The Savannah morning news., 1901-09-16
Berkshire Swine.

The Berkshire is regarded as the
standard of the breeds to date, and
many of the other breeds get their val
liable points from having their blood in
them, says G.. B. Erwin in the Times
Dispatch.
Being the Oldest of the improved
breeds, he is the most impressive when
used to improve other herds.
He cannot be excelled as an impress
sive sire, and entails his breed into all
other breeds, when used in crossing on
other breeds.
They are always smooth and ready
for the market at an early age.
They are noted for their finely fla
vored meats. They have splendid con-
stitutions, resisting disease best of any
breed we have any knowledge of. The
most celebrated porkers and dealers
count them the best. Armour & Co.,
Chicago, say: The pure Berkshire hog
is much more preferable to other breeds
as they make the best weight of hams
and shoulders"
A. E. Boggs hog buyer for the Ar
mour Packing Company, states that in
the winter they usually sell from to
10 cents higher than other breeds, and
in the summer they outsell all Compel
itors.
A. w. Gilbert, commission merchant
Kansas City, says: "The Berkshire are
the most desirable hogs. Have been
buying and shipping hogs in large
quantities for the last twenty years,
and find that none of the improved
breeds are as good shippers
Wood Bros, commission merchants,
Chicago: You are right in sticking to
the Berkshires. We do not believe there
is any better hog for the farmer and
breeder, or one that will command a
higher figure in this or other markets
in the country"
'They are made to weigh, with good
care and fine feed. 100 pounds when 100
days old. Shoats at nine to ten months
old are made to weigh 200 to 300 pounds,
and matured males 500 to 800 pounds,
and some as high as 1000 pounds. Ma
tured sows from 400 to 700 pounds, and
we have read of them that weighed 800
pounds in show f1esh.'-I. S. Hender-
son, before Farmers Institute at Pleas
ant Hill, taken from National Farmer
and Stockgrower. st. Louis, Mo.
The sows make gentle. good mothers,
and are very prolific, and no breed are
more attractive or intelligent and their
pigs come strong, active, and soon be-
gin to take feed.
l have fatted and killed them that
I thought looked as fine as any picture
of them.
owned a boar that 1 sold to an Ala
bama man that weighed $40 pounds,
and that successfully served my gifts
without boxing them. He was not real
fat, either.
do not claim that the Berkshire are
the only good breed, but do honestly
and conscientiously believe that he has
no superior, and L have tried all of
them l could read or hear of except
that long, lank hog whose name l can't
spell now, called Tamrie Tamwich, or
something else, they claim comes into
existence all lean and no fat in them
/ want a hog with enough fat in him
to go with his lean meat to make it
sweet, juicy and well tasting, and make
enough fine lard extra to make me
good wheat biscuit, and for my good
wife and daughters. or the hired cook
to use otherwise, and give to my pois-
oned dog Il good chunk If he gets bit
by a rattlesnake to kill the poison.
My, oh! how could you get along
without lard to fry chickens, fish, etc.
and grease the pan to keep bread. pies,
etc, from sticking to it, but the worst
thing to think about is yet to tell. How
could we expect to keep up the Meth
odist Church without the fine lard to
fry chickens with which to feed the cir
cuit-rider.
NY good brothers, Bug and RawIe,
would help me raise an army and ex-
terminate the Tamrie breeders and all
their hogs before we would submit to
the all lean and no fat hogs suppressed
ing the Berkshire in our neck of the
woods.
In the name of common sense how
could we live without the cracklings
to make fatty bread to eat every fail
or winter with our sweet milk, which
no one could have if we didn't boil the
lard out of them.
This fat and lean hog question gets
broader and deeper and longer the more
we write and think about it, Expan-
sion. free silver, tariff reform, and all
other political issues are insignificant
when compared TO fat hogs. fried fish
and chicken, and 1 am almost ready to
eXclaim, sink or SWIM live or die
survive or perish, give me lard or give
me death.