ALEX55555 05-03-2010 20:11

fellow hunters, the jaw of a hooker is lying from last year, teach how to boil fangs ...

Petr...sh 05-03-2010 20:55

I'm not an expert on wild boars at all, more on fangs.
I know quite well about the tusk bear. I will tell you that when I took the maral trophy from the master, I saw it during restoration boar fangs. To the question, what are they cracking? Yes. And very strongly. It seems that everything is correct, everything is done according to science and everything is expensive and the most, but they are cracking. And they burst, and with a screw, and, in every way.
And therefore. It is better to contact the master. Or stupidly fill with epoxy and paste into place.

I repeat, I am zero in this. And my opinion is stupid. (I do it myself, and cover the cracks with auto-sealant)

SHULGA 07-03-2010 13:09

I do this: I immerse in water (with a large supply of water) and, on low heat, boil for several hours. After that, having cooled in a natural way, I take out the fangs. There are moments when the fangs in the boiled jaw dangle freely, but cannot be removed even with effort, then the jaw is carefully destroyed with improvised means (it is convenient to “pinch off” a piece with pliers). You need to be MAXIMUM careful with the edges of the fangs (those in the jaw) - very delicate and fragile.
Next, I treat the extracted fangs with a degreasing agent (you can use good gasoline for lighters), dry well in a NATURAL WAY. Ready.
Storage: I fill it STAGE-by-STEP with zpoxide (the maximum possible liquid consistency), let it harden well. I process the outer side thinly with the most ordinary superglue (it fills microcracks well and does not shine). I place it on a medallion - I attach it using thin straps-rings made of genuine leather. Preservation - ETERNAL, if every 3-5 years again thinly cover the outside with superglue. Appearance- NATURAL.

ALEX55555 09-03-2010 10:19

Thank you friends ... I boiled it, pulled it out, now according to the recommendations and I think they will go for a medallion ...

Bylbash 20-04-2010 19:39

Cook for no more than 30 minutes, so as not to become brittle.
For the past 4 years they have been hanging in the apartment and do not crack.
in the country, too, everything is excellent, but there is more humidity

Sergey outfitter 24-04-2010 03:48

Yes, rather than boiled in 40 minutes, what could be pulled out?

tracker 10-08-2010 20:27

GREAT TROPHY! Where did you get it?

Bylbash 12-08-2010 18:09


Yes, rather than boiled in 40 minutes, what could be pulled out?

Believe!
I put it in water and after 20 minutes I try to press it inward and loosen it a little
Sometimes they even go like this
after 20 minutes I try again and in 90% of cases everything is OK!

Here he gave the fangs to Nemansky for evaluation, he said that the medal, although weak, is there
boiled for 15-20 minutes

Sergey outfitter 16-08-2010 09:17

All of them are the largest found exactly in the Far Eastern taiga and mainly around Khabarovsk! Here, no one feeds them, so they themselves plow with fangs to get tops of roots! And as you know, clicks are growing from this!

Neman 16-08-2010 11:08

quote: Originally posted by Bylbash:

I stir and pull out with rotational movements.


You didn't say you were filling with white "sanitary" silicone. Looks like it's also an option for cracking.
But the enamel, as a rule, with cracks during life, should be covered with special mixtures. In advanced taxidermy workshops, the remedy is available.
quote: Originally posted by Sergey outfitter:

Here, no one feeds them, so they themselves plow with fangs to get tops of roots! And as you know, clicks are growing from this!


Well, they don't feed not only in the Far East.
However, the more often a boar has to shovel the FROZEN ground, the more likely it is that it will break off its fangs.
Yes, and the fangs grow on their own, and not at all because they receive a load in the form of ground "silicium" or stones.
It all depends on physiological features specific individual and grasp-lack of minerals.

Neman 16-08-2010 11:10

quote: Originally posted by Sergey outfitter:

this cliques were 31 cm each!



Sergey outfitter 17-08-2010 08:10



Is it possible to see these fangs? Or at least look at the trophy list? Or a measurement protocol? On the extreme case- photo taken against the background of the ruler?

It is possible, but only in Italy now they hang at Antonio and Alfonso, probably in the most prominent places!

