TABLE OF CONTENTS. XXIII 



CHAPTER XVII. 



OPERATIONS. 



PAGE 



1. Tapping the Chest, and Tapping the Belly. — II. Tracheotomy. — III. Tap- 

 ping the Rumen (Paunch) for Hoven. — IV. Rumenotomy. — V. Castration. 

 —VI. Spaying.— VII. Tapping the Bladder of the Ox or Bull.— VIII. 

 Sutures and Bandages. — IX. Caesarian Operation. — ^X. Bleeding 927 



CHAPTER XVIII. 



RECIPES FOR CATTLE. 



Recapitulation of Recipes in Book II. — Part II 931 



BOOK III— PART I. 



SWINE.— HISTORY. MANAGEMENT, AND CHARACTERISTICS 

 OF THE VARIOUS BREEDS. 



CHAPTER I. 



HISTORY AND STATISTICS OF SWINE. 



I. Origin and Antiquity of the Hbg. — II. The Native American Species. — III. 

 Swine of Europe, Asia, and Africa. — IV. The Wild Hogs of Europe. — ^V. 

 Teeth of the Hog. — VI. Brought to America by Columbus. — VII. Location 

 of Principal Markets 939 



CHAPTER IL 



BREEDS OF SWINE. 



I, Sires of Improved Breeds. — II. Chinese Swine. — III. Neapolitan Swine. — 

 IV. The Hog of India.— V. English Breeds— the Berkshire.— VL The 

 Essex.— VII. The Black Dorset— VIIL The Suffolk.— IX. The Yorkshire. 

 — X. Lancashire Breeds. — XI. American Breeds. — XII. The Chester White. 

 XIII. The Poland-China.— XIV. The Cheshires.— XV. Jersey Red Swine. 

 XVI. Duroc Swine.— XVII. Thin Rind, or Hampshire Hog.— XVIII. 

 Summary of Breeds 945 



CHAPTER III. 



THE BREEDING AND CARE OP HOGS. 



I. Practical Value of Improved Breeds. — 11. Care in Selection. — III. Age of 

 Breeding Swine. — IV. How to Select Breeding Animals. — V. Form and 

 Feeding Qualities. — VI. The Care of Breeding Stock. — VII. Farrowing. — 

 VIII. Weaning the Pigs.— IX. Castration.— X. Gestation of Sows.— XI. 

 Necessity of Good Care.— XII. Ringing a Hog 964 



CHAPTER IV. 



THE FEEDING AND SHELTERING OF SWINE. 



I. Feed the Breeders for Health.— 11. The Proper Food for Swine.— III. Sum- 

 mer Feeding for Pork.— IV. Grasses and Clovers.— V. Roots.— VI. Grain 

 the Main Reliance.— VII. Feeding in the Fields.— VIII. Gleaning in the 



