2()4 



LIVESTOCK ON THE FA KM 



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. Large Yorkshire boar. 



The tendency, however, even in lard 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. 



