INDEX 



325 



Cow-peas for pasture, 193, 194, 196 



Cross-breeding, 30, 31 



Curing pork, brine and dry, 265 



chapter on, 264-269 



cooling, 264 



dry-cured, 266 



keeping, 268 



plain salt, 265 



smoking, 266-268 



sugar-cured hams and bacon, 

 265, 266 



trying out lard, 268, 269 



vessels for, 264 



Danish experiments: 



potatoes, meal equivalent of, 202 



roots, meal equivalent of, 201 



rye vs. barley, 170 

 Dipping, 295 

 Diseases, bronchitis, 301 



chapter on, 297-315 



constipation, 304 



eczema, 308 



hog cholera. 297-300 



home treatment, 313, 314 



indigestion, 304 



infectious sore mouth, 306 



inflammation of the udder, 307, 

 308 



mange, 310, 311 



medicine, administration of, 314, 

 315 



paralysis, 309, 310 



pneumonia, 301, 302 



post mortems, 314 



rickets, 309 



rheumatism, 308, 309 



scours, 305 



swine plague, 300, 301 



thumps, 306, 307 



tuberculosis, 302-304 



worms, 311, 313 

 Disinfection, 291, 292 

 Distillers' grains, 178 

 Draughts, to be avoided, 276 

 Drenching, 314, 315 

 Dry cured pork, 266 

 Dryness of piggery, 273, 274 



importance of, 294 

 Dry vs. wet feed, 208 

 Duroc, 76 



Duroc-Jersey, comparative tests, 41, 

 42 



description of, 75 



disqualifications, 78 



Duroc-Jersey, distribution, 77 

 origin and history. 75, 76 

 score card, 78-82 

 types, 77 

 utility, 78 



Eczema, 308 



Emmer, feeding tests, 171 

 English bacon hogs, 258 

 Essex, description, 110 

 distribution, 111 

 origin and history, 110, 111 

 score card, 112, 113 

 types, 111 

 utility, 111, 112 

 Ether extract or fat, requirement of, 



136, 137 

 Exercise, influence on firmness of 



meat, 134 

 the boar, 214 

 the sow, 222, 223 

 young pigs, 231 



Fall rye, for pasture, 196 

 Farrowing, 226 

 pens for, 281 



portable pen for, 287-290 

 Fat or lard type, 9 



breeds of, 13 



description of, 10-13 



food required compared with 



bacon type, 44 

 scale of points, 19, 20 

 Fattening, chapter on, 237-242 

 correctives, 239-241 

 cost increases with age, 238, 239 

 money returns for feed, 241, 242 

 quantity of feed, 238 

 regularity, 238 

 winter, 237, 238 

 Feeding and management, 

 of boar, 213-219 

 of fattening hogs, 237-242 

 of sow, 220, 229 

 of young pigs, 230-236 

 Feeding for health, 294 

 Feeding standard for swine, 135-137 

 criticism of, 138, 139 

 how to use, 137, 138 

 Fermenting feed, 208 

 Floors, 280, 281 

 Flour, 173 



Frosted wheat, compared with barley, 

 168, 169 



