Daily union and American. [volume] (Nashville, Tenn.) 1865-1866, 1866-01-03
THE FARM.
How the English Improved their Breed
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When the great Improvements in agricul-
ture commenced in Britain about a century
ago, pigs were observed among other articles
Of the farm, and the alteration was attempted
TO be done by the same rules as in the case
of the other domestic quadrupeds. 1t was
soon perceived that certain forms of pigs at
tai1ed an earlier maturity and fattened more
rapidly than others of a different shape; and
that certain quantity of food had greater
effect in the way of maintenance with the
animals that possessed the former properties.
Judgment selected these animals for the pur-
pose of propagation, with the view of obtain
ing perpetuity Of properties that were seen
TO be SO valuable. The frequent and numer-
Gus progeny Of the pigs very quickly and
amply showed If the practice adopted was
correct, and II the desired properties were
continued in the wide and general develop
ments, if the inferior qualities Of the more
numerous progeny were relinquished, and
the good properties retained Of the fewer
number that had been retained TO propagate
The very great adaptation of swine TO cir
cumstances had been observed and meditated,
which power Of adoption is beyond almost
any other domestic animal.
During the progress Of improving the
swine Of Great Britain much advantage was
derived from the foreign breeds of Naples
and China, which countries had secured a
variety that possessed several points of ex-
cellence, as the delicacy of flesh was pro-
dueed in warm countries. Coarseness of form
was the great fault of the native swine of
England, and the consequent inaptitude to
arrive at an early maturity Of flesh and fat
ness. The mixture Of the Asiatic blood has
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has much lessened the size, and probably the
power of producing a numerous progeny.
The flesh of the Eastern hog is particularly
tender and fine in the grain but il is suited
for the small and fresh pork of the table
rather than for bacon. The quality of the
flesh is very readily transmitted to the pos
terity, and this faculty strongly recommend
ed the use Of these swine in Britain.
The native pig of China is very delicate
and sensitive OF cold the value lies in the
intermixture with the more hardy races,
which has been attended with most beneficial
results. The form of the Chinese pig is not
handsome; the body is long and trailing,
back sunk and bending downward, and the
hams thin. The delicacy of the flesh is the
chief and almost only excellence, with the
very prolific nature in producing young
both numerous aud freqneut.
The pig of Naples is black in color and
without bristles-but which grow in the
country-the leg of medium length, the body
square and cylindrical, exhibiting a syme-
try much beyond any other variety of swine
vet found in a semi-reforrned condition.
The flesh is very good in quality, but the
animals are not hardy and are little adapted
70 general use. The crosses with b fish
swine have been very valuable, the progeny
showing much fineness of form and aptitude
10 fattsn. Much benefit has ever accrued
from the use Of the swine of Naples, as it
Possesses the most valuable adjuncts of bulk
and quality.
The continued progressive improvements
in the breeding of swine in Britain have
led 10 the formation Of three distinct varie-
ties or kinds of animals-the large kind
the middling sort, and the small size-all Of
them derived from the same source, and
fashioned in the present condition according
TO the elements used in the propagation and
the maintenance that has been afforded The
fancy of the breeder and the local use of the
peculiar articles Of consumption, not TO omit
the powerful influence of chance and
accident, have contributed TO fix the varie-
ties Of swine in the particular places of resi-
dence, and the adaptation of the animal or
ganization TO the soil and climate have con-
timed the propagation of the kind of swine,
with little intrusion, since the time of the
settled production of the permanent marks
Of excellence. Notifications do exist in the
hog as in all other matters, either organic or
inert. The nature of swine is as extensively
varied as in other animal organizations and
the variations are as large as there are infu-
ences Of producing circumstances. But very
evident tendencies are seen to exist, which
incline the arrangement Of the animals in
some one Of the three distinctions that have
been mentioned. A majority of qualities,
Of which the bulk is the chief mark, is suff-
Gent to indicate the degree of position in the
kind Of swine, and to fix the standard
of its merit. Though every point of i'm
proved excellence is not present, the prevail
ing appearances never fail 20 exhibit the re-
lation which is possessed by the animals,
and also the scale of merit which has been
reached. In reaching the highest perfection
rs yet attained very many intermediate pro-
ductions have appeared which support very
valuable character, and occupy position the
most profitable for general use. All minor
grades that have been somewhat elevated
by the higher improvements are very widely
spread, and form the most numerous class Of
swine in Britain, following in the wake of
advancement.