No. 4. 



TJie Hampshire Sow. 



121 



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THE HAMPSHIRE SOW. 



The Hampshire breed of hogs is one of the largest in England ; and, without diminish- 

 ing much their size, they have been improved, in a great measure, by judicious crossing 

 amongst themselves, so that the capacity still remains, with the peculiarity of fine thrift 

 and feeding, which have long distinguished them from the generality of others by which 

 they are surrounded. 



The improvement has been effected much in the way recommended by Professor Low ; 

 he says " while we should improve, by every means, the larger breeds of hogs that are left 

 us, we should take care that we do not sacriiice them altogether; the country might one 

 day regret that an over-refinement had been practised, and future improvers exert themselves 

 in vain, to recover those fine old breeds which had been abandoned. In place of unceasing 

 crossings with the smaller breeds, it would be more praiseworthy and beneficial, to apply to 

 our larger races those principles of breeding which, in the case of other animals, have suc- 

 ceeded : by mere selection of the parents, we could remove all the defective characters of 

 the larger breeds, and give to them all the degree of fineness, which consists with their 

 bulk of body ; for there is no animal so easily changed in form, and moulded to our purposes, 

 as the hog." 



There is a richness of flavour in the Hampshire bacon, to be found in no other; the rind 

 is comparatively thick, but juicy, and what might be termed gelatinous, and the flesh has 

 the peculiarity of " growing half in the pot," or swelling in size while cooking. It is very 

 common for the large sides of this bacon, while smoking, to break from the crooks, tearing 

 away by wholesale the fiesh, in consequence of its peculiar delicacy of fibre. The Hamp- 

 shire breed of hogs are hardy, and feed readily to a large size ; while pigs of six or nine 

 months old are reared to great perfection and delicacy : they are, in their own country, 

 always fattened upon barley, ground into meal — by far the best feed for hogs. The town 

 of Lymington, Hampshire, has for ages been famous for bacon and ciieese, the fairs in that 

 town furnishing the whole country, and adjacent parts, with these delicacies in the highest 

 perfection. 



Perhaps there cannot be a finer or more faithful portrait of this peculiarly valuable breed 

 of hogs, than a sow that is now in the possession of James Gowen, Esq., of Mount Airy, 

 Germantown ; with a length and depth of carcase truly remarkable, there are the softness 

 and delicacy of proof in the skin and hair, very different to be sure from those breeds at 

 present so much in fashion, v/hich indicate thrift and hardiness of constitution, it must be 

 acknowledged — but a character, far indeed from the pure-bred Hampshire, for at eight or 

 ten months old, they have the characteristic of the full-grown hog, a great depth of carcase, 

 and weigh more when dead, than even the best judges (those who are unacquainted with 

 the breed) would lay them at; while the round-barreled breeds are often wanting in this 

 particular when brought to the scale. 



