M. J. 14. Home preparation of pork and pork products-Continued.
Equipment:

Barrel for scalding; platform for scraping the hogs and pole properly supported, or other convenient equipment for hanging the carcass; large iron kettle or other facilities for heating water and rendering the lard; fuel; hog hook, scraper, butcher's knives, knife-sharpening steel; pails and pans of suitable size; meat saw; (a hatchet may be used as a clever); lard press; sausage stuffer; meat grinder; substantial platform (temporary) or table for cutting up the carcasses; jars or barrel for curing pork; curing materials; wrapping materials; smokehouse; cans and steam-pressure cookers for canning fresh pork.

Related subjects:

Chemistry Chemical compositions and properties of meat preserving agents. Biology-Putrefactive bacteria and their control. Structure and functions of the organic systems of the hog.

Mathematics-Problems in dressing percentages and calculating the amount
of meat-curing mixtures needed.

Mechanical drawing-Plans for farm smokehouse.
Shopwork Gambrel sticks, carpentry.

Exercises:

1. Kill, dress, and cut up the carcass of a hog.

2. Cure some pork by the dry sugar cure method.

3. Cure some pork by the brine-curing method.

4. Smoke and properly wrap some pork preparatory to storing.

5. Can some fresh pork.

Materials and supplies:

(Same as equipment under M. J. 14), and chart showing cuts to make of a hog carcass.

Sources of information:

Farmers' Bulletin 1186, Pork on the Farm, Killing, Curing, and Canning. M. J. 15. Showing hogs.

T value

1. Advantages of showing hogs.

2. Where to show hogs.

3. When will the shows be held.

4. In what classes to enter hogs.

5. What are the rules and regulations of the show.

6. When to select the animals.

7. What points to consider in selecting animals.

8. What age hogs to select.

O. J. 1. Fitting the hogs for show.

M value

1. Give proper shelter to hogs intended for show.

2. Supply feed and water to hogs intended for show.

3. Train hogs for showing.

4. Groom hogs for showing.

T value

1. What shelter and lots are suitable for fitting hogs for show.

2. What kinds and amounts of feeds to give hogs intended for show.

3. What handling and training should be given to hogs intended for show.

4. What grooming do show hogs need.

5. What is the proper condition for show hogs.

6. What to do to protect show hogs against diseases.

M. J. 15. Showing hogs-Continued.

O. J. 2. Putting animals on exhibit.

M value

1. Enter hogs in a show.

2. Prepare hogs for shipment.

3. Care for the hogs at the show.

T value

1. When to make entries of show hogs.

2. What is the best way to transport hogs to the show.
3. How to crate a show hog.

4. Proper bedding for pens at the show.

5. What attention should be given hogs while at the show. 6. What is sufficient exercise for hogs while at the show. 7. Need of having pedigree for the show hogs. O. J. 3. Returning the show animals to the farm. M value

1. Return show animals to the farm.

2. Feed and care for hogs that have been shown. T value

1. When the animals may be taken from the show.

2. What is the best means for getting the show hogs back to the farm.

3. What feeding and care to give the show hogs after returning from the show.

M. J. 16. Marketing breeding hogs.

T Value

1. What class of breeding stock is in demand.

2. What are the opportunities for making private sales.

3. What methods to use in making private sales.

4. What advantages are offered by selling at a public auction.

5. What are the items of expense and probable cost of a public auction sale.

6. Number of hogs that would justify a public auction sale.

7. When to put on a public auction sale.

8. Where to make the auction sale.

9. What facilities are needed for making the auction sale.

10. What auctioneer who is qualified to sell purebred hogs may be employed.

11. What kind of catalogue of animals to issue.

12. What advantages does a combination hog sale offer.

13. What mediums to use for advertising breeding animals.

14. What regulations and restrictions are placed upon the interstate shipment of breeding hogs by the various States.

15. What guarantee to make on breeding animals sold.

O. J. 1. Crating hogs for shipment.

M value

1. Make a hog shipping crate.

2. Crate a hog for shipment.

T value

1. What is a good plan for a hog shipping crate.

2. How large to make the crate.

3. What material to use in making the crate.

4. What is the best way to get the hog into the crate.

M. J. 16. Marketing breeding hogs-Continued.

O. J. 2. Shipping breeding hogs.

M value

1. Ship breeding hogs.

T value

1. What is the best means of transportation.

2. What attention should be given the hog while en route.

3. What special care must be exercised in shipping pregnant sows.
4. What responsibility can be charged to the transportation company

for the safe delivery of hogs.

5. What precaution to take to prevent the spread of disease.

Equipment:

Shipping crates; shears for clipping hogs; materials for grooming show hogs and pedigree blanks.

Related subjects:

Mathematics-Problems in marketing and transportation.
Mechanical drawing-Plan for hog shipping crate.
Shopwork-Construction of hog shipping crate.

