FARMERS' INSTITUTES. 73 



and the manner in which it was fed. If we were to feed the old-fashioned 

 "land shark," that is slow-growing and slow-maturing, we would not 

 expect him to make as much pork from a bushel of corn as good individ- 

 uals of the improved early maturing breeds. And, again, it would depend 

 very much upon the manner in which the corn was fed. Therefore, the 

 results will depend greatly upon the animal consuming the feed and the 

 manner in which the feed is given ; so we have two divisions to our sub- 

 ject, the selection of the animals to be fed and the methods of feeding, to 

 consider. 



IMPROVED BREEDS VERSUS MONGRELS. 



While it is not our province to boom any of the breeds of swine, we feel 

 free to say that others have done much before us in the selection, feeding 

 and care of the pigs that have made the improved breeds more desirable 

 and profitable as pork producers than the so-called "mongrel" hogs. We 

 also feel free to say that not all the individual members of any of the 

 breeds are desirable. The work of the breeder and feeder, if they are to be 

 successful as such, is made up largely of selecting, improving and getting 

 rid of undesirable characteristics so that each succeeding lot or crop is 

 better adapted to his wants as pork producers than the ones that pre- 

 ceded it. 



LEADING CHARACTERISTICS. 



There are some leading characteristics that are absolutely essential and 

 should be considered and placed first in making selections. The fact that 

 mind controls matter is just as true in the hog as in the man, and a cer- 

 tain degree of intelligence is necessary to making a desirable hog. That 

 the brain is the seat of intelligence no one will deny. Therefore, we will 

 say, give us brain capacity that we may have intelligence, and the external 

 indications in the hog is width at the eyes. Second, we must have appe- 

 tites, which is indicated hj the width just back of the eyes, the gustatory 

 center. Third, vital energy, which is made up of large vital organs to 

 furnish the machinery to consume, work up, assimilate, and make use of 

 the food consumed. 



EARLY MATURITY ESSENTIAL. 



The terms "lard hog" and "bacon hog" are rapidly becoming misno- 

 mers in describing the hogs that the market demands today. To produce 

 either requires too much time and valuable feed in these days of close 

 m.argins in the production of meats. The excessive fat of the lard hog 

 is considered waste, and is disposed of at a sacrifice in competition with 

 the vegetable oils now so much used in the culinary arts. Therefore, to 

 secure the best results it is necessary to select the growthy, early matur- 

 ing hog that has a large percentage of lean, or muscle, intermingled with 

 the fat meat. This is done by proper selection, proper feeding and keeping 

 the animal growing and improving from birth to the time it is ready for 

 market. 



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