Page:Swine; a book for students and farmers.djvu/9



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