1U18.] SUCCESS IX SWIXE IIL'SUAXDRV. 33 



W c hdw been keei)inj4- ;i rocnnl lOr ten munths coverinj>^ 

 every litter iidni nue liug li.iu.-.e. There were some old sows 

 tliat we realized were not profitable to keep except for their 

 valuable breeding and there were aiSo the usual number of 

 gilts farrowing lor their lirst time which W(juld have a tend- 

 ency to reduce the average. 'These tigures show seventy-nine 

 litters or six hundred pigs actually farrowed alive. Tiiat 

 does not seem a very large number, and yet the average of 

 li\e pigs was about V.G while 5.2 pigs per litter were raised, 

 which is considered good. 



To keep the average good it is necessary to select breeding 

 stock from large litters. I would not discard a sow because 

 her tirst litter is small, but discard both her and her progeny 

 ii she fails the second time. In carrying pure-bred hogs it is 

 necessary to use some means of identification, and notching 

 the ears is the most satisfactory. All the pigs of a litter are 

 notched before they are weaned, and are identified by these 

 notches until they are bred, when an ear tag is placed in the 

 ear. W'e go over the bree"ding lots at least once a week. We 

 stir up the pigs and every time we get a pig we do not like, 

 regardless of its breeding, it is culled out for the fattening 

 pen. In this way we not only make our selection from the 

 breeding standpoint, but also from the individuality of the 

 animal. 



The boar is perhaps one of the most important things we 

 have to consider. Select a boar not only well bred, but one 

 from a good uniform, litter of at least eight pigs. He should 

 have individuality, should be long, deep, smooth, full in the 

 fiank, and with a good deep ham, and above all he should 

 stand up well on his feet. 



Our climatic conditions are much severer than yours; our 

 pasture and crop seasons shorter. In the summer time, as 

 soon as the weather permits, we plan to keep our pigs out on 

 the land. The breeding stock is carried in small lots by 

 means of hurdles. The pigs are put on fresh ground and 

 when they have worked this ground over, the hurdles are 

 simply picked up and moved along onto fresh ground. This 

 method proves profitable from both the pig and land stand- 

 point. The pigs are moved along from time to time, usually 

 once a day, and any foul weeds in the land are pretty sure to 



