Arizona republican., 1891-05-14
CHESHIRE HOO.

shape which of course gives heavy hams and shoulders. The head is very short in proportion to the length of the body, the face slightly dished, the ears thin, small and erect and the nose straight. Looking at one person would say that the nose, compared with that of the Small Yorkshire, was long, but in proportion to the length of the body it is quite as short as that of Yorkshire, while the head, taken as a whole, is of less weight than the head of Yorkshire The texture of both flesh and bone is fine and compact, hence, though the bones are very small, the animals never break down.
 One often hears the remark at fairs: II don't see how such small bones hold up such big hogs" This fneness of eel lular texture gives the very best quality of meat, both lean and fat being firm and solid, not soft and flabby or lardy, lAe the flesh of many other breeds. Cheshires have larger proportion of lean meat than any other hogs. In this respect they stand unequaled, and hence are the best to meet the present requirements of the butcher. The de- mand now is for lean meat, not fat. Let any one feed a Cheshire in the same pen with pigs of other breeds and the Cheshire will give the most lean meat. If fed with a small Yorkshire one will have the two extremes of all the breeds, the Cheshire giving the most lean meat, the Yorkshire the least.
 At the New York and New England fair at Albany an aged gentleman came along and remarked, This is the best breed of hogs in the world" He then stated that he was butcher in Albany, and that the Cheshire was the best hog to cut up in the market because it had the most lean meat, and he added, "l can tell a Cheshire as soon as it goes into the scalding vat; for it will sink right to the bottom, and no other hog will do that" was aware of the fact that Cheshires weighed more according to looks than other hogs, but their sink ing in the scalding water was new to me. This must come from their larger proportions of lean meat-lean being heavier than bones or fat.
 Another quality, which most people would probably consider the most i'm portant of all, is their rapid growth or early maturity. At nine months or un- der Cheshires will outweigh on the aver age any other breed. The best weights can personally vouch for are the fol A n l;++n- ,ol most of the pigs were shipped was fat tened It was dressed when 8 months and 14 days old and weighed 416 pounds Forty pounds of lard were taken from the entrails, which are not included in the 4l6 pounds. A litter of seven killed averaged 406 pounds. These pigs, of course, were very fat, but there was a large amount of lean meat The feeder of Cheshires can have lean meat only or both lean and fat as he may prefer. He will get the lean meat anyway. If he wants fat he can get it atop of the lean by longer and better feeding. Cheshire pigs of about months of age, dressing 200 to 250 pounds, are the best that can possibly be obtained for market purposes
 Farmers call the Cheshires tame. At farrowing time this tameness is very i'm portant, especially if the weather is cold At such times my practice is to throw a blanket over the SOW, and as the little fellows arrive they are placed under the blanket against the udders of the mother In a few moments they are dry and warm and vigorously fighting with their fellows for choice of position. never have any trouble in treating sows in this way. Young sows with their first filters lie as quietly as those that have raised pigs for years. It is not necessary to take club when one goes into the pen to catch a pig.