CHAPTER XX 



SWINE 



Lard-type swine. 



Berkshire, Poland-China, Chester White, Duroc-Jersey, Hamp- 

 shire. 

 Bacon-type swine. 



Large Yorkshire, Tamworth. 

 Regions for hog-raising. 

 Feeds for swine. 

 Sanitation in the hog lot. 

 Hog cholera. 

 Mineral matter and tonic for hogs. 



MANY farmers in the Central States have become prosper- 

 ous raising swine. One farmer in Illinois sells $10,000 worth 

 of pure-bred swine each year in addition to other products 

 from his farm. This is in the corn-belt region ; we have al- 

 ready found that maize and cattle and hogs go well together. 

 In the South and East, also, swine production on farms is ex- 

 tensive. Pork, bacon, lard, and other swine products, are 

 staple articles of household use. A great impetus has been 

 given to swine production in recent years by the Boys' Pig 

 Clubs, which, like the Boys' Corn Clubs, the Girls' Tomato 

 Clubs, and the Girls' Canning Clubs, have been fostered by 

 the United States Department of Agriculture. For information 

 about Pig Clubs, consult Farmers' Bulletin 566 given as a 

 reference at the end of this chapter ; also consult your county 

 agent. 



205. Lard-type swine. Two types of swine are grown 

 by American farmers. These are known as the lard- or fat- 

 hog type, and the bacon-hog type. Lard-type swine produce 

 large quantities of fat. They are low-set, wide, deep, and of 



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