Sergey outfitter 17-08-2010 08:12

quote: Originally posted by Sergey outfitter:

Is it possible to see these fangs? Or at least look at the trophy list? Or a measurement protocol? In extreme cases - a photo extracted against the background of the ruler?


These are some as soon as they were removed from the jaws
http://www.welcome.khv.ru/hunting/WILDBOAR/wildboar%20hunt.JPG

Neman 17-08-2010 12:56

Weidmann's Heil 19-08-2010 03:33

Fangs crack from changes in% humidity and temperature changes in the room. Therefore, boiled and immediately pulled out into the air burst especially quickly, it is better for them, as already mentioned here, to cool in a saucepan, then wrap in a rag, paper and a plastic bag on a shelf. I tried to get fangs without boiling, by rotting. After that, they stink a little, and even dirtier than boiled ones, but they crackle less, although they still crackle. Now I have adapted to protect them with cyanoacrylate glue, as fluid as possible, it is less noticeable than epoxy. After walking with fine metal wool. Glue like this http://shintop.ru/novokusnetsk/catalog_shop.php?action=item&id=1271300527 or similar. This is cotton wool http://www.sibglazier.ru/catalog.html/prods/tehnologija-nakladnogo-vitrazha/instrumenty-i-aksessuary/regalead/metallicheskaja-vata-20720

------------------
but

Sergey outfitter 23-09-2010 03:49

quote: Originally posted by Nemansky:

There is no 31 cm on the photo. Ordinary ordinary fangs.


Trust me! there are 31, but the fact that they are ordinary, who would argue, all fangs are the same!

oos 22-02-2011 20:21

Probably off topic, but I didn’t find a better place. They brought a boar’s head with such fangs (right 35 cm, left 38). Upper fangs are underdeveloped. The reason is a hole in the sky (about 3 by 4 cm) just at the base of the upper fangs The boar was said to be ordinary, 120 kilograms.

Published on 06.05.2017 Views: 3

One of the main requirements for the design of trophies of both wild boar and other animals: the trophy should be easily removed from the medallion. This unwritten rule applies primarily to those trophies that will be judged by experts or intended to be shown at exhibitions. In these cases, the owner of the trophy needs to do everything so that the judges can easily and effortlessly remove the trophy from the medallion, make the necessary measurements and then just as easily and conveniently attach it back. In the end, what trophy the hunter gives for evaluation is the one he wants to get back. But is this possible if, for example, the fangs are glued to the medallion with epoxy resin? Therefore, do not be surprised and do not raise a fuss if in this case the experts refuse to evaluate your trophy.

In order to avoid such an unpleasant situation and to ensure that your trophy is perfectly prepared for display, here are the basic principles primary processing boar tusks.

If you got a trophy boar, then you should act like this:

It is necessary to skin the pig's head, separating as much excess meat as possible.

The head must be boiled. In order not to cook the upper and lower jaws completely, you can file them, but you need to keep in mind that only 1/3 of the canine is located on the outside of the lower jaw, and 2/3 are hidden in the bone itself. You need to carefully calculate how much to saw off so as not to damage the canine. The same applies to the upper fangs, which are immersed in the jaw by more than half. It is not recommended to separate the upper and lower jaws before cooking, as the fangs may crack. In no case should the jaw bones be cut - in the "raw" form, the fangs are very fragile, especially in the part that is inside the jaw.

The next principle related to the cooking of fangs is that the trophy should be placed in cold water. Cooked fangs need to be cooled without getting out of the water. The purpose of this is to get rid of sudden changes in temperature, which will protect the fangs from cracking.

In no case should you boil the head of a boar under pressure, trying to reduce the cooking time. Know that in this case the fangs will be damaged irrevocably.

After cooking, the fangs must be separated from the bone. The tusks of an adult boar are simply pulled out, while the tusks of a young boar are usually removed by breaking the jawbone.

When the fangs are removed from the bone, they must be cleaned of fat with a simple rag, using laundry soap. In no case should bleaching powders be used - they affect the color of the canine, and in this case the trophy is lost as such.

When the cleaning is finished, taking into account the experience of many hunters, it can be advised to apply the "PVA glue method". Glue is poured into the fang, wait a moment, then pour the excess glue and wait until it dries on inside fang. This is done twice. This creates a layer of glue that will not allow the fangs to fall apart if they crack. Then all the free space inside the canine is filled with cotton. The top layer of cotton wool is poured with PVA glue, they wait until everything dries and ... the fangs are ready!

