HAPPY HOLLOW FARM 221 



tened for making our own meat. These twen- 

 ty were carefully selected, and with the herd 

 I put a new male of a registered line, bought 

 in Kansas. He came of a prolific strain, fa- 

 mous for getting thrifty pigs that would make 

 maximum gains on good feeding. You ought 

 to see that boy to-day, if you have any doubts 

 as to the value of good breeding in meat ani- 

 mals on the farm. He's just a little more than 

 two years old, but he's as long as a cow and 

 weighs six hundred pounds. When he's put 

 in "show" condition for the county fair 

 next fall he'll weigh all of eight hundred 

 pounds. He's some pig! It's hard to 

 believe that he belongs to the same tribe 

 as the native hogs we've seen in these hills. 

 Did you ever notice a genuine Arkansas hog? 

 He's not big enough to eat till he's four years 

 old. He's built on the lines of a race horse 

 slim and limber and high off the ground. He 

 runs free in the woods, and at butchering time 

 the hill people hunt down their meat with 

 hounds and gun. When you cook a strip of 

 the bacon you have to use store lard to fry it 

 in. That's no joke. I've seen a couple of pig 

 hunters come in from the chase with half a 

 dozen carcasses hanging from a stick swung 



