El Paso herald. (El Paso, Tex.) 1901-1931, 1910-08-06

T7HE advantages, given by H. NJ
! CotweH in a Colorado bulletin,
| - on hog raising in that state ap-
ply with equal force to the conditions
existing in this portion of the south
west Barley, here, as we'll as in Col
| orado yields well, is cheap to produce,
and the product, barley-fed pork, COM
! mands the highest price in every mar
ket on account of its flavor. Field peas
also yield well and are cheaply grown,
producing some of the best favored
pork. The flavor impaired by alfalfa
pasturage is we'll known and the gains
IN weight are most satisfactory when
hogs are allowed to forage on 1T. For
dry land farming, barley, milo maize
and wheat are profitable hog feeds and
sure crops ordinarily.
Barley Raised Cheap
It Is cheaper to raise barley under
irrigation than corn in the Mississippi
valley states and IL will produce more
pork 1t has been found that 500 TO
1000 pounds gain in weight during
season is not unusual for hogs pastured
on alfalfa, and greater yields have been
recorded. In Colorado, including the
rent of the land, it costs SO to Sc to
raise an acre of field peas, which when
pastured will produce 400 pounds OF
pork
For packing, a fat blocky hog weigh
ing alive 220 to $50 pounds is desired.
In the winter time there IS a demand
by city trade for we'll finished hogs
weighing from $50 to 175 pounds
Cured hams weighing 16 to 1S pounds
and sides of bacon weighing 10 to II
pounds may be secured from hogs
weighing alive 220 TO 25O pounds
Weights like these secure a premium
of IS cents a hundred pounds over light
er hams and sides.
Only FINISHED Hogs Wanted.
1t is only the we'll finished hog that
Is wanted. hogs that are fat and well
rounded out, with the flesh coming we'll
down on the hooks and fat on the sides
/ to 1 IL inches thick The flesh of
finished hog is firm and hard to the
touch and the hair is smooth and lus-
trous The best consumers want pro-
portion of lean meat
A well finished hog win dress 50 per
cent Hogs that are stunted during the
summer do not finish we'll, and an
unfinished hog weighing $50 pounds
will dress only about IS per cent. Be-
cause the bacon from unfinished hogs
cooks to skin and soft, flabby meat,
1t sells at wholesale for one-half that
from finished ones
The meat from an unthrifty hog is
always soft and unusually so from
thin one, and the flesh on the live I'M
finished hog is soft and flabby and the
hair has a dead appearance Hogs that
are of uneven quality are sometimes
included in the same shipment, which.
unless the market is pressing. sell for
the price of the pooTest. Every hog
raiser should spend a&ay in the market
with stock yard and packing house ex-
perts and learn the touch and appear
ance Of q choice hog. In the packing
house too ne can see the difference In
the cuts secured from fattened and I'M
finished hogs.
The Best Breeds.
The four breeds that are given by Mr..
Cottreu as being best adapted TO Color
ado conditions are ones that also give
satisfaction when raised here: Berk-
shire. Duroc-Jersey, Poland-China and
Tamworth.
There are greater differences in hogs
of the same breed than between choice
animals of different breeds. and the
best breed is the one the grower likes
best and gives his best attention. The
feeder should select a breed and stay
with it and not cross breeds.
White hogs have tender skins which
are blistered and cracked by the in
tense sunshine. running sores often
forming and many become runts- They
have been prof1tably raised in Colorado
by pasturing them where there is heavy
shade.
Berkshires Hardy.
The Berkshire is an energetic and
hardy animal that. adapts itself 10 any
condition suitable for hog raising. BY
varying the feed they may be developed
into bacon or lard hogs. 1t is a good
hog for following cattle in the feed lot
and its activity gives it a good muscu-
lar system that produces good pro-
portion of lean meat Its is good
feeder, natures early. and may be
fattened at any desirable age. The