189 i 
THE RURAL NEW-YORKER. 
283 
as It is not easy to insure its keeping well. At its best, 
Clapp is the very best very early pear we have. Tyson* 
however, is always good, or rather always of the highest 
quality. It is a little tardy to begin bearing, but bears 
well when started. If I added a third August pear it 
would be Margaret, a delightful fruit, juicy and medium 
in size. 
For September pears Bartlett, ripening early in the 
month, is so well known that no one cares for any one’s 
opinion about it. But to plant very largely of this pear is 
unwise, because the market is likely to be glutted, and the 
variety does not keep long. Where the Flemish Beauty 
does well It is very profitable, being an enormous bearer 
and always In demand. The Duchess does not do well in 
this section ; but is magnificent in other localities. 
For October pears the Sheldon comes easily at the head, 
a superb fruit of large size and a great bearer. If the 
pears are kept in a cool cellar they can be laid on the mar¬ 
ket from the last of September to last of October. Next 
to this I would plant the Onondaga and the Bose. 
For November and December the Anjou is unequaled. 
Indeed it is ths prince of all market pears. It will 
keep well until about Christmas. The tree is per¬ 
fect in shape and a great annual bearer of smooth, fine 
fruit, good in even the smallest specimens. The Clairgeau 
I have stopped planting because, although exceedingly 
fine sometimes and always incomparably beautiful, it 
turns black as soon as quite ripe and is spoiled for sale. 
For late winter I should select by all odds the Josephine 
(de Malines) and Beurrri d’ Aremberg. The latter is not 
always a heavy cropper. 
The one pear above all others for profit is the Anjou. No 
one can go amiss who freely plants it. I find the Onon¬ 
daga also to be profitable, but not invariably of the high¬ 
est quality. Its size and rich golden color are in its favor. 
Both these pears can be shipped a long distance and kept 
for several weeks in cool storage. E. P, powell. 
Oneida Co., N. Y. 
VICTORIA. SWINE. 
There appears to be some dispute as to the origin of this 
breed of swine. Mr. G. F. Davis, the secretary ot the Vic¬ 
toria Swine Breeders’ Association, claims to have origin¬ 
Pedigree.—Not eligible for record. 
Breeders of Victorias claim that their hogs are of superior 
quality with fine bone and quiet disposition. Early ma¬ 
turity is claimed for them with excellent hams arid sides; 
they are good breeders with marked ability to transmit 
their good qualities. The Victoria is a hog that was made 
for a special purpose and special conditions. Such an 
animal, under just the right conditions, is bound to succeed 
admirably, but it is not a “ general purpose ” hog and can¬ 
not be expected to succeed “ anywhere.” 
The Victorias have been very successful in the show 
ring. We show at Fig. 101, a picture of the prize-winning 
barrow at the 1890 Fat Stock Show. This hog weighed 570 
pounds and was under 17 months old. 
« - 
RAISING PIGS. 
“ How is it that' you always have such fine litters of 
pigs ? I do not seem to have such luck with my sows. 
They kill and eat their pigs or they die off, and I can raise 
but a few. I believe I shall give up trying, and buy my 
pigs and shoats hereafter.” 
The above was an observation made to me by a well-to- 
do farmer living in an adjoining town. He is a man who 
is very careful with his crops and cattle, giving them the 
most thoughtful attention. His farm, buildings, and 
everything else about his place are well kept up, and he 
appears to be successful in everything but pigs, but just 
here he is “ way off,” and I can see lots of good reasons 
for it. I intimated to him one or two reasons why I 
thought he met with failures in this direction; but I did 
not feel like criticising him too severely on the subject, as 
he is a man who would not take kindly to blame. But 
there are plenty of reasons why he doesn’t raise pigs. 
In the first place, he makes a mistake in thinking that 
“ luck ” enters into the matter at all. There is such a 
word in our language, but it has no application to farm 
efforts, and its only use is as a screen which by far too 
many of us use to hide our blunders and mismanagement. 
