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

this program it is up to me to say
what l think; take it for what 1t is
worth; and by all means be sure to
mix a few grains of salt with it.
In introducing this subject, | might
say that there is nothing would sc
much like to see the Idaho farmer
associated with as good hog as l am
sure he would have helpful influ-
ence over you. We are informed that
the Nomadic races do not grow hogs
that the hog is purely the associate of
home making humanity; that the Am
erican Indian nor the Asiatic tribes of
wandering proclivities have never yet
produced hog; that his very nature
renders him a product Of civilization
and the associate of progressive man.
kind, and that is the reason l want to
see him identified with the Idaho
farmer. 1t may do the hog some good.
Gentlemen, in introducing good
hog, / do not think 1t is amiss to emu
merate the various breeds that are
prominent in this country. They may
be divided into two classes-the lard
and the bacon types. We are probably
more familiar with the lard type. In
this class belongs the Chester White,
Poland China, Berkshire, Hampshire
and Duroc Jersey. Also the Essex
Swine and the mule footed hogs might
be classified with the lard type, al
though l do not believe they would be
considered as prominent breeds of
this country.
The Chester White breed originated
in Chester county, Pa, about the be-
ginning of the last century; was the
result of crossing the Big Chinas with
white pigs from Bedfordshire, Eng
land, which were of Yorkshire des-
cent. The Chester White is a large
breed, strong, though fine in bone, Wig
Orous, with very deep and lengthy
bodies. They should be pure white in
color and where black spots occur on
the skin, should not be covered with
colored hair. The head has a fine
snout with broad face, slightly dished
and the ears pendant. The jowl is
light and the neck short and deep
Depth of chest is very desirable
Chester White characteristic, and this
should also be a feature of the body
The shoulder should fit snugly to the
body and it's width should be almost
uniform with that of the body and
hind quarter, the Chester White breed
ers paying particular attention to uni
formity in body lines, desiring as near
ly as possible to have the girth over
the heart equal to that around the
flank. The blood of the Chester White
is very strong; crossing them with
other breeds will oftentimes produce
pure white pigs for several genera
tons.
The American breed of the Poland
China swine originated in the Ohio
River Valley about $780, 1t had for
its ancestry large coarse hog that
was broken in color, being mostly
mixed white and black. The improve
ment Of the last forty years has re-
suited in producing an extremely SYM
metrical hog with early maturing
qualities. The modern type shows I'M
usual plumpness which makes the
width of body remarkable, giving the |
appearance of undue shortness The |
color is black with few white mark |
ings. These consist preferably of a |
splash on the face, four white feet, |
and white on tip of TAIL The head is |
small, slightly dished and runs to a |
fine snout. The shoulder is we'll COW
cred on top, the girth full, ribs we'll |
sprung and deep. The hind quarter
very full, with deep ham. The desira-
bility of plumpness in all parts should |
not lead to undue shortness of body, |
nor lack of length in the hindquarters |
And that is one thing you want to
watch in all breeds of the land type
undue refinement. You won't have to
watch for it in the bacon type When |
you first see a bacon hog the Impulse
is to hike for tree The legs of a |
Poland China hog should be straight |
and strong and the pastern, or ankle |
as we might call it, strong, so that the |
hog appears to stand on it's tip toes. |
This is also desirable in tall other OF |
the lard type breeds.
The Berkshire is an old English |
breed. No one but bull-headed Eng |
lishman could get the snout that is so
characteristic of that breed. / am
English so l am qualified to speak as
l do. II they do not watch out they
will soon have to commence feeding.
through. tunnels, but we will have to |
give them credit for two things-one,
a very good hog, and the other, the
small percentage of snout to the body |
without over refinement in the latter. |
During the early part of the last CEN
fury the Berkshire was of a reddish |
brown color, with brown or black |
opctSJ liC Cdlo sc duu
over the eyes. The modern type of the |
Berkshire shows many changes from |
the old, as it represents hog that is |
black in color with white on face, feet |
and tip of tail, and with the ears short, |
pointed and erect, so they can hear |
the feed when it comes down that fun
mel. The back Of the Berkshire should |
be broad and straigh, full over the |
shoulder; loin thick and large, and the |
hams especially full. l am attempting
to give you only few of the charac-
teristics, those that distinguish the
various breeds. In the Berkshire
in lines, and trimness and |
over all parts are the lead
ing characteristics. These should be
strongly in evidence along the back,
and the headquarters should come out
square to the tail and be full
The Hampshire breed is coming into |
prominence in certain |
portions of the middle west. | will |
confess / do not know much about |
hem, but they must have some ex-