1903 
YORKSHIRES AND THEIR MEAT. 
I notice what the Hope Farm man 
says about Yorkshire swine, how figures 
show that they did better than the Berk¬ 
shire. I think that careful comparison 
will show that the Yorkshire will do 
better every year. During the past 30 
years I have raised several hundred 
pigs, and I give as a result of what ex¬ 
perience I have had more pork of ex¬ 
cellent quality for less expense from the 
Yorkshire than any other breed of swine 
I have tried. We always take great 
pains in dressing our hogs, not only in 
removing the hair, but in washing and 
scraping and shaving them over after 
they are hung up. What looks better 
than a nice pure white Yorkshire pig 
scraped and washed clean? We usually 
hang four or five on a tamarack tree 
near the house, and the neighbors often 
say: “Well, your tamarack has borne 
fine fruit this year.” Aside from color, 
there are many other good points; long 
and deep body, large hams and shoul¬ 
ders, thick bellies for bacon, small head, 
fine ears, strong frame without being 
ecarse, and they are very prolific, often 
bearing from 10 to 16 pigs. This year I 
had two young sows, less than a year 
old; one had eight and the other 12 pigs, 
and I raised 19 out of the 20. They are 
docile, good mothers, industrious feed¬ 
ers, and if good pasture is furnished 
them they will work and earn much of 
their living, and not least of all their 
good points, they seem to have some 
sense of the eternal fitness of things. 
Marsh View Prince No. 10509, farrowed 
August 6 , 1902, is a hog of good breed¬ 
ing and fine presence. He is nearly six 
feet long. It has cost very little to keep 
him, and it would have been easy to put 
him up to 400 pounds when a year old. 
1 have also a registered Yorkshire sow 
farrowed last March that is the finest 
looking pig I ever saw, easy kept, gentle 
in manner. Pigs have been very plenti¬ 
ful here this Spring. I know of five very 
nice pigs being sold for $9. I sold mine 
for $3 and $3.25 each, and farmers coax¬ 
ed them away from me until I have less 
than 1 want to keep. I have ready sale 
for pork. The hams and shoulders are 
put into a pickle, 100 pounds meat, two 
ounces saltpeter, one pint molasses, 
eight pounds salt, water enough to cover 
in barrel. Brine is boiled and skimmed 
and poured on hot. Bacon is usually 
put in same pickle. Last year I made 
some bacon in two days; made a brine 
by stirring salt and water until the brine 
would just float a potato (size of a small 
egg). Then put in meat for 24 hours, 
and then smoked it in a large barrel one 
day. It is better to let it hang for one 
day before smoking and drain off, but 
some of my customers were in a hurry 
foi it, and said it was “the finest.” We 
make much sausage, but not so much as 
we did before there was such a demand 
for bacon. In this vicinity there is 10 
times as much bacon used as there was 
five years ago. We make the sausage 
and pack it in sugar sacks six pounds 
in a sack; have a ready sale for it. We 
put in nothing but first-class meat. No 
livers, no kidneys, no anything else that 
is not first-class. The hams and shoul¬ 
ders are usually “spoken for” or en¬ 
gaged before they are smoked, and some- ■ 
times a year ahead. In smoking meat 
I use some corncobs, seasoned yellow 
birch and hard maple. I take an iron 
kettle, put in some -coals, then cobs, then 
the wood. Then I set a pan in top of 
kettle and fill it with snow or ice. In 
this way I get much smoke and little 
beat. The pan keeps wood from blazing 
The hogs are not confined in a small 
fiirty pen when being fattened. They 
run in a clean yard, have plenty of ex¬ 
ercise, and we get good healthy whole¬ 
some meat. We feed them apples, pota¬ 
toes and pumpkins when we have them, 
but the main thing is cornmeal and 
ecarse wheat bran. I sometimes give 
mem a good start with sweet corn; pick 
It fresh and feed unhusked, e, c. a. 
Warren Co., N. Y. 
THE RURAL NEW-YORKER 
543 
IV/IS THE RAPE RESPONSIBLE? 