Having put ourselves behind this word, we call our fail¬ 
ures “ poor luck,” which seems to reconcile us to the situ¬ 
ation, and then we proceed to go through the same ex¬ 
perience again, instead of saying to ourselves: “ I have 
gone wrong, mismanaged somehow, and have made a fail¬ 
for them. They farrow at all times, and In all sorts of places, 
even in pens with other sows, and as a result the pigs 
of course, die or get killed. As a rule, a sow is pretty sure 
to farrow exactly on time, and if one knows positively the 
date of service, it is but very little trouble to attend to the 
wants of a sow when attention is needed. One should be 
present at the birth of the young, and as fast as they are 
born they should be removed to a warm place out of sight 
and hearing of the sow. When she is through farrowing, 
clean out her pen, give her a little water, and then bring 
her pigs to her. By following such a course, one will find 
that he will lose no pigs, and that the sow will treat them 
all right. 
Again, this farmer keeps anything but a fine breed of 
hogs. He buys anything in the shape of a pig, regardless 
of health, temperament, size or shape, and as a result is 
trying to breed the poorest kind of stock. It seems to me 
important to the man who intends to breed swine, that he 
should select some standard kind as best suited to him, or at 
least buy a purebred pedigreed boar from year to year. 
After keeping several varieties I have at last settled down 
on the Berkshiresas being the cheapest and most desirable 
to raifie. I have found that they are less liable to disease 
than the others; that they ar8 by far the che ipest breed to 
make pork; that the sows invariably make fine mothers 
with plenty of milk, and that the hogs produce the meaty 
pork, hams and shoulders so much in request, and after 
breeding them for many years I am convinced that they 
excel all others and are especially adapted to the farmer 
who grows his own pork for home use. george q. dow. 
Rockingham County, N. H. 
TRAIN HORSE; SAVE RUNAWAYS. 
A Veteran Horseman’s Views, 
Not many days ago I had a sleigh ride with a neighbor, 
who has passed his three score years and ten and drives a 
spirited span of four-year-old colts, raised and trained by 
his own hands. I had some misgivings as to accepting the 
proffered seat in his cutter, for I knew he would drive 
past screaming railroad engines, puffing oil pumps, halloa¬ 
ing children, and yelping dogs, and I very much doubted 
the old man’s ability to manage those young horses on a 
cold winter morning; but I “jumped in” and away we 
ated the breed by the crossing of four distinct 
breeds—viz : Poland China, Chester White, Berk¬ 
shire and Suffolk. His design was to “ make 
up” a hog that would combine the desirable 
qualities of these four breeds and exactly suit 
his farm and farm conditions. It was found 
that this hog suited others as well and the 
natural result was that the animals were dis¬ 
tributed and bred with care until judicious selec¬ 
tion fixed their good qualities sufficiently to 
warrant their owners in calling them “ a breed.” 
Up to 1882 the Victorias were exhibited at the 
Chicago Fat Stock Show as grades, but in that 
year the Illinois Board of Agriculture decided 
that they were entitled to a class as a pure and 
distinct breed. The following “ description ” 
was adopted by the Victoria Swine Breeders’ 
Association : 
Color.—White, with occasional dark spots in 
skin. 
Head and Face.—Head rather small and neat; 
■ • 
sped, past all the dangers, real and imaginary 
and those colts did not change their gait; only a 
slight motion of their ears showed that they had 
seen or hoard anything unusual. On our return 
we came in sight of a barn with the doors thrown 
wide open and inside was an ox made fast to a 
beam with ropes tied around its horns. 
“They’re going to shoot that ox,” said my 
escort, with his many years of farming and 
butchering experience. 
“Oh, I hope not until we get past,” I said, 
“for these horses will surely run if they do.” 
