154 THE PRACTICAL SIDE OF 



of profitable pig-keeping — is based upon early 

 maturity, the attainment of a given weight 

 in a given time. Buyers demand young pigs 

 whether for sale as porkers or baconers, and 

 it is seldom that it is found profitable to 

 exceed a live weight of 200 lb. or 150 to 160 lb. 

 in the carcass. This being the case, it is 

 obvious that the breeding stock should be 

 large, thrifty, and full of vitality; that sows 

 should not be used for breeding until they 

 have reached maturity and attained both 

 size and weight; that they should be mated 

 with boars calculated to assist in the produc- 

 tion of strong, vigorous, growing pigs, which 

 will feed rapidly and produce a fair proportion 

 of lean meat to fat, excessive fatness being 

 as objectionable as actual leanness, for neither 

 is profitable. The bacon factor pays a higher 

 price for pigs in which the fat meat is not 

 excessive, but he also devotes some attention 

 to the method of feeding. He prefers meat 

 which is firm, instead of meat of a soft and 

 oily character, which is produced by unskilful 

 feeding. 



A breeding sow should be lengthy, broad 

 across the loins, deep bodied, and with plenty 

 of flank; the belly portion of the carcass 

 providing abundance of streaked meat, good 



