The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1896-07-30
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REARING BACON HOGS.
| Streak of Eat and n Streak OF
Lean IL Wanted.

A streak of Fat and n Streak of
Lean Is Wanted.
Notwithstanding that all know the
day Of very fat pigs has departed in
the estimation of dealers and con-
sumers, farmers, as a rule are very
Glow to learn the lesson. This has
troubled so much the English dealers
who receive our pork that they issued
a circular on the subject some time
ago. Below ! give a synopsis of the
circular:
IN consequence of so many feeders
continuing to make their pigs too fat,
and the great difficulty we find in dis
posing of over-fat bacon. combined
with the increasing competition from
foreign curers who are able to supply
leaner meat such as the public require
we are obliged TO take some very def
mite step to obtain leaner pigs, and
have decided to adopt the accompany
ing scale of prices. which Is dependent
on the leanness of the pig as well as on
the weight. With the desire to allow
feeders as much margin as possible we
have reduced the minimum weight Of
40 pounds to $50. and extended the
limit of $50 pounds to 100, making the
new scale for top prices from 40 to
100 pounds; but still subject to the
leanness of the pig and other grades in
proportion. The new scale will give
the best price to those feeders who
produce the most salable article, and
we trust will do much to check the pro-
duction of such pigs as are not re-
Quired, however handsome they may
be to look upon.
I'VE would impress on feeders the
desira bility of breeding or buying only
such stores as are of good frame n
growth, refusing to feed, for bacon
purposes, all short, thick pigs, which
must prove as unsatisfactory to them
as to us. They will undoubtedly best
serve their interests by studying the
public taste, thus creating an increased
demand and consequent higher stand
ard of prices for their pigs. The meas
urements will be taken by specially
constructed gauges, by means of which
the thickness of fat in any part of the
pig can be accurately determined"
1t has been doubted that thickness of
fat on any part Of a pig could be told
without first cutting up he carcass,
but | have been informed by a person
who has seen it lone that by certain
SduStS dllu II an NApNit "a VA '"N
thickness Of fat on the carcass any
where, within an eighth of an inch,
and many times tell it exactly. The
| scale of deduction from the regular
| price for increased thickness of fat is
| interesting. / will reduce English
| money to decimal currency, emitting
| insignificant fractions. A pig weighing
! from 100 to 100 with thickness of fat
under "a inches on any part of its
| back brings the top price. 1t the pig
weighs under 21O and the fat does not
exceed 2h inches in thickness on the
back 60 cents per hundred pounds is
deducted. If the pig weighs between
30 and go, and the fat is between ~
and "a inches thick, 80 cents per hun
dred is deducted. And if the pig weighs
between 23O and 24O. and the fat does
not exceed 3 inches, $3.50 per hundred
! is deducted. A good deal of u bacon
| finds a market in England. and the
| price obtained there is gagged by these
rules; and of course slaughterers and
shippers must conform to them. AND
ii producers-the farmers-do not of1el
| pigs capa BILE of taking the top price as
| bacon they must suffer a cut in price
accordingly. In my own local town
market are bacon curers. and | notice
they pay more per pounu lol bdooh
pigs than the ruling price for pork to
| be wet sailed and barreled. AS bacon
pork can he produced cheaper than fat
hogs it Is a wonder more do not see
the point and act upon it. But corr
alone will not make bacon that will
bring the top price; clover, wheat, oats,
middlings and bran, in addition to
corn. are valuable factors in bacon
making.-Galen Wilson in National
| Ockm