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SWINE
A BOOK FOR STUDENTS AND
FARMERS.
%
BY
GEO. EK. DAY
Professor of Animal Husbandry, Ontario Agricultural College,
GUELPH, CANADA.
The Kenyon Press, Des Moines, lowa.
1906
Copyrighted 1905 by G. E. Day,
firefare.
Having long felt the need of a book upon Swine, which
would meet with the requirements of the college student
and the busy farmer, I have at length been induced by my
friends to attempt the work myself, and the result of this
attempt is seen in the volume which is now placed before
the public. In the preparation of this work, special atten-
tion has been given to present day problems, rather than to
historic facts and speculations, and every effort has been
made to condense the information into as small space as
possible. No apology is offered for the manner in which
the subject is treated, and the Public must be the sole
judge as to whether the book is deserving of their com-
mendation.
I wish to gratefully acknowledge the sympathy, encour-
agement, and assistance which ] have received from
friends in this and other countries. To mention each one
would be out of the question, but my gratitude for their
kindness is none the less sincere.
GEORGE E. DAY.
Ontario Agricultural College,
Guelph, Canada.
December, 1905.
CONTENTS.
CHAPTER I.—
BREEDING.
An ideal necessary.
Utility.
Butcher and feeder.
Selection of boar.
Selection of sow.
In-breeding.
Cross-breeding.
CHAPTER II.—
JUDGING SWINE OF BACON TYPE.
Canadian export trade.
The bacon hog.
Bacon type.
Description and scale of points for swine of bacon type.
Discussion of scale of noints.
CHAPTER III.—
JUDGING SWINE OF FAT OR LARD TYPE.
The fat hog.
Demand for leaner meat.
Description and scale of points for swine of fat type.
Discussion of scale of points.
CHAPTER IV.—
BREEDS OF SWINE.
Relation of breed to economy of production.
Relation of breed to market requirements.
British breeds of swine:
Large Yorkshire—Characteristics; hints on selection.
Tamworth—Characteristics; hints on selection.
Berkshire—Characteristics; hints on selection.
Middle White—Characteristics.
Large Black—Characteristics.
Small White—Characteristics.
Small Black—Characteristics.
American breeds of swine:
Chester White—Characteristics.
Poland China—Characteristics.
Duroc-jJersey—Characteristics.
Hampshire (Thin Rind)—Characteristics.
Victoria—Characteristics.
Cheshire—Characteristics.
CHAPTER V.—
STANDARDS OF EXCELLENCE AND SCALES OF
POINTS.
Large Yorkshire.
Tamworth.
Berkshire.
Poland China.
Chester White.
Duroc-Jersey.
Victoria.
Cheshire.
Hampshire.
Middle White.
Large Black.
Small Yorkshire.
Essex.
Suffolk.
CHAPTER VI.—
FEEDING AND MANAGEMENT.
Feeding and management of the boar.
Feeding and management of the sow.
Feeding and management of young pigs..
Finishing for market:
1. Finishing the bacon hog.
2. Finishing the fat hog.
Notes on food stuffs:
Peas, Barley, Wheat, Oats.
Rye, Corn, Middlings, Bran.
Oil Cake, Gluten Meal.
Cottonseed Meal, Tankage.
Blood Meal, Skim Milk.
Buttermilk, Whey, Sugar Beets.
Mangels, Turnips, Potatoes.
Artichokes, Sugar Beet Pulp.
Pumpkins, Beet Molasses, Rape. Vetclies.
Hairy Vetch, Red Clover, Alfalfa.
Soja Bean, Green Rye, Alfalfa Hay.-
Red Clover Hay.
Corn Silage.
CHAPTER VIT.—
MISCELLANEOUS.
Cooking food for swine.
Soaked, wet, and dry meal.
Ground and unground grain.
Relation of live weight to economy of gain.
Correctives.
Vermin.
Sanitation.
CHAPTER VIII.—
BUILDINGS.
Dryness.
Ventilation.
Light.
Draughts.
Warmth.
Plan and description of modern piggery.
Portable pens.
CHAPTER I.
BREEDING.
An Ideal Necessary. ‘The business of the stock-breeder
is a peculiar one. He has to deal with life, and all those
mysterious possibilities that exist in the living creature have
to be reckoned with in his operations. Stock breeding is
not a mere question of cunning hands, which model inert
material to the whim of their owner ; the really great breeder
must possess an intuitive genius that can pierce the curtain
of mystery surrounding living creatures, lay hold of those
hidden forces, and so direct them that the result is a creature
approaching very closely to the ideal he, himself, has set up.
In short, the breeder is not a mere imitator, he is a creator.
There can be no progress unless the breeder has a very clear
ideal before him towards which he is working. He may
_never reach his ideal, but he must never lose sight of it.
No matter how much money may be invested in the enter-
prise, it will come to naught if the breeder has not a clearly
defined object in view. He will meet with many things to
try his faith, but he must not waver; he will be frequently
cast down, but he must not be discouraged. Difficulties,
disappointments, and hope deferred are part of the heritage
of the breeder, and he requires the highest class of courage
to be able to stick to his guns and eventually bring victory
out of what appeared to be certain defeat.
Utility. Every breeder should ask himself why he is
breeding the animals of his choice. Is it to humor the
whims of the few, or to meet the demands of the many? If
his work as a breeder is to be a success, he must never lose
sight of the requirements of the man who produces the
market hog for the money that is in it. No matter how pure
6 SWINE—GEORGE E. DAY.
the blood, or how perfect the type from the breeder’s stand-
point, if the hog does not meet all the requirements of the
packer, if it is not suited to paying the rent and lifting the
mortgage when placed in the hands of the average farmer,
of what avail have been all the efforts that have been put
forth in producing this type of animal? In short, the watch-
word of the truly successful breeder must be wfility. Utility
is the touchstone upon which each breeder’s work will be
tested. If his work stands the test, it will surely meet with
recognition ; if it fails in the test, it will ultimately disappear
and be forgotten. In setting up an ideal, therefore, utility
is the first great requisite. In establishing a type, nothing
must be admitted that will detract from utility. In selecting
breeding stock, it must always be the main consideration.
When he studies pedigrees, the breeder must ask himself
how much the blood lines represented in the pedigree under
consideration are likely to enhance the utility of the stock he
is breeding. Every step in the breeder's operations must be
dominated by this one great consideration, and if he ever
loses sight of the importance of utility, he need never hope
to achieve distinction in his calling.
Butcher and Feeder. Utility must be viewed from two
standpoints. The butcher requires an animal that will give
him the largest proportion of valuable meat, and the farmer
requires an animal that will reproduce its kind in profitable
numbers, and make rapid and economical gains. There
would be little use in aiming to please the butcher if the ani-
mal did not meet the requirements of the farmer; neither
must the butcher be left out of consideration if a really use-
ful animal is to be produced. In breeding operations, there-
fore, both these men must be kept in view, and the breeding,
feeding, and killing qualities must each receive a due share
of attention. This point may be illustrated by a reference
to the breeding of swine for bacon production. One import-
ant feature of a bacon hog is the length of side, but it is only
one thing out of a number of requirements. Some men,
This group shows uniformity, bacon type, quality, and
Group of young Large Yorkshire sows, bred by J. E. Brethour, Burford, Ont.
constitution in a marked degree.
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SWINE——-GEORGE E. DAY. 7
however, have allowed this one point to run away with their
judgment, and in their effort to secure length they have
sacrificed constitution, feeding qualities, muscular develop-
ment and general quality. It is regrettable, also, that there
are judges who will hang the first-prize ribbons on these
slab-sided, narrow-chested, long-legged, coarse-boned, qual-
ity-lacking brutes, simply because they possess length. Then,
there are men who run to the other extreme, and think that
in order to have an easy feeder they must have a fine-boned,
short-bodied, fat-backed, heavy-shouldered, thick-necked,
tubby little pig, utterly useless for bacon purposes. It is not
difficult to see how both these men have lost sight of utility.
The first has sacrificed nearly all that the feeder requires,
and a good deal of what the packer requires; whereas the
other has sacrificed nearly all that the packer requires, and
a good deal of what the feeder requires, because a really
desirable bacon hog is also a good feeder’s hog. There are
- breeders, however, whose view is broad enough to take in
both sides of the question, and who are producing hogs
eminently well adapted to the requirements of the feeder and
the packer. Such men are truly successful breeders and
their work is bound to stand, because it is built upon a sound
foundation, the bed-rock, utility.
SELECTION OF THE BOAR.
Pure Breeding. In these days when pure bred males
are plentiful, and reasonable in price, there is no excuse for
using anything but a pure-bred boar. The pure-bred boar
will transmit his own qualities to his progeny with greater
certainty, and thus produce pigs of more uniform character
than will a grade or a cross-bred. It is only by using pure-
bred males that progress can be made and success attained.
Character. Character is difficult to define, and yet the
experienced breeder can recognize it at a glance and knows
its importance. It implies conformation to the best type
of the breed, but it goes still further. Character in the boar
8 SWINE—GEORGE E. DAY.
implies a bold, impressive carriage and general appearance.
He is a boar, and he shows it at every point and in every
motion. The conformation of the boar is discussed in the
chapter dealing with judging swine, but it may be said just
here that there should be nothing effeminate about his
general conformation.
Pedigree. A good many people are inclined to look upon
pedigree as something distinct from utility. Nothing could
be further from the truth. The question is frequently asked :
which is of greater importance, individuality or pedigree?
The question does not admit of a definite answer, for it is
largely a question of degree, but neither is complete without
the other ; that is to say, the desirable breeding animal should
possess individual merit as well as a good pedigree. If the
pedigree of a given animal contains the names of a number
of animals noted for the excellence of their progeny from a
utility standpoint, then such a pedigree is a strong indication
of utility in the animal in question, because the tendency is
for “like to produce like.’ Unfortunately, however, there
are always some degenerate offspring from the most noted
parents, and to breed from a degenerate merely on account
of its pedigree, would not be holding the proper balance
between pedigree and individuality. It must be remembered
that the immediate ancestors, such as the sire, dam, grand-
sire, and granddam, have a greater influence for good or
evil than more remote ancestors, and therefore the first two
or three generations, or, in other words, the top crosses,
should receive special attention in studying a pedigree.
The more remote the ancestor, the less important is its
influence likely to be.
SELECTION OF THE SOW.
Character. In the sow, we look for very different char-
acter from that which is desirable in a boar. She should be
dignified in her carriage, but there is a femininity about her
general appearance and bearing, which indicates a prolific
SWINE—GEORGE E. DAY. 9
and indulgent mother. As in the case of the boar, the ques-
tion of conformation is discussed in connection with judging
swine.
Pedigree. For the production of market hogs, it is not
essential that the sow should be pure bred. A grade sow of
good type and parentage will usually produce very satisfac-
tory pigs for market purposes, if mated with a boar of good
breeding and quality. Though she is not pure bred, her
parentage must not be overlooked in making a selection.
Whether pure bred or grade, a sow selected for breeding
should be from a prolific mother, and by a boar that comes
of a prolific family, because fecundity is hereditary to a very
marked degree. It is safest to select a sow from a matured
mother who has had a chance to demonstrate her usefulness.
A sow selected for breeding should have at least twelve fully
developed teats, set well apart, with the front ones well for-
ward on the body. The remarks upon the relative import-
ance of pedigree and individuality, and the influence of
ancestors, which were made in discussing the selection of the
boar, apply with equal force here.
IN-BREEDING.
In-breeding, or in-and-in-breeding, means the mating of
animals that are closely related. There is no question that
in-breeding has been a very important factor in the improve-
ment of nearly all breeds of live stock. It concentrates the
blood and makes animals more prepotent, that is to say,
causes them to transmit their own qualities to their progeny
with a greater degree of certainty. In this respect, there-
fore, in-breeding is beneficial, but it must not be forgotten
that it will fix bad qualities as well as good ones, and, when
carried too far, sterility and loss of constitution are likely to
result. Unfortunately, too, no one can say how soon the
danger point will be reached, because it varies in individuals,
and when bad effects are noticeable, the injury cannot be
repaired. In addition to this, swine are more easily injured
10 SWINE—-GEORGE E. DAY.
by in-breeding than most other kinds of stock, so that, when
everything is considered, it is safer for the average breeder
to avoid the practice altogether. Some of the most experi-
enced breeders practice a modified form of in-breeding, mat-
ing animals of somewhat distant relationship and bringing
in the blood of certain favorite strains over and over again,
but through various channels, thus avoiding undue concen-
tration of blood. This plan is commonly called “line-breed-
ing,” but it requires great skill on the part of the breeder to
make it a success, and therefore it is entirely unsuitable for
general use.
CROSS-BREEDING.
Cross-breeding means the mating of animals of different
breeds. It differs from grade breeding in that both the
male and the female are pure bred, whereas in grade breed-
ing, at least one of the parents is not pure bred. Though
a good deal of cross-breeding 1s practised, very little careful,
systematic work has been done in the way of studying the
relative merits of pure-bred and cross-bred hogs, and the
best way of crossing in order to attain a given result. In
breeding for bacon in Canada, it is a common practice to
cross the Yorkshire and the Tamworth with the Berkshire
or some other fat type of hog, it being commonly believed
that the progeny from such a cross matures more quickly
and feeds more easily than a pure-bred. Whether this is
true or not has never been definitely established by careful
and repeated experiments. It is also a question whether it is
better to use the Yorkshire or Tamworth Boar on the Berk-
shire sow, or to use the Berkshire boar on Yorkshire and
Tamworth sows. Since the Yorkshire and Tamworth are
counted more prolific than the Berkshire, it would seem a
logical conclusion that it would be best to use sows of the
more prolific breeds, though many prefer to use the Berk-
shire sow. Where the Yorkshire and Tamworth have been
bred in such a way as to maintain constitution and quality,
SWINE—GEORGE E. DAY. 11
it is doubtful whether anything is gained by crossing them
with other breeds in order to produce a bacon hog; but in
the case of unduly coarse types, there is little doubt that a
cross with a finer breed improves the quality of the progeny.
What is the best cross will probably never be known, as it is
largely a question of individuality in the animals used.
CHAPTER II.
JUDGING SWINE OF BACON TYPE.
Canadian Export Trade. In order to treat the subject
of judging in a satisfactory manner, it will be necessary to
first explain the nature of the Canadian export trade. In the
first place, the Canadian farmer cannot compete successfully
with the American farmer in the production of the fat, or
lard type of hog, because the American farmer has cheap
corn at his disposal, and corn is the greatest of lard produc-
ing foods. Owing to the cheapness of the foods he uses,
he can realize a profit at prices for his hogs which would be
ruinous to the Canadian farmer. In the second place, the
Canadian packer cannot compete with the American packer
in handling the products from the lard hog, because he has
not the immense home market in which to dispose of two
very important products of the lard hog, namely, lard and
oleomargarine (artificial butter). In other words, a much
larger proportion of the hog must be consumed as meat in
the case of the Canadian product than in the case of the
American. There is only a limited demand for fat pork,
and, therefore, in Canada, where there is no market for
oleomargarine, and a comparatively limited market for lard,
it follows that the fat hog cannot be used to advantage. As
a result of these conditions, the Canadian breeders and
packers have been forced into producing a class of hog which
does not come so directly into competition with the Ameri-
can product in the British market. The kind of bacon of
which Canadian packers make a specialty, is what is known
as the “Wiltshire Side,” a product which American packers,
as yet, have made no attempt to produce. The Canadian
product is taken by the large English cities, especially Lon-
SWINE—GEORGE E. DAY. 13
don, and customers are found among the well-to-do classes,
who are willing to pay a premium for an article of superior
quality. At the present time, Canada’s most formidable
competitor is Denmark. The Danes produce an article of
higher average quality than that produced by the Canadians,
and obtain a higher average price on the London market.
The only thing which enables Canada to compete with Den-
mark, is the fact that Canadians can feed their hogs more
cheaply than the Danes, and thus can afford to undersell
them. The great drawback to Canadian bacon is its lack
of uniformity. There are too many breeds of swine in
Canada to have uniformity in the quality of bacon, and the
sooner Canadians realize this fact, and make a special effort
to produce exactly what the market demands, the better it
will be for their trade; because there is no reason why
Canada cannot produce as good bacon as Denmark, if her
farmers go about their business with the same intelligence.
The Bacon Hog. To produce a good Wiltshire side of
bacon requires a hog of certain definite peculiarities as to
weight, condition, and conformation. The customers for
this class of bacon are extremely fastidious, and if the bacon
does not come up to the standard in every particular, it is
very heavily discounted in price. As a rule, the weight
limits are usually fixed at 160 pounds to 200 pounds live
weight. It is true that a hog may weigh slightly more than
200 pounds and still make a very good Wiltshire side, but
most hogs are apt to be too fat after they pass the 200 pound
mark, and consequently this is fixed as the limit, though it is
not strictly adhered to. The most desirable weights are
from 175 pounds to 190 pounds live weight. As to condi-
tion, it is possible to have the hog too thin or too fat. When
the carcass is split down the back, the layer of fat along the
back should run from an inch to an inch and a half in
thickness, and should be as uniform in thickness as possible
from the loin to the neck. In conformation, the most
noticeable features are length from shoulder to ham; light-
14 SWINE—GEORGE E. DAY.
ness of shoulder, neck, and head; and trimness of belly.
The conformation of the bacon hog will be discussed more
fully in another place, but a study of the diagram showing
the relative values of different parts of a side of bacon in
the London market, will be found helpful to the study of
the scale of points which follows. From the diagram it wilt
be seen that the most valuable meat is the upper part of the
side, from the back of the shoulder to the ham. The
shoulder and neck are much cheaper. The under portions
of the side are lower in value than the parts above them, and
the ham, as a whole, is not equal in value to the side.
pa BR VTLS 220 | tae EE ee aes zoe 2s lugares |p ese
Yop to 20¢\9¢ & /2¢
pogo 13g | lof & (3k
Diagram of Wiltshire Side, showing retail dealer’s method of cutting, and
approximate range of values in Great Britain.
The illustration showing a No. 1 side, that is to say, a
first-class side, and a fat side of bacon, is also useful. It will
be seen that the No. 1 side has a much more uniform layer
of fat along the back, and that it is much lighter in shoulder
and neck than the fat side, and therefore furnishes less
cheap meat in proportion to the more valuable parts. The
illustration also shows the form in which Wiltshire sides
are shipped to the British market.
Bacon Type. Asa rule, when we speak of a bacon hog
we mean a market hog, that is, a hog suitable for slaughter-
ing and manufacturing into Wiltshire sides. Of course,
such a hog possesses bacon type. Boars and breeding sows
are entirely unsuitable for making Wiltshire sides, but they
may be of a type suitable for producing progeny which
would make good Wiltshire sides, and, therefore, such breed-
A No. 1 Wi.tTsHIRE SIDE. A Fat SIvE.
Note superior length of side, greater uniformity in layer of fat along back,
lighter shoulder, lighter neck, and less cheap meat generally in the No. 1 side
as compared with the fat side.
Young Large Yorkshire sow, bred by J. E. Brethour, Burford, Ont. This
sow furnishes a good example of bacon type.
First prize and champion Chester White barrow at the International Live
Stock Exposition, Chicago, 1904, exhibited by the Iowa Agricultural College,
Ames, Iowa. This hog illustrates almost the extreme fat type.
SWINE—GEORGE E. DAY. 15
ing animals are said to possess bacon type. The man who
would be a judge of this class of swine, must learn to recog-
nize bacon type not only in the market hog, but also in the
boar and breeding sow. The description which accompanies
the scale of points is intended to apply to all hogs of bacon
tvpe, whether they are market hogs, boars, or breeding sows.
In scoring, however, allowance would have to be made for
the different classes of animals. Thus, the kind of bone
required in a sow would be too light for a matured boar, and
the kind of shoulder looked for in a boar would be too
coarse for a market hog; and so, throughout the list, due
allowance would have to be made. The explanations fol-
lowing the scale of points will perhaps make this clearer.
DIAGRAM SHOWING LOCATION OF POINTS OF THE HOG.
1. Snout. 5. Neck. 9. Ribs. 13. Rump.
2. Face. 6. Shoulder. 10. Fore flank. 14. Ham.
3. Poll 7. Breast. 11. Hind flank. 15. Shank.
4. Jowl. 8. Loin. 12. Belly. 16. Pastern.
16
A.
SWINE—-GEORGE E. DAY.
SWINE OF BACON TYPE.
Description and Scale of Points.
General Appearance:
Size—Well developed for age
Form—Long, smooth, all parts proportionately developed
so as to give the impression of a_ well-balanced,
strongly-built animal. Top line, strong; under line,
straight; belly, trim and neat..........
Quality—Hair, fine; skin, smooth, showing no tendency to
wrinkle; bone, clean and strong but not coarse; flesh,
firm and smooth, with no flabbiness at jowl, fore-flank,
belly, or ham
Condition—Well covered with firm flesh, especially along
back and loin, but not heavily loaded with fat...
Style—Active and sprightly, walking without a swaying
movement, and standing well up on toes. Breeding
animals should show strong character. ce
Head and Neck:
Snout—Medium length and moderately fine
Face—Broad between eyes; poll, broad and full...
Eyes—Good size, full and bright
Jowl—Fair width and muscular. but very neat, showing
no flabbiness
Ears— Moderately thin, and fringed with fine hair..................
Neck—Medium length and muscular, but possessing no
tendency to arch on top.. ..... :
Forequarters:
Shoulders—Smooth, somewhat rounded from side to side
over top, and very compact; no wider than back, and
not running back on side so as to shorten distance be-
tween shoulder and ham
Breast—Good width and full
Fore Legs—Set well apart, medium length and straight;
pasterns, upright; bone, clean and strong; feet, medium
size. and, strongly forme dice. wes pce es oe hac as
Body:
Back—Medium width, rising slightly above the straight
line, and forming a very slight arch from neck to root
Of tatlemccceee
Loin—Wide as rest of back, strong and full, but not un-
duly arched
Ribs—Good length and moderately arched... ce
Side—Fairly deep; long, smooth, and straight between
shoulder and ham; a straight-edge laid over shoulder
point and ham should touch the side throughout...............
Heart Girth—Full, but not flabby at fore-flanks, filled out
even with side of shoulder; there should be no tucked-
up appearance back of fore-legs, nor droop back of
shoulder top......... alta boda
Flank—Full and low...............
fe)
10
SWINE—GEORGE E. DAY. TT
E. Hindquarters:
Rump—Same width as back; long and slightly rounded
from a point above hips to tail, and somewhat rounded
from side to side over top... secu. 4
Ham—Full without flabbiness; thigh, tapering towards
hock without wrinkles or folds, and carrying flesh well
down: ‘towards hols. ed cl gual sO
Hind Legs—Medium length; hocks, set well apart, but not
bowed outward; bone, clean and strong; pasterns, up-
right; feet, medium size and strongly formed.........00.. 4
Totals. ee ee Pet Sh oe trae & eto
Notes oN SCALE OF PoInTs.
