The Columbus journal., 1898-10-19

How H0f0o0 Arc SelUoSs
Coed horses Of the cob pattern, stand
ing from 14.2 to 15.2 hands at the
shoulder. thickly and compactly built.
up-headed, long necked. good-boned.
with neat heads and plenty Of good ac-
ton are at present selling to better ad-
vantage than ever before in the his
tory Of the American horse market.
The prices paid for good individuals
OF this type have of late varied In the
West from $1,000 for finished per-
former all ready to 60 right to work IN
the city. to $233 for a neat one 10
hands but low in flesh. For example
a farmer from Grundy county. this
state. last week brought to this city
good lot Of horses to be sold at auc-
ton in the horse market. A percheron
grade weighing 1880 pounds brought
$235. a bay that weighed in the same
notch brought $225. The others In the
consignment were sold for prices rang
ing from $40 to $500. the most of them
right around the latter mark. The
horses were all taken on German ex-
port account. The week before an
Iowa farmer offered In the Chicago
market an eighteen hundred pound,
spotted grade Percheron that brought
him $3.50 at auction. This selding was
got by an imported Percheron stallion
that weighs 2.100 pounds and his dam
was the fourth Percheron grade from
a spotted Indian pony. whose peculiar
color had descended but little changed
through all these generations. having
five crosses of uncontaminated Per-
cheron blood the spotted gclding was
practically pure bred.
Some Ogle county horse breeders re-
Gently disposed Of q pair OF half-bred
French Coachers at a private sale in
this city that netted them $500. They
were seal brown geldings. stylish. 16
hands or slightly over. weight 1000
pounds each. nice high actors and thor
oughly broken. They will be used in
the city. Quality is what counts and
It is certain to bring good price.
Eject OF Feed on Pork.
OF course. hogs, like other animals.
and even like human beings. will con-
tract a depraved appetite, says a writ
er in an exchange. II forced for long
to consume acidulated food. he will
grow to prefer 1t, just as the topper
Graves alcoholic drink. or as the
opium-eater Graves the baneful drug
that has destroyed his will while per-
vert;ng his physical condition. Some
times q grower will assert that high"
food is best for swine, but the assertion
is unscientific and easily disproved by
practice. One who will separate his
swine into two groups for feeding, the |
one with wholly unfermented foods. |
and the other with sour and putrid |
foods of the so-called "swill' class,
will. when he comes to killing. find
vast difference between the texture.
color, flavor and other qualities of the !
meats in the two groups. 1t is un-
that the quality of the food |
Is recorded in the quality of the flesh |
produced by it, and this fact should !
forever be borne in mind by the grow
sr of swine. Western corn-fed pork |!
AN be recognized even in ham and |
bacon by its texture and favor. Swill-
ed pork bears its distinguishing |
marks from pen to pan. Acorn-fed /
pork is recognizable anywhere and |
by the tang" of the acrid |
neat of the acorns. The pork Of the
swine would never be |.
mistaken by any one who has ever
made a comparative examination of
he pork of swine fed on various foods.
rhe grower must keep these indispu-
able points in mind when he outlines
lis practice with his swine.