The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1867-10-02
Ttre 9ffartlt at1d Gardem,
Points of a Good Hog.

It may not be amiss to group together
what is deemed desirable under this head.
No one should be led away by mere name
in his selection of hog. 1t may be
called Berkshire or Suffolk, or any
other breed most in estimation, and yet,
in reality, possesses none of this valuable
blood. The only sure way to avoid i'm
position, is to make name always seconda-
ry to points. If hog is found possessing
such points of form as are calculated to
insure early maturity, and faculty of
taking on flesh, one needs to care but lit
tie by what namc he is called since no
mere name can bestow value upon an
animal deficient in the qualities already
indicated.
The true Berkshire-that possessing a
dash of the Chinese and Neapolitan va
rictcs-comcs, perhaps, nearer to the de-
sired standard than any other.
The chiet points which characterize
such hog are the following: In the first
place, sufficient depth of carcass, and such
an elongation of body as will insure a
sufficient lateral expansion. The loin and
breast should be broad. The breadth of
the former denotes good room for the
play of the lungs, and as consequence, a
free and healthy circulation, essential to
the thriving or fattening OF any animal.
The bone should be small and the joints
fnc-nothing is more indicative of high
breeding than this; and tho legs should
be no longer than, when fully fat, would
lust prevent the animals belly from trail
inc upon the ground. The leg is the least
profitable portion OF the hog, and no more
of it is required than is absolutely neces-
sary for the support of the rest The feet
should be firm and sound; tho toes should
lie we'll together, and press straishtly
upon the grouud; the claws, also, should
be even, upright and healthy.
The form of the head is sometimes
deemed of little or no consequence, it
being generally, perhaps, supposed that
good hog may have All ugly head; but
the head of all animals is one OF the very
principle points in which pure or impure
breeding will be most obviously indicated,
A high.bred animal will invariably be
found to arrive more speedily at maturi-
tv. to take flesh more easily, and at an
earlier period, and, altogether, to turn out
more proftably than one of questionable
or impure stock.
Such being the case, the head of a hog
is point by no means to be overlooked.
The description of head most likely to
promise-or rather, to be the accompanl-
ment of-high breeding, is one not carry
ing heavy bones, not too fiat on the fore
head or possessing a snout too elongated;
the snout should be short, and the fore
head rather convex, curving upward
and the ear, while pendulous, should in
cline somewhat forward, and at the same
time be light and thin. The carriage OF
the pig should also be noticed. If this be
dull, heavy and detected, one may real
sonably suspect ill-health, if notsome con-
ccalcd disorder actually existing, or just
about to break forth; and there cannot
be more unfavorablc symptom than a
hung down, souchng head. OF course a
fat hog for slaughter, and a sow heavy
with young, have not much sprightllncss
of dcportmcnt. Color is, likewise, not to
be disregardcd Those colors are prefer
able which are characteristic Of the most
esteemed breeds. If the hair is scant.
black is desirable, as dcnoting connection
with the Ncapolitan if too bare OF hair
too intimate alliance with that variety
may be approhendcd, and consequent
want of hardihoed, which-howcver un-
important, if pork be the object t-renders
such animals IL hazardous speculation for
stock purposes, on account Of their ex-
trcmc susceptibility to disease. If white,
and not too small, they arc valuable as
exhibiting connection with the Chinese.
If light, or sandy, or red with black
marks, the favorte Berkshire is detected;
and SO on, with every possible variety OF
hue.