Size. The feeder requires a hog which will attain market
weight at an early age, and hence he requires breeding ani-
mals of good size. Ifa market hog is under consideration,
all that is necessary is to decide whether it is within the
weight limits set for hogs intended for bacon.
Form. In form, the bacon type of hog is very different
from the lard type. It is longer in the leg, has less thickness
and depth of body, and is lighter in shoulder, neck, and
jowl. Length, especially from the back of the shoulder to
the ham, is very important. From the back of the shoulder
to the snout the hog should be comparatively short. Some
hogs are long from snout to rump, but they have such a
long, deep shoulder that they are short from the back of the
shoulder to the rump, as compared with the distance from
the same point to the snout. Such hogs carry too much
weight at the cheap end of the side of bacon, and hence are
very objectionable, and the judge must be careful that he is
not deceived by this conformation. But, along with length,
the hog must possess sufficient depth and thickness of body
to denote constitution. No matter how long a hog may be,
if it has long, coarse legs, and a narrow, cramped chest, it is
an undesirable type to breed from. The breeder must secure
reasonable depth and thickness of body in order to have a
hog of strong constitution, even though he may have to sac-
rifice a little length. This point must not be lost sight of
in judging breeding animals. A trim belly is required,
Rear view of pig of bacon type, showing the neat, smooth, tapering ham
desired in the bacon hog.
CSO
ceaacgaleia
em iat Mies
Rear view of Iowa Chester White barrow shown on another page. Note the
broad, bulging ham desirable in the fat hog, but which would be very objection-
able in a bacon hog, owing to the fact that it carries too much fat and would
Tequire severe trimming.
GROUP OF YORKSHIRE BACON HOG!
(Courtesy Illinois Agricultural Eecanene Station.)
GROUP OF TAMWORTH BACON HOGS.
Bred by Wm. Elliott, Galt, Ont.
18 SWINE
GEORGE E. DAY.
because the belly meat is cheaper than the part above it, as
indicated in the diagram. Allowance would have to be
made in this connection for a sow that had produced several
litters of pigs. It would not be desirable to have her as light
in the belly as a boar or a market hog.
Quality. A fine, smooth coat of hair denotes thriftiness
and good quality of flesh. <A “swirl” or “rose” in the hair
on the back is objected to mainly on account of appearance.
Wrinkles on the skin, if at all marked, indicate coarse-
grained flesh. Softness and flabbiness of flesh, denote too
much fat in proportion to lean. The bone is an extremelv
important indication of quality, and is judged by the appear-
ance of the bone in the legs. The bacon type of hog has
heavier bone than the lard type, because there is a relation
between the development of bone and muscle. Very fine
bone is usually associated with an excessive development of
fat, and, therefore, it is undesirable in a bacon hog, where a
large amount of lean in proportion to fat is the object sought.
On the other hand, very coarse, puffy bone denotes poor
quality of flesh, and is often associated with hard feeding
qualities and late maturity. The right kind of bone is
somewhere between these two extremes. It should have
good weight, but the legs should present a very clean cut
appearance. A round, puffy looking leg should not be tol-
erated. In the boar, it is difficult to have too heavy bone,
so long as it is clean cut, that is, not covered with a coarse,
puffy skin. The sow, however, should have much finer
bone than the boar, but it should be in proportion to her size
and frame.
Condition. To be able to judge of the proper condition
for a market hog, requires considerable practice in examin-
ing animals both before and after they are slaughtered. It
is customary to show breeding an‘ma!s in considerab!y h gher
condition than would be desirable in a market hog, but the
over-fitting of breeding animals for show should be dis-
couraged by the judge.
SWINE—-GEORGE E. DAY. 19
Style. The bacon type of hog is an active animal, and if
it is properly formed and has the desired development of
muscle, it will be able to walk off without apparent effort.
Some hogs walk with a writhing movement, which is a sure
indication of some serious weakness. Character has already
been defined under selection of boar and sow.
Snout. Length of snout varies with breed. Very often,
however, a long snout is associated with a narrow chest, and
a very short snout is often associated with a heavy jowl and
neck.
Face. A broad face, and a broad poll which comes well
forward, indicate good constitution and feeding qualities.
The poll is the upper portion, of the skull.
Eyes. Large, full, bright eyes indicate good health and
constitution.
Jowl. The jowl has very little market value. A heavy,
fat jowl denotes a tendency to put on too much fat. Good
width across the jowl is desirable, but it should be trim and
neat. A narrow jowl is often associated with a narrow chest
and poor feeding qualities.
Ears. The ears are an indication of the general quality
of the animal. Thick, coarse ears indicate coarseness and
thickness of skin, which, in turn, is associated with coarse-
grained flesh. Size of ear varies with breed, and a large ear
is not necessarily coarse.
Neck. A long, scrawny neck, indicates weak constitu-
tion and slow feeding qualities. On the other hand, a short,
thick neck, with an arch, or crest, of fat on the top, will
cause the side of bacon to be heavy at the shoulder and neck
end, and, as was pointed out, this is the cheap end of the
side of bacon. Of course, a mature boar has a heavier neck
than a sow or barrow, and it is desirable that he should have
a strongly muscled neck. An excessive development of
crest, however, is undesirable.
Shoulder. The shoulder of a bacon hog is somewhat
upright, making the animal comparatively short from the
20 SWINE—-GEORGE E. DAY.
back of the shoulder to the snout, and long from the back of
the shoulder to the rump. Owing to its being a compara-
tively cheap part, it should not be largely developed. It
must be remembered, however, that a little extra width of
shoulder is not nearly so objectionable in a breeding animal
as a narrow chest. In the boar, the shoulders are heavier
than would be desirable in a sow or a market hog, and as he
grows older, “shields” develop on the sides, which give the
appearance of roughness. The shoulders should be very
compact on top, however, and should blend well with the top
line and the rib at this point.
Breast. The breast should be wide to indicate a large
chest cavity. and hence plenty of room for heart and lungs.
Legs. Strong, upright pasterns indicate good quality and
strength of bone. The bone has already been discussed
under quality.
Back. A sagging back, or an unduly arched back, indi-
cates a weakness of muscling, and consequently a lack of
lean meat along this valuable part. The arch in the back
should be very slight, the highest point being over the loin.
A very wide back denotes excessive fat, and a very narrow
back, a lack of flesh, or lean meat.
Loin. The loin is the most valuable part of a side of
bacon, and therefore should be strongly developed and well
packed with flesh.
Rib. The spring of rib in a bacon hog is very character-
istic. It should arch out boldly from the back bone, then
suddenly drop in an almost vertical direction, giving a flat,
straight side. This point should receive especial attention
in judging, as it is a sure indication of a large development
of muscle along the back.
Side. From a packer’s standpoint, a pig cannot have too
long a side. Extremely long hogs, however, are inclined to
be narrow and shallow bodied, and to lack constitution.
The breeder, therefore, must exercise care in this matter,
and while he wants good length, he must be careful not to
SWINE—GEORGE E. DAY. 21
secure it at the expense of constitution. It is well to avoid
extremes of all kinds.
Heart Girth. A large heart girth indicates constitution.
The judge must be careful that he is not deceived by a pad-
ding of flabby fat in the region of the fore-flank, which will
give the impression of a greater thickness through the heart
than the animal really possesses.
Flank. When the flank is reasonably well let down, the
flesh is usually well carried down on the ham. Fullness of
flank indicates thick, fleshy belly meat.
Rump. The rump affords a valuable cut. A flat, broad
rump indicates the presente of too much fat. It should be
the same width as the rest of the back, but no wider.
Ham. Great, broad, bulging hams are not wanted in the
bacon hog. Such hams carry a great deal of fat, and
require severe trimming in preparing the side of bacon for
market. The ham of the bacon hog is smooth and firm, and
tapers towards the back. The flesh should be carried well
around the bone, leaving no bareness of bone on the inside of
the thigh. A ham which bulges on the outside, but is bare
on the iriside of the thigh, is very objectionable.
CHAPTER III.
JUDGING SWINE OF FAT OR LARD TYPE.
The Fat Hog. The fat hog is the product of the corn
belt of the United States. Cheap corn enables the feeder to
produce his hozs more cheaply than can the Canadian feeder,
and the American packer devotes his energies towards sup-
plying those markets which demand something cheaper than
the fancy bacon which comes from the so-called bacon hog.
It will not require much study to convince any intelligent
person that it is wise for the Canadian farmer to keep out of
the fat hog business, and thus avoid, as far as possible, com-
petition with the American farmer, who has cheaper feed at
his disposal. Unlike the bacon hog, the most valuable parts
of the fat hog are the hams, back, and shoulders. Length
of side is of minor importance, and hence we find the fat hog
comparatively short in the body, but very broad and deep,
with heavy hams and shoulders and the heavy neck and jowl
which characterize this type of hog.
The American market hogs are divided into a large num-
ber of classes with an extremely wide variation in weights.
On the average, hogs weighing from 200 to 300 pounds are
in greatest demand, though sometimes much heavier hogs
command the highest price, depending upon how the supply
of a given class happens to meet the demand for that class.
Demand for Leaner Meat. Though the fat type of hog
dominates the American market, there is a growing demand
in the United States for something approaching the quality
of Canadian bacon, and at the present time strong efforts
are being made by some packing houses to encourage farm-
SWINE—GEORGE E. DAY. 23
ers to produce leaner hogs, and to introduce into the United
States those breeds of swine which are noted for producing
high class bacon. There is little doubt that the production
of the bacon hog is bound to increase in the United States,
especially outside of the corn belt.
Scale of Points. The scale of points which follows is
intended to apply to either breeding or market hogs. In
using this scale of points, due allowance must be made for
age and sex, as in the case of the scale of points for swine
of bacon type.
SWINE OF FAT, OR LARD, TYPE.
Description and Scale of Points.
A. General Appearance:
Size—Well developed for age 5
Form—Deep, thick, smooth, low set, good length but
compactly built, standing on well placed legs. Top
line straight, or slightly arching; under line, straight;
belly, trim and neat 10
Quality—Hair, fine; skin, smooth, showing no tendency to
wrinkle; bone, clean and fine; flesh, smooth and mellow,
but showing no flabbiness 10
Condition—Deeply and evenly covered with flesh, but not
overdone for the purpose for which the animal is in-
tended 6
Style—Active and sprightly, walking without a swaying
movement, and standing well up on toes. Breeding
animals should show strong Character .cecccccecssscsceecsmseesee 4
B. Head and Neck:
Snout—Moderately fine I
Face—Broad between eyes; poll, broad and full... I
Eyes—Good size, full, and bright I
Jowl—Full, broad, deep, smooth, and firm, carrying fulness
back near to point of shoulder 2
Ears—Medium size, fine, and soft I
Neck—Short, thick, and deep. Rounding and full from poll
to shoulder top 2
C. Forequarters:
Shoulders—Broad and compact on top, deep, well fleshed,
_ blending smoothly with neck and DOdYe.ieccccccecceeeceeeee 6
Breast—Wide, deep and full 3
Fore Legs—Set well apart, short, tapering, and straight;
pasterns, upright; bone, clean and fine; feet, medium
size and strongly formed......... 3
24 SWINE—GEORGE KE, DAY.
D. Body:
Back—Broad, straight or very slightly arched, medium
length, uniform width from shoulder to ham, thickly
fleshed, even,and smooth, without creases or projections &
Loin—Broad, strong, full, and thickly and smoothly fleshed
Ribs—Long and well sprung........ : 4
Side—Medium length, deep, smooth, even between
shoulder and ham 6
Heart Girth—Large, full back of shoulder, and ice and
full at fore flanks... 7 5
Flank—Deep and full 0. 2
E. Hindquarters:
Rump—Same width as back, long, smooth, slightly
rounded from loin to base of tail 4
Ham—Broad, deep, heavily fleshed, plump, and reasonably
smooth; flesh carried well down to hock on inside as
well as at rear 8
Hind Legs—Short, straight, set well apart and squarely
under body; bone, fine and clean; pasterns, strong; feet,
medium size and strongly formed... cc ee cee 3
Total a 100
Notes on Score Carp.
Size. The feeder wants an animal that will attain suffi-
cient weight to go on the market at an early age, and hence
weight for age is an important consideration.
Form. The lard hog is about as different from the bacon
hog as it possibly could be. In the American market, hams.
shoulders, and backs are the important parts, and therefore
the length of side receives much less attention than it receives
in the Canadian market. The deep, thick, massive body is
best adapted to supply the American packer with the class
of meat which his customers demand. With this substance,
however, there must be smoothness, and a proportionate
development and harmonious blending of the different parts
to comprise what is called a compactly built animal.
Quality. As in the case of the bacon hog, fine hair and
smooth skin denote good quality of flesh. Fine bone and
absence of flabbiness, denote the good “yielder,” or an
animal which dresses a large per cent. of its live weight.
Grand champion barrow over all breeds at International Live Stock Exposi-
tion, Chicago, 1904. Exhibited by the Iowa Agricultural College, Ames, Iowa.
Note the short leg, rather fine bone, deep body, and the general smoothness
exhibited in this animal.
Front view of grand champion barrow illustrated above, showing smooth,
compact shoulder and well sprurg rib.
Cuoneyg Juatuiadxy [einjpMousy siouljy Asaztno0y) ‘ssvjo JoyreuU sq} 4A0J pasnba.s
ystuy puv ad} ayy smoys aanjoid ayy, ‘spunod og¢g-0gz “3YSIEA\ ‘sprex y20IS ose ay} Ul payrisselo se ,,‘saayojnq AAvay awet47,,
‘
Ren ee
Say
“Prime medium butchers,’’ weight, 220-280 pounds, very smooth and highly
finished. ‘‘Light butchers” are of the same general type but lighter weight,
180-220 pounds. Butcher hogs comprise about 25 per cent of the hogs coming
to the Chicago market, and are commonly used for the fresh meat trade. Prime
butcher hogs, whether heavy, medium, or light, represent the highest quality of
fat hog. (Courtesy Illinois Agricultural Experiment Station.)
“Prime heavy hogs,” weight 350-500 pounds, the extreme of the fat or lard
type. At one time these hogs were much more numerous on American markets
than they are today, the decrease being due to the decreasing demand for fat
pork. (Courtesy Illinois Agricultural Experiment Station.)
“Choice bacon,” as classified by Chicago packers. These hogs are not used
for Wiltshire sides. They are simply light hogs of the fat or lard type, as
the illustration very clearly shows. They help to supply a growing demand for
leaner meat. (Courtesy Illinois Agricultural Experiment Station.)
Pair of Middle White Barrows; prize winners at the Smithfield Show,
England.
SWINE—GEORGE E. DAY. 25
Condition. In market classes, condition is all important,
and no lard hog can class as “prime,” unless it is. fattened
to a high degree. Higher fitting of breeding stock is per-
missible in this type of hog than would be thought desirable
in the bacon type.
Style. The lard type of hog is not so active an animal
as the bacon type, nevertheless the animal should be able to
move off freely, and there should be no indications of
breaking down. Character was discussed under sélection of
boar and sow.
Snout. The snout is an indication of the general quality
of bone. It should be rather fine, and there should be an
absence of wrinkles about the snout and face generally.
Face. Width between eyes, and a broad, full poll, denote
constitution and feeding qualities.
Eyes. Large, full, bright eves denote good health and
feeding qualities.
Jowl. A broad jowl is usually associated with width of
chest and general thickness of body. The development of
fat on the jowl is an indication of the general condition of
the hog. A firm, neat jowl, showing no flabbiness, is an
indication of general quality.
Ears. The ears are an indication of the thickness of the
skin and the quality of bone, hence the objection to thick,
coarse ears.
Neck. The neck of the lard hog is shorter and much
thicker than that of the bacon hog. The crest, or arch on
the top of the neck, which is so undesirable in a bacon hog,
is an indication of finished condition in the fat hog. The
neck should blend very smoothly into the shoulders.
Shoulders ‘The shoulder of the fat hog is an important
consideration from the American packer’s standpoint, there-
fore it should be well developed and thickly fleshed. Though
largely developed, it should show no coarseness, but should
be smooth and compact.
Breast. Width and depth in this region denote constitu-
tion.
26 SWINE—-GEORGE E. DAY.
Legs. Common defects in the legs are coarseness of bone,
weak pasterns, crooked knees, and unduly bent hocks. The
legs of the fat hog are shorter and the bone finer than in the
bacon hog, but clean cut bone, and straightness and strength
of legs and pasterns are equally important in both classes.
Back. A sagging back is an indication of weakness. A
back which rises very slightly above the straight line is
stronger and usually more heavily muscled than a perfectly
straight one, though a high arch in the back is even more
objectionable than a depression. The back should be the
same width as the shoulder, and should be uniform in width,
and deeply covered with flesh throughout.
Loin. This is a valuable cut, and should be broad, full,
and thickly covered. A low loin, or one which is unduly
arched, or which is high in the center and falls away to each
side, is extremely objectionable.
Ribs. The rib of the fat hog makes a more circular arch
than that of the bacon hog. The rib should be long, and
should spring in such a way as to not merely give the animal
width on top, but also good thickness through the lower part
of the body.
Side. Though length of side is not emphasized in the fat
hog to the extent that it is in the bacon hog, it is desirable
for the hog to have good length, provided that depth and
thickness of body are maintained. The side should come
out even with the shoulder and ham, and should be deep
and smooth.
Heart Girth. Large heart girth indicates constitution.
There should be no depression back of the top or side of the
shoulder, and the animal should be thick and well let down at
the fore flanks. A tucked-up appearance back of the fore
legs is very objectionable.
Flank. A deep flank is associated with good depth of
body and fullness of flank denotes thick, fleshy belly meat.
Rump. While the rump rounds slightly from the back of
the loin to the tail, it should not have a steep slope, because
SWINE—-GEORGE E. DAY. 29°
such a conformation detracts from the weight of the hind
quarter. The rump should be wide and full, and carry as
much flesh as possible.
Ham. The ham is of greater relative importance in the
fat hog than in the bacon hog. It has not the tapering ap-
pearance of the ham in the bacon hog, but is wide, deep, and
thick, carrying much more fat on its surface. Heavy folds
or wrinkles above the hock are objectionable, and there
should be general smoothness and plumpness.
CHAPTER IV.
BREEDS OF SWINE.
Before the breeds are dealt with individually, it will be
best to study the breeds in comparison with one another in
order to form some estimate of the importance of breed as
a factor in feeding swine.
Relation of Breed to Economy of Production. | Prob-
ably the most extensive experiments with breeds of swine
have been conducted by the Ontario Agricultural College,
and the Iowa State Experiment Station. At the Ontario
Agricultural College, five experiments were conducted in
which six breeds of swine were compared as to the cost of
producing 100 pounds gain live weight. The average
amount of meal consumed for 100 pounds gain, live weight,
in the five experiments is given below. In this table, only
the meal is considered. Such foods as dairy by-products
and green feed, which were fed sometimes, were the same
for all breeds, and have been omitted to simplify the
comparison.
Meat CoNSUMED For 100 Pounps Gain, LivE WEIGHT,
AVERAGE OF Five EXPERIMENTS.
Berkshire ...... 364.45 Ibs.
MOtk SHG poeencsnvaemacncunnenn wexs BOOST IDS:
TAMWOT: 2x sedeietceeaes. BOO47. IDS.
Duroc Jersey .... 384.23 lbs.
Chester White ........... 387.89 Ibs.
Poland “China. 2a ecenteen aes, cso 391.42 Ibs.
Averages, however, are frequently misleading. For ex-
ample, in a certain experiment, one breed may suffer from
some unfavorable circumstance, which is in no way related
to, or influenced by the breeding of the animals, yet this
SWINE—-GEORGE E. DAY. 29
circumstance may seriously affect the standing of the breed
in question. It is much more satisfactory, therefore, to
take each experiment individually, and see whether there is
any constancy in the standing of the breeds. The table
given below shows the breeds ranked in order of economy
of gain for each experiment.
ONTARIO EXPERIMENTS.
Breeds Arranged in Order of Economy of Production.
Ist Experiment. 2nd Experiment. 3rd Experiment.
1. Berkshire. 1. Berkshire. 1. Yorkshire.
2. Tamworth. 2. Tamworth. 2. Berkshire.
3. Poland China. 3. Poland China. 3. Duroc Jersey.
4. Duroc Jersey. 4. Chester White. Tamworth.
5. Chester White. 5. Yorkshire. |
6. Yorkshire. 6. Duroc Jersey. Chester White.
6. Poland China.
4th Experiment. sth Experiment.
Berkshire. . Berkshire.
. Tamworth. . Yorkshire.
Yorkshire. . Duroc Jersey.
. Chester White. . Chester White.
Duroc Jersey. . Tamworth.
. Poland China. 6. Poland China.
ANPWNH
abwWNA
Before any comment is made upon these results, it will
be better to examine the Iowa experiments, where three
tests were made with the same six breds.
Iowa EXPERIMENTS.
Breeds Arranged in Order of Economy of Production.
Ist Experiment. 2nd Experiment. 3rd Experiment.
1. Duroc Jersey. 1. Duroc Jersey. 1. Yorkshire.
2. Yorkshire. 2. Yorkshire. 2. Poland China.
3. Tamworth. 3. Berkshire. 3. Berkshire.
4. Poland China. 4. Tamworth. 4. Duroc Jersey.
5. Chester White. 5. Poland China. 5. Chester White.
6. Berkshire. 6. Chester White. 6. Tamworth.
The results of these eight experiments make interesting
reading. A careful study of the case can result in but one
conclusion, viz., that economy of production is not a question
of breed, but is merely a matter of individuality. ‘The hog
which has constitution and quality will make economical use
of the food it consumes, no matter what breed it belongs to.
30 SWINE
GEORGE E. DAY.
Relation of Breed to Market Requirements. In each
of the five Ontario experiments, the hogs were shipped to
the Wm. Davies Co., Limited, Toronto, where they were
carefully examined by experts, and judged as to suitability
for making Wiltshire sides. In addition to the five experi-
ments already noted, a sixth one was conducted with a
larger number of hogs of each breed, in which the object
was not to compare the breeds with regard to economy of
production, but in which the breeds were compared for
market purposes as they were in the other five experiments.
There were, therefore, six experiments, in which the six
breeds were compared as to suitability for making Wiltshire
sides.
BREEDS ARRANGED IN ORDER OF SUITABILITY FOR THE
\MIANUFACTURE OF WILTSHIRE SIDES.
1st Experiment. 2nd Experiment. 3rd Experiment.
Yorkshire, 1. Yorkshire. { Yorkshire,
i 2. Tamworth. I.
| ( Tamworth.
3. Berkshire.
4. Poland China.
ie White.
Se
Tamworth. Berkshire,
3. Berkshire. \ Chester White,
Duroc Jersey, 3°) Duroc Jersey,
4 ) Poland China, | pores China.
Chester White
Duroc Jersey.
4th Experiment. 5th Experiment. 6th Experiment.
