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THE RURAL EFFICIENCY GUIDE STOCK 



breeds. Only in a few instances are prices paid that warrant specialized 

 breeding and feeding to produce choice bacon, otherwise the bacon breeds 

 would undoubtedly receive greater attention. Under conditions where corn 

 and fattening feeds are not grown successfully or are too expensive for fatten- 

 ing purposes, and where crops and dairy by-products suitable for growing 

 pigs in a thrifty condition are provided, the production of bacon hogs for 

 supplying home cured pork and furnishing the market with a desirable type 

 of bacon hogs may well be encouraged. 



Selection of Breed Important. Under any circumstances or conditions it 

 is profitable to select a distinct breed of hogs and to aim to secure hogs of 

 uniform type, finish and quality. Uniformity in type, size and feeding quality 

 insures to the grower of hogs the best market price. It is often said that the 



Parts of a Hog. 1, Head; 2, Ears; 3, Jowl; 4, Neck; 5, Brisket; 6, Shoulder; 7, Girth 

 around Heart; 8, Back; 9, Sides; 10, Ribs; 11, Loin; 12, Belly; 13, Flank; 14, Ham; 

 15, Tail; 16, Legs. 



hog responds more quickly to good breeding than any other farm animal. 

 The differences in the improved breeds are confined to the shape of the head, 

 carnage of the ear, length and depth of the body and legs, the average size at 

 maturity and the color. It may be said that more depends upon a careful 

 selection of suitable individuals and strains and the painstaking management 

 after one has selected a breed, than upon the breed. The pure bred boar and 

 a herd of good bodied pure bred or grade sows are essentials to success in 

 pork production. 



Selecting the Brood Sow. There is much to be gained in exercising good 

 judgment in the selection of brood sows. High grade or pure bred sows from 

 large, thrifty litters and having the conformation and -qualities of the lard or 

 bacon type, as the case may demand, tends to insure best results. The score 

 cards for hogs of the lard and bacon types will be helpful in giving considera- 

 tion to all the parts that combine to give the most satisfactory conformation 

 and character for sows of these types. 



