Animal Castration 105 



CHAPTER VIII. 



CASTRATION OF THE BOAR. 



Objects and Indications — Pigs are castrated in order to facili- 

 tate their growth and fattening. Aside from the above the opera- 

 tion has a tendency to improve their behavior when associated with 

 other hogs, especially sows. Older hogs (boars) are often castrated 

 when having reached the limit of usefulness as breeding animals, 

 it is decided to prepare them for market. Even when castrated, 

 boars never make choice meat. However, they take on flesh (fat- 

 ten) very readily and their characteristic odor disappears to a de- 

 cided degree. Castrated boars are known as "stags." Castrated 

 pigs are referred to as "barrows" and it is a well-recognized fact 

 that "barrows" command a higher market price than do boars. 



Castration is an operation which is universally practiced wher- 

 ever swine are raised. 



Age — Pigs are best castrated either two weeks before or two 

 weeks after weaning. If the operation is performed at or near 

 weaning time it has a tendency to retard their growth and de- 

 velopment. If allowed to run too long they become "boarish" 

 besides the operation is more painful than it would have been 

 if they had been operated on younger. 



Season — Hogs should not be castrated during the summer 

 months while flies are prevalent. Best to operate during late 

 fall, winter and early spring. 



Preparation — No special preparation is necessary unless it be 

 to have the animals empty, which would lessen the danger of 

 injury from handling. 



Restraint — In castrating large boars it is necessary to take ad- 

 vantage of the animal to a very decided degree. This is essential, 

 first, on account of the great strength of the animal compared 

 to its size, and, second, on account of there being no favorable 

 part or appendage of the hog by which a firm hand hold can be 

 taken. Satisfactory restraint may be had by several different 



