Hogs and Dairying.— The hog fits in especially well upon dairy farms 

 where skim-milk, butt'^rmilk, or whey has to be fed upon the farm. Perhaps no 

 animal will give as high returns for dairy by-products consumed as the hog, and 

 no feed gives a finer quality of bacon than dairy by-products. It is also worthy 

 of note that the man vdio has skim-milk is in a better position to raise pigs than 

 the man who has none, for the reason that it is difficult to find a satisfactory sub- 

 stitute for skim-milk for young pigs just after weaning. 



Pure-bred Hogs. — AVhat has been said in the preceding paragraphs has 

 no reference to the raising of pure-bred hogs for breeding purposes, but applies 

 simply to the production of maa-ket hogs. The breeders of pure-bred hogs under- 

 stand their business, and know about how far their conditions warrant the exten- 

 sion of their operations, so that it is not so necessary to offer suggestions to them 

 along this line. It is true that the breeder of market hogs always has a use for 

 pure blood, but it is not every person who can make a success of breeding pure-' 

 breds to supply the demand for breeding stock, and the average farmer is safer to 

 adhere to producing market hogs. 



Summary.— To sum up, it may be said that the hog is especially valuable 

 for consuming the by-products of the farm, 'and the number of hogs carried to 

 advantage upon a farm is governed very largely by the quantity, and character of 

 the by-products to be consumed. When carried in appropriate numbers, the hog 

 is an exceptionally economical producer of meat, preventing waste, and giving 

 cash returns for substances that are frequently wasted, or which have little market 

 value. Trying to take advantage of fluctuating market prices by alternately over- 

 stocking and under-stocking with hogs is seldom a financial success. The man 

 who consistently follows up the business upon conservative lines is the man who 

 is well satisfied with the hog as a source of profit. 



PART II. 



TYPES OF SWINE 



There are two well-defined types of hogs, which are the outcome of local con- 

 ditions and market requirements, — namely, the fat or lard type and the bacon type. 



Reasons for Two Types. — The fat or lard type of hog is the product 

 of the " corn belt," Corn feeding has a tendency to produce fat at the expense of 

 muscle or lean meat, and corn is the principal hog feed of the United States. Most 

 of the hogs of the United States are grown in the great corn-producing States, and 

 it is here we find the lard type in its highest degree of perfection. This type plays 

 an important part in the exports of the country. 



But, in addition to the demand for the products of the lard hog, there is an 

 important demand, both at home and abroad, for a leaner class of meat. In some 

 of the large cities of England this demand has taken a definite form, and what is 

 known as the "Wiltshire side" is especially designed to meet this demand. A 

 hog suitable for manufacturing into " Wiltshire sides " is known as a " bacon 

 hog," and breeding stock of a type suitable for producing bacon hogs is said to 

 possess bacon type. Bacon hogs cannot be produced successfully under a system 

 of corn feeding, and hence we find the bacon hog produced in greater numbers in 

 countries where the feed for the hog is more varied in character, and where the 

 conditions are less favorable for producing the lard hog than they are in the United 



