SWINE 231 



Questions: 



1. What are the chief differences between bacon and lard hogs? 



2. Describe four important breeds of lard hogs. 



3. What breed is most commonly raised in your community? 

 Describe this breed fully? 



Arithmetic: 



1. If a farmer raises 60 hogs that weigh 225 lbs. each, and sells 

 them at 7 He per lb., how much money will he get? 



2. A farmer turns 8 50-1 b. pigs into an acre of clover pasture 

 and leaves them 70 days. In the meantime he feeds them 1,000 lbs. 

 of shorts, worth $25 per ton. At the end of the period each pig weighs 



•100 lbs. How many pounds did the pigs gain? How much is the 

 amount they gained worth at 73^c. per pound? How much did the 

 farmer make, after paying for the shorts? 



CARE AND MANAGEMENT 



THE SWINE INDUSTRY 



Profitable Meat Production. — Hogs are kept on nearly 

 every farm, but only a small proportion of farmers raise 

 enough hogs to make pork production an important factor 

 in the income of the farm. Pork production is, however, 

 a very important enterprise on many farms, and has in many 

 cases proved profitable; in fact more profitable than any 

 other kind of meat production. 



Advantage of Hog Raising. — Some advantages of pork 

 production over that of other kinds of meat are: 



(a) A brood sow may produce frOm four to twenty 

 pigs in a year. On this account the cost of a pig at birth 

 is less in proportion than the cost of a calf or a lamb. 



(b) The fact that hogs have large litters, reach maturity 

 quickly and do not require expensive shelter, enables one to 

 get started in raising hogs more quickly and with less expense 

 than is required to start with other kinds of live stock. 



(c) Less labor is required to care for hogs than to care 

 for enough cattle to bring in the same amount of money. 



(d) They consume and convert into valuable products 

 the wastes and slops of the farm. 



Disadvantages of Hog Raising. — The main disadvan- 

 tages of hog raising are: 



(a) Hogs are not able to use the coarse roughage, 

 as com stover and straw, that is usually found on the farm; 

 hence cannot convert these products into salable form as 

 can sheep and cattle. 



