Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1901-11-21
A Packer on Bacon Hogs.

A Packer on Bacon Hogs.
Our neighbors in Canada are making
successful effort to furnish good ba-
con for the old country trade. The
following views of w. ]. Falconer, gen
eral manager of the Palmerston Pack
ing company, will be read with inter
est by swine breeders:
I'm every carload of bacon we send
to the old country. there is differ
ence of from 6 to s shiliings per 112
pounds in the price OF the best bacon
in that carload and the poorest. We
wish to offer you a few suggestions
and hints, to reduce that loss to the
lowest point.
In the first place, raise the right
kind of hog. We want a lengthy hog,
with deep sides, small head, and mar
row across the shoulders. A hogs
head is worth say 2 cents per pound,
and If more than an average proper
ton of the hog is head, packers can't
very well pay you from to cents
live weight, for your hogs. But if you
give us hogs with long, deep sides,
small shoulders, and good hams, you
give us the ideal hog, and one we can
make the most money out Of.
I'm the second place, great care
should be taken in feeding hogs and
caring for them. Hogs should be kept
scrupulously clean and dry, and have
| plenty Of exercise. They should be
fed regularly, and not given too much
at time. Farmers should give their
| hogs variety of foods, and should
| give them milk at least once every
day. Shorts, peas, oats, and barley
are the best foods for finishing hogs
on. A little corn mixed with the other
grains will not hurt, but hogs must not
be fed corn exclusively. Glover in
summer and few roots in winter are
good to keep the hogs healthy. 1t is
also a good plan to throw a fresh sod
into pen Of say half a dozen hogs,
once or twice week in winter. while
many successful hog raisers feed sui
phur and charcoal occasionally all the
year round.
Hogs should be marketed when
they weigh from 160 to 200 pounds,
and should not be fat. They should
reach this weight when they are from
s to months old. No matter what
the price is, farmers should sell their
hogs when they are ripe, and should
endeavor to market a batch of pigs
every month in the year. BY so doing
farmers will get the high price as well
as the low price, and will have a good
average price for the year.
Another point we want 70 particu-
larly emphasize, is that farmers and
drovers should on no account strike or
poke hog they are taking to market.
Anybody with switch can knock $50
off the value of a carload of hogs. In
five minutes. Let us repeat. never
hit a hog you are taking to market
but endeavor to handle them as quiet
ly as possible. Don't get excited
yourself, and on any account do not
get your hogs excited, and do not run
them.
IF farmers viii follow our advice in
every particular, they will assist US
very materially in making our bacon
as good as the Irish or Danish bacon,
as wellas put more money in th2ir
pockets. Hogs have been a good price
for the past year. and are likely to be
just as high for The next Yet, IL hogs
went to 20 cents per pound, there are
lots of farmers who would reap no adj
vantage from them. because they are
not in on hogs. If you are not rails
ing hogs, start at once. Get or 4
choice, nicely shaped brood sows---
never keep anything else-and they
will make you more money than any !
thing else on the farm,
Canada exported a little over $780, !
go worth of bacon in 1890, and about !
si9,500,000 worth last year. Ten years
ago this country imported bacon, ana !
now il IA one OF our leading exports. |
Great Britain is ready today to take |
from us twice as much bacon as she is |
getting. All we have to do is to get |
the quality Britain has the money; !
let us get the bacon. Kansas
Farmer.
Secrets Of Coffee Making.
Experiment has disclosed the fact |
that one-fourth of a teaspoonful of me
dunn strength vanilla added the last |
thing before serving to enough coffee |
for four persons improves I so per |
cent The secret of perfection is to |
use enough vanilla to cover the strong |
coffee flavor. yet not enough to be de- !
tected.
A pinch of salt in coffee has long
been my secret for certain delicate |
flavor that everyone likes. but I did |
not know until recently that | had in
some mysterious wa stumbled upon
the modus operandi which has made |
the coffee of Norway superb" In |
that country tho enffaa &c rooStan !