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

Tho Cheshire IA long, broad hOg-
Q shape which Of coursa gives heavy
hams and shoulders. The head Is very
short In proportion 10 the length Of the
body. tho face slightly dishcd. tho ears
thin. small and erect and the nose
straight. Looking Mt one person would
tay that the nose, compared with that Of
the Small Yorkshire. was long, but In
proportion to the length Of the body II Is
quite as short ~ that Of Yorkshire,
while tho head, taken as n whole, Is Of
less weight than the head Of Yorkshire.
The texture Of both flesh and bone IL
dnc and compact, hence, though the
bones are very small. the animals never
break down.
One often hears tho remark at fairs.
81 don't sec how such small bones hold
up such big hogs" This iincneas Of eel.
lular texture gives the very best quality
Of meat, both lean aud fat being firm
and solid. not soft and fabby or lartly,
Ike the flesh Of many other breeds.
Cheshires have larger proportion Of
lean meat than any other hogs. In this
respect they stand unoqualcd, and
hence arc the best 10 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 give tho most lean meat.
II fed with small Yorkshire one will
have the two extremes Of all the breeds.
the Cheshire giving the most lean meat,
tho 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" lie then
stated that he was butcher In Albany,
and that tho Cheshire was tho best hog
70 cut up In the market because Il had
tho most lean meat, and he added, II
can tell n Cheshire us soon as II goes
into the scaldlng vat; for It will sink
right to tho bottom, and no other hog
will do that" was aware Of the fact
that Cheshircs weighed moro according
10 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 mcat-loan 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 Cheshircs will outweigh on the aver
agc any other breed. The best weights
can personally vouch for arc the fol-
lowing; a pig from q litter from which
most Of the pigs were shipped was fat
tened. IL was dressed when \ months
and "a days old and weighed li0 pounds.
Forty pounds Of lard were taken from
the cntrails, which are not included In
the 4i0 pounds. A litter Of seven killed
when oNactly0 months aud day old
averaged 400 pounds. Thefc pigs, OF
course, were very fat, but there was a
large amount OF lean meat. Tho feeder
Of Cheshirca eau have lem meat only or
both lean and fat as he may prefer. lilo
will get the lean meat anyway. II ho
wants fat he can get II atop OF tho lean
by longer and better feeding. Cheshire
pigs OF about 0 mouths Of ago, dressing
200 " ESQ pounds. are the best that can
possibly be obtained for market purposes.
Farmers call the Cheshires tame. At
farrowing timo this tamcnoss Is 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 tho little
fellows arrive they are placed under tho
blanket against the udde~ OF the mother.
lnafew moments they are dry and warm
and vigorously fighting with their fellows
for choice OF position. mover have any
trouble In treating sows In this way.
Young sows with theft first filters lie as
quietly as those that havo raised pigs for
years. 1t IA not necessary to take a club
when one goes into tho pom TO catch d
MIC