12 QUEENSLAND AGRICULTURAL JOURNAL. [1 Jan., 1900. 
produced, and the results will be satisfactory. The calf should not be more 
than three weeks old, and the earlier the better. As the ingredients separate, — 
the bottle should be well shaken for each application. If a rubber bottle-stopper 
is not at hand, a very good substitute can be made from a common rubber pencil- 
eraser. 
PIGS AND THEIR MANAGEMENT. 
No. 2. 
KEEP WELL-BRED PIGS. 
Sucu is the advice of the Farmer and Stockbreeder. There are hundreds of | 
farmers who are sceptical of the merits of pure-bred swine. With them a pig 
is a pig, and they insist that, with plenty of food and under like conditions, 
one will gain as much weight as the other and make as much profit. A. careful | 
trial will prove the contrary. Anyone breeding an inferior sow to a pure-bred 
boar will readily see that pigs from such sows are far more attractive, and will 
fatten more readily, and even the first cross will mature earlier, than mongrel- 
bred. A well-bred pig will make more meat in less time, and therefore with 
less feed. However, the farmer who breeds the improved pig on both sides 
with the expectation that he will make a profit out of his pigs without attention 
will be disappointed, for good care and attention are essential to success. With 
good feed and treatment the well-bred can be made fit for market in from six 
to eight months, while the scrubbers will require from 15 to 18 months to make 
the same weight. 
The good-natured pigs are the most profitable to feed. A pen full of 
quarrelsome animals will not lay on fat so fast as those which go in for eating 
instead of fighting, and keep happy and good-natured. Select the young pigs 
at feeding time, and pick out the good-natured ones, and keep these for your — 
own use. 
In order to meet with success, the right start must be made. This can be 
done by selecting the right kind of breeding stock. ‘he male, invariably, should 
be a pure-bred. He should, in addition, possess individual merit, with vigour 
enough to transmit his good qualities to his offspring. ‘lo increase this value 
in the offspring, sows of the same breed as the male, which have been carefully 
selected, should be used. Yet there can be a good cross of pigs reared if a 
ure-blood boar is used on a well-selected lot of well-matured sows. Immature 
reeding lessens the vitality, and if kept up is certain to show the effect in weak 
and puny pigs. 
WHAT THE PERFECT PIG IS LIKE. 
The outline of a perfect pig, when viewed from any direction, should be 
nearly that of a parallelogram, with the corners slightly rounded. His back 
and belly, also his sides, should be straight and parallel; and, when viewed from 
front or rear, his outline should be nearly square, but a little deeper than wide. 
The head should be short; the face straight or somewhat dished and wide 
between the eyes; the ears should not be too large, should be thin, soft, and 
joined to the head by a small knuck. A large, coarse ear usually indicates a 
coarse animal, which will fatten slowly. The jowl should be full, well rounded 
at the sides, and making a straight line from the tip of the lower jaw to the 
point of the breastbone. The neck should be short (the shorter the better), 
but well rounded, arched, and increasing in size from the head to the shoulders. 
The shoulders should be full and square, with the legs set well apart, so as to 
afford ample room for the lungs and heart, and the heart girth just behind the 
shoulders should be nearly equal to the girth at any other point. The back 
should be broad and straight, and should be slightly arched, rather than swayed 
between the shoulders and hams ‘The ribs should be well sprung to make the 
back broad, and should drop nearly straight at the sides. The belly should be 
wide and straight, not flabby nor drawn in at the flanks. The hams should be 
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