CHAPTER XXII. 

 SUMMARY AND CONCLUSIONS. 



Let the motto be, better pork at less cost. John Tucker. 



To tell the weight of swine 

 I measure the girt in inches back 

 I of the shoulder, and the length 

 in inches from the square of the 

 I rump to a point even with the 

 point of the shoulder blade. 

 CHESTER WHITE. Multiply the girt and length and 

 divide the product by 144, multiply the result by 

 eleven if the girt is less than three feet, or by sixteen 

 if over three feet. The answer will be the number of 

 pounds of pork. If the animal is lean and lank, a de- 

 duction of five per cent, from the above should be made. 

 Pork can be made better by feeding for quality 

 rather than for quantity. 



Pork can be made at less cost (far less than the 

 average) by giving only the requisite amount of food, 

 with muscle-making ingredients properly proportioned 

 to fat-making ingredients. 



These are the two lines along which farmers must 

 seek increased profits in pork production. 



It seems strange to say that skim-milk is really 

 worth more for food than whole milk, and farmers do 

 not generally so regard it. Yet such is a fact, pro- 

 vided it be fed in connection with corn or other carbo- 