By no means should one follow the example of such "craftsmen" who fill the fangs with epoxy, and, in addition, put nails in the resin so that they can be attached to the locket. When the resin cures, due to the force of surface tension, the enameled portion of the canine tooth may separate over time as the resin contracts more than the canine itself. The size of the canine changes (width decreases) only for the first time. It is not for nothing that this trophy is allowed to be evaluated no earlier than two months after extraction. At this time, significant changes occur, and further changes are of little importance.

In addition, it may be advisable, after filling with cotton and glue, to dip the fangs in liquid paraffin, or, even better, dip the cotton in paraffin and cover the trophy with it to avoid being affected by strong temperature fluctuations. The canine treated in this way is protected from the effects of temperature and humidity, however, there have been cases when, after many years, paraffin-treated canines also deteriorated. More value has a microclimate: if the trophy is in a hunting lodge or a room where the humidity level is relatively stable, then no damage threatens it, but rooms with central heating are less friendly with trophies.
And, finally, about attaching the trophy to the medallion. This can be done without damaging the fangs using decorative loops or other methods, but most importantly, as mentioned at the beginning of the article, the trophy should be easily removed and attached to its place.

Having studied the skeleton of a pig, you can always notice problems in the development of piglets, injuries and provide first aid. Information about the structure of pigs will help you take better care of piglets. You will be able to know their strengths and weaknesses, learn how to protect babies from dangers and increase the “health level” on the pig farm. Ultimately, this knowledge will be the key to increasing productivity on the farm, and, therefore, to increasing profits.

The main sections of physiology

In a pig, anatomy (the science that studies the structure of living organisms) distinguishes 4 parts in the structure of the skeleton:

  • head;
  • cervical;
  • limb;
  • trunk.

Thanks to research in this area, farmers have received information about the structure of the body of domestic pigs and were able to use it for breeding.

The largest section is the trunk. According to the name, it includes this part of the pork carcass. Includes sternum, vertebrae and ribs. The cervical part consists of the cervical vertebrae and the jugular groove. The head region is subdivided into the brain and facial parts. As for the limbs, they are divided into front (thoracic) and rear (pelvic).

An interesting fact is that some anatomical characteristics piglets are similar to human body, allowing scientists to use pigs for medical experiments. All details in the article. It is also important that wild and domestic piglets have the same structure, so we will not consider them separately.

General information about the head office

The skull of a pig is massive, heavy, but, most importantly, depending on the breed, the head of piglets has different shape. In total, the muzzle of piglets is formed by 19 bones, 12 (paired) of which belong to the facial zone, and 7 (unpaired) belong to the brain part.

The bones that form the head have a lamellar structure. Some of them are mirrored, such as parietal, temporal, frontal, maxillary, incisal, palatine, pterygoid, lacrimal, nasal, zygomatic, dorsal, and conchae. But the occipital, sphenoid, interparietal, ethmoid, vomer, hyoid and proboscis - belong to unpaired bones.

The main task of the cranium is to protect the brain, as well as the systems of vision, hearing, coordination of movement and smell. It is noteworthy that in early age in piglets, the junctions of the bones are clearly visible, but over the years they grow together with each other more and more and the boundaries become practically invisible.

The maturation of pigs is also reflected in the proportions of the head: in piglets, the brain part is larger than the facial part, while in adult pigs, the facial part prevails over the brain part.

Formation of the bone marrow

In the occipital region there is a large triangular opening, thanks to which the head is attached to the vertebra. The jugular processes depart from it, and in the upper part, where the scales are formed, the occipital crest is fixed. The sphenoid knuckle converges with the occipital in the region of the eyes and nose, forming these areas.

The temporal bones are attached to the occipital region. They are formed by 4 parts: stony, tympanic, scaly, and mastoid. In the area of ​​​​the stony section, there are parts of the outer, middle and hidden ear. The parietal and interparietal plates are very dense and durable. At an early age of piglets, they are separated by a seam, but later the plates are connected by a stronger bond.

