Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-05-21


to grade milk and sell 1t to the con-
sumner upon its merits. Such system
is most desirable. as it enables dairy
men who handle a high grade product
to obtain recognition for their care. 1t
also ables the consumers to choose
their supply on the absolute merits Of
the various grades. This Is a sound
commercial feature and one that is al
ready recognized in nearly all other
industries.
At the present time there are on the
market numerous brands of special
milks. The average consumer has only
a hazy idea as to what is meant by
special milk, but usually considers it
to be in some way superior to the ordi-
nary milk sold. Some milk dealers
er in fat should constitute special milk,
while others have adhered to the prin-
| ciple that such grade should be clean
| er and safer than the ordinary grades
A special milk may or may not be
richer in fat than ordinary grades. but
it certainly should be produced and
handled in such manner as to be
cleaner and safer than the ordinary
grades handled by the individual deal
er or by his competitors. In this way
public confidence can be maintained
and an increased price warranted
Dairymen are learning that it is good
business to stand quarely behind their
| goods to see that all claims are FULLY
| Substantiated.
If special milk is to be sold as such
it's standard should be high and perma-
nent. so as to result in increased con-
fdence and increas ed demand from con-
sumers There is hardly any better
way to create demand than to produce
and maintain a high grade. and II this
| grade is to be termed special it
should by all means be as safe as
| hos Of vi
| and not a mere trade name. Business
depends upon the demand, demand de-
Ponds quality, and quality on the
| inclination of the man behind and the
standard he wishes to set for his prod
| uct. If special is to be included it must
| be his best effort along his chosen line
of endeavor, and to this end every milk
dealer should be able and willing to set
and maintain a high standard. At
present in most cities only a very small
quantity of special milk is handled, al
though it seems that the trade de-
mands should warrant the sale of a
great deal more.
The brood SOW that is expected to
| farrow good. strong, healthy pigs in a
month or so should receive little spe-
cial attention: says the Orange Judd
Farmer. During the first few weeks
| of pregnancy there is little extra de-
mand on the mother. but later in the
period the fetus is developing rapidly.
and the extra care Is necessary. The
brood sow must have plenty Of clean,
wholesome feed The feed should not
| be fattening. but succulent and some
what laxative. Roots. kale or fine
clover hay are good winter green feeds.
The hay is not green. but has the same
effect on the digestion. Glover al
falfa hay may be fed in racks where
the SOW can help herself at will. Do
| not force her to make her living alto
gether from this diet but 1t supple
ments the grain very nicely. Don't
starve the SOW and expect to get
strong litter of pigs.
1t is best to have the sows separated
from the rest Of the hogs. and IL the
old sows fight the younger ones make
a further separation. 1t doesn't pay
to subject the pregnant sows to pun
ishment. Oftentimes we find them in
the steer feed lot. where they are bunt-
ed around too much. OF course it Is
best not TO shut them up in the farrow-
ing pen until a few weeks before far
rowing. They should be in there how
ever, long enough beforehand to be-
come accustomed to the place. If you
wait until the SOW has picked her bed
sow we'll fed. well exercised and in
clean quarters for best results when
it comes to narrowing time.
Horses should not be overworked.
Heavy blowing and narrowing should
be done with three horses abreast 1t
is, very effective team. When the
team commences to flag from over
work. especially when the weather Is
hot rest at once. wash out the mouth
Of each horse and give a little water.
A little meal in the water is a capital
thing for horses at noon and night
in two gallons of water is about the
right quantity.
Two Of the strong points of Hamp-
b..
ewes and their ability to raise the
lambs. The Hampshires are quite wide
iy distributed in this country and are
popular because of their heavy fleece,
good grazing qualities and large size
They also produce prime mutton
Tighten up the pigpen fence. Some
sows seem to have rowing desire be-
fore the pigs come
The ideal bacon hog is long in BODY.
only moderately deep and thick and
ilsht in shoulder and ham. The back.
a good grade Of bacon full. strong
loin well packed with flesh is required
4 nat. straight side is the result Of
the bacon rib that springs out boldly
from the backbone and. after making
sharp turn, drops down evenly and
straight. Length OF side Is always held
in high favor. The flesh of the good
bacon hog is always firm and the bone
heavy
The animals of the Yorkshire breed
or hogs have a quiet disposition. are
easily handled and make rapid growth.
The sows farrow large filters, and thew
make excellent mothers. The York.
snlres are classed as bacon hogs II
10 claimed for them that "a per cent of
the dressed carcass makes fancy ham
ana bacon, leaving but 16 per cent for
lard. sausage and waste.
oats and brand make a good ration for
ewes with lambs at their side.
The use of immature sires is a com.
farmers. "eh
Lack of attention to the teeth of the
horses often causes large holes 10 on
pear in the oat bin without visible re-
turn.
More sheep should be raised. The de-
mand for lamb and mutton Is aiway.
good.
Proper sanitary conditions about the
hog pens are the best preventives of
hog cholera and other diseases incident
to swine.
Middllngs. ground oats and barley fed
to sows Will supply a ration that will
produce milk in abundance.
Thumps. while VERY common in little
pigs, has never been thoroughly worked
out. 1t is usually associated, however.
with errors in diet. either on the part
n the SOW or 10 Mig t.