SWINE. 



CHARACTERISTICS OF THE VARIOUS BREEDS. 

 Their Diseases and How to Cure Them. 



ROOTING, AND ITS PREVENTION, SOWS EATING THEIR 

 PIGS, CURING AND PRESERVING, SWINE BREED- 

 ING AND FEEDING. 



T^^HE importance and value of the swine to the people of the United 

 _\ /g. States is shown by the statistics of the last census. Here by care- 

 fully prepared tables the income is shown to be equal to that de- 

 g) rived from the sale of cattle. There are few people who are aware 

 that nearly one-half of the swine in the world are reared and fattened in 

 this country. 



Nearly every farmer keeps a few swine, to which he feeds much to 

 the by-products, which would otherwise go to waste. Others produce 

 for the market, and it is of importance to them to get as much profit out 

 of the few or many as possible. This can only be done by a thorough 

 understanding of the peculiar characteristics of the various breeds and 

 the advantages to be derived from each variety. Then studying the 

 conditions about which you will be compelled to surround your animals, 

 you can determine the value to you of the various breeds. It is cer- 

 tainly a well established fact, that a breed exactly suited to the wants of 

 farmers in one locality might not be suited to the needs of those in other 

 portions of the country who make pork for a different purpose and under 

 widely different circumstances and for different markets. And further 

 the man who raises only one or two pigs for his own consumption, and 

 keeps them the whole of their Uves in a small pen, wants a different 

 breed from the man who has large hog padsares. 



