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NATURE STUDY REVIEW [7:8— Nov., 1911 



much fat. Which kind do you like best — lean, crisp bacon or fat 

 bacon? 



And people in cities are just like you folks. They like lean 

 bacon, too, that comes from the long-legged hog. Where is bacon 

 cut from? It is cut from the lower part of the sides. 



Everyone of you loves a horse. Everyone who is good for 

 anything has a large place in his heart for a horse. 



This picture is of one of the breeds of horses that we raise 

 in Illinois more than any other of the farm horses. What is his 

 name ? 



Percheron. 



Why do we call him that? Because he first came from a 

 French district called LaPerche, and so he has that name. He 

 has a smooth body, well muscled, beautiful neck and head, and a 

 very intelligent head. The colts are easy to teach and to break. 



Here is the 

 Clydesdale. He has 

 a wide head and 

 long hair. He is a 

 strong horse ancl a 

 wonderfully go o d 

 plow horse. He is 

 not quite so active 

 as the Percheron, 

 but there is no bet- 

 ter plow or draft 

 horse than the 

 Clydesdale. 



Suppose we had 

 learned about these 

 different breeds and 

 knew which would make the most money, still there would be a 

 great deal to know after that about the way to take care of the 

 animals. I know some men who have pretty good animals to 

 start with, but the animals soon get to looking like the scrubs they 

 had before. 



And those men say that the pure stock business is all non- 

 sense and they are going to raise scrubs again. Why is that? 

 Because they don't take the right care of their stock. 



I want to tell you the story of two little brothers. When 

 these two little brothers were two months old and ready to be 

 separated from their mother, one was put in one pen and fed 

 corn alone until he was eight months old, and the other was put 



Courtesy of Ginn & Co. 



A Clydesdale Stallion. 



