THE HOG. 465 



and fattening of hogs, although frequently looked upon as mattrra 

 of course, and requiring very little care, do in fact demand consider- 

 able attention and certain conveniences in situation. The rearing 

 of hogs, in a general way, may be said to suit the small farmer 

 better than the great agriculturist. 



Our common domestic hog appears to derive his origin from the 

 common wild hog of Europe. The breeds are extremely numerous. 

 The black hog, covered with rather fine hair, and commonly found 

 in Spain, is a native of Africa. This is the race which has been 

 carried to South America, where it has multiplied in a truly surpris- 

 ing manner. It grows rapidly ; and if it has little to recommend 

 it with reference to fattening, it is nowise nice in the matter of food 

 and general entertainment ; the flesh is excellent when the animal 

 has been kept upon the banana, and fattened off upon Indian corn. 



The hogs of the east of Europe are remarkable for their size ; 

 they are of a deep gray color, and have very long ears ; they are 

 not very prolific, the brood swine having rarely more than four or 

 five at a birth. The Westphalian breed, on the contrary, though 

 they resemble the last; are highly prolific, the litter generally con- 

 sisting of from ten to twelve. In Bavaria the hogs are remarkable 

 for the smallness of their bones, and the readiness with which they 

 take on fat. Lastly, the Chinese race, which is common in England, 

 and begins to extend on the continent, differs from those hitherto 

 known, in having the back straight or even hollow, and the belly 

 large. This breed is also remarkable for its quietness ; the pork 

 which it yields is of the very best quality. 



One of the great advantages connected with the hog being its 

 extreme fecundity, it is important to have a breed which is distin- 

 guished in this respect. There are some brood swine which have 

 regularly borne ten or fifteen, and even eighteen pigs at a litter ; a 

 more general number is eight or nine. 



According to Thaer, the hog that is disposed to take on fat is 

 distinguished by length of body, long ears and a pendulous belly. 

 The hog attains his growth, at the end of about a year, until which 

 time the female ought not to be put to the boar. One boar generally 

 suffices for about ten females. 



The hog, 'as all the world knows, is an animal the least dainty in 

 his food ; he is omnivorous, nothing comes amiss to him ; but his 

 food is by no means matter of indifference when the quality of the 

 flesh comes to be considered. Thaer seems to think that maize is 

 of all articles that which is the best for feeding swine ; and I have 

 had occasion to verify the accuracy of his conclusion in South 

 America, where I may add it is found that the oily fruit of the palm- 

 tree contributes powerfully to the fattening. 



Husbandry, in regard to the hog, comprises two distinct periods : 

 the growth of the animal, and his fattenmg. It is generally admit- 

 ted that it is most advantageous not to fatten swine for the butcher 

 until they have completed or nearly completed their growth. A 

 hog which has been well kept from the period of its birth, may be 

 put up to fatten at the age of about a year. The female shows signs 



