PIG RAISING- 



small, and middle sized Yorkshires, each of which have their ad- 

 mirers. Then we have the Black Essex, and the Black and White 

 Sussex breeds, and last but not least the Poland China breed a 

 breed which, like the Yorkshire, forms a valuable cross with the 

 Berkshire breed. 



There is, however, a great difference between the hog breeder and 

 the man who raises hogs. The former usually has none but thorough- 

 bred stock, and confines it to a particular breed, and his stock sup- 

 plies farmers who want thoroughbred boars to cross with grade or 

 common stock, and also those breeders who are establishing them- 

 selves in new places. 



In selecting a boar for any purpose it is important to see tnai ne 

 is a good representative of his breed; but it is still more important 

 that he should have the power of imparting his character to his 

 progeny. The same care should be exercised in selecting a sow for 

 breeding purposes. But if for the purpose of breeding hogs tor 

 market purposes only, care must be taken to get a good roomy sow 

 with plenty of teats and a good milk producer, and of a quiet yet 

 lively disposition. It! is considered neither wise nor profitable to 

 breed a sow before she is 8 months old. Sixteen weeks being the 

 period of gestation, it is a simple matter to calculate when to expect 

 a certain sow to farrow, and the breeder can accordingly prepare for 

 her comfort and accommodation. 



The great value in little pigs depends much on the care they and 

 their mother receive during the first few weeks of their life. Feed 

 them with a view of promoting their steady growth, which should 

 never be interrupted from the time of their birth. This does not 

 mean to overfeed them or force them in any way whatsoever. Pigs 

 from six weeks to three months old need more muscle-forming and 

 bone-forming than fattening foods. Hence clover and lucerne pad- 

 docks as pasture -for pigs are most desirable. Under this treatment 

 alone pigs have been fattened off at six months old, the topping off 

 being done with milk, maize, and peas in a few weeks. At two 

 months old such boars as are not needed for breeding should be 

 castrated, some pig raisers preferring a still younger age ror that 

 operation. Plenty o-f pure water should always be at the service of 

 the hog, together with a certain amount of salt, sulphur, lime, potash, 

 and other minerals contained in the ashes of coal, wood, and corn 

 cobs. The two former minerals can be given in food. 



The life of a hog may be divided into three periods : Weaning, 

 growing, and fattening. The skin of a hog like most domestic ani- 

 mals is an envelope by which we can tell the contents by holding- 

 it up to the light. Only, in the case of the skin of an animal you 

 use largely the light o-f reason and experience for drawing your de- 

 ductions, with regard to the contents of the outer covering, of what 

 is within. Those who raise swine are well aware of their liability 

 to disease, and will all agree that proper, rational treatment will pre- 

 vent it. Many of the diseases of swine are contagious, and when 

 a pig is found to be sick it should be removed to, a pen by itself. 

 Owing to the stringent laws, which unfortunately are not always of 

 the wisest nature, it would be unwise in an article of this nature 

 either to enumerate the diseases of swine or to suggest remedies 

 for same. 



Diseases in swine are much more rapidly prevented than cured, 

 and no reasonable pains should be spared to keep the herd in a 

 clean, thrifty, and healthy condition. The best preventives are those 

 practised by the intelligent farmer, who takes pains to keep his herd 

 peaceful, clean, thrifty, and healthy. 



In building pens, sheds, or houses, build them in a substantial 

 manner. The elaborate piggery, which is being constantly figured 



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