No. 4.] PORK MAKING. 147 



shape and character of head wanted in the profilable meat maker'? 

 Did he come from a dam noted for large litters of strong, healthy 

 pigs? After making the selection test him, and, if satisfactory, 

 keep him as long as he is of service. Beyond that when the time 

 comes to change be sure and get another of the same breed and still 

 better in every essential. The trials, troubles and disappointments 

 of would-be pork growers may very largely be traced to the use 

 of immature sows or boars, or an almost total neglect of the laws 

 of breeding in making selection. The single fact that one, or the 

 other, is a Chester, Berkshire, Poland China or Yorkshire proves 

 very little, simply for the reason that so many who breed what they 

 term pure-bred stock, either fail to register same or neglect the 

 essential principle of worth and cling to blood alone. On this 

 rock thousands have gone down who aspired to be knoAvn as breeders. 

 There is a blood inheritance, which, backed by individual merit is 

 of transcendent value, and this alone will satisfy or recompense the 

 breeder. No man looking for the dollai's through cheap pork pro- 

 duction can afford to mis breeds. Price in a boar bears slight 

 relation to value as a sire. Important as is breeding it must always 

 be backed by good feeding, health and vigor being the goal one is 

 seeking. 



Care at Farrowing Time. 



The evils and troubles of pork raising can, in the great majority 

 of cases, be traced directly to want of jiroper food or care. Es- 

 pecially is this true at farrowing time. If, in every pen where 

 brood sows are kept, there is a small box constantly supplied with 

 1 bushel of charcoal, I/2 bushel of ashes, 1 peck of salt and 4 pounds 

 of sulphur, mixed together, there will be little danger of trouble at 

 this critical period. 



Sows eat their pigs because of an unsatisfied craving, the result 

 of unbalanced and improper rations. When the time comes to 

 separate the brood sows and place them in pens, with guardrails 

 all around, the time has also come to change the feed, and from 

 now on middlings should form the bulk given, with some vegetables 

 to keep the bowels in good condition. Not until close to faiTowing 

 should excess of sloppy food be given. If the sow has been handled 

 gently all along she looks upon her care-taker as a friend. Not a 

 day should pass without a visit to the pens and a few moments 

 devoted to scratching her back. Then, when the little pigs come, 

 she will not be disturbed by your presence, and many accidents 

 will be avoided. It is these seemingly trivial steps which tell 

 mightily in profitable pork production. 



If a litter of pigs is farrowed early in March, the sows should 

 be ready to breed in September, though some wait one year, believ- 

 ing that they will be more productive and the offspring larger. 



