tock as best I could, and then burn the
entire plant (fences and all), plough deep, cover the land white as snow
with lime, leave it until spring, plough again, and sow to oats. During
the following summer I would rebuild my plant and start afresh. A whole
year would be lost, and some good buildings, but I think it would pay in
the end. There would be no safety for the herd while a single colony of
cholera or plague bacteria was harbored on the place; and while neither
might, for years, appear in virulent form, yet there would be constant
small losses and constant anxiety. One cannot afford either of these
annoyances, and it is usually wise to take radical measures. 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. This
may be true, but I am content with my white ones. When some neighbor
takes a better bunch of hogs to market, or gets a better price for them,
than I do, I may be persuaded to think as he talks. Thus far I have sold
close to the top of the market, and my hogs are never left over.

Perhaps my hogs eat more than those of my neighbors. I hope they do, for
they weigh more, on a "weight for age" scale, and I do not think they
are "air crammed," for "you cannot fatten capons so." I am more than
satisfied with my Chester Whites. They have given me a fine profit each
year, and I should be ungrateful if I did not speak them fair.

I wished to get the hog industry started on a liberal scale, and scoured
the