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THE 
 
 HoQ In Anierica, 
 
 -PAST AND PRESENT, 
 
 — WITH — 
 
 SUGGESTIONS UPON FARM, PENS, BREEDS, BREED- 
 ING, PEDIGREEING, STANDARD OF EXCELL- 
 ENCE, SELECTION OF ANIMALS, MANAGE- 
 MENT OF SWINE, SELLING AND OTHER 
 SUBJECTS OF IMPORTANCE TO 
 SWINE BREEDERS, 
 
 A 
 
 ^ 
 
 ■i 
 
 -BY- 
 
 s. m:. shkp-Ard, 
 
 SHEPAUD & ALEXANDER' 
 
 CHARLESTON, ILLINOIS. 
 
 PUBLISHED BY 
 
 SWINE BREEDERS' JOURNAL, Indianapolis, Indiana. 
 1880. 
 
i 
 
 Entered According to Act of Congress, in tlie Year 1886,' 
 
 BY THE MORRIS PRIXTIXG COMPANY, 
 
 In tlie Office of the Librarian of Congress, at Wasiiington, D, C. 
 
 (all rights RESERVED.) 
 
PREFACE. 
 
 Custom ratlu'i- than necessity rtM|uires a preface 1)y an author when a 
 ll)Ook is i^reseuted to the public. Not wisliiny to hrealv this innocent and 
 liarinless custom, the author says, that this \\orl: was not written at the 
 request of " many friends," nor for the purpose of tilling any long-felt 
 Avant, nor yet as a careful and elaborate literary production ; on the con- 
 trary, the writer thought he had something^to say that might be of ben- 
 ■efit to the public, and concluded to say it. in a plain, practical way. It 
 is not a work made up of newspaper clippings, but has been carefully 
 prepared as to matters of history from all sources within reach and the 
 facts, as near as possible, arrived at by comparison of the ditferent and 
 partial statements of individuals, and harmonizing the ditt'erent views, 
 as nearly as possible, by taking into consideration all the circumstances 
 of the several early Avriters. their prejudices and interest in the subject 
 matter of their articles. When various opinions and conclusions of dif- 
 ferent persons are grouped together, often causing a conflict, the reader 
 is bewildered and derives little benefit. The author has, therefore, in 
 all cases given his own judgment and experience, and let it pass for its 
 true value, which an intelligent and discriminating public will uner- 
 ringly fix. That there will be found many errors and imperfections, is 
 very probable, and any fair and honest criticism will not oflend, but 
 Avill, on tlie contrary, be a source of future profit. That the author is 
 partial to the Poland-China breed of swine is plainly avowed and mani- 
 fest, and if such preference, or if it seems to the reader prejudice, has 
 caused the writer to unjustly criticize other breeds, it is not the result 
 of a design so to do, but rather the Imperfection common to most men, 
 viz. : the difficulty of " seeing ourselves as others see us," but this can 
 oidy apply to the chapters relating to history of breeds and the intro- 
 duction of hogs. The other chapters, if of benefit to any, are to all. 
 This book is not designed to give any history of the hog, except in 
 America, save such as may be necessary to properly describe those that 
 now, or have lieretofore, existed on this continent. In the preparation 
 of this Avork, the author is indebted to the following, among many 
 other sources, for information, viz. : Early Colonial Historj, Memoirs 
 
of the Philadelphia Agricultural Society, Encj'clopedias, Youatt and 
 Martin on the Hog, American Farmer (O. S.), Ploiujliboy, New York 
 Farmer, Genessee Farmer, Albany Cultivator, Western Farmer and Gar- 
 dener, Farmers^ Cabinet, Franklin Farmer, American Agriculrist, Ohio 
 Cultivator, New York State Agricultural Eeports, Indiana State Agri- 
 cultural Reports, National Live Stock Journal, Breeders^ Gazette, and 
 Stvine Breeders'' Journal. The illustrations are many of them drawn by 
 the author and are necessaril.y crude, because the author is not an artist 
 nor the son of an artist. It is, however, the belief of the author that 
 the illustrations will be of considerable aid to the readers of this work, 
 and this is especially true of those used in illustrating the standard. 
 That the work has many new features in its class will not be denied — 
 whether thej' are useful and valuable, is submitted to a generous public. 
 
 S. M. S. 
 Indianapolis. Ind., December 16, 1886. 
 
 
THE HOG IN AMERICA. 
 
 I^TRODUCTIOlSr. 
 
 This introductory cliajiter is designed only as an outline and chrono- 
 logical history of swine in the United States, and therefore, although 
 anost'Of the breeds are mentioned in their order, there is no attempt at 
 describing their peculiarities. That work A\ill be left for a later chap- 
 ter, where may be found all in relation to the several breeils thought to 
 ibe of interest, which now, or maj' have had a habitation and name in 
 America. 
 
 The hog is not a native of America, but it followed very closely upon 
 the footsteps of the white man, and its easy adaptation to our climate, 
 iind marvelous multiplication, are among tlie man}^ evidences of its im- 
 portance as a factor of the wealth and prosperity of the land of its 
 adoption. 
 
 The early history of the introduction of swine into the New World is 
 very meagre, and we shall have to content ourselves with generalities 
 find much luicertaint}'. The general course and progress of the hog 
 liere is quite plain, but the cross-roads and byiDaths which from time to 
 time, exerted more or less influence, are now scarcely distinct enough 
 to afford us much aid, except as matters of curiosity. 
 
 History informs us that the first swine which came to the New World 
 were Avith Columbus upon his second voyage. They were loaded in 
 Spain and landed in Cuba, in 1493. The next mentioned were brought 
 into what is now Florida in 1538. In 1553, the Portugese took swine to 
 Nova Scotia and Newfoundland. All these importations were doubtless 
 of Spanish origin, but we are left to conjecture their number, form and 
 color. In 1G04 the French took swine into Canada. In 1G08 the Lon- 
 don Companj'- took from England to the Jamestown colony in Virginia 
 Kibout six hundred head of swine. This is the first instance where even 
 ^n approximation of numbers is given, but we have no further in- 
 formation as to the cliaracter of the importation. In 1624 swine were 
 taken to the colony of Massachusetts Bay, but whether tliey were 
 
 [3] 
 
THE PlOG IX AMERICA. 
 
 brought from England or Virginia we are not informed. In 1625, the 
 Dutcli West India Company imported swine from Holland into what is 
 now New York and New Jersey. Later, about 1037, a colony from 
 Sweden settled in -what is now Delaware, bringing with them the Horse- 
 hoofed swine of their native land. Here is the first peculiarity men- 
 tioned of the imports of swine, and that is all that is said. 
 
 From time to time, as the various colonies were settled and emigrants 
 came to our shores, we are informed in a general matter of course sort 
 of a Avay that they brought Avith them the domestic animals of their 
 native lands. There are several reasons why the information now 
 sought was then considered unimportant, and among others we suggest 
 the following : Many of the early settlers were adventurers, they came 
 expecting to find the precious metals in abundance, and they supplied 
 themselves with necessaries to aid them in accomplishing the end con- 
 templated. They little dreamed of the grand results that have followed ; 
 on the contrary their minds were occupied with the then present, and 
 we find about as nuich particularity given of their outfit as would now 
 be given in describing an expedition to the North Pole, or as can be 
 found of the early expeditions to California. In none of them can be 
 found any account of the breeds of animals taken, because they were 
 taken as a means of sustenance, not for culture. Secondly, at that 
 early jieriod improvement in domestic animals in the mother countries 
 was in its infancy, and was exciting but little if any attention ; and the 
 hog least of all. So that with them a hog was simply a hog — "only 
 that and nothing more." The secondary influx of Pilgrims was more 
 laudable, for they were seeking homes for themselves and posterity as a 
 means or end to freedom of opinion. This was their guiding star and 
 occupied their thoughts, and of this they made record. Every other 
 matter was secondary or trivial ; and what they should eat and wear 
 only thought of as necessities. And still another reason why hogs re- 
 ceived so little mention or thought, was that when they were brought 
 their subsistence was of necessity largely upon spontaneovis produc- 
 tions, such as iiuts, roots, herbs, etc. This meant almost unlimited 
 freedom for the hog and put it upon its own resources for a livelihood. 
 Improvement, even if desired, could not be thought of when the con- 
 trol was largelj'" lost. As before intimated, the mind of the settler was 
 occupied with something as he supposed, and really was, of more im- 
 portance. They were learning to govern themselves and to provide 
 present sustenance. 
 
 But the pilgrim was human, and like all the rest of the human family 
 he would relate troubles, lience wheii the swine had nudtiplied so rap- 
 idly as to become a source of trouble, we find the records showing that 
 in a few yeai-s, notably about 1630, the inhabitants of Jamestown were 
 compelled to palisade the town to keep out the hogs. Other colonies, 
 such as Massachusetts Bay, prohibited corn from being fed to swine, 
 
 [4] 
 
INTRODUCTION. 
 
 unless obtained from some other colony. In 1635, a law was enacted, re- 
 quiring pigs farrowed between July and January, to be killed at one 
 month old, and swine were required to be kept up, herded, or placed 
 upon islands; all others were deemed wild hogs, and any person was 
 authorized to take them dead or alive. Still later that ordinance was so 
 modified as not to apply to hogs that were "rung,^^ by having their 
 noses cut so as to prevent their rooting. Later, another condition was 
 imposed upon all hogs to entitle them to the freedom of the country. 
 They were requii-ed to wear "-pokes. ''^ A pig poke is a forked limb 
 put stride the neck of the hog, forked ends down, and the two ends se- 
 cured by a u-ithe or leather whang under the throat of the pig, and the 
 ends projected up and down from the neck, say four or five inches. 
 This devise Avas not put upon piggy because the pilgrim was proud, but 
 to keep him out of the truck patches. To the thoughtful mind this 
 ornament suggests much as to the form of the swine of that day. It 
 indicates that where the head could go the body might easily follow, or 
 in other words, the head was the big thing in piggy's anatomy. Imagine 
 the improved hog of to-day wearing pokes, to keep its body from fol- 
 lowing its head through a crack. We are unable to give much inform- 
 ation as to the early swine for several years, except that it multiplied 
 rapidly and subsistetl on nuts, herbs, grubs, etc. In other words, they 
 were bummers, and subsisted off" of the country. 
 
 Just as the settlements were beginning to grow, prosper, and the set- 
 tlers to give some thought to crops and domestic animals, the war of the 
 Revolution broke in upon them, and all was confusion and desolation. 
 Peace being restored, it took several years to catch up to the point 
 where the war had found them, and then realizing that they had a home 
 and a country, the new citizens being largely an agricultural jjeople, be- 
 gan to look about for iuq^rovement. The horse, cow and sheep received 
 attention first, and then the hog. Corn was becoming their great stajole 
 and it must be profitably consumed. Public conveyance M'as limited, 
 and some, and that too, the best means must be devised to carry the sur- 
 plus product to market. The heretofore despised and neglected hog 
 afforded the best means of concentration and transportation ; he could 
 be fed and driven to market. Baltimore and Philadelphia were then 
 the principal packing places, so the surplus hog must be driven to one or 
 
 i the other of these points. The first efforts for improvement Avere for 
 large, good traveling hogs. This, however, was found to be rather a 
 tedious medium, as the large, coarse hogs were from three to four years 
 in maturing. So that about 1800, the people were ripe for a change ; 
 they wanted a hog that would get there quicker. In 1800 or 1801, the 
 Duke of Bedford, an English nobleman, and yet a friend of General 
 Washington, sent by an Englishman, named Parkinson, a pair or trio 
 
 ' of pigs as a present. Parkinson took the pigs to America, and upon 
 arrival, concluding that he could manage the distribution better tlian 
 
 [5] 
 
THE HOG IN AifEKICA. 
 
 the General, kept the pigs and placed them upon his farm near Balti- 
 more. These pigs proved to be good feeding, easily maturing, good! 
 sized hogs. Their fame spread rapidly and Parkinson could not supply 
 the demand. The manner in which Parkinson had obtained, and re- 
 tained the hogs, prevented him (if he knew their breed) from giving the- 
 public their name or origin. At all events, they became widely and 
 favorably known in that portion of the country as the Parkinson breed, 
 and later, when their history was discovered, they were called Bedfords 
 in honor of the Duke. Almost at the same time, at least not later than 
 1S05, a number of the " Heathen Chinee " family of swine of various col- 
 ors, viz. : white, black, blue and gray, from time to time, were intro- 
 duced into various parts of the country, and notably, in Virginia, Ne^r 
 York, Maryland, Pennsj'lvania and Massachusetts. These two breeds, 
 the Parkinson and China, as they were called, produced a marked im- 
 provement upon, and were extensively used, to cross u^jon the common 
 stock and upon each other. Shortly following the introduction of the 
 two breeds above mentioned, we read much of a breed called the Grass- 
 breed. It seems to have commended itself to the people, as we hear of 
 it in Virginia, Maryland, Pennsylvania, New York and Massachusetts, 
 soon thereafter. Its origin is a mysterj', not now solvable. Some- 
 writers have attemiJted it but no two agree. If conjectures were in or- 
 der, Ave would suggest that it was a cross of China upon common stock - 
 of the countrj-. These three breeds formed the " base of supply " for a. 
 quite general advance along the whole line. Later, about 1812, an other 
 and powerful Richmond appeared upon the field, and his name was- 
 Bytield. 
 
 In 1819, the first agricultural paper was started in the United States^ 
 and was called the American Farmer, and published at Baltimore, Md- 
 In 1821, we find in the Floiighboy, the second agricultural paper, the first 
 cut or illustration of a hog. We have reproduced it by the photo-en- 
 graving process, and can, therefore, give our readers an exact copy^ 
 although reduced in size ; also the description as then given : 
 
 '* Mammoth Hogs. — There are now exhibiting in this city, at Win- 
 " ant's Yard, No. 12, Beaver-street, two Great Natm-al Curiosities, viz. : 
 " A Sow and Fig, weighing 2,033 16a." 
 
 [61 
 
nrTRODUCTIOX. 
 
 *' The Scrw fe one lialf of the grass breed, and the other half Welch. ■ 
 *' She measures nine feet nine inches in length, seven feet three inches 
 ** round the body, and weighs 1,137 lbs. — ^her age was two years and two 
 ■'■ months the Sth ult. Her Pig was one rear and two months old the 
 *■ 1st inst. and is every way shaped and coloured as the mother, except 
 •' the legs are some larger. He is very elegantly built, and his weight 
 " is ".>46 pounds. It is believed by the best judges, should he live to be 
 ■• as old as the Sow. he will weigh at least 1,500 pounds. These two 
 •• Ilogs were raised in the town of Xassau, county of Eensselaer, by 
 " Robert BroMm, "who is an accomplished farmer."* 
 
 [This is the first and only mention of the " Welch breed." or any of 
 its crosses, that we have been able to find.] 
 
 The cut not only illustrates the hog, but the state of the art of wood 
 •engraving of that day. Up to 1S32, these three, viz. : the Parkinson 
 (Bedford), China and Byfield, were, beyond all question in the ad- 
 vance, although assisted more or less by the Spanish Black. African, 
 2s'eopolitan, English White SuflFolk, Angus and Dishly, Black Hamp- 
 shire, Leioeisters, Short-legged, and other breeds. 
 
 THE riLGKIM HOG. 
 
 A peculiar feature of those early days of improvement, and for many 
 Tears after, is that none of these breeds were to any extent kept pure. 
 As a rule they were crossed upon the common stock and upon each 
 other, the grades often retaining the names of the pure breeds, while 
 the crosses of pure breeds ^vere given a combination of the two names, 
 or taking the name of the breeder or locality. In short, the American 
 farmers, at least the progressive ones, were consequently trying to make 
 new combinations, asing t3»e introduced breeds only as factors. The 
 people of Araeriea themselves, as a people, were, and still are, of a 
 mixed origin. The diflTerent nationalities had, by intermingling become 
 merged into a new, vigorous and enterprising people. They had con- 
 quered in war and had faith in their prowess in the paths of peace. The 
 
 [7] 
 
THE HOG IN AMERICA. 
 
 lioo; sent to them from the Old World may have been satisfactory to that 
 jjeople from whence th3 hog came, but here circumstances were changed 
 and an Americanized hog was the thing sought and needed, and it was 
 this spirit tliat led to continual crossing. Tlie old woods hog was still 
 largely in the majority, and was the main reliance, because he could 
 fatten in the woods. From descriptions we have drawn a sketch of him, 
 and he might reasonably be styled the early pilgrim : 
 
 The few agricultural papers then existing stimulated enterprise and 
 aided much in the diftusion of knowledge ; the people were moving 
 westward; agricultural fairs, county and State, began to be organized; 
 the farn)er was making himself felt and heard, and the long distances 
 to packing marlvcts required a hog adapted to the new order of things. 
 This was the state of the country and its feeling when the year 1S30 
 rolled around. A new era A\as about to be and was inaugurated. The 
 period from 1830 to 1840 proved to be one of the most important decades 
 in the history of swine-breeding In America. Importations were fre- 
 quent, and the old elements were brushed up for the contest. In 1832 
 the first Berkshires as such were imported into the United States. Up to 
 that time the vantage ground of improvement was held by the Bedford, 
 China, Byfield and Grass breeds, but the new candidate for public favor 
 was comely and backed by men of Intelligence and nerve. They re- 
 sorted to new methods, among which was a free use of printer's ink. 
 Under the old methods, advertising through the agricultural press had 
 not been thought of. The Berkshire men pressed the fight and claimed 
 for their favorite every excellence, and wanted the earth, and the full- 
 ness thereof. Before the friends of the old stand-bys had awakened 
 from their fancied security, the Berkshire had a boom unprecedented 
 and theretofore unapproached. They were taking the country like 
 wildfire. Several importations of white, spotted and nearly black Berk- 
 sliires followed. Tlie friends of the old breeds were taken by surprise. 
 Tlie old breeds, which had so long been at the front, were, by reason of 
 continued crossing, in bad condition to meet the new antagonist; but 
 the very agressiveness of the friends of the Berkshire infused new life 
 into the friends of the Byfields and the Bedfords and they adopted the 
 tactics of the new comer. Advertising was the order of the day. The 
 agricultural paper became an important medium, and it, too, felt the 
 boom, for a number of new ones soon entered the field, and all were 
 liberally patronized. The new candidate was fast distancing all com- 
 l)etitors, and the great west soon became the battlefield of the breeds. 
 The Mackays did not succeed in passing the Alleghanies. Only the 
 Bedford and Byfield from the East reached the place of contest. The 
 opponents of the Berkshire, feeling the battle a hopeless one unless re- 
 inforcements could be obtained, began to look about for succor. The 
 imjiroved China was brought in to enrich and quicken the blood of the 
 Byfield and Bedford, and a new contestant from the then, far West, 
 
 [8] 
 
INTRODUCTION. 
 
 Illinois, called the Irish Grazier, came forward. It had come from Ire- 
 land in lSo4 or 1835, and secured a footing, and now, in 1830, entered 
 Kentucky and the fight. The liussia, another new, unknown and unher- 
 alded breed, seemed to rise out of the ground in Ohio and Kentucky; 
 from Avhence it came, when, and how, is now unknown ; also the Swiss- 
 Poland breed. All seemed to make common cause against the Berk- 
 shire, and then commenced the various combinations of blood of all the 
 contending races, and the determination to have an American breed that 
 should combine the excellences of all and as few of their defects as 
 l)Ossible. It was anything to beat the Berkshire. The Irish Grazier may 
 fairly claim the honor of checking the progress of the Berkshire. Du- 
 ring the contest advertising became common and has never been aban- 
 doned by progressive breeders. Wood cuts, illustrating the hog, began 
 to appear in 1838, and some of them quite large, occupying a whole 
 page of the papers* We hereafter present to our readers photo-engraved 
 copies of some of them. It was during this jjeriod of excitement and 
 contest that a feeding contest was planned and carried out between a 
 part of the combination, viz. : a cross of White Berkshire boar upon a 
 Bedford or Woburn sow and the Black Berkshire. We here give an il- 
 lustration of the winners, and an account of the contest from the pen of 
 a friend of the Berkshire : 
 
 pa^ 
 
 1 ' 
 
 
 
 1 
 
 1 
 
 
 ^^^- '' 
 
 BANTEH PIGS. 
 
 " They were selected to be fed by Dr. Martin, against a pair of im- 
 jiroved Berkshires, in the hands of Mr. Fanning, editor of the Tennessee 
 Agriculturist, and beat the Berkshires a long way. They weighed. 
 
 [9] 
 
THE HOG IN AMEKICA. 
 
 Bernice, (the one standing up,) 354 lbs., and Bertha, 348 Ihs. Tlieir 
 form is almost perfect; handling very fine, and are altogether a beauti- 
 ful pair. They had as much of the best of every kind of food as thejr 
 could eat, and the most scientific nianagemant. Their weights, on tlie- 
 authority of responsible and honorable men, have been equalled, if not. 
 surpassed, at the same age, by Berkshires, with ordinary good keep. 
 We do not state it, however, on our own knowledge, though we fully 
 believe it." 
 
 It will be noticed that the writer of the above account dies hard. 
 The result was a terrible and humiliating defeat of the Berkshire. 
 During those eventful years, the opposition to the Berkshire waS' 
 strengthened by what was then known as the " Big China," the "Spot- 
 ted China," the "Poland," introduced into Ohio by a Quaker, also an 
 Importation of 1S40, and the Warren County Hog. 
 
 It was a pretty fight, and finally resulted in a combination of all the 
 breeds into a new one, now known as the Poland-Cliina, the old ones rap- 
 idly being absorbed by the new combination, save and except the Berk- 
 hires, which though greatly disfigured and out of wind, struggled fitfully 
 to maintain respectability. During this contest a few other breeds arose- 
 and fell, such as the Mocha, Norfolk, Thin Rind, Barnitz, Hospital breed 
 and others. Others made a start, which they have maintained with 
 more or less credit, such as Sulfolks, Essex, Chester White, Cheshires, 
 Yorkshires and others. The Berkshire, from the pinnacle of fame 
 and glory in 1838, dropped by 1845, to a depth below its real merits. 
 Thus do people often in excitement or depression become blind to actual 
 merit. The hog demanded in 1830 to 1850 was one that would prodvTce 
 the most por'r' in the shortest time, upon the least feed, and still be able 
 to walk to market. Railroads were not then, as now, everywhere, to 
 haul the hog; it must walk. That was one of the tests. Corn was to- 
 be marketed; hauling was out of the question; it must be made flesh, 
 and sucli fiesh as could walk to market. The Berkshire when put to a. 
 practical test was not up to the requirements. He could not keep up. 
 with the procession, and his former friends deserted him in great num- 
 bers. He had been praised and boomed up so far bej'ond his actuali 
 merits, that in the disgust that followed, his merits were lost sight of.. 
 
 Here let us disgress a little. Up to 1840 the census reports had taken; 
 no account of anything, save population, white and colored, and other 
 matters were left out; but In 18J0, the census reports first give us the 
 number of domestic animals, and amount of agricultural products, by 
 States and counties. Prior to that time, we of this age and generation,, 
 have little knowledge of how the West and South were crowding the 
 older Eastern States in production ; and you imagine our surprise when 
 we looked in the census of 1840 for the relative standing of the States in. 
 the production of corn and hogs^ and doubtless the reader will be as 
 much surprised and interested, in looking into the figures a. little^ 
 
 [10] 
 
INTKODUCTION. 
 
 In 1840 the six States of the Union showing the largest number of 
 hogs, and their relative positions, are as follows : 
 
 1. Tennessee, ..2,926,607 
 
 2. Kentucky, 2,310,533 
 
 3. Ohio, 2,099,740 
 
 4. Virginia, 1,992.155 
 
 5. New York, 1,900,065 
 
 6. Korth Carolina, 1,649,716 
 
 By the same census the six States raising the most corn, and their 
 relative positions, are as follows : 
 
 Bushels. 
 
 1. Tennessee, 44,986,188 
 
 2 Kentucky, 89,847,120 
 
 3. Virginia, 34,.577,591 
 
 4. Ohi( 33,668,144 
 
 5. Indiana, 28,1.55.887 
 
 6. North Carolina, 23,893,763 
 
 And while upon the question of census reports, we will follow the 
 figures up to the present time, and the reader will notice how the posi- 
 tions of the States change each ten years, and that the older States drop 
 out and the new ones appear : 
 
 Census (>f 1850. 
 
 HOGS. 
 
 Tennessee, 3.]04,800 
 
 Kentucky, 2,891,163 
 
 Indiana, 2,263,776 
 
 Georgia, 2,168,617 
 
 Oliio, 1,964.170 
 
 Alabama .1,904,540 
 
 CORN. Bushels. 
 
 1. Ohio, 59,078,395 
 
 2. Kentucky, 68,672,591 
 
 3. Illinois, 57,646,984 
 
 4. Indiana, 52,964,363 
 
 5. Tennessee, 52,27ti,22S 
 
 6. Missouri, 36,214,539 
 
 1860. 
 
 HOGS. 
 
 Indiana, 3,099,110 1. 
 
 Illinois 2,o02,308 2. 
 
 Missouri, 2.354 425 3. 
 
 Tennessee. 2.347,321 4. 
 
 Kentucky, 2,330,595 5. 
 
 Ohio, 2,256,653 6. 
 
 1870. 
 
 HOGS. 
 
 Illinois, 2,703,343 
 
 M issouri, 2,306,430 
 
 Indiana, 1,872,230 
 
 Kentucky, 1,838.2-J7 
 
 Tennessee 1,8^8,690 
 
 Ohio, 1,728,068 
 
 CORN. Bushels. 
 
 Illinois, 115,174,777 
 
 Ohio, 73.534,190 
 
 Missouri, 72.892.157 
 
 Indiana. 71. .'88,919 
 
 Kentucky, 64,043,633 
 
 Tennessee 52,089,926 
 
 CORN. Bushels. 
 
 Illinois, 129,921,395 
 
 Iowa, 68,935.065 
 
 Ohio, 67.501,144 
 
 Missouri, 66,034,0"5 
 
 Indiana, 51,094,538 
 
 Kentucky, 50,091,006 
 
 1880. 
 
 HOGS, 
 
 Iowa. 6,031,316 
 
 Illinois. 5.170,266 
 
 Missouri, 4.553.123 
 
 Indiana, 3.186.413 
 
 <Jhio, 3,141,383 
 
 Kentucky, 2.225,225 
 
 CORN. Bushels. 
 
 1. Illinois, 325,792.481 
 
 2. Iowa, 275.014,247 
 
 3. Missouri, 202,414,413 
 
 4. Indiana 115,482,300 
 
 5. Ohio, 111,877,124 
 
 6 Kansas, 105.729,825 
 
 From statistics furnished by the Agricultural Department at Wash- 
 ington, we are enabled to give the statistics in 
 
 1884. 
 
 HOGS. 
 
 1. Iowa, 4,800.998 
 
 2. Illinois, 4,090,681 
 
 3 Missouri, 4.210,193 
 
 4. Indiana, 2,801,21 L. 
 
 5. Ohio 2.417,128 
 
 6. Texas, '. . . .2,2-8,08i' 
 
 CORN. Busliels. 
 
 1. Illinois, 268,998,010 
 
 2. Iowa, 242,496,000 
 
 A. Missouri, 196 861,000 
 
 4. Kansas, 158,390,000 
 
 5. Indianij, 131,994,000 
 
 6. Nebraska, 129,426,000 
 
 [H] 
 
THE HOG IX AMERICA. 
 
 From the foregoing it will be noticed how nearly the increase in hogs 
 and corn are together, and where the corn belt is now settling down.. 
 Had we the space to give the figures of more States, the same result 
 would have been apparent, viz. : As a rule the increase and decrease of 
 
 the supply of corn and hogs were closely allied. It also shows whr 
 the Battle of the Breeds took place in Ohio, Kentucky and Tennessee, 
 for it was there the most corn and hogs were then to be found. 
 
 We also in this place give our readers a specimen illustration of Berk- 
 shires in 1838, by Kentucky artists. The original appeared iu the 
 
 ri2i 
 
INTRODUCTION^. 
 
 Franklin Farmer, and we had them pliotographed, so that ■\\e have an 
 «xact reproduction, but reduced in 8ize. 
 
 These hogs were noted ones in their day, selling for $150 each, and 
 descended from the Hawes importation of 1832. 
 
 The Irish Grazier was also awarded a place for his form in the same 
 
 paper during tlie same year, in fact in the same issue. These, among the 
 
 most celebrated of the so-called Irish Graziers, were bred by Mr. Greer, 
 
 of Morgan County, Illinois, the importer, and were farrowed in 183G, 
 
 and taken to Kentucky while pigs, winning many prizes, and afterwards 
 
 selling for $150 each, 
 
 [13J 
 
THE HOG IN AMERICA. 
 
 "We are also enabled to give a picture of a cross of the two breeds, 
 BerksWre and Irish Grazier. The hog, Tom O'Slianter, was sired by 
 Bay Bill and out of Lilyof Geneva, and it is claimed by the breeder, Mr. 
 J. E. Letton, a friend of the Berkshire, better than either of the parents : 
 
 We have been at considerable trouble and expense to obtain these 
 illustrations, believing they will not only instruct but amuse. The 
 small black animal is designed to represent a scrub hog, known in Ken- 
 tucky as Land Pikes. 
 
 [Cuts, illustrating other crosses and pure bred, will be found on other 
 pages and distributed through the book.] 
 
 Since 1840 there have appeared several new breeds, or old breeds with 
 new names, but the jjrincipal ones that have attracted general attention, 
 are: Improved Suffolks, Chester Whites, Jersey Reds, Duroc, Jeffer- 
 son County, Cheshires, Victorias, and Pohind Chinas. About 1S45, we 
 find less interest manifiested in improving tlie hog; at least there were 
 fewer importations, and for many years the Berkshire was the bone that 
 many disappointed men were picking at. Many persons who had paid 
 large prices and expected great results, were disappointed, hence any 
 and all new importations were viewed with suspicion. In addition to 
 all this, old pod-auger farmers, who still clung to the scrub, were add- 
 ing insult to injury by saying, accompanied by a sarcastic smile: " I 
 told you so.'" It was under such depression that the Suffolks, York- 
 
 [14] 
 
INTEODUCTION. 
 
 shires, Cheshires, Middlesex, and other breeds, were brought into the 
 United States, and natural!}' they made but slow progress. In the 
 meantime, the intelligent, enterprising farmers of the Miami Valley 
 were pursuing a steady course of progress, and by judicious selections, 
 perfecting a breed that Avas proving to be not only practical and profit- 
 able, but was assuming comely proportions. 
 
 The Chester ^Vliite had long been favorably known in Pennsylvania, 
 but it was not until ni the fifties that it began to spread abroad, and 
 (luring the war its popularity reached high water mark. In about 1855 
 the Hog Cholera first appeared, and for a long time it discouraged tlie 
 swine breeders, and for that matter it occasionally worries them even 
 yet. During, and since the war, the Berkshire again rallied, and its 
 friends tried their former tactics, but it has failed to get at the front, 
 iilthough it holds a strong position. From 1860 the Magie, Butler Co., 
 Dick Creelc, Gregory Creek, and Poland-China (different names for 
 the same breed), having conquered all opposition in the Miami Vallej', 
 "began to sjjread Westward, until now under the common name of the 
 Poland-China, it is the most popular of all the improved breeds. 
 
 During the war prices ran so high that any kind of a hog was profit- 
 able, and the scrub flourished alongside of its improved brother. Every 
 kind of hog, and most any treatment, proved profitable. Here is a pic- 
 ture, No. 63, showing the common hog, and feed, in war times : 
 
 V 
 
 f^No.4 j 
 
 About 1870 to 1873 the Ked Jersey and Duroc, which had lain quietly, 
 though holding their own firmly in New Jersey and portions of New 
 
 [15] 
 
THE HOG IN AMERICA. 
 
 TTork, began to be boomed as cholera-proof and possessing great hardi- 
 aiess of constitution as well as great aptitude to fatten, until about 
 1882-83 ; but it being demonstrated that it turned up its toes as promptly 
 upon demand by cholera as any other, it has been gradually losing 
 ground. 
 
 In 1881-2-3-4 the Indiana Victoria family went to the front at the Chi- 
 cago Fat Stock Shows. 
 
 The Suftolk has for many years had quite a number of steadfast and 
 enthusiastic friends who are still vigorously standing up for their 
 favorite. 
 
 The American breeds, and especially the Poland-China, lead all the 
 English varieties. There are, however, many persons who adhere to 
 the Berkshire, because he is so " English, you n-a-w !" But the every- 
 day, practical, all-wool-and-a-yard-wide, contented, vigorous, profita- 
 ble American breeds are far in advance of all foreign breeds, not only 
 for beauty of form, but for practical utility. 
 
 They may not be as old, nor be able to trace their family name "'back 
 to the flood," hut in a countrj' where there is little veneration for tlie 
 ^'has heens," the " i0^e?-s " are the things sought. The hog that wins 
 must be old enough to prove that he can reproduce himself, and then 
 1)6 able to show form and substance and practical utility. 
 
 116] 
 
EXISTING BREEDS IN THE UNITED STATES. 
 
 There are now in the United States the following named breeds, thafc 
 have more or less popularity : Chester White, Ohio Improved Chester, 
 Cheshire, Berkshire, Duroc, Essex, Jersey Red, Jefferson Co., Poland- 
 China, Suffolk, Victoria and Yorkshire of the improved breeds, and the 
 common hog. 
 
 In another chapter we give the history and characteristics of each of 
 the improved breeds and their several standards of excellence, as 
 prepared by the friends of each. It could hardly be expected that at 
 a meeting of friends and admirers the defects of each breed should be 
 pointed out. Yet, each breed has defects and imperfections. We have 
 given in full what, and tlie best, that friends could say for each, but 
 the writer of a book ought to have opinions of his own and the courage 
 to speak them. 
 
 Such opinions may, and doubtless are, more or less influenced by 
 lirejudice and self-inte "est, but not more so than is usual, and what 
 maybe said in relation to each is the author's views, and should be 
 received with all due allowance. 
 
 CHESTER WHITE 
 
 Is a large hog, coarse hair, inclining frequently to bristles. Color, clear 
 white, with occasionally blue spots on the skin ; medium sized head ; 
 face slightly dished ; ears rather large, thick and lopping; heavy jowl ; 
 large, rather coarse bones; legs medium length, and fairly good feet; 
 fair back, full quarters, deep bodies; good feeders, prolific, and good 
 nurses; fattening at any age, and growing until three or four years of 
 age. They are Avell distributed over Pennsylvania^ and can be found in 
 considerable numbers in Kew York, Northern Ohio, Michigan, Wis- 
 consin and Kentucky, and a few in Indiana, Illinois, Iowa, Missouri,. 
 Kansas and Tennessee. The principal objections to them are coarse- 
 ness of grain and inability to stand the black mud of the prairies as 
 well as the dark-colored breeds. They now breed quite uniform, audi 
 are a fairly good and profitable hog for Northern localities and on dry^ 
 sandy soils. 
 
 [17] 
 
THE HOG IX AMERICA. 
 
 OHIO IMPROVED CHESTER. 
 
 They are much like the Chester White, except not so good nor so 
 purely-bred. We once purchased a trio of L. B. Silver, and they were 
 so long and lean, and such poor feeders that we sold them as stockers at 
 stock hog prices. They cost us $20 each at weaning time. They were 
 Avhite, and had fairly good head and ears, hut were mangy, and we 
 could not make them grow. If a Chester White is desired, purchase 
 the pure bred rather than this alleged improvement. 
 
 CHESHIRES. 
 
 They are a medium or large sized hog; pure white hair, with occas- 
 ionally blue spots on the skin ; fair head ; face slightly dished ; ears^ 
 erect and not large ; fairly good neck and back ; large shoulders, fair 
 hams; depth of body medium, and rather high on the leg. They are 
 prolific, and the sows fair nurses. They grow rapidly and fatten at any 
 age. They are liable to mange and sunburn; ears easily become sore; 
 ham rather short, not coming down enough on leg, and deficient in the 
 twist. They are very fair and reasonably profitable hogs. They are 
 confined to New York and New England, although there are a few of 
 them in the Middle, Western and Southern States. 
 
 BERKSHIRE. 
 
 A medium sized hog, when well cared for, but a very small one on or- 
 dinary care; color, black, with white feet; white in face and on tip of 
 tail; coarse, broad head; dished face; light. iowls; erect ears; long 
 neck; extra good backs; large shoulders; small hams; round body, 
 liighonleg; fairly good, tough legs, but many have poor feet; hind 
 legs usually crooked; they have good hair; are prolific, and the sows 
 careful mothers. With extra care and attention, they grow rajiidly, 
 and as little pigs they are very handsome. On ordinary care they are 
 slow growers and small size. They are very restless and Inclined to be 
 breachy. They are excellent to follow cattle, as they are active and in- 
 dustrious, and having upright ears and good sized eyes, see and avoid 
 danger promptly. They undoubtedly are more widely distributed 
 than any other breed, but at the same time they are rarely in the 
 majority in any locality, and in some States but few are found. As a. 
 farmer's hog they are not a success, but if carefully bred and generously 
 fed, they make fair sized and good hogs. 
 
 DUROC, OR RED BERKSHIRE 
 
 Is a medium sized hog, with red or yellowish coarse hair; in shape 
 much like the Berkshire, except they have more depth of body. They 
 are sometimes, and in the opinion of the author, improperly classed 
 with Jersey Reds, their only resemblance being in color. It is said 
 they are qiuet, good feeders, prolific, and are now, and have been, so- 
 jnixed with Jersey Reds, that but few pure-bred animals are to be found. 
 We have never handled them, and our opinion is largely made up from 
 observation. 
 
 [18] 
 
EXISTING BREEDS IX THE UXITED STATES. 
 
 ESSEX. 
 
 A small sized black or plum colored hog, with short head, dished face^ 
 erect ears, short, well arched necks, good back, dee}) body, fair jowl, 
 tough, fine bone, good feet, are prolific, but sows rather poor sucklers. 
 On ordinarj^ feed they are slow growers, and too small. They are quiet, 
 in disposition and fatten easily. They are not popular in the United 
 States, and are not often found, except in New York, and portions of 
 New England, and in Wisconsin. " Harris on the Pig " gave them 
 something of a boom, but they have not met expectations. 
 
 JEFFERSON COUXTY. 
 
 This breed is so like the Cheshire that we are unable to distinguisli 
 any diflerence, except the Jefterson County are in form more like the 
 Berksliire. They are hardly known outside of tlieir particular locality 
 in New York, and but few can be found in any part of the West. 
 
 JERSEY RED. 
 
 A large, coarse grained, coarse redish haired, coarse boned hog, with 
 large head; heayy, thick, lopped ears; long neck; long, deep body; 
 poor back ; slab-sided ; short, heavy legs ; poor feet. He is a greedy 
 feeder, grows rapidly, and attains large size ; is prolific, hardy, and the 
 sows good nurses. The modern Duroc-Jersey is not so large and more 
 comely, but is still a coarse grained and coarse haired hog. It has 
 achieved considerable popularity on account of its having for some time 
 been considered cholera proof, but the cholera tal<es the red as quickly 
 and effectually as any other. The Duroc-Jersey does well on ordinary 
 treatment and grows rapidly. This gives him considerable deserved 
 popularity. lie is well disseminated over the JVliddle, Western, and 
 some of the Southern States, and in his rough-and-ready sort of a Avay, 
 is a fairly good hog. 
 
 POLAND-CHIXA 
 
 Is a large breed, of dark color, varying from dark spotted to nearly 
 black ; a medium sized head ; face straight or slightly dished ; ears lop- 
 ped and of medium size; neck sliort and thick; jowls large and full; 
 back fair ; body deep and full ; expansive belly ; quarters large and 
 full; legs short; bone medium; feet fairly good ; is prolific, hardy and 
 sows fairly good mothers. The back, feet and limbs need careful atten- 
 tion in breeding. It fattens rapidly at any age, and can easily be made 
 to weigh at nine to ten months, tliree to four hundred pounds, and six to 
 eight hundred at eighteen months to two years. It is a quiet, good dis- 
 positioned, yet industrious hog. It does better on ordinary treatment 
 than any other breed, and at the same time responds as quickly and 
 profitably to generous feed as any. It has a more general distribution 
 over the Middle, Western and West Southern States than all other of the 
 improved breeds. It is gradually and surely working into favor in the 
 East, and may fairly be said to be the most popular breed of swine ia 
 the United States. 
 
 119] 
 
THE IIOG IN AMERICA. 
 
 SUFFOLK. 
 
 A small, white hog, wiLli small head; very dished face; short, erect 
 ears; short, full neck; nice, broad back; good quarters; rather thin 
 on belly ; fair depth of body ; short and rather slender legs, and not 
 very good feet; it is prolific, and sows are fair sucklers. It is a quiet, 
 easy feeder, of kind disposition, and on ordinary farm treatment a slow 
 grower, but never gets large enough. It is better adapted to small pens 
 in villages and towns than on farms. It has its strongest representation 
 in the Eastern States, although it has had some limited success in the 
 West. It can hardly be said to be popidar, yet it Is a hardy, nice, little 
 hog that has some very earnest supporters. 
 
 VICTORIA. 
 
 There are two vai'ieties in this country claiming the above name — one 
 originating in New York, and in appearance much like the Cheshire, 
 l)ut it is scarcely known or used beyond the limits of the county where 
 it originated. 
 
 The second is the Indiana Victorias, originated by Scheldt & Davis. 
 It is a medium sized, white hog, with short head, dished face, upright 
 ears, short neck, large shoulders, medium back, deep body, only fair 
 hams, short, fairly good legs, and medium feet. It is thin on belly, defi- 
 cient in twist. It has been successfully exhibited at National Fat Stock 
 Shows at Chicago for several years, and while not by any means perfect, 
 is a fairly good hog. It is gaining a fair footing in several localities. 
 
 SMALL YORKSHIRE. 
 
 This breed is much like the Suffolk, except it has a shorter and more 
 abrupt dish in face, and is a little higher on leg. It is a good, little 
 white hog, and has considerable popularity in the East and some stand- 
 ing room in the Middle and Western States. It is better calculated for 
 villages than farms. 
 
 COMMON HOG. 
 
 The common hog has different names in different localities, some of 
 which are as follows: "Elm-Peelers," " Hazel Splitters," "Wind- 
 Splitters," "Potato-Diggers," " Early Goodrich," " Aligators," "All 
 Bone China White," "Tramps," "None-such," " Land Pike," "Cot- 
 ton Planter," " Tonawanta," etc. By whatever name he is known or in 
 whatever locality he may be, he is the same long nosed, long eared, long 
 necked, long legged, slab-sided, small hamed, coarse haired, large bris- 
 tled, gaunt, restless, hard feeder, and a.i impudent "cuss" that has 
 existed on this continent for more than one hundred years. In color he 
 is as varied as the rainbow, but his pride is not in color; he dotes on his 
 shape and speed. He still lurks in every county, but he is being hard 
 l)ressed by the good breeds and their crosses. However his most ag- 
 gressive and unrelenting foes are the agricultural and live stock pai)ers. 
 As they visit the homes of the farmer, spreatling information and devel- 
 oping intelligence and enterprise, the scrub vanishes from the farm. May 
 the good work go on until the scrub shall be only a thing of the past. 
 
 [20] 
 
SELECTING AND ARRANGING THE FARM. 
 
 It is not every farm, nor enclosure of land, that is desirable, or even 
 suitable for raising live stock; and this is especially true in hog-raising. 
 Jlany of the successes and failures in swine culture can be largely 
 •attributed to the adaptability of the farm for such purpose. It is impor- 
 tant, tlien, for one who contemplates engaging in swine breeding, that 
 he select a farm suitable, or, if he lias a farm, to carefully consider 
 whether it is so situated and located, as witli reasonable diligence and 
 judgment, he may feel that his chances for success are fair. If the 
 farm now owned is not, and can not, without great expense, be fitted 
 for such business, it is the part of wisdom to try some other enteriDrise, 
 ■or sell out and buy a farm that is adapted to such business. 
 
 In sliort, live stoclc raising is not, as many suppose, a " hit and miss " 
 business. It is governed, or should be, by business principles and ideas 
 and so ti'eated, or failure and disgust will follow as surely as night does 
 the day. Let us then inquire and consider what elements are desirable 
 -and essential for a successful hog farm, and for convenience we will di- 
 vide the consideration of the question into five heads or statements, as 
 follows : 
 
 1. The " lay of the laud " and soil. 
 
 2. Tlie opportunities for obtaining a,t all seasons a plentiful and con- 
 venient supply of pure water . 
 
 3. The sliape of the farm lots, and natural advantages for conveni- 
 ent arrangement so that the labor may be as light as possible. 
 
 4. The sanitary or healthfulness of the location. 
 
 5. The facility for getting to and from market, and easy accessibility 
 by purchasers. 
 
 The above propositions will be considered in their order, not because 
 they come properly so, but for convenience. 
 
 First, as to the position and lay of the land : At least one-third of 
 the farm should be high, self-draining, rolling land, with a southern 
 slope. The southern slope is best, for the reason that it is dryest, and 
 in earl}^ spring admits more hours of sunshine than an east, west, or 
 
 [21] 
 
THE HOG IN AMERICA. 
 
 north slope. Between an east and west slope I prefer the east, not be- 
 cause of the better opportunities of sunshine, but because it is less 
 exposed to fierce, cold winds. The north slope is the least desirable, 
 but is still better than level land. Whatever direction the slope may 
 have, it should be sufficient to drain the high ground easily and quickly, 
 and yet not so steep as to form, during hard rains, torrents and rivulets 
 that will carry off into water-courses the rich washings of manure from 
 the lots. The loss of the manure is the principal objection to steep 
 hillsides. The high ground should be so situated that the slopes should 
 drain upon your low ground and in that way the rich and fertile washings 
 of the yards, stables and pens will pass upon, and into, your fields 
 used for raising grain. Manure on farms, and especially in the West, 
 is not sufficiently regarded ; in fact, many farmers seem to think that it 
 is a fine stroke of judgment to so arrange their stables, sheds and pens, 
 that the rains may wash the manure off into a creek and thereby keep the 
 lots clean ; such cleanliness is easy for the farmer, and no doubt health- 
 ful for the stock, but is death to the land. It is just as easy for the 
 farmer, and healthful for the stock, to have the slopes guide and carry 
 the rich fertilizers onto the low cultivated lands, and thereby keep the 
 strength and productiveness of the soil up to a high standard, if land is 
 properly selected. If the high land does not slope toward the low land, 
 then the manure and rich washings should be conducted to it by ditches 
 dug around the base of the sloi^es and carried around to the lower 
 lands ; or basins may be constructed to catch and save the manure, and 
 then at leisure the rich deposits of the basins be hauled out and placed 
 where most needed. The soil of the high ground should be naturally 
 fertile enough to produce good blue grass and clover, and should, there- 
 fore, be neither sandy nor stony and poor. The low ground should be 
 rich, fertile, warm and deep soil, and sufficiently undulating to be free 
 from marshes and standing water. Do not forget to avoid low, wet, 
 marshy land, and steep, poor, stony points, although the latter should 
 be ijreferred as between the two. Level, sandy land is very good, but 
 the objection to it is, that the rich washings pass into the sand, and is as 
 effectually gone as though washed into a creek and river,- unless you 
 have a good, hard subsoil. As will be seen, the principal and desirable 
 things to be seciu-ed, are high, dry, warm and healthy feed and shelter 
 lots, and facilities for saving the manure, together witli rich, fertile 
 grain fields. 
 
 Next we will consider the second proposition, viz. : Plentiful supply 
 of pure water. The high ground should be abundantly supplied with 
 numerous strong springs, sufficient to supply each lot and apart- 
 ment with an abundance of pure running water in all seasons. If 
 you can not have a spring in each lot, then so arrange the lots that at 
 least a corner of each or some part of it shall cover the discharge of the 
 :spring, and conduct the water in tiling instead of an open stream, 
 
 [22] 
 
SELECTING AND ARRANGING THE FARM. 
 
 flx a basin in each lot, from four to eight feet wide and eight to twelve 
 feet long, and four to ten inches deep, constructed of plank, stones, 
 brick or cement; leave these basins open and allow tlie stream from the 
 tile or underdrain, which carries the water from the spring to empty into 
 the upper end of the basin, and near the top, so as to make the basin 
 hold from three to eiglit inches depth of water. Also arrange a sliding 
 gate at lower end, so that the gate may be occasionally raised and the 
 basins cleaned out ; the discharge from the basin should also pass into a 
 tile or covered drain to carry the surplus water off. By thus covering 
 the stream, except at point of basins, you keep stock from making wal- 
 low lioles and a muddy stream, while in winter the water never freezes 
 over, unless at rare intervals in extreme cold Aveather. If your fann 
 does not contain sufficient or any springs, then the water should be sup- 
 plied by wells, and water pumped therefrom by aid of wind-mills or 
 horse-power into large tanks, and then conducted from the tanks 
 to the several lots or fields, emptying into troughs or basins, as 
 hereinbefore described, and the discharge water carried off by tiling. 
 Wells may be j^laced where four fields or lots corner together, 
 thereby save in piping. The location of the wells, however, should be 
 with regard to supply of water as well as convenience of discharge in- 
 to fields, and each person must exercise his OAvn judgment as to best 
 locations. Tread-mills may be used for power to run pumps, and if a 
 bull is kept on the place he can be used to run the power ; it will not 
 only save the horses, but will be an advantage to the bull, by furnisli- 
 ing him needed exercise. Large boars may be made to do a similar 
 service. Whatever mode is resorted to, do not forget that pure water, 
 in abundance and always accessible for stock, is of the greatest impor- 
 tance. A water supply from creeks, rivers or streams that pass 
 througli or arise upon land other than your own, are dangerous sources 
 of supplj' for hogs ; for the reason that they are almost certain conduits 
 of disease. Hog cholera follows the line of running streams, big and 
 little, witli vinerring regularity. Pond-water is unhealthy, and stock 
 should not be allowed to drink it. It is full of malaria, and sooner or 
 later will entail disease upon hogs. They niay seemingly do well for a 
 Avhile, but disease and disaster will surely follow the continued use of 
 stagnant and filthy pond-water. 
 
 Now, as to the third proposition, which includes shape of farm, lots, 
 arrangements, etc. : As a rule, the nearer square the farm and lots, 
 the more convenient it will be both for culture and stock. The pasture 
 and stock-lots should be comparatively small and numerous, for several 
 reasons, among which are, that it allows a separation of difterent kinds 
 of stock, and of the different ages of the same kind of stock; it affords 
 an opportunity of change of pasture. It is an old and true adage that 
 " a change of pasture makes fat calves," and it is no less true of other 
 live stock. Doubtless, all the readers of this book have frequently 
 
 [23] 
 
THE HOG IN AMEKICA. 
 
 noticed the greed and eagerness with wlaich stock eat the grass of 
 meadows and pastures that have not been used, when the grass is fresli, 
 vigorous, tender and juicy ; this is largely owing to the fact that such 
 grass is also free of the smell and taint of the breath and feet of other 
 animals. The same thing will be noticed on any pasture after a heavy 
 shower, when all kinds of stock graze eagerly, the rain having washed 
 off the animal breath and smell from the grass. Dry feed, that has 
 been breathed upon and mussed over, will not be eaten, even by the 
 same animal, until driven to it by extreme hunger; the pasture is in a 
 like manner affected, hence the value of frequent changes of pasture. 
 The new, fresh grass is the first table where everything is fresh, clean 
 and inviting, while the old, much used pasture is the second table 
 where everything is mussed up and uninviting. The various lots should 
 have good natural or artificial shade sufiicient to accommodate all stock 
 kept therein during the summer months. The best shade is trees ; if 
 there are no trees, then artificial shade should be made, and the best 
 and cheapest is by placing four or five forks in the ground, connected 
 with poles, and covered first with brush and then straw of sufficient 
 depth to shed rain. Such a shed will last for years, but young trees 
 should be set out so that in a few years natural shade will be pro- 
 duced. In every lot there must be shade of some kind ; humanity and 
 self-interest both dictate it. 
 
 The buildings for man and beast should be located and constructed 
 with reference to comfort, health and convenience. Comfort and health 
 are essential and indispensable elements to thrift. Convenience means 
 a few hours saved every day, which in a lifetime amounts to several 
 years, to say nothing of the "peace of mind that passeth the under- 
 standing of the careless and slothful." 
 
 In a subsequent chapter will be found plans and sviggestions for con- 
 venience as to building, and it is only the intention now to call the 
 attention of the reader simply to the location of buildings and the con- 
 venience of proximity to each other and to water. Bj' having pens, 
 cribs, stables and sheds near each other, much time and annoyance will 
 be saved. There shovild also be walks, good and dr,v, so that it will not 
 be necessary to wade in mud and fifth from one to the other. 
 
 PLAN FOR BREEDING PENS AND LOTS. 
 
 This is designed to cover twenty acres, and is so arranged as to pro- 
 vide for forty sows and their pigs. The plan may be enlarged if more 
 sows are to be kept and land is abundant. By this plan each sow has a 
 half acre of ground, less the amount of street taken off of each lot» 
 Each lot is 315xG6 feet as an entiretj"", and each one is then divided by a 
 partition fence so as to leave a small lot, 45x6G, (Fig. 1) on the front. 
 If desired two grass plots may be made of the back part (Fig. 2 and 3) 
 
 [24] 
 
SELECTIXG AXD AKRAXGIXG THE FARM. 
 
 and used alternately, and thus with a little more expense of fencing, 
 the breeder will always keep one lot of fresh grass, while the other is 
 "being grazed. Lot 1 (Fig. 1) is designed to keep the sow and pigs up, 
 when the weather is bad and ground soft, thereby preserving the 
 back part for grass. The back part, 270x06 feet, is for grazing the sow 
 
 -^ ' ' ly^wvT -f*l 01 ^■^^'lV 
 
 and young pigs, when the weatlier is favorable. Along the street, in 
 front of each lot, are pens, (P) 8x8 feet, with shed roof, fronting south, 
 and glass front extending to within four feet of the door. On the side 
 of the pen is a feeding floor, 8x12 feet, (F). In the corner next to the 
 street is a box for manure. This box, 3x8 feet, may be placed at the 
 outer end of the platform or in the corner. The former is preferable, 
 
 [25] 
 
THE HOG IX AMERICA. 
 
 as it is not then against tlie adjoining pen. Small gates opening from 
 front to baelv lots are indicated on plat by " G." The street is 30 
 feet wide, and runs the whole length between lots. The cribs, office, 
 and work-shop, lofts for bedding, tank room, well and wind-mill for 
 pumping water, are placed at tlie end of the street. If preferred, the 
 street can be widened to 40 or 50 feet, and these buildings placed in the 
 middle along between the lots. AVater is supplied to each pen by pipes 
 running from the tank along the front of the lots, and hydrants at each 
 feed platform to supply drink, etc. These hydrants maybe so arranged 
 as to permit a continual flow of pure water, or turned off at pleasure. 
 When it is desirable to wash pens, or feed floor, have a short hose 
 wliich can be attached to the hydrant and pens or pigs washed in a few 
 minutes and with but little troulile. It is designed to put a sow, after 
 she is bred, in each lot, keep her there until her pigs are ready to wean, 
 and then turn her in a clover field. Leave each litter in the lot where 
 farrowed until they are required to be separated on account of sexual 
 development, when the boars of two adjoining pens may be put in one 
 lot and the sows in the other, and thus kept vmtil disposed of by sale or 
 slaughter. The advantages of this plan are, first : The sow when car- 
 rying her young is kept by herself and Avill be less liable to disease or 
 abortion; Second, each litter is kept by itself and robbing by larger 
 l^revented ; also, less liability to disease. Third, no confusion of litters 
 by the breeders ; insuring absolute certainty as to the paternity of each 
 pig, and avoids the necessity of ear or other marks. Each lot is large 
 enough to furnish all needed pasturage, and manure can easily be saved 
 for plow ground when wanted. 
 
 If there are no trees in the lot a shade may be constructed of posts, 
 rails and straw, by setting down forks, that come 3^2 feet above ground, 
 and rails covered with straw. This makes a good, well-ventilated 
 shade. If preferred, cribs for corn can be built over the feed platforms, 
 leaving four to five feet space underneath the crib. 
 
 A small trackway may be made in the middle of the street, upon 
 which a hand-car can be run, to haul feed, slop and bedding from 
 buildings at end of street. If jjossible, select for the street high ground, 
 with a gradual slope on either side. 
 
 The first cost of the construction of houses, fences, etc., would be 
 considerable, but the saving from disease, and the convenience would 
 soon repay the first outlay. 
 
 The street would be better if run east and west, then the high part of 
 each pen could be made to face the south , and with glass fronts, the pig 
 wovild receive incalculable benefit from the warm rays of the sun in early 
 spring. But you can, in any event, have sleeping jjens facing the 
 south, without reference to the direction of the 'street. 
 
 This plan is not claimed to be perfect, but it is thought to be new, 
 useful, practical, and may suggest to others a basis for improvement. 
 
 [2G] 
 
SELECTING AXD AERANGIXG THE FARM. 
 
 Water may be supplied to lots and building from springs, or by well, 
 tanks and pipes. By use of hydraulic rams water from springs may 
 be forced into lots and buildings on the farm with a very slight expense. 
 
 Water supply in tanks, and from tanks to troughs and basins, may be 
 self-regulating, by using a float on surface of water in the tank or 
 trough, which opens or closes a valve in pipes as the water is taken out 
 ■or tills up the vessel. 
 
 Convenient and large manure pens or basins should be constructed 
 near stables, i^ens and sheds, both to save the manure and as a sanitary 
 necessity, and they should not only be placed there, but should be 
 used. It is always best to place manure sheds and receptacles on the 
 north side of pens and buildings, so that the odor and exhalations in 
 summer may not be blown into the buildings. Tlie winds in spring, 
 summer and fall generallj^ come from the south, east and west, and 
 those are the seasons when the odors from manure are troublesome. All 
 openings into fields or lots should be by gates ; neither bars nor slip- 
 gaps will do in this age of progress. 
 
 The fourth proposition is the healthfulness of tlie location : This is 
 one of great imj^ortance, both for man and stock, and should be care- 
 fully considered, as the successes and failures in life largely depend 
 upon the way we and our domestic animals feel. If man does not pos- 
 sess good health he can not give that care and attention to his stock that 
 their welfare and importance demands, and if his stock is unhealthj', 
 success can not be expected. The buildings should be placed upon high 
 ground, and surroundings perfectly drained, they should be roomy, 
 well-ventilated and free from dami^ness, allowing plenty of jjure air and 
 light. Sunlight, especially in winter and early spring, is a great health 
 promoter, and the buildings should be so constructed that the warm 
 rays of the sun can be let into them or excluded, as the necessi- 
 ties or pleasure of tlie occupants require. Vegetation and animals 
 excluded from the rays of the sun lose their natural color and vitality, 
 while sick ones may occasionally be better treated by quiet and com- 
 parative darkness ; hence the necessity of having your buildings so 
 constructed as to jjermit and furnish either condition of light or dark- 
 ness. 
 
 The number and extent of the buildings will largely depend ui^on 
 the size of the farm and amount of stock kept. It may not be amiss, 
 however to state, that, of the buildings for animals, a stable for horses, 
 one or more for cattle and sheep, and pens for hogs, should be built all 
 separate. The practice of crowding several kinds of live stock together 
 under one roof is not the best policy. 
 
 In addition every farm should have off to itself, in a quiet, convenient 
 place, a building conveniently and comfortably arranged for sick ani- 
 mals — an Animal Hospital — where the sick can be speciallj' cared for, 
 and not be disturbed by or disturb the well ones. Such a building would 
 
 [27] 
 
THE HOG IX AMERICA. 
 
 soon repay the owner its cost in the better care he wonld be enabled to 
 give sick and diseased animals, and by affording opportunities of exclu- 
 sion for animals sick with contagious diseases. A hospital is of moi-e 
 importance in swine breeding than any other class of live stock. 
 
 Each building used for animals should have exercise lots connected 
 with them, wherein stock can be allowed to take daily exercise, without 
 having to wade in mud and filth. 
 
 If the soil is not sufiiciently sandy or rolling to insure freedom from 
 mud, make the exercise lots dry and suitable for their purpose by haul- 
 inof and filling up with sand and gravel. If sand and gravel are too 
 expensive, or not within reach, use cobble-stones or Avooden blocks set 
 on end, as streets are made in cities. If you can only make twentj^or 
 fifty feet square each year, it will take but a few years to have a 
 large amount of such space. Do not despise the day of small things, 
 if your means are not sufficient for your desires make as much as 
 your means and time will permit, and in a few years you will be sur- 
 prised at the results. 
 
 Lots, if not sufficiently rolling to be thoroughly self-draining, should 
 be effectively tile drained. Buildings should be set sufficiently high, so 
 that by proper openings, a free circulation of air may be had under 
 them. A few panels of portable fence should be kept to use in 
 temporarily enclosing wallow-holes, old straw-stacks, etc. In short, 
 exercise your means and hands continually to make, put and keep 
 buildings and lots clean, pure and healthful. 
 
 The last, though not least, proposition under consideration for this 
 chapter, is: Facilities for getting to and from market, etc. A near, 
 lively market, and good, quick way of getting there, with small trouble 
 and expense, is almost half the battle won, in this eager and hustling 
 ao"e. This is true of the general farmer, and applies with greater force 
 to the man who is breeding any kind of live stock. The stock farm 
 should be located near some large city or important town, which is situ- 
 ate upon some one or more of the great thoroughfares of travel, and 
 not in some obscure, half-hidden, out-of-the-way place. As a rule, 
 your customers are largely those who live at a distance ; they start 
 out not only to see you but others, and go on through lines to 
 places easily accessible, that are located in the mind of every Avell- 
 informed person, without the aid of maps. It is a great annoyance to 
 purchasers to have to delay a day or two to make connections on some 
 one-horse railroad or side-track, and they frequently give such " out- 
 of-the-wa J' " places the go-by, rather than suffer the annoj'-ance and 
 delay requisite to reach them. Then again, you, who are located at or 
 near important pohits upon through lines, have and can obtain supe- 
 rior shipping and mail facilities, all of which are important factors in 
 the race for public favor. 
 
 A near, good market aftords you not only an opportunit}' to sell, but 
 
SELECTING AND ARRANGIXG THE FARM. 
 
 to take the advantage of a depression to buy at low rates such feed and 
 stock animals as may seem desirable. 
 
 The live stock breeder of necessity sells largely by advertising, and it 
 is important that purchasers be able to locate him easily (as tliey will if 
 near an Important town or city), and will thereby always include him 
 in their trips. It is also important to have a number of others in the 
 same business near, as most persons will stop olT Avhere several 
 herds are close together that would otlierwise pass on if but one could 
 be seen. " Where two or three are gathered together,'''' there will the pur- 
 chasers come. Just and fair competition is the life of any business, 
 and especially in live stock. 
 
 If competitors are mean backbiters, it is best to be near where peo- 
 ple will come and see for themselves, if some distance off a lie might go 
 undetected and nnrefuted. 
 
 All persons can not, however, live near the important towns situated 
 on through lines, and many are attached to their own locations by long 
 and close associations, and would not, if they could, change base. 
 Such persons have an unequal fight, but by vigorous advertising, kind, 
 courteous manners, strict integrity, and skillful management of their 
 stock, can and will bring and hold customers. Their position can be 
 greatly improved by clustering around it other breeders or intlncing^ 
 their neighbors to take a hand, and thereby form a colony, that will help 
 attract buyers, and when once obtained, good stock and honorable deal- 
 ing M'ill hold them, even against more fortunately situated business 
 rivals. 
 
 If yon have not the best farm or location, do the best you can with 
 what you have, and overcome natural disadvantages by artificial help, 
 and illustrate that man can often control circumstances as well as be 
 controled by them. 
 
 Under a heading, "How to Advertise,^'' you may find some sugges- 
 tions that will be of benefit to you. 
 
 [29] 
 
PENS— THEIR LOCATION AND CONSTRUCTION. 
 
 Before commencing to stock a farm some adequate and comfortable 
 provision should be made for shelter and protection for the stock to be 
 put on the place. The number, size and kind of pens for swine should 
 of course be regulated by the number of animals, the amotuit of capital 
 to Invest, and the taste of the person who is to engage in the enterprise. 
 It is poor policy to run in debt, hence the beginning had better be 
 small and sure, than to attempttoencumber the enterprise with an inter- 
 est-bearing burden. It will not do to set down and figure on imaginary 
 profits, nor on any " dead sure " basis, for figures are seductive, and if 
 they do not lie, they worry mankind often, and greviously. Assuming 
 that all these things have been fully considered, and that the person is 
 in shape and has a love for the business, it is in order to give some di- 
 rections that may be of value, especially to the inexperienced. 
 
 In the location and construction of pens, at least two important 
 things must not be overlooked, viz. : health and convenience, but if 
 either is to be sacrificed let it be the latter. 
 
 Several plans for pens are here submitted for consideration, some of 
 which are large, convenient and expensive, others of medium ex- 
 pense, and still others cheap and yet practical. They will be described 
 in detail as we progress. 
 
 The following cuts give the end view and ground plan of a large hog 
 house containing twelve pens, a driveway, which can be used as a feed- 
 ing-floor for fattening hogs, a corn-crib, oflice room, well, stairway to 
 second floor, and bins for shorts, bran and oats : 
 
 The ground plan and elevations, need but little explanation. 
 Pens marked 1 are feeding pens; back of them, pens marked 2, 
 are sleeping apartments. These pens are, each and all, eight by 
 eight feet. On the north side are corn-crib, office, stairway, 
 well, cooker, and bins for shorts, bran and oats. These can be arranged 
 as indicated, or changed to suit convenienc e. The crib and bins can 
 extend up into the second floor, and thus made to hold more. The 
 driveway has a large door at either end, so as to admit wagon with 
 grain, straw, lumber, etc. The office has a stove, desk and w ork-bench, 
 
 [30] 
 
PEXS— THEIR LOCATION AND COXSTEUCTION. 
 
 where pig-boxes can be made in cold weather, and extra boxes can in 
 that way be made in winter, when out-door work is impossible, and 
 stored In the loft. By so arranging work, boxes can alwaj^s be kept on 
 hand, and when a pig is sold during the busy season, you do not have 
 to stop and make a box. 
 
 •tunofj 
 
 8 
 SJ-O 
 
 S 
 
 S 
 -I X 
 
 a 
 
 8 
 ZJO 
 
 s 
 z 
 
 I 
 
 8 
 
 S 
 
 z 
 
 
 8 
 
 z 
 
 
 8 
 Z 
 
 8 
 
 Z 
 
 8 
 
 5 
 '2 
 
 8 
 
 Z 
 I 
 
 8 
 SXO 
 
 z 
 
 I 
 s 
 
 8 
 
 Z 
 
 8 
 aao 
 
 g 
 z 
 
 o 
 
 
 
 
 DRIVE-WAY, ten 
 
 c 
 
 C 
 feet wide. 
 
 Corn Crib. 
 
 Office 
 
 11 
 
 illll 
 
 Shorts. 
 
 Bran. 
 
 Oats. 
 
 Nortii. D D 1) 
 
 Where the ground is suitable a cellar should be made under the north 
 half, in which to store roots, pumpkins, boxes, etc. The pens marked 
 3 are open lots on south side, 8x26, or 24 feet. The size of the building 
 is 33x96 feet. The two-story part is 17x96 and the shed part, 15x96 feet. 
 
 [31] 
 
THE HOG IN AMERICA. 
 
 The sleeping pens are under the lowest part of shed, and the plan re- 
 quires glass in tliat part of roof ajid on side from top to within 
 three feet of floor. Tins gives plenty of light and sunshine in tlie 
 beds for cold, early sirring weatlier, when a little sunsliine is a 
 big thing for piggy. The i)ortlon over the feeding pens and main part 
 on second floor is for straw and bedding material, and openings are left 
 on second floor at back on south side so the bedding can be thrown down 
 into the sleeping apartments direct, and save carrying all over the house. 
 A little pen can be made in the corner of each open lot for manure. 
 The office should be boarded up tiglit from floor three feet higli, and 
 sliding windows in upper part. If you desire, these windows can be 
 opened, and the whole house kept tolerable comfortable by using a large 
 stove. If you want to use the hog house in early winter for fattening, 
 you can use the driveway as a feeding floor, by fastening open the doors, 
 *' gj" and allow the pens back to be used as sleeping apartments. The 
 height of the first story is 7 feet in the clear, and the partitions in the 
 pens, 33^ feet. 
 
 The bill of lumber for such a building is as follows : Sills, 8x8 in. 
 square, 1,888 feet; 15)4 joists for floor, 2x8 in., 18 ft. long, 4,756 feet; 
 97 joists for second floor,2x6 in., 1,74G feet; G posts, 4x4, 12 ft. long, 96 
 feet; 35 pieces, 2x4, 14 ft. long, 333 feet; 23 pieces, 2x4, 16 ft. long, for 
 partition, 276 feet ; 88 pieces, 2x4, 14 ft. long, rafters, 836 feet ; 44 pieces, 
 2x2, 18 ft., rafters, 628 feet; flooring, in. plank, 4,700 feet; siding, 
 3,114 feet; sheeting, 3,000 feet; shingles, 34,000; 6 windows, $3 each ; 
 inch plank for pens, 1,408 feet; inch plank for bins, 700 feet; 2 kegs of 
 spikes; 5 kegs of 8-pennj'- nails ; 125 pounds of shingle-nails. The cost 
 will be from $600 to $800, owing to locality, prices of lumber, etc. ; this 
 includes $17ii for carpenter work. 
 
 The cost of the l)uilding can be greatlv lessened by making ground 
 floors and setting posts in ground, and where tlie ground is suitable, the 
 ground floor is just as good, if sand is used in sleephig apartments. 
 Tlie building contains twelve breeding pens, and the large floor or 
 driveway can be used for exercising the sows and pigs in bad weather, 
 as well as a feeding place for fall fatting hogs ; also to feed pigs soaked 
 corn and slop away from the sows until the jiigs are large enough to be 
 weaned. 
 
 The next cut presents a plan of a hog house containing six breeding 
 pens, boar pen, work-shop, office, bins for shorts, bran and corn, room 
 for well, cooker, and two walks — one three and one-half feet wide — the 
 other a shorter one, two and one-half feet wide. This building may be 
 made one or two stories high' if one story, it costs $175 to $200, owing 
 to locality ; if two stories, from $250 to $300. It has a three-sided 
 front, and its south side is square and fifty feet wide on that side, and 
 forty feet from back side to longest point front. 
 
 The bill of lumber for a one-story building of this plan is as follows : 
 
 [32J 
 
PENS— THEIR LOCATION AND CONSTRUCTION 
 
 Sills, 8x8, 1,050 feet; 100 2x8, 18 ft. long, 2,400 feet; 8 posts, 4x4, 8 ft. 
 long, 48 feet; 50 pieces, 2x4, 24 ft. long, 800 feet; flooring, 1,000 feet; 
 siding, 1,360 feet; sheeting, 2,000 feet; plauk for pens, 800 feet; plank 
 for bins, 500 feet; 14 pieces, 2x4, for partitions, 16 feet, 168 feet; 15,000 
 shingles ; 10 windows, at $3 each ; 1 keg of spikes ; 2 kegs of 8-penny 
 nails ; 75 pounds of shingle-nails. 
 
 This makes a very convenient and nohby little hog house, and a sec- 
 
 iJORT 
 
 3 o ; M U^JrJ V€ ^ X 1 V^/V\ 
 
 FEED 
 
 FEN 
 S X 8 i 
 
 BCD 
 
 \ 
 
 OPEM 
 LOT 
 
 FZEO 
 
 PEN 
 8X8/ 
 
 BED 
 
 OPfN 
 LOT 
 
 FEEO 
 
 PEN 
 » xs / 
 
 BED 
 
 OP£N 
 LOT 
 
 FFSUim 
 
 PEN 
 
 8X8/ 
 
 BED 
 
 8 X S 
 
 QPEH 
 
 LOT 
 
 %X lb 
 
 FEEDING 
 
 BED 
 Sr X8 
 
 OPEN 
 LOT 
 
 \ 
 
 FEEDIA/fi 
 
 8X^ / 
 
 BED 
 
 8 X y 
 
 O PEN 
 LOT 
 
 SOUTH 
 
 ond story can be added at an expense of about one hundred dollars. 
 
 The next cut is one taken from the American Agriculturist, and for 
 small lots in towns has many advantages : 
 
 It stands on eight cedar posts, set three feet in the ground The yard 
 is fourteen feet by twenty feet, being four feet wider than the building, 
 and four feet longer, extending under the whole, with an incline run- 
 ning up on the outside of the building to the feeding floor, where there 
 is a door two by three feet. The building is ten by sixteen feet, and ten 
 feet high ; first story six and one-half feet, with two-inch tongued and 
 grooved tight floor; second story, three feet under the eaves, with a 
 door for putting in bedding. There is a feed trough extending partly 
 
 [33] 
 
THE HOG IN AMERICA. 
 
 across the front of the feeding-floor; it has a swing partition over the 
 front edge, with a fastener so arranged that when you put your knee 
 against it, and push it back, a pin drops over the inner edge of the 
 trough, and hokls it in that position until the feed is in the trough, so 
 that a pig can not get his nose into the pail wliile anyone is putting feed 
 in tlie trough. The post on one side and end of the building forms that 
 part of the yard ; the other side and end lias longer posts to prevent the 
 
 pigs from getting out. The 
 front door hangs on over 
 head rollers^ and is pushed 
 past the window when open, 
 on the Inside. There is a 
 partition three feet high be- 
 tween the sleeping and feed- 
 ing floors. The advantages 
 of tliis pen are, economy in 
 ground room, cool, com- 
 . — »^«^^^pj^,!^^?> ^"^^^^^.^s^ fortable yard, which all the 
 
 ^^J^^' . A CONVENIENT FIG-PEN. P^g^ «^»Joy Very much in 
 
 warm weather, cleanliness 
 and neatness in the building, and no place about it to harbor rats. 
 The cost can be much or little, depending on the size, style of finish, 
 etc. Mine cost about thirty dollars, being sheeted up with pine boards, 
 and covered roof and sides with tarred felt paper, sliingled with good 
 shingles, and sided with clear white pine siding, and })ainted. 
 
 The nextcirt Is that of a Nebraska piggery, taken from the Breeders' 
 
 m 
 
 diactKAM of a nebkasea piggery. 
 
 Gazette, We can not give the cost or bill of materials, but it looks like 
 a convenient building. It is described as follows : 
 
 "The drawing explains itself: A, A, A, A, A, are grain bins, 12x12, 
 the whole sixty feet in length. The j^ens are attached to the south side 
 
 [34; 
 
PEXS— TIIEIR LOCATION- AND CONSTEUCTIOX. 
 
 of this. B, r., B, B, B, being 'bunk.s,' GxS, witli a permanent cover, 
 reacning half-way down the incline, Avith a battened door on hinges at- 
 tached, -which, Avhen closed doAvn completes tne roof, as shown on right 
 of cut. 1, 2, 3, 4, and 5, are oj^en pens, connected with the " bunks.' " 
 The next three cuts are views of a Butler Count}' movable pen, and 
 it is quite convenient, cheap and durable. 
 
 I< 
 
 rrrl 
 
 f 
 
 "^ 
 
 
 'm- 
 
 N 
 
 V 
 
 s. 
 
 
 ' 1 
 
 . i - 
 
 
 
 
 
 
 
 ^ a 
 
 _ 
 
 ) M Mil 
 
 ., 
 
 
 
 
 = .■ 
 
 SIDE. 
 
 PKONT. 
 
 LUTLER COTJXTY'PEX 
 
 Bill of materials, and how to make it: 4 pieces, 2x2, 12 ft. long; 2 
 jiieces, 2 :4, 12 ft. long; 125 feet tongued and grooved flooring for sides, 
 ■ends and roof; sash and glass, $2. 
 
 The flooring timber should be of tlie best quality, and free from 
 knots aiul wind-shakes. Cut 4 rails or nail two, 2x4, G feet long, for 
 back and point, ; cut siding enough for back, 3 feet long, and for 
 front, 4 feet long, leaving space for opening in front; nail boards or 
 slats for back and front; mortice holes in front and back for the sides; 
 cut 4 rails, 2x2, 5)o feet long; nail side-boards on, leaving three inches 
 at each end of rails for tenons ; tenons should be made 1x2, and 3 inches 
 long, leaving pen 5 ft. at side ; draw bore the tenons with a % bit ; put 
 ti-nons through mortises of back and ends, and secure Avith pins; cut 
 tlire* pieces, 2x2, for roof ; nail roof plank on to jjieces; cut slots in 
 siiles for jiieces supporting roof and put on roof to fit sash for small part 
 of roof ; paint well outside and whitewash inside. To take pen down 
 for moving, take off top, pull out pins back and front, aiul the j^en is in 
 five pieces, all easy to load on sled or wagon, or a sled may be slipped 
 luider without taking apart. 
 
 [35] 
 
THE HOG IX AMERICA. 
 
 The next is a cheap pen, 8x8 feet, and 7 feet high at front and 6 at 
 back, or if preferred, and it is much better to make it 8x12 feet. Tliis 
 gives a small room in one corner for a portable sheet-iron stove, in 
 feeding-place and place for a bed for sow. 
 
 The building is best to have tongued and grooved planks (commoir 
 flooring) for sides, ends and roof, and painted with roofing-paint. 
 
 Made in that way, for an 8x12 house, the following material AA'ill be 
 necessarj^ : 400 feet of flooring plank ; 3 pieces, 2x4, 14 ft. long ; 1 piece, 
 2x4, 18 ft. long; 1 piece, 2x4, 16 ft. long; 6 pieces, 2x4, 12 ft. long; the 
 material will cost $12 to $15. No floor is put in, bvit sand or saw-dust 
 bedding part, and ditch all round, to keep water out. By fastening 
 liandles at each corner it can be moved by four men, and in that way 
 placed on fresh ground every few weeks. It is larger than the Butler 
 County pen, and better for the reason that it is larger, and permits a 
 person to enter and stand up straight, and have a stove in cold weather, 
 if desired. It is better, although a little more expensive, to have a part 
 of the front glass, as shown in illustration. This kind of pen is the best 
 and cheapest for the breeder and placed upon lots laid out as per diagram 
 in chapter on farms, make the best possible arrangement, all things con- 
 sidered, for breeding swine. 
 
 Here is another hog-house, taken from the American Agriculturist, 
 which has many good features. It is described as follows : 
 
 The pigger)^ shown in figures 1 to 6, is fourteen by forty feet; corner 
 posts, fourteen feet ; height of first story, eight and one-half feet : second 
 story, five feet from floor to top of wall-plate. The first floor has two 
 thicknesses of inch boards, a foot wide, the lower boards running 
 
 r36] 
 
PENS— THEIR LOCATION AND CONSTRUCTION. 
 
 yVOi J^V ^^^- !•— SIDE OF PIGGERY. 
 
 lengthwise of the building and the upper ones crosswise. The walla 
 also, are two layers of similar boards, the outside ones perpendicular, 
 and battened with inch strips three inches wide. Second story floor is 
 one thickness of narrow inch boards, tongued and grooved. Stairs to 
 second story three feet wide. All the doors are battened. One twelve- 
 light window in gable end, and one in feed room. Each pen has a win- 
 dow opposite it, across feeding hall (shown in figs. 1 and 3) and a sliding 
 
 sash at the rear (seen in 
 fig. 3). Between each 
 pen and its j-ard is a 
 batte,n sliding door, two 
 and a half feet wide, 
 four feet high ; and at 
 the outside of each yard 
 is a door three by six 
 feet, either on hinges or 
 to slide. Height of yard 
 fence, six feet. From 
 each yard to its pen is 
 an incline of two-inch 
 l^lank, with inch strips, 
 three inches wide, well 
 nailed on to prevent 
 pigs from slipping. 
 
 The feed troughs run 
 across at the front. The 
 partitions, five feet high 
 between the pens and 
 over or in front of the 
 troughs, swing (as seen 
 in fig. 5). The hinged 
 stick. A, (fig. G), ijrops 
 the swinging partition 
 back, when cleaning 
 out trough and supply- 
 ing feed (slops) as seen 
 in fig. 4; and it falls 
 back on removing the 
 stick (fig. 4). However, 
 the i^artitions dividing 
 the pens and yards can 
 be made either station- 
 ery or to swing, the 
 Fig. 3.-GROimD PLAN OF PIGGERY, ^(^f/ 1^^^^,. ^^^.^g preferable, 
 
 as this will allow all the pens to be thrown into one large one, 
 
 [371 
 
THE HOG IN AMERICA. 
 
 and the same of the yard?. 'I'he feed room is provided with a brick 
 cliimney, an iron kettle, and a large wooden box for mixing feed, slop- 
 barrels, etc. The entry doors to this are made wide, to ailinit a slop- 
 barrel on a wheelbarrow. If the yards are planked on a level with the 
 floors the incline can be dispensed with. 
 
 rig, 5. 
 
 Fig. 6.— FRONT OF TROUGH. ^ii%.Sifi 
 
 MATERIAL AND COST. 
 
 j^ ' Timber : Sills, G by 8 inch, four, two 
 
 I ^ ^ 40 feet long (or shorter ones spliced), and 
 
 . J two 14 feet=432 feet. Four corner posts, 
 
 4 by 4 inch., 14 feet long=75 feet. Plates, 
 
 3 by 4 inch., two 40 feet (or shorter ones- 
 spliced) and two 14 feet long=108 feet. 
 Five i^ieces for swinging partition posts, 
 
 4 by 6 inch., 8 feet long=80 feet. Ten 
 posts for outside partition walls, 4 by 4 
 inch., 8 feet long=107 feet. Fourteen 
 fence posts, 4 by 6 inch., 8 feet long=224 
 feet. Forty-two floor joists, 2 by 8 inch., 
 
 14 feet long=8S2 feet. Forty-two rafters, 2 by 4 inch., 11 feet long=3U8 
 feet. Twenty-one pieces, 2 by 4 inch., 8 feet lonfi=112 feet. Eight 
 pieces, 4 by 6 inch., 14 feet long, for joist beams=224 feet. Twenty- 
 seven pieces for ledgers and frame rails, 2 by 4 inch., 16 feet long=238 
 feet. — Total, framing timber, 2,848 feet (board measure) (g$14 per 1,000 
 feet, $39.87. Rough boarding, 1 inch thick; 968 feet sheathing; 1,120 
 feet flooring (1 foot wide, 14 feet long) ; 3,220 feet weather-boarding; 
 1,812 feet for swinging partitions, fence, troughs, etc. ; 124 batten jjieees, 
 1 by 3 inch, 14 feet long (434 feet) ; 76 pieces, 3 inch, wide, 8 feet long, 
 for braces for swing partitions (203 feet). Total, 7,257 feet (g $17 per 
 
 [38] 
 
 Fig. 4. SECTION OF TROUGUl, 
 
PENS— THEIR LOCATIOX AXD CONSTKUCTION. 
 
