PORK AT LEAST EXPENSE. 31 



lu'iul of select Durham cattle, the breeding of which has 

 heen a specialty on the farm for the last twenty-five years, 

 commencing in 1854 with selections from the best herds in 

 Kentucky, and latterly by importations at different times from 

 one of the choicest herds in Scotland. Viscount (18507) was 

 imported by me in 1873 and stood at the head of my herd for 

 five years. He is now owned by Verry Aldrich of Tiskilwa, 

 Bureau Count}^ 111., and heads a very valuable herd of Short 

 Horns. My herd has been kept entirely for breeding purposes, 

 consequently I have had but few fat cattle to sell, the produce 

 being disposed of readily as breeders, the prices of which have 

 varied with the times, but generally have paid a reasonable 

 profit, at least more than the common stock of the country. 

 If the best will not pay, it is evident that the poorest will not. 

 My investment in blooded stock has been very large, but in 

 this I have nothing to regret and would take tlie same course 

 were I to begin again. My herd is all comfortably housed dur- 

 ing the winter. 



THREE SPAN OF HORSES, 



a few brood mares and colts, twelve or fourteen in all, in 

 addition to a carriage horse, compose the working power of the 

 farm. Besides the home farm, I own other farming lands, which 

 are cultivated with the same force of horses. The Clydesdale or 

 Norman Stud crossed with our common mares, I regard as pro- 

 ducing the best class of horses for use on the farm, the former 

 rather preferred. 



HOGS FORM AN IMPORTANT 



factor in the profits of my farm. I try to keep the breed that 

 will produce the 



MOST PORK AT THE LEAST EXPENSE. 



I breed the pure Poland China, of which I keep about ten 

 sows and their annual produce of fifty or sixty pigs, which by 

 proper care and feeding can be made to weigh three hundred 

 pounds at nine months old. This I regard as the most profit- 

 able way of making pork. I only raise one litter a year, and 

 feed corn, oats, bran and milk while young, with a clover past- 



