The WILD BOAR is generally admitted to be the parent of the stock from which all our domesticated breeds and varieties have sprung. This animal is generally of a dusky brown or iron-gray color, inclining to black, and diversified with black spots or streaks. The body is covered with coa.r.s.e hairs, intermixed with a downy wool; these hairs become bristles as they approach the neck and shoulders, and are in those places so long as to form a mane, which the animal erects when irritated. The head is short, the forehead broad and flat, the ears short, rounded at the tips, and inclined toward the neck, the jaw armed with sharp, crooked tusks, which curve slightly upward, and are capable of inflicting fearful wounds, the eye full, neck thick and muscular, the shoulders high, the loins broad, the tail stiff, and finished off with a tuft of bristles at the tip, the haunch well turned, and the leg strong. A full-grown wild boar in India averages from thirty to forty inches in height at the shoulder; the African wild boar is about twenty-eight or thirty inches high.
The wild boar is a very active and powerful animal, and becomes fiercer as he grows older. When existing in a state of nature, he is generally found in moist, shady, and well-wooded situations, not far remote from streams or water. In India, they are found in the thick jungles, in plantations of sugar-cane or rice, or in the thick patches of high, long gra.s.s. In England, France, Germany, Italy, and Spain, their resorts have been in the woods and forests. This animal is naturally herbivorous, and appears to feed by choice upon plants, fruits, and roots. He will, however, eat the worms and larvae which he finds in the ground, also snakes and other such reptiles, and the eggs of birds. They seldom quit their coverts during the day, but prowl about in search of food during twilight and the night. Their acute sense of smell enables them to detect the presence of roots or fruits deeply imbedded in the soil, and they often do considerable mischief by ploughing up the ground in search of them, particularly as they do not, like the common hog, root up a little spot here and there, but plough long, continuous, furrows.
The wild boar, properly so called, is neither a solitary nor a gregarious animal. For the first two or three years, the whole herd follows the sow, and all unite in defence against any enemies, calling upon each other with loud cries in case of emergency, and forming in regular line of battle, the weakest occupying the rear. When arrived at maturity, the animals wander alone, as if in perfect consciousness of their strength, and appear as if they neither sought nor avoided any living creature. They are reputed to live about thirty years; as they grow old, the hair becomes gray, and the tusks begin to show symptoms of decay. Old boars rarely a.s.sociate with a herd, but seem to keep apart from the rest, and from each other.
The female produces but one litter in the year, much smaller in number than those of the domestic pig; she carries her young sixteen or twenty weeks, and generally is only seen with the male during the rutting season. She suckles her young for several months, and continues to protect them for some time afterward; if attacked at that time, she will defend herself and them with exceeding courage and fierceness. Many sows will often be found herding together, each followed by her litter of young; and in such parties they are exceedingly formidable to man and beast. Neither they nor the boar, however, seem desirous of attacking any thing; and only when roused by aggression, or disturbed in their retreat, do they turn upon their enemies and manifest the mighty strength with which Nature has endowed them. When attacked by dogs, the wild boar at first sullenly retreats, turning upon them from time to time and menacing them with his tusks; but gradually his anger rises, and at length he stands at bay, fights furiously for his life, and tears and rends his persecutors. He has even been observed to single out the most tormenting of them, and rush savagely upon him. Hunting this animal has been a favorite sport, in almost all countries in which it has been found, from the earliest ages.
[Ill.u.s.tration: THE WILD BOAR AT BAY.]
Wild boars lingered in the forests of England and Scotland for several centuries after the Norman conquest, and many tracts of land in those countries derived their name from this circ.u.mstance; while instances of valor in their destruction are recorded in the heraldic devices of many of their n.o.ble families. The precise period at which the animal became exterminated there cannot be precisely ascertained. They had, however, evidently been long extinct in the time of Charles I., since he endeavored to re-introduce them, and was at considerable expense to procure a wild boar and his mate from Germany. They still exist in Upper Austria, on the Syrian Alps, in many parts of Hungary, and in the forests of Poland, Spain, Russia, and Sweden; and the inhabitants of those countries hunt them with hounds, or attack them with fire-arms, or with the proper boar-spear.
