CHESTER WnrrK SWIXK BKEEDKRS. 281 



discuss one topic, let us l>e thorough in it ;ind jirrive at some conclusion. 

 What age of sows to use to produce tlie best pigs is a subject which in- 

 terests every breeder of Chesters, and a satisfactory answer from those 

 assembled here will be of vital importance to the future of our breed. I 

 agree with what has been said, and would add to it by saying that I never 

 part with a good producer, so long as she gives the result^. In making 

 my brooders 1 start them at a year old, very seldom breeding a sow at an 

 earlier age than tliat. 



W. Milner: 1 can not say why it is. but my experience is that the 

 best results come from matured sows. 



J. C. Weddle: 1 have raised a large number of pigs, raised tliem 

 from aged and very young sows. It is my experience that to get good, 

 strong pigs at the least cost and least trouble you must use matured sows. 

 This holds good from farrowing to fatcning time, also up to tlie market. 



W. T. Farquhar: Tlie sow is a machine for making pounds. Slie has 

 a period when she is complete, every organ is matured, and at that point 

 of perfection to do the best work. Previous to that condition wliat she 

 eats goes toward developing that condition. If any extra duty is imposed 

 upon her before tliat time, then extra care must be given to her that the 

 additional work can be properly done. I believe that young sows can oe 

 made to produce the same results, but it Avill cost more, take more labor, 

 and the result is not so certain, the risks greater. I believe that both 

 the male and female produce best results at less cost, are more reliable 

 when matured, or at the time of their liighest maturity, than at any time 

 before or after. 



Lloyd -Mugg: I always have thought matured sows produce a 

 stronger offspring and one which matures quicker. As to quality, speak- 

 ing from points, the young sow frequently produces quality which is lost 

 from her inability to fully develop same. Most of us want a young sow 

 to produce at a year. It frequently occurs th.-it a young sow does not 

 get her milk properly until three or four days after her pigs are farrowed. 

 This is very detrimental to the development of the pigs. An old sow is 

 always there with the goods, and in some instances with more than the 

 pigs can consume. A young boar to an old sow is tlie cross which, in my 

 experience, brings the best results. 



Question — "What in your judgment is the most important thing to 

 be done for the success of the Chester White hog?" 



.J. Milner: I suppose that you want m<'. in discussing this question, 

 to point out the defects of our Chester breed. We all know it has de- 

 fects, and we are liere tonight to discover the consensus of opinion re- 

 garding them. The Chester is a good hog, a i)r()titable hog. one we might 



