HOFER 



2806 



HOG 



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HO'FER, ANDREAS (1767-1810), a patriot of 

 the Tyrol, born at Saint Leonhard. In 1796 

 he led a rifle company against the French at 

 Lake Garda, and after the Peace of Luneville 

 was instrumental in organizing the Tyrol mili- 

 tia. As the leader of the insurrection of 1809, 

 he defeated the French and Bavarian troops 

 and liberated the greater part of his country. 

 He afterwards held important public offices. 

 Following the Treaty of Schonbrunn in 1809, 

 the French and Bavarians again invaded Ty- 

 rol; Hofer was betrayed into the hands of his 

 enemies, was convej^ed to Mantua, tried by 

 court martial and shot by order of Napoleon. 



HOFMANN, hohj'mahn, JOSEF (1877- ), a 

 Polish pianist and composer, born at Cracow. 

 The lad studied with his father and later with 

 Rubinstein. He started on a public career at 

 the age of six, and began a successful concert 

 tour of Europe when nine years old. Then 

 he visited America, and in two and a half 

 months appeared in fifty-two concerts, which 

 aroused the indignation of the Society for 

 the Prevention of Cruelty to Children, for the 

 boy was breaking down under the strain. He 

 did not again appear in public until 1894, when 

 he played in Dresden; he has since made 

 successful tours of America and the Continent. 

 Hofmann, who composes also for the piano- 

 forte, is classed with a group of pianists who 

 "concern themselves with the orchestral devel- 

 opment of piano tone." 



HOG, a clumsy, thick-skinned descendant of 

 the wild boar, which under domestication has 

 become a most useful and valuable farm ani- 

 mal. Its flesh is one of the most widely-used 

 foods of mankind, and its fat, hide and bristles 



TWO TYPES 



At left, Chester white hog, a good lard type. 

 At right, Tamworth boar, a bacon type. 



are likewise of commercial value. The hog 

 has a thick neck, which is in a direct line with 

 the trunk and which ends in a head tapering 

 off into a short, pointed snout. Its feet have 

 four horny, separately-hoofed toes, two of 

 which in the domestic animal have atrophied 



and no longer touch the ground. Usually the 

 hog is dirty white or a dull yellow in color, but 

 brown, black and black-spotted hogs are com- 

 mon. Hogs will eat almost anything, though in 

 the domesticated state their food is chiefly 

 vegetable. As a farm animal raised for food, 

 hogs are found in almost every part of Europe 

 and America, and tame swine have been found 

 by discoverers in previously unexplored terri- 

 tory in the South Seas. 



Pigs are born in litters, that is, a number at 

 a time, each litter usually consisting of from 

 four to ten pigs, although as many as fourteen 

 have been reported. 



Hogs are unfairly charged with being dirty 

 in their habits. It is true that they do wallow 

 in mud, but all pachyderms, or thick-skinned 



COUNTRIES WITH THE MOST SWINE 



The table indicates the condition previous to 

 the outbreak of the War of the Nations in 1914. 



animals, do this, because only mud or some 

 similar substance is cool enough to penetrate 

 their tough skins. 4 Actually hogs thrive and 

 breed better in clean quarters. The up-to-date 

 farmer is as careful to keep the pigsty clean as 

 to insist on cleanliness in the stable, and to 

 supply his hogs wih fresh water and with food 

 somewhat better than the refuse of the farm. 



Many varieties of meat are hog products; 

 bacon and hams are possibly the commonest 

 forms, and these are in greatest demand for 

 exportation. Bacon and salt pork, in particular, 

 are staple articles of diet in all military camps, 

 for salt meat keeps for a longer time than the 

 fresh varieties. In spite of the fact that some 

 religions, as the Jewish and Mohammedan, 

 prohibit the use of pork, a great proportion of 

 the world's meat is supplied from the hog 

 industry. On account of the hog's habits of 

 living it is likely to contain disease germs, 

 especially trichina, which when taken into the 

 human system may cause serious maladies. 

 Besides the meat, the thick layer of fat under 

 the skin is tried out and refined for lard; the 

 bristles are used in the manufacture of brushes, 



