Swine

SWINE. Sus scroja. The origin of tbe domes tication of swine, like that of the horse, cattle and sheep, is lost in obscurity. In a wild state, however, it has been known from the remotest time,s in Europe, Asia and Africa. The great fecundity of the species, its well known charac ter of being fully able to protect itself against animals of prey; its strong gregarious habits and determined courage, and the added fact that it can live in any country where it niay find nuts, plants, or roots during the winter, would easily account for its being found universally, almost in the countries named. In America, Australia and the islands of the southern Pacific, however, swine vvere unknown until introduced after the discovery of these countries by white men. Once introduced, however, they quickly increased and spread, so that that there are few timbered regions of America where swine have not run wild, attaining all the characteristic ferocity of other wild races. That the swine of Europe, Asia and Africa have a common origin is evi denced from the fact that all the species breed together, the progeny propagating the species, with unimpaired vitality. In fact the greatest improvements introduced into our native breeds, is the result of crossing with the dornestic hog of China, of Italy, and probably, those of Tur key'. Thus the three great continent,s of the East have contributed to the improvement of our modern domesticated swine. In England the wild species has long been extinct, and it is only in some parts of Germany', Denmark and the mountainous and sparsely settled districts of southern Europe, in Asia Minor, and Africa, where they- are now met. The teeth of the hog number forty-four, and may be repre,sented by incisors , six upper and six lower; canines or tusks, two upper and two lower; molars, includ ing what were formerly called wolf teeth. four teen upper and fourteen lower. Fustenburg, a well known German authority. has given the means of determining the age of swine by their teeth, as follows: BOrn with eight teeth, four corner incisors and four tusks, on the eighth or tenth day the second or third temporary molars appear. The four nippers, two on the upper and two on the under jaw, appear at four weeks old. At the fifth or sixth week the first temporary molars appear in the upper and lower jaw. At the age of three months, the intermediary incisors appear. At the sixth the so-called wolf teeth are seen, and also the third permanent molars. At the ninth month the permanent corner incisors, the permanent tusks, and the second permanent molars will be seen. At twelve months the permanent nippers will have appeared, and by the thirteenth month, the three temporary molars will have been shed, and the permanent ones will be seen; at fifteen months these will be fully up. At the age of eighteen months the permanent intermediary incisors and the permanent rear molar will show, and at the twenty-first month these will be fully developed, thus completely finishing the perma nent dentition. The three great swine producing and Egsex. In relation to the various reputahle breeds created here or introduced, the second session of the National Swine Breeders, through an appropriate committee fixed upon the follow ing as characteristic of the breeds. The his tory of the breed of swine known as the Poland China breed is as follows: In the early history of swine breeding in the Miami Valley, in Ohio. it is clear from the best vvritten authorities avail able, and from oral testimony, that there were. two breeds which, to a great extent, had been profitably crossed with the common bristled breed of the country. These were the Russian and Byfield breeds. The Bedford breed is also named in connection with the other two; to what extent it was used can not now be readily determined. In 1816, vve have positive proof' from an unquestioned source that the Shakers of Union Village, situate in Warren county, O., and being four miles frinn Monroe, in Butler county, purchased at Philadelphia one boar and States are Illinois, Ohio and Iowa. In 1878, Illinois produced 3,355,500. Ohio, 2,341,411, and Iowa, 2,224,800 head. or nearly one-quarter of the production of the United States, which was 32,362,500 head of swine. Of this vast number there were packed at Chicago over 5,000,000, or one-sixtli of the whole number contained in the United States. In 1879-80, from November 1, to to March 1, 6,946,151 hogs were packed at the principal receiving centers of the United States. Each section of the United States and Canada has its favorite breeds of swine, though repre sentatives of all the reputable breeds may be found in every State. Thus, in the East, the Suffolks, Berkshires, and Chester county breed seem to meet with the most favor. In the great pork producing region of the West, the great bulk of the swine raised are Berkshires, and Poland China, and their grades among large breeds and among the small breeds the Suffolk three sows, of what was, at the time, believed to be pure China. They were represented