All the varieties of the domestic hog will breed with the wild boar; the period of gestation is the same in the wild and the tame sow; their anatomical structure is identical; their general form bears the same characters; and their habits, so far as they are not changed by domestication, remain the same. Where individuals of the pure wild race have been caught young and subjected to the same treatment as a domestic pig, their fierceness has disappeared, they have become more social and less nocturnal in their habits, lost their activity, and lived more to eat. In the course of one or two generations, even the form undergoes certain modifications; the body becomes larger and heavier; the legs shorter, and less adapted for exercise; the formidable tusks of the boar, being no longer needed as weapons of defence, disappear; the shape of the head and neck alters; and in character as well as in form, the animal adapts itself to its situation. Nor does it appear that a return to their native wilds restores to them their original appearance; for, in whatever country pigs have escaped from the control of man, and bred in the wilderness and woods, not a single instance is on record in which they have resumed the habits and form of the wild boar. They, indeed, become fierce, wild, gaunt, and grisly, and live upon roots and fruits; but they are, notwithstanding, merely degenerated swine, and they still a.s.sociate together in herds, and do not walk solitary and alone, like their grim ancestors.
AMERICAN SWINE.
In the United States, swine have been an object of attention since its earliest settlement, and whenever a profitable market has been found for pork abroad, it has been exported to the full extent of the demand.
Swine are not, however, indigenous to this country, but were doubtless originally brought hither by the early English settlers; and the breed thus introduced may still be distinguished by the traces they retain of their parent stock. France, also, as well as Spain, and, during the existence of the slave-trade, Africa, have also combined to furnish varieties of this animal, so much esteemed throughout the whole of the country, as furnishing a valuable article of food. For nearly twenty years following the commencement of the general European wars, soon after the organization of our national government, pork was a comparatively large article of commerce; but exports for a time diminished, and it was not until within a more recent period that this staple has been brought up to its former standard as an article of exportation to that country. The recent use which has been made of its carca.s.s in converting it into lard oil, has tended to still further increase its consumption. By the census of 1860, there were upward of thirty-two and a half millions of these animals in the United States.
They are reared in every part of the Union, and, when properly managed, always at a fair profit. At the extreme North, in the neighborhood of large markets, and on such of the Southern plantations as are particularly suited to sugar or rice, they should not be raised beyond the number required for the consumption of the coa.r.s.e or refuse food produced. Swine are advantageously kept in connection with a dairy or orchard; since, with little additional food besides what is thus afforded, they can be put in good condition for the butcher.
On the rich bottoms and other lands of the West, however, where Indian corn is raised in profusion and at small expense, they can be reared in the greatest numbers and yield the largest profit. The Scioto, Miami, Wabash, Illinois, and other valleys, and extensive tracts in Kentucky, Tennessee, Missouri, and some adjoining States, have for many years taken the lead in the production of Swine; and it is probable that the climate and soil, which are peculiarly suited to their rapid growth, as well as that of their appropriate food, will enable them to hold their position as the leading pork-producers of the North American Continent.
The breeds cultivated in this country are numerous; and, like our native cattle, they embrace many of the best, and a few of the worst, to be found among the species. Great attention has been paid, for many years, to their improvement in the Eastern States; and nowhere are there better specimens than in many of their yards. This spirit has rapidly extended West and South; and among most of the intelligent farmers, who make them a leading object of attention, on their rich corn-grounds, swine have attained a high degree of excellence. This does not consist in the introduction and perpetuity of any distinct races, so much as in the breeding up to a desirable size and apt.i.tude for fattening, from such meritorious individuals of any breed, or their crosses, as come within their reach.
THE BYEFIELD.
This breed was formerly in high repute in the Eastern States, and did much good among the species generally. They are white, with fine curly hair, well made and compact, moderate in size and length, with broad backs, and at fifteen months attaining some three hundred to three hundred and fifty pounds net.
THE BEDFORD.
The Bedford or Woburn is a breed originating with the Duke of Bedford, on his estate at Woburn, and brought to their perfection, probably, by judicious crosses of the Chinese hog on some of the best English swine.
A pair was sent by the duke to this country, as a present to General Washington; but they were dishonestly sold by the messenger, in Maryland, in which State, and in Pennsylvania, they were productive of much good at an early day, by their extensive distribution through different States. Several other importations of this breed have been made at various times, and especially by the enterprising masters of the Liverpool packets, in the neighborhood of New York. They are a large, spotted animal, well made, and inclining to early maturity and fattening. This is an exceedingly valuable hog, but nearly extinct, both in England and in this country, as a breed.