Exercises:

1. Compute a ration for feeding hogs intended for show.

2. Plan and construct a hog shipping crate.

3. Write up an advertisement on breeding hogs for sale suitable for inserting in an agricultural or breeders' journal.

Materials and supplies:

Materials for constructing a hog shipping crate and collection of sample breeding hog advertisements.

Sources of information:

Department Circular 46, How to Make a Hog Crate.

M. J. 17. Keeping records and accounts.

T value

1. What records to keep in a hog raising enterprise.
2. What is the best method for keeping accounts.

3. What should the inventory include.

4. When to make the inventory.

5. At what time of the year should the accounts be closed and balanced. Equipment:

Blanks or books for keeping records and accounts.

Related subjects:

Mathematics Problems in bills of sale, accounts and in profit and loss.

Exercises:

1. Take an inventory of the hog raising enterprise at home.

2. Open a system of accounts for the home hog raising enterprise. Materials and supplies:

Collection of record and account forms; blank forms for opening an account. Sources of information:

Farmers' Bulletin 572, A System of Farm Cost Accounting; Farmers' Bulletin 746, The Farmers' Income; Farmers' Bulletin 1139, Method of Analyzing Farm Business; Live Stock Record Book, Office of Farm Management and Farm Economics, U. S. Department of Agriculture.

EQUIPMENT.

The equipment needed on the farm for the swine enterprise has been listed according to its use under each group of related operative jobs. Houses and properly fenced lots are included under equipment as these are important factors in determining the degree of success a farmer may have in raising hogs. The farmer's skill and knowl-, edge can not be effectively put into practice unless he has ample equipment and in this enterprise adequate buildings and lots are most essential. No attempt has been made in this course to set a standard for equipment. The kind of equipment needed will vary with the locality. Where it is necessary to provide new equipment on a farm, economy and the extent of the enterprise should be given most consideration in determining the size and elaborateness of the equipment.

RELATED SUBJECTS.

A classification of related subjects has been made to show what phases of these subjects may be correlated with the swine course to function for greater efficiency in the enterprise. The correlations indicated are by no means intended to be exhaustive. Suggestions for correlations have been limited to phases of subjects which have a distinct relation to the technique of raising hogs.

The plan for teaching these related subjects will depend largely upon the organization of the general school curriculum. Correlations in related sciences or the adaptation of scientific principles to practical work can not be made very extensively unless the student has had previous instruction in the sciences. It will perhaps not be feasible to attempt much correlating of subjects in short courses or part-time classes. The suggestions given for the correlation of subjects are intended to be followed only when the preparation of the students and time allotted to the course justify it. In most cases short courses and part-time work should be confined entirely to the technique of pork production without reference to related sciences. Certain phases of mathematics and certain kinds of mechanical drawing and shopwork are so intricately related to practical pork production that the instruction in these subjects should be given as a logical need is presented and should be stressed as a part of the swine course. The exercises and references made in these related subjects throughout the course suggest what correlations are most important.

EXERCISES.

Exercises have been suggested which have a direct relation to the actual work of raising hogs. These exercises are intended for the participation of each individual student, rather than to be used for

demonstrations for the class. If these exercises are thoroughly and minutely performed under the close supervision of the instructor the student should develop greater manipulative skill and understanding for doing similar jobs in his practical work on the home farm. It is not within the scope of this course to give definite directions for performing each exercise or writing up reports, but this should in no way minimize their importance. The references given will be found very helpful in developing the laboratory work. If a lack of time or facilities should prevent the use of all the exercises, those which have the greatest practical bearing on the jobs of the local community should be selected.

MATERIALS AND SUPPLIES.

The equipment and supplies listed under the heading "materials and supplies" are suggestive as to what would be practical to place in a school laboratory. An equipped farm shop should be accessible to the students for the construction of equipment that may be used on the home farm. Visits should be made to farms in the community where hogs are raised for practice in judging and observation of practices. The amount of material needed will be reduced if plans are made for the students to perform the exercises alternately or in pairs or groups. Where the development of skill is the important aim individual work should be arranged whenever possible.

COMMUNITY SWINE SURVEY.

The instruction for the work of raising swine will be most effective when based upon the farm practices and conditions of the local community. Definite facts relating to the enterprise can best be obtained by making a district swine survey. The data collected in this survey will aid in analyzing and discovering the merits and demerits of the local farm practices. The survey should be made at the beginning of the course with the assistance of the students. The data collected should give the student a clear conception of the extent and importance of the swine raising business of his community. If all the farms in the community can not be included in the survey, those should be selected which are typical and which will give averages representative for the community.

The following forms are suggested for use in collecting general information relating to the extent of the enterprise, kinds of houses used, kinds of feeds used and methods of feeding, number of hogs produced and methods of marketing, and difficulties encountered with diseases and parasitic pests and methods of control. These forms are intended to be only suggestive and may be reduced or extended in scope at the discretion of the local instructor. The