.

E D F RD SHIR E nn n B O ca ot boast of a cou ty pig, but a pig w as n n n s o bred at Wobur , white, with occasio al brow p ts, ’ and in Youatt s i n on Of oo depicted or gi al editi this b k, which I have the very best Bedfordshire authority for ‘ n oo Of o an t sayi g, was a g d sort pig, with ut y par icular o s and character, go d feeders , but bad swiller , they were o t o die and theref re allowed out , replaced by Berkshire ffo s n sows, crossed with Su lk boar . I deed, the Bedford s n n n n one of hire breed were so little k ow , that a te a t of ‘ the ﬁrst - clas s farms of that county told me that he did not know that they had a breed until he sa w it marked ’ one Of n n t en over Pri ce Albert s pe s , about years ago, at ’ Smithﬁeld the Club. n n At prese t a white breed is the most fashio able, which in m n r . ea s salable , Bedfordshi e Another very eminent Bedfordshire farmer says The 94 RRIS ON THE PI G H A .

r in n is and ha s b eed of pigs this cou ty wretchedly bad , ’ n n no wn bee ever si ce I have k it. t : o n d A third wri es me The W bur breed , escribed by Youat t oo o of no t , was a g d s rt of pig, par icular character, t o n s on n except great aptitude fatte . They were di c ti ued, in ons n of s n s in c eque ce the sow bei g very bad suckler ,

o ss - r n o of s favor of a cr b ed a imal, the pr duce Berk hire d uff r s o s an o o s s t o . w white S lk b a , the be t hat c uld be got

o of oo c a n a t an a e These are pr liﬁc , g d quality, be fed y g , and o d os s s t a fair me ium weight. A cr s like thi pay the ’ s farmer be t . e refordshire s no n n H has a u eful white pig, but atte tio o has been paid t it . The dairymen in Cheshire breed a nd buy a great many

- o t a nd - a nd- dark pigs , black , black sp t ed , red black, of the o s and s s s n s a nd Shr p hire Wel h breed , u i g Berk hire boars, s n t o al o Ma ches er or Yorkshire b ars . “ n E s l n n on o . A te a t of R . Egert Warburt , q , of Ar ey in n se t of u e stionS t Hall , writes a swer to a q which hat gentleman was kind enough to circulate among his tenants: no n s There is disti ct Che hire breed. The pigs are

o ss- - and n - s fa mostly cr bred, short eared, lo g ided . The ’ v ori s nd n s t e breed is a cross between Berk hire a Chi e e. o f n s n o d The Shropshire , which great umber are i tr duce

n n - o s Of re d i to Cheshire by traveli g pig j bber , are a dark and- n - n a nd n not ﬁne black color, lo g s outed , le gthy ; very in the coat .

s n o - o The Wel h pigs are ge erally a yell w white, but s me

s o - and- are p tted black white . “ The (Cheshire) dairymen depend more on these Welsh d n ss m en and proud Salopians than on bree i g . The cro

" of the Manchester boar with the Shrop shire a nd Welsh produces a larger and coars er breed than the small York s hire. The Cheshire farmers buy in their stores at ab out six n f o n and tee weeks, feed them rom eight t twelve mo ths, TII E M D E R E N L S REE D S OF PI S 95 O N G I H B G .

n 4 300 sell them weighi g from 2 0 lbs . to lbs. These are in n for n on s . c sidered , Cheshire, the be t selli g weights baco I observe that the farmer w ho uses mo st Welsh pigs keeps nd 300 1b s w n s a . them twelve mo th , sells them at , which ill scarcely pay for four months more keep than the York s n s and o ft i n hire, Ma che ter, Shropshire s ld a er e ght mo ths . An immense improvement has taken place in Cheshire n s t a in u alit and pigs withi the la t thir y ye rs , q y weight . ‘ They are made fat at least six months s ooner than thirty years ago . One farmer says fe w or no Irish pigs are brought into s no e oo m n not m n Che hire ; a th r, a g d a y , but so a y as o a n is Of s n formerly. The great imp rt tio Shrop hire a d s n m w ho an au Wel h . Yet a cou ty ember, ought to be t horit me nn y, writes that Shropshire ca ot boast of a ’ n cou ty pig . “ n a o m in o As a ge eral rule , d rk pigs w uld see to be fav r n n d r o E glish ai y farms. “ The MI D DL E SE x is a name which has become known o nn n the Smithﬁeld in 1841 1848 fr m wi i g prizes at Club , , ,

1850 185 1 1854 1856. not n I of , , , It is a cou ty p g, but the m n of sa e class as the Wi dsor. Mr . Barber, Slough , n n and Bucki ghamshire, is the pri cipal breeder exhibitor n n s S it of Middlesex . Captai Gu ter u ed to how before he n n in s settled perma e tly York hire.

TTI N H M SHIR E R E E D a ma The NO G A B , whatever th t y be,

w on one in - and w has prize Baker street , the War ickshire n t wo n crossed with Neapolita , ma y years ago.

F Y RE E D S AN C B .

n n n a e n By fa cy breeds, I mea pigs amed after p rso or r Smi h a place. The prizes awa ded to pigs at the t ﬁeld

n the e d a Club Shows are a very good evide ce that br e , if 96 RRI S THE PIG HA ON .

di n not breed , had good fee g qualities, although it may have been suited for the ordinary work and treatment of

o - n a farm. Cr ss bred a imals have had the greatest suc

. s and s and cess Pure E sex Berk hire, large Yorkshires, not m e t m din h have as uch success as at bree g stock s ows . The most succes sful animals at Smithﬁeld have been cross

- . nn n t n bred The prize wi i g whi e pigs , u der whatever

n s n - o k ame, have all had a large da h of Cumberla d Y r

- s o n ss . Leice ter ; the black pigs, of Neap lita E ex Among the most succes sful exhibitors at the Smithﬁeld n n n Club Shows, has bee the Pri ce Co sort, with t n h in breed what has la ely bee called t e W ds or .

is n n This a white pig, the result, appare tly, of ma y

s n oo n - u cro ses , the prevaili g bl d bei g small York C mber

n H R H on n n - t . w la d Thus, . . . , accordi g to pri ted prize lis , In

1846 Be dfordshires , with . n Y rk 1 847 o s a d o e. , Bedf rd hire 1848 ff , Su olks . ' 1849 Suﬁolks , .

1850 s s , York hire . ' 185 1 s and Sufiolks , Bedford hire . ' 1852 Sufiolks , . ll n n s a o e . (These were , but , seco d prize ) ' 1 853 Sufiolks , . (First prize and gold medal for best p en Of pigs in a n y class . ) 1 85 4 n s s , Wi d or .

And since that time only the breed has been called n o n s o s in s Wi dsors. His R yal High e s t ok a ﬁr t prize mall n s and c om boars at Warwick with his Wi d or breed, a mendation s for a Berk hire sow. It is a tribe greatly in demand among gentlemen pig

e and s s i on n . breed rs, cros e adm rably with str g cou ty sows

The LE S IL L e c nn CO H is a whit pig, losely co ected with

98 H R RI S O THE PI G A N .

n are n n - h n n lear othi g but high bred grades , ave bee i tro duc e d n n i to the U ited States . Perhaps the writer has n s one less cause tha he suppo ed , to regret that which he n n n t o kept u til four years old , ﬁ ally fou d her way the n pork barrel without ever breeding a si gle pig.

CHAPTER XI.

EE F THE TE D T TE S BR DS O PIGS IN UNI S A .

no n n s o n We have ative America pig. Our t ck origi o u o and n o ally came fr m E r pe, pri cipally fr m Great n nd Britain. A d it is highly probable that the large st a best Specimens of t he period were brought over by the colonists ; and as improvements were aft erwards effected in n n n s E gla d , good a imals of the improved breed were imported . Attempts have al so been made t o improve our pigs by n n and o and can be usi g Chi ese boars their cr sses , there no doub t that individual breeders in t his way succeeded in effecting a great improvement in the early mat urity and f n n of to Bu t l o e atte i g qualities their s ck. a th ugh thes ons nt on at attempts attracted c iderable atte i the time, the SO n n n r o pigs Obtai ed were ever ge e ally p pular. They were too small and delicate for the prevailing taste of the o peri d. In 1 832 n r d n , the Improved Berkshires were i t o uced i to n s a nd So n n n the U ited State , o attracted the atte tio they s o In o Of n s well deserved . the c urse half a doze year , they were introduced int o nearly every State in the n n d s The a U io . Bree er became excited . agricultural p pers were ﬁlled w it h c ommunications ext olling the merits — of the Berkshires and after a careful perusal of these RE E D S OF PI S THE TE D ST TE S 99 B G IN UNI A .

e find t n not articles at this time, w that the sta eme ts were n as highly colored as might have bee expected . As a r oo r n ule, the pigs were quite as g d as they we e represe ted t to be. It was hardly to be expec ed that breeders should n nd n of no say to i te i g purchasers , It is use for you to get a well - bred pig unless you are prepared t o give it bet ” n n u do n s o ter treatme t tha yo the commo ort . The tr uble w as not in in s the pigs, but the farmers . Berk hires were t he a nd fully as valuable as breeders claimed, yet a great and wide- Spread disapp ointment s oon manifested it selfl not t o n a nd For a time the supply was equal the dema d , doubtless hundreds Of pigs were sold as pure Berk ” n n n shires that were othi g but grades. But the ge eral n t s s were not lar e enou h complai t was hat the Berk hire g g . The advocates of the breed met this complaint by state n Of n n ns n me ts weights , givi g ma y i ta ces where the Berk d d 400 an s . and shires their gra e dressed lbs at a year old , 1 8 or 20 on Old t o that at m ths , they could be made weigh 5 00 5 50 e One n n or lbs. , dr ssed . of the promi e t breeders stated that he had a thorough - bred Berkshire that ga ined 496 1 n 626 in 66 a d n . lbs . days, whe killed, dressed lbs n s s i o n To meet the dema d for large pig , fre h mp rtatio s were made Of the largest Berkshires that could be found “ ” in n n One n so as o in E gla d . boar, Wi d r C tle, imp rted 1841 n a , by Mr. A. B . Alle , it was cl imed would weigh , at ' e r in 800 t W O a s n . y old , whe good flesh , lbs At the same m n n s ti e, Mr. Alle deprecated the prevaili g ta te for such l a nd u arge hogs , very justly arg ed that smaller pigs, with ' Ofial o l and ' fat ten on less , w u d mature earlier more rapidly n o n Of o But n now n a give am u t f od . the , as , the dema d the o n and was for largest pigs that c uld be fou d , it is said that this very boar w as afterwards sold to a gentleman in one n Ohio for thousa d dollars . n on n w ho But the exciteme t so bega to abate. Farmers had 50 100 and in one ns n paid $ , $ , , i ta ce we have met with , 25 n n $ 0 for a si gle pair of Berkshires, fou d that their 100 HE I G HAR RI S ON T P .

n not o s of ne s eighbors did like the l ok the w comer . n s n 1 3 nd t o cw t . a Ordi ary pig were selli g at from $ $ per , fe w could be pe rsuaded t o pay even 810 for a pair of

- d s. n shi m n thorough bre Thus e ded the Berk re excite e t . n for s t s The reactio was so great , that year af erward there were farmers who would not have received as a gift the s in o A nd da o s best Berk hire the w rld. to this y, th u an w ho do not no s n it ds k w a Berk hire pig whe they see , nst have a very decided prejudice agai the breed .

' fe w s Sufiolks n o the A year later, the were i tr duced by s n on e n Me srs . Isaac Josiah Stick ey , of Bost . These g tlem e n u nquestionably procured the best specimens of the o b e h s in n n and breed that c uld purc a ed E gla d, they bred t and s t t ns them wi h great care kill. O her impor atio were ' and Sufiolks e n o n made, the have probably b e m re exte siv el ff o n n and y di used thr ughout the New E gla d , Middle, n n an n s Wester States tha y other improved E gli h breed . o s n o Ab ut the same time, the Improved E sex were i tr duce d n n t n o u , but , bei g e tirely black, hey ever became p p in o n n in lar the N rther States. Theyare pri cipally the n o and n n ha ds of our large st ck breeders, other ge tleme of o n on n n wealth , but are rarely f u d ordi ary farms . Bei g in n m en n w n the ha ds of k o i g the value of pedigree, “ d a s u re- bred c an they are probably, to ay, p pigs as be n in n t in n n fou d the U ited S ates or E gla d . The large Yorkshire s were introduced soon after the no in n n and on e breed became ted E gla d , importati s hav n a no S ffo bee m de from time to time. But pecial e rts have n an n in t bee made to create exciteme t regard to his breed, ' nd not n n difiuse d o a it has bee exte sively . The small Y rk ' s n Sufiolks n o hires , or Pri ce Albert , were i troduced ab ut t en r a o and for c n at yea s g , , a time, attracted o siderable n n n t te tio . But they are ot favorites with the majori y of f armers . The above comprise the principal English breeds that h e a an c n n in n and av attr cted y spe ial atte tio this cou try,

102 R RI S THE PI HA ON G.

o on of n n words, as far as the pr ducti pork is co cer ed, we

t — and n n get a perfec pig there the improveme t e ds . We

n ou r and h do t o have attai ed object , all t at we have to is o t repeat the pr cess. To selec boars from these grade pigs , and u s e in o n o n to them h pes of getti g s methi g better, is o c an n n o n n mere f lly. It lead to othi g but disapp i tme t . A nd th e o n t of os who yet this is c mmo prac ice th e are ,

n in n o - o ce a while, i duced to try the thor ugh breds . They soon ﬁnd thems elves pos s essed of a stock of non- des cript

i s n n m s and o p g , o e of the equal to the ﬁrst cro s , s me of them inferior to the sow ﬁrst put to the thorough - bred ” n o n of n boar. The we hear c mplai ts the dege eracy t he s n in o n of no ns of improved breed , whe , p i t fact, se i m an a n s no ble could expect y other re ult . A ther cause

n o - n s s of the u popularity of the th rough bred E gli h pig is, n oft n the wretched treatme t to which they are e subjected.

n n n o o - Whe we ﬁrst comme ced keepi g th r ugh bred pigs, a n o oo w ho farmer of the eighb rh d , some years before, had for f and who i paid a high price a pair of Su folk pigs, fa led

n o - to raise a si gle thor ugh bred pig from them, remarked, “ ou n of s n Y will soo get tired this bu i ess . I have tried ’ n You n t oo it . They wo t breed . are keepi g them fat . The only way to treat them is t o turn them t o a stra w ” and t on he n stack , let hem live that . The fact that ever sow not o n n raised a pig from his did c mme d his treatme t , and we continued fe eding our pigs sufli cient fo od to keep o n and no r them gr wi g rapidly, have had cause to reg et it . The only sow that has ever failed to breed with us was a f o in n Prince Albert Su f lk, purchased the eighborhood from a farmer who had probably tried the straw - stack din m ode of fee g. The aim of a good breeder of pigs is t o get a breed n m And that will gro w rapidly a d ature early. the better s the breed , the more rapidly will they grow. But the be t stove in the world cannot give out he at wi th out a supply of fuel ; neither can the best- bred pig in the world grow R E E DS OF PI S I N THE TE D ST TE S 103 B G UNI A . ra pidly w itho ut food ; and the m ore t horoughly the p ower t o gro w rapidly ha s become established by long a nd u n a l o be caref l breedi g, the less c pab e d es the pig c t o s n s a n s be n a ome ta d t rvatio . It may sometime ecess ry t o s tarve a pig for a short time when it has become t oo fli t In s i o n a nd . this ca e the pig get s food from t s w fat e s a nd s n no n n n t o s fl h, su tai s perma e t i j ury . But tarve a n n in o — and o you g, growi g pig, is always juri us the m re n t o o d n rapidly the pig is desig ed grow, the m re etrime tal nd n n ff a pe rma e t will be the e ects of such treatment . The n s m s s ha d o e t lot of white pigs we have ever rai ed , were from a sow got b y a thorough - bred Earl of Sefton (York nd no s for s o . s ow a t hire) b ar She was a very large , coar e

S so w o - re her ize. This we put to a th rough bred highly “ ” ne n t ffo a nd t e ﬁ d Pri ce Alber Su lk, had a li ter of b auties . not o n and e s o There was a p or pig amo g them , th y were n o f ne n u if rm that it was di ﬁcult to tell o from a other . The n a nd n sow had bee liberally fed, at the time of piggi g fa t a nd on n t o e a nd was very , we c ti ued fe d her the little a s of o nes all they would eat . The result w a lot pigs n n nc o that we have ever see excelled. E uraged by this r s n an esult, we purcha ed from a eighbor, at extra price,

t r s - and a li te of pigs got by the ame thorough bred boar, at the s am e time another litter of common pigs from an n s ran o and other eighbor. Both litter t gether, had the oo and m n and n did better same f d treat e t, the commo pigs tha n the ra de u olks g S f . ' Suﬁolks in a The grade were , f ct, decidedly poor pigs a d ff n s f o o w n sow very i ere t lot from the pig r m our , got the o One s iff n by same b ar. cau e of the d ere ce must probably be ass igned to the fact that the sow was not as A nd or o s and not . large as go d as our , was as well fed no n for ff n the i s or the rst a ther reaso the di ere ce was, p g , f ﬁ two m onths had not ha d a ll the ood the w ere ca a ble , f y p in ne s n and o a t . f e g They ver recovered from thi eglect, n n and the commo pigs were a stro ger, more vigorous 104 R RI S ON THE PI G HA .

and l healthier lot , u timately made much the heaviest o no ot n n p rk. If we had had her experie ce tha this , we

o nl on n o o - sh uld certai y c dem th r ugh bred pigs . But we know w as not in in that the fault the breed , but the treat n s ow and o n me t which the her y u g litter had received. C ommon pigs are better than improved pigs that have n n o n n and on bee i jured , while y u g , by eglect starvati , o the o ha s n but the impr ved pigs , if m ther bee liberally and o oo fed , they themselves are all wed as much f d as o d o n a o su they require to gr w rapi ly, will be f u d lt gether o o on and s o peri r to the c mm pigs , va tly more pr ﬁtable . t u t o S To say hat , p the time they hut them up to fat t en o of s s l , the maj rity farmer half starve their pig , wi l not be considered t oo strong an ass ertion by a ny one w ho n hi n on A nd n has tur ed s atte ti to the subject . this bei g s n I n the ca e, it is very evide t that the mproved E glish — breeds cannot be p opular and the same is true of all o n d a other impr ved breeds of a imals . We must a opt better system of farming before we c an hope to see the and n ia improved breeds of cattle, sheep , pigs ge erally nd o d n s s t rodu ced a fully appreciated . Impr ved bree s ece i n and o n nn tate improved farmi g, impr ved farmi g ca ot be o s very proﬁtable without impr ved breed , improved seeds, “ nt oo and improved impleme s . To tell a p r farmer that it

s a s s s oo n a s o one is ju t ea y to rai e a g d a imal a po r , is h in his c s e n If h n a ot . e telli g him w at , , is true thinks he c an do s o merely by buying one or t w o im o n m a l s oon find ou t pr ved a i als to st rt with , he wi l his o o his a and o mistake . He sh uld first impr ve f rm , ad pt a n and n n and then better system of feedi g ma ageme t , he will find it nearly as easy to raise go od animals as poor

n and s o o . o es , va tly m re pr ﬁtable

We are now prepared t o consider the breeds of pigs o in n and which are most p pular the U ited States , may be l able to discover the cause of their popu arity.

06 1 HARRIS ON THE PI G . a d s e n n dmirably suite to cro s with the r ﬁ ed E glish breeds. No cross could be be tter than a Chest er White sow and a n s s o o - Es ex , Berkshire, or Small York hire th r ugh bred

. o n nt and boar We get the f rm, reﬁ eme , early maturity,

n n o n on fatte i g qualities of the latter, c mbi ed with the str g d n and o o igestive powers , hardi ess , vig r us growth of the o Chester Whites. If the first cr s s does not give pigs n f n n m n and possessi g su ficie t refi e e t early maturity, a o — r sow g od, thrifty, well fo med should be selected from the

and - a nd on litter put to a thorough bred boar, this sec d s a s n o n cro s will , so far our experie ce g es, be as reﬁ ed as for n s n is desirable ordi ary farm pig . Whe the pigs are l o on s for s o to be ki led at f ur or ﬁve m th old fre h p rk, a s ow s on ss a nd n may be selected from thi sec d cro , agai put

o o - s is o is t a th rough bred boar. Thi pr bably as far as it s n n o s s m de irable to carry the reﬁ i g pr ces . The pig fro ‘ o 87 n o this third cr ss would have l , per ce t of thor ugh oo in a nd so a s o o of o bred bl d them, far the pr ducti n p rk on n o n t h is c cer ed, would be m re proﬁtable tha the horoug breds . We think this is the proper u se to make of the Che ster h n n . White pigs . They have ma y excelle t qualities T ey s n s o c onstit u are large , hardy, tro g, vigorou , have g od n e and o o a s tio s, br ed well , are go d m thers . Whether, a

d thorou hl esta blished o l. bree , they are g y , is rather d ubtfu There are probably families among them that have b e en bred long enough t o permanently establish their go od n n t qualities . But it is certai that ma y Ches er Whites n n s have bee se t out that produce litter , the pigs of which differ from each other as widely as the litters of common — sows and far m ore widely than the litter of a comm on sow t o - o put a th orough bred b ar. h w ho has Pasc all Morris, of Philadelphia, bred Chester h for m n a and is o n W ites a y ye rs , who thor ughly acquai t s ol ow s a re ed with the breed , de cribes them as f l They generally recogniz ed now as the best breed in this coun RE E DS OF PI GS I N THE N ITE D T TE S 1 B U S A . 07

’ c m n t o n try, o i g fully up the requireme ts of a farmer s

' ho a nd are di n Suﬁolks s and g, rapidly superse g , Berk hires, o t s l her ma ler breeds . “ The best specimens may be d es cribed as long and deep in a ro and s r on s in the carc ss, b ad t aight the back, hort in ham u s for the leg, full the , f ll houlder, well packed

a n of no n s o o on ward, dmitti g eck, very mall pr p rti ate s o nos f o n head , h rt e, dish ace, br ad betwee the eyes, moder n n t t s z ate ear, thi ski , straigh hair, a capacity for grea i e a nd n nd da n h old to gai a pou per y u til t ey are two years . ’ A dd s a nd a n s n n fat so to these, quiet habit , ea y taki g o of , a s n o an a nd to admit of bei g slaughtered at alm st y age , ns in s o n u we have , what is co idered Che ter C u ty, a caref l l a n and no n s ﬁne y bred imal, what is k w el ewhere as a ’ m s n s peci en of a breed called Che ter Cou ty White. of 600 900 They have reached weights from to lbs. “ We have recently heard of a case where a farmer in the

s s o n and West had purcha ed some pigs from Che ter C u ty ,

of - o wrote back that part them were full bl od , part half

o d a nd no s . no no bl o , part Che ters at all We k w of a ther c ase where a purcha s er insisted that a pig from Chester ffol County was half Su k. “ There is considerable misapprehension about the Ches

- n r s o l . ns nt o o n ter Cou ty b eed , cal ed It is co ta ly f rg tte

not an n m a de u . that it is origi al, but a p breed They differ from each other quite as much as any one known n W e n n breed differs from a other. have ofte see them , ‘ — and oﬁS rin oo n t n no the p g, too , of g d a imals , wi h lo g ses , w hich w ould root up a n acre o f ground in a very short

m s - on - n s s re ti e , lab sided, l g legged, u easy, re tle s feeders, ' sembling somewhat the s o- called race- h orse breed at the

o o s on o n S uth , that will keep up with a h r e all day rdi ary and o over n ns of n travel , that will g a fe ce i tead taki g s ow much trouble t o go through it . They h more develop n and as n s a s and ment of head tha ham, ma y bri tles hair, o c an w A n are as undesirable a h g as ell be picked up . y 1 8 R RI N THE PI G 0 HA S O . traveler through Chester County c an se e such specimens n n n n in n co ti ually. The sta dard of excelle ce all a imals, no ho w or how s o matter high pure may be the breed , c n ke t in eedin alled, is o ly to be p up by judicious care f g, d m a na ement s breedin a n . i n t g g If either eglec ed , they t o run out a nd o n t w n are sure , g dow hill . Wi h s i e most ’ t o in especially, the breed is said be the trough . h n n s t o of W e perso s peak, heref re, a pure Chester hog,

- r - o o ns on or a halfblood , or a qua ter blo d , we c ider it ly u no n an o n is abs rd. There is such thi g. By rigi al breed n one n lon esta blished and mea t , that has bee g , of which there are peculiar mark s and qualities by which it has n n n n and c an n bee lo g k ow , which be carried dow by on on c ow a nd propagati . Such is the Dev the South ' n diﬁe rence in s t s e n an ori in l dow sheep. The re ul betw e g a and a recently made u p breed may be compared to that n n nd of betwee a seedli g a grafted variety fruit . If the ﬁne n no seed of a very pear or apple is pla ted , there is n no o w l certai ty , perhaps pr bability, that the fruit i l be

n . t n how the same as the pare t A graf of the pare t tree , s o ever, always produces the ame . The results of the ther n law of n n are accide tal . The breedi g domestic a imals , ‘ ’ n that like produces like, applies more certai ly to dis n and n s n o o n ti ct origi al breed , like D evo s or S uthd w s , n of n n s tha to a made up breed rece t origi , like the Che ter n n ﬁne n l who Cou ty hog. The ow er of a very a ima , , for ' s n n and several year , has bee selecti g his stock carefully, f n the cha nc es in eedi g them liberally , has greatly his favor ’ ‘ n that like will produce like, but there are very ofte to n S n n and be see very poor pecime s from good pare tage, also very good individual animals from very inferior p a

n . one now old not re ts We have which , at a year , will o 250 ffs n of and weigh ver lbs . ; she is the o pri g large

- s n s In n n n o s well haped pare t . adjoi i g pe s are ther which , at s 400 the ame age , will weigh about lbs. The hair, m a l Th e r . e someti es , is straight, at others, waved or y

1 10 RRI S ON THE PIG HA . be able to so improve the Chester County pigs by such ” a s n o s of e e ons a s t o per everi g c ur e car ful s lecti , give ” and o n and the breed a better m re deﬁ ite type character, and so o s s s w e to th roughly establi h the e character , that ma y use the boars with a reasonable prospect of improv in an on s n g y comm breed with which they are cros ed . U til s is on it s thi d e , however, will be a mi take to use Chester o n s exce t or the ur ose o obta inin la r e C u ty boar , p f p p f g g , v i orous s ows to be crossed w ith s ome thorou hl esta b g , g y lished bre d e .

’ ” Ho n o s The g Breeders Ma ual , a little w rk publi hed “ in n of n s : The the i terest Chester Cou ty pigs , ays and ffo ﬁne oss ne w Chester Su lk make a very cr . If a o oss n s and breed c uld be made by cr i g the e two breeds, n n n and ffs n n o Of co ti ui g, the o pri g were a u if rm mixture tw o I ns m on the , should co ider it the maxi um of perfecti .

In s s t oo and other word , the Che ter Whites are coarse , need to be reﬁned by crossing with some of the thorough n s s n o y u and bred E gli h breed . This is u d ubtedl tr e ; o n o o n n s t c mi g fr m a pr mi e t breeder of Che ter Whi es , may be regarded as decisive on this p oint . But why should a for ne w h n n o farmer wish a breed w e , by usi g a th r o - d ffo o on s s o w can ugh bre Su lk b ar a Che ter White , he n one of n attai at step the maximum perfectio True, o nno hO e he cannot breed fr m these perfect pigs . He ca t p “ o o n n n u s e t make them m re perfect but, by co ti ui g to

- s is s of n n o thorough bred boar , he alway sure obtai i g go d n ? n o pigs . What more is eeded We thi k it w uld be a mistake if the Chester White breeders should reﬁne their of t he ons s s in pigs too much . The chief value breed c i t nd o and in n n s n a t s s its size a vig r, fur ishi g tro g, he l hy ow ,

- f n t o be crossed with thorough bred b oars o a reﬁ ed breed .

o t o n n n or in o There is no bject be gai ed by reﬁ i g, , ther W o n e and . W rds , reduci g the siz vigor, of the Chester hites TE D T E 1 1 B R E E DS OF PIG S IN THE UN I S AT S. 1

THE H E S HI R E OR J E FFE RS N N T P I GS. . C , O COU Y (Fig

s is of o n n in ff n o n Thi a breed pigs rigi ati g Je erso C u ty, For o n s or o t n N . Y. a d ze year m re hey have bee exhibit

at a s . . t ed the F ir of the N Y State Agricul ural Society , a nd for the last six or seven years have carried off nearly of all the prizes offered for pigs the large breed . They

s t t o s our o on n were ﬁr t exhibi ed , the be t of rec llecti , u der ” of s and o s and t the names Che hire Y rk hire , af erwards ” s s a nd in 1868 one of as Improved Che hire , , the largest ” breeders exhibited them as Improved Yorkshires .

- 28. J EFFE N N I Fig . RSO CO U TY P G .

s ff n n in d ff n n n The e di ere t ames , i ere t years , i dicate the ature n ns dis trib of the breed. They have bee very exte ively ut e d o n a nd in s thr ughout the cou try, especially the We t , ” n n of s s t u der the ame Che hire . It would be be ter, we n t o l t m ff on n s a s in thi k , ca l he the Je ers Cou ty pig , i t in n of n d c a g the place rather tha the nature their origi .

‘ latt er is n n c a n no The u certai , while there be doubt that Jefferson C ounty is e ntitled t o the credit of e stablishing a and of very popular valuable breed pigs . The Old Cheshire pig was one of the largest and coarsest in n n n n breeds E gla d , but Sid ey says these u proﬁtable 1 12 RRI S ON THE PI G HA .

” n now o n n n gia ts are alm st exti ct . A Cheshire (E gla d) o n n of s n t 17 c rrespo de t thi author writes , u der da e March , “ 1860 o o s : n on - on , as f ll w The old giga tic, l g legged , l g and o is all eared pig, of a large patched black white c lor, n son ﬁn n but exti ct . My met with a e specime last year in a sow which he brought to breed with our boar o f the d n n and Berkshire small bree , but cha ged his mi d fed her. o no n for n n s old She sh wed prope sity fatte i g at two year . n 42 o 1 2 lb s — 852 She weighed, whe killed, sc re , lbs ; o n for but as d . per p u d was the best we could get oo for a nd s her, we t k her the family, the meat was urpris in l n s g y good . She was lea ﬂe hed . The hams weighed

77 lbs each . It is said that a large sow of the old Cheshire breed n m n ff n n and was take fro Alba y to Je erso Cou ty, about the same time some thorough - bred Yorkshires were intro duced n o s n o n n i t the ame eighborhood fr m E gla d . We not n n have bee able to defi itely establish the fact , but it is highly probable that the pigs which were first exhibited “ s and at the N . Y. State Fair as Che hire Yorkshire o d n n were from Yorkshire boars , cr ssed with the esce da ts s n of thi sow . The pigs, as we recollect them whe first S exhibited, were very large, rather coarse, but well haped . n n Si ce the , they have, from year to year, approximated o o the s m re cl sely to York hires . They are still large , but n n and s S n s o n have fi er bo es ear . The best pecime s, as h w n n as c an by the leadi g breeders , are as ha dsome pigs be o o e fine no desired . C l r, whit ; small , ears, short s ut , with a well- developed cheek ; long and square bodied ; good and and e n for shoulders hams, very small b es such large hogs A s s n compared with the Che ter Cou ty breed, they are n or n n s and no early quite as large, have fi er bo es , ear , s ut ,

and o o in m and . reﬁne are alt gether superi r for , beauty, ment t o any Chester Whites we have ever happened to e d n n nt o see. Th y have oubtless obtai ed this reﬁ eme fr m

1 1 1 H RI N THE PI G AR S O .

under went ve ry v aluable modifications by being bred w an s o n n no n ith e teemed breed of h gs the becomi g k w , a nd a n os s which were c lled the Big Chi a . They p essed imp ortant qualities in which the othe r breeds were sadly ' n o N efi of n n deficie t . At a later peri d , Mr. Wm . , Ci ci n an ns o e and on fine a nd ati, exte ive p rk pack r, f d of cattle o t on of fine n and hogs, made s me importa i s stock from E gl . on m r o s s w Am g the we e s me Iri h Grazier . They ere white in fine in on and oss ss n a d color, of fair size, the b e , p e i g

t n n . r s s o s mirable fa te i g qualities Be k hire , ab ut the ame t n n on and o t time, were attrac i g much atte ti , b h breeds were freely crossed with the then existing st ock of the n s s os a dv ant a cou ty. The re ult of the e cr ses was highly geons in the formation of a hog of the most desirable quali s r s n n ties. The Berk hi e had obtai ed, with ma y breeders , f o o h o s h great av r, while t ers bjected to them, becau e t ey m o a nd t oo in s o thought the too sh rt, thick the h ulder. Nevertheles s the Berkshire blood was liberally infused n s of s in o nn i to our tock hog , but such a judici us ma er, as n n a nd t o to obviate the objectio s urged agai st them, se n d o cure their co ce ed go d qualities. “ n o on o o s Si ce the f rmati peri d of our breed of h g , as o s a n no or d in ab ve t ted , there have bee material deci ed n on on t n ovati up the breed thus ob ai ed . Our breeders have carefully selected and judiciously bred from the best on o n animals thus produced am g us. Where defective p i ts n n n n have bee appare t , they have bee cha ged by careful n n for n no m breedi g . There has bee , ma y years, ad ixture

an . ow n now and of y other breed of hogs Our breed is , has n for n n n in bee early thirty years , the stock predomi a t n well this cou ty . Our breeders believe that they have a es ta blished breed s ns s in of hog , which is u urpas ed the s s e ho s of mo t de irabl qualities of a good g. Thi breed o of n n hogs, alth ugh rece t origi , may be regarded as thor n n n s n oughly a d perma e tly e tablished. They have bee n and s uch n and n suc bred so lo g, with judgme t u iform E D HE N ITE D T E 1 1 BRE S OF PI GS I N T U S AT S . 5

n n n s cess , that they may be co ﬁde tly relied upo as posses ing such an identity and ﬁxit y of character as a distinct r t o ss an n and b eed , as give a ur ce that they will certai ly n and t n o s u mistakably propagate ex e d their g od qualitie .

can - s s They scarcely be said to have a well e tabli hed , d n n ns now n isti ctive ame. They are exte ively k as the ‘ ’ o t o Magie st ck. They are some imes called the Greg ry ’ n n n Creek hogs , but more ge erally they are k ow as the ’ . l n n But er Cou ty stock . It will be doi g no one inju s tice o s n t say that D . M. Magie has bred these hog as exte sive l a nd an m an in n y judiciously as y other the cou ty. He not n ow n u se has o ly bred them for his , but also to sup ply the extensive demand that has been made upon him

s s and - s from all part of the We t North we t . “ While we claim that Butler C ounty has more good n an n in not s bogs tha y other cou ty the State , we do de ire to do our neighbors any injustice by appropriating all the for of o o o s s n o n credit this breed h gs t ur elve . Warre C u ty assisted in the formation and establishment of this breed of o n n s in th and h gs . They co ti ue to rai e them eir purity n a nd n o a s ﬁne o s full perfectio , take i t the market l t of hu s n and o g as have ever bee raised s ld . In i on of h o os s o ver ﬁcati w at we claim, we pr p e to h w — the averages Of h ogs s old a nd delive red t o packers not o ca ses nor n m n s o is lated , si gle speci e hog , but the l ts of in the s b our a nd s . hogs rai ed y farmers , old market These l n o one n and hogs are usua ly wi tered ver wi ter, are sold

n n om n n - one n at ages ra gi g fr eightee to twe ty mo ths . Mr m n a . o o s : David M . Magie has ade the f ll wi g s le

3 e frh s One lot of 6 Hogs Av rage w ci t 444 lb . 40 417 80 60

72 U.

0 0 0 0 0 0 0 0 0 0 1 16 R RI S ON THE P I G HA .

