The object of the farmer or breeder is to produce and retain such an animal as will be best adapted to the purpose he has in view, whether that is the consumption of certain things which could not otherwise be so well disposed of, the converting into hams, bacon, and pork, or the raising of sucking-pigs and porkers for the market. Almost all farmers keep one or more pigs to devour the offal and refuse, which would otherwise be wasted. This is, however, a matter totally distinct from breeding swine. In the former case, the animal or animals are purchased young for a small price, each person buying as many as he considers he shall have food enough for, and then sold to the butcher, or killed, when in proper condition; and thus a certain degree of profit is realized. In the latter, many contingencies must be taken into account: the available means of feeding them; whether or not the food may be more profitably disposed of; the facilities afforded by railroads, the vicinity of towns, or large markets, etc., for disposing of them. In the breeding of swine, as much as that of any other livestock, it is important to pay great attention, not only to the breed, but also to the choice of individuals. The sow should produce a great number of young ones, and she must be well fed to enable her to support them. Some sows bring forth ten, twelve, or even fifteen pigs at a birth; but eight or nine is the usual number; and sows which produce fewer than this must be rejected. It is, however, probable that fecundity depends also on the boar; he should, therefore, be chosen from a race which multiplies quickly. If a bacon and a late market be objects, the large and heavy varieties should be selected, care being taken that the breed has the character of possessing those qualities most likely to insure a heavy return--growth, and facility of taking fat. Good one-year bacon-hogs being in great demand, they may be known by their long bodies, low bellies, and short legs. With these qualities are usually coupled long, pendulous ears, which attract purchasers. If, however, hogs are to be sold at all seasons to the butchers, the animals must attain their full growth and be ready for killing before they are a year old. This quality is particularly prominent in the Chinese breed; but among our ordinary varieties, hogs are often met with better adapted for this purpose than for producing large quantities of bacon and lard. The Berkshire crossed with Chinese is an excellent porker.