338 
THE CULTIVATOR. 
Nov. 
The Maekay breed originated by an admixture of 
several breeds which Capt. Mackay, during several 
years, collected from various parts of the world to 
which his commercial intercourse led him. The wri¬ 
ter first obtained this stock of Capt. M. in 1830, and so 
far as he knows, was the first to give them the name 
by which they shortly thereafter became generally 
known. We bred them for several years, and made 
several subsequent purchases of Capt. M. They were 
an excellent stock to fatten—would fat easily at any 
age, yet grew rapidly, and at eighteen months old 
reached a large size—sometimes weighing at that age 
600 lbs. dressed. At the Massachusetts State show, in 
1844, we saw one or two boars which exhibited the 
characteristics of this slock in considerable perfection. 
We saw, also, some good specimens of it at the farm of 
J. P. Cushing, Esq., in Watertown, Mass., a few years 
since. But we presume it would be difficult to find 
many at this time, possessing much affinity with the 
original stock. 
There are very good hogs in various sections of the 
country, made up of the Leicester, Cheshire, and what 
are called the “Grass breed;” and where pains are ta¬ 
ken in the selection and breeding, a useful and profita¬ 
ble stock is produced. 
It may not be amiss to say, that none of the breeds 
we have mentioned are recommended for a forest range, 
where the animal is forced to obtain a living by his 
own unassisted energies. They are cultivated breeds, 
and you cannot have a stock which is at the same time 
best adapted to a savage and a civilized state. The 
great disposition and tendency to fatten, for which the 
breeds we have named are so much valued, must give 
place in the “ woods hog ” to a habit of activity, and a 
tendency to muscular fibre. Instead of the thin hide 
and scanty bristles of the refined varieties, the hog 
which is left to provide for himself, must be clad with 
a covering which will protect him from the inclemen¬ 
cies of-the weather, and shield him against the at¬ 
tacks of his enemies. Even in ordinary farm manage¬ 
ment, the thinness of skin and absence of hair or bris¬ 
tles, may be carried too far. These properties, though 
indicativ< f tf aptitude to fatten, and fine quality of meat, 
when existing in an extreme degree, impair the con¬ 
stitution and render the animal unfitted for any endu¬ 
rance. 
FATTENING- HOGS. 
It has been demonstrated that in fattening hogs, a 
great saving of food is made by cooking: and we be¬ 
lieve that a very considerable improvement in the 
quality of pork is likewise effected by that process. 
From experience, we should altogether prefer pork, 
either for eating fresh or for salting, that had been fat¬ 
tened on dairy-slops, with cooked potatoes, pumpkins, 
or apples, mixed while hot with a portion of meal, 
either of corn, rye, barley, oats and peas, or buckwheat. 
We know the idea is prevalent that the best pork is 
made from “hard corn and cold water;” some, indeed, 
who allow their hogs vegetables and slops during the 
first part of their fattening, confine them wholly to corn 
for a short time before they are killed, in order, as they 
say, to “harden” the pork. We are convinced this is 
erroneous. In the western part of the country, where 
in many cases nothing but corn is fed to hogs from the 
time they are able to swallow it till they are slaugh¬ 
tered, the pork is notoriously more oily, and notaswell 
tasted as that which is made in sections where a variety 
of food is used. 
In feeding store swine, the advantage of cooked food 
is not so obvious. The digestive organs can manage a 
small quantity of raw food, even though it be Indian 
corn, and are probably able to extract the nutriment 
fully' from it; but if the raw food is increased beyond 
a certain amount, it will not be thoroughly digested. 
We have heard it argued that if it were necessary to 
restrict hogs to a short allowance, it would be best to 
give the food raw, because the longer time required for 
its digestion, kept the animals longer free from the 
pangs of hunger. It must be a belief similar to this, 
or the result of actual experience, which induces the 
Irish people, (according to Mr. Colman,) to cook their 
potatoes so slightly as to “ leave a stone in the middle.” 
We confess the idea is not to us unreasonable. But 
when it is wished to fatten animals it becomes an ob¬ 
ject to have them consume as great a quantity of food 
daily as can be perfectly digested, because the sooner 
they consume a given amount, the greater will be the 
proportion of flesh or fat accumulated. Cooking does 
the work, in part, of digestion, and by thus assisting the 
functions of the animal, enables it to dispose of a larger 
quantity, while at the same time, it is disposed in the 
manner most profitable to the feeder. 
From the middle of September to the middle of No¬ 
vember, the pumpkin is one of the best articles of food 
for hogs which the farmer can have. By the way, we 
deem the pumpkin crop one of the most profitable. 
that can be grown. For the production of rich but. 
ter, we know of nothing equal to it, and it comes in 
just when there is usually a deficiency of grass-feed. 
For fully two months they may be used to excellent 
advantage and with but little trouble. For cows it is 
only required to cut them and feed them in their man¬ 
gers, or break them in pieces on clean sward ground. 
For hogs they should be boiled in as little water as 
will answer to cook them, and when soft they should be 
mashed fine, and about one-fourth of their bulk of meal 
intimately mixed in. Good, ripe, sweet pumpkins, 
cooked in this way, with a little whey or skimmed 
milk, will make hogs fatten as fast as any food we have 
ever used. 
But hogs, like other animals, require a variety of 
food; they will not do as well confined to one kind, 
however good it may be; it is best therefore, to vary 
their diet frequently, or to incorporate several articles 
into a mass, occasionally changing the relative propor¬ 
tions. 
Hogs should be kept dry and comfortably warm, 
while being fattened. They should be fed in clean 
troughs, and the appetite should be so closely watched 
that no food is given them to be left from one meal to 
another. Nothing should be omitted which will pro¬ 
mote their quietude, for on this greatly depends the ac¬ 
cumulation of fat. The nervous system has such a con¬ 
nexion with the secretive organs, that an animal which 
is constantly restless cannot be fattened. 
A plentiful supply of charcoal should be allowed to 
hogs while fattening; it is a good preventive against 
dyspepsia, a disease which is not confined wholly to the 
highest order of animals. The coal corrects the acidi¬ 
ty of the stomach, and greatly promotes digestion. 
THE AUTUMN EVENING. • 
Behold the western evening light, 
It melts in deepening gloom ! 
So calmly Christians sink: away 
Descending to the tomb. 
The winds breathe low—the withering leaf 
Scarce whispers from the tree ! 
So gently flows the parting breath 
When good men cease to be. 
How beautiful on all the hills 
The crimson light is shed ! 
’Tis like the peace the Christian gives 
To mourners round his bed. 
How mildly on the wandering cloud 
The sunset beam is cast! 
’Tis like the memory left behind 
When loved ones breathe their last. 
And now above the dews of night 
The yellow star appears ! 
So faith springs in the heart of those 
Whose eyes are bathed in tears. 
But soon the morning’s happier light 
Its glories shall restore ; 
And eyelids that are closed in death 
Shall wake to close no more ! 
