# The Hog (Youatt)

THE HOG;
A TREATISE ON THE
BREEDS, MANAGEMENT, FEEDING, AND MEDICAL TREATMENT OF SWINE;
WITH DIRECTIONS FOR
SALTING PORK AND CURING BACON AND HAMS,
BY WILLIAM YOUATT, V. S.,
Author of "The Horse," "Cattle," "Sheep," "The Dog," &c.,
AND
W. C. L. MARTIN,
Member of the Royal Zoological Society.
ILLUSTRATED WITH ENGRAVINGS, DRAWN FROM LIFE BY WILLIAM HARVEY, ESQ.
EDITED BY A. STEVENS.
NEW-YORK:
ORANGE JUDD & COMPANY,
No. 245 BROADWAY.
Entered according to Act of Congress, in the year 1855, by
C. M. SAXTON,
In the Clerk's Office of the District Court of the United States, in and for the Southern District of New York.
PREFACE.
In undertaking this work, the author was influenced by an anxious desire to extend the views of medical science generally, and of his own profession in particular, and a wish to draw the attention of agriculturists and veterinary surgeons to a too much neglected and undervalued class of animals, and by the hope of materially increasing the amount of knowledge already possessed.
It has been his task to collect all the various brief and cursory notices which have been accorded to swine by ancient as well as modern agricultural and medical writers; to select those which were valuable and worthy of record; and then, by weaving them into the groundwork of his own ideas and experience, to bring the before scattered rays into one focus, so that the eye of science may be attracted towards this hitherto neglected branch, and, from contemplating, may be led to study it; and practical men may be induced to aid, by their experience, in elucidating a subject which is as yet so little understood.
In short, he has endeavored to act as a pioneer, to lead the way to, and break up, a new and fertile spot; one that will amply reward the labors of those whom he hopes to induce by his example to bestow some little of their care upon it.
Many talented and valued friends have kindly assisted him by hints and information; to them he tenders his sincere thanks. Should it be deemed that he has succeeded in throwing some portion of light, faint though it may be, on the management and diseases of animals whose value is becoming more and more acknowledged every year, he will consider his labors amply rewarded.
WILLIAM YOUATT.
EDITOR'S PREFACE
The Publisher having committed to the editor the task of combining in one, the two volumes of "Youatt on the Hog," and "Martin on the Hog," he has endeavored to so unite them, as to offer in one the full substance of both. These two works are the best in our, or any language, on the subject of the Hog. Youatt is eminent and superior in his historical, descriptive, and veterinary portions, and Martin in his Natural History of Swine. The Editor has taken Youatt's work as the basis, which he has preserved entire, and has incorporated therewith such portions of Martin as are not in Youatt, and are not repetitions.
The volume now presented is superior in its material to any other on the subject of the Hog now extant, in all its departments of natural history, in the history of the relations of the animal to man. in its veterinary, or surgical and medical treatment, and in one breeding, feeding, fattening, and general economy of the Hog.
A. STEVENS.
CONTENTS.
* I.
* Page
* Zoological definition of the Pig—The order Pachydermata—The Peccary—The Babiroussa—The Phaco-choeres—The Capibara—Various animals have been called by the name of Hog.................................................................................................................................................................................................................................................................................................................................................................................................1
* II.
* Derivation of the term Hog—The Hog was greatly esteemed by the Romans—Worshipped by some of the ancients—Swine's flesh prohibited by the law of Moses—By that of Mohammed—Despised by the Egyptians, ................................................................................................................................................................................................................................................................................................................................................................................................21
* III.
* The early history of Swine—Legendary and authentic records respecting the keeping of then in England—Ancient Welsh laws relative to Swine—The forests of England—Swineherds—Their mode of managing their herds—Calabrian Swineherds—Horn used to assemble the grunting troop—The Schwein-General—Herds of Swine kept in France—Value of Pigs—Some vindication of them—Anecdote proving their teachability—Sagacity of a Pig—Some demonstration of Memory in one—Attachment to individuals—Swine not innately filthy animals—They are possessed of more docility than they usually have credit for—Their exquisite sense of smell—Pigs said to foretell rain and wind, ................................................................................................................................................................................................................................................................................................................................................................................................30
* IV.
* The Wild Boar—Description of him Characteristics the Female and her young—Hunting the Wild Boar—Homer's description of a Boar-hunt—Roman festivals and games—the Wild Boar in England and Scotland—in France—in Germany—Mode of hunting the boar in Germany—Wild Boar park of the Emperor of Austria—Present wild breed in Germany—in Hungary—in the Styrian Alps—in Russia and Sweden—In the East—Habits of the Wild Hog in India—Wild Hog hunting in India—The wild breed in America—Fearful conflict with a wild herd in Columbia—The Wild Boar the parent stock of all domesticated breeds—Resemblances between—Alterations produced by domestication—Resumption of old habits on again becoming free from control of man,................................................................................................................................................................................................................................................................................................................................................................................................46
* V.
