xl INTRODUCTION. 
will, perhaps, not be doubted, tha’ ary confiderable remove 
of any particular defcription of fheep, will be unfavourable to 
the perfeét continuance of their characteriftics. But thefe 
reflections, however well-founded, may furnith no juft rea- 
fon againft real advantages of frequent removals and trials 
of thofe races, faid to be found, on the whole, the moft 
profitable. 
SWINE. 
Another branch of practical improvement in live ftock, 
though nof*the moft elegant, may be confidered, in fome 
points of view, as little inferior to the two foregoing, i.e. 
fwine. The importance of this article has long been ac- 
knowledged, by its general ufe in victualling the people of 
numerous countries, ancient and modern. What may have 
been the degrees of attention paid to the choice or improve- 
ment of fwine in other courtries, or by our anceftors in 
this, may be a fubject not eafily fettled, were the enquiry of 
more importance. But from fome caufes, connected per- 
haps with the natural indelicacy, and unpleafant effluvia of 
the animal, it has been lefs efteemed as an article of live 
ftock, than from its importance it deferves; and, compara- 
tively, few farmers (who are moft commonly the breeders) 
have been known to pay much attention to its felection and 
improved fhape. That negligence, however, has of late 
given place to confiderable care and judgment in many of 
our modern improvers of ftock. And never did a neglected 
animal promife fairer to reward fuch ‘attention. ; 
Whether we confider bacon and pork as fubftantial articles 
of food generally relifhed when well cured, or as articles 
which may moft expeditioufly be brought in-aid of a coun- 
try, in a time of fearcity, the hog is of incalculable value. 
The vaft variety of refufe liquid, and of vegetable fubftances, 
too 
