Sheep, Swine, and Poultry Part 17

The period of gestation varies according to age, const.i.tution, food, and the peculiarities of the individual breed. The most usual period during which the sow carries her young is, according to some, three months, three weeks, and three days, or one hundred and eight days; according to others, four lunar months, or sixteen weeks, or about one hundred and thirteen days. It may safely be said to range from one hundred and nine to one hundred and forty-three days.

[Ill.u.s.tration: WILD HOGS.]

The sow produces from eight to thirteen young at a litter, and sometimes even more. Young and weakly sows not only produce fewer pigs, but farrow earlier than those of maturer age and sounder condition; and besides, as might be expected, their offspring are deficient in vigor, oftentimes, indeed, puny and feeble. Extraordinary fecundity is not however, desirable, for nourishment cannot be afforded to more than twelve, the sow's number of teats. The supernumerary pigs must therefore suffer; if but one, it is, of course, the smallest and weakest; a too numerous litter are all, indeed, generally undersized and weakly, and seldom or never prove profitable; a litter not exceeding ten will usually be found to turn out most advantageously. On account of the discrepancy between the number farrowed by different sows, it is a good plan, if it can be managed, to have more than one breeding at the same time, in order that the number to be suckled by each may be equalized. The sow seldom recognizes the presence of a strange little one, if it has been introduced among the others during her absence, and has lain for half an hour or so among her own offspring in their sty.

The approach of the period of farrowing is marked by the immense size of the belly, by a depression of the back, and by the distention of the teats. The animal manifests symptoms of acute suffering, and wanders restlessly about, collecting straw, and carrying it to her sty, grunting piteously meanwhile. As soon as this is observed, she should be persuaded into a separate sty, and carefully watched. On no account should several sows be permitted to farrow in the same place at the same time, as they will inevitably irritate each other, or devour their own or one another's young.

The young ones should be taken away as soon as they are born, and deposited in a warm spot; for the sow being a clumsy animal, is not unlikely in her struggles to overlie them; nor should they be returned to her, until all is over, and the after-birth has been removed, which should always be done the moment it pa.s.ses from her; for young sows, especially, will invariably devour it, if permitted, and then, as the young are wet with a similar fluid, and smell the same they will eat them also, one after another. Some advise was.h.i.+ng the backs of young pigs with a decoction of aloes, colocynth, or some other nauseous substance, as a remedy for this; but the simplest and easiest one is to remove the little ones until all is over, and the mother begins to recover herself and seek about for them, when they should be put near her. Some also recommend strapping up the sow's mouth for the first three or four days, only releasing it to admit of her taking her meals.

Some sows are apt to lie upon and crush their young. This may best be avoided by not keeping her too fat or heavy, and by not leaving too many young upon her. The straw forming the bed should likewise be short, and not in too great quant.i.ty, lest the pigs get huddled up under it, and the sow unconsciously overlie them in that condition.

It does not always happen that the parturition is effected with ease.

Cases of false presentation, of enlarged f[oe]tus, and of debility in the mother, often render it difficult and dangerous. The womb will occasionally become protruded and inverted, in consequence of the forcing pains of difficult parturition, and even the bladder has been known to come away. These parts must be returned as soon as may be; and if the womb has come in contact with the dung or litter, and acquired any dirt, it must first be washed in lukewarm water, and then returned, and confined in its place by means of a suture pa.s.sed through the lips of the orifice. The easiest and perhaps the best way, however, is not to return the protruded parts at all, but merely tie a ligature round them and leave them to slough off, which they will do in the course of a few days, without effusion of blood, or farther injury to the animal. No sow that has once suffered from protrusion of the womb should be allowed to breed again.

TREATMENT WHILE SUCKLING.

Much depends upon this; as many a fine sow and promising litter have been ruined for want of proper and judicious care at this period.

Immediately after farrowing, many sows incline to be feverish; where this is the case, a light and sparing diet only should be given them for the first day or two, as gruel, oatmeal porridge, whey, and the like.

Others, again, are very much debilitated, and require strengthening; for them, strong soup, bread steeped in wine, or in a mixture of brandy and sweet spirits of nitre, administered in small quant.i.ties, will often prove highly beneficial.

The rations must gradually be increased and given more frequently; and they must be composed of wholesome, nutritious, and succulent substances. All kinds of roots--carrots, turnips, potatoes, and beet-roots--well steamed or boiled, but never raw, may be given; bran, barley, and oatmeal, bran-flour, Indian corn, whey, sour, skim, and b.u.t.ter-milk, are all well adapted for this period; and, should the animal appear to require it, grain well bruised and macerated may be added. Whenever it is possible, the sow should be turned out for an hour each day, to graze in a meadow or clover-field, as the fresh air, exercise, and herbage, will do her immense good. The young pigs must be shut up for the first ten days or fortnight, after which they will be able to follow her, and take their share of the benefit.

