MODERN FARRIER. 459 



5. Best Form of Swine. 



oJ The hog or swine, to be well formed, should not 

 be too long, but full in the head and cheek ; thick 

 and rather short in the neck ; fine in the bone ; 

 thick, plump, full, and compact in the carcase ; full 

 in the quarters ; fine and thin in the hide ; and of a 

 full size, according to the sort, whatever it may be ; 

 having a disposition to fatten well and expeditiously 

 at an early age. Varro, and also Columella, how- 

 ever, describe what was considered in their time as 

 the marks of a good hog, to be a small head, short 

 legs, long bodies, large thighs and neck, and the 

 bristles, particularly on the neck, thickset, erect, 

 and strong. 



It is observed by the author of the General Trea- 

 tise on Cattle, that depth of carcase, lateral exten- 

 sion, breadth of the loin and breast, proportional 

 length, moderate shortness of the legs and substance 

 of the gammons, and fore-arms, are great essentials. 

 These are qualities, he thinks, to produce a favoura- 

 ble balance in the account of keep, and a mass of 

 weight which wi\] pull the scale down. In propor- 

 tion too as the animal is capacious in the loin and 

 breast, will be generally tlie vigour of his constitu- 

 tion ; his legs will be thence properly extended, and 

 he will have a bold and firm footing on the ground, 

 to which, however, it is fartlier necessary, that his 

 claws be upright, even, and sound. He adds, how- 

 ever, that a good hog may have a coarse, long, ugly 

 head and ear ; and these may be safely classed 

 amono- the non-essentials ; vet a short, handsome, 

 sprightly head, with light, pointed, pendulous ears, 

 of moderate size, are plt^asing to the view, and may 

 sometimes have a favourable effect in the market. 

 For head and ears, the Oxford, or rather smaller 

 Berkshire pigs, are good models ; and for true shape, 

 the improved Shropshire, Hereford, and Gloucester. 