 1,000 feet, $123.34. 800 feet dressed lumber, 1 by 4 or 6 inches, tongued 
 4ind grooved, for doors and second floor, @ $20 per 1,000, $16. 5,000 
 -shingles, @ $3.90 per 1,000, $19.50. 2 windows, 12-light, 8 by 10 inch., 
 43.00. 10 Mdndows, 6-lights, 8 by 10 inch, (sliding sash), $7.50. 3 door 
 frames, 3 feet by 6 feet 8 inch., $5.25. Bricks, for 8 by 8 inch flue, etc., 
 $26.30. Hardware, sash hinges, nails, etc., $5.00. Materials for, and 
 painting, $10.00. Carpenter work $110.48. Total cost of piggery, $306.24. 
 And here is another hog house— a new one — and designed expressly 
 
 BOSS PIGGERY. 
 
 GROUXD PLAN, 
 
 for tliis work by the author, and submitted for the benefit of the read- 
 ers of tliis book. 
 
 The last plan is shown by two illustrations, a rear or south view in 
 perspective. And the ground plan of the building. 
 If a large hog house or one containing several pens is desired, I think 
 this one the best. It contains pens, cribs, shorts, oat and bran bins, 
 
 [39] 
 
THE HOG IN AMERICA. 
 
 work-bench, well, tank, stove, hall and all conveniences of arrange- 
 ment. It is well lighted and ventilated, and atFords an opportunity for 
 large open lots, owing to the shape of the building, the further the lots 
 extend back from the building, the larger they become. The ground 
 I)lan shows six i)ens, their location, hall-way, location of bins, crib, 
 work-bench, well, stove, and stairway at end of crib. It also shows 
 the shape and division of the pens. The bed in each pen is raised about 
 three inches higher than the rest of the pen ; this keeps the bedding 
 dry, and prevents mussing up, as is frequently the case where all are on 
 a level. The small appartments marked P., are for feeding pigs 
 separate from the sow. The partition between the pens, and between 
 pens and hall are all forty inches high, while beds are separated by a 
 twelve inch board, and an opening left at the corner for entrance. The 
 tank is put on the second floor just over the stove, near the center of 
 the inside of hall-way. Hogs may be turned from one pen to another 
 by running tliem into the hall and then to any pen desired. The work- 
 bench by the crib is for making boxes. The two story part is larger 
 than represented in the cut and should extend clear to the glass part of 
 the roof; this gives some room above for bedding, boxes, tank, and for 
 crib and bins to extend up into the second storj^ The back part of 
 pens can be made four or six feet high, just as fancy may dictate. 
 
 The building is 48 feet across the straight side, and 24 feet deep, and 
 can be built for $2.50 or $350, according to finish. 
 
 BILL OF MATERIALS. 
 
 10 pieces, 6x4, 12 feet long; 6 pieces, 6x8, 7 ft. ; 5 pieces, 6x8, 10 ft. ; 
 36 pieces, 2x8, 12 ft.; 7 pieces, 4x4, 12 ft.; 10 pieces, 4x4, 14 ft.; 12 
 pieces, 2x4, 14 ft. ; 35 pieces, 2x4, 16 ft. ; 3,000 shingles; 1080 ft., floor- 
 ing; 1,000 ft., sheeting; doors, windows, sash, etc., $75 to $100. 
 
 Hei-e is an idea for floor of pig pens that looks like a good thing. We 
 are indebted to the American Agriculturist for the illustration and de- 
 scription. This kind of floor can be put in any of the foregoing plans 
 of hog houses. 
 
 SLATTED FLOORS. 
 
 A pig pen, as usually 
 constructed, must be 
 cleaned out every few days, 
 and those who have done 
 the work know how disa- 
 greeable it is. By the use 
 of a slatted floor much of 
 the objection to cleaning 
 out the pen is avoided. As 
 in the cut, one corner of 
 FIG PEN WITH SLATTED FLOOR. the pcu, u, is protected by 
 
 two strips of boards four Indies wide ; in this corner is placed the bed- 
 
 [40] 
 
PENS— THEIR LOCATION AND COIsiSTEUCTION. 
 
 ding ; in the corner h, is placed a slatted floor. It should cover a surface 
 of four feet each way, and is made by setting inch-boards upon edge, 
 in a parallel line, and three-quarters of an inch apart. The strips should 
 he four inches in width, and kept the proper distance apart by suitable 
 blocks of wood. Immediately below the slatted floor is placed a plat- 
 form of plank, upon which both the solids and licxuids fall. This plat- 
 form should rest upon a firm foundation, placed at least one foot below 
 the slatted floor, to admit of easy cleaning. By the use of this open 
 floor, pens need not be cleaned more than once in three or four weeks. 
 Most pens now in use can be easily changed to conform to this plan. 
 
 
 _ 
 
 
 
 s; 
 
 1 
 
 cc ; 
 
 c , 
 
 - 
 
 '^^ 
 
 f^': 
 
 c. 
 
 o" 
 
 
 
 ; a. 
 
 ;'c 
 
 ;c 
 
 ' tC 
 
 a 
 
 ! "^ 
 
 \ " 
 
 N 
 
 
 ANOTHER HO^ HOUSE. 
 
 The above plan is a new one of a cheap large house. It contains 
 twelve pens 8x16 ft., boar pen 8x10 ft., a well, work-bench, stove, stair- 
 way, hall, four foot window, and at north end, cribs and bins, two corn 
 cribs 8x10, and shorts and bran bins each 6x8 ft. The doors in the pens 
 along the hall are four feet wide, so that when open it closes up the 
 hall, making it easy to transfer pigs or hogs from one pen to another 
 without going outside ot the building. The building is 36x65 feet, at 
 the sides it is six feet high, roof one-fourth pitch. It is seven feet high 
 from first floor to ceiling; the second floor is 24x65, and makes room 
 for boxes, bedding, etc. At a little more expense the building may be 
 higher and more room in second story, and windows can be put at every 
 pen. As planned it will cost $250 to $300, and if dirt floors be used, 
 can be made for $150, where lumber is cheap. The following is bill of 
 
 [41] . 
 
THE HOG IX AMERICA. 
 
 lumber: 800 feet, sills, 6x8; 1,456 feet, 2x8, 18 feet, lon^; 96 feet, 4x4, 
 12 feet, long; 475 feet, 2x4, 14 feet, long; 4,000 feet, flooring; 1,500 feet,, 
 siding; 66 rafters, 2x4, 24 feet, long; 2,000 feet, sheeting; 2,400 shingles; 
 1,000 feet, plank, 1 inch, for partitions; 1 keg spikes; 1 keg 8-penny 
 nails; 50 lbs., shingle-nails; windows, etc, $25. 
 
 The following is another plan taken from the American Afjricultttnst. 
 
 — OROtND PLAN OF STY. 
 
 The ground plan explains itself, also that of the smaller loft. The- 
 main building is two stories high, and the lower floor is used as a feed 
 floor, while the pens are in the one story portion on either side. 
 
 The larger houses containing several peus under one roof are not 
 recommended unle.ss there be a lack of ground room. The objections. 
 to the larger houses are, among others, that they are more difficult to 
 keep clean and heathful. 2d. In the breeding season if the occupants 
 of one pen become sick or restless, all are more or less disturbed. If one- 
 sow is vicious, nervous or restless, the others will be likely to be more 
 or less aff"ected. If one sow by accident or design hurts or cripples a. 
 pig so as to make it squeal, it excites all the sows. If you go into the 
 house to give one attention, the others are all up and expecting some- 
 thing. The absolute quiet necessary to successful farrowing, is impos- 
 sible when several sows are kept in the same building. Sows that are 
 suckling, must and should have more feed than those that are still 
 carrying their young, and if they are in adjoining pens, the full feed 
 of the one, annoys and makes the scantily fed one nervous and irritable. 
 
 [42] 
 
PENS— TIIEIJR LOCATION AND CONSTEUCTION. 
 
 These are the princiijal objections to the large houses. The things in 
 their favor are appearance and labor saving. One nice large house is 
 much more Impressive and tlie convenience and labor in caring for a 
 number of sows a"d pigs is much less than wlien they are scattered 
 about over a large territory. Lastly, when there is a lack of ground 
 room the large building permit more hogs to be kept on a given space of 
 ground. To obviate in some, measure tlie difficulties of both sj^stems 
 and at the same time combine as many of their excellences, the plan of 
 dividing up a plat of land into lots with a narrow street dividing the two 
 sections is suggested. This plan is represented by the diagram in chap- 
 ter on farms. It puts the hogs sufficiently near to each other to permit 
 a systematic arrangement for feed and care and yet remote enough to 
 prevent their annoying one another. 
 
 The pens or house may be expensive or cheap, as the fancy of the 
 owner may incline. 
 
 A A'ery good and substantial shelter may be constructed as follows : 
 ."Set four forks in the ground, the lower side four feet high, and the up- 
 per or higher side, six feet, place poles or rails in the forks reaching 
 from one to the other, and on top of them, other poles or rails, say 18 
 inches to two feet apart, and on top of tlie poles make a covering of 
 straw of sufficient depth to turn the water, the straw can be made secure 
 by weighting it down with pieces of wood, or by a sharp stick driven 
 in at the top, in the same manner as tops of hay stacks are secured. 
 The highest part shouhl face the south, and the north, east and west 
 boarded up, or if j'ou prefer, a double rail or pole pen around tiie three 
 sides with straw between. This makes a cheap and good sheltar that 
 will last several years. If preferred, the south side can be closed by a 
 sliding gate, but ordinarilly nothing will be needed on the south side. 
 A very cheap temporary shed may be made by taking five rails or poles, 
 tying them at the top and spread tliem out at the bottom and covering 
 the outside and top first with corn stalks, and then straw, leaving an 
 opening at the south, making a wigwam shape shelter. 
 
 If you have a high, steep bluff, holes may be dug into the side, say 
 eight by ten feet, with floor or bottom slanting out. This makes a per- 
 manent and one of the best of sliclters; it is always warm in winter 
 and cool in summer. Ingenuity will suggest many others. The princi- 
 pal things to be always kept in view are health and convenience at the 
 least exi^ense. 
 
 Floors of sleeping apartments are best made of sand where ground is 
 high and drv. Concrete makes a good floor for feeding, and stone, 
 plank or brick can be used, but when used in sleeping apartments should 
 be covered with sand, saw dust, flue cut straw, or corn fodder. 
 
 [43] 
 
CONVENIENCES. 
 
 n n n n^i n n n n 
 
 We here give tlie description and illustrations of some conveniences 
 that are handy about tlie farm. The first is a good, substantial jjorta- 
 ble fence, which can readily be moved from place to place for temporary 
 pens. It will be found practical and satisfactory. Cut the posts the 
 
 same length as the pickets, 
 and to the inner side of 
 each attach two strong 
 iron hoops bent into a 
 semi-circle, one near the 
 bottom, and the other half 
 way up. Through these 
 lioops drive stakes fitted 
 to fill them closely, with 
 sharpened points for enter- 
 ing the ground easily. 
 When removing the fence 
 the posts can be slipped off". 
 A truck for removing ma- 
 il, ^^ nure or wheeling food can 
 iV*>j J be easily constructed, and 
 PORTABLE FENCE. jg ^ Very handy thing to 
 
 have about. We give an illustration and discription, so that one can be 
 easily constructed. Select a grocery or ordinary goods box of convenient 
 size, and take an old windlass, or two small wheels with a homemade axle, 
 cut so as to have roller half 
 inch shorter than width of 
 box. The roller or mov- 
 ing part is held in place 
 by two strips of strong 
 wood or jjart of hoop-pole 
 as shown. It is simple, 
 easily of construction, and 
 cheap. 
 
 N0.SZ, 
 
CONVENIENCES. 
 
 A wooden bolt,— A,— slides freely through the notch in D, and 
 into a notch in the upright 
 post, behind the weather- 
 boarding which holds it. On 
 the other end a short iron 
 strap is screwed on firmly, 
 with its end held by a screw [ 
 on which it turns, to tlie A 
 lever, B. This lever, B, is v ., 
 keyed with a nail over C, // 
 A\ hich is the squared end of 
 
 the handle, H, that comes ^^^_, , ., ,,, ,, .. ^ 
 
 through the board from the 'MJ-^^ ^^ (, / 
 
 outside of the door. The LATCH FOR DOOR ON HINGES. 
 
 latcli. A, is drawn out of its socket by seizmgthe lower end of B on the 
 inside, or turning II on the outside. The wood for all will need to be 
 tougli ; the size of the parts to be proportioned to the size of the door. 
 The following illustration presents a durable pig-trough, and it can 
 be used in yard or pen. The sides slope inward, and it is made of cast 
 
 iron. It is six inches deep, 
 twenty-eight inches across 
 the top, and has an acorn 
 shaped center projection, 
 marked "A," upon which 
 the swill is poured to dis- 
 tribute it evenly in the 
 trough. The swill is guided 
 by the funnel shaped collar, 
 B. This is also of cast iron, 
 twelve inches across at top, 
 and three and one-half inch- 
 es at the bottom. The col- 
 lar is supported by three- 
 eights inch iron rods riveted 
 to the collar and trough ; 
 
 Fig:. 1- — A CANADIAN PIG THOUGH. 
 
 these not only support the collar but keeps the pigs from crowding 
 
 The next one is called the Kirby Homestead Trough (Fig. 2) 
 cast iron, 4 feet long on top, ^ 
 
 and 3 feet at bottom, 12 inch- 
 es wide and (5 inches deep. ^ 
 The sloping of sides and ends '^g^^^ 
 so graduated that there are i*'''^'^ 
 no sliarp corners presented. "^^^ 
 
 Tliis prevents pressure from ^.^ 2.-IB0N trough with spout, 
 
 freezing, and consequently ° 
 
 [45] 
 
 It is o^ 
 
THE HOG IN AMERICA. 
 
 A CHEAP AND STRONG TROUGH, 
 
 no cracking by having water frozen in it. Tlie spout marked •' A " is 
 
 cast with the trough, and is 17 inciies long, and U inches wide at the 
 
 mouth, " C," narrowing to 7 inches at the trough. Opposite the spout 
 
 is a rise of two inches at " C " to prevent overflow. A flange or pro- 
 jection can be cast at each corner, with holes, so it can be nailed to the 
 
 floor. 
 Figure 3 is a small iron pan or trough, 3 feet or more long, 1 foot 
 
 wide, and 2 or 3 inches 
 
 deep; or, if preferred, it 
 
 need not be over 6 inches 
 
 wide. These iron trouglis 
 
 are easily kept clean and 
 
 sweet, and if handled with 
 
 reasonable care, will last a ^''«- 3.— asotheh xeojs trougu. 
 
 lifetime. Here is a cheap, strong trough, made by nailing the edges of 
 
 two long boards for sides together, and then putting on the ends, as 
 
 troughs are frequently 
 made. Three iron rods 
 srOn each side run from 
 end to end, and are fas- 
 tened with nuts on ends. 
 The rods hold the trough 
 together and make it very 
 
 strong. The slats across the top are to prevent the pigs from crowding 
 
 each other, and to keep them from lying,- down in the trough. 
 Here is another trough, 
 
 and the -drawing explains 
 
 itself. The partition in 
 
 the pen is suspended by 
 
 bolts at the top, and se- 
 cured on either side by the 
 
 sliding bolt. When tlie 
 
 feeder desires to clean out 
 
 the trough tlie swinging 
 
 partition is pushed and 
 
 bolt slipped down to hold 
 
 it in place, Avhen the 
 
 trough can be cleaned out 
 
 at leisure and the feed put 
 
 in ; then the bolt is raised 
 
 and the partition swings 
 
 back and is fastened upon 
 
 the outside, and the pigs proceed to fill up. 
 The cuts on the following page show the construction of a barrel and 
 
 sled, and a sled arranged for dumping. The former may be easily made 
 
 r4G' 
 
COXVENIENCES. 
 
 X BARREL AND SLEI>. 
 
 from the illustration. The dumping sled is exceedingly handy for 
 
 hauling out corn to fat- 
 tening hogs, liauling ma- 
 nure, and many other 
 farm uses. It consists of 
 an ordinary "bob-sled" 
 with a cart-bed fastened 
 on hinges in t]ie middle, 
 and so fastened hy hook 
 or other means at front 
 end, as to admit of loos- 
 ening it and tipping bed 
 as in coal-carts and horse- 
 carts. The cut so fully 
 illustrates its construction that but little discription is needed. It can 
 1)6 used especially in win- 
 ter for many purposes, 
 -such as hauling corn for 
 fattening hogs, gravel, 
 sand, and earth to fill 
 holes or banking up 
 around pens or buildings 
 and luiuliug out manure; 
 and in summer it will be 
 found to drag easily on 
 grass, and is very con- ■*• ^"-^^ abbai^ged for dukping. 
 
 venient. In hog-killing it can be used as a i^latform, and dump- 
 ing one at that, so that piggy can be drawn from the scalding bar- 
 rel in the bed, and then the front end brought down, or in hauling hogs 
 from pen, after killing, to place for dressing. When used for this pur- 
 pose loosen the front end so tliat back end will touch the ground ; the 
 dead hog can be easily pulled in, and tlien tlie bed ijulled down and fas- 
 tened at the front with less labor than would l)e required to lift tlie hog 
 upon a sled or wagon. Many other uses will suggest tliemselves to 
 the thoughtful farmer. 
 
 We next present a convenient swill barrow. It can be made of an 
 
 old wheel-barrow, or any old 
 wheel taken from some dis- 
 carded machine, and by at- 
 taclnng handles and fasten- 
 ing a flour or otiier barrel, 
 can be used for a variety of 
 V purposes, such as wheeling 
 swill, water, meal, shorts, 
 oats, etc. It is an inexpen- 
 
 CONVENIEXT SWILL BARROW. 
 
 [17] 
 
THE HOG IN AMERICA. 
 
 sive and easily constructed implement, and is sufficiently explained by 
 the illustration. 
 
 We also, present another, a little more expensive, but much better 
 one, and its construction and use are suggested by the picture. 'J'his, 
 too, can be a home-made article. Take two old wheels from on old corn 
 cultivator, wheat-drill, hay-rake, old buggy, or spring-wagon, or if 
 preferred, get new wheels. A coal-oil, old pork, whisky or vinegar 
 barrel will do for the barrel. Dress out a stick of rough wood for an 
 axletree, about 2 inches square, and make an axle-arm on each end of it 
 to flt the wheels. The length of the main part of the axle-tree, be- 
 tween the wheels, should be about 30 inches. Make a square Uiortise 
 through two opposite sides of the barrel, just large enough to receive 
 the axletree. Let the work be done neatlj', so as to secure a good fit, 
 and calk the cracks with tow, or with the strands of a rope picked to 
 pieces. Two staight sticks for thills, with a cross-piece connecting the 
 forward ends, are bolted to the axle-tree with small carriage bolts. The 
 axle-tree should pass through the barrel, a little below the bilge, pro- 
 vided the wheels are high enough to swing it clear from the ground ; or 
 the barrel can be secured by making the axle of wood or iron and pass- 
 ing around the outside of the barrel and fastened to it by screws or 
 
 bolts. Other means of attach- 
 ment may suggest themselves to 
 the person constructing the cart. 
 The advantages of such a swill- 
 barrel will be readily appreciateil 
 by every one who desires to keep 
 the offensive odor, which arises 
 from the piggery, at a distance 
 
 from the dwelling-house. The 
 
 PORTABLE SWILIi-BARREL. barrel, wheeled to the door of 
 
 the kitchen, may receive the swill, and can then be trundled back to the 
 piggery. Thus we dispense with all the disagreeable handling and 
 spilling of swill, unavoidable when a swill-barrel is stationary, and the 
 swill is carried in pails from the kitchen to the sty. Another very im- 
 portant consideration is, that if an inclined plane be made for the 
 wheels to run upon, the contents of the barrel may be poured directly 
 into another barrel, or into the feeding trough, by simply elevating the 
 shafts so as to turn the barrel over backwards. A barrel may be sup- 
 ported on wheels in this manner, for the purpose of carrying water to 
 stock of any kind, or for any other purpose where it is usual to carry 
 water, liquid manure, etc., in pails. A lid should fit at the top of the 
 barrel closely, to keep the liquid from slopping over. 
 
 A chute, for loading hogs in wagons or on cars, is always an impo-t- 
 ant helper on the farm, and we here present our readers with two useful 
 ones. The first is one described by Prof. Bonham, and illustrated in the 
 
 [48] 
 
COXVENIENCES. 
 
 Breeders^ Gazette. It is a chute on wheels and is fully explained by the 
 following cut and description : " The cut will give a general idea of its 
 construction. It is eleven feet long, two feet wide in the clear, and 
 the sides are two feet six inches high. There are two sills, made of 
 two-by-four scantling, with tenant one inch by four on each end, which 
 enter mortises in side posts one by six, and are 
 fastened with three-quarter inch draw pins. Af- 
 ter these are made put in draw pins and tighten 
 them up; then put in tlie bottom side pieces, 
 which are boards one foot wide and twelve feet 
 PORTABLE CHUTE. loug ; then the two bottom boards, one foot wide 
 and eleven feet long. If the bottom sills have been made two feet two 
 inches between shoulders of tenants the bottom boards and side boards 
 will fit closely and leave no cracks, and help to stiffen the sides. Now 
 put on two six-inch fencing boards twelve feet long, leaving cracks 
 three inches wide, and j'ou have the sides two feet six inches high. 
 Xow place one end of this chute in the bottom of your wagon which 
 you will use for hauling hogs in, the other end resting on the groun^d. 
 You can now drop a plumb-line and mark and saw off the ends of the 
 side boards, so that the ends of the chute will be perpendicular. 
 
 The wheels shown in the cut can now be placed so the axle furnishes 
 a support to the bottom of the chute. The bottom will be stiffer if you 
 have placed the sills and side posts or stays one foot from each end. 
 For wheels we have a castoff pair from an old buggy, such as can 
 be had at any wagon or blacksmith shop for a trifle. The iron axle can 
 be cut in the middle, so as to be made t^\ o feet six inches between the 
 
 shoulders of the spindles. Now cut a slot in each of the two pieces of 
 
 two-by-four scantling three feet long, and let the slots be wide enough 
 to fit closely over the square of the iron axle, it is usually about an 
 inch and a quarter. Let these pieces be put on the outside of the chute, 
 tlie axle in the slots, and when the axle is adjusted, so as to touch firmly 
 the bottom of the chute, nail these two slotted pieces to the sides of the 
 chute, and you have a hog chute which can be wheeled from place to 
 place with great ease. It will be found more convenient than a perma- 
 nent chute, since with it hogs or sows can be loaded directly from their 
 accustomed pen." 
 
 In many places the wagon bed used is too sluillow for hauling hogs. 
 We have found a bed two feet six inches deep entirely satisfactory. A 
 cheap rack is easily made to put on top of a common box bed, as seen 
 on many farms. It makes a handy arrangement for hauling hogs, 
 calves, sheep, stove wood, leaves, and other light, bulky material. 
 
 The following movable hog cluite is taken from tne Swine Breeders^ 
 Journal. It is, considering its simijlicity, the best chute Ave know of. 
 It is nuule as follows : " You will see that it is like the common chute 
 used, except it has a movable floor. The floor has a cleat nailed onto 
 
 [491 
 
THE HOG IX AMERICA. 
 
 the lower side at lower end and rests ai^ainst a strip nailed across the 
 frame; this iiudves a hinge, strong and durahle and not lilvely to get out 
 
 of order. The top end is held 
 in place by two pins and when 
 used for loading wagons, these 
 pins can be drawn out, letting 
 the floor down on the wide 
 board nailed across the frame, 
 which is also of sufficient hei;^ht 
 for loading sleds and also gives 
 strength to tlie frame in the 
 way of bracing. It is made of 
 fencing and can be made in one 
 CLEMENT'S HOG CHUTE. j^^^^j.^ ^nd used in connection 
 
 with two panels of fence hinged together. " 
 
 The following cheai? and substantial fences, also the descriptions, are 
 taken from the same valuable journal: " Figure 1 is constructed as 
 follows ' Use 16 feet fencing ; set post over sixteen feet, two feet in the 
 ground and A}.< feet out, using 
 iwsts Q}.< feet long. The cen- 
 ter post is 18 inches in the 
 ground and 2G inches out. 
 Lower board is three inches 
 above ground; second, 4^£ 
 inches above lov/er board. Lower wire should be what is called hog or 
 thick set barb wire, barbs about three inches apart. Place this wire 
 
 -.about three inches above the 
 
 second. One more wire, 10 
 inches above, completes the 
 hog fence. This -wire need 
 not be thick set. Xow if 
 you want a pig tight, bull 
 
 I 1. .1 .. .. — I strong, horse high fence put 
 
 — 1^11 u ••! I on another wire 14 inches 
 
 Pig 2 above. If good material is 
 
 used and the work well done, we have the best and most durable fence 
 possible to make. I suggest that as 
 tlie best is the cheajiest, used galvan- 
 ized wire." " When through with the 
 fence (shown in Fig 2) it can be stack- 
 ed up in a shed and left until necessity 
 compels its use again. The fence is 
 made in panels of thi-ee ft. boards, 6 
 in. wide. Nail on the uprights which 
 are 30 inches long, one in the middlt 
 
 Post. 
 
 and one 2 ft. from each end. 
 
 [50] 
 
CONVEXIEXCES. 
 
 jseleetiiis; the longest of the three boards for the bottom. Make the- 
 space between the bottom and second board, 5 inches; between the sec- 
 ond and third, 5 inches. Cut out a notch 2 inches deep and 4 inches 
 long in each end of th.e bottom of the bottom board. If your ground 
 is rolling these notches will have to be longer. Bore a three ^4 inch hole 
 in the centre of the top board four inches from each end. These are to 
 hold the pins which are made of hickory or oak and which hold the 
 fence together. The bottom of the post is made of 6 inch fencing, 4 
 feet long. Uprights, 4 inch fencing, 3 feet long; braces of 4 inch fenc- 
 ing. The uprights, which are spaced 21.2 inches, are nailed to one side 
 of the top and bottom piece and the braces on the other side. Use ten- 
 penny wrought nails for all the work. When setting up the fence, use 
 only one pin to each i^ost." 
 
 We submit below the illustration and description of a sansage-flller, 
 which will be found very easy of construction : An inch thick pine 
 
 board, a foot wide and 4I4 
 feet long, is fitted with 4 
 legs, 2y^ feet long, notched 
 into its edges, with the feet 
 spread outwards to give 
 firmness. Two oak stan- 
 dards, 18 inches high, are 
 ■^et 34 inches apart, with a 
 slot down the middle of 
 each for the admission of 
 an oak lever, 8 feet long. 
 The upright has three or 
 four holes above each other for the lever-pin, as shown in the cut. The 
 tin fillor is set into the bench nearer the left upright, and projects below 
 for receiving the skins. Above the filler is a follower fitting into it, and 
 its top working very loosely iu the lever, to allow full play as it moves 
 up and down. 
 
 Grain-bins, wells, corn-cribs and slop-barrels should always be located 
 as near and convenient to the feeding pens as possible. Bins for small 
 grain, bran, shorts, meal, etc., should be constructed with a slanting 
 floor, the slope being toward the opening. Tliis will crowd the feed 
 down to the place of taking out, and save time, trouble and work. 
 
 All tools used should always have a place, and be kept in place when 
 not in use. If a board on pens or fence becomes loose, or off", put it on 
 or fasten it at once. Delays are dangerous. 
 
 The illustrations given on the next page show several kinds of hog- 
 traps. Figure 2, in a great measure, explains itself. The hog is driven 
 in from the rear, and the person wlio operates the trap, stands be- 
 side the wide board, and as the hog's head passes through the open- 
 ing, the top of the lever is pushed forward and secured by an iron 
 
 [51, 
 
 A SAUSAGE FIl-t,£K 
 
HOC TflAP. 
 
 FIC.2. 
 
 THE HOG IX AMERICA. 
 
 pin passing through the holes in the top bars, in small dot, for holes. 
 The sides of the trap can be made of ordinary feneinf lumber and the 
 
 catch bar should be 2 by 3, or 
 2 by 4 scantling. Figure 1 is 
 a head-piece tliat can be used 
 in Figure 2, in place of the 
 one shown. In Figure 1 you 
 will notice the side of the 
 catch or catch bar have sides 
 hollowed out to fit neck of 
 the hog. It is a better, but 
 more difficult to construct. 
 In Figure 1, the trap is shown 
 closed ; while in Figure 2 the 
 trap is open. The dotted 
 lines in each show the position of trap bar as closed in Figure 2, and 
 open in Figure 1. Figures 3 and 4 show a rope with running noose, 
 and Figure 5 is used in connection with both 3 and 4, for the purpose of 
 pushing the open noose in the mouth of the hog. These rope traps are 
 designed to catch the hog by the upper jaw ; as soon as a hog fi'cls the 
 pressure of the rope, he at once pulls back, and by wrapping the other 
 end around a post or tree, you hold him fast. The loop in Figure 3 is 
 all made of rope; in Figure 4 tlie rope passes through an iron ring, 
 which is preferable, because it works easier in catching and letting go. 
 
 ^ 
 
 \ : . 
 
 ^ 
 
 \\J 
 
 1 i\\ 
 
 ^ 
 
 
 m 
 - 1 
 
 IRON TROUGH WITH SPOUT. 
 
 [52] 
 
PRINCIPLES OF BREEDING. 
 
 The principles of breeding are as old and fixed as nature. They are 
 unchanged and unchangeable. Many of them have been discovered, 
 or at least partially so, but old nature has so far concealed others, and 
 seems likely to until the end of time. We know certain things as 
 facts, but why they are so, we do not know. We know that by the copu- 
 lation of animals, at certain periods,, new animals are produced, and at 
 other times and seasons, copulation by the same animals produces noth- 
 ing. These ai'e facts all have observed. Why they are so, no fellow has 
 found out. There are many others of like and different character that 
 we are ignorant o/. One of the things we think we know is that like, 
 under the same circumstances, produces like: or to put it in a little ditt- 
 erent shape, we know that the young and new born animal is like its par- 
 ents or some of their ancestors. 
 
 This chapter will be principally directed to what is believed to be 
 known, with an occasional mention of the unknown principles of 
 breeding Two terms will be used in this discussion, which are names 
 for the two principles of breeding which we think we know. The first 
 one is heredity, and it is that principle which results in perpetuating 
 a similai-ity or uniformity in a species, and makes every individual the 
 sum, essence or aggregation of all that precedes it, and upon which is 
 built the saying, " like produces like." It is the conservative force that 
 loves the old or permanent order of things and abhors changes and 
 variations. Opposed to this conservative force, is a radical one, usual- 
 ly called evolution, which develops and unfolds some hidden dormant 
 faculty or power, by change of situation, condition and selection. It is 
 that progressive principle that adapts the animal to change of sur- 
 roundings. These two forces are always contending witli each other 
 and yet working together. Heredity resists changes until evolution 
 has held its own for a few generations, when heredity, reconciled to the 
 new order of tilings, steps in, and b.y the aid of its powerful force, holds 
 the new order permanently, thereby establishing a new, fixed type. 
 Evolution is the pioneer that goes into new fields and unfolds and de- 
 velops, while heredity is the conservator which follows, reluctantly, it 
 
 [531 
 
THE HOG IN AMERICA. 
 
 is true, but follows, and holds firmly the position evolution has won. 
 
 All wild animals, in a state of nature, are the Simon pure examples 
 of heredity. They have for ages been of the same form, pattern, color 
 and disposition. The tiger of to-day has the same stripes as of hun- 
 dreds of years ago. The leopard has not changed a spot nor abated one 
 whit of its cunning. The wild hog is the same fierce and fleet animal 
 that he was when first known. It is true that occasionally evolution 
 has drawn out wliat is known as a sport, such as a white deer or squir- 
 rel, but not having the hand of man to aid in selection, in a few gener- 
 ations or p' .aaps in one generation it is merged in the current of hered- 
 ity, and ceases to exist as a white or different colored animal. The 
 principle then called heredity, by its adherence to the old order of 
 things, is of great importance in holding any new or advanced position 
 which evolution, guided and assisted by man, may attain. 
 
 We may safely say that the only strictly pure, thorough-bred animals 
 are the wild ones, and domestic animals are only relatively so. The 
 wild animals always produce their kind unerringly, while any of the 
 domestic breeds only do so imperfectly and under like circumstances 
 and conditions, and then must be guided and directed by man, 
 without such direction, the domestic horse, cow, or hog will each grad- 
 ually go back to, or nearly ajiproach, the wild ancestor. At first blush 
 this may seem at variance with what has been heretofore said. It is 
 one of the peculiarities of heredity, however, that it may be teinporarily 
 overrun by others of more present power, but it is only vanquished and 
 not slain or exterminated ; when, therefore, the superior force begins 
 to fail from lack of culture or attention, the hidden or partially smoth- 
 ered one, aided by neglect and want of sustenance, or some change of 
 condition, or new element revived, it once more regains supremacy and 
 drifts the animal back to the wild form. 
 
 As commonly understood the words, thorough-bred or pure-bred, as 
 applied to diUerent breeds and races of domestic animals, mean that 
 yxedness of type that transmits itself uniformily to its progeny. This 
 brings us face to face with the old question of " in-and-in" breeding. 
 It is a question that must be met, and we do not shrink from the task, 
 but will treat of it in a subsequent and separate chapter. 
 
 Before proceeding further, it may be well to define the word Breed. 
 "Webster defines it as follows : " 1st. A race or progeny from the same 
 parents. 2d. A cast; a kind: a race of men or other animals which 
 have an alliance by ""lativity, or some distinctive qualities in common." 
 We submit the folic /ing: A family group, or class of animals, which 
 uniformly possess and transmit characteristics, qualities and peculiari- 
 ties not common to other animals of the same species. 
 
 In the formation of a breed, or in perpetuating it, one of the most 
 important principles is a careful, thoughtful, and intelligent selection 
 of animals designed for breeders. This principle is aided and supported 
 
 [54] 
 
PRINCIPLES OF BREEDIXG. 
 
 "by generous feeding and careful protection In fact tlie principle of 
 selection would work but slowly, if at all, unless backed by the other 
 two, and all are somewhat modified and controled by changes of cli- 
 mate and habits. 
 
 In starting a new breed a definite idea should exist in the mind of the 
 person or persons who are about to make the attempt. Unless 
 such an idea is ever present and adhered to, the selections will not have 
 any intelligent direction, and success can hardly be expected. The same 
 may be said of attempts at improvement and eftorts to maintain pres- 
 ent perfection. Mixing the blood of animals without any definite aim 
 is easy enough, but to direct such mixing with intelligence is a difficult 
 problem, and requires a thorough knowledge of the principles of breed- 
 ing together with a high order of intelligencie. 
 
 In breeding any of the improved breeds of hogs, now existing in the 
 United States, the breeder is aided by having a standard or ideal hog 
 already described by skillful breeders. This obviates the necessity of 
 his creating one. It is true he need not follow such ideal, but may 
 erect one of his own. In any event if he expects success he must have 
 an ideal, original or borrotoed, and stick to it, and not only have an ideal 
 but must work, intelligently and unceasingly, to bring his stock up to 
 the ideal. Theoretically, there is no limit to the number of breeds that 
 may be produced, as minor changes can readily be produced, but prac- 
 tically the work is confined to marked and important diff"erences. 
 
 In commencing a breed we have, as will be seen, only probabilities, 
 for so much depends upon the eff"ect of climate and the uncertainty of 
 the combinations, but after the breed becomes established and firmly 
 fixed, then we may figure upon a particular form with reasonable cer- 
 tainty, if we follow the principles of breeding with judgment and skill. 
 
 The first and one of the most important steps to be taken, is a careful 
 selection of animals having in common the desired peculiarities. Couple 
 such togetlier, and as the breed begins to take shape and form, as a 
 class, select from the progeny in like manner those having the nearest 
 approach to the ideal, and if one should have some especially weak 
 points or marked deficiency, select for its mating one unusually strong 
 in same points, and if possible one whose ancestors for sevei'al genera- 
 tions have exhibited a like strength. If the point to be corrected be 
 one of muscle, use at the same time such food as especially develops 
 muscle, and direct sufficient exercise to aid in the development of the 
 parts. To illustrate : If it be a fiat neck or small back, do not put a 
 ring in the nose, but put tlie hog where he can and will root a great 
 deal, and if necessary fix his food where rooting will be necessary to 
 get it. There is no exercise a hog takes that develops the muscles of 
 the neck and back like vigorous rooting. 
 
 If the ear is too large and lays too close to the head, select one as a 
 mate that has ears nearly erect, or if you have not such an opposite, 
 
 [55] 
 
THE HOG IN AMERICA. 
 
 T3reed so that the pigs will come in December and January, when the 
 ■weather is cold, as pigs coming at that season of the year have smaller 
 •ears, and often stand upright or nearly so for a time, and Anally break 
 at the tip. The reason for this effect of the cold weather is not clear to 
 me, but it is claimed by some, with a show of plausibilit}', that it is be- 
 cause the cold weather impedes the circulation of blood in the ear and 
 thereby checks the growth. Whatever the philosophy may be, the fact 
 is an established one. 
 
 If the defect is in soft bones and feet, correct by selecting a mate of 
 o])posite character, and use feed that contains the most bone material, such 
 as milk, oats, bran, and ground bone. In short, aid your selections by 
 strengthening them with proper food and exercise. 
 
 The better and more rapid process of development is to have both the 
 animals coupled possess in as great degree as can be obtained, the de- 
 sired points in common, as mixed form, currents and peculiarities of 
 Wood are less liable to harmonize, and frequently the antagonism tends 
 to allow the old force of heredity to drive back to some poor ancestor. 
 
 By selecting animals for coupling that have a uniformity of charac- 
 teristics you concentrate the effects of evolution, and approach heredity' 
 in those points ; whereas, if extremes are mated there is a struggle for 
 supremacy between the desirable and the undesirable that is likely to go 
 wrong unless the good is backed by a long line of similarly constituted 
 aninuils. 
 
 The better way is to select only uniformly good and discard the bad 
 tendencies. The downward road is much the easier traveled and it re- 
 quires constant care, skill and judgment to keep in the path of pro- 
 gress. It is better to have a few good ones than to risk desirable quali- 
 ties and increased numbers. 
 
 Poor material put in a building will sooner or later give waj' and ruin 
 follow, and the same result follows in breeding, if poor blood is used. 
 
 Defects may in time be bred out. They do not go voluntarily nor 
 yield easily. They can be only overcome by repeated and persistent 
 fighting. It is better to select the best and not waste money or time 
 in attacking deformities, and when you have thus selected, feed gen- 
 erously of the best feed, carefully shelter and protect from the inclem- 
 encies of the weather, and the road is pleasant, and progress rapid. 
 
 Plans and the knowledge of breeding intelligently will come step by 
 step, and many overgrown conceits, born of tradition and ignorance, 
 will collapse when weighed in the scale of common sense 
 
 It is a general rule that coupling two infei-ior animals together will 
 not produce a superior one. The stream does not rise higher than its 
 source. There is no superior merit without intelligent effort and then 
 it is the result of hereditary tendencies, carefully directed. All alleged 
 happy accidents, if carefully studied, will be found tracing back to 
 some superior ancestor. The accident may be only one pig in a litter, 
 
 [56] 
 
PRINCIPLES OF BREEDING. 
 
 a fellow that stands out from among his bretliren, yet he may be unusu- 
 ally strong in transmitting liis characteristics, because the good of some 
 remote ancestor seems to have concentrated in him, but usually those 
 animals ar? the strongest and most i^otent which come of a uniformly 
 good litter. 
 
 Painters mix and know what colors they will get, but with animals 
 of mixed colors the breeder who mixes can not foresee the result. It is 
 one of old nature's secrets that she has not yielded up to prying man. 
 When, however, the color is fixed in a long line of ancestoi-s it is stable 
 and certain. 
 
 If selection of animals used in coupling is made by selecting such as 
 have like peculiarities, the chances for a reprodution of those peculiari- 
 ties are twice as great as those when the animals coupleil are unlike, and 
 the cliances increase in a geometrical ratio in proportion as the number 
 of ancestry increase, having like peculiarities: and on the other hand, 
 if the varied forms exist in the animals coupled, and their ancestors, 
 the chances decrease in the same ratio, as the contending currents are 
 liable to refuse all lines and channels and take to the woods. 
 
 Reproduction of sex is a principle of breeding that has baffled all at- 
 tempts at control. Many learned men, and close, thouglitful students, 
 have attempted to, and for a time, thought they had unveiled the mys- 
 tery, but after playing witli them for a season, old nature would blast 
 their beautiful theories, and leave man where he was centuries ago, en- 
 tirely ignorant of the laws governing the control of the production of 
 the sexo 
 
 Another principle of breeding is that mature animals produce better 
 oftspring than immature ones, or old and infirm ones; and it is also a 
 principle that old animals breed best when coupled with }■ oung, vigor- 
 ous ones. It is better to couple an old sow and young boar, or a 
 young sow with an old boar, than to couple two young ones or two old 
 ones together. But neither course is so certain as the coupling of two 
 middle-aged, vigorous and healthy animals. 
 
 Domestic animals, and especially the improved varieties, mature 
 much earlier than wild ones, aud as they ripen earlier, they breed 
 earlier. There is also a difference in diff"erent breeds, some maturing 
 earlier than others. The sow should not be bred nor the boar allowed 
 to serve until they are eight or ten months old. A breed that can not 
 sustain itself in breeding at that early age ought not to lay claim 
 to early maturity. Much has been written concerning the effect of first 
 impregnations, and many instances have been cited by gentlemen to 
 sustain the position that the first impi-egnation has more or less infiu- 
 ence upon all subsequent progeny of the female. We do not believe it 
 possible that the semen of the male, which is in no way taken into the 
 circulation of the female, can influence after impregnations. At the 
 same time our belief is not evidence, and many instances are cited, 
 
 [57] 
 
THE HOG IX AMERICA. 
 
 ■which, if true, apparently support the theory of Impressions. Some 
 persons have gone so far as to contend that the first copulation of the 
 male affects all his subsequent copulations ; that is, if it is an inferior 
 animal that receives his fii'st embrace, all subsequent prog^iy partake 
 more or less of the form and appearance of the inferior animal. 
 
 This looks to us as though it was a terrible strain on a man's common 
 sense, yet it may be true. It seems to us, however, that the several 
 theories are of little moment to the intelligent and progressive breeder, 
 who always uses the best. He will get good ones anyhow who takes 
 none but the best, whether first, last, or each time impressions tliat 
 govern. 
 
 [58] 
 
IN-BREEDING AND IN-AND IN BREEDING. 
 
 Breeding animals together, which are closely related, is called in- 
 "breeding, or close breeding. When such a course is practiced for sev- 
 eral generations, it is called in-and-in breeding. When the animals 
 used are of the same family, but not closely related, it is called line 
 breeding. When the mating is of different families of the same breed- 
 ing, it is usually termed cross-hreeding ; although the term cross-breed- 
 ing, or crossing, is frequently, and we might say, generallj'- used to de- 
 scribe the coupling of different breeds. In what we have to say we 
 shall use the terms entirely, as relating to a breed, and not the 
 crosses of different breeds. We are aware that we are entering a field, 
 where much has, and can be said, and where, if the reader reads only 
 what has been written on either side, he would think there was no 
 doubt as to the views of the champion whose production he has so 
 eagerly devoured. The question, however, has been discussed for a 
 century or more, and the absolute certainty of the benefits of the one 
 or the other course, is still unsettled. Nor are we vain enough to think 
 that we can settle it now ; still Ave have views on the subject, derived 
 from reading, observation and experience. But by way of an introduc- 
 tory, let us say that we usuallj^ receive from tlie writers, accounts of the 
 success of their attempts, while the long list of failures are quietly 
 passed over, and the reading world knows not of the heartaches and 
 periods of anguish which they have produced. This is one of the 
 weaknesses of human nature. It is so much more pleasant to tell of 
 victories than to acknowledge and detail defeats and disasters. But re- 
 sults can only he determined by a knowledge of both the successes and 
 defeats. When this is fully known, possibly the novice may be able to 
 determine the proportion of chances in each line, or system of breed- 
 ing. Individual instances of success with either system are, to put it 
 mild, far from settling the question. You can doubtless run over in 
 your mind the names of many breeders within your recollection, who 
 have made dismal failures with either system. Such examples afford 
 little information, as there is no evidence that if they had adhered to 
 the other system that thej^ would have succeeded anj^ better than with 
 
 [591 
 
THE HOG IX AMERICA. 
 
 the one that brought ruin and disgust. Tlie examples thus called to 
 niiiid, may be simply illustrations that all raisers are not, in a higher 
 and better sense, breeders. The advocates of cross-breeding say, it is 
 true, that in the formative period of every breed there must of necess- 
 ity be, in-and-in breeding, but that, as soon as possible, should be 
 abandoned, because it is injurious. Yet the query comes, if it was 
 good while the breed was in its incipiency, why should not the system 
 that has developed, or created, also perpetuate with unerring certainty ? 
 One class of breeders maintain that it will, and another go so far as to 
 say that it not only fails to maintain, but will in a short time wholly 
 destroy its own creation. These opposite theories are not new ones ; on 
 the contrary, they have existed for years, Avbile the pathways of ex- 
 perience are in numy instances adorned with monuments to the one, 
 and strewn \\ ith wrecks in proof of the other. It is perhaps unfortu- 
 nate that all of our domestic animals have bad qualities as well as good 
 ones. In-breeding perpetuates and intensifies both the good and bad. If, 
 therefore, the animal has more good than bad qualities, (if care is used) 
 good results are likely to follow ; on the contrary, if the bad are in ex- 
 cess, degeneration is almost certain. 
 
 The uniform excellence, strength, vigor, and adherence to a type as 
 exhibited by wild animals, where seclection and copulation seems 
 guided only by the passions of the 'animals, Avould seem to sujiport the 
 theory, that in-and-in breeding when directed by nature is a success. 
 
 There is other testimony of like character in what is known as scrub 
 or common stock, when year after year, and generation after generation, 
 the domestic animals running loose upon the commons or uncontroled 
 in the fields, they in-breed at jDleasure, and in fact receive no infusion 
 of outside blood, and yet the change of any is so slight as to be unno- 
 ticed. We have all noticed, or known to a greater or less degree, of 
 neighborhoods where tlie same families of swine have existed for ten 
 or twenty years, with no stranger in blood to strengthen them, yet they 
 are hard}', active, intelligent for their species, and seem none the worse 
 for their incestuous connections. 
 
 Prof. Low and Herbert Spencer, in attempting to account for this 
 state of aflairs in the scrubs, say that it is because there is such a variety 
 of form, color, and shape in a lot of scrubs, that that is the reason ; 
 that the fertility and vigor of the scrub remains unimpaired ; that in- 
 and-in breeding only proves fatal and disastrous when selections of ani- 
 mals of uniform color, form and features are bred in-and-in ; that the 
 germ cells become uniform, and by such uniformity their vigor and life 
 is destroyed, antl that unlike animals have unlilve germ cells, and that 
 the co-mingling of unlike cells is the same as if the animals were not 
 related. Such a theory is very nice, and possibly learned, but it goes 
 to pieces like a rope of sand, when it strikes the wild animals, where 
 the different individuals are as lilvc as two peas. They are, so far as 
 
 [GO] 
 
IX-BREEDIXG AND IN-AND-IN BREEDING. 
 
 the eye can detect, exactly alike, and have a uniformity that any breeder 
 may well envy but cannot even approach. If uniformitj' of germ cells 
 follow uniformity of appearance, then we should, if the theory be 
 true, expect to see the several species of wild animals soon degenerate, 
 droop, and become extinct; yet we And them still flourishing, uncon- 
 scious of the uniformity of their germ cells. 
 
 Again the Low and Spencer theories get another black eye in anotlier 
 direction, in this: It is admitted by all breeders that to maintain any 
 of the domestic breeds in the higher state of perfection, the aniuials to 
 be coupled should be as nearly alike as possible. Then if this be true, 
 and it is not disputed, the instant you get two animals of exactly the 
 same type or even closely so, you must get the same uniformity of germ 
 cells, and then down goes your edifice ; degeneration and disaster must 
 follow, if their theory be true. 
 
 The simple truth is theories are cheap, and often for a time beau- 
 tiful, but they are so frequently disfigured by contact Avith known facts, 
 as to be scarcely recognizable by their friends after the conflict. 
 
 The deleterious effect of the marriage of close relations in the human 
 family, are often cited to sustain the theory that in-breeding is wrong. 
 Of course, such examples should have some weight, but in our humble 
 judgment it should be but slight. Marriage in the human family is di- 
 rected and brought about by love, while the coupling of animals is 
 purelj' business. Love rarely stojis to inquire as to physical structure and 
 healthy development, while business looks or should look only at the 
 physical. In the one case we see rash and impetuous sentiment, while 
 in the other it should be a cool, level-headed calculation. Lentil man- 
 kind, in seeking mates, do as do breeders of animals, we think the com- 
 parison of little value. 
 
 Some writers assert that the history of the Hebrews furnish a strong 
 argument against intermarriage. They assert that intermarriage of close 
 relations are with them more frequent than among other nations, and 
 that the result is more deformities, decrepitude and premature deaths 
 among those people than any other civilized nations. Whether this be 
 true or not, we are unable to say. but confined to our own observations 
 of the Hebrew race, it is not true. Granting it to be true, however, for 
 the sake of argument, j'et we can off"-set it by the results of intermar- 
 riage among the reigning families of Europe, who for generations have 
 been intermarrying, and seem to be none the worse for such affinities. 
 But as we said before, we do not consider a comparison in the human 
 familv of much force, for the reasons we have already stated. 
 
 The reader is already familiar Avith the history of the creation of the 
 present Essex hogs. They are the result of close in-and-in coupling. 
 The Cotswold sheep furnish another example, and the Bates and Booth 
 short-horns are brilliant illustrations of incestuous breeding. But 
 we do not know how many poor animals, resulting from such cennec- 
 
 [61] . 
 
THE HOG IN AMEKICA. 
 
 tion, have fallen by the wayside. If we did, it would greatly aid usJ 
 History has placed before us the splendid animals that have impressed 
 themselves u^jon their descendants ; if there were other kinds, their 
 friends are silent. It is not necessary, however, for us to go so far 
 back. The formative period of the Poland-China was a period of 
 nuich incestuous breeding, and its latter history shows numerous recent 
 examples. Commander is closely inbred. Lord Corwin 2d is another 
 similarly inbred animal, and but few animals have more strongly im- 
 pressed themselves upon their progeny than those two boars. We think 
 Lord Corwin 2d was one of the best and most uniform breeders we ever 
 knew. We once by accident had a litter from brother and sister, and 
 it was a very even and excellent one. Our experience in close breeding 
 is limited, but Ave have had good results as a general rule. Col. Bess 
 was closely inbred, an exception to the general rule; although he threw 
 many good pigs, he was not a uniformly good breeder and was himself 
 deficient in size. 
 
 The writer has now three young sows, one year old July 25, 1886 : 
 their sire and grandsire is one and the same, viz. : Buckeye Boy ; they 
 are all one litter, and, large, growthy and handsome ; there is no ap- 
 pearance of impaired constitution, nor lack of fertility. We have been 
 experimenting with another lot — a litter of pigs farrowed May 2d, 1886, 
 whose sire, grandsire and great-grandsire is Give or Take ; there were 
 five pigs in the litter, one was killed on the second day after farrowing, 
 and the sow has raised four; three of the pigs are large and thrifty, 
 and one is small and does not seem thrifty ; the large&t one, a boar, will 
 weigh now, August 2, 1886, about one hundred pounds, possibly a little 
 more ; he is three months old ; the other two are nearly as large ; all 
 are handsome, active and vigorous, and seem to be growing more rap- 
 idly than some others which are not bred so closely. 
 
 By line-breeding you secure, or at least have better opportunities for 
 selecting from the same family, animals that have not only present uni- 
 form appearance, but inherit such traits and peculiarities. Line- 
 breeding tends to refinement of bone, hair, head and ear, and if judic- 
 ious selection as to vigor and strength are made, a forward movement 
 will be the result. Line-breeding, as the term is usually applied is 
 confined to the female line, but it is equall}'- important to apply it in the 
 male line, and upon reflection, we think more so; as, granting that the 
 influence of the male and female are equal, yet the boar is used upon so 
 many females that he may well be considered, as he is often termed, 
 half the herd. 
 
 Breeding in line or close breeding has been successfully followed by 
 several of the best breeders of Butler and Warren Counties, Ohio, 
 whose intelligence and capacity as breeders are unquestioned. 
 
 On the other hand, in cross-breeding there is a lack of uniformity — 
 uneven sizes and shapes, not only in the herd but in litters ; and this 
 
 [62] 
 

IN-BREEDING AND IN-AND-IN BREEDING. 
 
 but follows the known principles of breeding. Take for example an 
 animal in whose veins course the currents of a dozen different familie-s, 
 whose characteristics are more or less dissimilar, and cross such an an- 
 imal with another having an equal number of opposite currents; now 
 in such case there is no uniformity in the blood of the parents and tlte 
 strong probabilities are that the litter will be uneven and lack uniform- 
 ity. Often in such cases no two of the litter will be similar in color, 
 form or size. This is a natural result of so many contending influences. 
 
 Now our notion is to avoid both extremes and combine the good of 
 both systems by making one out and two in-crosses; make the out- 
 cross on the female side, and success will follow if judgment, skill and 
 care is exercised. The reason why we say make the out-cross on the 
 sow, is that you can try several difterent crosses at the same time with 
 less danger. If the boar is used as an out-cross there will be danger of 
 losing a season's product from all sows bred to him, while on the other 
 hand, when the out-cross is a sow, if it is a failure you lose but'one lit- 
 ter. We have noticed in our visits to Ohio, during our early history as 
 breeders, that we would, in travelling about, frequently find a bi-eeder 
 who had staked his all upon a certain untried boar, and failed, the re- 
 sult was his j'car's breeding was only used as porkers. Such results 
 have happened with the best of breeders, hence we say make your out- 
 cross a sow, or two or three difterent sows, and take choice of the results. 
 
 There has been so much written, and the opinion of breeders of equal 
 intelligence are so directl}" opposite, that we recommend every breeder 
 to experiment for himself. He will then know how it is ; at least he can 
 satisfy himself; and, after all, he is the individual who has to act, and 
 if experience is a dear it is a good school, where lessons learned are in- 
 delliby impressed upon the mind. Jn addition to trying, give the world 
 the results, whether good or bad, and they may aid in settling a much- 
 vexed question. 
 
 [63] 
 
PEDIGREES— THEIR USE AND YALUE. 
 
 A pedigree is the family history of an animal. Every hog has a ped- 
 igree, because everj^ hog has a history. Even the meanest scrub has 
 a pedigree as long as any other hog, but it is not a written or re- 
 corded one. Pedigree, then, in its broadest sense, means a history of 
 the family connections in the ancestrallines of an animal; but pedigree, 
 in its sometimes limited sense, means a record of ancestry. Some 
 Avould-be wise and assumed independent stock-growers scorn the idea 
 of pedigree, as though it were a foolish and " dudish " attachment. 
 Such persons instead of thereby showing a superiority, only expose 
 their ignorance and thoughtlessness. 
 
 Webster defines " Pedigree " as follows : "A noun (contracted from 
 the French, par degrees, by degrees; for a pedigree is a genealogical ta- 
 ble which records the relationship of families by degrees ; line of an- 
 cestors; descent; lineage; genealogy; strain; an account or register of 
 a line of ancestrj\" 
 
 Every hog has a history, known or unknown, and everj' hog in 
 America, if its history had been faithfully kept, or could now be 
 traced, would run back not only to imported stock, but on to the begin- 
 ning of the hog family. The principal difference between the pedigree 
 of a thorough-bred and registered animal and its kinsman, the scrub, 
 is, that the former has been in the hands of careful men, who for sev- 
 eral generations have kept an accurate history of its ancestry and an 
 account of their several peculiarities; while the scrub has jiassed 
 through the hands of tlie careless and thoughtless, and its history, if 
 any, is a disconnected tradition. One class of breeders pride them- 
 selves upon their care and accuracy, and the other upon their reckless- 
 ness. 
 
 If a physician is employed, one is selected who has fully prepared 
 himself by the study of anatomy and the structure of the body, and the 
 efl^jcts of the remedies he proposes to use. Life and health are not wil- 
 fully risked in the hands of the man who prides himself upon his igno- 
 rance and reckless disregard of such important matters. If a house is 
 to be built a skillful man is employed, and not a common laborer; if a 
 
 [64J 
 
PEDIGREES— THEIR USE AXD VALUE. 
 
 pilot is desired in directing the course of a vessel across the ocean or 
 traversing some river, the one is selected who can understand and in- 
 terpret the charts and maps which disclose the dangers in the pathway 
 and i^oint out the safe water, and not the ignorant, reckless man, who 
 scorns such accomplishments and aids and depends largely on the looki 
 of the surface of the water. What would be thought of a lawyer who 
 spurned all knowledge of the facts and law of the case he was to try 
 and announced that he should rely on the looks of the parties to the 
 suit, or the physician who would prescribe for the patient without any 
 knowledge of the patient or inquiry as to the symptoms that had pre- 
 ceded his visit, and it is just as idle and uncertain to attempt to breed 
 good stock without a knowledge of the ancestry of stock to be used. 
 The present appearance of the animal gives but a limited idea of its ca- 
 pacity and tendency as a breeder. The ways and methods of old nature 
 are difficult and mysterious enough, even when directed by all the in- 
 formation attainable, and he who neglects all the aids he can command 
 strikes in the dark and pushes blindly vipon dangerous ground. The 
 truth is, no person selects a breeding animal witliout some inquiry as to 
 its sire and dam, and all persons try, even in buying scrubs, to get a son 
 or daughter of some famous horse, cow, sheep or hog, that has been 
 noted in the neighborhood, and will pay more for such an animal than 
 for another equally good, that has no such known connection. Such 
 persons do not once think they are relying on pedigree, but they are, a 
 short, unwritten, sometimes unreliable, and always imperfect one, 
 yet a pedigree all the same. If it is borne in mind that the history of 
 an animal is its pedigree, the prejudice against the use and system of 
 recording pedigi'ees will vanish, for no one pretends to ignore history. 
 
 It is quite common for men to trace their family connections to some 
 great and good man, and when it can be done, it is not thought disrep- 
 utable ; on the contrary, it is a source of pride. That a man's paren's 
 or grandparents were or are honest, intelligent, good citizens, will aid 
 him in securing the confidence of the public, while the man who is so 
 unfortunate as to descend from a family, who for several generatio.is 
 have been criminals, will be closely watched and be an object of con- 
 stant suspicion. 
 
 Another illustration is to be found in the titles to lands. Persons do 
 not buy land without an abstract of title ; this is a history of the title, 
 a pedigree of the land. No person would think of buying land at any- 
 where near its value, where neither deeds nor a record of deeds have 
 been preserved, and where the title exists only in the memory of man. 
 Memory is too uncertain and unsteady, even though honest, for such an 
 important matter. 
 
 All the above illustrations demonstrate that pedigrees do tell and have 
 their influence in all the relations of life. Assuming it to be true, 
 then, that mens' acts are governed by the history of themselves and 
 
 [65] 
 
THE HOG m AMERICA. 
 
 their property, it is only necessary far ns to further inquire, shall that 
 history be a written or printed one, or shall it be a mere tradition, 
 passed from mind to mind? A little reflection and observation will 
 easily settle the question of how best to preserve such history. 
 
 Every person has doubtless noticed the difficulty tliat men have in 
 recalling to mind transactions which occurred years or even months ago, 
 and how eagerly they grasp at every written word, he it memoranda, 
 letter or contract, or books of account, to refresh the memory. How 
 often we hear the expression, when a question of what occurred some 
 time prior is up for discussion, " Well, I have it in writing at home, 
 and that will settle it." Again, it will be noticed that every person 
 Avill yield his recollection wJlien contradicted by the written word. One 
 of the best illustrations of the infirmity of memory was shown in tlie 
 starting of each herd book. Those engaged in gathering information 
 of ancestral animals doubtless remember the difficulties of obtaining 
 any definite information even from the best posted breeders ; and as an 
 evidence of that, look at the short pedigrees in the first volumes of each 
 record, and then compare those early pedigrees with the present ones, 
 and the diff"erence between certainty and uncertainty is marked. Or to 
 put it in another shape, see the ditterence between written history and 
 tradition . 
 
 Another test of the value of memory : Stop and think of any ani- 
 mal and try to recall to mind every ancestor in three generations ; not 
 one person in a hundred can do it. In written history carefully and 
 conscientiously made, we can always place implicit reliance, and this 
 is especially true of facts and circumstances put down as they occur. 
 Thus it follows that the value of every record depends upon its accu- 
 racy and the extent of the information it affords. These tests should 
 he impartially and honestly applied for the general good. 
 
 The necessity of a sytem for recording swine was felt long before the 
 result was obtained, and the popularity and advantages are apparent to 
 all, and especially to those who have availed themselves of the oppor- 
 tunities already afforded. 
 
 There are now swine records in the United States, as follows : Berk- 
 shires, one; Chester Whites, two; Jersey Reds, one; Yorkshires, one: 
 'Cheshircs, one; Poland-China, four. 
 
 That the reader may have an opportunity of judging of their re- 
 spective merits, a sample pedigree of each is here inserted : 
 
 AMERICAN BERKSHIRE FORM. 
 
 
 
 
 
 
 
 
 No, 
 
 Sex 
 
 Farrowed. 1 Breeder. 
 
 Sire 
 
 Dam 
 
 Owner 
 
 13802 
 
 S 
 
 Apr. 17,'81 
 
 T. C. Murphv, 
 
 Thayer. Kan. 
 
 Jack Hood 13891 
 
 Lady Hood 13806 
 
 T.C. Murphy. 
 
 Sec 
 
 reta 
 
 ry— Phil.1 
 
 tf . Springer, Spr 
 
 ngfleld, Ills. 
 [66] 
 
 
 
PEDIGREES— THEIK USE AND VALUE. 
 
 THE AMERICAN FORM. 
 
 Ajax 1731. 
 
 FARROWKD APRIL 8, 1883. 
 
 Owned by D. D. Boi linger, Hopkins, Mo. 
 Bred by H, M. & W. P. Sisson, Galesburg, TU. 
 
 KO. PIGS IN LITTER, 3; BOARS 2, SOWS 1. 
 
 Very dark, with white points; white notch in face, ear drooping. 
 
 Sire— i7. S., Jr. 1146, owned by II. M. & VV. P. Sisson, Galesburg, 111. 
 
 bred by C. W. Jones. Richland, Mich.; sired by U. S. 779, 
 
 out of Bess Stibbens. 
 
 I>am Got by Bred bu 
 
 Betsy Balder 6178 Col. Jones 505 C. W. Jones. 
 
 2. Swatt 7th 2358 Magio World Beater 263. 
 
 3. Lady Swatt 3it 748 Jim Crow. 
 
 4. Short Tail Swatt Bismark 2d. 
 
 5. Sandy Swatt Wa'lace Boar. 
 
 6. Swatt Tyrell Boar. 
 
 7. Swatt Conover Boar. 
 
 The above record is correct to the best of our knowledge. 
 
 Signed— H. M. & W. P. SISSON. 
 Secretary — Jno. Gilmocr, Vinton. Iowa. 
 
 " THE CENTRAL FORM. 
 
 Sire 
 
 619 Sire 
 
 Sire Y'ng Gold Duet 
 
 1589 
 
 Gold Dust 3i 
 
 549 
 Gold Dust 
 
 Sire 
 
 2895 
 
 Zelda'sGold Drop 
 
 Far'd Mar 21, '84 
 ■Color blk, white 
 points, well pro- 
 portioned hog. 
 etrona: bone,good 
 breeder. 
 
 Dam 
 
 2055 
 Gold Drop 
 
 Dam 
 
 Dam 
 
 (390 
 Lady Mustin 
 
 1024 
 R'e Black 
 
 Sire 
 1026 
 jj^^|_Mayflower3rd_ 
 
 889 
 
 553 
 Governor 2d 
 1022 
 I 'anil Mayflower 2nd 
 
 8-3 
 Sire R's Perfection 
 
 Sire 
 
 Bess 
 
 Prizer R 
 
 Dam 
 
 Sire 
 485 
 Sire T'ng Perfection 
 
 391 
 Old Beauty 
 
 1292 Sire 
 Mavflower 
 
 887 
 Dick Fox 
 
 Ross' Bess 
 
 417 Sire 
 Perfection 
 
 379 
 Prizer 
 
 4222 
 Zelda 
 
 Bred by Shepard Bros., 
 
 Indianapolis, Ind. Dam 
 
 Dam 
 
 162 
 Q'n B'lk BessT 
 
 368 Sire 
 M's Lady Pn^h 
 
 143 
 Zebedee 
 
 :96 
 Moss Rose 
 
 Sire 
 
 695 
 
 12t0 
 Black Rosa 
 
 2d 
 
 Dam 
 
 Modoc Chief 
 
 Dam 
 
 485 
 Sirp Y'ng Perfection 
 
 Dam 
 
 Secretary— W.H. Morris, Indianapolis. Ind. 
 
 Ii96 
 
 ^pot'd Perfection 
 
 243 
 
 796 Sire Duke of Prebl e 
 Black Rosa 130 
 
 Duchess of Preb. 
 
 Dam 
 
 NATIONAL CHESTER WHITE FORM. 
 
 [The National Chester White Record form is similar to the Central 
 Poland-China Record.] 
 Secretary— Dk. E. H. Moody. Emmence, Ky. 
 
 [67] 
 
THE HOG IX AMERICA. 
 THE OHIO FORM. 
 
 CORWIN WORLD-BEATER 2d, 11,974. 
 
 Farrowed April 20, 18S3. Littter, 8; raised —boars, i; sows, 4. 
 
 Dark, with white points. Bred by John W. Baker, Somerville, Butler 
 
 County, Ohio. Still owned by him, March, 1884. 
 
 Sired by Corwin Victor 3561 ; he by Tom Corwin 2d 2037, out of Cora Shellenberger 2880 
 
 Dam— CorwW.B. 7906, by Tom Cor, 2d 2037. 4. Madam B. 3632. by V'ng's FHog 212ll 
 
 2. World B. Sow 3d 2482. by W. B. 1213 r.. LadvCooper3364by Cooper Hog 143, 
 
 3. Lady Baker 1670, by son of Zeb. 1 987. 
 
 Secretary— Carl FREiGAr. Dayton. Ohio 
 
 THE NORTHWESTERN FORM. 
 
 Carrie O. 464. 
 
 (Col. Jones, 504 (Sambo, 81 A 
 
 Sire— Galesburg, No. 959 A < (1. X. r.., 672 A 
 
 (Black Bess 3d, J Magie's World Beater, 253 A 
 
 ( Black Bess 2d, 508 X. 
 
 (Hood, 905 A (Stonewall Jackon, 31 A 
 
 Dam— Black Hood, ] ) May Flower 2d, 1940 A 
 
 (Little Deauty 2d 3326 A UJoe Bisniark. 605 A. 
 
 ( Little Beauty. 
 
 Date of farrow, March 1, 1883. 
 
 Bred by W. & J. T. Laughlin, Xew London, Iowa. 
 Present or last owner, H. C. Stoll, Beatrice, Neh. 
 The above is correct to the best of our knowledsce and belief. 
 
 Signed— W. & J.^T. LAUGHLIN". 
 Secretary— J. O. Young, Washington, Kansas. 
 
 TODD'S IMPROVED CHESTER WHITE FORM 
 
 HOLMES BELLE 168. 
 
 Farrowed in the spring of 1881. Litter, 10; raised— boars, 5; sows, 4. 
 
 Bred by S. H. Todd. Waketnan, Huron Co., Ohio; sold to H. P. Eaton, 
 
 Bucyrus, Crawford Co., Ohio;, in the fall of 1882; still owned by him, 
 
 January, 1885. 
 
 Sire— King 3d, 205; he bred bv S. H. Todd, Wakeman, Ohio. 
 
 Gr. sire— King 2d 203; he by King 20i. outof Lady Whitney 406. 
 
 Gr. dam— Lady Laporte 2d. 324; she by Perfection 26 •, out of Lady Laporte 322.. 
 Dam— Short Tail 688; she bred by s. H. Todd, Waiieman, Ohio. 
 
 Gr. sire— Kentucky 193; he bred bv E. R. Moody, Eminence, Kv. 
 
 Gr. dam— Wakeman Belle 728; sh3 by Perfection 265, outof Lady Bates 230. 
 Secretary— H. P, Eaton. Bucyrus Ohio. 
 
 THE AMERICAN DUROC-JERSEY FORM. 
 
 [This form is similar to the American Berkshire Record form.] 
 Secretary— C HAS. Holmks, Grinnell, Iowa. 
 
 SMALL Y'ORKSHIRE FORM. 
 
 Breeder & Present 
 No. Name. Sire and Dam. Date of Farrow. or Last Owner. 
 
 227. LordTilton 2d. Lord Theo< lore 104. Aug. 10, '83. T.R. Proctor. 
 
 Duchess Queen 252. J. F. Ferris. 
 
 Secretary— Geo. E. Harris, New York City. 
 
 There they are, and severally speak for themselves. " You pay your 
 money and take your choice." All charge non-stockholders the same 
 price for recording, viz. : $1.00, for the pedigree of each animal. The 
 
 [68] 
 
 1 
 
PEDIGKEES— THEIR USE AXD VALUE. 
 
 Berkshire was first in tlie field, and I believe the Ohio next, then follow 
 In order the American, Central, National Chester White, Northwestern, 
 Jersey Ked, and Yorkshire and Todd's Chester White. Each breed has 
 also adopted standards of excellence, which will be found in the latter 
 part of this book in connection with the several histories of the breeds. 
 ^Ve think it will be admitted by the admirers and persons interested in 
 •each record that none of them are perfect. 
 
 There should, in the opinion of the writer, be a consolidation of the 
 four Poland-China Records for the interests of all concerned, but an ar- 
 gument on that subject would hardly be in place here. This book is 
 ■designed to present such matters as they now exist, and not as they 
 .should, in the opinion of the writer. That we have an opinion, and a very 
 •decided one, as to which is the best of the different foi-ms is natural, and 
 we shall not hesitate to express it, at the same time we as promptlj^ recog- 
 nize the right and privilege of every other person to disagree with us. 
 It is claimed by the advocates of the shorter forms of pedigrees that 
 they are sufficiently long for practical use and more of them can be put on 
 a page and therefore cost the association^ less and the breeder less by re- 
 quiring fewer volumes for the same number of pedigrees, and that they 
 are more easily understood. Each claim greater accuracy, but the 
 ■question of accuracy is not so much the results of the systems as of 
 care by the secretaries. For the larger and expanded diagram it is 
 claimed and can not be disputed that it presents to the eye in every ped- 
 igree for the first five generations, more than double any other form. 
 It is further claimed that the presentation of the name and relative 
 place of each animal enables the breeder to call to mind each animal 
 embraced in the pedigree, and of course to call up the peculiarities of 
 each animal so named, and thereby causes the careful and thoughtful 
 breeder to figure up the probable effects of the twenty-eight currents of 
 blood in the veins of the animal recorded. Where the sources and pe- 
 culiarities of all the rivulets that go to make up the stream are known 
 and considered, the results can be much more easily calculated than 
 when more than one-half of the forces are left out of sight. The short 
 systems present only a partial view, while the diagrams give the breeder 
 the whole of the family tree. If a pedigree or history is valuable, then 
 the more you get of it with the least trouble and in the most compact 
 form, the better. The breeder should know and think of all the cur- 
 rents of blood in each coupling; this means to keep In mind the names 
 and peculiarties of at least flftj^-eight animals. It can not be done by 
 memory; no short form pedigree furnishes the necessary information, 
 Avithout running through several volumes, and then in such a manner 
 as not easily comprehended, while the diagram system presents it at a 
 glance. All that is needed is the pedigrees of the two animals to be 
 coupled, and the names and places of the controlling currents of blood 
 .are before the eye of the breeder. In the future the breeders will 
 
 [69] 
 
THE HOG IN AMERICA. 
 
 demand the best, and stockholders will have to take the chances. The 
 breeders should not only demand the jjedigree that giv'es all the 
 ancestors for five generations, but a score of the animals published with 
 the pedigree. If a pedigree is valuable then the best pedigree is tlie 
 only one that ought to satisfy breeders. 
 
 In studying the currents of blood in animals used as breeders, a ped- 
 igree is almost a necessity, especially with the younger breeders. It 
 is the index that leads to information. It does not contain all the in- 
 formation desired but it contains general points, such as names and re- 
 lationship, and the relative position of such relationship. From such a 
 starting point, the breeder, if he does not know the peculiarities, he can 
 find out much by inquiry of thbse who do. 
 
 It is the opening to the rich mine and points to the place and direction 
 where the richest gems are found. Suppose a man to have grown up^ 
 without any definite knowledge as to who his ancestors were. After a 
 while it is learned that a man by his name has fallen heir to a large es- 
 tate. Is he the lucky man ? Can he rely on his personal appearance to 
 secure the prize ? Not much ! He is helpless ; he knows nothing of his 
 genealogy. In the course of time he discovers an old family bible in 
 which is the record of his birth and the lineage of a long line of ances- 
 tors, tracing back to the person who left the estate, and with the aid of 
 that record he secures the property. Has he been benefitted by the re- 
 cord of his pedigree? His pedigree Avas the same, and was not changed 
 by the record. He was entitled to the estate as much before the record 
 was found as after, but it was as much bej^ond his reach without the 
 record as though he were not entitled to it. It simply showed or helped 
 to show the courts where the treasure belonged. 
 
 So it is with a live stock record. It does not make the animal any 
 better individually, but it points out the richness of his inheritance, so 
 that it can be properly utilized. It is a well established principle in 
 breeding that inherited traits are transmitted, and the force of such 
 transmission depends upon the length of time such traits have existed 
 in the family. Then, when we find an animal whose appearance suits 
 us, if he has a pedigree, we can find whether that appearance is a fam- 
 ily trait and how long it has been so, and thereby the probability that 
 his progeny will inherit and receive the accumulated treasures. 
 
 With the record as a guide it is easy to hunt up facts, and by them 
 guide our footsteps and keep ourselves in the path of progress and im- 
 provement, but without such a guide we walk in darkness and stumble 
 over unseen and unknown obstacles, and wonder why " such luck " be- 
 falls us. 
 
 The uses of the pedigree then, is to furnish us the name, charac- 
 ter and volume of the currents of blood, that as breeders, we are con- 
 stantly giving direction to. Business men watch the markets, get 
 reports from every country, keep statistics of the past to enable them to 
 
 [70] 
 
PEDIGREES— THEIR USE AND VALUE. 
 
 judge of the future, The lawyer relies on precedents; the doctor on 
 past experiments and known qualities of his remedies ; the scholar on 
 his books, which record the actions of men and principles of philosophy 
 discovered; and shall the breeder of live stock alone and unaided, ex- 
 cept by appearance, continue to stumble along, not caring what the 
 past has developed, looking neither to the right nor the left? Certainly 
 he will not be guilty of such folly. 
 
 COXVETXIENT SWILL BARROW, 
 
 [VI : 
 
WHO IS THE BREEDER? 
 
 One way of identifying a registered animal in addition to to its de- 
 scription, is to publish with its pedigree the name and address of its: 
 breeder. This is done not only as a part of the description, but as sl 
 means of allowing the public to ascertain the fact of copulation. Wlien 
 a man owns a sow and breeds her to a boar of his own and keeps her 
 until she farrows, there can not arise a question as to who is the breeder. 
 But there has been, and still is, among breeders son>e question as to who 
 should be recorded as the breeder wliere a man owns a sow and sends 
 her to a neighbor's boar for service. There should not be any question, 
 however, in such a case, for the reason that the ownership of the young 
 follows the ownership of the dam, and for a stronger reason the owner 
 of the dam takes or sends his sow, and in that way becomes the first 
 moving cause, and almost invariably the owner of the sow selects the 
 boar he wants the sow coupled with and gets the consent of the owner 
 of the boar for such service, while the owner of the boar merely con- 
 sents. In such a case the owner of the sow is the man whose mind has 
 planned the mating and studied the combination of blood. Let it be 
 good or bad, it is his idea, and his direction, and the results are his. It 
 is true a man often takes a sow to a farm where there are several boars 
 and the owner of the boars may refuse to let the owner of the sow se- 
 lect which one of several boars can be used and restricts the owner of 
 the sow to one particular boar, or the owner of the boar may by argu- 
 ment convince the owner of the sow that a particular boar is the better 
 cross. Still it requires the consent of the owner of the sow, as he is at 
 liberty to refuse to breed unless he can have his choice, even though 
 that choice be Hobson's choice ; so that it is in either event, the mind of the 
 owner of the sow that makes the combination possible. 
 
 Thei'e is another case which has sometimes occurred, and may again. 
 Jones has a sow which he desires bred, and Brown has six boars of same 
 breed. Jones is not familiar with the pedigrees or the characteristics of 
 any of Brown's boars. Jones, however, has confidence in Brown's 
 knowledge of his animals and judgment in breeding, so Jones sends. 
 his sow by his hired man, to Brown's farm, with instructions to Browrt 
 
 [72] 
 
WHO IS THE BEEEDER? 
 
 i;o breed the sow as his judgment dictates, and all will be right. There- 
 upon, Brown studies the probabilities of the combination and directs 
 the breeding. Now the combination is the result of Brown's knowl- 
 edge and skill ; at least it would so seem, yet this is only true in a limit- 
 ed sense. Jones is the first moving cause ; he owns the sow ; he can have 
 her bred or not; he desires that slie should be bred; he, from lack of 
 time or on account of his reliance in Brown's honesty and ability, selects 
 Brown as his agent to act for him, and Brown's act is therefore the act 
 of Jones. It is not difterent in principle, although it may be in degree, 
 from a case where Jones merely advises with Brown and gets informa- 
 tion and an opinion from Brown, which Jones afterwards, upon mature 
 reflection, concludes to adopt in whole or in part; Jones is the owner; 
 he has a right to and does direct the breeding directly or indirectly ; he 
 may use others as agents, still it is his mind that selects the agent, and 
 the progeny is his, so that in lawas well as morals Jones is the breeder. 
 
 Another example of dispute arises as follows : Jones owns a sow 
 and breeds her. Afterwards, and beft>re she farrows, Brown comes 
 along and purchases the sow. She is delivered to Brown who keeps 
 her until she farrows. Who is then the breeder? The pigs are 
 Brown's, because they follow the title of the dam ; but Jones is the 
 breeder; he was the only person who could or did control the sow at 
 the date of the coupling. It was his skill and judgment that worked 
 out the combination, and it was not affected or in any manner con- 
 trolled by any other person. He had the power to withhold the coup- 
 ling of the animals; his determination was the law of that issue and to 
 him alone belong the results, whether good or bad. The fact that he 
 parts with the animal before the results are known, can not aff"ect his 
 rights as the breeder. 
 
 Another complication frequently arises. Smith has a herd composed 
 of boars and sows ; is in fact a professional breeder of improved swine. 
 Black is engaged in a similar business. Black goes to Smith's place 
 and selects a sow, prices her, and says to Smith, " If you will breed 
 that sow to your boar. Tiptop, I will give you fifty dollars for her, the 
 money to be paid when the sow proves to be in pig." Smith says, " All 
 right: I accept the terms." Smith then breeds the sow, and when she 
 is safely in pig, is delivered to Black, who pays for her, takes her home, 
 and keeps her until she farrows. The pigs are bred by Black, be- 
 cause he is the conditional, and afterwards in pursuance of the con- 
 tract, the absolute owner, and directs the breeding; it is his combina- 
 tion and direction, and he is the owner of the sow and pigs. 
 
 Suppose we change this and put in another factor. After Black has 
 purchased the sow and got her home, and before farrowing, White 
 comes along, purchases the sow, and takes her to his place, where she 
 farrows. Who is then the breeder? Why, Black is; because he di- 
 rected the combination and was the owner at the time ; because he 
 
 [73] 
 
THE HOG IN AMERICA. 
 
 performed the conditions of his contract; he was the one who directed 
 the mingling of the curi'ents and took the responsibilities of the cross. 
 
 There is still another example more coini^licated than any of the pre- 
 ceding, which at first blush may seem to be a puzzle. It is as folloAvs : 
 Jones has a herd, and Smith goes to his place and says, " I will give 
 you fifty dollars for the sow, Whiteface, if you will breed her to None- 
 such, payable when the sow is safely in pig." Jones accepts the terms 
 and breeds the sow as directed by Smith. After she is in pig from that 
 coupling, Smith fails to pay the money, and Jones will not deliver; in 
 short, the trade is ofi". Who is the breeder? "We say Jones is the 
 breeder. He was the owner of the sow at the time of coupling, sub- 
 ject to a condition, which has not been performed ; It is true he coupled 
 by direction of Smith, who had a conditional interest, but Smith failed 
 to comply. Jones was induced to make the combination for a consid- 
 eration promised, but which afterwards failed ; Jones held the sow as 
 his unless the conditions of the sale were complied with ; that promise 
 induced him to act, and the fact that he acted on the belief that he 
 would thereby derive a profit in cash on his sale, is not different in 
 principle from making a combination as the result of an argument, in 
 the case put the argument used was money (a potent one), but it was 
 still the influence that prompted Jones to act. Jones did act, and Smith 
 failed to keep his promise ; the property remained the property of 
 Jones, and Jones is the breeder ; nor does it change the result in the 
 least, if after Smith failed, Brown buys the sow, after coupling and be- 
 fore farrowing, Jones is still the breeder and must be recognized as 
 such. 
 
 The true rule is, then, that the real owner of the female at the time 
 of coupling is the breeder. Any other rule (and all rules must be gen- 
 eral ones) would open the door for disputes as to who exerted the most 
 influence upon the mind of the owner. Whatever may be the kind or 
 extent of the influence that prompts the owner to act, it is his act, be- 
 cause the influences have caused his mind to act. 
 
 As well might the superintendent of a herd, who in fact directed all 
 couplings, claim that he was the breeder rather than the owner, over- 
 looking the fact that back and behind all his action is the master mind 
 that had the judgment to select him and rely upon him. The master's 
 mind is the original moving power; the other only the instrument — an 
 intelligent oiw%t may be — but nevertheless an instrument, the result of 
 the sound or unsound judgment of the owner in selecting such an in- 
 strument. ''\ 
 
 74] 
 
THE PROFESSIONAL BREEDER 
 
 It has often been said that poets are born (not an unusual circum- 
 stance in the human family). We will not say that only those persons 
 are or can be qualitied for breeders who are born with a love for ani- 
 mals, for we believe that such atfection can be acquired, but it is cer- 
 tainl}'^ true that an inherited tendency to love animals, be with, handle 
 and breed them, is an acquisition not to be despised. Whether the' af- 
 fection for aniuials be inherited or acquired, it must exist in him who 
 enters the list, if success is desired. In ye olden time professional 
 breeders were few and far between. However the necessity for im- 
 l^rovement in live stocli in these latter days have drawn into line n 
 large number of intelligent, earnest, active and progressive men, so 
 that he who now enters tiie profession will have " hot company," and 
 will have to exercise his best endeavoi'S to keep up with the procession. 
 He nuist iiave enougli patience and caution to keep him from acting 
 hastily and jumping at conclusions. He should be industrious, as that 
 will prompt him to give proper attention to the wants and necessities of 
 his herd. 
 
