THE COMMERCIAL PIG.

Shannon News, 22 May 1925, Page 4

THE COMMERCIAL PIG.

The commercial pig is an animal which unfortunately is still frequently subjected to scant attention, and is expected to thrive, just anywhere and anyhow, but when intelligently fed and housed can be made to yield a satisfactory return, writes Mr Henry Baxter (a successful breeder and exhibitor) in the “New Zealand Produce Review.” . - I will first consider the purchase of a young sow or gilt; she should be selected from a large litter, of say, 9 of 10 strong healthy pigs, and should have at least six teats on either side, evenly placed and well studded. She should show no coarseness (best indicated by'the quality of the coat, and the amount of bone carried on the legs), the forehead should be wide and open, with ears and eyes set wide apart. The back should not be straight, like the top-line of a cow, k as advocated by some judges, but should be arched like the first quarter of the moon; this gives the sow a stronger loin which enables her . to carry her litter better, and also gives her a larger and fleshier ham, which usually extends down to the hock. The shoulders should be fine and of a sloping nature, the ribs should spring evenly and leave the shoulder level, gradually getting wider and stronger, The tail should be thick as it denotes a strong constitution, and lastly Bhe should be set square upon her legs and show fine quality of bone, ana sloping pasterns; the forelegs 3homd be straight and not bent in at the knee, which is so common a weakness among store pigs.