SWINE BRUCELLOSIS 



(Continued from page 9) 



If you discover you have the disease 

 in your herd you have three choices of 

 procedure to follow. 



1. You can sell out your breeding 

 stock and buy replacements. The ob- 

 jection I see to this is that, unless you 

 can buy from a clean herd, how do you 

 know you've improved your situation any ? 



2. You can test your pigs at weaning 

 age, remove reactors, and isolate them 

 from the adult breeding animals. These 

 pigs should be tested again and even 

 twice before breeding if the second test 

 reveals some infection. Then be sure 

 you get a non-infected boar and you 

 should get along fine. Premises that 

 have had infected hogs on them should 

 be safe after three or four months of 

 summer weather — slightly longer for 

 fall and winter weather. Moistu'e and 

 freezing are conducive to the life of 

 these germs. Sheds should be thoroughly 

 cleaned and disinfected when the in- 

 fected hogs are removed. 



MINNESOTA NO. I's 



(Continued from page \9) 



and the bone light." Yield and quality 

 of the ham have been high. 



Recently the Detroit Packing Company, 

 only large cooperative packing plant in 

 the Midwest, bought 24 boars and 25 

 gilts for foundation stock to distribute 

 among their farmer patrons. 



Carcass quality permits the Michigan 

 cooperative to pay a premium of 25 cents 

 a hundred for hogs raised from this stock. 



Is it possible that these hogs might 

 reopen the discussion, which packers have 

 never promoted, of buying live hogs 

 on a dressed or carcass basis ? 



The numbers of Minnesota No. I's 

 have spread most rapidly by the pur- 

 chase of boars. A number have been 

 released to farmers for top crossing on 

 other breeds. Dr. Winters says he has 

 personally observed 6000 of these first 

 crosses and farmers, by and large, have 

 been well pleased with the results. 



"In every case the Minnesota No. 1 

 has stamped his type on the progeny and 

 has added something to the cross not 

 found in other crosses," Dr. Winters 

 says. 



"A good deal of hybrid vigor results 

 from the cross. The fact that they differ 

 more in genetic background from other 

 breeds than the breeds differ from each 

 other (because of their inbreeding) will 

 account for this." 



This fall Hohenboken went to the 

 first excess sale held by the University 



of Minnesota and reported that the boars 

 and open gilts sold for an average of 

 $224. 



The University added something new 

 to hog sales by including the rate of pro- 

 duction record (ROP) of the litter from 

 which the hogs were sold. 



A typical gilt that sold for $230 was 

 farrowed March 12 and on Sept. 6, the 

 sale date, weighed 184 pounds. Her 

 ROP record showed that there were 10 

 pigs in the litter which were fed 243 

 pounds for each 100 pounds of gain. 



Hohenboken is one of about 20 Min- 

 nesota No. 1 breeders in Illinois. This 

 fall he had a foundation herd of one 

 boar, four sows, and 24 fall pigs. 



He has a breeder's pride in this new 

 type of hog which he admitted looked 

 at first a little strange to him. He has 

 an answer, though, to the unbelievers. 

 Farmers, he says, are snapping up his 

 boar pigs as soon as they are old enough 

 to wean. 



Earl Wenxel holds dressed turkey stored in 



his wolk-ln home locker. He keeps a lew 



dressed birds on hand. 



TURKEYS BY TON 



(Continued from Page 9) 



member of the DeKalb county and 

 State Farm Bureau Locker Board and 

 is on the National Frozen Food Locker 

 Association board. 



That beautiful bird that Mom has 

 set aside for Christmas dinner started 

 out, if it came from Wenzel's, as a 

 pretty speckled egg, laid by any one 

 of their 1000-hen parent flock along 

 about the last of January. 



The egg went into a large incubator 

 with 12,000 other turkey eggs on Feb. 

 27. The baby poult pecked out of his 

 shell four weeks later and joined the 

 others in the large brooder house 

 where he enjoyed the warmth of a 

 stove and rays of the winter's sun from 

 the confines of a wire sun porch. 



Just Fit To Kill 



He was put on the turkey alfalfa 

 range on May 25. There the leggy 

 poult took life easy, looked for bugs 

 and grasshoppers. When the weather 

 got hot he joined his buddies in a 

 water drinking marathon, doing his 

 part to down 3,000 gallons a day. 



Came a good cold snap, and that 

 growing mash and oats didn't taste 

 quite good enough for Mr. Dandy 

 Gobbler. Yellow corn, that's the stuff. 



Of course a young gent eating corn 

 maybe fleshes up a bit. But it adds to 

 his looks, doesn't it.-* It makes him, you 

 might say, mighty gay and frisky. Just 

 fit to kill, as the saying goes. 



Just fit to kill. 



12-GRADE DISTRICT 



(Continued from page 10) 



ly because they are the most outstanding 

 school men in their communities. In 

 the future, we can expect to have more 

 school superintendents better trained 

 than at present in both elementary and 

 high school administration. 



A question often asked is, how do we 

 know that the unit system is the best.'' 

 The answer is that the experience in 

 other states, as well as the various studies 

 made in this state, all point to the super- 

 iority, educationally and financially, of 

 the unit district. 



We must remember, however, that 

 many high school principals have had 

 courses in elementary education and past 

 experience in elementary school admin- 

 istration. It would be up to the par- 

 ents of more than 70 per cent of the 

 public school children in the elemen- 

 tary school in any given community to 

 see that such former high school prin- 

 cipal, on becoming superintendent, 

 does place equal emphasis on all 12 

 grades. 



HAY MAKES BEEF 



(Continued from page 22) 



He made the interesting observation 

 that he figures the corn he feeds is paid 

 for by the increased fertility from hav- 

 ing the cattle. This way, he says, he 

 gets a very high rental for his pastures. 



He starts feeding silage about the 

 middle of December, or after the 

 weather changes. They graze old and 

 new seeding throughout November, 

 and do not fall plow, giving cattle a 

 chance to pasture at least an extra 

 month. 



They have the best results, he said, 

 with a timothy, clover, alfalfa pasture, 

 with a fairly high amount of timothy, 

 a grass he described as highly palatable 

 and less likely to bloat cattle. 



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L A. A. RECORD 



