CHAPTER THIRTY-FOUE. 



CASTRATING. 



This is a necessary matter that must be looked after, 

 not only by the farmer who breeds for the general market, 

 but by the breeder of pure-bred hogs as well. The best 

 time for this operation is during the early period of the 

 pig's life and at weaning time for best results, and not left 

 until the pig is six or seven months of age, or older. It is 

 not so apt to be neglected by the farmer or feeder of market 

 hogs, as by the breeder of pure-breds. It is astonishing, 

 however, in either case, to see the great improvement after 

 early castration, compared to a pig of the same litter left 

 uncastrated. Some of the greatest barrows ever shown at 

 the International in Chicago were selected, not so much for 

 their superior merit at weaning time, but because they 

 were not quite up to the standard to carry on and sell as 

 breeders ; yet after this operation their development so far 

 outstripped the litter mates that there was no comparison. 

 On the other hand, how often we see — especially at shows 

 where a large amount of money is put up for prizes — a 

 barrow that really is nothing more nor less than a "stag," 

 and evidently kept by the breeder for a long time, thinking 

 he could be sold for a breeder, but not developing just right, 

 he was finally castrated and fitted for a barrow show. The 

 expert barrow Judge, however, soon discovers this fact and 

 avoids much further attention to him in the ring. 



PRACTICAL METHOD OF CASTRATING. 



Wash the parts clean with pure water to which has been 

 added any good coal tar dip, making it rather strong, and 

 with a sharp knife make an incision over both testicles as 

 small as possible, to remove the testicles, and low down, so 

 as to drain thoroughly. Press the testicles through the 

 openings, drawing the cords well out, and scrape apart 

 rather than cut them off. 



