SWINE 203 



has once been finished it can no lono;er be fed profitably and 

 should be sold. 



Hogs ma}^ be sent to market directly from the farm, may be 

 sent through a shipping association or may be sold to country 

 buyers or shippers. When hogs are shipped in summer it is a 

 good plan to put a few cakes of ice in the center of the car to 

 prevent overheating. A car should not be too heavily loaded 

 in warm weather. 



Grinding Feeds. — When corn is used as a feed for hogs it 

 can be fed to advantage either whole or ground. Grains like 

 oats, barley and rye are better ground. There are other fine 

 hard seeds that should also be ground. When feeds are ground 

 for pigs they should be ground into a fine meal. 



Grinding is resorted to frequently to induce the pigs to drink 

 more water in winter. Finely ground feed in warm water will 

 give pigs the water they need in winter when they are not likely 

 to take as much as they should. 



By grinding and mixing, certain concentrated protein feeds 

 can also be better distributed among the animals in a herd. 



TYPE IN SWINE 



Swine are meat-producing animals and should be long in the 

 body, especially from the shoulder to the rear. All of this part 

 of the carcass is high-priced meat and the more of this that can 

 be had in proportion to the part in front, the more valuable is 

 the hog. Swine, like cattle or sheep, should be good in consti- 

 tution, quaUty, covering of lean meat, size, etc. 



Strength and vigor are necessary to enable a hog to resist 

 disease and to grow rapidly and economically. The quality 

 should be fine but at the same time not fine enough to produce 

 deHcacy. 



Swine are considered as the fat-producing animals of the 

 farm. Nevertheless when one goes to the meat market to buy 

 a piece of meat it is bought for the lean it contains and not for 

 the fat. Hogs, then, should be bred for as much lean as pos- 

 sible. Fat can be put on by feeding to the extent desired in 

 any case. Size is of importance as it enables one to produce 

 pork more economically. 



There are two principal types of swine, namely, the bacon 



