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WISCONSIN STATE AGRICULTURAL SOCIETY.. 
PORK-RAISING IN WISCONSIN.. 
BY HON. M. ANDERSON, CROSS PLAINS. 
What breed of hogs is best adapted to the wants of the' 
farmers in Wisconsin? This is rather a delicate question, as' 
there are so many different breeds, each having their friends and 
strong advocates ; and even after a careful trial of all kinds it 
is often difficult to decide which is best in all respects. I have 
raised nearly all of the different varieties, Suffolks, Berkshires, 
Chester Whites, Poland Chinas (or Magee), etc., and find some¬ 
thing to recommend in all of them ; but the result of my ex¬ 
periments and trials has led me to think that the kind we want 
is one that will make the greatest amount of pork out of a 
given amount of food; one that will be marketable in summer 
and winter; and one that can be shipped alive to distant markets,. 
—as most of the hogs sold in summer are sent alive to Chicago,. 
Milwaukee, New York or other eastern markets. To answer 
these requirements we should have a hog with short, stout 
legs ; long body; broad back ; heavy hams ; deep in the sides, 
and one that will grow and keep in good condition on grass, 
be fit for market at eight or nine months old, or will continue 
to grow if kept through the second year. I have found that 
with me the Poland China come the nearest to answering these 
requisites. They will bring the highest market prices, sum¬ 
mer and winter, and seem to be preferred by packers to any 
other breed. 
The Berkshire is a good breed for summer market, as they 
will bear shipping well and will fatten early ; but where kept 
over the season will not gain as much the second year, as the 
Poland China or Chester White. The Suffolks fatten easily, 
but cannot be shipped any distance when alive without heavy 
loss. Some of the Chester Whites are very good hogs, but as 
