The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1871-08-10
Early History of, and Observations on the
Hog.


us to 90. the hog appears to have been known,
and his flesh made use of for food. The various
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 fattening pigs study. Every art
was put in practice to impart liner and more
delicate flavor. Pliny informs us that they fed
swine on dried figs, and drenched them with
honeyed wine. They also had dish they
called Porous Tojaaaus, which consisted OF
whole hog, with the entrails drawn out, and the
inside stuffed with thrushes, larks, oysters,
nightingales and delicacies of every kind, and
the whole bathed in wine and rich gravies. In
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 followers OF
Mohammed alone appear to have abstained
from the use of its flesh. But passing by the
further history of swine in Europe, we know
that from the earliest times in our land the hog
has been regarded as very important animal;
and its flesh has been, and still Is, the staple
article of consumption in every household.
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 fecundity and wonderful powers OF
thrift, under the most disadvantageous clrcum-
stances, render them an actual blessing to the
poor, and they may justly be termed the poor
mans friend"
Now, of all the domestic animals kept by
man; the hog, agriculturally, is the only one
bred and raised for food alone. Hence, the
sole and legitimate aim of the breeder of swine
is to obtain breed of hogs that will produce
the largest amount of pork and lard, from
given quantity of food, in the shortest possible,
time. ALI animals require certain amount OF
nutritive matter, merely to sustain llte Inns
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 dis
position, and those exposed to the cold and
storm, require more than those of quiet dis
position, and better provided with warm and
good shelter But in all cases certain amount
of nutritive matter is necessary for its support,
and directly or indirectly, this is derived from
the blood. Hence, it follows, that the breed or
animal that the farmer wishes to raise is the
one that has the best appetite, together with
the greatest power Of assimilation ; or, IN other
words, the hog that can eat digest and asslml-
late, daily, the most food, over and above the
amount required to sustain life Or to put it
still in another form, the hog that will make
the most pork from given quantity of corn, is
the hog sought after by all breeders. Hogs
readily adapt themselves to circumstance, and
when they are literally fed and provided with
warm, comfortable shelter, and are kindly
treated, they grow gentle and quiet in DISPOSE
ton, have smoother coating, shorter legs, long
er bodies, smaller heads and ears, grow rapidly,
mature early and are source of profit and
pride to their owners. On the other hand, if
half starved, ill-treated and neglected, they
roam about, grow long-legged, short bodied,
long-nosed, heavy-eared, thin, gaunt, pinched,
unsightly, ill-shaped, savage and Improbable.
Of course these changes are not suddenly
brought about, but are, nevertheless, certain, if
either course is persisted in. History and ex-
perience teach that it takes years of careful
breeding, and patient, close attention to bring
the hog up to good and profitable standard.
But that few years of neglect, and ill-treat-
ment and starvation will ruin the most perfect
breed.
One of the most desirable qualities in good
pig or hog, is good vigorous appetite; as a
hog that will not eat is worse than mill that
cannot grind. Another very desirable quality
from the food, and the flesh is derived from the
blood. Animal force is derived from the trans
formation of flesh. The more of this that is
used in unnecessary motions, the greater the
demand on the stomach, and the more food will
be required to sustain the vital functions. This
quality of quietness, combined with small
amount of useless parts, or offal has been the
AIM of all modern breeders. Its importance
will readily be perceived, if we assume that Is
per cent. of the food is ordinarily consumed to
support life, and that the slight additional de-
mand of only one-sixth more food is required
for the extra ofal parts and unnecessary activ-
ity, such an animal will gain in flesh and fat,
in proportion to the food consumed, only halt,
as fast as the quiet, refined animal. A little
calculation will show this to be true in theory,
as it undoubtedly is in practice Thus: Take
two pigs-No. eats 100 pounds of corn, rs
pounds of which are required 10 sustain life,
and gains, say 20 pounds. No. 2, coarse,
restless fellow, eats 100 pounds of corn, s7a
pounds of which are necessary to sustain life
No. has Is pounds of food over and above the
amount required to sustain life, and gains 20
pounds. No. 2has only 12a pounds, and con-
sequently cannot produce more than ten pounds
of pork or flesh.
The two great aims of the breeder should be
to lessen the demand on the stomach for ofal
and unnecessary activity on the one hand, and
increase the power OF the stomach, and other
digestive and assimilating organs.
For the purpose of flooding, agood stock may
bsss5 be byoSb5sd by sndg 9p g S 7asn sS
him upon common stock; then, for the next
year, procure another thoroughbred pig, and
breed him to the largest, earliest and likeliest
sow pigs of the half-brood, and SO on, getting a
thoroughbred each year.
SHAKING THE TABLE-CLorH.-''Me on
us Carrie, where did all these pieces of bread
and cheese, of cake and sandwiches, dried beef
md r,;a nnnna from, Ennnnh To 1nako anmn