The bones of the parietal, nasal, lacrimal, palatine, sphenoid, temporal and ethmoid plates adhere to the frontal lobe. The ethmoid bone is adjacent to the nose, and on the sides of it the frontal and sphenoid plates diverge. The older the pig becomes, the stronger its skull, but in babies it is poorly protected.

Formation of the bone-facial part

The muzzle of a pig is formed from the nasal, incisal, maxillary, mandibular, and palatine bones, and it also includes the lacrimal, zygomatic, pterygoid, hyoid, proboscis plate and vomer. The structure of the head of piglets differs significantly from other animals due to proboscis formation. It is located on the bones of the incisors, completing the stigma. The incisal plates are connected to the nose, thereby forming a “patch”.

The maxillary bone connects the regions of the nose and mouth. The formation of the latter is completed by the lower jaw, where the main chewing muscle is fixed. Among the branches of the lower jaw is the hyoid bone, which is formed by the transverse plates, large and small horns and the lingual branch.

The upper jaw adjoins the zygomatic and lacrimal bones, forming a strong connection. In the area of ​​​​the junction of the pharynx and the nasal part, the palatine plates of the horizontal and vertical types are located. Vertical formations connect the palate and the pterygoid bone, where the vomer is attached. All this makes up the jaw of piglets and their bone-facial part of the head.

Formation of the balanced auditory organ

The sow's hearing is extremely acute. She perceives sounds that are inaccessible to humans, and all thanks to the special structure of this organ. The auditory system is formed from the outer, middle and hidden ear. Its outer part does not have bones, but is formed by cartilage tissues and skin folds.

The structure of the middle ear is the most complex. It is represented by the auditory ossicles, fastened in a chain, and the tympanic cavity, hidden in the petrous bone. There is a barrier between the middle ear and the hidden ear. eardrum- partition, about 0.1 mm thick. The bony chain that forms the auditory canal includes the malleus, anvil, stirrup, and lenticular bones. All of them are held together by ligaments and joints.

The inner ear part is located in the temporal bone. It is formed by two labyrinths: bone and membranous, filled with perilymph. Damage to the balance-auditory system is one of the most dangerous, as it contributes to loss of orientation in space and hearing loss.

Bones that form the jaw

The structure of the teeth in piglets is dictated by the need to capture and grind food. For this reason, their surface is bumpy, which allows them to crush solid food and grind it into smaller pieces.

The jaw of piglets consists of incisors (6 each on the upper and lower sides), canines, premolars (premolars) and molars (molars). The formation of the jaw begins from the 20th day of life, and ends at 3 years of age.

Piglets are born with milk incisors. At the age of 20 days, they have the first hooks. After 10 days, the first permanent tooth erupts in the pigs. All milk teeth appear only by the 90th day, and by the fifth month, permanent premolars grow.

By the end of 1 year of life, pigs lose all milk teeth, and molars grow in their place.

The renewal of the jaw in piglets occurs in one to two months. Completely, molars appear by 1.5 years. But, after only 6 months, the masticatory tubercles are noticeably erased, and after another year, the hooks are shortened. At the same time, the fangs only increase in size, and by the age of three they reach 4-5 cm. The length of the fangs in boars is longer than in sows.

Spine device

The frame formed by the skeletal (supporting) bones is called the spine. It performs several functions: protective - protects the organs, and frame - it accounts for the main load of the entire body of the pig. The vertebrae that form this system are divided into two groups. The first - basic, the second - channel. The spinal cord is located in the canal vertebrae.

The spine itself consists of 5 parts, uniting 52-55 vertebrae. The cervical region includes 7 bones. The thoracic is formed from 14-16, the lumbar consists of 6-7, in the sacral there are 4, and in the caudal from 20 to 22 vertebrae. Ribs (14, less often 16 pairs) depart from the central bone. Together, they form chest where the heart and lungs are located.

The ribs are always paired bones of an arcuate shape. They are joined to the spine by a movable joint and are located on both sides of it. The upper pairs are less mobile, and the mobility of the ribs attached to it increases towards the bottom of the spine. The main feature of the vertebrae of piglets is that they are massive, but short.

Device of the peripheral skeleton

The peripheral skeleton is the limbs of the piglet. It is formed by paired chest and pelvic parts. The function of this faction is intuitively clear - movement in space.