to be either imported, or the immediate descendants of imported stock. They were called Big China hogs. These animals were the first China bogs ever brought into southwestern Ohio. Subse quently other China hogs were introduced and extensively used. The Shakers and other judi cious hreeders in Warren and Butler counties. continued to use the breeds at command, and produced, by repeated crosses, a hog of exceed ingly fine qualities for that period, which was generally known as the Warren county hog. These hogs, continually increasing in good qual ities, were bred in both counties, and the very best specimens were carefully and interchange ably used, so as to make the best crosses. Such was the progress that had been made in forming the ground work of a good specimen of a hog. This condition of the breed continued until about the year 1835 or 1836, whey Mr. 'Munson Beach, of Warren county, first introduced the Berk shires, which were obtained from C. M. Bement, of the State of New York. Other lots of Berk shires continued to flow into the Miami Valley, until about 18-11. The Berkshire blood was liherally infused into the stock eNisting not only in southwestern Ohio, but in Kentucky also. Crossing with the Berkshires was almost exclu sively done until about 1838 or 1839, when Mr. William Neff, of Cincinnati, imported some choice specimens of the Irish Grazier. This breed soon grew into high favor, and, as a conse quence, was liberally used iu making crosses with the best specimens of the crosses previously made. This intermingling of blood—this cross ing of breeds—continned for some time. In a few years, however, the use of the pure blooded Berkshire was entirely discontinued, and there -were no further importations made of the Irish Grazier. The breeders of swine in the Miami Valley settled down to the conviction that the basis of a good breed of hogs had been estab lished, and that in the future judicious and dis criminating breeders could use and, if necessary, modify the material furnished, so as to meet the highest demands of the public. For more than thirty, years no new blood has been introduced into this breed, and no effort made to obtain a new supply of the blood of either breeed pre viously used. Aline this is true, the breeders have not been indifferent to the further improve ment of the breed. Stimulated by their success, they have perseveringly aimed to improve what they had been so succe.ssful 'in forming. 'The best points or qualities have been preserved, and when practicable, have been made even more excellent. All defective points or undesir able qualities have been corrected or improved by the care, skill, and judgment of experi enced breeders. The best specimens have good length, short legs. broad, straight backs, deep sides, flanking well down on the leg, very broad, full, square hams and shoulders, drooping ears, short heads, wide between the eyes, of spotted or dark color; are hardy, vigorous, and prolific, and when fat are models, combining the excel lences of both large and small breeds. The Chester Whites, as a breed, originated in Chester county, Pa. The first impulse to the improve ment of swine in this county was given by the introduction of a pair of fine pigs, brought from Bedfordshire, England, by Capt. James Jeffries, and placed upon his farm near the county seat, in 1818. Some of the enterprizing farmers of the neighborhood were encouraged to coinmence the improvement of their swine; and by crossing these pigs upon the native white hog of the county, their progeny with the best specimens ttainable, and by a course of careful and judi cious crossing and selection for many years, the present valuable breed of well formed, good sized, easily fattened hogs, known as Chester Whites, was produced and made an established breed. Some twenty-five years ago an attempt was made to introduce into that county the Suffolk and also the Berkshire breeds of swine, and a few of the Chester 'Whites were crossed with them; but after a few years' trial both were rejected, not being considered any improvement upon the Chesters. The following may he given as characteristics of these hogs. Head, short and broad between the eyes: ears. thin, projecting forward, and lopping at the point; neck, short and thick; jowl, large: body, lengthy and deep: back, broad; hams, full and deep; legs, short and well set under the body for bearing the weight; coat, thin, white, and straight; (if a little wavy it is Do objection). Small tail and no bristles. The family of pigs known as Vic torias originated in Saratoga county, N. Y. They were made hy crossing the Byfield hogs with the native.in which there was a strain of the Graziers, Subsequent crosses were made with the Yorkshire and Suffolk, the result being a purely- white hog of medium size. These pigs, if pure bred, should all have a direct deseent from a sow called Queen Victoria. which may be said to be the mother of the family. She was pronounced by good judges to be almost perfect, and was the winner of a number of first prizes. Breeders in the Eastern States have long felt the need of a medium sized white bog, with all the good points of the English breeds without their objectionable features, a breed which would mature early, and be covered with a good coat of hair to protect it from the cold in winter and the heat in summer. The color is pure white,