1. Yorkshire. t. Yorkshire. 1. Yorkshire.
2. Tamworth. 2. Berkshire. 2. Tamworth.
3. Berkshire. 3. Chester White. 3. Berkshire.
Chester White. 4. Tamworth. 4. Duroc Jersey.
a | Duroe Jersey, 5. Duroc Jersey. 5. Poland China.
Poland China. 6. Poland China. 6. Chester White.
From the table given above, it will be seen that the York-
shires had a very distinct advantage in this part of the
experiment. The Yorkshire carcasses were characterized
by good length of side, uniformity in thickness of fat along
the back, a good general development of flesh (lean). thickly
fleshed loin, fleshy belly, and a Heshy ham, which required
little trimming. Their most serious faults ran in the direc-
tion of an undue weight of shoulders, coarseness of bone,
SWINE—GEORGE E. DAY. 31
and thickness of skin, though these defects were noticeable”
in only a-‘small proportion of the carcasses.
The Tamworths generally had a light shoulder and a very
uniform layer of fat along the back; but, as a rule, they did
not quite equal the Yorkshire in length of side, thickness of
loin and belly, and development of ham. In many of them
there was a marked lack of flesh over the loin, accompanied
by a thinness of belly and a decided lightness of ham. They
easily stood second to the Yorkshires, however, in the matter
of suitability for the Canadian export trade. In fact, the
Yorkshires and Tamworths were the only two breeds which
showed marked suitability for the manufacture of Wiltshire
sides.
The strong point of the Berkshire carcasses was their
large muscular development, giving a fleshy carcass. The
ham was well developed, but, in many cases, it carried
too much fat and required considerable trimming. The
main faults were the shortness of side and heavy shoulder
and neck, with the fat running very thick over the shoulder
top. There was, moreover, a marked lack of uniformity
in the Berkshire carcasses, some of them making very good
Wiltshire sides, while others were entirely unsuitable. The
Yorkshire carcasses, on the other hand, were specially noted
for their uniformity.
The Chester White, Poland China, and Duroc Jersey
carcasses were very similar in character. Occasionally a
good Wiltshire side was found among them, but it was a
noteworthy exception. Shortness of side, a superabundance
of fat, and a lack of lean meat, were generally characteristic
of the group. While these breeds are eminently well
adapted to the production of the lard hog, they are entirely
unsuitable for the Canadian export trade.
In the Iowa experiments, the hogs were not compared on
the basis of suitability for making Wiltshire sides. From the
report upon the carcasses, it is evident that the hogs were
fattened to a much higher degree than would be desirable
for the Canadian export trade, and consequently the Iowa
32 SWINE—-GEORGE E. DAY.
market reports afford no basis for comparison with the
Ontario results.
BRITISH BREEDS OF SWINE.
In 1904 only five breeds of swine were given classes at
the Royal Agricultural Society’s show in England. These
breeds were the Large White, the Middle White, the Berk-
shire, the Tamworth, and the Large Black Pig. The breeds
dropped from the prize list were the Small White and the
Small Black. This fact indicates that the small breeds are
losing popularity.
In the improvement of British breeds of swine, Chinese
and Neapolitan swine were used quite extensively during the
early part of the past century. The former, as the name
indicates, coming from China, and the latter from Italy.
Both these breeds were small and fine-boned, and possessed
a marked tendency to fatten, and hence were well adapted to
modify the large, coarse-boned, late maturing pigs which
existed in Britain at that time.
LARGE YORKSHIRE.
The Large White breed of Great Britain is known in
Canada and the United States as the Large Yorkshire, or
Improved Large Yorkshire. The original Large White
pig was extremely large and coarse, but the type has been
considerably modified by selection, and possibly by the
judicious use of other blood. Owing to the improvement
effected in the breed, the term “improved” is commonly
inserted in the name.
Large Yorkshires occupy a prominent place in Great
Britain, where they are regarded as the leading bacon pro-
ducing breed. In Denmark, they are used exclusively for
crossing on the sows common to the country, and the very
finest bacon brought into England comes from this cross.
In Canada, they are more numerous than any other breed,
and they are being imported into the United States in large
numbers.
Large White (Large Yorkshire) boar, winner of first prize at the English
Royal Show, 1905. Bred by the Earl of Ellesmere. Note the length, the
smoothness, ard the strong top line of this boar; also his excellent quality of
bone, which is strong and clean cut in appearance. (Courtesy Wm. Cooper &
Nephews, Berkhamsted, England.)
Large White (Large Yorkshire) sow, winner of first prize and championship
at the English Royal Show, 1905. Bred by the Earl of Ellesmere. This sow
is not standing well. The picture shows her a little weak in her hind pasterns,
and not quite so clean in the bone as the boar represented above. (Courtesy
Wm. Cooper & Nephews, Berkhamsted, England.)
Tamworth boar, winner of first prize at the English Royal Show, 1904. Ex-
meee ie Robert Ibbotson. (Courtesy Wm. Cooper & Nephews, Berkhamsted,
ngland.)
Pair of Tamworth sows, Toronto prize winners. Exhibited ly Colwill
Lros., Newcastle, Ont.
Berkshire boar, ‘Peel Champion,” winner of first prize and championship at
the English Royal Show, 1905. Exhibited by J. Jefferson, Chester, England.
(Courtesy Wm. Cooper & Nephews, Berkhamsted, Eng.)
Yearling Berkshire sow, a Toronto prize winner. Bred by Wm. Wilson,
Brampton, Ont. This sow represents the large, lengthy type of Berkshire.
Middle White boar, winner of first prize and championship at the English
Royal Show, 1905. Exhibited by Sir Gilbert Greenall, Bart. (Courtesy Wm.
Cooper & Nephews, Berkhamsted, Eng.)
Middle White sow, winner of first prize at the English Royal Show, 1905.
Exhibited by Sir Gilbert Greenall, Bart. ; ne
The illustrations on this page bring out the Middle Wh‘te type very clearly.
(Courtesy Wm. Cooper & Nephews, Berkhamsted, Eng.)
Large Black boar, winner of first prize and championship at the English
Royal Show, 1905. Exhibited by C. F. Marriner. (Courtesy of Wm. Cooper
& Nephews, Berkhamsted, Eng.)
Large Black sow, winner of first prize at the English Royal Show, 1905.
eee Kes C. F. Marriner. (Courtesy Wm. Cooper & Nephews, Berkham-
sted, Eng.
Small White boar, winner of first prize at the English Royal Show, 1905.
Exhibited by Hon. D. P. Bouverie. (Courtesy Wm. Cooper & Nephews, Berk-
hamsted, Eng.)
Small White sow, winner of first prize at the English Royal Show, 1905.
Exhibited by Hon. D. P. Bouverie. (Courtesy Wm. Cooper & Nephews, Berk-
hamsted, Eng.)
Aged Chester White boar, “Dexter,” winner of many prizes, including first
at Ohio State Fair, 1905. Owned by W. J. Cherry, Xenia, Ohio. (Courtesy
Prof. C. S. Plumb, Columbus, Ohio.)
Three-year-old Chester White sow, “Barget C.,’’ winner of numerous prizes.
ee a J. Cherry, Xenia, Ohio. (Courtesy Prof. C. S. Plumb, Colum-
bus, io.
Yearling Poland China boar, “Globe Perfection,’ winner of first prize at
Ohio State Fair, 1905. A boar of exceptional substance and quality. Owned
by Ed. Klever & Mather, Bloomingbury, Ohio. (Courtesy Prof. C. S. Plumb,
Columbus, Ohio.)
Poland China sow, “Miss Davis,’ winner of first prize at Ohio State Fair,
1905, and reserve champion at Louisiana Purchase Exposition, St. Louis, 1904.
A_sow of remarkable excellence. Owned by Chas. E. Keller, Newark, Ohio.
(Courtesy Prof. C. S. Plumb, Columbus, Ohio.)
Three-year-old Duroc-Jersey boar, ‘Matchless Topnotcher,” winner of nu-
merous prizes, and counted a choice specimen of the breed. Owned by Watt &
Forest, Xenia, Ohio. (Courtesy Prof. C. S. Plumb, Columbus, Ohio.)
Yearling Duroc-Jersey sow, “Cedarville Queen 7th,” a frequent prize winner.
oe & Forest, Xenia, Ohio. (Courtesy Prof. C. S. Plumb, Colum-
1S, dO.
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Og ‘af ‘aurmpooy ‘ouf Aq paige “POGL ‘sino’y IG ‘UonIsoUxXy aseyoing euersmmo’y yw ozt 3sIY F
SWINE—-GEORGE E, DAY. 33
Characteristics. Large Yorkshires are one of the
largest breeds of swine. They vary considerably in type,
and it requires skill in selection to breed them of uniform
character. When intelligently selected, they are profitable
feeders, growing rapidly, and becoming ready for the
' packer at an-early age. As previously noted, they are well
adapted to produce bacon for the English market, as they
furnish a long side, and a good proportion of lean to fat.
They are reasonably hardy and very prolific. Being more
‘than ordinarily prepotent, they are exceptionally valuable
for crossing on the fatter types of hogs, giving to the prog-
eny greater length and less tendency to excessive fatness.
They are rather better adapted to pen feeding than to
grazing.
Hints on Selection. Large Yorkshires vary consider-
ably in type and general qualities. The more old fashioned
strains frequently possessed extremely short, turned-up
snouts, with the lower jaw projecting beyond the upper.
While many good hogs possess this peculiarity, it is too com-
monly associated with very undesirable qualities to deserve
popularity. Animals with this peculiarity of snout often
have a heavy jowl, neck, and shoulder, a short side, and a
general lack of quality. Then there is another extreme: the
long, scrawny neck, narrow chest, long, coarse-boned, puffy
legs, and bristly coat. This type is even more objectionable
than the other. Hogs of this type frequently have good
length, but they are not a good bacon type, because they lack
quality, which is essential to the production of the best
bacon. They are also hard feeders, and a good bacon hog
is an economical producer. Coarseness is more objection-
able in the sow than in the boar, but care must be taken not
to get the bone too fine. The bone of the sow should be
strong, but should be very clean-cut in appearance, and the
legs should be of only, medium length. In addition to the
things looked for in any boar of bacon breed, the Large
Yorkshire boar should possess a large ear, and heavy bone,
34 SWINE—GEORGE E. DAY.
though the bone should be clean, and give evidence of
strength and quality combined. A Large Yorkshire boar
with light bone and a head resembling that of a Berkshire.
will seldom prove a satisfactory sire. Black hair on a Large
Yorkshire should disqualify. Blue or black spots on the
skin are objectionable, but are difficult to avoid, and the aim
must be to reduce them to a minimum.
TAMWORTH.
This large, useful breed derives its name from Tamworth
in Staffordshire, England. It is regarded by many as one
of the oldest and purest breeds in great Britain. Tamworths
are quite numerous in Canada, though they are not quite so
popular as the Yorkshires and Berkshires. They are also
bred to a considerable extent in the United States, but it 1s
difficult to say just how far their popularity may extend in
that country. Their long snout is apt to prejudice the aver-
age farmer against them at first sight, but a glance over the
results of feeding experiments will show that they hold their
own with other breeds in the feed lot.
Characteristics. Tamworths are well adapted to the
production of export bacon. Though they have a long
snout, the jowl is light, making the head lighter than that
of any other breed. The neck also is light, and the shoulder,
as arule, is light and smooth. They also have fair length of
side, and their carcass contains a large proportion of lean to
fat. They are quite hardy, and the sows are prolific. They
are inclined to be defective in the ham, and do not possess
quite the length of side or the strength of bone of the York-
shire. They are quite extensively used for crossing pur-
poses, the cross between the Tamworth and Berkshire being
quite popular in Ontario. Golden red is the standard color,
though dark chestnut is frequently found, especially in
older animals. Black spots in both hair and skin quite fre-
quently occur, though they are counted very serious objec-
tions.
SWINE—-GEORGE E. DAY. 35
Hints on Selection. Being a bacon breed, of course,
bacon type must always be kept prominently in view in
selecting this breed. Though a light jowl is popular with
the packer, it is well to remember that a very narrow jowl
is frequently associated with lack of constitution, and a little
more width of jowl than is usually found in the Tamworth
would be rather to the advantage of the breed. Strength
and soundness of bone, and fuller development of ham,
should receive special attention in this breed, and an effort
should be made to lengthen the side without losing strength
of constitution.
BERKSHIRE.
Berkshires, so named after the county or shire of Berks,
in England, are one of the most widely distributed and best
known of the breeds of swine. They are widely bred in
Great Britain, and are very numerous in Canada and the
United States. They also find a place in many other
countries, and seem to retain popularity to a marked degree
wherever they are known. It is claimed by some that the
Berkshire is descended from the same ancestry as the Tam-
worth. Improvement was made by using Chinese blood,
and probably Siamese and Neapolitan as well.
Characteristics. Berkshires are a hardy, easy-feeding,
and fairly prolific breed. A tendency on the part of some
breeders to breed them extremely fine, has reduced their
fecundity in many instances. As bred in Canada, they may
be classed as intermediate between the bacon and lard types;
though, as-a rule, they are nearer the latter. In the United
States, however, they are bred strictly to the lard type, and
usually run smaller in size and finer in bone than the Cana-
dian representatives of the breed. For bacon production,
they are greatly improved by crossing with the Yorkshire or
Tamworth. They are not so large as the Yorkshire or
Tamworth, but attain heavy weights when selected with a
view to maintain size. The standard color is black, with
white on feet, face, and tip of tail, and occasional splash on
36 SWINE—GEORGE E. DAY.
arm. Canadian breeders, on the whole, are a little more
liberal than American breeders with regard to markings.
Hints on Selection. As before noted, there is a consid-
erable variation in the type of Berkshires. In Canada, there
would seem to be good reason to select towards the bacon
type, reducing the jowl, neck, shoulder, and width of back,
and aiming to strengthen the bone and lengthen the side
without losing constitution and quality. Even where
the Berkshire is to be used for crossing with the Yorkshire
and Tamworth, it is all the better to possess good length,
and strong bone. American breeders are running to the
extreme, in many cases, with regard to fineness, and have
reduced the size and lessened the general utility of the breed.
It is much easier to produce quality in a small animal than
in a large one, and the highest skill is shown by the breeder
who can maintain both size and quality. Some Berkshire
breeders are attaining this end, and it would make for the
best interests of the breed if all its admirers appreciated the
importance of size.
MIDDLE WHITE.
The Middle White, or Medium Yorkshire, is almost
unknown in Canada and the United States. It is supposed
to have originated from a combination of the blood of the
Large and Small Whites. Many of the breeders of the
Large Whites in England also breed the Middle White, and
there is little doubt that many pigs brought to this side of
the Atlantic and called Large Yorkshires, possess more or
less of the blood of the Medium breed. If Middle White
blood has been recently introduced, boars of this breeding
are apt to be very unsatisfactory sires, and hence it is
important, in selecting a Large Yorkshire boar, to see that
he is true to the Large White type and shows no evidence of
Middle White characteristics.
Characteristics. The Middle White is more of the
Berkshire type than of the Large White, having shorter
snout, heavier jowl, thicker neck and body, and finer bone
SWINE—GEORGE E. DAY. 37
than the latter. It is scarcely likely to ever occupy a prom-
inent place on this continent.
LARGE BLACK PIG.
The Large Blacks are the latest addition to the registered
pure breeds of swine in England. Little appears to be
known regarding their origin, but they have been bred for
many years in the South and East of England. They are
practically unknown on this continent, though a few of them
were brought to the Central Experimental Farm at Ottawa,
a few years ago.
Characteristics. They are a large breed, all black in
color. The ears are large and drooping, and the general
type of the animal inclines to coarseness. In their native
counties they are highly valued as scavengers. They are
a prolific breed, and it is claimed that they excel as bacon
producers, though the representatives brought to Ottawa
proved very much inferior to the Yorkshire and Tamworth
in the matter of bacon production.
SMALL WHITE.
At one time there were numerous strains of Small White
pigs in England, but they are now all included in what is
known as the Small White breed. The modern English
Small Whites are known in America as Small Yorkshires.
The breed known in America as the Suffolk is an offshoot
of the English Small Whites, but is maintained in America
as a distinct breed. Thus, the American representatives of
the English.Small Whites are the Small Yorkshire and the
Suffolk. In the production of the Small Whites, it is quite
certain that Chinese blood was largely used.
Characteristics. Small Whites represent the extreme
type of small, fine-boned, early-maturing, fat pigs. Their
lack of size will always be a barrier against their taking a
prominent place in any country, though in the past they have
played an important part in the improvement of some of the
coarser breeds.
38 SWINE——-GEORGE E. DAY.
SMALL BLACKS.
This small, all black breed resulted from crossing the
Neapolitan upon the original Essex breed. They are not
quite so numerous in America as the Small Whites, and are
known as improved Essex swine. They are used to a con-
siderable extent in the Southern States for crossing on the
native “razor back.”
Characteristics. Though Essex swine are of the same
general type as the Small Whites, modern breeders are
making an effort to secure more bone, greater length and
larger size than is usually found among the Small Whites.
Some breeders are achieving considerable success along this
line, and it is quite probable that a few more years will
witness a marked change in the American type of Small
Black, or Essex swine.
AMERICAN BREEDS.
The United States deserves credit for originating and
improving a considerable number of breeds of swine, several
of which have attained great prominence in that country.
As would naturally be expected, these breeds have been
developed along the line of producing the fat hog, in which
industry the United States leads the world.
CHESTER WHITE.
This popular breed originated in Chester county, Pennsyl-
vania. It is counted among the oldest of the American
breeds, and has for its progenitors several of the white
varieties of pigs originally imported from England. By
intelligent mating and selection, the present type has been
evolved. The breed is widely distributed over the United
States, and is bred to a limited extent in Canada. It has
made little progress, however, in the latter country during
late vears.
Characteristics. Chester Whites are among the largest
of the breeds of American origin. By careful selection they
can be made to approach the bacon type, and they cross
SWINE—GEORGE E. DAY. 39
very well with the Yorkshire and Tamworth. They are
anything but a bacon breed, however, though the better
class of them are rather lighter in the jowl and longer in
the side than the average American breed. They possess a
drooping ear, which, though of fair size, should not be
coarse. No black hair is admissable, but blue spots in the
skin are common. ‘These blue spots constitute an objection,
but do not indicate impurity.
POLAND-CHINA.
The Poland-China originated in the State of Ohio. The
foundation stock consisted of pigs of mixed breeding com-
mon in the state, upon which were crossed the Big Chinas,
the Russia and the Byfield. Subsequently, Berkshire and
Irish Grazier blood was used, but it is claimed that no out-
crosses have been made since 1845. Poland-Chinas are
extremely popular in the United States, and are very
extensively fed in the corn belt. A few are bred in Canada,
but, if anything, the breed has lost ground in Canada of late
years, owing to its unsuitability for the Canadian export
trade.
Characteristics. The best representatives of the Pol-
and-China breed may be classed as almost the ideal lard
type. They are rather short bodied, but very thick and
smooth. In the effort to secure quality, some breeders have
unduly reduced the bone and size of the breed. In some
cases, the effort to secure fineness has resulted not merely
in the loss of size, but also in reduced fecundity. It is
quite probable that the almost exclusive use of corn as a
ration has also had an influence in bringing about this result.
Fortunately, the best breeders realize the danger of going to
extremes in the matter of fineness, and there is little doubt
that the breed will continue to be one of the most popular
in the United States. A few years ago, it was quite common
to see animals of this breed freely spotted with white. At
the present, however, Berkshire markings are the most pop-
40 SWINE—GEORGE E. DAY.
ular, though a few spots of white on the body are not
objectionable.
DUROC-JERSEY.
Duroc-Jersey swine resulted from the union of the Durocs
of New York State and the Jerseys, or Jersev Reds,
of New Jersey, the former being a finer-boned and smaller
‘breed than the latter. The origin of these two breeds is not
known, but they have been bred in their respective states
since early in the past century. The first organization in
the interests of Duroc-Jersey swine was formed in 1889.
The breed is widely distributed in the United States, but
there are comparatively few herds in Canada.
Characteristics. It is difficult to discuss the character-
istics of Duroc-Jerseys, because there is considerable varia-
tion in type. Professor Shaw describes them as “not quite
equal to the Berkshire or Poland-China in size.” In some
herds, however, we find them rather larger than the Berk-
shire and Poland-China as ordinarily bred, and noticeably
heavier in the bone. In some districts they are highly es-
teemed for crossing with the Poland-China and some other
fat breeds for the production of fat hogs. By their ad-
mirers, Duroc-Jerseys are claimed to be more prolific than
other American breeds.
HAMPSHIRE (Thin Rind).
‘The Hampshire, until recently known as the Thin-Rind,
is the latest addition to the recognized pure-breeds of swine
in the:United States, the American Thin-Rind: Record Asso-
ciation not being organized’ until 1893, with about.a dozen
herds.eligible for_registration. According to the Hon. H.
F. Work, Secretary of the Association, the ~Hampshire
traces to hogs brought from Hampshire in “England, and
hence the origin of their present name. The name “Thin-
Rind” was discarded and the name “Hampshire” adopted
in 1904. The breed, as now known, originated'in Kentucky,
SWINE—GEORGE E. DAY. ‘41
and the original hogs from which it sprung, were taken to
Kentucky from the Eastern States in 1835. Being a new
breed, the Hampshire is not, as yet, very generally known,
and there are no breeders of Hampshires in Canada.
Characteristics. According to Mr. Work: “Hamp-
shires have small heads, ears medium length and slightly in-
clined forward, light jowl, broad back of nearly uniform
width, slightly arched; heavy hams, standing very erect on
feet, with legs set well apart, active and muscular, denoting
great carrying capacity, and devoid of excess of bone, jowl,
and belly.” According to some of its admirers, the Hamp-
shire is of approved bacon type, but it will be seen that,
with the exception of the head, jowl; and belly, the descrip-
tion given above is exactly the opposite of what is recognized
as bacon type in Canada. There is no doubt, however,
that the Hampshire is a useful hog for the United States,
being active, hardy, thrifty, and prolific, though the claim
that they excel all other breeds in these respects must be
accepted with a good deal of reservation. Mr. Work states:
“In color they are either listed or blacks, the most fashion-
able color consisting of black extremities with a white belt
from four to twelve inches wide, encircling the body and
including the fore-legs, which should also be white.” The
term “listed”? means that the white’ belt is present.
VICTORIA.
Two breeds of swine bear the name of Victoria. One of
these breeds originated in New York and the other in Indi-
ana. The Indiana breed has apparently made more pro-
gress than the other, and its interests are looked after by an
association. It is claimed that four breeds were used in
producing the Victorias, viz., the Berkshire, Poland-China,
Chester White, and Suffolk. They are not very widely
distributed, though they are given classes at a number of
state and county fairs. Very few representatives of this
breed have been taken into Canada.
42 SWINE—GEORGE E. DAY.
Characteristics. Victorias may be said to belong to
the extreme type of fat hog, and are of only medium size.
They are useful hogs for certain classes of trade, but are not
likely to increase in numbers very materially, owing to their
somewhat limited adaptability.