“No, they won’t,” chuckled the old man, 
“they’ve heerd guns afore. When I break colts 
I break ’em ; I don’t break ’em tu git skeered at 
every leetle thing they see an’ hear. I’ve fired 
guns afore them colts until they know that guns 
wern’t made to hurt ’em.” 
Just then as we were opposite the barn, the 
fatal shot was fired and, sure enough, the horses 
did not seem to notice It, except by that motion of 
face medium dished and smooth, wide between FIRST PRIZE VICTORIA AT THE 1 890 FAT STOCK SHOW. Fig. lOl. their ears. 
eyes, tapering from eyes to nose. 
Ey ea- —Medium size ; prominent, bright, clear and lively 
in young, and quiet expression in aged animals. 
Ears.—Small, thin, fine, silky; upright in young pigs, 
ure; I must look into it more carefully, post myself up a 
little more, and get some information on the subject and 
use better judgment. There is a proper reason for my fail- 
“ An’ I’ve led ’em past steam enjlnes,” the old 
man continued, “till they don’t think they’re anything ter 
be afeerd on. I’ve marched around ’em with a buffalo robe 
till they know that won’t hurt ’em. I’ve histed umbrel- 
pointing forward and slightly outward in aged animals. 
Neck.—Medium wide, deep, short, well arched and full 
at top. 
Jowl.— Medium full, nicely rounded, neat and free from 
loose, flabby fat. 
Shoulders.—Broad, deep and full; not higher than line 
of back, and as wide as top of back. 
Chest.—Large, wide, deep and roomy, with large girth 
back of shoulders. 
Back and Loin.—Broad, straight or slightly arched, 
carrying same width from shoulder to ham; level and full 
at loin; sometimes slightly higher at hip than shoulder. 
Ribs and Sides.—Rlb3 well sprung at top, strong and 
firm ; sides deep, full, smooth and firm, free from creases. 
Belly and Flank.—Wide, straight and full; as low or 
slightly lower at flank than at chest; flank full and nearly 
even with sides. 
Hams and Rump.—Hams long, full and wide, nicely 
rounded, trim and free from loose fat; buttocks large and 
full, reaching well down to hock; rump slightly sloped 
from end of loin to root of tail. 
Legs and Feet.—Legs short, set well apart and firm, 
wide above knee and hock, tapering below ; feet firm and 
standing well up on toes. 
Tail.—Small, fine and tapering, nicely curled. 
Coat.—Fine and silky, evenly covering the body. 
Size.—Boars two years old and over, when in good con¬ 
dition, should not weigh less than 500 pounds; sows, same 
age and condition, 450 pounds; boars 12 months old, not 
less than 300 pounds ; sows in good flesh, 300 pounds ; pigs 
five to six months old, 140 to 160 pounds. 
Action.—Easy and graceful, but quiet. 
Condition.—Healthy; skin clean and white or pink in 
ure; I will find it out and correct whatever may be 
faulty.” If my complaining friend brings his mind to this 
point and acts, he will have no trouble in securing good 
strong litters of pigs. Now, let’s see just why he has had 
such “ poor luck.” 
In the first place, he, like many other farmers, thinks 
that pigs need but very little attention, and that any place 
or tumble-down shed is good enough for them. In many 
cases they are put into low, wet yards, and made to wallow 
up to their bellies in water and mud, while exposed to all 
weathers and with not a dry spot to sleep on. What ani¬ 
mal could be expected to thrive under such treatment, and 
if hogs should, who would want to eat their pork ? A 
sow living in such a place, carrying her young four 
months, and then expected to produce a litter of healthy 
pigs—what folly ! Sows should be as well housed as any 
other farm animals, with a dry, warm place to eat and 
sleep, and a yard for exercise. Now, how does this man 
go to work to breed his sows ? In this way: He puts a 
scrub boar into a pen with all his sows, eight or ten in 
number, and there leaves him. It is not exactly “ root 
hog or die,” but something similar. He does not know 
whether his sows are served or not, and, what is of more 
importance, he does not know when they were served. It 
is all guess-work, and he trusts to “ luck.” The boar’s 
strength and vitality are very much reduced, and the sows 
become cross and ugly. How can any man expect to have 
strong pigs with such treatment ? A boar should have a 
good, roomy pen, that is easy of access, by himself. He 
should receive kind and gentle treatment. He will then 
have a good disposition, which by careful breeding is sure 
to show itself in his pigs. He should be well fed and 
never fat. 