THE LEICESTER.
The old Leicestershire breed, in England, was a perfect type of the original hogs of the midland counties; large, ungainly, slab-sided animals, of a light color, and spotted with brown or black. The only good parts about them were their heads and ears, which showed greater traces of breeding than any other portions. These have been materially improved by various crosses, and the original breed has nearly lost all its peculiarities and defects. They may now be characterized as a large, white hog, generally coa.r.s.e in the bone and hair, great eaters, and slow in maturing. Some varieties differ essentially in these particulars, and mature early on a moderate amount of food. The crosses with small compact breeds are generally thrifty, desirable animals.
THE YORKSHIRE.
The old Yorkshire breed was one of the very large varieties, and one of the most unprofitable for a farmer, being greedy feeders, difficult to fatten, and unsound in const.i.tution. They were of a dirty white or yellow color, spotted with black, had long legs, flat sides, narrow backs, weak loins, and large bones. Their hair was short and wirey, and intermingled with numerous bristles about the head and neck, and their ears long. When full grown and fat, they seldom weighed more than from three hundred and fifty to four hundred pounds.
These have been crossed with pigs of the improved Leicester breed; and where the crossings have been judiciously managed, and not carried too far, a fine race of deep-sided, short-legged, thin-haired animals has been obtained, fattening kindly, and rising to a weight of from two hundred and fifty to four hundred pounds, when killed between one and two years old; and when kept over two years, reaching even from five hundred to seven hundred pounds.
They have also been crossed with the Chinese, Neapolitan, and Berkshire breeds, and hardy, profitable, well-proportioned animals thereby obtained. The original breed, in its purity, size, and defectiveness, is now hardly to be met with, having shared the fate of the other large old breeds, and given place to smaller and more symmetrical animals. The _Yorkshire white_ is among the large breeds deserving commendation among us. To the same cla.s.s belong also the large _Miami white_, and the _Kenilworth_; each frequently attaining, when dressed, a weight of from six hundred to eight hundred pounds.
THE CHINESE.
This hog is to be found in the south-eastern countries of Asia, as Siam, Cochin China, the Burman Empire, Cambodia, Malacca, Sumatra, and in Batavia, and other Eastern islands; and is, without doubt, the parent stock of the best European and American swine.
There are two distinct varieties, the _white_ and the _black_; both fatten readily, but from their diminutive size attain no great weight.
They are small in limb, round in body, short in the head, wide in the cheek, and high in the chime; covered with very fine bristles growing from an exceedingly thin skin; and not peculiarly symmetrical, since, when fat, the head is so buried in the neck that little more than the tip of the snout is visible. The pure Chinese is too delicate and susceptible to cold ever to become a really profitable animal in this country; it is difficult to rear, and the sows are not good nurses; but one or two judicious crosses have, in a manner, naturalized it. This breed will fatten readily, and on a comparatively small quant.i.ty of food; the flesh is exceedingly delicate, but does not make good bacon, and is often too fat and oily to be generally esteemed as pork. They are chiefly kept by those who rear sucking-pigs for the market, as they make excellent roasters at three weeks or a month old. Five, and even seven, varieties of this breed are distinguished, but these are doubtless the results of different crosses with our native kinds; among these are black, white, black and white, spotted, blue and white, and sandy.
[Ill.u.s.tration: THE CHINESE HOG.]
Many valuable crosses have been made with these animals; for the prevalent fault of the old English breeds having been coa.r.s.eness of flesh, unwieldiness of form, and want of apt.i.tude to fatten, an admixture of the Chinese breed has materially corrected these defects.
Most of our smaller breeds are more or less indebted to the Asiatic swine for their present compactness of form, the readiness with which they fatten on a small quant.i.ty of food, and their early maturity; but these advantages are not considered, in the judgment of some, as sufficiently great to compensate for the diminution in size, the increased delicacy of the animals, and the decrease of number in the litters. The best cross is between the Berkshire and Chinese.
THE SUFFOLK.
The old Suffolks are white in color, long-legged, long-bodied, with narrow backs, broad foreheads, short hams, and an abundance of bristles.
They are by no means profitable animals. A cross between the Suffolk and Lincoln has produced a hardy animal, which fattens kindly, and attains the weight of from four hundred to five hundred and fifty, and even seven hundred pounds. Another cross, much approved by farmers, is that of the Suffolk and Berkshire.
