FARROWING TIME 223 



such an extent that she becomes restless and may not al- 

 low them to suckle at all, or perhaps will get up and 

 trample the pigs to death. To avoid the trouble caused 

 by these teeth they should be clipped off as soon as the 

 pigs are farrowed. This may be done very nicely by tak- 

 ing the pig in the left hand, opening its mouth with the 

 forefinger and thumb, and clipping these teeth off with a 

 small pair of tin shears or molar pliers. 



IDENTIFICATION MARKS. 



Some breeders, especially those who have only a small 

 number, can identify all the pigs by means of the various 

 natural markings they have, such as the white points of 

 black pigs. In the case of other breeds, where the color 

 is solid, say black, red> or white, the pigs are not so easily 

 identified, or at any rate it is a difficult matter to keep in 

 mind a large number of pigs. Moreover, if sows farrow 

 in adjoining pens and the fence is not perfectly tight, the 

 pigs may creep back and forth and become more or less 

 mixed up. To avoid these difficulties pigs should be 

 marked as soon as farrowed. 



Several different systems of markings are in use, but 

 the system which consists of nicks punched in the ears is 

 considered the best. A small leather punch will answer 

 the purpose very well for use immediately after the pig 

 is farrowed. When they get a little older or even imme- 

 diately after farrowing a regular ear marking punch may 

 be used to cut the nicks in the ear. A hole should never 

 be punched through the ear because this will soon heal 

 over and destroy the mark. The punch mark should al- 

 ways cut out the edge of the ear so that it appears in the 

 form of a nick. The inner part of this should not be at a 