 He should be methodical and critical enough to prompt him to keep 
 things in place ; do necessary things at their proper time and in the 
 best way ; cause him to know his animals all and singular in all 
 their points and qualities, and reveal the merits and defects of 
 each, when the ordinary man sees them only as a whole. 
 
 He must have a quick, clear and accurate eye for form, so that lie 
 can quickly compare by the eye alone the several i^oints and character- 
 istics, and a retentive memory to retain from year to year appearances 
 and results in old and young. 
 
 He should be self-reliant, and not lean upon others, but have and 
 maintain opinions of his own. It will prompt him to rely on his own 
 judgment and eyes, and not be bothered with a tape-line for measur- 
 ing. The tape-line may do for a beginner to learn the relative size of 
 animals and their different parts, but it can not fill the place of the ac- 
 curate, quick and comprehensive eye which takes in the situation at a 
 glance. The tape-line can not compass symmetry, one of the important 
 
 [75] 
 
THE HOG IN AMERICA. 
 
 things which the breeder must be able to estimate rapidly and correctly. 
 
 He must be honest both with himself and others ; this will enable him 
 to see defects in his own herd and excellencies in others, and cause him 
 to treat others fairly ; it will require the use of the knife often. 
 
 He should be inquisitive and persistent ; this will cause him to search 
 for causes that produce good and bad results, and among other things 
 the source and nature of diseases ; it will and should prompt him to 
 oi)en and examine every diseased pig that dies, so as to know how the 
 next one Avith like symptoms is affected. 
 
 He must be cool-headed so as not to lose his head in danger or when 
 prompt and level-headed action is necessary. 
 
 He must have a fair supply of that uncommon article usually called 
 common sense. It will cause him to look about and keep his eyes open 
 to all appearances and to estinnite their force and probable effect; to 
 note the differences of points in animals, of low condition of flesh as 
 compared with others in opposite flesh, or of the same animals in ditter- 
 ent conditions and under difterent circumstances, and repeat such ob- 
 servations year after year until he sees in each successive change in the 
 animals such things as he has learned to associate with future good or 
 bad ; it teaches him how to classify his young animals, and how much, 
 and when, to expect desired results; it will protect him from humbugs 
 and imposters, and teach him to appreciate and hold on to a good sire 
 and dam when he has them. It will cause him to exchange ideas with 
 other breeders, and to select stock from breeders who keep their records 
 and books straight and who do not rely on memory for information as to 
 their combinations. 
 
 The professional breeder must delight in his calling. It will keep 
 him at home instead of prompting him to loaf away his time in town, 
 and will make the company of his lierd more attractive and agreeable 
 than the beer-mug or curbstone politician ; it will make him watchful, 
 careful and attentive; it will prompt him to sit on the fence and hang 
 around the pens to see how the pigs grow and develop; to notice the 
 changes from pig to hog; the effects of difterent kinds of food, shelter, 
 and the result of his combinations of blood. Nothing promotes the 
 growth of the breeder so rapidly as this constant watching and com- 
 parison of one combination with another, and the effect of the different 
 currents of blood that he has directed. It is time well "spent and an 
 education that can be obtained in no other way. 
 
 He should be careful of his reputation and see that it is not clouded 
 by neglect or dishonesty. He must have a reputation for giving, and 
 must give, his personal attention to his business, and he will have a 
 great advantage over the breeder who breeds at long range and leaves 
 everything to the judgment and watchfulness of a her('sman. His 
 brains should be his superintendent and direct all his business. Others 
 can do the manual labor, but all should frequently come under his eye. 
 
 [76] 
 
THE PROFESSIONAL BREEDER. 
 
 ITe may talk much or little, but he must loatch, read and think. He 
 should be a quick and ready writer, so that he can answer correspond- 
 ents plainly and intelligently. 
 
 He should attend fairs, and go, see, and talk with his professional 
 brethren, and he must watch and learn. He ought to know how, when, 
 and how much to advertise his stock ; when to buy and sell either stock 
 or feed ; and how and when to feed. 
 
 Often the men who attempt breeding do not succeed, and such per- 
 sons very naturally lay the blame on the farm, stock, or person of whom 
 they have purchased the stock, while as a rule the trouble is with them- 
 selves. It is so easy, convenient, and self-gratifying for persons to lay 
 their misfortunes upon the shoulders of others that they seldom stop to 
 question themselves and try to find the real culprit. Such a spirit must 
 be banished upon entering this field. One of the first elements of suc- 
 cess in the breeder is self-examination, and if they who enter the pro- 
 fession have not the courage and manliness to do so, they had better 
 choose another profession where errors, mistakes, negligence and stu- 
 pidity do not stand out so boldly and cpnthiuously. 
 
 The breeder ought not to expect to jump at one bound to the pinna- 
 cle of greatness as a breeder; no man has ever done so ; on the contrary 
 years of patient work and study bring him on to a comforta])]y ascend- 
 ing plane. Experience teaches us that the science of breeding is jiro- 
 gressive, or rather the ability to direct Nature's devious ways is greatly 
 aided by the light of a thoughtful and watchful expei-ience; that the 
 art becomes easier and more certain as the milestones of the years pass 
 by, if the mind has profited by the past. On the other hand, if stumb- 
 ling and trusting to luck is the method pursued, the breeder will still 
 continue to stumble, .nothwithstanding age and experience. 
 
 Perfection and absolute freedom from blunders and mistakes can 
 never be attained. Init care, thojiight, work, judgment and reflection will 
 avoid many stumbling blocks that the careless and thoughtless continue 
 to fall over year after year. Preconceived notions and prejudices must 
 not be blindly followed ; they nmst both yield to the facts presented by 
 the herd from time to time. 
 
 Never be in a hurry to condemn a breeding animal. One trial is not 
 enough, and may on account of conditions be an unfair one. There is 
 often luck in leisure. Keep cool and go slow. 
 
 r771 
 
BREEDING FOR PORK. 
 
 It is not every one who is qualified oi* desires to raise hogs as profes- 
 sional breeders, nor would it be profitable for all farmers to do so. 
 There is money, and lots of it, in raising hogs for pork. If the person 
 who desires to become a professional breeder, has had little or no ex- 
 perience as such, it is better for him to learn how to mate and handle 
 hogs by first breeding for pork. 
 
 To breed for pork thorough-bred females are not a necessity. It is 
 true they make good and profitable porkers, but a herd of thorough- 
 breds are expensive, and grades are usually just as good as pure-bred, 
 if pork is the only object. To start a herd of porkers, buy a thorough- 
 bred boar and twenty common sows; couple the boar with the sows; 
 the first cross will make the progeny half-bloods. Select the best of the 
 females of the half-bloods and couple them \\ ith another thorough-bred 
 boar. Each year select the best sow pigs and use upon them onlj- thor- 
 ough-bred boars, and you will soon have a herd of porkers equal to 
 thorough-breds. We are aware tliat this is not professional advice, nev- 
 ertheless it is sensible and honest advice, as every breeder knows. Your 
 thorough-bred boars can be purchased young at |20 to $30 each, used one 
 season, castrated, and fattened, when he will bring nearly as much for 
 pork as he cost originally. Say you have twenty sows and raise an av- 
 erage of five pigs each, making a hundred ; then if you pay .$25 for the 
 boar, your improved pigs cost twenty-five cents apiece more than scrubs 
 if the boar is counted as nothing; the same or less feed will 
 make the grade pigs weigh at least one hundred pounds each 
 more than the scrub, and if pork is $4 per hundred, by an invest- 
 ment of twent.y cents you make four dollars. These figures are all low 
 and not fanciful ; certainly money can not be made more rapidly than 
 by improving the herd. The lower tlie price of pork the more import- 
 ant it is that the farmer have the best machine to work up corn at a 
 profit. Life is too short to waste it in feeding scrubs. It is best to use 
 only pure-bred boars upon grade or scrub sows, but if a person is too 
 poor, or it is impossible to obtain pure-bred boars, then the next best is 
 a good grade boar, as anything is better than a scrub, and the nearer 
 
 [78] 
 
BREEDING FOR PORK. 
 
 fiill-blood the better. In breeding for pork it will not to do say, for it 
 is not true, that a grade male sliould not be used, for the common stoclc 
 of the country lias been greatly improved by the use of grades, but it is 
 true that pure blood boars are much better for use upon grade or scrub 
 sows than any scrub or grade. 
 
 This only applies to breeding for pork, and can never be applied or 
 even considered in raising thorough-breds for breeders. 
 
 Pigs intended for porkers should be crowded rapidly and not carried 
 lieyond ten to twelve months. The i)rofit lies in getting to market 
 jjromptly and often. If big hogs are bringing most money, hold over 
 until second year. If very fat hogs are demanded, make porkers re- 
 spond to the demand, and if more lean are desired, market before they 
 get so fat. The idea of changing breeds, as very lean or fat hogs are 
 demanded, is folly, when the whole thing can be regulated by the 
 amount of flesh put on. 
 
 Care, judgment and skill pay proportionately as well in raising pork- 
 ers as thorougli-breds. Remember that, " Whatever is worth doing is 
 worth doing well." 
 
 A CHBAP AND STRONG TRODGH, 
 
 [79] 
 
BREEDERS, DEALERS AND RAISERS. 
 
 Having selected your place or farm, you should consider Avhether you 
 will be a breeder in the highest sense, a mere dealer, or a raiser. 
 
 This may seem a foolish question, but it is a serious one, and the de- 
 termination as to which character will be assumed marks an event in 
 life. It is not ever}' man that handles hogs, and couples the sex, that 
 can lay claim to the appellation of a breeder. There is no great skill 
 in merely raising pigs. A few rules, easily understood and applied, 
 will enable any one of ordinary intelligence to be reasonably success- 
 ful so far as numbers are concerned. In fact the animals, if left to 
 themselves, will propagate their species, as is demonstrated by the ac- 
 tion of wild and common domestic animals. The man who has no ex- 
 perience, and has sense enough to let down the bars, can couple the 
 sexes, and supply feed in a humdrum sort of a way, that will produce 
 pork, but whether at a loss or proflt he does not know and never stops 
 to consider. This, however, is merely mechanical or instinctive work, 
 and is not breeding swine in that higher and better sense. 
 
 The use of the same general agencies in so far as animals and feed 
 are concerned, is the same with both raisers and breeders, but there the 
 resemblance ceases. The raiser is the primary scholar, and is strug- 
 gling with the A. B. C.'s and straight marks, while the true breeder is 
 in some sense the graduate. The letters of the alphabet furnish the 
 medium for the mediocre and the genius to express and communicate 
 thought, yet the one tires you with commonplace or confused ideas, 
 while the other furnishes you with " thoughts that breathe and words 
 that burn." The raiser is content to plod along the dull, dusty road of 
 the thoughtless past and leave Nature as he finds her; to do as his 
 father did seems his highest ambition, and the old blazed path his only 
 guide. Such a plodder will never reach the broad highway of pro- 
 gress for its existence is unknown to him; he is drifting through life 
 and its duties like a mere machine and feels and believes, or at least 
 seems to, that his stock is as good as anybody's, and is, therefore, con- 
 tent. The true breeder, however, is in a certain sense a creator, for he 
 has taken the wild hog and the scrub, and by careful, tlioughtful 
 
 [80] 
 
BREEDEES, DEALERS AND RAISERS. 
 
 mating, treatment, selection and re-mating, has produced new breeds 
 in great variety; eacli so unliiie the parent stoclv and each otlier, as to 
 scarcely bear a resemblance or seem to have had a common origin. 
 From his hands we have to-day the SufFolli, Chester, Poland-China, 
 Berkshire, Essex, Jersey Red, Victoi'ia, and others, each of which elo- 
 (inently and practically attest the touch of his genius and the power of 
 mind over matter. It is not, however, the genius of inspiration, in the 
 common acceptance of that term, but rather that born of patience, labor, 
 hive, judgment and ambition. 
 
 The true breeder will constantly strive to arrive at some higher ideal, 
 and to do this he mnst experiment with care, observing closely and 
 thoughtfully each result, and make failures and successes stepping- 
 stones toward the goal of his ambition. In every vocation of life fail- 
 ures are numbered by the score, while successes are easily counted upon 
 the fingers of one hand, and the breeder wlio rashly expects greater 
 certainty will be disappointed. The best things come to us only as the 
 result of labor, patience, courage, judgment and ambition. The pol- 
 ished aiul glittering diamond are each extracted from dirt and roclvs by 
 just such spirits. The law of gravitation was suggested to Newton by 
 the apple falling upon his head, and the steam-engine to Watts by 
 watching the escaping steam from a tea-kettle. Yet these simple and 
 commonplace things had been felt and seen by hundreds of plodders 
 before without a suggestion. To Newton and to Watts, however, 
 these simple liints led to an awakening from which the world has been 
 greatly benefitted. 
 
 The breeder must in like manner notice and profit by everything that 
 comes wltliin his observation. That which seems commonplace and of 
 little significance, may, ujyon investigation, lead to some heretofore hid- 
 den law showing cause and effect. If you wish to be a breeder in that 
 higher sense, study, watch, work, and meditate until your grand ideal 
 stands before you perfect in form and substance. The ambition to ex- 
 cel will render that easy and pleasant, which otherwise might seem dry, 
 tedious and irksome. 
 
 Tlie breeder not only knows a good animal when he sees it, but how 
 such success has been attained. The dealer may by frequent contact 
 witli and handling of such superior animals, be as quick to recognize 
 tlieir excellencies as the breeder, but wliolly ignorant of the science 
 that creates such grand specimens. Eacli of these characters named at 
 the head of this chapter, are useful : the breeder, to create ; the dealer, 
 to disseminate and si)read them abroad; and the I'aiser, to supply meat 
 for the great markets of the world. The raiser will continue to supply 
 meat at ordinary prices, while the breeder cannot supply the demands 
 upon him at five or ten times that sum. There is now, and always will 
 be, ample room for all, but it is very important for the reader to select 
 his channel at the start, and read these pages with reference to it. 
 
 [81] 
 
SELECTING BREEDING ANIMALS. 
 
 It is difficult to impart information by tlie aid of pen and pencil that 
 will be an uneri'ing and intelligent guide for persons who desire to se- 
 lect animals suitable for breeding purposes. It is not a new or untrod- 
 den field, yet it is one full of errors and uncertainties, and often of 
 glittering generalities. It is like all other knowledge, in this, that in- 
 structions, if carefully and thoughtfully considered, aid the beginner a 
 great deal, yet do not fill the place of experience. Selecting breed- 
 ing animals is an education that can never be completed, and years of 
 practical experience will not guide unerringly. Great proficiency 
 may be attained, but the dilligent, careful and thoughtful breeder will 
 always be learning. The writer hereof does not claim infalibility, nor 
 perfect mastery of the science of breeding and selection; on the con- 
 trary errors and mistakes lie plentifully along a pathway of more than 
 twenty years active experience; that the future may exhibit many 
 more is not only possible but probable. If some of the many stumb- 
 ling blocks can be located and pointed out, and fairly good paths indi- 
 cated for consideration, the writer's object will be attained. It is upon 
 such a theory that the following suggestions are submitted. 
 
 A common expression of the books and persons is that, " Gonstitutinn 
 is of the greatest importance.'''' This is true, and as put, especially when 
 accompanied with a wise and mysterious look, is liesigned to be very 
 sage and valuable adviee, but does it impart to the inexperienced the 
 necessary information how to determine whether or not the animal 
 sought has this essential quality ? There is no certain and infalible out- 
 ward sign of this much desired and essential thing called constitution, 
 yet there are many outward signs that indicate not only its existence, 
 but the degree of its strength. As commonly used it means the vital 
 power or health and strength of the animal. One definition given by 
 Webster is as follows: "The state of being; that form of being, or 
 structure and connection of parts, which characterizes a system or a 
 l)Ody ; natural condition; make; confirmation." This, however, is not, 
 strictly speaking, the sense in which it is used by breeders, unless some- 
 thing additional is added. Some of the outward signs of a strong 
 
 [82] 
 
SELECTING BKEEDING ANIMALS. 
 
 vitality then, are a large chest — that is, tliat part of the hog enclosed 
 within the ribs. There lie the heart, lungs, and next the liver, 
 stonuK'h, and the other internal organs, and especially the bowels, 
 bladder and kidneys. The body must be so shaped as to furnish a 
 large, roomy cavity for those organs to have sufficient room for full 
 sized organs and to insure their full and free action. The idea is con- 
 vej'ed by the expression, " a gfoof? 6rtr?'eZ," in speaking of the body of 
 the animal. It may not be amiss in this connection to speak in a gen- 
 eral way of the functions of the several internal organs above men- 
 tioned. The stomach receives and digests the food — that is, it reduces 
 it ready for use by turning it in a fluid state ready for conversion into 
 blood ; to enable the stomach to successfully perform this work it must 
 be large, strong and have plenty of room. The fluid next passes into 
 the small intestines, where It is met and mingles Avith a fluid discharged 
 from the liver, and thus becomes a milkish color. ; it is then taken np 
 by little ducts of the intestines and passes into the liver, where it un- 
 dergoes important changes, and thence to the heart, and by it through 
 ijito the lungs, wdiere it is vitalized and oxygenized by the air breathed 
 into the lungs, and taken back to the heart where it is pumped out or forced 
 through the arteries to every part of tlie bodj^ The kidne.vs secrete 
 the watery portions from the intestines and pass it to the bladder, whicli 
 is a mere receptacle, and from thence is discharged as urine; the undi- 
 gested portion of the food passes on through the smaller intestines and 
 is discharged from time to time in a solid mass. It will be readily seen 
 that organs which perform siu-h important functions must be large and 
 must have ample room for their ceaseless labors. In addition to this, 
 the body should have good supports, a strong back, feet and legs. 
 Tough feet and legs, and easy, quiet action, indicate good nerve. 
 
 The skin, hair, eyes, and tail, are all outside sentinels which tell 
 whether the internal organs are working properly. If the eye is clear 
 and bright, the hair smooth and laying close to the body, and the skin 
 soft, elastic, moist or oily to the touch, and the tail carried in curls, 
 the internal organs are doing their duty; on the contrary, if the eye is 
 red, watery or dull, the hair dry, harsh andstanding up from the body, 
 the skin harsh, hot and dry, and the tail hanging straight and lifeless, 
 there is something wrong inside, and as these symptoms are more or less 
 intense, they indicate acute or chronic weakness, and lack of constitu- 
 tion. Well may it therefore be said that constitution is of the greatest, 
 importance. There is always unity in animal nature. A fine external 
 form is the result of superior internal organism. 
 
 Then, in selecting breeding animals, select those which have broad, 
 straight, or slightly arched baclvs, large, deep chests, full sides and 
 flanks, good, tough, stout feet and legs, bright, lively eyes, smooth, 
 soft and close-lying hair, and a soft, elastic skin, and the animal will 
 likely have a good constitution. On the other hand, avoitl sunken- 
 
 [83] 
 
THE HOG IN AMERICA. 
 
 .^nd narrow backs, flat, narrow chests and sides, pinched flanks, weak, 
 crooked or deformed legs and feet, harsh, dry hair, dull, red or watery 
 eyes, and harsh, dry, stift" skin. 
 
 The foregoing embraces the writer's idea of ronstitntion, as well as 
 the ontward signs of that strong, vigorous vitality which is termed 
 constitution. Another thing to be looked after is symmetry. It is de- 
 fined by Webster as follows: " A due proportion of the several parts 
 of a body to each other; adaptation of the form or dimensions of the 
 several parts of a thing to each other; or the union or conformity of 
 the members or a Avork to the whole." This is the generally accepted 
 definition and is no doubt the true one, but still it is not applied the 
 same, or rather not in all ages anil times api^lied to the same unvary- 
 ing forms. 
 
 Education, fashion and caprice often control and direct the idea of 
 what constitutes harmony of parts. This is illustrated by the changes 
 in fashion, both in dress and in shape. To illustrate: Among the 
 Greeks a large waist was fashionable for women, \\ hile in this age the 
 small "wasp-waists" are supposed to be things of beauty. The 
 old shad-bellied coats and knee-breeches were thonglit pretty in old 
 times, but are now discarded. It is not necessary, however, to go out- 
 side of the hog family for illustrations. The difi'erent breeds of swine 
 show strongly the different ideas of men as to style and symmetrj', some 
 lirefering the short, sharply (.'urvcd nose and upright ear of the York- 
 .shire and Suffolk; others the long, straight face and heavy, lopping ear 
 of the Jersey Red, etc. ; so that symmetry for one breed would not an- 
 swer for another. The Avord then must be understood in a relative 
 character, and although treated of iu this chapter in general terms, it 
 carries to persons of different tastes and education different meanings. 
 To the breeder of each breed, then, there is, and should be, a symmetry 
 for that breed, and this is best descril)e(l l)y the adopted standard for the 
 breed. ['I'he several standards will be found in the latter part of this 
 work.] 
 
 Whichever breed is selected, the symmetry should approach as near 
 as possible the ideal hog of the selected breed, i u addition there should 
 be a uniformity in the animals selected ; iu other words, get them as 
 near alike as possible. If you want to breed the largest of the breed, 
 select all large ones; on the contrary, if the smallest of the breed suit 
 you better, select all small animals; or, if you prefer the medium in 
 size, select sueh sized animals ; do not take some large and some small 
 ones, and hope by coupling the one with the other to thus produce the 
 medium in size, as disappointment will most likelj' be the re- 
 sult. Uniformity in size, color, shape and condition should be carefully 
 looked after and adhered to. No one thing adds so much to the beauty 
 and value of a herd as uniformity in size, form, color, and general ap- 
 pearance ; and especially where the general standard of excellence of 
 
 [84] 
 
SELECTIXG BREEDING ANIMALS. 
 
 the herd is close to the ideal one. Another important feature is pedi- 
 gree. It must not be overlooked or neglected, not that it is everything 
 as some contend, but that united with personal excellence, it puts the 
 breeder upon a solid foundation and where he can with some certainty 
 forecast results. It is the pedigree or history of the animal that enables 
 you to learn whether it has for its ancestry pure-blooded and uniform 
 animals. It is the record of the past that will be a guide to future 
 events. From tiie pedigree you learn the degrees of relationship that 
 the several animals you wish to purchase bear to each other and to good 
 and bad ancestry, the effect of the combinations of blood, and to some 
 extent the strength of the different currents. Neither appearance nor 
 pedigree will do alone. They are inseparable and must be considered 
 together, if an intelligent estimate is to be made of the probable capac- 
 ity and value of an animal. Animals of the same family or line, and 
 not too closely related, should be selected, rather than risk the union of 
 different families. Do not be afraid of having your animals akin. It 
 is one of the best, sui-est, and easiest roads to uniformity. The old and 
 generally received opinion that animals not akin sliould be the only 
 ones coupled, is in our opinion a mistake; and our opinion is based up- 
 on personal experience. For several years the writer held, jjracticed, 
 and in a limited way, taught the " no-akin doctrine," but a somewhat 
 stubborn nature finally yielded in that dear but valuable school ex- 
 perience. 
 
 Disposition is another important consideration. The animals should 
 have mild and quiet dispositions, and tlie head, eye and ear are usually 
 indexes of the temper. A broad, short head, and width between the 
 eyes, with short, small ears and a mild eye, indicates good nature and 
 contentment; while a long, slim head, small, restless eyes, setting close- 
 ly together, and large, long ears, indicate a quarrelsome, vicious and 
 stubborn disposition. It is not a supposable case that an ugly, coarse 
 head is not an index of the animal. The animal can not be all right 
 and the head all wrong. The same influences that tend to develop a su- 
 perior animal will construct a superior head, and the head is the best 
 index of disposition. 
 
 Another important thing is to select sound, healthy, vigorous and 
 l^rolific animals and those that have descended from a long line of ani- 
 mals having such qualities. 
 
 In starting a herd, or keeping it up, whenever pigs are to be pur- 
 chased, if possible go and make your own selections rather than send. 
 The advantages of such a course is at least two-fold. First, you know, 
 or should know, better what you want tluui anybody else, or better 
 than you can write it, and in addition you can see the j^arents and rela- 
 tions of the animal and their characteristics, and improve your knowl- 
 edge by observation, if you keep your eyes and ears open. If you can- 
 not go, write j-our wants and ideas and get prices and descriptions.. 
 
 [85] 
 
THE HOG IX AMEEICA. 
 
 You will not often find by going or writing just what you want, but get 
 as near it as possible, and do not take an inferior pig because it is a few 
 dollars cheaper. Cheap pigs are usually the dearest ones that are pur- 
 chased. Always get the best; get them as cheap as you can, but yet them. 
 
 The query is often put : Can breeding animals be safely purchased 
 at fairs ? or, in other words, are animals fixed up for the fair the ones to 
 buy for breeders? There is much conflict of opinion upon this subject, 
 and usually the persons who talk loudest about the danger of buying 
 at fairs are the ones who buy them as often and quickly as at any other 
 place. The preaching and practice vary very materially. 
 
 It is best to buy an animal where you have so many opportunities for 
 comparison, not only of individuals but of families, and not only this, 
 3'^ou have an opportunitj' of seeing how the animals fill out in full 
 flesh and how their limbs bear their weight. If they are fat and yet 
 active and vigorous, you need have no fears of their breaking down. 
 The trouble that results from buying at fairs results more from a lack of 
 proper management after changing hands than from defects inherent in 
 the animal, and the further fact that in purchasing young, immature 
 animals anywhere, at fairs or farms, it is something of a lottery. No 
 one can tell certainly how they will develop. Blundering in selection 
 w ill undermine, destroy or weaken years of labor. Take animals that 
 are from large, uniform litters and prolific families. 
 
 The readers of swine literature have for several generations been told 
 that in selecting you should choose males a little smaller than the fe- 
 males they are to be bred to. Following these antiquated and stereo- 
 typed directions, we have given similar advice and practiced upon the 
 theory until experience, reason and observation has caused a change in 
 our notions on that subject. First, we think it contrary to nature, for 
 you will notice that in the same fniniit/, human or animal, nature gives 
 the larger size, more courage and stamina to the male. You Avill find 
 man larger than woman, the bull larger than the cow, the stallion larger 
 than the mare ; the cock larger than the hen, and so on through nature, 
 with rare exceptions. Such are nature's efforts to preserve size, stam- 
 ina, etc. If the old system is adopted of constantly selecting males of 
 less size than the females, the result is a constant dimunition of the 
 size and vitality of the herd. Of course there are exceptions, when 
 nature, in trjing to regain supremacy over a vicious mating, throws a 
 large, vigorous male under such a system, but these are only exceptions. 
 
 The male should always have more size at the same age than the fe- 
 male, if you want to keep the herd up to the standard; but we would 
 make the difterence in the size slight for uniformity in breeding. You 
 must avoid too much difference in size or the progeny Avill be likely to 
 lack good projiortion. In other words, avoid extremes in coupling; 
 don't use a very large boar on a small, delicate sow, but that is better 
 than a small, feminine-looking boar on a coarse, masculine sow, although 
 
 [8G] 
 
SELECTIXG BREEDIXG ANIMALS. 
 
 we have occasionally had good results from such extreme crosses, but it 
 Is the exception. Our advice then, is, select the males a trifle larger 
 than the female and see if your pigs are not more uniform than under 
 the old system of selection. We confess we clung to the old idea long- 
 and liard, but experience which is a dear school. Anally convinces stub- 
 born students that nature's ways are directed by a superior intelligence. 
 You may theorize luitil your pocket-book is quite thin, but nature holds 
 too many trumps for you. 
 
 We admire the pluck of the man, who thus persistently attacks the 
 steady and irresistible forces of old nature, but must condemn his dis- 
 cretion. Now as to the number of animals. If j'ou have not had much 
 experience, touch lightly, until you have a liberal supply of it, for it 
 matters not how much theory you have, you will learn that it takes ex- 
 perience to insure success. Every breeder, who has been long engaged 
 in the business, will confirm this statement : that there ai'e many little 
 things that you can not learn by reading, and which must be obtained 
 by the rough and stormy paths of active labor and observation. With- 
 out the practical Avork you are the school-boy who first enters upon the 
 active business of life — full of theory, but the application of those 
 theories to the practical struggle of life is often the puzzle that i* 
 difficult to solve. We well remember the enthusiasm and confidence 
 with which we figured the price of animals to start with, the amount of 
 feed and number of pigs we felt sure we could safely count on, and the 
 result of the figuring was higlily satisfactory ; but the practical results 
 Avere so far below our shining figures that we wondered at results. 
 
 Select sows as nearly uniform in color, constitution, size and symme- 
 try as possible, and whose ancestr}^ have been of like character, and gjt 
 good ones or none. It is much cheaper to pay fifty or even one hun- 
 dred dol'ars each for good ones than to take inferior ones at ten or twelve 
 dollars each. We do not mean that high priced pigs are always the 
 best. What we desire to impress upon you is, select the sow you want 
 and get her as cheap as you can, but get her or none. In selecting 
 sows be sure to get heavy-hamed and bread-hipped ones, that is nature's 
 model for the female form. The broad hips and heavy hind quarters 
 insure easy delivery in farrowing, and usually good milking qualities. 
 Nature constructs the male with large shoulders and big neck, while 
 the female is lighter in the neck and shoulders and broader in the loins 
 and hips. 
 
 Now passing from the general directions, we will go into particulars: 
 
 First, let us take the head; it should have a fine feminine look, nose 
 short and tapering from the eyes to tlie nostrils, good width between 
 the eyes, ears fine and thin, pointing forward and setting closely to the 
 head, instead of drooping down at the side; the eye should be clear, 
 bright and lively, the jowl large and firmly attached to the jaw (not 
 loose and flabby), neck short and arched, the back broad, body deep, 
 
 [87] 
 
THE HOG IX AMEKICA. 
 
 filling down well between the legs, toes pointing .straight forward, the 
 Joint next to the hoof short and erect, hoofs not too long, toes setting 
 close together and firm, large hams, broad loin, small tail carried in a 
 cnrl, hair fine and free from cnrl or kink. 
 
 Let us impress upon you the importance of good feet, legs, back and 
 hips, and you will find that the four points last mentioned are the hard- 
 est to keep as you want tliem. The liead, ear and jowl you will find 
 Avill give you trouble and anxiety, but as they are more in the nature of 
 fancy points than constitutional, you had better pay less attention to 
 them than the others just mentioned. Avoid coarse heads, large, tliick, 
 looselj^ hung, flabby ears, fish or crooked backs, crooked legs, bad feet, 
 coarse hair, long, thin necks, slab sides, big, coarse tails, narrow hips 
 and loins, a low carriage and loose, Avaddling walk. You have doubt- 
 less noticed hogs whose backs and bodies had a wavering or seri)entine 
 motion in walking, as though one portion had been constructed at a 
 diff"erent time from other parts. It is a heavy, dull, listless walk and 
 stupid air. Avoid them as they lack nerve and vitality. They were 
 born tired and will always remain so. 
 
 Now as to the boar. It has long been a question upon which there 
 has been great diff"erence of opinion, whether the boar or sow exerted 
 tlie more influence upon the ofi'spring, and it is a matter which we have 
 devoted a great deal of thought and atttention to, and can hardly say 
 that Ave liave a fixed and definite opinion upon the subject, (of course 
 we mean in breeding thorough-breds, for in using thorough-bi-ed 
 males upon grade females there is no doubt as to the superior influence 
 of the male). But we hazard tlie statement that it is about this way : 
 If the sow has for several generations had a uniform size and symmetry 
 in her ancestry, and the male she is coupled with is the result of cross- 
 ing extremes in size and synnnetry, then the sow will surelj' impart the 
 more force and cliarai-ter to the oftspring, and in like manner if the 
 male had the benefit of luiiform, vigorous ancestry, and the sow is the 
 product of extremes, (and bj" extremes we mean a large sow coupled 
 with a small boar or the reverse), then he will exert more force in 
 stamping form, symmetry and character upon the young. There is 
 another large element that must not be lost sight of. A vigorous, active 
 animal is more imi^ressive tlian tlie dull, sluggish one. 
 
 If the male and female are each active and vigorous and can trace 
 "back to an ancestry of uniform size and symmetry, our present oj^inion 
 is, that as a rule, the male impresses himself the more. Believing as 
 Ave do, that other things being equal, the boar is the most impressive, 
 Ave suggest more care and caution in selecting him than the soav, and 
 there is another reas(Mi : the boar is of necessitj', coupled Avith several 
 sows, hence a mistake in his selection is felt more strongly because of 
 his influence upon a large part of the herd, Avhile the mistake in the 
 SOAV applies only to her immediate progeny. Our adAice is, if you are 
 
 [SS] 
 
SELECTING BREEDING ANIMALS. 
 
 buying j'oung pigs under six montlis, to buy a tliird more than you 
 want to use, so tliat as they grow up and develop you can make a 
 fiivther selection, keeping those that develop best and disijosing of the 
 renuunder to some one wlio is less particular. You will not lose au}- 
 thing and will have an opportunity to make careful selections after you 
 have seen how they are showing up, as the season for use approaches. 
 Now let us repeat the advice given heretofore. If possible go and 
 select, and go several times when the youngsters are at different ages, 
 see theni while suckling and after the weaning has thrown them upon 
 their own resources. It will give you an insight in selection that you 
 can not obtain by one visit. If you can not go in person, write and 
 describe carefully your wants, aiul require the breeder to advise you 
 definitely how near he can " till the bill." We say that a pig which 
 has a short head aiul tapering nose, wide between the eyes, small, thin 
 ear, pointing straight forward (rather than sidewise) attached closely 
 at the liead (and if of a lop-eared breed breaking down nicely at the 
 tips), a large, strong, tough, short under-jaw, large, full, solid, not 
 llabby jowl, short, full, high-arched neck, large, full (piarters, broad, 
 straight, or slightly arched back, legs straight, of medium length and 
 wide apart, feet tough and short, toes pointing stralglit forward, large 
 around the heart and flank, straight from pi/.zle to forelegs, sides com- 
 ing out even witii quarters, small tail carried in a curl, rump inclined a 
 little from loin to tail, but not steep, full on each side of tail, ham run- 
 ning down on the hock, and filling well l)etween the hind legs, testicles 
 large and carried low, hair fine and straight, without bristles, skin soft 
 and elastic to the touch, body of medium length and of same height at 
 shoulders antl hips, head carried up, walk vigorous, active and easy, 
 eye clear, bright ami large, is about perfect. It will be a long time be- 
 fore you find such a pig. We have not yet seen one, but you must keep 
 on the lookout for him, and we hope the day is not far distant when 
 some one will have him. We have given the description as an 
 ideal, and while it is impossible now to find such a pig, you want to get 
 as near such a model as possible. Get the best you can and be content 
 with nothing less, and try by judicious mating to raise better than any 
 one else. You will find it a difficult task to raise a lot of extra boar 
 pigs, but it has been done, and can be again. In buying or selecting 
 nuiles or females, have a care to feeding qualities, by that we mean 
 those which fatten and grow rapidly. Watch closely for the evidence* 
 of a strong constitution, and never use a male that lacks any of the 
 principal points heretofore given as indications of that indispensable 
 qaulity. There is another indispensable quality, the result of some or 
 all of the points of excellence given you. It is is the walk, form and ac- 
 tion that make you exclaim : " He is a noble fellow." He has a lordly, 
 and we might almost say, a dignified manner. Such an animal is al- 
 waj'S an impressive sire, for he has a form, vitality, courage and stamina. 
 
 [89] 
 
BREEDING AGE, NUMBER OF LITTERS, MATING. 
 
 The .young sow can be safely bred at eight to ten moths of age. At 
 least a breed that cannot successfully stand the burdens of pregnancy 
 commencing at that age ought not to lay claim to early maturity. The 
 truth is, that the young sow, if generously cared for and liberally fed, 
 Avill make a better growth and development from the age of eight 
 months to time of farrowing, if pregnant, than fallow. It is the draft 
 of the pigs in sucking season that checks growth and tries the stamina 
 of the young sow. However, we like the jdan of obtaining young 
 breeders from fall litters and carrying them over until tiie next fall be- 
 fore breeding. They are then nearer maturity, if proj^erly fed, and be- 
 sides having more strength and stamina when tiiey farrow, they show 
 up their forms better at time of breeding, and thereby enable the breeder 
 to make judicious selections and proper matings. Sows, young and 
 old, should be bred between the 1.5th day of November and the 15th day 
 of December for spring litters. This will bring the pigs from the 6th 
 day of March to the .5th day of April following, and if required to 
 change the time, would put it fifteen days earlier rather than any later. 
 One February or March pig is worth two last of May or first of June 
 ones. The early pig is ready to wean when grass is fresh and sweet, 
 and grows ott' rapidly and attains considerable size before the hot 
 weather and files come, while the late pig has, with otlier troubles 
 incident to pighood, to contend with heat and the torment of files, 
 to say nothing of the tough, dry grass left for his young and feeble di- 
 gestion. By breeding early the matured sow may raise her litter and 
 be bred again for a fall litter, and this we think the wiser course. 
 Any sow two years old and over by the time the second litter would 
 come, should be required to raise each year two litters of pigs. If this 
 course is pursued there will be fewer old, barren sows, and if properly 
 cared for and fed during the suckling season, their vitality is not 
 impaired. Some breeders, and very intelligent ones, too, hold the be- 
 lief that one litter is better than two, and claim that if the sow has a 
 summer's rest the next litter will be stronger. We thing this is a seri- 
 ous error, and in a long experience we have never been able to detect 
 
 [00] 
 
BREEDING AGE, NUMBER OF LITTERS, MATING. 
 
 miy dimiinition of vigor in sows or litters wliere two litters are raised, 
 4ind by letting them rest and acouniulate fat in summer we have often 
 liad as a result barren sows in the fall and one or more seasons lost. In 
 fact they had to be starved down poor before again commencing to 
 l)reed. The starving process being much worse on their vigor than tlie 
 extra litter. But as a rule the sow which has her flrst full litter at 
 about one year should not have her second before her second j^ear. 
 Mating sows with the boar is one of the difficult periods of the pro- 
 fessional breeder. It puts his capacity for the business to a severe test, 
 in fact the severest test of his professional life, as he must then know 
 and put to practice not only the principles of breeding but that which 
 he has learned generally. The general principles must be applied to 
 individuals. He may be loaded down with beautiful tiieories, in fact a 
 very graduate, but now these theories with all their ramifications and 
 exceptions must be applied to practical life, form and substance. 
 He is like the young man just graduated from college and entering 
 active business; that which seemed smooth and plain to be looked at, 
 when it comes to be worked out, is more or less puzzling. There are 
 so manv variations in forms and conditions of the real animals as com- 
 pared with the ideal ones, tliat he is constantly on the rack, and in 
 this puzzling period, if he is not cool and level-headed, he will become 
 desperate and reckless. This latter condition must be avoided, and 
 cool calculation and close study rule the hour. AVe will trj' and aid 
 him a little l)y again calling his attention to the questions of uniformity 
 of form, substance, disposition and line breeding. Make this a general 
 rule of action. If there be in either male or female weak points com- 
 bat them with the strongest currents of an opposite character that can 
 be marshalled. Look first to strong constitutional qualities, and let the 
 finishing touches or fancy points give way before those that fix stami- 
 na, strength and profit. After the constitutional points are looked af- 
 ter, turn attention to style. If you have but one boar, get in liim the 
 best combination of points possible, and then mate with him only such 
 sows as will strengthen rather than neutralize his good points. But all 
 should not be risked upon one boar unless he is a veteran, tried and 
 true. If the boar be young, and has nothing but probabilities before 
 him, don't risk him too far, or to use a homely expression, " don't put 
 all the eggs in one basket." Try several baskets, or probabilities. If 
 you have made a successful mating the year before with two animals, 
 give them another chance rather than try a new match. Don't work 
 your boars too rapidly; better let the sows wait until another heat. 
 Keep the boar up by the choicest feed, milk, eggs, oats, a little corn, 
 wheat and oil meal. Do not let him serve a sow if he is not feeling 
 well and is not active, strong and vigorous. After the sow is served, 
 remove her to some quiet, and if possible, dark pen, until the period of 
 heat has passed, and feed her generously. Do not couple two inferiors. 
 
 [91] 
 
CARE OF THE BOAR. 
 
 The boar pig, having been selected and purchased, has arrived at 
 liome. Possibly he has had a long journey by rail, and comes in a box, 
 where he has been several hours, or days. The first thing to do 
 is to give him a drink of water, say a pint of pure water ; if the weather 
 is not too cold, wash him off carefully with soap and warm water, clean 
 him up good and rub him dry with a dry towel; then you should 
 give him a pint or quart of sweet milk, and put him in a nice, clean 
 l^en, with plenty of good bedding; give him a little corn meal or shorts 
 mixed with water or swill so as to wet it thoroughly but yet keep it 
 stiff; don't give him much, not more than a pint, and give it to him of- 
 ten for a day or two, until his fast is gradually broken and continue the 
 milk twice or three times a day; it will brace him up and whet his ap- 
 petite. Have the pen strongly made and sides high enough so that he 
 can not get out, as he will likely try to do so, and a little negligence in 
 fence or pen may cause liim to become breachy. Keep him quiet a day 
 or two ; if he shows a disposition to be restless and tramping about he is 
 lonesome and homesick. Almost always pigs are taken from among a 
 lot of his mates and shipped to a new place, and if kept away off by 
 himself, he will squeal and walk around, showing every evidence of 
 lonesomeness and " a want to go home " manner that is unmistakable. 
 If such should be his condition it is better to put a young barrow in 
 with him and feed well, especially give him plenty of milk, it will start 
 him to thriving and make him contented. As soon as he gets accus- 
 tomed to liis quarters, let him out into a small lot where there is grass 
 and where he has a chance to run about. Then give him all that he 
 will eat up clean, of oats and corn ground together or shorts, and if 
 possible, give him milk twice a day. Milk is nature's mixture for the 
 young and growing animal, and it is a better compound than man has 
 been able to devise. If you have apples, give him some of them occas- 
 ionally, and choice slops from the house. Curry and brush him often; 
 this will operate in two ways : first, it keeps his skin lively and healthy, 
 promotes circulation of the blood, and makes his hair nice and lively, 
 and secondly, it makes him gentle, contented and tame. A lot should be 
 
 [92] 
 
CARE OF THE BOAR. 
 
 provided for him of not less than half an acre, and he shonld l)e allow- 
 ed to root the ground ; it affords him the best of exercise, because it 
 brings into active play every muscle of his body and especially iu his 
 neck, back and legs, and at the same time affords him amusement 
 and an " occupation." Have the lot surrounded by a good, strong, 
 high fence, so as to prevent his getting out. Should he once be able to 
 break out, it will cause him to become breachy and troublesome. His 
 sleeping apartment should be placed in the lot or open into it and made 
 warm and comfortable. His feed should be of muscle rather than fat 
 forming material, and there is no better food for the boar pig than milk, 
 ground oats or soaked oats, and shorts with a small amount of oil meal. 
 After he has arrived at maturity, oats and shorts in moderate quantities 
 are the best food ; continue to curry and brush him; it will keep him 
 gentle and kind. When his tusks becouie large enougli to project from 
 his mouth, or in any way becouie daugerous, remove them by breaking 
 or snapping them off with a pair of blacksmith's pinchers. To do this 
 easily, catch him in a hog-trap, shown elsewhere, and hold him firmly, 
 remove his tusks, and let him out. Some breeders pull the tusks out, 
 some knock them off with a hammer, and still others file them off, but 
 the easiest and quickest way is to take the large pinchers spoken of and 
 set them tightly on the tusk, give the pinchers a tight squeeze and a 
 slight turn to one side and the tusk breaks oft' easily. 
 
 In breeding never take him out of his lot, but bring the sow to 
 him. It is better to have a small enclosure inside of his lot, which 
 should be fastened up, and covered over, Avitli an opening out- 
 wards. When a sow is to be bred, shut him out of the small en- 
 closure, and drive the sow in, then let the boar in with her; after ser- 
 vice drive the boar out and let the sow remain until she can be taken to 
 
 BREEDING-BOX. 
 
 some quiet place. It is also a good thing to have a breeding-box, con- 
 structed as follows : The box is five feet long, two feet seven inches 
 high, outside measurements. It is made of three-quarter inch stuff, of 
 
 [93] 
 
THE HOG IN AMERICA. 
 
 whatever lumber you wish to use, and is built the same as j-ou would 
 make a shipping-box, only it has no top. The up-rights are two-inches 
 iiiiuare, and there are six of them, three to each side, the end ones being 
 perpendicular, while those marked " C " are on a slant-, the space be- 
 tween them at the top is three inches, while at the bottom it is four and 
 three-quarter inches. This is so arranged that the foot rest can be ad- 
 justed to suit the sow and boar. This foot-rest, marked " A," iu draw- 
 ing, and of which we present a special cut, is the most important part 
 of the box. In its construction you take a two by two inch strip, 
 round it to fit the holes in strip " C," and make the shank long enough 
 so that you can slip it in towards the back of the box so as to loosen it 
 in front. The holes in front slip for foot rest should be mortised square 
 and the ends of tenons on bar "A" made square instead of round, to pre- 
 vent turning. The front should be square and fit in a hole in front up- 
 right, which should be made 
 nine inches from the top of 
 the box. On this two-inch 
 piece you nail a board six 
 inches wide and round it at 
 both ends as in cut. This 
 board is used as a foot rest 
 and also to prevent the 
 sow from moving sideways. 
 Should you have a very 
 small sow you fit the board 
 as in cut: if this space is 
 too narrow for another sow, you take the foot-rest out and turn it down 
 which gives six inches more space. The holes in upright " B " is to en- 
 able you to adjust it to the heigh th of the sow, also tlie size of the boar, 
 placing him in a natural position, regardless of the difterence in the 
 size of the sow. The piece " B " is a six-inch board which slides back 
 and forward, and is used as a chin rest. It is one foot from the front 
 end of the box and is two and one-half feet long. These two rests are 
 the important features of this box, and we think the construction is 
 plainly indicated by the two drawings. 
 
 This box can be kept in the small enclosure above mentioned. The 
 boar should be early learned to use tlie box, as it holds the sow still 
 and prevents the boar from being strained or injured during service, and 
 when the boar becomes large and heavy the box is almost indispensable. 
 There should also in summer time be a basin constructed of stone, 
 brick or wood, where water ought to be kept, say four inches deep, so 
 that he can bathe himself frequently. 
 
 In addition to the bath tub, he should have a trough witli pure water 
 constantly in it, where he can get a drink whenever he feels like it. In 
 .summer, if he does not have grass in his, lot feed him clover or fresh 
 
 [94] 
 
 1 
 
CARE OF THE BOAR. 
 
 cut grass or weeds from the garden, and in winter give him turnips, 
 beets, or cabbage, two or three times a week, Jn one corner of his pen 
 place a box and in it put wood-ashes and salt; let the salt bear about 
 the proportion of a tablespoonful of salt to a half gallon of ashes. 
 Feed charcoal ouce a week. 
 
 DonH put a ring in his nose; let him root\ the lot will not be hand- 
 some, but the boar will. The boar should have kind, generous treat- 
 ment, such in kind as is usually given stallions, and it will be found to 
 be more profitable than if given to other kinds of stock. 
 
 Fig. 3. — ANOTHER liPX TROUGU. 
 
 [95] 
 
CARE OF THE SOW. 
 
 Having selected your sows, and if purchased away from home they 
 come in boxes and on train, wasli them oft'nieelj', and give tliem a little 
 water and feed. If purchased of a person at a distance, learn at time 
 of purchase whether he feeds cooked feed, sour feed, or what Ivind and 
 condition of food, so tliat when tliey arrive you can give them for the 
 first week like or better treatment than they have been accustomed to. 
 At first feed small quantities and often ; as the better way to break the 
 fast tliey have been subjected to on their trip, put them in a pen or 
 small lot until tliey get rested, strengthened up, and regain their 
 former activity. Confinement in boxes for a day or two or three days, 
 has made them sore and numbed their liml)s, so that a week or more is 
 fioften required for them to feel all right. 
 
 The feed they have been used to is best continued until tlie purcliaser 
 lias time to gradually bring them around to a new and different system 
 -of feeding. If they are young sows, weanlings, or under one j^ear old, 
 they should be fed liberally, in fact all they wili eat, of oats, shorts, 
 Ijarley and corn, and allowed a large lot or pasture to run about in. 
 Should it be winter season, give some green food, such as cabbage, tur- 
 nips, raw potatoes, two or three times a week. In short, feed plenti- 
 fully at regular periods, three times a day, and crowd them along as 
 rapidly as possible, so that they may have as much size and strength as 
 possible when the season for breeding comes on. There is no danger 
 of a young, growing sow becoming too fat if she has ample room for 
 •exercise. If you select from your own herd young soavs for breeders, 
 •separate those intended for breeders from the others and give them 
 special attention, variety of food, and plenty of good, clear and 
 wholesome water — the object being to develop them and make them as 
 large and strong as possible before coupling. 
 
 If the sow is an aged or matured one, feed sparingly of grain and let 
 lier have the run of a good clover pasture during summer, and provide 
 an abundant supply of pure water for drink. Also provide ashes 
 and salt in same proportion as for boar and have it at all times accessi- 
 ble. The mature sow should be kept in good stock order, not fat. All 
 
 [96] 
 
CARE OF THE SOW. 
 
 sows should be kept gentle and accustomed to the presence of the per- 
 son who cares for them, and scratching or brushing them occasionally 
 will accomplish this result. Never dog or beat them. Handle, and if 
 necessary to drive them, do it carefully and slowly. With a hog, the 
 old adage, " less haste and more speed " is peculiarly applicable. 
 
 r971 
 
FEED AND CARE OF PREGNANT SOWS. 
 
 If the sows be matured ones, that is, two years old and over, they 
 should be fed sparingly of corn and have an abundance of bran ; the 
 latter does not fatten, but it supplies hone and muscle, making- material 
 for the development of the young. We have as a rule, especially in 
 Avinter, given sows about an ear of corn each twice per day antl allowed 
 free access to a trough of dry bran. Turnips, beets, carrots, cabbage, 
 or raw potatoes once or twice a week is good for them. Clover hay, if 
 cut and prepared so as to keep it a green color, is good, and it is 
 still better if steamed or even soaked in water a few hours liefore feed- 
 ing. All of the above are good food for the sow, and relished in winter. 
 Oats are desirable food, although rather expensive. Apples are good, 
 hut in this part of the country rather expensive; and pumpkins, if fed 
 moderately, are a good article of diet, but if fed exclusively and too 
 liberally, are likely to produce abortions. A crop of artichokes is one 
 of the best winter foods, and is of very little trouble, as the sows can 
 be allowed to dig them for themselves — the rooting is good exercise and 
 the tubers healthful. 
 
 VVhen roots are fed the sows should have their regular rations of corn 
 daily, say two or three ears for each sow. The sow should not be al- 
 lowed to get fat nor too poor, but should be kept in medium stock or- 
 der. They will in that condition take plenty of exercise and keep 
 healthy and vigorous. When tlie snow is deep, the sows should be 
 kept up, especially if the weather is cold, as the dragging of the belly 
 through the snow is apt to freeze the teats and impair the udders of 
 the sows and has a bad effect on the embryo pig, as the snow makes the 
 helly cold and impairs the vitality of the young. 
 
 During summer months the pasture should be abundant and the sow- 
 have at least one ear of corn per day, and the water supply must al- 
 ways be abundant. 
 
 Young sows, usually called gelts, or gilts, should have the same va- 
 riety of food, but more corn and shorts. They should have all they 
 will eat up clean, and be pushed forward as rapidly as possible to at- 
 tain as much size as possible before farrowing. They must have food, 
 
 [98] 
 
FEET) AND CARE OF PREGNANT SOWS. 
 
 "not only for their own growth, but that of their young, and it should 
 be of such character as will best attain the desired result. Shorts, or 
 middlings, as it is sometimes called, mixed with a little oil meal ; ground 
 peas and oats make a splendid food, together with a liberal supply of 
 roots and bone meal. Do not be afraid of getting them too fat, if they 
 have room for exercise. Crowd tliem forward from the time they are 
 bred until about the time of farrowing. 
 
 Provide at all times plenty of pure fresh water. DonH forget the 
 water, especiall II in cold, freezing weather; see that they get it plentifully 
 and often. All sows, old and young, should have dry, warm, clean 
 beds, and not more than two or three should be permitted to sleep to- 
 gether. If a number ar^i allowed to sleep together they pile up and 
 are apt to receive injuries that result in abortions, and in addition to 
 this, they will get warm and sweat in their beds, and when they go out 
 into the cold air, take cold and engender disease. Sows can soon be 
 learned to go to separate pens for the night, and the breeder should 
 see that they do, and to secure such results it is best to fasten them in 
 at night, one or two, and not more than three in a place. It is better 
 that each have a separate sleeping apartment and be required to occu- 
 py it. They should have a small amount of bedding, which should be 
 changed once a week, or oftener, if it becomes wet or dirty. Dirt 
 floors, with about six inches of sand makes the best bedding, and on 
 this may be placed a little cut straw, corn husks or corn stalks cut up 
 short in a cutting-box. Two animals sleeping together require less 
 bedding than when each occupy separate pens. 
 
 Ashes Jind salt should at all times be accessible, and once or twice a 
 week charcoal should be liberally supplied. It absorbs and neutralizes 
 the acids of the stomach and carries off" all offensive collections in the 
 stomach and bowels. Its value is not sufficiently appreciated by breed- 
 ers ; it is better than the patent nostrums, or the mixture of antimony, 
 sulphur and copperas with the salt and ashes. Don't neglect the charcoal. 
 
 Another important thing is to brush and curry the sows often, say 
 two or three times each week. It keeps the skin lively and makes the 
 sow gentle, and they take kindly to the presence of such a humane 
 keeper. 
 
 [99] 
 
FARROWING TIME. 
 
 We submit a few suggestions touching the management and treatment 
 of sows just prior to, and during farrowing. All breeders doubtless 
 realize the importance of proper attention at such periods ; if they do 
 not, they can not learn the fact too soon. It is a time when brains of 
 the practical variety are in demand. We are fully aware, however, that 
 it is much easier, especially in bad weather, to direct what should be 
 done, than it is to turn out in the mud, sleet and snow, and do what is 
 directed by others or your own judgment; j'et success is only attained 
 by prompt, intelligent and untiring effort, and the result will fidiy 
 compensate for the trouble. Persons who do not want to get into tlie 
 mud and look after their stock, and either do, or have done, that which 
 their interests demand, had better quit breeding hogs, as they have 
 mistaken their calling. Observation and experience teaches us that 
 animals recognize quickly the presence, voice and touch of their 
 breeders and keepers, and they are equally sensitive to the approach of 
 strangers. It is, therefore, at all times important to have domestic ani- 
 mals tame and confiding. It tends to improve their disposition; they 
 are more conteutetl, grow faster, and do better. But at such times as 
 suggested at the beginning, it is almost indispensable, as they are not 
 in condition to be beaten, thumped about, or raced around the lot, 
 without constant danger to them and their young; besides the breeder 
 does not know the day nor the hour it may become necessary for him to 
 assist them in the trying ordeal of maternity, and if they are not pre- 
 viously gentle, and accustomed to his presence, voice and touch, he may 
 find it impossible to get near enough to aid them. 
 
 If they have been kept gentle the breeder will have no trouble. If 
 the breeder is not on close speaking terms with his herd he should lose 
 no time in forming an acquaintance. Don't wait for an introduction, 
 but get right down to business. Commence carefully, however, for the 
 ramparts of confidence can not be taken by storm. Imitate the book 
 agent, tree peddler, lightning-rod cuss and insurance agent, in persist- 
 ence and adroitness, but there let the imitation cease and deal candidly, 
 honestly and fairly with the sow, and she will soon be a confiding friend. 
 
 LlOO] 
 
FARROWING TIME. 
 
 We will next consider the pen, that should be for her use during the 
 period under discussion, and in selecting its location gratify as far as 
 possible tlie instinct of the animal, which is seclusion and quiet. 
 
 Doubtless all have noticed tliat when opportunity ofters, the mare, 
 cow, ewe and sow, as they near the crisis of reproduction, will invaria- 
 bly separate themselves from their companions and select a quiet, se- 
 cluded, dry and comfortable location, where they may be unobserved 
 and unmolested, (The sow being the only one, however, which makes 
 a bed, or special preparation.) This instinct means something, and 
 suggests to thoughtful minds a subject worthy of inquiry and attention. 
 It may be suggested that such action is prompted solely for the preser- 
 vation of their young, and doubtless this has its influence, but this is 
 not all, for it is rare at such times to see the mother or young disturbed 
 or annoj^ed by her companions, even though in crowded quarters. 
 
 Is it not rather an instinct dictating to the maternal mind the necessity 
 for absolute quiet and seclusion, an honest effort to get as far as possi- 
 ble from the confusion, bustle and noise of active life. At such times 
 the nerves of the mother are wrought up to the highest tension, and 
 noise and confusion grates harshly on the maternal ear, producing ner- 
 vousness, fever, and often death. In this connection, it may be well to 
 ■call attention to the fact that at least three-fourths of the young ai-e 
 l)orn during the night, and thus Nature in a quiet and determined way 
 says, "stillness and the seclusion of night are beneficial." Taking 
 these hints, let the bi-eeder gratify the promptings of such instinct and 
 the demands of nature, by as far as possible selecting a place for the 
 pen where the expectant mother may be quiet and secluded, protect her 
 from noise and bright light, and have the pen clean, dry aad comforta- 
 ble. We have frequently noticed when sows were in close proximity, 
 as in our large hog-houses mentioned in another place, that the sows 
 were more or less irritable, nervous and restless; they would get up 
 and down frequently, tramp on their pigs, bite and gnaw their pens, 
 and in many ways manifest their dislike of their situation. All these 
 things impressed us that quiet seclusion for the sow is an important ele- 
 ment of success. 
 
 Having selected the place for the pen and lot, complete it before she 
 is turned in, so that there will be no hammering and pounding to annoy 
 and frighten her. She should be placed there a week or ten days be- 
 fore she is '> expecting to be sick," so that she may get accustomed to 
 the surroundings. After she has quietly settled down in her new quar- 
 ters, get inside the pen frequently and scratch her, and at the same 
 time talk to her in a low, kind tone of voice, but be careful you do not 
 hurt or scare her. Be patient, gentle and kind, and you will be a wel- 
 come visitor. You should have the date of her service, and by adding 
 one hundred and twelve days, you can approximate her time and know- 
 about when to look for new arrivals. There are, however, infallible 
 
 [101] 
 
THE HOG IX AMERICA. 
 
 symptoms which will tell plainly that " things are about ready for the 
 movement." About twenty-four hours before farrow, the udder, or 
 bag, will become hard and hot. A few hours, rarely exceeding twelve 
 before she farrows, milk can be drawn from the teats; there will also 
 be observed on each rump a sunken place, or hollow on either side of 
 the spine. These signs are infallible, and " indicate business." Soon 
 after this she will begin to i^repare her bed, and if material has not 
 been already supplied, give her a sufficient quantity ; don't try to fix it 
 — she will do that better than anybody. We say a sufficient quantity, 
 and as that depends upon the size of the pen and sow, we can not be 
 more definite. The bedding should be short stuff" rather than long 
 straw, because it is more comfortable for the sow and pigs, and the pigs 
 less liable to become tangled and thrown down and laid upon. A bran 
 mash is all the food required for twenty-four hours before farrowing. 
 Don't forget to provide her plenty of good water to drink, and so ar- 
 rangetl as to allow her access to it at her 2)leasure. She needs an un- 
 usual amount, because she is nervous, is taking more exercise than 
 usual, and carrying and placing the bed with her mouth creates thirst. 
 We have seen sows under such circumstances drink quite frequently 
 while actively at work at bed-making. 
 
 After her bed is satisfactory, she lies down, usually on her belly; she 
 will remain in this position, with her feet under, as a rule until the 
 sack containing a lubricating fluid is broken in the womb and begins to 
 ooze out. Until this fluid appears pretty freely, active labor pains or 
 struggles need not be looked for. Tliis fluid will usually appear one to 
 three hours before the pigs. As her strong and earnest pains come on, 
 she will change position and lie on her side, and, if everything is all 
 right, the "coming events," squealing for pedigrees, will soon appear. 
 if she rolls about, gets up anel down often, lies on her belly, and seems 
 T'estless, it usually indicates something wrong. In such cases the usual 
 difficulty is a wrong presentation. This can be determined by inserting 
 the finger as she is straining, and if the side of the pig is felt, it Avill be 
 necessary to push it back. Got some one who has a small hand to 
 grease his hand and wrist, and slowly ami carefully insert tlie hand, 
 press the pig back and start it end first, and it makes but little differ- 
 ence which end, as it Avill be noticed that if one comes head first, the 
 next to follow will come tail first, and so on, each subsequent one re- 
 versing the position of the one which has innnediately preceded it. 
 
 With young sows we prefer to bring the first pig hind feet first, as we 
 think it the easier delivery. Now that we have given some directions 
 in the case of trouble, allow us to say, however, don't be in a hurry 
 about taking a hand, or exhibiting skill. In most cases the sow will do 
 better if let alone. If the weather is severely cold, it is best to be on 
 hand, and as each pig comes, wipe it dry with a woolen cloth, break the 
 navel string long and tie a knot in it to avoid bleeding and waste from 
 
 [102J 
 
FARROWING TIME. 
 
 the pig. Next, get the little stranger to suck as soon as practicable. If, 
 however, the weather is not severe, stand back and give the old girl a 
 ■chance to show what she can do by herself. When all have arrived, 
 the afterbirth, or pig bed, will pass from the sow. At this stage all the 
 fine-spun theorists sa}' remove it at once, and we usually follow that 
 course, but have doubts as to it being best. Nature has implanted an 
 instinct in the mother to eat it. Tliis may be an act of cleanliness, or 
 it may be a wise provision of nature to preserve the health of the mother 
 or both. We confess to have puzzled ourselves considerably over tliis 
 subject, and have never known bad results to follow when it was eaten 
 by the sow. In such cases it furnishes a means of purging the sow 
 mildly, keeping the bowels open, and we are inclined to the belief that 
 it is better to let it be eaten than removed. We know in one case in our 
 experience that it always acted well, and prevented the sow from de- 
 vouring her young. We had a sow called Bessie Crow ; she was reason- 
 ably tame and gentle, except when farrowing or while pigs were 
 young. She persisted in being cross and fierce. In the early spring 
 we kept her in the hog-house during farrow, and although we dare not 
 enter the pen, we removed the afterbirth promj^tly by using a long- 
 handled fork, and in less than forty-eiglit hours she ate up every pig. 
 In the summer she farrowed again, and being allowed the run of the 
 woods and left to shift for herself, she raised a good litter. After that 
 she was unmolested, and w^as allowed to eat her aftei-birth and did not 
 touch her pigs. The dose seemed to satisfy her appetite for " blood and 
 meat" and she remained quiet. 
 
 If the sow shows no disposition to eat tlie afterbirth within two or 
 three hours, remove it, as it is an indication that her appetite does not 
 call for it. We have known several instances where the sow would not 
 touch it. 
 
 One other suggestion, which may be of value to young breeders and 
 some old ones: The navel-string that remains attached to the pig, is 
 usually eight to fifteen inches in length, and seems to be in the way of 
 the youngster, but do not attempt to cut it off"; usually the sow does 
 this within a short time, by chewing it off", about one inch from the 
 pig's bell}'. This process is better than you can perform it by cutting, 
 because to cut it would in all probability cause severe bleeding, while 
 chewing and mangling the ends prevents bleeding, hence you will ob- 
 serve that nature directs the mother wisely. If she does not chew it 
 off", it dries up very rapidly and will soon drop oft'. The first time we 
 noticed the sow chewing at the navel-string we were alarmed, and 
 thought we had discovered why sows sometimes eat their pigs, viz. : 
 that in that way they get their taste of flesh and blood, and cease not 
 until the pig is devoured. We concluded however, before jumping at a 
 conclusion, to keep quiet and await developments. We noticed that as 
 soon as she finished one, she rooted around another, and so on until all 
 
 [103] 
 
THE HOG IN AMEEICA. 
 
 had received attention. We also noticed that during the " dressing'* 
 the little ones held still ; in other words, old and young seemed to under- 
 stand that it was in the regular course, and we had learned something. 
 After the sow laid down we examined the piggies and found the job al- 
 most perfect. The end of the navel-cord was crushed and mangled and 
 no blood Avas escaping. We then reasoned out that a cut with a sharp 
 instrument, such as a knife, would in all probability bleed freely, and 
 besides an inexperienced person might cut it too close and invite rupt- 
 ure, while the sow, directed by nature, has left the cords safe. The 
 chewing prevented bleeding, and tlie tliickness of the lips of the sow 
 kept her teeth from cutting it too short. 
 
 If tlie sow is gentle, throw out all portions of the bed which become 
 Avetand soiled, and sprinkle copperas (pulverized is best) over the bed- 
 ding. Dust the moist and damp pieces on the floor with coal ashes (do 
 not use wood ashes as it will be likely to make the sow's teats and pigs' 
 mouths sore), or dry earth, to absorb all the moisture and odors. This 
 will keep the pen sweet, pleasant and healthful. After cleaning out 
 and using the disinfecting material, put in fresh bedding as quietly and 
 carefully as possible. 
 
 Next, see if the little fellows are getting a supply of milk from the 
 mother. If tliey look full and sleep quietly, you may rest easy on that 
 point; on the contrary, if the hair stands up, or points forward, and 
 they look gaunt and stagger about and droop down as though the world 
 was all wrong, they need attention promptly. The first tliiug to do is 
 to put them up to the teat, steady the head by putting the hand under 
 the chin, allowing the thumb to pass up one side of the face and the 
 fingers on the others, and with the other hand take the youngster 
 around the body, and it will be under pretty good control. Handle it 
 easy and gently, don't hurry it, or try to push its head down by plac- 
 ing the tliumb over its nose ; if this coercion is resorted to, the operator 
 will learn that the proverbial stubborness of the hog is born in it. 
 When piggy gets a good square taste he will need no further encour- 
 agement. He will " get there " thereafter. Frequently you will hear 
 one or two and sometimes a whole litter squeak instead of squeal ; they 
 are usually frail and have but little vitality, and must have immediate 
 attention. That squeaking sound once heard, will always afterward be 
 recognized promptly. The squeaker is usually dumpish, hair stands 
 up, he lies down on his belly, shivers, feels cold to tlie touch, is run 
 over by his mates, and if turned on his back can hardly get over, and 
 all his movements indicate that he has about given up. Take all such 
 customers, wrap them up in a warm woolen blanket or sheep-skin 
 (turning wool side in), give them Aoi milk with a few drops of strong 
 coff'ee or whisky in it, and if they rally within a half or three-quai-ter& 
 of an hour, put them up to the sow and try to induce them to suck; if 
 they suck vigorously they are safe, otherwise the chances are largely 
 
 [104] 
 
FARKOWING TIME. 
 
 against them. If all the litter are squeaking, it may be that the sow's 
 hag is caked and inflamed, and the pigs are simply starving. To de- 
 termine this, feel of her udder, and if it is very hot, dry, hard and 
 large, the breeder may be sure that that is the principal trouble. An- 
 other symptom is soreness or tenderness of the bag, so that slie flinches 
 when it is pressed or when tlie pigs attempt to suck. If the attendant 
 discovers the bag is caked the quickest relief is usually secured by bath- 
 ing the udder witli hot water ; ai^ply it as hot as tlie sow will stand it ; 
 after bathing it awhile, take a woolen cloth, wrung out of hot water, 
 and apply to the udder. Tliis treatment is usually suflicient; if, how- 
 ever, it docs not accomplish the purpose, wipe the udder dry, and ap- 
 ply all over it, except for an inch or so about the teats, an ointment of 
 turpentine, one part, and lard, two parts. Rub it in well, and if it is 
 warm so much the better. We have never known this last remedy to 
 fail ; be careful not to put on hot cloths after the ointment, for there is 
 great danger of blistering by so doing. If the udder is badly caked it 
 may be necessary to feed the pigs a little new milk from the cow. This 
 is easiest done by warming the milk in a quart flask, and place a quill or 
 stiff" straw' Avrapped with cotton cloths until it is large enough to fill the 
 neck of the flask, and the other tapering off" like a nipple, or still bet- 
 ter, get a rubber nipple, same as used for children, and fasten on the 
 bottle, and let the pig work at the bottle. This is better than feeding 
 witli a spoon, as piggy learns that his living must come by sucking in- 
 stead of drinking. When fed any length of time with a spoon, we 
 have had trouble in afterwards getting them to suck the sow. But don't 
 feed at all unless absolutely necessary, as you want to keep the pigs 
 tugging at the sow as much as possible to assist in drawing the inflam- 
 mation from the udder. If the sow appears all right after pigging, 
 give her milk and boiled potatoes in small quantities, three or four 
 times per day, with an ear of corn occasionally, changing to small feed 
 of shorts, mush, cooked potatoes, a part of a head of cabbage, gradu- 
 ally increasing the amount of feed until you reach full feed about the 
 fifth or seventh day. If after farrowing, she appears restless and 
 .strains when attempting to have a passage, slie is either costive, unable 
 to pass her urine, or has not cleaned herself properly. In such cases, 
 particularly the first and last condition, boil flaxseed and give in milk. 
 In small quantities, say half-pint of the boiled flaxseed in a quart of 
 nnlk. If the difficulty seems to lie in her urinary organs, she will show 
 weakness in her back, as well as restlessness. If such symptoms ap- 
 pear, give watermelon-seed tea or spirits of nitre in milk, or a few 
 drops of turpentine, say a half-dozen drops, in a quart of milk. If the 
 sow does not seem to be doing well, and you are are unable to determ- 
 ine the cause or seat of the troul)le, give her the turpentine and milk — 
 it will not hurt her, if given in the quantity indicated above — and it 
 gives tone to all the organs of digestion and secretion. A little sulphur 
 
 [105J 
 
THE HOG IN AMERICA. 
 
 in mvish or shorts, mixed with milk, is excellent for ordinary ills of 
 swine. Occasionally you will find that the sow eats well, appears all 
 right, but she is constantly scratching hei'self ; this indicates that her 
 blood is out of order, and in such cases feed her sulphur once a day or 
 oftener for a week, and curry her vigorously with a curry-comb ; if' 
 this does not allay the itching, take coal oil, one part, lard, two parts, 
 carbolic acid, one twentieth part, and sulphur enough to make a thick 
 ointment, and apply with a woolen cloth, rubbing it in well all over 
 her body, except the iidder. When tlie sow has this trouble do not de- 
 lay action, else you will have sore ears and tails on the pigs, and poss- 
 ibly diarrhoea or scours. Should the pigs' ears and tails become sore, 
 apply an ointment made as follows: coal oil, one tabJespoonful; lard 
 or tallow, half teacupful ; twenty drops of carbolic acid, and a heaping^ 
 tablespoonful of sulphur; mix well. If attention is not given promptly 
 ui^on the appearance of sores on the tail, it soon comes off. This is due 
 to the sore an<l inflammation impeding or destroying the circulation of 
 the blood in the tail, causing lack of nourishment of the parts beyond 
 the sore place. The blood vessels that supply the tail lie in the skin 
 and slight muscles and are few and small, hence when the skin and 
 closely adjoining muscles of the tail become sore or inflamed, the circu- 
 lation of blood in the tail is stopped. 
 
 If the sow gets too much feed by accident or lack of care on the part 
 of the feeder, she may be speedily relieved by giving a quart or two of 
 charcoal. It will cleanse and tone up the stomach of the hog better 
 than anything else. If the pigs get the scours, the fault is generally in 
 the condition and feed of the sow, and sulphur fed with scalded sweet 
 milk and wheat flour to the sow, is the best remedy, being at the same 
 time careful to keep the pen clean and free from noxious odors by dust- 
 ing with ashes, dry dust and-copperas. If possible let in th§ rays of 
 the sun on the bed, and if the weather is not too cold, air the pen for an 
 hour or two in the middle of the day. Have a pen and lot so arranged 
 that the sow can go out in the fresh air and move around : it will do 
 her good and make her more contented with the situation. We have 
 had some experience in the use of artificial heat for pigs, and on the 
 whole are not pleased with it, unless it is of low grade and uniform. 
 A pig kept by the fire for a few days and then removed to a pen without 
 fire, suff"ers from cold and usually diarrhoea, just the same as will be 
 produced by sudden changes in the weather. In nine times out of ten^ 
 if the pen is made good and warm, and not over eight feet feet square 
 and six feet high, the animal heat of the sow is sufficient and better 
 than a poorly constructed pen with a stove. We prefer a small room 
 adjoining the pen, in which to put the stove for the comfort of the 
 breeder, and rely upon a warm pen and animal heat for the sow and 
 pigs; unless the house or pen is so arranged that the heat will be steady. 
 A horse-blanket laid over the sow and pigs in cold weather is excellent. 
 
 [lOG] 
 
FEED AND CARE OF THE SOW AND PIGS. 
 
 The feed and care of the sow and pigs during tlie period of nursing is 
 of vital importance. Mistakes or neglect during tliis period are liard 
 to correct and overcome. Tliere exists a difference of opinion, or of 
 practice, in the manner of treatment among reputable breeders. Some 
 pay but little attention to the pigs until after they are weaned ; others 
 crowd them from and after the first week of their lives, and never let 
 up. We think the latter the cheaper and better plan. The former 
 chapter brought us to the point of delivery and safety of the family, 
 and now we will "continue treatment " for the family. 
 
 The sow should be kept on full feed until the pigs are weaned. If 
 possible give her a variety of grain and slops and allow her as much 
 freedom of range as practical. We prefer blue-grass pasture for sows 
 and young pigs, especially in the spring. 
 
 While the pigs are young, and until they are six to eight weeks old, 
 keep them up in a dry lot until ten or eleven o'clock in tiie morning on 
 clear days, and in rainy weather all day, as running about in the wet 
 grass in the early morning or in rainy weather, will likely induce colds 
 and diarrhoea, and sores and lumps on the belly and inside of the legs 
 Avhere the skin is tender. 
 
 The food of tire sow must of course be governed by circumstances. 
 Corn in the ear and a slop of sliorts and water, are easily prepared and 
 constitute a good diet, producing a large flow of nutritious milk. If 
 you can add to the " bill of fare " skimmed milk, boiled potatoes, etc., 
 it will bean excellent addition. Whatever you do feed, give it three 
 times a day, and do not give any more at a feed than will be eaten up 
 clean. It is better to let them squeal a little tlian to leave some uneaten. 
 We have found corn, oats and rye, in equal parts, ground together, 
 mixed to the consistency of thick mush, and allowed to stand six hours 
 before feeding, an excellent food. The corn furnislies the fattening 
 qualities, and the oats and rye the muscle and bone forming material. 
 If corn is fed whole, it is better to soak it in water twelve hours before 
 using. The water so used after the corn is taken out can be iitilized in 
 making the slops. Fresh water should be used each time the corn is put 
 
 [107] 
 
THE HOG IN AMERICA. 
 
 to soak. Fresh blood from slaughter-houses, if accessible, is valuable 
 to mix with ground feed in slops. House slops from the kitchen, if ac- 
 i-fssible, should always be utilized in mixing shorts or ground feed. 
 There should always be free access to pure water. The food should be 
 ])ut in troughs on plank floors, or if soaked corn is fed put it on board 
 floors, placing it in piles around so that all can have a chance ; as warm 
 weather comes on, shade over the feeding place is beneficial. Don't 
 iillow more than five sows and their litters to feed together, and it is still 
 better to feed each "family" separately. Put a little crude carbolic 
 acid into slops — it promotes health. 
 
 Occasionally give sulphur in the proportion of a teacupful to a bucket 
 of sloj). It is a good idea to smear the troughs with pine tar, if there 
 is any coughing in the family. Avoid muddy or dusty places for feed- 
 ing. Clean the trough each time before feeding. Keep your buckets 
 and slop barrels clean and sweet. The pigs will begin to eat at about 
 two weeks of age. The same kind of food may be given the pigs as we 
 have mentioned above, but we prefer soaked corn in moderate quanti- 
 ties and slops, and if possible give them skimmed milk often. It is the 
 best to place the food for the pigs in shallow troughs, in small pens, so 
 constructed as to admit the pigs and exclude the sows. If a large num- 
 ber of pigs feed together, make several pens and have small openings in 
 some of them and larger ones in others ; this will put pigs near the 
 same size and age together. Slats should be nailed or secured across 
 the troughs, every five inches, to preyent the pigs from crowding each 
 other and Ij^ing down in the trough. 
 
 If you are breeding and raising pigs to ship and sell as breeders, we 
 iirefer raw feed for the following reason: If the pigs are fed cooked 
 food and sent out, nine times out of ten, the purchaser will feed raw 
 food. In such case, the pig will not eat heartily of the raw food, nor 
 A\ ill it so readily digest uncooked food. Its appetite and digestive organs 
 do not readily accept the harsh change and the pig will decrease in 
 flt^sh and seem to, and really does go backward, when it should be do- 
 ing its best; and the result is a disgusted purchaser and a stunted pig, 
 that will probably be permanent with the purchaser, and of several 
 months loss of valuable time to the pig, while on the other hand if you 
 feed raw, and the purchaser cooked feed, piggy takes hold as if he had 
 always been used to such treatment, and he grows rapidly, and the 
 ])tn-chaser and pig are 1)oth pleased and profited by the change. We 
 have thoroughly tried both cooked and raw feed, and we give the result 
 of several years' experience, when we say to the breeder don't feed 
 cooked food to the pigs when you expect to sell them as breeders. On 
 llie other hand, we are fully convinced that for fattening, it pays to 
 fook the food. 
 
 Another thing, do not crowd your shippers too much, else if the pur- 
 chaser is not a good feeder, piggy will not keep up appearances ; this 
 
 [108] 
 
FEED AND CAKE OF THE SOW AND PIGS. 
 
 last caution is not much needed when large numbers are raised, as yoit 
 can not make them grow too fast when you have a great many to look 
 after. 
 
 We have noticed that the breeders of the Miami Valley do not begirt 
 to feed very heavilj'^ until July and August, when the pigs are thin and 
 small of their age; after that, they administer slop and soaked corn, 
 when the pigs show the unusual attention by first developing enormous 
 bellies, the ends gradually coming up, and by fall, when most of their 
 shippiug is done, the pigs show up nicely. We remember that for a 
 long time it puzzled us, and we said to ourselves, "It is strange that 
 these old experienced men do not crowd their pigs from the start," and 
 wondered if theirs was not the better policy, but we foitnd it was caused 
 by lack of time duriiig the earlier months, when farm duties were 
 pressing, for we soon learned to look in the orchard or some quiet place, 
 where usually is to be\found a favorite sow or two, with litters, that in- 
 
 et milkm.d 
 abreast of 
 
 leged few were abreast of the times, and proved the benefits of a liberal 
 diet from youth upwards. We prefer a steady, healthy, uniform growth^ 
 rather than the forcing or starvinsi process. 
 
 - H- ■* — 5< — '-^ — *< — "* — ^ — X — 'i^ — y — ^ — ^ — '^ — ^ 
 
 [lOfll 
 
TREATMENT OF SOWS AFTER WEANING PIGS. 
 
 After the pigs are weaned, the sows, if young ones, that is, under 
 two years of age, sliould be turned upon a good clover pasture and fed 
 liberally with corn all summer, to grow and develop them. This 
 course is necessary to get size, strength and stamina, as well as to 
 spread them out and show up their good and bad points, to enable the 
 breeder to determine whether to keep them over another season or as 
 permanent breeders. 
 
 The young sows, which are to be left, should not only have suckled 
 well and raised good pigs, but should show that they have the capacity 
 to grow and develop into good sized, vigorous, active, and handsome 
 animals, and grass alone is not sufficient for such a test. It is folly to 
 keep sows that can not be made to show up a scale of sixty-five standard 
 points, and we would put the mark higher rather than lower. Nothing 
 is more attractive on a breeding farm tiian a line lot of uniformly act- 
 ive, smooth, vigorous, good sized breeding sows, that are able to demon- 
 strate by looks and actions that they are all worthy of the high position 
 assigned them as mothers in the herd. 
 
 Occasionally, and we may say frequently, will be seen poor, small, 
 inferior looking sows, that have large litters of nice pigs. Such sows 
 may have such looks because they have not been properly developed ; 
 or it may be that they have within them a lack of vigor and force of 
 character that permits the boar to stamp his impress without hindrance 
 from the sow ; or that they have some good currents, which united with 
 a particular sire, produce good results. But the first of the three above 
 described is the only one that can be depended upon ; the other two are 
 uncertain, and their own defects and lack of form are likely to crop out 
 in their grand or great grand-pigs, especially if they should have in their 
 blood a union of other poor elements. In other words, such sows, that 
 can not show up by development that they have good form and size, 
 had better go to the slaughter-house, and thus end their careers. If 
 left as breeders, they will be stumbling-blocks that are likely to disgust 
 and discourage some purchaser of their progeny, and bring disgrace 
 upon the herd. If a sow has once been developed and shown herself 
 
 lllOJ 
 
TREATMENT OF SOWS AFTER WEANING PIGS. 
 
 to be a good one in size and foi'm, she will still carry around her the 
 symptoms of excellence that can not be wholly destroyed by poverty of 
 flesh. " The scent of the roses will cling around her still." The head 
 and ear will grow even upon poverty flats, and unless the body, by 
 generous feed, is made to keep step during the period of growth, the 
 former will reach a size and shape out of proportion with the latter. 
 
 Don't take the poor young sow, that is nearly exhausted by the 
 drought of nursing a litter, and turn her upon grass food, without 
 grain, and expect her to recuperate and grow to matronly beauty. It 
 never has and never will be done, and the breeder who expects to suc- 
 •ceed must give the sow a better show than a clover pasture. Mature 
 sows — those that have been developed — will do well enough upon a 
 clover pasture, and we would reconnnend such treatment for them after 
 weaning pigs, until the pasture gets short, when a little grain, say 
 an ear or two of corn each once a day, will keep them in good breeding 
 order. 
 
 If the sow shows up well and does not do well with her first litter, do 
 not discard her, she may do better next time. Her failure may be the 
 fault of the boar or his lack of condition at the time of such service. 
 Give her a. fair trial, after she is two years old, and then if she fails, 
 feed her off". After a sow becomes six years old, unless she is an extra 
 breeder and good looking, feed her ofl". After she is two years old, she 
 should raise at least two litters each year. Do not discard a sow be- 
 cause she does not have large litters. Five or six good pigs are better 
 tlian ten poor or ordinary ones. Quality is better than quantity. 
 
 [Ill] 
 
DISEASES WHICH ATTACK YOUNG PIGS. 
 