T ma o s . Ree e s s o 9 a 3 e 17 m ont s Old a era n 459 lb h L v ld h d , % h , v gi g s . J ere miah B eaty 35 438% e r L . Milt nb e ge r 35 449 Abra ham M oore 40 466 Will iam Gallager 71 473

the rst 22 of s ame 5 ﬁ , 28 n n n These are i dividual lots, amo g ma y which have n n for A l bee oticed as remarkable their high average. n n as though they have ever bee equaled, so far the pub n n lic k ow, yet some may regard a other kind of evidence n as more c o clusive . To such we submit the following M r n n s . n n facts , ki dly fur i hed by Che oweth , who, for ma y s n Co year , has weighed the hogs packed by Jo es . , at n in n o . o Middlet w , this cou ty The h gs there packed are a n n ns o nt a nd n m i ly fur ished by citize of this c u y , Warre C ounty

I n the s eas on of 1862—3 t e re w ere a e o s a e ra n 305 lbs , h p ck d h g , v gi g . 1 H ( t ( C t t 8634 , 276 1864—5 , 282 1865—6 , 345 866—7 1 , 335

In 1867—8 a oz en of th e est ots a r 459 e a e lbs . , d b l v g d ” s . n s the These ﬁgure , says Mr Milliki , mu t decide of of o o superiority our breed h gs over all thers . To pro s o s duce such average , the st ck mu t be of the best quality, and then care and judgment in breeding must be p ra c ” d and o n on lv e n In s n and n n tice , g od atte ti g rai i g fatte i g. It is evident that the Butler C ounty farmers know how

s and n . s not o o o to rai e fatte hogs But it doe f ll w, fr m the n o n s s an s ﬁgures give ab ve, that there is ece arily y pecial n s who merit in the Magie breed. We k ow farmer take in n great pride havi g heavy hogs, who make them weigh 0 5 00 1 8 20 n And m 45 . fro to lbs. at or mo ths old yet s n no n n the se very hog are of such a ki d , that i tellige t m an w ho n o , is acquai ted with the merits of the impr ved s and o on his for breed their grades, w uld tolerate farm any other purp ose except t o cross with some highly re

- are not n ﬁned thorough bred boar. We acquai ted with

1 18 RRI N THE PIG HA S O .

CHAPTER XII .

E PER ME TS IN PIG EE D X I N F ING .

Boussingault weighed a litter of five pigs at the mo n ‘ l . a s 2 bs and me t of their birth The sm lle t weighed | 5 . , ‘ 3 h e n . t e the largest | 3 lbs , the average of whole litt r bei g lbs d . en 36 w each . At the of days he eighed them n and n s o n n agai , they the averaged lbs . , h wi g a gai n 3 lb s n n of early . each per week . Duri g the ext five 1 n 3 lbs Weeks they gai ed . each per week. a nt of oo ons w a s not n The qu ity f d c umed ascertai ed. s s u in the n Dr. M . Mile , Profe sor of Agric lture Michiga o ha s d om n s Agricultural C llege, ma e s e valuable experime t in n o n s In o n of oo c on feedi g y u g pig , which the am u t f d nd n n sumed a the gai each week were accurately ascertai ed . s s t w o Old w Six grade E ex pigs, weeks , ere selected for 4 n w 25 lbs . the experime t . They eighed , or a little over 1 e nd s 46 lbs . each . At the of the fir t week they .weighed I, 1 b n of lb s —a n l s . S o n 3 , h wi g a gai a little over . each , gai 90 n n n w end of Of ab out per ce t i o e eek . At the the on 84 lbs n sec d week they Weighed . They were the di i d n w o ns in en s v de t . i to separate pe , three a p The pig 1 1 43 lb s and o in e n 40 lbs in e n . . p A weighed l , , th se p B | 2 At the e nd of the third week the three pigs in p e n A n 54 lbs e nd os in e . weighed lbs. ; th e p B , At the lb 69 ’ o t w e n s . en of the f ur h eek p A weighed ; p B , n f n A e i he d 9 lb s A t e d t e w 7 . lbs . the of the fi h week p g 1 ’ lbs en 89 lb s en en 85 . p B , l , Sixth week, p A, l , ; p B , 1 lbs 93 . l , At this time one of the pigs in p e n B met with an a o d n d ll 30 lb s . a n an . eide t was ki ed It weighed, alive , , 23 dressed , lbs . To the e nd of the eighth week the pigs were allowed ll ne w n and n a the milk they would dri k, what cor they E PE RI M E N TS I N PI G FE E D IN G X . 1 19

In on would eat additi . After the eighth week the milk w a s d on n and w - isc ti ued, they ere allowed all the corn meal eat s they would , mixed fre h with a little water. ’ n st s on 23 Duri g the ﬁr week the pig c sumed about I, d n ‘ . an 3 lbs each of milk , gai ed lbs . each . on on 48 of . a nd Sec d week, they c sumed lbs each milk, n l r 6 lbs gai ed a litt e ove . each . ’ on 4 lb 7 s. and n 3 Third week, c sumed milk, gai ed lbs . each . n 5 2 nd n 5 a . Fourth week, co sumed lbs . milk, gai ed lbs each . The amount of food consumed for each pound of live weight of the pigs w a s

l st we k e .

lbs .

The gain for each hundred pounds of live weight w a s

s 2d w 3 week th we l t week eek. d 4 ek . . .

l lb lb s lb bs . s . . s .

The amount of foo d consumed to produce one pound of increase was

t week 2d week. 3d week 4ih week l s . . .

l s l s lb lbs . b . b . s .

s n s n o The e experime t , co firmed as they are by thers giv In Si s S o on v n n l g milar re ults , h w c clusi ely that a you g a ima h o in o o on w n an eats muc m re, pr p rti to live eight , tha one o n of w s older . Thus , for each p u d live eight , the pig 1 n l 4 and on 2 ate ear y lbs . of milk the first week, ly lbs . so n the fourth week . It would al seem that the you ger the n the o d ns in o o on t o o o a imal , m re rapi ly it gai pr p rti the f d o mi n m 7 . s co su ed . Thus , it required ab ut lbs of lk the fir t n d n t o o o n s an . fort ight pr duce a p u d of i crea e, lbs 65 n n n t o . the seco d fort igh , or ab ut per ce t more

SO s s s n n far, therefore, the e re ults triki gly co ﬁrm the conclu sion we Sh ould arrive at from theoretical considera n an n can and tio s , that the more food a imal eat , digest, 120 R RI S THE PI G HA ON .

ss mi in o o on t o it s s o n a i late pr p rti ize , the m re it will gai in o n t o oo on pr portio the f d c sumed . n on n in e n A 37 Duri g the sec d mo th , each pig ate , p , nd 1 of s a nd o n . a . lbs of milk per week , lb each oat c r , a nd n so s ow s gai ed lbs . each per week . This al h a g reat falling Off in the consumption of food in prop ort ion t o and n Off in live weight , a still greater falli g the rapidi t of n s in o on o ns y i crea e pr porti to the f od co umed . During the eigh th w eek it required nearly double the amount of food t o pro duce a p ound of increas e a s during the fourth week. a s s After the eighth week , we have said , the pig were

s on o n- o o n o fed exclu ively c r meal . The f ll wi g table sh ws o n o ns and the am u t of fo d co umed by each pig per week, n o o n o the i creased gr wth btai ed fr m it .

Food consumed by each p ig w ei ght of each Food re aired to p ro

e w eek. i e w eek. duce 1 b. o increase p r p g p r f .

Pen A Pen B en A . en B en A Pen B . . . P P . P .

lb s s 4. 1 lbs lb s lb s lb s lb 68 . 3 . 8 . . . . . 4 5 . 06 3. 0 4 4 2 25 00 . 25 2 “ 25 87 o. l 5 M ea 7 00 l . Roots 42 . 2

e ra e of M e a lb s Av g l . 5 mont s Roots h . . .

It should be remembered that the s e pigs were all of one and in o n oo litter, that b th pe s they had the same f d , (except that during the sevent h month of the experim ent the pigs in Pen A were allowed roots in addition to the n and in the cor meal) were fed at the same time, same on n and a nd c ditio s , both were allowed all they would eat , yet the pigs in p en B ate 61 per cent more food than n a n 92 n in en a d . those p A, g i ed over per ce t more We cannot tell why one pig differs from another pig of m t s o s not f the sa e li ter. But, a ide fr m thi , it is di ﬁcult to n s n s o oo o n u der ta d why pig , that eat m re f d, sh uld gai in n n o n o more prop ortio to the food co sumed . It is wi g t

122 I S THE PI G HARR ON .

t s N o 1 and N o . 2 no en n on hat pig . , had t de cy to lay fat, and n s n on in n and s that they were i crea i g ly bo e mu cle, he thought it desirable to ascertain the amount of food n so nn n t he 21 st which each pig co sumed ; , at the begi i g of e n in r week of the exp rime t, the pigs were put sepa ate

n and o e at. pe s, allowed , as before , all the f od they would n the s e t Duri g ﬁr t w ek af erwards,

a b mea Pi 1 te 11 l s. g l . H 2 H N ( 6 3 25% During the month the pigs ate and gained as follows

i a 48 lbs mea and os t 1 lb P 1 te . . g % l , l 2 a ne 4 53 5 g i d l . 00 a ne 19 lbs 3 1 g i d % .

1 and 2 m e n Pigs , together, ate precisely the sa amou t

a s 3 n in one 100 lbs . Of food pig alo e . But the case, the of n a nd in e n n . a of cor gave lbs i cre se, the oth r o ly

So e . 3 lbs. much for a good appetit

T CHAP ER XIII.

A ES AN D G ERT’S E PER ME TS IN PIG EED G L W ILB X I N F IN .

The m ost extensive experiments on fattening pigs are s s and tho e made by J . B . Lawe , Esq . , Dr. J . H . Gilbert, i Rotham st e a d n n n n n . at , ear St . Alba s , E gla d These n n n s o s t o ge tleme have, for ma y year , dev ted them elves such investigations ; their experiments were c onducted and in s o m nn with the greatest care, the mo t thor ugh a er, a nd s ort of n n n Unfort u the re ults are w hy e tire co ﬁde ce . nat el n n n y, as it seems to us, the experime ts were co ﬁ ed exclusively to pigs shut up to fatten ; a nd no p art ichlar n n n s o atte tio was give to the breed , or the previous hi t ry n of n w a s of the pigs . The pri cipal object the experime ts n s n n n s and to ascertai the be t ki ds of food for fatte i g pig ,

n n n non- n o n the best proportio of itroge ous to itr ge ous food. ’ ’ L W E S A N D L E RT S PE I E N T 12 A GI B E X R M S . 3

” In S n n the electio of the a imals, say Messrs . Lawes “ 85 nl s Gilbert, it was o y ought to get such as resembled in and in each other character, age, weight , the several ns and t hIS V l eW n n pe ; , with , a compete t perso was em ployed to go to the various sties and markets in the n s n o eighborhood to purcha e a imals suited to our bject . “ n o s of Forty pigs , were purchased , as early as p s ible and n n the same character, all supposed to be about i e or t en on and and m ths old . The pigs were weighed marked ,

- and d n thirty six of them selected out, ivided i to twelve of in nn t o e u a l lots, three each , such a ma er as give q wei hts in n in n g each lot, but it was fou d that, selecti g ‘ n not u n them by weight alo e, they did sec re a imals of ’ fﬁ n n t in n On su cie tly equal feedi g quali y the several pe s . w n n f en the follo i g day, therefore, they were cha ged rom p en to p , so as to provide , as much as possible, a similarity

’ in r e n en a nd e n and this espect betw e p p , , at the same n n in n time , to retai a ear equality weight also . This bei g on o ol : d e, the weights st od as f lows

T LE I —S THE EI TS OF THE PI S E L L TTED AB . HOWING W GH G WH N A O HE PE S FEB 185 TO T . 3 6. N , ,

. . s s b b l —1 — 0 1 1 1 h P s n n N os . of t e . ig e e P P

146 142 142 140 133 133 132 130 1 29 131 122 115 123 123 123 124 133 1% 128 128 112 113 113 115 122 1 21 1 17 119 120 120

380 370 378 378 378 378 382 373 377 379

“ o n o on The all tme t thus c mpleted , all the pigs were fed one t n one t n a mixture of par bea meal , par le til meal, — n n o n- and o n two parts I dia c r meal , f ur parts bra these n oo on for n n bei g the f ds ﬁxed up the subseque t experime t . The pigs were allow ed as much of this fo od as they ” o on s a n w uld eat . Up this mixture, y the experime ters, n n all were kept for twelve days , prior to comme ci g the 12 4 RRI S ON THE PI G HA .

n in exact experime t, order that they might become accus t om ed ne w n and n ne w to their situatio , reco ciled to their n n in ll n o s compa io s, for, the a otme t, the vari us purchase n n n — in so s had ecessarily bee i termixed me ca es , greatly to the disapprobation and discomfort of the individuals For ns n en of those purchases . a time , co ta t quarrels and n n u sued, the molested a imals freque tly j mped from e n t o en n in In p p , u til they fell with former associates . at st no n o n n ft deed , fir , it was u c mmo occurre ce, a er they n ft for find n a de had bee le some time , to some pe s lmost s erte d and u se , others crowded . The of the whip was o n ffi in n s and f u d to be very e cacious settli g these di putes, n n the at le gth , all seemi g to live amicably together, exact n n on 14 ft experime t was comme ced Feb . , twelve days a e r ” s o n the fir t all tme t . n n n and n n This accou t will prove i teresti g, fur ish val a ble hints t o such of our agricultural colleges as m ay on n n on n s c template maki g experime ts a imal . It shows, rt n in nn on of fu hermore , take co ecti with the weight the s n n n n pig , that little atte tio had bee paid to their breedi g

n n . n n e or ma ageme t They were, evide tly, commo stor and s and hogs, active , quarrel ome, the fact that , at from n n t en n Old n y 1 12 146 i e to mo ths , they o l weighed to lbs. , indicates that the farmers of England do not treat their n Of pigs much better tha the farmers America . n n o e Duri g this prelimi ary peri d of twelv days, the pigs gained as follows

—SHOWIN G THE G IN OF E PIG D RIN THE T EL E TABLE II . A ACH U G W V YS OF THE PRELIM I RY PERI D DA NA O .

os of the P s . N . ig

Total gain in e ach Pe n

126 RRIS THE PIG HA ON .

T LE —S O I N THE E I T OF E PIG AT THE END OF AB Iv . H W G W GH ACH THE E PERIMEN X T.

. ' w w mi an m m

53 :9. L L L . .L . . .L . J. 4. CL 1 J. v v- I r-s o o he i - 4 : N s . f t P s . g g 5 8 g g g g 63 5 g 04 Q4 94 D4 04 Q4 Q4 Q4 Q4 04

279 293 239 298 264 287 205 176 197 263 229 237 183 198 182 243 148 182 198 175 235 228 200 183 206 250 284 249 175 172 206 245

Tota w e t of 3 P s 43 58 4 24 5 530 601 683 l igh ig . 7 7 622 679 652 7 3 7 779 28 The food selected for the experiment w as a mixture l st n and n 2d n n n- and 3d , bea le til meal ; , I dia cor meal , , n bra . A S n and n n s o bea s le tils are, at prese t , little u ed as fo d in n not on for pigs the U ited States, we shall be far wr g in n n n co sideri g them as equivale t to peas. The object of the experiment was not merely to ascertain which of these o n o s o o on foods was m st utriti us , but what is the be t pr p rti n m n of n an of feedi g the . Accordi gly, each the pe s had unlimited allowance of some one of these three classes of o m n no o in f ods, some of the havi g other f od , except the c n ase of bra , while others were allowed a restricted n : qua tity . Thus — Pe n l was allowed a mixture of equal part s of bean and n a d lib tu m le til meal i . — Pe n 2 2 nd n o n- and lbs . per pig , per day, of I ia c r meal, n and n t a d libitum bea le til mix ure . Pen 3—2 n a nd n and lbs. of bra per pig, per day, bea n u a d libitum le til mixt re . Pe n 4—2 n n 2 n lbs . of I dia meal, lbs . of bra per pig, per l n a d libitum and n and . day, bea e til mixture — - i u m Pen 5 Indian corn meal a d lib t . P 6—2 and n and n n en . n lbs of bea le til mixture, I dia a d libit um meal . — Pen 7 2 lbs an and n n a d libitu m . . br , I dia meal — Pen 8 2 lbs of n a nd n 2 . n . bea le til mixture, lbs bra , and nd n a d libitu m I ia meal . ’ ’ L E S A N D IL E RT S E PE RIM E TS AW G B X N . 1 27

Pe n 9—2 lbs . o f n a nd en e r bea l til mixture p pig, per da a nd a n a d libitum y, br . — Pen 10 2 . of n i n m a da and lbs I d a e l per pig, per y, n a d li it um bra b . P n 1 1— e 2 . o f n a nd n 2 lb s n i n m lbs bea le til , . of I d a eal e r a nd n a d libit um per pig, p day, bra . — Pe n 12 n and nt n n o n- and Bea le il mixture, I dia c r meal , n s and a d libitum bra , each eparately, . The res ults ought t o afford answers t o the following questions : e n a nd n oo t n In Are peas (b a le til) as g d, or be ter, tha d n n n n ia cor , for fatte i g pigs

IS m on o a nd it better to feed the al e , or mixed t gether, ‘ in what proportions P n o for a n n What is the value of bra as a f od f tte i g pigs, in n n n or n n n co ju ctio with peas I dia cor , or both n s a re a o a ll of s n an Whe pig ll wed they will eat pea , I di co n a nd n how a nd in r , bra , much of each will they eat, What proportions ? The following table shows the gain of each pig during the experimental period of eight weeks :

LE - S N THE I OF E PIG D RIN THE KP TAB V . HOWI G GA N ACH U G E ERI E T L PERI D OF EI T EE M N A O GH W KS.

...... s s s s s s s b b b b b b b l —l —l —l —1 —l —l —l — l 2 5 7 8 9 0 1 1 1 n n n n n n n n N os . of the P s . ig e e e e e e e e P P P P P P P P

103 136 76 125 96 106 101 142 49 w7 60 94 95 52 67 54 86 65 99 6 44 48 106 105 72 60 71 106 143 106 45 43 70

— o h _ —m _ Total ga in 303 336 200 25 2 221 298 309 347 100 114 178

n s n in en 8 The pigs maki g the greate t gai are those p , 2 lb of ns a nd n and 2 d s . ha . which peas (bea le tils) , lbs of

and n n n- bran each , per day, all the I dia cor meal they

in a on. s n . would eat dditi The e pigs gai ed lbs each ,

2 . da . n t n per week, or over lbs per y The ext bes gai is 128 I N THE PI H A R R S O G.

in e n 2 2 lbs of n n da and p , with . I dia meal each , per y, o n t all the pea meal they w uld eat . They gai ed exac ly 2 lbs . per day . n n n n not With I dia meal alo e, the pigs gai ed quite 4 n n m and m al lbs . each , per week . With I dia eal , a s all n 2 n is not lowa ce ( lbs . each , per day,) of peas , the gai n n a nd 2 quite lbs. per week ; while with I dia meal , is ov of n n . lbs. each , per day, bra , the gai er lbs per o s s o i n e n 12 Week. The most curi u re ult , h wever, is p , where the pigs had all they w ould eat of each of the three

n oo n on o . ki ds of f d . The gai is but a fracti ver lbs each , per week . The following table sh ows the amount of food consumed and the a n s in by each pig, per week, aver ge i crea e live n m n Weight , per head , per week, duri g the experi e tal period of eight week s :

LE I —SH IN THE E R E EE LY N S M PTI N OF TAB V . OW G AV AG W K CO U O F D AN D THE IN RE SE PER E D D R THE OO , C A , H A , U ING TH P TOTAL PERIOD OF E EX ERIME N T.

PI G PE R W E E K I , , N L BS .

u A d libit m f ood .

ii n N one 63 lbs . ean a d e t mea . b l il l , l s In an mea 14 b . 52 di l .

14 lbs . ran . 40 b 2, In an lb s . mea 4 14 1 lb s . ra n di l , b .

N one 45 b n ian me . l s I a V . d l . 14 lb s ean and ent m ea . b l il l . 14 lbs 44 . bran. g, 14 l s meal and b . ean and ent b l il , 361 14 l y4 bs . ran b . 191/ lb 1 b i 8 l s . bran s ea an nt m ea . . . b n d l e l l 191 lb s In . an mea /4 di l . bs 4 . e an and e nt mea and b l il l , 18

14 lbs . In an mea di l . mea 2S lb s ean" ent . V, . b l il l

one . 25 lb s In an mea . N % . di l 3 lb s ran . b .

1 30 RRI S ON THE PI G HA .

v n n s d n In en 2 produce a gi e i crease is almo t i e tical. p ,

100 . . n in en 6 lbs of meal produced lbs of i crease ; p ,

lbs .

s o im The more we study the e results, the m re are we pressed with the importance of the study of physiology nd n in nn a n s oo . breedi g , co ectio with the chemi try of f d in e n on oo one ns Thus , the same p , the same f d, pig gai 45 a nd no 1 14 In no en one n 65 lbs. , a ther . a ther p , gai s , a nd n on oo 143 A nd in a other, the same f d , lbs . so it is n on n m s for s all our experime ts a i als. There is a cau e thi , and we cannot but hope that the subject w ill receive m ore attention from scientiﬁc investigators than they have o o on hithert best wed up it.

i e should in en 5 nd n W remark that, p , with I ia meal urn on one . 1 s o n al e, of the Pigs , No , d i g the ﬁr t f rt ight , n 2 i o on gai ed over lbs. per day, wh le the ther two ly n e nd of s gai ed about half as much . Before the the ﬁr t “ o n s s n f rt ight, however, it was observed that thi fa t gai

in and one s n . 3 g pig , of the other , amely, No , had large n on S of n and a t e swelli gs the ide their ecks , that, the sam n time, their breathi g had become labored. “ ” s d o . an It was Obvi us, say Mes rs Lawes Gilbert , that

n n o n- on w a s in o the I dia c r meal al e , s me way, a defective and w a s o oo diet ; it occurred to us that it c mparatively p r, o in n o n and in n o b th itr ge , mi eral matter, th ugh we were n s t n incli ed to su pect tha it was a deﬁcie cy of the latter, n the s of rather tha of former, that was the cau e the ill at an un n effects produced . We were, y rate, willi g, so

s l n n t o n far t o di turb the p a of the experime ts, as i crease n t eno on n in o a nd the supply of i rog us c stitue ts the fo d ,

o n d n on n oo o acc rdi gly etermi ed to c ti ue the f d as bef re, but at least to try the effect of putting within reach of a t rou of so n s n s of the pigs gh me mi eral ubsta ce , which s x they could take if they were di posed . The mi ture which w as prepared was as follows ’ ’ E S AN D IL ERT S E PE RIM E N TS 13 1 LAW G B X .

20 lbs n ed e . fi ely sift coal ash s, 4 n lbs. commo salt, 1 lb. superphosphate of lime . A trough containing this mineral mixture was put into the p en at the commenceme nt of the sec ond fort n a nd so n n it v n ight , the pigs o bega to lick with e ide t s o s n as reli h. Fr m this time the welli gs, or tumors, well d ffi in n as the i culty breathi g , which probably arose from s of o n t o n s In pre sure the f rmer, bega dimi i h rapidly. d a t e nd s n n n dee , the of this eco d fort ight, the swelli gs and end t were very much reduced, at the of the third for n s n ight , they had di appeared e tirely. on Of n l The three pigs c sumed the mi era mixture, de o 9 n n 6 n scribed ab ve, lbs . duri g the first fort ight, lbs. duri g ond and 9 n the sec , lbs . duri g the third . be s e It may also well to tate that a butch r, with a s a nd one practi ed eye , selected purchased the carcass of Of n n o n s n these [I dia c r fed] pig , which had bee diseased,

on o - n from am g the wh le thirty six, after they had bee ’ and n killed hu g up . and s n Mes srs . Lawes Gilbert al o made a seco d series of n on 36 o n 12 n experime ts pigs, divided as bef re, i to pe s. in The foods used were the same as the ﬁrst series, except

- w a s s for n n n and that barley meal ubstituted I dia cor , the i 3 h r da n 2 s lbs. e p g were allowed eac , p y, i stead of lbs. o n n n and n The pigs were ab ut i e mo ths old , ra ged from 105 138 in n lbs. to lbs . each . They were shut up the pe s 26 and of of , April , allowed all they would eat a mixture e n and n - and qual parts of bea le til meal , barley meal , n on n 9 n bra . They were kept this food u til May , whe a n w and n they were ag i eighed, the exact experime t com m nce d n e . All the pigs seem to have do e remarkably on oo n of amm 2 lbs well this f d, ma y them g g over . a day . n s n n Duri g the sub eque t experime tal period , however, no e n and s n l ss tha ﬁve of the pigs died , for this rea o we not n n c oun n will e ter i to a detailed ac t of the experime t. 132 HA R RI S ON THE P I G

in ff n ns n The five pigs that died were five di ere t pe , feedi g oo on on different f d . But it appears that they all bel ged one o s and o s t o one to of the purchased l t of eight, p s ibly “ d ss a s nd an . w a litter, , as Me rs L e Gilbert remark , the loss was probably due t o the bad cons titution of the ani ” o v and u nfa mals . The weather, h wever, was ery hot , v orable to the health of pigs kept cl os ely confined a nd on oo fed rich f d . The gain of some of the pigs in this series was quite in en 2 w a s o 3 lb s of remarkable . Thus, p , which all wed .

- and n and n m barley meal per pig, per day, bea le til eal bitum one n 120 in a d li . , of the pigs gai ed lbs eight or 15 lbs I en t w o weeks , . a Week. nthe same p , the other

n one 65 lbs . and 99 n pigs gai ed , , the other lbs. , duri g the

o and on o In e n 5 same peri d, the same fo d . p , with bar

- n a d libitu m one n d 142 ley meal alo e , , of the pigs gai e in lbs 3 One lbs. the eight weeks, or . week . of the in en n 8 nd 7 . a other pigs this p gai ed lbs , the other pig

died . It is very evident from these experiments that the suc cess of a pig- feeder will depend much more on good j u dg n in n on in n in me t selecti g, or care breedi g, the pigs he n n n on n in n te ds to fatte , tha the particular ki d of gra give to them . The best result of any p en in this series was where the 1 t n 2 n pigs were allowed a mixture of par bra , parts bea

- and n a nd 3 t - le til meal (say pea meal) , par s barley meal. on oo n 310 lbs in The three pigs this f d gai ed . eight weeks , n o n 1 3 n or withi two p u ds of lbs . each per week. A other en n o s p , havi g precisely the same fo d , gave almo t exactly n 30 in n 7 . . An n the same gai , or lbs eight weeks adj oi i g en n o o t on p , havi g the same food, but a greater pr p r i of

n and n i and s - n 283 bea le t l meal, le s barley meal, gai ed lbs . ’ in or 1 1 One the eight weeks , about | 4 lbs . each per week. n n of o 20 lbs of ih hu dred pou ds the f rmer mixture gave . ’ cr a e 18 lb s. e s ; of the latter, I,

134 RRI S ON THE PI G HA .

‘ on 7 c odﬁsh and n ly l lbs. of each , per week, gai ed

lbs. n n t own It will be see that, whe left to heir choice, the pigs in p e n 3 ate only about half as much codfish as tho se in n 1 and 2 pe s , where their other food was kept back n n n 2 of c odfis h u til they had eate their allowa ce of lbs. da per y. n n t e n on and The above pigs were about i e or m ths old, s in in were imilar character, weight, etc . , to the pigs the n first two Series of experime ts. In n n s n a other series of experime ts with eight pigs, eve on and n n m ths old , more fi ely framed tha the preced in s 1 c odfish n t o g pig , lb . of was give each pig , per day,

in one en - n and in o with , p , barley meal alo e , the ther, with

m 2 s - and 1 n a ixture of part barley meal, part bra .

In en 4 7 c odﬁsh and 49 . p , the pigs ate lbs . of , lbs of nd n l n and a bs . bra barley meal each , per week, gai ed ‘ I 5 of codﬁsh and 5 n en 7 . 7 . p , the pigs ate lbs , I, lbs

- nd n lb s of er a . barley meal each , p week, gai ed These facts will prove intere sting and useful to farmers

n n - in livi g ear the sea shore , localities where ﬁsh are used for s n and s for n expre si g oil, where the refu e is sold ma ure, A n n n in or for food for pigs . a alysis of this refuse, take nn n o n n t co ectio with the ab ve experime ts, should i dica e oo for s a nd an its value as f d pig , it is easy matter to cal u the n the c late value of the ma ure made by pigs. R A S D FOR PI S 135 SUGA FOO G .

XIV CHAPTER .

