INSTITUTE PAPERS. 1 43 



PORK PRODUCTION. 



By George L. Gilungham, Moorestown, N. J. 



With this business, as with all others, there are three 

 things necessary, — knowledge, capital, and love of the oc- 

 cupation. Coupled with these are the man, the breed, the 

 feed and the care. It will not take much capital to start, but it 

 will take much knowledge, as well as love for the business, if 

 one would succeed. Here is where the man comes in. If he is 

 not one who is willing to attend to the small details, both in 

 feed and care, he should let hogs alone and go into something 

 that appeals to him more. 



It is not my purpose to enter at very great length into the 

 desirable quaHties of the different breeds. Select the one you 

 Hke best and admire the most, as one will always succeed best 

 with the animals he likes. If lean meat for sausage is wanted, 

 the blacks, such as the Berkshires and Poland China ; if for 

 lard, the reds, such as the Jersey Red and Tamworths ; if for 

 bacon, the Yorkshire and Cheshire, will be found best for these 

 separate purposes. 



In breeding, always select mature parents. Young sows 

 should not he bred to bring their first young until at least one 

 year old. We have found that old sows do best and should be 

 kept as long as they do well, or do not get too fat or careless 

 with their young, or too cross to be handled properly at far- 

 rowing time. It will of course be necessary to keep a young 

 one — one or two — to take the place of any old one that has 

 to be slaughtered on account of the above faults. 



CARE OF THE MOTHERS. 



In breeding and caring for the breeding stock, keep ever in 

 mind the word motherhood ; remember these mothers are per- 