CHESHIRE,
The Cheshire had its origin in New York State, and was
formed by crossing the Large Yorkshire and Suffolk
upon the white hogs in the locality where they originated.
Cheshires are bred principally in the Eastern States, especi-
ally in New York, and are not known in Canada.
Characteristics. Cheshires also conform to the fat
type. They are of medium size, and are a hardy, vigorous
breed. They appear to be well adapted to conditions pre-
vailing in the Eastern States, but do not seem to be able to
push themselves into the front ranks of American swine.
CHAPTER V.
STANDARDS OF EXCELLENCE AND SCALES OF
POINTS.
In this chapter, no attempt has been made to give all the
scales of points which exist for each breed, but care has been
taken to select those which give as clear an idea as possible
of the requirements of the breeders. In the case of Large
Yorkshires and Tamworths, the descriptions and scales of
points marked “Original,”’ represent the ones preferred by
the author.
LARGE YORKSHIRE.
Description and Scale of Points.
(Original.)
A. General Appearance:
Color—White, free from black hair, and, as far as possible,
from blue or black spots on the skin 2
Size—Well developed for age. Matured boars in show
condition, should weigh at least 700 Ibs., and matured
sows, 650 lbs. Pigs 6 months old in show condition,
at least 200 lbs 5
Form—Long, smooth, all parts proportionately developed,
~so as to give the impression of a well-balanced,
strongly-built animal. Top line, strong; under line,
straight; belly, trim and neat 8
Quality—Hair, fine; skin, smooth, showing no tendency to
wrinkle; bone, clean and strong; flesh, firm and smooth,
with no flabbiness at jowl, foreflank, belly, or ham... 8
Condition—Well covered with firm flesh, especially along
back and loin, but not heavily loaded with fat... 5
Style—Active and sprightly, walking without a swaying
movement, and standing well up on toes. Should show
strong character. : 4
B. Head and Neck: ©
Snout—Medium length, straight, or nearly so, moderately
fine I
Face—Slightly dished, broad between eyes; poll, wide and
coming well forward 2
44
SWINE—GEORGE E. DAY.
Eyes—Large, full, and bright
Jowl—Good width and muscular but very neat, “possess -
ing no accumulation of flabby fat
Ears—Large, moderately thin, slightly incline
and fringed with fine hair...
Neck—Medium length, muscular, “but. ‘possessing - no ten-
dency to arch on top... amneere _
orward,
Forequarters:
Shoulders—Smooth, somewhat rounded from side to side
over top, and very compact; no wider than back, and
not running back on side so as to shorten distance
between shoulder and ham... Shean: eat ala scene
Breast—Good width and fulle ol ee
Fore Legs—Set well apart, medium length, “and straight;
pasterns, upright; bone, clean and strong; feet, me-
dium size and strongly formed... 2. ccc cee eee eee
Body:
Back—Medium width, rising slightly above the straight
line and forming a very slight arch from neck to root
of tail =
Loin—Wide as rest! of back, strong and full, but not
unduly arched come win Qen suelo el ae os
Ribs—Good length, “and ‘moderately AECHEM 22s canes tesa teas,
Side—Fairly deep; long, smooth, and straight between
shoulder and ham; a straight-edge laid over shoulder
point and ham should touch the side throughout . WW.
Heart Girth—Full, but not flabby at fore-flanks, filled
out even with side of shoulder; there should be no
tucked-up appearance back of fore legs, nor droop back
of shoulder top... WW. Pe
Flank—Full and low............
Hindquarters:
Rump—Same width as back; long and slightly rounded
from a point above hips to tail, and somewhat rounded
from side to side over top... ..... =
Ham—Full without flabbiness; thigh, tapering towards
hock without wrinkles or folds, and carrying flesh well
down towards hock...
Hind Legs—Medium length; hocks set well apart, but not
bowed outward; bone, clean and strong; pastes), up-
right; feet, medium size and strongly formed.. ss
AC EU Olle tener gn Meg, ela
LARGE YORKSHIRE.
Standard of excellence and scale of points adopted by the
American Yorkshire Club in 1899.
Points
(1) General Outline—Long and deep in proportion to
width, but not massive; slightly arched in the back,
symmetrical and smooth, with body pas supported
by well-placed legs of medium length... oe
SWINE—GEORGE E. DAY. 45
(2) Outline of Head—Moderate in length and size, with
lower jaw well sprung, and considerable dish toward
- snout, increasing with advanced maturity... 4
(3) Forehead and Poll—Wide I
(4) Eye—Medium size, clear and bright I
(5) Jowl—Medium, not carried too far back toward neck,
and not flabby I
(6) Snout—Turning Bpward with a short curve, increasing
with age T
(7) Ear—Medium in size, standing well out from the head,
of medium erection and inclining slightly forward... 1
(8) Neck—Of medium length, fair width and depth, rising
gradually from poll to withers, muscular, but not
gross, evenly connecting head and body... 3
(9) Outline of Body—Long, deep and of medium breadth,
equally wide at shoulder, side and hams; top line
slightly arched, under line straight 7
(10) Back—Moderately broad, even in width from end to
end; strong in loin, short ribs of good length... 10
(11) Shoulder—Large but not massive, not open abov 6
(12) Arm and Thigh—Broad and of medium length and
development 2
(13) Brisket—Wide and on a level with under line... 3
(14) Side—Long, deep, straight and even from shoulder
to hip 8
(15) Ribs—Well arched and deep 5
(16) Heart Girth and Flank Git Good and about equal 8
(17) Hindquarters—Long, to correspond with shoulder and
side, deep, with moderate and gradual droop to tail 5
(18) Ham—Large, well let down on thigh and twist and
rear outline somewhat rounded. oo ee 10
(19) Twist—Well down and meaty
(20) Tail—Medium, not much inclined to curl
(21) Legs—Medium. in length, strong, not coarse, but stand-
ing straight and firme 5
(22) Hair—Abundant, long, of medium fineness, without
any bristles 4
(23) Skin—Smooth and white, without scales, but dark
spots in the skin do not disqualify... 2
(24) Color—White on every part I
(25) Movement—Active, but not restless. ee 5
Total 100
LARGE WHITE—(LARGE YORKSHIRE).
Standard of excellence adopted by the National Pig Breeders’
Association of Great Britain.
Color—White, free from black hairs, and as far as possible
from blue spots on skin.
Head—Moderately long, face slightly dished, snout broad, not
too much turned up, jowl not too heavy, wide between ears.
Ears—Long, thin, slightly inclined forward, and fringed with
fine hair.
46 SWINE——-GEORGE E. DAY.
Neck—Long, and proportionately full to the shoulders.
Chest—Wide and deep.
Shoulders—Level across the top, not too wide, free from coarse-
ness.
Legs—Straight and well set, level with the outside of the body,
with flat bone.
Pasterns—Short and springy.
Feet—Strong, even, and wide.
Back—Long, level, and wide from neck to rump.
Loin—Broad.
Tail—Set high, stout and long, but not coarse, with tassel of
fine hair.
Sides—Deep.
Ribs—Well sprung.
Belly—Full, but not flabby, with straight under line.
Flank—Thick, and well let down.
Quarters—Long and wide.
Hams—Broad, full, and deep to hocks.
Coat—Long and moderately fine.
Action—Firm and free.
Skin—Not too thick, quite free from wrinkles.
Large bred pigs do not fully develop their points until some
months old, the pig at five months often proving at a year or
fifteen months a much better animal than could be antici-
pated at the earlier age, and vice versa; but size and quality
are most important.
Objections—Black hairs, black spots, a curly coat, a coarse
mane, short snout, in-bent knees, hollowness at back of
shoulders.
TAMWORTH.
Description and Scale of Points.
(Original.)
A. General Appearance:
Color—Golden red and free from black spots in hair
Of Skin: neyo 2
Size—Well develoned for age. Matured boars in show
condition should weigh at least 700 lbs., and matured
sows, 650 lbs. Pigs 6 months old in show condition,
so as to give the impression of a _ well-balanced,
strongly-built animal. Top line, strong; under line
Straight: belly, trim and, Meats ccs socnsccancsecienoc cca 8
Quality—Hair, fine; skin, smooth, showing no tendency to
wrinkle; bone, clean and strong; flesh. firm and
smooth, with no flabbiness at jowl, foreflank, belly,
or ham... Lecce sl aster 1B
Condition—Well covered with firm flesh, especially along
back and loin, but not heavily loaded with fat... 5
SWINE——GEORGE KE. DAY. 47
Style—Active and sprightly, walking without a swaying
movement, and standing well up on toes. Should show
strong character 4
B. Head and Neck:
Snout—Rather long, straight, and fine : I
Face—Slightly dished, broad between eyes; poll, wide
and coming well forward 2
Eyes—Large, ful], and bright I
Jowl—Light and neat; fair width, but possessing no flab-
biness 2
Ears—Rather long, pointed, thin, slightly inclined for-
ward, and fringed with fine hair I
Neck—Medium length, muscular, but possessing no ten-
dency to arch on top . 3
C. Forequarters:
Shoulders—Smooth, somewhat rounded from side to side
over top, and very compact; no wider than back, and
not running back on side so as to shorten distance
between shoulder and ham........ 6
Breast—Good width and full in 3
Fore Legs—Set well apart; medium length, and straight;
pasterns, upright; bone, clean and strong; feet, me-
dium size and strongly formed..... ee Read lad 4
D. Body:
Back—Medium width, rising slightly above the straight
line, and forming a very slight arch from neck to root
of tail 6
Loin—Wide as rest of back, strong and full, but not un-
duly arched 5
Ribs—Good length and moderately arched... 5
Side—Fairly deep; long, smooth, and straight between
shoulder and ham; a straight- edge laid oyer shoulder
point and ham should touch the side throughout............ 8
Heart Girth—Full, but not flabby at fore-flanks, filled
out even with ‘side of shoulder; there should be no
tucked up appearance back of fore legs, nor droop
back of shoulder top 5
Flanks—Full and low 2
E. Hindquarters:
Rump—Same width as back; long and slightly rounded
from a point above hips to tail, and somewhat rounded
from side to side over top 4
Ham—Full without flabbiness; thigh tapering towards
hock without wrinkles or folds, and carrying flesh well
down towards hock 6
Hind Legs—Medium length; hocks set well apart, but not
bowed outward; bone, clean and strong; pasterns, up-
right; feet, medium size and strongly formed... 4
WPotal svi gaa vad tlalans thud te ee no cecrlnco recto IA es 100
48 SWINE—-GEORGE E. DAY.
TAMWORTH.
Standard of excellence adopted by the National Pig Breeders’
Association of Great Britain.
Color—Golden red hair on a flesh colored skin, free from black.
Head—Fairly long, snout moderately long and quite straight,
face slightly dished, wide between: ears.
Ears—Rather large, with fine fringe, carried rigid and inclined
slightly forward.
Neck—Fairly Jong and muscular, especially in boar.
Chest—Wide and deep.
Shoulders—Fine, slanting, and well set.
Legs—Strong and shapely, with plenty of bone and set well out-
side body.
Pasterns—Strong and sloping.
Feet—Strong and of fair size.
Back—Long and straight.
Loin—Strong and broad.
Tail—Set on high and well tasselled.
Sides—Long and deep.
Ribs—Well sprung and extending well up to flank.
Belly—Deep, with straight under line.
Flank—Full and well let down.
Quarters—Long, wide, and straight from hip to tail.
Hams—Broad and full, well let down to hocks.
Coat—Abundant. long, straight, and fine.
Action—Firm and free.
Objections—Black hair, very light or ginger hair, curly coat,
coarse mane, black spots on skin, slouch or drooping
shoulders, wrinkled skin, in-bent knees, hollowness at back of
shoulders.
BERKSHIRE,
Standard of excellence adopted by the American Berkshire
Association.
Counts
Color—Black, with white on feet. face, tip of tail and an occa-
sional splash on the arm...
Face and Snout—Short; the former fine. and “well ‘dished, “and
broad between the eyes. 7
Eye—Very clear, rather large, ‘dark hazel or - gray... 2
Ear—Generally almost erect, but sometimes inclined forward
with advancing age; medium size, thin and soft... 4
Jowl—Full and heavy, running well back on neck .. 4
Neck—Short and broad on top... 3
Hair—Fine and soft; medium thickness... 3
Skin—Smooth and pliable.... Bon 4
Shoulder—Thick and even, broad on 1 top, and deep. ‘through
CHEST: (Siege oe Be oe ces Sod eI tl ade & a
Back—Broad, “short and straight; ribs well sprung, coupling
close to hips... : arise,
Side—Deep and well let. ‘down; “straight o on bottom lines. 6
SWINE—GEORGE E. DAY. 49
Flank—Well back and low down on leg, making nearly
straight line with the lower part of side 5
Loin—Full and wide 9
Ham—Deep and thick, extending well up on back, and hold-
ing thickness well down to hock
Tail—Well set up on back; tapering and not coarse
Legs—Short, straight, and strong, set wide apart, with hoofs
erect and capable of holding good weight... --cccceccn 5
Symmetry—Well proportioned throughout, depending largely
on condition: 6
Condition—In a good, healthy, growing state; not over-fed 5
Style—Attractive, spirited, indicative of thorough breeding
and constitutional vigor.
Total 100
Description of Berkshire Swine.
Prepared by the National Association of Expert Judges of
Swine. + 757
Disqualifications.
Form—Very ‘large and heavy or drooping ears; small, cramped
chest, crease back of shoulders and over the back so as to
cause a depression in back easily noticed, deformed or
crooked legs, feet broken down, so that the animal walks on
pastern joints.
Size—Overgrown, gangling, narrow, contracted or not two-
thirds large enough for age.
Condition—Barrenness, deformed, seriously diseased, total blind-
ness from any cause.
Score—Less than sixty points.
Pedigree—Not eligible to record.
Detailed Description.
I. Head and Face—Head short, broad, coming well forward
at poll, face short and fine and well dished, broad between
the eyes, tapering from eyes to point of nose, surface even
and regular.
Objections—Head long, narrow and coarse, forehead low and
narrow, jaws narrow or contracted, lower jaws extending
beyond upper; face long, straight between the eyes; nose
coarse, thick or crooked, or ridgy.
2. Eyes—vVery clear, rather large, dark hazel or gray.
Objections—Small, dull, bloodshot, deep set or OBStEE), ¥ vision
impaired by wrinkles, fat or other cause.
3: Ears—Generally almost erect, but sometimes inclined for-
ward with advancing age, medium size, thin, and soft.
Objections—Large, coarse, thick, round or drooping, long or
large knuck, difference in form, size or position one with the
other, animal unable to control their position.
50 SWINE—GEORGE E. DAY.
4. Neck—Full, deep, short and slightly arched, broad on top,
well connected with shoulder.
Objections—Long, flat, lacking in fullness and depth.
5. Jowl—Full, firm and neat, carrying fullness back to shoulder
and brisket.
Objections—Light, flabby, thin, tucked up or wrinkled.
6. Shoulder—Broad, deep and full, not extended beyond the
line of sides and hams or extending above line of back and
being as wide on top as back, carrying size down to line of
belly and having lateral width.
Objections—Lacking in depth or width, thick beyond the line
of sides and hams or extending above line of back, heavy
shields on hogs under eighteen months of age.
7. Chest—Large, wide, deep and roomy, full girth, breast bone
curving well forward, extending back on level, not tucked up,
broad between fore legs.
Objections—Flat, narrow at top or bottom, small girth, lacking
depth or fullness, breast bone crooked or tucked up.
8. Back—Broad and straight, carrying same width from
shoulder to ham, surface even and smooth without creases or
projections and not too long.
Objections—Narrow, swayed or hollow, dropping below a
straight line.
9. Sides and Ribs—Sides full, smooth, firm, and deep, carrying
size down to belly and evenly from ham to shoulder. Ribs
long, strong, well sprung at top and bottom.
Objections—-Flat, thin, flabby, not as full at bottom as at top.
Ribs weak, not well sprung at top or bottom.
10. Belly and Flank—Wide, full and straight on bottom line.
Objections—Belly narrow and sagging. Flank thin and tucked
up.
11. Ham and Rump—Hams broad, full and long; the lower
front part of ham should be full and stifle well covered with
flesh, coming well down on hock. Rump should have a
rounding slope from loin to root of tail, same width as back
and filling out on each side and above the tail.
Objections—Ham narrow, short, thin, not projecting beyond
and coming down on hock, cut up too high in crotch. Rump
flat, narrow and too steep.
12. Legs and Feet—Legs short, straight and strong, set wide
apart with hoofs erect and capable of holding good weight.
Objections—Legs, long, slim, coarse, crooked, muscles light,
pasterns long, slim or flat, feet long or sprawling.
13. Tail—Well set up, fine, tapering and neatly curled.
Objections—Coarse and straight, too low.
14. Coat—Fine, straight, smooth, lying close to and covering
body well, not clipped, evenly distributed ower body.
SWINE—GEORGE E. DAY. 51
Objections—Hair, coarse, harsh, wavy or curly, not evenly dis-
tributed over body, swirls or clipped.
15. Color—Black, with white on feet, face, tip of tail and an
occasional splash on arm.
Objections—Solid black or black points, or white spots on body.
16. Size—Large for age. Boar two years and over not less
than 450 pounds, sow same age 325 pounds. Boar twelve
months 300 pounds, sow same age 275 pounds. Boar and
sow six months, 150 pounds.
Objections—Underweight, coarse, not in good form to fatten.
17. Action and Style—Action, vigorous. Style, graceful and
attractive.
Objections—Dull, sluggish and clumsy.
18. Condition—Healthy, skin clear of scurf, scales or sores,
soft and mellow to the touch, flesh fine, evenly laid on and
free from lumps, hair soft and lying close to body, good feed-
ing qualities.
Objections—Unhealthy, skin scaly, scabby or harsh, flabbiness
or lumpy flesh, too much fat for breeding. Hair harsh, dry
and standing up from body, poor feeders, deafness, partial or
total.
19. Disposition—Quiet and gentle and easy to handle.
Objections—Cross, restless, vicious and wild.
POLAND-CHINA.
Score card adopted by the National Association of Expert
Judges of Swine.
Counts
Head 4
Eyes 2
Ears 2
Neck 2
Jowl 2
Shoulders 6
Chest 12
Back and Loin 14
Sides and Ribs nos 10
Belly and Flank 4
10
10
I
3
3
5
3
2
2
3
Hain and). (Rum pierces aint te
Feet amd Legs.ncenccccsccecccccen rae
Tail
Size
Wetion: and “Styles. cele ae i cee ernie ke ae ok ae a fates
Condition
Disposition
Symmetry of Points
Total 100
52 SWINE—-GEORGE E. DAY.
Description of Poland-China Swine.
Prepared by the National Association of Expert Judges of
Swine,
Head—4. Head should be broad, even and smooth between and
above the eyes. Slightly dished, tapering even and gradually
to near the end of the nose. Broad lower jaw, head inclined
to shortness, but not enough to give the appearance of
stubby nose. And in male a masculine expression and
appearance.
Objections—Head long, narrow between the eyes; nose uneven
and coarse; too large at the muzzle or the head too short;
not full or high above the eyes, or too much wrinkled around
or above the eyes.
Eyes—2. Full, clear, prominent and expressive.
Objections—Dull expression, deep set or obscure. Sight im-
paired by wrinkles, fat or other cause.
Ears—z. Ears attached to the head by a short, firm knuck,
giving free and easy action. Standing up slightly at the base
to within two-thirds of the tip where a gentle break or
droop should occur; im size neither too large nor too small,
but even, fine, thin, leaf shape. Slightly inclined outward.
Objections—Large, floppy, straight, upright or coarse; knuck
long, letting the ear droop too close to the head and face,
hindering the animal of free use of the ears.
Neck—z. Short, wide, even, smooth, well arched. Rounding
and full from poll to shoulder, with due regard to the charac-
teristics of the sex.
Objections—Long, narrow, thin and drooping from the shoulder
to the poll with unevenness caused by wrinkles or creases.
Jowl—z. Full, broad, deep, smooth and firm, carrying fullness
back near to point of shoulders, and below line of lower jaw
so that the lower line will be as low as breast bone when
head is carried up level.
Objections—Light, flabby, thin and wedge-shaped, deeply
wrinkled, not drooping below line of lower jaw, and not
carrying fullness back to shoulder and brisket.
Shoulder—6. Broad and oval at the top, showing evenness
with the back and neck, with good width from the top to
the bottom, and even smoothness extending well forward.
‘ Objections—Narrow at the top or bottom; not as deep as. the
body; uneven width. Shields on pigs under eight months of
age, or showing too much shield at any age.
Chest—12. Large, wide, deep and full; even underline to the
shoulder and sides with no creases; giving plenty of room
for heart and other organs, making a large girth, indicating
much vitality. Brisket smooth, even and broad, wide be-
tween legs and extending well forward, showing in front.
SWINE—GEORGE E. DAY. 53
Objections—Pinched appearance at the top or bottom, or tucked
in back of fore legs; showing too narrow between the legs;
not depth enough back of the shoulder. Brisket uneven,
narrow, not prominent.
Back and Loin—14. Broad, straight or slightly arched, carry-
ing same width from shoulder to ham, surface even, smooth,
free from lumps, creases or projections, not too long, but
broad on top, indicating well sprung ribs; should not be
higher at hip than at shoulder and should fill out at junction
with side so that a straightedge placed along at top of side
will touch all the way from point of shoulder to point of
ham, should be shorter than lower belly line.
Objections— Narrow, creased back of shoulders, swayed or hol-
low, drooping below a straight line; humped or wrinkled; too
long or sun-fish shaped; loin high, narrow, depressed or
humped up; surface lumpy, creased, ridgy or uneven, width at
side not as much as shoulder and ham.
Sides and Ribs—ro. Sides full, firm and deep, free from wrink-
les; carrying size down to belly; even from ham to shoulder;
ribs of good length, well sprung at top and bottom.
Objections—Flat, thin, flabby, pinched, not as full at bottom
as top; drawn in at shoulder so as to produce a crease, or
pinched and tucked up and in as it approaches the ham; un-
even surface; ribs flat or too short.
Belly and Flank—4. Belly broad, straight and full, indicating
capacity and room, being about the same or on a level at the
’ flank with the under chest line. Underline straight, or nearly
* “30, and freé from flabby appearance.
Objections—Belly uneven and flabby, or apparent looseness in
the make-up. Pinched up in, the flank, or, flanked too high.
Ham and-Rump—xio: Hams, broad, full, “deep and long from
rump ‘to hock. Fully developed above ‘and below, being wide
at the point of the hip, carrying width well down to the lower
. part of the hams. Fleshy, plump, rounding fullness percepti-
“ble everywhere. Rump,rounding and gradually sloping from
ithe. loin-to ‘the root of the tail. Broad and well developed
252 aNk ‘akong . from join, and gradually rounding to the buttock;
, lower front. -part of ham should be full and stifle well covered
with flesh. Even width of. ham and rump with the back,
» loin and: body. Even a greater width as to females not
’ objectionable.
