SUS SCROFA. 



I. Those of small size, with the ears erect or partly so, of 

 which the most marked are those of the Highlands and islands 

 of Scotland. They are hardy creatures, usually of a dusky- 

 brown color, having an arched back, with coarse bristles on 

 the neck and spine, and approximate closely in character and 

 habits to the wild hog. They are, for the most part, left to 

 provide for themselves, ranging at large, grubbing up roots 

 and destroying the eggs of birds, and even newly born lambs, 

 when they come in their way. These hogs are usually very 

 meagre and thin ; the flesh is coarse and fibrous, but it is great- 

 ly improved when the animals are confined and properly fed. 



II. The second class comprises those of a larger body, 

 with long, pendent ears. 



Although their color varies considerably, they are, for the 

 most part, white, or white spotted with black. The charac- 

 teristics of this old race, where it exists without intermixture 

 with foreign blood (which is very seldom the case), are a huge, 

 uncouth form, large bones, long limbs, arched and narrow 

 back, low shoulder, and long snout, with the ears large and 

 flapping, covering the greater part of the face. They con- 

 sume much food, are slow feeders, and their only recom- 

 mendation is that of being prolific breeders, and attaining to 

 a large size, when fattened at the age of two or three years. 

 The old English breed, and many other once celebrated local 

 races of that country, have all had their distinctive characters 

 more or less effaced by crossing. 



The varieties of the Chinese or Siamese breed are a wide- 

 ly extended race, and the most common in England. They 

 were brought to England and America from Canton and oth- 

 er Indian ports, for the most part as sea-stock, by the vessels 

 employed in the tea trade, &c. Owing to the much larger 

 consumption of pork by the Chinese than of any other ani- 

 mal food, they pay great attention to the rearing and fattening 

 of their swine. It is said, they even use the milk of the sow 

 for domestic purposes. The pure Chinese breed is too deli- 

 cate and sensitive to frequent changes of temperature. It is 

 chiefly, therefore, by intermixture that its value is recognized, 

 and it is for this reason that its introduction has proved so 

 beneficial in the Eastern States, by correcting the coarseness 

 of form, quieting the restless disposition, and adding a great- 

 er tendency to mature quickly and fatten kindly. 



The rearing and fattening of the hog present little diffi- 



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