63 THE HOG. 



Thaer informs us, that " the chief breeds of figs known in the 

 north of Germany and crossed in various different ways, are, the 

 Moldavian, Wallachian, and Bothnian, remarkable for their enor- 

 mous size, iron-gray color, and large lapping ears ; and the Polish, or, 

 properly speaking, the Podolian, which are also very large, but are 

 of a yellow color, and have a broad brown stripe along the spine." 

 These two breeds, he says, furnish the large pigs for fattening, but 

 they require a proportionably large quantity of food, and besides 

 are not very productive, the sows seldom bringing forth more than 

 four or five at the most at a birth. 



The Bavarian pigs, he states, are much esteemed for their small- 

 ness of bone and aptitude to fatten ; but the flesh is not liked, it 

 being too flabby and soft. This breed is usually marked with red- 

 dish-brown spots. 



The Westphalian is another breed very generally met with; 

 these animals are large in size and very prolific, bringing forth ten 

 or twelve at a litter. 



The next variety mentioned he designates u the English pig," and 

 describes it as being large, full, and deep in the body, and requiring 

 very substantial food. A cross between this breed and the West- 

 phalian is stated to produce an excellent animal. 



To these he adds the Chinese breed, the Spanish or African black 

 pig, which he estimates very highly from its aptitude to fatten on 

 indifferent or scanty food, its rapid growth, delicate flesh, excellent 

 hams, and the advantages derived from crossing the larger breeds 

 with it ; and lastly, the German pig, properly so called. But it 

 appears that this can scarcely be legarded as a distinct breed, but 

 rather as the result of numerous and various crosses, for he says : 

 " This breed is different in its characteristics in different provinces ; 

 the color is white, black, gray, or spotted. It is of a middling size 

 and can be supported on a moderate quantity of nourishment. 

 There is no doubt but that by more attention being bestowed upon 

 the breeding, rearing, and feeding of this race, they might be mate- 

 rially improved, but most of the persons who- undertake the man- 

 agement of pigs on an extensive scale, seem rather anxious to try 

 the effect of different and new crosses than to improve the old 



breed." 



i 



HUNGARY. 



In Hungary, Croatia, and Servia a race of swine resembling that 

 found in Turkey are met with ; small, of a dark gray color, and 

 short-legged, yet not apparently deriving their origin from the 

 Chinese. The flesh of the swine reared in Servia is said to be more 

 delicate than will be met with any where throughout the whole of 

 Europe. 