S GAR AS O D FOR U F O PIGS.

l o d n s Messrs . Lawes Gilbert a s ma e some experime t on pigs to ascertain the nutritive value of sugar a s com s pared with tarch . T n 2 98 welve pigs weighi g from 7 lbs. to lbs . each were 3 i en n and in o n s n . n placed f ur pe s , pig a p Le tils bra d n o n o and in n 1 2 and were selecte as the itr ge ous f od , pe s , 3 th 3 of n and 1 e . . pigs were allowed lbs le til meal , lb of n da and in n in en one bra each per y, additio , the pigs p ow and in were all ed all the sugar they would eat, those en 2 and in en 3 m t r p , all the starch they would eat , p a ix u e and in en 4 of equal parts starch sugar. The pigs p were n s in o n n fur i hed , separate tr ughs , all the le til meal , bra , a nd o n c on starch sugar they w uld eat . The experime t was nn 10 In en 1 n 2 ti ed weeks. p , the pigs ate early lbs . of s and in en 2 n n n ugar each per day, p , a early ide tical qua tity of starch the othe r food being the same in kind and n m 0 in n s o n 10 . quality both pe s. The i crea e btai ed fro lbs in en 1 and in n 2 e . of food was p , lbs. , p , lbs in en 3 n The pigs p , havi g a mixture of equal parts and and n n and starch sugar, the same qua tity of le til meal n in n 1 and 2 2 d a bra as pe s , ate 55 lbs . each per y of the and n 100 starch sugar. The i crease from lbs . of total food w a s lbs . In en 4 p , where the pigs were allowed all they chose iff n o s da on to eat of the d ere t f od , each pig ate per y the l 4 6 z n . o . n 3 3 oz . average, le ti meal lbs , bra 5 . , starch 2 oz

2 lbs 2 . n and sugar . oz They ate more food and gai ed mo n in an r en The n ase re rapidly tha y othe p . i cre from

100 w as lbs. lbs. of food 1 30 RRI S TII E P IG HA ON .

n n n Without goi g i to further details , it is evide t that the pigs show a great preference for sugar as c ompared with o not o an starch , but it d es appear that sugar pr duces y l a n s n n materia ly gre ter i crea e tha starch . Certai ly there is no beneﬁt approximating in the slightest degree to the increased cost of sugar ; a nd it is very doubtful whether we should gain any marked advantage by converting our barley into malt or of growi ng sugar beets instead of n n ordi ary beets or ma gel wurzel . 20 of and We should add that a mixture of lbs. coal

- 2 and wood ashes , 5 lbs . of superphosphate of lime lbs. of o m n in the n s c m o salt was placed in troughs pe s . Thi quantity being distributed to the 12 pigs during each period tw o w of eeks . s n Mes rs . Lawes Gilbert say This mi eral mixture was always taken with the greatest avidity and relish ; so t n much so , tha the a imals would leave their other troughs the moment the fresh supply of this was put wi thi n their n reach . They were, moreover, upo the whole, very healthy n and d throughout the experime t, yiel ed good rates of n s i crea e . ’ ’ In s 85 o n e x eri Me srs . Lawes Gilbert s acc u t of these p n n not n n e me ts, the actual gai of each pig is give . But si c n o n writi g the above , we have f u d the weights of the pigs at he o n n and end the n t c mme ceme t at the of experime t , from which it appears that I 8 2 in e n n . the pigs p gai ed lbs . each per week . ‘ 6 ( t CC 2 8 2 lbs 3 lbs . 4 lbs . To a practical farmer these actual ﬁgures are more in ere tin n n i t s g tha mere perce tage results. From this t w n on and o ould appear that , leavi g the questi of cost pr ﬁt out n ma s an of the questio , there y be ca es where, with

n of a ‘ little n u limited supply other food, sugar may be give d a e to a pig w ith advantage . A pig with a elicate ppetit

138 R RIS THE P IG HA ON . simple reason that a t on of clover hay contains more of

ns n of n - oo n t on o n the valuable co titue ts pla t f d tha a of c r .

t on of n o o n- a nd But a pig ma ure fr m a c r fed pig may be ,

ft n is o o n t on of n om o e , w rth m re tha a sheep ma ure fr on o n n of s sheep fed cl ver hay. The expla atio the e appa rently c ontradictory s tatem ents is this : A t on of c orn

n n o n t n t on o co tai s m re utritious ma ter tha a of cl ver. It n n a nd oil a nd and co tai s more starch , these are digested and ons n assimilated by the pig, c eque tly there is a less nt o n On qua ity of matter to be v ided as excreme ts . the n t on of o n n other ha d , although a cl ver co tai s a greater proportion of the more valuable element s of plant - food n t on n o not on n n tha a of cor , yet the cl ver does c tai early o oo o n as much nutriti us f d as the c r . There is a large o o on t nno d s and pr p rti of crude material tha ca t be ige ted, in m n ons n et this is voided the excre e ts c eque tly, we g more manure from the t on of cl over hay than from a t on o n is not for of c r . It worth as much , weight weight, but o o o s is o it is w rth m re as a wh le, becau e there m re of it. In o o t on m n o o n m a ther w rds , a of pig a ure fr m c r ybe h n a s t on of n r Worth as muc agai , a sheep ma ure f om clo v er a nd in o n f n is d n hay ; , p i t of act, pig ma ure or i arily o o er ton n n ro o s w rth much m re p tha the ma ure f m c w , m m o S e . s h rses, or he p But, at the a e ti e , it is equally true s o w as t o that, if the ame fo d fed a sheep that we feed to n of o v alua the pig, the ma ure the sheep w uld be equally n is s o in o ble. Pig ma ure u ually m re valuable, pr portion

or n n f - n to its weight bulk, tha ordi ary arm yard ma ure, s on n o o d in becau e the pigs are fed more utriti us f o , or, on o on n n o o on of other words, f od c tai i g a less pr p rti crude, n and ons n s i digestible matter, c eque tly we get le s bulk of n o m is ma ure fr m the pig, but it is ore valuable . But it a grave error to suppose that a pig will make better manure

n s c ow or o s . tha a heep , a , a h r e o o w in s s o s The f ll g table, prepared by Mr. Lawe , h w the n ff n s o h r average compositio of di ere t article of food, t get e TH E L E or PI G M N R E 139 VA U A U . with the relative value of the manure made from the c on

t on of one t on o sump i of each f od .

PER E T C N . 8 4 A 3 3 9 s 8 5 O 5 s § B $ o w 2 o w 3 e 2 o c 3 m 8 v s Q s S 5 g g S s Kw ﬁ A Q o e ﬁ R m s S 8 V z “ 3 S s w Q E Q c A s g s N. N » k .

1 . L ns e e a m 4 2 1 4 19 2 i d cake 0 ﬁ 7 - ‘ 7 t 2 . Cotton s e e e a m 3 12 2 6 ak 0 6 . 7 8 d c m R e a e a m 5 a 1 1 m ap c k o 0 76 5 2 Lins e e 00 3 s 1 1 ” w o 0 37 3 5 d . m 2 0 1 a o 1 5 0 27 4 a 4 1 t 1 o 0 96 3 0 0 3 1 e 1 a o m 0 0 0 66 4 6 L e nt s 1 s9 1 1 m 0 % a 6 0 il o 0 4 M a t us t m 5 1 . a 2 12 18 0 l d o 0 4 1 L o s n 4 0. u t ea s w 0 a . L c b o . 0 . 1 1 In an a 1 . me m a %. L 6 0 a o 0 di l 0 12 e a 1 s 7 0 . t L 0 a o m 0 Wh 0 5 7 rr 13. a r e a m 1 a 0 L 6 B l y o 0

14. M a t 1 65 L 6 a o a 0 l 0

15 . a ts 1 m 0 50 2 7 a 0 O o m ’ 16. F ne ollar 0 a 1 46 2 13 a o m i p d r 0 l oa rs 1 49 14 17. C e a m 7 a 2

8. eat 1 45 14 1 Wh a m 7 s 2 0 9 o e r 1 1 30 9 1 . Cl v a m s 2 0 M a . e de m 6 3 20 a 0 s 1 50 L 0 1 11 a m 0 7 0 a nW Pe a s ra 9 3 t w a m 5 0 8 “ 0 0 “ m a 0 65 m a 0 0 0 . 3 r tr $ a e y s aw a m 0 7 0 63 0 m 0 B l m a m 0 a 0 93 0 0 % Man el urze m w a m 25 0 0 07 l 0 . 0 S e ish turn s u m 3 0 18 n m 91 w ip 0 W Common turnip s s m 0 1 0 29 0 m w Potatoe s a M 0 2 0 43 0 0 Ca rrots u3 70 0 3 0 23 0 m 0

31 . Pa rsn s a m 2 0 36 ip 0 0 .

The manure from a ton of undc cortica te d cotton- se e d cak e is w orth t at from a ton of otton- se e afte r e n roun and s fte is w ort h c d , b i g g d i d , h f n in M r La e me nts rem o e a out 8 er ent The r n n and s t . w s e er g i di g i i g, xp i , v d b p c

- of us and otton. otton see so treate ro e to b e a er r and h k c C d, d , p v d v y ich o e conomica l f od .

' 1 M n s an e e . Shi s tuﬁ. iddli g , C i ll I p

of t o o This table is great value the farmer. Hithert , we have w orked prett y much in the dark in regard t o the s of t n n n s on n proﬁt or los fat e i g pigs. Ma y farmer c te d no in n m that there is proﬁt feedi g hogs, while others clai 1 40 H R RI S ON THE P I G A .

w n n is n n o n t on that , he the ma ure take i t co sidera i , there

no m o h so s c on is far st ck t at pays well . But it mu t be fessed that the wildest estimates are often made in regard of n o to the value the ma ure. By the aid of the ab ve ta ble it will not be difﬁcult to form a pretty c orrect e stimate

Of of n o an n lot of s the value the ma ure fr m y give pig , o n and n of oo on m no n pr vided the ki d amou t f d c su ed is k w . s on o n o Thus , if a pig was fed exclu ively c r fr m the

n n n 35 0 lbs o l time it was wea ed u til it had gai ed . , it w u d lbs o f n N ow n o eat about . cor . , as the ma ure fr m a t on o n o n o lb s is of c r is w rth the ma ure fr m . ss m n worth We may a u e , therefore , that whe pigs on n in the o on n are fed cor , pr ducti of every hu dred o n s of o w e o of m a p u d p rk , live weight, get w rth n ss m n s 80 n ure . Or, a u i g that a fat pig will dres per ce t of on in o its live weight , we may c clude that , the pr duc n n o n of n tio of every hu dred p u ds pork, we get ma ure o 8 In o s in n o w rth . ther word , calculati g the pr ﬁt or s n on o n n lo s of feedi g pigs c r , we may add ce ts per

o n - in o o for of p u d ( g ld) , to the price of the p rk the value n n the ma ure obtai ed . On n the on the other ha d , if pigs are fed peas , we n o n a nd get ma ure worth m re tha twice as much , may add cents a p ound t o the pri ce of the p ork for the value n d i o on In s s Of n . the ma ure ma e its pr ducti thi ca e, if o s s for 7 n o n p rk ell ce ts per p u d , we may calculate that ’ ’ do o s 5 0 n s for every llar s w rth of pork old, we have ce t n o s s for n s worth of ma ure , or, if the p rk ell ce t per ’ o n o o of r o 33 p u d, for every d llar s w rth po k s ld we have ’ en cents worth of manure in the pig p . B ou ssingault states that pigs from 5 to 6 months old 1 9 n o da — t o w ill eat lbs. of gree cl ver per y equal about 5 l s f On oo b o o . . cl ver hay each such f d we may safely calculate that a good pig will gain half a p ound of p ork l and so o 200 b s . o a day ; if , a pig that w uld dress w uld have eaten green clover equal to one t on of clover hay;

2 R I T I 1 4 HA R S ON HE P G .

n n d n or l so s who have o ly a gar e sma l place , should have en t m n o a pig p , wi h a s all yard attached, i t which all the refus e material of the ga rden c an be conveniently thrown

- s a s l n n o o t O S uch the c ippi gs of the law , weeds , p tat p , and n o oos t pea bea haulm , leaves , c al ashes , the l e dir that is u in n s and and raked p the garde bed , alleys, walks, the

s n and one n n n s thou a d thi gs that we de omi ate rubbi h . The whole of it sh ould go int o the yard attached t o the e n d s os n . of pig p This is a much better way of i p i g it, ‘ “ ” n n n t o make os tha e deavori g a comp t heap . With such n n an o in n n a yard , there ever eed be y tr uble determi i g

s in - ro where the material the wheel bar w should be emptied . You have alw ays a place for all rubbish that is lying n oos and a n s arou d l e, it will be ea y matter to keep the premises neat and clean “ ” oh 1 m s n n w ho But , the smell exclai a ge tlema let his ” s n nno n Iri h coachma keep a pig, I ca t e dure it . True ;

' s a of the m an a nd not A but thi is the f ult , of the pig.

o n s of our respectable, well br ught up pig is the clea e t all n s n and domestic a imals . Let him be wa hed o ce a week, n of or an n s let ple ty dry earth , soil of y ki d, be cattered and nt o en and a nd freely freque ly ab ut the p yard , all o s o w s a nd tr uble from thi s urce ill cea e , the pig , if well a nd l o one of os bred , we l fed , will bec me the m t popular s of the s s n and o feature e tabli hme t , he will be pr ﬁtable o in s n s o o als . He will pay u i g up the refu e fr m the h use

and f om en in o s - r the gard ; pay delici us ham , spare ribs , and n o n in and o te derl i pay ﬁrm , white , sweet lard ; , ab ve in n s n o for all , he will pay fur i hi g a large, rich c mpost the n on su e r hos garde , which, with the additi of a little p p and no o and in phate gua , will pay d uble treble the n s and o abu dance of crisp vegetable well devel ped fruit . n n in n n en in s s is The mai poi t ma agi g a pig p uch a ca e , n t o furnish an abundance of earth t o keep it clea . The n m n pigs will root it over a d mix it with the a ure. The e n n n earth , specially if of a sa dy ature , will at o ce favor THE AL E F PI M E 14 V U O G ANUR . 3

n and and In decompositio absorb the gases, they their

n o n - oo in o and tur will devel p the pla t f d the s il , we get a nt of n is and not large qua ity ma ure that free from smell, n n t o o in n u pleasa t work ver or use the garde . ho Where rses are kept , the refuse litter from the stables s o o n n en o n h uld be thr w i to the pig p . H rse ma ure is apt n t oo n to ferme t rapidly, while pig ma ure is very sluggish . n t w o o a nd s Mixi g the together impr ves both ; be ides , the n n dr the horse ma ure, whe y, makes a good bed for pigs , and saves litter. n n u For garde vegetables , rich ma ure is especially val s t o n n n u able . It is de irable co ce trate the ma ure as m ch as oss n n p ible. We do this by ferme tatio , which reduces

and m n n - o in the bulk, at the same ti e re ders the pla t fo d n m the ma ure more i mediately available . The plan here d o n an o suggeste , of thr wi g the dry m ure from the h rse n t he en w n s o onc n stables i to pig p , ill te d till m re to c e trate n o n s the ma ure . Pigs v id large qua titie of liquid, which n n n n o n or co tai s early all the itr ge of the food . The h se m n o and of o a ure will abs rb this, , c urse , we get a much more concentrated manure from the pig p e n than when or n not a n straw alone is used f beddi g. We may get y m ore plant - food from the tw o c ombined than we sh ould if the droppings from the stable a nd from the pig p en s s in o on n were u ed eparately, but we get it a m re c ce trated form and in a more available c ondition ; a nd this is a point n n d of far greater importa ce tha is usually suppose . We are inclined to believe that . many of the diseases which ff in old ns s d a ect vegetables our garde are cau e , or at least n the ss n of on s i creased , by exce ive accumulatio carb aceou m in o s n n atter the s il , cau ed by the freque t use of ma ure n in o o s and n deﬁcie t phosph ric acid , p ta h ammo ia. The n f o en t d o n s ma ure r m a pig p littered wi h horse r ppi g , o os and th oroughly dec mp ed mixed with earth , would furnish garden vegetables with all the plant - fo od they re in n on n and quired a available c ditio , there would be less 1 44 RRIS ON THE PIG HA .

danger from fungi than w he re a large quantity of p oor n n ma ure was freque tly used . On many farms half the value of the manure made by is s is no pigs wa ted . There part of the establi shment s o

s n a s en n o mi erably ma aged the pig p . It is ofte n thing o n en o in one n m re tha a p of rails, with a little h vel cor er,

o o n- or w and s c vered with c r stalks, stra , the pig are left n on n and o in n to eat the cor the grou d , wall w mud a d

. c an o in a ﬁlth If pork be made at a pr ﬁt this w y, it must o n n n be a g od busi ess whe co ducted properly.

A XVI CH PTER .

P GGER ES AN D PI E I I G P NS.

In n en selecti g a site for a pig p , the ﬁrst requisite is

n s s m n n- . w is dry e A side hill, pi g to ards the bar yard, a desirable location ; a nd if this cannot be found in a c on v e nient it not fﬁ or ns place, is a di cult expe ive matter, with d and n of o s o s n in a irt scraper a spa h r es , to f rm a ba i the

n- n and founda bar yard, usi g the dirt to make a high dry on for ns a nd o m n o o a s ti the pig pe , f r i g a sl pe t w rd the s n so t the o n r n ba i , hat liquid fr m the pe s will rapidly d ai t o the n o is not dr t away ma ure heap . If the s il y, it mus a n or on n ns s be dr i ed with tile, st e u derdrai , at lea t two d and f n o o feet eep ; if there is su ﬁcie t fall , f ur feet w uld s un r- n not s n be far better. The e de drai s are de ig ed to off t o i carry the water from the surface , but make the so l u n n f n s n der eath dry . Sur ace drai age mu t be atte ded t o

l o for om - i is a s ; , as the liquid fr well fed p gs the most valu on of the m n is s n able porti a ure, it e pecially importa t that the whole of it should either be ab sorbed by the straw or i n n n en or n . other beddi g the p , drai away to the ma ure heap The next imp ortant consideration in locating the pig

1 46 RRI S ON THE PI G HA .

s and have access to fresh earth , a hes, charcoal , etc. , they oo o will not r t up the ﬂo r. In n n en S e n on S o arra gi g the pig p , p cial atte ti h uld be given to providing a ready means of cleaning out the n n n b n m a d s . a ure, supplyi g it with fre h eddi g A pig en n out a s p should be clea ed every day, as regularly we n ns a re on n n clea out our stables . If the pe c ve ie tly ar r n for o fe w n o and a ged the purp se , it is but a mi utes w rk, on n s and s it will so lead the pigs to form clea ly habit , thu n save beddi g. In n for d n s n e on pe s bree i g ows, we have fou d it very - v enient in t a n e n , cold wea her, to have a p rtitio b twee the

n and n n S n o sleepi g feedi g apartme ts , with a lidi g do r, that i r can s s . s n are t o be ea ily clo ed It desi able , whe pigs be m for in or n n m on ade ready the butcher eight i e ths , that the sow should farrow early in March ; and it often hap pens that this interesting event occurs during a severe I

n . S n m n and s ow storm . With a warm leepi g apart e t , with can s n or an t a door that be clo ed at ight , at y time af er ha s n o n s s now o the sow bee fed , th usa d of pig that are l st s n might be saved . This plan is particularly e se tial where n n l n the feedi g apartme t is partia ly or wholly u covered. n n is But eve where both apartme ts are covered, it better a on c an n in to h ve a partiti that be ope ed warm weather, and n s o closed duri g cold t rms. n o on l n is s ow not The o ly bj ecti to this p a , that the has and n n so much room , there may be i creased da ger of her n ns s d of en oh crushi g the pigs agai t the i es the p . This e ction h e o n t n o j , ow ver, is m re appare t ha real , fr m the no m en is os fact, that atter how large the p , the sow is alm t n n one os certai to make her bed ear of the sides. She alm t n in n s ba ck n or i variably, piggi g, place her agai st the rail of en o o n t o n side the p , the bj ect pr bably bei g preve t the o n on n s e little pigs fr m getti g the wro g ide of her, wh re o in s o they w uld, cold weather, be likely to peri h bef re ﬁnd s e n n on the they the teat . Our bre di g pe s have a rail PI E RIE S A N D PIG PE N S GG . 147

' n n of the en i side, about six i ches from the sides p and o one o n ab ut f ot high , but the sows before piggi g take S n and pecial pai s to ﬁll the space with straw, we are satis ﬁe d t t not n n n tha if hey did , the little pigs, whe bor duri g n o n on a cold ight, w uld ofte get the backside Of the sow and be chilled to death .

n n n 29 is n The accompa yi g pla of a piggery (ﬁg. ) fur ish u s ed by Dr. M . Miles, Professor of Agriculture in the n Michiga Agricultural College , who writes n s t l n n in It eed but li tle exp a atio , except regard to the

s f - o n . an S n o back ide the buildi g The le to is a hed , ope ab ve en n f the p partitio , that separates it rom the yard. This

— E . 29 PI GGER AT THE M I CHI G N GRI C L T R L COL L E G . Fig . Y A A U U A L E TI ON E VA .

n n s in n s . u ope i g may be clo ed wi ter, if de irable The p or n n not o o o right , mai buildi g, is b arded up bel w the r of

- Of n 30 o n n. the lea to . Figure gives the gr u d pla The do n n and curved , tted li es , show the swi g of the doors, the n s on of straight , dotted li es , mark the po iti the low on n s n t he n n n partiti s , e clo i g bed. The pla of arra geme t c an out n e n can indeﬁnite be carried with a si gle p , or it be l n r s n y exte ded fo large establi hme ts. The shed for pro teeting the manure can be readily cleaned out by a cart or - o nn n n n wheel barr w, ru i g through the Ope doors , betwee n n in d the shed pe s, while the swi e are shut out the yar s, o in n n not S r the fro t pe s . I have attempted to how the a n n s rra geme t of the troughs, but simply mark their po i 4 R RI S ON THE PI G 1 8 HA .

“ n n can s n m one en t o tio . Swi e be ea ily cha ged fro p n n out in n en a other, by shutti g others the yard , or fro t p . ” is n o n . The upper story for st ri g feed, or beddi , etc ’ n of gind The writer s pig pe s are a very simple , put up an n n a s n nt by ordi ary farm ha d, a temporary arra geme ,

g — i 30 PI GGE R A T THE M I CHI G N GRI L TUR L COLLE GE . F . . Y A A CU A N D PL N GROU A .

fo n ns o s in but, as they are u d to a wer a very g od purpo e, n n n t n the abse ce of a ythi g bet er, we give a descriptio of them . Old en n on The pig p , which we fou d the farm, was

on one o n r n- n placed c r e of the bar yard, selected , appare t l o and y, because it was the l west wettest hole about the s s n t o premi e . The bottom was laid with pla k, keep the s out h mo pig of the water. T is was very well ; but the n e n e n d n me t the pigs stepped out of the p , th y plu ge i to

O THE PI G 15 0 HARRI S N .

‘ S N J J GJ S Oc /Oé/J P I E E A N GG RI S N D PI G PE S . 5 1

n s l and old ge tle lope from the wal , the hole , where the fo e n s t o w a s se in s m rmer pig p o d, rai d the a e way. This d r o nd t u s a on. d a s gave y f u a i As we have sai , the wall w 6 o ut built feet high , but, by the time we had scraped the a s n a nd d t o n s of had b i , put the ir the ide the wall , we r s n 18 n 2 In ai ed the la d i ches , or feet . other words, the

a n on a s n- n l d the e st ide, towards the bar yard , was early 2 n on s s Of feet higher tha the oppo ite ide the wall . The un n t o n n on derdrai alluded , ru s alo g the side of the wall,

e s o n- and now ns the w st ide, utside the bar yard, , i tead of n a n in n n e c o n S . eedi g I dia rubb r boots , we walk ar u d lippers On the t O of l s p the wa l, a tick of timber was placed , and o U o m on we pr ceeded to put p a c m shed , with roof 14 on and n in n boards , feet l g, batte ed the ordi ary way. Of s o o o s o r cour e the ro f sl pes t wards the wall , as to ca ry

of n- o o the water outside the bar yard, where it s aks thr ugh s n d n di off n the oil to the u der rai . This shed is vided i to ns a s S o n in ﬁ 3 1 pig pe , h w the diagram , gure . Th n 12 a nd 1 6 d e e e . p s are fe t deep , feet wi e (It would have be en better t o have ha d the roof boards 1 6 feet long n of 1 4 e a s o a a e i stead fe t, it w uld h ve dd d very little to h n a nd o i n n 14 e d t e . expe se, w uld have g ve us pe s fe t eep ) e n e ns a n 3 B twee each two p is alley, feet wide, boarded n s a o 3 up o e ach ide b ut feet high. The pig trough is

on - S e ns a nd f o placed al g ide thes partitio , the o d is poured in o a to it fr m the lley. a e n d off n t w o —one for n E ch p is ivided i to parts sleepi g , an for f n S e n a n d the other eedi g . The le pi g partme t is

o t n o a ns . b arded up tight, wi h a slidi g d or, ag i t the wall O ne of t he b oa rds tha t forms t he part iti on between the f e n a nd s n n is n on n e di g leepi g apartme t hu g hi ges , so that c an O n S n t he is it be pe ed or hut, accordi g to weather. It on n b on One of fa stened by a comm woode utt . the bo ards which form the O iIt side of the p en is hung in the same o n n an way . This is very imp rta t, as it e ables us to give n n f s in rm a nd c an abu da ce of re h air wa weather, we close 15 2 HA RRI S ON THE PI G .

en n n n n in up the p tight duri g a storm . It is also co ve ie t n e n a nd n in s n cleani g out the p putti g fre h beddi g. We do not recommend these pens t o a ny one w ho c an

ffo t o n ons s in a rd build better O es. Their chief merit c i ts n s c an i n and su their cheap e s. They be eas ly clea ed out, p l s s ld no . w n o p ied with fre h litter Our pig , he e ugh , are

o run da n o rn- d in w in all wed to out every y, i t the ba yar , and s in u and ﬁnd s n ter, the pa ture s mmer ; we thi arra ge n n n n n in and out Of ns me t co ve ie t for letti g them the pe ,

e n n d n o n- as each p ope s irectly i t the bar yard. If well d and ro erl trea ted s o wn bre , p p y , the pig will go to their pens a s readily as cows or hors es will go t o their ow n

s t os w ho ill- stalls . Thi may be doubted by h e treat their — or in o o ds os w ho t t in pigs , ther w r , by th e reat heir pigs o on is n t s the c mm way. But it , ever hele s , a fact , that there is no more docile or tractable animal on a farm th an

- r is oo of n n a well bred pig . The e a g d deal huma ature

o . ca n nno n ab ut him He be led where he ca t be drive .

A cros s - grained m an will so on s poil a lot of well- bred n on s of his and pigs . They k ow the t e voice, it is amus in t s n g to see wha tricks they will play him . We have ee s uch a m an trying to get the pigs into their re spective n and o pe s, it would seem as th ugh he had brought with on and s n of n him a legi of imps , that eve them had e tered i n . s o w o ow n s and i to each p g No w uld go with her pig , no o ow n ot s s pigs would g with their m her ; the tore pig , o n o n n e n a nd n n would g i t the fatte i g p , the fatte i g pigs t s n o would go where the s ore were wa ted. Sh uld he get m ad and u se o him , a stick, some active porker w uld lead in many a chase around the barn- yard and when one w a s n o aff n tired, a other pig, with br therly ectio , would take u l and Old s o o t n n o n p the quarre , the ws w uld s a d by e j yi g

fun L e t no man f n do s c the . such have charge o a y me ti

n s . n of o and w o f a imal He is a bor hewer w od , dra er

and s s n t o na n - o water, hould be e t dig ca ls, or do ight w rk for an the poudrette m ufacturers .

154 RRI S ON THE PI G HA .

an t n Paschal Morris , of Philadelphia, ex e sive breeder

‘ s s s n of Chester White , de cribe his pla of a piggery as follows : n n in The pla of the piggery, deli eated the a ccompany in n n . 32 of g e gravi g, (ﬁg ) is susceptible reduction or exten on n of and i si , for a larger or smaller umber pigs , s intended

not n s on to supersede the o ly usele s , but objecti able, a s well

2 — ’ — . 3 . P SCH L M OR RI S PI GGER E L E TI ON Fig A A Y . VA .

n o ons n as expe sive, m de of c tructi g large buildings under one o w on n a nd m l r of, here c ﬁ ed i pu re air, as wel as the f n ” n n di ﬁculty of keepi g clea , i terfere greatly with both

and - . n ﬁv e n w health thrift Twe ty or thirty breedi g so s, f w n ff n o of c an arro i g at di ere t peri ds the year, be aecom modat e d n t i s m of s a n b n n u der h syste epar te pe s, by ri gi g e s n the n an nu them succ s ively withi e closure , or equal m PI ER I E S A N D PI G PEN S 1 5 5 GG .

c an ne c n int erfer ber of hogs be fatte d, without rowdi g or e n ce with each other. e n n se n in n a n on n h The tra ce , as e the e gr vi g, is the ort

‘ s n w hich front s s ide of the buildi g, the outh , as does also en n in 32 f n each separate p . The mai build g is eet lo g, by 12 w a n n n n feet ide , with e tra ce gate, at each lower cor er,

t o s s ns . n the yard of two ﬁr t divi io The e try, or room , in n 8 e n S the ce ter, is feet wid , allowi g space for lop bar o l n n rel , feed chest , charc al barrel , (a most as i dispe sable as fe s e oo e un n ed che t, ) hatchway, for acc ss to r t c llar, der eath

i d n a nd a s s - t o n the whole bu l i g, l o pas age way seco d story. t is s o n o n in n e a nd n This lat er used for t ri g c r wi t r, curi g

— ’ - Fi . 33 . P SCHAL M OR I S E R PI GG Rr . GR O N D PL N g A U A . s of s in s n ome varieties eeds ummer. A woode spout , s n c on s with lidi g valve , veys feed to the che t below. The grain is hois ted to the s econd ﬂo or by a pulley and tackle on o s in n n the utside , as ob erved e gravi g. “ The p ers pective of main building allows a partial view o n and ns of platforms, surm u ted by a board roof, divisio

in . o n n 33 a w e e on the rear The gr u d pla , ﬁg. , llo s six of th s

S ss - n t o the either ide of the pa age way. The ﬁrst two pe s,

a nd Of o 12 x 12 fe and at right left the do r, are et each , h d e 2 5 in n Of 15 t ta c e to th m are feet le gth yard, by fee

All the yards are extended 3 feet wider than the n m n nce at s at the buildi g, which ad its of the two e tra g e n cor ers. THE I 1 5 6 HA R RIS ON P G.

n on t n n on s n of A other divisi he comme ces, c si ti g a l o 6 t o 8 t and n n a raised p atf rm , fee wide, exte di g the s me s en o and so width as the ﬁr t p , with a board ro f over it , al on t he h an w os of boarded up back, whic s ers the purp e a in nt s n n o en b . e divi io fe ce , to separate fr m the p eh d Tw y s t o s and m ﬁve feet of yard are al o attached thi , the sa e n n on n t o all six d n arra geme t is c ti ued the ivisio s .

o n t o and od n o on We have f u d his board r of wo e ﬂo r, no en and on n o t o the rth side of each p , fr ti g the s uth , in d ‘ o on or o t . be ample pr tecti col , wet , st rmy wea her o is n and n e d n The ﬂo r kept perfectly clea , eve the f e i g not on On n ss trough is it , accou t of more or le of wet a nd n o t o t f e dirt, always co tigu us the rough, which reez s

in n and . wi ter, becomes slippery “ Each yard is us ed for the deposit of refuse vegeta nd n in o t o a . bles weeds , litter, etc , throw fr m time ns or on n m n time , to be co umed c verted i to a ure. This on n n l n o n on on is c ve ie tly oaded i t a cart, passi g al g the d n n out si e of each ra ge of pe s . “ The passage- way between each range of pens gives for s ons convenient access to the feeder all the divi i . A o o n one s n o t o door als c mmu icates from divi io to the ther, n n n and make cha ges whe ecessary ; also a door, or gate , o en t o the s d so one or o c an fr m each p out i e, that m re be o and n e wi o an n u on rem ved , others i troduc d , th ut y co f si n n an of o n or i terfere ce from y the ther pe s . The two n n n oo n n o pe s u der the mai r f of the buildi g , bei g m re

s for s o w s who ma n far« sheltered, are re erved y happe to in on o r in o row very early the seas , extreme c ld weather, w d hich is always avoi ed , if practicable.

n for in in For several reaso s , the boiler cook g food is a r d n and n s ough she , adjace t to the piggery, e tirely out ide

of it . There is no reason why this should be necess arily

a part of the piggery. “ The above plan is not offered as e mbra c ing much that

5 II 1 8 HA R R IS ON T E PI G .

no in n n a s one n n is vel arra geme t , but that combi es ma y advantages 1 o n mm ni a st . c o u c C mplete separatio , as well as easy \ t on n e n as o o i betwee each p , well as to utside fr m each . “ 2d n s and on n and t n . Avoidi g clo e c ﬁ ed air, admit i g of n n s exte sio or alterati on for a large or small number of pig . “ 3d t s n n a nd n s . Facili ie for keepi g clea receivi g refu e and for on s n n n vegetables weeds, etc . , c ver io i to ma ure, a nd for n en n ss n also loadi g from each p i to a cart, p a i g n s alo g out ide . m n 4th a n . t on . Che p ess With the excep i of the ai n c a n s an int e lli buildi g, all the rest ea ily be erected by ” n gent farm ha d . ns 34 35 and 36 n for The illustratio (ﬁgs. , ) were e graved ' d A m erica n A ricultu rzs t n o d . the g , from pla s f rwar e by Mr

h o 111 n and con. Ros ebur . g , of Amb y, They were desig ed on his ow n re mIs es and structed for use p , have, there

n d n m an. fore, the merit of bei g the pro uctio of a practical 34 n in n . n Fig represe ts the elevatio . The ma buildi g is 22 5 0 and the n 12 1 6 It i by feet , wi g by feet . is suppl ed w t and n in n n o on t he i h light air by wi dows fro t, ve tilat rs o and n n oo in r of, by ha gi g d rs or shutters the upper part S n a t a n — s of the idi g, the rear of each stall or ap rtme t the e s not n in n n la t are show the e gravi g .

