A CHINESE HOG ON ITS WAY TO MARKET 
in a room, which is usually next to the 
owner’s living quarters. The floor is 
usually paved with tile or brick. Some- 
times a corner of the living rooms is 
fenced off for the sow and her family. 
The floor is usually kept very clean. 
From the time they begin to eat, the 
pigs are given all their feed in the form 
of a very wet swill. Three times a day 
they are allowed to drink all they can 
hold of this feed, which permanently 
enlarges the belly and tends to pull the 
animals down in the back. By proper 
feeding and intelligent selection of 
breeding stock of the best type, these 
two undesirable characteristics, sway- 
back and pot-belly, could be remedied. 
The average hog in China is raised 
on as clean food as the hog in America 
is. It is not a scavenger like the native 
hogs in India and the Philippine 
Islands, and it is fairly free from dis- 
eases, except for hog cholera, which is 
very prevalent. 
FRESH MEAT AND “WATERED MEAT” 
About 1,000 hogs are killed every day 
in the small Canton butcher shops. The 
120 
(Fig. 15.) 
hogs are butchered early in the morn- 
ing in small slaughter houses and de- 
live ered immediately to the retail shops. 
In some shops the hogs are butchered 
in the rear of the retail store, which 
opens directly on the street. 
Dishonest butchers who do not mind 
putting their reputation at stake have 
an interesting method of injecting water 
into the hogs just after they have been 
killed and bled. The water is forced 
in through the vena cava. The carcass 
of a hog may be increased in weight 
by several pounds by thus “watering” 
the meat. It is difficult to detect such 
meat until it is eaten. It has a poo~ 
flavor compared with normal meat an] 
will not cure well. This practice is so 
general that it is difficult to secure pork 
in Canton which has not been thus 
treated. 
HOG CHOLERA IN CHINA 
Among the diseases of swine, hog 
cholera, known in England as swine 
plague, and common in all parts of the 
world where pigs are raised, is prevalent 
in all parts of China, where it is known 
