WHERE PIGS IS PROFITS 105 



them to withstand almost any degree of cold they 

 are therefore healthier if kept outdoors rather than 

 in dark, ill-ventilated houses. Cholera, the scourge 

 of large piggeries, is best controlled by inocula- 

 tion and proper attention to sanitation. 



There are two kinds of pigs: the lard type and 

 the bacon type. Since there is plenty of lard on the 

 leanest pig for the home-use farmer the bacon 

 type, with its extra length from shoulder to rump, 

 and its ability to put on lean meat rather than fat 

 in the final stages of fattening, is best. I have heard 

 it said and seen it written that all pigs tend to re- 

 vert to the lard or "chuffy" type if too closely bred, 

 but I can not contribute anything from my own 

 experience on this point, beyond that our pigs 

 have always been cross-bred and have always ad- 

 hered to type. 



The pig is the farm salvage plant par excel- 

 lence. He will convert kitchen garbage, garden, 

 and orchard waste into good meat. But the back- 

 bone of his diet is middlings. Pigs will thrive on 

 corn, which we use in the finishing stages of the 

 feeding program. But unless corn is balanced with 

 plenty of skim-milk it will run too much to fat 

 and to such undesirable results as soft bacon. Mid- 

 dlings make good hard lean meat; they are espe- 

 cially fine for brood sows and young pigs. After 

 one rather costly experience we learned to be cau- 

 tious about feeding garbage other than our own. 



