106 
NEW-YORK FAUNA. 
whether Mitchill himself was misled, it is probable that both alluded to the same substance. 
It is now impossible to determine this point, but it is to be regretted that a more critical exa¬ 
mination was not made at the time, and the substances themselves submitted to chemical 
analysis. 
FAMILY II. SUIDBB. 
With teeth of various hinds. ' Toes more than two, cleft into distinct hoofs. Muzzle for 
the most part elongated. 
Obs. The animals of this group are distributed over the globe, and comprise at present 
about twenty species. More than double that number of extinct species have been discovered. 
In this State we have but one representative of this family, and that one has been introduced 
from Europe. 
GENUS SUS. Linneus. 
Four toes on all the feet; the two posterior short, not touching the ground. Incisors, f ; 
canines, § ; cheek teeth, } j = 44. Lower incisors nearly horizontal. Canines often very 
large, triangular, directed outwards. Body covered with strong bristly hair. 
THE. COMMON HOG.—( Introduced.) 
Sds scrofa, Yar. domestica. 
This well known and useful animal is derived from the Wild Boar, still found in the tem¬ 
perate regions of Europe and Asia. It accompanied the first settlers in this State, and soon 
became numerous. “Some of our people,” observes Vanderdonck, “prefer the English 
“ breed, as they are more hardy, and subsist better in winter without shelter ; but the Holland 
“ breed grows much larger and heavier, and have thicker pork.” From the same writer we 
learn that it was a common practice at that time in the neighborhood of New-York, to drive 
the hogs into the woods in the spring, and to recall them in the autumn; a practice which is 
still kept up in the thinly settled portions of the State at the present day. The sow goes with 
young about four months, and produces eight to twelve, and even more, at a litter. 
Traces of the large limbed Dutch breed of hogs may still be found in some districts, which 
have been known to weigh more than a thousand pounds. Our common breed of hogs has 
been much improved of late years, by crossing with the English, Berkshire and Chinese 
varieties. The former is more particularly in request, on account of the flavor- of its meat, 
and as producing large litters. We think it susceptible of still farther improvement, by judi¬ 
cious crossing with the old Dutch breed alluded to above. 