 There are a number of diseases which attaclv young pigs during the 
 nursing period that seldom trouble them after arriving at the age of 
 four months. We will disoribe some of them, anil give the manner of 
 treatment : 
 
 Scours or Diarrhoea — Is the most common trouble with your young- 
 pigs, and it is the result of several causes : Over, or improper feeding 
 of the sow; cold, damp beds or bedding; running iu the grass when 
 the dew is on; sudden changes in the weather; sudden changes from a 
 warm, dry pen to a cold or wet one; impure, unsound, or nnisty food; 
 insufficient food or water, etc. When the pigs are young, in most cases 
 the remedy must be administered through the food given the sow, but 
 in order to do this intelligently you must, to the best of your ability, 
 remove the cause as well as apply remedies. If it is caused by over, or 
 improper feeding, musty food, stale or sour slops, correct by giving 
 sound feed and sweet scalded milk, or milk and eggs stirretl up together 
 and fed to the pigs. Frequently it may be checked by feeding only dry 
 corn or whole wheat for a few days. If scours results from taking cold, 
 give sulphur in feed to sow for several days. If from over or impure 
 feed, give charcoal liberally, and sulphur and a little carbolic acid in 
 food. If the pigs are old enough to eat, scalded milk, thickened with 
 egg, flour, dry corn, or wheat whole, are excellent. Blackberry roots, 
 steamed in water for a couple of hours, taking out the roots and use 
 the water in mixing food or with sweet milk, is an excellent remedy. 
 
 Thumps. — This is another trouble attending pig raising, and it is the 
 result of heavy feeding. You will notice that it is always the fattest 
 and phunpest pigs in the litter that are thus affected. We have never 
 known a thin, half-starved pig to he troubled with thumps. The dis- 
 ease is the result of indigestion. The symptoms are stupor, hair stands 
 up, ears hang limp, side thump or throb violently, the victim lies on its 
 belly, takes but little exercise, and generally is troubled with a cough. 
 It refuses to nurse or eat, and acts as though " disgusted with this vain 
 world." The disease is akin to heaves in horses and dyspepsia in per- 
 sons. The overtaxed digestive organs have revolted, "are on a strike," 
 
 [1121 
 
DISEASES WHICH ATTACK YOUNG TIGS. 
 
 and refuse to perform tlifir functions. The result is, impaired blood, 
 soon affecting the lungs aud heart, which has caused many persons to 
 think that it is a disease of one or both of the latter organs. If talien 
 in time, it may be cured, but once securely fastened on its Aictim, it is 
 better to end the struggle at once. The remedies are, to cut down the 
 food of the sow (if the pig is sucking), or if weaned, remove it from its 
 companions and feed small feeds of shorts and sweet milk; give access 
 to charcoal, and make it take as much exercise as possilde every daj' in 
 t]ie open air. A drop or two of turpentine in milk is good. When it 
 has progressed so far as to affect the heart, a few drops of digitalis, given 
 in milk, is said to be a good remedy, two to three drops is a dose for a 
 small pig. The attack usiuilly comes on at from two to six weeks, al- 
 though we have known it to appear at four or five months. A pig that 
 once has had the thumjis should never be used as a breeder, as it is likely 
 to ti'ansmit the disease and a feeble constitution. 
 
 Coughs. — Pigs are frecxuently troubled with a cough. It may be 
 caused by dust, colds, and foul air, or it may be whooping-cough ; if 
 the latter, it is contagious, and all of them will have it. It is rarely 
 fatal, but it is annoying, and keeps the pigs from growing as rapidly as 
 they otherwise would. If caused by dust, remove the cause by clean- 
 ing up; if by colds, a little sulphur or a few drops of turpentine in 
 milk will relieve them, or pine tar in troughs, or in the food, will have 
 a like beneficial effect. Xearly always when the herd of pigs are more 
 or less affected, and the spasms of cougliiug commence when they 
 get njD in the morning or when they run and take unusual exercise, and 
 stop and cough, sometimes fairly whooping, with nose to tlie ground, 
 sides working like a pair of bellows, and terminating by throwing up or 
 spitting something from the mouth, it is whooping-cough. Treatment : 
 A little carbolic acid in the slop in the i)roportion of one tablespoonful 
 of the crystalized fluid to a bucket of slop, or half-teaspoonful to one 
 quart of milk; also nse pine tar iu the troughs. 
 
 Sniffles. — This is sometimes caused by inhaling dust, or from colds, 
 but oftener it is the first stages of bnll nose, or nasal catarrh; and, if 
 so, it is contagious, and will, if the well ones are not separated, run 
 through the herd. Symptoms : Water running from the eyes, a slight 
 liacking cough, and frequent blowing through the nostrils, especially 
 in the morning Avhen getting out of bed ; as the disease progresses the 
 nose appears stopped up, and when the i)ig blows through the nostrils, 
 a yellowish nuicous discharge is ejected from tlie nose ; if the i^ig drinks 
 rapidly, he will stop, raise his head and appear to be choked, turn the 
 head to one side and gasp for breath; this A\ill be shortly followed by 
 bleeding at the nose from one or both nostrils; tlie i)ig then refuses to 
 eat corn or any food that requires nnu-h chewing; the roof of the 
 mouth becomes sore and tender, and not infrequently the nose turns 
 upwards or to one side, becomes enlarged and widened or i-aises on top ; 
 
 [113] 
 
THE HOG IX AMERICA. 
 
 the pig eats some, but dwindles along, and does not thrive on corn or 
 ordinary food. The remedies we use are : Carbolic acid in milk, in the 
 first stages, and bathe the nose and face with a liniment made of tur- 
 pentine, ammonia, sweet oil and coal oil, in the following propor- 
 tions : take a six-ounce vial ; put in one ounce each of turpentine, am- 
 monia and coal oil, and remainder sweet or lard oil ; smear the trough 
 with tar ; put the pigs in a clean pen ; burn sulphur on hot coals or 
 verj' hot iron, or a tin pan held over a coal oil lan^p, and when the pan 
 becomes hot sprinkle sulphur on it until the pen is filled with the fume* 
 of the burning sulphur; repeat this two or three times a week and you 
 will probably conquer the disease, ii fter the disease becomes so fixed 
 upon the pig as to produce bloody discharges from the nose or turn th(> 
 nose up or to one side, j^ou can hardly conquer it. The pigs, however, 
 will fatten readily If they are fed ground food mixed with water or 
 slop; this kind of food being soft they eat it heartily, and the disease 
 being local and confined to the nose and head they fatten rapidly, as 
 though not allectcd. 
 
 Canker, or Xvrsing Sore-Mouth. — This is a troublesome disease, 
 and if not prom])tly attended to, proves fatal. It may, and we think 
 it usually does, arise from imijurity in the milk of the sow, or from 
 poison on her teats and udder, obtained by running in tall, wet grass or 
 poison vines. Tlie first symptoms are lumps on the sow's udder, and 
 sometimes sores; next will be noticed blisters on the lip, tongue and 
 mouth of tlie pig; tlie tongue and lips become swollen, and the roof 
 and sides of tlie mouth inflamed and covered with deep red or white 
 blister spots. Treatment : Catch the pig and swab its mouth out thor- 
 oughly with a solution of carbolic acid and water sufficiently strong to 
 make the tlesh upon the arm tingle. Apply it with a rag, or a small 
 piece of a sponge, tied on a stick. A strong sagre tea applied in the same 
 way is good, and in addition take powdered sulphur, put it into a large 
 straw, hold the pig's mouth open, and blow tlie dry sulpur in. Apply 
 these remedies frequentlj^, and bathe the sows teats and udder with a 
 weak solution of carbolic acid, Keejj litters that have it away from 
 other pigs. Care, close attention, and the frequent application of the 
 above remedies, will rarelj' fail to cure, if taken in time. The sow 
 should be fed sulphur in her slops. 
 
 Sharp Baby Tisks. — These are some times found in the mouths of 
 young pigs, and they are annoying to the sow and to other pigs ; they 
 are as sharp as needles, and the little fellows use them vigorously fight- 
 ■ ing their mates and nipping the teats and udder of the sow; they are 
 frequently the cause of sows refusing to lie still and let the pigs suck. 
 Remedy : Take a small pair of pinchers and pull out the little tusks, 
 and quiet and order is again restored. 
 
 Black Tvsks in little pigs are by some thought to be a source of 
 disease and death, but we think it very doubtful ; however, it is a small 
 
 [114] 
 
DISEASES WHICH ATTACK YOUNG PIGS. 
 
 matter to remove them at once by pulling out with a pair of pinchers- 
 Stoppage of the Pores. — Pigs are not infrequently dull and stupid, 
 hair stands up, and they walk as if stiff in the legs ; this is usually 
 caused bj^ a stoppage of the pores on the inside of the leg. Hogs and 
 pigs sweat through these little holes in the leg, and when they become 
 closed from colds or other causes, it makes piggy sick. Treatment: 
 Wash inside of legs with warm water and soap, and rub vigorously. 
 
 Boils sometimes appear on head, neck, limbs, or body of pigs. 
 Treatment : Open on under side of the boil or lump with a sharp knife,, 
 splitting it open. 
 
 [115] 
 
EXAMINING THE HERD. 
 
 Every daj- the herd should be carefully examined, for the purpose of 
 Tinowing that tliey are all healthy, properly fed, and to see how the 
 several animals are developing. The matings were made to produce 
 certain results, and as the results work out in flesh and blood, they 
 should be daily watched to see how rapidly or how slowly they come. 
 Every day will produce some change in young and growing stock; it 
 may be slight, but the forces of heredity and evolution are constantly 
 at work, and they must be watched and directed by all the artificial 
 help the breeder can command. Often a little extra food and care will 
 brace up the system against a family defect. Evolution must often be 
 aided by good food or change of food. To illustrate : Pigs that are in- 
 clined to drop back of the shoulders, commence to show the defect when 
 the mother's milk is not sufficieut for the demands of the growing pigs, 
 which is usually when they are from five to ten weeks old. As soon as 
 such trouble is noticed, brace them up by extra feed of sweet milk and 
 ground oats, or milk to drink and soaked wheat to eat. We have often 
 at the first symptoms of a let down, bj' generous feed of milk and oats, 
 braced them up and kept tlie backs straight. On the otlier hand, if the 
 feet are inclined to go down, take off corn and feed oftener and less at a 
 time of milk and oats. If cough or sniffles appear, give a drop or two 
 of turpentine in a little warm milk to each pig, or a like amount of 
 carbolic acid, and grease the nose, throat and breast with a mixture of 
 lard, turpentine and coal oil, in the proportion of % I'U'd, ):^ coal oil, 
 and )^ turpentine. A little prompt work at the start may save much 
 trouble. If a pig lies around, hair stands up, eyes are dull, heavy, or 
 red and watery, tlie pig is sick; watch it a little while and the symp- 
 toms may become sufliciently pronounced to indicate the trouble, which 
 is likely to be one of the many diseases of pigs described in another 
 chapter. The eyes, motion and hair are the untiring sentinels that tell 
 the approach of trouble. As long as the hair lays down smooth and 
 close to the skin and appears glossy and oily, the eye bright, the 
 head up, and the walk quick and vigorous, good health abounds; but 
 when the head is carried low, walk slow, hair stands up, ears droop, 
 
 [IIG] 
 
EXAMINING THE HERD, 
 
 and the pig drops onto its belly wlien it lies down, something is wrong,, 
 and attention is demanded. Unless time is talien every day to look 
 them all over symptoms of disease will not be noticed. See that the 
 troughs, sleeping appartments and feeding places are kept clean; that 
 no more food is given than consumed; tliat they have plenty of good 
 water to drink ; that the larger pigs are not driving away the smaller 
 ones when nurshig; in short, that everything is lovely and every pig 
 has a fair chance. Look the pigs over often enough to enable you to 
 tell at a glance where they belong. As they grow np, if you are in 
 doubt as to which litter any pig belongs, wait until it gets to nursing; 
 then walk around, look at its form and features carefully while at the 
 sow , so that you can ever after recognize it beyond a doubt. No two 
 pigs are exactly alike; there may be, and often is, a close resemblance 
 in pigs in same litter or sired by the same boar, but each has an indi- 
 viduality tliat is distinct, and if once learned, will always thereafter be 
 easily recognized. It is always important to know where a pig be- 
 longs, but it is still more important that the breeder should watch and 
 learn how it develops and how nearly it approaches the sliape and form 
 he expected. A peculiarity frequently runs in families; some develop 
 quite early, while others do not show up until nearly matured. In or- 
 der to judge intelligently of the value of a pig, the breeder must know 
 all such traits and peculiarities. 
 
 The close built, tight barrelled, nicely trimmed, long bodied, short leg- 
 ged pig looks best when little, and it makes a good seller and shipper, 
 because it gives immediate satisfaction ; but it has not the future before 
 it that another of a little looser make, more depth and range of body, 
 higher on the leg, mellow hided, vigorous, high-headed, saucy fellow 
 has. 
 
 From the time of birth until maturity the breeder should watch the 
 pigs and examine them critically, noting all defects, excellencies of 
 color, form, peculiarities and characteristics. By so doing, he will soon 
 learn, if he does not already know, that successful breeding is not mere 
 chance work; on the contrary, it is a science, and one in which brains, 
 properly used, push the breeder forward, slowly, it niaj^ but surely, 
 year after year, Such a course will make him cautious about his judg- 
 ment on young and rapidly growing animals. Often the first choice of 
 the litter at two weeks of age, will be the poorest at six months. With 
 the closest study and application, the best judges are often misled and 
 compelled to change their minds several times in the course of a season. 
 There are so many currents of blood contending for mastery, and of- 
 ten so many hidden forces that time alone can unfold their strength. 
 At one period the characteristics of one ancestor may show up 
 strongly for a while, only to give way and be overshadowed by that of 
 another. Thus day by day, week by week, and month by month, the 
 results of your combinations work out before you in flesh and blood. 
 
 [117] 
 
THE HOG IN AMERICA. 
 
 As these changes and developments are unfolding before the eye and 
 mind of the breeder, he is delighted or cast down in projiortion to the 
 evidences of success or failure observed. It is such painstalving work 
 and observations tliat malves the breeder realize how much easier the 
 bad points come than tlie good ones : That a long nose, heavy, thick, 
 large ear, crooked or fished back, weak, soft, yielding feet, small hams, 
 small, narrow shoulders, long, thin neck, small or loose, flabbj' jowl, 
 coarse hair, flat ribs, pinched flanks and long, crooked legs, is much 
 easier to produce than a short, nice head, fine, tliin, silky ears, broad, 
 stright back, large and full hams, slioulders, flank, belly and jowl, fine 
 liair, short, strong, tapering and straight legs, and tough, small feet 
 
 [118: 
 
FAIRS— JUDGING, CCJMMITTEE, EXPERTS. 
 
 The figricultuial fair has been, and still is, an important factor in the 
 development of all the domestic animals. It may be safely said that it 
 has been more potent than any other source, save the agricultural peri- 
 odicals. The time when fairs were inaugurated may be fixed as the 
 period shortly after improvements in live stock began. In the United 
 States, some few of the Eastern States, ]\Iaryland, Pennsylvania, 
 New York and Massachusetts were the first to hold them. We are not 
 now able to give tlie date or i)lace of the first one in America, but think 
 it was about 1812. At fii'stthey were called in many places cattle shows, 
 and for some years the hog Avas conspicuously absent. From 1821 to 1825 
 the cattle shows gradually began to assume a general stock character, 
 and soon mechanical, agricultural and horticultural interests were in- 
 cluded, and the name, agricultural fair, was given to designate such 
 meetings. Tlie cattle shows of 1820-'21 were the first that offered pre- 
 miums for hogs. They began mildly, first offering diplomas and some 
 cash premiums, and there was but one class — no distinction as to breeds. 
 It was at first a premium for the best boar, and for the best sow, 
 A few j^ears later a second premium was offered for boars and sows, and 
 all hogs, scrub, grade, mixed and thorough-bred were classed together 
 and competed for the same prize. The animals were exhibited on their 
 looks, not on their blood, a grade often taking first premium and a 
 thorough-bred second, and many times the hog witliout name was the 
 successful one. 
 
 The early committees were often composed of seven persons, and 
 rarely less than five. About 1830 we find some few fairs ottering pre- 
 miums for aged hogs and pigs. Shortly thereafter the hogs were given 
 two classes — the large and small breeds. This was in the period from 
 1830 to 1810, and it was during that same period that the fight or contest 
 arose between the large and small hog. The question of location had 
 much to do with the opinion of the breeder or raiser. Those persons 
 who were close to large towns and cities, where fresh meat markets were 
 an every day business, favored the small hog, and the farmer who lived 
 some distance and marketed his hogs only in the fall and to packers 
 
 [119] 
 
THE HOG IN^ AMERICA. 
 
 favored the large hog, as they could only sell at one season of the year, 
 and in addition to that piggy must walk to his death. This division of 
 sizes at the fairs was the result of this contest. Fair managers usually 
 cater to the feelings of the people in a greater or less degree and at the 
 same time seek to push the people forward. From 1830 to 18G0 the 
 committees usually made to the managers of fairs a report, sometimes 
 verbal and other times written, giving a brief account of animals ex- 
 hibited, premiums awarded, and honorable mention. Some of these re- 
 ports contain considerable information as to the existing breeds and 
 the character of the hogs in that portion of the country, and recom- 
 mendations, some of which were valuable and others commonplace or 
 worthless. The careful student, however, will note a gradual improve- 
 ment in the management of fairs and aconseciuent stimulus in the stock 
 of hogs adjacent thereto. 
 
 It may be said that the fair itself was onlv the demonstration of a 
 feeling of improvement among the people. This may in part be true, but 
 only pai'tially. The fair was, as a rule, the educator in this way, if in 
 110 other and it brought farmers and stock growers together, and tlie ani- 
 mrals were before them. Tliis led to discussions and comparison, and 
 discussion and comparison generates ideas and arouses pride, enthusi- 
 asm and a desii-e to excel. When a man is thus loaded he is in the 
 l^athway of progress, and has his face in the right direction. The fair 
 has thus started many a man upward, that but for the education and 
 stimulus thus received, would have fooled all his life away feeding 
 scrubs. We do not by any means loose sight of the jDOwer of the agri- 
 cultural i^aper, which has done, and is doing, more to stir the mind of 
 the farmer to healthy and vigorous action than any other agency, 
 but we simply wisii to give the fair due credit. The paper furnishes 
 the text and generates ideas, and the fair furnishes the object lessons, 
 that are more easily grasped than a statement of a fact, by the ordinary 
 and untrained mind. 
 
 The separation in classes, of large and small breeds, was some im- 
 pi'ovement, but it gave the grade tlie same chance as the pure-bred, and 
 it was not until the year 1850 that different breeds were given classes 
 and premiums for all ages; in addition a class was made for all crosses. 
 Later, in addition to the classes above named, there was added a general 
 premivmi for boar and sow of any age or breed, called sweepstakes. 
 Tliis was a kind of "free-for-all" and had a beneficial effect. The 
 class by breeds gave a stimulus to the several breeds, and the sweep- 
 stakes instituted comparisons and discussions as to the relative merits of 
 breeds. 
 
 For several years past the committees selected to award have consisted 
 of three persons. They are usually good, honest men, of fair sense and 
 judgment, but, as a rule, wholly unacquainted with the characteristics 
 «f the breeds they are required to pass upon; and, as a natural result 
 
 [120] 
 
FAIRS— JUDGING, COMMITTEES. EXPERTS. 
 
 the awards are often misplaced. Even with men who are up in the- 
 points, the committee system is uncertain and usually unsatisfac- 
 tory. The trouble with mankind is, that every individual is possessed 
 of a hobbJ^ One man's hobby is a fine head and ear; another, a big 
 bone; another, a large ham; and, another, a large heart-girth. Now, 
 in examining a hog, the man with a hobby is always looking for the 
 animal that is nearest perfect in the part covered by the hobby. Again 
 some men have an eye for form or symmetry. Something is needed to 
 compel the ej'e and mind to judge the liog in parts, and then as a 
 Avhole. 
 
 Within a few years a new system has been inaugurated, which we 
 think will produce such a result. We refer to the single judge, or ex- 
 pert system, aided by the standard of excellence adopted by the breeders 
 of the several breeds. Of course, without a standard of i)oints, the 
 expert's efficiency would be greatly lessened ; but with the standard 
 before him and directing his attention in detail to every point in the 
 scale, and holding his mind and attention there, each point has consid- 
 eration; and, having thus been compelled to review each separately, 
 he is better prepared to pass upon the general symmetry. In short, it 
 breaks the force and effect of the hobby, and holds the judge to his 
 work. 
 
 The judge should be required to indicate points on the score-card, 
 and then the superintendent should do the footings, so that the expert 
 ■himself would not know results until announced by the superintendent 
 of the department. Then the rule should be, that all score-cards should 
 he tacked up on the pens, where they can be seen and studied. The 
 fair is, or should be, an educator, and there is no better way to edu- 
 ■eate tlie breeder than by the use of a score-card. It is an object lesson, 
 and an application of theories to living facts and forms. 
 
 When all fairs adopt the score-card and expert judge system, general 
 intelligence upon the points of animals will greatly increase, and the 
 pathway of success will be plainlv marked. Breeders must push for- 
 ward to that desired end and rest not until such a system is established. 
 It will soon come. Then they can go to a fair that will be fair, and 
 will know that the best hog will always win. No professional or 
 non-professional expert, whose score-cards are exposed to the public 
 gaze and criticism, will dare be dishonest or ignorant. He will feel 
 and know that the responsibility rests upon him and can not be shifted 
 off onto tlie shoulders of the committee — an intangible community that 
 shift responsibility from one to another, and hide behind a majority. 
 The expert has not only to select, but his score-card makes him say 
 why he so selects. 
 
 [121 : 
 
STANDARDS AND STANDARD POINTS. 
 
 Intelligent breeders of all classes of domestic animals in all ages have 
 ]iad ideal standards of excellence, or an ideal animal that they sought 
 to bring their herds up to. This has in the past been the means of great 
 good, but it had its defects, and among which were, that there were 
 nearly, or quite as manj' ideals or standards as there were breeders, so 
 that there could hardly be said to be any combined or uniform efforts in 
 a particular direction. Such have been some of the difficulties in the 
 way of more general progress. Within a few years' however, breeders 
 of diffei-ent kinds of domestic animals realizing Lhat " in xinion there is 
 strength," and in unity of purj^ose there is progress, have combined 
 and associated together, and by a union of minds and discussion of 
 views, formulated a common ideal, given it shape and in a manner sub- 
 stance, by describing it in plain, direct terms, and this description is 
 made jilainer by also describing what ought not to be, as well as that 
 which should. 
 
 The Poultry Fancier was the first to adopt and put in use the system 
 of standards for breeds, and the perfection of their favorites are largelj^ 
 due to a persistent adlierence by each breeder to the common judgment 
 of all. Swine breeders are now adopting tlie same metliods, although 
 not so universally. The breeders of all breeds save the Poland-China, 
 have but one standard, and in that respect the breeders of Poland- 
 Chinas are behind their brethren, however there is now a prospect that 
 one standard will in the near future be adopted for the latter breed. 
 This is as it should be, and all efforts looking to such a consummation 
 ought to receive the assistance and encouragement of all persons inter- 
 ested, 
 
 Until the common standard is finally adopted, we must present all 
 that exist, and allow tlie reader to take his choice. 
 
 We herewith present, in their regular form, all of the standards 
 as adopted by the Swine Breeders' Association, together witn the new 
 standards, as reported by the committee of the National Poland-China 
 Breeders' Assosciation, and the one recently suggested by the Siome 
 breeders' Journal, of Indianapolis, Ind. : 
 
 [122] 
 
STANDARDS AND STANDARD POINTS. 
 STANDARD OF EXCELLENCE OF BERKSHIRE taWINE, 
 
 ADOPTED BY THE AMEKICAN BERKSHIKE ASSOCIATION. 
 
 Color. — Black, with white on feet, face, tip of tail, and an occasional splash on 
 
 the arm 4 
 
 Face and Snodt.— Short, the former line and well dished, and broad between the 
 
 eyes 7 
 
 Eye.— Very clear, rather large, dark hazel or gray 2 
 
 Ear. — Genera'ly almost erect, but eometimea inclined forward with advancing 
 
 age, medium size thin and soft 4 
 
 Jowl. — Full and heavy, running well back on neck 4 
 
 Neck, — Short, and broad on top 4 
 
 Hair. — Fine and soft, medin ii thickness ... 3 
 
 Skin.— Smooth and pliable 4 
 
 Shoulder.— Thick and even, broad on top, and deep through chest 7 
 
 Back.— Broad, short and straight, ribs well si)rung, coui)liiig close up to hip 8 
 
 Side —Deep and well let down, straight on biittiim line 6 
 
 Flank.— Well back, and low down on leg, making nearly a straight line with 
 
 lower part of side 5 
 
 T.oin.— Full and wide 9 
 
 Ham.— D.eep and thick, extending well up on back, and holding thickness well 
 
 down to hock ; 10 
 
 Tail.— Well set up on back, tapering and not coarse 2 
 
 Legs.— Short, straight and strong, set wide apart, with hoofs erect, and capable of 
 
 holding good weight 5 
 
 Symmetry.— Well proportioned throughout, depending largely on condition 5 
 
 Condition.— In agood healthy g owing state not over-fed 6 
 
 Style.— Attractive, spirited, indicative of thorough-breeding and constitutional 
 
 vigor 5 
 
 100 
 SCALE OF POINTS FOR CHESTER WHITES. 
 
 AS ADOPTED BY THE CHESTER WHITE RECORD ASSOCIATION AT THEIR ANNUAL 
 MEETING, JVNUARY, ;:885. 
 
 Head.— Small, broad slightly dished 7 
 
 Ear. — Thin, fine, drooping 2 
 
 ^1 OWL. — Neat and full 4 
 
 Neck —Short, full, well arched 3 
 
 15RISKET — Full and deep 3 
 
 SHOULDER.— Broad and deep. . 6 
 
 Girth around Heart.— :•• 9 
 
 Back . — traight and broad 6 
 
 Sides. — Deep and full 7 
 
 KiBS — Well sprung t> 
 
 I.OIN.— Broad and strong 7 
 
 Belly.— W ide and straight 5 
 
 Flank. — Well 'et down 3 
 
 Ham. — Broad, f u'.l and deep 10 
 
 Limbs. — Strong, straight, and neat 6 
 
 Tail.— Tapering, and not coarse 2 
 
 Coat.— Fine and t'lick 3 
 
 Color.— White 3 
 
 Symmetry 8 
 
 Total . 
 
 DETAILED DESCRIPTION: 
 HEAD— Short; broad between the eyes, ami nicely tapering from eyes to point of 
 nose; face slightly dished; cheeks full. 
 Objections— Head coarse, long and narrow; face straight, or too much dished; 
 snout coarse or thick 
 E.\.R— Drooping; thin; pointing outward and forward; well proportioned to size of 
 body. 
 Objections— Too large and coarse; thick, lopping; lying too near the face; stiff, 
 erect, or too small. 
 .JOWL— Full, firm, and neat; carrying fullness well back to neck and brisket. 
 
 Objections— Flabby; light; thin in cheek; tucking up under the neck. 
 2JECK— Full, deep, short, and well arched. 
 
 Objections— Long; flat; lacking in fullness or depth. 
 
 [123] 
 
THE HOG IN AMERK A. 
 
 BRISKET — Full; strong; well letdown; extending well f irward, and on line ot belly. 
 
 Objections— Narrow or tncked up. 
 SHOULDER— Broad; deep; thickness in proportion to the silo and h;;ni; full and 
 eyen on top 
 Objections — Thick beyond iholine of side and ham- lacking iu deptli or width; 
 blade prominent, or extending above the line dI the l)ack. 
 GIRTH AROUND THE HEART— tuU back of shoulders; ribs extending well down, 
 wide, and full back of foreleg, 
 Objections— Less than flank or length of body from top of the head to root of tail. 
 BACK — Broad, straight, or slightly arched, carrying wi'lth well back to the hams, and 
 of medium length. 
 Objections — Xai'r av; sinking back of shoulders; narrow across the lo n ; swayed; 
 toolon^; sun-flsh shaped. 
 SIDES— Full, dee]), carrying weight and thicknoss well down and back. 
 
 Objections— Too round or flat; shallow or thin at the flank. 
 RIBS— V\ ell sprung, carrying fullness well back and deep. 
 
 Objections — Too flat"; curve of rib too short; tucking in at bottom; sagging about 
 loin. 
 LOIN— Broad, strong, and full. 
 
 objections — Narrow; poorly ribbed up; weak. 
 BELLY — Wide and straight; width approximating thatrf the back. 
 
 Objections— Sagging; narrow ; skiu coarse, harsh, or thick. 
 FLANK— Well let down and full 
 
 Objections— Thin; tucked in; cutui' toohlgh 
 HAM— Broad, full, deep; of medium length; coming down well on the hock. 
 
 Objections — Norrow; short; running too far up the back; sleep at the rump 
 LIMBS— Medium length; short rather than long; set well ai)art, ami well imder; 
 miKcles full above knee and hock; bone firm, and not coarse; pasterns shore 
 and strong; foot short. 
 Objections— Long, slim, coarse, crooked; muscle light; pastern long, slim, or 
 flat; hoofs long or sprawling. 
 TAIL — Small, tapering, smooth; well set on. 
 
 Objections— Coarse; large; too prominent at the root, 
 COAT— Fine and thick. 
 
 Objections— Coarse; hair too long; wiry; harsh. 
 COLOR— Whde; (blue spots iu skin anil black specks shall not argue impurity of 
 
 blood). 
 SYMMETRY— Uniform build, and all points in animal in proportion. 
 
 Objections— Wanting in some points, and too much developed in others. 
 
 STANDARD OF CHARACTERISTICS 
 
 ADOPTED BV THE AMERICAN DrROC-JERSEY SWINE BREEDERS' ASSOCIATION. 
 
 A Duroc-Jersey should be moderately long, quite deep bodied, not round, but broad 
 on the back, holding the width well out to the hips and hams The head should be 
 small in proportion to the body. The face slightly dished, nose rather short. Ears 
 medmm in size, pendant, t.nd falling towards the eyes, and must not be erect. The 
 neck should be short, deep and thick. The legs short, wide apart, aud well set under 
 the body. Bone of n.edium fineness, arm large, and flank well down. The hams should 
 be broad and full, well down to the hock. Tail large at its base, and tapering to its 
 extremity. There should he a good coatof hairof medium fineness; usuMlly straight, 
 but in some cases wavy, with few, if any. bristles at the top of the necii and shoulders. 
 Thecolor should be red, varying dark, glossy cherry, to light or yellowish red. An 
 occasional fleck of black (usually on the belly and legs) is admissible, but cherry red 
 without biack is preferred. In disposition, miUl and gentle. Pigs at nine months of 
 age should dress 250 pounds to 300 pounds, aud when fully matured, 400 to 700 pounds. 
 
 SCALE OF POINTS FOR JUDGING DUROC-JERSEY SWINE. 
 
 1. Color: Cherry red, without other admixture 5 
 
 2. Head: Nose; fine and short. Face; slightly dished, wide between eyes. 10 
 
 3. Ears: Medium size, not erect nor too drooping 5 
 
 4. Cheeks: Large, full and well rounded 5 
 
 5. Neck: Short, evenly deep from poll lo shoulders 5 
 
 6. Shoulders; Broad, smooih, nearly level on top 6 
 
 7. Chest: I'eep, filled level behind shoulders 10 
 
 8. Back: Broad, str.iight or slightly arching, carrying even width to hips 10 
 
 9. Sides: Deep, medium length, level between shoulders and hips 10 
 
 10. Belly: Straight underline, not paunchy 5 
 
 11. Hams: Large, full, well-rounded, extending well to hock joint 10 
 
 12. Legs: Medium bone, short, straight, well up on toes 5 
 
 13. Tail: Set medium high, nicely tapering from base 5 
 
 14. Hair: Fine, soft, straight, moderately thick 5 
 
 J5. Action : Vigorous animated, sprightly 6 
 
 100 
 [124] 
 
STANDARDS AND STANDARD POINTS. 
 SCALE OF POINTS FOR SMALL-YOJIKSHIRE PIGS. 
 
 ( Th: 
 
 A GUIDE, BOTH IN JUDGING AND BREEDING. 
 
 Smaller the better 2 ") 
 
 Nftse— Shorter the better 6 I 
 
 Head ■{ Uish— Greater the better 3 y 15 
 
 ' Width between ears— Greater the better 3 1 
 
 Ears small, thin, erect— More so the better 2 J 
 
 (May be pricked furward. not lopped ) 
 
 Topline—Straighter the bet' er, from shoulder to tail 5 1 
 
 Belly line— The more level the bett r ... 5 
 
 Girth in excess of length— More the better, if not more 
 
 than ten per cent. .. 5 
 
 Trunk ... \ nepth--Greater the better 5 v. 35 
 
 ■ \V idth- -Greater and evener the better, from shoulder to 
 
 ham 5 
 
 Loin— Broader the better 3 
 
 i. Flank— I'eeper and fuller the better [\ ' 2 
 
 1 jcngth- Longer the better 10 
 
 Kreadth— Broadi-r the better 10 
 
 Thickness— Greater the better 5 
 
 c Tiength— Longer the better 2 j 
 
 Shoulders . . . . < Breadth— Broader the better si 5 
 
 ( Thickness ! ' 
 
 T ppc 5 Shorter the better 3 ) , 
 
 ^''^'^ ) siraighter the better 2 1 ^ 
 
 1-KiN ■; Smooth, flexible, finer— More 80 the better 5 ^ 5 
 
 ( vlust not be too thin ridgy nnd coarse, nor show discolored f pots from 
 o.d sores, not pale a idas^hy, but healthy in color and free from eruption ) 
 Hair ■{ Evener, finer, and thicker the better 5 } 5 
 
 Appearance, i Symmetry and evidence of vigorous health.. sl 5 
 
 Total 100 
 
 DISCOUNTS AKD DISQUALIFICATIONS. 
 L Pedigree— Lack of registration or eligibility to be registered disqualifies 100 points. 
 2 Sterility — Inability to produce offspring disqualifies 100 
 
 3. Depormity — Any structural deformity or tot'A; disqualifies iro 
 
 4. Disease — Any evidence of, or tendency to disease, disqualifies 100 
 
 " Scars of sores, discolored spots, eruptions, excema, etc. . . 5 to 25 
 
 5. Colored Hair— Disqualifies 100 
 
 6. Colored .'^POTS — Dark spots in skin 5 to 25 
 
 7. Size — Inordinate size, with coarseness of bone or form 10 to 50 
 
 8. " Diminutive size .. 5 to 25 
 
 9. Disposition— Savage or fierce nature 5 to 10 '* 
 
 SCALE OF POINTS OF THE AMERICAN POLAND-CHINA ASSOCIATION. 
 
 adopted in 1884. 
 
 1. Color— Dark predominating 3 
 
 2. Head— Short, small, and wide between the eyes 8 
 
 8. Ears— Fine, silky and drooping 8 
 
 4. Neck — Short and slightly arched 8 
 
 5. .7 OWL — Large and neat 3 
 
 6. Shoulder— Broad and deep 8 
 
 7. Heart Girth— Large and full 10 
 
 8. Ribs— Well sprung 8 
 
 9. Back— Straight or slightly arched 8 
 
 10, Sides— Deep 9 
 
 1 1 , Loin— Wide and full 10 
 
 12, Flank— Well let down 3 
 
 13. Belly— Wide and straight 3 
 
 14. Ham— Broad, deep, and well let down on hock 12 
 
 15. Legs— Short; pastern short and standing well on toes 6 
 
 16, Tail— Tapering and not coarse 2 
 
 17. Hair— Fine and thick 2 
 
 Total 100 
 
 O£J£CTI0J\^S.— Color, to much white or sandy: head coarse, long, and narrow] 
 
 [125] 
 
THE HOG IN AMEKICA. 
 
 snout thick; ears too large and coarse, lying too near the face, or stiff and erect; nec^ 
 long and thin; jowl flabby, light and thin: shoulder-blade prominent and sticking 
 up; heart, less girth than around the flank; ribs flat, too short, and tucking in at the 
 bottom; back narrow and sinking back of shoulders; sides too round or flat; shallow 
 or thin at flank ; loins narrow and poorly ribbed up and weak ; flank thin, cut up too 
 high; belly sagging, narrow and flabby; ham narrow, short, and steep at riimp; legs 
 short, slim" and crooked; tail thick and coai'se; hair coarse, thin; bristles harsh, wiry. 
 
 SCALE OF POINTS OF THE OHIO POLAND-CHINA KECORD COMPANY, 
 
 AS ADOPTED AT THEIR ANNUAL MEETING, JA>UARY 1883 AND REVISED BY A COM- 
 MITTEE, APRIL, 1885. 
 
 1. HEAD— Small, broad ft 
 
 2. Byes— Large and bright 2 
 
 3. Eaks— Thin, fine, bending gracefully 3 
 
 4. Jowl— Neat and lull ii 
 
 5. Neck— Short, full, well arched 3 
 
 6. Brisket— Full and deep 3 
 
 7. SHorLDEK — Broad and deep 5 
 
 8. Girth around Heart— 9 
 
 9. Back- Straight and broad (> 
 
 10. Sides— l>eep and full 7 
 
 11. Ribs— Well sprung 6 
 
 12. Loin— IJroad and strong 7 
 
 13. Belly— Wide and straight ^ 
 
 14. Flank— Well let down 8 
 
 15. Ham— Broad, full and deep 9 
 
 16. Limbs— strong, straight and deep 8 
 
 17. Tail — Tapering, and not coarse 2 
 
 18. Coat— Fine and soft - 
 
 19. Color— Dark spotted or black 3 
 
 20. Symmetry— 8 
 
 Total 100 
 
 detailed description. 
 
 1 HEAD— Short; broad between the eves, and nicelv tapering from eyesto point of 
 
 nose; face slightly dished; checks full. 
 Objections— ead coarse, long and narrow; face straight or too much dished; 
 snout coarse or thick. 
 
 2 EYES— Large, bright, and free from overhanging fat. 
 
 (Objections— Small, dim, or hidden under protruding fat. 
 
 3 EAH— Bending gracefully; thin; pointing outward and forward; well propor- 
 
 tioned to size of body. 
 Objections— Too arge and coarse; thick, lopping; lying too near the face; stifl", 
 erect, or too small. 
 
 4 JOWL— Full, firm and neat; carrying fullness well back to neck and brisket. 
 
 Objections— Flabbv; light; thin in cheek; tucking up under the neck. 
 
 5 NECK--Fuil, deep, short, and well arched. 
 
 Objections— r.ong. flat, lading in fullness or depth. 
 
 6 BRISKET — Full; strong; well let down; extending well forward, and on line of 
 
 the belly. 
 Objections — Narrow, or tucked up. 
 
 7 SHOULI)ER--Broad; deep; thickness in proportion to the side and ham; full and 
 
 even on top. 
 Objections— Thick beyond the line of side and ham; lacking in depth or width; 
 blaite prominent, or extending above the I'ne of the back. 
 
 8 GIRTH AROUND THE HKAR'— Full back of shoulders; ribs extending well 
 
 down wide and full back of foreleg 
 Objections— Less th!.n flank measure or length of body from topof the head to 
 the root of the tail. 
 
 9 BACK--Broad, straight, or slightly arched, carrying width well back to hams, 
 
 and of medium length. 
 Objections — Narrow; sinking back of the shoulders; narrow across the loin; 
 swayed, too long; sunflsh shaped. 
 
 10 SIDES- Full, deep, carrying weight and thickness well down and back. 
 
 Objections— Too round or flat ; shal'ow or thin at the flank. 
 
 11 RIBS — Well sprung, carrying luUness well ba''k and deep. 
 
 Objections— Too flat; "curve of rib too short; tucking in at bottom; sagging 
 about loin 
 
 12 LOIN — Broad, strong and full. 
 
 Objections— Narrow; poorly ribbed up: weak. 
 
 13 BELLY— Wike .''nd straight; "width approximating that of the back, 
 
 Objections— Sagging; narrow; skin coarse, harsh and thick. 
 
 [126] 
 
^^N }^ 
 
STANDARDS AND STANDARD POINTS. 
 
 U FLANK— Well let down, and full 
 
 (JBJECTIONS— Thin; tucked in; cut tip too high, 
 If) HAM— Broad, full, deep; of medium length; coming down well over the hock. 
 Objections — Narrow: short; running too fir up the back; steep at the rump. 
 16. LIMHs— Medium length; short rather than long; set well apart, and well under; 
 muscles full above knee and hock; bone firm and not coarse; pasterns bhort 
 and strong; foot short. 
 Objections— Long, slim, coarse, crooked; muscles light; pasteru long, slim or 
 flat; hoofs lo' g or sprawling. 
 
 17 TAIL — Small, tapering, smooth; well set on. 
 
 Objections— Coarse; large; too prominent at the root. 
 
 18 COAT— Fine and soft; coveringthe body well, , 
 
 Objections— Co.irse, bristly; hair too long; wiry, harsh. 
 
 19 COLOR— Black, with white points or dark spotted ; spots clear white (sandy spots 
 
 and speckled color shall not argue impurity of blood, but are not desirble.) 
 Objections— Solid black, or with more sandy or white than blick. 
 
 20 SYMMETRY— An even development, bringing form and dimension of the several 
 
 paits of body in proponicii to each other. 
 Objections— Too much developed in some points and lacking in others, 
 
 SCALE OF POINTS OF THE CENTRAL SWINE RECOF.D ASSOCIATION. 
 
 adopted jantart, 1885. 
 
 1. Head— Small, broad, slightly dished 5 
 
 2. Ear— Thin. line, drooping ' ■\ 
 
 H. Neck— -hort, full, well arched 3 
 
 4. Jowl— Neat and full 2 
 
 5. Drisket— Full ;! 
 
 6. SHOULDEK—Broad and deep 6 
 
 7 Girth around Heart lo 
 
 8. Back— ■'traight ond strong ti 
 
 S. Sides— Deep and full 
 
 IC. Ribs— Well sprung i) 
 
 11. Loin— Broad and strong 7 
 
 12. Belly— Wide and straight 4 
 
 13. Flank— Well let .town 3 
 
 14. HAM--Broad, full and deep 10 
 
 15. Coat— Fine and thick ^ 
 
 16. Limbs Strong, straight ani5 tapering 5 
 
 17. Tail— Tap<ring and not coarse 1 
 
 18. Color -Dark 3 
 
 19. Action — V igorous, easy, lively 5 
 
 20. Symmetry 5 
 
 Total ijO 
 
 detailed description. 
 
 1 HEAD— Short; broad between the eyes and nicely tapering from the eyes to point 
 
 of nose; face slightly dished; cheeksfull. 
 Objkctions— Head coarse, long and narrow; face too much dished: snout coarse 
 or thick. 
 
 2 EAR— Drooping; thin; pointing forward 
 
 Objections— Too large and coarse; thick, lopping; lying too near the face; stiff, 
 erect, or too round. 
 
 3 NEi K- -Full, deep, short, and well arched 
 
 Objections— Long; flat; lacking in fullness or depth. 
 
 4 JOWL Full, firm, and neat; carrying fullness to shoulder and brisket. 
 
 Objections— Flabby; light; thin in cheek. 
 
 5 BRISK KT— Full; well'let down; extending well forward and on line of belly. 
 
 Objections— Narrow 
 
 6 SHOULDER— Broad; depp; full and even on top. 
 
 Objections— L eking in deiith or width; blade too prominent, 
 
 7 GIRTH AROUND HEART Full back of shoulders; ribs extending well down; 
 
 wide and ful' back of foreleg. 
 Objections— Less than flank or length of body from top of head to root of ta 1, 
 or creased back of shoulder. 
 
 8 BACK Broad, straight, or slightly arched, carrying the width back to ham, and of 
 
 medium length. 
 
 Objections— Narrow; creasing back of sho Iders; narrow across the loin; 
 swayed; too long; fish shaped. 
 
 9 SIDES— Full, deep, carrying the size well down 'aud back 
 
 Objections— Too round or flat; or thin at the flan ; flabby. 
 
 [127] 
 
THE HOG IX AMEKICA. 
 
 10 RIBS — Well sprung and long. 
 
 Objections — Too flat; curve of ril;8 too short, 
 n LOIN— Broad, strong and full. 
 
 Objections— Narrow, weak. 
 
 12 BELLY— Wide anil straight. 
 
 OJf CTIONS — Sagging, narrow. 
 
 13 FLANK- Well let down and fulL 
 
 Objections — Thin: tucked in; cut up too high. 
 
 14 HAM — Broad, and coming down well to the hock. 
 
 Objections— Narrow, sliort, too steep at the rump. 
 
 15 COAT— Fine, thick, straight. 
 
 16 LIMBS — Medium length, stout, tapering, set well apart, bone firm and not coarse,. 
 
 pasterns sliort, short toes. 
 Objections — Long, slim, coarse, crooked, muscle light, pastern slim or flat, toe» 
 long or spreatling. 
 17 — TAIL — Sniall, tapering. 
 
 Objections — Coar»e, large, too prominent at the root. 
 18 COLOR— Dark, with a fe.v clear white spots, (."sandy spots and speckled color 
 shall not argue impurity of blood, but are not desirable). 
 Objections — solid black, or with more sandy or more white than black hair 
 over the body, or plum color. 
 19 ACTION— Easy, fine and graceful. 
 
 Objections— Slow, clumsy, 
 afi SVMMETRV — Harmonimiscombination of all the foregoing schedule of points. 
 
 THE COMMITTEE STANDARD. 
 
 1. Color— Dark spotted or black 3- 
 
 2. Head— Small, broad, slightly dished S 
 
 3. EakS— Fine and drooping 2. 
 
 4. Jowl- Neat and full 2 
 
 5. Neck — ^hort, full, slightly arched 3 
 
 6. Brisket- Full 3 
 
 7. Shouldek — Broad and deep G 
 
 8. Girth abound Heart lu 
 
 9. Back— straight and broad 7 
 
 10. sides— Deep and full 6 
 
 11. Ribs-- Well sprung 7 
 
 12. Loin— Broad and strong 7 
 
 13. Belly— Wide and straight ■i 
 
 14. Flank— Well let down S 
 
 15. IlAM--Broad, full and deep 10 
 
 16. Tail— Tapi-ring, not coarse 2 
 
 17. Limbs -Strong, straight and tapering 7 
 
 18. Coat— Thick anit soft !i 
 
 19. Action— Prompt, easy, and graceful 5 
 
 20. SYiiiiETR\— Adaptation of the several points to each other. 5 
 
 Total 10:J 
 
 detailed description 
 
 1 COLOR— Black, or dark spotted with Avliite points; (sandy spots and speckled color 
 
 shall not argue impurity of blood but are not desirable.) 
 Objections— .Solid black, or with more sandy or white than black hair.s over the 
 body. 
 
 2 HEAD— Short; broad between the eyes and nicely tapering from the eyes to point 
 
 of nose; face slightly dished; cheeks full. 
 Objections— Head coarse, long and nai-row; face too much dished: snout coarse 
 and thick. 
 
 3 EARS— Drooping, fine and silky; pointing forward and a little outward; well pro- 
 
 po' tioned to size of body. 
 Objections— Too large and coarse; thick, lopping; lying too near the face; stiff, 
 erect, or too round. 
 
 4 JOAVL Full, firm, and neat; carrying fullness well back to shoulder and brisket. 
 
 Objections— Flabbv; light; thin in cheek, tuciiing up under the neck. 
 
 5 NECK- -Full, deep, short, and slightlv arched. 
 
 Objections— Long; flat; lacking in fullness or depth. 
 
 6 BRISKET — Full; well let down; extending well forward and on line of belly. 
 
 Objections— Narrow or tucked up. 
 
 7 SHOULI)ER--Broad; deep; thickness in proportion to the side and ham ; full and 
 
 even on top. 
 Objections— Lacking in depth or width; thick beyond the lino of side and ham; 
 blade too prominent. 
 
 8 GIETH AROUND THE HBAR"^- Full back of shoulders; ribs extending well 
 
 down wide and full back of foreleg 
 
 [128] 
 
STANDARDS AND STANDARD POINTS. 
 
 Objections— Less thi.n flank measure or length of body from lop of the hjad to 
 the root of the tail, or creased lack of shoulders 
 
 9 BACK— Broad, straight, or slightly arched, carrying width well back to hams, 
 
 and of medium length. 
 Objections— Narrow; creasing back of the shoulders; narrow across the loin; 
 swaved. too long; sunflsh shaped. 
 
 10 LOIN--Broad, strong and full. 
 
 Objections— Narrow and weak. 
 
 11 SIDES— Full, deep, carrying the size well down and back. 
 
 OBJECTIONS -Too round or flat; shallow or thin at the flank. 
 
 12 RIB.s — Well sprung and long; carry i ng fullness and depth well back. 
 
 Objections— Too flat; curve of rib too short. 
 
 13 BELLY- Wide and str .ight. 
 
 Objections— Sagging; narrow. 
 11 FLANK— Well let down, and full. 
 
 Objections— Thin; tucked in; cut up too high, 
 1j II am — Fu 1. broad, deep; holding width and coming well down over hock. 
 
 Objections — Narrow, short; too deep at the rump, and cut up too high in the 
 crotch. 
 16 TAIL — Well set on; small, smooth and well tapered. 
 
 Objections — Coarse, large, too pi'orainent at the root. 
 IT LIMBS — Medium length; well set apart and well tapered; bone firm and flinty; 
 not coarse; muscles full above knee and hock, pastern short, foot short. 
 
 Objections — Long, slim, coarte, crooked; muscles light; pastern long, slim, or 
 flat; feet long or sprawling. 
 1 - COAT— Fine, thick and covering the body well. 
 
 Objections— Coarse, bristly, harsh and wiry. 
 19 ACTION— Easy, prompt, tine and graceful. 
 
 Objections— Dull, sluggish, clumsy. 
 "20 8YMME IKY — An harmonious combination of the foregoing scale of points. 
 
 Objections -Too much lieveloped in r>onie v'oints and lacking in others. 
 
 SCALE OF POINTS OF THE NORTHWESTERN POLAND-CHINA RECORD 
 ASSOCIATION. 
 
 AS ADOPTED AT THEIR ANNUAL MEETING, OCTOBER, 1383, 
 
 1. Head— Small, broad, dished 10 
 
 2 Ears— Thin, fine, drooping 3 
 
 3. Neck— Short, full, well arched 4 
 
 4. Jowl— Neat and iuU 2 
 
 5. Brisket— Full and deep 3 
 
 (j. Shoulder— Broad and deep 7 
 
 7. Girth about Heart 9 
 
 a. Back- Straight and broad ., 5 
 
 9. Sides— Deep and full 9 
 
 10. Ribs— Well sprung 9 
 
 11. Loin— Broad and strong 7 
 
 12. Belly— Wide and straight 5 
 
 13. Flank— Well let down 3 
 
 14. Ham— Broad, full and deep 10 
 
 J-T. Coat— Fine and thick 4 
 
 16. Limbs — ^trong, straight and neat 5 
 
 17. Tail— Tapering, and not coarse 2 
 
 18. Color— Dark spotted 3 
 
 Total 100 
 
 detailed description. 
 1 HEAD— Short; broad between the eyes, and nicely tapering from eyes to point of 
 nose; face slightly dished; cheeks full. 
 Objections— ead coarse, long and narrow; face straight or too much dished; 
 8i;out coarse or ihick. 
 2 EAR— Drooping, thin; pointing outward and forward; well proportioned to size 
 of body. 
 Objections— Too 'arge and coarse; thick, lopping; lying too near the face; stiff, 
 erect, or too small. 
 
 3 JOWL— Full. Arm and neat; carrying fullness well back to neck and orisket. 
 
 Objections— Flabby; light; thin in cheek; tucking up under the neck. 
 
 4 NECK--Fu'1. deep, shirt, and well arched. 
 
 Objections— Long, flat, laciiiig in fullness or depth. 
 
 5 BRISKET— Full; strong; well let down; extending well forward, and on line of 
 
 the belly. 
 Objections — Narrow, or tucked up. 
 6 SHOULDER— Broad; deep; thickness in proportion to the side and ham, full and 
 even on top. 
 
 [129] 
 
THE HOG IN AMERICA. 
 
 Objections— Thick beyond the line of side and ham, 1 icking in depth or width 
 blade too prominent, or extending above the line of the back 
 
 7 BACK— Broad, straight, or ilightly arched, carrying the width well back to ham, 
 
 and of medium length. 
 Objections — Narrow; sinking back of shoulders; narrow across the loins; 
 swayed; too long: sunfish shaped. 
 
 8 GIRTH ABOUT THJi II EAKT- Full back of shoulders; ribs extending well down; 
 
 wide and full back of foreleg. 
 Objections— Less than flank or length of body from to]) of head to root of tail, 
 
 9 SIDES— Full, deep, carrying weight and thickness" well down and back. 
 
 Objections— Too round or flat; shallow or thin at the flank . 
 JO lilBS— Well sprung, carrying I ul'ness well back and deep. 
 
 Objections— Too flat; curve of rib too short; tucking in at bottom; sagging 
 about loin. 
 ] 1 LOIN— Broad, strong and full. 
 
 Objections— Narrow; ])oorly ribbed up; vreak. 
 
 12 BELLY— Wide .-iiid straight; width a|>proximating that of the back. 
 
 Objections— Sagging; narrow; skiu coarse, harsh and thick. 
 
 13 FLANK— Well let down and full. 
 
 objections— Thin ; tucked in ; cut up too high. 
 
 14 HAM — Broad, full, deep, of medium length; coming down well over the hock. 
 
 Objections — Narrow; short; running too far up tlie back; steepat the rump. 
 
 15 LliVIBs— Medium length; sliort rather than long; set well apart, and well under; 
 
 muscles full above knee and hock; bone flue and not coarse; pasterns short 
 and strong; foot short. 
 Objections— Long, slim, coarse, crooked; muscles light; pastern long, slim or 
 flat; hoofs loi-g or sprawling. 
 
 16 COAT— Fine and thick. 
 
 ^'BJECTIONS-Coiirse, bristly; hair too long; wiry, harsh. 
 
 17 TAIL — Small, tapering, smooth; well set on. 
 
 Objections — Coarse; large; too prominent at the root. 
 
 18 COLOR — Dark spotted, or black with clear white spots (sandy spots and speckled 
 
 color shall not argue impurity of blood, but are not desirable). 
 Objections — Solid black, or with more sandy or more while than black hair over 
 body. 
 
 THE SWINE BREEDERS' JOURNAL STANDARD. 
 
 1. Head and Face — Short, broad, slightly dished and neat (in male masculine) . 4 
 
 2. Eyes— Lively, bright, free from )at or wrinkleil surroundings 2 
 
 3. Eak— Small, line, thin, i)omting forward and drooping 3 
 
 4. Neck— Short, full and high crest 2 
 
 b. .loWL— Large, full and firm 2 
 
 6. BKiSKET—f'ull and prominent 2 
 
 7. SeouLDEK— Full, broad, deep and strong 6 
 
 S Chest— Large, roomy, round and large girth 10 
 
 9. Ribs— Long and well rounded 5 
 
 10. SIDES— Deep and full . . 5 
 
 11. Back— Broad, slightly arched, medium length 7 
 
 1-'. Loin— Broad and full 5 
 
 13. Ham— Broad, full and long 10 
 
 14. Belly— Wide, straight, and flank low and full 3 
 
 15. Coat— Fine, straight, of medium thickness. 3 
 
 6. Legs— Strong, straight and tapering 10 
 
 17. 'I'AIL — Tajieiing and fine 1 
 
 18. Color— Black, with few white spots 8 
 
 19. Action— Vigorous, easy and quick 5 
 
 2j. condition— Healthy; mellow to the touch 5 
 
 ^1. Symmetry. 5 
 
 22. L)isfosition— Quiet and gentle 2 
 
 Total 100 
 
 disqualifications : 
 
 FORM— Upright ears; small, cramped chest; crease back of shoulders so as to be 
 readily seen; deformed and badly crooked legs; feet broken down so that the 
 animal walks on pastern joints and dew claws. 
 CONDITION— Excessive fatness; barren, deformed or diseased. 
 COLOR— More than one-half white or sandy, 
 SCORE— A score of less than fifty of the standard. 
 PEDIGREE— Lack of eligibility to record. 
 
 detailed description. 
 
 1 IIEAD-Short, broad between eyes and nicely tapering from eyes to end of nose; 
 f.'ice slightly dished; cheeks full and jaws broad ',in the male masculine.) 
 
STAXDARDS AND STAXDARD POINTS. 
 
 Objections— Head lonj;;. coarse or narrow; face straight or too much dished; 
 iKirrow and contracted jaws. 
 2 EVES — Bright, lively, clear and free from wrinkled or fat surroundings. 
 
 OBJECTIONS— Small; dull; deep set; and surrounded by wrini^lesor fat, so as to 
 impair the vision.' 
 :3 EAR -Small; thin; soft; firmly attached to the head; pointing forward, and the 
 forward half nrooping graceful. y. 
 Objections— Large; coarse; thick ;ronnd: long knuck or attachment; lying too 
 close to face or standing up and outwanl. 
 
 4 NECK — Wide; deep; short and nicelv arched. 
 
 Objections— Narrow ; long; Hat anii thin. 
 
 5 JOWL— Full; large; Arm; cai-ryinsr fullness well back to shoulder and brisket. 
 
 Objections^ l.isrht; flabby ; "thin; sagging and out of proportion to size of body. 
 
 6 RRISKET— Broad, prominent. 
 
 Objections— Narrow and pinched. 
 
 7 SHOULDERS — Broad, deep, fidl; not extending above line of back. 
 
 Objections — Narrow; cramped; flat; extending above line of back and sloping 
 too much from point to top. 
 
 8 CHEST — Large ; cylindrical and roomy, indicating large cavity for the vital organs, 
 
 and giving lar^^e girth back of shoulders. 
 Objections — Flat; pinched; narrow either at top or bottom; girth less than flank 
 
 9 RI BS — Long, strong, well sprung at back ; rounded, compelling fullness of body well 
 
 back to loin. 
 Objections— Flat; short; weak and giving the body a slabsided appearance. 
 
 10 SIDES — Full, firm and deep, carrying size well down and back. 
 
 Objections— Flat; thin; flabby; pinched. 
 
 11 BACK — Broad, slightly arched; "carrying same width from shoulder to ham and of 
 
 medium length. 
 Objections— Narrow; depressed at shoulders; swayed in middle; humjjed; too 
 
 long or sun lish shaped. 
 13 I OIN— Broad ; lull and on even line with back. 
 
 Objections — Narrow; pinched; humped up or depressed. 
 
 13 11 .\M Broad ; full ; long and running well down to and over hock. 
 
 Objectiojjs — N'"'''"w; flat; short; lacking fullness on either sicie of root of tail 
 and too flat on rurnp. 
 
 14 BELLY- Wi<le, straight and full. 
 
 Objections — Narrow; sagging; flabby and tucked up at flank. 
 
 15 FLANK — Full and low, making nearly a straight line with tlie lower part of the 
 
 body. 
 Objections — Thin ; tucked np or pinched. 
 
 16 COAT — Fine; straiglit ; smooth . laying close to the body. 
 
 Objections— Bristles; ci/arse; wavy or curly ; standing up ofl" of body; ends of 
 hair split and brown; wuvy being less objectionable than curly. 
 n LEGS AND FEET — Legs medium length; straiglit; s.-t weU apart, and squarely 
 under the body; tapering^; well muscled aliov'e knee and hock; bone firm anil 
 ol flue texture; pasterns short, iiriu and upright; feet short, firm, tough and 
 free from defects. 
 
 Objections — Legs long, slim, coarse, crooked; niuicles light; bone coarse and 
 broad; pasterns long and elim; long, flat or weai^ hoots: toes spreading or 
 crooked and unable to bear up the weight of aniuial without breaking" the 
 pasterns dovvn. 
 
 18 TAIL— Well set on; small; tapering and carried in a cnrl. 
 
 Objections — Coarse; long; crooUed an i hanging straight down like a cow'. 
 
 19 CO l-OR— Black, with very few small clear white spots well defined. 
 
 Objections— Solid blac'i; more than one-fourth white; sandj' spots or a grizzled 
 or speckled ajipearance. 
 
 20 ACTION Vigorous, easy, active and graceful. 
 
 Objections— Slow, clumsy; awkward; dilllculty in getting up when down; low 
 carraige of head. 
 '21 CONDITION— Healthy and mellow to the touch; fat evenly laid on. 
 
 OBJKCTIONS—Harsh to touch; fl^bbiness; fat in iunips on ba.ck and sides; too 
 much fat for breeding. 
 22 SYMMETRY — An even and h.armonious development of all the foregoing points. 
 i3 DISPOSITION— Quiet and gentle. 
 
 Objections— Cross, restless and quarrelaome. 
 
 Vk'e think the latter one the best of all the standards yet suggested for 
 Pohuid-Cliinus. 
 
 Since tlie foregoing was put in type, the National Poland-China As- 
 sociation held its annual meeting at Chicago, Illinois, and adopted 
 
 [1.31] 
 
THE HOG IN AMERICA. 
 
 the standard recommended bj^ the committee, with the following ad- 
 ditions : 
 
 SERIOUS OBJECTIONS : 
 
 FORM— Small i^rowth; upright ears; small, erampeii chest; crease back of the shoul- 
 ders, 80 as to readily be seen ; deformed and badly crooked legs; feet broken down 
 80 that the animal walks on pastern joint and dew claws. 
 
 DISQUALIFICATIONS : 
 
 CONDITION— Excessive fatness; barren; deformed; unsound or diseased; ridgling or 
 
 one seeded. 
 SCORE— A score of less than sixty of the standanl 
 PEDIGREE Lack of eligibility to record. 
 
 The Standard, which the committee compiled, with the "serious objec- 
 tions " and " disqualifications," is now the standard. 
 
 Just what force is to be given to the " serious objections " is a co- 
 nundrum we can not answer, and with due deference to the action of 
 the National Association, we think it shows a lack of nerve. What is 
 the dift'erence, for example, in deformed and badly crooked legs in the 
 "serious objections" and the word deformed in the "disqualifications." 
 Again, it is hardly possible for a hog having many of the serious ob- 
 jections to score sixty points. Other criticisms might well be urged to 
 this half-hearted policy, but it would occupy too much space here to 
 enter at lenglh into a discussion of them. We have given our readers 
 all the standards used and the best one we think suggested for two 
 reasons: first, the reader can see what has been done, and in that way 
 acqtiire a better idea of the relative value of standards, and by study- 
 ing all, be better prepared to join his eftbrts with others in perfecting a 
 new standard that shall eclipse all — which we think will be the result 
 of the near future. 
 
 Until a better is adopted, let us work by the one now in force as best 
 we may. 
 
 It will be better for all Polaiid-China Record Associations to accept 
 the standard adopted by the National Association, until changed by the 
 same authority to the end that there be uniformity and concert of 
 action among the breeders of this best of breeds. 
 
 It was, in our judgment, necessary to have a beginning of disquali- 
 fications and small favors in that line should be thankfulh^ received. 
 When the list becomes longer and more definite, the progress of breed- 
 ers will be more definite and certain. 
 
 Let us all bow to the powers that be, and if not satisfied, work for 
 future changes as time, experience and necessity indicate. 
 
 It is a long stride to get a uniform standard even though it may, to 
 some, seem imperfect. 
 
 Get in line and push forward. 
 
 [132] 
 
STANDARDS AND STANDARD POINTS, 
 
 No standard is, or can be complete that has not a list of disqualifica- 
 tions. 
 
 it will be noticed that each and all of the standard-makers take one 
 hundred points, and divide that number into as many divisions as may 
 suit their fancy. All, however, are in accord upon the sum total of 
 points, but their distribution upon diflferent jDarts are as varied as there 
 are standards. 
 
 Standards to be useful and instructive, must be studied and under- 
 stood. One way of studying them is by way of illustrations, and we 
 have adopted the latter mode, upon many points, for this chapter. The 
 illustrations are for Poland-Chinas, but most of them are applicable for 
 all breeds. The first illustration is one showing the parts of the body, 
 covered by the various division of points : 
 
 The numbers used on the above cut are those of the Central Standard, 
 but so far as illustrating the size and location of tlie sub-divisions of 
 points, this need make no difference, as it illustrates the points, or rather 
 presents to the eye a map of the outlines of points that are intended to 
 locate the various divisions of the standard. 
 
 The head is the first point we have illustrated. It is No. 2 in the 
 American and Committee Standards, and No. 1 in the Ohio, Central, 
 and Northwestern Standards. We have here an illustration of the head, 
 jowl, and ear, on one plate. We have numbered the separate illustra- 
 tions of the following plate from 1 to 18, and refer to them by numbers. 
 For comparing the figures with the remarks in connection therewith, it 
 would have been more convenient for the reader to have had the several 
 cuts separated, but for comparison one with another, it is better that 
 , they should be grouped together ; upon the whole, we have thought the 
 latter plan the better : 
 
 [133] 
 
THE HOG IN AMERICA. 
 
 No. 1 shows the standard head and face — wide between the eyes;, 
 short, tapering from the eyes to the point of the nose, and terminating- 
 in a fine, clean muzzle, and fine cheeks. Objections: Ko. 2 is long, 
 straight, narrow between the eyes, bony cheeks; No. 3 is long, coarse, 
 heavy, and narrow between the eyes; No 4 is not long in proportion, 
 but is thick, coarse and heavy ; No. 5 shows the objection ot too much 
 dish, and muzzle too large; No. 17 has too much dish; No. 16 is the 
 scrub head ; No. 12 shows the head and nose disfigured by a disease 
 called bull-nose or nasal catarrh. No. 1 being the standard, all others- 
 are more or less off", so far as the head and face are concerned. Nos. 6^ 
 
 [134] 
 
STAl-fDAEDS AND STANDARD POINTS. 
 
 r 
 
 7, 8 and 11 are nearly standard. No. 15 is too much dished, and too 
 coarse. The heads which show ears were drawn more to Illustrate the 
 dillerent ears than peculiarities of head, yet by closely studying them, 
 the reader will observe that no two are alike, each one having a pecu- 
 liarity of its own and all varying from the standard face. 
 
 EYE. 
 
 The standard eye is shown in Nos. 1 and 2 ; others too small in pro- 
 l^ortion to size of head. 
 
 EAR. 
 
 The ear is No. 3, or third in the (Committee's, Ohio, and American 
 Standards, and No. 2 in the Central and Northwestern Standards. In 
 tlie illustration the standard ear is shown in Nos. 7 and 8, with the 
 l)reference for No. 8. No. 6, however, is very close, being a little too 
 blunt and stift' at the tip. Nos. 9, 13, 14, and 18 show the large, coarse, 
 thick, heavy ears; No. 9, however, being best of the heavy ears, as it 
 shows a slight break at the tip. No. 13 shows the wide, thick, heavy 
 ear, yet short, fine neck or knuck of the ear where it is attached to the 
 head. No. 14 shows the long neck, ear knuck, or attachment, indicating 
 a loose, swinging ear. No. 18 is the long, loose, heavy ear of the scrub. 
 No. 10 shows the thick, hard, round ear, partially erect and pointing 
 forward. No. 12 shows a front view of the same kind of an ear, and 
 l)ointing outward. No. 11 shows the upright or Berkshire ear, All 
 ears shown are objectionable, except Nos. 7 and 8. 
 
 JOWL. 
 
 The jowl is No. 4 in Committee's, Ohio, Central, and Northwestern, 
 and No. 5 in the American. All give it two points, except the Ameri- 
 can, which gives it three. In the illustration the standard jowl is rep- 
 resented by Fig. 1, Fig. 2 ^hows one objection — a loose, flabby jowl; 
 Fig. 3 small, hard, thin jowl, and heavy cheeks; Fig. 4 flat; and Figs. 
 5, 11 and 15 close, small, Berkshire shaped jowls. 
 
 NECK. 
 
 In Plate No. I Fig. 1, G, 7, and 8 shows the standard neck as attached 
 to head, while the objectional ones are shown in Figs 2 and 3. Other 
 illustrations of neck appear in next plate which we designate Plate No. 2. 
 
 In this jilate, No. 7 shows the standard neck, while Nos. 1, 4 and 5 
 arc nearlj^ as good. In No. 1 the neck while high enough, is too long. 
 Nos. 2, 3, 6 and 8 show flat top and poor necks. 
 
 THE BlilSKET 
 
 Is not illustrated for the reason that in the hog it can not be seen at a 
 side view, being covered by the foreleg, or nearly so, and in the exam- 
 ination should be judged by the touch of the hand. In the opinion of 
 the writer it should be omitted from the standard and covered by the 
 definition, chest. Hogs are not as prominent in this feature as cattle. 
 
 SHOUIDER. 
 
 This point is No. 7 in the Connnittee's and Ohio Standards, and No. 
 
 [1351 
 
THE HOG IN AMERICA. 
 
 PIRATE No. 2. 
 
 {'• in the American, Central, and Xnrthwesteru. The standard is repre- 
 sented by Fig. 5 in Plate 2, and Fig. 31, the defective by Figs. 1, 3, and 
 4. In Fig. 1 the shoulder-blades project above the back, while in Fig. .3 it 
 is too narrow. Good shoulders are nearly always found where there is 
 a large chest, or large girth about the heart, and are not difficult to 
 breed, Avhere the constitution of the hog is not neglected. 
 
 BACK. 
 
 The straight back is represented l)y Fig. 5, Plate 2, and the slightly 
 
 [1.3fi] 
 
STANDARDS AND STANDARD POINTS. 
 
 arched 1)ack; by Fig. 7, although both are standard backs. The slightly- 
 arched back is the stronger of the two, and to our mind the more sjan- 
 inetrical. The defective backs are numerous and varied. Fig. 1 show s 
 the curve or crease behind the shoulders, the rise at the loin ; Fig. 2 the 
 hollow or sway back; Figs. 3 and 8 too much arch; Fig. 4 the back 
 low before and high behind ; Fig. 6 the double curve, not often, but oc- 
 casionally seen. In addition to these illustrations, there is the flsh or 
 narrow back, and the back with creases or wrinkles. ''i''o detect any 
 evidence of fishyness, squat down either behind or in front of 
 the hog, so that your eyes will be on a level with the back, and the 
 sharj) slope and depressions are easily detected. The back is one of the 
 important constitutional and symmetrical iioints, and one of the hardest 
 to get, and keep right. The breeder must always keep a sharp, accu- 
 rate and discriminating eye on this part of the standard points, or he 
 will be left. Whatever else you do, don't forget the back. 
 
 SIDES. 
 
 The Committee and Central give the sides 6 points, the Ohio 7, and 
 the American and Northwestern 9, and all have the same description, 
 except the American, which is simply, "deep." Fig. 7, in Plate 2, 
 gives the standard, while all the others show the objections in a greater 
 or less degree. The side should come out even with the shoulder and 
 ham, so that a straiglit edge, stick or cane placed lengthwise along 
 about midside, will touch the body or side all the way from shoulder to 
 ham. A depression in the back, or a back too much arched is almost 
 certain to be accompanied by a pinched and flat side. Again, the side 
 should not be too long, as shown in Fig. 3; nor too short and cramped, 
 as shown in Fig. 8. To view the side, a look broadside, endwise, and 
 standing close to the animal and looking down, must be had, to get a 
 correct estimate of the scale of points to which the animal is entitled. 
 
 RIBS. 
 
 The Connnittee's and Ohio assign 7 jioiuts, tlie American 8, and tin- 
 Central and Northwestern 0, to this division. The ribs are so closely 
 connected with the side, back, and chest or girth, tliat it would seem at 
 first blusli that the one involves the other and does not pass beyond. 
 This, however, is only partially true, as external fat may make a full 
 side or broad back, and the ribs be not sufiiciently sprung. Usually, 
 however, a wide, straight, or slightly arched back indicates a long, well 
 sprung rib; a crooked or highly arched back always indicate poor rib- 
 bing and cramped chests. There is, however, another portion of the 
 ribs, viz.: the short, cr floating ribs, that ai)proach the loin, need 
 attention. There should be but little space between the last rib and 
 upper and forward point of the hum. 
 
 LOIN. 
 
 All the standards, except the American, give this division 7 [xiints, 
 and tlie latter 10. All use the same discrintion. " broad and strong." 
 
 [137] 
 
THE HOG IX AMERICA. 
 
 except the American, which describes it as " wide and full." This di- 
 vision is represented only partially by the top of Figs. 9, 10, 11 and 12.. 
 Of these, 9 and 11 being standard, and the others objectionable. On 
 side view, the dotted lines in 7 indicate width of the loin, while 2, 3, (i 
 and 8 are tlie objectional ones. This division is imperfectly shown, but 
 still gives the reader some idea of the reipiisites of tlie loin of the stan- 
 dard. To view this division of the standard a person must take a front, 
 rear and top view, aided by touch; tlie latter test to ascertain the firm- 
 ness and muscular strength of the part. 
 
 BKLLY. 
 
 The Committee and Central each give 4, the Ohio 5, American 3, aud 
 Northwestern 5 points to this division, and all have the same discrip- 
 tion. The standard is illustrated in Figs. 1, 4, 5 and 7, while Fig. 2 
 shows the swayed or dropping belly ; Figs. 3 and 8 the drawn up and 
 pinched belly ; Fig. G the forward part only, pinched. The belly should 
 be full and stand out even with the sides ; and to be observed properly, 
 the viewer must have aside and end view; the latter can be obtained 
 by squatting down so as to get the line on sides and underneath. The 
 full, wide belly indicates roomy body cavity for the bowels and good 
 fattening qualities. 
 
 FI.AXK. 
 
 All the Poland-China standards assign to this division 3 points^ and all 
 
 ==¥-^k__ 
 
 describe it in the same words, viz. : " Well let down." Fig. 37 show?- 
 
 the standard flank, and Fig. 36 the high cut and pinched, objeetiouaL 
 
 [138J 
 
STANDARDS AND STANDARD POINTS. 
 
 one. Tlii>:, though usually considered a minor division, is really one 
 of eonsiderableiniportaiiee, as when full and low, it indicates plent}' of 
 room for smaller bowels and >)ladder, while a pinched or high cut one 
 indicates a cramped condition cf the back part of the cavity of the 
 body. 
 
 HAM. 
 
 To this division the Committee, Central and Northwestern assign 10, 
 the Ohio 0, and the American 12 points. As will be observed, this is 
 considered one of the most important divisions, because it is one of the 
 most profitable, and at the same time one of tlie hardest to keep right. 
 The standard ham is represented by Fig. 9, in Plate 2, as a rear view, 
 and by Fig. 34 as a side view. This (Fig. 34) also presents the standard 
 
 body, shoulder and ham. The perfect hog should come as near as possible 
 for flesh and blood to do, of filling a parallelogram, as drawn over the 
 body of Fig. 34. The sides and ends are full, but on the corners there 
 must of necessity be some little space. Fig. 37 and Figs. 5 and 7, Plate 
 2, show- tlie back part of ham too straight and not sufficient slope on 
 rump. A rear view of the flat rump is also shown in Fig. 11, Plate 2. 
 Fig. 3() shows the side view of a rump too steep and ham not suffi- 
 ciently down on hock. Fig. 9. Plate 2, sliows the full twist, and size 
 carried well down on hock. Fig. 11 shows width above in rear view, 
 but narrowness at aiid just above hocks. Fig. 10 shows the scrub ham, 
 divided almost up to the tail. Fig. 12 shows the narrow, flat, sharp 
 pointed ham. As will be observed, all the figures on Plate 2, show a 
 variety <>f defects, which will be readil}^ seen without especial mention. 
 No. 4 being nearlv the standard. 
 
 LIMBS. 
 
 The Committee assign 7, the Ohio S, and the Central, American and 
 Northwestern each five points to this division. We resi)ectfully sug- 
 gest that 8 points are few enough for a division which may rightfully 
 be termed one of, if not, the most important in the standard, but as ^^e 
 are dealing with the standards as we find them, rather than making 
 suggestions as to their structure, we will direct the attention of the 
 reader to some of the illustrations which we Irave prepared : 
 
 [13!) J 
 
THE HOG IX AMERICA. 
 
 4i JZ. /3 /t/ 
 
 PLATE No. 3. 
 
 Fig. 1, Plate .3, .>:;ho\vs side view, and Fig. 15 front view of the .standard 
 
 [140] 
 
STAXDARDS AXD STANDARD POIXTS. 
 
 forek'o-. Fig. 2 shows the long, slim front leg and the long, weak 
 pastern joint ; Fig. 3 the hiuked knee ; Fig. -I the bucked pastern joint ; 
 Fig. 5 the wide spreading toe ; Fig, 6 the crushed or mashed foot, com- 
 monly spoken of as broke down on feet; Fig 7 the large, coarse leg 
 tliat does not taper sufficiently; Fig. IG shows front view with knee 
 bucked and crooked inwards; Fig 17 shows two curves, one Inward at 
 knee, and outward at ankle or pastern joint; Fig. 18 pastern joint 
 turned outward so as to walk on side of foot; in Fig. 20 the curve is at 
 the knee and pastern joints ; Fig. 19 has a double curve at knee and be- 
 hnv and deformed foot; Fig. 21, front view of spreading toes; Fig. 22, 
 crook in upper part of the leg, and deformed foot; Fig. 23, leg badly 
 t-urved and spreading toes. The most connnon defects are such as 
 <]ioAvn by Figs. 2, 3, 5, 6. IG and 22. Some times the foreleg at the 
 knee bends outward, but tliis is uncommon, in fact rarely seen. 
 
 Hind Legs.— Fig. 8 illustrates the standard; Fig. 9 the slim ; Fig. 10 
 the crooked, slim, and long shank above hock; Fig. 11 the bucked pas- 
 tern ; Fig. 12 the mashed or broken down pastern — long, slim leg, and 
 long shank above hock; Fig. 13 the large, coarse leg; Fig. 14 the 
 crooked hind leg. 
 
 These illustrations, although far from being artistic or jierfect in de- 
 sign, convev to the reader tlie form of standard and objectional limbs. 
 Tliis division of tlie standard can not be too closely observed in selecting 
 breeding ainmals. 
 
 There is another important point not illustrated, and that is, long, 
 >^lim feet; they are not so firm nor strong as the short, round hoof. 
 Feet and legs are not only imiiortant to have right, but will be found to 
 give the breeder more trouble to get, and keep them right, than any 
 other division of the standard points. 
 
 COLOR, HAIR, SYMMETRY, 
 
 And some other divisions are not illustrated, not because they are all 
 mimportant, but because they are difficult to show up by aid of drawing. 
 
 [141] 
 
SCORING BY THE STANDARD. 
 
 Expert judging with score card of standard points, especially in 
 swine departments at State and county fairs, is comparatixely a nev/ 
 method, but must soon become common. It is because both the stan- 
 dard and score as methods are new, that we have tliouglit it desirable 
 to write a chapter to assist breeders and judges in understanding and 
 appljing tlie new methods. 'J'o aid in this instruction we liave prepar- 
 eil a num])er of illustrations, which we hope, with connnents thereon, 
 n.ay benefit the public. 
 
 We do not assume that our ideas and instructions are infallible, nor 
 beyond criticism, but they will at least furnisii a starting point upon 
 which criticism and discussion may buihl and grow, and which will end 
 in correct and intelligent work by experts. 
 
 The proper use of t!)e score card is not a gift to any man or set of 
 men, but is something which will require much thouglit and study. The 
 first efforts nnist of necessity bear more or less evidence of imperfec- 
 tion, but time, care, a quick, discriminating eye, patience, love of the 
 business, and connnon sense will place the operators upon a high and 
 skillful plane, which will malie the new methods highly satisfactory to 
 the public, and consequently to the managers of fairs. Every man who 
 assumes to use a score card is not an expert, nor is every man wiio as- 
 sumes the position of an expert entitled to that honor. The expert 
 must know what a good hog is, and by practice familiarize himself 
 with the use of the score card ; he must be honest, and have the cour- 
 age of his convictions; he should be cool, level-headed, i)atient and 
 painstaking, yet quick, prompt and reliable in judgment, and then a 
 close, careful student in his ijrofession. Above all else he should not 
 score too high. We think the best hog we ever saw ought not to score 
 over S5 points, perfection being 100. 
 
 We first present our readers witli an illustration of a standard hog, 
 in outline, upon which we have indicated the location of the standard 
 divisions by numbers. It confornvs to tiie standard prepared by the 
 committee appointed by the National Poland-China Swine Breeders' 
 Association. We insert on the next page cut and standard divisions, 
 
 [142J 
 
SCORING BY THE STANDARD. 
 
 Fig, 50, 
 
 THE COMMITTEE' STANDARD. 
 
 Color — Dark spotted or black 3 
 
 Head— Small, broad, slightly dished 5 
 
 Ears — Fine and drooping " 2 
 
 Jowl— Neat and full 2 
 
 Neck— '^hort, lull, slightly arched 3 
 
 15RISKET— Full 3 
 
 Shouldek— Rroad and deep 6 
 
 Girth around Heart 10 
 
 Back— straight and broad 7 
 
 SIDES— Deep and full 6 
 
 Ribs — Well sprung 7 
 
 Loin— Broad and strong 7 
 
 Belly— Wide and straight 4 
 
 Flank— Well let down 3 
 
 HAM--Broad, full and deep 10 
 
 Tail— Tap ring, not coarse 2 
 
 Limbs -Strong, straight and tapering 7 
 
 Coat— Thick and soft S 
 
 Action — Prompt, easy, and graceful. 5 
 
 SYiiiiETKY— Adaptation of the several points to each other 5 
 
 Total 100 
 
 One hundred points constitute tlie standard, wliich is divided into 
 twenty heads or divisions, and to each division is assigned a number of 
 points. Eacli division is amplified and explained bj^ what is termed, 
 •• Detailed Description," wliich includes "Objections," These are add- 
 ed by the committee as aids in applying the standard. [The "detailed" 
 we copy as we comment on each division.] In addition, there is added 
 what are termed, " Serious Objections and Disqualifications " : 
 
 SERIOUS OBJECTIONS : 
 FORM — ^mall growth; upright ears; small, cramped chest; crease back of the shoul- 
 «ler>. so as to readily be seen; deformed ami badly crooked legs; feet broken down 
 so that the animal walks on pastern joint and dew claws. 
 
 disqualifications: 
 CONDITION- Excessivefatness; barren; deformed; unsounil or diseased; ridgling or 
 
 one seeded. 
 SCORE— A score of less than eixtv of the standard. 
 PEDIGREE - Lack of eligibility to record. 
 
 [143] 
 
THE HOG IN AMERICA. 
 
 Fig.l. 
 Figure 3 ig 
 
 COLOR. 
 
 No. 1 is color, and 3 points are assigned to it. The description is: 
 " Darlv spotted or blaclc;" and the detailed description as follows: 
 1 COLOR — Black, or dark spotted with white points; (sandy spots and speckled color 
 shall not argue impurity of blood but are not desirable.) 
 
 The first, "dark, spotted or black," is not veiy definite, but is aided 
 somewhat by the detailed description, and by tiie objections, which are 
 given as follows: 
 
 Objections — Solid black, or with more sandy or white than black hairs over the 
 body . 
 
 The expert has now the standard, explanations and key ; the points 
 are three. If the animal is solid black, cut 1 point: if one-third white, 
 cut 1; if one-third sandy, cut 13^2 i if niore sandy than black, cut 2}^] 
 if more white than black, cut 2 i)oints. 
 
 HEAD. 
 
