If we apply
sound business rules to farm management, we shall at least deserve
success.
I chose to keep thoroughbred swine for the reason that all the standard
varieties are reasonably certain to breed true to a type which, in each
breed, is as near pork-making perfection as the widest experience can
make it. Most of our good hogs are bred from English or Chinese stock.
Modifications by climate, care, crossing, and wise selection have
procured a number of excellent varieties, which are distinct enough to
warrant separate names, but which are nearly equal as pork-makers.
In color one could choose between black, black and white, and white and
red. I wanted white swine; not because they are better than swine of
other colors, for I do not think they are, but for aesthetic reasons. My
poultry was to be white, and white predominated in my cows; why should
not my swine be white also,--or as white as their habits would permit? I
am told on all sides that the black hog is the hardiest, that it fattens
easier, and that for these reasons it is a better all-round hog.
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