132 THE FAT OF THE LAND 



plague bacteria was harbored on the place ; and 

 while neither might, for years, appear in virulent 

 form, yet there would be constant small losses 

 and constant anxiety. One cannot afford either 

 of these annoyances, and it is usually wise to 

 take radical measures. If we apply sound busi- 

 ness rules to farm management, we shall at least, 

 deserve success. 



I chose to keep thoroughbred swine for the 

 reason that all the standard varieties are reason- 

 ably certain to breed true to a type which, in 

 each breed, is as near pork-making perfection as 

 the widest experience can make it. Most of our 

 good hogs are bred from English or Chinese 

 stock. Modifications by climate, care, crossing, 

 and wise selection have procured a number of 

 excellent varieties, which are distinct enough to 

 warrant separate names, but which are nearly 

 equal as pork-makers. 



In color one could choose between black, black 

 and white, and white and red. I wanted white 

 swine ; not because they are better than swine of 

 other colors, for I do not think they are, but for 

 aesthetic reasons. My poultry was to be white, 

 and white predominated in my cows ; why 

 should not my swine be white also, or as 

 white as their habits would permit ? I am told 

 on all sides that the black hog is the hardiest, 

 that it fattens easier, and that for these reasons 

 it is a better all-round hog. This may be true, 

 but I am content with my white ones. When 



