The Greenville times., 1909-11-21

bed, notch should be cut in on either
side about 3 inches deep ana heavy
band iron should be put on it. Thills
should be attached SO that the wagon
may be drawn by one horse or mule.
On such wagon babrrels of water and
grain for 100 or more hogs can be con-
venientlv loaded and distributed to the
various pens.
For feeding pigs, there should be
Slated trough to prevent the more
greedy getting into the food. 1T 5
constructed as follows: a bottom
board 1 by l. inches and feet long,
edges beveled. end , by 6 inches,
center board 5 inches wide nailed to
the ends, the lower edge standing
inches above the bottom of the trough
the top edge would be 10 inches
above the trough. On the two edges
of the bottom nail 1 by 4 inch strips
feet long, and nail Stats 2 inches wide
from the top of the inch sides TO the
top of the center board, far enough
apart to allow the pigs to eat-6 inches
will answer for small pigs; 8, 10 ana
even II inches may be required for
larger.
A sweep grinder for making corn
meal and a large kettle set in a stove
are great conveniences where large
herds are to be managed.
A better plan than to put water for
the pigs into troughs is to set one-half
of kerosene barrel on brick or stones
so as to raise it 3 inches from the
ground Place the barrel between two
posts planted opposite to each other;
then wire it in position. Insert pipe
near the bottom, with an automatic
valve which will let the water flow into
a small trough without overflow. There
are special devices on the market which
accomplish this purpose. Fill the half
barrei with water and fasten on a
board cover. In this way the drink
ing water is always kept clean and ac-
cessible.
An open shed, fioored, ia advantage
Gus for feeding. The hogs are thus
protected from the sun in hot weather.
and the soaked corn can be seattere
on clean floor. Never throw corn
for hogs on the ground. 1t forces
them to eat too much dirt.
| 1t is emphatically necessary to avoid
all wallowing holes if the herd is to be
| kept healthy.
Breeding Types.
1t is not the object of this paper to
discuss the relative value of breeds of
hogs. The important point is to have
| long, vigorous sows. Select the brood
sows from the best dams, and especial
" from those that have good flow OF
milk, are good feeders, and have large
even litters. The Importance of this
can not be overestimated.
Use thrifty, square-buiIt, short-limb
ed, well-brel males. Keep the males
in medium flesh and give them plenty
of exercise.
Use shelter houses for winter with
some bedding Qeaves or straw, t1
avoid piling of hogs, which may occur
where no protection is given, and from
which is sure to result considerable
loss
Feed in a place protected from winds
during severe cold weather or cold
storm.
1t is important to finish all hogs pas
tured on peanuts, acorns, and all sue
| IL
for about three weeks. Ii harden
the flesh and improves the flavor OF
the meat
Preserving the Product.
Farmers have sustained great losses
IN the South because of the impossibi
bility of depending steady colt
weather at killing time. A few warn
days at that time will spoil the mea
supply of year. Since public at
tention has beben turned to the i'm
portance of producing home suppl,
of pork, threre has been strong de
mand for central packing houses. Thes'
will be totally unnecessary for mum
Der of years, or at least till there is a,
ample home supply What IS lmpera
lively required is for every marke
town to establish small killing an,
storing plant, which shall have. in con
nection with the ice plant. two or thre
rooms that can be cooled by ammoni:
pipes to winter temperature.
A few yards and sheds for holdin,
and feeding hogs will be needed, be
sides room for killing, provided witt
scalding vat and. a table for scrap
ing and removing bristles, and an over
head trolley for suspending the hog, re
moving the entrails and vitaIs, and the
conveying into the cooling room, wher
the dressed hogs hang upon rods Whei
sufficiently cooled the carcasses are re
moved to another room not quite 5
cold, where they are cpt up. The part
/ to be. cured are conveyed to . thir'
cool room for salting and processing
The entire plant, including engine, ie
machine. complete apparatus for hand
| ling hogs quickly, and cooling room