Southern standard. (McMinnville, Tenn.) 1879-current, 1888-01-07
THE COMING HOG.
How to Secure More Muscle and Less Fat
In Pork Making.

in Pork Making.
The truth is with the ridcule all
thrown in, the old rail-splitter and the
unsightly hog of the South really fur
nish more and better food for the hui
man family than the popular early
maturity hog which fills the eye of
fancy with so much delight, and brings
down the scales with heavy weight
Less mercenary spirit for the present,
and more looking to the future, viii
enlarge the foundations of the pork
business. l is queer that the whole
world should have gone agog in the
rearing of swine There has BEEN a
woful lack of thought. Hrw breed
crs have striven, and pushed, and
fairly ground up common sense in or
der 10 stuff their hogs and to infuse
the stuffed-prope hsily -heredilary-p rin-
ciple into them!
My notion is right the opposite-1
want to stuff it out of them. The co IL
ing hog must be reared in the field; it
should be born there The green
grass and the "bubbling brook" should
furnish the food and drink for its
mother A sty on ground always dry
should be its bed. After the pigs are
two or three DAYS old, the owner may
try his skill a. -rrn'"menting the nat
ural food of the He'll lightning with
litter, and gradually increasing. In
all cases the food should be OF succu-
lent nature, and never in excess OF the
appetite, and lever so much but that
the mother will grazo and make con-
siderable portion of her food of grass.
Whenever there can not be a full sup.
ply of grass sui ed TO the purpose, 9th
er green food must be supplied. This
can easily be had in the form of green
corn or sorghum stalks. Foods want
ing in fat but rich in fl 'sh-forming ma
terial must be constantly given. Nv
hogs know not corn. 1t is the last food
to be gwen swine while growing with
lean meat in view. Rye ground entire
and lightcned with more bran and
middlings, is grand food for pigs,
and the clear rye entire is excellent to
finish of pnrkers.
Corn may be used for the same pur
pose. but the time of feeding should be
limited The pork will be more desir-
able If the hog. or the pig. and espe-
cially the last, is not fed any corn more
than six weeks. Old hogs NAV be fed,
if OF large frames. for two months, but
not longer
The coming hog must be grazing
hog 1t must seek its food; for in this
way it will add to itself another
cardinal and necessary virtue. exer'
else. Without exercise there W Ill never
be full development of muscle. The
pig pen must be only necessity OF
winter, and then it should be closed.
but sunny door to the south should
ever invite its occupants to 60 out and
stir about. The breeder must never
lose sight Of the philosophy of the
thing. To this end the pigs for the
coming hog should not be born unit
the wea her is favorable for starting
out at once on lifa's journey Let thu
pigs of the finished breeds cud lie i,
the cosy nest, get the thumps, die. OF
live to be coddled all their DAYS. bu
calculate that the other sort shall fol
low nature, and their mothers pluck
ing the grass and sniff & the whole
some breath of the earth. Wit
aconstant and careful attention to nj
the details of promoting vigor and ex
ercisc. and the development of muscl
by the selection OF proper FOL Is,
have no doubt but that all breeds o
hogs may be changed, so that they will
fit the public wants better by sup
plying more lean meat There ar
doubtless many who have such com
placency over their own. that they ar
now perfectly content. Very well
stay so; never helesS there must b
more lean meat produced in hogs, o
the consumption of their products viii
grow less D. not build on conceit
but letswine breeders do their best t
fit the animals they rear for the hes
demand. If they do not, the comm;
hog will be the accepted heir and viii
the laurels.
These IDEAS have been PRACTICAL
carried out, and the pork made afte
this teaching has sold for a dollar I've
hundred over The highest marke
price. The adaptation of foods an
the care of animals to make NOR
wholes ONE meats, are interesting an
profitable subjects for Ill classes G
farmers, and especially for por
makers. e D. Curtis, IN Coumtr
Gentleman
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