* Swine in America—In large towns—Original breed—Improved breed—Swine in Canada—In Ohio—In Mexico—Hebrides—In Columbia—In the South Sea Islands—Swine in Asia—in China and Japan—Ceylon—Hindustan—Turkey and Arabia—Swine in Africa—Guinea—New Holland—Caffraria—Swine in Europe—In Malta—In Italy—In Germany—In Hungary—In Russia—In Sweden—In France—Swine indigenous to the Channel Islands—In Jersey—In Guernsey—In Sark—In Alderney—The Isle of Man—In the Hebrides—In the Shetland Isles—In the Orkneys, ................................................................................................................................................................................................................................................................................................................................................................................................58
* VI.
* Scotland, aboriginal breed of Swine in—Little known until lately—Present races—England, original breed—Swine in Yorkshire—Lincolnshire—Leicestershire—Bedfordshire—Essex—Suffolk—Norfolk—Shropshire—Cheshire—Gloucestershire—Herefordshire—Wiltshire—Berkshire—Hampshire—and Sussex—The Chinese breed—Swine in Ireland................................................................................................................................................................................................................................................................................................................................................................................................75
* VII.
* The Skeleton of the Hog—Skull and Snout—Teeth—Brain—Apoplexy—Inflammation of the Brain—Phrenitis—The Spinal Cord—Epilepsy—Palsy and Paralysis—Tetanus—Rabies—Nasal Catarrh—The Larynx—The Pharynx—The Os Hyoides—Strangles and Quinsy—The Chest—Diseased Valves of the Heart—The Bronchial Tubes—Inflammation of the Lungs, or Rising of the Lights—Pleuro-Pneumonia—Epidemics, ................................................................................................................................................................................................................................................................................................................................................................................................101
* VIII.
* Anatomy of the Stomach—Gullet—Intestines—Duodenum—Jejunum—Ileum Cæcum and Colon: Diseases to which these parts are liable—Enteritis—Colic—Diarrhœa—Garget of the Maw—Anatomy of the Liver and Spleen: Splenitis—Rupture of the Spleen—Absorption of the Spleen—Peritoneum—Worms—The Bladder and its diseases—Protrusion of the Rectum, ................................................................................................................................................................................................................................................................................................................................................................................................127
* IX.
* The Skin and its Diseases—Gangrenous Erysipelas—Lice—Leprosy—Mange—Measles—Desquamation of the Skin, ................................................................................................................................................................................................................................................................................................................................................................................................136
* X.
* Operations—Bleeding—Castration—Catching and Holding—Drenching—Ringing, ................................................................................................................................................................................................................................................................................................................................................................................................144
* XI.
* Breeding: Principles of—Choice of the Boar and Sow—Best Breeds—Age at which the Sow may be used for Breeding—Proper Age for the Boar to commence at—Period of Gestation—Fruitfulness of Sows—Treatment of them during Pregnancy—Abortion—Parturition—Cæsarean Operation—Monstrosities—Treatment of the Sows while Nursing—Treatment of the young while Sucking—Weaning and after Treatment—Prolific power of Swine, ................................................................................................................................................................................................................................................................................................................................................................................................149
* XII.
* On Feeding Swine—Fat Pigs—Cattle Shows—Whey, Milk, and Dairy Refuse—Refuse and Grains of Distilleries and Breweries—Residue of Starch Manufactories—Vegetables and Roots—Fruits—Grain—Soiling and Pasturing Swine—Animal Substances as Food for them—General Directions for Feeding and Fattening, ................................................................................................................................................................................................................................................................................................................................................................................................173
* XIII.
* On the Proper Construction of Piggeries—Ventilation—Description of Mr. Henderson' Stye—Cooking Apparatus—Curious Contrivance for Feeding Pigs—Description of the Piggery at Prince Albert's Home Farm—Description of a Piggery at Lascoed—Advantages of Cleanliness—Pig-keeping in Mexico, ................................................................................................................................................................................................................................................................................................................................................................................................197
* XIV.
* Pigs, Profit of, to the Butcher—Sucking-pigs—Pork-butchers—Pig-killing at Rome—Pickling Pork—Bacon: Mode of Curing in Hampshire—Buckinghamshire—Witshire—Yorkshire—Westphalia—America—Brine a Poison for Pigs—Quantity of Bacon, Ham, and Salt Pork imported during the last Three Years—Importation of Swine—Pigs' Dung as Manure, ................................................................................................................................................................................................................................................................................................................................................................................................206
* XV.
* Medicines used in combating the Maladies of Swine, ................................................................................................................................................................................................................................................................................................................................................................................................223
This work was published before January 1, 1929, and is in the public domain worldwide because the author died at least 100 years ago.
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