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* * * * *
[Illustration: _Frontispiece. Photo, Reid, Wishaw._ BREEDING SOWS OF THE
LARGE AND MIDDLE WHITE BREEDS.
The Middle White Sow in the forefront (the property of the Author) was
one of the best ever bred, "Holywell Countess Victoria."]
THE PIG
THE PIG
BREEDING, REARING, AND MARKETING
BY
SANDERS SPENCER
London
C. Arthur Pearson Ltd.
Henrietta Street
1919
CONTENTS
CHAPTER PAGE
INTRODUCTION 13
I. NON-PEDIGREE PIGS 19
II. PURE BREEDS (with Standard Descriptions and
Scales of Points) 26
III. CROSS-BRED PIGS 39
IV. DENTITION AND AGE OF PIGS 49
V. SELECTION OF THE BOAR 54
VI. SELECTION OF THE SOW 63
VII. THE SOW'S UDDER 67
VIII. MATING THE YOUNG SOW 72
IX. THE FARROWING SOW 79
X. WEANING PIGS 91
XI. THE REARING OF YOUNG PIGS 97
XII. HOUSING OF PIGS 107
XIII. THE EXHIBITION OF PIGS 113
XIV. PRESENT AND FUTURE PIG-KEEPING 125
XV. PIG-FATTENING 131
XVI. A PIG CALENDAR 148
XVII. DISEASES OF THE PIG 157
XVIII. THE CURING OF PORK 171
INDEX 182
LIST OF ILLUSTRATIONS
BREEDING SOWS OF THE LARGE AND MIDDLE WHITE
BREEDS _Frontispiece_
FACING PAGE
LARGE BLACK BOAR, "DRAYTON KING" 16
PAIR OF L.C.C. GILTS, EXHIBITED AT SMITHFIELD SHOW 1914 17
A BERKSHIRE SOW 32
LARGE BLACK SOW, "SUDBOURNE SADIE" 33
THREE MIDDLE WHITE BREEDING SOWS 48
A MIDDLE WHITE BOAR 49
TAMWORTH BOAR: BISHOP OF WEBTON 64
GLOUCESTER OLD SPOT SOW 65
LARGE WHITE BOAR 80
TAMWORTH SOW, "QUEEN OF THE FAIRIES" 81
MIDDLE WHITE SOW 96
CUMBERLAND SOW 97
LARGE WHITE SOW, "WORSLEY SUNBEAM" 112
LARGE WHITE ULSTER BOAR 113
INTRODUCTION
There are few points in the breeding of stock on which a greater
variation of opinion has been confidently expressed than on the origin
of the domesticated pig. It has been contended that our various types
had a common origin in the wild hog, and that the difference in form,
colour, and character amongst the local breeds is due, in the main, to
the requirements, imaginary or real, of the interested residents in the
particular districts. On the other hand, it is asserted with equal
confidence, and probably with the same amount of actual proof, that it
would be impossible so to improve the wild hog by selection as to render
it the equal of the domesticated hog. There must, therefore, have been
an infusion of blood of a cultivated breed of pigs to acquire even that
amount of success which was noticeable in the improved pig of a century,
or less, ago. Unfortunately, for this argument, it has not been possible
to obtain any information of value as to the alleged source of origin of
this cultivated breed of pigs.
Again, those pigs which possess in a marked degree early maturity, fine
quality of flesh, and those other characteristics of the improved pig,
are so various in colour, that one cultivated breed only could not have
been utilised in the general improvement.
All the ancient writers on pigs appear to have experienced the same
difficulty when endeavouring to discover the sources of origin of the
material which might have been used in the production of the pig which
in their time was looked upon as the domesticated and improved pig of
the period. This difficulty extends even to the present day. So far as
is known there exists no actual proof that the domesticated hog has been
evolved in any particular way other than by continued selection of those
animals for breeding purposes which possessed in the greatest degree
those particular qualities held in the highest estimation at the time.
Of course, the soil, climate, etc., of the district in which pigs are
reared have a certain amount of influence, but this is noticeable to a
much lesser extent with pigs than with horses, cattle, or sheep, since
under the present system of pig-breeding the greater portion of the food
used in the different districts is of a very similar character--indeed,
much of it has a common origin--having been imported from abroad.
