Page:The New International Encyclopædia 1st ed. v. 10.djvu/150

HOG. 130 HOGARTH. The Lar<.'e Whites are chnractorizcd by ininicnso size, although the best are rather line boned and not coarse. The Yorksliires are very popuhir in England, and white swine generally are preferred in that country. It is said that from this source came the American breed of Chester Whites, which was originated in Chester County, Pa. Pigs of this breeil are among the largest, and in- dividuals have attained a weight of l.'iOO pounds. They are said to be lacking in hardiness and to have a tendency to degenerate under careless treatment or neglect. The lirrkshircs are probably the most univer- sally popular and widely disseminated of all the breeds. This breed is of English origin, and takes its name from the county whence it came. It is of large size, black in color with white on the face, and occasional splashes elsewhere, and fattens readily at any age. Great improvement has been made in its size and symmetry in recent years. The <piality of the ]iork is unexcelled. The I'ohindChinas divide honors with the Berkshires in the great pork-producing sections of the United States. This is also a black breed, and is a purely American one, originating in Ohio. It is not generally l)elievcd that any Polish cross was ever introduced in its develop- ment, in spite of its name. As now bred, the Poland-Chinas are similar to the Berkshires, but show rather more white in their markings. They are among the largest of bogs, but have been much improved in fineness of bone, early ma- turity, and teiKlency to fatten at an early age. The Jrmeii AVrf.s or Durocs are a breed of un- known origin, which has long been quite exten- sively bred in New .Jersey. They are also known as Red Berkshires. They are rather coarse, but are considered much hardier than the finer boned breeds. The Taui north is a large, coarse, 'lepgj' hog, of a dark cliestnut color, more or less spotted with black. Tliis animal has been widely ex- ploited as a bacon bog. The Victoriiis are a white breed of medium size, not widely raised in the United States; and the Essrx is a black Eng- lish breed, classed among the smaller breeds. It has not became popular in the United States. Record books or registers are published in the United States for the Berkshire, Poland-China, Yorkshire, Chester White, and Duroc-Jersey breeds. Care axd Treatment. Although hogs are raised to some extent in every section of the country, the great pork-producing section is in the Mississippi Valley, where corn is abundant and cheap. The northern part of this valley is said to be the greatest hog-raising section in the world. The hogs are commonly pastured during the earlier stages of growth. Frequently a herd of swine are put with steers which are being fed whole corn, and the hogs feed upon the corn voided in the manure. Alfalfa pasturage is used for hogs in some sections. In the South, cow- peas, peanuts, chufas, and a variety of other crops are grown for hog-pasture. Com is the great hog feed of the middle West; sometimes it is ground, but it is largely fed on the ear. As com contains only a small percentage of ash, the hogs fed upon it exclusively become weak- boned, and can hardly walk about. This is cor- rected by giving wood-ashes, which they eat greedily. Skim milk and buttermilk from cream- eries constitute excellent food for pigs of all ages; and if corn-meal is added, a pork of the fin- est quality is obtained. The large, over-fattened hog, weighing 400 oi' 500 pounds, has given way to a quickly maturing hog of from '200 to 300 pounds. This animal is produced more econom- ically and is preferred by the packing houses. The gains in pnqiortion to the food eaten di- minish as the animal grows, and experiments have shown that it is most profitable to market the hogs when they have reached 200 or '2!>(} pounds. Packers ]irefcr a hog weighing about 250 pounds. See Pork ; Swim;. BiHLiOGKAi'iiv. Consult: Long, The Hook of the rig (London, 18S!)) ; Coburn, Swine Hus- bandry (New York, 1888) ; Harris, On the Pig (New York, latest ed., 1890) ; S|>encer, I'ign, Breeds and Management (London, 1897); Wal- lace, Farm Lice Stock of Great Britain (Edin- burgh, 1889). HOG (so called as resembling in outline the back of a hog). This nautical term implies tho opposite of sag. A ship is hogged when through weakness her ends droop in such a maniiei as to cause her keel to curve upward amidships. In lightly built or shallow ves.sels a tendency to hog is prevented by a truss frame arranged to support the ends and called the hog-frame. Most wood-built and many iron paddle-wheel river steamers have such frames rising well above tho hull, and sometimes above the deck-hou.ses. In- stead of a framework extending from end to end, it may be located only amidships, and the strain transmitted to it by hog-chains extending to tlio ends. HOG-APE. The mandrill. See Baboon. HOG-APPLE. See Ponoi-iiYLLUM. HOGARTH, h.Vgiirth, George (1783-1870). A Scottish journalist and musical critic, born in Edinburgh. He studied law and music there, played the violoncello, wrote criticisms for the Courant, and associated with Sir Walter Scott's clique. When about fifty years of age, he went to London to live, and became a member of the editorial staff of the Morning Chronicle, then of the Daily Telegraph (1840-60), of which hi» son-in-law, Charles Dickens, was editor. The novelist was indebted to the journalist for the insertion of some of his earlier work in the Keening Chronicle. He was musical critic of the JIhmtratrd London .Vrira, and also secretary of the Philharmonic Society (1850-04), and wrote its history, as well as a general Musical History, Bibliography and Criticism (1835) ; Memoirs of the Musical Drama (2 vols., 1838; 2d ed. 1851) ; and other works on his specialty, besides editing and harmonizing collections of hymns and songs. HOGARTH, William (1697-1764). An Eng- lish painter and engraver, born in London, No- vember 10, 1097. His father was an unsuccessful schoolmaster, who was also a hack writer anil corrector for the press. At the age of seventeen, Hogarth was apprenticed to a silversmith for whom he made designs for plate, which are now much prized by collectors. In 1718 he entered business on his own account, and besides en- graving arms and shop bills, he began to design copper plates for the booksellers. During the years 1721-26 he designed a number of engrav- ings, the most important of which were "Mas- querades and Operas" (1724), which struck the keynote of his future satire, and his illustrations to Butler's flurliliras. whiih brought him into public notice. At first Hogarth's ambition wav