Objecdons< Ham skort,’ narrow, too round or slim. Not filled
out above or below,-or unshapely for deep meat; not as wide
_.as the-body, back, or loin; too tapering or small. Rump
narrow or pointed, not plump or well filled or too steep from
loin to the tail.
Pi
Legs and.Feet—1o0.. Legs medium length, straight, set well
_/ apart, and ‘squarely,;‘under body, tapering, well muscled and
--wide above, knee and hock; below hock and knee round and
‘tapering, capable of sustaining weight of animal in full flesh
54 SWINE—GEORGE E. DAY.
without breaking down; bone firm and of fine texture; pas-
terns short and nearly upright. Feet firm, short, tough and
free from defects.
Objections—Legs long, slim, coarse, crooked; muscles small
above hock and knee; bone large, coarse; as large at foot
as above knee; pasterns long, slim, crooked or weak; the
hocks turned in or out of straight line; legs too close tto-
gether; hoofs long, slim and weak; toes spreading or crooked
or unable to bear up weight of animal without breaking
down.
Tail—1.—Tail of medium length and size, smooth and tapering
well, and carried in a curl.
Objections—Coarse and long without a curl; or short, crooked
or stubby; or too small, fine, even, not tapering.
Coat—3. Fine, straight, smooth, lying close to and covering
the body well; not clipped, evenly distributed over the body.
Objections-—Bristles, hair coarse, harsh, thin, wavy or curly;
swirls, standing up, ends of hair split and brown, not evenly
distributed over all of the body except belly. Clipped coats
should be cut 1.5 points.
Color—3. Black with six (6) white points: Tip of tail, four
white feet and white in face on the nose or on the point of
lower jaw. All to be perceptible without close examination.
Splashes of white on the jaw, legs or flank or a few spots
of white on the body not objectionable.
Objections—Solid black, white mixed or sandy spots. Speckled
with white hairs over the body; mottled face of white and
black; hair mixed, making a grizzly appearance.
Size—5. Large for age. Condition, vigor and vitality to be
considered. There should be a difference between breeding
animals and those kept or fitted for the show of at least
25 per cent. in size. In show condition, or when fat. a two-
year-old boar should not weigh jess than six hundred (600)
pounds, and a sow not less than five hundred (500) pounds.
Boar one year and over, four hundred (400) pounds; sow
three hundred and fifty (350) pounds. Boar eighteen months
five hundred (500) pounds; sow, four hundred and fifty (450)
pounds. Boars and sows six months old, not less than one
hundred and sixty (160) pounds. All hogs in just fair breed-
ing condition, one-fourth less for size. The keeping and
chance that a young hog has, cuts quite a figure in his size
and should be considered, other points being equal. Fine
quality and size combined, are desirable.
Objections—Overgrown; coarse, flabby, loose appearance.
gangling, hard to fatten; too fine, undersize; short, stubby.
inclined to chubby fatness. Not a hardy robust animal.
Action and Style—3. Action vigorous, easy and graceful. Style
attractive; high carriage; and in males testicles should be
prominent and of about the same size, and yet not too large
and pouchy.
SWINE—GEORGE E. DAY. 55
Objections—Clumsy, slow, awkward movement; low carriage;
waddling or twisting walk. A seeming tired or lazy appear-
ance; not standing erect and firm.
Condition—2. Healthy, skin clear of scurf, scales and sores;
soft and mellow to the touch; flesh fine; evenly laid on and
free from lumps and wrinkles. Hair soft and lying close to
body; good feeding qualities.
Objections—Unhealthy, skin scaly, wrinkled, scabby or harsh,
flabbiness or lumpy flesh; too much fat for breeding. Hair
harsh, dry and standing up from body; poor feeders; deafness,
partial or total.
Disposition—2z. Lively, easily handled and seemingly kind,
responsive to good treatment.
Objections—Cross, sluggish, restless, wild or of a vicious turn.
Symmetry or Adaptation of Points—3. The adaptation of all
the points, size and style combined to make the desired type
or model.
CHESTER WHITE.
Scale of points adopted by the Standard Chester White
Record Association.
Head and face
Shoulders
Chest Yeh Sy ti fe a ant
Back and Loin... wu.
Sides and Rib
Belly and Flank.....
Ham and Rump...
Feet and Legs ........
Tail :
Action and Styl
Condition .......
Disposition
e
Total
Disqualifications,
Form—Upright ears; small cramped chest; crease around back
of shoulders and over the back, causing a depression easily
noticed; feet broken down causing the animal to walk on
pastern joints; deformed or badly crooked legs.
Size—Chuffy, or not two-thirds large enough for-age.
56 SWINE—GEORGE E. DAY.
Condition—Squabby fat; deformed, seriously deformed; barren-
ness; total blindness.
Score—Less than sixty points.
Pedigree—Not eligible to record.
Color—Black or sandy spots in hair.
Detailed Description.
Head and Face—Head short and wide; cheeks neat but not too
full; jaws broad and strong; forehead medium, high and wide.
Face short and smooth; wide between the eyes; nose neat
and tapering and slightly dished.
Objections—Head long. narrow and coarse: forehead low and
narrow; jaws contracted and weak. Face long, narrow and
straight; nose coarse, clumsy or dished like a Berkshire.
Eyes—Large, bright. clear and free from wrinkles or fat
surroundings.
Objections—Small, deep or obscure; vision impaired in any way.
Ears—Medium size; not too thick; soft; attached to the head so
as not to look clumsy; pointing forward and slightly outward;
fully under the control of the animal and drooping so as to
give a graceful appearance.
Objections—Large; upright; coarse; thick: round; too small;
drooping too close to the face; animal not being able to con-
trol them.
Neck—Wide; deep; short and nicely arched.
Objections—Long, narrow; thin; flat on top: tucked up; not
extending down to breast bone.
Jowl—Full; smooth, neat and firm; carrying fullness back to
shoulder and brisket when the head is carried up level.
Objections—Light; too large and flabby: rough and deeply
wrinkled; not carrying fullness back to shoulder and brisket.
Shoulder—Broad, deep and full, extending in a straight line
with the side, and carrying size down to line of belly.
Objections—Narrow at top or bottom, not full nor same depth
as body; extending above line of back; shields on boars too
coarse and prominent.
Chest—Large; deep and roomy so as not to cramp vital organs;
full in girth around the heart; the breast bone extending for-
ward so as to show slightly in front of legs, and let down
so as to be even with line of belly, showing a width of not
less than 7 inches between fore legs of a full grown hog.
Objections—Narrow; pinched; heart girth less than flank girth;
too far let down between fore legs; breast bone crooked
or too short.
Back and Loin—Back broad on top; straight or slightly arched;
uniform width; smooth; free from lumps or rolls; shorter
than lower belly line; same height and width at shoulder
as at ham; loin wide and full.
SWINE—-GEORGE E. DAY. 57
Objections—Back narrow; creased back of shoulders; sun-fish
shaped; humped; swayed; too long, or lumpy rolls; uneven
in width; loin narrow, depressed or humped.
Sides and Ribs—Sides full; smooth; deep; carrying size down
to belly; even with line of ham and shoulder; ribs long; well
sprung at top and bottom, giving hog a square form.
Objections—Fat; thin; flabby; compressed at bottom; shrunken
at shoulders and ham; uneven surface; ribs flat and too short.
Belly and Flank—Same width as back; full, making a straight
line and dropping as low at flank as at bottom of chest; line
of lower edge running parallel with sides; flank full and even
with body.
Objections—Belly narrow; pinched; sagging or flabby; flank
thin, tucked up or drawn in.
Ham and Rump—Ham broad; full; long, wide and deep; admit-
ting of no swells; buttock full; neat and clean, thus avoid-
ing flabbiness; stifle well covered with flesh, nicely tapering
towards the hock; rump should have a slightly rounding
shape from loin to root of tail; same width as back, making
an even line with sides.
Objections—Hams narrow; short; not filled out to stifle; too
much cut up in crotch or twist; not coming down to hocks;
buttocks flabby; rump flat, narrow, too long, too steep,
sharp or peaked at root of tail.
Legs and Feet—Legs short; straight; set well apart and squarely
under body; bone of good size; firm; well muscled; wide
above knee and hock; below knee and hock round and taper-
ing, enabling animal to carry its weight with ease; pastern
short and nearly upright; feet short, firm, tough and free
from defects.
Objections—Legs too short, long, slim, crooked, too coarse;
too close together; weak muscles above hock and knee; bone
large and coarse without taper; pasterns long; crooked, slim
like a deers; hoofs long, slim, weak; toes spreading, crooked
or turned up.
Tail—Small; smooth; tapering; well set on; root slightly covered
with flesh; carried in a curl.
Objections—Coarse; long; clumsy; set too high or too low;
hanging like a rope.
Coat—Fine; straight or wavy; evenly distributed and covering
the body well; nicely clipped coats no objection.
Objections—Bristles; hair coarse; thin; standing up; not evenly
distributed over all of the body except the belly.
Color—White (blue spots or black specks in skin shall not argue
impurity of blood.)
Objections—Color any other than white.
58 SWINE
GEORGE E. DAY.
Size—Large for age and condition; boars two years old and
over, if in good flesh, should weigh not less than 500 pounds.
Sow same age and coudition, not less than 450 pounds.
Boars 18 months old in good flesh should weigh not less
than 400 pounds. Sows 350. Boars 12 months old not less
than 300 pounds. Sows 300. Boars and sows six months
old, not less than 150 pounds each and other ages in
proportion.
Objections—Overgrown; coarse; uncouth; hard to fatten.
Action and Style—Action easy and graceful; style attractive:
high carriage; in males testicles should be readily seen; same
size and carriage.
Objections—Sluggish; awkward low carriage; wabbling walk;
in males testicles not easily seen; not of same size or car-
riage, or only one showing.
Condition—Healthy, skin clear and bright; free from scurf and
sores; flesh fine and mellow to the touch; evenly laid on
and free from lumps; good feeding qualities.
Objections— Unhealthy; skin scaly, scabby or harsh; flesh lumpy
or flabby; hair harsh, dry and standing up from body; poor
feeders; total deafness.
Disposition—Quiet; gentle and easily handled; with ambition
enough to look out for themselves if neglected.
Objections—Cross; restless; vicious or wild; no ambition.
DUROC-JERSEY.
Scale of points adopted by the American Duroc-Jersey
Record.
Head and Face...
Eyes ...
Ears...
Neck
Jowl ...
Shoulders
CHES EE oor
Back and Loin coy
Sides: and. (Ribs 28 ect oec ah ee k
Belly and Flank ....
Hams and Rump
Legs and Feet.
Tail
Coat ...
Color
Size
Action and Style...
Condition —... ...
Disposition
Oita aotecatim adores torbomislewenp Amen ates atest qe anata. oaeszlantish LOO!
SWINE—-GEORGE E. DAY. 59
Disqualifications.
Form—Ears standing erect; small cramped chest, and crease
back of shoulders and over back so as to cause a depression
in the back easily noticed; seriously deformed legs, or badly
broken down feet.
Size—Very small, or not two-thirds large enough as given by
the standard.
Score—Less than fifty points.
Pedigree—Not eligible to record.
Detailed Description.
Head and Face—Head small in proportion to size of body;
wide between eyes; face nicely dished (about half way be-
tween a Poland-China and a Berkshire) and tapering well
down to the nose; surface smooth and even.
Objections—Large and coarse; narrow between the eyes; face
straight; crooked nose, or too much dished.
Eyes—Lively, bright and prominent.
Objections—Dull, weak and obscure.
Ears—Medium; moderately ‘thin; pointing forward, downward
and slightly outward, carrying a slight curve, attached to
head very neatly.
Objections—Very large; nearly round; too thick; swinging or
flabby; not of same size; different position and not under
control of animal.
Neck—Short, thick and very deep and slightly arching.
Objections—Long, shallow and thin.
Jowl—Broad, full and neat; carrying fullness back to point of
shoulders and on a line with breast bone.
Objections—Too large, loose and flabby; small, thin and
wedging.
Shoulders—Moderately broad; very deep and full; carrying
thickness well down and not extending above line of back.
Objections—Small; thin; shallow; extending above line of back.
Boars under one year old heavily shielded.
Chest—Large; very deep; filled full behind shoulders; breast
bone extending well forward so as to be readily seen.
Objections—Flat; shallow, or not extending well down between
fore legs.
Back and Loin—Back medium in breadth; straight or slightly
arching; carrying even width from shoulder to ham; surface
even and smooth.
Objections—Narrow; crease behind shoulders; swayed or
humped back.
Sides and Ribs—Sides very deep; medium in length; level
between shoulders and hams and carrying out full down to
60 SWINE—-GEORGE E. DAY.
line of belly. Ribs long, strong and sprung in proportion to
width of shoulders and hams.
Objections—Flabby, creased, shallow, and not carrying proper
width from‘top to bottom.
Belly and Flank—Straight and full and carrying well out to line
of sides. Flank well down to lower line of sides.
Objections—Narrow; tucked up or drawn in; sagging or flabby.
Hams and Rump—Broad, full and well let down to the hock;
buttock full and coming nearly down and filling full between
hocks. Rump should have a round slope, from loin to root
of tail; same width as back and well filled out around tail.
Objections—Ham narrow; short; thin; not projecting well down
to hock; cut up too high in crotch. Rump narrow; flat or
peaked at root of tail; too steep.
Legs and Feet—Medium size and length; straight; nicely
tapered; wide apart and well set under the body; pasterns
short and strong. Feet short, firm and tough.
Objections—Legs extremely long, or very short; slim; coarse;
crooked; legs as large below knee and hock as above; set
too close together; hocks turned in or out of straight line.
Feet, hoofs long; slim and weak; toes spreading or crooked.
Tail—Medium; large at base and nicely tapering and rather
bushy at end.
Objections—Extremely heavy; too long and ropy.
Coat—Moderately thick and fine; straight, smooth and covering
the body well.
Objections—Too many bristles; hair coarse, harsh and rough;
wavy or curly; swirls; or not evenly laid over the body.
Color—Cherry red without other admixtures.
Objections—Very dark red-or shading brown; very pale or light
red; black spots over the body; black flecks on belly and
legs not desired but admissable.
Size—Large for age and condition. Boars two years old and
over should weigh 600 pounds; sow same age and condition,
500 pounds. Boar eighteen months, 475 pounds; sow. 400
pounds.. Boar 12 months, 350 pounds; sow, 300 pounds. Boar
and sow pigs six months, 150 pounds. The figures are for
animals in a fair show condition.
Objections—Rough and coarse and lacking in feeding qualities.
Action and Style—Action vigorous and animated. Style free
and easy.
Objections—Dull or stupid; awkward and wabbling. In boars
testicles not easily seen nor of same size or carriage; too
large or only one showing.
Condition—Healthy; skin free from scurf, scales, sores and
mange; flesh evenly laid over the entire body and free from
any lumps.
SWINE—GEORGE E. DAY. 61
Objections—Unhealthy; scurfy; scaly; sores; mange; too fat
for breeding purposes; hair harsh and standing up; poor
feeders.
Disposition—Very quiet and gentle; easily handled or driven.
Objections—Wild, vicious or stubborn.
VICTORIA.
Scale of points adopted by the Victoria, Swine—Breeders’
Association.
Color—White, with occasional dark spots in the skin 2
Head—Small, broad, and face medium dished 3
Ears—Fine, pointing forward 2
Jowl—Medium size and neat I
Neck—Short, full and well arched 3
vA
6
Shoulders—Broad and deep
Girth Around Heart :
Back—Straight, broad and level 12
Sides—Deep and full 6
Ribs— Well Sper oes. eel cael ecerren emer venenecin 7
Loin—Broad and strong wis
Flank—Well let down. 2
Ham—Broad, full and deep, without loose fatuw 12
Tail—Medium fine and curled 2
Legs—Fine and _ straight 3
Heet— Sima ce ete cnsaie cin baste sk arc 3
Hair—Fine and silky, free from bristles....... 3
Action—Easy and graceful 4
Symmetry—Adaptation of the several parts to each othet.......... 10
Total Ico
Detailed Description.
Color—White, with occasional dark spots in the skin.
Head and Face—Head rather small and neat. Face medium
dished and smooth; wide between eyes; tapering from eyes
to nose.
Eyes—Medium size; prominent, bright; clear and lively in
young, and quiet expression in aged animals.
Ears—Small, thin, fine, silky; upright in young pigs, pointing
forward and slightly outward in aged animals.
Neck—Medium wide, deep, short, well arched, and full at top.
Jowl—Medium full, nicely rounded, neat and free from loose,
flabby fat.
Shoulders—Broad, deep and full, not higher than line of back,
and as wide as top of back
Chest—Large, wide, deep and roomy, with large girth back of
shoulders.
Back and Loin—Broad, straight, or slightly arched; carrying
same width from shoulders to ham; level and full at loin;
sometimes slightly higher at hip than shoulders.
62 SWINE—-GEORGE E. DAY.
Ribs and Sides—Ribs well sprung at top; strong and firm; sides
deep, full, smooth and firm; free from creases.
Belly and Flank—Wide; straight and full; as low or slightly
lower at flank than at chest. Flank full and nearly even with
sides.
Hams and Rump—Hams long; full and wide; nicely rounded;
trim and free from loose fat. Buttocks large and full; reach-
ing well down to hocks. Rump slightly sloped from end of
loin to. root of tail.
Legs and Feet—Legs short; set well apart and firm; wide above
knee and hock, tapering below. Feet firm and standing
well up on toes.
Tail—Small; fine and tapering; nicely curled.
Coat—Fine and silky; evenly covering the body.
Size—Boars two years old and over when in good condition
should weigh not less than 500 pounds; sow same age and
condition, 450 pounds. Boars twelve months old not less
than 300 pounds; sows in good flesh 300 pounds. Pigs 5 to
6 months old, 140 to 160 pounds.
Action—Easy and graceful, but quiet.
Condition—Healthy; skin clean, and white or pink in color; free
from scurf; flesh firm and evenly laid on.
Disposition—Quiet and gentle.
Disqualifications.
Color—Other than white or creamy white, with occasional dark
spots in skin.
Form—Crooked jaws or deformed face; crooked or deformed
legs; large, coarse, drooping ears.
Condition—Excessive fatness; barrenness; deformity in any part
of the body.
Pedigree—Not eligible for record.
CHESHIRE.
Standard of excellence and scale of points adopted by the
Cheshire Swine Breeders’ Association.
Counts
1. Head—Short to medium in length, short in proportion
tor Went h Or OCG: sxe Ae el aee he went en do en Eee oe,
2. Face—Somewhat dished and wide between the eyes......... 8
3. Jowl—Medium in fullness
4. Ears—Small, fine, erect, and in old animals slightly point-
HANS OT WAT Oe en st ie i ta aenersnee Moyne atari Sango Naar 5
5. Neck—Short and broad........ 3
6. Shoulders—Broad, full and deep. seated ts 6
7. Girth Around Heart 8
8. Back—Long, broad and straight nearly to root of tail... 10
g. Sides—Deep and full; nearly straight on bottom line......... a
io. Flank—Well back and low down, making flank girth
nearly equal to heart girth... 3
SWINE——-GEORGE E. DAY. 63
11. Hams—Broad and nearly straight with back and running
well down towards hock 10
12. Legs—Small and slim, set well apart, supporting body
well on toes 10
13. Tail—Small, slim and tapering he 3
14. Hair—Fine, medium in thickness and quantity.. 3
15. Color—White, any colored hairs to disqualify. 2
16. Skin—Fine and pliable, small blue spots objectionable
but allowable... 3
17. Symmetry—Animal well proportioned, handsome, and
stylish, and when grown and well fattened should
dress from 400 to 600 pounds...
Total 100
HAMPSHIRE.
Standard of perfection adopted by the American Hampshire
Swine Record Association.
Disqualifications.
Color—Spotted or more than two-thirds white.
Form—Any radical deformity, ears very large or drooping over
eyes, crooked or weak legs or broken down feet.
Condition—Seriously impaired or diseased, excessive grossness,
barrenness in animals over two years of age, chuffy or
squabby fat.
Size—Not two-thirds standard weight.
‘Pedigree—Not eligible to record.
Detailed Description.
1. Head and Face—Head medium length, rather narrow,
cheeks not full; face nearly straight and medium width
between the eyes, surface even and regular... 4
Objections—Head large, coarse and ridgy; nose crooked
or much dished.
2. Eyes—Bright and lively, free from wrinkles or fat sur-
roundings 2
Objections—Small, deep or obscure, or vision impaired
by fat or other cause.
3. Ears—Medium length, thin, slightly inclined outward
and forward 2
Objections—Large, coarse, thick, large or long knuck,
drooping or not under good control of the animal.
4. Neck—Short, well set to the shoulders, tapering from
shoulder to head 2
Objections—Long, thick or bulky.
5. Jowl—Light and tapering from neck to point, neat and
firm 2
Objections—Large, broad, deep, or flabby.
64
IO.
Il.
12,
13:
14.
15.
SWINE—-GEORGE E. DAY.
Shoulders—Deep, medium width and fullness, well in line
with back ae
Objections—Narrow on top or bottom, thick beyond line
with sides and hams.
Chest—Large, deep and roomy; full girth; extending
down even with line of belly
Objections—Narrow at top or bottom, small girth,
cramped or tucked up.
Back and Loin—Back straight or slightly arched; me-
dium breadth, with nearly uniform thickness from
shoulders to hams and full at loins; sometimes higher
at hips than at shoulders. cc cee eeeeeesceceeceneenneee
Objections—Narrow, creased or drooped behind should-
ers; surface ridgy or uneven.
Sides and Ribs—Sides full, smooth, firm; carry sizé
evenly from shoulders to hams; ribs, strong, well
sprung at top and bottom
Objections—Sides thin, flat, flabby or creased, or ies not
well sprung.
Belly and Flank—Straight and full devoid of grossness;
flank full and running nearly on line with sides..............
Objections—Belly sagging or flabby; flank thin or tucked
up.
Hams and Rump—Hams of medium width, long and
deep; rump slightly rounded from loin to root of tail;
buttock full and neat and firm, devoid of flabbiness or
excessive fat
Objections—Ham narrow; cut too high in ceately but-
tock flabby; rump too flat, too narrow or too steep, or
peaked at root of tail.
Legs and Feet—Legs medium length, set well apart and
squarely under body, wide above knee and hock and
rounded and well muscled below, tapering; bone me-
dium, pasterns short and nearly upright, toes short and
firm, enabling the animal to carry its weight with ease
Objections—Legs too long, slim, crooked, coarse or
short; weak muscles above hock and knee bone, large
and coarse legs without taper; pasterns too long to
correspond with length of leg, too crooked or too
slender; feet long, slim and weak; toes spreading, too
long, crooked or turned up.
Tail—Medium length, slightly curled...
Objections—Coarse, long, clumsy, swinging ike: a pen-
dulum.
Coat—Fine, straight, smooth... ee oe sttmenies
Objections—Bristles or swirls, coarse or curly.