As a rule, comparatively speaking very little difference is noticeable
in the development, form, and character of pigs bred in the various
parts of the country, whereas with some of the other domesticated
animals a very considerable change follows the removal of sheep of a
pure breed from one district to another. The quality and quantity of the
wool, flesh, and bone are all affected. An exactly similar effect is
noticeable when horses of a particular breed are moved from one district
to another. For instance, a Shire foal bred in the Fens may possess the
characteristic bone, flesh, and hair, yet if it be moved into portions
of the Eastern counties where the soil is of a totally different
character, it will when matured have lost, to a very considerable
extent, its peculiar characteristics of bone and hair. The changes
wrought may be due in small measure to climate, but the predominant
cause must be due to the variation in the food grown on soils of a
different character.
This question of the original cause or causes of the varying colour of
the pigs in different localities appears to be equally difficult of
solution. As to the continuation in certain districts of pigs of one
colour, custom and even prejudice have a great effect. So strong is this
prejudice that some persons will even declare that the pork of pigs of
the fashionable colour in the neighbourhood is superior to that from
pigs of any other colour. As this weakness is common in districts where
black and where white pigs are kept it must be admitted that prejudice
alone must be the foundation of the belief.
Probably the safest conclusion to arrive at with respect to the
variation in colour of the pigs noticeable in certain districts is that
in the long ago the native pig in the wild state was of the colour of
the soil and the herbage in which it sheltered, and was thus less
conspicuous to its enemies, whether human or animal. A marked instance
of this is to be found in the colour of the common or original pig found
in some parts of the country where the soil is of a decidedly red
colour. In the district referred to one actually hears some farms spoken
of as "red land farms." What more natural than to find in the districts
in which land of this hue predominates that the pigs should be a red
rusty hue such as was the original colour of that breed of pigs now
called the Tamworth breed.
Some persons, who do not agree with this theory of the origin of the
various coloured pigs, cite as a proof of their belief the fact that in
so many districts the pigs are of a mixed colour, and that this peculiar
marking is equally as general in localities as is any particular or
special colour in the pigs. This is perfectly true, and it is probably
due to exactly the same causes, fancy, prejudice, or custom. The
residents in certain districts have grown accustomed to certain things
or certain forms, and are loth to change; the manufacturer of any
article must humour the actual or fancied requirements of his customers
if he is to secure success; and in a similar manner the breeder of pigs
has to consider and to produce pigs of the form, size, and colour which
are most in demand. Further if, as confidently alleged, there is a
preference in some districts for pork from pigs of a certain colour,
then the butcher naturally offers a higher price for pigs of that colour
which most fully satisfy the fancies of his customers, and thus we find
a similarity of form and colour in the pigs of various districts.
As to the origin of these parti-coloured pigs, the explanation offered
is that even in pre-railway times there was a certain amount of
interchange of the different local breeds of stock. This would be
affected in various ways, which need not be specified.
At the present time we have several defined and distinct breeds of pigs
which have secured recognition at our principal agricultural shows.
Indeed it may be claimed that the exhibitions of live stock which have
become so general in all parts of the country have been one of the chief
factors in fixing to a certain extent the type and character of certain
local breeds. Within the memory of the present writer the classification
of pigs at our principal shows was of a very simple character; it
consisted of classes for pigs of a white colour and for pigs of any
other colour. There was no attempt at any definition as to size, form,
and quality of the pigs. These points were left entirely to the judges,
who naturally were led to favour pigs of the type which they bred. There
was thus a greater amount of uncertainty as to the success of an
exhibitor's stock than at the present time. This uncertainty--save as to
the members of the Show Committees or their friends--was increased by
the unfair system of withholding from the knowledge of the average
exhibitor the names of those selected to judge.
The necessity of some definition, if only of colour, quickly became
obvious. At first classes were established for pigs of certain colours;
then the prizes were offered for pigs of certain breeds, which were more
or less loosely defined. Now at the chief shows the pigs exhibited in
the various classes must be qualified for entry in the herd books of the
particular breeds.
At the Royal Agricultural Shows there have been classes for pigs of the
Large White, Middle White, Berkshire, Tamworth, Large Black and
Lincolnshire Curly Coated breeds; whilst for the next show classes for
pigs of the so-called Gloucestershire Old Spots breed are to be
included. As showing the changes which are in progress it may be noted
that two breeds of pigs which had classes provided for them at the Royal
and some other Shows have become extinct. These were the Small White and
the Small Black breeds--the sole cause of their disappearance being the
unsuitability of the pigs of the breeds to supply the present
requirements of the consumer.
