204 



LIVESTOCK ON THE FARM 



type and the fat or lard type. The former is well developed in 

 lean-meat production and is sold before it gets very fat. The 

 latter naturally produces more fat and is also fed to be fatter. 



Fig. 44. — Tamworth sow. (From "Swine" by author for Breeder's Gazette.) 



Fig. 45. — Larjic Yorkshire hoar. 



The tendency', however, even in lai'd hogs is to breed those that 

 produce more lean. 



Vigor and Breeding. — Two of the most important points in 

 swine are vigor and breeding. By breeding is meant especially 

 the influence of feeding and environment of the ancestors. 