 The standard head is illustrated as follows (Figure 1), 
 :ind should have the full 5 points, and no cut. The ob- 
 jeetions in liead are as follows: Coarse, as represented 
 l)y Fig. No. 4. This head slK>uld be 
 cut 3 points, for it is not only thick 
 and coarse, but it is raised on the 
 nose when it shoidd be dished, and 
 the snout is coarse and thirk, and in- 
 Vncludes at least two of the objections 
 another and common objection. It is too long, 
 straight and coarse, and narrow between the eyes. 
 It should be cut 3 points. Another objection is 
 " long and narrow," as shown by 
 Fig. 2. It is also too narrow be- 
 tween the e\-es, and has the fine 
 muzzle, but not so nuuli length as 
 Fig 3. It should be cut 2 points. 
 Figure 5 shows a coarse, heavy 
 
 head and thick nuizzle, which is too much dished, and 
 should be cut 3 points. Figure 17 is another illustration of dish face — 
 not so sharp a curve as Fig. 5, nor so coarse, 
 and should not be cut more than 2 or 2^.^ 
 v- >„..^j;i^^ points. Figure 6 is another head that is al 
 l\- I I I Ncomparatively good one, and should be scored \ V? 
 V /lightly. It is not quite dished enough, and a little 
 
 the muzzle. Fig- 
 
 1 point. Figure 10 
 and not an nncom- 
 straight and coarse, 
 
 2 points. By refer- 
 /o ter on standards, 
 
 [144] 
 
 heavy at 
 lire No. 6 should be cut 
 is another form of face, 
 nion one, but it is too 
 and should be cut 1^4 to 
 ing to page 134 in chap- 
 
SCORING BY THE STANDARD. 
 
 The- 
 
 the reader will observe Fig. 9, as showing a straight, coarse, bonj- 
 face. This should have a cut of 2>2 points. No. 14, a still larger and 
 more bony face, should have a cut of 3 points. No. 11, same plate, is a 
 fairly good face, but too long, and hardly sufficient dish, and should be 
 cut 1 point. 
 
 EAR. 
 
 The next division in order is the ear, and the committee have assigned 
 
 it 2 points. Its description is, " tine and drooping," and is detailed as 
 
 follows : 
 
 3 EARS— Drooping, fine and silky; pointing forward ami a little outwai'il; well pro- 
 poi tioned to size of body. 
 
 The standard is represented by Figs. 7 and 8. with the preference 
 decidedly in favor of No. 8, which is what may be called a fancy ear, 
 having a short knuck, ear carried up and for- 
 ward, and breaking abruptly at the tip. Fig. 
 (j, in Plate 1, is nearly, or quite as good as 
 Fig. 7, except that it lies too close to the head, ' 
 y. * and the point stands in too much over nose. §^ 
 
 come too close together. We would suggest }-2 off on 6 and 
 detailed objections are : 
 
 Objections — Too large and coarse; tliiek, lopping; lying too near the face; stiff, 
 erect, or too round. 
 
 The first objection is shown by Fig. 13. This is a coarse, large ear, 
 yet short kintck. We cut it 1^4; Fig. 14, Plate 1, is 
 large, coarse, thick, loosely hung, 
 long attachment, and should be cut 
 1 lo ; it is a swinging loose, flabby, 
 Ibarn-door ear tliat is hard to correct, '|j, ^^^5^3^^ 
 and unless the hog has a number of ^'/f'i'- ">*' 
 other good, strong points, should con- ' 
 stitute a serious objection to the hog carrying such ornaments. Figure 
 9 shows an objectional ear, but not so bad as many otheis ; it is a little 
 broad and thick, hangs too close to face, but breaks a little at tip, ami 
 has a fine attachment; this should be cut 1 to 1 )2^ points. Figure 10 
 shows the round, stiff" ear. that stands up, and as it is a hard one to cor- 
 rect, cut it 1^4. Figure 12 shows the same kind of an 
 , ear, standing higher up and out from the 
 face, a bad head and ear to correct; cut it 
 l}^, and the same cut should be made, if 
 not of 1?4, for the ear shown in Fig. 12.^ 
 
 In the Berkshire Fig. 11 is a standard ear. 
 
 tiuti Noii, .^j^j nearly a standard face, jowl and eye, // 
 
 / 2- wliile Fig. 10 in the Berk.'rhire should be 
 
 cut 2 i)oints on ear, and 2io points on face. Figure 17 comes near being 
 
 a standard Berkshire face. Figure 13 shows nearly the standard head 
 
 [145] 
 
THE HOG IX AMEKICA. 
 
 and ear of tlie Jer^:ey Red, and Fig. 14, Piute 1, an objeotional head and 
 car for the kist mentioned breed. 
 
 JOWL, 
 
 The jowl is next in order, and the standard is represented by Fig. 1, 
 and is entitled to 2 points. The description is, " neat and full." The 
 detailed description is : 
 
 4 JOWL Full, fli-m. ami neat; carrying fullness well back to shoulder and brisket. 
 The objections are : 
 
 Objections— Flabby: lischt; thin in cheek, tucking; up under the neck. 
 The first and third objections are shown by Fig. 2. The jowl is long, 
 wedge-shaped, flat, and thin in 
 cheek, and should be cut one 
 point. The second objection is 
 represented by Fig. 3, where 
 theie is little, if any flesh on the 
 jaws; it is also illustrated by Fig. 
 
 11, of Plate 1; these should be 
 
 cut 1 to 1}4, as tlie development uiay be greater or les 
 
 another jowl that is round, hard, small, and cut u\y 
 high in front of forelegs and shoulders; a cut of ^4 
 to 1 point should be made as the defect is great or 
 slight. The high cut is shown in baek part of 
 illustration No. 2, above. 
 
 NECK. 
 
 jf -^ / The next division in order is the neck, 3 points, and 
 
 it is described as "short, full, slightly arched," and 
 the detailed description is : 
 5 NECK- Full, deep, short, and slightly arched. 
 
 Objections— Long: Hat; lacking in fullness or depth. 
 
 Then tliere is 
 
 The standard is shown by Figs. 1 and 5 Plate 1. the outline cut at be- 
 ginning of this charter, and by Figs. 5 and 7, Plate 2, 
 ^icr. ^. PL 1. shows the flat neck, as does Fig. 3' 
 Plate 2. Fig. i, Plate 2. shows a long, thin 
 neck; cut it 1}4 points. Then there is the 
 diort neck, flat on top; cut 1 jtoint. There 
 is also a thin, yet deep neck, which should^ 
 be cut at least 1 point. If neck is flat on top, 6 
 thin through sideways, and cut up high underneath, it shouldbe cut 2 
 points. If neck, in addition to the last, is long, cut 2^0 points. 
 
 [14fil 
 
SCORIXG BY THE STANDARD. 
 
 ^^^sMs 
 
 BRISKET. 
 
 The next on the list is tlie brisket. Tliis is sliown on large cut, Fig. 
 50. The standard assign?: to this divison 3 points, and it is described a* 
 " full," while the detailed description is as follows : 
 
 6 BRI>*KET — Full; ^vell 'et down; extending well forwartl ami on line of belly. 
 
 Objections — Xarrow or tuclied up. 
 
 This point is so ditficnlt to illustrate that we have not attempted it, 
 except to show the location. Its size and shape can only be judged by 
 feeling with the hand, and should be rounded from side to side, 
 rather tlian flat; there should be good width between the forelegs. If 
 flat and small, cut 1 point; if too round and narrow, cut l^o points; if 
 the point of the breastbone does not come up even with or forward of 
 foreleg, cut 1 point 
 
 SHOULDER. 
 
 The shoulder is next in order. This division has assigned to it (> 
 points. It is described as "broad and deep," and the detailed descrip- 
 tion is as follows : 
 
 7 SHOULI)ER--Broad; deep; thickness in proportion to the side ami liani; full and 
 
 even on top. 
 
 The standard shoulder, side view, is represented in Fig. 34, and the top< 
 
 iVo.3V. ; 
 
 view by this illustration, which presents the shoulders filling out 
 even with the side and ham. Tliis 
 last cut is the view obtained by stand- 
 ing close up to the animal and look- 
 ing down upon its back. The figure 
 shows the back of the hog, and the 
 parallelogram around the outside is to j.jg 5,^ 
 
 show the manner in which the sides should stand out in straight lines» 
 
 [147] 
 
THE HOG IX AMERICA. 
 
 Fig. 34 shows the lines on top from ^ide view anil the manner in which 
 
 the outline of the animal should fill the parallelogram. 
 
 The objections are : 
 
 Objections — Lacking in depth or width; thick beyond tlie line of side and liani; 
 blade too prominent. 
 
 Figs. 2, 3 and 6, Plate 2, shows a side view of the shoulder lacking in 
 depth. Fig. 2 should be cut 2; Fig. 3, 2H and Fig. 6, 3 points. Fig. 4, 
 plate 2, also shows a short shoulder, making the hog lower before than 
 
 behind, but not projecting above the 
 line of the back and should be cut 
 l^o. The accompanying cut shows 
 a top view of deficient shoulders, 
 sliown by side view in Fig. 6, in con- 
 Kig. 52. nection with side view of Fig. 6, re- 
 
 ceive a cut of 3 to 4 points. 
 
 GIRTH AROrXD HEART 
 
 Is the next on list, and to this division is assigned 10 points. The loca- 
 tion of this division is shown by dotted lines and Figures 8, 8, on Fig. 
 50, which, together with top view shown by Fig. 51, shows the standard 
 
 diows standard, side view. The 
 
 hog. Figs. 5 and 7, of plate 2 al- 
 
 detailed description is as follows : 
 
 8 (ilRTH AROUND THE HEAR^— Full back of shoulders; ribs extending well 
 down wide and full back of foreleg 
 
 The detailed objections in this division are as follows : 
 
 Objections— Less thwi flank measure or lensrih of body from top of the head tc. 
 the root of the tail, or creabcd Lack of shoulders. 
 
 [148] 
 
SCORING BY THE STANDARD. 
 
 Fig. 1, Plate 2, shows this defect strongly, and Fig. 6. Plate 2, is still 
 worse, as the curve is both above, and l)elow and shoidd disqualify. 
 
 Fig. 2, Plate 2, is not so bad but still shows a defect and should be 
 
 <ut 3 points. Fig. 4, Plate 2, should 
 
 be cut 21.,, and Fig. 3, Plate 2, should 
 
 lie cut 3 i^oints. Fig. 53, although 
 
 <ame size back of shoulders as around 
 
 llank, shows a defect in that it does 
 
 not show as much girth measure as Fig. 53. 
 
 length of body, hence should be cut 3 points. Fig. .t2 and 1 and 6 in 
 
 Plate 2, should be considered together in estimating disqualification. 
 
 BACK. 
 
 The next division in order is the back, and to it is assigned 7 points. 
 
 It is described as straight and liroad, and the detailed description is as 
 
 follows : 
 
 9 BACK— Broad, straight, or slightlv arched, carrviiig width well back to hams, 
 and of medium length. 
 
 Figs. 5 and 7. in Plate 2, and Figs. 50 and 51 all represent standard 
 
 Fig. 54. 
 
 "backs. Fig. 5 is side view of the straiglit. Fig. 7, slightly arched, while 
 
 Fig. 51, a top view of perfect back. Fig. 54 represents a rear view of 
 
 the standard back. Fig. S4,page 147, also represents a standard back, 
 
 from a side view. The detailed objections are as follows : 
 
 Objkctions— Narrow; creasing back of shoulder; narrow across the loins; 
 swayed; too long; sunlish shaped. 
 
 The first objection is illustrated by Fig. 53, showing a narrow back, 
 
 that is, it does not fill out as wide as shoulders and hams. Huch a bade 
 
 should be cut 2 points, and if in addition is hollow, 3 points, and if 
 
 coupled with a crease or sink behind .shoulders on top, should be <'nt 
 
 4^4 to 5 points. Fig. 52 is another narrow back, showing a slight 
 
 crease behind shoulders and narrower at shoulders than loin, and 
 
 [149J 
 
THE HOG IX AMERICA. 
 
 should disqualify, especially when taken in connection with side view, 
 shown in Figs. 1 and 6, Plate 2. Fig. 55, sliows back, narrow, tapering 
 from shoulders to loin, and slightly fished-back; should be cut 2 
 to 2>^ points as a back; would be more, but the loin deficiency ig 
 
 Fig. 55. Fig. 56.W 
 
 covered by another division. The back in Fig. 8, Plate 2, is the highly 
 arched back accompanied by feet drawn too close together, and should 
 he cut 21., to 81.J point>. while the arch in Fig. 3, Plate 2, not so bad, 
 
 wovildcut IH points, hut if accompanied by a fish back as shown by 
 Fig. 56, which is the rear view, would cut 41., to 6 points. Figure 2, 
 Plate 2. shows the hollow or sagging back; would cut 1^4 to 2 points; 
 in addition, if fished-back, would add 1 to i._, more, owing to the ex- 
 tent of defects named; or, if creased and fished, would cut 413 to 5}.^ 
 points. Figure 4, Plate 2, is Ioav before, straight on shoulders and 
 gradually rising to loin ; would cut 1 point for this, and if narrow at 
 either or both ends and fished in addition, would cut 3 to 41.3 points. 
 The varieties of backs are almost as numerous as hogs, and the expert 
 
 [1.50] 
 
SCORING BY THE STANDARD. 
 
 must exercise his judgment in this as in all other divisions in the score- 
 
 I.OIN. 
 
 The next in order is the loin, as.signed 'I points, described as ''broad 
 
 and strong," and the detailed standard and objections are as follows: 
 
 10 LOIX— Broad, strong and full. 
 
 Objections— Narrow and weak. 
 
 The standard loin is shown by top view in Fig. 51. side view bj'' Fig. 
 50, and by rear view in Fig. 54. This is an iini)ortaiit disision and one 
 
 Fig. .:.!. Fig 5^ 
 
 hard to get right and keep so. The objections are shown by top view, 
 Fig. 55, and by rear view, Fig. 56. These figures show almost or quite 
 a disqualification and should be cut 5 points. There is 
 another not so bad shown by Fig. 53, and should receive 
 a cut of from 1}.^ to 4 points, as the question of sharp o'' 
 fished appearance presents itself. If the loin is broad and 
 raised above the line of the back, although broad, it 
 'sliould be cut 1 to IH points. If too long from hams to 
 first rib, a cut of 1 to l^o points, even if broad. 
 
 SIDES 
 
 Is the eleventh division and has assigned to it 6 points. It is described 
 as follows : "Deep and full," and the detailed description is : 
 11 SIDES— Full, deep, carrying the size well down and back. 
 
 This division of the standard is shown in Fig. 50 (page 143), Fig. 34 
 (page 147), and Figs. 5 and 7, plate 2. The detailed objections are: 
 Objections— Too round or flat; shallow or thin at the flank. 
 
 The round, narrow side is shown in Figs. 3 and 8, Plate 2. Cut Fig. 
 8, 3 points and Fig. 3, 2 points, as it has good length although narrow. 
 Figure 2, Plate 2, shows short side and pinched flank and should be cut 
 ly^ points. Figure 6, Plate 2, shows the narrow, ill-shaped side and 
 tucked flank, and should be disqualified; Fig. 4, narrow in front, 
 should be cut 1 to 13^3 points. 
 
 [151J 
 
THE IIOG IX AMERICA. 
 
 Is the next in order, and to this division is assigned 7 points. The de- 
 scription is "Well sprung," and the detailed description is as follows : 
 12 RIBS — Well sprung and long; carrying fullness and depth well back. 
 
 The position of ribs is indicated by dotted lines, 11, 11, in Fig. 50, 
 (page 143), and the broad, well sprang ribs by Figs. 50, 51 (page 151), 
 showing the standard ribs from side and top views. The objections are : 
 Objections— Too flat; curve of rib too short. 
 
 The flat ribs are shown by top view Fig. 53, and side view by Fig. 37. 
 
 They should be cut 2 to 2)^ points. The sharp curve ribs are shown in 
 Figure 6, and should disqualify. In Figure 1, there is a short, 
 
 rib and too much curve and should have a cut of from 3 to 3^0 
 points. In Figure 4, ribs are too short, cut 2 to 2^4 points; Figure 3 
 
 t'lg. 53. Fig. 55. 
 
 should receive a similar cut of 2 to 2)^ points. The short, sharp 
 
 [152] 
 
SCORIXG BY THE STANDARD. 
 
 curved, tloating ribs are shown 1;y top A'iew in Fig. 5.") and rear view by 
 Fig. 56 (.page 151), and should receive a cut of 2 to 3 points. 
 
 BELLY. 
 
 The next division in order is the belly, and to it is assigned 4 points. 
 The description is "Wide and. straight" and tlie detailed description is 
 the same. The side view is represented by Figs. 5 and 7 in Plate 2, and 
 by Fig. 50 (page 143), and the rear view by Fig. 54 (page 151). The 
 iletailed objections are : 
 
 Objections— Sagging; narrow. 
 The first is shown bv Fiu'. 2. and as the sag is sliolit, should have 
 
 Fig. 57. 
 
 a cut of 1 point. If more i)roniinent, that i<, the sagging is worse, 
 the cut should be more in proportion. The narrow belly is shown on 
 side view by Figs. 3, 6 and 8, and rear view by Figure |^ 
 57, which shows the narrow^ belly. Fig. 8, Plate 2, should 
 be cut 2% to 3 points, as it is narrow and drawn 
 lip; Fig. 6 should be cut 2 to 21^2 points, and Fig- 
 ure 57 cut li.< to 2 points. This division is one very 
 difficult of Illustration and requires close observation by 
 eje and the application of the hand. 
 
 FLANK. 
 
 The next division is the flank, which has assigned to it 3 points, and 
 is described as "Well let down," The detailed description is : 
 14 FLANK— Well let down, and full. 
 
 And is shown b}' Figs. 50 (page 143), and 4 and 7, of Plate 2. The ob- 
 jections are : 
 
 Objections— Thin; tucked in; cut up too high, 
 
 Fig. 1, Plate 2, shows flank a little too high and sligiitly tucked, and 
 should be cut 1 point; Fig. 2, Plate 2, higher and more tucked, 1)^ 
 points; Fig. 3, Plate 2, tucked only, cut 1 point; Figs. 6 and 8, should 
 be cut 2 to 2i.< points, as they are high, seriously tucked and thin. 
 
 [153J 
 
THE HOG IX AMERICA. 
 
 HAM. 
 
 The next in order and one of the most vahiable divisions is the Ham. 
 Here lies tlie high priced n\eat and one of tlie most difficult divisions to 
 get and keep right. It has 10 points assigned to it. The standard ham 
 
 l»y side view, is shown in Figs. 50 and 34, and the rear view by Fig. 54, 
 and top view by Fig. 51. The standard ham is described as, "Broad, 
 full and deep" and the detailed description as follows : 
 15 HAM — Full, broad, deep; holding width and coming well down over hock. 
 
 The detailed objection is as follows : 
 
 Objections — Narrow, short; too deep at the rump, and cut up too high in the 
 crotch. 
 
 The worst ham is sho\\ n by side view in Fig. 
 .38 and Fig. 10, rear view ; would cut such hams 8 
 points. The next poorest is shown by Fig. 
 12 and should be cut 7 points. Fig. 56 shows 
 <lefect3 as follows: Narrow at top, steep 
 rump and curves in too sharply at hock but 
 is good at stifle. This shaped ham should 
 be cut from 4 to 5 points and hams approach- 
 ing it closely from 4 to 6 points. If the 
 top is not so bad, cut 4 points; if top is 
 bad and stifle not so good, cut ?>% points, 
 and if in addition the bottom is narrow 
 and high off" of hock, cut 6 or Q% points. Figure 57 is a 
 fairly good top but is hardly full enough on sides, is flat 
 from tail to top of rump and is deficient in stifle, crotch and hocks; 
 
 cut it 4 points. Figure 58 is 
 a nei'.rly standard rear view 
 i)Ut does not fill up quite 
 enough at top. One point 
 is enough of a cut for this 
 ligure. Figure 59 is a rear 
 view that is deficient on 
 
 FiiT. 38. 
 
 Fig. 51. 
 top and next to the hock 
 
 Fig. 54. 
 
 and the swell of the ham at stifle commences 
 
 [154] 
 
SCORIXG BY THE .STANDARD. 
 
 forward; should cut this figure 2}.< points. It may be well to say 
 here that all the rear views that are enclosed in a sc^uare are only in- 
 tended to show to the hoeks — no part of the leg from hocks down, is 
 
 Fig. 07. Fig. 68. Fig. 59. 
 
 shown. Figure 5 shows the narrow ham, too straight behind and flat 
 on top; this should be cut 3 to 8i.j points. Figure 4 shows a good ham, 
 
 
 but is too steep just above tail and should be cut X to 1 point on that 
 defect. The rear, side and top views should always be considered to- 
 gether in making the score and the whole cut made from all of the 
 views, as the animal may fill out in the several parts of the hams. 
 
 TAIL. 
 
 The next division of the standard is the tail, and to it is assigned two 
 
 points. It is described as follows : "Tapering; not coarse," It is de- 
 scribed in detail as follows : 
 16 TAIL — Well set on; small, smooth and well tapered. 
 
 It is shown side view in Fig. 50 (page 143). The objections are as fol- 
 lows : 
 
 Objections — Coarse, large, too prominent at the root. 
 Fig. 4 shows too low down ; Fig. 5, too high up. while Fig. 35 shows 
 the tail large, coarse and thick ; cut each figure 1 point. 
 
 [155] 
 
THE HOG IN AMERICA. 
 
 LIMBS. 
 
 The seventeenth subdivision is limbs, and to this is given 7 points, 
 
 and is described as " strong and straight." Tlie detailed description is 
 
 as follows : 
 
 17 LIMBS— Medium lengUi; well set apart and well tapered; bone firm and flinty; 
 not coarse; muscles tidl above knee and hock, i^astern short, foot short. 
 
 Fig. 50 has standard limbs, and Fig. 1 shows the standard foreleg, side 
 
 7 ^- ^5^ / ir . 
 
 view, while the front view of the standard foreleg is shown by Fig. 15. 
 The standard hind leg is shown, side view, by Fig. 8. For a rear view 
 we could not draw one to suit our notions, and therefore, do not pre- 
 sent an illustration. The legs should not be close together, nor should 
 
 7 fc S '^ 0, 
 
 the hocks turn out or in but should be straight and firm. 
 The objections are descrjbed as follows: 
 
 Objections— Long, slim, coane, crooked; muscles light; i)astern long, slim, or 
 flat; feet long or sprawling. 
 
 We will first illustrate the defective forelegs. Fig. 2 shows the side 
 
 view, and Fig. 21, Plate 3, the front view of the long, slim, yet straight 
 foreleg; for these figures cut 2)2 points ; if it shows the bucked knee 
 
 [156] 
 
SCORING BY THE STANDARD. 
 
 (Fig. 3), cut an additional l^o, making 4; and if it in addition has the 
 knoclv knee (Fig. lU), cut 1 to l^^ more ; if it is tlie long, slim, and down 
 in pastern joint, as shown in Fig. 6, out 6 points; if long and slim, and 
 bncked in pastern, cut 4 points; if as shown in Fig. 17, cut 5 points; if 
 as shown in Fig. 19, cut 6 points; if as shown in Fig. 18, cut 3 points; 
 if as in Fig. 20, cut 3^4 points; as in Fig. 21 and 5, cut 3io points; Fig. 
 23, cut 6 points; Fig. 7, 2}4 points; and if in addition, it is bucked, add 
 1)4 more; and if down in pasterns, add lio to 3 more, as the defici- 
 ency is great or small. Figure 16 is quite a common defect, and Fig. 3 
 will be found often. 
 
 Tlie scorer must of course exercise in this division, as in all others, 
 great care and combine the cut of the different deficiencies. No two 
 legs, iiot on the same hog, will hardly be found alike, and it will 
 require more practice and closer observation to arrange the score on legs 
 and feet than any other division of the standaixl. 
 
 HIND LEGS. 
 
 Some of the hind leg deficiencies will next be illustrated by side 
 views. Figure 9 shows the slim leg, with slightly too much back pitch ; 
 should be cut 2 points. Figure 10, slim, crooked, and long above hock ; 
 
 cut 3}.<; Fig. 11, cut 1 point; Fig. 12, cut 7 (all) ; Fig. 13, 2 to 2}4; and 
 Fig. 14, 3 to 3I2 points. If the hocks turn in or out too much, a cut 
 should be made of 1 to 1^ for this defect. 
 
 Most of these illustrations of deficiencies are extreme ones, and are so 
 made as to put the scorer on his gtiard and to watch for the symptoms 
 of each There are but few animals, if carefully scored, that will reacli 
 sixty per cent, in this division. It is one of the most difficult for the 
 breeder to get as he knows it ought to be, and more so to maintain it. 
 
 COAT. 
 
 The eighteenth division, coat, is given 3 points, and described as 
 
 " thick and soft," and the detailed description is : 
 
 IS COAT— Fine, thick, and covering the body well. 
 Objections— Coarse, bristly, harsh and wiry. 
 
 To illustrate these properly, or even approximatingly, on paper, is 
 beyond our power, hence we have not undertaken it. Tlie standard 
 requires that the hair should be fine and thick. If the hair is coarse, a 
 cut of 1 point should be made ; if in addition there are bristles, add an- 
 other cut, making 2 points. If the hair is fine and thin, cut }4 to % ; 
 
 [1571 
 
THE HOG IX AMERICA, 
 if coarse and thin, Ijo to 2 ; if thick, harsh and wiry, cut Ifo to 2 points, 
 
 ACTION. 
 
 The next in order is action, and to tliis division there are assigned 5 
 points. It is described as follows : 
 
 19 ACTION — Easy, prompt, fine and graceful. 
 
 It requires the hog to get up quickly, easily, and walk off with a 
 firm, quick, vigorous and easy movement, without much motion of the. 
 body, and carrying the head well up. The objections are : 
 Objections— Dull, sluggish, clumsy. 
 
 If the hog gets up slowly, and squeals when required to get up, cut 1 
 points; if it requires several efforts to rise, and stumbles in getting up, 
 cut 2 points ; if it walks a loose, swinging gait, giving the body a serpen- 
 tine motion, cut 1 point; if the legs twist and turn out in walking, so 
 as to make a blurred track with feet, cut 2 points ; if the fore feet cross 
 or lift over each other, as the hog comes towai-d you, cut 1 to 1)^ points : 
 if it stumble, as it attempts to increase its gait, cut 1 to 2 points; if it 
 lifts its legs and feet slowly and heavily, cut 1 to 2 points; if the head 
 is carried low, and the walk is dull and stupid, cut 1 to 2 points; if it 
 turns slowly, and allows the feet to become twisted, rather than pick 
 them up, cut }4 to 1 point. 
 
 SYMMETRY. 
 
 The last division is symmetry, and has assigned it 5 points, and is de- 
 scribed as follows: "Adaptation of the several points (divisions) to 
 each other. The detailed description is : 
 
 20 SYMMETRY — An Iiarmonious combination of the foregoing scale of points. 
 
 OBJECTIONS— Too much developed in some points antl lacking in others. 
 
 We do not think we can add any information to the above definitions. 
 A mastery of the other divisions, and a quick, discriminating eye, and 
 a judgment to grasp the whole situation ; or in other w^ords, the capac- 
 ity to judge a good hog by its general appearance, will take the correct 
 or incorrect proportions. It is in this division that the old committee 
 system has a show, and there is some room for a man to work his hob- 
 bv. if he have one. 
 
 1581 
 
ANATOMY AND PHYSIOLOGY OF THE HOG. 
 
 This chapter is not intended as a scientiflc one, and is not, tlierefore, 
 intended for the veterinary, but for common people. Teclmical names 
 are avoided and common ones used in describing the parts. We liavo 
 not at length nor in detail attempted to make this chapter complete in 
 the description of the functions of the various parts ; on the contrary, 
 given them in general terms. 
 
 In order that our readers may have a true illustration of the bones of 
 the hog, and the proportion the skeleton of the hog bears to the exter- 
 nal form, we have reproduced from "Jennings on Live Stock" the fol- 
 lowing illustration : 
 
 The parts of the skeleton are indicated by numbers, as shown in the 
 cut, and the names of the various parts are given bj' the numbei'S, as 
 follows: 1, the lower jaw; 2, the teeth; 3, nasal bones; 4, upper jaw; 
 o, frontal bone; 6, orbit or eye socket; 7, occipital bone; 8, first 
 bone of the neck; 9, bones of the neck; 10, bones of the back; 
 11, vertebrae of the loins; 12, bones of the tail; 13 and 14. true and 
 
 [159] 
 
THE HOG IN AMERICA. 
 
 floating ribs; 15, shoulder blade; 16, round shoulder blade bone; 17, 
 breast boue; 18, elbow; 19, bone of the forearm; 20, navicular bone ; 
 21, first and second bones of the foot; 22, bones of the hoof; 23, haunch 
 bones; 24, thigh bone; 25, stifle bone; 26, upper bone of the leg; 27, 
 the hock bones ; 28, navicular bone ; 29, first digits of the foot ; 30, sec- 
 ond digits of the foot. 
 
 A slight examination of the face of the hog demonstrates the strength 
 of the head, neck and back, and its capacity for rooting. The snout of 
 the hog is its spade, with which, in its natural state, it digs in the 
 ground for roots, nuts, worms, &c. To render this implement as nearly 
 perfect as possible, an extra bone is added to the nose (see No. 3) and 
 connected with it bj^ strong ligaments, cartilages and muscles, and is 
 called the snout. The cartilage formation at the end of the nose is 
 made strong, insensible and flexible, and for that reason well adapted 
 for investigation. There is a large net work of nerves that run down 
 each side the nose (but do not extend to the rooter) which furnish the 
 hog with a peculiar power of scent, that detects food although buried 
 several inches below the surface of the ground. No animal, except the 
 dog has such an acute sense of smell as the hog. 
 
 The hog has fourteen double or molar teeth with which he grinds his 
 food, six incisors or front teeth and two canines or tusks in each jaw. 
 The incisors of the lower jaw project nearly straight out and are used 
 as nippers to bite oflF grass and roots, shell off" corn, and gather in the 
 food, while in the upper jaw they are shorter and more like those in 
 the horse, except the two corner ones, which resemble those of the dog. 
 The tusks are used as weapons of defense. The pig is born with eight 
 teeth, which are short and sharp. Of these the two foremost ones in 
 each jaw are called incisors, and the others are tusks ; they all look like 
 tusks. On account of their outward direction and termination, they do 
 not hurt the teats of the sow except when the pigs fight each other for a 
 teat. In such an event the sow is likely to receive a cut from these 
 little needle-shaped tusks, Their principal use seems to be to steady 
 the tongue and assist in holding the teat in the mouth while nursing, 
 and as a means of protection of the individual rights to the teat se- 
 lected. In the course of eight to fourteen days after birth, there ap- 
 pears the first back or double teeth. At four weeks of age the four nip- 
 pers appear in each jaw so tliat at this age the pig has eight nippers or 
 front teeth, eight grinders or double teeth and four tusks. The nippers 
 having got through tlie gums, remain stationary for some time and but 
 slightly above the surface. This prevents their hurting the teats of the 
 sow and allows the tongue to readily pass over them and around the 
 teat. Soon after the nippers appear, the third grinder on each side of 
 upper and lower jaw appears, and at from six to eight weeks these new 
 molars or grinders and the nippers have so far developed as to enable 
 the pig to subsist without nursing. Sometimes the tusks, instead of 
 
 [160] 
 
ANATOMY AND PHYSIOLOGY OF THE HOG. 
 
 growing outwardly as they sliould, turn inwardly, which will cause 
 the pig to occasionally cry out as if in pain and prevent its thriving r 
 when so found they should be pulled out. At the age of three months 
 
 two additional incisors or nippers 
 appear and with these all the milk 
 or pig teeth are complete. With 
 advancing age the teeth develop 
 so that at six months of age their 
 largest size is reached and the 
 nippers present an evenly round- 
 ed front. At the age of six months 
 the small teeth between the tusks 
 and grinders appear — they are 
 sometimes called wolf teeth ; and 
 also the first permanent grinders 
 appear. The pig teeth are shed 
 in the order in which they came. 
 The nijjpers are shed with the be- 
 ginning of the twelfth month, and 
 at the end of the first year, at 
 eighteen months the intermedi- 
 ate incisors, and at the end of the 
 eighteenth month the permanent 
 incisors and grinders or back 
 teeth are complete. The full 
 grown hog has forty-four per- 
 manent teeth, of which twenty- 
 eight are preceded by pig teeth. 
 
 Here is a cut we have had pre- 
 pared, showing the comparative 
 size and location of the internal 
 organs of the hog : 
 
 This cut explains itself and 
 gives the reader the necessary in- 
 formation as to the relative size 
 of each organ and the part of 
 the body in which it is located, 
 
 with the exception of the kidney, and that is shown in the cut on the 
 
 following page, marked "k" with leaf-lard around it: 
 
 The cut on the next page presents a view of one-half of the hog. The 
 
 chest cavity is hardly large enough in projiortion to vertebra or back 
 
 bone and bone and fat. For this illustration we are indebted to the 
 
 American Agriculturist. 
 The brain is located in that portion of the head lying above the lower 
 
 line of the eyes. It is larger in the hog, in proportion to the size of the 
 
 [161] 
 
THE HOG IN AMERICA. 
 
 animal, than that of the ox or sheep. The brain of the hog is com- 
 posed of two substances differing somewhat in appearance. The two 
 parts perform different functions ; the upper or lighter colored is the 
 mind or reasoning power, while the lower is merely the recipient of 
 the senses, such as sight, touch, smell, hearing, &e. 
 
 The spinal cord extends from the base of the brain tlirough the back- 
 bone to the tail, forming two columns divided by a central line its en- 
 tire length. Each part has a separate function, the lower column being 
 connected with the voluntary motions and the upper with sensation 
 and direction from the mind. 
 
 The neck contains what is commonly called the 
 windpipe, through vvhicli the air passes to and 
 from the lungs, and the gullet, througli which 
 the food passes from the mouth to tlie stomach, 
 and the arteries and blood vessel that supply the 
 head, etc. 
 
 The chest contains the lungs, heart and liver, 
 as shown in the cut. The lungs form distinct 
 bodies or lobes, the right one being the larger. 
 Each portion or lobe is again subdivided, the 
 right into three and left two lobes. The office of 
 the lungs is to convert tlie venus, or dark blood 
 into arterial, or red life-giving blood, by exposing 
 it to the oxygen of the air in the lungs. 
 
 The heart has two sides, one devoted to circula- 
 tion of blood through the lungs, and the other 
 receives the blood from the lungs and pumps or 
 forces it through the body. Each side is divided 
 into two compartments, the one above and the 
 other below and are called auricles and ventri- 
 cles. The pulsations of the heart in swine are 
 from seventy to eiglity in a minute. 
 
 The stomach of the hog is mucli more simple 
 than that of the ox or sheep. It lias three 
 coats; the outer one constitutes the 
 common covering of all the intestines, 
 the muscular or fibrous coat acts up- 
 on and mingles the food, while the ^'S- 3.-iNsn)E or carcass. 
 mucous or inner coat, which is peculiarly developed in the hog, eon- 
 tains the little vessels which convey the gastric juice to the contents of 
 the stomach and assist in converting the food into a fluid condition. 
 
 The intestines or guts of the hog closely resemble those of man. 
 They are sixteen times the length of iiio animal and the length of the 
 smaller is three times that of the larger. The intestines are composed 
 of four coats: first, or outer coat; second, tlie muscular, which propels 
 
 [162j 
 
ANATOMY AND PHYSIOLOGY OF THE HOG. 
 
 the food onward by a serpentine motion ; the third contains tlie mucous 
 glands, and the fourth is soft and sponge like, containing the mouths of 
 the glands. In the larger intestines the food is submitted to t\v o fluids, 
 one from the pancreas and the other from tlie liver. The action of 
 these two fluids separate the nutritious from the worthless— the former 
 assuming the appearance of a thick, whitish fluid, and the latter a yel- 
 lowish, pulpy substance. As the contents pass on, the whitish fluid is 
 taken up by small lacteal vessels and passes into the blood. 
 
 The liver is smaller in swine than in sheep. Its situation is shown in 
 the cut. Its office is to receive the blood that is I'eturned fi'om the in- 
 testines, separate it from and secrete the bile, which passes to the gall- 
 bladder, the blood then passing on to the lungs where it receives its 
 oxygen and becomes arterial blood. The bile secreted, stimulates the 
 mucous membrane, excites secretions and hastens the process of sepa- 
 ration of the nutritious from worthless food. It also aids digestion by 
 neutralizing acids, etc. 
 
 The spleen in the hog is quite long, slim and flat, being of nearly the 
 same size and thickness its entire length. It lies on the left side and at- 
 tached to the stomach. Its structure is spongelike in appearance and is 
 made up of innumerable cells of almost every size and shape, yet it is 
 Arm to the touch and has a smooth exterior. Its color is a dark, deep, 
 reddish brown. There is much dispute as to the office it performs, and 
 we will not hazzard an opinion upon that subject. It has been re- 
 moved from animals and they seemed to suffer no inconvenience there- 
 from. 
 
 The peritoneum is the thin, smooth, tough, skinlike substance that 
 encloses and separates the different internal organs and to which they 
 are all attached and by which they are supported and kept in place. 
 
 The bladder. Its position is shown in the illustration. It is a small, 
 tough sac into which the urine or surplus watery fluid passes and is 
 held until discharged. Were it not for this receptable, there would be 
 almost continuous droj^ping of urine, instead of being retained and dis- 
 charged in quantities at long intervals. 
 
 The skin of the hog is composed of three layers or parts, the exter- 
 nal one being thicker and tougher than in other domestic animals; the 
 second layer is a soft expansion of tissues and protects the termination 
 of blood vessels and nerves of the skin which it covers. This layer de- 
 termines the color of skin and hair. The third or inner layer contains 
 Ihe blood vessels and nerves. 
 
 [1631 
 
DISEASES— SYMPTOMS AND TREATMENT. 
 
 The author is not a doctor nor the son of a doctor, and does not pre- 
 tend to use technical terms and phrases, nor educate the physician or 
 veterinary. On the contrary, an attempt is liere made to describe in a 
 simple way some of the diseases liable to attack swine, the symptoms 
 attending such diseases, and a few simple remedies. 
 
 The diseases to which swine are subject are quite numerous, and 
 many of them serious in their character. The object of this chapter is 
 to give the breeders and farmers some general information that maybe 
 of benefit to them; however, in difficult or dangerous cases, if possi- 
 ble, obtain the assistance of a skilled veterinary, or if such can not be 
 reached, ask your familj'^ i^hysician to examine and prescribe. If he is 
 level-headed, he will not take offense; if otherwise, you had better 
 change physicians. 
 
 In a former chapter we have given the reader illustrations of the 
 skeleton and internal organs of the hog, with a general description of 
 their size and functions. The information there given will not supply 
 the place of a careful and thorough knowledge of anatomy and physi- 
 ology, but it will make the reader sufficiently acquainted with the hog 
 to treat it with some degree of skill and success. For convenience we 
 will first notice diseases of the brain. 
 
 Apoplexy. — This disease is frequently brought on by a lack of exer- 
 cise and high feeding and is usually fatal. The first symptoms are 
 dullness, disinclination to move, head hangs heavy and low, no appe- 
 tite, the walk weak and staggering, eyes look wild and roll about, 
 showing much of the white, often red or blood-shot, sometimes tempo- 
 rary blindness, and a general numbness of feeling exists. Tlie feet and 
 legs are cold, hair looks harsh and dry, skin cold. Treatment: Bleed 
 from ear or roof of the mouth ; physic with salts or sulphur, and cut 
 off all food except a little skimmed milk. 
 
 Inflammation of the Brain, or Blind Staggers. — This is an in- 
 flammation of either or both the substances of the brain and the mem- 
 branes enclosing and separating its lobes. It may be caused by colds, 
 overheating, indigestion, overfeeding, or rich food. S3'mptoms: 
 
 [1641 
 
DISEASES— SYMPTOMS AND TREATMENT. 
 
 Dullness, redness of eyes, head carried low, the animal refuses to move 
 about much, and lies on its belly : as the inflammation inci'eases, the 
 victim runs wildly about, nsually in a circle, and not infrequently 
 carries the head to one side, nose is white, animal seems blind and un- 
 conscious, runs against fences, logs and stumps, pulse feeble and rapid, 
 and the breathing short and quick. Treatment: Bathe the head, 
 around the base of the ears and between the ej^es, with a liniment of 
 turpentine, ammonia, tincture capsicum, and chloroform, in propor- 
 tion of 1 oz. each of turpentine, ammonia and capsicum and ^' oz. of 
 ciiloroform. Some persons split the skin on its forehead from between 
 the eyes up to base of ears, and rub in salt and pepper; We have known 
 tlus to work well. Give internally sulphur or salts. Coal oil or turpen- 
 tine in milk, say }.2 teaspoonfulof turpentine or a tablespoonful of coal 
 oil in a pint or quart of milk. 
 
 Epilepsy or Fits. — Symptoms : Constant grunting, restlessness, 
 rapid breathing, palor about nose, mouth and eyelids, a staggering 
 walk; then tlie animal falls as if shot and lies motionless for a few mo- 
 ments, followed by convulsions; the face becomes distorted, legs are 
 drawn up and again extended, the eyes stick out and balls roll about, 
 the tongue protudes, jaws become fixed, teeth grind together, foam and 
 froth come from the mouth, the pulse small and wiry at first, then 
 hard and strong, and as the convulsions pass off it becomes weak 
 and iri'egular; throughout the whole fit the animal is unconscious, and 
 when it revives looks wild, frightened and astonished, and tries to hide 
 itself; after running quite awhile, it comes out cautiously and begins to 
 eat. Treatment : Physic with salts or calomel for temporary relief, 
 but we doubt if any cure can be ett"ected. 
 
 Palsy or Paralysis — This may result from an injury to the spine, 
 such as a heavy stroke across the back, or cold causing congestion, or 
 damaged food; if caused bj' an injury, it is hardly curable; if by cold, 
 or bad food, give a mild physic of salts or sulphur and charcoal, and ap- 
 ply a stimulating liniment along the spine. A change of loca- 
 tion to cleaner quarters ; more room and purer air is often beneficial. 
 There is not infrequently among hogs a disease known as kidney worm, 
 or inflammation of the kidneys, which produces a paralysis of the 
 hind legs. When first taken the animal shows a weakness in the back, 
 a diflSculty in getting up, and when on its feet the hind parts swing 
 from side to side, hind feet drag, and in stepping, cross each other, 
 as the disease increases the hind legs become paralyzed and useless ; the 
 animal walks on its forefeet and drags its hind parts ; the appetite re- 
 mains good, and the disease seems to be local. A number of remedies 
 are recommended by various persons, such as corn soaked in strong 
 lye, and fed to the animal ; a strong solution of soda in milk ; a tea- 
 spoonful of turpentine given internally in milk and applied freely on 
 the loin as a liniment: coal oil given internally in quantities of a 
 
 [165] 
 
THE HOG IN AMERICA. 
 
 tablespoonful in a pint of milk, and applied on loin freely; arsenic in 
 one grain doses. Some of the above remedies have elleeted cures, but the 
 best treatment, after the animal gets down, is to kill it, as but few 
 fully recover after the disease has progressed that far. 
 
 Nasal Catarrh, Sniffles, Bull Nose. — This disease is usually con- 
 fined to pigs; that is, old hogs are rarely attacked by it; although if 
 contracted when young, and not cured, it follows the hog as long as it 
 lives. Symptoms: First, blowing through the nose frequently, es- 
 pecially when they first get out of bed, and it is sometimes accompanied 
 by a cough: eyes often red and watery, hair stands up, pig looks dump- 
 ish, and not infreqently the breatliing is hard and labored ; the sides 
 work like bellows; in such cases the intlammation extends to the lungs 
 and often to the heart, causing thumps. When confined to the nostrils 
 there vvill be first clischarges of lumpy and yellowish mucous, and as 
 the disease progresses, bleeding at the nose, and a choking when eating 
 or drinking ensues: the nose often becomes enlarged, thickened, and 
 turned up or to one side; the roof of the mouth becomes inflamed and 
 tender, so that the victim can not eat corn or hard food. The disease is 
 contagious and will go through a lot of pigs, if kept together. We 
 used to think it incurable, but have changed our mind as the result of 
 experiments. If taken in its incipiency or beginning, and treated as 
 follows, most cases can be cured. Treatment: Prepare an ointment 
 of coal oil, turpentine and ammonia, of equal parts, mixed with suffi- 
 cient lard to make a tolerably stiff" ointment; then catch the pig and 
 rub the ointment on his face and nose, from the tip of his nose to the 
 base of the ears, and on the throat and chest, between the forelegs ; 
 apply the remedy two or three times a week for a month; also smear 
 the troughs with pine tar, and feed liberally with milk and ground 
 food, mixed with a little diluted carbolic acid; the acid should be suffi- 
 ciently diluted to be easily held in the mouth, say a teaspoonful of acid 
 to a pint of water. Pigs that have it so bad as to be unable to eat corn 
 may be greatlj^ relieved, and possibly cured, if fed and treated as 
 above. Be sure to use only finely ground food, and of a highly nour- 
 ishing character. In other words, the system must be braced up to aid 
 in throwing off" the disease. The diseased pigs should be kept to them- 
 selves, and the well ones taken to new quarters. The disease nuay be 
 contracted by the well ones sleeping with the sick, eating from the 
 same trough or feeding place, and it has been known to linger around 
 pens and yards year after year. The pens and yards occupied by the 
 diseased pigs should be thoroughly disinfected by whitewashing pens, 
 fences and troughs with quick-lime water, carbolic acid and coal oil ; 
 also sprinkle tlie grounds with lime, carbolic acid and sulphur, and if 
 possible break it up and cultivate for a year or two. 
 
 Strangles or Quinsy. — This is usually an acute inflamation of the 
 throat, and attacks hogs or pigs that are in high fiesh. The throat 
 
 [166] 
 
DISEASES— SYMPTOMS AND TREATMENT. 
 
 swells, breathing becomes thick, hard and rapid, hog is feverish, tries 
 to drink, but has difficulty in swallowing and eating. The sick animal 
 moves around a great deal, throws the head about, and, as the disease 
 becomes worse the tongue becomes swollen and protudes from the 
 mouth, attended by coughing; the disease is rapid and often fatal. 
 Treatment: Apply coal oil and turpentine with lard, freely on throat 
 and neck ; give turpentine inwardly in milk, and if possible, swab the 
 throat with coal oil or turpentine. The disease is sometimes contagious, 
 yet not very common in this country. 
 
 Inflammation of the Lungs — This is usually produced by violent 
 colds, sleeping in manure piles, or other places where foul air or dan- 
 gerous gases are inhaled. The prominent symptoms are, loss of appe- 
 tite, incessant and distressing cough, hard and rapid bi'eathing, high 
 fever and heaving of the flanks. Treatment : Apply turpentine and 
 coal oil on throat and chest, and give internaly a phj^sic of sulphur, also 
 a syrup of molasses, hoarhound and mullein in milk 
 
 Bronchitis. — This is a disease of the bronchial tubes, or windpipe 
 and the larger air tubes of the lungs. It may be caused by colds, or 
 small worms, or result from whooping-cough (hereafter described), or 
 the extension of nasal catarrh. It is not a common disease among 
 swine, yet occasionally appears. Its presence is detected by a hacking 
 cough and difficult breathing, especially in changeable and cold weather. 
 Treatment: Smear troughs in which slops are fed with pine tar, and 
 bathe throat and lungs with coal oil, or apply the ointment recom- 
 mended for nasal catarrh. 
 
 Colic. — This is not a common or usual disease in swine, but may oc- 
 cur when digestion is impaired by unvvholsome food, or cold, wet styes, 
 and lack of exercise. Treatment: Strong, catnip tea, in sweetened 
 milk, will give relief, which should be followed by feeding liberally 
 charcoal with sulphur, or plain charcoal. If charcoal is given two or 
 three times per week, and pigs have exercise, the disease will not appear 
 in the herd. 
 
 DiARRHCEA — This is not common in old or aged swine, but may oc- 
 casionally appear from unwholesome food, over feeding, or too rich 
 food. Treatment: Charcoal and sulphur will usually straighten out 
 matters. Scalded milk, with fresh eggs beaten in it, is a good and ef- 
 fective remedy, but if it results from bad food, in addition to the above 
 remedy, a change should be made from the bad to good, sound food. 
 
 Spleenitis, or Enlargement of the Spleen. — Hogs when attacked 
 by this trouble are restless and weak, shun their mates, and bury them- 
 selves in litter; they have no appetite, but are always thirsty; the 
 breathing is short, they cough, vomit, grind the teeth, and foam at the 
 mouth,; the throat, chest and belly are of a pale, brownish color, and 
 the belly hard and drawn up. Treatment: Hot water, as hot as the 
 hog will bear it, applied on the belly and side, near the spleen and give a 
 
 [167J 
 
THE HOG IN AMERICA. 
 
 inild physic of salts : bleeding in the ear is recommended by some. 
 
 Pekitonitis. — Symptoms are in many respects similar to spleenitis 
 and inflammation of the bowels. Hot water, applied with a sponge, or 
 woolen clotlis saturated with hot water, to the bell}', will give instant 
 relief; in addition, give internally a teaspoonful of turpentine in a pint 
 or quart of milk. The disease worlvs swiftly, and if treatment is not 
 prompt, death follows rapidly. Hot water injections are good, and often 
 effective. 
 
 Worms. — Swine are often troubled with worms, and their presence 
 may be inferred when the animal eats voraciously, and yet continues 
 lean and out of condition. The animal coughs, runs restlessly about, 
 uttering squeaks of pain ; the dung is hard and high colored ; the eyes 
 are sunken, and the animal daily grows weaker. Treatment: Tur- 
 pentine in milk, is the best remedj^ If hogs have access at all times to 
 wood-aslies and salt, they will not be troubled with worms. Coal oil in 
 slops Avill eff"ectually destroy worms. 
 
 Piles. — Hogs have been known to have this disease, but it is rare, 
 and results from long continued costiveness, and is some times brought 
 on by straining during farrowing time. When produced by costive- 
 ness, it is usually relieved by removing the cause, and in any case the 
 application of an oin^^ment made of jimpson weed and mutton tallow, 
 applied locally, externally and internallj^ will usually relieve the ani- 
 mal. Hogs, that live on acorn mast late in the fall and winter, are 
 frequently troubled witli piles. The acorn is so astringent as to pro- 
 duce continuous costiveness, and this condition is liable to produce 
 jjiles. 
 
 Lice. — These pests are frequent and common. Coal oil applied 
 on neck, behind the ears, behind the shoulders and back part of the 
 hams, a few times, will destroy them eff"ectiially. 
 
 Mange or Itch. — This is caused by a small insect that burrows in 
 the outer coating of the skin. Coal oil, vigorously and frequently ap- 
 plied, Avill cure this disease. 
 
 Constipation. — This occurs more often in the winter. It may be re- 
 lieved with bran maslies with sulpliur, pumpkins, apples or roots, 
 salts, given internally, or warm soapsuds giveu as an injection, and 
 soft soap given tlie hogs to eat, will often relieve the trouble. 
 
 Rheumatism. — Symptoms : Dullness, indisposition to move, lame- 
 ness, stiff" joints, or joints drawn up, and soreness of limbs and mus- 
 cles. Treatment: Give common soda in milk three or four times a 
 day, say a teaspoonful at a time ; continue for a few days. If it should 
 physic too mucli, give in smaller quantities, or not so often. A lini- 
 ment of turpentine and tincture of arnica, in the pi'oporlion of 1 part 
 turpentine to 3 of arnica, maj^ also be applied to inflamed or stiff" joints. 
 
 Rupture. — This is some times congenital, or hereditary, and usual- 
 ly occurs on the belly at the navel. It may be occasioned by au 
 
 [168] 
 
DISEASES— SYMPTOMS AND TREATMENT. 
 
 injuiy, such as a hook from cattle, getting snagged in running, or 
 improper spaying; or as pigs by being caught by the mother or other 
 large hogs between tlie animals and side of the pen, thus receiving a 
 violent squeezing, and other causes. Treatment : Starve tlie pigs for 
 a few days, so as to get tlie bowels empty ; then catch and tie tlie pig, 
 lay it on its back, push back the intestines with the fingers, then cut 
 through the skin, scarify the orifice in the belly, then draw up the 
 orifice or hole where the intestines have protruded, and take a 
 stitch or two in the skin, and let the animal up ; keep it in a warm, 
 comfortable jjen and give but little food for a week or ten days, or un- 
 til the place heals up. The object in scarifying tliis orifice in the belly, 
 is to make it unite and heal up readily. A common spajang needle and 
 a strong silk thread or cord should be used in sewing up or taking 
 the stitches. Dr. C. A. Robinson lias presented in the Swine Breeders'' 
 Jowrna?, a novel and ingenious truss or bandage, which we think will 
 work well : It is as follows : 
 
 " This bandage can be made of stiff canvas or leather. I prefer the 
 former, as it is more pliable and is more easily adjusted to the sliape of 
 the pig. The straps can be buckled as tight as necessarj^, and as the 
 tumor gives way and the opening grows up, as it certainly will, the 
 straps can be tightened. In the middle of tlie bandage a wooden but- 
 ton should be securely attached, and wliich sliould fit over the hole in 
 the abdomen and sliould be varied in size according to the size of the 
 opening. This button should be covered on the side next the hole, 
 with soft cloth and stitched to the large belt, thus holding it in place. 
 If the rent be very large, you will have to depend upon the canvass en- 
 tirely. Some trouble may be experienced by the belt slipping back, 
 but this can be overcome by placing a collar around the pig's neck, 
 and to it attach strips of heavy cloth, and then fastened them to the 
 front side of the belt. Tliis keeps the belt in place, and in a short 
 time the animal will be entirely well." 
 
 Thex'e is still another class of ruptures that are confined to male pigs. 
 It is when the intestines come out into tlie scrotum or purse of the 
 boar. Such pigs are usually called " bussin " pigs. This class of rup- 
 tures may be either congenital, (hereditary), or the result of an injury, 
 and not infrequentlj' it is caused in farrowing, when the youngster is 
 squeezed too hard in his exit from his mother. The rupture may be 
 on one or both sides of the purse. As soon as noticed it sliould be at- 
 tended to, and the best way is to catcli the pig, tie or hold him on a 
 wide board, which has one end much higher than the other; put the 
 head of the pig downward, then castrate the pig and push back the 
 gut into the body and close the orifice or hole with a stitch or two and 
 •the opening cut in the purse with a couple or three stitches, and put the 
 pig in a comfortable pen, keep him quiet, and feed lightly for a week 
 or ten days. 
 
 [169J 
 
TPIE HOG IX AMERICA. 
 
 Boils or Ahcksses. — These are not uncommon upon the hog, and 
 may, as upon man, appear npon the body or Ihnbs. As soon as dis- 
 covered, open with a sharp knife, by running the Icnife in at the bottom 
 side of the lump or enlargement, and cutting up and outwards, so as to 
 slit it open. Wash with strong warm soapsuds or a weak solution of 
 cai'bolic acid. 
 
 Tumors. — Tumors sometimes appear, usually in the udder of sows, 
 and are caused by a failure of the pigs to draw the milk from some one 
 of the teats, or by weaning the pigs too suddenly when the flow of milk 
 is large. The udder becomes gorged and the milk veins or cells in- 
 flammed, producing an inward ulcer or hard fibrous tumor that grows 
 rapidly, and unless removed, occasions the death of the sow. We have 
 seen them as large as a quart bowl. They should be removed by a 
 skilled veterinary or physician. We have a few times cured them by 
 taking them when small, and applying to the outside applications of 
 tincture of iodine, which causes them to stop growing, allays the in- 
 flammation, and nature absorbs them, Sometimes they appear on other 
 parts of the body, and the same treatment should be given. 
 
 Whooping-Cough. — Pigs and hogs are subject to many diseases, and 
 among others some which are contagious. This is one of the latter 
 class. There are many diseases to which tlie hog is subject that have 
 as an early spmptom, a cough, but the whooping-cough is distinct and 
 different from the others, and is almost as plainly marked in pigs as in 
 children. Pigs, when first taking this disease, do not show any very 
 marked outward symptoms or evidences of diseases. The hair appears 
 a little rough, dry and raised, and sometimes a little redness about the 
 eyes is perceptible, indicating slight fever, but there is little if any loss 
 of appetite. When they first get up from sleep or quiet rest, and begin 
 to move about, they will begin to cough, at first slightly, and gradually 
 increasing until they will stop and put the nose to the ground, cougli 
 very hard, sides working and belly drawn up, ending often in a very 
 perceptible whoop; after coughing awhile, they apparently spit up 
 something, and move on. We have seen them cough so violently that 
 it would cause them to vomit, and in a few minutes be eating again. It 
 is a cough that breeders usually charge up to dust, but it comes some- 
 times in wet weatlier, and if one gets it, it passes along the whole line. 
 It is very contagious, but is not often fatal or even serious, as pigs grow 
 and eat as well as usual. We doubt if it can be cured, but it will run 
 its course and quit. By proper treatment it can be made quite mild and 
 less annoying. Carbolic acid in slops, say % teacupful of crude acid 
 to a bucket of slop, or a tablespoonful of crj'stals to same amount of 
 fluid; also smear the feed and drinking troughs with pine tar, and in 
 very bad cases put pigs in a close house and burn sulphur in there, so 
 as to compel the sick animals to inhale the fumes, and apply to throat 
 and chest the ointment prescribed for nasal catarrh. 
 
 [170] 
 
DISEASES— SYMPTOMS AND TREATMENT. 
 
 Hog Cholera, lung fever, typhoid fever, blue disease, spleenic fever, 
 sty fever, spotted fever, swine plague, diptheria, and numerous other 
 names have, from time to time, been adopted or suggested by different 
 persons in different parts of the country and at various times, but, as a 
 rule, they are all one and tlie same, viz. : A contagious disease that is 
 now and has been for years quite prevalent and fatal and generally 
 known as cholera. This may not be the best name for the disease, bat 
 it is the one generally adopted and best known. Whatever name is 
 used to suit the fancy does not in any manner check the disease nor 
 stay its deadly progress. Much money and time has been expended by 
 many learned men, and many Latin names have been brought into use 
 to give microscopic life a name, only to make confusion more certain 
 by apparently giving much Information, yet really giving but little. 
 Learned men have been emjiloyed by State and National Governments, 
 and after years of, I may say, fruitless toil and expense, they have left 
 the people where they found them, viz. : Scourged by the swine plague 
 worse during the past year than ever before and no relief other than 
 sanitary measures has been suggested or provided. The one trouble 
 that has cripjilcd the work of investigation and palsied the Govern- 
 mental arm thus stretched out to aid the people is, that every one of tln' 
 learned gentlemen have so far started out in their investigations with a 
 tlieory, and their principal object and aim seems to have been not to 
 find out tlie real nature of the disease but some evidence to support 
 their various theories. The living germ theory is the one upon which 
 most, if not all, have stai-ted, and so with magnifying glass in hand 
 they have gone in search of and determined to find some suiall para- 
 sites or worms as the great and insatiable fiend. Of course, starting 
 out with a determination to find parasites and )vorms, the rivalry has 
 ))een to see how many new kinds and shapes they could discover witli 
 the microscope. If the scourge were not so serious and destruction to 
 property so great, the people might be more patient in reading so many 
 Latin names, and smile at the eftbrts of each succeeding scientist as he 
 rushed to tl)e front witli a new bug, or an old one with a new fangled 
 name. Here are some of the names so furnislied : Bacilli., Bacillus Sub- 
 lilis, Bacillus Anthracis. Vibrios, Bacillus Suis, Bacterium terretl, Spiril- 
 lum, Bacillus amy lobacter, Tricocephatus dispar, Stephamiriis diutatus, 
 Strongylus elongatus, Schrostoma ducntatum, Helobacterta, Coccobacteria 
 Septica, Leptothriz Beggiatoa, Spirochcete, Sarcin Ventriculi, etc., etc. To 
 the ordinary person or farmer, what value is there in such names. 
 These scientific gentlemen simply mean to tell the public that by the 
 the aid of powerful microscopes they have found in various organs of 
 dead hogs, various shaped and small parasites that are invisible to the 
 naked eye, and that they are the cause of the disease. All, or nearly 
 all of these learned gentlemen admit that the aforesaid parasites are 
 usually found in decaying flesh, and some are even found in the hun.au 
 
 ■ [171] 
 
THE HOG IN AMERICA. 
 
 mouth. These parasites have not only been found, but the learned 
 gentlemen have tested their vitality and found that iodine, carbolic 
 acid, sulphuric acid, and heat of sufficient strength will Icill the spores, 
 hut it will also kill the hog. This is valuable information— directing 
 the farmer to kill something that it takes a powerful magnifying glass 
 to discover. How is he to know of their approach? Experience has 
 demonstrated that the strictest sanitary measures will not bar tlie pro- 
 gress of tlie disease, nor does filth alone produce it. We have no doubt 
 that the one will impede and tlie otlier accelerate the ravages of the dis- 
 ease — "only that and nothing more." We do not wish to be understood 
 as taking the position that science is a humbug, and the microscope a 
 failure— on the contrary, we clieerfully recognize the great benefits 
 mankind have derived from botli. We only charge that in this particu- 
 lar disease both have been ovenoorked. The microscope will reveal in 
 every drop of water, breath of air and morsel of food, innumerable 
 wriggling, squirming forms of life wliich are not visible to the naked 
 eye. We here make the point that all tbese alleged micropliytes are 
 not causes, but tlie results of disease; that they are nature's means of 
 destroying dead tissues, and tliey have no more agency in causing hog 
 cholera th;ln the man in the moon. Epidemics among swine are not a 
 new tiling nor even comparatively so. As early as 1805, we find in the 
 memoirs of the Philadelphia Society an account of an epidemic among 
 swine somewliat similiar in many of its features to the modern disease. 
 It was then, as now, very fatal. In tlie summer of 1821, M. Sanssol 
 describes a disease among swine in the neighboi-liood of Maguinet, 
 which spared neither age, sex, nor condition. The symptoms were as 
 follows: "Loss of appetite; thirst; dullness; groaning and seeking of 
 moist places; then followed l)y hardness of the belly; heat of the skin; 
 constipation; diminution of the urine; difficulty of respiration ; heav- 
 ing of the flanks, and short cough ; the eyes were full of tears, and the 
 mucous membrane inflamed. If the disease continued, the succeeding 
 symptoms were still more alarming — the animals began to stagger 
 about; the limbs were stretched out in an unnatural position; rattling 
 in the throat came on; they supported themselves against tlie wall, and 
 only fell to die a few minutes afterwards. Death usually came in about 
 three days, and was in some cases preceeded by convulsions of the face 
 and extremities." "Post mortem appearances. — Tlie thoracic cavity 
 was filled with bloody, limpid fluid; the lungs mucli inflamed; the 
 pleura thickened, inflamed and injected ; the diaphragm covered with 
 black patches of the size of a shilling; tlie mucous coat of the intes- 
 tines slightly inflamed ; the windpipe and bronchial tubes full of red- 
 dish froth ; tlie brain covered witli reddish serosity." Another account 
 of a disease in Averyon and its neigliborhood Avhich attacked tlie res- 
 piratory and digestive organs, running its course in from twelve to fif- 
 teen hours. "Symptoms. — In tlie worst cases there is a loss of appetite 
 
 [172] 
 
DISEASES -SYMPTOMS AND TKEATMENT. 
 
 small and frequent pulse; liaggard eyes; the conjunctiva Inflamed; the 
 mouth open, red, and tilled with foam; the respiration laborious; plain- 
 tive cries ; convulsions ; palsy of the hind limbs, and involuntary dis- 
 charge of highly feted faeces. Death here is the inevitable termination 
 and that in a short time." In 1S;JS, M. Paulet describes a similar dis- 
 ease as attacking swine in the south of France and says it was highly 
 contagious and very fatal. "Symptoms. — Restlessness; cough; loss of 
 appetite; dullness, and a weak, tottering gait. These gradually go on 
 increasing in intensity until the seventh or eighth day, when they be- 
 come very marked. Then alternations of heat and coldness of the 
 body come on; the ears droop and are cold; the head is heavy; and the 
 tongue becomes discolored; the breath is foetid, and there is a copious 
 discharge of mucous from the nostrils. The skin is tinged with red, 
 but the hue is not very evident excepting under the belly; the animal 
 appears to be in great suftering and cries out pitifully." If the forego- 
 ing are not fairly good descriptions of many cases of modern hog 
 cholera, we are much mistaken. Epidemics in swine, and that, too, 
 fatal ones, it will be seen, are not new things. The modern disease first 
 made its appearance at a distillery in Ohio, in 1855, and the first symp- 
 toms were violent purging or scours, followed by a collapse and death. 
 It was from these symptoms that it was first named cholera. Since 
 that, however, the first symptoms are somewhat varied. Sometimes in 
 the same lierd some hogs will have copious diarrhoea and others will be 
 very costive, so, tiiat while the name may be and doubtless is a mis- 
 nomer, yet it answers the purpose, as it indicates a contagious and fatal 
 malady. Symptoms of present plague. — The animal appears dull ; hair 
 dry and raised up off the body; loss of appetite; extreme thirst; 
 head carried low ; seeks dark places and avoids light; gets under bed- 
 ding; eyes red and watery; iiose and lips white and bloodless; breath- 
 ing rapid; sliglit liacking cougli; chest, belly and throat hot; shiver- 
 ing and trembling of the limbs; lying on belly; when down, shows a 
 dislike to move; other times restless and moving from one place to an- 
 other; avoids its companions; sides and flanks heave; weakness of hind 
 legs, and, later, fore legs; belly and chest tender, and sometimes be- 
 coming hard; chest, throat, belly, and inside of legs reddish or purple 
 color, first showing in spots then in solid mass; the skin wrinkled; 
 blood sometimes coming from nose, mouth and ears; sometimes ear* 
 swell and thicken, at otlier times hang loose and are cold; feet and legs 
 cold; diarrhoea in some cases, and in others, costiveness. These are 
 among the earlier symptoms. Every sick hog does not have all thesa 
 symptoms, but more or less of tlieni. As the disease progresses, thi;^ 
 symptoms become more violent, the surface of the body and limbs be- 
 come cold ; eyes very red ; blood oozes from mouth and sometimes ears, 
 and often the animal falls dead while attempting to walk about. At 
 other times they seem to be choking, and occasionally will be found 
 
 [173] 
 
THE HOG IN AMERICA. 
 
 (lead while lying on their belly, or if they can get to water will be 
 found dead in it. In short, death usually comes suddenly and while 
 the animal is in different situations, but nearly always, blood and a 
 watery discharge oozes out of the mouth and nostrils at death. If 
 opened after death, the lungs will frequently be found congested, spot- 
 ted, and filled with a bloody fluid, or the throat will be found filled 
 with bloody froth, inflamed and ulcerated, or the stomach and intestines 
 covered with dark spots, which seem to be nearly or quite eaten or rot- 
 ted through. Sometimes the kidneys are enlarged and spotted, and in 
 a few cases the brain congested and spotted. In all cases, some one or 
 more of the vital organs are inflamed, congested, or gorged with bloody 
 fluids, and the organ covered with dark spots varying in size, but the 
 majority of cases examined after death sliows the spots on lungs, 
 stomach, or bowels. Hogs that have once had cholera and recovered, 
 will not have it the second time, except, possibly, in very rare in- 
 stances. If this disease was caused by the minute organisms as claimed 
 by the scientists, why do they refuse to make a second attack? If filth 
 alone generates the disease, whj^ are not animals under like conditions 
 again attacked? Persons who have had aslatic cholera are as liable to 
 second attacks as thougli they had never went tln-ough the ordeal, and 
 yellow fever does not hesitate to make a second attack. Sinall-pox, 
 measles, and whooping-cough, however, are each exhausted by the flrst 
 assault upon the human family. Is it not fair, then, to conclude that 
 hog cholera is, in respect to second attacks, akin to measles or small- 
 pox. We think that what is termed hog cholera, is simply measles, and 
 will give our reasons for the faith that is in us. First, let us examine 
 the symptoms of measles in the human family as given by eminent 
 medical authority, viz.: "Sneezing, accompanied by a watery dis- 
 charge and sometimes bleeding from the nose; redness and watering of 
 the eyes; cough of a short, frequeut and noisy character, with little or 
 no expectoration; hoarseness of the voice, and occasional vomiting and 
 diarrhoea while the temperature is elevated ; the pulse rapid, and head- 
 ache, thirst and restlessness are usually present to a greater or less de- 
 gree." If the person takes cold, the measles go inward and attack the 
 vital organs, usually tiie lungs, sometimes the stomach and bowels, 
 brain or throat, and occasionally the eyes, and is very often fatal where 
 careful nursing is not giveii. In the armj^ more men died from measles 
 than any other one disease, and the reason was that it was so difficult 
 to prevent them from taking cold, while at home where persons have 
 comfortable houses and careful nursing, measles is not considered a 
 difficult or dangerous disease. Persons who have measles and get along 
 all right, have the skin, especially the face, neck, breast, under the arm 
 and in groin covered with plain and distinct red spots, varying from 
 the size of a finger nail to that of a quarter of a dollar. These spots 
 are at first a bright red, and in the coarse of a few days they grow pale 
 
 [174] 
 
DISEASES—SYPMTOMS AND TREATMENT. 
 
 and finally disappear, leaving the skin rough and sometimes causing it 
 to peal oft". When a hog worries through the cholera, these red spots 
 lan be found upon the throat, breast, belly, and inside of legs, and after 
 Ihey disappear tlie skin is rough, scaly, and peels off". Wlien a persoa 
 iiaving the measles takes cold, the measles leave tlie surface, the limbs 
 become cold, the lips colorless or purple, and violent congestion and 
 pain ia lungs, stomach and head attend, ar-d if not relieved death 
 rapidly follows. The internal organs aff'ected are congested, spotted 
 and highly inflamed. So it is with hogs having cholera, and this is es- 
 jiecially true when they are allowed to get to cokl water or lie upon 
 damp, wet ground. If hogs attacked with cholera are put in comfort- 
 able houses and treated as persons are with measles, but a small per 
 cent, of them will bo lost. Tliis treatment has been frecpiently tested 
 and found successful. The object is to prevent tiieir taking cold, and 
 force the disease from the vital organs to the surface. We think the fa- 
 tality of hog cholera is because of the exposure of the sick animals. 
 Measles among persons is at tinies much more malignant than at others. 
 So is hog cholera. The practice of continually giving medicine to well 
 hogs is a mistake. It is just as reasonable to sturt' medicine continually 
 in well persons. Oive the hogs a rent, and only give medicine wiien they 
 are sick. Medicine is a good thing in its place, but it is frequently over- 
 worked. Again, in contagious diseases most writers say take the sick 
 ones away from the herd. This is a mistake. Take the well ones away 
 to new quarters and quarantine the sick on the spot, or at least, if any 
 are left let ti be the sick and try to save the well ones. Disinfect 
 them by sprinkling with a mild solution of carbolic acid, and disinfect 
 the sick quarters often and vigorously. Strict sanitary measures, swift 
 and eff"ectua!, coupled with a separation of the well from tlie sick ani- 
 mals, will impede tlie progress of tlie disease, but until some remedy 
 is discovered that will prevent measles in the human family, hog 
 cholera will not be prevented. Don't fool your money away on quack 
 nostrums; they are worthless so far as cholera prevention is concerned. 
 Abortions. — Sows loseing their pigs is sometimes a troublesome co- 
 nundrum, and one which the breeder has to occasionally contend with, 
 especially with young sows. There are various causes wliich tend to 
 produce it, and among others are improper food, such as musty or dam- 
 aged grain; too much vegetable food; falls; slip[)ing and straining; 
 long and continuous running, either by dogs or young boars, or other 
 sows in heat; rubbing violently against stumps or fences to allay an 
 itching; allowing too many to sleep together in cold weather, when 
 they are apt to "pile up" and lie on each other. The symptoms of ap- 
 proaching abortion are similar to those of healthy farrowing, only 
 more intense, if the third month has passed. There is generallj" a rest- 
 lessness, shivering, and other manifestations of extreme pain, and pre- 
 parations of bed, etc. If the abortion occurs within six weeks after 
 
 [1751 
 
THE HOG IN AMEKICA. 
 
 service, there is usually but little manifestations except an enlargement 
 of the genital organs and a discharge of bloody mucous and strings of 
 flesh. The sow appears to eat as well as usual and appears to suffer but 
 little pain. There is but little that can be done to "stay proceedings," 
 and about the only thing to do is to try and ascertain the cause and 
 separate the aborting sows from their companions. The sick ones usu- 
 ally get along well enough without any medicine, and if allowed to 
 pass several periods of heat can safely be bred again. 
 
 Difficulty in Pigging. — Sometimes tlie sow, and especially very 
 young sows, have a difficulty in farrowing and reiiuire help. If tliey 
 cannot be successfully delivered with the aid of the hand, pig extract- 
 ors may be sometimes successfully used. Such instruments can be ob- 
 tained of persons who manufacture and advertise them, or a home- 
 made one can be made of a large wire by fixing a loop, with wire, 
 large enough to slip over the pig's head and yet small enough to pass 
 in easilj^, and leaving wire long enough to handle anl pull. If the la- 
 bor has been long, say for a day or two, the pigs are most likely dead 
 and can be pulled out with tongs, forceps, or hooks. Sometimes it is 
 necessary to open the side of the sow and remove the pigs to save the 
 life of the sow. In such cases the service of a veterinary or physician 
 should be procured. 
 
 A good way to administer medicine to a hog that cannot be induced 
 to eat slop or drink milk, is to take an old boot, cut a hole in the toe. 
 insert the toe part in the mouth and pour medicine in at the top of the 
 leg of the boot. 
 
 [17oi 
 
CASTRATING AND SPAYING. 
 
 Pigs kept for porkers, be they scrubs, grades, or culls of thorough- 
 bred stock, will fatten more rapidity and make better pork on less feed 
 if the boars are castrated early and the sows spayed before they have 
 an opportunity of being served. Old sows can be successfully and 
 profitably spayed when they are not longer desirable as breeders. 
 
 Open sows in the fattening pen are a nuisance, and their flesh not so 
 good as spayed ones, to say nothing of the higher price the latter 
 bring in the market. 
 
 The time for such work is when you are ready. Some people rely 
 upon the signs of tlie Zodiac, and others, upon the phases of the moon, 
 but the time to act is when your animals to l)e operated upon are in 
 moderate flesh and when tlie weather is moderate. 
 
 Several years ago, we had Dr. T. C. Miles, of Charleston, 111., com 
 monly known as Farmer Miles, prepare a short chapter on the subject 
 of castrating aiul spaying, which the writers firm published in a 
 manual, and which wa? loith other matter, taken from the manual by a 
 western writer without a word of credit and inserted in his book. It is 
 proper liere to say that Dr. Miles is one of the most skilled veterinary 
 surgeons in tlie world, and the first man to safely and successfully cas- 
 trate ridgling horses. 
 
 Dr. M. says: "As to the time for castrating boars, I would say, do 
 it whenever it is most convenient, and the best way is the way under- 
 stood by every old farmer unless the hog is ruptured, in which case the 
 strifffen around the seed (called tlie scrotal sack) should be taken out 
 with the seed and the seed string tied within the neck of the scrotal 
 sack with a small twine. When this is done, cut oft" the seed sack and 
 all behind the tie and let the hog go. I do not like sewing up, as large 
 tumors sometimes result from so doing. Should maggots develop in 
 the gash where a hog has been cut, apply either turpentine or butter- 
 milk." 
 
 TO CASTRATE A RIDGLING HOG. 
 
 In a ridgling hog, the seeds are not in the scrotal sack or in their 
 proper place, but in the body of the animal immediately behind the 
 
 [177] 
 
THE HOG IN AMERICA. 
 
 "kidneys. He should be cut in tlie side the same as in spaying a sow, 
 but the incision should be of sufficient size to admit the whole hand, 
 when the seeds can be found and easily pulled out. 
 
 TO SPAY sows. 
 One man should be in the pen to catch, and two to hold the sow by 
 the feet alone, flat on the ground on her right side and stretched out 
 tightlj\ The spayer, kneeling at the sow's back, will cut tlie hair oil" 
 of the place where the incision is to be made, (a little back of the last 
 rib, and about midway up and down) : then cut a gash — if on a hun- 
 dred-pound shoat, about half an inch deep and three inches long, up 
 and down ; slip the flesh back each way about an inch, making a round 
 gash or wide incision, then turn the knife and stick the blade straight 
 in, gently, deep enough to go through tlie peritonial lining or inside 
 striffen, at the upper corner of the incision. Then put the left for?- 
 finger in and witli it and the right fore-finger tear the hole large enough 
 to allow working room for the fingers. Feel inside near the back with 
 the first two fingers of the left hand for the "pride," a little knotty 
 lump which cannot be mistaken, for there are no others like it within 
 reach, but if it is not found, as is sometimes the case, then feel for small 
 guts called the "pig bag," and take them out the best you can until the 
 first "pride" is reached. Take tliis ofl" and follow back down the pig- 
 bed to a fork, where two guts coming together form a larger one, as 
 two brandies running together form a creek; here take up the other 
 branch until the lower "pride" is reached : take it oft", put the pig-bed 
 back in good order, and see that it is in the belly proper and not left at 
 the gash. Slack up the hind leg so as to close the gash, and sew up 
 with two stitches, taking hold, but only skin deep, one stitch near the 
 middle of the gash and the other above it. Draw the edges together so 
 as to touch from the middle of the gash upwanl. Both stitches may be 
 taken before tying either, and then tie the threads or twine crossing 
 each other in tlie form of a letter X, and when the sow is let go, press 
 the liand over the gash as she starts off". For spaying purposes, the. 
 thread or twine used should not be too harsh or too tightly twisted. 
 
 [178] 
 
MISCELLANEOUS MATTERS 
 
 We give in this cliapter a few odds and ends that are of value. We- 
 ll ave in other chapters given kind of food and when to feed boars, sow s- 
 and pigs, and will say generally in addition to what has already been 
 said, give your hogs access to good pasture and pure water, and do 
 most of the fattening for pork before the cold weather sets in. Com- 
 mence in July, while hogs are on clover; feed slop of shorts, and give 
 corn or meal, oats, barley, oil meal, peas, buckwheat and a variety of 
 food ; a little sugar in slops is a good appetizer and fattener. When 
 new corn gets out of the milk, cut it up, stalk and all, anil feed; a lit- 
 tle later, as it hardens, fence otf v/ith a portable fence an acre or two 
 of corn and turn the hogs in and let them harvest the corn. At first 
 they will tear down a good deal, but will soon break down no more 
 than they want to eat. When they have cleaned up the first patch, 
 fence off another of like size, and so on until they are ready for mar- 
 ket. This plan is called "hogging down." It is labor saving, economi- 
 cal, and leaves the rich manure just where it is needed. Feed charcoal 
 liberally to all fattening hogs, as it promotes digestion and liealth and 
 economize^? food. Pumpkins are good food for a change, and for fat- 
 tening hogs, so are potatoes, artichokes, sugar beets, bran and shorts, 
 and don't forget to provid plenty of pure water. 
 
 We here give a table showing comparative value of different kinds of 
 food, comprising: Potatoes, sugar beets, mangel wiirtzel, parsnips, 
 carrots, swedes' turnip, white turnip, white clover, red clover, Indian 
 corn, rye meal, linseed cake (English), linseed cake (American), oat 
 meal, barley, peas, beans, buckwheat, and cotton seed meal, presenting 
 the percentage of fat formers in one hundred pounds of each, the per- 
 centage of flesh formers in one hundred pounds of each, and the total 
 nutritive percentage in one hundred pounds of each, of the articles of 
 food mentioned. This table will be found of incalculable value to tlie 
 breeder, feeder, and in fact every one interested in the rearing and 
 feeding of swine, and to tliose wishing a guide by which they may se- 
 cure a basis upon which to form estimates, with some degree of cer- 
 tainty, the table will be found equally as profitable, 
 
 [179] 
 
THE HOG IX AMERICA. 
 
 COMPARATIVE VALUE OF FOOD. 
 
 ARTICLES. 
 
 Potatoes 
 
 Sugar Beet 
 
 Mangel Wurtzel 
 
 Parsnips 
 
 Carrots .... 
 
 Swedes' Turn ip 
 
 White Turnip 
 
 White Clover . . 
 
 Red Clover 
 
 Indian Corn 
 
 Bye Meal 
 
 Linseed Cake. English 
 Linseed Cake. American 
 
 Oat Meal 
 
 J'.arley 
 
 Peas 
 
 Beans. 
 
 Buckwheat 
 
 Cotton Seed Meal 
 
 RINGS, ROOTING, SNOUTING. 
 
 It is natural for piggy to root, and it is healtliful besides amusing for 
 the pig. We always let them root, that is, Ave do not ring or cut the 
 nose. In wet weather or early spring, we sometimes keep hogs off of 
 the sod to prevent too mucli rooting. However, if the reader desires to 
 ornament swine, it can be done by rings inserted by jiatent "hog ring- 
 ers," or by a horseshoe nail run through the hard gristle on end of 
 nose and turned up so as to form a ring, or by cutting it with a knife, 
 leaving the slice at end of nose hang at both ends, or by inserting a 
 sharp, small blade under the skin just above the end of the nose and 
 cutting the large cords or tendons that work the spade on the end of 
 the nose. If rings are used, puv- them through the partition between 
 the nostrils rather than through the end of the nose. To operate suc- 
 cessfully catch the pig in hug trap shown in cliapter on Conveniences. 
 
 EAR MARKS. 
 
 Some breeders mark Utters by punching holes in the ears witli a 
 small launch, putting them in dilferent ears and ditferent parts of the 
 ears to indicate the Utter to which they belong. There are a number of 
 patent ear marks, tlie best one we have yet seen is manufactured in 
 Chicago and called the Escutcheon Ear Tag, and advertised in the 
 Swine Breeders'' Journal, the best hog paper in the world. 
 
 YOUNG BOARS 
 
 Are in the habit of riding, fretting and worrying each other when a 
 number are kept together. The best way to cure this habit is to place 
 an old boar in tlie pen with them, being careful to take oft' his tusks to 
 
 [1801 
 
MISCELLANEOUS MATTERS. 
 
 prevent liim from hurting them. The okl hog will soon stop all such 
 foolishness. 
 
 FIGHTING OR QUARRELSOME HOGS 
 
 Can be quieted and prevented from annoying their mates, by inserting 
 rings in their noses. A vicious boar may be subdued in a similar man- 
 ner. 
 
 PREPARING FOR FAIRS. 
 
 If the breeder desires to make a "show at fairs," he should begin 
 early, say May or June, and feed up. He should always feed up more 
 than he expects to take, as some may get hurt or not "fill out" as he 
 expects. By an early start, the hogs will shed oft' the old coat of hair, 
 and the new growth will have come out nicely and present a smooth 
 coat by showing time, and the flesh will be Arm and solid. The best 
 feed to start old or young hogs to fattening, is milk, ground oats, corn 
 meal, rye meal, oil meal, and fresh clover, with plenty of pure water. 
 Curry and brush the hogs daily : tliis makes them thrive better, keeps 
 the skin healthy and soft, makes the animals gentle and improves the 
 coat. 
 
