Sheep, Swine, and Poultry: Embracing the History and Varieties of Each; The Best Modes of Breeding; Their Feeding and Management; Together with etc.Jennings, Robert
Science
Sheep, Swine, and Poultry: Embracing the History and Varieties of Each; The Best Modes of Breeding; Their Feeding and Management; Together with etc.
Jennings, Robert
Poultry; Sheep; Swine
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, coarse 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.
[Illustration: 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 vertebræ of the neck. 9. The vertebræ of the neck.
10. The vertebræ of the back. 11. The vertebræ 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.
CLASS. _Mammalia_--such as give suck.
ORDER. _Pachydermata_--thick-skinned.
FAMILY. _Suidæ_--the swine kind.
GENUS. _Sus_--the hog. Of this genus there are five
varieties.
_Sus Scropa_, or Domestic Hog.
_Sus Papuensis_, or Bene.
_Sus Guineensis_, or Guinea Hog.
_Sus Africanus_, or Masked Boar.
_Sus Babirussa_, or Babirussa.
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