The Morristown gazette. [volume] (Morristown, Tenn.) 1867-1920, 1871-09-13
farnl anO fires10e,
FsaeI HOE and RerkshIre.

icaa has the following: At no
previous time in the history of our
State has so much attention been
given to the improvement of the
breed of hogs. Hundreds of dol
lars are sent abroad every year for
the finest specimens of each variety.
We have recently had the pleasure
of comparing the relative merits of
the Berkshire and Essex. 1t is
claimed by the breeders Of the
Berkshire that their form is more
perfect, that they fatten east
II and are more prolific. They are
hardy, good feeders, gentle and
industrious. On the other hand,
it is said the Essex excel any other
breed in flesh producing qualities +;
that with an equal quantity of feed
they win make more pounds of
pork shat the flesh is more COM
pact, Of a t1ner texture, much
sweeter and will weigh more to
the cubic inch than the flesh of any
other hog, inst as a thoroughbred
horse or piece of bone of thor
ough-bred horse, will weigh more
than the same sized horse or bone
Of an ordinary horse. The Essex
also is of quiet temperament and
will fatten at an earl y age. They
have but little offal +; their food is
readily assimilated and they can be
made to weigh from $50 to 400
pounds at from ten to eighteen
months old. The greatest objection
TO them is that they are not good
breeders. Their disposition to take
on fat impairs their provocative
qualities. They have but few pigs
and go long time between filters.
They are usually good mothers and
supply an abundance of rich milk
for their offspring. Many persons
object to both the Berkshire and
Essex on account of their color, but
experience has demonstrated the
fact that black hog is, other things
being equal, more hardy and thrifty
in our climate than a white one
Both the Essex and Berkshire are
faVorites, because they fatten at
any age, and this is a very impor-
tRnt consideration, when we re-
member the ravages of the hog
cholera in our State during the /
past decade. The problem in hog
raising to be solved, is to produce, /
at the least possible risk, the larg |
est quantity of pork on the smallest |
quantity of feed, in the shortest
possible time. Their color is really /
no objection, for if care is taken |
in scalding, says the Rural New
Yorker, all black hogs can be dress
ed as white as any white hog. 1t
is . well established principle tb at
all black substances absorb heat
hence, in scaIding black hogs, the |
water should not be, SO hot as in |
scalding white ones. 1t this simple |
rule was observed, there would be /
less objection to black hogs. In |
fact, their color is rather an advan-
tage for they are not subject to Gu
taneous diseases and it is often
said, 80 black hog is always clean"
We are glad to Isee SO much at
tsntion paid by our farmers in the
improvement Of their stock of hogs.
In almost all the counties of Mid
die Tennessee, we have seen fine
specimens imported directly from
England, some of them from the
royal farms. Tennessee, at one
time, produced more corn than any
State in the Union except Illinois;
and it is we'll known that corn and
hogs before the advent of hog
cholera were synonymous terms.
We hope this interest will continue
10 increase until our farmers will
be able to meet the entire Southern
demand for pork. In the meantime
we with it to be known that as
pure breeds of the Berkshire and
Essex can be found in this State as
ian be found in Europe.