THE BOAR : SELECTION AND MANAGEMENT IO5 



dollars govern in making a selection. He should be cared 

 for apart from the other hogs, and be given plenty of ex- 

 ercise and nutritious rather than fattening foods. He 

 should be naturally, and because of proper handling, an 

 animal of quiet disposition and an easy breeder. Pre- 

 ferably his service should not begin in ordinary cases long 

 Ijefore he is a year old, and they should be continued 

 while he proves himself worthy. A matured boar should 

 be able to serve 60 sows in a season, but where there are 

 two or more services necessary in a day it is well to allow 

 every second or third day for rest; more than two serv- 

 ices a day, one in the morning and one in the afternoon, 

 are not usually profitable. In general, the boar's condi- 

 tion should be thrifty, neither too fat nor by any means 

 run down; and tin's applies as much out of tlie breeding 

 season as durini>' that lime. 



