Cooper's Clarksburg register. [volume] (Clarksburg, Va. [W. Va.]) 1851-1861, 1856-02-22
From the American Farmer.
THE IIOG---AN ESSAY.
BY pAruxExr rtAxrEn.

By PATUxENT PLANTER.
The hog contributes largely to the sus-
tcnance of mankind, and furnishes us with
delicious food, whether as roaster, shoat,
pork or bacon. When its flesh is cured
into bacon, or salted as pork, it has the
advantage over every other kind of meat
m keeping sweet longer time, and even
under uniavorable circumstances attend
ing its preservation. It will keep for
years on voyage, when even exposed
to a southern climate. This animal, so
valuable, indeed so necessary to man for
food, is often the source of much trouble
and vexation to the farmer, and calls
down upon lis offending snout many a
hearty malediction. But these troubles
are all the fault of the farmer himself, and
not Of the hog. Under proper system,
the hog would very seldom be seen in the
fields, but be seen in a confined yard,
basking in the sunshine on heap OF liz
ter near a we'll filed trough. 1t is then
that he is a well-doer, aud not an evil one.
1t is then he is valuable, giving but little
trouble, and saving the food he consumes.
while he is increasing hourly in value and
in the esteem OF his master and it is then
too that he is we'll content and happy
lie turns over the manure pile, eats, goes
to his work, eats again, sleeps, aud is
quiet in the luxurious life he leads
There are many kinds Of hogs, and, like
men, have various habits and dispositions.
Some are prone to tbeft-to mischief
and some are great runaways ; whilst
others are peaceable, harmless and dis
posed to lead orderly lives, to stay at
home aDd behave themselves.
The different breeds of hogs in this
country are the old English breed, for it
is an animal not indigenous in America,
and the improved breeds lately imported,
such as the Berkshire, the Woburu, the
Essex, the Suffolk, the Chinese, the Irish
Grazier. and the Neapolitan. Or these
varieties there have been many crosses
with the old stock and other breeds, and
the crosses have been much admired
There is white hog called the Chester
county Pennsylvania Hog, much esteem :
ed, and very valuable for its great SIZE.
early maturity and aptitude to tattcu. be-
sides its hardness OF constitution. Bu.
they are subject 10 NANCE, One OF the
yery best crosses, all things consi Iered, for
family use Of the Aac,ican farmer or
house keeper, is the - TuscarorM," a
uNiIlc y ~ Ctl " VIC CIOSS OGLNCCI4 IIlS LSI
shire boar and the Chinese SOW.
The Berkshire is emf .haiicaiiy The "ge"
NemuuS" hog. For beauty, dociity, fine
texture OF Hesh, beautiful huns, juicy
shoulders, large amount of lard, little Of
fni AMI small head, with good jpwl, all
combined, render it splendid hog to be
kept on good food in tue baru~ya:d. 1t
is lazy, and will not hunt about TO supply
Jts wants. 1t must be waited upon dill
gently, and then will pay its master for
his trouble. The Berkshire will weigh
no pounds on an average feed of quart
ut curn per day, when kilIed at eight
months old. OF course some green food
and kitchen slops to be added. Some in.
stances have been given Of their arriving
IL: very great weight in an incredible
short time, but speak of the average
weight upon ordinary keep. l myself
upon common fare killed IL SOW at thirty
months old who brought four liltcrs of
pigs, and then became too fat TO breed.
l fed her highly on corn alone for two
months, and when killed she weighed $50
pounds. and gave me five gallons Of lard
from only the ordinary pieces used for
lard. | have killed them at six months
Oil upon common fare, weighing from
100 to IFS pounds, while common hogs
led with them all the time only weighed
~ to 70 pounds. The Tuscarora is al
ways lat, round and plump, except the
so"s when nursing their pigs; at that
time they become very pUor, from the
lact that they are great mixers, and in>
dulge without stint their pigs. There are
other good breeds, such as the Mackav
and the Leicester, and others much liked
ny those who own them, but the most
distinguished are those which have enu.
merated above.
Hogs should be kept in small lot
where they can get to wood, water and
low ground have access to the barn.vard
and be supplied from time to time with
charcoal, rotten wood, the refuse Of tho
garden and grass from the yard and lawn
-uroPp'nG OF cattle, slops from the kitch-
en- 0lr'y grain. screenings of wheat, and
oran from the mill thrown into the slops,
"A trough should be placed in a convent.
ent place for them, and it sbouId nexe,
oe empty. Salts a wholesome condimenl
for hogs. but should be given iudiciousIv
yet 1t never affects those hogs which have
oeen accustomed to it from pigs. becaus.
tney will not over-eat themselves as d[
nose who meet with it perhaps for tbt
nFst time in their lives.
On farms of 200 acres not more thar
a"snty hogs for faltening, and three sow,
ne anu one boar can be economicallv lat