130 STATE BOARD OF AGRICULTURE. 



ground peas and oats. When these are mixed in alternate layers upon 

 the feeding floor and allowed to heat gently for thirty-six hours, pigs 

 will eat the mixture Aery greedily. 



In conclusion, I would again say to the farmers of the State, do not 

 rush into bacon pig production until the markets of the country will 

 justify such a step. 



THE LARD HOG. 



E. A. CROMAN, GRASS LAKE. 



Without exception, the United States is the home of the so-called 

 lard hog. From this hog is produced the best side pork, ham and 

 shoulders, that sell the world over for the highest price. 



SELECTION. 



In selecting our breeding stock, we should do it with an object in 

 Aiew: to have the framework of this hog so built that he can lay the meat 

 on where it will sell for the most money, namely, ham and shoulders. 

 If we get these properly constructed, the sides will be in proper shape to 

 take on both that will make the best side pork and lard. 



THE TIME TO SELL. 



We should aim to market our hogs at from six to eight months' old. 

 In that time, with proper feed and care, they can be made to weigh from 

 200 to 250 pounds, live weight. This kind of pork is always sought after 

 and brings the highest market price. 



THE CARE OF THE PIG. 



The little fellows should be kept growing from birth to selling time. 

 Rape and oats should be sowed early in the spring, and rye in the fall, 

 for early spring pasture. Good, comfortable houses should be pro- 

 vided, also good drinking water, so the little fellow can get it just when 

 he wants it. 



THE BREED. 



This I will leave with you. Any of the improved breeds well taken 

 care of will make monev for its owner. 



DISCUSSION. 



Wm. Ball: It is useless to discuss the relative values of bacon and lard hogs. It 

 must be admitted that there is a demand for the bacon hog. It must also be admitted 

 that the bacon is worth more per pound and sells for more per pound than does pork. 

 It is a question whether a bacon hog puts on his additional weight at a greater cost 

 per pound than the lard hog. I know from experience and observation that there is a 

 very vigorous call from all over the State for Tamworth swine and hogs of that type. 

 This demand is for breeding purposes. We have killed six Tamworth pigs and find 

 they make excellent pork. We believe that the pork was produced as cheaply as any we 

 have ever had. 



