CHAPTER XI. 
CASTRATING AND SPAYING. 
Fig. 84. — Yorkshire Boar. 
I. Castrating. 
1. Old boars can be castrated at almost any time of the 
year, but it is said that the colder the weather the better, as 
long as the weather is dry 
and they are kept in a dry 
place. 
Catch the boar, turn him 
on his back and tie him se- 
curely with a rope so that 
he cannot get itp or hurt 
you. Take hold of the tes- 
ticle with the left hand, and 
with a sharp knife in the 
right make a cut in the bag 
large enough to allow the 
testicle to come through. 
Make the cut in the underside of the bag so that it will not 
form a pocket afterward. As soon as the testicle is out, 
separate the covering where it is attached to the underside, 
by cutting it off. Pull the testicle and cord out three or 
four inches and tie a strong string tightly around the cord to 
prevent bleeding. Leave the ends of the string four or five 
inches long so that they will hang out of the cut. As soon 
as the cord is tied, cut the testicle off half an inch below the 
knot. Operate on the other testicle in the same manner. 
2. Young boars may be castrated without tying the 
cord with a string. Cut it off witli a sharp scissors, as this 
stops the bleeding. 
3. Very young pigs may be castrated by opening the 
bag, drawing the testicle out and scraping the cord with a 
knife until it is off, or by severing the cord with a pair of 
scissors. 
4. In all cases after you are through castrating the pig, 
and before you let him up, fill the cuts with salty butter. 
5. If the cuts swell considerably and the pig seems stiff 
and sore in a few days after he is castrated, catch him and 
