Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-08-10
Preparing for Pork.

garded as q fixed fact, and as that
establishment will handle pork as well
as beef and mutton, an article on get
ting ready for producing the pork that
will be needed may not be regarded as
out of place in these columns. The pro-
duction of beet and mutton Is better I'M
derstood by our people than is the pro-
duction of pork. Heretofore there has
been no special demand for pc TX, hence
there has existed no stimulus for study
ing out the best metho DIS 10 employ in
its production on n large scale, but
since the other meats named have al
ways been in large demand, people stud
led their production 10 the extent that
they. probably, are not particularly
needing more information in that direc-
ton than they already possess.
Hogs can undoubtedly be made Us per-
feet success in Texas rs in any other
state OF the Union, indeed a better sue
cess than is made with them in some of the
states owing to their comparative exemp-
ton from hog cholera here. We eau raise
ford suitable for them as cheaply, all
things considered, as il can be raised
anywhere. But, as in ali other sections,
We must give the pork hog intelligent
MANAGEMENT if we expect TO make money
out OF him. That management may
necessarily differ somewhat from that
prevailing IN many other sections, nj
particularly at the North; but it is now
our province to find out what that differ
ent management consists in.
Mr.. ReddinE OF the Georgia depart
meut of agriculture, who is lifelong
Southern farmer, says he has always
managed TO produce his entire supply of
pork on Southern coil with much to sell,
and to make it cost him much less than
would have been the cost of the "im-
ported article. one of his leading rules
i'll Southern hog-raising has been to feed
the hog. Too many Southern people
depend upon allowing the hog TO feed
himself, that Is, find all his own food
without drawing uDon his owner for any
thing. In the lower Southern states be
may manage TO live on this plan, but on
il he can never manage to make himself
profitable IN the end. He mast be fed.
There is no such thing as getting much of
anything for nothing. Razor back hogs
may rough it aud thus develop about all
there IS in them, but the profitable pork
hog can never do this.
one day and fast the next, and, posi-
bly,, starvation the next, will not do for
the pork hog. His food must come reg
ularly; even in summer, when the range
supply is abundant, he should never be
permitted TO 20 to bed without his sup
per. Let him get what he can for him
self through the day, and then make up
any deficiency that may exist with u
square meal in the evening, when the
days work is over. He may pass
through the day with more or less of an
appetite upon him, but he must not sleep
that way.
The pork hog must be kept on the
push all the time, and to secure this
push he must have not only an abund-
ance of food regularly, but also an oc-
casional change of food. There is moth
ing that seems more to give tone and
vigor TO the digestive organs of grow
ing hog than a frequent change of
food. a great deal of this needed
change may be secured by turning hogs
on lands from which q crop has lately
been taken, no matter what the crop
may have been-the weeds or grass
left will afford the change. He will
there get and convert into pork mate
rails that otherwise would have been
1t calls for much food to make pork,
continues Mr.. Redding, but by proper
a great deal of that food
may be picked up from the waste of the
farm. Everything the hog Will eat,
that would be of no particular benefit to
anything else, should be turned over to
the hog at all times when it is ready
not wait till you are ready TO begin the
process only a little before
killing time. 1t is plainly obvious that
a large yield of pork cannot result from
a small amount of corn, peas, potatoes,
Or other food given to the 'pork ma
chimes. - 4 hog regularly and fully
fed will rarely overeat himself, and as
the training of these animals for gen.
erations has been directed almost solely
to developing their capacity for laying on
flesh aud fat, they should never lack the |
raw material for conversion.
The scientific argument in favor of full |
feeding is continued at some length, and |
may be summed up briefly as follows:
The animal economy devotes con-
siderable portion of all the food con-
Iumed 10 the purpose OF keeping up the |
iaily waste of flesh and tissue hich re- !
Iults from exercising the limbs and active !
organs of the body. Another portion is /
devoted TO keeping up the animal heat
20 u certain point, below which the vital
processes cannot go on. Now, II Is OBJ |
7ious that the longer the period during
Y hch given quantity of food Is made
o last. the greater will be the proper
ion of that given quantity that will be !
devoted to supplying the daily waste and
keeping up the animal heat 1t takes
ust as much every day for these Offices
7arled only by the amount of exercise
AIKEN and the state of the weather-and
his quota must be orthooming If it re-
luires all thai is given TO the animal.
indeed, if the due supply is not given the
animal will waste away in flesh and con-
ume his own body, So 10 speak, in an
fort to keep up the vital heat-in other
words, the hog will fall away instead of
,ain.
1t will be readily inferred from the
that hogs or other animals will
atten more readily and economically i'll
mid, open weather, such as we usually
ave in the fall, rather than in cold,
indy aud rainy weather. 1t takes too
much food (fueD to keep the body warm
hen the AR is cold and damp; and
ither u larger quantity must then be
ousumed in order TO lay on fat rapidly
: the fattening process must be slower
nd less profitable. Keep the hog push
81 A.