The home journal. (Winchester, Tenn.) 1858-188?, 1871-08-31
Early History Of and Observations on
the Hog.

AS far bach as inc rccorus vi HID
tory enable us to 90, the hog appears
to have been known and his flesh
made use of for food. T..e va
rious illusions to this kind of meat,
in the writings of old Greek authors,
plainly show the esteem in which it
was held among that nation; and
the Romans actually made the art of
breeding, raising and fattcnipg pigs
a study. Every art was put in prac-
ticc to impart a finer and more deli
cate flavor. pliny informs us that
they fed swine on dried figs and
preached them with honeycd wine.
They also had a dish they called Par
Gus Irojanus, which consisted of a
whole hog, with the cntrails drawn
out, and the inside stuffed with thrush
es, larks, oysters, nightingales, n, =.
d~clicacics o cvcry kind,and the whole
bathcd in wine and rich gravies. Ia
fact the hog was held in very high
esteem among the early nations of
Europe, and some of the ancients
have even paid it divine honors. The
Jews, the Egyptians, and the follow
ers of Mohammcd alone appeared TO
have sbstained from the use of its
flesh. But passing by the further
history ofswine in Europe, we know
that from the earliest times in our
land the hog has been regarded as a
very important animal and its flesh
has been, and still is, the staple ar
ticle of consumption in every house
hold. Among the poorer classes how
often is the pig their chief source of
profit. The small cost at which the
animals can be reared and fattened,
and their fccundity and wonderful
powers of thrift, under the most dis
advantageous circumstances, rem
dercnd them an actual blessing TO the
poor, and they may be justly termed
"poorman's friend"
Now, all of the domestic animals
kept by man, the hog, agriculturally,
is the only n bred and raised for
meat alone. Hence the sole and le-
Ultimate aim of the breeder of swine
is to obtain a breed of hogs that will
produce the largest amount Of pork
and lard, from a given amount OF
food, in the shortest possible time.
All animals require a certain amount
Of nutritive matter, merely to sustain
lite. This matter may be derived
from the food supplied daily, or from
fat previously stored up in the body.
And the amount required to sustain
life varies according to the breed,
disposition and the circumstances
under which the animal is placed.
The animal of restless, rowing dispo-
sition, and those exposed to the cold
and storm require more than those of
a quiet disposition and better pro-
vided with warm and good shelter.
But in all cases a certain amount of
nutritivc matter is necessary for its
support, and, directly or indirectly,
this is derived from the food. Hence,
it follows that the breed of animal
that the farmer wishes to rsisc is the
one that has the best appetite, to-
gcthcr with the greatest pc Wcrs OF
assimilation. Or, in other words,
the hog that can cat, digest and as
simulate, daily, the most food, over
and above the amount required to
sustain life. Or to put it still in an
other form, the hog that will make
the most pork from agiven quantity
of corn, is the hog sought after by
all breeders. Hogs readily adapt
themselves to circumstances, and
when they are literally fed and provi'
dcd with warm, comfortable shelter
and are kindly treated, they grow
gentle and quiet in disposition, have
smoother coating, shorter legs, longer
bodies, smaller heads and ears, grow
rapidly, mature early and are II source
of profit and pride to their owners,
On the other hand if half starved,
ill-trcatcd and neglected, they roam
about, grow long legged short bod
led, long noscd, heavy cared, thin,
gaunt, pinchcd, unsightly, ill-shapcd,
savage and Improbable.
OF course these changes arc not
suddenly brought about, but are,
nevertheless, certain if either course
is persisted in. History and expc-
ricnce teach that it takes years OF
careful breeding and patient, close
attention to bring the hog up to a
good and profitable standard. But
that a few years Of neglect, i%ll-trcat,
mcnt and starvation will ruin the
most perfect breed.
One of the most desirable qualities
in u good pig or hog, is a good, Wig
orous appetite; as u hog that will
not cat is worse than a mill that can
not grind. Another very desirable
quality is a quiet disposition. The
blood is derived from the food, and
the flesh is derived from the blood.
Animal force is derived from the
transformation of flesh. The more of
this that is used in unnecessary mo-
tons, the greater the demand on the
stomach, and tho more food will be
required TO sustain the vital func-
lions. This quality of %quictncss,
combined with a small amOut of use
less parts, or oflal, has been the aim
of all modern breeders. Its impOr-
lance will readily be perceived, If we
assume that Is pei cent. of the food
is ordinarily consumed to support
life, and that a slight additional de-
mand of only onc-sixth more food
for the extra ollal parts and unnec-
cssary activity such an animal
would gain in flesh and fat, in pro-
portion to the food consumed, only
half as fast as the quiet, refined ami
NAL. A little calculation will show
this to be true in theory, as it un-
doubleday is in practice. Thus: Take
two pigs, No. | cats 100 pounds of
corn, Is pounds of which arc re-
quicd to sustain life, he gains, say 20
pounds. No. 2 q coarse, restless fell
low, cats 100 pounds of corn, S7ls
pounds of which are necessary to
sustain life. No. | has % pounds
of food over and above the amount
required to sustain life, and gains 20
pounds. No. 2 has only l2is pounds
orI ,nnsonnouf1v capnnt