A boar left on the pasture, at liberty with the sows, might suffice for thirty or forty of them; but as he is commonly shut up, and allowed access at stated times only, so that the young ones may be born at nearly the same time, it is usual to allow him to serve from six to ten--on no account should he serve more. The best plan is, to shut up the boar and sow in a sty together; for, when turned in among several females, he is apt to ride them so often that he exhausts himself without effect. The breeding boar should be fed well and kept in high condition, but not fat. Full grown boars being often savage and difficult to tame, and prone to attack men and animals, should be deprived of their tusks. Whenever it is practicable, it should always be so arranged that the animals shall farrow early in the spring, and at the latter end of summer, or quite the beginning of autumn. In the former case, the young pigs will have the run of the early pastures, which will be a benefit to them, and a saving to their owners; and there will also be more whey, milk, and other dairy produce which can be spared for them by the time they are ready to be weaned. In the second case, there will be sufficient time for the young to have grown and acquired strength before the cold weather comes on, which is always very injurious to sucking-pigs. POINTS OF A GOOD HOG. It may be not amiss to group together what is deemed desirable under this head. No one should be led away by mere name in his selection of a hog. It may be called a Berkshire, or a Suffolk, or any other breed most in estimation, and yet, in reality, may possess none of this valuable blood. The only sure way to avoid imposition is, to make _name_ always secondary to _points_. If a hog is found possessing such points of form as are calculated to insure early maturity and faculty of taking on flesh, one needs to care but little by what name he is called; since no mere name can bestow value upon an animal deficient in the qualities already indicated. The true Berkshire--that possessing a dash of the Chinese and Neapolitan varieties--comes, perhaps, nearer to the desired standard than any other.