PREFACE. 



Hog husbandry is undergoing 

 changes. New feeding methods have 



r'j^ .- come into vogue ; methods based 



on a better understanding of foods 

 and food effects. New breeds of hogs have come into 

 existence ; breeds resulting from intelligent and per- 

 sistent effort to adapt animal to locality, and to the 

 foods of that locality, and to special market require- 

 ments. 



Experience has heretofore been thejnain guide, 

 but science now comes to the swineherd's aid. Experi- 

 ence could only say that certain results would follow 

 certain causes, but science now explains the causes. 

 This is equally true of breeding, feeding, and the treat- 

 ment of diseases, and there is less blind groping than 

 formerly. 



Railroad development, the establishment of great 

 abattoirs or slaughtering establishments, better export 

 facilities, etc. , have produced marked effects upon the 

 hog business in America during recent decades. 



In the preparation of pork products for market, 

 there is, I think, a distinct tendency visible toward 

 neater and more attractive packages, and also an in- 

 creasing demand for lean or marbled meats rather 

 than for excessively fat meats. 



The lard hog has been challenged by the bacon 

 hog, and the indications are that the pig of the future 



