. Cyclopedia of farm animals. Domestic animals; Animal products. SWINE changed in shape; the color varies from white to brown-red and black ; the size from 150 pounds to as much as 900 pounds when mature and fat. Hogs are now slaughtered before they have reached full age, and the demand has changed somewhat from fat pork to lean bacon and hams. The hog is a non-perspiring animal (in the sense in which horses and men perspire). It wallows in water and mud to keep itself cool. In the hot mid- continental hog regions it is generally considered that wallows for hogs are necessary, but in other reg
. Cyclopedia of farm animals. Domestic animals; Animal products. SWINE changed in shape; the color varies from white to brown-red and black ; the size from 150 pounds to as much as 900 pounds when mature and fat. Hogs are now slaughtered before they have reached full age, and the demand has changed somewhat from fat pork to lean bacon and hams. The hog is a non-perspiring animal (in the sense in which horses and men perspire). It wallows in water and mud to keep itself cool. In the hot mid- continental hog regions it is generally considered that wallows for hogs are necessary, but in other regions they need not be provided, particularly if groves or woods are accessible. The hog is usually considered to be a dirty or unclean animal in its habits, but this habit is due mostly to the way in which the animals are kept. Hogs would be clean if given an opportunity. The modern hoghouse plans for thoroughly cleanly and sanitary quarters (Vol. 1, p. 260). The male of the swine is known as a boar; the female, as a sow. A young pig, particularly after weaning, is a shoat or shote ; a castrated animal is a barrow. A young sow is sometimes known as a gilt. In North America, the common gen- eric term for all these animals is hog; in England pig seems to be preferred. In America, pig is generally used for a young hog. Swine are variously classified, according to color, size or utility. The classification by color has not been popular, but either of the other two may be said to be accepted. A classification based on utility—the production of lard or bacon—would seem to be the more rational; but even this clas- sification is unsatisfactory, as some breeds are useful for both purposes. On this utility basis we have the American fat- or lard-hog type, embrac- ing the Berkshire, Chester-White, Cheshire, Duroc- Jersey, Essex, Poland-China, Small Yorkshire, Suffolk and Victoria; and the bacon type, em- bracing the Large Yorkshire and Tamworth. If we classify the breeds according to
Size: 1967px × 1270px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
