The Chinese lard hogs are characterized by their large, pendulous bellies, sway-backs, light hams, and by their slowness in maturing. They are inferior hogs when compared with the improved breeds of Europe and America, but as a rule are better than the native hogs found in other parts of the Orient. Their large bellies and low backs are largely due to the fact that from the time the pigs begin to eat until they are butchered, all concentrate feeds are given in the form of a very wet swill, and they are allowed to drink all they can hold of such feed twice a day. Such feeding stretches the digestive tract to an abnormal degree, and permanently enlarges the belly and pulls down the back. By giving less water with the feed, and not allowing the pigs to fill up with all they can possibly hold, this abnormal development can largely be prevented. Intelligent breeding for several generations, by mating animals with the most desirable conformation, such as straight backs, wide, deep hams, long, deep bodies, short heads, and short legs, should bring about further improvement. Breeding for fast growing and early maturing animals should also be practiced, as the most profitable feeding is with young animals. [Illustration: Fig. 1. Heifer two years old of the native humped variety] [Illustration: Fig. 2. Beef-draft water buffalos with calves a few weeks old] [Illustration: Fig. 3. Chinese “fat-tailed” variety of sheep] [Illustration: Fig. 4. Chinese lard hogs ready for butchering raised at Canton Christian College] It is interesting to note that years ago the native lard hog of southern China was used to secure desirable characters in two of our most important modern breeds, the Berkshire and the Poland China breeds. However, since that time these western breeds have been further greatly improved by intelligent selection and breeding, while the Chinese hogs have been very little improved, if at all. To-day, in comparing the native Chinese lard hog with the modern western breeds, there is no resemblance in the Chinese hog to the wide, slightly arched back, deep, long sides, deep, full hams, small heads, short legs, and rapid growth of these modern breeds which have, in their origin, blood of the native Chinese lard hog. Due to slow maturity and undesirable conformation, the Chinese hog is not as economical in converting feeds into meat as is the improved western hog. However, the meat is of good flavor and can be successfully cured. An exception to this is the case of animals that have been largely fed on rice bran, which produces a soft, oily pork, although no difficulty is experienced in curing such pork. Wheat bran produces a firm flesh. If a firm flesh is desired, it is important that rice bran or polish not be fed to hogs during the last six to eight weeks of the fattening period. § 2. Cattle