in warm climates. They are most abundant in China, the East Indies, and the immense range of islands which extends over the whole Southern and Pacific Oceans; but they are also numerous throughout Europe, from its southern coast to the Russian dominions within the Arctic.
In the United States, swine have been an object of attention since its earliest settlement, and whenever a profitable market could be found for pork abroad, it has been exported to the full extent of the demand. For near twenty years following the commencement of the general European wars, soon after the organization of our national government, it was a comparatively large article of commerce; but from that time, exports have not been justified to any extent, till within the last two years, since which, a material reduction in the British import duty on pork, lard, and hams, has again brought it up as a prominent article of trade with that country. The recent use which has been made of the carcass in converting it into lard oil, has still further increased its consumption.
Swine are reared in very part of the Union, and when
properly managed, always at a fair profit. At the extreme North; in the neighborhood of large markets; and on such of the Southern plantations as are particularly suited to sugar or rice, they should not be raised beyond the number required for the consumption of the coarse or refuse food produced. Swine are advantageously kept in connection with a dairy or orchard, as with little additional food besides what is thus afforded, they can be put into good condition for the butcher. But it is on the rich bottoms and other lands of the West, where Indian corn is raised in profusion, and at small expense, that they can be reared in the greatest numbers and yield the largest profit. The Sciota, Miami, Wabash, Illinois, and other valleys, and extensive tracts in Kentucky, Tennessee, Missouri, and some adjoining states, have for many years taken the lead in the production of swine; and it is probable the climate and soil, which are peculiarly suited to their rapid growth, as well as that of their appropriate food, will enable them forever to remain the leading pork-producers of the North American continent.
Breeds of Swine.
The breeds cultivated in this country are numerous, and like our native cattle, they embrace many of the best, and a few of the worst to be found among the species. Great attention has for many years been paid to their improvement in the Eastern states, and nowhere are there better specimens than in many of their yards. This spirit has rapidly extended West and South; and among most of the intelligent farmers who make them a leading object of attention, on their rich corn grounds, swine have attained a high degree of excellence. This does not consist in the introduction and perpetuity of any distinct races, so much as in the breeding up to a desirable size and aptitude for fattening, from such meritorious individuals of any breed, or their crosses, as come within their reach.
[Fig. 33], represents an English breed of hogs, a century or more ago: though coarse and slouch-eared, it is yet the portrait of a tolerable hog, and far before many of the swine that still maintain their ascendency in various parts of the European continent. This breed is nearly extinct, having been crossed successively by the Chinese and other good breeds, thus diminishing the size and materially improving its thrift and tendency to fattening. We have few such animals in the United States, though we have many that are worse.