The Breeding Herd 391 
a new boar every year. Allowing a boar to do service, 
takes a considerable amount from his value as a market 
animal, and most boars are sent to the butcher before the 
owner finds out whether or not they have proven 
profitable breeders. A much better way of handling the 
boar is to keep him for several years, and if no new sows 
are added from his produce, there is little chance of making 
a mistake in retaining him. He is not worth much for 
meat, and another year of service will take but little 
value from his carcass when he is killed. When a good 
boar is obtained, he should be used as long as possible, 
and then passed on to some one else. A mature boar 
will get larger and stronger pigs, and more of them from 
the same sows than will a younger boar. 
The feed of the boar should not be materially changed 
when he is taken to his new home. I any changes are 
to be made, they are to be made gradually. If he is in 
good growing condition, keep him so, but do not endeavor 
to make him excessively fat. On the other hand, if he 
has been kept up in show condition, and it is not necessary 
to use him for breeding purposes immediately, it is not a 
bad policy to reduce his flesh somewhat, and then a month 
before he is to be used, begin to make him pick up again. 
As a rule, however, it is not necessary to remove the 
flesh of the boar unless he is very large or old. 
DRY SOWS 
Sows from which pigs have been weaned usually come 
in heat three days after the pigs are removed and if it is 
desired to produce a second litter that year, the sow should 
be bred at that time. However, if she is in thin flesh, it 
may be best to allow her to pass one or two periods and 
