360 FARM ANIMALS 



hog. Its side is long and wide, making the largest 

 amount possible of side meat. The hams are smaller 

 and the head and neck are longer than in the lard type 

 of hogs. 



The principal bacon breeds are the Large Yorkshire, 

 the Tamworth, and the Thin Rind, or Hampshire. 



Hog Cholera. Hog cholera has been one of the 

 greatest hindrances in raising hogs. It is a contagious 

 disease of a virulent type. The germs of this disease 

 are carried from one herd to another on the shoes of 

 visitors, on the feet of dogs or other animals, and by 

 streams of water. Improper feeding makes hogs es- 

 pecially susceptible to this disease. It is quite certain 

 that the disease can be controlled and probably wiped 

 out by the use of a recently discovered treatment of 

 vaccination. The various Experiment Stations in the 

 United States are furnishing the vaccine and giving 

 full directions as to its use. 



Notes. Lard Type Hogs. The Poland China is probably the 

 most typical hog of the lard type. It is the most numerous in the 



corn-growing states. It 

 originated in southwest- 

 ern Ohio. There is 

 no good reason for the 

 name of the breed. For 

 several years breeders 

 of this hog have been 

 selecting for early ma- 

 turity and quick-fatten- 

 ing qualities. In these 

 particulars the breed 



excels. It is also very good in the hams. It has short legs, a very 

 broad and curved back, a straight nose, and the top third of the ear 

 breaks over into a droop. The color of the Poland China is usually 



