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#51003 01/02/02 07:53 PM
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I went through a number of sites about pigs, including a long detailed one about potbellied pigs as pets.
I found a number of terms I had forgotten. Birth of litter is called "farrowing". A young male that has been castrated is called a "barrow". A female is a "gilt" until her second pregnancy. The genus is Sus scrofa. The "scrofa" reminded me of "scrofula" a condition that afflicted lexicographer Sam Johnson, in which tuberculosis causes lymph glands in neck to enlarge greatly, and sometimes become open sores.

One more time: hogs are mature animals ready for market, and no boars are wanted.

I just remembered that scrofula was also called "King's Evil" in belief that the touch of the King could cure it.


#51004 01/02/02 09:42 PM
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All seriousness aside, back in my callow yute when I was a commodities reporter, I took with great glee the term "hog run." It evoked to me greased pig contests in county fairs. Now, anybody know what a hog run really is? Submit your definitions here.


#51005 01/02/02 11:04 PM
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Dear AS: I had visions of a "cattle drive" of pigs. I could find only one mention of "hog run" on Internet, and it appeared to relate to number of hogs delivered to packing plants in a state.

From the news story of February 7, 1995: "The Iowa daily "hog run" was 107,000 head yesterday,
below 113,000 the previous week, according to the Department of Agriculture. The run is estimated
at 100,000 head today, below 105,000 last week, the USDA said." So why would *less* hogs going
to market have any significance to us vegetarians?


#51006 01/02/02 11:25 PM
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Dr. Bill;

Your definition of hog run sounds like what she would have covered during her commodities days.

An ASide:

If you want to get the attention of some high level executive and you can't make it through the front four, just say it's about the pork bellies he bought 6 months ago and did he want them delivered to his place of business or his home address?



#51008 01/03/02 02:57 PM
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I like boar, on those rare occasions when I can get some.

I quite agree with you, Max. Why don't you come across here, where we can get it without too much effort? Mind you, the "Wild" boar that is sold in the shops here is all raised domestically - there is a "Wild Boar Farm" - complete with sows, piglets and hogs - about ten miles from where I live. Goodness knows how they can get away with that description under the Trades Descriptions Act!


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The real fun would be to have the equivalent number of live porkers delivered to him at the office.


#51010 01/03/02 03:10 PM
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Dear Max and RC: Both of you must have extra effective dentition. My father (what's in a name) used to bring home game and "hang" it to let bacterial enzymes tenderize the meat, giving it a "gamey" flavor he enjoyed, but to me was equivalent of eating road kills. I do not apologize for my effete preference for the modern tender meats obtained from animals that did not have to work for a living.


#51011 01/03/02 03:16 PM
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Parbly, not unlike catfish, (how's that for the logical double negative?) it's all in how you cook it.


#51012 01/03/02 03:17 PM
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Spot on, Dr. Bill. But you cheated.


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