The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-05-02

incredible that such seemingly impossible
results have been accomplished. saws 4
Western journal. We have descriptions
by writer's Of the older time and, even cuts
said TO be reproduced from life of swine
80 years ago. but they resemble a sore of
undesirable monstrosity, ana not at all
like twentieth century pig. and if the
name was not printed underneath nobody
by any possibility would recognize them
as such. one old English writer on the
subject in l726. alludes TO the hog of that
day as a useful animal, in that he fur
nishes good. substantial meat for human
consumption, but refers to him as a beast
hard 20 restrain, being given TO tearing
down fences and going wherever ne likes
This writer says that white was the pre-
vailing color, but of late "a black hog had
been introduced, smaller in size than the
common hog of the country. and having a
big belly" Another writer of the same
period in describing the desirable quail
ties of the boar says: His brisues should
be rough and strong, erecting themselves
on every occasion OF anger and disgust. -
That IS the extent of the information fur
nished on that subject and by a look al
the modern hog amy breed the inference
is that "bristles," which We're considered
OF such prime importance there, must have
gone out of fashion, for there are none In
sight now.
The original country of the hog IL not
known, it has been shown, however, that
the species has existed in a wild state In
Asia, Europe and Africa ever since history
began; the wild hog is also found in some
parts of America. The hog breeding world
is probably indebted to China and the East
Indies for the beginning Of the transform.
alton of the wild hog of Europe into an
animal of improved form and better feed
ing properties. more than to any other
single agency, and once the progressive
step was taken and the improved cross
was made advancement has ever since
been gradual and sure.
The following from trustworthy source
is very correct representation of the wild
boar, one of the progenitor of the present
breeds of swine; no relationship could be
recognized by comparison with the i'm
proved breeds of to-day, yet he formed a
very important factor in shaping results
everywhere in evidence on swine breeding
farms the product of which has attained
absolute perfection in all its details. A
long snout, large tusks, a much larger
head in proportion to size of the body
than our domestic pig; ears quite small,
pointed and upright, and al maturity us
ually black; full growth not attained I'M
til or years old, and has been known to
live twenty or thirty years. His should
ers were very heavy, surmounted with a
high crest; short black, light hams and
hind quarters; long legs and very heavy
bone and in a general way, possessing all
the dlsqualifying properties for pork pro-
duetion that the most eXacting packer or
butcher could name. In the primeval days
the sow bred but once a year and seldom
had more than five or six pigs at a lit
ter; she sucked them for three or four
months and allowed them 10 follow her
two or three years, or until they We're
strong enough to defend thmselves, so that
there was often as many as three filters in
her company at one time of different ages,
accompanying her through the swamps
and woods in search of food
The original or native breeds of Great
Britain seem to be two; the old English
hog, and a breed found in the highlands
and islands of Scotland. The former Is
described tall, gaunt, a very long body
with thick covering of bristles, pendant
ears which are large and a very long
snout. The Scotch breed were small, of
dusky brown color, with coarse bristlos
along the spine, and prick ears. They
were hardy, very industrious rooters,
which their long. strong shouts admirably
fitted them, and they shifted for them
selves.
The improved races, now brought to
such high degree of excellence were OBJ
tanned by crossing these native breeds with
foreign hogs; the Chinese and NeaDolitan
being the principal source for the purpose
The modern breeds with fine bone, thin
skin, short legs. small ears, with the re-
markable propensity to fatten at any age,
inherit these qualities from the Chinese
stock, while to the Neapolitan is attributed
the characteristics which distinguish the
improved English breed, especially the
Berkshire Essex, Yorkshire, Suffolk and
others.
The Chinese hog is very peculiar In
shape, the body being long, legs short,
back long, swaYng toward the middle, the
belly nearly touching the ground, jowls
very heavy; ears small and standing out
from the head and not dropping, head and
snout short, wide between the eyes, neck
short, color white or black or a mixture
of both, with white predominating gener-
ally.
The effect of the Chinese cross has been
to completely transform the long-legged
big-eared, coarse-boned, gigantic hog OF
old England into a heavy-jowled, short
legged, early maturing and desirable pork
producing animal, all the improved breeds
of the present English stock Of hogs have
received valuable and lasting benefits from
the Introduction Of this blood The facility
with which the Chinese pig fattens Is one
of the distinguishing characteristics Of the
breed, 1t being stated that like many of It's
improved SUCCESSORS from the time II is a
month old until slaughtered at maturity
under proper management II Is always fat
1t is a great assimulator of food and will
keep fat in pen with other varieties
though the rations are barely sufficient to
keep the latter in fair thriving condition.
The flesh is not priced either in Europe
or America because Of the excess Of fat
for. when butchered no matter at what
age, the carcass Is a mass of fat. but the
effect of crossing this breed upon the old
English stock has been as remarkable as
1t has been satisfactory.
The hog of India is regarded as the an
cestor of the Neapolitan and as one Of the
means of improvement in our present
breeds of swine. 1t resembles the latter in
many respects, although differing essen
TALLY In others He has small head, dish
ed face, thin jowls, slender erect ears.
small, short legs and is fine in all its parts;
hams and shoulders heavy, body compact
and well ribbed, color varying from a jet
black to a slate or deep plum skin thin
and elastic but firm. The form and proper
tons are symme trical while the quality Of
flesh Is excellent.