The keeping of swine is incidental to the well-managed dairy, and both the farmer and the dairyman unite it, to some extent, with other branches of farming. In the regular operations of the dairy, however economically conducted, there will always be more or less refuse in the shape of whey, butter-milk, or skim-milk, which may be consumed with profit by swine, and which might otherwise be lost. Dairy-fed pork is distinguished for its fineness and delicacy; and the dairy refuse, in connection with grains, potatoes, and scraps, is highly nutritious and fattening. There is a wide difference between the profit to be derived from the different breeds. Some are far more thrifty than others, and arrive at maturity earlier. But the choice of a breed will depend, to considerable extent, on the locality and the object in view, whether it be to breed for sale as stock, or for pork or bacon. To get desirable crosses, some breeds must be kept pure, especially in the hands of stock breeders, or those who raise to sell as pure-bred, even though as pure breeds they may not be most profitable to the practical farmer and dairyman. Those who confine themselves to the pure breeds, therefore, do good service to the community of farmers and dairymen, who can avail themselves of the results of their experience and skill. I think it will generally be conceded that the size of the male is of less importance than his form, his tendency to lay on large amounts of fat in proportion to the food he eats, or his early maturity. Smallness of bone and compactness of form indicate early maturity; and this is an essential element in the calculations of the dairy farmer, who generally raises for pork rather than for bacon, and whose profit will consist in fattening and turning early, or, at most, as young as from twelve to fifteen months. A fine and delicate quality of pork is at the present time highly prized in the markets, and commands the highest price. For bacon, a much larger hog is preferred; but there can be little doubt that the cross of the pure Suffolk or Berkshire boar and the large, heavy and coarse sow, not uncommon in the Western States, would produce an offspring far superior to the class of hogs usually denominated “subsoilers,” with their long and pointed snouts, and their thin, flabby sides. The principles of breeding, as stated on pp. 70 and 71, and elsewhere in the preceding pages, are equally applicable here, and are abundantly suggestive on many other points. This is the important point, the selection of the proper breed and the proper cross: for there is scarcely any class of stock which varies so much in its net returns as this; and there is none which, if properly selected and judiciously managed, returns the investment so quickly.