. 35 o s o n n n n Fig sh w the gr u d pla . The mai buildi g has H 6 u nn n n n s a hall, , feet wide , r i g the e tire le gth . Thi is for on n n n a nd for n n ss o c ve ie ce of feedi g, ha gi g dre ed h gs Of n n of at the time slaughteri g. The remai der the space v on n o a nt A B for the is di ided by partiti s i t ap rtme s, , , feed ing and sleeping accommodation of the porkers ; these 8x 1 6 s on n are each feet . The rear divi i of each apartme t ,

“ B B n n for n n , , is i te ded the ma ure yard . Each apartme t ha s d D o of n and D . t a oor, , , facilitate the removal ma ure, also t o allow ingress to the swine when introduced to the en in p . The floors of each t wo adj oining divisions are cline d h ui n s toward each ot er, so that the liq d excreme t PI E RIE S A N D PIG P E N S 5 9 GG . and other filth may fl ow to the side where the Opening to t he n is s S T back apartme t situated . Two trough , , , are in n o in r n . S for placed each feedi g r om That the f o t , , is

od and 7 of is fo , ; for clear water, a full supply which al

w o . an o n n ays all wed This is imp rta t item , ge erally over o n n and l oked much of the food of swi e i duces thirst, use of d n the free water is favorable to the epositio of fat . An n a n n s n in excelle t rra geme t ( how ﬁg . is adopte d

’ 35 — RO D PL N F E B I . G N O M R R OS UR GH S P GGE R . Fig . U A . Y

n n of s and ns to facilitate the clea i g the trough , the tra fer n Of t he o s t o n n ri g h g the mai hall at slaughteri g. The ’ on on of n F fr t partiti each apartme t , , (ﬁg. is made s a and on so a s w n and epar te, c trived to be s u g back , fas n ns of t he o T n or te ed over the i ide tr ugh , , at feedi g time, n n n so whe clea i g the trough . It may al be lifted as high s n LI n as the top of the ide partitio , , whe it is desired to E PIG 1 80 HARRI S ON TH .

n . n e take the hogs to the dressi g table Tria gular pi ces, ' ' E E S t o on t t on and s n w , , are piked each fr t par i i , wi g ith

o m n s s n o n n . it , f r i g tall to preve t their cr wdi g while feedi g o t w n n o d These are supp r ed , he the apartme t is cl se , by

s in he nn o notche t i er edge of the tr ugh , made to receive them.

n 35 12 1 6 . s n s IV . is by feet Thi a swer for The wi g, , (ﬁg ) n oom In one o n n n n a slaughteri g r . c r er, adjoi i g the mai and P m n Of hall , is a well pump , , from which , by ea s a

- 3 IE r F ON T P RTI TI ON . 0. W o R Fig . V A

h s n h t e . o e, water is co veyed to troughs At the opposite n K n an for oc o . n i c r er, , is a large iro kettle, set arch , c k in d w n o and for n . g f o , scaldi g the slaughtered s i e We in n would suggest that , ma y localities, it would be a de s t on n s o irable addi i to have this wi g built two t ries high , t t o s o n n s the upper par be u ed for st ri g grai for the hog , a nd also that a cellar be made underneath for receiving oo r ts. We give from the A merica n A gricu lt uris t illustrations taken from the working drawings of a pig- house which n n n m has rece tly bee built at Ogde Far (Newport , R . It is submitted to those of our readers who may con m n of d n is template improve e ts this sort . The buil i g 1 14 x 32 and o l n n feet , c st (bui t of rough pi e batte ed , with c n on the roof n $425 n n e xca edar shi gles ‘ ) o ly , i cludi g the

1 62 H RRI S ON THE P IG A .

o s be m ved about at plea ure the ﬂexible steam hose, with an on n n n t o o Of ir ozzle , co veyi g the steam the b ttom the 38 ss s on n n e barrel. Figure is a cro ecti , showi g the ma ur

- - Fi . 38 o s E TI N F D E M PI GGE R . g . CR s S C O O OG N FAR Y

e n n t n of n c an pits, p s , etc . More tha ﬁf ee cords ma ure be in t o o s stored the pits, which are be emptied thr ugh hut t ere d n 39 n n wi dows. Figure is the fro t elevatio

39 — M I E . F ON T E L TI N OF OGD E N F R P GG R . Fig . R EVA O A Y

n t o d c om buildi g , which is have small yar s at the sides, munic a in 10 s oo s t g with the pens by s pe from the outer d r .

' s o o o t o o s o t This hou e will acc mm date fr m thirty f rty h a s, ” n n n or a correspondi g number Of breedi g a imals . PI E RI E S A N D PI G PE N S 163 GG .

. . n ns and Mr Geo Ma gles, a very exte ive breeder feeder s in o s n n ha s ns of pig Y rk hire, E gla d , co tructed a cheap and s n n n n s imple shed for fatte i g pigs , e gravi g of which , ’ n o n on Youat t on take fr m Mr. Sid ey s editi of the Pig, we ’ nn n n o s a ex . Mr. Ma gles descriptio is as foll w “ For feeding pigs the best arrangement is a covered h n in a on s ed (show ﬁgure kept d rk , with partiti s

' in s on n - to hold three pigs each divi i , as feedi g pigs do no s t require much exercise. If the pig be fed regu

— ’ 40 R F TTE N IN G PIGS. . . ME M N L E S CO E RED HED FO Fig . A G V S A larl and s n S y, a little fre h beddi g pread every day, the n m and v st n a i als sleep thrive ery fa . The improveme t in o h n they make a warm , c vered shed , wit ple ty of fresh

n s n n - nno air, is asto i hi g. A feedi g pig ca t be too warm, if n he has ple ty of fresh air. n n I have had pigs fatte very fast upo latticed boards, n o with pits underneath for the droppi gs . The b ards s n and w n should be swept occa io ally, sa dust spri kled over

’ 41 — — PL N . . M E . M N RO N D . Fig A GL E S SHE D . G U A

and s o s n on do for them wept thr ugh . Thi pla will ly

n - no t for s for d n or t on feedi g pigs ( pig sale, bree i g, exhibi i ) , a s their houghs s well very m uch ; but young pigs alway s do on o d n on s on oo better b ar s tha t e ﬂ rs .

o - s of The c vered pig hed (ﬁg . which a plan a c n s on o s s compa ies this de cripti , will h ld about ixty pig ; the 1 64 R RI S ON THE PI HA G.

o n roof is of light spars, c vered with felt , but thi boards a nd in e nd s would be better cheaper the . The pig thrive in an n r nn in s is d extraordi a y ma er thi shed, which ivided n n n n ns of ff n of ﬁn i to i etee pe , di ere t sizes , some which I d ” n t o and in n useful at lambi g time put ewes lambs at ight .

D E S RIPTI N OF I S M E TR I L PL OF PI G - SHE D S C O O CA AN , (Fig. S I N THE I N TE RN L RR G E M E N TS HOW G A A AN .

n 60 18 n Le gth of shed, feet ; breadth , feet, i side ; o brick 6 n n d height of walls (f ) , feet ; height of pe s i si e,

3 6 n - r o 9 n a nd 3 feet , i ches ; thirty th ee p sts , feet lo g,

n s a of o n s 5 t n i ches qu re out gr u d ; ﬁve po ts, fee lo g , by for 6 3 n n os o n . i ches ; two stro g p ts do rs , i ches square

Pens .

4 1 3 on 3 n 1 n rails, feet l g, i ches by 4i ches. 8 ( C 9 ( C ( C

14 8 f 4 in. eet, 8 7 feet 4 rails 6 4 5

0 3 6 in n 3 in 1 n 60 . . poles, feet lo g, by i ch . 90 s 1 1 in 1 n feet board , . by i ch .

d s 1 1 in 1 n 1 50 s o . boar for do r , by i ch .

IVood- w ork or R oo — o n f f Three b ards for the ce ter, t o n t t o 20 n 9 n s a nd 1 n ail raf ers , feet lo g, i che deep , i ch s n t 1 3 one 3 n s 2 5 8 thick ; ixtee raf ers , feet l , i che by ; t 13 n 3 n 1 120 s 3 raf ers , feet lo g, i ches by 4; feet of rail , n on l n ft s i ches by to lie wa l , to ail ra ers to ; eight rail , 20 on 3 n 1 t en n n feet l g, i ches by 4; le gths of felti g , 60 on n 1 1 n feet l g ; feet boardi g, required i ches o br ad.

- o s in w e n on There are air h le the brick alls to every p , one d on o n o se t si e ; the side where the f ldi g do rs are ,

o - o s and t w o fo r o n t he there are f ur air h le , holes thr wi g n ne n d ma ure out . O e d of the shed is boar ed half way

THE PI G HAR RIS ON .

t o the o n the of n up , the rest of it up p i t of gables ope n e nd o and pali gs the other is b arded , a large space is

V n t n nds lou vres . ﬁlled with e e ia bli , or “ ns n d n 3 The ﬂo or of the pe is of beate soil ; a rai , feet

on s t o n . deep , ﬁlled with st es, lead the liquid ma ure pit and n n The passage is laid with bricks, the e tra ce is

and c an t o the n ﬂagged , a cart be backed up take ma ure

r n . n when the pig p ens . o pits are clea ed out I ge erally of n and n let the pits get full ma ure , co trive to empty

— 43 E T N F T TTEN H L L PI GGE R . . S C I O OF O ERE D FOOD HO SE O Fig . C V U A A Y

m n n s n on i the agai st the tur ip sea o . They are so empt ed ; it takes one hand more than the ordinary force for filling n ma ure . and on a nd I whitewash the walls partiti s every year, the m an keeps the passage swept and covered with saw M on n d n and s . o du t y tr ughs , are ir , with ma y ivisio s, n s s filled by ha d from the pa age . Each pit will hold five o s on or six p rker , or three bac pigs . One of the m ost elab orate piggeries in England is that n in o n at Tatte hall Hall , Cheshire, f rmi g a part of the od n on d of 330 r in m el farm buildi gs a airy farm ac es, the o n s ccupatio of Mr. George Jack on. The pig sheds are Six and the n and a s each feet high , feedi g troughs, the p s n n o age alo gside them , are u der c ver.

43 n h o oo - o s an Figure gives a sectio t r ugh the f d h u e , d 44 o n n n n ﬁgure a gr u d pla of the arra geme t .

The ﬂoors of the pig- yard s and the pig - sheds are of E RIE A N D PI G PE N S 16 PI GG S . 7

n n n n are stro g sa dsto e ﬂags. The two ear sheds provided in a nd with doors , to keep them warm cold weather, with

on d ft n n in o t l for ir oors, ﬁ ee i ches square , set the u er wa l, n n in on ve tilatio hot weather. A joist is set three sides , the and one o the foot from wall, f ot from ﬂoor,

— 44. GRO N D PL N OF T TTE N H L L PI GGE R . Fig . U A A A Y

n n ~ preve t mothers from overlaying their you g . The out ’ lets, or yards , are too small ; but we were cramped for

n n - n space. The drai s to all the liquid ma ure ta ks are trapped. ’ ‘ . s n o Whey, says Mr Jack o , forms the staple fo d of n on n a n n i n my pigs , the fatti g es getti g portio of I d a 1 68 I N THE P I G HA R R S O .

o n- a nd - w t o s on in W Int e r c r meal barley meal , i h , cca i ally, ’ roots .

It w ill be seen that the food - house is the receptacle of f d o s t s n s o o . n so n he e ki d fo d The Wi r tr ugh , with swi g oo s and s out s sol d rs , pu h back, hut the pig while the id o is n o s a nd one o u f od put i to the tr ugh , key l cks p the o is on t o o s o o wh le . The whey laid all the tr ugh fr m f ur

- s ns in and one n r s large whey ci ter the buttery, hu d ed pig s m n on of are , all um er, daily fed with as ma y gall s whey m in te s im l l tin a va l e in one u b v . per meal, , y p y if g By s l n is i eedin m a de ea s a nd o thi p a p gf g y, they get pr perly, ns f nd o o s a . n i tead lab riou ly irregularly, fed The iro gates are provided for enabling t o cleanse and straw the s s n- o off n and the tie . The rai water g es by a drai , liquid ‘ ’ m n s n o is n a ure pa ses to the ta k , fr m which it draw by n s e n o l d n in drai , at plea ur , i t a iqui ma ure cart , the middle

- - te n o . oo o s of a acre mead w The fowls are over the f d h u e, oo of the ﬂ rs which are ﬂags , but are equally adapted for d ” boar s. The se plans are given - merely for the purpose of fur ishin s n t n for n g u eful hi ts . Each farmer must de ermi e him self what kind of pig pens are best suited t o his wants —t o on s m of n his locati , yste feedi g , etc . But whatever n o s o d n ss pla he may ad pt, he h uld recollect that ry e , and oo n on s o s n warmth , g d ve tilati , are ab lutely e se tial to s n n the best s ucce s i pig feedi g . ’ n in n s l n o There is one poi t Mr . Ma gle p a that is w rthy “ ” Of on on a nd n o for c siderati , that is, the beate s il the

o ns a nd the n n ﬂ ors of the pe , sto e drai , three feet deep, n n the n n u der the pe s, to carry drai age to the liquid ma ure o o n d pit . Where such th r ugh drai age is provide , there c an no oo s n n be doubt that earth ﬂ r , beate hard , a swer a

oo o and ns . n oo g d purp se, save much expe e Whe the ﬂ rs of n so n n in o and are made pla k, they o get wor h les , the liquid soaks through the j oints ; and if not ultimately

os u se s n l t , we loose the of it for several year , or u til the

I N TII E P IG 170 HAR R S O .

n o a nd in n of matched i ch b ards , divided the ce ter the

so one o o tub , that part may be cl sed while the ther is

O n s d. pe , if de ire s S o in om con At the h ou e, a barrel h uld be placed s e

n of s - and re v enient place , for the receptio all di h water fu s eu If this barrel is

s e t on w s o n heels , as h w

in n n . 45 the e gravi g , ﬁg , copied from the A meri

a n A ricultu ris t can c g , it be easily conveyed to the n and pig pe s, emptied into one of the tubs — above described. It 45 PORT RL E SW IL L B RREL . Fig . . A A should then be mixed

t and n n with a lit le meal , allowed to remai u til the o t is n particles of meal becom e quite s f . It the much s n n more easily digested . If a light ferme tatio takes of is n n o place, by which the starch the meal co verted i t and nt o o o t o sugar, a little of it i alc h l, the pigs appear o n relish it all the better. A small am u t of meal fed to nn in n s n store pigs in this ma er, summer, e able us to obtai

— WN - T P R i 46. HE OU I G T O H F g. UG .

n and much more be eﬁt from the milk, whey, house wash

than when fed alone . Every pig p e n should be provided with two troughs d for One for oo a n . f d, the other water n n n m n and Whe wood is abu da t , the co mo est , perhaps S ILL RRE L S PIG TR S E TC. 1 71 W BA , OUGH ,

t he s n cheape t pig trough , is made by taki g a log about n n s in a nd h an and ﬁftee i che diameter, , wit axe adze,

n F r - o n are ns d . o hewi g out the i i e out d or feedi g, they os n n n the m t co ve ient troughs we are acquai ted with , as a r n s they e ot ea ily up set . n s for s on n n s Whe u ed pig c ﬁ ed to pe s , the log hould be n out in t w o s ons one for oo a nd t for hew divi i , f d, the o her

s n in 46 - o t water, as how ﬁg . . A twelve f o log will give for and tw o and about six feet of trough food, a half to ' r for th ee feet water. ’ A better a nd equally simple pig trough is made from

t w o- n n m n n s S i ch pi e or he lock pla ks. The pla k hould be

m n n t o n n n fro i e ﬁftee i ches wide , accordi g to the size of

— 4 PL N K PI G TRO GH. 7. Fig . A U l n and n m in en. the pigs , the u ber a p The p a ks are n n nailed ﬁrmly together at right a gles , with twe ty

nn n s n n n . pe y ail , put i e i ches apart There should be t w o en or one either troughs for each p , the trough should n o n one and be divided i to t w compartme ts , for water, the ' for oo n n Oﬂ other f d. The e ds of the pla k must be sawed

and and n n e nd square true, a piece of pla k ailed at each , o s uﬂi ciently tight t o hold water . Such a tr ugh is much n n m and m ore likely t o leak at the e ds tha at the botto , n sa w of and great care should be take to them square, n n n m nail them o tight . Whe both pla ks are the sa e n n S of the e n width, the pla k that is to be agai st the ide p , o in n n on a nd farthest from the pigs sh uld , aili g, be placed S t w o the other. This will make that ide of the trough one n the and inches higher than the ext pigs, they will 1 72 H R RI S ON THE PI G A .

s t o s oo end s Sh be les likely wa te the f d . The piece ould

o o r n e on of o project ab ut f u i ch s bey d the edge the tr ugh ,

n in 47 . s o a s show fig . Thi all ws it to stand SO firmly not t o s that the pigs will be likely up et it . f b n s ro s and w s o Be ore ei g u ed, the t ugh the s ill tub h uld thorou hl s a t ura ted o s not be g y with petr leum . Thi will n s the t o n o o ly pre erve wood , but do much preve t it fr m w aI n and s not SO t o n s pi g, the pig will be likely g aw hole in o s the tr ugh . The A m erica n A gricu lturist gives the following plans of pig troughs which allow the food t o be dist I ibut e d along the trough from the out side “ ns n h n The pe (fig. bei g made of orizo tal

— H 48 A CON E N IE N T PI G TR O G . Fig. . V U

n s o 6 the o s ailed to po ts ab ut feet apart , tr ugh are rat el t n t w o os s so a s t o o y ﬁt ed betwee p t , pr j ect a little o s o n and o o o ut ide the b ardi g , the b ard ab ve the tr ugh is n on o it so n is ailed a little ab ve ; that , whe the edge off a a n n s o chamfered little , y thi g may be ea ily p ured n o o o n s n m n i t it thr ugh ut its wh ole le gth . Thi arra ge e t of n ons n t o e n o admits putti g partiti , ailed the p ab ve the and n n n o trough , to the ﬂoor, dividi g the trough i to arr w

1 4 I THE PIG 7 HAR R S ON .

n in os t on n and tur ed opp i e directi s , screwed upo it , so — placed that they will entirely separat e the hogs when in 0 ome d n n n is S n . 5 s o . fee i g. Thi c triva ce how ﬁg S ar rangement of this kind will be found as great a c onv en

50 — . SW I N D O E N D E R S. Fig . G OR W I TH F ience is an onom n d ho as it ec y . The pate te g troughs ll ns a nd no b s o oo . For our are usua y expe ive , etter, if g d ow n s s use, we greatly prefer the e simple ﬁxture , which

s m d n or a s o o n may be ea ily a e, re ewed, repaired , ccasi the o on o may require, with c mm t ols w hich every

- - Fi H. . 51 C ST IRON PI G TR O G g . A U h and no ho o s - on s ould have k w w t use . Ca t ir pig troughs, of diff n ns o ere t patter , are s ld at the agricultural imme

n s . One s n in 5 1 the t me t store of them is how ﬁg . ; weigh Of h n one un a nd t n o n t e o e ﬁgured is h dred e p u ds. M N A E M E N T OF PI S 175 A G G .

CHAPTER XV III.

M F ANAG E MENT O PIGS.

The Obj ect of keeping pigs differs in different places a nd s n m n circum ta ces. The dairy far er keeps pigs pri ci pally for the purp ose of turning his whey and skimmed

t o oo o n n- o n in milk g d acc u t. The grai gr wi g farmers , the O t Of t he o n r ons lder set led parts c u t y, keep pigs to c ume s o of o s a nd t o n the l ps the h u e, pick up scattered grai o n n a nd on s and t o ons ar u d the bar s the tubbles, c ume, a nd n n o o m o and n o tur i t p rk , s all p tatoes , ma y ther arti h s t t o o s s . t e s cle ha w uld therwi e be wa ted At We t , where orn a nd ns nd n c is cheap , the expe e of se i g it to market for os n very great, pigs are kept the purp e of packi g ” o n s n n - s In f urtee bu hels of cor i to a three bu hel barrel . n t of t nt t the vici i y the A la ic cities , pigs are kept , or migh for the s of n fa n out be kept, purpo e ma u cturi g of pur oo n o and n chased f d , ice , fresh p rk, rich , valuable ma ure . And n in n s v , i deed , all sectio s where pig are kept , the alue the n s ul n n n n of ma ure ho d be take i to co sideratio .

PI GS ON D I R Y F R M S A A .

There is no other food on which young pigs thrive so l on and n n s we l as skimmed milk I dia meal. Pigs are al o on and on rov ided very f d of whey, do well it p they have

a liberal allowance of pea- meal and Indian meal fed with To on one a s of oo it . keep pigs whey al is a gre t wa te f d and m On m and run of o ti e . ski med milk, the a cl ver

w - o n o pasture , a ell bred , y u g pig, will gr w rapidly ; but even in this case a little c orn- meal could be fed with very d ono a nd n a nd of ecided ec my adva tage. The oil starch

the c orn restore t o the skimmed milk the fat - forming t ha s n o in a nd in ma erial which bee rem ved the butter, ,

ffe n t n o ne w n. e ct , co ver it i t milk agai But it is very de 1 76 H R RI S ON THE P IG A .

s irable that the meal sh ould be cooked by pouring upon it n t and s r n it n d boili g wa er, ti ri g carefully u til it is ma e ” n o d n In da i t pud i g. the iry there is u s ually much hot

o n s for t s water thr w away, which might be u ed his purpo e, o os and t o with ut c t , wi h little lab r.

n nt o on of s f o m s Si ce the i r ducti chee e act ries , dairy far er cannot keep as many pigs through the Summer a s former l in n fo o s o n y, but early the spri g, be re the fact rie c mme ce

O ons is s o a nd t o perati , the milk u ed at h me ; it is well o s of o n s c a n t o have s me litter y u g pig , which be sold oo n soon n n s o s c an g d adva tage after wea i g. The w be mm on s and on o of o s and a n su ered gra s the sl ps the h u e, o n l n o other litter would be btai ed in the fal . Whe c w s n and on o or s n or oil are well wi tered , fed m re le s grai n s can o n in cake , the fall pig be kept thr ugh the wi ter o n on s h ns a nd go d co diti at very lig t expe e , they will be valuable to sell t o the fact ories or other feeders the next

s s n at summer. U ually , this ystem will pay better tha n o tempting to fatte them at h me.

P I G S ON G R AI N F A RM S .

O n is ro w n and on fe w n farms where much grai g , ly a not o b t o cows are kept , it is usually pr ﬁta le keep a large f s o on s o is s o . tock pig The c mm mi take made, h wever,

o in n t oo m n in not n h m l n t keepi g a y , but feedi g t e libera l r s on s o t o n un y. As a ule, the pig are kept h r all wa ce til t o n the o n is t o they are shut up fatte , after c r ripe, al h ugh

r an no do t s of o n t o s the e c be ubt tha a bu hel c r , fed pig

n lo d n s m o o while o c ver uri g the u mer, will pr duce d uble or treble as much p ork a s a bushel of ne w c orn fe d in

‘ o in mn n s no n co l weather, the autu , whe the pig have thi g s ca n in s dur but corn. A few fall pig be kept the yard in n t o oo n s t g the wi ter g d adva tage , e pecially if the cat le n is r s t o s n o n a re fed grai . But it a g eat mi take ti t y u g n t o n ss pigs through the wi ter, al h ugh it must be co fe ed

178 R RI S ON THE P I HA G.

un In m n may be fed til the peas are fully ripe . fact, a y r t e a t o o n farme s feed all heir p s the pigs with ut thrashi g . is n n i . s I

But this a wasteful pla Whe the . pea are pe, do on oo or pigs will much better them c ked , at least s in n - o o s o d n oaked water for twe ty f ur h ur bef re fee i g . A nd in on i n n additi to th s adva tage , pea straw, whe well

and s n oo for s cured carefully harve ted, is early as g d heep and n o n as clover hay , certai ly will much m re tha pay the ns of t s n m in n w ho expe e hra hi g. A large far er Michiga , s a nd his s s has made him elf his farm rich , attributes ucce s n o n n pri cipally to , gr wi g a large qua tity of peas every and n s s s year, feedi g them to pigs . He thra he the pea , and o s but s not r n n co k them , doe g i d them, as he thi ks

o n is and n n n n co ki g better cheaper tha gri di g . The ma ure

from his pea - fed pigs has made his farm one of the most in productive the State .

‘ E N N I E E ITI ES FA TI I G P GS N AR L ARG C .

se n o and m n s n Nur ryme , seed gr wers , arket garde er ear our e n Of n Hith large cities require gr at qua tities ma ure . erto they have Obtained it from t he h ors e and cow stables in the n is n s the city, but dema d greater tha the upply, a nd the price is so high that many are looking t o other s for an In o s of n source m ure . R che ter, the price ma ure s o and b the is from the stable is per l ad , y time it ot s s n a s well r ted , it requires three load of fre h ma ure, n t o one o of o n a s to draw , make l ad r tted ma ure , applied " n 1 n n n the la d . his, added to the expe se of drawi g, bri gs 100 In the c ost Of the manure up t o about $ per acre . n Y n s s n on Ge eva, N . . , where the ur ery bu i ess is carried n e n n very exte sively, the pric of ma ure is eve higher still, A nd as a s or per load at the stables . there, well at s s o of n s n n n a t Roche ter, me the ur eryme are tur i g their tent ion to fattening sheep in winte r for the purpose of n and m n s far n a . Obtai i g cheaper better ure The re ult, so , M N E M E N T OF P I S A AG G . 179 has been eminently satisfactory where the nurserymen n n t o have la d e ough rais e their ow n clover hay. n and w n n But where la d is very high , here, co seque tly, not t o s o r s it will pay rai e cl ver hay, some othe sy tem n must be adopted . Pig feedi g would seem to Offer the best prospects of producing the richest manure at the s os lea t c t .

For o this purpose, the ﬁrst requisite is a g od breed of a nd n an a e so a pigs, that will mature early, fatte at y g , th t they could be disp osed of at any t ime when choice fresh

‘ o in n at Onrl ~ rie e S n n u p rk was dema d , g p . U fortu ately, s ch fﬁ ﬁnd and l nt n pigs are di cult to , wil co i ue very scarce until farmers learn the imp ortance of using none but

o o - o of n th r ugh bred b ars, a highly refi ed breed, with o on o s t n properly selected c mm s w . Wi h you g pigs, so w e no m of n bred , have doubt that the syste feedi g pigs on purchased food might be profitably adopted near our n n o a n in large cities . Certai ly, ma ure c uld be obt i ed this at s os in o o on its n is now way far le s c t , pr p rti to value , tha n of on 139 ge erally paid for it . A study the table page , n Of m n d ff n o s a nd an showi g the value a ure from i ere t fo d , ’ ’ examination of the result s of Lawes and Gilbert s e xp e ri n n ff n oo S n me ts in feedi g pigs with di ere t f ds , howi g what n o s n il n an one ki ds pr duce the greate t i crease , w l e able y ff n a nd ono t o s elect feeding stu s with judgme t ec my. Three things have t o be considered : the co st of the food ; d n a nd n n its fee i g value, the value of the ma ure Obtai ed n on a n all nec from its co sumpti . We h ve give the data essary t o enable any intelligent m an t o engage in this n n s ss an busines s with confide ce a d ucce . If there is y o on the s f d for w e s s d err r, it is a e si e, are ati fie , from our

n - ca n own experie ce, that well bred pigs be so fed as to give a greater increase from the food consumed than w a s ’ o n in . aw n n no a t btai ed Mr L es experime ts, whe special t o d In s nn on o tention was paid the bree . thi co ecti s me O n m n useful hints may be btai ed fro the followi g chapter. H R R IS ON THE P I G 180 A .

1 82 RRIS ON THE PI G HA .

are still more favorable in t he N e w England and other n t s oo h t n is in E n Atla tic Sta es , becau e f d is c eaper ha it g n and r s not a s s la d , the la ge citie are well upplied w ith a s os of E n n and c onse choice fresh pork are th e gla d ,

' n n s n it o n d que tly it bri g , or would bri g , if could be btai e , on a relatively higher price, as compared with beef, mutt , a nd barreled pork .

In 1862 n Of n o s n Birmin , Mr. Baldwi , Breto H u e , ear g a o t s ham, delivered lecture bef re the Worces er hire Agri t c On n and n of s in cul ural So iety the breedi g feedi g pig , which he said : f In 1845 n on r Kin snort on. In , he e tered up a a m at g 1846 d t w o and or h , he purchase gilts a boar, of the Tamw t and o n n on t breed, alth ugh he bega breedi g with ly hree in 1846 in 185 1 o s a o pigs , he s ld y w rth of store and fat pigs within one year ; and in the years 1852 185 3 185 4 and 185 5 o o , , , , he s ld ab ut worth n n of s each year. The idea of feedi g such umbers pig was ﬁrst conceived by him at a county meeting a t - Wor o s in 1849 d ha d o n o e ter, , after free tra e c me i t full Opera n One of s o n s s of tio . the peakers pr duced ma y ample o n n low s on t h f reig produce at amazi gly price . Am g em a s oo l of n ns 93 a nd 9s 6d w . . . a g d samp e Egyptia bea , at n n o n s and D ant z ic per bag ; I dia c r at the ame price, ’

lso low . n n s wheat , a , very Ge tleme , exclaimed the peak ‘ ’ ca n ou w s s ? er, y gro them at the e price He (Mr . n oo on s s on and Baldwi ) l ked the bright ide of the que ti , began to a sk hims elf how he might turn the low price of

n o n . grai to good acc u t It struck him that , as he had a n s n of great ma y store pig , he would feed them i stead s o n l selling them as store . He acc rdi gly bought a arge 98 98 6d nt n n o n o . . . qua ity of I dia c r , at fr m to per bag, [200 t o begin with ; and within two years and a o m fe d and o o quarter fr m that ti e, he bred , , s ld w rth Of and t n ns s £500 be pigs, cleared , af er payi g all expe e , , E N L I S E PE RI E N E I N PI G FE E D I N 183 G H X C G .

s d s n v n n w c onsid i e maki g a ast amou t of ma ure , hich he

n n s o . ered far better tha gua o , becau e m re durable “ n o in n w as t o The pla which he ad pted breedi g , put s t o o in o m and r the ows the b ar N ve ber, pick the breede s n s i w n ot his s o pri cipally from the earlie t p gs , he he g t ck t o o n In n up about f rty breedi g sows . picki g the breed e rs s o fre , he u ed to pick them several times ver, as it quently happened that th ose which l ooked the best and s w n o n on n prettie t he y u g, altered c siderably whe they ot o and n Old t o g three , f ur, ﬁve mo ths . The rule was

n - o n and os and pick lo g gr wi g pigs, th e that were straight o o and and n ha d thick thr ugh the sh ulder heart, experie ce convinced him that his method of ch oosing was a c orrect r l one . s n He always kept to the Tamworth breed , ge e al y s n n o o n purcha i g the boars, but breedi g the s ws . If he f u d n t oo ﬁne s oo on the pigs getti g , he purcha ed a g d str g o and n n n o b ar, if the a imals exhibited te de cies the ther w a b e ar oo s on w a s al y, he picked a of g d , mall b e , but ways particular to select a boar that was thick through

s o l and t and s - o n of the h u der hear , a traight gr wi g pig , the o o and o o n s n same c l r breed . By carefully f ll wi g thi pla , ot the so oo n t o he g breed g d , that it was a rare Occurre ce n n i in the see eve a middli g p g all herd, though he bred o 25 0 300 a His n of n a s fr m to each ye r. pla keepi g w as o o : sOon s w t h f ll ws As as the o s li tered , t ey were kept on s s w d or kibbled [cru hed] oat , scalded , ith raw Swe es cabbage ; and when the pigs got t o the age of three or on n the o ou t o for weeks a m th , he tur ed s ws fr m them

s o m a nd v t he s r a h rt ti e every day, ga e pigs a few pea o n n o n s ow w a s n I dia c r while the away . Whe the weather w as ﬁne and n ot warm , the pigs we t out with the m her n s s o o n i to a gra y ﬁeld for a sh rt time . He f u d that young s o pig , fr m the age of three weeks, required dirt or grit ; and and o , therefore , if the weather was bad , they c uld not n out w a s n s t o so n be tur ed , it ece sary put me grit i to

s t . n the y This was quite importa t, as he believed it w as I S L R RI S ON THE P I G HA .

n c s for rO e r d s on o f r e es ary the p p ige ti thei food . He had ha d o un o o n a nd d oo n n y g pigs l ki g very bad r pi g , but whe

u n ou t e d soon m t r ed , that th y might get irt , they beca e a ll a n I II f . s o t n c s a d ur right gai act , it was ab lu ely e e s ry, in o of t o l o an O o n of g the wh le life a pig, a l w it pp rtu ity

t n or d or o u not v w get i g grit irt, it w ld thri e ell . “ s n or Old i s he not At eve eight weeks , all the p g did i for n a nd n t o w an requ re breedi g he had cut, bega e them

fo n s h n n t m nt o s a rt ight afterward . He t e tur ed he i a gra s l o fo r m t o run n o a nd o ﬁe d , with a h vel the i t , all wed each of s n ns or n n pig a quart per day pea , Egyptia bea , I dia

o n one n Of o n in the o n n c r . He gave them pi t the c r m r i g , and o in n n w t t o m the ther the eve i g, i h regularity as ti e a nd u n t a nd o n it t t o it on t he q a ti y, f u d bet er give them s in n m t n in o a s gra s , a clea place, each ti e, ha a tr ugh , it nt n a nd ot his a t preve ed quarreli g, each pig g sh re . Wi h s of n da and a s ot d thi quart cor per y, wh t gra s they g in the n ont s Of no n bu t g seve m h the year, with thi g water t o n s o d on m 5 lb s of dri k, the pig w ul , the average, ake .

o h w t t m on s ow a n p rk , eac , per eek. Af er eigh th , he all ed n n da A t s n of extra half pi t of cor per y. the pre e t price n al o n o o o 1 3 e r w cor the l wa ce w uld c st ab ut . p eek 24 n s for c 4 nts n on of m an [ ce t ] , ea h pig ; grass , ce atte ti , 1 3 3 30 nt n o of d. s 2 n o os . ce ts ; t tal c t , ( ce ) , leavi g a pr fit 24 n s on n o w a s 12 n s ce t per week each pig, whe p rk ce t n n 14 n per p ou d ; it was e w ce ts . One m a n n — w t o o 200 t o 300 s atte ded ell , fr m pig ; he w a s a n s n for n s m n ob s uf Iri hma , few E gli h e liked the j ficientl w t o t a n n s in a nd l s sn s s y ell ake i tere t them , care e e t a s o on the part of the m an ma eri lly decrea ed the pr fits. s or o n m a s He kept the t e s ws, whe with pig, the sa e othe r s o ran in n o t the t res. They about a field u til a f r n o n h n in o ight bef re piggi g, w e he placed them a c vered

s s o ons t o dm sun a s os s . hed , c tructed as a it as much p ible

o n ic ’ s in nn d s d Y u g p , kept the ma er e cribe , were always n l e nou h o and did not o ear y fat g for p rkers , require m re

1 86 RI S ON THE PI G HAR . ing difference in the feeding qualities of the different a nd not s n s n breeds, I am a to i hed at farmers sayi g pigs not n t he s t n will pay. I thi k medium ize pay better ha n s For n n the large baco hog . eleve years I have kept a n s and and accou t of all my pigs co t , what I sell , at ‘ the ’ e nd no s n year s I k w the truth . I pe d a for s o b ut on an n year purcha ed f od , little y ma ure, except and s n c an and lime alt. I make all the ma ure I , make it d n not goo . I calculate I get my pig ma ure free, but my n For s t n cattle ma ure. the ﬁr fort ight the little pigs live ’ n the m n n upo sow s ilk. The they will begi to eat a little on n dry wheat. As so as they begi to eat freely, have a

‘ l can f sow c a nnot p ace where they creep to eed , where the and m get at their meat ; feed the separately, twice a day, and n and n i with milk, meal , bra , o ce a day w th dry wheat .

