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PRINCIPLES OF FARM PRACTICE 



hog-producing states are in the Corn Belt. Hogs will do well 

 in other states, but neither corn nor substitutes can be pro- 

 duced as cheaply as in the Corn Belt. 



Stocking the farm. Hogs are most frequently raised on 

 the farm. Occasionally feeders are bought to be finished for 

 market. But it is difficult to secure feeders, because it is 

 usually more profitable for the owner himself to finish them 

 for market than to sell before they are in market condition. 



Raising hogs on the farm. The chief factors to be con- 

 sidered in raising hogs on the farm are the kind to raise; 

 getting a start; feeding; general care; and marketing. 



Kinds of hogs. There are two types of hogs, the lard 



Diagram of side of hog showing position of various cuts. 



type and the bacon type. At present in the United States, 

 hogs are almost universally of the lard type. The predomi- 

 nance of lard hogs may be explained by the fact that they 

 may be produced more economically than the same weight 

 of hogs of the bacon type and have as good market value. 



Generally, the wisest course is to choose the breed used 

 by successful hog raisers of the community in which the 

 farm is located. It is important, however, to be informed 

 as to the characteristics and merits of the common breeds 

 of each type. This information is condensed in the following 

 summary : 



Bacon type. As the name indicates, hogs of this type 

 are raised chiefly for the production of bacon; the side, 