with a good coat of fine, soft hair. The head thin, fine, and closely set on the shoulders. The face slightly dishing. The snout short. The ears erect, small, and very light or thin. The shoulders bulging and deep; legs short and fine. The back broad, straight, and level, and the body long. The hams round and swelling, and high at the base of the tail, with plaits or folds between the thighs. The tail fine and free from wrinkles or rolls. The skin is thin, soft, and elastic. The flesh fine-grained and firm, with small bone and thick side pork. The pigs easily keep in condition and can be made ready for slaughter at any age. Cheshire hogs, it is said, originated in Jefferson county, N. Y., and it it is claimed by some of the breeders that they started from a pair of hogs bought of Mr. Wolford, of Albany. N.Y., which were called Cheshires. However that may be, there is no such distinctive breed of hogs known as Che shires in England, and there is no record ot' any hogs of this name having been imported into this country. Yorkshires have been imported into Jefferson county from time to time, and the so-called Cheshires have been improved by crossing with them and hogs bought in Canada. This family of hogs are pure white, with a very thin skin, of pink color, with little hair. They are not uniform in this respect, as pigs in the same litter differ widely in the amount of hair. The snout is often long,- but very slender and fine. The jowls are plump, and the ear erect, fine, and thin. The shoulders are wide and the harns full. The flesh of these hogs is fine grained, and they are commended on account of the extra amount of mess-pork in proportion to the amount of offal. The tails of the pig, frequently drop off when young. The positive origin of the Jersey-Red and Duroc swine is unknown. They have been bred in portions of the State of New Jersey for upwards of fifty years, and with many farmers are considered to he a valuable variety. They are of large size and capable of making a heavy growth, 500 and 600 pounds' weight being common. They are extensively bred in the middle and southern portions of New Jersey. In neighborhoods they were bred quite uniform, being of a dark red color; while in other seetions they are more sandy and often patched with white. They are probably descended from the old importations of Berkshires, as there is no reeord of' the Tam worth, the red hogs of England, ever having been brought into this country; nor is this likely, as the Tamworth were not considered a valuable breed, and were confined to a limited breeding. The Reds resemble the old Berkshires in many respects, but are now mud] coarser than the improved swine of this breed. A good specimen of a Jersey-Red should be red in eolor, with a snout of moderate length, large lop-ears, small head in pro portion to the size and length of the body. They should be long in the body, standing high and rangy on their legs; bones coarse, hairy tail and brush, and hair coarse, inclining to bristles on the back. They are valuable on ac count of their size and strong constitutions, and eapacity for growth. They are not subject to mange. There is another family of sandy hogs ealled Durocs, bred in Saratoga county, N. Y., whieh are finer in the bone and carease than the Reds. They have have been bred with their crosses in that region of country for about twenty years; are extremely hardy and ultimately attain a large size. Berkshires have been bred iu Berkshire, England, from a very early period. The family which was the basis of this breed was of a sandy or buff eolor, about equally spotted with blaek, of large size, a slow feeder, maturing at two and a half to three years. It was esteemed for a comparatively greater proportion of lean to fat, and the superior weight of its hams and shoulders, and for the superior fitness of the whole carcase for smoking. Some time during the past century, as tradition affirms, the Siamese boar, then recently imported into England, was fixed upon for the purpose of improving the existing Berk shire. The Siamese is described as varying from a clear jet-blaek to a dark-slate or rich plum. It was of medium size, quick to mature, fine in all its points, short legs and head, thin jowls, a dished faee, slender ears, eompaet body, well ribbed, extra heavy hams and shoulders, slender tail, thin skin, and firm flesh. The following standard of characteristics is given of the Berkshires: Color black, with white on feet, face, tip of tail, and an occasional splash of white on the arm. While a small spot of white on some other part of the body does not argue an impurity of blood. yet it is to be discouraged, to the end that uniformity of color may be attained by breeders. White