- n an n n a s . But beware of over feedi g them , or y you g a im l old be a r s s and At six weeks , the pigs are u ually ca trated, s old n n at eight week , the litter may be wea ed by taki g d s sow is not n away the sow by egree . But if the wa ted n d and n t o o to breed agai irectly, you wa t f rward your s is oo n t o pig , it a g d pla let them be with the sow, at n n n l are and n e ight o ly , u ti they twelve weeks old, the th y t o in oo on t on ought be very g d c di i . Aft e r the t n d n n twelve weeks, trea me t will epe d upo n for t o s of what they are wa ted . If be made the be t , f for n s on o v e e eed them the ext twelve week b iled meal , g s and n— tw o s — n o table , a little bra feed a day keepi g ab ut in s t w a nd d s ix o . t gether a y, arm , well be ded Keep m on c ooked ood a nd da n the f , a little meal every y, u til n s of n d n o withi six week bei g kille , whe they sh uld have

- and c an is as much barley meal water as they eat . It a s n all wa te of mo ey to give them raw meal the time, but they should always be gaining until the slaughtering day — t o o is os g back a l s. o n o s It w uld seem that the pla this farmer ad pt , or at

c he ns b est * v a r in in e least that whi h co iders , y g practic F E D 18 E N GLI SH EXPE RI E N CE I N PIG E IN G . 7

n probably with the dema d for fresh pork, is to push his s o nd n pig f rward as rapidly as possible , a sell them whe n A nd in t he six mo ths old . this is the system which , n o o ou r t s n eighb rho d of large ci ie , we believe, will be fou d in n the most proﬁtable the U ited States . For this pur p ose we unquestionably require pigs of some of the small d bree s , that will mature early . f A dairy armer, who keeps Berkshire pigs, says My in off stores, farrowed March , are fatted by December, n t en o n maki g from to twelve sc re, although I have ofte m of had the much heavier. Pigs this weight are always s in n n N e w at e n more alable the Lo do g Market, at sixpe ce s n o h n n s or a hilli g a sc re more t a heavier o e . I have n of 40 800 lbs grow a pig the Berkshire breed over score ( ) . “ on n in Sec d litters , comi g about December, at three n old l do o n in mo ths , wil for p rk. The sow will the be n in M l agai arch or Apri . The whey runs from my dairy into a vault near the in n and piggery, which I have large bi s to mix the whey l o w n n o meal together, a l i g it to ferme t for three days bef re n off for o o n usi g it . If I am well r ots, I have a g od qua d and m n and tity presse , steamed , i ced with whey barley

. In n fe w n or n s n I meal the wi ter, a bea s le til , grou d . f convenient not n six , give warm food. Have more tha s l an . s c e and pigs together Warm tie , , the pigs well s and l ns oil ns groomed with bru h i eed , which will clea e n and hi ft n a n the ski , kill the lice with w ch they are o e ’ noye dﬁ n nd n oo n A other pig feeder recomme s pulpi g r ts , leavi g

t o n - six o a nd n n them ferme t for thirty h urs , the mixi g the n s f s n pulp, by alter ate pade ul , with meal . This he thi ks a s n and good as cooki g, much cheaper. s not n on n of man He doe me ti the ki d roots used , but and a n s t o our gel wurzel , beets , p rs ip , are best adapted nd n a . n and oo climate circumsta ces With rich la d , g d c n n d n n ulture , a large amou t of utritious foo ca be obtai ed 188 RRI S ON THE PI G HA .

a nd n out t o w per acre, feedi g them pigs , with meal , ill

n and o t n n t o make very rich ma ure , thus we b ai the mea s

s oo and on n s n rai e more f d , keep i crea i g the product ive f nd ne s s o the la . o s s s A Y rk hire pig breeder ay I have had a great, many York- Cumberland pigs that gained o n ld 7 . t t e O lbs each , per week, up weeks . 10 n n s lbs. per week for the ext seve week . 14 lbs w n 23 n . per eek u til they weighed sto e . ca n on 18 lb s n l n t and I put . a week u ti a certai ime ,

n n on s and e da n the they begi to put les l ss every y, u til s ou e os s o n at la t y f ed at a l . The pig sh uld be killed whe n of ofi for oo is n the poi t pr t daily f d tur ed . For this son s o w rea the pig h uld be eighed weekly. “ n n r ff n n s After tryi g ea ly all the di ere t ki ds of cereal , and n s on r o n weighi g my pig ce eve y f urtee days , I have o t he on s n ou w a nt to a in w ei ht ast c me to c clu io , if y g g f , give plenty of barl e y - meal and milk ; if you w a nt to m a ke the m ost o the ood c ons umed o f f , give b iled vegeta a nd o a nd n s off bles b iled meal , fi i h with raw meal . On s n the x ns of oo the fir t pla , time is saved at e pe e f d ons On on l n os and c umed . the sec d p a , time is l t , the o s f od aved . o n mea l s n If by f od is mea t , the tateme t is probably o s a o s o c rrect but that we ever ve f od , ab lutely , by feed in s o is o os on n n o g l wly , a pr p iti that has ever bee pr ved , and is c ontrary t o s ound theory and the general e xp e ri s d s t n n an o c e r ence of the be t fee er . A fa te i g imal sh uld n o t ainly have all the food it c a digest and assimilate . T keep him on sh ort allowance is to waste b oth time and o f od . on n of n Another corresp de t Mr. Sid ey writes With n and no c an t olerably good la d , lack of capital , a farmer t t n v t n a nd not d o be ter ha culti ate whi e crops alter ately , ,

o on n s o s t o with a m derate dairy , c ﬁ e his t ck exclu ively

s him n t off a nd pig . Let co sume his oa s, sell both wheat

90 H R R IS ON THE PI G 1 A .

We might quote much other evidence of a like charac but o s f n t o s o n s ter, the ab ve is u ﬁcie t h w that the E gli h c an s n n for n n o n farmers e d to the U ited States I dia c r , pay i o ss n and ns and n a t fre ght , c mmi io , expe es , the use it a o in n n s no pr ﬁt fatte i g pigs, which are old at prices higher n n in N e w o Bos tha the same quality of pork bri gs Y rk, t on or nno n , Philadelphia . Ca t we do the same thi g here o n o Let th se who u dertake it , h wever, remember that the

d n for o fine- on d - s of ema d is ch ice , b e , well fatted pig , the s ualit u o n t o be t q v . S ch pigs w uld bri g from three five c n n n m n and s in e ts per pou d more tha co mo hogs, thi , a itself, is a l rge profit.

P CHA TER XX.

AN D DE D E GHT OF P LIVE A W I IGS.

3 4 and 5 in s N os . . The three grade Essex pig ( , , ) Dr ’ n n Miles experime ts at the Michiga Agricultural College, previously alluded to (see page were killed when 31 and s : weeks old. Their live dressed weight were as follows

e . D re sse Dresse to L e e . Liv d . d iv W ight r ent Pe c . 11254 83

156 2 85 near . 13 V, ly 122 8334

t ake n be ore eedin For The live weight was f . f g. such n s small pigs , this shows a very high proportio of dres ed

to live weight. An s n n old n i n Es ex pig, about ﬁftee mo ths , belo g g to 4 s nd s n 45 lb . a the writer, weighed , after sticki g, , dres ed , n 409 lbs — a as weighed the ext day by the butcher, n a on 8 n n 10 shri k ge of ly a little over per ce t . Allowi g for oo i o d l v 455 lbs. the bl d , the p g w uld have weighe , a i e, and n 90 n lbs . , dressed early per ce t . L I E AN D D E D E I HT OF PI S 191 V A W G G .

We have no doubt that a highly refined pig of any of s n w o and the small breed , well fed duri g its h le growth , o o n s n n 10 n on th r ughly fatte ed, will hri k less tha per ce t s its fa ted live weight . s and t n Me srs. Lawes Gilber accurately ascertai ed the live and dead weight of the fifty- nine pigs on which their n o a o experime ts, previ usly alluded to , were made . The t n w o fift tual , average live weight, af er fasti g, of the h le y 3 n n s 2 12 lb s and i e pig , was l , . , the average dressed weight, 1 1 6 z o 82 n 7 . o . lbs , . , or a little ver l , per ce t The following table shows the actual average weight of

erent a rts s ﬁft - n n s and in the dif p of the e y i e pig , the right - hand column we give the per centage weights

TABLE SHOWING THE WEIGHT OF DIFFERENT PARTS OF A PIG I H L 1 l E OF 9 PIGS E IN E 2 2 bs ER 5 . W G G, A IV , % . (AV AG )

e t Actual w igh .

Stoma and ontents 2 lbs . oz . ch c , a 3 Caul f t 1 2 . ma nte st ne s and ontents 4 S ll i i c . r La ge 8 5 . 7 n e s na a 2 5 6 I t ti l f t . 9 6 an or a 0 . Heart d A t . Lungs and Windpipe 1 o 7 10 1 Blo d . Live r 3 4 5 Gall - bladde r and contents 0 ” Pa ncreas s w e e tbre ad ) 0

M t or S e en 0 4. 7 il , pl 0 5 Bladder 2 . nis 0 Pc . . Tongue 1

Toe O 2 . 9 s .

n s O 8 . 8 Mi sce llane ous trimmi g .

’ 35 4 6 Total oﬁal parts . . 1 5 3 76 .

L os s e a ora t on e tc 1 by v p i ,

Live w e ight after fas ting 212 12

s n For the sake of compari o , we may say that the 249 R otham st ea d s s average, of sheep , killed at , by Me rs . d i 153 an . Lawes Gilbert, was , fasted l ve weight , lbs ,

oz 91 . oz . n t o . ; Carcass , lbs , ; Per ce tage of carcass THE P I G 92 H A R RI S ON .

3 5 9 s o s o s s live weight , The heep were C t w ld , Leice ters, nd o ns Hamp shire a Sussex D w . n s l of 1 6 s and s t s The mea fa ted ive weight heifer eer ,

a nd R othamst e a d lbs . killed slaughtered at , was ; a r s 680 n of s t o Ca ca s , | 4 lbs . Per ce tage carcas live weight , In other words

A mode rate ly fat h e ife r or ste e r w ill dre ss A m ode ra te ly fat m utton she e p w ill dre s s re s s A mode rate ly fa t pig will d . ’ t of s h - f n and f n The ligh est Mr . Lawe alf atte ed atte ed s s t n 74 nt and pig dre sed a little less ha per ce , the beavi 3

87 n . est over 4 per ce t

CHAPTER XXI.

REE D G A N D RE R G P GS B IN A IN I .

The point of ﬁrst imp ortance in breeding pigs is the

n of t he o III s n t o - s of selectio b ar. rai i g hor ugh bred pig , o s be ar of s a s sow c ur e we must have a the ame breed the . m s o s h This remark may see uperﬂu u , but we ave met with o d n n n m e n w ho o be ar r i arily i tellige t th ught that a , de s n e o o o - s sow ot ce d d fr m a th r ugh bred Che hire , g by a

o o - s o o o - d th r ugh bred Che ter White b ar, was th r ugh bre . A nd we have known a farmer w ho put a Cheste r Whit e s ow an ss o of s in the to E ex b ar, speak all the white pig

s and c on s litter as Che ter Whites, all the bla k es as E sex .

o o - s s n o o - Th r ugh breds mu t be de ce ded fr m thor ugh breds, a nd o n m s b th pare ts ust be of the ame breed . in n i s for w e not on n But raisi g p g the butcher, are c ﬁ ed an d s t on of be ar to y particular bree . Our elec i the must be m ade in reference t o w hether the pigs are t o be fatted a nd o fe w n s o or s ld at a mo ths old for fre h p rk, whether

94 R RIS THE PI G HA ON .

thre w or of c om She her two three ears a day. should not t oo not one in o sa n be fat , but there is farmer a th u d

ho n or her n w ever falls i to this err . Let have ple ty of

and is u ha a t m she o s exercise , if she f lly lf f by the ti e c me

in all . she o o n her , the better If is a go d m ther, early all accumulated fat will ﬁnd its w ay to the little ones in the o six milk bef re they are weeks old . For two or three weeks before she is expected to fa r SOW in en lf a t n so row, let the be put a p by herse ight , o s o t o al that she may bec me accu t med it . She may be o run d n s w s l wed to out uri g the day , but hould al ay be in e n and in s w a she oon fed separately the p , thi y will s the en ow n a nd o in a s s on come to regard p as her , will g o

a s oo O n. no s o S o n the d r is pe Let har h w rd be p ke , or a or on an o o on so kick a blow, y pr v cati , be re rted to . en h o n s o The p should ave a rail ar u d the ide, ab ut n o oo and or t en n s six i ches fr m the ﬂ r, eight i che from the en She s he r n the sides of the p , so that if make bed ear of e n she os n w I a il sides the p , as alm t i variably ill, the ff S for tt on s t o s n and will a ord a pace the li le e lip u der, thus prevent their being crushed agai nst the s ides of the en as on is she w p . As, at this se , the weather warm , ill t l n is need but li tle straw . The better p a to put two or three times as much stra w a s is needed into the p en a or t en o t o l n week days bef re she is expected pig . By yi g

on She l o a nd s s it wi l make it s ft , thi is very de irable . If an of or r m o o m t o y it becomes wet di ty, re ve it fr m ti e u h m n sow o t . oa c s s e ti e whe the is As the time appr he , ” nd w a . n ill select a particular spot, make a bed Whe n o ut of en n and she is eati g, or the p , exami e the bed , see S not t oo d t oo that the ides are har , or compacted together

os and are not n o cl ely, that they more tha f ur or ﬁve

t of I is . n so o s . t i ches high ; if , rem ve a lit le the traw h t oo t n t oo . t s t e better to have lit le tha much After hi , n o o sow should be left to herself. With ge tle th r ugh n are . breds, that accustomed to bei g petted , We keep a RE E D A D E RI PI 1 B ING N R A NG GS . 95

n an n n n n n close watch duri g such i teresti g eve t , re deri g ss s n n s as and a i ta ce if eces ary ; but , a rule , especially n t o n with commo pigs , it is far better trust to ature , a nd n s o s n let thi g take their c urse . At thi seaso of the run the year, especially if the sow has had of a and is in nd on o pasture , a thrifty co iti , there will seld m

a n o . n a d be y tr uble The little pigs will come stro g, n o n t o in n or o n c mme ce suck a mi ute two after they are b r . On no o n st n acc u t di urb the sow u til all is over. This and o on D o n . ot in may be two hours, s metimes l ger be

an . n y hurry to feed her But whe she gets up , let her n is have all the milk or slop that she will dri k. It better t and o n n n to wa ch her, keep p uri g it i to the trough as lo g a s She n n c a will dri k it up clea . Let her have all she n n n n in dri k, but leave o e the trough . We are aware that these directions are not in accordance with the general on s h os n rules this ubject . T ere are th e who thi k that the sow s on o o n s o She hould be kept sh rt all wa ce , that may

- and t o of an of be wide awake , quick hear the scream y on n on h is the little es she may be lyi g . T is all very well, but the chief danger occurs from the sow getting up and n n a n a nd o and lyi g dow ag i ; if she has a go d meal , eats an she n it all up cle , will be more likely to lie still duri g n n h n . s e n a nd the ight tha if she is hu gry After has eate , n she o s be d whe g e back to her , you will be there to hear s on an and c an o if she lie y of the pigs , g to the rescue . n she n n n n n Whe has o ce lai dow , there is little da ger u til she n o t gets up agai . If all g es well for the first w o n an oss or o ft d ights , there will rarely be y l tr uble a erwar s. the sow all or s o s she i n Give the milk l p w ll dri k , but little or no n for s t or t en grai the fir week days . If the little pigs n f o o o sow . n n sc ur, cha ge the fo d the There is othi g bet for he r n m m not t oo o and n ter tha ski med ilk, s ur, the ext s n tw o s of fine n s be t thi g is quart middli gs, calded with two or of o n and i d three quarts b ili g water, the pa l after w ar s filled up with water sufficient to cool it to the temperature 1 96 RRI S ON THE PIG HA .

ne w And of milk . here we may say that some men do not n how t o s n or seem to k ow cald bra meal properly. We have

n in and o on see them put the meal the pail p ur the water, and n o n a nd o the ﬁll up with c ld water at o ce, with ut pre on n Th e o — vi s stirri g. pr per way is to put say two quarts of n n o ron n the bra or meal i t the pail , pou the boili g water, and stir it up until every particle is wet or moistened ; and on n o the l ger it remai s bef re the cold water is added ,

. t o n and and the better The obj ect is softe cook it, make s n it more ea ily digestible. Whe properly prepared , it D o not should look like fresh milk. say that the pigs

not . In will pay for all this trouble It is a great mistake . a nd in on the first place, it is very little trouble, the sec d , the fixture growth of the pigs depends very much on their n n bei g well cared for while you g . n l Whe the pigs are two weeks old, a little shal ow o m for o n is trough sh uld be ade them. N thi g better for o n or o t in s this purp se tha three f ur feet of a eave trough , n n tur ed up at the e ds . Nail it to the floor, so that the not and o pigs will upset it ; , if p ssible, put it where the i n in l n sow cannot get at t . The put ha f a pi t or so of n and sweet milk. Let them dri k waste what they will n r of it, but always clea it out before f esh food is added . t o and Try to teach them early eat their meals promptly,

n n s . n f s the lie dow to leep Give them a small ha d ul of oat ,

o s on - in or, better still, three or f ur table po fuls of oat meal , n n n n o n creasi g the qua tity daily, but ever givi g m re tha

n. t oo one and they will eat up clea If fed much at time , o and too little at others , it will pr duce scours, retard the Of h growth of the pigs . At three weeks old , a litter eig t t e n i or p gs will eat a quart of good oats four times a day . They seem particularly fond of cracking the c at s and eat ing out the kernels . After the ﬁrst week or t e n days the sow should have — sa of ﬁne n a nd t richer food y two quarts middli gs, a quar

- e at n . of or cor meal , three times a day Let her have all

1 98 H R RI S ON THE PI G A .

n n and s n h . the mor i g, the la t at ig t If they have all they can not n for o ot n eat, they will pi e the m ther. N hi g is so

ﬂ ax- - good for them as milk. A little seed tea, oat meal

l o n- m or n grue , or c r meal gruel , mixed with the ilk, give a nd separately, will be good , acceptable . As the weather, m n by this ti e , is getti g cold , it will be well to give warm o n n h . s ot s not f od But guard agai t givi g it too . It hould n be warmer tha ne w milk . no n for the s n o n There is , perhaps, thi g better pig tha c r

n and of o n- n o puddi g milk. Put two quarts c r meal i t a and o on n pail, p ur two or three quarts of boili g water, and n h n the stir it u til all the meal is wet , t e ﬁll up pail s d with milk. But be very careful that the cal ed meal is w i o t n ns a all mixed th the milk . It f e happe th t there will n o be lumps of meal hot e ough to scald , alth ugh the milk n n is n surrou di g it o ly warm . Such lumps should be broken up and mixed with the milk before feeding to the s little pig . We need hardly add that all pigs should be allowed a of s t fe n of constant supply fre h wa er. There are w thi gs o n in n n of i s m re importa ce the ma ageme t p g . en n and n Let the p be warm , clea , well ve tilated, but with no cracks for the wind to blow through on t o the A d o n nd d n r n e a d . pigs. , ab ve all, let the p bed i g be y There should alway s be litt er enough for the pigs to bury in m th n n e uiv a themselves . War , to a certai exte t, is q n od and w is of o m o n n le t to fo , , hat m re i p rta ce tha the n o s a ves di e stion s v savi g of the fo d , it g . Let the pig ha e and n not all the exercise they wish , the do be afraid that n and o abund warm, dry, clea , comf rtable quarters , with

n s o n . a ce of whole ome f od, will make them te der We are n an n aware that this is a commo idea , but it is erro eous one n o n - s . A cold wi d or st rm, that will se d a half tarved a nd n n o n n- w t eglected pig squeali g ar u d the bar yard, i h on e nd n and no ff hair , head dow , back up , will have e ect on n A nd r pigs treated as we have recomme ded . the e is RE E DIN A N D RE RI N PI S 199 B G A G G .

nothing more imp ortant than t o have young pigs in a health v i orou lm o n t on fo n s i s a st a t o n. y, g , f c di i , be re wi ter ets s a re no w e on old and s o The pig thre m ths , h uld weigh lbs 80 75 . t o lbs had a nd . each . We have grade Essex Berkshires (which are no t as large as grade E s sex and t 88 lbs n t on Chester Whites) hat weighed . whe hree m ths a nd o d old — A nd o f ur ays it sh uld be remembered that, d n t w o n s of m o of uri g mo th the ti e, the pigs get m st e oo o s o w a nd n n n th ir f d fr m the duri g the ext mo th , they e a t s n far le s foo d tha older pigs . n w n r o run Duri g the i te , the pigs may be all wed the of

n- can ﬁnd the bar yard , to pick up what they . If the cat

n or oil- e n n of tle are fed grai cake, a c rtai umber pigs will in o c on io n on r n of a nd keep g od dit the d oppi gs the cattle, on oo n f d which would otherwise be wasted . Let the you g i o e en n a nd p gs, h wever, have a separat p from the old o es , se e t o it that the y have enough fo od to keep them in good on n w r o n in c ditio . By thro ing them a n ear o t w of cor e n n n o n the p , they will soo lear to be ready at the app i t d n e e e n for n t e . time to ter the p the ight , withou troubl On no n o n accou t let them g to bed hu gry. Let their — ’ stomachs be well ﬁlle d say a t ﬁve o clock in the evening — ’ and they will sleep quietly u ntil eight o clock the next

n n In - a nd - mor i g. fact , a well bred well fed pig will sleep

- o s his n w n not three f urth of time , duri g the i ter. If dis t urb e d and n n o d , tempted with fatte i g f o , he will eat little

” and n And s o n n gai little . metimes , like other hiber ati g an h n e on ow . imals , will live his fat n s n n e As spri g approache , the you g pigs will eed mor f and o rt n w ho ood, f u ate is that farmer has a liberal

of n - n supply pars ips , sugar beets, or ma gel wurzel for

oo d in - them . These r ts , pulpe or rasped a cider mill , mixed

n- and n o for with a little cor meal, are a cheap excelle t f od in s n le t pigs the pri g. But , whatever the feed , the pigs n in in con have all they eed to keep them a good, thriv g 200 RRI S ON THE PI G HA .

n the cle v e r ro n As soo as is fairly g wi g, the pigs sh ould

run of the cle v er s l r have the pa ture . They wil get t h ee

o of t o in s a nd n f urths heir fo d the pa ture , we eed hardly

o o n ant s h say that, where cl ver gr ws as abu d ly as it doe wit us oo can t o , it is the cheapest f d that be fed a pig. With o and o o o a nd d s cl ver, the sl ps fr m the h use airy , the pig in n on on is s of m will keep a thrivi g c diti , but it a wa te ti e and o t o d n on on n n for f od epe d this al e , with pigs i te ded h fe d n t o o n the butc er . If from a pi t a quart of c r , or

o n- m o a nd c r meal , a day, they will eat just as uch cl ver, s in o n a s . t s will gr w early fa t aga Af er harve t , they will pick up considerable food on the grain stubbles ; but if fat as o s n n as they sh uld be by thi time , stubble glea i g can be m ore proﬁtably left to the breeding s tock and S n pri g pigs.

By the ﬁrst of November, such pigs as we have de o m n d s o in scribed , fed as here rec m e de , h uld be prime for a nd can an n order the butcher, be sold at y time whe the o price is satisfact ry. o 400 lbs They sh uld average . , dressed weight. The o of h u and l p rk is the ighest q ality, the ard keeps ﬁrm a nd h n s in and ard duri g the hotte t weather summer, n makes excelle t pastry.

B E R IN A N D M N GE M E N T OF SP R I N P I S A G A A G G .

n n n n and o n Spri g pigs, i te ded to be fatte ed s ld whe t n n n in s n abou i e mo ths old , should come early the pri g, d and d an S . m hould have the best of care fee A war , dry

en o n . n o p , is abs lutely esse tial Thousa ds of pigs are l st every Spring for want of a little forethought in making

e n for o t o in In c n the p ready the s w litter . a properly o en t t o n n structed p there is lit le be do e , except to clea it out a week or t en days before the time the sow is expect e d i and o n o dr to p g, provide a liberal all wa ce f y straw. It is not well to have too much straw in the pe n at the

202 H R RI S ON THE P I G A .

for S n s n r folk) boar. But pri g pig we eed a little mo e re

fin m n - e e t . s o s s They h uld be three quarters Es ex , Berk hire, — o fine t o sa sow o t he or s me other breed that is y, a fr m first cros s of Essex a nd Chester White should be put to a n or e o s Essex Berkshir b ar . Thi would give a highly

n - n o and refi ed , small bo ed pig, that w uld mature early, n n o w fatte rapidly . Duri g the summer, h wever, they ill o n o and s on s require better f od tha the lder tr ger pig . run o s b ut They should have the of a cl ver pa ture, o in s b on of and sh uld be favored the di tri uti the milk, in on f n n of o n should have , additi , su ficie t grai s me ki d to no for o s keep them fat e ugh fresh p rk at all time . It oft en happens that the mo st profitable way of dis n n d d s posi g of such spri g pigs as here escribe , is to ell n o Six n old for r sh them whe three , f ur, five , or mo ths f e s s s pork . We have ometime thought that butcher do not make sufli cient difference in the price of such pigs as on In compared with comm pigs . fact , butchers have s said to us All that you say is true . These pig make S n o s o no o for ple did p rk, but our cu t mers will pay m re it n for on o n n tha comm p rk, with half as much agai bo e in ” s t o : it. The truth of the matter eems be this There is not enough of such pork sent to market to establish the Fe w o n w ff n grade . pe ple k o that there is as much di ere ce

— - n o - n and betwee the pork fr m a four mo ths old , well bred ,

- an e - n - old well fed pig, as compared with ight mo ths , ill

d and - n o n and bre , ill fed pig , as there is betwee a sirl i a In os n s n o n . n ow r u d steak B to , a sirloi teak is (March , 1870 36 n a nd 38 n o n and ) quoted at ce ts ce ts per p u d, a round steak at 20 cents and 25 cents ; chuck rib at 12 n and 15 n fi 5 n and 8 n ce ts ce ts, a d soup pieces at ce ts ce ts o n n d ff n n t o a per p u d . Here is certai ly i ere ce e ough stim u s i o m n late to mprove the f r of our a imals . Let farmers n s ood s and n os w ho fur i h g fre h pork , there will be fou d th e n if the for . an are willi g to pay a liberal price it At y rate, in n n l pigs are kept high co ditio , they wi l be ready at all H R - RE PI S 03 M AN AGE M E NT OF T O OUGH B D G .

for a nd times the butcher ; if the price is suitable , they

“ c an of a nd if not c an n n n be disposed , , they be kept u til i e

t e n n s and s for o . n s or mo th old, old fat p rk Spri g pig a s s hould never be kept on short allowance . It is lmo t s t o t oo in impos ible keep them fat . To keep them a half s n n n o n o a nd n sh tarved co ditio u til the c r cr p is ripe , the ut u e n n n them p to fatt , is a very expe sive way of maki g o n n of s n in p rk. We have k ow a lot pri g pigs kept this a way, by farmer who seemed to fear that, if he fed a lit ” o n n o not tle c r duri g the summer, his pigs w uld grow, u t o f n in a nd n that were shut p atte October, fed soft cor s and n o n in at ﬁr t, afterwards sou d c r the ear, all they e at not w n in a would , that did , he killed December, aver ge

100 lb s - . each , dressed weight . A well bred pig of the

- w a s n and e same age, well fed from the day he bor , ( b fore, ) e d s 300 lbs would hav re sed .

CHAPTER XXII .

T F THORO HB RED MANAGEMEN O UG PIGS.

