LECTURE LXXI. 



FEED, CARE AND SELECTION OF STOCK INTENDED 

 FOR BREEDING PURPOSES. 



In selecting stock for breeding purposes there are several 

 points which must be given due attention. One of the first 

 and most important is good breeding. Another point which 

 we must consider is conformation that is, that in addition 

 to good breeding, the pigs to be selected should possess the 

 desirable conformation or form which is demanded of the 

 class to which they belong. Another point to be observed 

 in the selection of stock intended for breeding purposes is 

 that they be from mature stock, strong in constitution and 

 of good size. It is a very poor policy to select breeding ani- 

 mals from immature sires or dams, or from sows of weakened 

 constitutions or lacking in size. 



By good breeding we mean stock descended from animals 

 which have for generations possessed the desirable qualities 

 which go to make up a real good market hog. Nothing but 

 pure bred sires should be used. The dams should also be 

 pure bred. Where grade sires are used, breeding is more 

 or less a lottery. Another point which should be considered 

 in selecting stock for breeding purposes is to select from 

 those strains or families which are noted for their prolificacy. 

 This is a point in which a great many of our breeds, and 

 especially families of certain breeds, are very deficient. In 

 conformation the young pig should have indication of devel- 

 oping in the desired form; that is, it should have length 

 of body, depth of body, smoothness of shoulders, width of 

 back, loin and hindquarters, should stand squarely on its 

 legs, should have indications of having bone and should have 

 the characteristics of the breed to which it belongs. It must 

 indicate constitution by having good depth and width of 

 chest. It must also have a good coat of hair that is, a thick, 

 straight coat. Thin-haired pigs are not desirable, as thin 

 hair usually goes with a weak constitution and lack of size. 