* * * * *
[Illustration: _Photo, Sport and General._
LARGE BLACK BOAR, "DRAYTON KING."
Owner, Terah F. Hooley. 1st Prize, Somerset County Agricultural Show,
1913.
To face page 16.]
* * * * *
[Illustration: _Block kindly supplied by E. F. Casswell, Manor House,
Graby, Folkingham._
PAIR OF L.C.C. GILTS, Exhibited at SMITHFIELD SHOW 1914. 1st Prize. Age
8 months, 1 week, 5 days. Weight 7 cwts.
To face page 17.]
THE PIG
CHAPTER I
NON-PEDIGREE PIGS
Although the more general use of so-called pedigree pigs has tended to
modify the characteristics of the various local breeds of pigs, yet it
is possible to find a certain number of pig breeders who adhere to the
type of pig which has been in the past most generally found in their
district. This type was undoubtedly fixed by the wants or fancies of
those resident in the particular portions of the country.
In the past it has been the practice when describing these local breeds
to write as though they were confined to certain counties. It may be
that pigs of a peculiar or characteristic type are more numerous within
the borders of various counties, but this is by no means always the
case. The habits and pursuits of the inhabitants rather than the soil
and climate--as with horses, cattle and sheep--have the greatest
influence on the form, size and quality of the local pigs, whilst use
and custom appear to determine the colour of the pig. We are of opinion
that it will be more instructive if we give a short description of some
of the more common types of these local breeds of pigs, and mention the
names of those counties in which they are more generally found.
Amongst the most distinct of these local breeds is that which is
variously termed the sheeted or saddle-backed pig, which in the United
States has a society to look after its interests, and where it bears the
name of
THE HAMPSHIRE
Just why our American cousins should have decided to call these sheeted
pigs Hampshires is not on the surface, since the oldest writers on pigs
give to the county of Sussex the credit of being their original home.
The description given by Sidney of the Hampshire pig is that "it is a
coarse and useful black pig, inferior to the Berkshire, and not in the
same refined class as the Essex." Richardson writes "The Hampshire breed
is not infrequently confounded with the Berkshire; but its body is
longer and its sides flatter; the head is long and the snout sharp. The
colour of the breed is usually dark spotted; but it is sometimes black
altogether, and more frequently white."
The sheeted pig has also been bred in the county of Essex for over a
century, but it is recorded that it was introduced into this county by a
Mr. Western who subsequently became Lord Western, and whose estate was
situated in Essex.
In Sidney's book _The Pig_, we read, "West Sussex, Hampshire, Berkshire,
Dorset, Shropshire and Wales had indigenous black or red and black
breeds of swine; and between the whites, the blacks and the reds the
parti-colours were produced which have since in a great degree
disappeared under the influence of prizes, generally awarded to pure
breeds of single colours."
Sidney also states "that Youatt and all the authors who have followed
him down to the latest work published on the subject, occupy space in
describing various county pigs which have long ceased to possess, if
they ever possessed, any merit worth the attention of the breeder."
The Rudgwick, which is another name for the sheeted pig, is included in
the list. Richardson at a still earlier date describes the Sussex breed
as "black and white in colour, but not _spotted_; that is to say, these
colours are distributed in very large patches; one half--say, for
instance, the fore part of the body white and the hinder end black; or
sometimes both ends black and the middle white or _vice versa_; these
pigs are in no way remarkable; they seldom feed to over twenty stone.
They are well made, of middle size, and their skin covered with scanty
bristles. The snout tapering and firm, the ears upright and pointed, the
jowl deep and the body compactly round. They arrive at early maturity,
fatten quickly, and the flesh is excellent."
Richardson also writes, "There is another improved Essex breed, called
the Essex Half-Blacks, resembling that which I have described in colour,
said to be descended from the Berkshire. This breed was originally
introduced by Lord Western, and obtained much celebrity," etc. etc.
He then quotes from _The Complete Grazier_, sixth edition, as follows:
"They are black and white, short haired, fine skinned with smaller heads
and ears than the Berkshire, but feathered with inside hair which is a
distinctive mark of both; have short snubby noses, very fine bone, broad
and deep in the belly, full in the hind quarters, but light in the bone
and offal. They feed remarkably fast and are of an excellent quality of
meat. The sows are good breeders, and bring litters of from eight to
twelve; but they have the character of being bad nurses." If this
allegation were true at the time it was written, it is not at the
present time as the Half-Blacks or sheeted sows are both prolific and
first-rate mothers.