The ﬁrst object in the management of thorough- bred a n n n pigs is t o secure perfect health . If y a imal ma ifests n n a n n the slightest te de cy to disease of y ki d, it must be s o v in of rigorou ly rejected . M reo er, if a litter pigs there an d f n o n sow and are y e ective a imals , we w uld fatte the n d s . ot A n di pose of her It is safe to breed from her. if the same defect manifests itself in the litters of other the on sows , bred to same boar, it is pretty c clusive evi

n o not o n and o de ce that the b ar is perfectly s u d , he sh uld n e N o be at o ce r jected . matter how apparently healthy

n is an n n d s as the pare ts may be , if there y te de cy to i e e , or d in in ff n efects form the o spri g, the probabilities are, that 204 H RR I N THE PI A S O G.

there is some latent disease in the parents and even ' though we breed from none of t heir oﬂ Sp ring b ut th os e n o n n s s appare tly s u d , yet we are ever sure that the di ea e n s s in n n a on will not ma ife t it elf the ext ge er ti . d s and ss n o Next to health , the ige tive a imilati g p wer

- of s n of a thorough bred pig is the greate t importa ce . t o t o st on ow t os s Wi h u g od dige i , rapid gr h is imp ible . The pig must have a stomach capable of extracting the nutri

n o m o n ood and o ss of a s me t fr m a large a u t of f , the pr ce il n s o sim a tio mu t pr ceed with equal rapidity . Thes e t in d n n l In quali ies are , a good egree , u der our co tro . a “ ” s d s not n thoroughly e tablished bree , like beget like , o ly in and o in o w t " form color, but als th se qualities hich de er n th and s os on t o mi e rapid grow , early maturity, a di p iti f n s t of oun o and atte ea ily. Check the grow h a y g b ar n in d ns on s o o sow by keepi g them col , wet pe , h rt all w n and s s d a a ce, , though they them elve may afterwar s ppar n ro S n the ff e tly recover f m uch treatme t, evil e ects will be n in ffs n in see their o pri g. They may be perfect form, ' but they will not p osse ss the maximum capacity of gro w th and n n In n n o o fatte i g qualities . the ma ageme t of th r ugh n n r bred pigs , this idea must ever be abse t f om the breed ’ n So ons s n o n er s mi d . far as is c i te t with health , the y u g pigs must be daily kept in such a way as to secure a rapid ” n n o growth . All thoughts of harde i g them by exp sure o s or s n on t st arv to c ld t ms mu t be aba d ed . All attemp s at in m in o s of n o and g the , h pe maki g them m re healthy v n u — first not a c igorous, must be give p , because it will l s and n s o comp i h the object , seco dly, becau e if it w uld , we ‘ should lose one of the first obje c ts we have in getting — an improved breed of pigs the capacity of converting a o n of oo n s and large am u t f d i to fle h fat . It has been supp osed that the success of a breeder de pends almost entirely on his judgment in selecting a male adapted t o c orrect a ny deficiencies in the form or quali im ties of the females . But while this is sometimes very

206 R RIS ON THE PIG HA .

To and i keep up mprove the quality of the stock, it is absolutely e s sential to weed ou t all that show any t en deney t o deterioration ; and on this account it is desirable t o have a good- sized herd to select the breeding stock o fr m . We must have at least two boars of each breed ; a nd or ff n is where two three di ere t breeds are kept , this n o s n . o d o n s re com light expe se We w ul , theref re , ear e tly n t o n n s one me d breeders co ﬁ e them elves to breed.

THE R BOA .

n n s n in A you g boar must ever be ti ted food . Until he old s o n as is a year , he h uld be kept growi g rapidly as

oss ons s n t a nd o p ible, c i te t wi h health vig r. But at the s am s not o t o t oo e time , he mu t be all wed get fat . We o oo s w uld let him have all the f d he will eat . If he get t oo u a lit not n fat, reduce the q y, but the qua tity , of the oo n nd f d . It is here that judgme t a experience are par t icularl o n on w ho ha s non b ut y imp rta t. A pers kept e common pigs is very apt to think that his thorough - bred o n t oo o n n a nd s of b ar is getti g fat . The r u d ess ymmetry o o m of on the b dy, with the c mparatively s all growth b e a nd ff a s s not o al p rt , lead him to suppose that the pig is growing fast enough . This is p articularly the case with l n n n ns the smal breeds . He thi ks they are fatte i g i ide , not o n and in o t o or but are gr wi g , rder make him grow , , n s t o n o n n at all eve t , preve t him fr m getti g too fat , he tur s or in en a nd ds him to a straw stack, shuts him up a p , fee

no n s - and o o n s him thi g but di h water a few p tat pari g . n an o n s is n t oo Nothi g c be m re u wi e . If the pig getti g in s not o fat, which , the case as umed, is pr bable , the bet l n t o n o cle v er lot or n o ter p a is turn him i t a , i t a stubble n s and nd n n ﬁeld . What he eeds is exerci e abu a ce of plai ood is n s on n oo f . If it wi ter, let him have le s c ce trated f d , him all of it n but give that he will eat up clea , twice a

da . s and o n n y A few boiled potatoe c arse bra , or bra M N E N F R B R E D I A AG M E T O THO OUGH P GS . 207

l n f d i s o e ois oo n n . a e , m t , makes a g d wi ter diet such a ca e

so fa r a s o s t on nd one But our b erva i exte s, where pig is

n d o - n t en are n in r i jure from ver feedi g, stu ted growth f om want of a regular a nd abundant supply of appropriate food . n n on old o of At eight or i e m ths , a b ar the small breeds , in h o n n if kept the way we ave rec mme ded , will have early o o w and o t o fe w c mpleted his gr th , may be all wed serve a n t o o n sows . But be careful o t let him have s ma y as to d ' in h his re uce himself materially fles , or check growth . One f n for and a ow o is service is su ficie t a sow, to ll m re a s n and n r of be ar and mere wa te of the stre gth e e gies the , n s sow le t n o o is probably i juriou to the . To a you g th r ugh o n o on o o bred b ar serve a umber of c mm s ws, at a d llar a n s d l head , is mere folly . The E gli h bree ers usua ly charge o n a s vereig . n o n o not re Whe the b ar has attai ed his gr wth , he will a s oo He o no quire rich f d . should , h wever, have e ugh to in f and s o keep him per ect health vigor. He h uld always no his om n and o have e ugh to fill st ach . Bra ro ts , or

n n . in oo nd on gree clover, will ordi arily keep him g d co iti .

n in s . But whe he is active service , he mu t have richer food In regard t o the number of sows a full grown b oar should s t m be allowed to serve, it mu be re embered that the proper seas on for having the sows c ome in is comparatively o n s of limited . Fr m the middle of October u til the ﬁr t in m n and December the boar is most de a d , at this time,

“ n m a he o n n if full grow , y all wed to serve twe ty or twe ty ﬁ n m d n n s n ve o a d s n . s ws, the a e umber uri g the spri g sea o is one and n n If the boar a very valuable , it is i te ded to for l t o keep him several years, he shou d be restricted — or n in on On fewer sows say eight t e a seas . the other n n n and n on ha d , a boar that we i te d to alter fatte as so as s son is m a o c om the ea over, y be all wed to serve all the — m on o r grade s ows his st rength will permit say \ that n - ﬁve u n n seve ty or eighty d ri g three mo ths. RRI S THE 208 HA ON PI G .

o o t o a and f n be ar Usually, it is m re pr ﬁtable lter atte a

n old n t o on whe three years tha keep him l ger. But, of

s n on and on our t cour e, much depe ds his value abili y to ’ . o replace him Fisher Hobbs celebrated Essex b ar, “ ” . o v n on Emper r, of which we have gi e a portrait 79 n his w as n page , was eight years old whe picture take . An animal of extraordinary merit may be kept as l ong as s o he get g od pigs . ’ The boar s p e n should have a yard attached not less n t en or and w t o tha twelve feet square, it is better, al ays ,

n o t o him n n t o o s tur the s ws , tha to tur him out the s w .

is s v on n If he sluggi h , it is well to ha e a str g door betwee ’ and o n en so n this yard the b ar s sleepi g p , arra ged that he can see the sow wi thout being able to get at her until the n t e n the en and door is Ope . Shu the door b twee p the and t n n s ow n a and re yard, he tur the i to the y rd , let her n a m o t n be ar out s mai short ti e bef re le ti g the . The be t w e d n in t r boar ever had was excee i gly shy this ma te . n n k n on He appare tly objected to have stra gers loo i g . for m s and u o n n We kept him so e year , by h m ri g his pee liaritie s n w , he proved a very useful a imal . He al ays o s n in n n o sh wed mo t e ergy early the mor i g, bef re he had s n n had his breakfa t . Some of our eighbors , who had bee s o d o s o n o accu t med to rive their s w to c mmo b ars , that o do n en or s r n e t w uld tear w a p , pu h ove a fe ce to g at a s n o n of sow, were di gusted with the dig iﬁed m veme ts this

- o ft n and thorough bred b ar. A er waiti g watching a few n aw o t o on mi utes, they would drive ay their s ws some l g n - o s t osed , slab sided brute, While th se who exerci ed a li tle n ost n more patie ce , were alm i variably rewarded with f s n o . Sple did litters pig The truth of this matter is , that good breeders increase the devel opment of the choice parts of a pig at the expense of the offal ; and the ha m of a w ell - bred and well- formed b oar has been enlarged at ens so on of n the exp e of me porti the co tiguous parts . We h n n an ave k ow this carried to such extreme, that casual

H R R IS ON THE I A P G .

e a a u t n ble valu , we would p rticul rly rge hat everythi g be o d in n c a n ns s t pr vi ed adva ce that i ure their afe y . We have

os of t e n s t en old l t a litter pig that , at weeks , would

ou h t w o n o si l o ne h ave br g t us hu dred d llars, mp y fr m g leeting t o have the p e n properly protected beforehand agains t a s evere storm which occurred the night the sow

o . o so s t n o n farr wed Much is said ab ut w ea i g their y u g, one is ost in h s n die but where pig l t i way , a hu dred from d m n a nd n a p pe s eglect .

n s ow is s s in the e n she Whe the hut up by her elf p , if is n s it t o her out for an o or so n u ea y, is well let h ur duri g noon n in n for noon and the fore , letti g her agai her meal ,

in s of an o or s o ou t n n the cour e h ur , let her agai , putti g n for n In s her back at feedi g time the ight . thi way she on s o t o will so bec ome accu t med the p e n . It not u nfre

n n t sow t s o is ons que tly happe s hat the , at hi peri d , c tipa

a nd t s s s o d on o s uc ted if hi is the ca e , she h ul be fed m re n and on n oo n of no n cule t , less c ce trated , f d . We k ow thi g n n s on or m better tha bra ma hes, either al e , ixed up with n t o s not l o an li seed tea. If his d e re ieve the tr uble, give n on of i t o in it In oh i j ecti warm water, w th a li tle s ap . stinat e s an n of s o or t w o o n s of ca es, put ou ce Ep m , u ce ’ in n on s is n Glauber s salt the i jecti . Thi ge erally better n n n n o it in tha givi g her medici e , eve if she w uld eat her o o She d o do It is not s f d , which will sel m . afe to attempt t o d n i o n on t o re ch a sow at th s peri d. A careful atte ti the w f n s os s n diet, ith su ﬁcie t exerci e, will alm t alway preve t this trouble . Our ow n s ows are s o quiet that we can do anything i wi . A nd o o n th them bef re they farr w, we are the habit n n n and t n of ha dli g them , rubbi g their teats, get i g them m r s in en a ll thoroughly accust o ed t o ou pre ence the p . If o s is s t o sow on and in g e right , it be t let the al e ; , all s is t o in n t oo n on or ca es , it better err givi g little atte ti n n t oo is o d ss s . a i ta ce tha much If the weather very c l , throw a blanket over the sow and as soon as a little pig E M E N T F T - R E D P I GS 2 1 1 M A N AG O HOROUGH B .

him s w and him arrives , rub dry with a little oft stra , put

t o s un n . not the teat , der the bla ket Be careful , however , t o o t oo os t o the n ma s break the c rd cl e avel , or it y cau e nd n o t o ﬂ ow a . blo d , thus weake the pig If the sow has n and o fe d a nd in i o o s on on bee well pr perly , is v g r u c diti , s on a nd o of in the pig will be str g, will take h ld the teats f n t s . n s s n o a few mi u e Whe thi is the ca e , little da ger n f s os is t o n . a o l s be apprehe ded If y the pig are weak, it often requi res considerable care and attention t o save

m e o n t o n om om n the . The gr at p i t is preve t them fr bec i g k chilled and to get them t o su c . It is here that the pre vions petting of the sow and handling of he r teats p rove s You c an o and ss u eful . h ld the pig to the teat , pre out o and n s me milk with the thumb ﬁ ger. It is said that

o s ffo the teats, towards the f releg , a rd the richest milk , and a s is that , each pig believed to always keep the \ he os s ss on of w t o teat ﬁrst takes p e i , it is ell put the s t o o a nno s weaker pig the f rw rd teats . We ca t peak m n n of o In fro experie ce as to the adva tage this meth d .

s of o o - t o m an the ca e th r ugh bred pigs, it will pay have a sow s n t o she s not watch the the ﬁr t ight , see that doe lie on an of on s s on y the little e . If the pig are str g, there will be comparatively little danger aft er the ﬁrst night ; but we have known a sow t o lie on a w eak pig and cru sh t o n or t e n old and n it death whe eight days , whe all n n o da ger was supposed t o be passed . We o ce had a s w on S t no t o n and lie a ick pig, tha was large e ugh wea , hurt so in it much that it died a few hours . If the pigs are on an s t o s not str g , it is ea y matter rai e them ; but if , It is h o in s s great care will be required . , t eref re , all re pect , d s t o s om s on and very e irable have the pig c e tr g healthy , and this is u sually the cas e when the sow and b oar are a nd d s n o s o a nd healthy, are e ce ded fr m a healthy t ck , n sow s is and ha s n and whe the her elf , always bee , well o fe d and ha s n of s a nd o pr perly , had ple ty fre h air xer t t o and cise, wi h access charcoal , ashes, pure water. 12 R R IS ON THE P I G HA .

n no n Whe a litter of pigs gets chilled , there is thi g bet t o n hot f s m re ter revive them tha cha f from the tea vat , n s t n s oo ewed by degree as of e as it get c l . We hav e in s os s saved pigs thi way that were alm t lifele s . Place f n s sow n s a nd the cha f alo g the ide of the , ext to the teat , on it a nd n o put the little pigs , early c ver them with the ff and n o n o sow and cha , the thr w a bla ket ver the the and hot ff o n s re pigs cha . Of c urse it will be ece sary to main with the s ow and watch the pigs ; and we have n t n w a m ne w sometimes give them, wi h adva tage , a little r m s oon in or s ilk , or fresh cream , with a tea p ful of g whi key o s oon th m to three or f ur table p fuls of e milk or crea . n s a nd Whe they revive a little, place them to the teat , n m e courage the to suck a little. In o oft n s n o very c ld weather, it is e de irable to ha g s me l n o t o of e n n sow the b a kets fr m the p the p arou d the , like curtains on a tent - bed stead ; and by placing several bags of hot f ns t he n t cha f i ide curtai s , the tempera ure may be n f ho s s . o on n s o t rai ed everal degrees If m re c ve ie t, pail s n of ho ff water may be u ed i stead the t cha . We once had a litter of valuable pigs c ome one night n s o o n w a s out duri g a evere c ld st rm. The kitche ﬁre , and no w t o in a - o s hot ater be had , but the ste m h u e was a a of l n o t o b rrel boiled bar ey. By taki g a little fr m the p w a s o n t o hot n n and it f u d be u der eath , we carried six or Of hot n en and in eight pailfuls barley i to the p , this way n t o and t ma aged keep the pigs warm, save the whole li ter . n s old n t o Whe the pig are two weeks , they will begi and o s lap a little milk, a week later, will eat a few at . The dire c tions already given in a previous chapter are ap n on old plicable here. Whe the pigs are a m th , we let s o ou t r s in o n n s the w f om the pig the m r i g, after breakfa t , and n f nn n s sow agai a ter di er, feedi g the pig while the is A o . t s sow out on an o s away ﬁr t, the is kept ly h ur or at a and the o out on time, as pigs get lder, she may be kept l ger. In w a l and not this y the little pigs wi l eat more food, will

2 14 R RI S THE PI G HA ON .

\ We are particularly anxi ous t o call attenti on t o thie a s m one of m s m o n o nt s matter, we dee it the o t i p rta t p i

in n n of t r - d s t of the ma ageme t ho ough bre pig . A lit er t en i s o 15 lbs a nd a t s ix p g , at birth , weighs ab ut . , weeks old s 25 0 lbs or n or , sometime as much as . , early quite as ot s s in n s is much as the m her her elf weigh , ma y ca es . It evident that this enormou s gro w th mu st require a large o n of oo rom om w o n is O am u t f d f s e here . Fr m whe ce it h t aine d ? In o o - s s a s th r ugh bred pig , we mu t have rapid o oss o n or t s gr wth as p ible while y u g, the breed deteriora e . The offspring of pigs wh ose growth is checked while o n o n oo w in s om los the y u g fr m wa t of f d , ill, e degree, e o n o n n of oo capacity of gr wth , eve th ugh abu da ce f d is n s ns o n of t he nt s fur ished. The i of the w ers pare are s on w n of t he n s vi ited the o ers childre . The pig have n os o n and bee bred for the very purp e of gr wi g rapidly, nno o o oo To t o o they ca t gr w with ut f d . expect a h r ugh

sow n do n s t o a s bred (reﬁ ed w to the la t degree ,) r i e a lit s n n n n t o ter of pig (i heriti g a te de cy rapid growth) , with no mo re food than a c ommon sow with a litter of c omm on

l o o - s ow a nd n on . pigs, is u reas ab e The th r ugh bred pigs

and s and n on require , mu t have, better food , more atte ti n h on tha t e comm pigs .

ﬁrst - ss o o - s ow o A cla th r ugh bred , that pr duces eight

t e n s t a nd o oo or pigs at the ﬁr t li ter, pr ves a g d mother and n n m a nd urse , is a very valuable a i al , it will pay well of For s t w o s t t o take care her. the ﬁr t week af er far o n t n l n in r wi g, lit le cha ge wi l appare tly take place her nd n s s o o s s o she has co itio . The cale w uld d ubtles h w that

os is ns n s l t weight , but it from the i ide fat , which ﬁ d its r n s n Of o n way int o the milk fo the ouri hme t the y u g . n m la for s os and not ne c All a i als y up fat thi purp e , it is essary to furnish a large quantity of rich food for the for t fa o n o sow the ﬁrst week af er rr wi g. She sh uld have o n d nks she and oo is s all the co li g ri requires , f d that ea ily d and n s and igested , such as milk bra mashe , later, oat E E T F TH R - R E D PI S 215 M AN AG M N O O OUGH B G .

or - the n c meal barley meal . After seco d week , give ri her

oo is not n t o n f d , but be careful that it rich e ough dera ge and r oe in the the stomach of the sow , produce diar h a o n in onn n h little pigs . B iled barley, give c ectio wit the l a nd n n . o . milk bra , is excel e t Let it be th roughly boiled o in for o and S ak it water twelve h urs, afterwards boil it n w n s n i the same ater u til it bur ts Ope . Three weeks after

o n m b e farr wi g is the critical ti e for the sow. The pigs in t o m and n n n g require much more ilk, are co sta tly pulli g n f off in s and not at her. She will begi to all ﬂe h , this is , in s o on not t oo it elf, bjecti able , provided it is carried far. It is here that the breeder must exercise his best judg n sow and l me t. The must have a liberal regu ar supply o s oo a not of nutriti u f d . But be very c reful to give her o nn s o one and u a c mparatively i utritiou f od day , a f ll sup h n . n be ply of rich food the ext The true pla , as we ave o nno t oo O n is eed f re said , but it ca t be fte repeated, to f the little i s and s s n d m n on p g , thus le e their e a ds the

ot . t ne w ro cow and m her Give them a li tle milk f m the , n t o t m t o n ou n take pai s teach he dri k it. If y teach o e n s o o to dri k, the other will be likely to f ll w his example . A little sugar or molass es in the milk will prove accepta I d t o s . n s or ble the pig a few ays , mix a little calded

oa t - the and n boiled meal with milk, gradually i crease the n t n as l qua tity as their appe ites i cre e. A little boiled bar ey so n a nd nd may al be give , throw them a ha ful of whole

s on o en for t o a nd e x r oat the ﬂo r of their p , them crack e on In ou cise their teeth . this way y can save the strength of sow and s one of os n the , we deem thi the m t importa t o n in n s s p i ts breedi g , e pecially with the ﬁr t litter. In n o d o not the atural state , s ws have more than half n a s the o a nd as ma y pigs at a litter impr ved breeds , they do not o h s and on u n gr w alf as fa t , c seq e tly do not require

n s h more tha half as much milk. Tho e w o talk so much ” o o n o about f ll wi g Nature, seem to f rget these facts . on n and d Our object is to improve ature, to o this we 21 6 RR IS ON THE PI G HA .

o i nd n - have to pr vide mproved co itio s . A thorough bred

is o of a nd o n int e lli pig a w rk art , its pr ductio calls for n o n a nd s n ge ce, th ught , care , patie ce , per evera ce .

We once had t w o valuable th orough - b red sows that

o e s t in t e n farr wed th ir ﬁr t lit ers February . They had n pigs each . Through careless es s, one wh ole li tter w a s n t o oo froze death . We t k a couple of the pigs from the o and m s ow ha d os ther litter, gave the to the that l t

and s l o i o s o s her litter, the e a s d ed . The ther w rai ed t and s o w in the eigh pigs , they did well. The was left an o n ma n and charge of rdi ary , by the time the pigs were n l s ﬁve weeks old , she was as thi as a rai . The pig were not n n n n old n s wea ed u til i e weeks . She ouri hed them n ow n and a s n out at the expe se of her ﬂesh , , it tur ed , at t he ns s n so not o expe e of her tre gth al . She did rec ver from the effects of the drain on her constitution for six on a nd did not o n n o o m ths , take the b ar agai u til the f ll w in o In n m sow l s g Oct ber. the mea ti e, the which o t all her

oo boar in s and of t e n pigs t k the two week , had a litter s in o on s old 20 pig July, w rth , at two m th , $ each . We mention this fact to sh o w that it will pay to take partien of o n and n n lar care y u g sows, to guard agai st overtaxi g s n and on s on s s not their tre gth c tituti . We mu t do thi , n n s ow s of and o oo o ly by givi g the the be t care pr per f d , s n s and n w e but al o by feedi g the little pig , doi g all that c an to prevent the s ow from giving them too much milk o s after they are three or f ur week old . A sow will often take the b oar in three or four days n In s of o s o n aft er farrowi g . the ca e large, c ar e, c mmo o s d s in s sows , this is s metime e irable, but rarely the ca e

- s is t t o n of th orough bred . It be ter wait u til the pigs are w n s n rec om ea ed . If the little pig have bee fed as above n so not t oo me ded, that they have taxed much the n of s ow n the in stre gth the , she will ofte take boar a few or s in or s s o days , , at farthe t, two three week . She h uld have plenty of nutritious food and moderate exercise for

2 18 RRI S ON THE PI G HA . not n r o for or t en regai their th ifty gr wth a week days. on n t We should add that the sow c ti ued perfec ly well, n s no om s of A s a nd ma ife ted sympt the complaint . a n no n n t he ge eral rule , medici e will be required . Cha ge o of o and he r n o f od the m ther, let go out i t the air, but n in e n and let the little pigs remai the p , see that they are and om o s s a nd warm c f rtable . The le s they are di turbed , o s oon o is the m re they leep , the s er will they rec ver. It also very important t o keep the p e n clean and well venti o n can o s n t o l lated . N thi g be w r e tha eave the evacua on in en s a o t he e n ti s the p . Scatter ome dry e rth ab ut p o off ns s s the n n to ab s rb the e ive ga e . Let feedi g apartme t al so be dusted over with dry earth or soil of any kind c an O t n and n s a nd s a nd that be b ai ed , the craped , wept , . and s w or ff or s be washed , a little dry tra , cha , sawdu t ,

s on t o n n s . o s pread it , preve t damp e s Scald the pig tr ugh oilin a nd m s a nd n with b g water, ake them weet clea . Let on t n n s o un s n this be d e every day . The at e da t h uld der ta d s an v n of n n or s sn ss that the scour are e ide ce eglige ce carele e . of o or o s m n The same may be said c ughs c ld . Da p pe s, o t oo at one and exposure to a cold st rm, much litter time, t oo no or ff n m n un little at a ther, su eri g it to re ai til it gets s of o s t n : damp , are the chief cau es c ld , wi h all their atte d ant s A n n of o n disorder . ou ce Eps m salt , give to the sow in o n t o t he her fo d , twice a day, will be be eﬁcial lit not o t n h s ff w t tle pigs . But it is f e t at pig are a ected i h o un n and in s s c lds til after they are wea ed , thi ca e a few ’ om s o a s m os c on salts, either Eps , Glauber , or R chelle , t — v enie nt n in oo sa . s oon of , may be give the f d y a tea p ful

o o s t o - on - Old o r Eps m or R chelle salt , a three m ths pig, a ’ o n of s s n in oo tablesp o ful Glauber alt, give the f d twice a . ’ n n or n or s o t ohic day , with a little ge tia gi ger, me other . m o n and in l t e Fresh air is very i p rta t , mi d wea her th y s a o ru n in s s hould be ll wed to the pa ture, but hould be m t o n t o e n n t sh per itted retur their p whe ever hey wi . Let the p en be made as dry and comfortable a s possible ; M N E M E T F T R - RE D PI S 2 19 A AG N O HO OUGH B G .

s n ood and n t n n and give uccule t f , guard agai s co stipatio , in fe w In ow n e x e ri a days the pigs will be better. our p n n n an o e ce, we have ever happe ed to have y seri us trouble o s on n fr m this cau e, but we ce se t a pair of valuable pigs n n in l n s and n n t en to a ge tlema I li oi , the boar, i e or weeks and n and n one old , a very stro g appare tly healthy , caught o on o a nd c ld the r ute , though he received good care, died in o f a week or s a terwards . o n in n n o n The great p i t the ma ageme t of y u g pigs is, o n dl " n and o to keep them gr wi g rapi y . If stro g vigor us, a re o an s and they seld m liable to y disea e , if attacked , n o Off n n o t o soo thr w it . We thi k it adva tage us pet them and ss l on make them as tame as po ib e . They are f d of n a nd not s bei g rubbed with a brush , have the slighte t n s n in t he objectio to a good Iri h scratchi g, especially o and o n o nn h les c r ers ab ut the head , where they ca ot o n s on in s cratch themselves with ut u u ual exerti . We are the habit of taking h old of our young pigs back Of the a nd n s t o it n ears , whe they get u ed , they regard it as i di n s for a nd cati g a de ire a frolic . If well fed , well petted , in n o of high health , they e joy a fr lic as much as a pair

n . n S you g dogs At three mo ths old , the boar pigs hould s be separated from the ows . 220 R R S THE PI HA I ON G.

CHAPTER XXIII.

THE PRO T OF R IS G THORO GH- RED FI A IN U B PIGS.

A farmer who reads the preceding chapter will be very apt to ask Will it pay to be at all this trouble t o rais e pigs Will it not be better to keep a kind that does not ” require so much attention ? In s he not the ﬁr t place, it should remarked that , we do advocate keeping thorough - bred pigs t o be fatted and sold s for o im to the butcher. They are rai ed the purp se of proving our ordinary st ock and we have already at tempted to Show what is the value of a thorough- bred s f t o boar for this purpo e. Su ﬁce it say here, that he is o n he n o b e w rth much more tha is ordi arily s ld for. We lieve that reliable breeders of thorough- bred pigs are often unable to supply the demand for b oars ; and it is n for n n certai that , as their value improvi g our commo o n n d n l pigs becomes m re ge erally recog ize , the dema d wi l n not one in become far greater. At the prese t time, boar

i r - s n for n o n . a thou a d , kept use the c u t y , is thorough bred n a n The America agricultur l press, which is becomi g a for o in n n mighty power g od the la d, is doi g valuable ser vice in calling attention to the importance of u sing none

- n o and but thorough bred males of all ki ds of st ck , the pros n n n n no peets of breeders ever were more e couragi g tha w . n n li n and n n in As ge eral i tel ge ce civilizatio i crease, so creases the demand for ﬂesh meat of good quality ; and the prices paid for it warrant us in using every means in for n n In in our power i creasi g the supply. the future, as

- our fa the past , the price of pork will ﬂuctuate but with cilitie s for ns on a nd tra portati , the , ease with which pork c an and an be cured shipped to y part of the world , the American farmer is pretty certain of getting a fair price

O ) ) t NN RRI HA S ON THE PI G .

CHAPTER XXIV .

COOK G OOD FOR P GS IN F I .

N a i e rly all farmers cook more or less food for their p gs . Comparatively few do it systematically and regularly

o . o s m ns and oo of thr ughout the year Potat e , pu pki , f d

s n oo in s o nt this class , is almo t i variably c ked thi c u ry, the general plan being t o boil or steam the potat oes or pump n and r oo s ki s, afte they are c ked, ma h them up with meal , in in o or in either the vessel which they are co ked , the If t oo o feed tub . the meal is mixed wi h the c ked f od is n and the is n while it boili g hot , mass the covered care for o s t o n fully a few h ur , retai the heat, the meal becomes and in f a c t o or s oo n t o soft, is , , m re le s c ked , accordi g the and n O on is o skill judgme t with which the perati perf rmed. In n n n n oo in E gla d , Swede tur ips are ofte c ked this

a d n n o n- w an . y, mixed with barley or I dia c r meal But they are considered far inferior t o potat oes a s fo od for s n o o s o n pigs . Of late year , the tur ips , p tat e , etc . , are gr u d , s and a s o n or cru hed, the pulp, it c mes from the machi e, is of and oo mixed with meal . This mixture meal pulped r ts s s o n t o t is ometimes teamed , but it is m re ge erally fed wi h u o n n o t o re inain in n co ki g , bei g simply all wed a heap u til o n on In s it becomes warm fr m ferme tati . thi way the s oft n and o n and particles of meal are e ed br ke up , are o s n s supp o sed to be m re readily dige ted by the a imal . As to whether it is more economical t o feed raw p otatoes n t o o m t o with raw meal or grai , or co k them , there see s n n n n an one be no questio . We have ever k ow y who has n l n n o n n n n tried steami g or boi i g, with eve rdi ary co ve ie ces , that was not perfectly satisﬁed that it was more p roﬁt a n s s is ble tha to feed raw. We may as ume that thi fact

s o n n . on o establi hed by c mmo experie ce But , the ther han n n and n s n d, as betwee cooki g pulpi g, the que tio may IN FO D F R PI S 223 COOK G O O G .

co ns d a n ~ O e n one — a t is to sa a s t o be idere p th y, whether it is m o ono a t o s oo s a nd or re ec mic l team r t meal, to pulp oot a nd and n o the r s mix meal with the pulp , the all w the to f m n ha s not n s n mixture er e t, bee sati factorily determi ed .

n s oo on n n n It depe d , probably, a g d deal the co ve ie ces for do n i g the work. an O ni on f o i If we might hazard pi , r m a quite l mited n t for o and experie ce , we should say tha , st re pigs breed in s oc s o e oo c onv e n g t k, we h uld prefer, where th re are g d ie nce s fo r s a n oo suf te mi g , to pulp the r ts , mix them with

' ﬁc ie nt f t o s o a nd n hay cha f ab rb the j uice , the add a little a nd s o m o meal, team the wh le ixture t gether. The clover m ts a n ee o o s a nd hay i par agr able ﬂav r to the co ked ma s, the pigs eat it with far mo re avidit y than they will eat

‘ t he a nd ca n n raw pulp meal mixture . If we wi ter our o n oo a nd o one pigs r ts, cl ver hay , with a little meal , of the chief obj ec tions to keeping a large s tock of pigs is e n t ire l mo d e n on oo y re ve . They are th kept f d , the produc on of n s n o ti which e riche , rather tha imp verishes , the soil , while the manure from it is of the richest and most valu on able descripti . Where pigs are kept for the purpose of supplying the n for o o n dema d ch ice fresh pork, co ki g will probably be

o n s s n s s s s for f u d e e tial to ucce . The pigs hould be ready o o n Old In o n market at fr m f ur to ﬁve m o ths . pr portio to o on n s and o the fo d c sumed , you g pig ( pr bably all other n s o u n o n a imal ) gr w m ch more rapidly tha lder o es . But and n if they are to grow rapidly, fatte at the same time , s o they must have the richest a nd m ost easily dige tible fo d . o s t n in Of c urse they mu t be fed wi h j udgme t , vary g the foo a s oc s on s and n d ca i require , sometimes givi g raw n n n n s grai , but our mai depe de ce mu t be steamed roots

a nd or in / s n o s meal ; , the ab e ce of r ots , we mu t have o o w s ffi n s ha or s t o c ked meal, ith u cie t teamed y gra s fill h n Th t e o a d s . e st mach , keep the bowel regular richer the can ea t n food, provided the pigs e ough of it to fill their 224 H R RI S ON THE PI G A .

o s m s o o n ons st mach three ti e a day , with ut pr duci g c tipa on or s o rs m o t t n ti c u , the re rapidly will they fa e .

is s ns in There a e e which it may truly be said , that o n s no n n in oo co ki g add thi g t o the amount of nutrime t f d. All that c an be claimed for it is that it increas es the d i es tibilit of o g y the fo d . To what extent this takes place not n n In is has bee determi ed . fact, the whole subj ect o n d f surr u ded with i ﬁculty.