Color—Black, with exception of white belt encircling
the body, including fore Leg ieee: setts vessnes eessncenetee
12
15
Io
10
SWINE—GEORGE E. DAY. 65
Objections—White running high on hind legs or extend-
ing more than one-fourth length of body, or solid black.
16. Size—Large for condition; boar two years old and over,
450; sow, same age, 400; eighteeri months boar, 350;
sow, 325; twelve months boar or sow, 300; six months
both sexes, 140 5
17. Action and Style—Active, vigorous, quick and graceful;
style attractive and spirited 4
Objections—Dull, sluggish and clumsy.
18. Condition—Healthy, skin free from all defects, flesh
evenly laid on and smooth and firm, not patchy, and
devoid of all excess of grossness 4
Objections—Skin scurfy, scaly, mangy or otherwise
unhealthy; hair harsh; dwarfed or cramped; not
growthy.
19. Disposition—Docile, quiet and easily handled ws
Objections—Cross, restless, vicious or with no ambition.
MIDDLE WHITE.
Standard of excellence adopted by the National Pig Breeders’
Association of Great Britain.
Color—White, free from black hairs, and blue spots on the skin.
Head—Moderately short, face dished, snout broad and turned
up, jowl full, wide between the ears.
Ears—Fairly large, carried erect and fringed with fine hair.
Neck—Medium length, proportionately full to the shoulders.
Chest—Wide and deep.
Shoulders—Level across the top, moderately wide, free from
coarseness.
Leg—Straight and well set, level with outside of the body with
fine bone.
Pasterns—Short and springy.
Feet—Strong, even and wide.
Back—Long, level and wide from rump.
Loin—Broad.
Tail—Set high, moderate length, but not coarse, with tassel of
fine hair.
Sides—Deep.
Ribs—Well sprung.
Belly—Full, but not flabby and straight underline.
Flank—Thick and well let down.
Quarters—Long and wide.
Hams—Broad, full and deep to hocks.
Coat—Long, fine and silky.
66 SWINE—GEORGE E. DAY.
Action—Firm and free.
Skin—Fine and quite free from wrinkles.
Objections—Black hairs, black or blue spots, a coarse mane,
in-bent knees, hollowness of shoulders, wrinkled skin.
LARGE BLACK PIG.
Scale of points adopted by the Large Black Pig Society of
Great Britain.
Points
Head—Medium length and wide between the ears...
5
Ears—Long, thin, and inclined well over the face. 6
Jowl—Medium size ........... 3
Neck—Fairly long, and muscular 3
3
6
Chest—Wide and deep
Shoulders—Oblique, with narrow plate
Back—Long and level (rising a little to center of back
not objected to) 12
Sides—Very deep .... 10
Ribs—Well sprung , 5
Loin—Broad ss §
Quarters—Long, wide, and not drooping 8
Hams—Large, and well filled to hocks... 10
Tail—Set high, and not coarse 3
Legs—Short and straight 5
Belly and Flank—Thick and well filled. oe ee 8
Skin—Fine and _ soft... : 4
Coat—Moderate quantity of straight, silky hairow
Total... be chide eur aes eee OO
Objections,
Head—Narrow forehead, or “dished” nose.
Ears—Thick, coarse, or pricked.
Coat—Coarse or curly; bristly mane.
Disqualifications.
Color—Any other than black.
SMALL YORKSHIRE,
Description and scale of points adopted by the American
Yorkshire Club.
Points
1. General Outline—Wide and deep in proportion to the
length, straight above and below, and short in head
neck, body and limbs 5
Color—Black
Head—Small, broad and face dished
ON
SWINE—-GEORGE E. DAY.
Outline of Head—Short, abrupt, inclining to fine, and
possessed of much dish and downward spring under
the jaws
Forehead and Poll—Wide
Eye—Medium size, clear and bright
aa Riad smooth and carried well back toward the
nec
Snout—Short, turning upward somewhat with a deep in-
denture or curve immediately above it
Ear—Small, thin, erect, and inclining slightly forward
rather than backward at the tips
Neck—Short, wide and deep, the width slightly increas-
ing towards the shoulders
Outline of Body—Short, broad, deep, and straight above,
below and on the sides
Back—Very broad, of even width and straight from
withers to tail head
Shoulder—Large, smoothly and evenly developed, and
blending perfectly with neck and CrOpPS.oceccccccccnseeecs
Arm and Thigh—Moderately wide, tapering nicely down
and inclining to short
Brisket—Wide and on level with underline.
Side—Deep, thick in every part, straight and even from
shoulder to hip
Ribs—Widely and deeply sprung
Heart and Flank Girth—Excellent in proportion to the
length of body and about equal
Hindquarters—Relatively long; broad in every part and
deep, with but little lowering toward the tail head........
Ham—Large, well let down at thigh and twist and in-
clined to straight behind
Twist—Well down and full
Tail—Fine, short and inclined to curl
Legs—Short, fine rather than coarse, strong, straight
and placed well apart
Hair—Abundant, fine, even in quality
Skin—Smooth and white and free from creases and
scales
Color—White on every part
Movement—Gentle and easy but not sluggish...
67
Perfection
100
ESSEX.
Scale of points adopted by the American Essex Association.
Counts
68 SWINE—-GEORGE E. DAY.
Ears—Fine, erect, slightly drooping with age... 2
Jowl—Full and neat... : i
Neck—Short, full, well arched... 3
Shoulders—Broad and deep... 7
Girth Around Heart...
Back—Straight, baoad. “itd, Tesel.
Sides—Deep and full. 0.0...
Ribs—Well sprung... .. .. 7
Loin—Broad and strong................ _ 12
Flank—Well let down...... .. 2
Ham—Broad, full and deen: ce en Real 12
Tail—Medium, fine, and Butea sca sheet neta = ee 2
Legs—Fine, straight, and tapering. 3
Feet — Small eee sess DY rated Baru hes bnsee LIS CI 3
Hair—Fine and silky, free shone trite > 3
Action—Easy and graceful... 4
Symmetry—Adaptation of ues ee aves to os “atheeic 10
AR OAT 0a RNs fen anes tea, GOA errands art ae s3 TOO
SUFFOLK.
Scale of points adopted by the American Suffolk Association.
Counts
Color—White Tete Jptenepenl sch os ecmenal agian heel vantreucrmed ela ish tec”
Head—Small, broad, and face dished... 2... iS
Ears—Fine, erect, slightly drooping with age. occ cee 2
Jowl—Full and neat.. 3 I
Neck—Short, full and slightly. i 3
Shoulders—Broad and deep.... Bp Oe es ce macnn tetenn anny
Girth -Around: Heart. ocd eee ae Hee 6
Back—Straight, broad, level. 2.00.0. |. _ 12
Sides—Deep and full. ow ee 6
Ribs—Well sprung......00...-..0... e
Loin—Broad and strong... 0 10.0 ee ne. 12
Flank—Well let down.... Ar ia aie 2
Ham—Broad, full, deep.............. 12
Tail—Medium, fine and ee 2
Legs—Fine, straight, and iapentie.< 3
Feet—Small 3
Hair—Fine and silky, free from bristles...
Action—Easy and graceful. we 4
Symmetry—Adaptation of the several parts to each other... 10
Ota vis x2 satey yews goign xine dagen Gs natn hore eo cle Ea eA TOO
CHAPTER VI.
FEEDING AND MANAGEMENT.
FEEDING AND MANAGEMENT OF THE Boar.
There are few animals about the average farm which
receive less consideration than the boar, and vet he should
receive more attention than the average male animal in
order to obtain the best results. Among the most common
mistakes, we find over-feeding, keeping in small, filthy
quarters, where exercise is impossible, or allowing to range
about the farm in a half-starved condition. While the
over-fat boar does not make a satisfactory sire, the half-
starved boar cannot transmit vigor and constitution to his
progeny to the same degree that he would if properly man-
aged. To get the best results, the boar should be in fair
flesh, but should be allowed sufficient exercise to keep him
in a hardy, vigorous condition.
The age at which a young boar may be first used, depends
largely upon his development. Some young boars may be
used to a few sows when not more than seven months old
without apparent injury. As a rule, it is safer not to use a
boar before he is eight months old, and to use him as spar-
ingly as possible until he is a year old. No hard and fast
rule can be laid down, and the owner must use his judgment
in the matter.
The quarters for the boar should be roomy, clean, and
well ventilated, and he should have an outdoor lot in which
to take exercise. Some boars are very active, and will
take plenty of exercise in a comparatively limited space.
Others are lazy, and inclined to become too fat. With such
boars, it will be found beneficial to force them to gather a
70 SWINE—-GEORGE E. DAY.
good part of their living from pasture. In fact, any boar
will do better if he has a pasture lot with plenty of shade
available during the summer.
The food for the boar should be varied, nutritious, and
moderately bulky. Succulent foods, such as roots in winter,
and green food of some kind in summer, should always be
fed with his meal ration. Succulent foods are necessary
to keep him in good health. Finely ground oats are very
suitable for the main part of his meal ration. An equal
weight of middlings, or middlings and bran, added to the
oats, makes a good combination. Small proportions of other
kinds of meal may be added if desired. Second crop clover
or alfalfa hay, cut up finely, steeped in water, and mixed
with the meal, makes a good mixture to give variety to his
ration. He should be fed only what he will eat up clean;
and if he is inclined to become fat and lazy, the amount of
food should be reduced.
The boar should not be permitted to serve a sow more
than once, and should not be allowed to run with sows to
which he is to be bred. These practices tend to exhaust
the boar and are likely to result in small, weak litters if
persisted in. The aim should be to save the boar from all
unnecessary service, especially during the heaviest part of
the season. :
FEEDING AND MANAGEMENT OF THE Sow.
A sow should not be bred before she is eight months old,
and in many cases it is better to delay breeding two or
three months longer. The development of the sow will
influence the breeder in this matter.
During the period of gestation, sows of all ages should
have abundant exercise. In summer, pasture should be
provided for them, in which there is plenty of shade. They
should also be given plenty of water, especially during hot
weather. For pasture, alfalfa and clover are among the
best. At certain seasons, rape is excellent. A permanent
pasture of mixed grasses, especially if it contains numerous
SWINE—GEORGE E. DAY. 71
shade trees or is partially wooded, makes an excellent run
for sows.
Winter management is more difficult than summer. The
greatest difficulty is to give the sows sufficient exercise,
without which good litters cannot be expected. In many
cases they can be given the run of the barnyard, where they
will take exercise, rooting among the manure, or working
among scattered straw or chaff, to find what little grain it
may contain. If a dry, well bedded sleeping place is pro-
vided, which is free from draughts, the conditions are almost
ideal for the best results. When it is impossible to use the
barnyard, a roomy shed with earth floor and a sleeping pen
arranged in one corner, can be made answer the purpose. By
littering the shed with cut straw or chaff, and sprinkling a
very little whole grain among the chaff every day, the attend-
ant can get the sows to take considerable exercise. Another
method is to make use of small portable pens set in outside
lots. These pens may be made 8 feet wide, 16 feet long,
7 feet high in front, and 3% feet high at the back, with
shanty roof. The pens may be made of a single thickness
of inch boards with battens over the cracks. In the front
is placed a window, and an opening near one corner large
enough for the sows to go in and out. No door is required
for the opening. These pens should be placed facing the
south, and about fifty yards from the feeding place. If
kept well bedded, and banked about the bottom on the out-
side with horse manure, they afford quite comfortable
sleeping quarters. The sows are forced to take exercise
in walking backwards and forwards between the pen and
the feeding place. A pen such as described, will accom-
modate nine or ten sows, though it is better, as a rule, not to
have more than five or six sows together. Care should
be taken to provide plenty of trough room; and the troughs
should be located on high, dry ground, or a platform should
be made on which to place them. E
A record should be kept of the date of service of each
sow; so that the date of farrowing will be known in advance.
a2 SWINE—CGEORGE E. DAY.
The normal period of gestation for sows is 112 days, though
they very frequently run a day or two over this time. A
week or ten days before she farrows, the sow should be
placed in the farrowing pen, so as to become accustomed
to changed conditions before farrowing. She should still
be encouraged to take a moderate amount of exercise.
however.
The pen should be provided with guard-rails, made of
2x8 inch planks fastened with the edges against the side of
the pen about ten inches from the floor. These prevent the
sow from lying against the partition, and lessen the danger
of injurv to the little pigs, which often find the space under
the guard-rail a verv convenient refuge. A little cut straw
makes the best bedding, as the little pigs are apt to become
entangled in long straw, and find difficulty in keeping out of
the wav of the sow when she moves about. The sow should
be handled, more or less, before she farrows, so that she may
become accustomed to the presence of the attendant in the
pen. A sow treated in this way is less likely to become irri-
table and excited when the attendant enters the pen after
she farrows. If everything goes well, she will require but
little attention after farrowing, and the less she is inter-
fered with, the better, except when it is absolutely necessary.
Many sows will take the boar a few days after farrowing.
To breed a sow at such a time is bad practice. No sow can
do justice to herself and two litters of pigs at the same
time. Usually, the sow may be bred again a few days after
her pigs are weaned, if not too much pulled down in condi-
tion by nursing. If she has raised a large litter and is very
much emaciated, the chances are that she will produce a verv
small litter the next time, if she 1s bred immediately after the
pigs are weaned. In such instances, she should be given
three weeks or a month of liberal feeding to enable her to
regain her lost strength and vitality before she is bred.
Many a man has been puzzled to know why his sow, which
had raised a large litter, should drop down to four or five
SWINE—GEORGE E. DAY. 73
puny pigs the next time. The reason is not difficult to find.
To produce a large, vigorous litter, the sow must be strong
and full of vitality at the time of service.
In feeding the breeding sow during the period of gesta-
tion, the feeder should aim to keep her in good, strong condi-
tion without having her become extremely fat. Many farm-
ers go to the other extreme, and keep their sows thin; and
the thin sow will either not do justice to her pigs, or will
become a mere wreck herself during the time she is nursing
her litter—in fact, the chances are that both these things
will happen’ A sow may be kept in fairly high condition
and still produce satisfactorily, provided she takes plenty of
exercise.
When on good pasture, sows require very little meal.
In this matter the feeder must be governed by the condi-
tion of the sows, and if he finds that they are falling off in
condition, it will pay him to increase the feed. Ground
oats, mixed with wheat bran or middlings, make a good
ration for sows. It is well to avoid the heavier and more
heating kinds of grain, especially during hot weather. In
cold weather, when the sows take a good deal of outdoor
exercise, more heating foods, such as corn, peas, or barley,
inay be used more freely, but always in moderation. In
those sections where corn is abundant and cheap, there is a
temptation to use it almost exclusively, a practice which
cannot produce the best results. Wheat bran and middlings
are available in nearly every district, and will be found profit-
able to mix with corn for breeding sows. ‘The liberal use of
pasture or green feed in summer, and of roots and clover
or alfalfa hay in winter, as described under the feeding of
the boar, is always in order, and will help to ameliorate the
injurious effects of corn feeding. When sows are fed
outdoors in cold weather, it is better to feed the meal dry.
They will require very little water outside of that supplied
by the roots. If roots are not available, water must be sup-
plied, and the meal may be soaked before feeding if desired.
74 SWINE
GEORGE E. DAY.
In warm weather, an abundant supply of water is very
important.
When the sow goes into the warm farrowing pen, it is
advisable to feed the meal in the form of a thick slop, and a
moderate ration of roots should be continued if she has
been receiving roots before she is taken in. This system
tends to prevent constipation, and a more or less fevered
condition, which may result from changing from outdoor
life to confinement. A small amount of oil cake or ground
flaxseed added to the ration is also helpful in preventing
constipation. After the sow farrows, there should be no
hurry about feeding her. If she lies quiet for ten or twelve
hours, so much the better. At first, she should have little
more than a drink. A very thin slop of water and mid-
dlings, given in small quantities, will answer very well. If
the weather is cold, tepid water should be used. The food
should be gradually increased, and in the course of a week
or ten days she will be on full feed. A good mother with a
large litter requires very liberal feeding. If the litter is
small, it mav be necessary to reduce the feed.
Many different rations are used for nursing sows. A
very good ration can be made by mixing two parts of finely
ground oats with one part of bran and one part of wheat
middlings, and allowing the food to soak between feeds. A
few roots are beneficial, and sweet skim milk is good. The
heavier grains should be used sparingly, and should be
largely diluted with such foods as bran, middlings, or ground
oats.
After the pigs are weaned, the food should be cut down
to check the secretion of milk. Dry oats are a safe food
for the sow for a few days after the pigs are weaned. If
the udder gets very full, it is a good plan to turn the sow in
with the pigs once a day for a few davs.
FEEDING AND MANAGEMENT OF Younc Pics.
When the little pigs are born, the attendant should be on
hand to see that everything goes well. If the pigs are
SWINE——GEORGE E. DAY. 75
strong, and the sow lies quiet, it is better not to interfere.
If the pigs seem somewhat weak, or the sow is restless, it is
safer to place them in a well bedded box or basket to keep
them out of the way until all are born. If the pen is chilly,
a bottle of hot water placed in the bottom of the box and
covered with a blanket, with another blanket over the top of
the box, will help keep up the vitality of the pigs. The
little pigs should be placed on the mother to suck as soon as
possible. As soon as the sow appears to have settled down
quietly, it is best to put the little pigs with her and leave
them together. It is not well to interfere except when it
is absolutely necessary.
By the time the pigs are about three weeks old, they will
have learned to eat. If at all possible, they should be given
access to another pen, in which is kept a small trough. Here
they can be fed a little skim milk with a very little mid-
dlings stirred into it. The quantity of middlings can be
gradually increased as the pigs grow older. If thev can be
taught to nibble at roots during this time, all the better. A
little whole wheat, or soaked corn, scattered on the floor of
the pen, will cause them to take exercise while hunting for
it. If it is not possible to provide an extra pen, it will be
necessary to shut the sow out of the pen while the little pigs
are being fed. Exercise is very important for young pigs,
and every possible means of securing it should be adopted.
If they are kept in a small pen with the mother, some of the
best of them are apt to become too fat, and are likely to
sicken and die. Pigs that come in the spring and early fall,
are more easily managed than winter litters, as they can be
given outdoor exercise. If the sow is turned out with her
pigs, it is not well to give her a large range, as she is likely
to travel too far and tire the pigs too much.
There is a great deal of difference of opinion as to the
age at which pigs should be weaned. Some breeders advo-
cate leaving the pigs with the sow for ten or twelve weeks,
in fact, the sow is practically allowed to wean her own pigs.
For producing show pigs, this method is, no doubt, a very
76 SWINE—GEORGE E, DAY.
good one, but it practically means only one litter a vear;
at any rate, it does not admit of two litters a year. A
good sow, properly cared for, should produce two litters a
year, and the average farmer will find it more profitable to
wean his pigs early enough to permit two litters to be
raised. If the young pigs have been taught to eat as des-
cribed, and skim milk is available, they may be weaned suc-
cessfully when six weeks old. If skim milk is not available,
it is better to defer weaning two weeks longer. Skim milk
and middlings make about the best food for young pigs at
this time. The middlings are better soaked for a few hours
before feeding, or, better still, scalded. If fed freshly
mixed, they are likely to cause indigestion. Scalding the
middlings is especially useful when no skim milk is to be
had, as it makes the food more palatable. To scald the mid-
dlings, it is best to pour boiling water on them, cover the
vessel, and allow to stand several hours, or from one time
of feeding until the next. A few finely ground oats added
to the middlings, will be found beneficial. If the oats are
not very finely ground, it is better to sift out the coarsest
hulls. When the pigs are first weaned, they should be fed
at least four times a day, being allowed only what they will
eat up clean before leaving the trough, and great care should
be exercised in keeping the trough clean. When well
started, they may be changed to three feeds a day.
When the pigs are three months old, a little ground barley,
or small quantities of other grain may be added to the
ration. At first, the barley, or other grain, should constitute
not more than one-fifth of the total ration; and it can be
gradually increased as desired. Barley is one of the verv
best kinds of grain upon which to start young pigs, though
other grains may be used. The almost exclusive use of
corn, cannot be too strongly condemned, as corn is a poor
bone and muscle former. It is important to teach young
pigs to eat a few roots as early as possible; or, if it is too
late in the spring for roots, some form of green food should
be supplied every day.
SWINE—GEORGE E. DAY. 17
If the young boars are not intended for breeding purposes,
they should be castrated before they are weaned.
FINISHING FOR MARKET.
I. FINISHING THE Bacon Hoe.
If Canadians are to maintain and develop their trade in
bacon with Great Britain, it is of the greatest importance
that they pay strict attention to quality. Not only must
their hogs be bred to give the desired conformation, but they
must be fed and managed in such a way as to give the de-
sired quality. One of the greatest defects in quality with
which Canadian packers have to contend is a tendency of
some of the sides to turn soft during the process of curing.
Softness has nothing to do with fatness; in fact, a thin side
is more apt to develop softness than a fat one. Ina soft side
the fat is soft and spongy, and sometimes even the lean is
affected. There are all degrees of softness, shading all the
way from sides which are decidedly soft up to those which
show only a slight tenderness ; but any degree of tenderness
detracts very much from the value of a side, and a really
soft side is practically worthless. The percentage of soft
sides is sometimes very high, even as high as 15 per cent.
of the total at certain seasons of the year. It will be readily
understood that such a condition represents an enormous
shrinkage in value; and this loss is bound to be reflected in
the prices paid the farmer for his hogs, to say nothing of
the injury to the reputation of Canadian bacon in Great
Britain. This is not a matter, therefore, which affects
merely the packer. It affects the bacon industry as a whole,
and the farmer, sooner or later, must shoulder the loss.
This being the case, it is important that the farmer should
pay more attention to the question of quality.
Causes oF SOFT BACON.
A great deal of experimental work has been performed by
the Ontario Agricultural College, Guelph, Ontario, and the
78 SWINE—-GEORGE E. DAY.
Central Experimental Farm, Ottawa, Ontario, for the pur-
pose of finding out the causes of softness in bacon. The
conclusions which follow represent the principal points
brought to light in these investigations.
Exclusive Meal Feeding. This is perhaps one of the
most common causes of softness, especially when hogs are
confined in pens from birth to time of marketing. Some
kinds of meal are more injurious than others; but wherever
exclusive meal feeding is practiced and the exercise is lim-
ited, more or less softness is almost sure to result.
Corn. Of the grains in common use, corn has the great-
est tendency to cause softness. Its injurious tendency can
be modified by mixing it largely with other meal and by
feeding skim milk, green foods, and roots, but its tendency
to produce softness is so strong that it must be regarded as
an undesirable food for bacon hogs.
Beans. This food appears to have a similar effect to
that produced by corn, and is possibly even more injurious.
Lack of Exercise. Lack of exercise has a tendency to
produce softness, but this tendency can be largely overcome
by judicious feeding.
Unthriftiness. Unthrifty hogs, no matter what the
cause may be, almost invariably produce soft bacon.