lers over their heads till they know that umbrellers 
weren’t made to skeer horses with. I’ve gin ’em the 
whoops ’n’ yells that let-out school-boys make when I go 
past the school-house till they know that’s nothin’ but 
fun. I’ve led ’em past barkin’, yelpin’ dogs till they know 
that barkin’ dogs don’t bite. I’ve led ’em among floppin’, 
squakin’ hens ’n struttin’, gobblin’, turkeys till they know 
they’re nuthin’ but hens ’n turkeys. I’ve walked ’em around 
piles o’ wood ’n over big stuns till they know they’re 
nuthin’ but wood ’n stun. In fact, I’ve got’em used tu 
everything in the natral world, ’n I don’t bele’ve there’s 
anything, ’nless ’twas Gabriel’s trump itself, would skeer 
’em ’n make ’em run away.” 
“ How long were you training them ?” 
“ Waal, I ala’s had ’em tame ’n gentle like, but I didn’t 
begin tu larn ’em much afore they was two year old; 
horses don’t remember much afore that time, ’n I worked 
at ’em in odd spells fer a year afore I drove ’em in skeery 
places.” 
“ It must have taken a good deal of time to have taught 
them so many thing-*.” 
“ Yes’m, it did take time ’n patience, too, but it didn’t 
take any more time ’n patience than it would tu mend a 
broken wagin er sleigh every few days, er tu mend my old 
bones ef they were broken; besides, I might ’a’ bin killed, 
ye know, ’n then I’d bin knocked out o’ time entirely. I 
tell ye, more’n nine-tenths o’ them runaways ’n dretful 
accidents never’d happen ef fulks’d take a leetle more 
pains with their horses ’n git ’em used ter things afore 
they run agin ’em haphazard. A horse’s a mighty 
knowin’ creeter, ’n ef ye larn ’im a thing once he never 
furgits it. I’ve seen ’em what knowed a sight more’n 
their masters ’n war a sight more human. Ef they could 
color, free from scurf; flesh firm and evenly laid on. 
Disposition.—Quiet and gentle. 
DISQUALIFICATIONS. 
The sows should be kept by themselves, and their 
condition should be carefully observed. When they 
are in season and the date suits the owner, they should be 
put in with the boar and allowed one service, when they 
only talk now they’d tell their masters to warm their bits 
these frosty mornin’s, ’n not put ’em in their mouths so 
frozen that they take the skin off’n their lips ’n tongue ; 
they’d tell ’em not tu take ’em out o’ the stable ’n drive 
Color.—Other than white or creamy white, with occa- should he removed at once to a pen of their own. A care- ’em lickety-split when they’s full o'feed—when they’d 
sional dark spots in skin. 
Form.—Crooked jaws or deformed face; crooked or de¬ 
formed legs ; large, coarse, drooping ears. 
Condition.—Excessive fatness; barrenness; deformity in 
any part of the body. 
ful record should be kept of such service, and by so doing 
the owner will get rid of a part of this “ luck” business, 
and know just when his pigs may be expected. This 
friend of mine never knows when his sows are due to far¬ 
row, and, as a consequence, he is never prepared to care 
drove ’em till they’s all het up in the inside n’ frosty on 
the outside, to put warm blankets on ’em as soon as they’s 
left standing, whether in the stable er out o’ doors, 'n not 
ter give ’em ice water ter diink, but tu al’as take the chill 
off ’u it, ’q not ter feed ’em till tbey’s rested a bit, ’u never 