In III n t o S o im Chapter . we have e deavored h w how portant it is t o obtain animals that w ill eat and dige st a o n oo A nd o t large am u t of f d . it may be rec llected hat, ’ in s n s se e 100 Dr. Mile experime t ( page lbs . of meal , 1 n one an n s of 1 9 lb s t he eate by pig , gave i crea e ] 2 . , While n n two s n a n n s same qua tity, eate by pig , gave o ly i crea e of 3 oo w a s of the s and lbs . The f d ame character, the difference in t he results is due t o the better appetite and digestive p owers of the pig that ate double the am o unt of o But o how o t n is ro fo d. the fact sh ws imp r a t it to p , o and s vide fo d that pigs will eat dige t .

os who oo n oo n fre Th e advocate c ki g f d for a imals, ” n s one - d que tly a sert that it saves quarter of the foo . We know of no satisfact ory experiments which establish A nd an m ss t a . a s e the fact , at y rate , it y afely be a ert d h t t he saving of food is only a very small part of the a dv ant t o n oo n aim age be gai ed from c ki g . What we should at in n and d n is t o s t o 25 breedi g fee i g , get pig eat per n m ore n 25 n less oo ce t , rather tha per ce t , f d. We have assumed (se e page 22) that 75 per cent of the food a pig s in t o u o n n c at is ord arily required s pp rt the vital fu ctio s . t 1 00 lbs o n in n and n 20 If a pig ea s . of c r a mo th , gai s 5 lb s s ss 7 . t o o lbs . , we a ume that are u ed supp rt the vital f n ons a nd 25 lbs for o On u cti , . are left available gr wth . s os on s and t in s this upp iti , take three pig , put hem eparate

ns one o o n no o n- pe . Feed wh le raw c r , a ther raw c r meal ,

a nd n o n- and s t one t a other cooked c r meal , a sume hat ea s

2 26 ' THE PI G HAR R I s ON .

s n a nd t n a s their pig duri g the summer au um , while at p not un om on t o f n s no n ture . It is c m ur i h the pigs thi g but grass and the slop s from the hous e until the time the c orn n in e n o t o . s cr p is ready husk They are the hut up a p , nd ro n o o n on s n a th w wh le c r the ear. The pig have bee s om t o oo o c an accu t ed a bulky f d , fr m which they extract t o n f n n n t o li tle m re tha su ﬁcie t utrime t keep them alive , n n s and o no n whe , sudde ly , they are hut up , all wed thi g o on n n in n or o s but f od c tai i g , a give bulk, three f ur time n n t on o on of is as much utrime t . Wha w der if a p rti it voided in an undige sted state If the pig ﬁlls his c a n t ? o s of stomach , what else he do wi h it His p wer digestion a nd a ssimilation are not three times a s great

- s n ha d n othin to day as they were ye terday, whe he g but ss Ho on t o gra . w much more reas able it w ould be feed him o n n ss and s s or o a little c r whe at gra , a little gra , ther n o n s t o f n succule t f od , whe hut up atte The corn fed to a pig while at gras s increases his p ow ers n and ss on and o s of digestio a imilati , as he appr ache he l d s and s mo maturity, wil be able to ige t as imilate re

on n oo s t o v furnish him c ce trated f d . The aim mu t be all c an s s and ss m he po sibly eat , dige t, a i ilate . It is here that o n o s t o o ur n s u s o C co ki g c me aid . It e able t rowd the

n n t o os fatte i g pigs forward rapidly maturity. It is a c tly o s n s on a n and We s s o n pr ces , feedi g pig wholly gr i , mu t h rte a s oss o the time as much p ible . The pigs sh uld be kept o n n summe f n s n s u gr wi g rapidly duri g the , i crea i g the p of n th e e t O and n s t o ply grai as pigs g lder , whe hut up n s n on oo oo fatte , four or ﬁve week feedi g rich , c ked f d,

should ﬁll them up with lard . lockin t n By g at our marke reports , it will be see that there is a difference o f t w o or three cents pe r p ound in

s c n t o ond on and . the price of pig , a cordi g their c iti quality ﬁ -

And in o n of - n s l ff r , p i t fact , there is eve a til greater di e

‘ ence in the intrinsic value of the pork and lard to the n co sumers . I N F O D FOR PI G COOK G O S. 227

This is a po int that should no t be overloo ked in esti n a n f d n t o mati g the adv tages O liberal fee i g. Take w lit e s of te n s o n s te e t r pig , each b r , say, the ﬁr t of Sep mb r.

o t s run n- d wi h s Let b th lit er have the of a bar yar , t the slop f o o s Le t one no n r m the h u e, dairy, etc. litter have thi g ca n L t but what they pick up . e the other have what c an and s n they pick up, be upplied with a feed of grai , in a ddit ion S s n t o n h , that hall e d them bed every ig t with m s . one a full to ach By the first of May, the litter should 200 lbs o o n weigh . each ; the ther w uld be better tha the 100 lbs n average if they weigh . each . The let both litters run s S o o s have the of a pa ture , with the l ps fr m the hou e , e t c o ne no n s a nd o a l . Let the have thi g el e, the ther be — lowed a little grain every day enough t o fill their stom a chs v n and m e e ery ight , ake them sl ep comfortably. By s of o e one — 35 0 the fir t Oct b r, the litter will weigh say 15 0 lb s n s o . . o to lbs. , the ther each The hut them b th up t n Le t o s o n c an fat e . b th litter have all the c r they eat .

one o o n- a nd c om in c ar Give c oked c r meal , the other the . I nt one o 400 l s n o b . a m h , the sh uld weigh each , the other 1 5 s the one o s o d 7 . . lbs each La t year litter w uld have l , ' sa for 10 n s e r lb t for 7 y ce t p . , live weigh , the other I n and the o n s s : ce ts, we have f llowi g re ult

10 s 400 l . e a a t 10 pig , ch, n bs a at ts . 10 s 175 l . e ce . pig , ch ,

o a or e tra fe e T p y f x d . We may es timate the extra feed as equal to an average n of o n s Oc of half a pi t c r per day , each , from the ﬁr t of tober (when the pigs are a montli old) t othe ﬁrst of

sa s of n for . o December, y half a bu hel cor each pig Fr m f e t o s of sa one n the ﬁrst o Dec mber the ﬁr t May , y pi t ’ da or ss n 2 for . o per y, le tha I bushels each pig Fr m May un l t o o one or 5 ls ti Oc ber, all w quart per day, , say bushe t o s o 8 s s of n each pig . Thi w uld be bu hel cor to each And no o of o in pig. we have s rt d ubt that, the circum

s m d 8 of r n on e stances a su e , this bushels ext a cor ach pig , 1 0* RIS N THE PI G 228 HAR O .

or 80 s in all o ff n n bu hels , w uld make the di ere ce show by s t n the ﬁgures ju give . “ To cook grain for pigs merely for the sake of making ” o on o in r hi it go further, will seld m pay rd ary fa ms . T s t he s n is particularly ca e where grai is , comparatively and d is o b on n o cheap , fuel ear. It pr ﬁta le ly whe ad pted for the purp ose of enabling the pigs t o eat and digest a n o and n o greater qua tity of fo d, bri g them rapidly f rward f r o market . A nd it is still an Open question whether we cannot adopt som e cheaper method of increa sing the digestibility n n n n n n can of grai tha gri di g or cooki g it . Where grai o n on the o r n s be gr u d cheaply farm , we w uld g i d or cru h f r n of n t o s n it o all ki ds stock . But whe it has be e t s n is t t o se e c an some di ta ce to a mill , it wor h while if we

not o . prepare it at . h me ’ In s n on s Mr. Lawe experime ts heep , eight Hampshire n in n in e n and Dow sheep were put two pe s , four each p , m n Pe n 1 allowed all the a gel wurzel they would eat . was 1 for allowed lb . of barley each sheep , per day, the barley n o n Pe n 2 o the s bei g coarsely gr u d . was all wed ame n of n but o n qua tity barley , also coarsely grou d , bef re bei g w a s s oa ked incold w a ter or 24 or 36 hours fed, it f . The n n Gxperiment lasted t e weeks . The followi g are the results :

FOOD CON SU M E D B Y E ACH

SHE E P PE R W E E K .

Pen l — ar e me a fe d d r 2 lbs oz B l y l , y . , . u u . Pen 2 soaked “ 2

n e n s t o o o Soaki g the barl y e abled the heep eat m re f od , and o 25 n s n n gr w per ce t fa ter tha th os e havi g dry barley. the S e n o m or o l Had h ep bee all wed e of the s aked bar ey, the result would probably have been still more in favor of One the practice . of the sheepm p en 2 gained 4 lbs. per on week. He probably got m ore than hi s j ust proporti

230 R RI S ON THE PI G HA .

ol or n n o nno s wh e , grou d i t meal , ca t be teamed without

r and o o f o wate , if it c uld be , it is d ubt ul if it w uld be a s

o for t h e n m . o on of a nd go d a i als The abs rpti the water, n it n m one of havi g i ti ately mixed with the meal, is the “ n of o n o ss n adva tages co ki g. B u i gault well says : The ab s olute necessity of a sufﬁcient degree of moistne s s in

ood in o t o s it s a nd s s on the f , rder ecure due ea y dige ti , greatly countenances the practice which is beginning t o be introduced in s om e place s of steeping hay for some ” in o n t o n time Water bef re givi g it cattle . We thi k there c a n be no question that s oaking o r cooking fo od renders it more s st a nd s o n much ea ily dige ible, if , the adva tages of n is o nn the practice , where liberal feedi g ad pted, ca ot be doubted . o n o r s We may add that wh le grai , th oughly oaked or o t o o it s and ons n b iled , swells about d uble bulk, c eque tly , in n S o o a t lea s t n feedi g, we h uld all w, , twice the qua tity T n n . o s s s that the pigs eat whe dry attai the be t re ult , S o s n a nd n we h uld watch the pig eati g, whe they have n n o and n o m eate up all clea , give a little m re , e c urage the

s s a n s n s o i t o eat as much as po ible . There is amu i g t ry n the A m eri ca n A gric ultu ris t that illustrates the imp or n of n n t o a s os ta ce i duci g pigs eat much as p sible . A g ood story w a s lately told us of several neighbors f t one n in n t o who , year a ter year, vied wi h a other tryi g o t s h o n m pr duce the fat e t g, each taki g a pig from the sa e or in om s n a nd s litter, s e way tarti g fair. quare with pigs a nd and o n s t o of the same age size , d i g his be t make it s o s s One a s fat as p os ible bef re Chri tma . of the farmers n out and s o o o i variably beat the others out th r ughly , that oo o n o n for n his g d luck c uld ever be acc u ted as accide tal . s n The secret he kept to him elf, but bei g watched by some one n t o ﬁnd o w a s m determi ed it out , the disc very ade n for o s s that jealousy is a gra d appetizer h g . Fir t the pet ’ ns w a s o ﬁll m s t o his t on n mo ter all wed to hi elf hear s c te t, and n w a s - S whe his appetite satiated, a half starved hoat I N F D F R P I S COOK G OO O G . 231

n e n oo one was let i to the p by a side d r. The fat would n n t o off a nd n t o o at o ce begi ﬁght it , mea while , g rge him s nt n of nu elf, simply to preve the poor, squeali g victim n n an o as sa tisﬁed cravi gs getti g y fo d . This w a daily

- 5 L N F TTE N I N G. 3. JE O AN AID I Fig. A USY A d r and s s t . prog amme, the re ult was as ta e The fact is w orth n in n for in n for e xhibi beari g mi d , prepari g hogs n som n n tio , or for e reaso , we are ofte desirous of expedit ” in n n g the fatte i g process . “ 23 H RRI S ON THE PI G A .

XXV CHAPTER .

SUMMARY.

in n s on It may be well co clu i , to state a few facts that n n in i may have bee give prev ous chapters , but which it may be convenient t o place here in a concise form for n refere ce . n of n s s The leadi g breeds E glish pig are Berk hire , d o s s n bla ck ss a n . E ex , Y rk hire The Es ex are e tirely , the s so o o s not so Berk hire are al dark c l red pig , but black as s and a v so o on and the Es ex, h e al white sp ts the head feet. and s s There are large small Berk hires. The York hires o s on S o s s o s are white , but cca i ally dark p t h w them elves on s n a nd not n s n the ki , these are co sidered deci ive evide ce

s are not o o - that the pig th r ugh bred . There are small , m nd r a o o o . mediu , large , mamm th , Y rkshires s s f o 400 450 The E ex will, at maturity, dress r m to lbs. s hey are the largest of the small breed . Berkshires n w éi ht n s is ofte exceed this g , but whe uch the case , they o ss a s s n w uld be cla ed Large Berk hires . The Pri ce Albert ff s o s Su olk are small Y rk hires . d n s o n n in n The lea i g breed , rigi ati g the U ited States , are s or ff son o n s the Che hires , Je er C u ty, the Che ter s or s n and t he or White , Che ter Cou ty , Magic, Butler

n s n - o n n and Cou ty pig . The Chi a P la ds , or Chi a , Big n m M a ic or Pola ds, are said to be the sa e breed as the g , ’ o n no n on Butler C u ty. The Illi is Swi e Breeders Associati , “ it s n in 1870 so t o at meeti g , re lved call them the Magic s and breed . They are a large , coar e breed , with black t and on l s n s o s whi e , occasi a ly a dy , p t . Like the Chester ” s o t s ffo n s s for White , they will d ub le s a rd sple did ow

o n s or o n o o cr ssi g with Essex, Berk hire, ther reﬁ ed th r ugh

234 H R R IS ON THE PI G A .

” o n If she fails the ﬁrst time , she will c me rou d again r t o in f om two three weeks . c ase s of e no n For mild diarrh a, thi g is better than t n o fresh , skimmed milk hicke ed with wheat ﬂ ur. Pigs should be cas trated a week or so before they are n wea ed. N othing in the m anagement of pigs is more important n t o o for s n s tha pr vide a trough the ucki g pig , separate r s ow and t o o nc n n t o f om the , c mme e feedi g them whe w ld or three weeks o . n d s of s a re n o and Ma y of the i eases pig co tagi us, the n n is o t o sick i sta t a pig bserved be , it should be removed n A nd o t o t o a separate pe . it w uld be well regard this s ingle cas e of s icknes s a s a n indication that s omething is in n m n m n of s wrong the ge eral a age e t the pig . Clean o ut ns t he s ou t a n the pe , scald trough , scrape all dec yi g m t o nd a nd o n m s n o a ter fr m u er ar u d the , pri kle chl ride of o the e n o o lime ab ut p , or, what is pr bably better, carb lic is a nd n s n n acid . Dry earth a cheap excelle t di i fecta t . m s the of Use it liberally at all ti es . Whitewa h walls the

n s ns a nd s oo - o pe s. Wa h all the i ide out ide w d w rk, l n oo o troughs , p a k fl rs , etc . , with crude petr leum . It is s and s n s t e t s o the cheape t be t a ti ep ic y di c vered . To s o s o e de tr y lice , wa h the pig all ver with crude p t role um a nd t he n da him o o s n , ext y give a th r ugh wa hi g m so t a nd so t of with war f water ap , wi h the free use a n scrubbi g brush . In s n of n n use e o the ab e ce a ythi g better, we p tr leum f s n in s n for s o s s . all disea es the ki pig , fle h wou d , etc s in s of o or n infl am For a mild bli ter, ca es c ld, threate ed on of n om n o n o s mati the lu gs , f e t the b dy, u der the f releg ,

an or s o o s n out of ho for hour with cl th wru g t water, a nd rub on a little saleratus or soda occasionally during

on t o o t n n n o . the operati , s f e the ski , the apply petr leum n n and This will the act as a mild irrita t , heal at the same time. MM R 23 SU A Y . 5

n h s n n Ma ge , or itc , is cau ed by a mi ute i sect , which is n o s n probably hatched from eggs adheri g t the ki . There no w a n n n is y of curi g it , or of preve ti g its spread , except — by killing the ins ects and their eggs not only on the m s s o on s of n os pigs the elves , but al the side the pe s , p ts, or t s s ns anything tha the disea ed pig rub agai t . To de

o on the oo - o no n is o so str y them w d w rk , thi g pr bably oo o a nd o not g d as petr leum , th ugh we have tried it , we l t o s o s have ittle doubt tha it w uld al cure the pigs , e pe c ially if applied before the diseas e has made much head way. The dis ease usually manifest s its elf on the thin skin d n a n t a nd ns fo s . u der the armpits highs, i ide the releg fi s o s or m s a nd At r t , small red bl tche pi ple appear, these gradually Spread as the insects multiply and burrow under s n t o and o oo n the ki . It is well give sulphur ther c li g n in oo m t o medici e the f d, but the real aim ust be kill the ns o and on n u se of o i ects by the pr mpt c ti ued carb lic acid , o or s on o on of o o o t on petr leum , a tr g dec cti t bacc . S lu i s of arsenic and c orrosive sublimate are used in s evere s n o s t o in n s ca es , but are da ger u articles place the ha d of ” n n son n n or m o n i experie ced per s . U gue tum , ercurial i t f is no s n o t . me t, is e ficaci us , but ea ily applied Measles sh ould be regarded a s an evidence of bad treat — n In and- in d n ns m oo and me t . bree i g, dirty pe , i pure f d , especially allowing them t o eat the droppings of other n a re o s m of s of s s s a imals , pr bably o e the cau es thi di ea e . n n s on o o n and Where fatte i g pig are fed wh le c r , the store pigs or breeding s ows are allow ed t o eat their drop n s nt do s ou s s no one pi g , which they freque ly , it h ld urpri e s s or s mo ffs n a t if the e pig , , till re likely, their o pri g, are s s o n s t n of tacked with mea le . Fr m the i ve tiga io s Dr. Thu dic u m and o s it is now o m ea ther , clearly pr ved that s s in s is s sm n o o or n n le pig cau ed by all e t z a, i ter al para h m f h s o o s o t e o on o . ites , whic are e bry f rm c mm tapew rm a fru itful of wo s and n Measly pork is source tape rm , is u fit R N THE PI HAR I S O G.

for n nno t oe n n huma food. We ca t ear estly cautio our readers against breeding from pigs that have eve r been

f s s or o n n s o s a fected with mea le , all wi g their breedi g w

t o n s of n a nd s of eat the droppi g other a imals , e pecially f d ow n. s t oo o n e t o their Raw ﬂe h meat, , sh uld ever be on n o m and pigs. It c tai s the embryo tapew r s , will be quit e likely t o produce measles either in the pigs eating it

or in offs n o s no io s t o their pri g. D g are tor u ly subj ect o o o t n s and w tapew rms (pr bably fr m ea i g raw ﬂe h) , here do n n s ot o o . the g tax is e f rced , we may expect mea ly p rk The seat of mea sles is the cellular matter immediately n n On n s in ff u der the ski . the ski it elf, pigs a ected with s s s o n n of m u s thi di ea e, will be f u d a umber s all watery p t s of s o o and is n t o ule , a reddi h c l r, it atte ded wi h c ugh , n t he on s f o nos fever, pustules u der t gue , di charge r m the e, nn n o n ss n a nd ru i g fr m the eyes, weak e of the hi d legs, o n on of n r n ss n c ther i dicati s ge e al debility . U le egle ted ,

s s o o s . s t s o the di ea e seld m pr ve fatal Sulphur, al peter, Ep m s ot c o n n s s o n t salt , or her o li g medici e h uld be give , wi h b o so n o s and s a li eral supply of wh le me , utriti u , ea ily di s oo ge ted f d .

m s is not an n o on s s in Rheu ati m u c mm disea e, e pecially

o o - s n in or n s th r ugh bred pig , whe kept damp sties, fur i hed oo one a nd oo n or with rich f d week p r food the ext, kept

in m - n a nd n os t o o a war , ill ve tilated sty, the exp ed st rms , and o s therwi e badly treated . The remedy is Rochelle oo n a nd n s salts , g d treatme t , liberal feedi g. Give the alt

- for tw o or s one o n for 100 lb . three day , say u ce a day a and s or o n t o a nd n pig, le s , more, acc rdi g size , the omit r d them fo a few ays. o s on of t ouﬁ Pr tru i the rec um , especially with y g pigs s ff n o of r e is not u nc om u eri g fr m a severe attack diar h a , m on s on . Wa h the gut with warm water, rub a little n and n n ss in o it s lauda um , the ge tly pre the part back t

s n n for s o t s n . e place, pu hi g up the ﬁ ger a h r di ta ce A littl f n sucking pig may have ﬁve drops o lauda um .

R RI S ON THE PI G HA .

H V C APTER XX I.

APPE D N IX .

Ma kel an one of c c . n J . , Esq , the editors of the Ca ada and an n n a nd s o s Farmer, i tellige t careful ob erver, fav r us with the following notes in regard to his management of l S p g . My plan of ke eping s tore h ogs ov er w i nt er w as to give th e m a good m an e re w t s ra e w arm st w t a un an e of roo d w e tt t w . T y, i h b d c ll li d i h h y w e re fe d on a mes s ma e of o e Sw e e turn s m e w t ea aff d b il d d ip , ix d i h p ch a nd ne cut o e r ha th e tu rn s afte r e n o e s oft w ere ﬁ ly cl v y ; ip , b i g b il d ,

n a arre and th e a ff a nd cu t. ha as nt t e m In a d a e i m e o . pl c d b l , ch y h d i h t on t e ot all th e re fus e of th e t e n w hat m t at ou b e di i , h y g ki ch ; ilk h c ld s are from th e a r e n en t o th e ate ro e a s w p d d i y b i g giv l d pp d f ll pig , hich s t o e ms e e s A s s oon as th cl ha d a s eparate ty th lv . e e v e r was w e ll u p in S r n t e ha d th e run of a o e r e d on w t e s e em e t o p i g , h y cl v ﬁ l , hich h y d t r e s o t at w e n u t u to fatte n at 12 to 16 m ont s old th e w e re h iv , h , h p p , h y

a out 300 lb s . w e t e a . e n in oo on t on th e ro e s s of b igh ch B i g g d c di i , p c fatting did not t ake m ore th a n th re e or four w e ek s th ey w e re al l owe d all th ey c ou ld e a t of p e a s th at ha d b ee n s oak e d in w at e r u ntil th ey o rm e n e n w e re s oft and had e un t fe t . G era s e a n o s a re fa t b g lly p ki g, h g ed ere s m n t e m ar w o e eas a s m u a s t e c an t h by i ply givi g h h d , h l p ch h y e at for a out a mont s omet me s in th e e w e re t e re w th e o s b h , i ﬁ ld h h y g , h g b e ing p ut u p in a c orne r a nd fe d from the s ta ck ; but it is a w as t e ful ro es s The est a rm e rs re fer t o e t e r r n the eas and t e n m ix p c . b f p i h g i d p h w t a tt e Water enou t o m a e nto ou or t e re is no m i h li l , gh k i d gh , , if h ill near e nou h t o r n t em t o s oa the w o e eas in w ate r u nt s oft g g i d h , k h l p il , e e o the o s The e r s res th r e e e o and th en f d t h g . B k hi ( e b e e d I k pt) s m t have an a ptitude fo r e a ting a nd th riving on cl ov er ; my plan w i th the oun s r n s w a s to ta e t e m from the s ow at e t w e e s old s ut y g p i g pig k h igh k , h t e m u for a fe w a s and e e on s ou r m or utte rm in w a h p d y , f d ilk b ilk hich n st rre s s o n as h l itt e s orts or m ea had e e i . A o t e c e v e r w as p rett l l h l b d , y w e row n s a a ou t th e e nn n of Ma ut t e m in a s ma l a d ll g , y b b gi i g y, p h l p o b e ms e e Th e a o mus t be w e s ee e w t a su u ent d ck y th lv s . p dd ck ll d d i h cc l rowt of ou n cle ve r and c an b e ma e of ra s or oar s in a orner g h y g , d il b d c of a e e r e b ut mu s t b e os e e no u near th e ott om to e e the cl v ﬁ ld , cl gh b k p

s from e tt n o To re ent root n t e had e tte r b e r n e . ut . pig g i g p v i g , h y b i g d The young pigs w ill live and th rive on th e cl e v e r all s ummer as l ong a s t e re is e nt of it I n a t on t e s ou a e all t he s are m or h pl y . ddi i , h y h ld h v p ilk w e rom the a r w t s ome mea o as ona or t ere is no h y f d i y, i h l cc i lly, , if h PP E N D I A X. 239

w ea a f a ou mea e r a in w ater T e m l a o n of d . mus t ha e i k , ll ch h l p d l p y h y v e nou t o r n a tt e sa t on e in a w e a s e w t a t t roof to gh d i k , li l l c hil , h d i h igh s e te r t e m from ra n s t orms or hot s uns a nd a fe w s o e fu s of dr h l h i , h v l l y ’ a s es in w t o w a ow and e e off e T s ast ma b e om h hich ll k p lic . hi l y itte d oron en on e in a e For u n s m a u a w . o e s o wa s b e ly giv c hil y g pig , l h ld l y oo e or s a e a s ra w m ea is a t t o e t em the s ours T e c k d c ld d , l p giv h c . h y s ou a s o a e re e e s s o a r oa It is no o h ld l h v f a cc t ch c l . t g od for them to eat as es nor w t e if t e a e ar oa but an ash ea to h , ill h y, h y h v ch c l ; h p w a ow in w ill ee t m fre e from lic e and ﬁeas s ou a s o a ll k p h e . I h ld l dd t at m st o re o s rea d eat fres cu t ree n o e r s o t at if the a e h y h g ily h , g cl v , h , y h v b ut a s mall addo and e a t it all ow n t e can be fed c ut o e r t row n p ck d , h y cl v h ” o e r th e fen e t o t em v c h .

n E s on e n o F . W. Sto e , q. , Moret L dge, Guelph , O tari , writes : “ I cons ide r th e improve d B erkshire th e most u s eful bre e d for far me rs th s as w t e e r ot er n of m ro e s to fa rmers . Wi pig , i h v y h ki d i p v d ck ,

s ou s e no n ut u re - re m a e an ma s M an farme rs s e n h ld u thi g b p b d l i l . y d

t e r s ow s t o a u re - re b e ar a nd a re s o w e eas e w t th e ou n h i p b d , ll pl d i h y g s t a t t e s e e t one of t e m for a be a r and in t s w a the im pig , h h y l c h , hi y n os it Th e re are m an u n r n e m e p rove m e t is soon l t . y p i cipl d n wh o s e ra e s for u re re e s and t os e w ho ur as e t e m a re sa o nt ll g d p b d , h p ch h di pp i

n o m ro e t e r s to Th e re e e rs of u re - re s e d ln t ryi g t i p v h i ck . b d p b d tock s uffer more from the fal s e re p re s e nta tions of s uch p e rs ons th a n in any a Pa r es w en omm e n n to re e or m ot er w . t w s n to ro e h y i , h c ci g b d , i hi g i p v t e r ommon s to s ou ur as e on from re a e re ede rs and h i c ck , h ld p ch ly li bl b , not fro m o e rs or t ra e rs who s e an t n the can ma e mone j bb d , ll y hi g y k y The ou n ree e r s ou s e e t th e mos t e rfe t an ma s h e can by . y g b d h ld l c p c i l r mme n n t o n e st m one in ua t rat e r find. It is e tte in o b , c ci g, i v y q li y h an n u m e rs th i n b . I b e lie ve it is b etter foryoung s ow s not t o have pigs until they a re 14 or 16 m ont s old t ou if the s a e een w e fe d and rO e r h , h gh , pig h v b ll , p p ' l a re for s n e t e w ere fa rro w c d oo tt ers ma oft e n be o ta ne d y c d i c h y , g d li y b i 2 m s A o e is ene ra u e own oo mu at 1 ont . s ow n t w e f d t h , ll , g lly p ll d d ch t o a n th e s z e she ot erw s e w ou a n her rst tter efore g i i h i ld , by h vi g fi li b s h s 1 on l e i 2 m ths o d. “ - I n Ca na a s are e nera fe d w t ea m ea or eas and oats d , pig g lly i h p l , p , I s m o n on c h oppe d a nd mix e d w ith pota t oe s or b oil e d turnips . t i y pi i m t at re u a r t in fee n is an e e e n ortant o nt . T os e h g l i y di g xc di gly i p p i h , w ho t row ow n a t one t me d ou e th e am ount of foo th e s can h d , i , bl d pig e at a nd t e n le t t he ro e r t me o w t out e e n an t n find , h p p i g by i h f di g y hi g, st s a arefu and re u ar t h at th e i r p ork c os ts t h e m doubl e w h at it. co c l g l ” is s a fee de r w ho take s pl easu re in watchi ng h pig e t.

s P o n nd Jame Howard , M . . , of Bedf rd , E gla , a very s s or s : succe ful breeder of Large Medium Yorkshires, write

s of Carhe a d o s Mr. Fi her, , Y rkshire, has publi hed a capi 240 R RI S ON THE PIG HA .

d on the n m n tal lecture he elivered ma age e t of pigs, which

l n ou . n os s o tt f o n I wil se d y I e cl e al a le er r m Mr. Sid ey.

