The Twin Falls times. [volume] (Twin Falls, Idaho) 1905-1916, 1912-01-19

! same amount of feed as the other fell
low. l hope there is a Hampshire
| breeder here, because we will learr
something about Hampshire when
get through and that is what we are
here for AS | said before they must
be alright or they would not be in.
creasing In popularity as rapidly as
they are, and my sarcastic references
should be attributed to my own ignor-
ance.
The Duroc Jersey Is cross between
the Jersey Swine of New Jersey and
the Durocs of New York. At the Ma
tional Swine Breeders convention held
in 1879 these two breeds were CLASH
fed in the families of red swine with
similar characteristics, the Durocs it
was then stated, being finer in bone
and quality than the other reds. Pre-
vious to that time the Jersey Reds had
been bred in New Jersey for over fifty
years. The most popular color for
this breed is a deep cherry red. with
out any markings. The type most pre-
ferred is that of a very compact hog,
extremely smooth in all parts and very
close to the ground. The head is fine,
neck short and thick; the shoulder
back slightly arched, wide and strong;
the hips deep and the hindquarter
very plump and full, though some
what short. The legs should be short,
straight, and strong, permitting the
frame to approach close to the ground.
The type is that of early maturing
hog that will dress high percentage
of valuable cuts.
The bacon type of hogs is best rep
resented in this country by the York
shire and Tamworth breeds, both Eng
fish hogs. There are three varieties
of Yorkshires-the large, middle and
small, all white in color. Practically
all of the Yorkshires in this country
are of the large type. The large York
shire is descended from the old Eng
fish hog, which was white in color,
with a few black spots. 1t was bred
principally in Yorkshire. Both the
White Chinese pigs, introduced at an
early date In England, and the Neo-
politan hogs, were used upon the ma
tive stock. The Middle Yorkshire ORR
einated by crossing the small and
large varieties. The small Yorkshire
is an off-shoot of the large variety,
Containing large percentage of Chi
nese blood. The improved Yorkshire
retains the hardness and prolificacy
Of the old English hog. and has I'M
proved in symmetry, flesh and early
maturity through the Chinese cross
They are strong in bone, deep and
long in body. They have thick bellies
we'll mixed meat and long sides, points
that indicate good bacon qualt es.
The middle Yorkshire is claimed to be
finer in bone and quality, with a
smaller quantity of offal. The small
Yorkshire are finer in quality, possess
more symmetry and are more compact
in form, and while these features con-
tribute to their early maturity, do not
enable them to attain the heavy
weights of the other Yorkshires.
The Tamworth breed has been bred
with considerable care during the last
sixty years without any infusion of
foreign blood, consequently they are
very uniform as to color and type. The
color is of a deep cherry red or dark
chestnut. The breeders select to the |
.ype that is favorable for bacon pro-
luction-that is, a hog that is exceed |
ngly light in offal, with long trim |
body and especially smooth, covered |
with firm flesh, indicating desirable |
mixture of fat and flesh. The head |
should be slim, snout fine and not I'M
July long. The ear is appropriate size |
or the head, withsneck sharp between |
he ears and swelling easily to cover |
I deep shoulder smoothly. Depth of |
shoulder is desirable, but the shoulder,
rs in other breeds, should not bulge |
out beyond the body or the hips to any
appreciable extent. The shoulders do |
not make good meat and you had bet
,er have the surplus, if any, further |
back In the body. The back should be |
ong and strong, considerably arched,
With an ascending line from the |
shoulder to the loin, and a cores
bonding line from there down to the |
tail. Width of back is not so import
ant in bacon hog, but the ribs should |
drop deep as possible, giving the body |
good depth. The hind quarters are not |
wide, as in the lard hog, but length of |
ham should be watched for. The breed |
ers especially desire long ham. |
fleshed firmly towards the hook, with
out evidence of fat.
The bacon type of hog, / believe, is
much misunderstood, particularly so
by us who have been accustomed to
hog raising in the corn belt. / believe
they just as effectively answer certain |
requirements of the industry, as the
lard hog serves other purposes, al |
though / will admit still cling to
The lard type. They are raised almost
in Canada and the north
ern portion of this country, although
they seem to be quite successful in
climates such as this. Probably a |
number of you saw the Tamworth
hog on the recent demonstration train,
which weighed $50 pounds at eight and
a half months of age, which is certain
y very satisfactory growth
Gentlemen, if there is anything do
not like it is urgent advice as to the
breed of hogs l shall raise-sugges-
lions are alright. AS to who my wife
shall be and what breed of hogs shall
raise, are two tender spots with me,
although please keep that dark as /
may want to get married one of these
lays and some women object to such
Take the breed that. you
like, and more important than the
breed, get good families or type of the
lrnnd vC1y obnnCo &c ,nIicn,+o,3