A MANUAL ON THE HOG. 9 



The average number of pigs annually raised from each 

 sow is reported at ten, which, considering the neglectful 

 system practiced generally in the State, is very satisfactory, 

 and shows the climatic advantages of our State for raising 

 pork. With the care and attention given further north, 

 this number would be largely increased. 



A great variety of summer pasturage is reported, em- 

 bracing rye pastures in spring, followed by clover and native 

 grasses, fields from which small grain has been harvested 

 Bermuda grass, which is equal to clover ; fruits, embracing 

 blackberries, plums, mulberries, peaches and apples, early 

 peas, and the range of uncultivated fields and woods. 



Only thirty-two per cent, of the correspondents report 

 that they plant crops especially for consumption by their 

 hogs during summer. 



For winter pasturage, they have, in the late fall and early 

 winter, pea fields, sweet po.tato, ground pea and chufa 

 patches ; a general run of the fields from which the crops 

 have been gathered, and later in winter rye pastures. For 

 the butcher pen, hogs are generally prepared first on peas, 

 potatoes and turnips, and are then fed, for a short time 

 on dry corn to harden the meat. 



The average age at which hogs are killed is eighteen 

 months, and the average net weight, 169 pounds. 



Eighty-five per cent, of the correspondents report chol- 

 era the most destructive disease. 



Thirteen per cent, report entire exemption from disease, 

 which they generally explain by the fact, that their hogs 

 are kept in a uniformly thriving condition by the use of 

 preventives of disease by a varied diet, protection from 

 dusty sleeping places, and violent changes of temper- 

 ature. 



Seventeen per cent, of the hogs in the State were 

 reported lost by disease, principally from cholera, in 1875. 



Sixty-eight per cent, are troubled by thieves. 



