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! SWINE ENTERPRISE 
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acteristics, the quality, the constitution, and such breeding ele- 
ments as early maturity, size of litters, length of body, digestive 
capacity, and nursing ability. 
Pure Breds vs. Grades.—In deciding whether to purchase 
registered pigs or not the buyer must decide what he intends to do 
with the offspring. Pure breds will sell at much higher prices than 
orades and the extra cost of producing them is very slight. Write 
to the secretary of the breeding association of the breed selected 
to ascertain the cost of registering pigs, and of membership. Make 
inquiry as to popular prices of both grades and registered pigs 
at weaning time, or after they have been bred. 
A beginner should also have some pride in being the owner of 
pure-bred livestock. He will become a more careful breeder and 
will be glad to make a reputation for his animals. 
Pedigree and Records.—The pedigree of an animal is a record 
of his breeding for a number of generations. It not only shows 
purity of blood but exactly what strains enter into it. Animals with 
splendid reputations may be recorded in the pedigree, while the 
records as well as the blood lines are desirable. What premiums 
have they or their ancestors won at local, state, or national fairs? 
What sizes of litters are shown by their dams and other ancestors? 
What utility records, if any, can be found—as economical meat 
production and financial returns? 
Number of Sows or Gilts to Buy.—The beginner without 
previous experience in swine growing should not be too ambitious 
at the start. Three to five gilts, well cared for, are better than 
twice that many neglected. Strive to raise all the healthy pigs 
that are farrowed and the numbers will increase rapidly. 
If the area be small and so limited as not to supply plenty of 
pasture room, this will limit the number of gilts to purchase. On 
the other hand, if the equipment is good and all surroundings are 
Favorable the number may be much increased. 
Green Feed for Swine.—No element in the economical pro- 
uction of pork is more important than suitable pasture areas or 
other means of supplying plenty of green feed. The hog is natu- 
rally a pasture animal. During his first five months of life he 
should have an abundant supply of green forage. No other feed 
can take its place in production of growth, bone and lean meat. 
Not only is it the best but it is the cheapest. No swine should be 
restricted to a dry lot or pen except those being finished for market. 
Suitable Crops for Swine Pasture.—In making plans for 
green pasturage for swine consider both permanent and temporary