A MANUAL ON THE HOG. 33 



her southern boundary to her mountain elevations, is 

 about 16, the highest- being about 68. 



Apart from all theoretical considerations, the fact of the 

 entire adaptability of our climate to the hog has been prac- 

 tically demonstrated. In I860- one-fifteenth of all the hogs 

 in the United States were in Georgia, and, during the- late 

 war, she ijot only fed her population, but furnished millions 

 of pounds of bacon to the army of the Confederacy. 



In reviewing the history of the hog, we find that climate 

 has a decided influence upon the size of carcass, as well as 

 the quality of the pork. The Chinese, Siamese, Neapol- 

 itan, Portugal, and Guinea hogs, all driginating in warm 

 climates, were small-boned, refined, compact, fattened at 

 any age, matured early, and produced pork of very superior 

 quality. 



The original breeds of colder climates, such as England, 

 France, Germany, and Russia, were all coarse, large-boned, 

 bristled, slow to mature, difficult to fatten, and produced a 

 coarse, inferior quality of pork. In every instance of de- 

 cided improvement, which has resulted in the establishment 

 of a valuable breed, it has been the result of a cross of the 

 small, early-maturing, southern breeds upon the coarse 

 breeds of more northern climates. 



The Berkshire, Essex, and Poland China the three 

 standard breeds of the present day all originated in this 

 way. Any of these breeds, introduced into Georgia, and 

 properly cared for, will improve, rather than deteriorate. 



The difference between the original breeds of Southern 

 and Northern countries, and the uniformity of the type of 

 the two, even in their wild state, can be accounted for 

 only on the ground of the influence of climate, and the 

 character of the food incident thereto. 



CLIMATE OF GEORGIA PECULIARLY ADAPT- 

 ED TO THE HOG. 



It has been shown that the temperature of Georgia, as 

 indicated by isothermal lines, corresponds with that of 



