Milford chronicle., 1911-04-07


themselves the good points rapidly dis
appear, and in few years only the
bad ones are left.
Fat Hog Type.
The fat hog should be low set. wide
and long. The ribs should be well
sprung to give width to the back and
loin and should extend we'll down the
sides The head should be short and
wide. with a short. thick neck. The
shoulders should be well laid in at
he top, and there should be no de-
1rpSSion back of them. A lack of
1rari girh is a fault often found in
thcrwise good hogs The sides should
pe deep aud free from wrinkles. Both
! 'ure and hind flank should be well
He'd The hind quarters should be
'airly long from the hips back and the
hams we'll filled down to the hooks.
Viewed from the side, the back should
be slightly arched Swaybacks are
very bad especially in brood sows
The underline should be level Viewed
from behind. the hind quarters should
be wide and full and the width of
body even from one end to the other.
Some hogs have good width in front,
but narrow off badly behind. The
legs should be strong. and the hog
should stand up well on his toes. Any
weakness Of the pasterns should cause
a hog to be Disseminated against for
breeding purposes. Constitution, as
shown by deep. wide chest and gen.
eral vigOr. is very important. Quality
Of hair. skin. limbs and head should
also be looked for. If those who are in
the business Of raising hogs for the
market would take note of. these easy
means Of Identifying the profitable ami
NAL much disappointment would be
avoided. 1t matters not what the
breed, It is necessary TO apply this dis
eliminating process in each individual
case.
In some cases breeders have gone to
extremes in producing show animals
and have bred hogs that are compact,
chubby and good to look at. but al
most worthless for breeding purposes. |
The breeding SOW to be profitable !
must be Of good size rather loosely |
built and with a roomy middle piece. |
The boar should be vigorous and ac- |
tive. A boar Of this kind that is a |
little rangy is to be preferred to one |
Of the chubby type that is sluggish |
and slow on his feet. While compact
ness and fine points are desirable. the
farmer cannot afford to obtain them
at the expense of profitable sized lit
ters.
In the bacon type length and depth
are sought for especially. without so
much regard to width. Larger legs
and longer and sharper face are al
Owable. and the hams are deep rather
than full and wide. One Of the great
est essentials Of a bacon hog is quail
ty. The bone must be clean and not
.Oarse. the shoulders exceedingly COM
1act and the hide smooth and pliable.
Handling Breeding Stock.
In selecting breeding stock. besides
,aying attention TO the character Of
he individuals. their ancestors should
llso be considered. 1t is very impor-
ant that they come from prolific
trains. since much of the profit or loss
n the hog business depends on the
ize Of the litters In case you are
,reeding hogs for sale as breeders it is
Iecessary to select animals Of strains
hat are in demand
It is a general practice to breed
Ows in the fall. when they are about
ight months old. Then as soon as the
igs are weaned the sows are fattened
nd sold. The argument in favor Of