Page:The Hog.djvu/151

149 operation: "The snouts of pigs should be perforated at weaning-time, after they shall have recovered from castration; and it will be necessary to renew the operation as they become of large growth. It is too generally neglected at first; but no pigs, young or old, should be suffered to roam at large unrung. It should be ascertained that the sow's rings are sufficiently strong previously to her taking the hog, on account of the risk of abortion from the operation being renewed while she is in pig. Care must be taken by the operator that he go not too close to the bone, and that the ring turns easily."

The far better mode of proceeding is, when the pig is young, to cut through the cartilaginous and ligamentous prolongations by which the supplementary bone is united to the proper nasals. The divided edges of the cartilage will never unite again, and the snout always remains powerless.

 

now approach one of the most difficult and important divisions of our subject—breeding.

The object of the farmer or breeder is to produce and retain such an animal as will be best adapted to the purpose he has in view, be that the consumption of certain matters which could not be otherwise so well disposed of; the converting into hams, bacon and pork; or the raising of sucking-pigs and porkers for the market. Almost all farmers, nay, we might almost say, every cottager who has a bit of ground, keep one or more pigs to devour the offal and refuse which would otherwise be wasted; and the farmer finds a sufficiency for their keep, while the cottager begs wash and other matters, or turns the beast out into the lanes to forage for himself. But this is a matter totally distinct from "breeding swine." In the former case the animal or animals are purchased young, for a small price (each person buying as many as he considers he shall have food enough for,) and then sold to the butcher when in proper condition to be killed; and thus a certain degree of profit is realised. In the