Contents XV 
PAGES 
Pure Lard Breeds of Swine . ‘ F 260 
Poland China lard-hog — Description of Poland ‘China hog 
— Berkshire lard-hog—Berkshire compared with Poland 
China — Duroc-Jersey lard-hog — Duroc-Jersey compared 
with Poland China — Chester White lard-hog — Chester White 
compared with Poland China — Hampshire lard-hog — Hamp- 
shire compared with Poland China — Essex lard-hog— Essex 
compared with Poland China —Small Yorkshire lard-hog — 
Suffolk lard-hog. 
Intermediate breeds of swine d 268 
Cheshire hog — Description of the Gheshire— Victoria thes 
— Victoria compared with Cheshire — Middle Yorkshire hog. 
Pure Bacon Breeds of Swine . ‘ 271 
Large Yorkshire bacon-hog Description of the Barge 
Yorkshire — Tamworth bacon-hog — Tamworth compared 
with Large Yorkshire. 
Questions : : 2 : 3 F ‘ : ‘ 2 273 
CHAPTER XVII 
JUDGING SwINE . ‘ i : , ; ‘ z . 275-283 
Score-card for swine. 
General appearance of Lard-hogs . F 275 
Form — Weight and condition — Quality — “Coustinution —_ 
Uniformity. 
Detail Characters of the Lard-hog ‘ 278 
Head — Jowls —Neck — Shouidere= tuk and iets —_ ‘Sides 
— Rump — Hams — Legs. 
Judging Bacon-hogs : : 281 
Condition — Form —Sides = Wiehe Glasses: of swine _— ite 
of pork. 
Questions a “ ‘ ‘ ‘ ‘i : = - ‘ 282 
CHAPTER XVIII 
Tue Feepine or SWINE. ‘ : - . 3 . 284-294 
Food requirements fee swine. 
Preparing Food for Swine . 285 
Grinding feed — Soaking the feed — Cooking the feed — 
Feeding the pigs — Weaning the pigs. 