A curious fact is that, despite their short legs, pigs not only move perfectly on land, but also move well on water.

The forelimbs are attached to the spine by means of shoulder blades connected to the frame in the region of the first costal pairs. The legs of pigs are formed by the humerus, forearm, radius, ulna, carpal, metacarpal bones and phalanges of the fingers. Their limbs end with 4 fingers, 2 of which touch the ground.

The pelvic, or hind limb of pigs is formed by the ilium, pubis, ischium, femur, tibia, fibula, tarsus, metatarsus, as well as the patella and phalanges of the fingers. The hooves of the hind limbs are similar to those of the front.

Hoof device

The hoof in piglets is the third phalanx of the third and fourth fingers. It serves to protect the bones from injury when in contact with the ground.

From the point of view of physiology, the hoof is formed by keratinized skin, which differs in structure and constitution, depending on the location.

In total, 4 hoof parts are distinguished: border, corolla, wall and sole. A border is a strip of skin that separates the hairline on the legs of piglets. Further, the corolla part is located - a wide roller, half the size of a hoof. The corolla is connected to the hoof wall by means of a tubular horn.

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Of all the game that is usually hunted, the prestigious cohort has long included boar also called wild pig. V old times he had a different name - boar. This is a solid, far from stupid and savvy beast. He never retreats and is ready to defend his life to the end, which often threatens the hunter with serious injuries. The brilliant writer Cherkasov A.A., who described hunting with amazing talent, in the book “Notes of a Hunter of Eastern Siberia” describes the behavior of a wild boar during a hunt: “... look at billhook when the dogs catch up with him, they stop him, the hunters fly up and surround him from all sides, and he, seeing the trouble, will begin to defend himself. All the hair on it will stand on end, its eyes burn with courage and throw terrible sparks, white foam pours out of its mouth in clubs, and the billhook either stands motionless, waiting for an attack, puffs and sharpens its huge white fangs with fury, then rushes at enemies with a bold, impetuous , with an elastic swoop knocks down brave fighters, crosses in two, like a mitten, throws up a snout, flogs with fangs like a knife, makes terrible mortal wounds, releases intestines ... One turn of his snout is enough to kill a careless hunter who decides to come too close to him and somehow blunders ... ".
The danger of boar hunting is also reflected in the well folk wisdom- in sayings, for example, one of them says: "You go for a bear - take a straw, for wild boar you go - drag the coffin."
But, nevertheless, knowing how dangerous this beast can be, you should not fall into a stupor from fear of such a game. If you meet such a serious opponent, you need to be very careful and not lose your temper. And of course, you don’t need to fussily move around, twitch, and you shouldn’t let fear guide your actions.

All appearance wild pig indicates that this animal is adapted for living in dense weaves of forest thickets and reed beds. The head is large, has the shape of a wedge (in proportion, it is almost one third of the entire length), a powerful neck and a large torso, as if squeezed on the sides, enable the beast, when threatened, to leave through the forest wilds and rubble, breaking through any thickets with amazing speed .
Boar legs are hardy, overgrown with coarse hair, short limbs. The tail is not too long, approximately to the heel joint, at its end there is a tassel. When a wild boar runs away from danger, its speed can be about 40 km / h, while it will jump about four meters in length and one and a half meters in height. And the wild boar is capable of maintaining such a pace without stopping for a “smoke break” at distances of 10 or even 15 km. This beast can quickly and without difficulty swim across water barriers, even if the river has a high flow rate, crosses swamps, and is able to overcome steep slopes.

A wild pig is a natural all-terrain vehicle, only impassable snow reduces its ability to maneuver. Only at first inattentive glance, a wild boar can be called a heavy and clumsy animal. In fact, this is a swift and frisky animal. The boar can at any time make a lightning throw to the side or at the enemy. The size of an adult pig is quite significant. The height at the withers can be about 120 cm, and at the same time, the length of the beast is often more than two meters. Such an animal weighs about three centners, or even more. With all this, it is also a well-armed enemy - the boar has well-developed fangs. They are clearly visible when looking at a wild boar - they do not fit in the oral cavity, and turn white menacingly on the outside. On the upper jaw, the fangs are blunt and not too long, and at the exit from the gums they are bent up. On the lower jaw, they are more serious in a wild boar - these are sharp trihedral fangs, and they grow all their lives, and when the boar is already seven years old, their size is already ten centimeters. I must say that the lower fangs of a wild boar are always sharply sharpened, they never become dull, the fact is that the upper fangs are close to them and act as a grindstone. The lower fangs are a lifesaver for a wild boar - this is a digging stick, an “axe”, and a “knife”, and much more. It was the impressive lower fangs of the wild boar that gave another name to adult males - they are often called billhooks.

