]^o. 4.] PIG RxVISlNG. 409 



the best reason, for leaving out the lard hog in our experi- 

 ment of meat production here in the east. I do not hesitate 

 to say that the Yorkshire is pre-eminently the hog for the 

 east, because of the unexcelled (juality of bacon and hams 

 produced. My own choice of breeds would be the Berkshire, 

 at once equal to any as a pasture hog, equal to the best, i)er- 

 haps, for the fine quality of bacon and ham produced. And 

 this animal is a pretty good lard hog, l)road, and with thick 

 pork on the back when well fed. The only objection, which 

 is in reality no objection at all, is the color, which is black. 

 No one ever heard a customer object to the color of a white 

 hoo;, but this cannot be said of the black ones. So I say, 

 once asfain, in the selection of breeds choose the one that 

 your customers demand. 



We all have our likes and dislikes, — that is human na- 

 ture ; and so for this reason it is no use to expect that every 

 farmer, although he may have all the requirements to per- 

 fection so far as location and surroundings are concerned, 

 will engage in hog raising, because his interest is not in that 

 direction ; and I would say, in all honest}', if one is not in- 

 terested, do not engage in this business, because failure will 

 be most sure to follow. 



This business and the dairy should always go together, 

 because, as the feed question is a very important one, milk 

 from the cow, when possible, will produce that high (|uality 

 and thrifty condition so nmch to be desired in the young 

 pig when he is about ready to be put on sale, at the age of 

 from six to eight weeks. The high price and demand for 

 cream is in itself sufficient inducement for keeping the cows. 



Care. 

 The summer care of hogs is a comparatively easy prob- 

 lem, but it is, according as one is situated, not quite so easy 

 in winter. Pasture and pure water are the perfection of 

 feed for summer ; and for Avinter, nice, succulent sugar 

 beets, raw, early cut rowen and good fresh water, with a 

 little warm slop of boiled-up turnips, cal)bage or squash and 

 a little skimmed milk, are just right for the breeding sows, 

 small pigs and growing shotes, with a little addition of corn 



