BREEDS OF SWINE 481 



nently in the English markets, is produced mainly -with barley and 

 dairy by-products. At the Ontario Agricultural College, Day has 

 found barley so valuable in the production of prime export bacon that 

 it is now used as a standard with which other grains are compared. 

 In his experiments to determine the nature and causes of soft pork, 

 Shutt found that the best bacon produced was by a ration in which 

 barley was at least one-third of the whole amount. Farmers in those 

 parts of the country -where barley is a prominent crop can well devote 

 attention to their opportunities for pork production ; besides, in addi- 

 tion to this grain, some of the leguminous crops can often t>e grown 

 for pasture, thus furnishing materials for a well-balanced ration. 



The purpose of these remarks is not to minimize the value of corn 

 in meat production of any kind. Corn is, perhaps, with a favorable 

 climate and soil, the most economical grain that is at the command of 

 the stock raiser and feeder in those sections of the United States 

 where it can be grown successfully. It is nutritious and highly 

 palatable. Without its use it is difficult to imagine how the animal 

 products of the United States could have attained their present 

 position in the world's commerce; and so long as meat products 

 are a factor of American agriculture corn will probably be a leading 

 element in meat production in this country, and the corn belt will 

 naturally continue to be more or less the center of feeding operations. 

 On the other hand, the condition is ever present that farmers in local- 

 ities where corn is a limited product have their own wants to supply. 

 If, in addition to their own needs, the farmers of these localities can 

 supply a share of the export demand, great strides will have been 

 taken in their agricultural development, for live-stock husbandry is 

 the foundation of successful agriculture. A market for the surplus 

 is, of course, essential, but where a supply is available the market will 

 probably be forthcoming. (F. B. 205.) 



Feed for the Boar. A boar not mature will need nitrogenous 

 food to develop his vital organs, muscles and bones, while the mature 

 boar can be maintained on a more starchy ration. The mature boar 

 should carry sufficient flesh to be thrifty in appearance. Exercise 

 is of prime importance to the boar, and an over-abundant amount of 

 flesh is not conducive to exercise. He should have plenty of range 

 with good pasturage. If he be given forage crops of rape and cow 

 peas and alfalfa, but little grain need be given. If the pasture is rich 

 in proteid. he should be given one or two pounds of corn a day, with 

 perhaps bran or middlings slop. The ration should be increased in 

 the breeding season, as any weakened condition might lessen the 

 number of pigs in the litters. 



The boar should not be confined to too small a yard in winter, 

 but given opportunity for exercise. The ration should then be rather 

 bulky, and may consist of corn, bran, alfalfa, meal, or hav and short*. 

 A few roots make a good appetizer and help to regulate tne bowels. 

 (Mo. Cir. 28.) 



The boar pig should be pushed with growing feeds, so that he 

 will make a gain even* day until he reaches full, mature weight. A 

 mixture of any two or more of the following grains is good: Corn, 



