Harris on the Pig : Breeding, Rearing, Management, and Improvement

This insightful book delves into the nuanced world of pig farming, presenting a compelling argument for the efficiency of well-bred pigs in meat production. The author, with over two decades of experience in the Agricultural Press and a lifetime of farming, offers a unique perspective that bridges the gap between farmers and consumers. By advocating for better breeding practices, more thorough land cultivation, and liberal feeding strategies, this work aims to improve the quality and affordability of pork products. The discussion extends beyond pigs to encompass a holistic view on farming, touching on the importance of superior cattle and sheep breeds, cleaner cultivation practices, and the benefits of liberal feeding across all livestock types.

Set against the backdrop of American agriculture's evolution, this book situates its discourse in a broader historical context while addressing contemporary challenges faced by both producers and consumers. It emphasizes not only economic gains but also ethical considerations in treating livestock diseases and maintaining animal health through preventative measures rather than medication.

Thematic depth is achieved through an exploration of breeding principles, disease management, and the anatomical similarities between pigs and humans, highlighting the author's belief in humane treatment. Furthermore, correspondence with experienced breeders enriches this narrative by incorporating practical insights and real-world applications.

Conclusively, this book stands as a pivotal resource for anyone involved in or interested in agricultural practices. It sheds light on how adopting refined breeding techniques can revolutionize farming methods, leading to healthier livestock, more sustainable practices, and ultimately benefiting both producer profitability and consumer satisfaction.

This insightful book delves into the nuanced world of pig farming, presenting a compelling argument for the efficiency of well-bred pigs in meat production. The author, with over two decades of experience in the Agricultural Press and a lifetime of farming, offers a unique perspective that bridges the gap between farmers and consumers. By advocating for better breeding practices, more thorough land cultivation, and liberal feeding strategies, this work aims to improve the quality and affordability of pork products. The discussion extends beyond pigs to encompass a holistic view on farming, touching on the importance of superior cattle and sheep breeds, cleaner cultivation practices, and the benefits of liberal feeding across all livestock types.

Set against the backdrop of American agriculture''s evolution, this book situates its discourse in a broader historical context while addressing contemporary challenges faced by both producers and consumers. It emphasizes not only economic gains but also ethical considerations in treating livestock diseases and maintaining animal health through preventative measures rather than medication.

Thematic depth is achieved through an exploration of breeding principles, disease management, and the anatomical similarities between pigs and humans, highlighting the author''s belief in humane treatment. Furthermore, correspondence with experienced breeders enriches this narrative by incorporating practical insights and real-world applications.

Conclusively, this book stands as a pivotal resource for anyone involved in or interested in agricultural practices. It sheds light on how adopting refined breeding techniques can revolutionize farming methods, leading to healthier livestock, more sustainable practices, and ultimately benefiting both producer profitability and consumer satisfaction.