upon one ear, or a bronze or copper spot on some part of the body, argues no impurity, but rather a re-appear ing of original colors. Markings of white other than those named above are suspieious, and a pig so marked should be rejeeted. Face short, fine, and well dished, broad between the eyes. Ears generally almost ereet, but sometimes inclining forward with advaneing age; small, thin, soft, and showing veins. Jowl full. Neck short and thiek. Shoulder short from neck to middling deep from baek down. Back broad and straight, or a very little arched. Ribs long and well sprung, giving rotundity of body; short ribs of good length giving breadth and levelness of loin. Hips good length from point of hips to rump. Hams thiek, round, and deep, holding their thiekness well back and down to the hocks. Tail fine and small, set on high up. Legs short and fine, but straight and very strong, with hoofs erect, legs set wide apart. Size medium. Length medium; extremes are to be avoided. Bone fine and pact. Offal very light. Hair fine and soft; no bristles. Skin able. The following standard of eliaracteristies of Suffolks is given: Head small, very short; eheeks prominent and full; face dished; snout small and very short; jowl fine. Ears small, thin, upright, soft, and silky. Neek very short and thick, the head appearing almost as if set on front of ders; there is no arehing of crest. The ehest wide and deep; the elbows standing out; the brisket wide, but not deep. Shoulders and erop: shoulders thiek, rather upright, rounding wards from top to elbow; crops wide and full. Sides and flanks: ribs well arehed out from baek, good length between shoulder and ham; flank well filled out and eoming well down at ham. Baek broad, level, and straight from erest to tail, not falling off or down at tail. Hams wide and full, well rounded out; twist very wide and full all the way down. Legs small and wide apart, in sows just keeping tbe belly frorn the ground; bone fine, feet small, hoofs rather spreading. Tail small, long, and taper ing. Skin, hair, and color: skin thin, of a pinkish shade, free from color; hair, fine and silky, not too thick; color of hair pale yellowish white, perfectly free from any spots or other color. Size small to medium. The Essex is a black hog, originating iu the south of England, small or medium in size, with small soft ears; carcase long, broad, and deep, hams heavy aud well let down, hone fine, bair thin. They are re markable for easy fattening, and are great lard producers. They are fair nurses and prolific breeders. The Neapolitan is distinguished as the basis of improvement of several of the best breeds of English swine, and produces that strik ing uniformity of characteristics among different individuals which marks a long-established breed as well as good breeding. Martin credits the great improvement of English swine, during many years, chiefly to the agency of the Nea politan and Chinese breeds. Like the thorough bred horse, the Neapolitan has a delicate look, a peculiar grace and stylishness, a look of intelli gence, with a vivacity and sprightliness unusual in swine, and which in this breed do not seem to be incompatible with surprising aptitude to lay on flesh, or to grow rapidly on a small amount of food. In the vicinity of New York many gentlemen, who in their travels have eaten the pork of Naples and vicinity, have imported Neapolitans and bred them for their own use, ou account of fine grain and delicious flavor of the pork. The hreed is of great antiquity,and imparts its peculiarities with great uniformity. This is one of the purest and most valuable of known breeds--easily kept, but difficult to keep down in good breeding condition; one of the gentlest and most easily managed, and least fastidious in its food; the sows are good rnothers, furnishing abundance of milk, and reasonably prolific; they furnish juicy hams and shoulders, well marbled and not coated with masses of fat, abundance of leaf-lard, and the most delicate of side-pork for family use, while the offal is a minimum quantity. Their characteristics are: Head small; forehead bony and flat ; face slightly dishing; snout rather long and very slender; ears small, thin, standing outward and forward nearly horizontally, and quite lively; jowls very full, but not large; neck short, broad and heavy above, with a small dewlap; trunk long, cylindrical, and well ribbed back. Back flat, and arching even in low flesh. Belly horizontal on the lower line. Hind quarters higher than the fore, but not very much so. Legs very firm, the bones and joiuts being smaller than those of any other hreed. Hams and shoulders well developed and meaty. Tail fine, curled, flat at the extremity, and fringed with hair on each side. Geneml color, slaty or bluish plurn-color, with a cast of coppery red. Skin soft and fine, nearly free from hair, which when found upon the sides of the bead and behind the forelegs is black and soft and rather long. Flesh firm and elastic to the touch. SWING PLOW. The plow without a wheel under the beam.