230 IOWA DEPARTMENT OF AGRICULTURE 
and show what we are after and that we are trying to produce what 
the packer wants. 
Mr. Hockett said: "There is one thing that rather amused me 
in this paper. That is, in comparing the different breeds, he evi- 
dently thinks that the cause of this healthfulness is because they 
lie still and do not root around. My idea of it is that when they 
lie around they get the germs. I don't know which one of us is 
wrong. ' ' 
Joe Stewart said: ''I was thinking myself that that was one of 
the good points, that they were hustlers. We Poland China breed- 
ers do not claim that our hogs are the best for that reason. We 
claim that they lay on more meat for a bushel of corn." 
Mr. Browning spoke still further on the subject. ''I used to be 
a little prejudiced, but I have gotten past that and have respect for 
all breeds, but there is a difference in breeds. The Agricultural 
college at Ames tried for three years to see what the difference 
was and they arrived at the same conclusion as the packers. .They 
found it out by experience. There were several breeds tried, the 
red hog, white, Berkshire, Yorkshire, Tamworths and Poland Chinas, 
I think, and they went so far as to send the meat to Europe and 
to Washington and they discovered first that the Berkshire hog is 
the best today for the packer ; has the most lean and better quality 
of fat. The red hog is just the anti-type for the Berkshire. He 
will make the most lard and good sausage and will make a pretty 
fair quality of bacon. And another thing is that the red hog will 
utilize the corn better than the Berkshire. We don't want the 
corn to go to waste. But the packers have a way of making lean 
meat out of fat. The packer can do with his knife what it will take 
us years to do with breeding. A commission man from Chicago 
says they like the black hog best; another says they like the red 
hog. The Yorkshire hog is a bacon hog. Some Yorkshire hogs 
that had been fed at Ames were sent to England and when they 
passed on them they said it was too fat for bacon. At the same 
time they passed on the red hog (couldn't see the color) and said 
it was fairly good. In the market the red hog passed all right 
but I will say that there is a difference in hogs. The Berkshire 
hog is a nice hog and there is no doubt in my mind that a cross 
between the Berkshire and Poland China will make the best. But 
it don't make any difference what kind we raise so long as we get 
the most pork and get the price." 
Mr. Stewart said : " It looks to me as though if the packer thought 
so much more of one breeder than another he would give him a little 
