THE FEEDING OF SWINE ., , 479 



year of age. In this respect pork production is somewhat similar 

 to beef production. The same general factors apply in both 

 cases. Pork production is as much of a business as beef pro- 

 duction and should be conducted accordingly. 



Feeding the- lard-hog 



If light ■ hogs are to be the product, the fattening process 

 will begin much earlier in the life of the animal than if heavy 

 hogs are to be produced. If lard-hogs are to be produced, the 

 feeds will be much different from those required if bacon is to 

 be the product. In the lard-hog, thick fat is desired, while in 



Fig. 166. — Chester White Pigs. Prize winners at Wisconsin State Fair in 



1908. 



the bacon-hog the flesh covering is rather thin and well inter- 

 spread ; that is, the lean and fat are placed in layers, giving the 

 meat a marbled appearance, when cut crossways. In the lard- 

 hog, fattening foods are to be fed, while in the bacon-hog flesh- 

 ing foods should be used. 



Feeding the lard-hog in summer. — As a rule, swine should be 

 fed in comparatively small droves. It is very important that 

 the drove be made up of individuals of the same age as well as 

 the same size. If a few of the individuals are larger and stronger, 

 they will crowd the smaller and weaker ones back and get more 

 than their allotment of the food. 