The food should be given regularly at certain hours; small and often-repeated meals are far preferable to large ones, since indigestion, or any disarrangement of the functions of the stomach vitiates the milk, and produces diarrh[oe]a and other similar affections in the young. The mother should always be well fed, but not over-fed; the better and more carefully she is fed, the more abundant and nutritious will her milk be, the better will the sucking-pigs thrive, and the less will she be reduced by suckling them.

When a sow is weakly, and has not a sufficiency of milk, the young pigs must be taught to feed as early as possible. A kind of gruel, made of skim-milk and bran, or oatmeal, is a good thing for this purpose, or potatoes, boiled and then mashed in milk or whey, with or without the addition of a little bran or oatmeal. Toward the period when the pigs are to be weaned, the sow must be less plentifully fed, otherwise the secretion of milk will be as great as ever; it will, besides, acc.u.mulate, and there will be hardness, and perhaps inflammation of the teats. If necessary, a dose of physic may be given to a.s.sist in carrying off the milk; but, in general, a little judicious management in the feeding and weaning will be all that is required.

TREATMENT OF YOUNG PIGS.

For the first ten days, or a fortnight, the mother will generally be able to support her litter without a.s.sistance, unless, as has been already observed, she is weakly, or her young are too numerous; in either of which cases they must be fed from the first. When the young pigs are about a fortnight old, warm milk should be given to them. In another week, this may be thickened with some species of farina; and afterward, as they gain strength and increase in size, boiled roots and vegetables may be added. As soon as they begin to eat, an open frame or railing should be placed in the sty under which the little pigs can run, and on the other side of this should be the small troughs containing their food; for it never answers to let them eat out of the same trough with their mother, because the food set before her is generally too strong and stimulating for them, even if they should secure any of it, which is, to say the least, extremely doubtful. Those intended to be killed for sucking-pigs should not be above four weeks old; most kill them for this purpose on the twenty-first or twenty-second day. The others, excepting those kept for breeding, should be castrated at the same time.

CASTRATION AND SPAYING.

Pigs are chiefly castrated with a view to fattening them; and, doubtless, this operation has the desired effect--for at the same time that it increases the quiescent qualities of the animal, it diminishes also his courage, spirits, and n.o.bler attributes, and even affects his form. The tusks of a castrated boar never grow like those of the natural animal, but always have a dwarfed, stunted appearance. The operation, if possible, should be performed in the spring or autumn, as the temperature is the more uniform, and care should be taken that the animal is in perfect health. Those which are fat and plethoric should be prepared by bleeding, cooling diet and quiet. Pigs are castrated at all ages, from a fortnight to three, six and eight weeks, and even four months old.

There are various modes of performing this operation. If the pig is not more than six weeks old, an incision is made at the bottom of the s.c.r.o.t.u.m, the t.e.s.t.i.c.l.e pushed out, and the cord cut, without any precautionary means whatever. When the animal is older, there is reason to fear that hemorrhage, to a greater or less extent, will supervene; consequently, it will be advisable to pa.s.s a ligature round the cord a little above the spot where the division is to take place.

By another mode--to be practised only on very young animals--a portion of the base of the s.c.r.o.t.u.m is cut off, the t.e.s.t.i.c.l.es forced out, and the cord sawn through with a somewhat serrated but blunt instrument. If there is any hemorrhage, it is arrested by putting ashes in the wound.

The animal is then dismissed and nothing further done with him.

On animals two and three years old, the operation is some times performed in the following manner: An a.s.sistant holds the pig, pressing the back of the animal against his chest and belly, keeping the head elevated, and grasping all the four legs together; or, which is the preferable way, one a.s.sistant holds the animal against his chest, while another kneels down and secures the four legs. The operator then grasps the s.c.r.o.t.u.m with his left hand, makes one horizontal incision across its base, opening both divisions of the bag at the same time. The t.e.s.t.i.c.l.es are then pressed out with his finger and thumb, and removed with a blunt knife, which lacerates the part without bruising it and rendering it painful. Laceration only is requisite in order to prevent the subsequent hemorrhage which would occur, if the cord were simply severed by a sharp instrument. The wound is then closed by pus.h.i.+ng the edges gently together with the fingers, and it speedily heals. Some break the spermatic cord without tearing it; they twist it, and then pull it gently and finally until it gives way.