Female feral pigs also have fangs, although they certainly cannot boast of the same size, they do not even protrude. Actually, this makes female boars less dangerous than adult billhooks.
Boars have a well-developed coat. V winter time each bristle at the end splits, and itself becomes very strong and lengthens. These bristles on the animal's back tangle and create an original mane. In addition, a dense undercoat grows in cold times. Boar hair, its part, consisting of bristles, most often dark brown in color, brightened at the ends, can be with a grayish tint, or even completely white. The undercoat is also brown in color with an admixture of chestnut color. Wild boar skins do not differ in coloration; they can be brown or brown, almost always in more dark shades, the limbs are always darker than the body, they can be completely black. On the summer time the bristles are thinned and shortened. The color also changes, it becomes lighter and moves to the “gray area”, in the color of the skin gray, and even ashen colors begin to predominate.
By nature, wild boars are prudent and cautious animals, so they usually try to leave when a person approaches. However, when a boar is hurt, or very angry with a long persecution, he can turn all his strength against his pursuer, spitting on a sense of self-preservation. Boars have a remarkably pronounced sense of hearing and smell. But vision is much weaker. But this does not mean that the vision of a wild boar can not be taken into account when hunting for it. Already from a distance of a hundred or one and a half meters, he can detect even small movements of the hunter and immediately leaves in the other direction.

Wild pigs (Sus scrofa L.) are among the pests Agriculture. However, in the forest they are more useful than harmful. V last years due to a significant increase in the number of this artiodactyl, shooting it in Central Europe (Germany and other countries) is allowed for all year round. In the Soviet Union, the restoration of the range and the growth of the wild boar population began in the mid-thirties and are still observed everywhere, with the exception of a few regions of the Caucasus, Transcarpathia and the south of Eastern Siberia. At the same time more and more widespread accept acclimatization and reacclimatization of this promising hunting animal. The wild boar was brought and released already in the hunting grounds of Moscow. Kalinin, Yaroslavl, Ryazan regions, as well as in the Crimean reserve and hunting economy.

Wild boar hunting is not only commercial, but also of great sporting interest. In sports hunting, the most valuable trophy is not meat, but fangs - the boar's formidable weapon. Their size and beauty are, as it were, a measure of the success and courage of a hunter-athlete and, at the same time, an indicator of the level of management of one or another ascribed hunting economy.

Below are published two complementary articles on the scoring of wild boar trophies. The first of them belongs to the pen of G. Domnik, a young German hunter who received a special education in the USSR and relatively recently began to practical work in the German Democratic Republic. The second article, at the request of the editors, was written by prof. A.G. Bannikov based on foreign materials. In the course of 1960, the editors will acquaint Soviet hunters with the international rules for scoring bear, saiga and other generally recognized hunting trophies.

Cleaver skull: 1 - lower fang-dagger; 2 - upper canine

According to a single point system, all representatives of the pig family (Suidae) are evaluated, the distribution of which covers the hot and temperate countries of Europe and Asia, along with the islands adjacent to the south, as well as all of Africa and Madagascar. The family includes several genera, of which the only representative of the genus Sus lives in the USSR - the wild boar, which has several subspecies.

The Central European wild boar (Sus scrofa scrofa Linne) is found in Belarus. The European-Caucasian wild boar, also called the Persian wild pig (Sus scrofa attila Thomas), lives in the European part of the USSR - from the borders of Romania to Transcaucasia inclusive. The weight of bulls (males) of this subspecies reaches 250 - 260 kg. The range of the Kuril subspecies (Sus scrofa riukianus Kuroda) is limited to the southern islands of the Kuril chain. The Manchurian wild pig (Sus scrofa ussuricus Heude) is native to the Ussuri region and Manchuria. The Far Eastern continental wild boar is the largest: in the Amur region there are billhooks weighing 300-320 kg. Mongolian (Sus srcofa raddeanus Adlerberg) - the smallest subspecies of domestic wild boars; the weight of adults ranges from 55-90 kg, and the distribution of these pigs is limited to Transbaikalia and eastern part Mongolia. The Central Asian or Turkestan wild boar (Sus scrofa nigripes Blanford) is found in Central Asia and Kazakhstan, northwestern Mongolia, the Chinese province of Xinjiang, Iran and Afghanistan.

