HOGS. 199 



plants and roots, seeks moist and shady retreats, and pierces 

 the earth with his snout for food, which his acute smell in- 

 dicates to him. 



Like other domesticated animals, the hog has been sub- 

 jected to careful training, to improve his valuable properties. 

 We have introduced into this country quite extensively the 

 Berkshire hog, which is an improved English breed, very 

 superior for pork and bacon. This hog is of the ancient stock 

 of England, crossed with the blood of the Eastern hog, and 

 principally by the varieties styled Chinese hogs, which have 

 been largely imported into the old country. This Chinese 

 mixture, while it diminished the size of the old English 

 stock, improved the properties of form, and the disposition to 

 fatten. 



The desirable features in the hog's form, indicative of a 

 tendency to secrete fat, are similar to those of other live 

 stock ; a broad and deep chest, ribs rounded or arched, neck 

 short, head and limbs small, soft bristles, skin soft and elastic. 

 (Low's Practical Agriculture.) 



The female goes with her young one hundred and twelve 

 days. 



Hogs love moist and succulent food; clover and other 

 green food, the refuse of the garden, and the gleanings of 

 the table, may be given to them, though for final fattening 

 they require farinaceous, or other nourishing food. Sour 

 fruit should not be offered to them, unless mixed with sac- 

 charine substances. They should be fed three times a day, 

 have clean troughs and clean beds, and it is of great advan- 

 tage to animals of single stomachs, like the hog, to have their 

 food boiled or steamed, especially when they have not access 

 to forests for exercise. Coarse meal, or bran steamed or 

 boiled, is good food for the hog ; pease and beans partially 

 cooked can be given occasionally. 



Virginia bacon is thought to owe its sweetness and flavor 



