104 Domestic ANIMALS. 
IV.—POINTS. 
“There is evidently much diversity in swine in different 
circumstances and situations. Like other descriptions of stock, 
they should be selected with especial reference to the nature 
of the climate, the keep, and the circumstances of the manage- 
ment under which the farm is conducted. The chief points to 
be consulted in judging of the breeds of this animal are the 
form or shape of the ear, and the quality of the hair: The 
pendulous or lop ear, and coarse, harsh hair, are commonly 
asserted to indicate largeness of size and thickness of skin; 
while erect or prick ears show the size to be smaller, but the 
animals to be more quick in feeding. 
“In the selection of swine, the best formed are considered 
to be those which are not too long, but full in the head and 
cheek; thick and rather short in the neck; fine in the bone; 
thick, plump, and compact in the carcass; full in the quarters, 
fine and thin in the hide; and of a good size according to the 
breed, with, above all, a kindly disposition to fatten well and 
expeditiously at an early age. Depth of carcass, lateral exten- 
sion, breadth of the loin and breast, proportionate length, mod- 
erate shortness of the legs, and substance of the gammons and 
fore-arms, are therefore absolute essentials. These are quali- 
ties to produce a favorable balance in the account of keep, and 
a mass of weight which will pull the scale down. In propor- 
tion, too, as the animal is capacious in the loin and breast, will 
be generally the vigor of his constitution; his legs will be 
thence properly distended, and he will have a bold and firm 
footing on the ground.’* 
V.—FEEDING. 
Have regular hours for feeding your hogs; nothing is more 
important. Irregularity irritates the digestive organs, and 
prevents the system from receiving the full benefit of the meal 
when it does come. Do not give them too much food at once, 
* American Farmer’s Encyclopedia. 