As sports trophies, only the fangs of wild boars, both lower (“daggers”) and upper ones, are recognized. Throughout the life of a male boar, his lower fangs continue to stretch upward. The upper fangs are inferior in size to the "daggers"; every year they are more and more bent and make it possible to determine the age of boars from them. “Daggers” highly refined upwards are a sign of the youth of the beast. The fangs of female wild boars are small and do not belong to the category of sports and hunting trophies.

Boar trophies are evaluated according to the rules adopted in 1952 at the International Congress of Hunters in Madrid and recommended by the session of the International Hunting Council in Copenhagen (1955).

Skillfully mounted on a special board, the fangs of the billhook, tastefully “padded” with a semicircle of long black bristles that rose on the scruff of an angry beast, are a wonderful decoration for the interior of hunting lodges and hunters’ apartments. However, when mounting fangs, one should not forget such a “prosaic” detail as a plaque indicating the place and date of shooting and, if possible, the weight, length and height of the defeated beast. Thus, the exhibited trophy becomes not only an ornament, but also acquires a hunting, historical and scientific value.

Evaluation of a wild boar, or rather its fangs, does not present any difficulties.

The length of both lower fangs is measured with a measuring tape with an accuracy of 1 mm. The tape is superimposed on the outer bend of the canine - from its root to the tip. If the root or end of the canine is broken, then its actual length is taken. The measurement results are indicated in the evaluation table in centimeters.

Also, in centimeters, with an accuracy of 1 mm, the volume (section) of the upper canines is measured at their widest point (see diagram); abnormal deviations are not taken into account.

The width of the lower "daggers" at their thickest point is measured with a micrometer (caliper) with an accuracy of 0.1 mm; measurements are entered in the table in millimeters. At the same time, growths and other deviations from the norm are also not included in the assessment.

V special occasions- with strongly developed and twisted upper canines (a sign of old age) or with their pronounced symmetry - the score can be increased by an allowance of up to 5 points (points). If the upper fangs are very short or ugly, or if the lower fangs are very narrow towards the end (a sign of a young animal), up to 5 points are removed from the assessment.

For evaluation, the average data (half) of the sum of the measurements of both canines (in points) are taken and the established multiplication factors are entered: "1" for the length of the lower and upper canine circumference and the coefficient "3" for the width of the lower canine.

When evaluating trophies, a trophy certificate is filled in and issued indicating to whom it was issued, which animal and in which hunting farm was obtained, the weight of the killed animal and the date. Further, the results of the evaluation of the trophy are entered into the certificate, for example:

Evaluation indicator

Measurement result

Sum of measurements

average value

Coefficient

Total points (points)

Lower fangs length:

Width of lower fangs:

Upper canine volume

Extra points

Discount for defects

Overall score of the boar in points (points)

A bronze medal is awarded with a total score of fangs from 110 points, silver - from 115 and gold - from 120 points and above.

Record boar trophies, which have received awards at international exhibitions in recent years, are as follows: a billhook, harvested in 1930 in Poland, received an estimate of 151.0 points; shot in 1935 in Czechoslovakia - 136.1 points: mined in 1936 in Romania - 134.9 points, etc.

The length of the lower canine;

The width of the lower canine;

Volume (section) of the upper canine

The trophies themselves - wild boar fangs - are fastened so that the smaller (upper) fangs are inside the larger (lower) ones. The right ones with the left ones and the lower ones with the upper ones are fastened with metal plates or are decoratively placed on a beautiful stand.

Boar fangs are a good decoration for the hunter's dwelling and premises hunting club. They are pleasing to the eye and evoke memories of a successful single combat between a hunter and a large, cautious and dangerous beast.

Professor A. Bannikov, Moscow

Magazine "Hunting and hunting economy", No. 1, 1960.