CONTENTS. 



CHAPTER I.— 



BREEDING. 



An ideal necessary. 



Utility. 



Butcher and feeder. 



Selection of boar. 



Selection of sow. 



In-breeding. 



Cross-breeding. 



CHAPTER II.— 



JUDGING SWINE OF BACON TYPE. 



Canadian export trade. 



The bacon hog. 



Bacon type. 



Description and scale of points for swine of bacon type. 



Discussion of scale of points. 



CHAPTER III.— 



JUDGING SWINE OF FAT OR LARD TYPE. 



The fat hog. 



Demand for leaner meat. 



Description and scale of points for swine of fat type. 



Discussion of scale of points. 



CHAPTER IV.— 



BREEDS OF SWINE. 



Relation of breed to economy of production. 

 Relation of breed to market requirements. 

 British breeds of swine: 



Large Yorkshire — Characteristics; hints on selection. 



Tamworth — Characteristics; hints on selection. 



Berkshire — Characteristics; hints on selection. 



Middle White — Characteristics. 



Large Black — Characteristics. 



Small White — Characteristics. 



