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152 



THE GENESEE FAEMEE 



CHINESE HOGS. 



This breed of swine has long been known in Europe and America, and has done miich 

 to improve our native breeds. The celebrated Berkshire hog owes some of his best 

 points to an inteimixture with the Chinese ; and it is easy to trace the distinguishing 

 characteristics of the Chinese in all our best breeds of swine. There "are some seven 

 varieties, or at least several kinds of hogs that are called " Chinese," produced by differ- 

 ent climates, habits, &c. The kind most generally kept in Great Britain is a small, 

 black, short legged, quiet looking animal, with fine, small, stand up ears ; short snout ; 

 thin skin ; and a round, compact, fine muscled body, with scarcely any bones, and very 

 little hair. They are much prized on account of early maturity, the rapidity with 

 which they lay on fat, and the small amount of oft'al and bones. They make first rate 

 " porkers," but are rather too small to be much valued as " bacon" makers. But crossed 

 with some of the larger breeds, such as the Yorkshire, a breed is obtained second to 

 none. At the last New York State Fair, J. Delafield, Esq., the President, exhibited 

 for show only, two fine specimens of this breed, a cut of which is here given. They are 



!l?.- 



CHINESE HOGS. 



exceedingly prolific ; one of these here delineated was suckling thirteen at the time of 

 the Fair. It is amazing with what rapidity the little fellows grow, if well kept in a 

 clean warm sty. We saw some at the Smithfield Cattle Show, that were apparently 

 nothing hut balls of fat, with scarcely legs, eyes, or mouth visible. It is generally 

 admitted there, that this breed will lay on more fat from a given amount of food, than any 

 other ; and we think it will be greatly beneficial in improving our present race of swine. 



We intend giving our views on the best means of fatting hogs, in a future number. 

 During the summer they should be allowed to run in a clover field, and have access to 

 plenty of water. They should also be fed regularly with the whey, butter-milk, and 

 other wash from the hou=e, three times a day. They ought to have plenty of food, and 

 be half fat when put up on corn in the fall. 



Mr. LovEjoY, of Canaan, N. Y., informs us that he killed a hog the last winter, only 

 nine months old, that weighed 411 lbs. when dressed. We do not know what breed it 

 was, but think if the Chinese hog can lay on fat much quicker than this, or at the rate 

 of 11^ lbs. per week, it is all that we have asserted. 



