SUITABLE PURE BREEDS. 



On the average, one breed of hog will make as good gains as another on a given 

 amount of feed. The difference in breeds lies in the kind of carcass produced. It 

 can be readily seen, therefore, that the question so often asked, " Which is the best 

 breed?"' cannot be answered. Each breed satisfies different requirements, and a 

 man must make his own choice. 





Yorkshire Boar. 



It is not necessary for the ordinary farmer to use pure-bred sows for raising 

 hogs for slaughter, but, at any rate, he should use a registered boar of the breed he 

 prefers. Pedigree breeding has been the means of improving all our modern breeds 

 of live stock, so that every farmer owes it to himself to use registered sires to keep 

 his stock up to standard. A pedigree, however, is not always a criterion. A sire 

 must be a good individual in himself. The possession of a pedigree alone will not 

 make him a satisfactory breeding animal. 



A short description of the breeds most suitable for British Columbia follows : 



Large Yorkshire. This white breed is the chief bacon-producer in Great Britain, 

 and has been largely used by the Danes for crossing on native sows to produce their 

 famous bacon. They are more numerous in Canada than any other breed. The - 

 are docile and good milkers, and are noted for large litters. Being prepotent, they 

 are valuable for crossing on the fatter types of hogs, giving to the progeny greater 

 length and less tendency to excessive fatness. The Yorkshire makes an ideal bacon- 

 hog. It is a rapid grower, but its white skin is sometimes apt to blister on dewy 

 pasture. The snout should be of medium length and the face dished, with 

 carried erect 



Berkshire. In the United States the Berkshire is classed as a lard-hog. But as 

 bred in Canada the breed has retained more or less of the bacon type, together with 

 large size, and is a favourite with many. It is more inclined to fatten than the 

 Yorkshire, and is not quite as large. It is a hardy, easy-feeding, and fairly prolific 

 breed, although usually not equalling the Yorkshire in this latter respect. Berkshires 

 are very suitable for pastering. 



The standard colour is black, with white face, feet, and tip of tail. The snout 

 is short and the face dished that is, the snout turns up rather abruptly. In selecting 

 Berkshire?, care should be taken to get animals of good size and length, with strong 

 bone. 



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