[Ill.u.s.tration: THE SUFFOLK PIG.]
There are few better breeds, perhaps, than the improved Suffolk--that is, the Suffolk crossed with the Chinese. The greater part of the pigs on the late Prince Albert"s farm, near Windsor, were of this breed. They are well-formed, compact, of medium size, with round, bulky bodies, short legs, small heads, and fat cheeks. Many, at a year or fifteen months old, weigh from two hundred and fifty to three hundred pounds; at which age they make fine bacon hogs. The sucking-pigs are also very delicate and delicious.
Those arising from Berkshire and Suffolk are not so well shaped as the latter, being coa.r.s.er, longer-legged, and more prominent about the hips.
They are mostly white, with thin, fine hair; some few are spotted, and are easily kept in fine condition; they have a decided apt.i.tude to fatten early, and are likewise valuable as store-pigs.
THE BERKSHIRE.
[Ill.u.s.tration: A BERKSHIRE BOAR.]
The Berkshire pigs belong to the large cla.s.s, and are distinguished by their color, which is a sandy or whitish brown, spotted regularly with dark brown or black spots, and by their having no bristles. The hair is long, thin, somewhat curly, and looks rough; the ears are fringed with long hair round the outer edge, which gives them a ragged or feathery appearance; the body is thick, compact, and well formed; the legs short, the sides broad, the head well set on, the snout short, the jowl thick, the ears erect, skin exceedingly thin in texture, the flesh firm and well flavored, and the bacon very superior. This breed has generally been considered one of the best in England, on account of its smallness of bone, early maturity, apt.i.tude to fatten on little food, hardihood, and the females being good breeders. Hogs of the pure original breed have been known to weigh from eight hundred to nine hundred and fifty pounds.
Numerous crosses have been made from this breed; the princ.i.p.al foreign ones are those with the Chinese and Neapolitan swine, made with the view of decreasing the size of the animal, improving the flavor of the flesh, and rendering it more delicate; and the animals thus attained are superior to almost any others in their apt.i.tude to fatten; but are very susceptible to cold, from being almost entirely without hair. A cross with the Suffolk and Norfolk also is much improved, which produces a hardy kind, yielding well when sent to the butcher; although, under most circ.u.mstances, the pure Berkshire is the best.
No other breeds have been so extensively diffused in the United States, within comparatively so brief a period, as the Berkshires, and they have produced a marked improvement in many of our former races. They weigh variously, from two hundred and fifty to four hundred pounds net, at sixteen months, according to their food and style of breeding; and some full-grown have dressed to more than eight hundred pounds. They particularly excel in their hams, which are round, full, and heavy, and contain a large proportion of lean, tender, and juicy meat, of the best flavor.
None of our improved breeds afford long, coa.r.s.e hair or bristles; and it is a gratifying evidence of our decided improvement in this department of domestic animals, that our brush-makers are obliged to import most of what they use from Russia and northern Europe. This improvement is manifest not only in the hair, but in the skin, which is soft and mellow to the touch; in the finer bones, shorter head, upright ears, dishing face, delicate muzzle, and wild eye; and in the short legs, low flanks, deep and wide chest, broad back, and early maturity.
THE NATURAL HISTORY OF THE HOG.
[Ill.u.s.tration: SKELETON OF THE HOG AS COVERED BY THE MUSCLES.
1. The lower jaw. 2. The teeth. 3. The nasal bones. 4. The upper jaw. 5.
The frontal bone. 6. The orbit or socket of the eye. 7. The occipital bone. 8. The first vertebrae of the neck. 9. The vertebrae of the neck.
10. The vertebrae of the back. 11. The vertebrae of the loins. 12. The bones of the tail. 13, 14. The true and false ribs. 15. The shoulder-blade. 16. The round shoulder-bone 17. The breast-bone. 18. The elbow. 19. The bone of the fore-arm. 20. The navicular bone. 21. The first and second bones of the foot. 22. The bones of the hoof. 23. The haunch bones. 24. The thigh bone. 25. The stifle bone. 26. The upper bone of the leg. 27. The hock bones. 28. The navicular bone. 29. The first digits of the foot. 30. The second digits of the foot.]
DIVISION. _Vertebrata_--possessing a back-bone.