224 SWINE 



Pork constitutes a large part of our flesh foods. 

 The cured meat keeps for a long time, and is easily 

 handled and shipped. The fat of hogs is made into 

 lard which is largely used in cooking. The skins are 

 sometimes tanned into leather, and the hair is used for 

 bristles to make brushes. 



In raising hogs it should be remembered that, in 

 addition to proper foods, pure water and clean quarters 

 are necessary to success. 



QUESTIONS 



1. What is the chief food of hogs? What other farm prod- 

 ucts are used as food for these animals ? 



2. What are the two main classes of hogs? Name two or 

 more breeds of each class. 



3. What products are obtained from hogs? 



4. What are the leading hog-raising states of the United 

 States? (See Yearbook of Agriculture.) Compare this list- 

 of states with that of the leading corn states. 



REFERENCES 



Farmers' Bulletins: 100, Hog raising in the South; 205, 

 Pig management; 331, Forage crops for hogs in Kansas and 

 Oklahoma ; 379, Hog cholera ; 411, Feeding hogs in the South ; 

 438, Hog houses. 