Lack of Finish. Thin hogs have a marked tendency
towards softness. Marketing hogs before they are properly
finished, 1s, no doubt, responsible for a good deal of softness.
Holding Back. When a hog is finished it should be
marketed at once in order to produce firm bacon. If the
feed is cut down so that the hog makes no gain in weight for
some time, or loses in weight, the bacon from such a hog
is almost sure to be soft.
Lack of Maturity. Generally speaking, the more im-
mature a hog is, the greater the tendency to be soft. Almost
invariably the largest percentage of softness occurs among
the light sides of bacon. The practice of unduly forcing
Berkshire sow, ‘‘Polegate Dawn,” best yearling in England in 1904, and
winner of first prize and championship at the National Exhibition, Toronto,
1905. Owned by W. H. Durham, Toronto, Ont. This grand sow represents the
large, strong-boned type of Berkshire, which is rapidly gaining in favor. The
picture does not do her justice, but the practiced eye will easily detect her -
merit.
Berkshire sow, “Ezit,” winner of first prize at the English Royal Counties,
‘and first at the National Exhibition, Toronto, 1905. Owned by W. H. Durham,
Toronto, Ont. This sow is remarkable for her smoothness and quality and
represents a finer-boned type than the one shown in the preceding illustration.
Tamworth boar, winner of_first prize at the National Exhibition, Toronto,
1904. Bred by Wm. Elliott, Galt, Ont.
Group of Tamworth sows, owned by D. Douglas & Son, Mitchell, Ont.
EG cal
Improved Essex boar, owned by Joseph Featherston & Son, Streetsville, Ont.
This boar is a good representative of the modern type of the breed.
Larke Yorkshire sow, winner of numerous prizes, including first prize and
championship at the National Exhibition, Toronto, 1905. Owned by D. C. Flatt
& Son, Millgrove, Ont.
Yearling Large Yorkshire sow, “Summer Hill Topsy 9th,” a prize winner
at the Minnesota State Fair, 1905. Exhibited by T. H. Canfield, Lake Park,
Minn. Bred by D. C. Flatt & Son, Millgrove, Ont. This sow weighed 650
pounds in her yearlirg form, ard is a smoo.h, lengthy sow of excellent quality.
Aged Large Yorkshire boar, “Oak Lodge Royal Canadian,’’ owned by the
Ontario Agricultural College, “Guelph, Ont. The picture shows the boar in
light breeding condition. He is a lengthy, smcoth boar, with strong bone of
good quality, and a typical head. Note the strong feet and pasterns.
Large Yorkshire sow, ‘“‘Oak Lodge Julia 7th,’’ winner of first prize and cham-
Pionship at the Pan-American Exposition, Buffalo, 1901. Bred by J. E. Bre-
thour, Burford, Ont. This sow represents a very desirable type of Yorkshire,
not being an extreme type, and possessing strong bone, excellent constitution,
good length, and general smoothness. Her head is practically perfect, and she
also shows indications of being a good mother. -
Chester White sow, winner of first prize at the National Exhibition, Toronto,
1905. Bred by W. E. Wright, Glanworth, Ont.
Yearling Berk_hire boar. Winner of first prize National Exhibition, Tor-
onto, 1905. Erced Ly William Wilson, Brampton, Ont.
Young Berkshire sow, a successful prize winner. Bred by Wm. Wilson,
Brampton, Ont. This sow is a capital illustration of the lengthy, strong-boned
type of Berkshire.
imo Duroc-Jersey boar, owned by Lowrance Bros., Taylorville,
inois.
Two-year-old Duroc-Jersey sow, “Our Choice.” Grand champion Illinois
State Fair, 1905. Owned by Ira Jackson, West Milton, Ohio.
Two-year-old Victoria boar, “Elegant.” Winner of first prize at Ohio and
Illinois State Fairs, and first prize and sweepstakes at Wisconsin and St.
Louis Fairs, 1903,
Chester White boar “Export.” Winner of first prize and sweepstakes at
St. Louis Fair, 1903. Owned by J. W. Dorsey & Sons, Perry, Tl.
Yearling Poland China boar ‘‘Royal Dude.” Winner of first prize and
sweepstakes at St. Louis Fair, 1908. Owned by E. M. Metzger, Fairfield, Towa.
Champion and reserve champion Large Yorkshire sows at Louisiana Purchase
Exposition, St. Louis, 1904—‘‘Summer Hill Topsy 8th” and ‘Summer Hill Dal-
meny Empress 31st” (imp.). (Courtesy D. C. Flatt & Son., Millgrove, Ont.)
SWINE—GEORGE FE. DAY. 79
hogs so as to have them up to the required weights at a
very early age has a tendency to injure the firmness of the
bacon. In this connection, however, it must be remembered
that some hogs are more mature at six months than others
may be at seven or eight months. If a hog is naturally
growthy and thrifty, and reaches the desired weight at
six months of age without excessive forcing, the chances are
that the bacon from such a hog will be quite satisfactory.
Good growthy hogs can easily be satisfactorily finished by
the time they are from six to seven months old.
PRODUCTION OF Firm Bacon.
From what has been said, it will be seen that softness may
result from a number of causes, and it is probable that there
are causes outside of those mentioned. Enough has been
said, however, to place the feeder on his guard against the
most common causes, and below are offered a few sugges-
tions regarding methods of feeding and management which
have been found to give good results.
As already stated, exclusive meal feeding is apt to injure
the quality of bacon, and it does not give such economical
gains as a mixed diet. Among the foods which may be used
along with meal are skim milk, whey, roots, rape, vetches,
clover, soja beans, artichokes, or almost any bulky, succu-
lent food. Such foods, combined with a liberal meal ration,
invariably give better gains than an exclusive meal ration,
and produce a better quality of bacon. It is probable that
much of the beneficial influence of these foods is due to the
fact that they help to keep the animals healthy and thrifty,
a condition necessary to the production of the best quality of
bacon.
But while these succulent foods have an important place
in hog feeding, they may also be abused. If an attempt is
made to feed hogs almost exclusively upon them, the chances
are that the hogs will not be properly finished and soft bacon
will likely result.
80 SWINE
GEORGE E. DAY.
Unlimited exercise during the fattening period is not con-
ducive to cheap production. At the same time, exercise
has a good effect upon the firmness of the bacon produced.
At the Ontario Agricultural College, the cheapest gains,
and an excellent quality of bacon, were obtained by allowing
the hogs only a limited amount of exercise in small outside
yards adjacent to the pens, and feeding a limited ration of
mixed meal, accompanied with all the green food they would
eat. By a limited meal ration is meant an allowance slightly
less than the hogs would eat if given the opportunity. This
method was found to be more economical than feeding meal
on pasture, though it required more labor. It is a notable
fact, however, that hogs which have run at large until they
weigh about 100 pounds in thin condition, may be finished
on almost any meal mixture and still produce firm bacon.
This fact illustrates the marked influence of exercise upon
firmness of bacon.
2. FinisHine tas Fat Hoc.
The general principles which apply to feeding bacon hogs
apply to feeding all classes of hogs. The aim must be to
keep the animal in a healthy, thrifty, growing condition
from start to finish. The main difference between feeding
the two classes of hogs lies in the fact that the fat hog is usu-
ally fed to a greater weight and made much fatter than the
bacon hog, which means a longer period of feeding. The
feeding of corn does not appear to produce the injurious
effects in the case of the fat hog that it does in the case of
the bacon hog. In the United States, corn is regarded as
a food which produces a firm quality of fat, and the feeding
of corn is recommended by some Experiment Stations for
the express purpose of making the meat firm. It is a little
difficult to account for this apparent discrepancy between
American and Canadian experience with corn feeding, but
a reason for this difference mav exist in the fact that Ameri-
can hogs are fed for a greater period of time than Canadian
hogs, and that they are more highly fattened. It will be
SWINE—GEORGE E. DAY. 81
remembered that in the investigations regarding the causes
of soft bacon, it was found that softness was more common
among the sides from immature and unfinished hogs than
from those which were fattened to a higher degree. When
we remember that even the best finished bacon hog would
be considered entirely unfinished as a fat hog, and when we
place this fact alongside of the fact that the fat hog is usu-
ally an older and more mature animal than the bacon hog,
we can probably understand the reason why corn feeding is
not so injurious in the case of the fat hog. The difference
in the methods of curing may also have an influence upon
the texture of the bacon.
NOTES ON FOOD STUFFS.
It will invariably be found that a mixture of foods gives
better results than a single kind. In the notes which follow,
the principal foods which have been used for hogs are briefly
discussed, and suggestions offered regarding their combina-
tion with other foods.
Peas. Whole peas are very palatable but entirely too
wasteful, as hogs do not digest them thoroughly. Pea meal
is a valuable food but should never be fed alone. The
heavy, close nature of the meal renders it difficult to digest,
and the pigs are very apt to sicken. It combines well with
barley, or barley and wheat middlings. A few well ground
oats may also be added. Peas are noted for the excellent
quality of bacon which they produce.
Barley. ‘This is a noted hog food in Europe, but some
feeders on this side of the Atlantic do not look upon it with
favor. In experiments at the Ontario Agricultural College,
excellent results were obtained from barley, both in the
amount of gain made by the hogs and the quality of bacon.
For young pigs, it should be mixed with wheat middlings,
a very little barley being used at first and the quantity grad-
ually increased. For older pigs almost any othéy kind of
grain may be added if desired. Some succulent food, such
82 SWINE—GEORGE E. DAY.
as roots, or green food, should always be fed with it, and
skim milk makes a great improvement. It is not generally
regarded with favor as a food for breeding sows, and when
used for this purpose, it should constitute only a small pro-
portion of the ration.
Wheat. This grain’ has a higher feeding value than
barley, but requires mixing with other meal to get the best
results. It combines very well with barley, or barley and
middlings.
Oats. Owing to the amount of fibre in this food, hogs
cannot digest it so well as can cattle. Oats are more suitable
for matured breeding stock than for young or fattening pigs,
though a few finely ground oats may be used in a mixture
to give variety and to lighten heavier meal, such as that from
peas, wheat or corn. A few finely ground oats combined
with middlings make a very good food for young pigs,
though it is better to have any coarse hulls sifted out.
Rye. Rye has a food value a little lower than wheat, and
a little higher than barley. It may be used in practically
the same way as wheat.
Corn. This is a fattening food and is not conducive to
the development of bone and muscle. It is entirely unsuita-
ble, therefore, for use as the main part of a ration for young
growing pigs or for breeding stock. When fed alone, it
gives poor results in producing gain in weight, and its bad
influence upon the quality of bacon has already been de-
scribed. If fed at all, it hould be mixed largely with barley
or middlings, or both, and some form of succulent food or
skim milk should always be fed with it. Owing to its ten-
dency to produce soft bacon, it should be used as little as
possible when bacon is the object.
Middlings. This by-product is also called shorts, though
some millers make a distinction between shorts and mid-
dlings. It is almost universally used for young pigs, and
mixed with skim milk when such is available. If very
floury, it is safer to mix some finely ground oats with it, or
SWINE—GEORGE E. DAY. 83
even a little bran when used for very young pigs, otherwise
it sometimes causes indigestion. Soaking for a few hours,
or scalding, improves it for young pigs. It combines well
with almost any kind of meal and makes a good food for
pigs of all ages.
Bran. The use of bran in pig feeding is rather limited.
It contains too much fibre and is rather too bulky to be fed
in large quantities to pigs. Sometimes a little of it can be
used to advantage for the purpose of diluting or lightening
other foods, as has been indicated. It can be used in larger
quantity for matured breeding stock, where the object is to
hold the animals in light breeding condition.
Oil Cake. Asa rule, hogs are not particularly fond of
oil cake. A very small quantity may be used in the ration
of ntirsing sows or young pigs after they are weaned. As
much as one-fifth of the total ration may be composed of oil
cake, if the pigs can be induced to eat it. Where skim milk
is available, the use of oil cake is of doubtful advantage.
Gluten Meal. Gluten meal is similar in value to oil
cake and may be used in about the same way.
Cottonseed Meal. This food has been largely experi-
mented with in the United States, but, up to date, no really
satisfactory reports have come to hand. ‘There seems to be
something in it which acts as a poison to pigs and frequently
causes death. Further investigation is necessary before it
can be classed among the desirable foods for swine.
Tankage. ‘This is a by-product from the large slaughter
houses and varies considerably in composition. Very good
results were obtained with this food at the Ontario Agricul-
tural College, especially in cases where skim milk was not
available for young pigs. It seems to be well adapted to
feeding with corn, as it apparently furnishes a good deal of
the material in which corn is deficient.
Blood Meal. This by-product of the slaughter house is
commonly recommended for feeding along with corn. At
the Ontario Agricultural College, where it was fed with
84 SWINE——-GEORGE E. DAY.
mixed grains, it proved too expensive for general use, and
did not give as good results as did the tankage.
Skim Milk. With the exception of whole milk, there is
perhaps no food better suited to pigs of all ages than skim
milk. It is especially beneficial in the case of young pigs,
and tends to promote the development of bone and muscle.
For fattening purposes, milk has been found to have the
greatest food value per 100 pounds when not more than
three pounds of milk are used for each pound of meal.
Fed in this way, as low as 327 pounds of skim milk have
proved equal to 100 pounds of mixed meal. This is an ex-
ceptionally good showing, however. In Danish experi-
ments, it required, on an average, about 600 pounds of milk
to equal 100 pounds of meal; but in this case a very much
larger proportion of milk to meal was used than the propor-
tion mentioned above. In feeding skim milk, therefore,
the feeder must take into account the relative cost of milk
and meal in deciding what proportions to feed. A strong
point in favor of skim milk is the excellent quality of bacon
it produces. It tends to correct the evil influence of corn
when fed in conjunction with that food, and at the Ontario
Agricultural College, hogs fed skim milk in conjunction
with meal produced firm bacon though kept in comparatively
close confinement. The excellence of Danish bacon is no
doubt largely due to the fact that Denmark is a butter-mak-
ing country, and nearly all hogs are fed more or less skim
milk or buttermilk.
Buttermilk. This product varies considerably in com-
position, depending upon the methods of the butter-maker.
In some cases, large amounts of water find their way into the
buttermilk tank, and consequently reduce the value of the
buttermilk. Where it is not diluted with water, it is prac-
tically equal in value to skim milk.
Whey. Though unsuitable for very young pigs, a lim-
ited amount of whey gives very good results after the pigs
are three or four months old. The Ontario Agricultural
SWINE—GEORGE E. DAY. 85
College obtained the best results from whey feeding by using
only enough whey to make the meal into a thick slop. When
fed in this way, it was found that it required from 12 to 14
pounds of whey to be equal in feeding value to one pound of
mixed meal. This is a very much higher feeding value for
whey, however, than can be expected when it is fed in large
quantities. Its influence upon the firmness of bacon was
very satisfactory, and it appeared to correct the bad influ-
ence of lack of exercise.
Sugar Beets. Hogs seem to prefer sugar beets to almost
any other kind of roots. Some difference of opinion exists
regarding the amount of roots which may be fed with profit
to hogs. Roots should: be fed in limited quantity to small
pigs, but pigs weighing over 100 pounds, live weight, will,
in some cases, take five or six times as much roots as meal,
by weight, and make very good gains. As a rule, however,
a much smaller proportion of roots to meal will be found
preferable. About equal parts by weight of roots and meal
makes a very good combination. The proportion of roots
may be increased considerably if thought advisable as the
hogs advance in weight. In all experiments at the Ontario
Agricultural College, and at the Central Experimental Farm,
Ottawa, very satisfactory results were obtained from root
feeding so far as firmness of bacon was concerned.
Mangels. Though not quite so high in feeding value,
mangels compare very favorably with sugar beets for hog
feeding. If the hogs have not been fed sugar beets, they
will eat mangels very readily. Their influence upon the
firmness of bacon is the same as that of sugar beets.
Turnips. Hogs are not so fond of turnips as of mangels
and sugar beets, but if they do not know the taste of either
mangels or sugar beets, they will eat a considerable quantity
of turnips. T urnips are made more palatable by cooking,
though it is doubtful whether cooking increases their actual
feeding value, which is very similar to that of mangels. It
has been found that the feeding of turnips along with a meal
86 SWINE—GEORGE E. DAY.
ration, gives a firmer quality of bacon than when meal is
fed alone.
Potatoes. Cooking is essential in order to get the best
results from potatoes. If they can be cooked so as to leave
them dry and mealy, hogs will eat them much more readily.
The cooked potatoes make a very palatable food when
mashed and mixed with meal. Their influence upon the
quality of bacon is also beneficial.
Artichokes. In some sections this crop is very popular
as a hog food. It is most suitable, however, for somewhat
light, sandy soils. Artichokes may be planted in the late
fall or early spring in rows 21 to 24 inches apart, and from
12 to 18 inches apart in the rows. They are usually ready
to feed about September 15th, and the hogs are turned in
to dig the tubers for themselves. Frost does not injure arti-
chokes, and usually enough are left in the ground for an-
other crop, if it is thought advisable to leave them. When
it is desired to eradicate them, the hogs may be turned on
them again in the spring, and the plot subsequently sown
with turnips or some other hoed crop. Artichokes have a
little higher feeding value than potatoes, and hogs are very
fond of them.
Sugar Beet Pulp. Some experiments have been con-
ducted with this food for swine, and it was found that when
it did not contain an excessive amount of moisture, its feed-
ing value was very similar to that of sugar beets. It is not
so palatable as the beets, and some difficulty was exper-
ienced in inducing the hogs to eat it freely.
Pumpkins. These have a feeding value very similar to
that of turnips, and they may be used in practically the same
way.
Beet Molasses. This by-product from the beet sugar
factory has been experimented with as a food for swine quite
extensively in Germany, and to a limited extent in the
United States. In the American experiments, and also in
some of the German experiments, beet molasses proved
SWINE-——GEORGE E. DAY. 87
poisonous to the hogs, though some German experimenters
succeeded in feeding a moderate quantity with milk. In the
light of our present knowledge, however, this food cannot
be recommended for swine.
Feeding Value of Roots. As has already been inti-
mated, much of the feeding value of roots consists in their
effect upon the general health of the animal. They tend to
prevent indigestion and constipation, and to promote general
thrift. The results of tests at experiment stations indicate
that from 6 to 8 pounds of sugar beets, mangels, or turnips
are equivalent in feeding value to one pound of mixed meal ;
and that 4 to 4%4 pounds of potatoes are equivalent to one
pound of mixed meal. The meal equivalent of roots varies
considerably; depending upon circumstances, but the figures
given will serve as a general guide.
Rape. ‘This is an exceptionally valuable food for swine,
and may be pastured or cut and fed to the pigs in the pens.
For fattening hogs, best results were obtained by the Ontario
Agricultural College from feeding about a two-third meal
ration and all the rape the hogs would eat. The hogs were
kept in pens with small outside yards, and the rape was cut
and carried to them. This method of feeding gave more
economical gains than fattening on pasture, and the bacon
was of equally good quality. For breeding sows, however,
pasturing rape is preferable, owing to the exercise the ani-
mals receive. When on rape pasture, mature sows require
little other food, but young, growing sows require a mod-
erate meal ration in addition to the rape.
Vetches. Hogs will eat vetches even more readily than
rape, but the vetches do not furnish so much food per acre.
Vetches are ready for pasture a little earlier than rape, and
if a part of the pasture lot is sown with vetches early in the
spring, it can be sown with rape after the vetches have been
eaten off, and thus the ground will give two pasture crops
during the one season. Vetches may also be used as a soil-
ing crop, as described under rape.
88 SWINE:
GEORGE E. DAY.
Hairy Vetch. The seed of this crop is very expensive.
There is no doubt, however, that it makes an exceilent pas-
ture crop for swine. If not pastured too closely, it grows
up quickly when the hogs are removed. For early spring
pasture, it should be sown during the latter part of August.
so that it can make a considerable growth the preceding fall.
About one and one-half bushels of seed per acre are
required.
Red Clover. This crop is best suited for pasture, and
the hogs should be given quite a large range or the clover
will likely be killed out. It is especially useful for breeding
SOWS.
Alfalfa. | Where the soil and other conditions are suit-
able, alfalfa makes an almost ideal pasture for swine. Care
must be taken, however, not to pasture too closelv or the
crop may be destroyed.
Soja Beans. This crop makes a valuable soiling crop for
swine, but is not suitable for pasture. It has a high feeding
value and hogs eat it readily. The crop is usually sown at
the rate of one-half bushel per acre in drills two feet apart.
The medium green variety is quite satisfactory for this
purpose. It is usually sown in the early part of May.
Though the soja bean has a higher feeding value than rape,
it does not yield so much fodder per acre, and is rather more
trouble to plant.
Green Rye. Fall sown rye will make a very early spring
pasture, and after it has been eaten off, the ground may be
sown with some other crop such as rape. It has not a very
high feeding value and its main recommendation is the fact
that it gives very early pasture.
Alfalfa Hay. Asa food for swine, the second or third
cutting of alfalfa is the most satisfactory, the first cutting
being somewhat coarse. Numerous experiments have been
made with alfalfa as a substitute for part of the meal ration
for hogs, and while it will not entirely substitute'meal, at
the same time it gives bulk and variety to the food and ef-
SWINE—GEORGE E. DAY. me 89
fects a considerable saving in the amount of meal required
for maintenance. According to some experiments, it did not
effect so great a saving of meal as did sugar beets. When
steeped in water and mixed with the meal ration, it is excel-
lent for breeding stock, and makes a very fair substitute for
roots.
Red Clover Hay. Second crop red clover may be used
in the same way as alfalfa, though it has scarcely so high
a feeding value.
Corn Silage. There is very little feeding value in aver-
age corn silage so far as hogs are concerned. When used
at all, it may be utilized simply to give variety, especially
when other bulky foods are not available. It is a mistake,
however, to attempt to force hogs to eat large quantities of
this bulky, fibrous material.
CHAPTER VII.
MISCELLANEOUS.
CookinG Foop FOR SWINE.
A great many experiments have been conducted with
cooked food for swine at various experiment stations. The
results of tests from different stations show many contradic-
tory results; sometimes the cooked food scoring an advan-
tage, but oftener the uncooked food taking the lead. So far
as can be made out from the results, it would seem that
cooking meal does not increase its digestibility and feeding
value, and the weight of evidence is in favor of the theory
that cooking tends to decrease the digestibility of meal.
Potatoes, however, appear to be improved by cooking.
Turnips are rendered more palatable by cooking, but it is
doubtful whether their feeding value is increased thereby.
If it is desired to feed a large quantity of turnips, no doubt
cooking is an advantage. In the case of sugar beets and
mangels, which the hogs eat readily in the raw state, it is
very doubtful whether cooking pays. On the whole, there-
fore, cooking apparently tends to make foods more palatable,
but its effect upon digestibility appears to be injurious rather
than beneficial, with the exception of potatoes. The feeder,
therefore, will have to be governed by circumstances in
deciding whether it will be advisable for him to cook the
food or not.
SOAKED, WET AND Dry MEAL.
