CONTENTS 



PART I. INTRODUCTORY 



CHAPTER PAGE 



I. THE PLACE OF THE HOG UPON THE FARM 3 



II. TYPES OF SWINE 9 



PART II. PRINCIPLES OF SWINE BREEDING 



III. BREEDING AND SELECTION 25 



PART III. BREEDS OF SWINE 



IV. RELATION OF BREED TO ECONOMY OF PRODUCTION 41 



V. THE BERKSHIRE BREED 45 



VI. THE POLAND-CHINA BREED 54 



VII. THE CHESTER WHITE BREED 65 



VIII. THE DUROC-JERSEY BREED 75 



IX. THE HAMPSHIRE BREED (THIN RIND) 83 



X. THE LARGE YORKSHIRE OR LARGE WHITE BREED 90 



XL THE TAMWORTH BREED 97 



XII. THE VICTORIA BREED 103 



XIII. THE CHESHIRE BREED 107 



XIV. THE ESSEX BREED 110 



XV. THE SUFFOLK BREED 114 



XVI. THE SMALL YORKSHIRE BREED 116 



XVII. THREE MINOR BREEDS, MULE-FOOT, LARGE BLACK, 



MIDDLE WHITE 120 



PART IV. RESULTS OF EXPERIMENTS IN SWINE FEEDING 



XVIII. MISCELLANEOUS INVESTIGATIONS 131 



XIX. CORN 142 



XX. SUPPLEMENTARY FEEDS WITH CORN 150 



XXI. VARIOUS GRAINS, MEALS, AND BY-PRODUCTS 164 



XXII. PASTURE AND SOILING CROPS 186 



XXIII. ROOTS, POTATOES, PUMPKINS, APPLES, AND DAIRY BY- 

 PRODUCTS 205 



XXIV PREPARATION OF FEED 213 