 Sows that are to be shown should be bred late enough so as to farrow 
 soon after the close of the showing season. It is the best and most 
 natural way to reduce them. Show hogs should be well fatted, as poor 
 hogs never take premiums and should not, for no man can tell how a 
 poor hog will fill up. Hogs are raised for pork, not work, and in order 
 to determine what proportions and symmetry they are capable of, they 
 must be filled out and show their capacity to carry full fiesh without 
 breaking down. 
 
 If the coating is very rough, the hog may be clipped. It will help 
 its appearance. The hogs should be taken out into a lot and driven 
 about frequently, singly and in show herds, to accustom them to hand- 
 ling, and being together; this course will save much trouble and some 
 profanity. 
 
 When you get to the fair, do not crowd too many hogs in one pen. 
 Take them out mornings and evenings, and walk them around for ex- 
 ercise. "Wash them with a good castile or ivory soap, rub dry, and then 
 oil with a mixture of sweet or castor oil, glycerine, and a little alcho- 
 hol, if you wash at all. A good, vigorous brusliing, twice a day, is 
 about as good as washing, especially if the weather is cool. If, the 
 Avashing process is commenced, and water freely used, it will be neces- 
 saiy to keep it up, as unless wet or oiled, the hair becomes dry and 
 
 harsh. 
 
 If your animal looks best standing still, keep it still while under in- 
 spection ; on the contrary, if it shows best moving, manage to keep it 
 moving while being inspected. In short, put your best foot forward, 
 and if the animal has a better end or side view, maneuver it so as tO' 
 keep its best appearance before the committee. Use the whip gently, 
 and keep animals from becoming excited or angry. 
 
 fisn 
 
THE HOG IN AMERICA. 
 
 HINTS FOR SLAUGHTERING ON THE FARM. 
 
 Slaughtering may be most conveniently done as soon as the weather 
 is cool enough for hogs to "cool out" quickly and meat keep well. 
 Give hogs no breakfast. Have an abundance of water boilino- in ket- 
 tles to fill a large barrel (molasses, pork, vinegar or coal-oil barrel is 
 best) ; fix platform on sled, logs, or wooden horses, long enougli to hold 
 three or four hogs for scraping; dig small hole by side of platform, 
 into which sink a barrel so that it will stand slanting, and the lowest 
 side of barrel about even with platform • also fix a place to swino- ani- 
 mals, after scraping, to clean and gut them. Here is the illustration of 
 
 an ingenious and convenient 
 method of scalding hogs, 
 which we found in an old 
 number of the American Ag- 
 riculturist, together \\ith the 
 description: " Kow as to 
 our method of scalding hogs. 
 We set two posts about 12 
 ^ feet long, including 2 feet in 
 '^ the ground, and about 12 
 feet apart, and connect them 
 by a beam on top. Under 
 this beam and near one post, 
 I sink an ordinary lialf-hogs- 
 Ip head in the ground, and 
 ^? place a pulley on the beam 
 directly over it, and another 
 pulley on the side and near 
 the bottom of the adjacent 
 post. A rope is passsed through these and attached to the hog's hind leg, 
 and then he may be easily hauled up and dropped into the tub, then 
 taken out to air and clean ; and lastly he may be hoisted up and hooked 
 on to the beam by chains to hang. Such beams may be arranged to 
 hang as many hogs as you may wish to kill. A common barrel kettle 
 kept boiling will keep the water in the scalding tub hot enough, by 
 adding hot and taking out cold, to continue scalding an indefinite time; 
 all with little cost, little fuel, and little lifting. All tilings considered, 
 this is the best mode we ever saw or used for scalding hogs." 
 
 " For scalding hogs, even where large numbers are killed, farmers 
 usually employ half-liogshead tubs, and the lifting and tugging which 
 accompanies the operation are well characterized by a correspondent 
 (Wm. Starling, of Peoria Co., Ills.), as 'back-breaking work.' Mr. S. 
 sends a sketch of his hog scalding apparatus, which he describes as 
 very convenient. It is a vat or box (A) of boiler iron, 6 feet long, 3 
 feet wide, and 2 feet deep. In the bottom of this a frame of slats, 1}<^ 
 
 [182] 
 
 SCALDINO HOGS. 
 
MISCELLANEOUS MATTERS. 
 
 inches tliick, is placed. Below the boiler is the fire-place (C) of the- 
 same width and depth as the boiler, provided with a grate, a pipe (D), 
 and door (E) having draft holes. B B are lids or shutters, made of 
 
 —VAT FOK SCALDING HOGS. 
 
 wood and hinged to each side of the vat, and supported in a nearly 
 horizontal position, as shown. F F are chains provided with hooks, 
 held in position by staples. The whole is placed upon a pair of runners, 
 to facilitate transportation. In regard to the manner of using the scald- 
 ing vat, Mr. S. says : ' Close one of the covers until the water is hot, at 
 the same time get a hog ready upon the other cover. Then open the 
 vat ; hook one end of each of the chains into stai)les near the edge of 
 the cover on which the hog lies, antl lay the chains over the hog. Then 
 take hold of the chains and roll the hog over, easing him into the vat. 
 The carcass can be turned with the greatest ease, and when sufficiently 
 scalded, placing the hooks on the other ends of the chains into the sta- 
 ples of the cover on the opposite side, bj^ pulling upon the chains the 
 hog may be lifted out. One man can handle the heaviest hog with 
 ease. While one is being cleaned, another may be scalding. If the 
 water is too hot, add cold water; if too cold, close one of the covers a 
 few minutes. To the objection that the cost of such a vat is so much it 
 can not be afforded, I would say that one will accommodate a neighbor- 
 hood, and can be built by those interested clubbing together, or one 
 might own the vat and others hire the use of it." 
 
 Having got all preparations ready and horse and small sled to haul 
 the animals as soon as killed to the place for cleaning, prepare to kill 
 in the easiest, quickest and most humane manner. The best way is to 
 knock the hog down, by using an ordinary sized hammer put on a long 
 handle (say three or three and one-half feet long). Let one man ap- 
 proach near enough to strike the hog a tap just above the eyes and 
 
 [183] 
 
THE HOG IX AMERICA. 
 
 isquarely in the forehead, with siiflieient force to knoclc it senseless; or, 
 knock the hog down by shooting it with a small rifle, loaded lightly, 
 and putting the bullet direetl)' in the center of the forehead. As soon 
 as the hog droiJS, bj' eitlier method of downing him, have two men to 
 stick him as shown by the illustration (67) and described below: 
 
 -MANNER OF KILLING A HOG. 
 
 If a hog be well stuck, the blood will almost all flow out, tlius leav- 
 ing the flesh in a much better state than if the animal bleeds poorly. 
 The diagram herewith given, shows clearl}-, with a few words of ex- 
 planation, how this should be done. In killing a hog a knife is simply 
 thrust into the throat of the animal, without making a large incision, 
 in order not to expose the flesh to the influence of the hot water and 
 dirt, while the carcass is being dressed. When the knife does not enter 
 in the proper place, the animal will be a long time bleeding, and much 
 of the blood Avill not flow out at all, but will settle in the shoulders, 
 thus detracting from the value of the pork. Some butchers lay the hog- 
 on one side, and make an incision through the skin, one side of the 
 middle of the throat, and thrusting in the knife, work the point back 
 and forth to cut the veins and arteries near the heart. This is a very 
 awkward way, and if the arteries are really severed, the bleeding will 
 be imperfect, as it will also be if the heart is cut. Others place a hog 
 on his back, and thrust in the knife nearly perpendiculary, sometimes 
 severing the windpipe, and mangling the throat barbarously. Swine 
 killed in this manner, are apt to be a long time dying, and never bleed 
 well. A much better way is to place the animal on his back, letting a 
 man stand astride of him, and draw his forelegs back as rei^resented in 
 
 [184] 
 
MISCELLANEOUS MATTERS. 
 
 the illustration. Another lays one hand on his jaw and presses it 
 downward, so as to close his mouth, and keep his head and neck in a 
 line with the body, and with a good '* sticking knife," about ten inches 
 long, having a thin blade, the point in the middle, and two edged at 
 least two inclies from the point, makes an incision about two inches 
 long just back of tlie jowls, at the place where the head is cut off (as 
 shown in the engraving) exactly in the middle of the throat. After the 
 incision is made at the place indicated, he sets the point of the knife in 
 the incision, with the edge upward, glances his eye quickly over the 
 animal, to see if his knife stands in a line with his body, so as not to 
 thrust it on one side of the veins, (when it would enter the shoulder) 
 and holds the handle so that the blade will point directly towards the 
 root of the tail. Then with a firm hand he thrusts the knife quickly to 
 the handle, in the direction indicated by the dotted arrows, and with- 
 draws it instantly. If these directions are observed to the letter, the 
 blood will follow the knife, often spurting several feet upwards; and 
 the animal will bleed well and die quickly. A little practice or obser- 
 vation will enable any one to sever the great veins near the heart every 
 time. 
 
 Kill enough to run all the hands; then load animals ob the sled and 
 haul to place for cleaning. Put the hot water in barrel or vat. Tlie 
 water ought not to be boiling hot when the pig is scalded. If it is too hot, 
 the skin will be partially cooked and the hairs stick fast. It is best to 
 try it by dipping an ear, or the nose first. It is usual to add about one- 
 twelfth part of cold water. Scald as soon as the hog has done bleed- 
 ing and is dead ; remove the bristles at once ; never let a hog lie after 
 scraping, but put in the gambrel and hang him up. If left to lie, the 
 blood will settle in the flesh and skin where it is subject to pressure. If 
 there are several hogs to kill there should be hands enough to stick and 
 scald some, while others are being scraped and dressed, otherwise much 
 more hot water will be required, or the animals will cool too much. 
 The sooner the insides are taken out the better, for the easier will it be 
 to remove the fat from the entrails. This is readily done, when one 
 gets the knack, with a sharp knife held still while the entrail is drawn 
 across it. When the hog is hung up make a clean straight cut from 
 the vent to the breast bone, cutting through the "Aitch," or pelvis 
 bone, (L. Fig. 2), between the hams, first, and then, passing two fing- 
 ers of the left hand into the cavity of the abdomen, draw the belly out ; 
 hold the knife with the right hand between these fingers, and as it cuts, 
 follow down with the left, drawing out the walls of the abdomen, so as 
 not to cut the entrails. Then splitting the breast bone (M) cut through 
 to the sticking place, and put in a brace to hold the sides apart. In 
 cutting the breast bone be very careful not to let the knife touch the 
 stomach and defile everything with its contents. Xow grasp the intes- 
 tine at the vent and cut it clear ; holding the entrails in the left hand, 
 
 [185] 
 
THE HOG IN AMERICA. 
 
 let their weight aid the right hand in tearing them free from their at- 
 tachments. At the skirt, or diaphragm, the 
 stomach heing removed with them, it will be net- 
 .e^^sary to use the knife to sever the connection ; 
 then, lowering them down, cut off the gullet at 
 tlie throat and lay them on a table to be cleared 
 from the fat while warm. The liver may now be 
 disengaged, by working it off from its attach- 
 ments next the kidneys, and then it is removed 
 with the heart and lights (lungs), cutting off the 
 A\indpipe at the throat. Finally wash out and 
 ■\\ ash off the carcass with cold water and let it 
 hang to cool. Clean the Intestines while they 
 .are still warm. When the carcass is perfectly 
 cold, it is ready for shipping or cutting up, and 
 may be kept for many days in cold weather. 
 When a hog is to be cut up, first lay it upon its 
 back ; cut off the head as shown in Fig. 1 ; then 
 split the carcass, cutting straight through the 
 backbone, from the tail to the neck, with a knife 
 and cleaver. It is best to saw the bone some- 
 times, especially if frozen. The leaf fat and 
 kidney fat with the kidneys (K) are now taken, 
 oat, using the knife only to loosen them from the I 
 skirt (P) and tearing them off towards the hams. 
 Then take off the hams. Cut from the tail, 
 and saw the small "A itch" bone at 
 the loin; then cut rounding to the 
 Hank, so that they will need but little 
 trimming. Next take off the should- ^'S- 2.— inside of cakcass. 
 
 ers, cutting straight across the side, as shown in Fig. 1. Trim off the 
 
 =6pare rib from the shoulder, cutting close to the ribs on the side, and 
 
 [186] 
 
MISCELLANEOUS MATTERS. 
 
 straight to the end of the spines ; this leaves a good portion of lean on 
 the ribs. Loosen the tenderloin at the rear and tear it out. Then cut 
 otf the flank (H) [see illustration on opposite page] and brisket (G) in 
 one piece, and cut in two if desirable. The thick back fat (O) Fig. 2, is 
 now cut oflF from the rib-piece (E) and loin (F) Fig. 1, is left in one 
 piece, or cut as heeded for use fresh, or cut into two or more pieces at 
 once. The cheeks (B) are removed the pate (A) by a cut passing from 
 the mouth close under the eye, and the jaw is cracked in the middle. 
 Thus the cheeks are held together and are conveniently hung up. They 
 are cured like hams and shoulders. Head cheese is made of the pate 
 and trimmings. The feet (I I) are cut ofl" at the hocks and knees as 
 >;hown in Fig. 1, and soused. 
 
 We give below another method of cleaning, taken from the Albany 
 Cultivator, of dsite 183d: "After the hogs are laid on the platform, 
 first dust them over with finely powdered resin from a dredging-box ; 
 then cover with a coarse blanket and sprinkle thoroughly with hot 
 water, enough to wet them thoroughly ; let blankets remain a few mo- 
 ments; then remove the blankets, when the hair will come off easily, 
 and the hog can be cleaned as well as by scalding in vat, barrel or tub." 
 
 CURING. 
 
 We here give some methods employed by various persons for curing 
 pork and hams. We make no pretentions to knowledge on this subject 
 and can not make any recommedations. We have gathered them from 
 American Farmer, Ploughboy Albany Cultivator, and other papers : 
 
 " As soon as the pork becomes cool, I cut and sort it, taking great 
 care to have the tubs perfectly sweet and clean. In cutting, I take out 
 all the spare ribs, and make pickled pork of all the side between the 
 ham and shoulders, cutting it into pieces of suitable size for family 
 use. I trim the hams and shoulders well. I cover the bottom of 
 the tub with rock salt, and then put in a layer of pork, nicely packed, 
 then cover this layer with salt, and so on, until the tub is filled. I use 
 rock salt and very bountifully' In six or eight days, make a pickle of 
 salt and cold water, as strong as possible, and cover the pork previously 
 salted with it. It will then keep for use for many years if you choose. 
 In preparing the hams and shoulders, I weigh several, to come at the 
 probable weight of the whole. They are packed with great care, in 
 suitable tubs. My process is to sprinkle some coarse salt at the bottom ; 
 then pack in the hams and shoulders firmly, side by side, being careful 
 not to pack the back of one flat on the top of another. The spaces are 
 filled up with chines, hocks and jowls. To about every 300 weight of 
 meat, I take 30 pounds of rock salt, one pound of salt petre, and four- 
 teen pounds of brown sugar, or half a gallon of good molasses, (gen- 
 erally the latter). Take as much pure water as will cover the meat, 
 put in a clean vessel, add the above articles, boil it, removing the scum 
 as it rises, and when no more rises set it to cool, after which, pour it on 
 
 [187] 
 
THE HOG 12^ AMERICA. 
 
 the meat until it is covered three or four inches. If the hams are 
 small, weighing from 12 to 15 pounds, let them remain in the pickle 
 five weeks ; if from 15 to 25, six weeks; if from 25 to 45, seven weeks. 
 When you remove them for the purpose of smoking, put them in clean 
 cold water for two or three hours. If there is too much salt or salt 
 petre adhering to the surface of the hams, the water will take it off. 
 The smoke sliould be made of clean green hickory. A fire should be 
 built only in dry weather. And when the meat has acquired a yellow 
 tinge, not red or black, they are removed and hung up in a dark place 
 where they are not disturbed by fiies or vermin." 
 
 " I turn my barrel over a pan or kettle, in which I burn hard wood,, 
 (commonly hickory or maple,) for seven or nine days, keeping a little 
 water on the head of the barrel, to prevent it from drying. I then 
 pack two hundred weight of ham in my barrel, and prepare a pickle, 
 by jjutting six gallons of water into a boiler, with twelve pounds of 
 salt, twelve ounces of salt petre, and two quarts of good molasses; this 
 I stir sufficient to dissolve the salt, etc., and let it boil, and skim it. I 
 then let it cool, and pour it on my ham, and in one week I have smoked 
 ham, very tender, of an excellent flavor, and well smoked. When the 
 weather becomes some warm, tliere will be a scum rise on the pickle; 
 by keeping my ham under the pickle, it will keep the year round. It 
 is better to have a good white oak barrel than any other. Try it, and 
 if you ever have had meat smoked earlier after killing, and more pala- 
 table, please inform the public." 
 
 " Virginia way of curing pork and hams: To every one thousand 
 pounds of meat, put three pecks of salt of the best kind, mixed with 
 one pound of pulverized salt petre ; rub the salt well on the meat, 
 and put down the hams and shoulders first, then the side pieces, etc. 
 On the fifth day, take it up and rub it<again with salt, with powdered 
 red pepper to each piece ; then put it down as before ; the removing it 
 makes it take salt evener. If any bloody brine appears remove it. In 
 two weeks repack the middlings and small pieces, putting those salted 
 least lowest down. In three weeks, wash your shoulders and put them 
 in the smoke house ; in four weeks put the hams in. The fire should 
 be placed in a safe position, so that if a piece of meat falls, it may not 
 fall in the flre and thus burn the smoke house. The meat should hang 
 clear from the wall. After the meat is smoked, put out the fii'e and 
 paste up all the crevices, and with a good lock on your door, your hams, 
 shoulders, etc., will keep free from flies, and be flue all summer; no 
 varnishing or sewing up is at all necessary. To judge corn-fed pork 
 from still-fed or acorn-fed, examine the leaf; it should be hard and 
 have a cracked appearance like tallow; when it appears oihj, do not 
 touch it." 
 
 •' I rub fine salt, with molasses and salt petre on hams, and pack them 
 
 [188] 
 
MISCELLANEOUS MATTERS. 
 
 as close as I can in a cask. After a day or two, add pickle. In a cellar 
 where it does not freeze, thirtj' days is long enough for hams not over 
 •20 pounds to lay in pickle. I use iron hooks, made of wire J^ of an 
 inch thick, one end sharpened and turned short to hook into the ham ; 
 the other end turned wide, to hook over a pole of two or three inches 
 diameter, and the hooks are six or seven inches long after they are 
 made. I hang up the hams a few days to dry, and then smoke them. 
 Immediately after smoking, I hang them in the larder or store-room, 
 and slip over each ham a bag made for the purpose, of stout and close 
 cotton or liuen, and with a string tie it as tight as possible around the 
 hook, and above the ham, so that a fly can not enter or deposit her eggs 
 on the ham, and tlie hams remain perfectly free from worm through 
 the summer, or any length of time, as fine as when bagged. The 
 hooks are cheaper than strings, as they last an age, and the bags, if kept 
 for this purpose, will serve for many years, if kept perfectly free from, 
 holes. If hams are not bagged till March or April, the flies may have 
 deposited eggs on them, and they should be examined weekly to learn 
 whether insects are on thein, to be removed. I object to the advice of 
 packing hocks and jowls with the hams, to save pickle, as it will not al- 
 low room for enough pickle to save the hams. Many years ago I pack- 
 ed pieces of pork among the hams, to make it compact, and after the 
 hams were smoked, found they had not taken sufficient salt, and were 
 tainted so early as the month of March. If hams are packed closely, in 
 a cask of much size, there will not be too much room for pickle enough 
 to save them. I use pickle saturated with salt in all cases. When it is 
 not convenient to use casks, hams will cure equally well by mixing so 
 much molasses (or sugar) with fine salt, and rubbing them together till 
 like pretty dry sugar. Lay the hams, skin down, on a wide board, one 
 end drooping. Rub on the flesh parts, the salt and salt petre thus pre- 
 pared. After a day or two, the molasses will cause the salt to dissolve 
 and run off; set a vessel under the lower end of the board to receive 
 the pickle, which you can baste on the hams, after adding more salt to 
 the hams, as it melts and runs off. Thirty days is long enough, when 
 l^ickled as above. I have used an ounce of salt petre, and a half ounce 
 to each ham of 16 or 20 pounds, and found no difference in the hams 
 when used. I think pork better without salt petre. It may be packed, 
 skin down, each layer covei-ed with coarse salt, which is preferable to 
 fine salt, except for rubbing on each piece of the pork before packing. 
 After the cask is full, cold water filled to cover the pork, provided salt 
 is put on, so as not to diminish that used in packing the pork; or pickle 
 may be boiled, with some sugar or molasses, if sweet is preferred. Put 
 some pearlash or saleratus in while boiling, as it causes the scum to 
 rise, and clear the pickle, and the scum must be skimmed off. If mice 
 are in the room, they can crawl up the wall, over the ceiling, and de- 
 scend to the ham. To prevent them from lodghig on the ham, take a 
 
 [189] 
 
THE HOG IN AMERICA. 
 
 smooth and stiff piece of paper, make a hole in the center of the size of 
 the wire, and slip it on the hook from wliich the ham is suspended, to 
 form a cap above the bag. When the mouse passes down on the hook 
 to the ham, he will slide off the paper to the floor, and must commence 
 a new journey on the wall." 
 
 " The intrinsic value of salted meats, whether for family use or for 
 market, depends materially upon the manner in which they are pre- 
 served. An excess of salt renders lean meats, as beef and ham, hard, 
 tough and unpalatable, besides destroying much of their nutritious 
 qualities; while too little salt, or an equivalent of some other antisep- 
 tic, will not preserve them in a healthful state. It is as easy and as 
 cheap to preserve meats well, as it is to do it badly, if we are furnished 
 with good rules, and duly observe them. There are, no doubt, many 
 rules adapted to this end. We have tried many, and have finally, for 
 some years, adopted, with perfect satisfaction, for family use, the pickle 
 which we give below, for the curing of beef and hams. It is said to be 
 equally good for pork, though we have not used it for this purpose, as 
 we lay down none but the fat part of the hog, wliich is not injured by 
 an excess of salt. This has been denominated the Knickerbocker Pickle 
 and is made as follows : Take six gallons of water, nine pounds salt, 
 three pounds coarse brown sugar, one quart of molasses, three ounces 
 salt petre and one ounce pearlash. Mix, and boil the whole well, tak- 
 ing care to skim off all the impurities which rise to the surface. This 
 constitutes the pickle. When thie meat is cut, it should be slightly rub- 
 bed with fine salt, and suffered to lay a day or two that the salt may 
 extract the blood; it may then be packed tight in the cask, and the 
 pickle, having become cold, may be turned upon and should cover the 
 meat. A follower, to fit the inside of the cask, should then be laid on, 
 and a weight put on it, in order to keep the meat at all times coyered 
 with pickle. The sugar may be omitted without material detriment. 
 In the spring the pickle must be turned off, boiled with some additional 
 salt and molasses, skimmed, and when cold, returned to the cask. For 
 domestic use, beef and pork hams should not be salted the day the ani- 
 mals are killed, but kept until its fibre has become short and tender, as 
 these changes do not take place after it has been acted upon by the salt. 
 Meat that is to be dried and smoked, requires less salt than that which 
 is to remain in pickle, on account of the preserving qualities of pyro- 
 lignic acid, which is supplied by the smoke of the wood. The great 
 art in smoking meat well, seems to consist in having the meat dried by 
 smoke, and not by heat. The hams of Westphalia and the smoked beef 
 of Hamburg, which are vmrivalled in reputation, are managed in this 
 way. The Westphalian farmers have a closet in the garret, joining the 
 chimney, made tight, to retain smoke, in which they hang their ham ^ 
 and bacon to dry, out of the effect of the heat of the fire. Two aperl 
 tures are made from the closet into the chimney, and a place is 
 
 [190] 
 
MISCELLANEOUS MATTERS. 
 
 made for an iron stopper to be thrust into the funnel of the chimney to 
 force the smoke througli the lower hole into the closet. The uppe^ 
 hole must not be too big, because tlie closet must be always full of 
 smoke, and that from wood fires. The Hamburg method of making^ 
 their superior smoked beef is this : Fires of oak chips are built in the 
 cellars, from whence the smoke is conveyed by two chimneys into the 
 fourth story, and thrown into a chamber by two openings placed oppo- 
 site each other. The size of the chamber is proportioned to the quan- 
 tity of meat to be smoked, but the ceiling is not raised more than five 
 and a half feet from the floor. Above this chamber there is another, 
 made with boards, into which the smoke passes through a hole in the 
 ceiling of the first, whence it escapes by openings formed in the sides._ 
 The pieces of meat are hung up at a distance of a foot and a half front 
 each other, and a fire is kept up night and day for a month or six weeks,, 
 according to the size of the pieces." 
 
 " Put each ham with two teaspoonfuls of salt petre, and let them re- 
 main for eight or ten hours; then mix brown sugar with fine salt till 
 the salt is brown, and then rub each ham Avell with this mixture, and 
 pack them down in a tight cask, sprinkling salt very lightly over every 
 layer; let them remain for twelve or fourteen days, and then unpack 
 them, put those that were on top at bottom, and add any pickle which 
 they made pour over them ; in two weeks more thej^ will be fit to 
 smoke." 
 
 " For ten hams : One pound of salt petre, two pounds of brown su- 
 gar, three and one-half pounds of salt ; mix all these together, and ruh 
 each ham well with it; then pack them down in a tight cask, and let 
 them so remain for three weeks. Then make as much strong pickle as 
 will cover the hams, to which add three gallons of ley; boil and skim 
 this pickle, and when it is cool, pour it over the hams, and let them re- 
 main in this pickle for three weeks more, then drain them and smoke 
 them with green hickory." 
 
 " For twenty-four hams : Six pounds of fine salt, three pounds of 
 brown sugar, or three pints of molasses, one pound salt petre; mix all 
 these ingredients together, and rub each ham well with them. Pack 
 them down in a tight cask, and let them lay five or six days, then take 
 them out, turn them, pack them down again, and sprinkle them lightljr 
 with salt, letting them remain five or six days more; make a pickle 
 strong enough to bear an egg, cover them with it ; let them remain a 
 month, when they will be fit to smoke." 
 
 " My practice is as follows : First salt the pork by giving it a pretty 
 good salting, and pack it away on barrels or planks, with a slope suffi- 
 cient to let the brine run off. In this situation it lies ten or twelve 
 days, when it is taken up, and each piece wiped dry, with a coarse 
 
 [191] 
 
THE HOG IN AMERICA. 
 
 t'loth, and to each ham is added a heaping teaspoonful of the best chrys- 
 talized salt petre, by sprinkling over it, and rubbing it well in with the 
 hand. It is then resalted well again, and i^acked away on planks or 
 boards laid horizontally, or in tight casks if yon have them convenient, 
 :is it may then be an advantage to retain and preserve all the brine you 
 c-an ; "whereas, the first brine I have found from experience to be of 
 great injurj^ as it tends to putresence and should by no means be reab- 
 sorbed by the meat laying in it after being extracted by the salt, as I 
 ■conceive it to be that which jiroduces the bugs and skippers in the meat 
 after the meat lias been smoked. The time of putting on the salt petre 
 is of much more importance than is supposed bj^ those who have not 
 made the trial, for if put on at the first salting the meat is always dry, 
 hard, and too salty, but ^^ily it has this ettect I am not chemist enough 
 to detei'mine On giving the meat a second salting I add to the salt as 
 nnich brown sugar or molasr^es as will moisten or dampeu it, and as 
 iinu'h of the common red pepper as Avill give the salt quite a red ap- 
 pearance. The pods are first dried before a fire on a griddle, and then 
 pounded tolerablj' fine in a mortar. The meat then lies about five or 
 ■six weeks, when each piece should be rubbed well with hickory ashes, 
 and hung up to smoke with the hock downwards, which prevents its 
 dripping and retains its juices. The Liverpool sack-salt is what I have 
 generally used, and I tliink it is much to be preferred to any other. The 
 smoke is generally made from chips raked up from the wood-pile, with 
 11 little of the dust, doated, or rotten wood with it, to prevent a blaze or 
 clear fire, and too great a heat; sawdust of liickory or oak is still bet- 
 ter to make the smoke, to which is added two or three of the pods of 
 red pepper each day." 
 
 " To twelve hams of common size, take 8 pounds of brown sugar, 1)4 
 pounds of well chrystalized salt petre, and 5 pounds of fine salt. Rub 
 tlie hams with this mixture, and let them be one week in a cask with 
 tlie skins downward ; then make a pickle of the strongest coarse salt, 
 of sufficient strength to bear an egg ; add about two or three quarts of 
 ley from hickory ashes, refined by boiling and skimming; when cold, 
 cover the liams with it, and keep them down by a weight ; let them lie 
 three or four weeks, according to their size ; then hang them up in the 
 smoke house ; after twenty-four hours commence smoking them with 
 sound hickory wood, and repeat this evtuy morning until sufficiently 
 smoked. There is some diff"erence in the subsequent practice of the 
 best managers. Those prei)ared by the dealer first mentioned, have 
 been wrapped in the finest, dryest and sweetest clover hay, and then 
 tightly sewed up in strong canvas bags; they are then kept hanging up 
 in the smoke house or packed for shipping; this mode is not always 
 successful in preserving them from the fly. Burying them in very dry 
 hickory ashes, and packing them in boxes kept in the smoke house, and 
 occasionally changed, and dried through the summer, has been found, 
 
 [192] 
 
MISCELLANEOUS MATTERS. 
 
 in my practice, the most effectual mode of preserving them. AVheii 
 wanted for use they shoukl be put in water the preceding evening, to- 
 dissolve the ashes adhering to them. If dipped in ashes when first ta- 
 ken from the pickle, it forms a coat which is useful in preserving them 
 from the fiy." 
 
 "Rub them with salt, lay them down as compactly as possible, and 
 sprinkle each layer with some salt; then prepare brine sufficiently sat- 
 urated with salt to bear an egg, or a potato; to this add 2 quarts of mo- 
 lasses and about 8 ounces of salt petre for a sufficiency of brine to cov- 
 er a barrel of hams; pour on this mixture, wlien cold, and when the 
 hams have laid in it about a month, take them ont and smoke them. 
 The quicker and more thoroughly they are smoked the better. Then 
 lay them away in a cask, filling up all the cavities with dry ashes, 
 which may be either leached or otherwise, and cover them over witli 
 this ingredient. In place of ashes bran may be used. In this way the 
 ham will be found equal in flavor to tliat of tlie Westx^halia, and may 
 be kept perfectly sweet for almost any length of time. Where beef or 
 other meat is to be cured let the process be the same, if the meat is to be 
 smoked. If it is to lie in the brine, it should be drawn off after it be- 
 comes tinged with the blood of the meat, and boiled till the scum has 
 all risen to the top, whicli must all be taken off, and when the brine has 
 cooled, apply it again to the meat. Hams and beef in particular, when 
 preserved in this way, are worth 20 per cent, more than when cured in 
 the usual way of salting." 
 
 " A writer in the American Farmer says he lias frequently tried every 
 way which has been recommended by. its correspondents, to preserve 
 hams, etc., free from bugs, worms and rancidity. With him, not one 
 of them succeeded well. The greatest difficulty in a warm climate, is 
 to preserve tliem free from rancidity. After being so unsuccessful in 
 experiments, which might perhaps succeed well in colder climates, he 
 resolved to pack his hams in charcoal, knowing its antiseptic qualities. 
 This had succeeded to his perfect satisfaction, and he shall not hereafter 
 try any further experiments in this matter. It is of great importance 
 to have the hams, etc., dried as early as possible, that they may be put 
 away before the season arrives for the bug or fly to attack them. If this 
 is effected in due time, and they are well packed in charcoal, made fine, 
 he feels assured that the lovers of good hams will luive no reason to re- 
 gret having made the experiment. The difficulty of getting the char- 
 coal off, may be made an objection by the neat housewife, but this is 
 not much greater than to get the ashes oft when bacon is packed in ash- 
 es, its is the practice with many." 
 
 LARGE HOGS IN EARLY TIMES. 
 
 In 1818 there is an account of a hog weighing 1,500 pounds. Breed 
 not given. 
 
 In 1820 two hogs were exhibited in Baltimore, weighing 1,743 pounds. 
 
 [193] 
 
THE HOG IN AMERICA. 
 
 They were raised in Lancaster County, Pa. One measured in girth 6 
 feet and 3 inches, and from tail to end of nose, 8 feet and 1 inch. One 
 was 18 and the other 14 months old. Breed not given. 
 
 In 1821 a hog of the Grass breed, 2 years and 8 months old, was ex- 
 "iiibited at Albany, N. Y., which weighed 1,133 pounds, and measured 
 10 feet from end of nose to tip of tail. 
 
 In 1822 a hog of Grass breed, 3 years old, raised in Massachusetts, 
 and weighed 1,068 pounds; sold for $200. 
 
 Same year, 4 pigs, 4 months old, of Grass and China breed, weighed 
 ^348, 318, 310 and 308 pounds ; raised in Massachusetts. 
 
 In 1823 a hog raised near Troy, N. Y. ; weighed 1,465 pounds. 
 
 In 1827 Mr. G. Long, of Butler County, Ohio, raised a hog, which 
 weighed 1,260 pounds. It was exhibited at Cincinnati and down the 
 river; the person exhibiting it realized $900 that season, and refused 
 $2,500 for it. Breed not given. 
 
 In 1831 Samuel Dare, of Salem, N. Y., killed a hog that weighed 
 alive 1,074 pounds, and dressed 945 pounds. 
 
 In same year 115 hogs were shipped from Whitehall to Montreal, and 
 among them was one hog of the Grass breed, was 5 years old, weighed 
 1,148 pounds, was 61^ feet long, and measured in girth 6 feet and 10 
 inches. Another of same lot was of Byfield breed, 2}.< years old, 
 ^veighed 1,040 pounds; length Gy^ feet, girth 6 feet and 7 inches. 
 
 In 1832 A. McMahon, of Union County, Ind., had a large white hog 
 "from stock imported from England, which weighed 1,160 pounds 
 
 In same j'ear John Saterwaite, of Warren County, Ohio, raised a hog 
 which at 3 years and 2 months old weighed 1,400 pounds. 
 
 In 1854 A. C. Moore, of Butler County, Ohio, sent weights of 32 hogs 
 of his raising, from the premium boar at Dayton fair, a cross of By- 
 field, Grazier and Poland. At 21 months, average 466 pounds; 20 
 best, average 500 pounds. The Rossville Standard says of these hogs, 
 -that they were the fattest and smallest boned hogs ever brought to that 
 "town . 
 
 In 1855 some hogs in Iowa, called Liverpool Whites, weighed 1,200 
 pounds. 
 
 In 18.59 in New Jersey, the following large averages were reported: 
 41, average 532 pounds; 30, 5371.2 ? 28, 527: and one hog weighed 1,045 
 pounds. 
 
 In 1860 in New Jersey, a hog is reported as weighing 1,393 pounds; 
 it was of the Suftblk breed. 
 
 In 1863, one in New York, 1,360 pounds ; in 1864, in New York, 1.355 
 /pounds; breed not given. 
 
 [194] 
 
SHIPPING CRATES OR BOXES. 
 
 Slilpping breeding pigs and hogs by rail, and usually by express, re- 
 quires a box or crate for each pig shipped. The breeder desires to have 
 the crate as light, yet stout as possible. Some time in the early part of 
 1886, the Swine Breeders^ Journal, published at Indianapolis, Indiana, 
 offered prizes for tlie best sliipping crate. A number of persons com- 
 peted, and among others, two patent crates were entered. By per- 
 mission of the Journal, we insert the illustrations and descrij^tions of 
 the several crates. 
 
 Sharpe's folding return crate for hogs, pigs, sheep, calves and fowls, 
 received the premiiim offered b}^ the Journal for the best patent ship- 
 ping crate. It is described as follows : Size of crate — bottom, 2 ft. 7 in. 
 entire length and % in, thick; width, 15J^ in.; height for front end 
 board, 22 in., and 14 in. wide; size of crate in clear, 3 ft. 6 in. long by 
 14 in. wide and 22 in. in height. Four slats, 2}4 in. by 3 ft. IOI4 in. long 
 and % in. thick; two slats, 2}^ in. by 4 ft. 8}^ in. long and ^ in. thick, 
 to form the handles ateach end; two slats, 3 in. wide by 3 ft. 10)^ in. 
 long and ^ in. thick, to be nailed on top edge of the bottom; six of 
 the slats have the ^ in. hole 1 in. from one end and }^ in. hole 2 in. 
 from the otlier end and exactly 3 ft. 7J£ in. from center of holes; the 
 two slats, 4 ft. 8)^ in. long, have the holes 5 in. from the ends, or ex- 
 actl}r 3 ft. 7,'^ in. from center of holes, with 3^ in. holes at one end and 
 % in. holeat tlie other and being the second slat from the top and 
 forming liandles at each end, to carry by and to raise up the back end 
 to use the wlieels. The back standards are 2)^ in. by 1 in. and 22 in. 
 high, and correspond to the lengtli of the front end board. The door 
 standards are 2 in. wide by 1 in. thick and 22 in high, with slats across 
 to correspond with the three lower slats on the sides, with tlie bottom 
 slat to come out rtush with tlie outside of side slats, while the other two 
 slats are only 14 in. long; with two bolts, % by 3 in. at top, that re- 
 tain tlie top slats at back end and forms the hinge for door, with the 
 two ffat bolts, % by 3 in., one on each outside of door, on bottom slats, 
 to receive the lower end of braces with washers and burrs. The braces 
 are )^ in. by 1}4 in. wide, 21 in. long, and 18^^ in. from the center of 
 
 [195] 
 
THE HOG IX AMERICA. 
 
 lioles and should be of hard wood. Four pieces, l.V>4 in. long, and 6 
 in. wide and V2 in. thick, properly spaced to cover the top, using 1^ fl). 
 6-penny finishing nails for each crate. Two cast wheels, 3 in. in di- 
 ameter and I2 i'l tread, with % in. hole in center for 2% in. by 3 in. lag 
 bolts, with a cleat on the under side of bottom under the wheels, 1 in. 
 by 2 in., nailed at each end; also a cleat, 1 by l^^ in., at back end to 
 support tlie board. The eight lag bolts, I4 by "I'^.i in. long, go through 
 the slats into the front end board, with square heads and washers. Tlie 
 six bolts, ^8 ^y ^ i^M iii'e for the slats at back end, through the back 
 standards. The two bolts, %by 1^4 in. long, are for the upper end of 
 the braces, through the second slats from the top — Q% in. to center of 
 bolt holes through the slats into the standards up and down. The cir- 
 cular piece at left end, between the bottom and second slats, shows tlie 
 feed and water trough, which is firmly nailed to the end board, even or 
 flush with the bottom and liaving a separate bottom from the main bot- 
 
 Fig. 1.— Sharpe's Folding Crate. 
 torn, with a front board, making a water-tight trough, with holes on 
 each side, for spovit of water can, when in transit. Also showing the 
 feed-hopper at the left or front end and having a slide running from 
 the bottom of hopper to the top end, which, by letting down a hole, 
 lets the corn into the trough, and by raising again, closes the opening 
 and shuts off" the feed or corn ; to be operated by the person in charge 
 while in transit; the feed furnished bj^ the shipi^er, and deposited in 
 the hopper. The door is shown partly open, but when wanting to use 
 the crate, the door should be swung up over the toj), the crate set up to 
 the open door or gate of the pig pen or lot, and when the pig or other 
 animal is in the crate, place an old broom handle or stick of any kind 
 through between the slats, back of the animal, to prevents its backing 
 out while the crate is taken forward to let down the door and fasten it. 
 We should, if shipping in cool or cold weather, line the inside of crate 
 on sides and top with an old gunny or coff"ee sack, which could be very 
 easily done by taking out the side tag bolts in Iront end of the top slats 
 and the burrs off on the back end. Then lift the top oft" and turn the 
 
 [196] 
 
SHIPPING CRA.TES. 
 
 Ijottom side up and tack the sack to the sides, letting the sides come 
 down nearly to the bottom and across the top and back from the front 
 end, say 4 or 5 in., to let in light and air. In using the crate, bed the 
 bottom well with chaff, short straw, or what is better, saw dust, to ab- 
 sorb tlie droppings. The idea of a slat or open bottom for drainage, 
 will never do in a shipping crate, as the express companies would kick 
 hard, besides getting the car floor badly besmeared and everyone else 
 that handles the crate. The crate from which the photographs were 
 
 Fig. 2. 
 taken, is made of common, cheap pine lumber, except the braces, which 
 are oak, weighs about 40 pounds and is about the size for a pig six to 
 eight months old. Figure 1 shows the crate with the door but partly 
 thrown open ; Fig. 2 shows the crate folded for return, with the braces 
 swung over and fastened by a screw at lower left-hand corner, thus 
 raking less than half the space as saown in Fig. 1. 
 
 The Sharpe crate is protected by patent. It is a very good crate, con- 
 venient and light, but we do not think much of the idea of having 
 :rates returned, for two reasons — it is a great deal of trouble to seller 
 ;tnd buyer, and the other and stronger one is, too much danger of dis- 
 ■ease being returned with crates. We give below a number of crates 
 .and mode of making same, which are not patented. 
 
 The Clements shipping crate, represented by Fig. 3, is quite simple, 
 -and is constructed as follows : Cut your uprights of required heighth 
 of the same material as the side slats, }4 by 3}4 inches ; lay your up- 
 right pieces on the bench and use 6-penny clinch nails. Nail through 
 
 [197] 
 
THE HOG IN AMERICA. 
 
 the side slats and on down through upright. Xail all the side slats oa: 
 hefore j^ou take it up ; then lay it on some heavy piece of iron and 
 clinch the nails. This, when done, wili look like a small gate. Now 
 make as many of these sides as you want, set them up on the floor, nail 
 your end pieces through into upright with 10-penny finish or wire nails, 
 and he sure you have your uprights on the outside. Nail bottom cross- 
 ways to bottom slat. Make a small trough, water-tight, and fasten it 
 securely. Nail cross pieces on top the crate. Fasten the end pig goes 
 in at thus (see Fig. 3) • Drive in your pig, slide down the single slat, 
 nail it or fasten with screw, and let him go. 
 
 The McKelvie shipping crate received the premium offered by the 
 Journal as the best general purpose crate presented. It is shown in Fig. 
 4, and is described by Mr. McKelvie as follows: "In the first place I 
 take measure of pig so as to have no guess work, and make a crate to 
 fit him, hot ioo tight or too loose, for each I consider a detriment to his 
 safe arrival at destination. To illustrate : I will say I have a pig to 
 
 Fig. 4 
 crate that measures ten inches in width, thirty-six inches in length and 
 twen!;y-four inches in height, then I will make my crate twelve inches 
 wide (inside), forty inches long and twenty-seven inches high. I then 
 in this case would saw my end or corner pieces first, four of them, 1x4, 
 27 in. long. I then would saw the bottom board in this crate 40 inches 
 long. 12 in. wide and 1 in. thick, and bore some holes (^ or 1 in.) to let 
 water out under the pig. The sides I make out of % in. lumber, often 
 iising boot boxes, as can then get boards to saw in width to suit length, 
 same as bottom board. The bottom board I have eight inches wide, the 
 other two side boards in this crate should be six inches wide. I then 
 nail the bottom side board on, letting it come one inch below the ends 
 of the corner pieces; now nail on the other two side boards, d% inches 
 space between, and we have one side made. Tliese sides I make with 
 wrought iron nails, as they go through the 1x4 in. corners and clinch, 
 either 6's or 8's, and makes a stronger and lighrer job, than if you had 
 your corners out of 2x4 in., whieli is often used. I make the other side 
 
 [198] 
 
SHIPPING CRATES. 
 
 same as first, and then set them up edgeways and put my bottom board 
 between them. Remember I let my bottom side board come one inch 
 below the end piece ; this is for the bottom board to rest on the corner 
 piece, so you can nail through the bottom side board into the edge of 
 bottom board ; this makes a strong bottom. Now I put on the front 
 end. The bottom board of front end is eight inclies wide, and boards 
 above spaced same as side, but all of front one inch lumber, for fear of 
 a break. This front end is for pigs going a short distance, but if I ship 
 so far that it will be necessary to feed, I then make a self-feeder in the 
 front end by making it solid and double all across and a partition up 
 and down. Make this front end out of '^ in. wainscoating, with space 
 between where it is double, 2 inches. Two holes at top, one for feed, 
 and one for wat.er. A trough at bottom, 4 in. wide, is made by nailing 
 a piece of 1x4 in. back of the corner pieces and to them. For the top 
 I use 1x4 in. lumber, making the spree between at front end close, so 
 pig can not get his nose between, as he might break out. Widen the 
 space between as you get towards back end. The back end I close up 
 by one board, in this case ^^x6 in., using it to slide up and down. Nail 
 one piece at bottom and one at top, 1x3 in,, for this board to work be- 
 hind, to keep pig from pushing out. If it is a male pig, I use two 
 boards to slide up and down for a fastening, instead of one, with a 
 space between the two, in middle, of 4 inches. I always bed my pigs 
 with some kind of straw, and see that the trough is water-tight." 
 
 The Martin shipping crate, illustrrted by Fig. 5, is described by Mr. 
 Martin, as follows: " The exact dimensions vary somewhat according 
 to the pig to be shipped. For a 6 to 8 months pig, it generally requires 
 a crate about 4 ft. 4 in. long, 16 in. wide and 22 in. high, a pig of extra 
 growth requiring one some larger. I always use elm, and construct as 
 follows: First cut off a board 1 in. thick and 16 in. wide, a piece, say 
 4 ft. 4 in long; nail on cleat of 1x2 in. under each end. This makes 
 the bottom. Then cut 4 pieces of 1x2, 243^ in. long (for a box 22 inches 
 high in the clear) ; these are for the upright corner pieces. Then eat 
 8 pieces of %x3 in., 4 ft. 4 in, long; lay down two of the uprights and 
 nail one of the long slats just even with the ends, aimed for top of the 
 crate; leave a space 3)^2 i"- "wide; put on another slat; leave space 3% 
 in. again; put on another slat; leave space 3 in.; put another slat. 
 This will leave uprights projecting 2)^ in below bottom of slat. Make 
 otlier side the same, and when you put box together put the slats on m- 
 side and the uprights on outside. Let lower end of uprights that form 
 the back end of the crate come just even with the lower side of cleat 
 under bottom. This leaves a crack }4 in wide between the bottom and 
 lower slat on side at back end of crate. At the front end let the slat 
 come down on bottom tightly. This will let the upright project down 
 >^ inch ; this wants to be sawed off even with under side of cleat under 
 bottom. Put on other side to correspond. Cut 4 slats, >2x3, 18 in. long,. 
 
 [199J 
 
THE HOG IX AMERICA. 
 
 nail them across front end from slat to slat. Cut 5 pieces, 1x3, 17 in„ 
 long, which nail across top, commencing at front end, leaving space 
 about 5^ in. ; then slat and space till the five slats are used, which will 
 leave sj^ace of about SU' or 9 in. on top at rear end. Then cut 3 pieces 
 of 1x2, 18 in. long; nail one about 1}^ in. from back ends of side cleats 
 across the top; nail one across back end of crate, allowing the top edge 
 of end cleat to be just even with the top edge of side cleat. Nail the 
 other 18 in. cleat across the back end, allowing the top edge to project 
 about an inch above the top surface of the bottom. Cut a piece, 1x2, 
 15 in. long, and nail across the bottom, about !}£ in. from the end. 
 This forms a groove to receive the end, which is cut off of a board 1 in. 
 thick, 10 to 14 in. wide, and should be about 24 in. long. Bore a % J'^- 
 hole through top end of cleat and box end, and pnt in a wooden pin. 
 Cut a piece, ^4x3, 15 in. long, and set on edge on the bottom at front 
 about 5 or 6 in. from end, and nail it firm ; this forms the trough for 
 food and drink. The cleats under bottom for strength. The object for 
 
 leaving a space between the bottom oi side slat is to allow urine to es- 
 cape. The object of cutting all the uprights same length and after- 
 wards sawing i^ in. off is to avoid mistakes in putting sides together. 
 Putting slats on the inside adds strength, as they can not then be push- 
 ed off by tlie pig, and a moveable entrance saves breaking the crate and 
 allowing it to be saved in a perfect condition for future use." 
 
 Figure 6, shown on the opposite page, is the style of crate presented 
 by the Swine Breeders'' Journal, as in some respects superior to those 
 presented in the prize competition. A lengthy description of its man- 
 facture is unnecessary. The advantages claimed for it are : The sav- 
 ing of labor in its construction ; the improvement in closing the rear 
 end, having two pieces instead of one; the working up of the material, 
 using the same length in strips for the sides, top and bottom. The il- 
 lustration is defective, in not showing the feeding apparatus, which is 
 made in the form of an ordinary trough, by placing a single board 
 
 [200] 
 
SHIPPING CRATES. 
 
 across the front at whatever angle may be desired, after the style in 
 Figure 3. The material used is }.< inch stuff, of tough, light wood, 
 and all the strips are four inches wide. The uprights are X iach 
 •square. Wrought iron nails are used in its construction. 
 
 Fig. 6. 
 
 The breeder should make up a lot of crates in winter or bad weather, 
 of various sizes, and iceep on hand, stored in a dry place, so as to have 
 a crate ready to box and ship a pig in a few minutes. The best material 
 we have ever used is linn plank and sycamore posts; elm boards, well 
 seasoned, are excellent; oak, sawed quite thin, is also good material; 
 pine will do, but does not make as stout a box as the other woods men- 
 tioned. A neat, nice box looks business-like and attractive. 
 
 {201] 
 
ADVERTISING. 
 
 Success in swine breeding depends largely upon sales at fair price?. 
 To make sales a man ought to have good stock, and let the pnblic knosvr 
 it. In other words, he must not " hide his light under a bushel.''' Ex- 
 perience and observation demonstrate that the pioneer in improving 
 live stock in a neighborhood usually has a " hard row to hoe.*^' II is- 
 less enterprising neighbors rarely buy, unless they can buy stock at 
 common stock prices. It is an old and true saying that " a prophet is 
 not without honor save in his own country." And this saying applies 
 to every improver of live stock. His neighbors are tlie last ones to ad- 
 mit or recognize his enterprise or patronize him. He must make a 
 name abroad before Iiis neighbors will take hold and help him, or even 
 patronize him, by purchasing stock at such prices as he ought to have. 
 The only way, then, for the breeder, is to put and keep himself before 
 the public. This can be done to some extent by making exhibitions at 
 State and county fairs; but this is a slow process, as men forget names, 
 addresses and locations. Cards handed out help some, but they are 
 visually thrown aside or lost, aTid by the time the person wishes to buy, 
 the card is gone and the name and address with it. There is no aid 
 equal to persistent and judicious advertising in agricultural and live 
 stock pai>ers. Advertisements in sucli papers go to the persons the 
 Tbreeder desires to reach. If a farmer has not enterprise and snap 
 enough to take such periodicals, he has not sufficient sand and intelli- 
 gence for the breeder to waste any time with. He is not up with the 
 times, and you are fooling awaj'^ your time in trying to interest him in 
 bettering his condition. Leave hiui for the patent hay fork or some 
 other confidence game. Use the agricultural and live stock papers. 
 They reach the intelligent and progressive farmers, who are the desira- 
 ble customers, and tlie larger the circulation among the class you wish 
 to reach, the better. Don't content yourself with one paper, but use 
 several that have their chief circulation in different parts of the coun- 
 try, and keep your advertisement in year in and year out. Spasmodic 
 advertising of a week or two, or a month or so, is better than none, but 
 H does not do the effective work of a standing advertisement that visits- 
 
 [202] 
 
ADVEKTISING. 
 
 the readers continually. The standing and continual advertisement 
 impresses the reader with an idea of solidity, enterprise and determina- 
 tion that a fitful, spasmodic or occasional one does not. Make your 
 advertisement attractive by illustration or unusual display type, so a*, 
 to catch the eye. Don't take a little three-line advertisement in one 
 corner that a man can scarcely find, but such a one as the readers of 
 the paper must see at a glance. And it is a good plan to give locatioi* 
 of farm from railroad station. To keep step with such system of ad- 
 vertising, it is important to have neat letter-heads to answer correspon- 
 dence, and a nice circular or manual, giving families you are breeding, 
 number of pigs raised, and when you have them, testimonials from . 
 customers as to the character of shipments ; add to this such other mat- 
 ters concerning your herd, or advice to breeders, as will make the cir- 
 cular of some value to the inquirer. Wood cuts, illustrating animals 
 of the herd, are good ; and, above all, describe particularly the location 
 of farm, the nearest railroad station, the line of road, and if more than 
 than one railroad, mention all. Advertising through advertising 
 agencies is sometimes a good thing, if you can get a good combination 
 of agricultural papers, but the combination of country papers is of lit- 
 tle value. The paper that is* devoted to your particular kind of stock is 
 the best medium, as it goes to men who are dealing in that kind of 
 stock. Any good agricultural or live stock paper will pay you, if you 
 advertise liberally and continuously. Purchasers that are not person- 
 ally acquainted with you, are always impressed by the style and matter 
 of you advertisement. Make it neat, concise and attractive. Do not he 
 afraid to blow your oion horn vigorously ! When you get a customer write- 
 him fully, and deil squarely with him. Do not neglect to answer all, 
 communicatious and inquiries promptly and fully. 
 
 r2n;- 
 
STATISTICS. 
 
 The following statistical tables we have taken from the supplement to 
 the Cincinnati Price Current of April 22, 1S86. They will aflbrd much 
 information as to i^rices, amount of hog product, and value thereof, 
 handled in tlie United States, as well as other valuable information to 
 the careful and thou<>htfuI student: 
 
 JWXT/TLY A VERA GE PRICES OF JMESS PORK FOR FORTY YEARS. 
 
 Monthly and yearly average prices of mess pork in Cincinnati for 40 years, compiled 
 Irom the weekly quotations of the Cincinnati Price Current: 
 
 1853. 
 
 Januarj- .. 
 February. . 
 
 March 
 
 April 
 
 May 
 
 June 
 
 July 
 
 August . . . . 
 
 September. 
 
 October 
 
 November. 
 
 December. 
 
 Yearly Average 
 
 1846 
 
 1847 
 
 1818 
 
 1849 
 
 1850 
 
 1851 
 
 1852 
 
 10 40 
 
 9 10 
 
 7,50 
 
 10 05 
 
 8 50 
 
 10 80 
 
 12 60 
 
 !0 00 
 
 12 GO 
 
 7 6 
 
 10.10 
 
 8 65 
 
 11 55 
 
 13 8.-I 
 
 9 50 
 
 13 00 
 
 7 7S 
 
 9 40 
 
 8 65 
 
 12 10 
 
 14 75 
 
 9 20 
 
 13 65 
 
 7 80 
 
 9 05 
 
 9 45 
 
 18 60 
 
 16 30 
 
 9,00 
 
 14 50 
 
 7 60 
 
 9 10 
 
 9 30 
 
 14 25 
 
 16 45 
 
 9.00 
 
 14 £0 
 
 8.20 
 
 9 10 
 
 10 30 
 
 14 00 
 
 17,60 
 
 8 15 
 
 14 35 
 
 8. 55 
 
 9 05 
 
 10 10 
 
 13 25 
 
 19 75 
 
 8 00 
 
 U 2n 
 
 9 00 
 
 9 30 
 
 10 00 
 
 14 50 
 
 19 00 
 
 7 00 
 
 13 60 
 
 9 60 
 
 8 40 
 
 9 00 
 
 15 30 
 
 19 50 
 
 7 05 
 
 9 70 
 
 9 85 
 
 7 95 
 
 9 25 
 
 13 30 
 
 19 50 
 
 7 00 
 
 10 2' 
 
 9 60 
 
 7 80 
 
 10.20 
 
 12 50 
 
 14 75 
 
 7 75 
 
 10 80 
 
 9.55 
 
 9 20 
 
 10 50 
 
 12.25 
 
 16 85 
 
 8 FO 
 
 12 60 
 
 8 55 
 
 8 95 
 
 9 50 
 
 13 10 
 
 16 7" 
 
 16.15 
 
 U 75 
 
 14 50 
 
 14 40 
 
 14 75 
 
 14 65 
 
 14 10 
 
 11 00 
 14 40 
 14 85 
 
 12 80 
 11 60 
 
 14 25 
 
 January 
 February . . 
 51 arch . . 
 
 April 
 
 May 
 
 June 
 
 July 
 
 August 
 September. 
 October 
 November 
 J)ecember. , 
 
 Yearly Averap:e 
 
 1854 1855 1856 1857 1858 1859 1860 
 
 12 20 
 
 14 75 
 
 15 40 
 17.15 
 17 10 
 15 30 
 
 15 60 
 
 16 55 
 16 80 
 
 15 10 
 
 16 20 
 
 17 50 
 
 12 00 16 25 13 95 20.75 15 70 16 15 17.60 14 5» 
 
 17 30 
 
 18 60 
 17 80 
 17 00 
 17 40 
 16 10 
 
 15 65 
 14 50 
 14 30 
 14 25 
 14 60 
 
 16 30 
 
 [204] 
 
STATISTICS. 
 
 January. .. 
 February . . 
 
 March 
 
 April 
 
 May 
 
 June 
 
 July 
 
 August 
 
 September. 
 
 October 
 
 November. 
 December. 
 
 Yearly Average 
 
 1862 1863. 1864. 1865. 1866. 1867 1858 1869. 
 
 9.50 
 10.85 
 11.05 
 10 50 
 10 9 
 10 50 
 9 75 
 50 
 9 40 
 10 25 
 10 75 
 10 
 
 29 00 
 28.90 
 26.50 
 25 65 
 30.90 
 32 30 
 32 50 
 32 25 
 32 75 
 32 55 
 28 60 
 19 90 
 
 10,35 14 35 32 95 30 60 29 30 21 90 26.50 31 55 
 
 ro 29 45 
 95 33.20 
 
 31.55 
 31 20 
 30.75 
 32.45 
 32.80 
 33.20 
 32.10 
 31.15 
 
 31 oa 
 
 29.70 
 
 January. .. 
 February. . 
 
 March 
 
 April 
 
 May 
 
 June 
 
 July 
 
 August 
 
 September. 
 October . . . 
 November . 
 December. . 
 
 Yearly .\verage 
 
 1870 1871 1872. 1873 1874. 1875. 1876 1877. 
 
 26 50 16 10 13 30 15.20 18 80 20 65 19 40 14.1 
 
 17 40 
 15 90 
 14 50 
 15.35 
 14.75 
 
 13 60 
 13.90 
 13.05 
 12.90 
 
 14 10 
 12 5S 
 11.85 
 
 MONTH. 
 
 1878 
 
 1879 
 
 1880. 
 
 1881 
 
 1882 
 
 1883 
 
 1884 
 
 1885. 
 
 Jaiuiarj- 
 
 February 
 
 11,20 
 10.80 
 9 5)5 
 9 40 
 
 8 60 
 
 9 55 
 9 95 
 
 10 5 
 9 30 
 8 05 
 
 7 55 
 
 8 00 
 
 9 40 
 
 8.70 
 9 95 
 
 10 00 
 10.25 
 
 9 90 
 10.20 
 9.35 
 8.40 
 8.65 
 0.30 
 
 11 20 
 13 50 
 
 13,20 
 12.25 
 11.50 
 10 25 
 10.45 
 11.15 
 13 40 
 15 35 
 16.50 
 17.60 
 14.:d0 
 13.45 
 
 13.65 
 14.95 
 
 15 10 
 17.05 
 
 16 90 
 
 16 45 
 18.05 
 18,90 
 20 40 
 19.70 
 
 8 25 
 
 17 10 
 
 17.2'' 
 
 17,70 
 
 18.20 
 
 17 85 
 
 18.6 
 
 19.55 
 
 21.05 
 
 22,55 
 
 22..25 
 
 22.55 
 
 24 05 
 
 20.30 
 
 17.50 
 
 20 20 
 
 17 3- 
 
 18 20 
 18 45 
 18,90 
 20:10 
 18 35 
 15.63 
 14.01- 
 12.00 
 11.30 
 12 20 
 14.50 
 
 15 90 
 
 15 10 
 17 90 
 17.80 
 17 10 
 17 65 
 17 45 
 
 16 10 
 18,00 
 17,25 
 16,30 
 13 15 
 11 75 
 
 It; 30 
 
 12 35 
 i;5 05 
 
 12,75 
 
 
 12 10 
 
 May 
 
 June ■^,- ■■■■ 
 
 July 
 
 11 35 
 10 75 
 10 70 
 9 90 
 
 September 
 
 9.20 
 
 8 80 
 
 
 9 60 
 
 December 
 
 :o 20 
 
 Yearly Average 
 
 10 8" 
 
 13.25 
 
 10 90 
 
 MONTHLY A YERAtiE PRICES OF LARD FOR FORTY YEARS. 
 
 Monthly anil yearly 
 the weekly quotations 
 
 average prices of laid in Cincinnati for 40 
 of the Cincinnati Price Current: 
 
 vears 
 
 com 
 
 lilecl from 
 
 MONTH. 
 
 '846 
 
 1847, 
 
 1848. 
 
 1849 
 
 1850. 
 
 1851 
 
 1852 
 
 1853. 
 
 
 6.50 
 5 85 
 5 75 
 5 .75 
 5 60 
 5 12 
 4.75 
 
 4 75 
 4.81 
 
 5 37 
 5..'0 
 
 5 s: 
 
 5 46 
 
 6 31 
 
 7 50 
 7 94 
 8,25 
 S 50 
 8,31 
 8.75 
 9 31 
 
 10.00 
 9 87 
 7 37 
 5 56 
 
 5.62 
 5,56 
 5-50 
 5 50 
 5.18 
 
 5 94 
 6.37 
 
 6 53 
 
 7 37 
 7 00 
 6 00 
 6 06 
 
 6.12 
 6 75 
 5.75 
 
 5 64 
 
 6 75 
 6 00 
 6.15 
 6 12 
 5 75 
 5 37 
 5 4} 
 5 37 
 
 5 50 
 5 7c 
 5 75 
 
 5 81 
 
 6 25 
 6 75 
 6.50 
 6 25 
 6 50 
 6 75 
 6,75 
 7,00 
 
 7 25 
 
 7 50 
 7.75 
 
 8 00 
 8 75 
 9.00 
 8 25 
 8 75 
 8 87 
 8 00 
 6 95 
 6 81 
 
 7.25 
 7 75 
 8.18 
 8.75 
 9 25 
 9 37 
 10 25 
 
 10 .50 
 
 11 00 
 11 00 
 10 00 
 10 25 
 
 9 87 
 
 February 
 
 March 
 
 April 
 
 May .' 
 
 June ...... 
 
 8 94 
 8 94 
 8.90 
 9.44 
 9.50 
 
 July 
 
 August — 
 September 
 October. . . 
 
 
 
 
 9.50 
 9.62 
 10.12 
 
 
 
 ;0.50 
 
 November 
 
 8 94 
 8.22 
 
 
 verage . . . 
 
 
 
 Yearly A 
 
 S It 
 
 6 05 
 
 5 17' 
 
 6 30 
 
 7.15 
 
 9 49 
 
 9.37 
 
 [2;)5j 
 
THE HOG IN AMERICA. 
 
 MONTH. 
 
 1854. 
 
 8 22 
 
 9 00 
 8. 56 
 
 8 73 
 
 9 00 
 9.00 
 
 8 81 
 
 9 75 
 
 10 12 
 0.00 
 8 69 
 H 9- 
 
 1855. 
 
 1856. 
 
 1837. 
 
 1858 
 
 1859. 
 
 1860. 
 
 1861 
 
 
 8.50 
 8 62 
 
 8 78 
 9.50 
 
 9 56 
 
 9 81 
 10 00 
 
 10 44 
 
 11 31 
 
 12 00 
 11.87 
 
 10 22 
 
 9 28 
 
 9 44 
 9.12 
 
 9 18 
 9 62 
 
 10 12 
 11.31 
 
 11 75 
 
 12 18 
 12 25 
 
 10 37 
 10.78 
 
 11 37 
 
 12 22 
 
 13 44 
 ;3 81 
 
 14 09 
 14.25 
 14 37 
 14.87 
 15.00 
 
 lo'io 
 
 9.00 
 
 8 87 
 
 8 97 
 
 9 50 
 10 31 
 10.72 
 10.31 
 
 10 25 
 10 62 
 10 59 
 
 9 94 
 10 37 
 10 94 
 
 11.06 
 11.69 
 11.31 
 11.00 
 11.31 
 11.18 
 11.00 
 10 50 
 10 78 
 10 56 
 10 06 
 10.09 
 
 11.03 
 10 34 
 
 10 18 
 10.25 
 10.7? 
 11.40 
 12 40 
 12 75 
 12.75 
 
 11 92 
 10.44 
 
 8 94 
 
 9 75 
 
 
 9 34 
 
 TVrarrh 
 
 9 06 
 
 
 9 25 
 
 jVIay " ' 
 
 8 69 
 
 %June 
 
 July 
 
 8 34 
 
 8.03 
 
 
 8 06 
 
 
 8 OU 
 
 
 8 12 
 
 November 
 
 7.34 
 7.12 
 
 
 
 Yearly Average 
 
 04 
 
 10 05 
 
 10 4''> 
 
 12 98 
 
 10 03 
 
 10 88 
 
 11 09 
 
 8 42 
 
 January 
 
 February 
 
 March 
 
 April 
 
 AJay 
 
 -»Jnne 
 
 -July 
 
 August 
 
 September 
 
 October 
 
 November 
 
 December 
 
 Yearly Average 
 
 1862 1868 1864 1865. 1866 1867. 1868 1869 
 
 (i 75 9.25 
 (! 84 9.94 
 7 28 10 40 
 7 25 9 81 
 7 62! 9.51 
 7 56 9 56 
 
 7 87| 9 50 
 ^.56 9 62 
 
 8 75 9.87 
 ■S 75 10.44 
 '.t.OO 11 50 
 8 75 12 25 
 
 12.75 
 12 00 
 
 12 69 
 
 13 12 
 13.06 
 15.50 
 
 18 50 
 20.50 
 22 12 
 
 19 87 
 21.44 
 22 62 
 
 7 91 10 14 17.06 20 55 17 50 12 54 16.77 18 43 
 
 19 00 
 19 44 
 
 18 31 
 18.06 
 17.88 
 
 19 00 
 19 12 
 19.18 
 18 56 
 17 06 
 17.25 
 18.25 
 
 MONTH. 
 
 18 "0 
 
 1871 . 
 
 1872 
 
 1873 
 
 1874. 
 
 1875. 
 
 1876 
 
 1877. 
 
 -January 
 
 ¥"ebruary 
 
 6 76 
 15 69 
 
 14 0& 
 
 15 81 
 6 25 
 
 15 94 
 16.01 
 
 16 06 
 4 97 
 
 r. 7© 
 
 13.37 
 U 53 
 
 11 85 
 
 12 62 
 12 15 
 11 15 
 10 57 
 
 9 87 
 10 23 
 9 00 
 8 75 
 8 97 
 8 81 
 8.71 
 
 8 87 
 8 87 
 8 50 
 8.. 56 
 8 69 
 8 70 
 8 60 
 8 50 
 8 50 
 7.60 
 7 60 
 7.12 
 
 7.35 
 7 55 
 
 7 90 
 
 8 65 
 8 80 
 8 25 
 8 43 
 8 06 
 7.9t 
 7 56 
 
 6 90 
 8.15 
 
 7 96 
 
 8 65 
 8 75 
 
 8 78 
 
 9 75 
 I'VSO 
 
 10 75 
 
 11 31 
 13 72 
 13 87 
 
 12 90 
 '3 25 
 
 13 0.' 
 
 11 28 
 
 13 40 
 13 54 
 
 13 65 
 15 35 
 
 14 98 
 12 80 
 
 12 65 
 
 13 30 
 13 06 
 13 40 
 12 37 
 12 40 
 
 13 30 
 12.50 
 13.37 
 13.40 
 11 77 
 11 00 
 10 81 
 10 27 
 10.40 
 9 92 
 9 87 
 10 18 
 
 10 92 
 10.15 
 9 30 
 
 
 9 73 
 
 May 
 
 -June 
 
 -July 
 
 9 35 
 
 8 70 
 8 85 
 8 40 
 
 "September 
 
 October 
 
 Kovember 
 
 8 65 
 8 50 
 7 90 
 7 80 
 
 
 
 
 Yearly Average 
 
 '5 IS 
 
 10 22 
 
 8 26 
 
 14 41 
 
 11 32 
 
 7 03 
 
 January . . . 
 February . . 
 
 March 
 
 April 
 
 May 
 
 ^ane 
 
 July 
 
 August 
 
 September. 
 
 October 
 
 November . 
 December. 
 
 Yearly Average. 
 
 1878. 
 
 1879 
 
 1880. 
 
 1881 
 
 1882. 
 
 1883. 
 10 40 
 
 1884. 
 
 7 37 
 
 5 85 
 
 7 38 
 
 8 85 
 
 19 05 
 
 8.78 
 
 7 25 
 
 6.60 
 
 7 21 
 
 9.80 
 
 10 80 
 
 11.10 
 
 9.48 
 
 7.02 
 
 6 42 
 
 7 11 
 
 10 37 
 
 10 50 
 
 11.10 
 
 9 04 
 
 6 95 
 
 6 09 
 
 6 92 
 
 10 70 
 
 U.20 
 
 11.16 
 
 8.40 
 
 8 66 
 
 6.02 
 
 6 80 
 
 10.70 
 
 11.30 
 
 11.4.-i 
 
 8.10 
 
 fi 80 
 
 6.10 
 
 6 6-. 
 
 10 70 
 
 11.47 
 
 9 75 
 
 7.68 
 
 6 94 
 
 5 87 
 
 6 87 
 
 11 90 
 
 12 30 
 
 8 60 
 
 7.00 
 
 7 31 
 
 6 56 
 
 7 62 
 
 11.25 
 
 12 37 
 
 8 20 
 
 7.65 
 
 6 50 
 
 5 74 
 
 7 92 
 
 11.85 
 
 12 30 
 
 7 8 
 
 7.48 
 
 6 .3 
 
 6.10 
 
 8 12 
 
 11 80 
 
 12 57 
 
 7 40 
 
 7 30 
 
 5.80 
 
 6.63 
 
 8 19 
 
 11.10 
 
 11 42 
 
 7 70 
 
 7.05 
 
 5.53 
 
 7.50 
 
 8 43 
 
 10 95 
 
 10 . 50 
 
 8.65 
 
 6 67 
 
 6 69 
 
 6.20 
 
 7 43 
 
 10 85 
 
 U 50 
 
 9 45 
 
 7.88 
 
 6 87 
 
 7 02 
 6 95 
 6.90 
 6.60 
 6.45 
 6. 52 
 6 20 
 6.10 
 5.90 
 6 05 
 6.00 
 
 6.43 
 
 The tables on the opposite page presient the export of live stock, and 
 growth of the export trade, for tlie yt'ars therein mentioned, 
 
 f20(;i 
 
STATISTICS. 
 
 EXPORTS OF LIVE STOCK. 
 Foreign exports of Lire Cattle, Hogs and Sheep, for sixteen years, ending June 30r 
 
 YEAR ENDING JUNE 30. 
 
 Cattle 
 head. 
 
 Hogs, 
 head. 
 
 Sheep, 
 head. 
 
 3873 
 
 35,455 
 
 56,067 
 
 57,211 
 
 51,593 
 
 50,001 
 
 80,040 
 
 136,720 
 
 182,756 
 
 185,707 
 
 108,110 
 
 104,444 
 
 190,518 
 
 135,890 
 
 99,720 
 158,581 
 64,979 
 68,044 
 65,107 
 29,284 
 75,129 
 83.434 
 77,4^6 
 36,368 
 16,129 
 46,382 
 55,025 
 
 66,717 
 
 1874 
 
 125,248 
 
 1876 
 
 124,416 
 
 1876 
 
 110,312 
 
 877 
 
 179,017 
 
 1878 
 
 184,959 
 
 1879 
 
 215,681 
 
 1880 
 
 209.480 
 
 J881 
 
 173,919 
 
 3882 
 
 139.676 
 
 1883 
 
 337,251 
 
 1884 
 
 273,874 
 
 1885 
 
 234,509 
 
 GROWTH OF THE EXPORT TRADE. 
 
 The following from the Bureau of Statistics, shows the growth of the export trade 
 in hog products during twenty-six years, to June 30, 1885: 
 
 TEAR. 
 
 *Bacon, lbs 
 
 Pork, lbs. Lard, lbs. |Total Value. 
 
 J86€..< 
 1861.. 
 3862.. 
 1863.. 
 1864.. 
 3865,. 
 1866.. 
 1867.. 
 1868.. 
 1869.. 
 1870.. 
 1871.. 
 1872.. 
 1873.. 
 1874.. 
 1675.. 
 1876.. 
 1877.. 
 1878.. 
 1879.. 
 1880.. 
 1881.. 
 1882.. 
 1883 . 
 1884.. 
 1885.. 
 
 25,844,610 
 
 50,264,267 
 
 141,212,786 
 
 218,243,609 
 
 110,886.446 
 
 46,0-4,034 
 
 37,588,930 
 
 25,648.226 
 
 43,659,01)4 
 
 49,228,165 
 
 38.968,256 
 
 71,446,854 
 
 246,208,143 
 
 395,381,737 
 
 347,405,405 
 
 250,286,549 
 
 327,730,172 
 
 460,057,146 
 
 592,814,351 
 
 73^,249,576 
 
 739,773,109 
 
 746,944,545' 
 
 468 026,640 
 
 340,2.i8,670 
 
 386,499,368 
 
 4n9J 27.119 
 
 40,956,680 
 31,305,810 
 61,830,910 
 65,576.075 
 63,519,400 
 41,790,990 
 30,056,877 
 27,374,788 
 28,690," '33 
 24,439,832 
 24,639,831 
 39,250,750 
 57J69,518 
 64,147,461' 
 70.482,379 
 56,152,331 
 54,199,118 
 69 671,894 
 71,889,255 
 84,401,676 
 95,949,780 
 107,928,006 
 80,447,066 
 62,116,302 
 60,363,313 
 72,073.46* 
 
 40,289,519 
 
 47,908,911 
 
 118 573,307 
 
 155,336,596 
 
 97,190,765 
 
 44,480,136 
 
 30. 11 0,4 il 
 
 45,808,031 
 
 64,5.-5,462 
 
 41,887-,545 
 
 3%808,530 
 
 83,037,297 
 
 199^651,660 
 
 2304534,207 
 
 205^527,471 
 
 106^869,393 
 
 168;405,839 
 
 234s74J,233 
 
 343,766,254 
 
 326,658,686 
 
 374,979,286 
 
 378; 142,496 
 
 250,867,740 
 
 224.7 8,474 
 
 2(5&,094,719 
 
 2SS,216.339 
 
 I 9.951,61a 
 12,187,454 
 24,275,246 
 38,748,625 
 29,412,085 
 26.522,274 
 17,028,031 
 13,523.477 
 18,172,481' 
 18.348,936 
 15,309,647 
 22,992,023' 
 43,426,519 
 61,274.987 
 58; '^00.686 
 57,184,630 
 67,837,963 
 8 ,371,491 
 86.687,858 
 78,738,674 
 84,838.242 
 104,660.065 
 82,852,946 
 70,966,268 
 69,740.456 
 64.883,110 
 
 THE AGGREGATES FOR EACH YEAR. 
 
 The aggregate pounds of product exported each year, and average export value per 
 pound, are as follows: *Bacon includes ham. 
 
 YEAR. 
 
 Total lbs. 
 
 Value 
 
 TEAR. 
 
 Total lbs. 
 
 Value. 
 
 I860 
 
 107,090.809 
 ]29,478,98S 
 321,617,003 
 439,156,280 
 271596,611 
 132,325,169 
 97.7=16,160 
 9K631,134 
 136.904,6-9 
 115,55.5,542 
 99,416,617 
 191,734,901 
 503,029.321 
 
 9 30 
 9 41 
 7.55 
 8 82 
 10.83 
 20 04 
 17 42 
 13 71 
 13 27 
 15,88 
 15 40 
 12 0-. 
 8 99 
 
 873 
 
 690.063,705 
 623,41.5,255 
 473,308,273 
 5 0,33 1,129 
 
 Tfil i7ft 97^ 
 
 8 8S 
 
 1861 
 
 874 
 
 875 . 
 
 9 3^ 
 
 1862 . 
 
 12 08 
 
 1863 
 
 1864... 
 
 1876 
 
 1877 . . 
 
 12 32 
 10 64 
 
 1865 
 
 '878 1 norifio'sfifi 
 
 8 60 
 
 1866 
 
 1867 
 
 1879 
 
 1880 
 
 1,143,309,938 
 1.230,702,17'. 
 1233,015,127 
 798,881,846 
 €27,093,446 
 7 4.957,700 
 755.416.926 
 
 6 90 
 
 6 89 
 
 3868 
 
 1881 . 
 
 8 49 
 
 1869 
 
 1882 . 
 
 10 37 
 
 1870 
 
 1883 ... 
 
 11 38 
 
 1871 
 
 1884 ... 
 
 9 75 
 
 1872 
 
 '885 
 
 8 59 
 
 [207: 
 
THE HOG IX AMERICA. 
 
 MONTHLY A:^I> YEARLY AVERAGE PRICES OF PORK AXD LARD. 
 
 Yearly average prices of mess pork and Lard in Cincinnati, and liigliest and lowest 
 monthly average prices, for 40 years: 
 
 Calendar Years. 
 
 1885 
 1884 
 1883 
 1882 
 1881 
 1880 
 1879 
 1878 
 1877 
 1876 
 1875 
 1874 
 1873 
 1872 
 1871 
 1870 
 1869 
 1868 
 1867 
 1866 
 1865 
 1864 
 1863 
 1862 
 1861 
 1860 
 1859 
 1858 
 1857 
 1856 
 1855 
 1854 
 1853 
 1852 
 1851 
 1850 
 1849 
 1848 
 1847 
 1846 
 
 MESS PORK. 
 
 
 $ 8.80 
 11.75 
 11.30 
 17 50 
 
 13 6> 
 
 10 25 
 
 8 40 
 
 7 55 
 
 11 85 
 16 05 
 18.75 
 15 05 
 
 12 45 
 12 00 
 12 25 
 18,80 
 29 45 
 20,50 
 19 55 
 
 19 90 
 24 90 
 
 20 2.5 
 12 90 
 
 9.49 
 
 9 40 
 
 14 35 
 14 25 
 
 12 20 
 
 13 45 
 14,15 
 11.40 
 11.05 
 11.60 
 12 60 
 10 80 
 
 8 50 
 7 80 
 7.50 
 9.10 
 7.00 
 
 KS 
 
 .^18 05 
 18 00 
 20.10 
 24.05 
 20.40 
 
 17 60 
 
 13 50 
 11.20 
 17.40 
 23 00 
 22 , 10 
 23 50 
 17.35 
 
 14 15 
 22.15 
 80.05 
 33.20 
 30.60 
 24.20 
 32 7b 
 41.10 
 43 35 
 
 18 70 
 11 05 
 16.95 
 19.50 
 
 18 60 
 17.50 
 25.00 
 
 19 00 
 
 20 00 
 13 40 
 16.15 
 19 75 
 14.50 
 10 50 
 10 10 
 
 9 85 
 14.50 
 10 40 
 
 
 LARD. 
 
 
 
 
 
 $ 6.45 
 
 $ 5.90 
 
 7.88 
 
 6.67 
 
 9.45 
 
 7.40 
 
 11. £0 
 
 10.50 
 
 10.85 
 
 8.85 
 
 7 43 
 
 6.65 
 
 6.20 
 
 5.56 
 
 6 69 
 
 5.53 
 
 9 08 
 
 7.80 
 
 11 32 
 
 9.87 
 
 13.41 
 
 12.37 
 
 11.28 
 
 8 65 
 
 7 9ti 
 
 7.90 
 
 8.26 
 
 7 12 
 
 10.^2 
 
 8.71 
 
 15.15 
 
 11. P8 
 
 18.43 
 
 17 0(i 
 
 16.77 
 
 12 .37 
 
 12.54 
 
 12.12 
 
 17.50 
 
 11.94 
 
 2^55 
 
 17.18 
 
 17.06 
 
 12 re 
 
 10.14 
 
 9.25 
 
 7 91 
 
 6 75 
 
 8.42 
 
 7.12 
 
 11 09 
 
 8 94 
 
 10 88 
 
 10.06 
 
 10.03 
 
 8,97 
 
 12 98 
 
 9 00 
 
 10. 45 
 
 9 12 
 
 10 65 
 
 8 50 
 
 9,04 
 
 8.22 
 
 9 37 
 
 8 22 
 
 9 49 
 
 7 2.T 
 
 7.15 
 
 6 81 
 
 6 30 
 
 5 50 
 
 5.75 
 
 5.37 
 
 6.05 
 
 5.18 
 
 8.14 
 
 5 56 
 
 5 46 
 
 4 75 
 
 % 7.02 
 9.48 
 11.45 
 12.57 
 11.85 
 8 43 
 6 63 
 7.37 
 10.92 
 13.40 
 15. 3S 
 13 87 
 8 81 
 8.87 
 
 12 62 
 16.75 
 19.44 
 19 40 
 
 13 37 
 23.31 
 23.28 
 22.62 
 12 25 
 
 9.00 
 9.75 
 12.75 
 11.69 
 10.94 
 15 00 
 12 25 
 12.00 
 10.10 
 10. 'i2 
 11.00 
 0.00 
 7.00 
 
 6 15 
 
 7 37 
 10 00 
 
 6 .'50 
 
 MOXTHLY WEIGHT OF HOGS A T CHIC A GO FOR TEX YEARS. 
 
 Reported average weight of hogs weighed monthly at the Union Stock Yards for tea 
 years : 
 
 MONTHS. 
 
 January. . 
 February, 
 March. . . . 
 
 April 
 
 May 
 
 June 
 
 July 
 
 August .. . 
 September 
 October... 
 November 
 December 
 
 1885 
 
 1884 
 
 258 
 
 242 
 
 240 
 
 218 
 
 229 
 
 204 
 
 223 
 
 217 
 
 226 
 
 283 
 
 232 
 
 226 
 
 233 
 
 235 
 
 228 
 
 239 
 
 236 
 
 238 
 
 238 
 
 241 
 
 250 
 
 261 
 
 249 
 
 272 
 
 1883 ; 1882 
 
 1880 
 
 1879 
 
 1878 
 
 1877 
 
 265 
 
 276 
 
 280 
 
 253 
 
 266 
 
 236 
 
 270 
 
 257 
 
 241 
 
 219 
 
 242 
 
 239 
 
 230 
 
 218 
 
 225 
 
 231 
 
 225 
 
 225 
 
 223 
 
 223 
 
 229 
 
 231 
 
 229 
 
 231 
 
 230 
 
 229 
 
 224 
 
 227 
 
 228 
 
 237 
 
 2-29 
 
 238 
 
 23.S 
 
 252 
 
 240 
 
 243 
 
 247 
 
 250 
 
 251 
 
 2-2 
 
 262 
 
 264 
 
 268 
 
 2«5 
 
 264 
 
 264 
 
 277 
 
 27-1 
 
 1876 
 
 281 
 262 
 22 L 
 217 
 228 
 233 
 234 
 243 
 246 
 256 
 262 
 267 
 
 [208] 
 
STATISTICS. 
 
