248 MONTHLY JOURNAL OF AGRICULTURE. 



It is in this same way that, with very, very few exceptions, all improved im- 

 ported animals — Berkshire hogs among the rest — have degenerated. Those — 

 the few — who have the spirit to buy, commonly get but a pair, and go on breed- 

 ing without recourse occasionally to other families and prime individuals of the 

 same breed ; and hence the inevitable consequence, deterioration. If here we 

 refer again to the example of Mr. Patterson, of Springfield, as effectually avoid- 

 ing this error in breeding his Devon and other stock, it is because it is our hound- 

 en duty to hold up the example of men who have the sagacity to comprehend 

 what is necessary, and the spirit to carry it out. Liberal as was the supply of 

 jNorth Devons originally sent to this country by Mr. Cooke to Mr. Patterson's 

 father, if he had gone on breeding, as Mr. Caton did, from the same stock, with- 

 out having recourse, as Mr. P. does, every two or three years, to the best to be 

 had in England, the Devon stock would by this day have been degenerated and 

 condemned. Instead of which, we very lately saw 26 Devon cows and heifers 

 in one lot, with an imported bull, the like of which for beauty, considering the 

 number — for form, color and size, are not elsewhere to be seen in the United 

 States, if in England. In respect of the breed of hogs best adapted to good bacon, 

 let us quote the opinion of a much esteemed and judicious friend, Evan Thomas, 

 of Baltimore : '• I may also add that much of the reputation of Maryland and 

 Virginia hams is owing to the breed of hogs, a mixture of the European and 

 African races. The small bone, thin skin and high flavor are derived from the 

 latter. A cross with the Chinese has produced a disposition to take on more 

 flesh." But we must try back if we would " save our bacon." 



To have the best hams, then, it is indispensable to have hogs corn-fed, and not 

 too large ; we should say from 120 to not exceeding 160. The disposition of the 

 fat when not frozen will afford a pretty good criterion for those who have to buy 

 their hogs, which is usually done some time in December. The fat should be 

 hard, and crack about the kidneys into small squares, like beef suet. Eschew 

 such whose fat is more tenacious, inclined to transparency, adhering to the fin- 

 gers, and bearing the complexion of lard. The lard of corn-fed pork, when tried> 

 on getting cold, becomes hard and white. We incline to the opinion, however, 

 that if hogs have been left to run at large, and can be taken up in good condition, 

 as they are sometimes, even fat, from the mast, a much shorter period of corn- 

 feeding than is generally supposed will answer. 



And here we may lay it down as a general principle, applicable in this case, 

 that when an animal is fattening to be killed, his life should be taken when he 

 gets at his best, without leaving him to fall off, either from want of appetite or 

 food, under the impression that he may be re-fatted. When the hog has got in 

 fine order on mast, and that is over, give him corn, or corn meal and clean water, 

 for two weeks, and then give him the knife. And this was the opinion more 

 than two centuries ago, when people knew much more of the practice of hus- 

 bandry than we are apt to suppose, only they did n't understand the reasons why, 

 as well as we are beginning to understand them ; and the better we do, the more 

 certain will be the results. Thus it was old Tusser's advice, 



" Let hog, once fat, 

 Lose nothing!: of that ; 

 When mast is gone, 

 Hog falleth unon." 



The general practice, however, is to corn-feed them for four, five, and even six 

 weeks ; and this may be best, but it certainly makes dear meat of it. 



The flavor and texture of all kinds of meat is much more quickly changed than 



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