SUS SCROFA. 



culty, for this animal is reared equally well on a small or a 

 large scale ; by the cottager, from the wash and refuse of his 

 house and garden, or by the extensive breeder, who has abun- 

 dance and more variety of food at command. There is, how- 

 ever, much difference of opinion as to the best age for breed- 

 ing-sows. Some consider that sows at three years old throw 

 their stock much larger and stronger than when at a less age ; 

 while others are of opinion, that they are never such good 

 breeders as at the age of from a year and a half to two years 

 and a half old, after which they throw the pigs unevenly. 



The practice of ringing swine, which was usually performed 

 at the time of weaning, is growing into disuse, and the ring- 

 ing is not advisable, inasmuch as it not only proves painful 

 to the animal, but troublesome to the owner, for it frequently 

 happens that the ring breaks, or is worn out, the cartilage 

 gives way, and the ring has to be as often replaced by a fresh 

 operation. A more preferable and lasting process is now 

 adopted, which consists in either cutting the two strong ten- 

 dons of the snout (the cartilaginous and ligamentous prolon- 

 gations) about an inch and a half from the nose, by a slight 

 incision with a sharp knife, or else to shave or pare off the 

 gristle on the top of the nose, which may be done without 

 prejudice to the animal, when about two or three months old. 

 The place heals over in a short time, and the animals are thus 

 prevented from grubbing or tearing up the ground. 



CHEMICAL AND MEDICAL PROPERTIES AND USES. 



The PIG, for its size, is one of the most useful animals in 

 the whole creation. He is food from top to toe, and there is 

 no part of him which cannot be turned to account. His fat 

 is made into lard, much used for domestic purposes and in 

 cookery, for ointments, pomatums, and other purposes. The 

 flesh is eaten fresh when young ; that of the adult animal, or 

 bacon hog, is salted in brine or with dry salt, and then either 

 kept rnoist, as pickled pork ; or merely dried, white bacon ; or 

 cured, dried, and smoked, bacon ; that of the hind legs, ham, is 

 equally nutritive, but less easily digested ; the collar and head 

 of the old boars are made into brawn. The skin or rind is eat- 

 en with the flesh, if not smoked, and it is also tanned for sad- 

 dle-seats, shoes, covers for pocketbooks, &c. The bladders 

 are prepared like ox -bladders. The bristles clean our teeth and 



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