Part 35 (1/2)

This is the operation of removing the ovaries of sows, in order to prevent any future conception, and promote their fattening. (See article _Spaying Cows_, p. 201.) It is usually performed by making incision in the middle of the flank, on the left side, in order to extirpate or cut off the ovaries, (female _testes_,) and then st.i.tching up the wound, and wetting the part with Turlington's balsam. An able writer on this subject says, ”The chief reason why a practice, which is beneficial in so many points of view to the interests and advantages of the farmer, has been so little attended to, is the difficulty which is constantly experienced from the want of a sufficient number of expert and proper persons to perform the operation. Such persons are far from being common in any, much less in every district, as some knowledge, of a nature which is not readily acquired, and much experience in the practice of cutting, are indispensably necessary to the success of the undertaking.

When, however, the utility and benefits of the practice become better understood and more fully appreciated by the farmer, and the operators more numerous, greater attention and importance will be bestowed upon it; as it is capable of relieving him from much trouble, of greatly promoting his profits, and of benefiting him in various ways. The facts are since well proved and ascertained, that animals which have undergone this operation are more disposed to take on flesh, more quiet in their habits, and capable of being managed with much greater ease and facility in any way whatever, than they were before the operation was performed.

It may also have advantages in other ways in different sorts of animals; it may render the filly nearly equal to the gelded colt for several different uses; and the heifer nearly equal to the ox for all sorts of farm labor. The females of some other sorts of animals may likewise, by this means, be made to nearly equal the castrated males in usefulness for a variety of purposes and intentions, and in all cases be rendered a good deal more valuable, or manageable, than they are at present.”

VARIOUS BREEDS OF SWINE.

BERKs.h.i.+RE BREED.

This breed is distinguished by being in general of a tawny, white, or reddish color, spotted with black; large ears hanging over the eyes; thick, close, and well made in the body; legs short; small in the bone; having a disposition to fatten quickly. When well fed, the flesh is fine. The above county has long been celebrated for its breed of swine.

The Berks.h.i.+re breeders have made a very judicious use of the pug cross, by not repeating it to the degree of taking away all shape and power of growing flesh, in their stock. This breed is supposed by many to be the most hardy, both in respect to their nature and the food on which they are fed. Their powers of digestion are exceedingly energetic, and they require constant good keep, or they will lose flesh very fast. They thrive well in the United States, provided, however, due care is exercised in breeding.

HAMPs.h.i.+RE BREED.

This breed is distinguished by being longer in the body and neck, but not of so compact a form as the Berks.h.i.+re. They are mostly of a white color, or spotted, and are easily fattened. The goodness of the Hamps.h.i.+re hog is proverbial, and in England they are generally fattened for hams.

SHROPs.h.i.+RE BREED.

These are not so well formed as those of the Berks.h.i.+re kind, or equal to them in their disposition to fatten, or to be supported on such cheap food. Their color is white or brinded. They are flat boned; deep and flat sided; harsh, or rather wiry-haired; the ear large; head long, sharp, and coa.r.s.e; legs long; loin, although very substantial, yet not sufficiently wide, considering the great extent of the whole frame. They have been much improved by the Berks.h.i.+re cross.

There are various other breeds, which take their name from the different counties in the mother country. Thus we have the Herefords.h.i.+re, Wilts.h.i.+re, Yorks.h.i.+re, &c. Yet they are not considered equal to those already alluded to. Many of the different English breeds might, however, serve to improve some species of breed in this country.

CHINESE BREED.

This is of small size; the body being very close, compact, and well formed; the legs very short; the flesh delicate and firm. The prevailing color, in China, is white. They fatten very expeditiously on a small quant.i.ty of food, and might be reared in the United States to good advantage, especially for home consumption.

BOARS AND SOWS FOR BREEDING.

Mr. Lawson says, ”The best stock may be expected from the boar at his full growth, but no more than from three to five years old.[22] No sows should be kept open for breeding unless they have large, capacious bellies.

”It may be remarked, in respect to the period of being with young, that in the sow it is about four months; and the usual produce is about eight to ten or twelve pigs in the large, but more in the smaller breeds.

”In the ordinary management of swine, sows, after they have had a few litters, may be killed; but no breeder should part with one while she continues to bring good litters, and rear them with safety.”

Pregnant sows should always be lodged separately, especially at the time of bringing forth their young, else the pigs would most probably be devoured as they fall. The sow should also be attended with due care while pigging, in order to preserve the pigs. It is found that dry, warm, comfortable lodging is of almost as much importance as food. The pigs may be weaned in about eight weeks, after which the sow requires less food than she does while nursing. In the management of these animals, it is of great utility and advantage to separate the males from the females, as it lessens their s.e.xual desires.

FOOTNOTE:

[22] Sows are generally bred from too early--before they come to maturity. This not only stints their own growth, but their offspring give evidence of deterioration. A sow should never be put to the boar until she be a year old.