Domestic Animals Part 26

The small farmer can make out a most serviceable team, by putting a single horse before a yoke of cattle. If well trained, they will soon accommodate themselves to each other's pace, and work as advantageously together as an entire team of either cla.s.s would do alone.

Bulls are frequently put to the draught, and when they have not other services that fully test their powers, they cannot be better employed.

Heifers and cows are sometimes worked, but hitherto they have not been used to any extent in this country. In the absence of other animals, they might perform light work to advantage, but severe labor would stint their growth or impair their milk beyond the benefit derived from it.

The _spayed heifer_ is an exception to the foregoing remark, and by many is esteemed even more useful than an ox of equal weight.

We have no definite statements of the comparative money value of the labor of oxen and horses. But in England repeated trials have been made, and while some have discovered no advantage in the employment of oxen over horses, others have proved them decidedly superior. One Anglesey farmer found in an experience of three years, with 12 horses and 20 oxen, which accomplished an equal amount of work, that he had saved by the latter, $1150.

The foregoing facts prove the subject to be one of sufficient importance, to justify the closest investigation of every farmer to determine for himself the comparative value of ox, horse, or mule labor.

CHAPTER VII.

SWINE.

The hog is a cosmopolite of almost every zone, though his natural haunts, like those of the hippopotamus, the elephant, the rhinoceros, and most of the thick-skinned animals, are in warm climates. They are most abundant in China, the East Indies, and the immense range of islands which extends over the whole Southern and Pacific Oceans; but they are also numerous throughout Europe, from its southern coast to the Russian dominions within the Arctic.

[Ill.u.s.tration: Fig. 32.

The Wild Boar.]

In the United States, swine have been an object of attention since its earliest settlement, and whenever a profitable market could be found for pork abroad, it has been exported to the full extent of the demand. For near twenty years following the commencement of the general European wars, soon after the organization of our national government, it was a comparatively large article of commerce; but from that time, exports have not been justified to any extent, till within the last two years, since which, a material reduction in the British import duty on pork, lard, and hams, has again brought it up as a prominent article of trade with that country. The recent use which has been made of the carca.s.s in converting it into lard oil, has still further increased its consumption.

Swine are reared in very 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, as with little additional food besides what is thus afforded, they can be put into good condition for the butcher. But it is on the rich bottoms and other lands of the West, where Indian corn is raised in profusion, and at small expense, that they can be reared in the greatest numbers and yield the largest profit. The Sciota, 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 the climate and soil, which are peculiarly suited to their rapid growth, as well as that of their appropriate food, will enable them forever to remain the leading pork-producers of the North American continent.

Breeds of Swine.

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 for many years been paid 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.

Fig. 33, represents an English breed of hogs, a century or more ago: though coa.r.s.e and slouch-eared, it is yet the portrait of a tolerable hog, and far before many of the swine that still maintain their ascendency in various parts of the European continent. This breed is nearly extinct, having been crossed successively by the Chinese and other good breeds, thus diminishing the size and materially improving its thrift and tendency to fattening. We have few such animals in the United States, though we have many that are worse.

[Ill.u.s.tration: Fig. 33.

Old English Hog.]

The _Byefield_, some 30 years ago, was a valuable hog 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 15 months attaining some 300 to 350 lbs. net.

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 China hog, on some of the best English swine. A pair was sent by the duke to this country, as a present to Gen. Washington, but they were dishonestly sold by the messenger in Maryland, in which state and 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 spirited masters of the Liverpool packet ships, in the neighborhood of New York. They are a large, spotted animal, well made, and inclining to early maturity and fattening. They are an exceedingly valuable hog, but are nearly extinct both in England and this country, as a breed.

The _Leicesters_ are a large, white hog, generally coa.r.s.e in the bone and hair, great eaters, and slow in maturing. Some varieties of this breed differ essentially in these particulars, and mature early on a moderate amount of food. The crosses with smaller compact breeds, are generally thrifty, desirable animals. _Other large breeds_ deserving commendation in this country, are the large _Miami white_, the _Yorkshire white_, and the _Kenilworth_, each frequently attaining, when dressed, a weight of 600 to 800 lbs.

[Ill.u.s.tration: Fig. 34.

China Hog.]

The _Chinese_ is among the smaller varieties, and without doubt is the parent stock of the best European and American swine. They necessarily vary in appearance, size, shape, and color, from the diversity in the style of breeding, and the various regions from which they are derived.

