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CONTENTS
CHAPTER I.—
BREEDING
- An ideal necessary
- Utility
- Butcher and feeder
- 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 points
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 Torkshire - Characteristics; hints on selection
- Tamworth Characteristics; hints on selection
- Berkshire Characteristics; hints on selection
- Middle White Characteristics
- Large Black- Characteristics
- Small White - Characteristics
