Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1891-04-29

luz NufoUitf " u ionFs bIoti uob-
. shape which Of courso gives heavy
hams and shoulders. The head Is very
short In proportion 10 tho length OF the
body, the faco slightly dishcd, tho ears
thin. small and erect and the nose
straight. Looking at one person would
say that tho nose, compared with that OF
the Small Yorkshire, was long, but In
PROPORTION TO the length Of the body II Is
quite as short as that OF Yorkshire,
while tho head. taken as n whole, Il Of
less weight than the head Of a Yorkshire.
The texture OF both flesh and bone IL
llnc and compact, hence, though tho
bones are very small, tho animals never
break down.
One often hears the remark nt fairs.
IL don't see how such small bones hold
up such big hogs" This iincness Of eel.
lular texture gives the very best quality
Of meat, both lean aud fat being firm
and solid. not soft and Habby or lartly,
Ike the ilesh Of many other breeds.
Cheshires have larger proportion Of
lean meat than any other hogs In this
respect they stand unequalcd, and
hence are tho best TO meet tho present
requirements Of tho butcher. Tho de-
mand now Is for lean meat, not fat.
Let any one feed Cheshire In the same
pen with pigs Of other breeds and tho
Cheshire will giyo tho most lean meat.
II fed with a small Yorkshire ono will
have the two extremes Of all the breeds,
the Cheshire giving tho most lean meat,
the Yorkshire the least.
At the Now 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 tho best hog
10 cut up In the mnrket because Il had
tho most lean meat, and he added. II
can tell n Cheshire ~ soon rs II goes
into the scaldlng vat; for II will sink
right TO tho bottom, and no other hog
will do that" was aware Of the fact
that Cheshircs weighed more according
TO looks than other hogs. but their sink
ing la 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 tho most i'm.
portant Of all. Ia their rapid growth or
early maturity. At nine months or un.
der Cheshires will outweigh ON the aver
agc any other breed. The best weights
lean personally vouch for aro the fol-
lowing; A pig from litter from which
most Of the pigs were shipped was fat
tened. II was dressed when 4 months
md II days old and weighed i6pounds.
Forty pounds Of lard were taken from
the cntrails, which are not included in
the 4i0 pounds. A litter Of seven killed
when exactly o months and day old
averaged 400 pounds These pigs, OF
course, were very fat, but there was
large amount OF lean meat. Tho feeder
Of Cheshircs eau have lean meat only or
both lean and fat Us he may prefer. Hc
will get the lean meat anyway. II he
wants fat he can get II atop OF tho lean
by longer and better feeding. Cheshire
pigs Of about 0 months Of age, dressing
200 " ESQ pounds, are tho best that can
possibly be obtained for market purposes.
Farmers call tho Choshircs tame. At
narrowing timo this tamcncss Il very i'm.
portant, especially II the weather is cold.
AT such times my practice Is to throw a
blanket over the sow, and as the ll,tlo
fellows arrive they are placed under tho
blanket against the udders OF the mother.
Inafew moments they aro dry and warm
and vigorously fighting with their fellows
for choice Of position. mover have any
trouble In treating COWS In this way.
Young sows with theft first filters lie as
quietly Us those that have raised pigs for
years. It Is not necessary to take club
when one goes into tho pen to catch q
MD,