The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1898-08-27

and 5000 the day before that and the
prices yesterday were quoted as fairly
| steady. The early dispatches read: Best
lights firm, other hogs steady 10 weak. :"
st. Louis received 1850 hogs. against 1900
the day before, and the market was STEADY
The provision market was on the close
| stady and shade irmer.
The Dold shipments yesterday were four
cars of local mixed STOCK including about
400 pounds by express. besides g heavy
| wagon trade and two cars of produce to
the south. With more hogs to cut up and
| place in curing process this firm would do
a corresponding heavier business, their
orders all the time being greater than
! they can handle from the want OF hogs
! They are paying prices close to Kansas
| City all the time Of late for all such hogs
| as they can proftably use. and are con-
| stantIy on the market for many more.
Their jobbing trade alone has increased
the past few months until today 1t is of
a magnitude never before experienced In
the life Of the house The prime condi
ton OF their cures products has attracted
the attention Of dealers and merchants
all over the country. the keeping qualities
| and standard merit being their best ad-
vertisement.
WELL BRED HOGS.
II IS always the best quality Of live
| stock that with good feeding brings the
| best returns for feed. With swine the
animals to attain good size should not
| be inbred. They should be well bred
and well cared for. and the care should
begin with the coupling Of the sire and
dam. The SOW should be compelled to
| take exercise, not fed too highly on
heating foods. but with liberal feeds Of
ground oats. wheat bran and a small
! quantity of oilmeal, with a few ears OF
corn each day. 1t is best to feed the
corn on the ear rather than corpmeaI
as the chewing and grinding of the corn
cause a flow Of saliva, which greatly
assists digestion. The young pigs should
not be allowed to get too fat. While
thy look very fine when very fat while
young it stops the growth of bone and
muscle the fat covers the muscle. gath
rs around the heart and lungs, incloses
the intestines and finally causes trouble.
A good healthy growth of frame is re-
quired during the first two months of
the pigs life. Well bred hogs fill out
| better in all points than others, but the
feeding must be done with care. A
small field sown to wheat, rye and oats
in early fall makes a very fine pasture
for brood sows to Craze on in winter
time. H. Warren Phelps in National
Stockman.
BACON HOGS.
The recent discussion by the agricultural
department bulletin about bacon hogs at
HON and abroad has aroused considerable
doubt in the minds of many as to what
real bacon hog is. Opinion probably diff
fers on this point as on many others; but
for the practical breeder the question re-
solves itself into this: What kind of ba-
con does the ating public like best, and
then what breed OF pigs supplies that kind
Of bacon? We are told by some that the
English Tamworth hog comes nearest to
filing the bill, while in the country the
native razorback is recommended as the
foundation for a breed of bacon hogs,
writs Z. 3. Smith IL an exchange.
In some respects this last idea is worthy
of more study. AS we nave made the
American Merino the foundation for the
flocks Of some OF the best sheep that ever
roamed this country, and the typical long
horned wild cattle of Txas and the south
west the beginning of cross-breeds that
are superior in some respects TO the pedi-
greed stock of Europe, so the old de-
spised razorback hog may be converted
into animals OF the most useful type. Here
we have in this native animal many of the
good points essential to success in swine
raising, hardness, strength, adaptability,
ana certain Independence InaL makes
environments Of only secondary consider
alton. There is a gamy flavor about the
hams and pork of that pig that helps mat
tiers.
Now with these animals crossed with
some of our highly cultivated hogs %
great change takes place The young
pigs are study and hardy, and their ten
dency to lay on fat and good meat is ap
parent from the outset. But streaks of
lean, inherited from the razorback, ap-
pear also, and this is just what is de-
sired. The public does not want solid fat
bacon. The best bacon is that which is
made up of layers of lean and fat. An all
fat bacon is lavorless, and an all-lean ba
con is equally deficient in the desired quail
tiles. Without discussing the accepted
form and standard of English bacon hogs,
it is sufficient to say that the American
farmer has it within his power 10 make
bacon hogs that will equal anything
brought from Great Britain. We need
to experiment more with our native hogs,
crossing them with other breeds, and feed
ing them carefully as we would the best
pedigreed stock. Tn results some day
may astonish breeders and farmers.