io The Colorado Experiment Station. 
Most of the Colorado stockmen have had but little recent 
experience with hogs, and look only for good development in ham 
and shoulder. Breeders in the corn belt have learned this, and 
ship to Colorado breeding stock that on account of light heart, 
sway back, or weak pasterns is unsalable at home. 
With Berkshire, Duroc-Jersey and Poland-China hogs, the most valu¬ 
able parts are the hams, back, sides and shoulder. The animal should 
have a back broad and arched, deep, thick-meated sides, and heavy ham 
and shoulders. The different parts of the body should blend smoothly 
into each other and be evenly covered with flesh. 
In selecting Tamworths, the animals should be strongly of the bacon 
type; the body of great length between shoulder and ham, the sides deep, 
and the shoulders and hams light, uniting evenly with the body, so that 
a straight edge placed on the ham and shoulder will touch the side along 
its entire length. 
HOW TO START WITH HOGS. 
For capital, labor and time required, there is no business 
of any kind in Colorado that is paying larger profits than raising 
hogs where the grower is an expert. As high as 300 per cent, net 
profit has been made in six months under ordinary farm condi¬ 
tions. 
The possibilities of so large profits have induced many farmers 
and business men who have had no experience with hogs to go 
into the business. 
Many of these beginners with no knowledge have started on 
a large scale and have lost money. Handling hogs profitably re¬ 
quires skill and experience, and the beginner should start slowly 
and not get these at too great a cost. 
Select any one of the four breeds you like best—Poland- 
China, Berkshire, Duroc-Jersey, or Tamworth. 
Get a good judge of hogs to select for you from one to five 
sows, not more. Select good individuals that come from prolific 
strains on both sides. 
The man who has had no experience with hogs should start 
with one choice brood sow. His herd will increase as fast as his 
ability to manage it. 
With careful management, from 12 to 20 pigs should be 
raised each year from a prolific, mature sow. 
The beginner should study his hogs closely, becoming ac¬ 
quainted intimately with their habits, their likes and dislikes, 
learning what they need and what is bad for them. 
Cheapness in production is the first point to be mastered by 
the beginner. In his breeding he should work for large litters, 
early maturity and quality. 
Starting with one sow, it will pay to buy a mature one that 
has shown that she will produce good pigs and raise eight to ten 
at a litter. She should have two litters a year. 
