J8J1ITISH BEEEDS,] 



PIGS, 



[beITISH BEEEDS. 



weif'lit, when full-grown and fat, sis stones, 

 at two years old." The black variety is of 

 similar shape and beauty, and, when fat, is 

 of a heavier weight. Both the Chinese and 

 Siamese pigs feed well, and attain to an early 

 maturity. They require less food, and, within 

 a given time, become fatter and heavier than 

 any of the European varieties. To the flesh 

 of the pig the Chinese are remarkably partial, 

 and they fatten it to an enormous extent, 

 taking great care that the animals which yield 

 it are thoroughly attended to, and fed regularly. 

 Those which are kept in temples become per- 

 fect monsters, and are viewed by the Chinese 

 with an eye of great tenderness and partiality. 

 They are not even permitted to 'distress them- 

 selves with w\'ilking, but are often carried 

 from one place to another, to which may be 

 attributed the admirable qualities of their pork. 

 The animals are kept especially dry and clean, 



which, no doubt, has a corresponding efiect 

 upon their health ; and the very knowledge of 

 which has a tendency to impart a greater relish 

 to their flesh when it is brought to the table. 

 Those which are generally seen in this country, 

 principally come from the neighbourhood of 

 Canton, and have been brought thence as part 

 of sea-stock. They have greatly improved 

 the larger kinds of our English pigs, having 

 been advantageously crossed with our own 

 coarser domestic breeds. The ofi'spring of this 

 cross have shown a vast improvement even in 

 their Chinese progenitor: and, on the whole, 

 proved a most profitable breed. 



The Chinese pigs are less known in Ireland 

 than in England or Scotland; although the 

 climate of the last-named country would appear 

 unsuitable to their Asiatic temperament and 

 constitution, probably from the variableness of 

 its temperature. 



CHAPTER III, 



BRITISH BREEDS OF THE DOMESTIC HOG. 



"We have, in a previous chapter, alluded to 

 the fact of the hog being of great importance 

 to our Saxon ancestors. Its flesh was a staple 

 article of consumption in every household ; and 

 a great portion of the wealth of the farmers 

 and landed proprietors consisted of droves of 

 swine, which were attended by swineherds, 

 thralls, or bond- slaves, and which were driven 

 into the woods of oak and beech, in order to 

 feed on acorns and mast, and all the while 

 guarded from the attacks of the wolf. The 

 domestic hog of that period, appears to have 

 closely resembled, in form and colour, the 

 wild species; and the old unimproved breed, 

 now seldom seen, may be regarded as its 

 modern representative. There are now, in our 

 island, several breeds of this useful animal, of 

 acknowledged excellence, the result of judicious 

 crossings. The test of excellence is producti- 

 bility, a readiness to become fat, small bone, 

 and the quality of the whole animal when 

 7G2 



converted into bacon. Size is of minor im- 

 portance. The introduction of the small 

 Chinese breed is one great source of improve- 

 ment. This breed, we have said, is short in the 

 head, with neat ears, low on the limbs, and 

 high in the chine. It is very prolific, and 

 fattens readily. The prevailing colours are 

 black, or half black and half white. Another, 

 closely allied to it, extends from China 

 throughout various groups of islands in the 

 Pacific. The breed nearest to the Chinese, in 

 this country, is the Suflblk, which is generally 

 white, compactly made, and deep in the chest. 

 Another source of improvement is the Nea- 

 politan hog. This, as already described, is a 

 plump animal of a black colour, without any 

 hair, and wuth a singular predisposition to be- 

 come fat. It is, however, of a tender con- 

 stitution. The pure black breed of Essex, 

 which has very little hair, is closely allied to 

 it; and when crossed with the Neapolitan, 