 SWIXE IX THE rXITED ST A TES. 
 The number of swine in the United States, of all ages, in Janiiarv. with totals: 
 
 Ohio 
 
 Indiana.. . . 
 Illinois — 
 
 Iowa 
 
 Missouri . . . 
 Kansas . . . . 
 Nebraska.. 
 Minnesota. 
 Wisconsin . 
 Michigan . 
 Kentucky . 
 Tennessee . 
 
 12 packing States. 
 Following States.. 
 
 Maine 
 
 >iewHampshire . 
 
 Vermont 
 
 Massachusetts. . . 
 
 Rhode Island 
 
 ■Connecticut 
 
 New York 
 
 New Jersey — 
 Pennsylvania .. 
 
 Delaware 
 
 Maryland 
 
 Virginia. 
 
 West Virginia . 
 North Carolina . 
 South Corolina.. 
 
 Georgia 
 
 Florida. 
 
 Alabama 
 
 Mississippi 
 
 l^ouisiana 
 
 Texas 
 
 Arkansas 
 
 California 
 
 Oregon 
 
 Nevada . . 
 
 Colorado 
 
 Teritories 
 
 1886. 
 
 2,443,457 
 2,774,199 
 3,967,961 
 4,849,008 
 4,1 8,091 
 2,275,178 
 1,312,784 
 
 440,540 
 1,056,265 
 
 840,682 
 2,032,138 
 2,122,646 
 
 Total in United States 
 
 29,280,949 
 16,811,094 
 
 70,702 
 
 54,404 
 
 74,115 
 
 77,616 
 
 14,395 
 
 61,7{-2 
 
 722,060 
 
 193,795 
 
 1,103,391 
 
 44,431 
 
 299,868 
 
 875,256 
 
 416,133 
 
 1,356,558 
 
 567,181 
 
 1,565,978 
 
 298.108 
 
 1,351,152 
 
 1,212,144 
 
 580,790 
 
 2 411,727 
 
 1,692,385 
 
 1,027,598 
 
 191,601) 
 
 14,399 
 
 17,032 
 
 526,514 
 
 1=85. 
 
 2,467,128 
 
 2,801,211 
 4,090,681 
 4,800,698 
 4,210,193 
 2,208,911 
 1,679 200 
 
 431.9 3 
 1,066,934 
 
 849,174 
 2.052,665 
 2,021,568 
 
 28,080.565 
 16,462,092 
 
 71,416 
 
 64,404 
 
 74,115 
 
 81,701 
 
 14,840 
 
 62,4^6 
 
 736,796 
 
 206,165 
 
 1,114,536 
 
 44,431 
 
 309 142 
 
 795,687 
 
 •« 16,133 
 
 1,432,509 
 
 567,181 
 
 1,^97.937 
 
 307,328 
 
 1.3il,1.52 
 
 1,224,388 
 
 563.874 
 
 2,233,081 
 
 1,659,181 
 
 978,665 
 
 187,843 
 
 14,256 
 
 14.193 
 
 348,732 
 
 1884. 
 
 46,092,043 
 
 4-.142.657 
 
 2.442,701 
 1,642,652 
 4,010,472 
 4,800,998 
 4,087,556 
 2,103,725 
 3,786,383 
 
 411.335 
 1,046,014 
 
 840,766 
 1,954,919 
 2,127,986 
 
 28,255,297 
 15,915,736 
 
 71,416 
 
 55,056 
 
 74,864 
 
 80,099 
 
 14,549 
 
 62,406 
 
 736,796 
 
 212,541 
 
 1,092.602 
 
 45,805 
 
 325.413 
 
 820,269 
 
 424,626 
 
 1,364,?94 
 
 578.755 
 
 1,582,116 
 
 313,600 
 
 1.28B,811 
 
 1,177,296 
 
 626,527 
 
 2,011,785 
 
 1,550,636 
 
 950,160 
 
 184,160 
 
 13,200 
 
 12,342 
 
 277,165 
 
 44.200,893 
 
 1886. 
 1885. 
 1884. 
 1883. 
 1882. 
 1881. 
 1880. 
 1879. 
 1878. 
 
 46,092,013 
 45 142.657 
 .44,200,893 
 43,270.086 
 44,122,200 
 36,227,603 
 34.034.100 
 33,7H6,20O 
 32,262,500 
 
 lts77.. 
 1876. . 
 1875.. 
 1874. . 
 1873. . 
 1872. . 
 1871.. 
 1870. . 
 1869. 
 
 28,077,100 
 25,726,800 
 28,062,200 
 30,860,900 
 32,632.000 
 31,796,300 
 .29,457,500 
 .26,750.600 
 .23,316,400 
 
 >S W'IXE IX THE rXITED KIXGDOM. 
 Exclusive of those ke))t in towns and by cottagers with less than one-fourth of an acre. 
 
 PROVINCES. 
 
 Kngland 
 Wales.. . 
 tseotland 
 Ireland., 
 
 Total 
 
 1885. 
 
 1884. 
 
 2,2C7 444 
 217,387 
 159,560 
 
 1,306,195 
 
 1883. 
 
 1882. 
 
 2,036.665 
 225,731 
 150.981 
 
 1,269,123 
 
 2,231,195 
 229.964 
 156,598 
 
 1.351,990 
 
 2,122,625 
 283,694 
 154,083 
 
 1,429,930 
 
 3,672,5 2 
 
 3,890,586 
 
 3,969,747 
 
 3,940,332 
 
 [209] 
 
THE HOG IX AMERICA. 
 
 Including the Isle of Man and the Channel Islands, the total number of ewine, cat- 
 tle and sheep in the United Kingdom in 1885 compares with 1884 as follows: 
 
 1885. 1884. 
 
 Swine 3,686,6 J8 3.906,205 
 
 Cattle 10,868,760 10,472,76-2 
 
 Sheep 30,086,200 20,886,787 
 
 Aggregate ,44,941,58S 43,705,754 
 
 POPULATION OF THE UNITED STATES. 
 
 The following table shows the census returns of the United States as to population 
 
 1880 50,155 783 
 
 1870 38,558.371 
 
 I860 31,443,321 
 
 1850 23,191876 
 
 1840 17,069,453 
 
 1830 12 866.020 
 
 1820 9,633.822 
 
 1810 7,239.88 
 
 1800 6,308,4KS 
 
 1790 3,929,214 
 
 For the decade from 1870 to 1880 the increase in population was almost exactly 
 equiv.alent to 2 per cent, gain annually, with the yearly immigration added. Immi- 
 gration for years ending June 30 is shown in the following: 
 
 1881 669,431 
 
 1882 788,992 
 
 1883 603.322 
 
 18?4 518,59? 
 
 1885 395,346 
 
 1886, estimatee 300,000 
 
 Applying 2 per cent, increase annually ending the immigration, the population on 
 June 30 for yeai's since 1880 is shown in the following, the immigration of the current 
 year being estimated at 3)0,OCO : 
 
 1881 51,828,000 1 
 
 1882 53,854,000 
 
 1883 55,330.000 1 
 
 1884 56,955,00 
 
 1885 58,490.000 
 
 1886 59,960' 60 
 
 PERCENTAGE YIELD OF LARD. 
 
 Percentage yield of Lard of alliindsper 100 pounds, of gross weight of hogs, for 
 five winter seasons: 
 
 1885-86. 1884-85, 1883-84. 1882-83. 1881-82. 
 
 Chicago ■ 14 96 14.10 13.65 13.50 14.66 
 
 Kansas City 14 ?4 13.84 14.39 14.07 15.04 
 
 St. Louis 13.33 13.32 13.39 13.36 13.83 
 
 Cincinnati 13.25 13.01 13.02 13.45 13.93 
 
 Indianapolis 11.14 12 85 11.89 11.87 12.02 
 
 Milwauk e 12.17 12.31 11.33 12.14 12 9". 
 
 Louisville 11.23 11.05 11.15 11.25 11. e?* 
 
 Average. 7 cities 14.09 18.60 13.31 13.29 14.U 
 
 At interior points 12.40 13.31 12.99 13.26 13.18 
 
 At all points 13 56 13.51 13.22 13.27 13.87 
 
 Percentage yield at interior points by States:— 
 
 18S5-86. 1881-85. 1883 84. 1882-83. 1881.82. 
 
 Ohio 12.88 12.93 12 59 12.82 12.6ti 
 
 Indiana 12.27 12.43 12.81 13.00 12.1S 
 
 Illinois 11. 8-. 13.'5 13.21 lh.21 12 99 
 
 Iowa.. 12.:^7 13.59 13,32 13.66 14.17 
 
 Missouri 12.93 13.25 13.04 13.11 14 13 
 
 Kan.sas 12.65 12.04 13.12 12.80 12.S2 
 
 Nebr.a.ska 13 95 15.80 15.04 14.86 14.01 
 
 Minnesota 10.08 9.05 8.92 9.21 9.:':i 
 
 Wisconsin 10.94 10.91 9.64 10.81 9 87 
 
 Michigan 10.<'7 11.31 11,60 11.52 11. fO^ 
 
 Kentucky 10.87 12.7 11.63 12.04 11..30 
 
 Tenne.ssee 13 18 13.10 12.58 13.03 13.6 
 
 Miscellaneous 12.93 13.51 13.74 13.38 12.75 
 
 Average .. 12.40 13.31 12.99 13.26 13. 1« 
 
 [210] 
 
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THE HOG IN AMERICA. 
 
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STATISTICS. 
 
 WEIGHT OF HOGS AXD LA RD COMPARISOyS FOR 18 WiyTERS. 
 
 The average of gross weight of hogs and yield of lard per hog, and the aggregate 
 pounds of hogs packed, and total production of lard, during winter seasons, in the 
 West as shown in the following: 
 
 Winters. 
 
 Average 
 
 Gross weiglit 
 
 per Hog. 
 
 Total libs of 
 
 Hogs, 
 
 gross weight. 
 
 Yield of 
 
 Lard, 
 all kinds. 
 
 Total lbs of 
 Lard, 
 
 all kinds. 
 
 1885-86 
 
 258.98 
 
 266 51 
 251.44 
 
 267 02 
 262 70 
 2.-.9 63 
 266 17 
 271.42 
 282. 5i 
 ?69 90 
 
 1,631,317,504 
 
 1,721,732,330 
 
 1,358,296 767 
 
 1. 637, 4 < 2,67.5 
 
 1,509,918,8411 
 
 1,796.56 S82 
 
 1,8:0,085,647 
 
 2,0.^0,439,080 
 
 1,838, i:«, 70:; 
 
 1,376.847,611; 
 
 ],3-28,070,02(; 
 
 1,459,549,3-21 
 
 1,468,908,71:1 
 
 1,571,899,10:! 
 
 1,374,729,23] 
 
 35 22 
 36.02 
 33 25 
 
 35 43 
 
 36 44 
 
 35 65 
 
 36 32 
 
 39 40 
 38 61 
 34.08 
 35 45 
 34.20 
 35.02 
 
 40 08 
 38 54 
 
 221,881,069 
 232,708,378 
 179 6-29,538 
 
 1884-85 
 
 1883-84 
 
 1882-83 
 
 1881-82 
 
 217,485,283 
 309,472,775 
 
 1880-81 
 
 246,677, '45 
 
 1879-80 
 
 252,439.188 
 
 1878-79 
 
 294,752,358 
 
 1877-78 
 
 251,193,500 
 
 1876-77 
 
 173,877.890 
 
 1875-76 
 
 1874-75 
 
 1873-74 
 
 272.13 
 
 262 21 
 268 71 
 290 53 
 284 52 
 
 173,016,580 
 190,380.607 
 191,444,035 
 
 1872-73 
 
 1871-72 
 
 216,84.5,385 
 188,603,317 
 
 RELATIVE COST OF HOGS, PORK AND OTHER PRODUCT. 
 
 During the past winter, 1885, the relation between value of green meats and of lard, 
 exclusive of cost of packing, has averaged at Chicago about .as follows: Short rib 
 sides, $5.00; shoulders, 3.70; hams, $7.20; lard, 5 70— per pound. On this basis, and 
 with the proportion of yield previously stated, the Cincinnati Price, Current submits- 
 the following table as closely exhibiting the cost of the various leading articles of hog; 
 product, at stated prices for hogs: 
 
 Hogs, Sides, Shoulders, Hams, Lard, Mesa 
 
 gross. green. green. green. tierces. Pork. 
 
 3 00 3 98 3 00 5 73 4.89 8 35 
 
 3.25 4 31 3 25 6 21 5 27 8.95 
 
 3.60 4 65 3 50 6 63 5 65 9 55 
 
 3.75 4 98 3 75 7.16 6.03 10 15 
 
 4.00 5 31 4 00 7 64 6 41 10.75 
 
 4.25 5 64 4 25 8 12 6 79 11.35 
 
 4.50 5 97 4 50 8 60 7.17 11.95 
 
 4.75 6 30 4 75 9 08 7 55 12 55 
 
 5.00 6 64 5 00 9.55 7 92 13.15 
 
 6.25 6 97 5 25 ]0 ' 3 8 30 13.75 
 
 5 50 7.30 5 ."-O 10 51 8 68 14 35 
 
 5 75 7 63 5 75 10 99 9 06 14 95 
 
 6 00 7 97 6 00 11.46 9 44 15 55 
 
 6.95 8 30 6 25 1194 9 82 16.15 
 
 6 50 8 63 6 50 12 42 10 20 16 75 
 
 6.75 8 96 6.75 12 89 10.58 17.35 
 
 7.00 9 30 7 00 13 36 10.95 17.95 
 
 7.25 9 63 7.25 13 81 11. ?3 18 55 
 
 7.50 9 96 7 50 14 32 11.71 19 15 
 
 775 10 29 7 75 14 80 12.09 19.75 
 
 8.00 10.63 8 00 15 27 12 46 20 35 
 
 In the above, 35 cents per 100 poun Is is allowed for cost of lard package. Rules 
 governing the packing of me^s pork require 193 pounds of green meat to be packed ia 
 each barrel. It is assumed that the cu's for mess pork average about 5 per cent, be- 
 low short rib sides in value, and that $1 15 approximately covers cost of package and 
 salt; it was higher than this a portion of the time in the early part of the winter at 
 Chicago. 
 
 On the basis of calculation here submitted, the average cost of mess pork made at 
 Chicago the past winter has been about $:o 18 per barrel; lard in tierces, ?6 05 per 100* 
 
 [213] 
 
THE HOG IN AMERICA. 
 
 pounds. The average cost of cured short ribs has been about |5 .25 and shoulders |3.90 
 per 100 pounds; green hams, $7.20 per 100 pounds. The general average for the entire 
 West would be slightly less. 
 
 The foregoing shows the cost of the articles mentioned from a given price for hogs. 
 By taking a given price of mess pork to show what would be the relative price of hogs 
 to make the same, and like calculations for green sides, the exhibit is as follows, on 
 the relation of values of product previously noted: 
 
 Hogs. 
 
 3 01 
 
 3 20 
 
 3 39 
 
 3 f8 
 
 3 77 
 
 3 96 
 
 4 15 
 
 4 34 
 
 4.52 
 
 4.71 
 
 4 90 
 
 5 09 
 
 5 27 
 
 6 46 
 
 6 65 
 
 6 84 
 
 6 03 
 
 6.22 
 
 6.41 
 
 6 60 
 
 6 78 
 
 6 97 
 
 7.16 
 
 7 35 
 ■20.00 7 84 10 00 '.'...'..'...'....'..'.'.'.'.'.'. .'.'.'.V.'.'.7 .5S 
 
 The relation between prices of mess pork, lard green short rib sides, and cured rib 
 sides, on the basis of the average relation at Chicago the past winter, is indicated in 
 the following, at stated prices for mess pork : 
 
 Mess Pork, barrel $ 900 
 
 l^ard, 100 lbs 5 30 
 
 Green Short Rib Sides 4 35 
 
 Cured Short Rib Sides 4 56 
 
 Mess Pork, barrel $12 00 
 
 I>iird, 100 lbs 7 2> 
 
 Green Short Rib Sides 6.01 
 
 Cured Short Rib Sides 6 31 
 
 Pork. Hogs .Sides. 
 8 00 2.85 4 00.. 
 
 8 50 3.05 425.. 
 
 9 00 3.26| 4 50.. 
 
 9 !50 3 47 4 75.. 
 
 10 00 3 68 500.. 
 
 10 50 8 89 5 25.. 
 
 11,00 4 10 550.. 
 
 11.50 4 31 5,75.. 
 
 12 00 4 52 6 00.. 
 
 12 .50.... 4,73 6 25.. 
 
 13 00 4 93 650.. 
 
 13 .=iO 5 14 6 75.. 
 
 34 00 5 35 700.. 
 
 14 50 5 56 725.. 
 
 15.00 6.76 7.50.. 
 
 15. .50 5 97 7 75. . 
 
 16.00... 6 18 8 00. 
 
 16 50 6 39 8 25.. 
 
 17 00 6 ."^9 8 .50.. 
 
 17.50 6 80 875.. 
 
 18 00 7 01 9 00.. 
 
 18 .50 7 22 9 25.. 
 
 19 00 7 42 9 50.. 
 
 19 50 7 63 975.. 
 
 9 50 
 
 10 00 
 
 10 50 
 
 11 00 
 
 11.50 
 
 5 62 
 
 5 93 
 
 6.25 
 
 6 57 
 
 6.88 
 
 4 62 
 
 4 90 
 
 5 18 
 
 5 45 
 
 5.73 
 
 4.85 
 
 5 14 
 
 5.44 
 
 5.72 
 
 6.01 
 
 12 50 
 
 13 00 
 
 13 50 
 
 14 00 
 
 14.50 
 
 7 51 
 
 7 83 
 
 8 14 
 
 8 46 
 
 8.77 
 
 6 28 
 
 6 56 
 
 6.84 
 
 7.J1 
 
 7 39 
 
 6 59 
 
 6 88 
 
 7 14 
 
 7 46 
 
 7.7& 
 
 TOTAL PACKING AT THE LARGE CITIES AND ALL INTERIOR POINTS. 
 
 Total number of Hogs packed at the seven large cities, Chicago, Cincinnati, Kansas 
 City, St. Louis, Milwaukee, Louisville and Indianapolig, and total at all other or "in- 
 terior " points, for eleven winter seasons: 
 
 Total at 
 Seven Cities. 
 
 1886 4,507,171 
 
 1885 4,621054 
 
 1884 3,867,485 
 
 1883. 4,450,940 
 
 1882 4,118,978 
 
 1881 5,047.488 
 
 1880 4,769,934 
 
 1379 5,524,142 
 
 1878 4,75'^,017 
 
 1877 3,407,103 
 
 1876 3,288,122 
 
 Total 
 Interior. 
 1.79 '.824 
 1,839,186 
 1,534.579 
 1.681,272 
 1.62 ■',782 
 1.871,968 
 2,18',2I7 
 1,9'6,506 
 1,752,429 
 1.694,205 
 1.592,013 
 
 Total 
 All Points. 
 6,298,995 
 6,460.240 
 6,402,064 
 6,132,212 
 6,747,760 
 6,919.450 
 6,950.4.-1 
 7,480,648 
 6,505,446 
 5,101,308 
 4,880,135 
 
 [214] 
 
STATISTICS. 
 
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 [215] 
 
THE HOG IX AMERICA. 
 
 Y£A RLY C O.VPA RISOXS. 
 
 Number of Hogs packed in the West for the twelve months ending March 1st, for 
 Sf teen years: ^ ^. 
 
 Summer. Winter. Total. 
 
 1885-86 4,954,572 6,298,995 11,263.567 
 
 1884-85' 4,058,868 6,-160,240 10,R19,]08 
 
 1883-84' 3,781,036 5.40-2,064 9,183,100 
 
 J882-83 ' 3,210,787 6,132,212 9,342,999 
 
 1881-82 4,803,689 5.747.760 10,551,449 
 
 1S80-81 5,323,898 6,919,456 12,243,354 
 
 1879-80 4.051,248 1,950,451 11,001,699 
 
 1878-79 3,878,044 7,480,648 10.858,792 
 
 1877-78' 2,543,120 6,505,446 9 018,566 
 
 1876-77 2,307 866 5,101,308 7,409,174 
 
 1875-76 1,262,343 4,880.135 6,142,478 
 
 1874-75 1.200,444 5,566,226 6.76';,670 
 
 1873-74' 1,062,916 5.466,200 6.529.116 
 
 1872-73 " 506,500 5,110,314 5,915,814 
 
 1871-72.!! 250,000 4,831,558 5,081,558 
 
 For years ending October 31, the aggregate number of Hogs packed in the West for 
 twelve months, has been as follows: 
 
 1885 ■ 11,424,812 1877 7,644,428 
 
 1884' 9,460,932 | 1876 7,188,001 
 
 1883' ' ! " 9.9^3 248 | 1375 6,828,569 
 
 1882 8.958,547 1874 6,669,644 
 
 1881 11,723 145 1 1873 6,47S,230 
 
 1880' 12,274,349 I 1872 5,337,058 
 
 1879 11,P31,896 1871 -^945,251 
 
 1878 9.883.990 I 
 
 WINTER HOG PRODUCT MADE. 
 
 By taking the aggregate gross weight of hogs packed, allowing 36 per cent, for 
 sides, 9 per c nt. for shoulders, and 11 per cent, for hams, and allowing for amount of 
 sides and shoulders made into barreled pork, as indicated by the returns of diflferent 
 kinds of barreled pork made, the following comparisons are arrived at for the winter 
 packing in the West: 
 
 ^ ^ 1885-86. 1884-85. 
 
 Gross weight of hogs, fts 1,631,317,504 1,721,732,330 
 
 Sides, green, fts 587,274,302 619,823,639 
 
 Shoulders, green, llis 146,818,575 154,955,910 
 
 Hams, green, lbs 170,544,925 lc^9,390,566 
 
 Total green meats, fts B'3,537,802 964,170,105 
 
 Sides put into barrels, fts 99,746,215 131,359,910 
 
 Sides remaining, lbs 487,528,087 508,463,729 
 
 Shoulders put into barrels, fts 4,048,565 7,702 260 
 
 Shoulders remaining, lbs 142 770,070 147,253,650 
 
 Sides and slioulders barreled 163,794.720 149,062.170 
 
 Sides, shoulders and hams not barreled ... 809,743,082 84 ',107.935 
 
 Lard made, fts. 221,881,069 232,708,378 
 
 Tierces of lard, 330 fts. each 672,366 705,177 
 
 Total product, fts 1.13ii 418.871 1.496.878.183 
 
 MEATS AND LARD FOR 15 YEARS. 
 
 The aggregate meat product of Hogs, packed in the West, and pounds of Lard, for 
 fifteen years, ending March 1, compare as follows: 
 
 Meat product, fts Pounds of Lard. 
 
 1885-86 1,577,932.305 390,640,521 
 
 1884-85 1,497.356.943 364,375,925 
 
 1S83-84 1,280,065.520 318,471,958 
 
 1882-83 1,315,056,380 316,06?,863 
 
 1881-82 1,468,375,409 363,772,069 
 
 1880-81 1,694,253,391 409,874,899 
 
 1879-80 1,556.515,812 382,019,860 
 
 1878-79.' 1,579,311.295 408,701,858 
 
 1877-78 1,368,612,303 408,701,858 
 
 1876-77 1,068,450,173 243,918,870 
 
 1875-76 900,411,218 208,831,900 
 
 1874-75 955,168,586 221,880,256 
 
 1873-74 958,748,419 232,556,195 
 
 1872-73 '. 947,494.998 232,212,585 
 
 1871-72! 802 22:j.369 196.103.317 
 
 [216] 
 
STATISTICS. 
 
 The following table shows tlie numbers of swine in European coun- 
 tries. 
 
 Countriee. 
 
 Years 
 
 Swine. 
 
 Countries. 
 
 Year. 
 
 Swine. 
 
 Austria 
 
 Hungary 
 
 1880 
 1880 
 1880 
 1881 
 1880 
 1883 
 1884 
 1884 
 1884 
 1875 
 1881 
 
 2,727,541 
 
 4,160,12" 
 
 646,375 
 
 527,417 
 
 5,565,6l'() 
 
 9,205,79; 
 
 2,584,391 
 
 1,306,19- 
 
 15,619 
 
 179,602 
 
 1,163,916 
 
 Netherlands 
 
 Portugal 
 
 1882 
 1882 
 1873 
 1877 
 
 1882 
 1878 
 1880 
 1882 
 1875 
 1S76 
 
 403,61* 
 
 971,08S 
 
 837,000 
 
 10,839,09:5 
 
 1,067,940 
 
 2,348,602 
 
 154.338 
 
 
 
 Russia in Europe . . 
 
 France 
 
 Germany 
 
 Gre."it Britain 
 
 Spain 
 
 Finland 
 
 Ireland 
 
 Isle of Man, Ac 
 
 Greece 
 
 Italy. 
 
 Sweden 
 
 Norway 
 
 Switzerland 
 
 430,648 
 101.020 
 334,515 
 
 The extraordinary increase of our exportation in the last half of the 
 decade from 1871 to ISSO was due to the harvest failures of that period 
 in Europe and the uniformly large corn crojDS of this country. The re- 
 sult was a greater aggregate value of exports in five years than in the 
 fifty years from 1821 to 1870. The exhibit is as follows : 
 
 VALUE OF EXPORTS OF HOGS AXD HOG PRODUCTS BY DECADES. 
 
 Years. 
 
 Dollars. 
 
 Yearg. 
 
 Dollars. 
 
 3,621,537 
 2,629,41 3 
 2,110,020 
 8,236,470 
 2,991,288 
 3,883,884 
 6,630,842 
 9,003,272 
 9,245,885 
 7,550,287 
 
 Years. 
 
 Dollars. 
 
 3821 
 
 1,354,116 
 1,357,899 
 1,291,323 
 1,489,651 
 1,832,679 
 1'892,429 
 1,555,698 
 1,495,830 
 1,493,629 
 1,315,245 
 
 1841 
 
 1842 
 
 1843 
 
 1S44 
 
 1845 
 
 1861 
 
 12,190,721 
 
 24,298,808 
 38,844,98.8 
 29,498,992 
 26,485,043 
 17,044,385 
 13,563,514 
 18,190,928 
 18,348,93t> 
 16,499,400 
 
 1822, 
 
 1862 
 
 1823 
 
 1863 
 
 1824 
 
 1864 
 
 1825 
 
 1865 
 
 1866 .... 
 
 1867 
 
 1868 , 
 
 1826 
 
 1846 
 
 1847.. 
 
 1848 
 
 1849 
 
 1850 
 
 1827 
 
 1828 
 
 1829 
 
 1869* 
 
 1830 
 
 1870 
 
 
 Total 
 
 1851 
 
 1852.. 
 
 1858 
 
 1854 
 
 1855 
 
 1856 
 
 1857.. 
 
 Total 
 
 Total 
 
 15,077,898 
 
 49,902,888 
 
 213,965,715 
 
 
 1871 
 
 1831 
 
 1,501,644 
 1,928,196 
 2,151,558 
 1,796,001 
 1,776.732 
 1,383,344 
 1^299,796 
 1,312,348 
 1,777,230 
 1,894,894 
 
 4,368,015 
 3.765,470 
 6,202,324 
 11,061,016 
 11,607,1«5 
 12,770,548 
 12,467,029 
 9,430,272 
 8,438,069 
 10,329,516 
 
 23,053,413 
 45,974,673 
 •2,062,389 
 60,126,478 
 
 1832 
 
 1872 
 
 1833 
 
 1873., 
 
 1834 
 
 1874 
 
 1875 .. 
 
 1835 
 
 57,923,845 
 68,508,005 
 82,070,671 
 86,947,23* 
 79,438,936 
 85,259,331 
 
 1836.. 
 
 1876 
 
 1837 
 
 1877 
 
 1838 
 
 1839 
 
 1858 
 
 1859 
 
 1860 
 
 Total 
 
 1878 -.. 
 
 1879. 
 
 1840.. 
 
 1880 
 
 
 Total 
 
 Total. 
 
 16,821,741 
 
 90,436,424 
 
 651,364,976 
 
 *Not including hogs; live animals not being separately given. 
 
 In the first twenty years in this long period the advance was slow, 
 though the aggregate value in no year fell below one million dollars. 
 A marked acceleration is observed in the latter part of the third decade, 
 followed by a temporary retrograde, and that by a few years of largei 
 
 [217] 
 
THE HOG IN AMERICA. 
 
 exportation in the fourth. In the last twenty years, however, the de- 
 velopment of exportation has been plienomenal. The average annual 
 exportation for twenty-five years, including hogs, with pork products, 
 has been 530,000,000 pounds. If 200 pounds be taken as the average 
 •cured product of a hog, as it is very nearly, the average requirement 
 of hogs for exportation has been 2,650,000. The annual home consumj)- 
 tion of pork products during the same period has averaged 4,000,000,- 
 000 pounds. The average production of twenty-flve years is 3,530,000,- 
 000, of wliich the exportation has been 15 per cent. The present con- 
 sumption, at 70 pounds per capita, is about 4,000,000,000. To avoid 
 error, as to the number slaughtered, it should be observed that the av- 
 erage weights of hogs slaughtered by farmers is much less than that of 
 the packers. The average weight of swine slaughtered is 175 pounds. 
 As a rule, the lower the j)rice the larger the quantity exported. 
 
 QUAlfTITr OF PRODUCTS EXPORTED. 
 
 
 Live Hogs. 
 
 Bacon and H 
 
 ams. 
 
 Lard. 
 
 
 Pork, 
 
 
 Years 
 
 
 
 
 
 
 
 
 ended 
 
 
 
 
 
 
 
 
 
 June 30— 
 
 
 Price 
 
 
 Price 
 
 
 Price 
 
 
 Price 
 
 
 No. 
 
 per 
 
 iiead 
 
 Pounds. 
 
 per 
 
 Pounds. 
 
 per 
 It) 
 
 Pounds. 
 
 per 
 
 
 
 
 
 Cents 
 
 
 Cents 
 
 
 Centa 
 
 1861 
 
 «63 
 
 1 7.06 
 
 6%264,267 
 
 9.6 
 
 47,908,911 
 
 9 9 
 
 81,297,400 
 
 8.3 
 
 3862 
 
 3,306 
 
 7.13 
 
 141,212,786 
 
 7 3 
 
 118,578,307 
 
 8.4 
 
 61,820,4' 10 
 
 64 
 
 1883 
 
 9,467 
 
 10 18 
 
 218,243,609 
 
 8 5 
 
 155,336.596 
 
 10 1 
 
 65,570,400 
 
 6 6 
 
 1864 
 
 9,199 
 
 9 4i 
 
 110,886,448 
 
 11 1 
 
 97,190,765 
 
 11 6 
 
 63,519,400 
 
 9.2 
 
 1865 
 
 1,400 
 
 9.12 
 
 45,990 712 
 
 22 9 
 
 44,342,295 
 
 20.5 
 
 41,710,20' 
 
 16.4 
 
 1866 
 
 951 
 
 16 25 
 
 37.5^8,930 
 
 16 7 
 
 3 ,110,451 
 
 19 8 
 
 30,''5;,788 
 
 15.9 
 
 1867 
 
 3,577 
 
 11 21 
 
 25,64S,226 
 
 12 8 
 
 45,608,1131 
 
 It 5 
 
 27,374,877 
 
 12.1 
 
 1868 
 
 1,399 
 
 13.19 
 
 43 659.064 
 
 12 5 
 
 64,555,462 
 
 14.6 
 
 28,690 133 
 
 11.4 
 
 186&* 
 
 
 
 49,228,165 
 
 If. 2 
 
 41,887,545 
 
 17 8 
 
 24,439,832 
 
 14.2 
 
 1870 
 
 12,058 
 
 15.74 
 
 38,968.2.')6 
 
 15 7 
 
 35,808,530 
 
 16 6 
 
 24,639,-31 
 
 3.0 
 
 1171 
 
 8,770 
 
 7 00 
 
 71,44-),854 
 
 11 4 
 
 80,017,297 
 
 13 2 
 
 39 250,750 
 
 ll.O 
 
 18 8 
 
 -.6,110 
 
 9.77 
 
 246.208,143 
 
 8 6 
 
 199,651,6 
 
 10 1 
 
 fi7, 169,5 18 
 
 7 2 
 
 1873 
 
 .19,720 
 
 7.90 
 
 395,38 1,73 r 
 
 8.9 
 
 230,.534,207 
 
 9.2 
 
 64,147,461 
 
 7.8 
 
 18T4. 
 
 1 8,581 
 
 10.25 
 
 347,405,403 
 
 9 6 
 
 20.5,227.471 
 
 9 4 
 
 70,482,379 
 
 8 2 
 
 1875 
 
 >i4,979 
 
 11 38 
 
 250,28>i.549 
 
 11 4 
 
 166,859,893 
 
 13 7 
 
 56,1.52, f31 
 
 10.1 
 
 3876.,... 
 
 ■8,04 1 
 
 9.85 
 
 32 ',730,172 
 
 12 1 
 
 168,465,839 
 
 13 3 
 
 54,195,118 
 
 10 8 
 
 1877 
 
 05,107 
 
 10.74 
 
 460,057,146 
 
 10 8 
 
 231,741.233 
 
 10 9 
 
 69,671,894 
 
 9 
 
 1878 
 
 «,284 
 
 9.13 
 
 592,814,351 
 
 8 7 
 
 343,667,920 
 
 8.8 
 
 71,880,2.56 
 
 6 8 
 
 1879 
 
 75,129 
 
 9 3i 
 
 732.249,576 
 
 7 
 
 326,658,686 
 
 7.0 
 
 81,401,676 
 
 5 r 
 
 1880 
 
 ■^3,434 
 
 5 05 
 
 759,773,109 
 
 6 7 
 
 374.979,286 
 
 7 4 
 
 95,949,786 
 
 6 2 
 
 1881 
 
 77,45tJ 
 
 7.39 
 
 746,944.545 
 
 8.2 
 
 378,142,496 
 
 9 3 
 
 107,928,086 
 
 7 7 
 
 1882 
 
 S6,86< 
 
 14 01 
 
 468,026,640 
 
 10 
 
 250,867,740 
 
 11 6 
 
 80,417,466 
 
 9 
 
 18*8...... 
 
 If), 129 
 
 16.90 
 
 840,258,670 
 
 11 2 
 
 224,718,474 
 
 11,8 
 
 62,116.302 
 
 10 
 
 1884 
 
 46,382 
 
 13 53 
 
 389, 199,368 
 
 10.2 
 
 265,094,719 
 
 9 5 
 
 +60 363,318 
 
 7 9 
 
 1885 
 
 55,025 
 
 10.53 
 
 400,127,119 
 
 9 3 
 
 283,216,339 
 
 8.0 
 
 ^71,649,366 
 
 7 2 
 
 Total, . 
 
 982,338 
 
 
 1,189,899,445 
 
 
 4,412,934,653 
 
 
 1,444,933,955 
 
 
 •Animals not separately enumerated in 1869. 
 INot including 18.5,U7 pounds of fresh pork. 
 +Not including 421,103 pounds of fresh pork. 
 
 [218] 
 
BKEEDS OF SWINE IN AMERICA. 
 
 in this chapter we give the reader all the information we have been 
 able to obtain from every accessible source, in regard to the name, de- 
 scription, peculiarities, origin, locality time covered, and some of the 
 opinions of the public concerning every breed or combination of breeds 
 of hogs that have at any time had a name and habitation in America, and 
 especially in the United States. 
 
 It can be truthfully said that such absolute certainty as will silence 
 criticism or contradiction, can not now be arrived at ; on the contrary, 
 there is much confusion in the information now attainable. This con- 
 dition arises from several causes, and among others, are the following : 
 First and most important, is a dearth of recorded facts; second, imper- 
 fect descriptions as to color, form, locality and names of breeds ; third, 
 grades often called by the breed name of the pure bred ancestors; 
 fourth, indiscriminate crossing and combinations of blood ; fifth, igno- 
 rance, prejudice and passion of the early writers: sixth, too much 
 hearsay and jumping at conclusions, which are put down as glibly as 
 though they were established facts. Often the same breed had different 
 names in diflerent localities, and breeds having the same name are given 
 one description in one locality and an entirely different one in other 
 parts of the country ; besides, the differences in description are often so 
 marked as to suggest that they were mere grades. 
 
 Men then, as now, were human ; and, often those who knew most, 
 gaid the least. The ready and easy writer often knows less than his 
 neighbor who keeps silent. Again, the writers, then, as now, were 
 interested boomers of their own stock, and not as careful and painstak- 
 ingly correct as the historian should be. Newspapers were scarce, the 
 mails slow, men of experience and action were too much occupied wjth 
 everyday matters and necessities to stop long enough to write their in- 
 formation, or correct mistakes of others, whether obtained from experi- 
 ence or observation. 
 
 Our sources of information for this chapter have been various, but we 
 here especially acknowledge our obligations to the American Farmer, 
 Albany Cultivator, Ploughboy, American Agriculturist, Ohio Cultivator, 
 
 [219] 
 
THE HOG IX AMERICA. 
 
 Franklin Farmer, Gennessee Farmer, Western Farmer and Gardener, N. Y. 
 Farmer, Farmers^ Cabinet, encyclopedias, agricultural almanacs, Ne^r 
 York Agricultural Reports, Indiana Agricultural Reports, early j)ubli- 
 cations, National Live Stock Journal, Breeders^ Gazette, Swine Breeder's'' 
 Journal, and other late publications. 
 
 We have tried to get not only names and descriptions of breeds, but 
 the portion of the country covered. by each breed, and the length of 
 time of their several existence. That errors and ommissions may be 
 found, we have no doubt, but we have done the best we could to get all 
 the facts, and in doing so, have in several instances, taken the state- 
 ments of persons as to their recollection of early matters. 
 
 We clearly recognize the difficulties of placing before our readers the 
 whole truth, as to every breed, and especially is this true of the earlier 
 times when written evidence is meagre, and to say the least, often un- 
 satisfactory. In current times self-interest, prejudice and ignorance 
 often mar the value of human testimony and it is reasonable to assume 
 that such obstacles have always existed. We are not of that number 
 that believe that only theold times were pure and unbiased ; on the 
 contrary, we firmly believe that the people in this age are as good and 
 trustworthy as of old and more intelligent. In current matters we often 
 have the key that unlocks the door of self-interest and prejudice, bur 
 for the early times we have not the same facilities for judging of the 
 words and actions of men. 
 
 It is not the design to give a history or description of the swine of 
 other countries, except in so far as it may be necessary to describe or 
 give information of the representatives brought here. There can be 
 but little doubt that the early settlers, as they came to this country, 
 brought with them the domestic animals of their native lands, and it 
 may not be amiss to here state that Louisiana and Canada were largely 
 settled by the French; New England, Virginia, Marj'land and the Car- 
 olinas by the English ; New York, New Jersey and Pennsylvania by 
 the Dutch and English ; Delaware by the Swedes, while Florida, West 
 Indies, Mexico and the South American States by the Spanish. 
 
 We have no very definite information of the kind or quality of swine 
 in any of the old countries mentioned at the date of the settlement of 
 the various colonies, except the general statement that the hogs were 
 coarse, wild, and in a manner, uncultivated. They were, however, di- 
 vided into two classes, viz. : Large and small breeds. The large breeds 
 were found in England, Germany and North France ; the smaller in 
 Spain, Italy and South France. Large, coarse, spotted and white hogs 
 were found in England, north part of France, and some portions of 
 Europe. Reddisli, brown and yellovi^ red, were the prevailing colors of 
 swine in Portugal, part of Spain and North German States, while in 
 Scotland and Ireland the hogs were of a dusky, brownish gray color, 
 and one peculiarity of the old Irish hog was wattles or teat like 
 
 [220] 
 
BEEEDS OF SWINE IX AMEKICA. 
 
 appendages hanging from tlie jaws. In Italy, South France and parts 
 of Spain were found tlie small, tine-boned, black breeds of swine. It 
 was from such stock the first settlers obtained their supply of hogs, and 
 from such gatherings the common or woods hog of the colonies was 
 constructed, or probably constructed itself. 
 
 The African slave trade, which commenced as early as 1550, and con- 
 tinued until 1825, was the means of introducing from Africa two breeds 
 of swine into all the countries dealing in slaves, and especially into the 
 New "World. This traffic was conuiienced by Spain, and soon followed 
 by the English, Dutch and French. The first slaves brought to the 
 colonies in America, was by a Dutch vessel in 1G20, and they were 
 landed at Jamestown, Va., and by 1776, it is estimated that 300,000 had 
 lieen brought to the several colonies. In 1776 the Continental Congress 
 resolved that no more slaves should be imported, but when the consti- 
 tution was framed in 1778, Congress was, by it, prohibited from inter- 
 fering with the traffic before 1808. At the last mentioned date, the 
 trade Avas abolished, but as no penalties were provided for vio- 
 lation of the act, but little attention was paid to it. In 1820 the Con- 
 gress of the United States passed an act declaring the slave trade pira- 
 cy ; Great Britain passed a similar act in 1825, and both countries took 
 active measures to, and did, suppress the trade. 
 
 It was, then, between 1620 and 1820, that the two African breeds of 
 swine were introduced into what is now the United States, and most 
 likely the larger part were introduced in the seventeenth century. The 
 African breeds are described as follows : 
 
 " The smaller breed resembles the Chinese variety, but are somewhat 
 less, being short-legged, round bodied animals, of a black or dark 
 brown color, the bristles few and almost as fine as hairs, and the tail 
 terminating in a tuft." 
 
 The other African breed from the coast of Guinea, is described as 
 follows : 
 
 " These animals were large in size, square in form, of a reddish color, 
 the body covered with short, bristly hair, and smoother ami more 
 shiny than almost any other variety of the porcine race ; the tail long, 
 and the ears long, narrow, and terminating in a point. This variety is 
 also found in Brazil." 
 
 We find in the Ploughboy in 1820 a correspondent writing as follows : 
 ^'The African or Guinea make a superior cross with the common hog, 
 rendering all further attempts at improvement unnecessary. This 
 breed should not be confounded with the China, and is commonly called 
 the ' no bone hog,' on account of the very small size of its bones." 
 
 Another correspondent in the American Farmer says the African or 
 Guinea breed was brought here as early as 1804, and possibly earlier, 
 and were use in the Eastern and Southern States. 
 
 In 1820 aNew Jersey correspondent of the American i^a?'mer mentions 
 
 [221] 
 
THE IIOG IX AMERICA. 
 
 three very large hogs, which were out of an African or Guinea 
 sow, and sired by an English boar. The three hogs are described as 
 almost wliite 
 
 Another correspondent of the same paper, in 1821, says : "There is a 
 valuable breed of swine in the neighborhood of Patterson, N. J., a 
 cross of the English with the African or Chinese, and was brought from 
 the Dutch settlements of South America." 
 
 It seems that those African hogs, and especially the larger ones, were 
 introduced into all slave-holding countries, England, France, Spain, 
 Germany, and the American colonies, and prior to that time, the old 
 Engilsh hog was white or spotted — no red or sandy ones. 
 
 Query: Is not this hog from the coast of Guinea the original factor 
 of the sandy Berkshire of England and the Jersey Red of the United 
 States ? 
 
 The first of the English improved breeds, of which we have any di- 
 rect account, is the Parkinson-Bedford-Woburn breed, although we are 
 of the opinion that the old Yorkshires and Suffolks came first, from 
 some accounts we find later. However, the Parkinson stands first in 
 order by specific mention. 
 
 PARKINSON, alias Bedford, alias woburn. 
 
 This breed was at difi'erent times known by each of the above 
 names; first, as the Parkinson; next, as the Bedford; lastly, as the 
 "Woburn. It was introduced into Maryland, near Baltimore, about tlie 
 year 1800, possibly a year or two earlier. It is very clearly settled tliat 
 the Duke of Bedford, whose country seat was named Woburn, Eng- 
 land, sent by a man named Parkinson, a i)air or trio of pigs, as a pres- 
 ent to General Washington. Parkinson took them to his farm near 
 Baltimore, and kept them Instead of giving them to Washington. 
 There he bred them and sold their pigs throughout the Eastern and 
 Southern States, and, giving them no name, they took the name of tlie 
 Parkinson breed ; later, the name Bedford was applied, Avhen their his- 
 tory became known, and the name Woburn was applied in Kentucky 
 by Dr. Martin, uj^on his finding in the Complete Grazier that name ap- 
 plied to the Duke's hogs. So much for the nameSo The first mention 
 we find of the Woburn hog in England is in 1806, a writer describing 
 it as a new variety introduced by the Duke of Bedford, and exhibited 
 at Lord Somerville's cattle show, and it is said that they were of vari- 
 ous colors, well formed, hardy, very prolific, kindly disposed to fat- 
 ten and rapid growers, attaining large size. 
 
 The hogs which Parkinson brought are described by early writers as 
 of large size, deep bodies, short legs, and thin hair, easily kept and 
 maturing early. But few writers say anything as to color ; some, how- 
 ever, say, they were spotted; whether black and white, or white and 
 red, or what colors constituted the spots, we are not informed. One 
 early writer, however, says they were white, with dark ash colored 
 
 [222] 
 
BREEDS OF SWINE IN AMERICA. 
 
 spots, and were produced in England by a cross of Chinese upon the 
 large English hog. A gentleman living in Virginia m 1825 then wrote 
 that he was acquainted with Parkinson, that he was an honorable man, 
 and that the story about the Duke of Bedford and his pigs was all 
 hosh ; that the hogs were Berksliires. This writer has often been quo- 
 ted by Berkshire breeders as showing that everything good was of and 
 from their favorites. But if the Virginia gentleman was correct, it is 
 difficult to understand why, if Farkinson was such a " perfect gentle- 
 man, ' ' and came honestly by the pigs, he did not say they were Berksliires 
 and proudly point to the fact that the breed had existed since the flood! 
 There is, however, much better evidence that the story which is pro- 
 nounced all bosh, is true, and it is this : Hon. Timothy Pickering, who 
 was Washington's Secretary of State and confidential friend, introduc- 
 ed this breed into Massachusetts at an early day, as Bedfords, and 
 gave out the story of the Duke of Bedford's present. There is still 
 stronger evidence : The name of the breed from that time forward as a 
 rule, was Bedford, and that, too, in and around Baltimore, where Par- 
 kinson still lived. A writer in one of the early periodical says, in 
 
 Dr. Martin's Woburn Sow, "Bakbara." 
 speaking of the Virginian's assertion, that the Parkinsons were Berk- 
 shires, " I have seen and owned many of them and they were not like the 
 Berkshire, old or new, in color or form.^^ 
 
 So much for their origin, color, etc. They spread rapidly over Mary- 
 land, Eastern Virginia, New York, Massachusetts and Pennsylvania, 
 and went West with the early settlers into Ohio, Indiana, Kentucky, 
 Tennessee, Illinois and Iowa. In Massachusetts the spots were bred 
 out and they then became white, while in Maryland, Virginia, and 
 the West and South, they were spotted, and generally called Wobrun. 
 Above is an illustration of one owned in Kentucky, by Dr. Martin, in 
 1840j and is claimed to be a descendant from the Parkinson importation, 
 but it was called by Dr. Martin, " Woburn." 
 
 It is said Col. W. O. Vaughn, of Massachusetts, imported Bedfords 
 from England into Massachusetts in 1822. They were spotted. Capt. 
 
 [223] 
 
THE HOG IN AMERICA. 
 
 Jas. White, in 1820, imjiorted two Bedfords into Pennsylvania, and a 
 little later Jas. Kersey brought to the same State one Ca boar) which 
 measured 22 inches across the shoulders and weighed 800 pounds. 
 
 Dr. Martin says: " I have had this breed in Kentucky since 1832." 
 
 In 1839, a man in Pennsylvania imported three Woburn pigs, but 
 the}' had a large share of Xeapolitan blood, and were so nearly naked 
 that Dr. Martin says he refused to buy them or their progeny. Dr. M. 
 further says he "has seen and owned no les.-; than five distinct varieties 
 called Bedfords," and accounts for the variation by saying that proba- 
 bly many of them were merely grades. 
 
 That the Bedfords were extensively used East, West and South, in 
 crossing upon other breeds, the common hog, and grades of all sorts, is 
 beyond all question. They had an existence in name, at least, up to 
 about 1850, or jiossibly later. Their influence for good can hardly be 
 overestimated. Dr. Martin's were jirobably as near pure as any of the 
 later animals, and his are described as follows : 
 
 "The head, neck, and ear, fine, the latter somewhat rounded and 
 leaning forward and outward; the shoulder generally good, with a sink- 
 ing behind the shoulder in a majority of them ; back otherwise good, 
 ;xnd slightly arched ; verj'^ broad ribs, coming out finely and supi^orting 
 
 Whitk Berkshire and Woburn Cross. 
 the belly better than is common in any other breed; loin splendid, but 
 liigh above the sliouldors to a very great degree ; the rump drooping 
 rather suddenh' ; the ham large, but not as thick and round as it ought 
 to be, the twist fair; the flank in some good, and in others sadly tuck- 
 ed ; the legs generallj^ so good as to resemble the deer much more than 
 thehojr- the bone stout ; the skin good; handling very fine; the hair 
 long, coarse and harsh ; weight, 500 to 600 pounds at IS months to 2 
 years, and fattening easily at any age." 
 
 Above is an illustration of a cross between the White Berkshire and 
 the Woburn breeds. 
 
 Dr. Martin, who liAed in Kentucky, was in his day, quite a noted 
 swine breeder, and his writings exhibit much familiarity with the his- 
 tory and forms of the then existing breeds. He made several ex- 
 perimental crosses with the Woburns. One was a cross of AVliite Berk- 
 shire boar and a Woburn sow, and the result was the Banter pigs; 
 
 [224] 
 
BREEDS OF SWINE IN AMERICA. 
 
 another, a cross with Big China and Calcutta breed, the latter he called 
 Alloyed Wobuiiis, and he says they were gray and black spotted, and 
 very highly regarded by him. He crossed them with the Neopoiitan, 
 and later with the Irish Grazier. The Woburns, or Bedfords, were 
 used in Ohio, Indiana, Illinois and Eastern Iowa, to a considerable ex- 
 tent, prior to 1855, and may fairly be said to have been one of the first 
 of the improved breeds west of the Alleghennies. 
 
 CHINA BREEDS. 
 
 The White China hog was introduced as early as 1805, possibly earlier. 
 At least we find it almost contemporaneous with the Parkinson- Bedford 
 breed. The first ones introduced were white in color. They were fol- 
 lowed by the gray, blue and black, in their order. All the early Chi- 
 nese hogs were similar in form, although varied in color. They were 
 small, fine boned, hollow backed, belly very low, short legged, short 
 tailed, small headed, very large, massive neck, and small eared hogs, 
 having a remarkable tendency to fatten, and were fairly hardy and pro- 
 lific. We here Insert an early illustration, found in the Albany Cultiva- 
 
 Gray China. 
 
 tor, and copied from an old English work ; it is said to have been a fair 
 representative of the Gray China. The upper part of the body was 
 nearly bare, and on the belly the hair was long and thin. The first 
 Gray China importation into the United States, that we find notice of,, 
 was in 1817, the Blue in 1821, and the Black in 1824. Many importa- 
 tions were made from time to time, the last being in 1847, when a pair 
 was imported from Canton, China, and placed ou the Oaklands (N. Y.) 
 farm. From the time of their first introduction until the last, they 
 were more generally used in crossing upon other breeds in the United 
 States, than all other breeds, and their use was not confined to any one. 
 locality, but was general and extended. There can be no question but 
 that the principal improving blood, both in England and the United 
 States, was the Chinas, and there has been few, if any, of the improved 
 breeds in the United States that has not at some time felt and responded 
 to the magic influence of its connection ; its blood was the first and con- 
 trollino" current that soothed and broke the wild, fierce, restless spirit 
 of the old woods hog, and induced that gaunt, hungry, thriftless ma- 
 rauder to be quiet, contented and thrifty. 
 
 If John had done nothing more for the " Melican man," he deserves 
 the gratitude of the people for his contribution to America's greatest 
 
 [225] 
 
THE HOG IN AMERICA. 
 
 product. The Chinese as a breed, kept pare, was not considered a suc- 
 cess, on account of its small size, but as an improver of other breeds, 
 it stands without a peer or rival. From the pure Chinese have siirung 
 others called Improved China, Big China, and Spotted China. 
 
 The origin of the Improved China is given by Mr. C. N. Berment and 
 others, in 1835, as follows : 
 
 "This superior breed of swine was first introduced here by the late 
 Christopher Dunn, Esq. Some ten years since, while passing through 
 Princeton, or Xew Brunswick, New Jersey, in the stage, his sagacious 
 eye was attracted by a beautiful sow with her litter of pigs running in 
 the streets. Delighted with their appearance, he was determined to 
 possess some of them if possible. He accordingly applied to the driver 
 of the stage to procure a pair of them for him. Thej^ were, of course, 
 procured and delivered, and from these two have sprung my Improved 
 China hogs. Tlieir color is various, some white, black and white spot- 
 ted, and others blue and white. They are larger and longer in the 
 body than the pure China breed, upright or mouse ears, small heads 
 and legs, broad on the back, round bodied, and hams well let 
 down, skin thin, flesh delicate and fine flavored. They are easy keep- 
 ers, quiet and peaceable disposition, and keep in good condition on 
 grass only. Thej^ are not remarkable for size, seldom attaining more 
 than 200 to 250 pounds, and sometimes to 300 pounds. Tlierefore, they 
 can not, in their pure state, be called the ' farmer's hog,' but their 
 great value is in crossing with the common hog." 
 
 Mr. Bennett, who lived near Albany, N. Y., bred, advertised and 
 sold this breed for several years, shipping to Kentucky, Ohio and 
 Tennessee, and other parts of the country. Dr. Martin, of Kentucky, 
 obtained some of them. How this breed originated, or where, we find 
 no trace. 
 
 BIG CHINA. 
 
 On the authority of Cephas Holloway, an aged Shaker of Union Vil- 
 lage, Ohio, we learn that as early as 1816, John Wallace, then trustee 
 of Shaker Village, brought from Philadelphia, Pa., a boar and three 
 sows called Big China hogs. The boar and two sows were entirely 
 white. The other sow had some sandy spots upon her, in which ap- 
 peared some small black spots. Thej' were understood to be either 
 Imported and from imported stock. These hogs and their progeny 
 were used in Warren and Butler counties upon the best breeds then ex- 
 isting. Where this breed was imported from, if at all, is sometliing "no 
 fellow can find out," as no such breed seems to haye existed elsewhere. 
 
 SPOTTED CHINA. 
 
 A correspondent of the Kansas Farmer says that in 1836 he lived in 
 Union County, Indiana, (which adjoins Butler Count}', Ohio.) and that 
 in that year R. Paddock and T. Barnard introduced into Union County 
 a spotted hog, which Avas called " Spotted China." It is said to have 
 
 [2261 
 
BREEDS OF SWINE IN AMERICA. 
 
 -fattened easily, weighed from 350 to 500 pounds, and claimed to be im- 
 ported. This was probably one of Bement's Improved Chinas, as 
 some of his were spotted, and he was shipping his stock West and 
 South. 
 
 The writer remembers a China hog, owned by his father, who lived 
 in Southeastern Ohio, in 1846. It was kept in a pen made offonr boards, 
 
 CHINA Hog in 1846. 
 twelve feet long and twelve inches high. It was so fat and gentle that 
 it never attempted to get over the twelve-inch fence. Tlie above illus- 
 tration is drawn by the writer from memory. 
 
 BAKEWELL. 
 
 We find in 1819, a breed in Massachusetts called Bakewell and said to 
 be imported from England. We find no such breed mentioned in Eng- 
 lish historj', and think it and Leicester are one and tlie same breed, as 
 Bakewell was one of the improvers of the Leicester. The Bakewell 
 is said to have been equal in fattening qualities and more hardy than 
 the Byfield, and was used to, and made a valuable cross, upon the By- 
 field and Bedford breeds. 
 
 WELSH. 
 
 This breed is mentioned in the introductorj'^ chapter of this book, and 
 illustrated by a large half-breed sow. 
 
 GRASS BREED. 
 
 This is one of the earliest breeds in the United States, but from whence 
 and when it came, is a conundrum we can not answer. We read of it 
 in Virginia, Maryland, Pennsylvania, New York and Massachusetts, 
 and it is not always described as the same color or form. Some writers 
 describe it as white, and others as spotted, but all say it was a good 
 breed. Its birthplace is much like that given by an Indian. When 
 asked where he was born, he answered: " At Cape Cod, Nantucket, 
 and all along the shore." 
 
 Here is a description, taken from the Ploughboy of 1820: "Have 
 short legs and noses ; white, sleek hair; small bones; are comely, fat, 
 indolent, good natured sort of swine. Will make a growth of one 
 pound per day, and an instance is given of a March pig killed the fol- 
 lowing October, and weighing dressed, 311 pounds and 2 ounces.'' 
 
 One was exhibited at Albany, N. Y., in March, 1821, which was 2 
 years and 3 months old, and weighed 1,133 pounds. Another one, 
 
 [227] 
 
THE HOG IX xlMERICA. 
 
 weigliing 1,068 pounds, at 3 years old, and sold b}' McXutt, of Salem^ 
 >Iass., to a man in Canada for $200. In a report to the Xew York Ag- 
 ricultural Society, published in 1860, a writer says: "The breeds arc 
 fliietly tlie common Grass hog, which is a large, white, and rather 
 coarse animal." This breed is probably derived from the English 
 Shropshire swine, improved in this countrj^ by a cross with the Berk- 
 shire. 
 
 WinslowC. Watson, in a " prize essay," published in the Xew York 
 State Agricultural Society's Reports, in 1855, says: 
 
 " The first improvement in swine in Xew York was effected by the 
 introduction of the Grass-fed hogs, as they were then called. These 
 appeared soon after the importation of the Merino sheep. The swine 
 were often called in derision the ' Merino hog.' I have a distinct rec- 
 ollection of the appearance of those swine. They were not large, but 
 finely formed; the head small ; the body round, well proportioned and 
 comi)act; the legs were short and small boned ; the color was spotted. 
 Avith a dusky white upon a black ground. They were at first almost 
 luiiversally decried, and i:)ublic sentiment was opposed to them equally 
 with their associates, the Merinos. Their valuable qualities, however, 
 gradually overcame their i^rejudices, and worked them into poj)ular 
 favor." 
 
 In Pennsylvania, at an early day, they are described as of mediunj 
 size, and white, with occasionally sandy spots. The Grass breed, fronr 
 all accounts, was a valuable one, and was crossed with all new breeds 
 introduced during its time, and also upon the common hogs of the- 
 country. It is as frequently and favorably mentioned from 1819 to 
 1830, as any other breed, but seems to have been swallowed up and ab- 
 sorbed in other breeds about 1840, as after that it is mentioned, on- 
 ly as a thing of the past. After it had passed away as a breed, it was 
 still traced to as a starter of many of the best breeds and grade hogs. 
 A number of correspondents have attempted to give its origin, and 
 among others we find a Berkshire breeder claiming the Grass breed as 
 Berkshires. It was beyond doubt a mere guess, and a poor one at that, 
 but illustrates the modesty of the friends of the Berkshire. If any 
 good hog has appeared in eai'ly or late days of American history,. 
 where there was a doubt as to its origin, and some Berkshire fellow did 
 not pop up and claim it as " the-original-Jacob-Townsend-blown-in-the- 
 bottle," it has escaped our observation. 
 
 BYFIELD, 
 
 The Byfield made its appearance in the United States about the year 
 1812, and two accounts are given of its origin, and as they are consist- 
 ent with each other, the one being really a part of the other, we are 
 satisfied they are correct. The first account is substantially as follows : 
 A farmer living near Byfield, Mass., saw and purchased at a fair a nice^ 
 
 [228] 
 
BREEDS OF SWINE IN AMERICA. 
 
 stylish, thrifty, white pig, and took it home. It proved a rapid grower, 
 and easy, quiet feeder, and from it sprang the breed. 
 
 The other, and to our minds, the better account, is as follows : A 
 vessel, loaded on the west coast of Africa, tooli: on board some swine of 
 that countiy to be used as provisions; one of them, a sow, was left 
 over, and proved to be in pig. She was given to a widow living in 
 Newburyport, Mass. The sow had a thrifty litter of pigs, Avhite in 
 color, and showed an uncommon aptitude to fatten. They were at first 
 called Newbury Whites. 
 
 Gorham Parsons owned a farm near by called " Byfield." He bought 
 some of the pigs at a fair, and took them to his farm and bred them. 
 They proved to be valuable, and had quite a reputation in the neigh- 
 borhood, and took the name of the farm, viz.: " Byfleld," They are 
 described as follows : Short body, small bone, thin skin, thin haired 
 and the hair on tlie back curly. 
 
 The last account seems plausible, and gives a particular account. The 
 only thing against it is, that we do not find any white hogs described 
 as existing in Africa. On the contrary, they are said to have been two 
 breeds; one resembling the Chinese, but smaller, and of a black or 
 dark brown color, and the other large and sandy. There may have 
 been other varieties, and we tliink the story as given about the vessel is 
 at least founded on facts. The Byfield breed soon became very popu- 
 lar in New^ England, New York, Pennslyvania, Maryland and Vir- 
 ginia, and were extensively used in crossing and inter-crossing upon 
 tlie Bedford, Grass, China and common hogs. Prior to 1830 it was the 
 standard commonly used for comparisons, the friends of the other 
 breeds claiming they were the equal or better than the Byfield. 
 
 The first account we find of any shipment from Massachusetts was in 
 1819, when a pair of pure-bred Byflelds were shipped to Baltimore. 
 They soon became the favorites at the fairs in Massachusetts and New 
 York, and as a rule were highly commended by all early writers. We, 
 however, find one prominent hog breeder, N. Ingersol, writing to the 
 American Farmer, in 1821, saying: " The Byfield is the worst breed I 
 know. Sows have small litters and are careless. They are long, coarse 
 haired, and apt to mange, but are good to cross on almost any other 
 breed. The Byfiekl followed emigration Westward among the earliest 
 of the improved breeds. It was one of the factors of the celebrated 
 Warren County hog and of the now famous Poland-China. It seems 
 to have been as extensively distributed in its day as any of the im- 
 proved breeds, and entered into nearly all combinations of blood up to 
 1855. They were as a rule rather below than above medium size, and 
 when pure, white in color, and of fine form and finish. Hogs, called 
 Byfield, are often described in different parts of the country; some 
 large and coarse, and so diff'erent from the general description, that we 
 believe them to have been only grades. 
 
 [229] 
 
THE HOG IN AMERICA. 
 
 A writer, signing himself " Agricola," says tlie Byfield was brought- 
 from Massachusetts to Oliio, and describes tliem as a beautiful white 
 hog, ears small and pointing to the nose, broad back, deep chest, large 
 jowls, short nose, dished face, and thin hair, and says, '• They are three 
 times better than the common hog." 
 
 The Byfield seems to have spent its force by 1845 to 1855, as it is sel- 
 dom mentioned, if at all, after the latter date. In intiuence for good 
 the Byfield may fairly contest honors with the China, Bedford, Berk- 
 shire and Irish Grazier breeds. 
 
 CALCUTTA BREED. 
 
 This ijreed is said to have been imported as early as 1815, and we have 
 several times found a mention of them used as a cross, especially in 
 Maryland and Kentucky. Judging from the name given them they are 
 from India, and were like their near neighbors, the Siamese and Chi- 
 nese in form and fattening qualities. The largest number that we find 
 mentioned, is seven. They were obtained in England or Eastern States 
 and taken to Clarke Co., Ky. They are well spoken of as a cross upon 
 the large breeds. 
 
 SPANISH BLACK. 
 
 This breed was one of the early importations. We find an importa- 
 tion recorded as made by Mr. J. E. Bloomfield, who is said to have im- 
 ported them from Cadiz to Baltimore as early as 1819. The hogs were of 
 small size, fine bone, fatten very rapidly; color, black. In 1829, Mr. 
 Buel (editor of Cultivator) , of Albany, exhibited at Albany Fair some 
 of this breed recently imported, and tlu^y are described as possessing a 
 peculiar disposition to fatten and of fine form. Another importation 
 was made by S. Woodruff" in 1831. They are described as very small 
 boned, good feeding, nice, little hogs. The last one imported was by a 
 Mr. Ireland in 1847, and exhibited at the Xew Hampshire State Fair, 
 and described as very beautiful. They were used as a cross upon other 
 breeds, and no eff'ort was made to keep tliem pure ; at least we find 
 no evidence of their being kept pure, and a good deal, that they were 
 nsed as a cross. Their infiuence seemed to have been limited, as they 
 are not often mentioned. 
 
 ENGLISH WHITE SUFFOLKS. 
 
 They are mentioned as being in Maiyland in 1821, pure, and crossed 
 with the common hog, and they are classed as small breeds. This 
 breed is said to be one of the oldest in England. They are mentioned 
 as being crossed with the Spanish Black, and we find but little further 
 said of the Suflblk until late in the '40's, when Mr. Wm. Stickney made 
 some importations of the Improved Suftblks. In 1848 or '49 Mr. Weir, 
 of Vermont, made some importations, the p rogeny of which were ex- 
 hibited at the New York State Fair in 1850. 
 
 In 1851, Mr. Lewis G. Morris exhibited at the Rochester Show a boar 
 pig, six months old, called " Westminister." The pig won first prize 
 
 [230] 
 
BEEEDS OF SWINE IN AMERICA. 
 
 at that show. We found an ilhistration of " iYestminister " in the New 
 York Agricultural Society's Reports, and have had it photo-engraved. 
 These later Suftolks, imijorted by Sticknej', were very favorably re- 
 ceived, and for a time made quite a favorable impression, especially in 
 the east. They arc described as follows: "They are large enough; 
 will weigh, dressed, 450 pounds ; this breed has great strength of con- 
 stitution, remarkable symmetry and justness of proportion, with un- 
 common tendencv to fatten." 
 
 Suffolk Boar Pig, " Westministek."— 1851. 
 One of the later importations was " Lord Wenlock," illustrated hy 
 the following cut. He was owned by L. G. Morris, of New York, and 
 was winner of the first prize in his class, at the New York State Show, 
 in 1853. 
 
 "lOBD WENLOCK," OWHID BT 1. 0. HOEEIB, N. Y, 
 Wmirrajor tre Isr Pb.zs i» m» Class at N. Y. Staii Show i» 18S3. 
 
 The SnfFolks obtained some popularity in New England, New York, 
 Pennsylania, Ohio, Indiana and Illinois. They were very highly 
 commended for retail fresh meat market hogs. They were used con- 
 siderably as a cross upon Mackays, Bedfords and other large breeds, 
 and in Indiana, from 1850 to 1855, the Suffolks were quite common and 
 used pure and as a cross upon Leicesters, Polands, and other breeds. 
 The}- have at all times, since their fijst introduction, had quite a num- 
 ber of steadfast aud enthusiastic friends, but have not proved generallj^ 
 popular. 
 
 BLACK HAMPSHIRE. 
 
 This ])n'ed was introduced from England as early as 1821, and proba- 
 "bly earlier, into Maryland. The breed is described as black, an easy 
 
 [231] 
 
 '% 
 
THE HOG IN AMERICA. 
 
 keeper, and of small size. They do not seem to have attracted muehf. 
 attention or attained any great degree of popalarity, as we And thent 
 mentioned hut once or twice, and then only as existing in Maryland. 
 
 SHORT-LEGGKD BREED. 
 
 In 1821 we find a correspondent mentions two handsome hoars and 
 sows of the Short-legged breed, at a New York county fair, " surpass- 
 ing anything of the kind we ever saw." This is the only information 
 we are able to find in regard to them. From whence they came and 
 whither they went, we know not. 
 
 white's breed. 
 
 This breed seems to have existed in Massachusetts in 1821, and took 
 first premium for boars and second premium for sows at the Massachu- 
 setts Agricultural Society's exhibition for that year. We suppose it 
 was a local breed, or possibly a grade of some other breed, and White 
 held still long enough to have them dubbed " White's breed." Here is^^ 
 an opportunity for another claim for the Berkshire. 
 
 LEICESTERS, alias BAKEWELL. 
 
 This breed was imported from England into Massachusetts prior to- 
 1819, and called Bakewell ; in 1823, into Pennsylvania from England,^ 
 as Leicesters, and was awarded first premium by the Pennsylvania Ag- 
 ricultural Society for best boar. They seem to have reached a consid- 
 erable degree of favor in Pennsylvania, Massachusetts and New Yoi'k, 
 and gained some standing in Ohio, Indiana, Kentucky, Tennessee, Iowa 
 and Illinois. They were white or light spotted in color, and classed as 
 a large breed. The breed was considerably used in crossing upon other 
 breeds and upon the common hog of the country. We find an account 
 in the Albany Cultivator, in 1844, of four hogs, a cross of Leicester, at- 
 taining an average of 515)^ pounils, tlie youngest being 13 and oldest 
 19 months of age. At the New York State Agricultural Society in 
 1844, a boar of tliis breed received a commendation, and in 1845, at the 
 same fair, first premium boar was of this breed, and first premium sow 
 was a cross of this and Berkshire. From 1844 to as late as 1855, this 
 breed was quite common in Ohio, Indiana, Illinois and Iowa. 
 
 SOLIPEDE, OR HORSE-HOOFED. 
 
 Tliis breed came originally from Sweden, and was introduced into 
 Dehxware Bay Colony, by the Swedes, at a very early day. Its color 
 was a dark brown or grayish black, and instead of the divided hoof, as 
 most other breeds of swine, it had a solid hoof like a horse. A few 
 specimens of this breed may be found in several States. We know of 
 some being in Southern Illinois, and recently heard of a few in the 
 Far West. They seemed to have had little to recommend them, except 
 the peculiarity of their feet. They were objects of curiosity rather 
 than profit. They are sometimes called mule foot swine. 
 
 ANGUS AND DISHLEY. 
 
 In 1821 there existed in 3Iary]and, near Baltimore, a breed of hog.*, 
 
 [232] 
 
BREEDS OF SWINE IX AMERICA. 
 
 l)y the above name. What their form, color, or peculiarities were, we 
 liiive no information. They are simply mentioned as being one of the 
 tlien breeds upon the farm of the editor of the American Farme7\ We 
 •see no further notice of them. We find the Dishley breed mentioned 
 ns at one time being among the celebrated kinds of Mr. Bakewell's 
 «tock, and are described as a closely built, black hog, of slow growth. 
 What the form and color of the Angus and Dishley we are not informed. 
 
 ESSKX. 
 
 The first notice we find of this breed in the United States, is in 1821, 
 in Massachusetts. We suppose them to be the old-fashioned Essex that 
 were part black and part white, not spotted, but generally had black 
 head, neck and rump, and a white belt around the body, sometimes ex- 
 tending over the shoulders, A sow, a cross of this breed with a Blue 
 < hina, owned by John Prince, received first premium at Massachusetts 
 Agricultural Society in 1821. 
 
 In 1839 we learn that a Mr. Henry Parsons, of Canada, imported and 
 kept near Massilon, O., a boar and two sows of the Black Essex and 
 Sussex breeds, and two sows, half Berkshire and Sussex, " They had 
 4in uncommon finish, almost polished, a cleanliness of head and 
 legs, fullness and li\eliness of the eye that showed fine breeding in 
 a marked degree. They were remarkably uniform, not large, but of 
 exact proportions and great aptitude to fatten. They were light in 
 belly, broad and deep inchest, wide in ribs and loin, with strong, arched 
 and well coupled backs." 
 
 In 1846, this breed is mentioned as one of the best in New York for 
 the fresh meat market, 
 
 A correspondent of Albany Cultivator, Vol. 3, says: " The Essex is 
 closely allied to Sussex, but have been more highly improved. We are 
 not aware that any of the improved breed have been brought to this 
 <;ountry." 
 
 In 1847 we find a notice of the importation of a White Essex. 
 
 Mr. Walson in his prize essay, published in the New York Agricul- 
 tural Reports of 1885, says: 
 
 " The Improved Essex, which is the latest importation of swine, oc- 
 cupies an intermediate position in point of size between the Berkshire 
 and Chinese or Suffolk. * * Specimens of this breed, Avhich 
 liave been exhibited by Mr. Morris, of Westchester County, possess 
 rare beauty. Although black, they are said to be free from any discol- 
 oration of the skin. Mr. Morris says: 'The meat of the Improved 
 Essex is of a very superior quality, the fat being firm, and the lean 
 white, fine grained and rich flavored.' It is affirmed that they were 
 not subject to cutaneous affections." 
 
 In later years a number of importations have been made, and a few 
 berds are kept in New York, Michigan, Wisconsin, Kentucky, Tennes- 
 see, and a few other States. Quite a number are raised in Canada. 
 
 [233] 
 
THE HOG IN AMERICA. 
 
 Some representatives of this breed can now be found at nearly all the 
 State and larger fairs, 
 
 MACKAY. 
 
 This breed is said to have originated as follows : A gentleman living: 
 in Boston and owning a farm near there, was also a ship owner, and. 
 for many years followed the sea. It was his custom when sailing to 
 various parts of tlie world to procui-e at the different ports he entered 
 all breeds of hogs that seemed to be good, and bring them home and 
 place them on his farm. About 1820 to. 1825 he retired from the sea and 
 gave his farm and stock his exclusive attention. He commenced by 
 crossing the various breeds of swine he had gathered together, and suc- 
 ceeded in producing a breed which was called by his name. It is said 
 " to have been excellent to fatten at any age, grew rapidly, and at 18 
 months reached a large size, viz. : 600 to 800 pounds." 
 
 An early writer says of it : " The specific characteristics are : The 
 head short and small, chest very broad, back tolerable broad, rather 
 falling below than rising above a straight line, legs short and small, 
 constitution not so hardy as Bedfords, disposition more quiet and 
 peaceable." 
 
 In 1832 we find this breed mentioned as a " peculiar and excellent 
 breed," and receiving many premiums in Massachusetts. They 
 seems to have been a great favorite in New England and parts of New 
 York for many years, both pure and as a cross upon other breeds. 
 
 A writer in 1847 says: "A few of the Mackay breed are still to be 
 found pure. There is a boar on Mr. Webster's farm that is" now thir- 
 teen years old, still vigorous, and is as well known in Massachusetts as 
 the Blackhawk liorse in Vermont." 
 
 Although quite popular in the East, we find but little mention of it 
 west of the Alleghenies. It is claimed that at an early day in the his- 
 tory of Iowa a few pigs of this breed were taken to that State. 
 
 The breed was used freely as a cross, especially with the Bedfords, 
 Byfields, Berkshires, Suffolks and upon common stock. As a breed 
 they did not last very long, and but few, if any, could be found after 
 1850. They were usually white in color, sometimes having a ftw small 
 spots of black or sandy color. 
 
 NORFOLK THIN KIND. 
 
 This breed was first imported from England in 1830 by Henry De- 
 groot, of New York, who brought over a pair. The boar was black 
 and white, and the sow white. They seemed to have attracted but lit- 
 tle attention East. 
 
 Later a similar breed of hogs is found in the interior parts of Ken- 
 tucky, known as the Thin Rind or Rhinoceros, t was a small breeds 
 and said to have made a very successful cross upon the common hog. 
 The pure Thin Rind is described as follows : " Their color is not fixed ; 
 have seen jet black and pure white, but are commonly lightish, never 
 
 [234] 
 
BREEDS OF SWINE IN AMERICA. 
 
 spotted, exceedingly prolific and better nurses than any other breed. 
 They are as lively and sprightly as squirrels, carrying their tails curled 
 over their backs, and in constant motion as they are feeding or moving 
 about." Below is an illustration of one in 1842. 
 
 It is claimed that the ancestors of the Kentucky Thin Rinds were im- 
 ported some years prior to 1842 from Tonquin, China, by a merchant of 
 New Orleans, and from thence brought to Kentucky by Capt. John A. 
 Holton, of Franklin County. They are generally supposed to be near- 
 ly identical with the Siamese. We are of the opinion that this last 
 claim is not well founded, as the Siamese swine so far as we are advised, 
 are black. This breed became quite popular in Kentucky, and some of 
 its gi-ades, which still retained the name, were taken by the early emi- 
 grants from Kentucky to Southern Illinois, and hogs of that description 
 could be found in that locality or part of the State known as Eg}'pt as 
 late as 1870. A few are reported as having been taken to Southern In- 
 diana. Whether any hogs of this breed or its grades still exist in Ken- 
 tucky and Southern Illinois, we cannot say. This breed was, how- 
 
 Thin Kind ok I:uinoceros. 
 
 ever circumscribed and confined to narrow limits, and never obtained 
 mucli popularit.v outside of Central Kentucky. 
 
 BERKSHIRE. 
 
 Before entering upon the history of this breed, it may be well to call 
 attention to a few facts that may aid the reader in forming opinions as to 
 this and all other breeds of swine. There were in early times, and are, in 
 the nineteenth century, but 18 counties (called shires) in England where 
 improved breeds of hogs were, and are now, cultivated. Those counties 
 embrace an area of 28, .398 square miles, being a little less than one-half of 
 the total area of England, which contains 58,320 square miles. As a 
 comparison in size, Ohio has 39,964 square miles, so tliat the extent of 
 what is known as the hog-raising region of England is less than the 
 State of Ohio by 11,566 square miles. Of the whole number of coun- 
 ties of England so engaged in breeding, the principal improved breeds 
 of swine have au area of 11,401 square miles, and of that York is the 
 largest and Berks the smallest. As a rule the breeds of England take 
 the name of the county with " shire " added. Thus we have Berkshires 
 from Berks County, and Yorksliires from York County. There are 
 
 [235] 
 
THE IIOG IN AMERICA. 
 
 exceptions to this rule, such ;is Essex, Suffolk, etc., and one, the Cheshire 
 <.'oines from Chester County. Another fact may be taken as a rule: 
 The white hogs of England are grown in the North and East counties, 
 Avhile the dark and red colored ones are produced in the South and 
 Southeast counties or shires. The counties where African slavery most 
 abounded were the Central and Southern counties. The hog producing 
 counties arc nearly all connected, so that it is plain that in eavly times 
 it was easy to intermingle the different so-called breeds. That the 
 breeders in different counties did so intermingle and cross the different 
 "breeds is affirmed by all the old English authorities, and that the hogs 
 of each county took the name of such county, is also well established 
 toy the same author itj% and by the further fact of the variety in the 
 color of hogs of the same name. The small extent of territorj', the 
 number of breeds, indiscriminate crossing, coupled witli the fact that 
 purity of breed was not so mucli regarded prior to 18.50 in England as 
 a profitable hog, all indicate that absolute purity of any breed is a 
 myth, and in support of tins view no English writer prior to that peri- 
 od contended for such a thing. The folly of attempting such an ab- 
 surdity was left to Americans. 
 
 Again, if the Berkshire was the best breed in all England, and the 
 eldest, why was it not sooner known as such in Ameiica? Why did it 
 come here in disguise, as its friends have been wont to claim? One 
 would have supposed that if it had been at that time such a grand and 
 well known breed, that it would have come early and often, and in its 
 true aiul glorious name, with banners Hying, rather than sneaking in 
 under the name of Parkinson, Bedford, or English breed. 
 
 In the past few years it has been claimed that tlie first importation of 
 Berkshires in the United States, was in 1821. by an Englislunau named 
 Brentall, and that they were landed in New Jersey. Tiiis is upon the 
 authority of Mr. A. B. Allen, of New York, who says lie obtained the 
 information from a great-grandson of Mr B. When Mr. Allen ob- 
 tained this remarkable information he does not say. The agricultural 
 papers of that day have no mention of the arrival of such hogs, nor 
 have we been able to find any recorded trace of such an event. If such 
 an importation was made it was well and successfully concealed, and 
 tlie hogs proved failures, for we find no mention of their progeny, and 
 no further attempts in that portion of the country to l)ring any more. 
 The first importation of Berkshires, as such, that we find any mention 
 of, was that made by Mr. Hawcs in 1832, and the next by Mr. Joel W. 
 Bacon in 1834; both importations were into New York. 
 
 Mr. C. N. Bennett, of Albany, N. Y., writing under date T)f January 
 27, 1835, says: "My swine consist of tlie Improved China: also the 
 Berkshire breed, imported and introduced into this vicinity by S. 
 Hawes, Esq., who removed from England and settled about three miles 
 west of this city. This, 1 think, is the farmer's hog. for they are of 
 
 [2.%] 
 
BREEDS OF SWINE IN AMERICA. 
 
 great length, round body, short hi the leg, and a little larger behind 
 than the China; easy keepers: and may, I am informed, be fattened to 
 500 or GOO pounds." 
 
 Mr. Bennett indorses the following description: "The Berkshire^ 
 are distinguishable by their color and shape. Their color is spotted 
 white, and some are sandy, with small black spots irregularly all over 
 them — a few are entirely sandy. The hair is long and thinly set, but 
 
 RERK8HIRE SOW, 1835. 
 
 much curled, looking very rough, and the real true breed feather-eared 
 wliich looks rather unseemly, but it is not found to be an imperfection.'* 
 In his report to the I>ew York Agricultural Society, 1838, Mr. J. 
 Buel, Chairman, says: " The Berkshire seems now to be in the ascen- 
 dant. They have been most in demand during the last tAvo years, have 
 commanded high prices, and liave been sent in considerable numbers 
 from this city to almost every part of the Union-" 
 
 SiMpaoa. a Beikchirc Bair,SufTopniy o/Ha E. K. 3aia>. 
 
 The above is an illustration of one of the descendants of the Hawes* 
 importation, as the}' appeared in 1842. 
 
 In another article, Mr. Bennett says: " The Berkshires imported in 
 1832, of wliicii I came in possession in 1835, and from wliich have orig- 
 inated pretty much all the Berksliires now generally introduced in all 
 parts of the country, areol llie following description : The color is in- 
 variably black, with white spots on the body, feet sometimes tipped 
 
 [237J 
 
THE HOG IN AMERICA. 
 
 with white, some white on face and nose ; have now imported a boar from 
 a difl'erent strain, hirger and lighter colored than former importations." 
 The following illustration shows no white whatever, and she is said 
 to have descended from the Havves importation. Whether this was the 
 fault of the artist or the correct color of the sow, we do not know. 
 This cut was taken from an advertisement appearing in 1842. In 1838- 
 
 pr<iftrtf<j[1St. JosR UiiiABo, Ja. 
 
 SO, in the Albany CaUimtor there were twenty one persons advertising 
 swine for sale. Of these, twelve were Berkshires, two Chinas, one 
 Irish Grazier, one Byfield and Berkshire, one Belmont, one Woburn, 
 one Neapolitan and China, one Mocha and Berkshire, and one Berk- 
 shire and Grass. 
 
 In 1839, Dr. Martin, of Kentucky, imported from England u White 
 
 iiumipiuiu] 
 White Bekkshiue Boak. se?it to Dr. MiD'.nfrdm Emjland in 1S30. 
 