The Fig. represents the pure China pig, and is a striking likeness of many of the imported and their immediate descendants that we have seen in this country. They are too small an animal for general use, and require to be mixed with larger breeds to produce the most profitable carca.s.s for the market. For the purpose of refining the coa.r.s.e breeds, no animal has ever been so successful as this. They are fine-boned, short, and very compact, with bellies almost touching the ground, light head and ears, fine muzzle, of great docility and quietness, small feeders, and producing much meat for the quant.i.ty of food consumed.

From the rapidity with which generations of this animal are multiplied, the variety of other breeds on which they are crossed, and the treatment to which they are subjected, it is not surprising that their descendants should rapidly a.s.sume distinct features. They furnish not only a strong dash of blood in the best cla.s.s of large breeds, but in such of the smaller as have any pretensions to merit, they const.i.tute the greater part of the improvement. Such are the _Neapolitan_, the _Ess.e.x half-black_, the _Gra.s.s breed_, and some others.

[Ill.u.s.tration: Fig. 35.

Berkshire Hog.]

The _Berkshires_ are an ancient English breed, formerly of large size, slow feeders, and late in maturing. Their color was a buff or sandy ground, with large black spots, and the feet, lower part of the legs, and tuft on the tail, buff. The latter color has given place, in most of the modern age, to white in the same parts. This variation, with the more important ones of early maturity and good feeding properties, are by Professor Low ascribed to a Chinese cross, which has added the only characteristic in which they were before deficient.

They were first introduced and reared as a distinct breed in this country by Mr. Brentnall, of Orange Co., and Mr. Hawes, of Albany, N.

York. In their hands, and those of other skilful breeders, their merits were widely promulgated. No other breeds have been so extensively diffused in the United States, within comparatively so brief a period, as the Berkshires, since 1832, and they have produced a marked improvement in many of our former races.

They weigh variously, from 250 to 400 lbs. net, at 16 months, according to their food and style of breeding; and some full-grown have dressed to more than 800 lbs. 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 under the necessity of importing 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 mild eye; and in the short legs, low flanks, deep and wide chest, broad back, and early maturity.

Breeding.

Swine should not be allowed to breed before 12 or 15 months old, unless the animals are large and coa.r.s.e, when they may be put to it somewhat younger. Not only choice individuals, but such as are well descended, should be selected for the purpose of breeding. The sow should be in good condition, but not fat, nor approaching to it; and a proper degree of exercise is essential to the development of the f[oe]tus and the health of the parent; for which reason, she should have an extended range connected with her pen.

The sow goes with young about 114 days. A week before the time comes round, a comfortable, quiet place should be prepared for her under cover, and well-protected from cold, if the weather be severe; or if warm, a range in a pasture with an open shed to retire to, is sufficient. Too much litter for bedding must be avoided, and no change or disturbance of the sow permitted, till two or three weeks after pigging, as the restlessness thereby produced may result in the loss of the pigs. The sow should be fed only with a small quant.i.ty of the lightest food or thin gruel, for two or three days, nor put on full feed for a week. If inclined to eat her pigs, she should be fed two or three times with raw pork or fresh meat. The pigs may be taught to crack oats or soaked corn after three weeks, and if provided with a trough inaccessible to the dam, they will soon learn to feed on milk and other food, preparatory to weaning. This may take place when they are 8 or 10 weeks old; and to prevent injury to the sow, let one or two remain with her a few days longer, and when finally removed, if her bag appears to be full, they may be allowed to drain the milk after 20 or 30 hours. The sow should be restricted to a light, dry diet for a few days at this period.

Management and Fattening.

There are but two objects in keeping swine, for breeding and for slaughter, and their management is consequently simple. Those designed for breeding, should be kept in growing condition, on light food, and have every advantage for exercise. Such as are destined exclusively for fattening, ought to be steadily kept to the object.

It is the usual, though a bad practice in this country, to let spring pigs run at large for the first 15 months, with such food as is convenient; and if fed at all, it is only to keep them in moderate growth till the second autumn. They are then put up to fatten, and in the course of 60 or 90 days are fed off and slaughtered. During this brief period, they gain from 50 to 100 per cent. more of dressed weight than in the 15 or 18 months preceding: nor even then do they yield a greater average weight than is often attained by choice, thrifty pigs, which have been well-fed from weaning to the age of 8 or 9 months.

