MAR 24 1917. 



BREEDS OF SWINE. 



CONTENTS. 



Page. 



Page. 



Choosing a breed 



3 

 3 

 4 



The lard type of hog — Continued. 



The Hampshire 



The bacon type of hog 



The Tamworth 



The Large Yorkshire 



Minor breeds of hogs 



Classification of swine 

 The lard type of hog.. 



10 

 12 

 12 

 13 

 14 



The Poland-China. 

 The Berkshire 



6 

 7 

 9 



The Duroc-Jersey . . 

 The Chester White 



CHOOSING A BREED. 



HE question, " Which is the best breed of swine? " can not be an- 



-L swered by naming any one breed. Some breeds are superior to 

 others in certain respects, and one breed may be better adapted than 

 another to certain local conditions. In general, the " best " hog is 

 the one the farmer likes best, provided it is what his market demands. 

 He will not make a mistake, however, if he makes a selection from 

 the breeds already established in his locality. This is a matter which 

 the farmer will have to decide for himself. 



After the farmer has decided upon the breed of hogs which he 

 believes to be the best and most profitable for him to raise, he should 

 stick to that breed and endeavor to develop it to its highest possible 

 standard. It is impossible to get the most out of swine breeding 

 by continually changing from one breed to another. There is 

 adequate room, and market, for the different breeds of hogs, but it 

 would not be profitable for one individual to try to raise several 

 and bring them to perfection. 



There are two distinct types of swine which have been developed 

 by different methods of breeding and feeding for certain market 

 requirements. They are the lard type and the bacon type. Swine of 

 the lard type far outnumber those of the bacon type in the United 

 States. The former is often called the American type of hog. because 

 in this country it has reached its highest development. The people 

 of the United States generally prefer this type of hog for their 

 purposes; consequently the majority of feeders produce the rapid- 

 fattening, heavily fleshed lard type. Corn, which is largely respon- 

 sible for this type of hog, is deficient in protein and ash. and has a 

 tendency to produce fat at the expense of lean meat. 



56090°— Bull. 765—17 3 



CLASSIFICATION OF SWINE. 



