CHAPTER XVIII 



SWINE 

 By Prof. Jaiik.s R. Dice, M.fi.^ 



The United States produces about half of the world's pork. 

 The fat hog is an American product that will continue to have a 

 place on our farms. Hogs will produce more meat from a hun- 

 dred pounds of grain than any other farm animal. They will 

 use many things from the farm that would otherwise spoil. 



Successful practices in swine husbandry have recently under- 

 gone a remarkable change. There is a place for a sow and her 

 litter on practically every farm in this country. The man that 

 is not growing all of the pork that his conditions warrant is 

 losing money. The man that is feeding hogs according to old 

 methods is usually not making a profit. The hog has been, is 

 and will be the mortgage lifter of the farm. 



Types of swine. — There are two types of swine ; the fat hog 

 type and the bacon type. 



The fat or American hogs should be low set, broad and long. 

 Vigor and capacity are essential. Fat hogs are marketed when 

 they weigh about two hundred and twenty-five pounds live 

 weight. 



The bacon hogs should be long and deep in proportion to their 

 width. The sides should be straight from the front of the 

 shoulder to the back of the ham. They are more active than fat 

 hogs. Bacon hogs are marketed Avhen they weigh about one 

 hundred and eighty pounds live weight. 



Breeds of swine. — 



North Dakota State College of Agriculture. 



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