33 



a pretty good lard hog, broad, 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 hog, but this cannot be said of the black ones. So I say once 

 again, in the selection of breeds choose the one that your customers 

 demand. 



We all have our likes and dislikes, — that is human nature; and so 

 for this reason it is no use to e.xpect that every farmer, although he may 

 have all the requirements to peri'ection so far as location and surround- 

 ings are concerned, will eno^age in hog raising, because his interest is 

 not in that direction ; and I would say, in all honesty, if one is not inter- 

 ested 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 pos- 

 sible, will produce that high quality and thrifty condition so much 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. 



Ca re. 



The summer care of hogs is a comparatively easy problem, 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 winter, nice, 

 succulent sugar beets, raw, early cut rowen and good fresh water, with 

 a little warm slop of boiled up turnips, cabbage 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 and ground grain, as bar- 

 ley, oats and corn, and a little of the best quality of wheat bran for the 

 pigs that are nearing the dressing-oflf period. Some two or three weeks 

 before killing time, eliminate turnips, cabbage and squash from the 

 ration. 



There is sale for small pigs in every neighborhood, especially in 

 spring, and these pay the best of any part of the business ; but the left- 

 overs will go to pasture, and will turn most acceptably in the fall. 

 Many a farmer will say, To what extent shall I go into this new depar- 

 ture ? And to such I would say, Plan to have a carload on hand after 

 supplying your neighbors with small i)ig3. After knowing how the 

 business goes, then plan accordingly. A carload, one deck, is from fifty 

 to fifty-five pigs, that will dress from one hundred and fifty to two hun- 

 dred pounds each. Three acres of grass — not old, dried-up stubble — 

 and an acre of rape will feed a carload of pigs throughout the season. 

 Any of the good English grasses are all right, though clover is par ex- 

 cellence, if possible. Grass four inches high is perfect, and it should not 

 be allowed to get beyond this. If the season is perfect and the growth 

 rapid, turn in extra stock to keep it down, and remove when fed off suffi- 

 ciently. If short periods of drought come on, try to irrigate, if possible. 

 The acre of rape should be at one side, and divided so the pigs can feed 