Malden describes the Sussex: "A large breed called the Rudgwick, was one
of the largest in England. There appears to be a doubt as to whether the
coloured pig was descended from the spotted Berkshire or the black and
white Essex. They were of medium size, of good quality generally, but of
somewhat heavy bone." The generally accepted view is that the Essex
sheeted pig was descended from importations from the county of Sussex.
These sheeted pigs are still occasionally met with in Essex, but the
system of crossing which is generally followed by pig breeders in the
county is gradually reducing its number, although even amongst the
cross-breeds the peculiar marking occasionally shows itself. At the time
of writing there is a movement on foot to form a society for the purpose
of reviving the breed. From the utility point of view the sheeted pig
has much to recommend it, but whether or not one or more of the breeds
of pigs whose pedigrees are already recorded do not possess at least
equal merits must be left for decision by others.
SPOTTED PIGS
In many districts are found other parti-coloured pigs, but in these the
black, the white, and the red colours show themselves in spots of
varying size and extent. Probably amongst the best types of these
spotted pigs is the one found over the greater part of the county of
Northampton, and portions of the counties of Leicester and Oxford
adjoining. In the former county the pigs have more of black than white
in their colouring, whilst in the two latter red spots are more often
seen. This is probably due to a stronger infusion of the blood of the
Staffordshire red pig which is now known as the Tamworth. The blood of
the Neapolitan pig through the Berkshire or the Small Black is credited
with being the origin of the darker coloured Northamptonshire spotted
pig. The qualities claimed for these spotted or "plum pudding" pigs as
they are locally termed, are prolificacy, quick growth, hardihood, and
the production of pork possessing a large proportion of lean to fat
meat. They are also good grazers, and grow to a size quite the equal of
the Berkshire. In form they are perhaps more suited for the fresh pork
trade than for the manufacture of bacon of the kind now so much in
demand.
THE LARGE WHITE AND BLUE PIGS
Those large, coarse-boned pigs with hair of a white colour and skins
more or less mottled with blue are gradually giving place to pigs with
finer hair, skin, bone, and quality of meat. The coarse lop ears are
being reduced in size and thickness, whilst the pig itself is becoming
less gaunt and its early maturity considerably increased by crossing
with the better quality Large White and the quickly maturing Middle
White. These coarse white with blue markings pigs were common in the
Fens of Cambridgeshire, Norfolk, the Isle of Ely and Lincolnshire, and
in the counties of Bedford, Cheshire, etc.
WHITE PIGS
Within the memory of persons now living, white pigs of varying types
were found in various parts of this country. Many of these white pigs
found in Norfolk, Suffolk, Shropshire, and Wales had little to recommend
them as they were flat sided, long legged, hard feeders, and required to
be comparatively old before they could be turned into pork. A vast
improvement has of late years been effected in these unprofitable swine
by crossing them with compact and early maturing pigs of different
colours, but mainly white pigs until the last few years, when Large
Blacks and even a few Gloucestershire Old Spots boars have been
introduced in Norfolk.
At one time white pigs of a small size were by no means uncommon in
Suffolk, Essex, Middlesex, Yorkshire, and parts of Berkshire, and other
counties. The origin of these small, compact, and early maturing pigs
appears to have been a cross of the imported Chinese on the neater and
shorter country pigs of a white colour. For a period these handsome
pigs were quite fashionable amongst the well-to-do, but the general
public objected to the pork produced by them, owing to its excessive
fatness. The bacon curers still more strongly objected to the short
sides and the very small amount of lean meat in the cured carcases.
During the last thirty years comparatively few of these pretty, but
useless, pigs have been bred.
BLACK PIGS
The description given of the two main types of white pigs would apply
equally well to the Black pigs common in this country, save with respect
to colour. The long flat-sided black pig was found in Essex, Suffolk,
Cambridgeshire, Sussex, etc. These pigs were noted for their
prolificacy, hardihood, and quick growth, whilst the sows furnished a
full supply of milk to their youngsters, but they were such slow feeders
that it became necessary to cross them with pigs which matured more
quickly. A type of black pig similar in form to the Small White was also
found in Essex and Suffolk, whilst in Devonshire, Dorset, and one or two
other counties the colour of the pigs was blue rather than black, and of
a somewhat larger size, but possessing the same weakness, too large a
proportion of fat to lean meat.