138 



AGRICULTURE. 



BREEDS OF SWINE. Every country has its own peculiar 

 breeds of swine. In England there are, besides many others, 

 the following : The Large White, the Small White, and the 

 Middle breeds (so named according to their size and color) ; 

 also the Black Suffolk or Essex, the Berkshires, the Dorsets, 

 and the Tamworths. In America there have been developed 

 breeds known as the Chester White (Pennsylvania), the Poland 

 China (Ohio), and the Duroc or Jersey Red (New Jersey). The 

 Yorkshires and Improved Yorkshires of America are derived 

 from the Large White swine of England. 



FEEDING OF SWINE. In producing pork and bacon, three 



things are to be noted : 

 Selection of the right kind 

 of swine ; feeding the best 

 kind of food ; housing the 

 animals in suitable quarters. 

 In producing swine for 

 bacon and hams that are 

 required for city consump- 

 tion, hogs of medium size, 

 that produce lean meat and 

 fat in proper proportion, are 

 the best. Foods such as 

 the bye-products of milk, 

 peas, wheat, and barley, will 

 produce more lean meat and 

 less fat than corn. The hog 

 is sometimes considered a 

 dirty animal. For this the 

 owner is as much respon- 

 sible as the animal. Clean 

 housing and good care will pay with swine as much as with 

 other animals. 



Fig. 75. Two sides of pork, showing method 

 of cutting up. 



1 Streaky quarter. 9 Lnin. 



2 Rib quartet. 10 Fillet. 



3 Middle quarter. n Shou'der. 



4 Hams " 12 Prime streaky. 



5 End of neck. 13 Thin 



6 Middle of neck. 14 Flank. 



7 Thick back and sides. 15 Middle of gammon. 



8 Prime back and ribs. 16 Knuckle of gammon. 



17 Fore end. 



