The Camden weekly journal. [volume] (Camden, South-Carolina) 1853-1861, 1853-05-24
Points of q Good Hog.

/ would caution the reader against being led
away by mere name, in his selection of a
hog. a hog may be called Il Berkshire or a
Suffolk, ur any other breed most in estimation,
and yet may in re, ,lity possess none Of this
valuable blood. The only sure mode by which
the hnyer will be able to avoid nipo>i,ions is,
to make name always secondary to poins II
you find a hog Possessed of such points of
form as are calculated 10 insure early maturity,
and facility of taking flesh, you need care little
what it has seemed good to the seller t" call
him and remember that no name can bestow
value upon an animal deficient in the qualities
to which hav, alluded The true Berkshire
that possesses dash Of the Chinese and
Neapolitau varieties-comes, perhaps, nearer
to the desired standard than any other. The
chief points whish characterize such hog are
the following: In the first place, sufficient
depth of carcass, and such an e'ongatien OF
body as will insure sufficient lateral expan-
sion. Let the chest and loin be broad. The
breadth of. the former denotes good room for
the play of the lungs, aud consequent free and
healthy circulation. essential to the thriving or
tattening of any animal The bone should be
small, and the joints 6ne-nothing is more H..
dicalive of high breeding than this; and the
legs should be no longer than, when fully fat
would just prevent the animals belly from
trailing upon the ground. The ley is the least
profitable; portm of the hog, and we require
no more of it than is abs'lutely necessary for
the rest. See that the feet be firm and sound !;
that the toes together, and press straight
ly upon the ground; As also, that the claws are
even, upright. and healthy. Many say that the
form OF the head is of little or no consequence,
and that a'good hog may have an ugly head !;
but regard the head OF all animals as one of
the yer, principal points in which pure or i'm.
pure breeding will be the most obviously in
dicated 4 highbrrd animal will invariably be
found to arrive more speedily at maturity, to
take flesh earlier, and with greater facility, and
altogether, to turn, out mOte pruitably, than
one of questionable or impure stock; and
such being the case, cons der that the head of
the hog is by no means point TO pc over
looked by the purchaser. The description of
head most likely to promise. or rather to be
concomitant Of high breeding, is one not car
rying heavy bone, not too fiat on the forehead,
or possessing too elongated snout-the snout
should be short, and the forehead rather convex,
curving upward and the ear should he, while
pendulous, inclining somewhat forward, and at
the same time light and thin. Nor should the
buyer pass over even the carriage of pig. II
this be dull, heavy and detected, reject him, On
suspicion of ilI.health, if not of some concealed
disorder actually existing, or just about to
break forth; and there cannot be q more un-
favorable symptom than ha"g-down <l"uching
head. Of course, fat hog for slaughter, or
SOW heavy with young. has not much spri ghtli-
uess of department.
Nor is color altogether to be lost sight Of
In the case of hogs, would prefer those conrs
which are characteristic of our most esteemed
breeds. Ifthe hair be scant, would look for
black, as deno,ing connection with the Neapo-
Titan; but if too bare of hair, would he dispo.
sed to npprehend too immediate alliance with
that variety, therefore, consequent want Of
hardihood, that however, unmportant, if pork
be the object, renders such animals hazardous
specuations us stores, from their extreme su<-
ceptibiitv to cold and consequent disease. If
white, and not too small. would like them, As
exhibiting connection with the hinese. If
light or sandy, or red with black marks, would
recognize our favorite Berkshire; and so on,
with reference to every possible variety of hue.
These observations may appear trivial, but
they are the most important have yet made,
and the pig-buyer will find his account in at.
tending 10 them.-Rural Hand Book.