Guinea Pigs. The Guinea Pig (Cavia Aperea Porcellus) is the domesticated variety of the Wild or Peruvian Cavy (C.A.Tschudii) which lives in the mountain areas of Peru and Chile. The wild cavy was domesticated by the Peruvian Indians and was used for religious purposes and food. They are members of the rodent family. Their teeth consist of two pairs of elongated chisel-like teeth called incisors - one pair in the upper jaw and one pair in the lower - and molars.All of their teeth have open roots and grow continually.Their length is kept in check by the fact that when gnawing and feeding they rub against each other and wear away. Their heads are blunt with the eyes at the sides of the head which enables them to see almost as well backwards as forwards.Their upper lips are split at the front and they usually have smallish ears. Their adult body length ranges from 8 1/2" to 13" and is typically rodent-shaped with a thick neck and cylindrical body with a very small tail that is tightly curled giving the impression that it does not have a tail. The average weight of an adult is 30-35oz and the body temperature is 102-104 øF. The hind legs are longer than the front legs and there are four toes on the front and three on the back. They communicate their mood by high-pitched squeaks or grind their teeth to make chattering noises. Their young are born in an advanced state and can move around and feed almost from the moment of birth. What to look for in your first cavy. The eyes should be bold,bright and clear. The nose should be clean. The incisors in the upper jaw should overlap and just touch the bottom pair. The coat should look sleek and feel soft and silky. The feet should be supple and well-formed. The body should be supple and well-formed. The anus should be clean. Generally the cavy should be alert,active and look fit and well. Housing. They can be kept in almost any design of wooden hutch with about 2 square feet of floor space,plus an extra 1 square foot for each additional cavy,faced with 1/2 inch wire mesh to keep cats,rats and mice out and the cavies safely in. Only one boar can be kept in each cage or they will fight and can injure each other severely. Two or more females can be kept together,with or without a boar,as they are much less likely to be prone to fighting. Feeding. Guinea pigs need fresh hay available at all times not just for food but also as it is an aid to digestion. They should be given a mixture of dry cereals such as crushed oats,barley,maize,wheat and bran.This is normally obtained as bags of guinea pig mix from pet stores. This should be served in a heavy earthenware bowl to deter the cavy from tipping it over. Water must be supplied at all times preferably by use of a water bottle so that it will not be dirtied by the cavy stepping in it. They will also eat grass,beetroot,carrots,turnips,swedes,sprouts, cabbage,broccoli,celery,lettuce,and as treats apples,grapes, strawberries,raspberries and blackberries. It is a good practice to feed the dry food in the morning and some green food at midday.The uneaten green food should be removed in the evening when the dry food is topped up for the night. Breeding. Boars can mate at 3 months but sows should be at least five months old. The gestation period is between 60 and 72 days and the litter will be between 1 and 4 young and they will be suckled for 2 to 4 weeks. When the babies are 4 weeks old the boars should be removed and put into another hutch.The sows can be left with their mother. When the boars are 7 weeks old they must be separated to avoid fighting. It is recommended that sows do not have more than three litters a year and that you do not breed from sows that are more than three years old or boars that are more than five years old. This ensures that they are in good condition and that the young will be fit and healthy. John Hole, 100022,2243. References : Beginner's Guide To Guinea Pigs. Author:Patricia Hutchinson. Publisher:Paradise Press. Published:1983. ISBN 0 949474 03 7. Guinea Pigs (Their Care And Breeding). Author:Patricia Hutchinson. Publisher:K & R Books Ltd. Published:1978. ISBN 0 903264 21 8.