St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1908-05-23
THE TAMWoRTH HOG.
The Profit-M1ker for the Hills of the
South.

The Profit-M1ker for the Hills of the
South.
Recent interest in the Tamworth
hog in many parts of the South has
led many to make inquiries about this
new breed of Matchmaking hogs. If
taken in hand in some systematic way,
there is in the Tamworth an opportu-
nifty for the South to make reputa-
ton for Southern hams and bacon
that would turn into golden stream in
time. @. /. Simpson, in National Swine
Magazine, discussing the Tamworth,
says: The Tamworth Feg was built
from the Irish Grazier, and gets its
name from Tamworth, in Stafford
shire. More than century back, one
Of Ireland's Lord Secretaries, liking
the lean, delicious meat of the Irish
breed, and knowing of the great fe-
cundity of the s0ws, took some of
them back to his estate at Tamworth,
England, where his descendants and
the family named Norman have since
III Gu anu IuLpIVFOu
The first importations came to Can
ada, and this breed and the York
shire, with protein feeds, have given
her reputation for exporting the
highest quality of pork to her mother
country. There is yet little discrim-
nation in our American markets, so
now the best use for the Tamworth
Is for crossing the short, chunky
lard breeds in producing hogs for
market, almost doubling the number
raised per later, reducing the cost per
pound by the increased assimilation
ard vigor, and making a hog weigh
ing from 80 to 100 pounds more weight
1T market age.
1t is not the better growth of the
Tamworth that makes the gain in
the cross, but the rejuvenation of
cell energy induced by the union OF
the two very unlike breeds - the
TamWorth being SO dissimilar to the
lard breeds. When pure Tamworth
soWs can be easily obtained, the prop
er way to raise nybride for market
is with these for females and a boar
of lard breed. But even with the
lard breed for mothers the cross is
excellent, and long series of expert
Gents has proven that lard sows raise
far more sows from Tamworth male
than when bred TO their own kind:
one reason, perhaps, from the increas-
ed fertility Of the ovum and the i'm
portant reason that the Tamworth
hybrids are much more agile at
birth, and get from under the
sows when laid on.
The Tamworth is red hog OF va.
rious shades, from pale yellow-red to
nearly black, and as yet no standard
tint has been selected by their as
sociation. In most filters there are
a few pigs with small black spots on
belly, neck or legs, and these are
taken to fairs, and win when good
in economic points. The English and
Canadians have been breeding the
Tamworth for utility with little re-
gard to fancy or fastidious points,
and the best American breeders are
following their good example. So
far, the Tamworth is selected with
rather long nose, ears erect, turn.
ing slightly back at the tips-the re.
vese of Duroc and Poland China's
tips-rather long legs, narrow but
deep shoulder and ham, sides very
long and deep, but back not wide on
top, giving the sides of bacon an even
thickness when cut out, the belly be-
ing as thick as the back, and well |
lnlaid with thick, lean meat.
During the eleven years that the1