248 Journal of Agriculture. Yicforia. [10 April, 1912. 



Herd-book entries. — The Regulations for tlie registration of lx)ars and 

 sows provide that no boar or sow is eligible for registration if known to 

 have a cross of any ether breed within four generations, or if showing any 

 white spot or mark. The name and registered number of the sire and dam 

 must be stated, and a distinctive ear-mark must be given to each animal 

 entered for registration. In the case of animals entered by persons other 

 than the breeder, the correctness of the pedigree must (if required) be 

 certified by the signature of the breeder. Applications for registration 

 are received subject to inspection of the animals entered, if deemed 

 necessary. All entries must be made on the Society's printed form, and 

 must be accompanied bv the necessary fees as follows : — Members. — Re- 

 gistration fees : Boars. 5s. per head ; sows, 2s. 6d. per head. Non-Mem- 

 bers. — Boars : los. per head. Boars and sows must be entered for 

 registration at time of service, or at not exceeding twelve months from date 

 of birth. Double fees wil] be charged for registration of animals exceeding 

 the age of twelve months at time of entry. 



Selection of Boar. 



In breeding, the selection of the boar is of the greatest importance, as 

 he directly influences every pig one may have to fatten, and it depends 

 on his breeding, verv largely, whether or not the pigs can make profitable 

 use of the food given to them. As in the case of all sires the boar should 

 be pure bred, of ai)proved strain both with regard to capacity to put on ilesh 

 rapidly, and to influence the sow in the production of large litters, for 

 certain it is that the boar does exerci.se that influence, and in proportion 

 to his breeding. 



Bacon Tvpe of Boar. 



We have to bear in mind that the object in view is the procluc.ion of 

 pigs that will give the greatest weight of lean meat in those parts which 

 bring the highest price in the market. All meat in front of the girth is of 

 comparatively low value, so the less we have there the better as long as the 

 conformation is consistent with constitutional development. The boar 

 should have a masculine appearance, forelegs set wide apart; thick throngh 

 the heart or behind the elbow ; deep from top to bottom behind the shoulder, 

 full behind the shoulder, giving good heart girth; jowl broad and strong, 

 but not fat and flabby ; forehead Vjroad, and poll broad and full ; neck of 

 medium length, stronglv muscled but not showing heavy crown of fat; 

 eye large, full, and bright (this denotes sexual energy) ; general appear- 

 ance alert and active. The shoulder should l>e compact on the top, and 

 blend well with the top line and ribs at this point; an upright shoulder, 

 from a bacon producer's point of view, is not regarded as a 

 serious objection ; the lengthening from the back of the shoulder 

 to the ham, gives the largest development where the meat is 

 most valuable; ribs well sprung, arching out l>oldly from the 

 backbone, then dropping suddenly, almost vertical!) , givmg a flat 

 straight side. This is most important, indicating strong development of 

 muscle along the back, and muscle is lean meat. The top line should rise 

 very slightly above the straight line, giving a very slight arch, the highest 

 point being over the loin ; back medium and uniform width throughout ; 

 loin same width as the back, full, strong, and heavily muscled; rump same 

 width as the back and loin, slightlv rounded from side to side over the 

 top and from hips to tail ; ham should taper towards the hock, and carry 