Three pigs of the Bedford breed, when precisely 7 months old, dressed 230, 235, and 238 lbs. Two of the Berkshire and Leicester breeds, at 9 months, dressed 304 and 310 lbs. Three others of the Berkshire and Gra.s.s breeds, 7 months and 27 days old weighed 240, 250, and 257 lbs. net.

Innumerable instances could be adduced of similar weights, gained within the same time, with a good breed of animals under judicious treatment. We have no one accurate account of the food consumed, so as to determine the relative profit of short or long feeding. But that an animal must consume much more in 18 or 20 months to produce the same quant.i.ty of dressed meat, which is made by others of 8 or 9 months, does not admit of a doubt.

We have seen that an ox requires but little more than double the quant.i.ty of food to fatten, that is necessary for supporting existence.

If we apply this principle to swine, and state the quant.i.ty of food which will fatten the pig rapidly, to be three times as great as for the support of life, we shall find that the pig will fatten in 7 months, on the same food he would consume to keep him alive for 21. This is based on the supposition that both animals are of equal size. But the pig that matures and is slaughtered at 7 months, has only a moderate capacity for eating. During the early stages of his growth, his size and the consequent incapacity of the digestive organs, prevent the consumption of the same quant.i.ty which the larger animal requires; and his acc.u.mulating fat, his limited respiration, consequent upon the compression of his lungs, and his indisposition to exercise, all conspire to keep the consumption of food within the smallest possible limit. This result, in the absence of any experiment, must be conjectural entirely; but we believe that experiments will show, that of two thrifty pigs from the same litter, one of which is properly fed to his utmost capacity for 7 months, and the other fed with precisely double the quant.i.ty of similar food for 21 months, the first will yield more carca.s.s and of a better and more profitable quality than the latter, which has consumed 100 per cent. the most.

The food is only one item in this calculation. The oldest requires the most attention, is liable to more accidents and disease, besides the loss of interest. We are necessarily forced to the conclusion, that by far the cheapest mode of wintering pigs is in the pork-barrel. We can readily antic.i.p.ate one objection to this practice, which is the want of food at the requisite season of the year to fatten them. This can be obviated, by reserving enough of the previous year's grain, to keep the animal in a rapidly thriving state, till the next crop matures sufficiently to feed.

In the rich corn regions, on its beginning to ripen, as it does in August, the fields are fenced off into suitable lots, and large herds are successively turned into them, to consume the grain at their leisure. They waste nothing except the stalks, which in that region of plenty are considered of little value, and they are still useful as manure for succeeding crops; and whatever grain is left by them, leaner droves which follow, will readily glean. Peas, early buckwheat, and apples, may be fed on the ground in the same way.

There is an improvement in the character of the grain from a few months'

keeping, which is fully equivalent to the interest of the money and cost of storage. If fattened early in the season, they will consume less food to make an equal amount of flesh than in colder weather; they will require less attention; and generally, early pork will command the highest price in market.

It is most economical, to provide the swine with a fine clover pasture to run in during the spring and summer; and they ought also to have access to the orchard, to pick up all the unripe and superfluous fruit that falls. They should also have the wash of the house and the dairy, to which add meal, and sour in large tubs or barrels. Not less than one-third, and perhaps more, of the whole grain fed to swine, is saved by grinding and cooking or souring. Yet care must be observed that the souring be not carried so far as to injure the food by putrefaction. A mixture of meal and water, with the addition of yeast or such remains of a former fermentation as adhere to the side or bottom of the vessel, and exposure to a temperature between 68 and 77 will produce immediate fermentation.

In this process there are five stages. The _saccharine_, by which the starch and gum of the vegetables, in their natural condition, are converted into sugar; the _vinous_, which changes the sugar into alcohol; the _mucilaginous_, sometimes taking the place of the vinous, and occurring when the sugar solution, or fermenting principle is weak, producing a slimy, glutinous product; the _acetic_, forming vinegar, from the vinous or alcoholic stage; and the _putrefactive_, which destroys all the nutritive principles and converts them into a poison.

The precise point in fermentation when the food becomes most profitable for feeding, has not yet been satisfactorily determined; but that it should stop short of the putrefactive, and probably the full maturity of the acetic, is certain.