132 THE FAT OF THE LAND 
plague bacteria was harbored on the place; and 
while neither might, for years, appear in virulent 
form, yet there would be constant small losses 
and constant anxiety. One cannot afford either 
of these annoyances, and it is usually wise to 
take radical measures. If we apply sound busi- 
ness rules to farm management, we shall at least 
deserve success. 
I chose to keep thoroughbred swine for the 
reason that all the standard varieties are reason- 
ably certain to breed true to a type which, in 
each breed, is as near pork-making perfection as 
the widest experience can make it. Most of our 
good hogs are bred from English or Chinese 
stock. Modifications by climate, care, crossing, 
and wise selection have procured a number of 
excellent varieties, which are distinct enough to 
warrant separate names, but which are nearly 
equal as pork-makers. 
In color one could choose between black, black 
and white, and white and red. I wanted white 
swine; not because they are better than swine of 
other colors, for I do not think they are, but for 
esthetic reasons. My poultry was to be white, 
and white predominated in my cows; why 
should not my swine be white also, —or as 
white as their habits would permit? Iam told 
on all sides that the black hog is the hardiest, 
that it fattens easier, and that for these reasons 
it is a better all-round hog. This may be true, 
but I am content with my white ones. When 
