The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1891-05-21

kept. up with the procession,
and for the past thirty ears there
has been constant improvement i'll
the character and value of sheep.
The quality of the staple has been
greatly improved, and in many cases
the weight of the fleece has been
doubled. This is largely owing, to the
better care given to the health ana
comfort of the animals, and partlcu'
larry to the better judgment-the re-
suit of experience-in breeding. The
public taste, till lately averse to NUT
ton,i now setting strongly in its favor,
and the most profitable sheep, other
things being equal, will be the one
giving the most good mutton and the
heaviest fleece.
The small bodied Merinoes are now
being crossed with the Shropshire, the
Catswald and other heavy breeds, and
in some instances with great success.
SWINE.
The essential quality in breed of
hogs, says the Southern Live Stock
Journal, is early maturity and quick
fattening. This is the point which
should be kept in mind when select
ing stock with view to the largest
profits. In this particular the Essex
takes high rank among the small
breeds. With given quantity OF feed
there is probably none that will make
more or better pork. Being quiet in
disposition, they are especially adapted
to the needs of the small farmer, who
cannot give them much space in which
to roam. 90,
1t is Just as necessary to feed salt to
hogs as to ary other of the brute spe'
ces. 1t is a good plan to keep it where
| they can have access to iG at all times,
and for this purpose we should ad-
wise mixing together one part salt. one
part lime, three parts charcoal and
| four parts ashes and place in a tub or
trough in some sheltered place. The
numerous trips that the hogs will
make TO it. and the avidity with which
they will dip into the compound will
convince anyone that they find there
something that they need. A large
| hog raiser VINO has been in the bust
ness for almost twenty years, and has
never had trouble from cholera or
other disease, attributes his indemnity
10 having always kept and used this
mixture.
Between 'measley" pork and mea-
sizes in pigs there is a great guilt
Measles" as applied to parasites is
rather lax term, and generally in
cludes bladder worms, hydatids and
! the whole group of tape worms and
| their larval forms and, l believe, IN
the case of pork, the trichina spiralis.
The trchina spiralis causes the dreaded
| disease called trichiposis in man ano
this arises solely from the consump-
ton of uncooked or partly cooked
pork, smoked ham, sausages, etc,
produced from the flesh of pigs suffer
ing from the presence of this hematoid
parasitic worm,
1t is not common in this country, but
is particularly rife in Germany where
its prevalence has led to difficulties
with this countr, over the importation
of American pork. Its presence in salt ed
meat can only be detected by mi
GRO ,copic examinations, as the trlchlna
spiralis is only one eighteenth OF an
inch in length when mature. Such
meat is decidedly unfit for good, since
the parasites develope in the human
intestines and migrate from thence to
the muscles.
"Measley' pork must not be con-
founded with the eruptive fever called
measles in pigs. This is contagious
dist ase marked by high temperature
sore throat, and the appearance oil
blotches on the skin. This is not only
a very dangerous disease, but pigs
killed while suffering from it are unfit
tor food and when there is high TEN
perature the pork will not take salt. "