The independent-reporter. [volume] (Skowhegan, Me.) 1909-1955, 1922-01-12
B0aks on Agriculture in The Skawhe-
ran Public Library

There are in the Skowhegan Pub
lie Library. several books dealing
with thefvarious branches of Agricul-
ture These are Of course. Of great
interest TO any one who has ever had
. anything To do With agricultural nur-
suits. They are also of considerable
interest to people in general. espec-
tally to anyone who is thinking OF
starting n business of an agricultural
nature. In the list is splendidly
written book entitled Swine. by VII
= liam Dietrich assistant professor OF
Swine Husbandry University Of I'LL
( nois and assistant Chief of Swine
Husbandry, Illinois Agricultural EX-
pertinent Station Grbana. Illinois.
Z This book contains 80 pages, 80 of
which show illustrations of different
kinds Of swine. There are % chap
tiers discussing swine breeding, type
of swine, location, color of swine, size
prolifcacy and quality. principal char
acteristics, judging swine. establish
ing of breeding herd. origin of the
breeds development of the breeds
methods of breeding. swine feeding,
building material. common practice Of
x,
ard. Authors method of feeding. feed
ing the herd and pigs. the breeding
season, farrowng time, weaving the
pigs. shelter for swine, tuberculosis,
;. hog cholera lice, other ailments OF
swine, roofing. marketing swine, ana
many more too numerous to mention
There are many breeds described,
among them the Tamworth, noted as
bacon breed Large forkshlre'
Berkshire. a fat or lard type breed
Chester White; Duroc-Jersey; Poland
China Hampshire, and Essex. Besides
!, the abovA mentioned there are minor
y breeds such MS the small Yorkshire,
Middle Yorkshire, English or Black
Suffolk. American White Suffolk, ana
yictorias. These, however, are not
numerous enough to receive further
attention in this connection.
Although but few of the above
named breeds are familiar to the
farmers of Somerset County we quote
herewith II few lines on the selection
Of II breed introducing the Hampshire
tyne. which is known to be raised by a
few farmers in this section. We have
learned that large shipment OF inns
breed has recently arrived at the H.
w Page farm at Malbon's Mills which
has proved very satisfactory. lhey
were shipped from New York state.
SELECTION OF A BREED
Which IL the best breed? This
ouestion. in it's various forms, is the
one that Is usually asked first. The
raan who is intending to start in the
business of swine husbandry seems
to be impressed with the idea that
the selection of a breed Is the one
thing above everything else that is OF
primary Importance Prevailing con
ditions have lent considerable signl-
ftaneeI to this idea. But the condl-
ton of the herd. conditions under
which II is kept as well as the general
care and management, are often the
greater, importance than the breed II
self. Therefore the herd that is in the
beat hands will make the best show
ing, which will usually be accredited
to the breed and not to the breeder.
What is of still greater Importance
than this are the individuals that are
selected from the breed. All breeds
are composed of wide range OF in
divduals. ranging from very superior
breeding herd, will produce results
accordingly. The breeder, then, who
has the best individuals of given
breed. other conditions being equal
will make a better showing than his
neighbor who has different breed but
mt as good inviduals. A 6onsidera-
tion of prime Importance In the selec-
ton of breed is the likes and dis
likes OF the breeder. One is much
more likely to succeed with animals
he likes and to fail with other ami
mails of equal merit that he dislikes.
THE HAMPSHIRE SWINE.
The Hampshire, formerly called the
Thin Rind, is an American breed in
its present state of development. Or
iginally 1t came from England, but
lost its identity in this country through
cross breeding Later the breed was
developed again in it's original form
and now occupies a prominent place
among the breeds of America. It's re-
cent development has been very rapid.
The hog formerly was called Thin
hind on account of the fineness of its
skin combined with good quality. The
most characteristic feature of this hog
N the Hhlte Delt IL mas htioss us po"9'
lncEdaing the shoulder and front legs,
while the rest of the hog is black.
Some individuals are all black. BY
breeding the belted Hampshire there
Is a tendency for the white belt to in
crease In width. When this occurs and
gets too wide, the breeders usually
cross with black individual to get the
white belt of the proper dimension,
which is six to ten inches in width.
The breed is sometimes said to be
mean between the fat or lard hog and
the bacon hog, but more generally 1t
is considered as belonging in the fat
or lard class. While it has good depth
OF body and smooth, firm sides, it
ordinarily carries too much fat to be
considered in the bacon class. In gem
eral appearance the hog is rather up
standing on legs that are fine. but of