In other cases, a waxed cord is pa.s.sed as tightly as possible round the s.c.r.o.t.u.m, above the epididymus, which completely stops the circulation, and in a few days the s.c.r.o.t.u.m and t.e.s.t.i.c.l.es will drop off. This operation should never be performed on pigs of more than six weeks of age, and the spermatic should always, first of all, be measured. It, moreover requires great nicety and skill; otherwise, accidents will occur, and considerable pain and inflammation be caused. Too thick a cord, a knot not tied sufficiently tight, or a portion of the t.e.s.t.i.c.l.e included in the ligature, will prevent its success.

The most fatal consequence of castration is teta.n.u.s, or lockjaw, induced by the shock communicated to the nervous system by the torture of the operation.

SPAYING.

This operation consists in removing the ovaries, and sometimes a portion of the uterus, more or less considerable, of the female. The animal is laid upon its left side, and firmly held by one or two a.s.sistants; an incision is then made into the flank, the forefinger of the right hand introduced into it, and gently moved about until it encounters and hooks hold of the right ovary, which it draws through the opening; a ligature is then pa.s.sed round this one, and the left ovary felt for in like manner. The operator then severs these two ovaries, either by cutting or tearing, and returns the womb and its appurtenances to their proper position. This being done, he closes the wound with two or three st.i.tches, sometimes rubs a little oil over it, and releases the animal.

All goes on well, for the healing power of the pig is very great.

The after-treatment is very simple. The animals should be well littered with clean straw, in styes weather-tight and thoroughly ventilated; their diet should be cared for; some milk or whey, with barley-meal is an excellent article; it is well to confine them for a few days, as they should be prevented from getting into cold water or mud until the wound is perfectly healed, and also from creeping through fences.

The best age for spaying a sow is about six weeks; indeed, as a general rule, the younger the animal is when either operation is performed the quicker it recovers. Some persons, however, have two or three litters from their sows before they operate upon them; where this is the case, the result is more to be feared, as the parts have become more susceptible, and are, consequently, more liable to take on inflammation.

WEANING.

Some farmers wean the pigs a few hours after birth, and turn the sow at once to the boar. The best mode, however, is to turn the boar into the hog-yard about a week after parturition, at which time the sow should be removed a few hours daily from her young. It does not injure either the sow or her pigs if she takes the boar while suckling; but some sows will not do so until the drying of their milk.

The age at which pigs may be weaned to the greatest advantage is when they are about eight or ten weeks old; many, however, wean them as early as six weeks, but they seldom turn out as well. They should not be taken from the sow at once, but gradually weaned. At first they should be removed from her for a certain number of hours each day, and accustomed to be impelled by hunger to eat from the trough; then they may be turned out for an hour without her, and afterwards shut up while she also is turned out by herself. Subsequently, they must only be allowed to suck a certain number of times in twenty-four hours; perhaps six times at first, then four, then three, and, at last, only once; and meanwhile they must be proportionably better and more plentifully fed, and the mother's diet in a like manner diminished. Some advise that the whole litter should be weaned at once; this is not best, unless one or two of the pigs are much weaker and smaller than the others; in such case, if the sow remain in tolerable condition, they might be suffered to suck for a week longer; but this should be the exception, and not a general rule.

Pigs are more easily weaned than almost any other animals, because they learn to feed sooner; but attention must, nevertheless, be paid to them, if they are to grow up strong, healthy animals. Their styes must be warm, dry, clean, well-ventilated, and weather-tight. They should have the run of a gra.s.s meadow or enclosure for an hour or two every fine day, in spring and summer, or be turned into the farm-yard among the cattle in the winter, as fresh air and exercise tend to prevent them from becoming rickety or crooked in the legs.

The most nutritious and succulent food that circ.u.mstances will permit should be furnished them. Newly-weaned pigs require five or six meals in the twenty-four hours. In about ten days, one may be omitted; in another week, a second; and then they should do with three _regular_ meals each day. A little sulphur mingled with the food, or a small quant.i.ty of Epsom or Glauber salts dissolved in the water, will frequently prove beneficial. A plentiful supply of clear, cold water should always be within their reach; the food left in the trough after the animals have finished eating should be removed, and the trough thoroughly rinsed out before any more is put into it. Strict attention should also be paid to cleanliness. The boars and sows should be kept apart from the period of weaning.

The question, which is more profitable, to breed swine, or to buy young pigs and fatten them, can best be determined by those interested; since they know best what resources they can command, and what chance of profits each of these separate branches offers.