 Berkshire boar. It is said to have been the ttnest animal in Kentucky 
 in its day. We here reproduce the cut. 
 
 John Mahard's Berkshire sow, Fanny, as illustrated in Western Farmer 
 and Gardener, shows face and most of jowl white, three large spots on 
 left side, and ears lopped. 
 
 A writer in 1839 says: " Where the Bcrk^ihire shows mostly l)lack, 
 it indicates the Siamese cross ; and the black broken v. ivli white indicates 
 the Chinese cross." 
 
 [238] 
 
BREEDS OF SWINE IN AMERICA. 
 
 The Berkshire boar, Newberry, ilhistrated by an engraving in West- 
 ern Farmer and Gardener, has several hirge white spots and level ear, 
 and in shape niucli lilie tlie Poland China. The celebrated boar, Wind- 
 sor Castle, as shown by an illustration in the same paper, is black, up- 
 eared, long nosed, no jowl, and long in leg. 
 
 Tlic illustration on this page of tlie barrow, Daniel Lambert, shows an- 
 otlier Berkshire which is said to have been bi"ed back to the Siamese an- 
 cestor. 
 
 Mr. A. B. Allen, writing in 1839, says: "A new boar, from Col. 
 Williams' late importation, has been added within a short time to the 
 l)iggery. He has good points and promises, when full grown, to be of 
 great size. His color, however, and some otlier characteristics, are dif- 
 ferent from the old stock. It was merely accidental in Mr. Hawes 
 bringing over animals with so much black in them, as those who have 
 iong resided in Berkshire, England, tell me that the original color of 
 this race abounded quite as much in white as black spots. There are 
 
 The Berkshike Barrow, Daniei, Lambert. 
 
 <ither points besides color, to distinguish this superb breed of hogs, for 
 instance their great thickness of ham and shoulder; long, straight, 
 round barrel; thin hair and j)olnted ears; these make them recognized 
 at once to those who are at all conversant with Berkshire blood." 
 
 From the foregoing testimony it seems tliat from 1832 to 1842 there 
 was little uniformity of color in tlie Berksliire, and not much more in 
 shape of head and ear, or in otlier woids, they were not a uniform 
 breed in England or United States. Some were small, others very 
 large. Some white, others spotted, black and white, others black and 
 sand}', and still others nearly black. Some had upright ears, others 
 drooping, and still others that stood out straight or loose, and they re- 
 mained in that condition in the United States until after 18.W. The 
 simple trutli is, that all hogs obtained from the shire (county of Berks 
 in England were called Berkshires, and all attempts to create an im- 
 pression in tlie minds of the present generation that the present Berk- 
 shire has existed as a breed since the time when the memory of man 
 lunneth not to the contrary, is not supported by the facts. 
 
 Old English writers do not make such claims. It is tlie creation of a 
 
 [239] 
 
THE irOG IN AMERICA. 
 
 snobbish American brain. Mr. Allen, in his recent History of the Berk- 
 shire, now claims that he talked with aged men in Eng-land who told 
 him that the Ijreed had been known by them from earliest childhood, 
 and one man in Berkshire, England, who told him his father said they 
 had existed there for over two hundred years, or words to that effect. 
 He, therefore, builds on such hearsay a theory that the Berkshire is 
 the oldest breed of England. How much this is worth is easily illus- 
 trated by numerous examples in everyday life. We will cite one note- 
 able illustration. David Magie saj^s he originated the Poland-China 
 hogs and that there is no Berkshire blood in them. How many men re- 
 ly upon that statement ? On the contrary, most persons believe that 
 Mr. Magie is mistaken on both his propositions. 
 
 A thing is not necessarily good and better than anything else because 
 it is old. If a breed of hogs is only fifty, or even thirty years old, and 
 reproduces itself unerringly, it is as valuable as though one thousand 
 years old. 
 
 In a report on agriculture and live stock, published in Report of Xew 
 York Agricultural Society for 1850, on page 539, we tind tliis statement: 
 " In England the belief is strong, that unless the Berkshire is crossed 
 with the Chinese, or other Asiatic blood, once in six or seven years, 
 they will degenerate in shape and quality." 
 
 If such a belief was strong in England, is it not reasonable to sup- 
 pose that the breeders in England acted upon such a strong belief? 
 
 A number of other importations of Berkshires were made from 1835 
 to 1845, and the breed was boomed so effectively as to cause some of the 
 representatives to be sold for higii prices and to all parts of the country. 
 All that could be raised, as well as many grades, were sold. Bement, 
 Allen and others were the active men East, while in the West were Ma- 
 hard, Beach and othei-s. Public expectation of the breed had beeii 
 raised by systematic puffing to a lofty pinnacle, but the cold, butchered 
 results caused the breed to drop as quickly and heavily as the rise had. 
 been rapid and easj^ 
 
 We give a few of the many criticisms on the shorn Sampson. A 
 writer in Virginia, in the fall of 1845, says: '• I fattened 80 head; they 
 were 12 to 18 months old; had been fairly kept all sunnner; and in the 
 fall fed two and one-half months on full feed of corn, and the average 
 weight was 120 pounds. This is the common experience of my neigh- 
 bors. After this, I got rid of them." Another writer sums up objec- 
 tions as follows : "1st, color; 2d, too small ; 3d, too much lean; 4th, 
 flesh coarse grained." Another, Ralph Philps, saj's lie is one who suf- 
 fered by the Berkshire excitement, both in money paid and worthies.-. 
 hogs. " I gave them a fair trial. 1st, they were generally small, 
 though I had some that grew large enough; 2d, never found any deli- 
 cate meat for families, fat was soft and oily ; 3d, furnished but little 
 lard; 4, great eaters — bad as a common hog — and other reasons too 
 
 [2401 
 
BREEDS OF SWIXE IX A?.[ERICA. 
 
 ntimerons to mention. It is the poorest lireetl [ ever tried." The forego- 
 in:^ are given as samples. We Ikuh' given botli sides of tlie question, 
 from friends and foes. 
 
 This breed became so unpopular for many years that but few coltkl 
 be found in 1850, and tliey had but few takei-s. T^ater tliey rallied 
 again, and later importations had more uniformity of color and shape, 
 but they have never regained their former popularity, and are not now 
 in general use by farmers; on the contrary they are surpassed by sev- 
 vral other breeds. They are largely and widely distributed, some rep- 
 yesentatlves being in almost every State and in Canada. 
 
 BELTIES, OR BELTZ. 
 
 This was a so-called breed, arising from a cross of the Berkshire and 
 Irish Grazier, and was for a while quite popular in Kentucky, but they 
 had only a brief season. The accompanying cut illustrates a barrow of 
 ihe Beltie breed . 
 
 Beltie, or Celtz.— 1842. 
 
 William Bell, of Kentucky, in 1839 advertised in the Franklin Farmer 
 'liat he "had just received from Europe on consignment a few pigs of 
 1 superior breed, called Beltz, being a cross of Berksliire and Irish 
 Orazier. This breed of hogs is much esteemed for rapidity of growth 
 and the great weight they attain." 
 
 S. E. Litton, of Millersburg, Ky., advertised in the Franklin Farmer 
 • if August 30, 1839, this breed under the name of the Improved Breed, 
 .xnd describes them as regular lohite and spatted color. 
 
 This breed, as it is called, seems to have been considerably used in 
 Kentucky, and possibly some in Oiiio. 
 
 pike's hogs. 
 
 In Franklin Farmer, January, 1889, we Hnd a challenge ]\v Pike to 
 -how his stock against the world at the Lexington Fair tliat year for 
 -ilvcrcups: For best boar and sow, $30 silver cup; for second best, 
 tlO cup; and for best boar and sow, not over 5 nor under 10 months, a 
 *-20 cup ; secoiul best, $10 cup ; for best pair of pigs, not over 3 nor iin- 
 Icr 2 months, $20 cup ; second best, $10 cup. He says : '' Pike's stock 
 
 [241 J 
 
THE HOG IN AMERICA. 
 
 has neither blood nor pedigree, but can walk without hauling." Pike 
 seems to have bluffed the Kentuokians, as we find no account of any 
 such contest at the fair mentioned, nor do we hear of Pike's stock over- 
 running the surrounding country. 
 
 IRISH, OR RUSSIAN. 
 
 In 1832 Hon. Live Lincoln, Governor of Massachusetts, in speaking^ 
 of the introduction of the Bedfords, says: " It has taken the place of a 
 long-legged, long-nosed, flat-sided, thriftless race, called by some Irish 
 and by others the Russian breed." We hear no more in the East of 
 these so-called breeds, and we infer that he used those names to describe 
 the common hog. 
 
 ENGLISH LARGE WHITE, 
 
 A. McMahon, of LTnion Co., Indiana, imported some large white hogs 
 from England, one of whicli weighed 1,160 pounds. They grew to an 
 enormous size and required four years to mature. They seemed to 
 liave been used in 1832, but whether this breed was large Yorks or Suf- 
 folks, we can only conjecture. 
 
 BARNITZ BRKED. 
 
 This breed is mentioned as existing in 1832 in York, Pa., obtained by 
 crossing Parkinson upon common Chester County stock. They keep 
 fat enough for good pork on grass alone, and pigs farrowed in early 
 spring weigh in December following 200 to 250 pounds, dressed ; flesh 
 very fine, and bones very small. 
 
 Barnitz, in American Farmer of 1833, says of his hogs : " They are a 
 cross of Parkinson on Chester County stock, and the latter were a 
 cross of China, English, White Suff"olk and common hogs. My hogs 
 were shaped like the China, but had more growth, and were of sandy 
 color, with sandy spots." 
 
 SWISS-RUSSIAN. 
 
 An Oliio correspondent of tlie American Farmer, Vol. XV, page 231, 
 says: " We liave now Byfield, Swiss and Russian. Of these tlie Rus- 
 sian is less profitable, being too small and fat to bi-eed well, but when 
 crossed with other stock make good hogs, but not equal to Byfield or 
 Swiss. Mr. Roberts, of Indiana, prefers Swiss, while Mr. B. Smith, of 
 Kentucky, prefers a cross of Swiss and Byfield. The Swiss hog is a 
 dark brown, lengthy and round bodied, big boned, hair thin and very 
 coarse, very prolific, weighing 400 to 500 pounds at 18 months to 2 years 
 old." 
 
 From this it seems that the Swiss and Russian were in Ohio, Indiana 
 and Kentucky prior to 1833. The reader will observe that the above 
 description of Russian does not tally with a description of Russian 
 heretofore nor hereafter described. 
 
 MOCHA, OR MOCHO. 
 
 This breed originated from a boar imported from the Island of Mocha 
 (off" the coast of Chilli). They were of small size, small bones and 
 
 [242] 
 
BREEDS OF SWINE IN AMERICA. 
 
 easily fattened. We have been unable to fix the date of the aforesaidi 
 importation. The breed had a short career in the East, covering a pe- 
 riod of ten or twelve years, and is not mentioned as ever having gone 
 West. It seems, like many others, to have been swallowed up by crosses 
 and merged in the common hog, that yawning gulf that has en- 
 tombed so many short-lived breeds. It met the enemy, and after a 
 brief struggle, was theirs. 
 
 POLAND. 
 
 Some latter day writers have insisted that no such breed ever existed. 
 ■They are not supported by the facts. The Polish or Podolian hog of 
 North Germany, originated in Poland, and these hogs are described by 
 A. D. Thair in his Principles of Agriculture, published in 1804, as fol- 
 lows : 
 
 " Polish, or more properly speaking, Podolian pigs, were very large, 
 but of a yellowish color, and having a broad brown stripe along the 
 spine. Moldavia, Wallachian and Bothenian. These two races furn- 
 ish very large pigs for fattening, but they require a proportionately 
 large quantity of food ; besides, they are not productive, the sows sel- 
 dom have more than four or five pigs. Bavarian pigs are usually- 
 marked with reddish brown spots. They are small boned and fatten 
 easilj." 
 
 Whether this description was of their then appearance does not ap- 
 pear. There is no direct evidence that either of the above breeds were 
 brought from Germany or Poland to the United States. The principal 
 evidence we have is purely circumstantial, and is as follows : 
 
 History informs us that the early emigrants brought with them the , 
 domestic animals of their native lands, and German and Polish enii-l 
 grants Avere quite frequent in those days, and some hogs undoubtedly 
 came along, but no mention of any particular breed is given, nor de- 
 scription given of animals. 
 
 Mr. Babbitt, of Iowa, wrote a communication in 1873 to an Iowa 
 paper, saying, that he was in New York City in 1843 and there saw 
 landed from a vessel a pair of lop-eared, reddish hogs, called Poland, 
 and that they were addressed to some man in Ohio, whose name and ad- 
 dress was not remembered. 
 
 Mr. Charles Brown, in 1873, then a resident in Illinois, said: "I 
 lived in Butler Coiuity, Ohio, in 1834, and purchased of Wm. Bodkin 
 three Poland sows, of Robert Irving a Poland boar. Bodkin purchased 
 his Poland stock at a fair in Pennsylvania and brought them to Hamil- 
 ton County, Ohio. They were a dirty, musty color." 
 
 Mr. D. M. Magie, now a resident of Butler County, Ohio, says: "I 
 remember the Poland hogs, and used them in originating the Poland- 
 China more than fifty years ago." 
 
 Mr. A. C. Moore, now of Illinois, says: " I knew them in Butler 
 and Warren counties, away back in the '40's." 
 
 [243] 
 
THE HOG IN AMERICA. 
 
 A correspondent of the Kansas Farmer says : "I formerly resided in 
 Union County, Indiana, and in tlie year 1832 a Quaker brouglit to tliat 
 ■t'ounty a blacl<^ I102:, Icnown as Poland, and claimed it was imported." 
 
 L. Bollman, Esq., was appointed reporter of the Indiana State Board 
 ■of Agriculture in 18.55, and made a report for that year, which is pub- 
 lished in the volume of 1854-55, and in speaking of the breeds of swine 
 ■exhibited at the State Fair, says: ''There were Suffolk, Leicester, 
 Poland, and with crosses, the Byfield, Grazier, Russian, Bedford and 
 Chester White. * * i flrst saw the Poland stock at the Bar- 
 tholomew county fair two years ago. The Poland is a large hog; a 
 prolific breeder, and crosses well with the most of our best breeds. 
 'I'he pure Poland received some of the premiums. Tiie following 
 -crosses, containing Poland blood, received premiums at the fair: Po- 
 land and Russian; Poland, Russian and Chester White; Poland, Berk- 
 shire and Grazier ; Poland and Grazier." 
 
 At the same fair, through its Chairman, Anderson Johnson, the com- 
 mittee on swine, made a somewhat lengthy report, and among other 
 things, said : "It will be seen that nearly all those that have received 
 premiums have the Poland blood. The sow receiving the first premium 
 is full blooded and the one receiving the second nearly so. The Poland 
 :and Grazier is an excellent cross, as also the Poland, Russian and Chester 
 White. * * Indeed in every case where the Pohmd blood was 
 the base of the cross, the hog was good." And in speaking of the Lle- 
 cester, says : "It will doubtless result in much good in furnishing a 
 breed by which our Poland and other breeds ma.y be advantageously 
 <'rossed." 
 
 In addition to this, up to 1870 the Poland hog was by common con- 
 sent, and without a murmur of contradiction from any source, spoken 
 ■of as an early element and factor of the Poland-China l)reed of swine, 
 by all breeders of that breed in Ohio and elsewhere. 
 
 That a breed of hogs of that name once existed in Ohio and Indiana, 
 <?an not be successfulh' controverted, but whether Justl}" or correctly 
 .so-called, can not now be determined. Its exact origin can not now be 
 given, and the same may be as truthfully said of the Grass breed, Im- 
 proved China, Big China, Russian, Russia-Swiss, Chester White, Du- 
 roc, Jersey Red and others. 
 
 That the American Poland does not exactly conform in description 
 to the Polish hog, mentioned by Thair, is not unusual ; climate and the 
 infusion of a little of the blood of the Bavarian hog, mentioned by the 
 same Avriter, is sufficient to account for all such changes. It is not, 
 however, important to show that it came from Poland. It is enough to 
 know that such a breed was in existence in the West, and that, too, for 
 ii long period of years. 
 
 TUSCARORA. 
 
 Tliis breed existed at one period in New York, and probably originated. 
 
 [244] 
 
BEEEDS OF SWINE IN AMERICA. 
 
 there, although there is some evidence that it existed in England under 
 the name of Tonkay. The earliest notice we find of them is in 1838,. 
 and it is described by a correspondent of the Albany Cultivator as "a 
 cross of the Chinese and a superior breed from Canada, with a slight 
 touch of Berkshire. 'J'hey have the firmness of bone, aptitude to fat- 
 ten, and delicacy and sweetness of meat of the China, with a trifle more 
 of size, and in ham equal to the Berkshire. They are beautifully spot- 
 ted, of clear black and white, the colors being about equal. They are 
 full in head, small ears, long, broad and deep bodies, and a square, 
 sloping stern." 
 
 In 1839, A. B. Allen advertised Tuscaoras, saying : "They are a 
 cross of China and Berkshire, called in Amei'ica Tuscarora, and in 
 England Tonkay breed." 
 
 This breed seems to have had some little run for a few years in New 
 York, Ohio and Kentucky. Its resemblance to the early Poland-China 
 is very marked. 
 
 IRISH GRAZIER. 
 
 The first hogs by the above name were brought to Morgan County, 
 Illinois, in 1834 or 1835, by Wm. Greer. The importation consisted of 
 a pair of pigs. The boar Avas called Paddy from Cork, and the sow 
 Lady Belfast. Paddy was bred by Greer in Ireland. Paddy's sire was 
 called Old White, and was an English boar. Paddy's dam was Lady 
 Longside, an Irish Grazier sow, whose dam was owned l)y Greer in Ire- 
 land. Lady Belfast a\ as a full sister of Paddy. Tliis is the origin of 
 the Irish Grazier in the United States. 
 
 It is a little singular that no account of any such breed as Irish Gra- 
 zier can be found in the Old Country. We are inclined to think it was 
 a name invented by Mr. Greer. And it seems further, that if it were 
 true that such a breed as Grazier existed in Ireland, the stock brought 
 here were only half-bloods, as their sire, Old White, \vas an English 
 hog. Paddy and Lady Belfast were coupled together and produced a 
 litter February 28, 1836. Two of these pigs were sold by Mr. Greer to 
 Mr. Jas. E. Letton, April 15th, 1836, and by him taken to Kentucky, 
 arriving at his home May 9t]i, 1836. The boar pig weighing on arrival 
 48 pounds; May 17th boar weighed 63 pounds, and sow pig 59 pounds; 
 June 17th boar weighed IO91.2 pounds; July 16 boar weighed 173 
 pounds; August 14 boar weighed 230 pounds; September 28 290 
 pounds, and sow 254 pounds. These pigs were named Daniel O'Con- 
 nell and Lily of Geneva. Their pictures are given in the introductory 
 chapter of this book. Daniel O'Connell is described by Mr. Letton, in 
 the Franklin Farmer of 1838, as follows: "5 ft. 8 in. long; 2 ft. 9 in. 
 high; girth, 5 ft. 4 in.; breadth of shoulders, 19 in.; across the kiil- 
 neys, 17 inches; and supposed weiglit. 700 pounds. Lily of Geneva is 
 described as: 2 ft. 8 in. high; 5 ft. 5 in. long; girth, 5 ft. 1 in. Both 
 were pure white in color. Produce : 1st litter, March 16. 1837. 12 pigs;, 
 
 [245] 
 
THE HOG IX AMERICA. 
 
 2d litter, Nov. 16, 1837, 10 pigs; 3d litter. May 5, 1838, 13 pigs, and 
 Avould be close to farrow again in November, 1838. Botii Daniel 
 and Lily were noted prize-winners, and were afterwards sold to Mr. W. 
 P. Curd for $150 each. The particular excellencies of the Irisli hogs 
 are, they keep fat on less grain and grass than the common pigs of the 
 country, mature at an earlier date (say in twelve months), make more 
 meat at nine to twelve months old than any other variety, very docile, 
 possessed of more bone and muscular power at the above age than is 
 nsual, prolific, healthful, and good travelers. Defects : Hams not so 
 plump and good for cutting deep lean meat as the Berkshire, but their 
 shoulders and chest are rather better, being second to none that I have 
 any knowledge of." 
 
 The above is taken from a letter written by Jas. E. I^etton to the 
 Franklin Farmer, Vol. II, page 107. 
 
 A Avriter in 1842 says : "Several importations have been made of 
 the Irish Grazier, some to Illinois, some to Kentucky, and others to 
 
 Ikish Graziek Sow, J.I ly of the Forkst. 
 
 Ohio, all somewhat differing in appearance, and all white. Some of 
 them we much admire; others are too large, evidently requiring years 
 to mature, and from their appearance we should judge them great con- 
 sumers ; the others seem more thrifty. The Irish Grazier sow, Lily of 
 the Forest, is a descendant of Greer's importation, full grown, and will 
 weigh some 350 to 400 pounds." 
 
 The Irish Graziers were crossed upon common stock, the Berkshire 
 and other breeds then in existence, and it is claimed the various crosses 
 were all successful — that the IrishGrazier improved all it touched. Later 
 it is claimed Mr. W. E. Neff made some importations, one we give an 
 illustration of on the opposite page ; it is the Irish Grazier boar, Pop- 
 pet. " He will weigh at maturity 450 to 500 pounds, and is a very fine- 
 ly formed animal. Some of that importation and their descendants 
 carry the ear pricked ; thej' have fine lengtli, a si)lendld barrel, good 
 legs, and very fine hams; the hair is scant, though fine, and the skin 
 unpleasantly scurfy, though handling well." 
 
 The Irish Graziers were quite popular in the West, especially in Ohio, 
 
 [24G] 
 
BREEDS OF SWIXE IX AMERICA. 
 
 Indiana, Illinois and Kentucky, and were among the first to check the 
 boom of the Berkshire, although ably seconded by the Bedfords and 
 others. 
 
 RUSSIA. 
 
 In 1838, and for a few years prior thereto, and for maiiy years after, 
 there was a large white hog in Kentucky, Indiana, Ohio and Illinois, 
 called Russia. Mr. J. E. Letton describes them in Franklin Farmer , 
 Vol. II, page 404, as follows: "Color white, hair long and coarse, 
 head long and coarse, ears not so broad as the common variety, yet 
 longer and narrower and comes regularly to a point, projecting for- 
 ward, and have not as much command oyer tliem as other hogs; they 
 have fine length and heigh th, bone large and fine, stand up well on 
 pastern joints, they are good trackers, and quite industrious; they are 
 fine through the shoulders; indifterently ribbed, flat side, narrow on 
 loin, hams fair; want more time to mature than some others." 
 
 Mr. T. J. Conover said in 1870: " The Russian hog was sandy and 
 
 1 OPPET. lAVe oppoiiite piiije.) 
 
 black, with white.'" Other writers describe it " as a small-sized, fine 
 boned hog, easily fattened." All, however, save Mr. Conover, say it 
 was white. 
 
 This breed seems to have suddenly dropped down in the West, but 
 how and where it first appeared is a mystery not now solvable, and so 
 far as we have observed, no one has ever attempted to solve it. 
 
 SIAMESE. 
 
 But few of this breed have been imported into the United States. 
 Some few were brought to Xew York about 1840, or possibly earlier. 
 They were used in crossing upon several breeds, but did not seem to 
 meet the wants of the people, and soon passed out of sight. 
 
 Mr. A. B. Allen presented one to John Mahard, Jr., of Cincinnati,^ 
 Ohio. It was a boar, aged one year, Aveight 60 pounds. An illustra- 
 tion of the animal will be found on the following page. This boar was 
 said to be "of the most perfect form, soft black hair, with a coppery 
 tinge to it; all the feet white, and a blaze in his face." With a cross of 
 
 [247] 
 
THE HOG IX AMEKICA. 
 
 «nch a pocket edition of a hog, is it any wonder that the Berkshire in 
 those early days showed up so irregular in size, running from very 
 small to quite large ? 
 
 NEAPOLITAN. 
 
 The Neapolitan was at one time very fashionable in England. It was 
 introduced there as early as 1820, and afterwards, about 1835 or 1839, 
 Lord Western made further importations into Essex County. Some of 
 the blood of each importation to England reached America, but was 
 little used, and had scarcely any influence upon swine in this country, 
 
 Siamese Boar, One 1 ear Old; Weight, 60 Ponnds. 
 (See page SA7.) 
 
 except as it was mixed with Berkshire and Essex. Below we present 
 an illustration of the Neapolitan, which passed as far West as Ken- 
 tucky. There were a few importations, one or two to the East, and 
 one to Kentucky, in 1840 or 1841. The illustration is said to have been 
 taken when the animal was in poor health and condition, and failed to 
 do it justice. 
 
 The breed was considerably used as a cross upon other breeds in the 
 East and in Kentucky, but did not prove a success. If surmises were 
 
 Neapolitan, OwNKD by Dr, Martin in '42. 
 in order, we would suggest that in all probability the hog known in the 
 early history of America as Spanish Black, and the Neapolitan, are one 
 and the same breed, as they both came from the Mediterranean coun- 
 tries, Naples and Spain. 
 
 SPOTTED HAMPSHIRES. 
 
 This breed is spoken of favorably in the East, in a report made and 
 published in the Gennessee Farmer in 1838. 
 
 warren county hog. 
 It is said to have been the result of a cross of Russia, Byfield and 
 
 [248] 
 
BREEDS OF SWINE IX AMERICA. 
 
 China. Below ■will he found an illustration of one hred hy Mr. A. 
 Sanhorn, of Hamilton County, Ohio. Its weight, when two years old, 
 was 1,027 pounds. 
 
 This Warren Countj' breed is described as a lar2:e, coarse breed, white- 
 in color, fairly good feeders, and was probably the first partially suc- 
 cessful conibinatii)n of breeds in that locality. As its history is a part 
 
 Samborn's Warren County Hog. 
 
 and parcel of the Poland-China, we will have more to say of it in that 
 connection. 
 
 CHINA AND LANCASHIRE. 
 
 This combination was produced by Dr. Martin, of Kentucky. Below 
 we give an illustration of a pig of this cross. The sow, Petonia, was 
 sired by a China boar, and out of a Lancashire sow, and is said to re- 
 
 China and Lancashire Sow, Petoma. 
 
 semble the China, except she had more length and better action. This 
 cross was used some in Kentucky. 
 
 LANCASHIRE, 
 
 We find an account of one importation of this breed into Massachu- 
 setts, and one into Kentucky. We have been unable to find any such 
 breed described in England, and but little account of them here. We 
 are inclined to think that it is a mistake, and that Leicestershire is the 
 name intended to be used. This, however, is only a surmise, and must 
 be received with caution. 
 
 [249] 
 
THE HOG IN AMERICA. 
 
 HOSPITAL BREEDS. 
 
 This breed originated at the Insane Hospital in Massachusetts, bj' a 
 •cross of Bedford and McKay. It was white in color, and of medium 
 to large size, and was much esteemed for a number of years, often 
 receiving premiums at fairs in that State. Later, about 1S68 to 1870 a 
 breed of same name originated at the Illinois Hospital at Jacksonville, 
 and it flourished for a few years in Central Illinois, but is now extinct. 
 The Illinois breed is said to be a cross of Chester White and Suffolk. 
 
 MEDLEYS. 
 
 This breed originated early in the '40's, and is said to be a cross of 
 Neapolitan, Cliina and some others. They obtained some notoriety in 
 New Yorlv, and are said to have been well adapte<l for early killing and 
 produced an excellent quality of flesh. 
 
 BLACK SUSSEX. 
 
 This breed was introduced into Ohio from Canada as early as 1840. It 
 is described as a small boned, long rumped, closely coupled, and arched 
 backed hog, weighing 250 to 300 pounds at one year old. It Avas used 
 jnire and as a cross, especially with the Berkshire, in 1S46-7. A few of 
 the Sussex found their waj^ into Massachusetts, and later another im- 
 portation was made from England. It is claimed now- by some that 
 u.ost of the later importations of what are termed Essex are Sussex. 
 
 STEUBEN COUNTY. 
 
 O. F. Marshall, of Wheeler, Steuben County, i-iew York, writes the 
 Albany Cultivator (Vol. 7, page 249) as follows: 
 
 " We have a peculiar kind of hogs in this section, which have been 
 hsre over fifty years. They became nearly extinct during the Berk- 
 shire craze, but we have, with a great deal of exertion, restored them 
 about as pure as formerly They are similar in style to the Berkshire, 
 but tlieir color is red or sandy, and have veiy fine hair. When pure 
 tlie}^ loose their tails at three to four weeks of age. They were intro- 
 duced here by the late Judge Hammond." 
 
 Query : Is not this the Duroo ? 
 
 YORKSHIRE. 
 
 This is one of, if not the oldest, of the English breeds. It was im- 
 ported into the United States before 1840, and in 1841 a pair of large 
 Yorkshires were imported by A. B. Allen, and sent to a man in the Mi- 
 ami Valley of Ohio. Several importations were made of the large and 
 middle Yorkshires, and among others several into Jefferson County, 
 New York, and they were the improving basis of the Jefferson County 
 breed. The small Yorkshires now existing are of later importations 
 and came from England, Avhere they are highly regarded. Tliey are 
 diotributed over the Eastern States, and have, in some localities West, 
 succeeded in gaining a small footing. They are also reared in Canada. 
 
 All of the Yoi-kshires are of white color, small heads, np-eared, and 
 £ome of them showing bristles. As a rule they are deficient in hams, 
 
 [250] 
 
BREEDS OF SWINE IX AMERICA. 
 
 nnd have rather poor feet, have ronntl rather than deep bodies; the 
 small varieties have ver}' short, sharply curved snouts, small eyes, and 
 overhung with fat. Like all white hogs, they are subject to skin dis- 
 eases, but are otherwise hardy and are quite prolific. They have 
 many admirers, but can hardly be said to be popular. 
 
 BIG CHINA. 
 
 Mr. Cephas Holloway claimed that the Shakers introduced this breed 
 into Warren County, Ohio, as early as 1816; tluit they were brought 
 from Philadelphia by John Wallace, a trustee of Shaker Village. It is 
 <'laimed that they were imported or from imported stocks but this part 
 of the story is very doubtful. 
 
 From 1830 to 1845 we find an occasional mention of a breed called Big 
 China in Pennsylvansa, Xew^ York, Ohio and Kentucky. Some were 
 "white, others spotted, white and yellowish sandy. They are as a rule 
 mentioned as a constituent of a cross bred animal, and always favora- 
 bly. They Avere a medium sized hog, of fine form, great feeding qual- 
 ities, small head and ears', short, small bones, and quite sj^mmetrical. 
 Some of them are claimed to be imported, but when, how, or by whom, 
 "we find no account. They were evidently cross-bred animals, and used 
 chiefly as one of a combination in the formation of several American 
 I) reeds. 
 
 BELMONT, 
 
 We find in 1838-9 pigs of Belmont breed advertised in Kentucky by 
 Wm. B. Macklar, of Maysville, that State. What they were we know 
 not, as we find no description of them nor further mention. 
 
 WESTCHESTKR. 
 
 This breed is said to have been a large white hog, originating in New 
 TTork, and is said to have borne a strong resemblance to the Irish 
 Grazier. Thej'^ are mentioned in a communication by Solon Robison to 
 the Western Farmer and Gardener, who says they derive their name from 
 the county of their origin. 
 
 LIVERPOOL WHITES. 
 
 There is mention of such a breed in Iowa in 1855, and thej' were said 
 to have been imported from Liverpool, England, and were of large 
 size, some of them weighing from l^OOO to 1.200 pounds, and although 
 white in color, they resembled the Essex in form. This is the only 
 mention we find of such a breed. 
 
 PRINCE ALBERT STOCK. 
 
 This breed seems to have been introduced into the United States 
 about 1850, and is described as much like the Suff"olk, except it had red- 
 dish hair. They were cultivated to some extent in New York, Ohio, 
 Illinois, and we find in the Albany Cultivator that Mr. Jewett sent a 
 l^air to a Mr. Moon, of Warren County, Ohio. 
 
 The writer remembers that at one time the Suff"olks, or a white hog of 
 similar make and size, was called Prince Alberts. 
 
 [251] 
 
THE HOG IX AMERICA. 
 
 In the early history of Iowa we find a notice of East India breed, 
 and tliey are called a very uniqne variety of Chinese, imported by Capt. 
 Hutchinson, direct from bliangliai. 
 
 In 1847, W. E. Stickney, of Boston, Mass., imported from England 
 three Improved Middlesex and one Essex White. Mr. S. says: "I 
 prefer Middlesex to Essex ; they are larger than Suffolks, and equally 
 as fine." 
 
 The Middlesex were used in New York for a few years, but did not 
 get a very strong liold and soon faded out. 
 
 [Before entering upon a history of other breeds in the United States. 
 we will describe some breeds in Mexico and South America.] 
 
 SPANISH BLACK. 
 
 This breed is the principal one of Mexico, being a small black hog. 
 easily fattened, and tliin liaired. They are the principal hogs of Mex- 
 ico and the Northern States of South America, altliough there are to 
 be found many of a sandy variety. Tlie original stock of both the 
 above described breeds are from Spain, and, although there has been at 
 various times some fitful attempts to improve them by a cross of Chi- 
 nese, but little attention has been paid to them. 
 
 The existing breeds, said to liave originated in the United States, are 
 the following: Chester White, Jefferson County, Jersey Red, Poland- 
 China, and Victoria. It is proper to say that tlie friends of each have 
 written histories, but we do not feel bound by tliem, and will give the 
 history of each breed from such information as we have been able to 
 glean from a somewhat extensive and laborious research. We will first 
 give our attention to the 
 
 CHESTER WHITES. 
 
 It is claimed that as early as 1820 Capt. Jas. Jeffries imported into 
 Pennsylvania two Bedford pigs, and shortly thereafter Jos. Kersey im- 
 ported one into the same State. These importations are not mention- 
 ed in the American Farmer, nor the Ploiighboy, published at that time, 
 and it seems to have been a tradition which came into print at a much 
 later day. Like many other latter day assertions, it is not possible to 
 l^rove it to be nntrue. We, therefore, pass it to our readers for what it 
 is worth. We are quite skeptical for the reason that we do not find any 
 account of Bedford hogs in England. If such importations were made 
 they were probably either Woburns or Suffolks, as both breeds existed 
 in Bedfordshire. 
 
 In 1833 a Mr. Barnitz writes to the American Farmer that the Chester 
 County hogs were made up of crosses of the English White, Suffolk 
 and common hog. This is the earliest recorded statement tliat we have 
 been able to find. Mr. B. was then, and had been for years, a resident 
 of that portion of Pennsylvania, and had originated a breed called the 
 
 [252] 
 
BREEDS OF SAV^INE IN AMERICA. 
 
 Barnitz breed, made by crossing the Parkinson upon the Chester Coun- 
 ty, as he described them. What the common hog was we can only con- 
 jecture. The Suftolk of those days was a large white hog, and the Chi- 
 na used, we think, was the white. This combination fixed the color, 
 and it appears from time to time, the Chester County breeders tried all 
 the new breeds that came in reach, but still held the color white. We 
 thinlc it is among the oldest of the American breeds, and has been 
 largely distributed. It may fairly be said to be a good breed. 
 
 CHESHIRE OR JEFFERSON COUXTY. 
 
 This breed originated in Jefferson County, New Yorlv, about 1855, 
 from a cross of the middle or large Yorkshire upon the common hog, 
 and probably with tlie addition of a slight dash of the Suftolk. The 
 above named countj'' has long been noted for its extensive dairy pro- 
 ducts, but it Avas not until 1855 that it came to the front as a swine- 
 producing county. It appears by a prize article, written by Mr. W. C. 
 Watson, and published in the New York Agricultural Rejiorts of that- 
 year, that Messrs. Hungerford & Brodie, of Jefl"erson County, New 
 York, imported from England a Yorkshire boar, which is described as 
 follows: " The Yorkshire is a large white hog, which attains a very 
 great weight, is finely formed aud has very small bones for such a 
 heavy frame. He is apparently a fine Suffolk much enlarged. A cross 
 upon our native breeds produces a very desirable animal. When large 
 Aveights are sought for, that is from 500 to 800 pounds, it is diflicult to 
 find a breed that will give better returns. They fatten readily, are 
 very docile, and are said to be obtaining verj" much favor where they 
 have been introduced.'" 
 
 What the connnon hog of Jeff'erson County was, we can only con- 
 jecture. 
 
 We further find by examining the premium awards of the New 
 York State Fair in 1855 that for large breeds, Hungerford, Brodie and 
 Converse, of Ellisburg, Jeff'erson County, were awarded first premium 
 for best boar, 2 jears old and upwards, " Yorkshii'e," $10. In 1856, at 
 same State Fair, Hungerford & Brodie were awarded the following 
 premiums on large breeds : 1st on boar, 2 years and upwards ; 1st on 
 boar, 6 months and under 1 j^ear; 1st on sow, 1 year old; 1st on sow, 
 6 months and under 1 year; and Freeman Hungerford, Adams, Jeffer- 
 .sou Count\', 2d on sow, 1 year old. Under small breeds, E. G. Cook 
 and Greer & Maxon, same countj", took nearly all premiums on SulTolks. 
 In 1857 Jeff'erson County had no representative in the premium classes 
 in the swine department. In 1858, in large breeds, S. D. Hungerford, 
 of Jeff'erson County, received 1st on boar, 1 year old; best boar, 6 mos., 
 Jas. Brodie, same county ; best boar, 1 year old, S. D. Hungerford ; best 
 breeding sow, 1 year old, Jas. Brodie ; 2d on breeding sow, 1 year old, 
 S. D. Hungerford; and S. D. Hungerford 1st and 2d on best sow and 
 pigs, 6 months old ; E. G. Cook 2d on boar, 4 years old, of small breeds. 
 
 [253] 
 
THE HOG IN AMERICA. 
 
 In 1860 Jefferson Co. does not appeal* in large breed list, but Amos Wooil 
 gets several premiums in small breed class. In 1861 Jefferson Co. is rep- 
 resented and takes nearly all the premiums for large breeds, as follows : 
 Boar, 2 years old and over, 1st, A. C. Clark; boar, 2 j-ears old and 
 over, 2d, Hungerford & Huestes; boar, 1 year old, 1st, T. T. Cava- 
 naugh; boar, 1 year old, 2d, Jas. F. Conover; boar, 5 months and un- 
 der 1 year, 1st and 2d, A. C. Clark ; sow, 1 year, 1st and 2d, C. C. Chase ; 
 sow, 6 months, A. C. Clark; lot of pigs, not less than five, 1st, W. W. 
 Smiley; 2d, Ives & Clark; and others of Jeftei'son County took several 
 premiums in classes of small breed. In 1862 Cavanaugh. Converse, and 
 
 A. C. Clark, of Jefferson County, took all but two of premiums offered 
 for large breeds, and A. C. Clark took one first in small breeds. In 1863 
 Huffslater, Clark and Cavanaugh, of Jefferson County, took all the pre- 
 miums save those offered for large breeds. In 1864 Huffslater, Clark, 
 Ives and Cavanaugh, of Jefterson Count}', took all the premiums in 
 large breeds, except second on sow pig, over 5 and under 10 months. 
 In 1865 Clark, Huffslater, Brodie and Jacobs, of Jefferson County, take 
 nearly all the premiums for large breeds ; and Amos F. Wood and C. 
 
 B. Eastman got half of the small breed prizes. 
 
 We have not pursued investigation further, for the reason that it is 
 not necessary for the purpose of this history. It will be noticed that in 
 1855 the only premium was on the imported Yorkshire boar. Next 
 year the yearling and under grades began to come in, and year after 
 year the same breeders with additional ones regularly appear, and a 
 Mr. A. C. Clark appears first as an exhibitor of Suffolks, and shortly 
 after as an exhibitor of the large and small breeds. It is this same 
 Clark who afterwards made this breed a wider repution by an exhibi- 
 tion at St. Louis in 1870, when he took the Packer's Prize. (We believe 
 the firm who owned the herd was Clark & Green.) The writer wa* 
 there, and the general impression was that the large prize was awarded 
 to the New York herd more as an encouragement to the Eastern 
 breeders than because the animals deserved the award, but the hogs 
 made a very creditable show. The exhibitors were, however, satisfied 
 and never ventured upon another exhibition in the West, nor did the 
 breed gain much favor beyond the limits of the State of its origin. 
 There, were, however, a few herds started, one each in Iowa and Illi- 
 nois, and now but few herds remain beyond the limits of New York. 
 They are popular in New York, but not in the West. 
 
 JERSEY RED. 
 
 The writer at one time thought this breed originated from and was an 
 outcropping of the old Red Berkshire breed, and later, from the cir- 
 cumstances that of the many early settlers coming from Germany, that 
 the origin of the breed was the old Polish or Podolian hog, described 
 by Thair, but recent investigations have convinced us that its origin 
 was the large red or sandy African or Guinea hog, possibly modified 
 
 [254] 
 
BREEDS OF SAVINE IX AMERICA. 
 
 somewliat by tlie Btnlfonl or other Englisli breed, or possibly only by se- 
 lection aiul change of climate. We are fully satistied that the sandy 
 haired hogs of Europe and America are the offspring of the red hog of 
 Asia and Africa. [See account of African or Guinea.] 
 
 The African or Guinea hog was in Xevv Jersey prior to 1820, and 
 was then so called. The form, color and shai)e of the Jersey Reds 
 correspond more nearly with tlie Guinea hog than any other, and it Is 
 certainly derived from it. Of course climatic changes, and possibly a 
 sliglit admixture of other blood, may have produced some variation, 
 but we thiidv any person who investigates the matter, as we have re- 
 cently done, can arrive at but one conclusion, and that is, that the 
 Jersey Red is the legitimate offspring and lineal descendant of the 
 sandy Guini'a liog. 
 
 rOl.AND-OIlINA. 
 
 Tin brccil has in times i)ast ijeeu known by various names, such as 
 Warren County, Dick Creek, Gregoiy Creek, Magie, Butler County, 
 Miami hog, and possibly other names, but the name, Poland-China, was 
 linally ailoptcil by the National Swine Breeders' Convention, and has 
 since been generally ac(jniesc(Hl in. 
 
 The early liistory of tiie formative period of tliis breed, like all oth- 
 ers, is involveil in much obscurity and great uncertainty. In fact so 
 little is definitely known, that the safer plan would be for persons, 
 when asked as to the original elements, to answer, " 7 don't A;;iCiio." 
 This would in all cases be the exact truth, and we are free to confess, 
 tliat the more we investigate, the less certain we are as to the original 
 elements and tlie time and manner of the combinations. The same may 
 be said of all the j^rincipal breeds of swine. Histories of swine are all 
 more or less imperfect traditions and give only partial views. At this 
 late tlay the history of any estal)lishe(l breed of swine is valuable only 
 as it affords information as to the means, methods and instrumentali- 
 ties used aid Ihc relative effect of each factor or elements. Such in- 
 formation, if oblaiuable, would be valual)le in assisting to maintain the 
 breed, or to aid the breeder in forming new breeds. 
 
 We can only promise tiie reader a general view, and an imperfect one 
 at that. In doing so, we shall try to divest ourselves of all prejudice 
 of former oi)inions or positions. There is one important fact, however, 
 that should not be overlooked by the student of history, and that is, 
 that for more than twenty years i)rior to the agitation which commenced 
 in 1872 (if we rememljer correctly), this breed was advertised as a com- 
 position of Poland, Big China, Bylield and Irish Grazier, and this was 
 generally accepted as an undisputed fact by the breeders in the Miami 
 Valley. As late as 1870 all the breeders in Butler and Warren Counties, 
 save one, put on their cards the above combination. The exception 
 was a Mr. Aj^ers McCreary, who lived near Monroe. He claimed to the 
 writer that his hogs were the only pure Poland and China. He then 
 
 [255] 
 
THE HOG IX AMERICA. 
 
 had a lavo;(% nearly wliitc lioii;, with some sandy spots on the hody. 
 McCreary said Ins ho<>;s were a combination of the two breeds, Poland 
 and Big China. With tliis exi-e]>tion we foniid no breeder wlio was not 
 idaiming tlie " lV\<j; 1 " as Uie eombiiiation. A. C. Moore, then hving hi 
 Illinois, was makini;; the same claim, and he was advertising and breed- 
 ing them extensively. Mr. Magie was the only Ohio man prior to 18(55 
 who did nuK'h advertising or shipping, and it is hnt simple jnstiee to 
 say that tlie early popularity and general dissimination of this ))reed 
 was the result of tlic active work and energy of ISIr. ]\Iagie. Breeders 
 were attracted to Ohio by his advertising, and when there, they not un- 
 fre(piently looked around a little, and found Magie was buying many 
 of the ])igs he shipped from persons in Butler County, Avho had been 
 breeding nearly or quite as long and successfully as he. 'I'o iirevcnt 
 this loss of trade by persons coming in, Mr. Magie represented that he 
 was the originator of the breed and the others only imitators or follow- 
 ers. This was a little more than some of the ente'rprising breeders in 
 the neighborhood could or would stand. Moore was claiming also to 
 be the original Jacob Townsend; yet he was often getting liis breeding 
 boars, and that, too, the best he ever had, of Young, Duflield and oth- 
 er Butler and Warren County breeders. These extravagant, and to a 
 large extent, unwarranted claims, of Magie and Moore, put the Miami 
 Valley breeders upon their metal, and war was declared. The claims 
 of those two principal advertisers were disputed, and finally it resulted 
 in an investigation by Mr. Millikin into the early history of the breed, 
 to get facts to break down the claims of Magie and Moore as originators. 
 Mr. Millikin found an old agricultural almanac and a copy or two of 
 the Western Farmer and Gardener, and finding no mention of Poland 
 hogs therein, jumped at the conclusion that the Poland was a myth, and 
 he gathered all possible evidence to sustain his theory It was not an in- 
 vestigation to get the actual facts so much as to get something to break 
 down the two claimants of the throne. From that time to the present there 
 has been much written pro and con, and but little that was new added. 
 As we have stated the origin of the controversy, we will examine the 
 manner of the investigation. The progamme was to down the Poland 
 element, and one means of doing so was to show tliat it had never been 
 imported, nor came from anywhere, and must, therefore, be a myth. 
 Yet, the same gentlemen, who pressed the fight so vigorously against 
 the Poland because it was Avithout foreign relations or connected ances- 
 try, readily took up the Russia and adopted it, although it was in a pre- 
 cisely similar condiiion so far as any account of its origin could be 
 given. It was found there, but from whence it came and when, no one 
 has ever discovered to this day. The Russia was, however, mentioned 
 in the almanac and the Western Gardener. The Poland was not, and was, 
 therefore, excluded, because not in either of the two publications above 
 mentioned; yet the Big China was accepted as an element without 
 
 [200] 
 
BREEDS OF SWIXE TX AMERICA. 
 
 question, upon the statement of an aged Shaker, although not men- 
 tioned in the two great printed sources of information. These facts 
 are merely mentioned to show how consistent are the several positions. 
 When the traditions run with the desires of the writers, it was easy to 
 hclicve, although not in the almanac, etc; but when the tradition was 
 counter to their wishes, the line was drawn, because not in the precious 
 booiis. 
 
 Another curious feature appears. Mr. Ilolloway was called upon, 
 and gave his recollection of the Big Cliina and Berkshires. Why was 
 lie not asked whether he hiid ever heard or known of the Poland hog? 
 Or. was he asked and the answer not satisfactory? It can hardly be 
 possil)h^ lie was not incjnircd of on tiiat subject, by the learned gentle- 
 men, who were, or should have been, seeking for tlie trutli. Mr. Ilol- 
 loway was, as they say, an old man and of tlie liighest respectability, 
 and an. old resident of the Valley. Wht/ ivas he not asked about the Po- 
 land when he was on the witness stand? He certainly had some recol- 
 lection on the subject, for or against the Poland element. He lived 
 near Magie and Moore : liis opportunities for knowledge were first- 
 class; and why bis information on the existence or non-existence of the 
 Poland hog was not obtained, is, to our minds, wondrous strange, un- 
 less it was not in accord with the objects of the committee's investiga- 
 tion. A inimber of witnesses are examined as to the Berkshire. Why 
 were they not each and all asked as to the alleged myth? 
 
 The Western Farmer and Gardener and AJleck's Almanac were pub- 
 lished in Cincinnati. Ohio, and l)y men who were breeding Berkshires. 
 These piil)lishers were among the Western l)ooniers of the last men- 
 tioned hreecl. Tlit'ir publications lived only during the lifetime of the 
 boom, and their light went out as their favorite sank beneath the waves 
 of popular condemnation. Their testimony as to the use and efficacy 
 of the Berkshire blood must be received as that of highly interested 
 witnesses, and the same may be said of Mahard. We have (>arefully 
 examined the said almanac and the Western Farmer and Gardener and 
 know whereof we speak. 
 
 NOW AS TO THE HISTORY. 
 
 First, let us take a look at the territory. Butler, Warren and Ham- 
 ilton Counties, Ohio, are situate in the Southwestern part of the State, 
 Butler extending lo the Indiana line, and Warren east of and adjoining 
 Butler, while Hamilton is soutn of Butler, and the west part of War- 
 ren. Union ("ounty, Indiana, (corners with Butler County, Ohio, and 
 Wayne ("ounty, Indiana, lies immediattdy north of Union. The 
 Quakers si>ttled in Union and Wayne Counties, Indiana, and there was 
 a colony of Sluikers iti Warren County, Ohio, anil a small one in Union 
 County, Indiana, and one in Kentucky. The Bluegrass region of Ken- 
 tucky lies south of the line dividing Indiana and Ohio. Frankfort, the 
 capital, and the place of publication of the Franklin Farmer, is almost 
 
 [257] 
 
THE HOG TN AMERICA. 
 
 exactly south of tlie dividing line l)('twooii Indiana and Ohio, and not 
 very distant. 
 
 The above mentioned portions of the tlien States were, from 1820 to 
 1840, producing more corn in proportion than any other part of the 
 country. The common market for liogs for all thoso parts of the coun- 
 try above mentioned, was Cincinnati, which was then a great packing 
 l^oint. 
 
 The Shaker and Quaker colonies came from iNew York and Pennsyl- 
 vania. The settlers of Kentucky were principally from Maryland and 
 Viginia. The first settlers of Hamilton County, Oliio, were from "New 
 Jersey. Kentucky was admitted as a State in 1792, Oliio in 1S0.1, Indi- 
 ana in 1816. About these years we find the African or Guinea liog 
 coming to America, and especially in New Jersey. 
 
 (, Tlie early settlei's of the above mentioned portions of Indiana, Ohio 
 and Kentueky, were nearly all from New Jersey, Maryland and Vir- 
 ginia, and it is but fair to assume that they brougiit along with them 
 the domestitf animals of tlieir homes, and we fiml ))a('k in those old 
 States, at and al)Out 1800, the Parkinson (Bedford), (Jrass and Cliina, 
 the prevailing improved breeds. 
 
 We have found no mention of any of tlie Grass breed '-out West," 
 — but we do find the Bedford (or \Voburn, as the breed \v;is called in 
 Kentucky) right in the Blnegrass region. ' Dr. Martin, of Keiituek_\ , 
 <. says his father brought from England a boar as i-arly as 1812, and in 
 "<181.5 hogs of Calcutta breed wen^ brought to Clarke County, Kentucky. 
 Mr. Cephas Holloway saj's their colony of Shakers in ISKi introduced 
 in Warren County, Oliio, from Piiiladeljilua, a b(tar and llire(^ sows, 
 called Big Ciiina. One sow had some sandy spots mi her in wbicli ap- 
 peared some small black spots ; the boar and other sows were white. 
 Here we find the first account of improved hogsliroiight into tlie re- 
 gion about Cincinnati; what tliey were, we can only guess. Bedfords 
 were certainly brought and used ; they were then i)opular in tiie East, 
 and were very popular in Enghuid under the name of Woburns, and in 
 1807 were called a new breed of great excellence. 
 
 Mr. Holloway's description of tlie Big China will answer very well 
 for the Grass breed in Maryland, Virginia and Pennsylvania, or a cross 
 of China on the Bedford. Tlie Grass breed was wiiitc and spotted, 
 with black and sandy. 
 
 Mr. Barnitz says in tlie American Farmer, Vol. XV : "Tiie Parkin- 
 son hogs were shaped like China, Ixithad more growth, and were sandy 
 color, with black spots." 
 
 In Pennsylvania, Maryland and Vii-ginia we found accounts of China, 
 white, blue, grey and lilack, before 1825, and SiilVolks, Ilainpsliire, 
 (black), Spanisli Black, and other lireeds more or less distrilmted wliere 
 those early settlers came from, and it is more than likely they took 
 some of the grades of these breeds or combinations with them. 
 
 [258] 
 
UHEEDS OF SWrXE IX AMERICA. 
 
 Large hogs were ooninion in tlio East, and in 1827 wo loarn that a Mr. 
 G. Long, of Bntler Connty, Ohio, raised a hog tliat weiglied 1,260 
 ponnds. In 1830, Mr. Poston, of Chirlie Count}% Kentucicj^ pureliased 
 in Pennsylvania and brought to Kentuclvy some Bedford hogs. About 
 the same time, possibly a year or two later, Mr. MeMahon, of Union 
 County, Indiana, imported from England some large, white hogs, one 
 of whieh weighed 1,1G0 pounds. In 1832, John Saterwait, of Warren 
 Connty, Ohio, raised a hog whieh weighed 1,400 pounds. We find the 
 Poland-China territory filling up with several breeds and some large 
 hogs. An " Ohio Man " writing in ltJ23 to the American F&rmer, says: 
 " Hogs here have been improved by eross of Cldna and Calcutta breeds. 
 AVe now have Byficdd, Swiss, and Russi an. Of these three the Russian 
 (not Russia) is least profital)le, being small and too fat to breed well: 
 when crossed Avith other stock make good hogs, but not equal to the 
 Swiss or Byfit'ld. Mr. Ro])erts, of Indiana, (Union County) prefers 
 Swiss, wliile Mr. B. Siinth, of Woodford County, Kentnckj', prefers a 
 cross of Swiss and By field." This is the first mention we find of the 
 breeds last above mentioned, but they had evidently been there some 
 time, as they are not spoken of as new. The Swiss is described as of a 
 dark brown color, of medium size and large bone. The Bjtleld is des- 
 cribed as a beautiful winte hog, ears small and pointing to the nose, 
 broad back, ch-ep chest, large jowl, short nose, dished face, and thin 
 hair, and brouglit fiom Massachusetts to Ohio. In 1833 and prior there- 
 to, we find in tlie territ(n-y immediately tril)utary to Cincinnati, the 
 Bedford, Swiss, Russian, Byfield, and a large white English bre»''.. We 
 do not find any breed called Swiss, elsewhere. [Was this brown, black 
 Swiss another name for Poland.] How it got into the Poland-China 
 territory, or from whence, we do not pretend to answer. We now be- 
 lieve that the original improving l)lood was the Bedford or Woburn, for 
 two good reasons : First, it was in that part of the country ; second, its 
 form and characteristics are even yet often noticed, and but a very few 
 years ago Avas very frequently seen in the Poland-China, as will be 
 noticed by reading the following description of Dr. Martin's Woburns: 
 "The average one has fine head, neck, and ear, the latter somewhat 
 rounded and bearing forward and outward ; shoulder generally good ; 
 generally a sinking behind shoulder, back otherwise good and slightly 
 arched ; very broad ribs, supporting the belly more than is common in 
 any other breed; the loin splendid, but high above the shoulder to a 
 very great degree; the rump drooping rather suddenly; the ham large, 
 but not as thick as it ought to be; twist fair; flank, in some good, 
 others sadly tucked ; the legs generally so good as to resemble the 
 deer." Tlie abov»> is the description of the Kentucky Woburns (or 
 Bedfords). Breeders of Poland-Chinas who for the last twenty years 
 have been engaged in breeding, have you not been fighting most of the 
 defects in the above description, and are they entirely suppressed even 
 
 [259j 
 
TTiR iron IN" AMEiirnA. 
 
 now. The Guinea hog and its crosses, with its square form, large size, 
 short legs, lop ear, and sandy-haired blood, put in an early appearance 
 D and formed one factor of the common hog, brought by settlers from 
 the States of N'ew Jersey, Maryland and Virginia, to the Poland-China 
 territory. 
 
 The Big China, so-called, was evidently a Parkinson or graih^ of that 
 breed, and it may safely be said the first marked step in tlie formation 
 of the Poland-Cliina, was the Parkinson and its grades, and gratle Chi- 
 na, as they were present every where. That there was a breed or sev- 
 eral varieties of hogs called Russian or Russia in Ohio, Indiana and 
 Kentu(5ky, there can scarcely admit of a doubt, but why called Russia, 
 we pass the conundrum to the fertile imagination of the guileless ex- 
 s<'hoolmaster. The Russia had no standing East, and it may or may 
 not liave had its origin from tiie McMahon importation of large, white 
 hogs imported from England. Wliatever its origin, it was a factor in 
 the general imi)rovement, and its coaisc, slow, growing form was modi- 
 fied by the Byfield and Bedford, aided by the dark bi'own Swiss and tlie 
 breed known as Poland. Tliat such a breed or family of hogs as tlie 
 i'oland existed in Ohio, Kentucky and Indiana at an early day, we have 
 no doubt. Wliether justly or i)roperly so-(!alled cannot now be ascer- 
 tained or settleil. 
 
 Next or possibly contemporaneous, but W(^ tliiiik, later, <'aine the 
 breed called Irish Grazier, and about the same time the old fashioned, 
 spotted Berkshire, and what was then known as the Improved Ciiina, 
 Spotted China and the crosses of Grazier and Berkshire. As late as 
 1841 a number of large Yorkshires were imported into the Miami Val- 
 ley from England. Alloyed Woburns and Thin Rinds were all mingled 
 and remingled, as they were all contiguous, and the enteri)rising tireed- 
 ers of Butler and Warren Counties, Oliio, and Union and Wayne Coun- 
 ties, Indiana, and the Bluegrass region of Kentucky, Avere, with gen- 
 erous rivalry trying to produce the best hog rather than cling to any 
 one breed or particular line. 
 
 We do not think Mr. Magie, or Mr. Moore, or Mr. Duffield ever used 
 the pure Berkshire to cross upon tlieir stock, Iml they ol)tained crosses 
 from others who had, and thus the blood of all the ditt'erent breeds 
 were being combined in various proportions and in unknown quanti- 
 ties, the sole guiding star being tlie perfect iiog, and the end was more 
 thought of than the means, so far as currents of blood were concerned. 
 The best shaped hogs attainable were used without much scrutiny as to 
 blood. No records were kejit and no thought then entered the minds of 
 the thrift}^ and intelligent breeders of that s(;ction of country that their 
 work was destined to be a living monument of their genius and co- 
 operative ettbrts. 
 
 They builded lietter than they knew : sows were hauled or driven many 
 miles to a favorite or famous boar, and the service was often, in fact 
 usually, obtained without money and without price. 
 
 [260J 
 
BREEDS OF SWIXE IX A3IERICA. 
 
 No man or set of men can, in onr jiulguient, consistently claim to 
 have originated this splendid and profitable breed. It was an organized 
 eft'ort of ail the [)rinci|)al iiog growers of tlie portions of tlie tliree 
 states nameil, and with rare skill and jndgment tliey eradicated llic had 
 and lield fast tlie good and desirable forms, trails and qnalities, and 
 since its formation, breeders in all parts of the great corn belt have aid- 
 ed in its improvement and advancement,- so that its present excellence 
 and prominence is not confined by State lines, nor does it depend npon 
 tlie soil or climate; of any particular locality. It is the best of all the 
 breeds and stands withont a rival for practical utility. 
 
 (iOTUL.VXD IlOd. 
 
 This is a new breed in tlie Unitetl States, and tlie only account of 
 it we liave st'cn appeared in the Breeder\'i Gazette, published at Chi- 
 cago, Illinois, Vol. It), page 787. This breed is said to have originated 
 in Gothland, Sweden, and is often called Swedish hog and sometimes 
 Shohlar. The first importation was made in the summer of 1880 by S. 
 V. Anderson, into Northern Illinois. 
 
 It is claimed by II. M. Jones, tlie correspondent of the Gazette, that it 
 is a strong, h.-altliy l)reed. Tlie following is a description of the breed : 
 Color, spotted black and while, varying from almost white to nearly- 
 black, according to fancy of breeders. As a rule they are of large size 
 and easy fattening qnalities. At ten to twelve months old will often 
 dress 350 pounds, or they will continue growing until they are two or 
 three years old, and have been made to weigh 700 pounds. Bod}^ 
 rather long and very deep; short, well-set legs; broad, straight back; 
 large, S(£uare hams and shoulders; rather small, drooping ears; short 
 heads; sliort, tiiick neck, and heavy jaws; hair very tliick and fine; 
 excellent bnseders and inotliers; very docile, and have vigorous consti- 
 tutions, enduring cold weather very well. 
 
 VICTORIAS. 
 
 Tlie New York family of this breed, it is claimed, originated in that 
 State about 1850, and tliat the chief credit is due to Col. F. D. Curtis, 
 as the builder. It is claimed that tlie first cross was the Byfield upon 
 the common stock, in which was a slight touch of tlie Grazier — whether 
 tliis Grazier was the Irisli or Grass breed, we are not informed. Later, 
 Yorkshire and Sufiolk blood was introdu ced, but in what proportion, 
 we have no information. The iiroduct was a white hog, much like the 
 Suffolk of modern days, with possibly a little more size. It has not 
 been much distributed, and is little known beyond the neighborhood of 
 its origin. 
 
 THE INDIANA VICTORIA 
 
 Was originated in Northern Indiana about 1870, by Sheyt & Davis, and 
 is a medium sized, white, up-eared, good feeding, and fairly gooil hog. 
 It is said to be the result of crossing the Poland-China, Berkshire, 
 Chester White and Yorkshire breeds, but how much of ea(!h current, 
 
THE HOG IX AMEEICA. 
 
 was used, wc have no inforiiuitioii. It li;is been successful :il the Nat- 
 ional Fat Stock Stock Shows at Chicago for a number of j-^ears, begin- 
 ning in 1880-81. It has been received with considerable favor in the 
 past five j^ears in Northern Indiana and Illinois. 
 
 [It would be a favor to breeders if the originators. of these two varie- 
 ties would connnunicate to the public the i)articulars of the origin and 
 deveIoi)nient thereof; bow tlic crosses wen^ made, and the results for 
 good or bad, and the i-elative influence of the dift'erent currents of 
 blood.] 
 
 THE COMMON UOii. 
 
 If antiquity is a Tuerit, tiien tlie common hog has merit in almost an 
 unlimited degree, for it has existed since tiie time when the memory 
 and traditions of man runneth not to the contrary. Prior to the seven- 
 teenth century there were few, if anj', improved breeds ; on the con- 
 trary, all hogs were common hogs, and notwithstanding the latter day 
 
 improvements, tlie common variety yet hold their own with a stubborn- 
 ness worthy of a better cause. It came with the Pilgrims, and subsist- 
 ed off of the country, and was in its way a valuable product, for it was 
 able to, and did, in a large measure, can- for itself, in early times. It 
 has, however, served its day and generation, and must henceforth take 
 a back situation, but is ready at any time to resume its form and dominion 
 wiien neglect, lack of food aud culture hold sway. Notliing is more 
 certain tlian tiie proposition that, any of the iini)roved breeds, if turned 
 into tlie woods or upon the counnons, and required to shift for them- 
 selves, will rapidly drift back to the form and condition of the common 
 hog, and that, too, in a few generations. It is the ever attendant whirl- 
 pool that draws within its circle all those that have been neglected by 
 starvation. The color of the common hog embraces Avhite, black, 
 sandy, brown, red, spotted, gray, blue, speckled and striped. Its home 
 is co-extensive witli civilization, and its form is as varied as its color. 
 The general form is long in leg short in body, long neck, flat sides, 
 small quarters, long nose, large ears, coarse hair, and a fleetness of foot 
 
 [202] 
 
that will equal the common horse. Herein a clesci'iption, copied tVolil 
 
 an early agricultural paper, and while slightly overdrawn, is good: 
 
 "IM jest as soon undertake to fatten a salt codfish. He's one of the racers, and 
 they're as holler as hogsheads; you can All 'em up to their noses, ef you're a mind to 
 spend your corn, and tliey will caper it all off their bones in twenty-four hours. I be- 
 lieve ef they were tied neck and heels an' stuff 'd, they'd wiggle thin betwixt feedin' 
 times. Why. Orvin raised nine on 'em, and every darned critter's as poor as Job's 
 turkey to-day; they aint no good . I'd as lieves ha' had nine chestnut rails, and a lit- 
 tle lieveser, cause they don't eat nothin' " 
 
 The cut of the Pilgrim hog in introductory chapter, page 7, shows a 
 specimen individual. But the common hog has made some advance- 
 ment, as all well Icnow. The influence of civilization and improvement 
 has not been all lost on this ever present domestic animal. Cut 38 
 illustrates some improvement. Such hogs were common in Ohio 
 when the writer was a boy, and may occasionally be fouud in various 
 parts of the country. In fact many can be found in the Miami Valley, 
 where they should least be expected. 
 
INDEX. 
 
 Abortions, 175 
 
 Account of early introduction of hot: 4 
 
 Advertising, liow to do it 202 
 
 Af terbirtii, removal of 103 
 
 Age for breeding 90 
 
 Agricultural papers 2,6-8, 202, 219 
 
 African Slave Trade and hogs import'd 221 
 
 Alabama, hojis and corn ii 
 
 American BerkBhire pedigree H6 
 
 America, breeds of swine 210 
 
 American Duroc Jersey pedigree 68 
 
 America, hog not a native of 3 
 
 American Poland-China pedigree 67 
 
 Angus and Uishley breed 232 
 
 Anatomy and physiology of the hog 159 
 
 Animal hospital recommended 27 
 
 Animals, wild, only pure bred 54 
 
 Apolexy, symptoms and treatment 184 
 
 Arranging farm 21 
 
 Avoid extreme* 63 
 
 B. 
 
 Bakewell breed 227, 232 
 
 Banter pigs 
 
 Barnitz 242 
 
 Barrel, swill 48 
 
 Barrel and sled 47 
 
 Barrow, swill 47 
 
 Bay Bill and mate. 12 
 
 Bedfords 7-8, 222 
 
 Berkshires 7-8,9-12,14-18,235-239 
 
 Berkehires, white 238 
 
 Beltiea 241 
 
 Belmont 251 
 
 Berkshire pedigree, form of. 66 
 
 Berkshire standard 123 
 
 Berkshire and Woburn crois 224 
 
 Best get them 86 
 
 B g China 226,261 
 
 Black Hampshire 231 
 
 Black Sussex 250 
 
 Black Tusks 114 
 
 Blind Staggers 164 
 
 Boar, care of 92 
 
 Boar, let him root 93 
 
 Boar, selection of 88 
 
 Boar, young and fretting 180 
 
 Boils, 115, 170 
 
 Bones of the hog 159 
 
 Boomers 219 
 
 Boss piggery 39 
 
 Boxes, shinping 195 
 
 Breed, dennltion of 54 
 
 Breeders, Dealers and Raisers 80 
 
 Breeder must love business. 76 
 
 breeders, methods of in early times 7 
 
 Breeder, professional 75 
 
 Breeder, who is .' 72 
 
 Breeding age 90 
 
 Breeaing, better way 55 
 
 Breeding box 93 
 
 Breeding in-and-in 59 
 
 Breeding for pork 7g 
 
 Breeding, principles of 53 
 
 Breeding lots 24 
 
 Breeders should cluster together 29 
 
 Breeds, color of, eto 220 
 
 Breeds existing in the United State»... 17 
 
 Breeds, history of 219 
 
 Bleeds, large and small 220 
 
 Breeds in oldcountry 220 
 
 Breeds— 
 
 African or Guinea 221 
 
 Angus and Dishley 232 
 
 Bakewell 227 
 
 Barnitz 242 
 
 Bjdford 222 
 
 Belties 241 
 
 Berkshire 235 
 
 Belmont 251 
 
 Big China 236,2'! 
 
 Black Hampshire 231 
 
 Black Sussex. 250 
 
 Byfleld. 228 
 
 Calcutta 230 
 
 Cheshire 253 
 
 Chester White, 252 
 
 China 225-226 
 
 China and Lan ?aBhire 149 
 
 Common hog 261 
 
 Duroc Jersey 250, 254 
 
 English Large White 242 
 
 Essex 233 
 
 Gothland 261 
 
 Grass 227 
 
 Guinea 221 
 
 Hampshire 181, 246 
 
 Hospital Breed 250 
 
 Irish 242 
 
 Irish Gratler 246 
 
 Jersey Red 264 
 
 Lancashire 240 
 
 Leicester 232 
 
 Liverpool White 261 
 
 Mackay 234 
 
 Medley 260 
 
 Mocha 242 
 
 Neapolitan 248 
 
 Norfolk Thin Rind 8S4 
 
 Ohio Improved Chester 18 
 
INDEX. 
 
 B. 
 
 (Oontinwed.) 
 
 Breeds, Continued — 
 
 Parkinson 222 
 
 Pike's 211 
 
 Poland 243 
 
 PolandrChina 255 
 
 Prince Albert 2-1 
 
 Russia 247 
 
 Russian — 242 
 
 Siamese 217 
 
 Solipur. 282 
 
 Spanish Black 230, 252 
 
 Spotted Hampshire.. 246 
 
 Spotted China 226 
 
 Steuben County 250 
 
 Swiss 242 
 
 Thin Rind 235 
 
 Tuscorora 214 
 
 Victoria 261 
 
 Warren Countv 218 
 
 Welsh ". 227 
 
 Westchester 251 
 
 White's 232 
 
 Woburn 222 
 
 Yorkshire 250 
 
 Bronchitis 167 
 
 Buildings, location of 27-30 
 
 Bull Nose 166 
 
 Butler County Pen 35 
 
 Butler County Chute 49 
 
 Byfleld 7-8, 228 
 
 0. 
 
 Calcutta breed 230 
 
 Canadian pig trough 45 
 
 Canker sore mouth 114 
 
 Care of i oar 92 
 
 Care of pigs. 108 
 
 Care of pregnant sows 98 
 
 Care of sow 107 
 
 Carb of sow and pigs 107 109 
 
 Castrating and Spaying. 177 
 
 Castrating ridgling boar 177 
 
 Central Rtcord pedigree form 67 
 
 Ce tral Record standard 123 
 
 Chester, Ohio Improved 18 
 
 Chester White 15-17. 2'i2 
 
 Chester White pedigree form 67-68 
 
 Chester White standard 123 
 
 Cheshire 14-15, 253 
 
 China, Big 226 
 
 Black 2 5 
 
 Blue 225 
 
 Gray 22^ 
 
 Spotted.. 226 
 
 China and Lancashire 249 
 
 China, mentioned 7,8,9,2;5 
 
 Cholera hog. 15,171 
 
 Chute, Clements' portable 50 
 
 Chute, portable 48 
 
 Clements' crate 197 
 
 Colic 167 
 
 Committee system 119-121 
 
 Committee s'tandard 128 
 
 Common hogs 15, 20, 262 
 
 Constitution, animal, delined Si 
 
 Consti patiou 168 
 
 Contest of breeds 9 
 
 Conveniences — 44 
 
 Conve ient arrang' mentof lots 24 
 
 Corn and hogs, census 11, 212 
 
 Correspondence 203 
 
 Cough. 113 
 
 Crates, shipping 195-198 
 
 Crossing, the rule in early times 7 
 
 Curing meat 187 
 
 Cutting up carcass 186 
 
 Dealers, etc 80 
 
 Diarrhoea 167 
 
 Difficulty in pigging 176 
 
 Diseases of hogs 164 
 
 Diseases of pigs 112 
 
 Duke of Bedford's present 5 
 
 Dumping-8l3d 47 
 
 Duroc 18, S50 
 
 Ear marks 180 
 
 Early breeds, rot kept pure. 7 
 
 Enlargement of the spleen . 167 
 
 English Large White 242 
 
 Epilepsy or fits 165 
 
 Essex. ... 19, 233 
 
 Europe, number of hogs in 2 7 
 
 Evolution 53 
 
 Examining herd ..116 
 
 Exhiliiting 181 
 
 Existing breeds in the United States. . . 17 
 
 Experts rec<immend< d 121 
 
 Exports of hog product, etc ... 212-218 
 Exercise lots 28 
 
 F. 
 
 Fairs 119 
 
 As an educator 77 
 
 Preparing for 181 
 
 Farm, si^lection of 21 
 
 Farrowing time, etc P 
 
 Feed 107-170 
 
 Com parative value of 180 
 
 For sows 107-111 
 
 For sows and pigs 107- 10 
 
 Fence, jjortable 44,50 
 
 Fighting, how prevented 181 
 
 First illustration of hog in U. S 6 
 
 Fits 165 
 
 Fretting boars 180 
 
 G. 
 
 Get the best for breeding 86 
 
 Gothland Hog 2K1 
 
 Grass breed 6-7, 2S;5 
 
 Gray China 22i 
 
 Grazier, Irish 13-14, 245 
 
 Guinea Hogs 221 
 
 H. 
 
 Hams, curing 187 
 
 Health of animals, importance 85 
 
 Heavy weights 193 
 
 Herd, examination of 176 
 
 Heredity 53 
 
 Hog. census of II 
 
 Cholera 171-176 
 
 Chute 49-.'i0 
 
 Common 16. So 263 
 
 Different colors 
 
THE HOG IN AMERICA. 
 
 H. 
 
 (ConMmied.) 
 
 Hog, diseases of 161-176 
 
 Existing breeds 17 
 
 Early legislation in regard to 5 
 
 First introduction of 3 
 
 First wood-cut of ia U. S 6 
 
 Gothland 261 
 
 History of in America 3 
 
 Houses and pens 31 
 
 Large 193 
 
 Mammoth 6 
 
 Kot a native of America. 3 
 
 Pilgrim 7 
 
 Product 210 
 
 Traps 52 
 
 Hogging down corn 179 
 
 Hogs, affected by Slave Trade 221 
 
 Hospital breed 250 
 
 How to advertise 2('2 
 
 Illinois, corn and hogs 11 
 
 Importance of market 29 
 
 Importations 5-6, 8-9, 10-13, 221 238 
 
 Impregnation, effect of iirst 58 
 
 In-and-in breeding 59 
 
 Indinna, corn and hogs 11 
 
 Indiana Victorias 261 
 
 Inflammation of the brain 164 
 
 Inflammation of the lungs 167 
 
 Inside of carcass 162 
 
 In ernal organs of hog 161 
 
 Introduction. 3 
 
 Iowa, corn and hogs 11 
 
 Irish 242 
 
 Irish Graziers 215 
 
 Itch 168 
 
 J. 
 
 Jefferson County 19-253 
 
 Jersey Red 10-254 
 
 Judging at fairs 119 
 
 K. 
 
 Killing, manner of 184 
 
 Lancashire 249 
 
 Lard stati.stlcs 210-218 
 
 Large hogs 103 
 
 Latch for door or gate 45 
 
 Lay of the land 21 
 
 Leicester breed 232 
 
 Lice 168 
 
 Line breeding 62 
 
 Litters, number per year 90 
 
 Liverpool Whites. . .' 251 
 
 Location of farm 27 
 
 Lung fever 167 
 
 M. 
 
 Mackay breed 234 
 
 Mange 168 
 
 Market convenient, etc 28 
 
 Martin's Shipping C.ate 199 
 
 McKelvie's Crate 198 
 
 Medleys 180 
 
 Method of handling in butchering 182 
 
 Micellaneous matters 179 
 
 Mocha breed 342 
 
 N. 
 
 Nasal catarrh 166 
 
 Neapolitan 248 
 
 Norfolk Thin lind 234 
 
 Noted Berkshires in 1823 12 
 
 Noted Irish Graziers in 1823 18 
 
 Number of litters per year :.. 90 
 
 0. 
 
 Ohio, corn and hogs 11 
 
 Ohio Improved Chester 18 
 
 P. 
 
 Packing hogs, amount, etc .214-216 
 
 Parkinson 5, 222 
 
 Palsy or paralysis 165 
 
 Pedigree, dellnition of 65 
 
 Future will demand the best 70 
 
 Value and use of 64 
 
 Pens 31-42 
 
 Peritonitis 163 
 
 Rigging, attention to 100 
 
 Pigg ng, diflSculty in 176 
 
 Pigs, young, how to care for 104 
 
 Pike's breed 241 
 
 Piles 168 
 
 Pilgrim hog 9 
 
 Plan for pens and lots 25 
 
 Pokes 5 
 
 Poland breed 243 
 
 Poland-China 19, 255 
 
 Population 210 
 
 Pores, aflfected. 115 
 
 Pork, breeding for 78 
 
 Portable chute 49-50 
 
 Portable fence 44, 50 
 
 Pregnant sows, care of 98 
 
 Preparing for fairs 181 
 
 Prices of pork 204-208 
 
 Prince Albert breed 251 
 
 Product of hog exported 217 
 
 Q. 
 
 Qualifications of breeders 75. 
 
 Quinsy 166 
 
 R. 
 
 Raisers SO 
 
 Red hogs 
 
 Reproduction of sex .57 
 
 Rheumatism 168 
 
 Ridgling hog, castrating 177 
 
 Ringing hogs 52 
 
 R ngs, rooting and snouting 180 
 
 Rupture 168 
 
 Russia 247 
 
 Knssian 242 
 
 s. 
 
 Sausage filler 61 
 
 Score card recommended 121. 
 
 Scorers 112 
 
INDEX. 
 
 S. 
 
 {Continued.) 
 
 Scoring bv standard 142 
 
 Selecting and arranging farm. 21 
 
 Selecting breeding animnl8 8i 
 
 Shade, importance of 24 
 
 Shape of farm and lots 23 
 
 Sharp tuske.. H* 
 
 Sharpe's Shipping < Yate J5)j 
 
 Shipping crates or boxes.. li'5 
 
 Short-legged breed . , ?32 
 
 Siamese ■ • • 24< 
 
 Skeletonof hog 1™ 
 
 Slaughtering, dressing, etc 182 
 
 Sled, dumping 47 
 
 Small Yorkshires ^0 
 
 Sniffles ^^2' ^^5 
 
 Snouting • ■ ■ ■ l^l, 
 
 Solipor 232 
 
 Sore mouth 1 '* 
 
 Sows, care of ™ 
 
 Care of, after weaning i)igs — 110-112 
 At farrowing or pigging. . .100 
 While pregnant 98 
 
 Selection of 87 
 
 Spanish Black breed 230, 2'i2 
 
 Spaying, ]^^ 
 
 Splenitis Ibr 
 
 Spotted China 22b 
 
 Spotted Hampshire 248 
 
 Standards and standard points 122 
 
 Statistics 204-218 
 
 Steuben County 250 
 
 Stoppage of pores of legs 115 
 
 Strangles or quinsy loU 
 
 Swill barrel 47-18 
 
 Swine, breeds of, in America 2'0 
 
 Swine Breeders^ Journal Crate 200 
 
 Swiss breed 242 
 
 T. 
 
 Teeth, number, etc 160 
 
 The professional breeder 75 
 
 Thin Rind 235 
 
 Tools, kept in place • -^l 
 
 Troughs 45-46, .9 
 
 Truck 44 
 
 Tumors 1 '0 
 
 Tuscorora breed • ; • •• "44 
 
 Tusks, baby 114 
 
 Tusks, black 114 
 
 u. 
 
 Who is the breeder? 72 
 
 Whooping cough ^^^ IJ'O 
 
 Woburn ..... 222-223 
 
 Worms 1*^ 
 
 Y. 
 
 Young iioars 180 
 
 Yorkshires - 20, 2.'j0 
 
 Illustrations. 
 
 Banter pigs r • • 9 
 
 Barrel and sled 47 
 
 Berkshire. . . 12. 97, lfi3, 207. 208, 237, 23', 239 
 
 Berkshire and Irish Grazier '4 
 
 Berkshire and Woburn 224 
 
 Beltie or Beltz 241 
 
 Breeding box 93 
 
 Boss piggery - • ?5 
 
 China hogs 225,227,229 
 
 ' hina and Lancashire 249 
 
 Chester White head HI 
 
 Clemmcnts crate ^ 197 
 
 Common bog 15, 2ti2 
 
 Crates, shipping • 196 
 
 Cutting up liog 18'' 
 
 Dumping sled 47 
 
 First woud-cut of hog 6 
 
 Grain bin 1*^6 
 
 Hog traps ••62 
 
 Hog chute 49-50 
 
 Inside of carcass of hog 163 
 
 Internal organs of hog 1*^1 
 
 Irish Graz ers 13, 2 (i, 247 
 
 Killing hogs 184 
 
 Latch for door or gate 45 
 
 Martin's Crate 200 
 
 McKelvie's Crate 198 
 
 Pens 31-42 
 
 Pilgrim Hog ' 
 
 Portable chute 49-50 
 
 Portable fence 44,50 
 
 Portable swill barrel 48 
 
 Sausage filler 51 
 
 Scalding hogs. ,,o icf 
 
 Scoring by standard 143-158 
 
 Sharpe's Folding Crate , o l?i 
 
 Siamese 1 ^KJi 
 
 Skeleton of Hog , „a • ' ?, 
 
 Standard Points ^^^'^^i 
 
 Suffolks ^31 
 
 Swill barrel 47 
 
 Simn« Breeders' Jov/rnal Crate 201 
 
 Thin Rind hog 23a 
 
 Troughs 45, 4b 
 
 Uniformity, importance of 
 
 V. 
 
 Vat for scald ng hogs 183 
 
 Victoria breeds 20, 201 
 
 w. 
 
 Warren County Hog 248 
 
 Watching the pigs 117 
 
 Water supply 22 
 
 Weight of hogs 213 
 
 Welsh breed ■ 22( 
 
 Westchester 251 
 
 White Bershlres 238 
 
 White's breed. 232 
 
 Truciv 
 
 44 
 
 Warren County Hog 249 
 
 Woburn Hog "^ 
 
ONI^Y ONE IN XHE WORLD! 
 
 THE SWINE BREEDERS' JOURNAL. 
 
 SEMI MONTHLY— W. H. MORRIS, Editor. 
 
 The Swine Breeders' Journal is devoted exclusively to the Swine 
 Interests. Each number contains practical articles on Breeding, Rear- 
 ina:. Manageuient and the improvement of Swine. 
 
 SUBSCRIPTION, $1.20 PER YEAR. 
 
 ADVERTISING RATES REASONABLE. 
 
 JOB PRINTING DEPARTrvIENT. 
 
 The Jolrnal is thoroufi:hly prepared to execute promptly, neatly, 
 anil at bottom prices, all kinds of Printing needed by Breeders, Fanners, 
 Agricultural Societies, and Live Stock Associations, such as Fair Bills, 
 Horse Bills and Sale Bills of anj' size desired, Breeders' Catalogues, 
 Letter Heads, "N^ote Heads, Statements, Envelopes, Cards, Etc. Wood 
 Engraving done to order. Live Stock Cuts furnished at reasonable 
 rates. Please write for prices and particulars. 
 
 MORRIS PRINTING CO., Inpianapolis, Inp, 
 
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 CONGRESS 
 
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