The Republican. [volume] (Oakland, Md.) 1877-current, 1881-09-17
Pork and Pigs.

There is a field for better and cheap
er pork than is now made in this coun-
try. Grass is less expensive than corn,
and should occupy a more important
place in the production of wholesome
bacon. Perhaps the least costly pork
might be made in the cotton States
upon winter pastures of oats and rye,
with cottonseed and a sprinkling of
corn or cowpea vines in the autumn,
with corn and cottonseed. Of three
million tons of cottonseed, more than
half are now wasted, which might be
utilized in fattening millions of pigs.
AS machine for the rapid conversion
of corn, cottonseed and clover to cheap
commercial pork and lard, a highly
bred animal with pugnose, heavy
jowl and thick neck and shoulders, will
still take the premium at a swine show,
and secure the favor of prairie corn
growers. For the grass and root farms
of the Eastern and Northern States, for
the peafield and cottonseed areas of the
South, where healthful and nicely
streaked bacon and delicate hams are
in local demand at high prices, the
sensible idea of Colonel Curtis (on
which he is by no means allowed a
patent) will command a premium in
the future. Two things are requisite
to profit in meat producing in competi-
ton with the cheap corn lands: 1.
Cheapness which comes from rapid
growth of young animals; 2. High prices
obtained by high quality and skillful
preparation for market. There are adj
vantages with which any energetic
farmer can hopefully enter the contest
with twenty-five cent corn. Everyone
knows that the cost of pound of meat
increases with the age of the animal,
and as the stage of fattening advances.
A recent English writer insists that
the coarsest Berkshire that can be
found, if well fed and nursed for three
months and allowed to develop muscle
In pasture or straw yard, as the sea.
son suits, and then properly fed, may
be brought to weight of 100 pounds in
eight or nine months, and in such PIGS
both lean and fat will be of the finest
quality, and when properly cured de-
mand the top of the market. 1t is
claimed that to-day the highest prices
paid in London are for long-nosed Irish
pigs of the coarsest quality as Judged
by popular showyard standards. There
are curious facts stated in illustration
of this point. A noted breeder sent to
the Royal Agricultural Society's exhibit
ton two old boars, one of the fashiona-
BILE type. the other a specimen of pure
old Berkshire stock. The former took
the premium, of course, and the owner
straightway sold him and bred from the
other for commercial purposes. The
most famous caterers of London do not
buy prize pigs or of their stock. The fan
cy bacon curers also avoid the dumpy and
excessibly fat and fashionable style. A
visitor examining the Smithfieid Club
Awards with member of a popular
firm of bacon curers, said: ''Now we
will take you to prize pig worth CON
sidering." Arriving there the man of
bacon opened his notebook and read,
''The worst pig in the show" His
companion displayed his own notes and
recited: "The worst pig in the hail.
1t was an animal that would have de-
lighted the premium givers of many
show of the most highly ''improved''
pigs in this country. Improved with
in an inch of their lives. IN. Y. Trtb-
ane.