RINGING.

This operation is performed to counteract the propensity which swine have of digging and furrowing up the earth. The ring is pa.s.sed through what appears to be a prolongation of the septum, between the supplemental, or snout-bone, and the nasal. The animal is thus unable to obtain sufficient purchase to use his snout with any effect, without causing the ring to press so painfully upon the part that he is forced to desist. The ring, however, is apt to break, or it wears out in process of time, and has to be replaced.

The snout should be perforated at weaning-time, after the animal has recovered from castration or spaying; and it will be necessary to renew the operation as it becomes of large growth. It is too generally neglected at first; but no pigs, young or old, should be suffered to run at large without this precaution. The sow's ring should be ascertained to be of sufficient strength previously to her taking the boar, on account of the risk of abortion, if the operation is renewed while she is with pig. Care must be taken by the operator not to go too close to the bone, and that the ring turn easily.

A 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 re-unite, and the snout always remains powerless.

FEEDING AND FATTENING.

Roots and fruits are the natural food of the hog, in a wild as well as in a domesticated state; and it is evident that, however omnivorous it may occasionally appear, its palate is by no means insensible to the difference in eatables, since, whenever it finds variety, it will select the best with as much cleverness as other quadrupeds. Indeed, the hog is more nice in the selection of his vegetable diet than any of the other domesticated herbivorous animals. To a certain extent he is omnivorous, and may be reared on the refuse of slaughter-houses; but such food is not wholesome, nor is it natural; for, though he is omnivorous, he is not essentially carnivorous. The refuse of the dairy-farm is more congenial to his health, to say nothing of the quality of its flesh.

Swine are generally fattened for pork at from six to nine months old; and for bacon, at from a year to two years. Eighteen months is generally considered the proper age for a good bacon hog. The feeding will always, in a great measure, depend upon the circ.u.mstances of the owner--upon the kind of food which he has at his disposal, and can best spare--and the purpose for which the animal is intended. It will also, in some degree, be regulated by the season; it being possible to feed pigs very differently in the summer from what they are fed in the winter.

The refuse wash and grains, and other residue of breweries and distilleries, may be given to swine with advantage, and seem to induce a tendency to lay on flesh. They should not, however, be given in too large quant.i.ties, nor unmixed with other and more substantial food; since, although they give flesh rapidly when fed on it, the meat is not firm, and never makes good bacon. Hogs eat acorns and beech-mast greedily, and so far thrive on this food that it is an easy matter to fatten them afterwards. Apples and pumpkins are likewise valuable for this purpose.

There is nothing so nutritious, so eminently and in every way adapted for the purpose of fattening, as are the various kinds of grain--nothing that tends more to create firmness as well as delicacy in the flesh.

Indian corn is equal, if not superior, to any kind of grain for fattening purposes, and can be given in its natural state, as pigs are so fond of it that they will eat up every kernel. The pork and bacon of animals that have been thus fed are peculiarly firm and solid. Animal food tends to make swine savage and feverish, and often lays the foundation of serious inflammation of the intestines. Weekly was.h.i.+ng with soap and a brush adds wonderfully to the thriving condition of a hog.

In the rich corn regions of our States, upon that grain beginning to ripen, as it does in August, the fields are fenced off into suitable lots, and large herds are successively turned into them, to consume the grain at their leisure. They waste nothing except the stalks, which in that land of plenty are considered of little value, and they are still useful as manure for succeeding crops; and whatever grain is left by them, leaner droves which follow will readily glean. Peas, early buckwheat, and apples, may be fed on the ground in the same way.

There is an improvement in the character of the grain from a few months'

keeping, which is fully equivalent to the interest of the money and the cost of storage. If fattened early in the season, hogs will consume less food to make an equal amount of flesh than in colder weather; they will require less attention; and, generally, early pork will command the highest price in market.

It is most economical to provide swine with a fine clover pasture, to run in during the spring and summer; and they ought also to have access to the orchard, to pick up all the unripe and superfluous fruit that falls. They should also have the wash of the house and the dairy, to which add meal, and let it sour in large tubs or barrels. Not less than one-third, and perhaps more, of the whole grain fed to hogs, is saved by grinding and cooking, or souring. Care must, however, be taken that the souring be not carried so far as to injure the food by putrefaction. A mixture of meal and water, with the addition of yeast or such remains of a former fermentation as adhere to the sides or bottom of the vessel, and exposure to a temperature between sixty-eight and seventy-seven degrees Fahrenheit, will produce immediate fermentation.