Swine

From the Student's Reference Handbook by Charles Belden Beach © 1893

Swine are among the most important of food animals. For the wild boars from which swine are probably descended, see Boar. The word boar is now used of the male hog ; the female is termed sow—the young are called pigs, and when half-grown, shoats. A sow has two litters a year of from eight to twelve pigs each, or even more ; and it has been caculated that in ten generations the descendants of a single sow would number over 6,000,000. Pork is held to be unwholesome in warm countries, and the ancient Egyptians, as also the Jews and Mohammedans, did not use it. The wild hog is a clean animal, and the tame hog's bad habits are largely due to the way in which it is kept.

The Neapolitan hog is the finest of the Italian breeds; it is black, with a short snout, and upright ears. The Berkshire English swine are both black and white, and make fine bacon and hams. One of the most valuable of English breeds is the Essex, a black hog, which is easily fattened, and at 12 to 18 months furnishes from 250 to 400 pounds of dressed meat. Suffolk swine, though small, put on a large amount of fat for the food they eat. Chinese swine are easily fattened, but are chiefly used to cross with English breeds. Pork-

Eacking is one of the great branches of usiness in the United States. Its leading centers are Chicago, Cincinnati and Kansas City, in the order named. In 1890 the packing establishments put on the market 3,04'/,651,000 pounds of hog product, not counting hogs killed by farmers for their own use, or sold by them in towns and cities. This output was nearly three times that of 1873.