lo April 1912.] 77;c Pii^ /iidiisi'rv. 249 



flesh well down towxinls the hock, especially on the inside; underline trim 

 and straight, no tendency towards a sagging l)elly ; hind flanks full, giving 

 a g<x>d thickness of meat at this, point; legs of medium length, bone clean 

 and flattish in appearance (rough puff'y legs are very undesirable) ; pasterns 

 should be upright, causing the animal tt) walk <jn the toes. Pigs with 

 weak pasterns should not l)e bred from. Hair abundant, but fine, straight, 

 and silky. A row of bristles along the top of the neck and shoulders is 

 extremely objectionable. Carriage easy, walking without apparent exertion 

 and without a swaying movement. 



In selecting a boar it should be from a large, and above all, even 

 litter, which is a good indication of prepotency on the influence of blood. 



-Mr. Sanders Spencer, the noted English breeder, says with regard to 

 this : — " Although some persons make mere size a great point when 

 choosing a boar, our experience leads us to consider this to be a mistake; 

 a very large boar seldom lasts long; he becomes too heavy for the sows; 

 he probablv proves to be slow, and his litters few and small in number. 

 A very large and heavy boar is also more likely to suffer from weakness 

 of the spine or hindquarters, and is frequently weak in his joints, and 

 crooked in his legs. These latter failings especially should Lm? avoided, 

 as they are hereditary, and will frequently crop up for several generations. 

 Weakness of ankles and roundness of bone, two qualities which should be 

 avoided in a sire, are often allied with great size. A medium, compact 

 boar, heavv in the hindquarters, and light in the forequarters, will fre- 

 quently continue fruitful for at least twice as long as will the heavy 

 shouldered and coarse boned boar. Nearly all of the most successful 

 pigs have been on a small rather than a large scale." 



The boar should be purchased from a breeder of repute, thus insuring 

 that the pedigree of the animal will be reliable, and of value. The longei 

 the pedigree the surer will be the result, and .so even greater care must be 

 taken to see that he is of proper conformation. If he is a bad one he will 

 just as surelv leave his imprint on his offspring. If one is not sure of his 

 own judgment, or has not had sufficient experience, the advice and assist- 

 ance of a good judge should be secured. When we see what the pig i»> 

 in a state of nature, and know that neglect brings about verv rapid 

 degeneration, it should make us extremely careful in the selection of the 

 boar. The sexual organs should be well developed. This dentites con- 

 stitutional vigour. Never use a ruptured pig nor one with only one testicle 

 showing. These conditions are hereditary. A ruptured pig may be 

 castrated in the ordinary Avay, provided a few stitches are inserted in the 

 purse, but the animal with only one testicle showing is very difficult to 

 treat. On no account use a savage or bad tempered boar, for besides 

 being a continual menace to his attendants and to live stock, his offspring 

 will be restless, unsettled, and slow feeders. The old proverb "a con- 

 tented mind is a continual feast " applies undoubtedly to the pig. and the 

 be.st feeders are those that do not waste their food and energy in uselessly 

 tearing about, but feed and rest most of the time between meals. The 

 teats in the lioar are also of great importance, they should be of full 

 number and well de\eloped. Sows with undeveloped udders should not be 

 bred from as the defect is hereditary. 



Management of the Boar. 

 On this point we cannot do better than quote Mr. Sanders Spencer, as 

 he is one of the leading and most successful breeders. " We hold strongly 



