The semi-weekly news. [volume] (Mount Holly, Burlington Co., N.J.) 1879-1882, 1881-08-29


Hoas.-It may safely be said that
there is no farmer who does not breed
hogs. The hog, brightly bred and
managed, will more than pay all ex-
penses of his keep, but ifhe is allow
ed on farm simply to gil a vacuum
the venture on the part Of the farmer
is not always satisfactory. At the
present day the hog has been SO care
fully brought to degree Of perfection
in breeding that a farmer has the
privilege Of obtaining, as preference
hams, fitch or lard. If in breeding
hogs, we should prefer, a breed
that excels in the production Of hams
we should resort to the Berkshire.
IF we prefer side meat the Essex
should be our choice; and five desire
q breed that will produce more lard
in proportion, the Suffolk or Yorkshire
are more suitable.
These breeds are purely English,
the Yorkshires being divided into
three classes-large, middle and small
of which the latter are the best.
It is not to be inferred that the Berk-
shire only produces good and first
class hams, for that would be an
assertion subject to contradiction, but
that the Berkshire produces the finest
hams is generally acknowledged.
The Essex is very similar to the
Berkshire in general appearance. 1t
is q jet-black hog, without a white
spot-a uniformity of color that dis
tinguishes il from all others-and lit
is equal to the Berkshire in nearly
all good qualities, but while the supe-
riority in hams is accorded the Berk-
shire, breeders of the Essex claim
that they are longer in the body, and
consequently produce more side meat.
Berkshires can always be recognized
by the black color and the peculiar
tiles Of a white spot ON the forehead,
a white tuft to the tail and four white
feet. The Sufolks and Yorkshires
are all white, and their advocates
claim that they fatten more readily
than other breeds.
We have also American breeds,
such as the Cheshire, which origina-
ted in Jefferson county, New York
Gan American Yorkshire), and the
Chester county hog. The latter,
while not considered as highly bred
as the English breeds, is harder, and
usually satisfies the farmers more as
. hog for general purposes than any
other. From Chester county they
have been introduced into every part
of the United States. They can be
made to grow an unusually large size
or they can be fattened at any age.
They are fed on during the sum-
mer what otherwise would be wasted,
such as refuse melons, hog weeds,
purslaine, turnip tops, etc., but should
have plenty Of corn previous to Kill
ling. OF late the Jersey Red and
Poland China are becoming favorites
with some. The Poland China is the
product Of crossing four different
breeds, the Berkshire blood predom-
insting. 1t 10 purely American and
. magnificent hog, perhaps better
suited to the West than any other,
owing to its Berkshire shape, large
size and quick growth.
Farmers who breed for market
should never use pure breeds, but
should cross the pure-bred bears on
large, coarse, common, sows. This
will give more satisfactory results to
those who wish to gil the pork bar
rel in the shortest time and at the
least expense. The cross is always
harder, and has more stamina and
vigor. The pure breeds are to fine
and tender for general purposes.
Never use cfoss-bred bears, but
always resort to the thoroughbred.
This..is the most important matter Of
oil In breeding hogs. Everything is
In the breed, for we well know that
some hogs will keep fat on less food
than others. The black hog, strange
to say, ia preferred 10 the South,
while we cling to those of white
color. There is nothing in the color
after the hog is slaughtered, as they
ell dress white. In selecting hog
choose one with small bone, dish face,
broad back and long body, with no
bristles--the fewer the better. If
this ID attended to you will have good
hog, no matter what his color is.
Feed him well and he will repay you
for all your care, and give you sur.
plus besides.