Swine. 



CHAPTER XXVIII. 

 Swine. 



I )uring recent years all the popular breeds of 

 swine have undergone a change to suit the trade, 

 which now calls for juicy flesh instead of fat. The 

 big fat hog has had to give way to one of an entirely 

 different type (see III. ny), one with larger bodv 



FIRST PRIZE RAM LAMBS. 



and hams for the most expensive cuts, and les-> width 

 on back. See III. up. The hog should carry its 

 width evenly from shoulder to tail, with light 

 shoulder and jowl, as these are cheap cuts. 



The change noted was first brought about by 

 a desire to cater to the trade of Great Britain, which 

 demands pork of a fleshy and better quality. Our 

 home trade is also undergoing a change in the same 

 direction. The fat pork that was popular some 