So far as can be gleaned from experiments to date, soak-
ing meal for several hours before feeding appears to be
beneficial. It is doubtful, however, whether wetting the
food just before feeding has very much influence. One of
SWINE—GEORGE E. DAY. 91
the difficulties in feeding dry meal is the prevention of
waste, particularly in outside feeding, where a large num-
ber of hogs are fed together. In such cases, considerable
meal is thrown out of the troughs and trampled into the
earth. Where only a few hogs are fed together, especially
where they are fed in a pen with a cement floor, there is very
little waste. When the meal is fed wet during cold weather,
there is danger of forcing a hog to take more water than it
requires. This is most important in the case of breeding
sows, especially where they are fed outdoors. For outdoor
feeding in winter, dry meal is preferable. There may be a
waste of meal but this waste will be more than paid back
in the beneficial influence this method of feeding has upon
the sows. The whole matter after all is largely one of
judgment, and calls for careful study of the conditions
under which the feeding is done. For ordinary winter
feeding, very satisfactory results can be obtained from
mixing the dry meal with pulped roots and allowing the
mixture to stand from one feeding time to another. Both
roots and meal seem to be made more palatable in this way.
In warm weather there is much less danger of supplving
more water than is required, and the chances are the hogs
will require considerable water in addition to that supplied
with their food.
GROUND AND UNGROUND GRAIN.
American experiment stations have made a large number
of experiments with whole corn versus ground corn. Re-
sults have been anything but uniform. As a rule, the
ground corn has had a slight advantage over the unground,
but in many cases not sufficient to pay for the grinding.
The smaller grains, such as peas, barley, etc., appear to
show a greater advantage from grinding, and there is little
doubt that the grinding of ordinary grain is advisable,
especially when prices for grain are high. If it is ever
deemed advisable to feed whole grain, it will be found an
advantage to soak it thoroughly before feeding.
92 SWINE—-GEORGE E. DAY.
RELATION OF Live Wericut to Economy oF GAIN.
In various experiments, it has been shown that the amount
of meal required for a pound of gain in weight steadily
increases as the pig becomes heavier. The experiments
with pure-bred swine at the Ontario Agricultural College
brought out this point quite clearly, as the following state-
ment shows.
Meal Required for
Live Weight of Hogs. tooth. Increase in Weight.
54 to 82 pounds... 310 pounds
82 to 115 pounds... ..375 pounds
115 to 148 pounds .438 pounds
148 to 170 pounds... ... 455 pounds
Prof. W. A. Henry in his book, “Feeds and Feeding,”
gives a very interesting table under this head which he
compiled from the results of many experiment stations.
This table indicates that hogs weighing from 150 to 200
pounds require 482 pounds of meal for too pounds gain in
weight; from 200 to 250 pounds, 498 pounds of meal; and
from 250 to 300 pounds, 511 pounds of meal. It will be
seen from these figures that the weight at which the
Canadian packer wants the hog is just about the limit of
profitable feeding.
CORRECTIVES.
Swine appear to have a craving for what might be called
“unnatural substances.” This is especially true of hogs
that are kept in confinement, which will eat greedily such
substances as charcoal, ashes, mortar. soft coal, rotten wood.
etc. It is probable that some of these substances are not
good for hogs, but there is no doubt that charcoal and wood
ashes have a beneficial effect, the former being greatly
relished. It is good practice to supply charcoal, especially
during the winter months. If charcoal is not available, a
very good mixture to keep constantly before the pigs in
small troughs made for the purpose, can be made up of one
part of sulphur and about ten parts of wood ashes. If
ground charcoal is used instead of the ashes, it is rather
SWINE-—GEORGE E. DAY. 93
preferable. It is dangerous, however, to withhold salt from
hogs for a long time and then give them a large amount.
If a supply of some such mixture as that described is kept
constantly before the pigs, there is no danger that they will
take too much. Sods make a very fair substitute for char-
coal. A wagon-load or two of sods placed conveniently
near the piggery so that the feeder can throw one or two
into each pen occasionally, will be found very beneficial
during the winter. Pigs that are outdoors in summer and
have access to earth and vegetable matter, have little need
of other correctives. The term corrective is used for want
of a better, but such substances as those described appear
to correct or prevent derangement of the digestive organs
and play a very important part in pig feeding.
VERMIN.
Lice are a common source of loss to the hog raiser, and
are especially injurious to young pigs. They are most
commonly found around the ears, inside the legs, and in
the folds of the skin about the jowl, sides, and flanks. A
two per cent solution of creolin (2 parts creolin to 100 parts
water) makes a very good wash for lice. Most of the
standard sheep dips are also effective, but treatment of any _
kind must be repeated several times to eradicate these pests:
Coal oil is very effective, but is liable to blister, or remove
the hair. A very good wash can be made as follows:
Thoroughly mix 4 ounces of soft soap with.6 quarts of soft
water ; then add 8 ounces of naphtha and mix again. This
wash makes a good insecticide, and is also beneficial to the
skin. Thorough cleaning of the pens, and spraying them
with a good disinfectant, such as the creolin solution, will
be found helpful. Occasional whitewashing also tends to
keep vermin in check.
SANITATION.
The hog is an extremely difficult animal to treat when
anything goes wrong with him, and, unless it is some very
94 SWINE——-GEORGE E. DAY.
simple ailment, treatment is seldom effective. Owing tu
this fact, prevention of disease should receive special atten-
tion, and the proverbial ounce of prevention is worth a
great many pounds of cure when dealing with swine.
Cleanliness. Filth is an excellent harbor and breeding
ground for disease germs. Care should be taken to have
pens frequently cleaned, and the frequent use of disinfect-
ants about the pens and sleeping quarters will be found
profitable. In case any hog should die in the pen, the pen
should be thoroughly cleaned and sprayed with disinfectant.
A 5 per cent solution of crude carbolic acid or creolin (5
parts crude carbolic or creolin to 100 parts water), will
be found effective. There are also some patent disinfect-
ants on the market, which give satisfaction. Ifa hog should
die of some contagious disease, the carcass should be
burned, or buried beyond the reach of dogs.
Light. Sunlight is one of the best disinfectants, and
every effort should be made to admit plenty of light into all
pens. It must be remembered that disease germs flourish
best in the dark.
Ventilation and Dryness. To the difficulty of securing
adequate ventilation in the piggery, may be traced a great
many of the ills which the pig is heir to. Rheumatism,
bronchitis, and pneumonia are some of the commonest
winter troubles of swine.
Rheumatism is caused by dampness. When moisture
appears on the walls in winter, which is most likely to occur
where the walls are of stone or concrete, it is a pretty reli-
able danger signal. Injudicious feeding may predispose
towards rheumatism. \Vhen a pig becomes badly crippled
with rheumatism, it is difficult to do much for him, and the
chances are that he will never return a profit for the food
he consumes. About all that can be done is to place him in
dry quarters and feed upon nourishing and laxative food.
Prevention of dampness, and hence the prevention of the
disease, is the feeder’s main hope.
SWINE—GEORGE E. DAY. 95
Bronchitis most commonly occurs in young pigs, or pigs
under six months old. Matured pigs are seldom troubled
with it. If it attacks very young pigs, it is often fatal, but
pigs two or three months old will generally survive, though
their growth and thrift will be seriously interfered with.
The disease is accompanied by a distressing. cough, which
usually: disappears with the advent of warm weather and
outdoor exercise. Little can. be done in the way of treat-
ment. Dry pens free from draughts, nourishing food, and
as much exercise as possible, are the principal points to be
observed. Damp, chilly pens are the most common cause
‘of this trouble. e
Pneumonia is more serious, and is generally fatal. Some-
times the presence of a dead pig in the pen is the first inti-
mation of anything wrong. Some will drag along for a
-considerable time, coughing at frequent intervals, and others
-will make a recovery, though they are seldom profitable
property. There is practically no treatment other than that
‘described under bronchitis. The feeder who once has exper-
dence with pneumonia, will realize the importance of striv-
-ing to prevent the disease, which usually comes from damp,
chilly pens. Some forms of the disease are contagious, and
-it is always safer to isolate affected pigs.
Damp quarters are also a frequent cause of indigestion
and scouring in sucking pigs. This trouble will frequently
‘wipe out the whole of a promising early spring or winter-
‘litter.
Though the list of troubles given above may not be com-
‘plete, it will serve to impress upon the feeder of swine, the
importance of ventilation and dry air in the piggery.
Feeding. Mistakes in feeding are responsible fora num-
ber of ailments. Partial paralysis, thumps, and some forms
“of coughs are perhaps the commonest troubles of this class.
‘The unnatural appetite which causes a sow to eat her pigs
is also believed to be caused by derangement of the digestive
organs ; and many skin diseases are due to the same. cause,
-or to a combination of causes. :
95 SWINE—GEORGE E. DAY.
Partial paralysis resembles rheumatism in its symptoms.
The back seems to be specially affected, however, and there
is not the marked soreness of the joints that is found in rheu-
matism. Constipation accompanies the paralysis, when it
is due to digestive difficulty. Paralysis usually comes from
liberal feeding and lack of exercise, or the feeding of foods
of a constipating nature. Judicious feeding will generally
prevent the disease, but when it occurs, it is necessary to
produce purgation, followed by a limited ration of laxative
food. Purgation can be caused by giving from two to eight
ounces of epsom salts, according to the size of the animal.
It is also a good practice to give in addition, ten to twenty
grains nux vomica three times daily. The latter may be
given in the food, if the animals will eat. If the disease is
noticed in its first stages, that is, when constipation is no-
ticed, and the hogs appear slightly stiff, it frequently can be
overcome by giving the animals a complete fast for twenty-
four hours, and then giving them a drink of skim milk which
contains a liberal dose of salts. When necessary to give
medicine in the form of a drench, great care must be exer-
cised or the hog may be suffocated. By pulling the cheek
away from the teeth, and pouring the medicine in very
slowly, the drenching can be done with very little risk. The
hog should not be turned on its back when drenched. Pre-
vention is better than cure, and the skilful breeder is not
likely to be troubled by this disease.
Thumps is a trouble which usually attacks little pigs
before they are weaned, and is caused by lack of exercise
and a liberal supply of the mother’s milk. The result is an
accumulation of fat about the heart and lungs, which inter-
feres with the action of these organs. The finest and fat-
test pig in the litter is usually the first to go. The breathing
is quick and apparently difficult, and the jerking movement
of the flanks of the pig gives rise to the name “thumps.’
A well developed case of thumps is practically incurable,
and if preventive measures are not taken, the whole litter
SWINE—GEORGE E. DAY. 97
may be lost. The disease rarely occurs when the little pigs
can get outdoor exercise, but is quite common among winter
litters which are kept confined in pens. Exercise is essen-
tial, even if the feeder is compelled to spend a few minutes
several times a day with a whip, to force the little pigs to
run about in the pen. The question of exercise is dealt with
under Feeding and Management of Young Pigs.
A sow will very rarely eat her pigs when she has been fed
and managed as described in a previous chapter. If she
acquires the habit, there is a danger that she will continue to
eat her pigs, no matter how she is managed. Unless she is
a very valuable sow, it will be found safer to fatten her and
sell her to the butcher after her first offense.
Skin diseases of various kinds are quite common, and
some of them are very obstinate. If taken in time, they can
usually be cured. Washing the pigs with a two per cent.
solution of creolin, or with some one of the well known dips,
will usually be found beneficial, especially if followed by the
application of an ointment made of equal parts, by weight,
of benzoinated lard and flowers of sulphur.
Diarrhoea, sometimes called ‘white scours,” in sucking
pigs, may come from damp pens as already noted, or it
may come from a too liberal supply of the mother’s milk.
Usually when it comes from the milk, the difficulty can be
rectified by changing the feed of the sow. Changing from
sloppy food to dry food will sometimes help, and the feed-
ing of sulphur to the sow is also beneficial. A teaspoonful
in the sow’s food, three times a day for a few days, will
often help to remedy matters. Sometimes it is necessary to
give the young pigs castor oil, a teaspoonful being a fair
dose for a sucking pig. Maintaining healthful conditions
is the great secret of preventing these troubles.
Sometimes the tusks of the little pigs grow very long and
sharp and so irritate the sow that she either refuses to allow
the pigs to suck, or the irritation causes an injurious change
in the milk. When this cause is suspected, the mouths of
98 SWINE—GEORGE E. DAY.
the pigs should be examined, and the offending tusks broken
off with a pair of small pinchers.
Isolated Houses Where a large number of hogs are
kept, it is safer to use a number of small, portable pens, and
divide the herd up into small groups, so that in the case of
a contagious disease breaking out in the herd, all the hogs
will not be exposed.
Quarantine. Provision should be made in large herds
for quarters where hogs that have been purchased, or
brought home from shows, can be kept entirely separate
from the rest of the herd for at least three weeks.
CHAPTER VIII.
BUILDINGS.
The question of buildings for swine is such a complicated
one that it seems almost a hopeless task to attempt a dis-
cussion of the subject. Almost every piggery that is built,
possesses certain features peculiar to itself and rendered
necessary by the circumstances which it is intended to meet.
All that can be attempted in a book of this kind is to discuss
the most desirable features of a piggery, for the general
guidance of those who wish to build, but every man will
have to adapt his building to his own peculiar requirements.
The most important qualities of a piggery are dryness,
ventilation, light, freedom from draughts, reasonable
warmth, and convenience.
Dryness. Dryness is closely associated with ventilation,
but is also influenced by the material of which the building
is constructed. Good results cannot be obtained in a damp
pen, and dripping walls are a pretty sure indication of
impending disaster. Stone and cement walls are very cold
in winter and chill the air of the pen, causing it to deposit
its moisture upon their surface. In a short time the wall
becomes quite wet, and trouble is stored up for the pigs. A
hollow cement wall is much less objectionable than a solid
one, but there is little doubt that wooden walls constructed
in such a way as to form a complete dead air space in the
center ate the best. The floors and foundation may be con-
structed of cement concrete, and the foundation may rise
about two feet above the surface of the floor. This will
preserve the wood of which the walls are constructed and is
100 SWINE—GEORGE E. DAY.
not likely to prove at all injurious to the pigs. A very
good wall can be made by setting two-by-four scantlings
on end, and first boarding inside and out with rough lumber.
This rough lumber should then be covered with tarred paper,
and then the walls should be tightly boarded up with
matched lumber. If preferred, the outside of the pen may
be clap boarded, or boarded up and down with good lumber
and battens placed over the cracks. Matched lumber is
best for the inside of the pen. If it is thought desirable to
have a loft over the pen, the ceiling can be made of poles,
placed a few inches apart, and well covered with straw.
The straw absorbs moisture and helps to keep the pen dry.
Where this is done the straw should be renewed at least
every year, otherwise it becomes a harbor for dust, and,
possibly, disease germs.
Ventilation. Thorough ventilation is a great help in
preserving dryness, but it is a difficult thing to secure in a
piggery without unduly lowering the temperature. It is an
aid to ventilation to provide a large air space; in other
words, to have a high ceiling. The tendency at present is
to do away with the common loft over the piggery, and to
have the space above the pigs extend to the roof. This gives
more air space and makes ventilation a simpler problem,
but it necessitates lining the under side of the rafters with
matched lumber in order to prevent the pen from becoming
too cold. The admission of fresh air can be provided for by
constructing shafts in the walls at intervals of fifteen or
twenty feet. These shafts should not be more than about
four by six inches in size, and should open outside near the
ground, and inside at the ceiling. Provision should be made
for closing, or partial closing, of these intakes when cold air
is admitted too rapidly. The outlets may consist of shafts
about eight inches square extending through the roof and
equipped on the top with a device for preventing the wind
from blowing down the shafts. If a feed cooker is used,
it could be utilized to great advantage in assisting ventila-
SWINE—GEORGE E. DAY. 101
tion. If the building is not a very long one, the chimney
may be constructed at the opposite end of the building from
the feed cooker, and the pipe from the feed cooker run the
whole length of the building before it enters the chimney.
In a long building the chimney may be placed about the
center, so as not to have too great length of stove pipe.
The heat from the stove pipe has a wonderful influence in
aiding the circulation of the air in the pen, as well as modi-
fying the temperature and helping to keep the air dry. In
fact, where winter litters are raised in large pens, some
such device as this is absolutely necessary.
Light. Light, especially sunlight, has a wonderful influ-
ence in promoting health. So far as possible, the windows
should be on the south side of the building, because the
south side gets the most sun and is least exposed to cold
winds.
Draughts. While ventilation is necessary, draughts are
extremely injurious, and their prevention should be kept
in view when building.
Warmth. Warmth is a good thing, but it should not be
secured at the expense of ventilation. A somewhat cold
pen, well ventilated but free from draughts, is preferable
to a warm pen where the air is damp and foul, and the pigs
will suffer less discomfort in the former than in the latter.
Very young pigs require warmer quarters than older ones,
and when a sow farrows in winter, special pains should be
taken to secure warmth and freedom from draughts. If
she is in a large piggery, it is often a help to lay poles across
the tops of the partitions over the bed, and then cover these
poles with straw.
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PLAN OF PIGGERY.
The plan which is given here is taken from a piggery on
the farm of Mr. J. E. Brethour, Burford, Ontario. Its
construction is comparatively cheap, and it possesses many
desirable features. It is capable of many modifications, and
a careful study of the plan will be helpful to those who
intend to build. Of course, the building can be made any
length desired.
The building is 36 by 100 feet, outside measurement. A
cement wall, 8 inches thick, rises three feet above the floor.
On top of this wall the frame is built. The walls are built
of two-by-four inch studding, boarded on the outside with
cheap lumber, covered with building paper, and tightly clap
boarded on the top of the paper. On the inside the walls
are lined with matched lumber so as to form a dead air space
inside the wall. The lining also extends over the lower side
of the rafters, giving a dead air space to the roof as well as
the walls.
From the cross section, it will be seen that the total height
of the wall on the north side is 11 feet, and of that on the
south side 8 feet. The roof has the same pitch on both
sides, so that there is a drop of three feet from one section
of the roof to the other at the center of the building. In this
space windows are inserted, to throw light, and a certain
amount of sunshine, into the row of pens along the north
side of the building. These windows are hinged at the bot-
tom and can be opened at any angle, according to the re-
quirements of ventilation. A ratchet device, similar to that
used for opening the ventilators in greenhouses, would be
very convenient for this purpose.
The floor is cement. Cement is so durable and so easily
cleaned that it seems to be about the only satisfactory floor.
The part A B (see cross-section) is six inches higher than
C D. There is a fall of one and one-half inches from A
towards B, and a fall of three inches from D towards C.
Thus all the drainage is towards C, the lowest point, and the
SWINE—GEORGE E. DAY. 105
bed, being on top of A B, is always dry. There should be
a fall from one end of the building to the other along the
line at C, so that the drainage would be towards one end of
the building, and a suitable outlet could be provided.
There is a partition three and a half feet high between
the bed and the feeding pen, and the opening from the bed
to the feeding pen is two and a half feet wide. The parti-
tion shelters from draughts and also economizes bedding by
holding the straw in place. The other partitions are four
feet high. The partition next to the feeding passage is
made of No. 9 coil steel wires, two inches apart at the bot-
tom, and grading to about three inches apart near the top.
They are stiffened by heavy upright wires in front of each
pen, fastened to the horizontal wires by means of washers
designed for that purpose. The wire partition is set in
about two and.a half inches from the side of the trough next
to the feed passage, thus allowing room to pour feed into
the troughs.
The troughs are cement, and are eight inches high next
to the feed passage, four inches high next to the feeding
pen, and ten inches wide, inside measurement.
The feed passage, which is five feet wide, is four inches
lower than the feeding pen. This is merely a device to show
the pigs to better advantage.
The purpose of the doors in the partitions between the
pens is easily understood. They can be swung back, closing
the pigs in the back apartment and leaving a continuous
passage for cleaning out the pens. The bedding is also
taken in and distributed from this passage. These doors are
also used in moving pigs from one pen to another, since there
are no doors from the pens into the feed passage. The
absence of doors from the pens into the feed passage is a
somewhat inconvenient feature of the building, but is hard
to avoid where a wire partition is used. ‘The wire partition
however, is more sanitary than wood, and gives a much
better view of the pigs.
106 SWINE——GEORGE E. DAY.
It will be noticed that the sleeping quarters have cement
floors. When bedding is plentiful this may give no trouble,
but it would be safer to place a portable wooden platform
on the cement.
The roof is supported by four lines of posts to which the
partitions are fastened. Each row carries a line of plates
which support the rafters.
There are six windows, each five feet long and two and a
half feet high, in the south wall, and the same number in
the roof, placed as previously described. .The north wall
has only two windows.
The dimensions given for the small pens include partitions.
The pens as described are not suitable for farrowing pens.
As stated in another place, it is better to have the sows in a
building away from other pigs, especially during cold
weather, when the building must be kept pretty well closed
up. The air of a piggery where a large number of pigs are
kept does not agree well with little pigs. If a part of the
large piggery is to be used for farrowing pens, it should be
closely partitioned off from the rest of the building. The
same style of pen could be made suitable for sows with little
pigs by making the sleeping apartments two feet wider,
thus giving beds eight feet square.
The absence of a loft for storing straw will be a strong
objection in the eyes of many. The ventilation of the
building, however, and the health of the animals are of
vastly greater importance than the inconvenience occasioned
by the absence of a loft. It is generally possible to locate
the building so as to make it comparatively easy to obtain
straw for bedding. If it is not possible to have the building
situated with one end adjoining a straw shed, a loft for
straw could be constructed over that part of the building
used for farrowing pens and feed room.
It is, of course, impossible to give plans which would
likely meet all requirements, and possibly the plan submitted
could not be adopted in its entirety by many breeders. At
SWINE—GEORGE E. DAY. 107
the same time, the plan submitted possesses so many excel-
lent features that it is presented with the hope that it ‘will
prove helpful to those interested in the housing of swine.
PoRTABLE PENS.
6°
Front view of portable pen.
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wie
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a
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. 5 .
End view of portable pen.
The accompanying sketches show a very cheap and easily
constructed pen suitable for winter quarters for breeding
sows. The pen is sixteen feet long by eight feet wide. It
is seven feet high in front and three and a half feet high at
the rear. It is boarded with cheap lumber, but all cracks
are securely battened. It should be practically wind and
108 SWINE—GEORGE E. DAY.
rain proof. The opening is at one corner, and the pen
should be set with the opening towards the south. A door
is not necessary. Plenty of bedding should be supplied and
the pen should be banked up outside with fresh horse manure
to a depth of about two feet, in order to prevent draughts
about the floor. This method of housing sows is better than
close confinement in warm pens, and will be found to answer
very well-when other means to provide shelter and exercise
are not available.
Some breeders use these small pens for farrowing pens.
For this purpose the pen should be about eight feet square,
and would require to be lined on the inside. A good sized
window facing the south to admit light, a ventilator, and
a door would be necessary in such pens. In cold weather,
while the pigs are very young, a coal oil lantern hung in the
pen will help to raise the temperature.
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