The t e e es ters a e sa e are T e ha d t a . t e or no r Whi L ic h v di p p d h y li l h i . The large Yorks (not the M a mm oth ) a re the m ost p rofitable a s the y fas t a d a row s o n re tu rne nto mone u . g , d i y q ickly T e re a re no s s ur uffo s T e are th e s er h uch animal s a p e S lk . h y Fi h Ho s E ss e ar et bb x v i y. “ ou w ant s ow s to re e w e do not e e t e m t oo fa t nor et If y b d ll , k p h , y u n a ou in W e u s in a w ea ond t on L e t t e m a e a e to r t . e kly c i i . h h v fi ld b d ‘ t o fat a rea t man or e rs w t u e root s s traw ch afi and n an g y p k i h p lp d , , , I di orn b ut w e a e now s u a a r e eman for re e n s t at w e c , h v ch l g d d b di g pig , h a e none e ft for fatt n t re s e t to e e n the oo s o u b e h v l i g. Wi h p c f di g, f d h ld ” n w a rm no hot e t . giv ,

o l s on o Fr m this a t remark I c clude that the pulped r ots, ' h ﬁ an nd n c a d oo . , I ia meal were c ked ’ o o n an n The f ll wi g is extract from Mr . Sid ey s letter to Mr. Howard : I do not think ou r pigs h av e imp rove d du ring the las t t en years ’ M ne s oo w a s w r n h n a s n e r S tt e . On t e c o t r I ou r S ow s [ i c . id y b k i ] y , h a re e to u t ate fat at th e e ens e of onst tu t on t n M r lik ly c l iv xp c i i . I hi k . ta a e t ou h s Ha rris mi s k es my dvic . [I h ght he c onde mne d t e u e of a n E s s e x or B e rk shi re b oar W i th a white sow ] A cros s of bla ck and whi te

a nsw e rs w e for e e n a s mos t rs t ros s e s do. o s er e t at a ll f di g, ﬁ c I b v h bl ck ” s a a pig h ve made th eir w y in Yorks hi re . ’ o o n s o o n s le c The f ll wi g extract are fr m Mr. J h Fi her s on n and n n of t o ture the breedi g ma ageme t pigs, alluded s is n of Ca rhe a d by Mr. Howard . Mr. Fi her the ma ager m n b o s a nd an n a nd Far , ear Cross ills , Y rk hire, experie ced ss s o Ca rhe a d succe ful breeder. We h uld remark that is a s f and the o for s is gra s arm , all f od the pig purchased . Mr. : F . says

I am a e e a o ate for e ar ree n and ea r e e n and d cid d dv c ly b di g ly f di g, c ons id e r Octobe r or Nove mb er th e b e st time for p utting s ow s t o th e he ene ra ro T e w t en r n t e r tter oa r for t . in M a r b g l c p h y ill h b i g h i li ch , ’ a nd e t t e m w eane and ta e the oar a a n ea r in Ma s o t at t e r g h d, k b g i ly y, h h i s e cond litte r m ay get s trong enough t o stand the w inter ; and if the oun s ow s re in M ar a e een e ra fed and a ow e ent of y g , b d ch , h v b lib lly , ll d pl y e e r s e u r n the s u mme r t e w be u te rea t o ta e th e oar in x ci d i g , h y ill q i dy k b

o e m e r and r n t e r rs t tter at tw e e mont s old . And w e N v b , b i g h i ﬁ li lv h c ons id e r this the bes t w ay e ith er to comme nc e or i nc rea s e a s tock of ree n s and s ou not en ors e the a m t o ear ma tu r t in a n b di g pig , h ld d cl i ly i y y reed of i s e were not un t to rear a tter of oun at tw e e b p g , if th y ﬁ li y g lv

242 RRIS THE PIG HA ON .

The pigs usually b egin to eat along w ith the mother wh en about t re e w e e s old but ma be earnt mu oun er a tt e warm m h k , y l ch y g if li l ilk en t o t em tw o or t ree t mes a da w e the s ow is remo e b e giv h h i y, hil v d m nutes out the t m t rom t em for a fe w . e e e n to e at t e f h i Ab i h y b gi , h y re u ent s uffer from a rr oea w it ont nu e for an en t of f q ly di h , hich , if c i y l g h t me w w ea en t em er mu . The sor e r w s omet mes b e i , ill k h v y ch di d ill i caus e d by allowing the m oth er to e at grass or oth er gre en food w h en tu rne out or e en a an e rom one n of meat to anot e r for d , v by ch g f ki d h , w hich reas on w e avoid as far as w e can any change of food du ring th e t me t e are s u n and ont nue th e s a me t o the oun a ter t e i h y ckli g, c i y g f h y are w eane A nd as it is e r f u t as w e as an e rous t o a m n st er d. v y di ﬁc l ll d g d i i me ne to t em or e w e do not att em t to re e e t em t at dici h by f c , p li v h by h means ne t er can t e b e n u e to ta e it m e w t t e r food , i h h y i d c d k if ix d i h h i , for t e w not eat at su t mes but e en e nt re on th e teat for h y ill ch i , d p d i ly , w reasons w e et the mot er are u and a ow a s mu sm a hich di h c f lly, ll ch ll oa as sh e w e at t row n a s o e u u on the bed t at the oun c l ill , h i g h v lf l p , h y g o nes may eat a little if th ey like ; w e also st rew the ﬂ oor w ith s aw dust t o re ent bad s m e s e e n t em w arm and n a s mu re s a ir p v ll , k pi g h , givi g ch f h as oss e the ur n ont nues w e a n e t e m t o a res st p ibl . If p gi g c i , ch g h f h y,

t a n are t at it is dr and w arm and w e a re . ou n s can ki g c h y , ll i d If y g pig b e allow e d a run out w ith the moth e r for h alf an h ou r in the morning a nd e en n t e w row all th e as te r for it but the m e of th e v i g, h y ill g f ; iddl da w e n the sun is hot s ou be a o e for t e r a s et mu y, h , h ld v id d , if h i b ck g ch r i a w e s co che d t will ret rd th ei r growth for a hil . “ All s u as are not re u re for re e n ur oses s ou b e cas ch q i d b di g p p , h ld t rated at rom our t o ﬁve w e e s old t a t t e ma re o er e ore t e f f k , h h y y c v b f h y are w ean T ere are w o w a s of o n m ost t n s and the e st e . t d h y d i g hi g , b w a is ene ra the eas e r and a w a s t o b e re e rre and in a t n y g lly i , l y p f d, c chi g oun s for astrat on or an ot er ur os e reat are s ou b e y g pig c i , y h p p , g c h ld u se as t e a re ea s ame and a n o ere the w n ow and os e d, h y ily l d , h vi g c v d i d cl d the oor to e u e the t the o e rat or s ou a ow t em t o s ett e d xcl d ligh , p h ld ll h l

‘ u et in a orner and ta n the r t n le w t his r t an q i ly c , ki g igh hi d g i h igh h d, t en w t his eft an he s ou la rm o of the sa me le a o e h i h l h d h ld y fi ly h ld g, b v the h ou h oint and u as s n his r t an forw ar a nd un er g j , q ickly p i g igh h d d , d the est la rm o of the l t ore le and ra s e th e w t his ch , y fi ly h ld ef f g, i pig i h r t an u s n as tt e or e as oss e on the n e s a nd ne e r igh h d , i g li l f c p ibl hi d l g , v o t em u the e e s as the ntest nes a re a e to et tw s te h ld h p by h l , i i li bl g i d if e in t at os t on h ld h p i i . “ W e usua w ean at rom s e en t o ten w e e s old an se arat e th e lly f v k , d p oars from the s ows s oon a fter W e s e om e e more t an fiv e or s ix b . ld k p h to e t e r in the s ame st a nd as t e row ar er w e re u e the num g h y, h y g l g , d c b er in ro o he s t , p p rtion to the s ize of t y. “ ’ The fee e r ommen es in the m orn n a out s e en o o e n d c c i g b v cl ck , b gi n n a t one e nd and re u at n the oo a or n t o r um s ta n es i g , g l i g f d cc di g ci c c , and as he oes on he rous es e e r u and s ees t at all c ome to ta e g , v y pig p , h k t h e ir bre akfas t ; s h ould a ny refuse h e report s th e case ; and ha ving fin

‘ ishe d ee n he ta es his arrow or s o e and es om and ro ee s f di g k b , f k , h v l, b , p c d APPE N ﬁI x. 243

in the same or er to ean the st es for on e n rouse u a ter la d cl i ; , b i g d p , f y in s t all n t t e em t t emse es w e e at n and t s e ome g ill igh , h y p y h lv hil i g, hi b c s a tua and e e s t e r e s e an and d r w is a matte r of r h bi l k p h i b d cl y, hich g eat m ortan e t o us as w e a e all our stra w to bu at a ear rate and i p c , h v y d , a e to e onom se it a or n for w reas on most of our s t es are h v c i cc di gly, hich i provid e d wi th w ooden sle e ping b enche s s imilar to that given in the de t on of the ree in o s r us e . So ro e e n to N o. 1 h e turns the c ip i b d g h p c di g , o u ants out s a es u the b e d s we e s all ean and ta n u w t cc p , h k p , p cl , ki g p i h the s o e w at had to b e remo e he a es it in the arrow returns h v l h v d, pl c b , t em to t e r st a a n and as s n o o N o 2 t reat n n t . t em in the h h i y g i , p i g , i g h same w a and so on to he n means the st es are e t e d. t s t ean y, By hi i k p cl ur n th e rea te r art of the da w e out t e a e ree a ess to d i g g p y ; hil , h y h v f cc a ea of sma oa w is e t in a orne r of the ar e nt re for h p ll c l , hich k p c y d i ly t e r u s e of w t e se om a to a a t e ms e es w ene er t e h i , hich h y ld f il v il h lv , h v h y a e an o ortun t t ere is a so a trou w t w ater of w h t e h v pp i y ; h l gh i h , hic h y s omet mes dr n a tt e i i k li l . To ena e s to t r e ro er t e mu st b e e t in a state of bl pig h iv p p ly, h y k p ro us t ea t for w u r os e ro er s e ter a nd a erta n amount b h l h , hich p p , p p h l c i o f e e r s e is u te as ne essar as oo e e n and all ar am x ci , q i c y g d f di g, d k, d p, ra m e s s ou b e a e T ere is no a e in w ou c py sti h ld v oid d . h pl c hich y ng grow i ng stores do b etter than a good straw - yard during the w inter s month . P s w o as ona a t o es e a w en in low on t on ig ill cc i lly c ch c ld, p ci lly h c di i ;

b ut ta en in t me and a e in a w arm s t t e ms e es w t a. , if k i , pl c d y by h lv , i h tt e e tra nurs n su as w arm m a nd w ater w t a tt e ran or li l x i g, ch ilk , i h li l b o a r not or ett n th e w arm w ater n e t ons the ow e s et out p ll d, f g i g i j c i if b l g

of or e r t e w mos t b e r t a a n in a fe w a s . the as e b e a d , h y ill ly igh g i d y If c ba d one and a om ane mu e er and the at ent w lie s t , cc p i d by ch f v , p i ill ill, w e o e r u w t a w et ra ea n on the nos e out our n o w a c v p i h g, l vi g ly , p i g c ld t er on t o sa turate it t orou and t en o er u w t tw o or t ree h ghly , h c v p i h h s a s to e e th e st eam in a nd a e oun t s a t e v e r re at re ck k p , h v f d hi b h giv y g e P s a e a e r reat o e t on to an n of rest ra nt as w e li f. ig h v v y g bj c i y ki d i , ll as a stron s e t o s o and e for the u r ose of a m n ster g di lik phy i , if h ld p p d i i in it t e st ru e and s rea m s o mu t at t e do t ems e es more g , h y ggl c ch , h h y h lv a rm it t an the me ne is e to do t em oo es e s not h by , h dici lik ly h g d ; b id , if one in a arefu manner t ere is reat an er in or n an u d c l , h g d g f ci g y liq id nto t e r m out s for ntro u e w e t e are s ream n t e are i h i h , if i d c d hil h y c i g, h y a mos t erta n t o b e o e it s o t at the o era tor mus t w a t u nt l c i ch k d by , h p i il t e a e one s re am n w w m ost be w en t e a re out of h y h v d c i g, hich ill ly h h y reat and annot o on an on e r for w reas on w e a e not u s e b h c g y l g , hich h v d s a rs as T e a e a so a e r e e ob e m e dicine for e ve ra l ye p t . h y h v l v y d cid d j c t on to s tran ers e n a m tte nto t e r s o et e en one of t e r i g b i g d i d i h i ci y, v if h i e o ws e a e t e m for a fe w a s on t e r re tu rn t e are es et and f ll l v h d y , h i h y b w o rrie d in a m ost unfri endly manne r; and if the intrude r cannot ﬁnd mea ns of retreat t e w o ten e t c ut a nd ore a oo ea w e re , h y ill f g g d g d d l ; h the t e e t enetrate e on the s n s w e n s w a r s e w t e h p b y d ki , lli g ill i , hich if h y e ome er ar e t e ma b e are u o ene w th a an e or s ar b c v y l g , h y y c f lly p d i l c , h p 244 R RIS THE PI G HA ON .

o nt e n fe on the ow e r si e d re t n the o nt u w ar s t at h p i d k i , l d , i c i g p i p d , h t e matte r ma e s a e w en t e w s oon e a w t out urt er r t ou e . y c p , h h y ill h l i h f h bl " ‘ Fat ea s a re eas ame in the n - uarte rs or n e s h vy pig ily l d hi d q hi d l g , and s ou b e er a refu r en o er s e r or u ne en rou n h ld v y c lly d iv v lipp y v g d . ‘ en s o la me d th e ut er is th e e st rem e and the s ooner the b et Wh , b ch b dy t er a s t e os e ﬂ es fas t w en t e ome to lie a nd annot r s e e as , h y l h , h h y c c i ily. T e a re a s o su e t to r euma t atta s e s e a In the n e s h y l bj c h ic ck , p ci lly hi d l g , w hich may eas ily be mis taken foi a ccidenta l lam enes s ; s ome times th ey w su en e ome ame in one le a nd t en the amenes s w as ill dd ly b c l g, h l ill s u en an e t o the other or er a s ea e t em a to et er c on~ dd ly ch g , p h p l v h l g h . I

‘ sulted Pro ess or S m on s of th e Ro a e te r na r Co e e on t s dis f i d , y l V i y ll g , hi eas e and he re omm en e a s tron s t mu at n l n m ent or l u , c d d g i l i g i i , iq id s te r to b e a e t o the ou o nt and w e ru e in and a e bli ppli d h gh j i , ll bb d , I h v use it w t er ene a resu ts a so on ne for an en t of d i h v y b ﬁci l l ; l , if c ﬁ d y l g h t me w ere the w et l tter is a ow e to a umu ate un er t em t e r i h i ll d cc l d h , h i oo s row to a I eat en t and the eet e ome u nsoun and u of h f g g l g h , f b c d f ll c e ts w en the oofs s ou be s ortene for w u r ose w e u s e a l f , h h h ld h d , hich p p a r of stron wirc cli in inch ers ta n a re not to n ure the s e ns p i g, p p gp , ki g c i j i ’ t e art o f the oot and tr m w t a s e e r s n fe and for s eas e iv p f , i i h h ph d k i ; di d eet w e a e oun not n s o oo as a ran ou t e w t two or t re e f h v f d hi g g d b p l ic , i h h ’ s oonfu sof fres rew er s ea st m e w t it and ut In a s tron ba p l h b y ix d i h , p g g or oot nto w the oot is nt ro u e a nd s e u re w t a s tr n b , i hich f i d c d , c d i h i g ‘ w en the an ma s a ow It ma e e t w et our n w ater o h i l i l id d n. y b k p by p i g n ” it tw o or t re e t mes a da a nd an e a . h i y, ch g d d ily

r n St . w n Co Y T. L . Ha iso , Esq. , Morley , La re ce . , N . . ,

I do ‘ not think I can give you any idea s of value as to th e bre eds and ‘ re e n of s for m ex er en e has een w t Suﬂ olks on and b di g pig , y p i c b i h ly,

“ t he re e n t em has e en w t me a m att e r of reat s m t and in b di g h b i h g i plici y, w a e foun n ifli e o n en t a e ou n the hich I h v d o d culti s t co t d w i h . I h v f d ‘ ufl olks ar ro a T ose wh o S oo nurs e s nd oo ee ers . h dy, p lific, g d , g d f d h a e had arren sow s a e t n a ow e t em t o et too fat efore h v b h v , I hi k , ll d h g b

re e n . T s is the On r s t at now of and it is to be uar e b di g hi ly i k h I k , g d d

‘ a a n M lan w as o e o r su oun s ow s as se e te for g i st . y p t ke p ve ch y g I l c d enera l ro a tt ers u s e om from s r n tt e rs b re e ders g l y f m f ll li , b t ld p i g li . T ese w ere u s ua e t in a ar or in a sma rass e s o t at t e h lly k p y d ll g ﬁ ld, h h y Were on th e roun and had ent of e e r se and w en s er e a out g d pl y x ci , h v d b e em er 1st w ou be rom 14 to 16 m ont s old and imfair extra er D c b ld f h ( , p e r t e w e re w t t e w ou of ours e a s st ore on t on. t h p ) c di i Af h y i h pig, h y ld c an a m ur n the w nter et fat but in m ree n t at ne er r . d i g i g , y b di g h v did y h M on trou e w as in the ~ los s of oun s in ons e uen e of th e y ly bl y g pig , c q c m of rs n o r T s ma es it ne es s ar t o b e ilk th eir moth e be i g t o ich . hi k c y are u how ou ee the s ow s w e s u n and oun t at ran c f l y f d hil ckli g, I f d h b ra t me s w ith the refus e of the h ous e made a b e tter food than g in at su ch i . do not now a o ans f ens a e ne er s een an t at I k b ut pl o pig p . I h v v y h

I t ou ht had mu mer t. In a t I wou never us e ens e e t for h g ch i f c , ld p , xc p

H RRIS ON THE PIG A .

I N D E X .

’ en s im ortati o ” Al , . A. , n of er hes i re ree 91 111 l B p B k C h b d ,

s re . e ster Co te hi Ch . Whi breed 105 u u u u A en i - pp d x . Hog bre e d ’ ’ a e we s Ro ert reed of s 18 ers Manua on 11 B k ll , b , b pig l . 0 Paschal Value in fee ding 181 ean mea a ue in fe e in 126 C nese ree B l , V l d g hi b d eans as foo for i s 233 Codﬂsh om os ti on of B d p g , C p i . . Composition Value in fe eding Bedfords nIre breed 93 Coleshill Colds in young pigs ’ A e s Im orta t on A . B . ll n p i 99 and Tamworth cross 33 Crosse s Improve d

- in the ros ses of. t orou re U . C h gh b ds Cull ey on Che shire pigs Cumberland small bre e d ’ Dav s ew tt e er ence in i , H i , xp i pig oar Se e t on of 192 B , l c i Treatment of t orou - re Des ra e ua t e in a i 206 s 0 0 h gh b d . i bl q li i p g 0 0 0 0 0 0 ’ Boussingault s exp eriments in fe ed Devons ing Diarrh ea in young pigs m os on o D seases of s ran o t f. O O O O O O O O O O O O O O O B , C p i i i pig O O O

a ue in fee n D orse ts 32 88 V l di g , Bree ding and management of pigs Dry ea rth for pigs 234 ” m eror 192 239 E . 53 , p m ment f ree in e ts in En s re e s ro e o . . 47 B d g, Obj c . gli h b d , I p v n n n 1 Principles of E glish exp eriences i pig fe edi g . 81 ’ E sse s er o s m ro e x , Fi h H bb i p v n n me ts i 53, 82 ss m ro e re e s . De n t on of ar e sma E e I B d ﬁ i i l g , ll , x , p v d an me um rosses of d di C . r f ma sto o . ree s ar e vs . s B d , L g ll . . Hi y L ea n En s di g gli h . ’ n in he S 232 Lor estern s Le adi g t U . d W M odern English 56 Old E r men n fee n 118 122 in the U . S 98 e ts i . . xp i pig di g , Sidney on large and small 32 Fancy breeds 95 k n ams re re e atten n s near ar e ties 178 Buc i gh hi b d. . F i g pig l g ci e e n A a r farmer on 187 F di g, d i y Yor s re re e er on 188 ut er Cc . o s A B l , Ohi , pig k hi b d att e a n from fe e n A Yor s re fa rmer on 186 C l , G i di g k hi ' ments 118 e t e and ea Dr M . M es e er W igh , Liv d d . il xp i m s ex er en e in 181 astrat on T e for. . En C i , i gli h p i c ’ Chase s A. L . Esse Exc eriments in , , x I D E N X . 247

’ Fee n ra n Man es eor e e er en e in di g G i gl , G g , xp i c ’ La w e s and Gilbert s ex fe e ding 25 ‘ e riments in 122 Man e s eor e er 163 p gl , G g , pigg y M ne ra su stan es neces Manure Ta e of a ue of 139 i l b c , bl v l

sar In . M anure The i as a manufa turer y , p g c Mr a w n on . B ld i of 141 Use of sugar in Value of liqui 143 eet nsoun a ue to eac 1 l s f F , U d V l h 00 b o ’ Fisher Hobbs improvements in Value of pig 137 s er o n Le ture on ree n Fi h , J h , c b di g and mana ement 239 M an r u tura o e e Pi g ichig Ag ic l l C ll g , g er e tc 147 g y, M e se re e iddl x b d 0 0 0 0 0 0 95 ’ of a oo M e s Dr M e r me n g d pig il . . xp e i nts in fe edi g118 Milliken Hon M a c , . M . on i , J. , g s 113 245 pig , Mineral food for pigs 130 ” e sta ti on Pe r o of M s s Em G , i d i ily. ” G ou es ter M o e r e n l c . d rn b e ds of E glish pigs ’ oo s ne e oo are Morr s Pas a er G d pig d g d c i , ch l , pigg y ra e s a ue of e a o tan ree G d pig , V l . N p li b d Greyhound Nottinghamshire breed erefor s re ree 50 94 en arm er H d hi b d , Ogd F pigg y

mes M P on il- a r r a : . s O e fo owa . . 239 s H d , J , , pig c k pig Improvement of the Englis h breeds Old Yor s re re e 47 . 0 0 0 0 0 k hi b d 0 0 0 0 0 0 0 In- and- in breeding 35 Original Old Engli sh pig n an mea om os t on of 133 r n and m ro ement of our do I di l , C p i i O igi i p v Value in fe e ding 126 mestic pigs m r ntest nes Pro ortion to we t of for s re o e . . I i , p igh Ox d hi , I p v d Ox Stoma of , ch

ea ous an aid to fatten n 230 Ra s n for s J l y i g i i g, pig Jefferson County bre ed 111 Pen- bree ding ma ss Pe tro e m on s ar e v s s ree s and ro e s . u 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 L g . ll b d c 22 l pig ’ aw e s and ert s e er ments Pi D es ra e ua t es in L Gilb xp i g, i bl Q li i in pig fee ding Form of a Lecture by John Fisher Q uie tness in Lenti mea a ue in fee n l l , V l di g

L ent s om os t on of Pi fee n 0 0 0 0 0 0 0 0 0 0 0 0 0 il , C p i i g di g Hew itt Davis on e To e s tro t e a n more Lic , d y Why h y g i Lincolnshire bre e d rapidly than oxen or sheep 12 Liquid manure Pigs on dairy farms 175 Live and de ad w eight of pigs 191 on gra in farms 176 ’ n m ro emen of s s r and t . 41 Lord We stern s E e x 52 O igi i p v . man ement Mackelcan on a . . 237 , J g ' Ma ic o re e 113 245 Pro t of ra s n t orou g (Ohi ) b d , ﬁ i i g h gh Mana ement of s 175 237 g pig ,

- men r s re u re ent e treat t . of thorough b e d pig .203 q i g l n n a n Breedi g a d re ri g . 248 R I E HA R S ON TH PIG.

P s ree s 14 Sow n on s. 211 ig , B d lyi g pig Cooking food for 222 Sele ction of 193 n near ar e t es 178 ta n the oar Fatteni g l g ci i . . ki g b 233 Trea tment of thorough - bre d 209 m n Of r n s ar n an Mana e e t . S Re d mana e g p i g pig , i g g Management of thorough ment of 200 ’ re St ne s Isaa and os a m or b d ick y , c J i h, i p Youn are of 196 242 tation of Suffo 100 g, C lk at n 242 Stoma Im ortan e of a oo 20 C chi g ch , p c g d o s in 217 of ox e t of 9 C ld , W igh D arr oea in 217 243 of e t of 9 i h , pig, W igh Fe eding 212 Prop ortion to w eight Of M anagement of 217 Tam n 219 of s e e e t of i g h p, W igh . m t ean 242 T e o w . . . 197 tone S W . on s i , , F. , pig . . a m n of e 212 ffo an Tre t e t chill d . Su lk d other white b re eds ‘ Pi er The aut or s 148 Suffo re e gg y, h lk b d ’ Ge orge M angle s 163 grade s M an r u tura Col ntro u e nto ton 100 ichig Ag ic l l i d c d i Bos . Suga r as food for pigs 135 ’ ose b ur h Mr. R g s Ogde n Farm Sus Indica ‘ Paschal M orri s Sus scrofa Ta ten a En Sw e n s Treatment of t h ll ( g ) lli g , ns S arre s an e w . Piggeries d pig p . ill b l Pi ens Sw arre Porta e g p ill b l , bl 6 Swill tub Tamworth bree d Cast- iron Tamw orth and Berkshire cross Convenient hewn out of a log Tatte nhall piggery

- T orou re a ue of . h gh b d pig, V l

n n oor u - re Swi gi g d Value of a thoro gh b d pig . Por oo re uire to ro u e 100 of manure k, F d q d p d c pig lbs ’ Pr n e ert s s e t of s L e and ea . 191 i c Alb pig W igh pig , iv d d

- of ra s n t orou re n a a i . 191 Proﬁt i i g h gh b d of differe t p rt s of p g. 222 1 . Weaning young pigs 97 Protrusion of rectum 236 94 228 te e es ters 59 72 . Whi L ic , Re tum Protrus on of 236 oar 41 c , i Wild b Wild hogs 41 ’ Rosebur h s Mr. er n sor re e 96 g , , pigg y Wi d b d ’ “ S ee awe s e er ments in fee n sor ast e 99 h p, L xp i d Wi d C l o urn re e 33 94 W b b d , f 66 Stomach o Yelt . Live and dea d weight of 192 York- Cumberland bre ed 65 103

e on ar e and sma ree s 32 ntro u e nto the U . Sidn y l g ll b d . i d c d i n ra n for 228 ar e 59 Soaki g g i . l g

Sow at farrow n t me 194 241 mi e or me um ree . 69 i g i , ddl di b d ree in M ana ement of 241 sma reed 63 B d g, g ll b

25 0 H R RIS ON T II E PI G A .

P er E e at on of en arm igg y, l v i Ogd F ” S e for Fatte n n P s M r M an e s h d i g ig , gl S e roun P an of h d , G d l S e Isometr a ew of h d, ic l vi P er o ere Foo ouse at Tatten a igg y, C v d d H h ll

P er Groun Pla n of o ere oo ouse at Tatten a . igg y, d C v d F d H h ll — Pig Trough He wn Out Of a Log

Pi Trou on en ent g gh , C v i Pi Trou Sw n n Door g gh , i gi g

Pi Trou Swi n Door to . g gh , g

— o Buccle ueh Brood Sow Prop e rty of the D uke f J ealousy as an Ai d to A M E R I C A N C A T T L E :

or Breed n and Mana e me nt . Their Hist y, i g, g

P . A L L E N By L E W I S ,

me - u tura So e t E tor r an Presi ent N ew York State r y, i i d ” Ag ic l l ci d” A c i te ture etc. e tc. - er oo ut or Rura r , , Short Horn H d B k , A h l A ch c

N oti c e s by t h e P re s s . t at has re ent e en s sue WE consider this the most valuable w ork h c ly b i d e m ra e s all ran e s of the Im ortant su e t m the mer an res s . It j , fro A ic p b c b ch . p b c tura terature for w i w or the aut or and ﬁlls a va cancy in our agricul l li h ch k h , by ’ nd o s e r at on w as eminent tte . It his many years c eri ence a b v i , ly ﬁ d n e of a tt e and the ountr a s w e as on ht to b e in the nds of e e ry ow r , y , v c l . c ll — l als w oul s oon b e mu ri er for its t ea i n s J ourna of A ym in ividu , d ch ch ch g

Louis . St. culture, ( ) m ro in the ara ter of me r The la r e e xp e ri ence of the author in i p v ch c A i t Of hi s O s e r at ons an has ena e hi m to ro can herds de t o the w eigh b v i , bl d p la ms a s a s tan ar aut or t duce a work which w ill at once make good it s c i d d h i y el ent fe ature of t s o ume I s l tS or er me t o i a on the su e t . An e y, bj c xc l hi v l ' d l h d c l arran ement on ens n a re at ar e t of nformation Into a p omp arati v ely g , c d i g g v i y i n he i s s e e s ma om a ss and ena n the rea e r to ﬁnd the oi t on w i k ll c p , bli g d p —h ch ea e s . Y. Tribune . t w t out wastin hi s t me in turn n o e r the . N ing ligh , i h g i i g v l v w ran amon the s tan a r w or s of the ount and w b e con This ill k g d d k —c ry, ill - o Practwal side red indisp ensable by every bre e de rof li ve st ck . W e think it is the m ost comple te w ork upon neat s tock that w e have s een emb od in a s it oe s a a st amount of re sear and a reful stu and , y d v ch c dy a on in Fa obs erv ti . wcons rmer. His stor of att e in ene ra and of the n ua re e s in ar i u ar hi y c l g l , i divid l b d p t c l e i s e t whi oc u e s the rs t one un re and e t a e s of the o um , ch c pi ﬁ h d d igh y p g v l . Hi s de t en w ith much of the grace and charm of an A llison or a M acaulay . r t on of the eadi n re e s i s ustrat e uts of a u a cow and a s c ip i l b d ill d by c b ll , , c e t o the sub fat ox of e a ra e . he ne t one un re a e s are e ot , ch c x h d d p Q d v d re n T s is fo o e e s on Be ef att e or in en ect of e . w a t r , B di g hi ll d by ch p C l , W k g Ox e ment l ustrations an ow s a tt e oo D se ase s e tc . The arran , ilch C , C l F d, i , g , i l al tical n e e tc of the w or are in the e st st e of mo ern oo - mak y i d x , k b yl d b k - ew - n la ing. N E g nd Farmer. The w or is one t at has e en on ne e e as it ta es the a e of the k h b l g d d , k pl c r oo s of e n t r o e en o e t o refer fo ci b k lik a u e t w hich our farme rs have b blig d , and t a i she s in a compa ct and w e ll - arrange d volume all they de sire upon this im ortant su e t —M aine Fa mer p bj c r .

ate er w or s the s to - farmer ma a rea a e he can not affor to Wh v k ck y l dy h v , d

do wi t out t s . Ohio Fa mer h hi r . It i s one of the e st treat s e s w t n our now ed e and onta ns b i i hi — k l g , c i i mat on soun and s ens e on e er a e The Peo le Concord N . H. i d ibl v y p g p , ( , ) “ The o e t Of the w or as s tate the aut orin hi s re fa e i s not onl bj c k, d by h p c , to v e a istor a acccount of the o ne ra e to su e s t to our farme rs an h ic l B vi c , gg cat ls - re e e rs the e s t m e t o s of t e r ro u t on and mana ement but t o b d b h d h i p d c i g , e xa lt and e nnoble it s purs uit to th e dignityto w hich it i s entitle d in the va ri ous e artme nts of m e r an a ri u ture From th e tt e e am nati on w e d p A ic g c l . li l x i a e e en a e to e it w e can not re omme n it too i —Canad a h v b bl giv , c d h ghly

Farmer. Cons ide ring that there are some t en million milch cow s in the Unite d State s and ne ar a t ousan m on of o ars n e s te in att e th e ma n , ly h d illi d ll i v d c l , g i. tude of this inte re st demands that the b e st skill e d ta le nt b e devote d t o t he improve me nt of the vari ous bre e ds and the inve stigation of the b e s t me thod of s o ca rin for the animals a s to gain the greates t p roﬁt from them Thi s me li e the farme — n o u w r s the ns he an s Y. I de u t tru t on w t N . v l i giv j i c i which .

- Pri ce , p os t p aid ,

O RA N G E J U D D C O . ,

- 2 4 5 B oa dw N e w Yo k . r ay, r NEW AMERICAN FARM BO K O . ORIGIN AL L Y BY

R . L . A L L E N ,

“ " AUTHOR or DISE SE S 0 F D OM E STI C N IM L S AN D FOR ME RL EDITOR or A , A A , Y “ ” THE ME RI C AGRI L r' A AN CU TU RIs . REVI SE D AN D E N L ARGE D BY

L E W I S F . A L L E N , “ ” “ THOR or ME RI C N C TTLE E D I TOR or THE ME RI C N SHORT- HORN AU A A A , A A ” OOK T HE RD B , E C. C O N T E N T S — D CTI O T a e us an r t on of orn- out So s ert zin IN—TRO U N . ill g H b d y i W — il F ili g Graz ing F ee ding Bre eding Barren L ands Utility of Birds antin e tc en e s — e e s Farm Roa s Pl g . F c H dg d i —So s las siﬁcation S a e Tre e s— oo L an s —T me CHAPTE R . il C h d W d d i — - D e s cription M anage ment Pro of Cuttin Timbe r Tools Agrio a i m e r e t t e s . u tur E uca t on of the ar p i — c l l F . - m n R In r an Manure s H PTE R III . Far u CHAPTE II . o g ic C A X — B ildi gs Minera l Stone Earth Phos Hous e Barn Sheds Ci ste rns a t ar ous ot e r ut uil in s - Steam ph ic . V i h O b d g — M anures n aratu H P TE R III r an i s . C A . O g ic g App r t on — n ma — e HA PTE R XI —Domest n ma s Th e i Composi i A i l V C V . ic A i l e ta e — re e n — na tom —Res ra t on g bl . — —B di g A y pi i H TE R rr at on and D ra n Consum t on of Foo . C AP IV . I ig i i i— d i nEZ CHAPTE R N eat orHorne d Cattle HAI’TE —M e an a D s ons D e ons ere for s—A re shires C R V . ch ic l ivi i v H d y — —‘ of Soils Spa di ng Plow ing Im Gallowa s Short - horns Alder e n ne s or e rs e s—D ut or o ste n p le m ts . y ch H l i TE I - The rasses— o ers ﬁana ement from rt to Mil CHAP R V . G Cl v Bi h k

M e a ow s Pasture s om ara in L a or or S au te r. d C p g, , —l gh — s- Im m n H P TE X I The D a r M t e a ue s of ras s e e e ts C A R V . i y ilk iv V l G pl ’ u t at on utte r— e e s e—Diﬂ erent in for th e ir C l iv i . B Ch K ds - n M anner of or n . H PTE R V II . ra n a d its u t C A G i , C l i W ki —Har H PTE I I —Sgce — vation Vari etie s Growth C A R XV . p M erino e st n Sa on—Sout D own —The Lon v i g. x h E —L e um nous P ants w oo e re e s — otsw o —L n o CH—AP T R VII—I . g— i l l d B d C ld i c The—Pea Be an E u lis h Fi eld Bre eding Management She p —Be an Tare or Ve tch ultivation herd Dogs . — — s n H PTER III . The ors e D e Harve ti g. C A XV H IX —Roots and E s ulents s r t on ofD ffe rent re e s—T e r CHAPTE R . c c ip i i B d h i — ious se — re e n — Vari e ti e s Grow th Cultiv—ation Var U s B di g M anage s - s e s N u ment Se curing the Crop TU tri . ff n —The A s s—M e t ive E quivalents of Di ere t Kinds CHAPTER XIX . ul ra e om arat e La or of Wor in of Fo g . — — — C p iv b k g E X ru ts e s i er n ma s . CH—APT R —. F i— Appl — C d A i l ar ui nee s P ums H P TE R . Sw ne Differen Vine gar Pe s Q l C A XX —i t Pe ache s Apricot s N ectarine s Bree ds Bre e ding Bearing Fat — in t iva te n n — ur n Por and ams Sma e r Fruits Plant n k . —ll — i g C i g —H n H PTE R XXI . Pou tr ens or t ion Cathe rin Pre s ervi . C A l y H g) ects a rn- oor ow s Tur e ea CHAPTE R XL I s cellane ous bj B d F l k y — Hen— oos e — of u t at on as e from th e Or o k Gu nea G D u k C l iv i , id c—c i c — - m orn one e e s . dinary Farm Crops Broo c H y B — — — II s of Ani Flax Cotton He mp Su r Cane CHAPTE R XX . Di seas e — ma s — a W e Sor hum M aple Sugar obacco l What Authority Sh ll — — — ma o t S e e Sw ine Treat Ind go Ma dder Wood Su ch Ad p h astor m ent and re e in of rs es Te as e l M ustard Hops C B — g Ho —. e an H PTE R III. on us on ene B . C A XX C cl i G H PTE R XII — s and e ts of ral Remar s The Farmer w ho C A . Aid Obj c k — r t re —Rotat on of ro s L e s his u at on Th e Ama Ag icul u i C p , iv by Occ p i ‘ — — ora t eurFarmer—Sun r Ta es and their Eﬁects We e ds Re st d y Useful bl . N T P O S T - P A D P R CE SE I , I

O RA N G E J U D D C O . ,

- 2 4 5 B ro a d w a y , N e w Y o rk .