I have read so much about rape in 
The R. N.-Y. from time to time that I 
thought I would try it. I have a lot of 
about one acre, which we fitted well and 
sowed to rape. It came up nicely and 
made a fine growth, and when about 12 
inches high, I turned 18 good March 
pigs into it. They seemed to like it 
fully as well as clover. In about three 
days I found eight Improved Chester 
Whites scratching to beat all; their ears 
were swollen to twice their size and have 
since dropped off. Their eyes were al¬ 
most swollen shut. They seemed to suf¬ 
fer very much. I took them out and 
treated them very much as you would a 
person who had been poisoned by poison 
ivy; washed them in buttermilk and 
have finally brought them out all right 
with the exception that they are minus 
their ears and hair. They ate well all 
this time, and I have been able to keep 
them in good flesh. The other 10 pigs 
were Poland China; they were not af¬ 
fected at all, and did well. I have come 
to the conclusion that a good clover 
field is good enough for my pigs from 
this on. Have any of your readers had 
such an experience? o. a. c. 
Adrian, Mich. 
ROOM FOR AN INCUBATOR. 
1 have a henhouse that is S x 10 feet and 
four feet under the eaves. It is boarded 
and shingled on the outside. Could I set 
my incubator in it, and how should It be 
filled inside? I wish to start it about the 
first of April. w. j. 
Waldo, Wls. 
The building will do all right for an 
incubator room if it is not exposed to 
the direct rays of the sun. The diffi¬ 
culty will be that the building is so 
small that it will be too variable in its 
temperature for most incubators to do 
their steadiest work. It would be well to 
line the house with heavy building paper, 
and to arrange the window so that it 
will provide ventilation without letting 
a direct draft strike the machines. An 
even temperature and pure air are es¬ 
sential where the best hatching is to be 
done. There is far too much escape of 
lamp fumes in most incubator rooms. 
WHITE & RICE. 
A NEW YORK DAIRY COUNTY. 
The Susquehanna Valley man who takes a 
trip through Delaware County finds many 
surprises. Over home, our hilltops reach 
an elevation of 1,200 to 1,500 feet, which we 
think affords one ample exercise in climbing. 
Here in Delaware County the valleys have 
that elevation, while the hills Teach a pro¬ 
minence expressed by numbers twice as 
large. The difference is that here people do 
not try to climb to the top of the hills for 
farming, but content themselves with work¬ 
ing the hillsides, among those excellent 
springs of pure water for which the region 
is justly celebrated. There is no doubt 
fi-cm the appearance of the country, about 
our being in the vicinity of the Catskills. 
Along these picturesque ridges for miles, 
stretch dense forests, reservoirs of mois¬ 
ture from which the springs are fed. Take 
away the forests and keep them away, and 
you take away the source of the milk 
supply. Say what you like, it is water that 
makes the dairy go, and it must be pure 
water in constant supply at that. Take 
away the forests and the springs would not 
be constant. Remove the constant flowing 
springs and old Delaware could not long 
boast as now of being the greatest dairy 
county in the State of New York or per¬ 
haps in any other State. 
We are well up towards the headwaters 
of the Little Delaware in the very heart of 
the oldest and best dairy region of the 
vicinity. One of the townships gets its 
name, Bovina, from the bovine animals that 
were brought here in large numbers many 
years ago; 600 cows in a school district, 
and every one a Jersey, is what they tell 
me. Not the little kind either, and not 
light milkers; 3,600 pounds of 6.1 per cent 
milk for 10 months as an average for 22 
cows, given less than a hundred dollars 
w orth of grain, was what one Summer 
dairy did last year. Another interesting 
feature is that the milk brought an average 
of 11.23 per 100 pounds, net, at the creamery. 
Those are not extravagant flgures, and 
higher feeding would have given greater 
production. T.he milk was made when it 
could be made tbe cbeapest, and i am told 
that the owner of this particular dairy did 
not hire except in haying, the women folks 
helping with the milking. Another day I 
am going over the hill to see some herds 
where grain is fed at the rate of a ton to 
a cow per year. Farms are large and 
“intensive” farming is not necessary, and 
probably not desirable. One man could not 
care for 22 cows where any considerable 
soiling is carried on, and it is the avoidance 
of hiring help that is especially to be de 
sired. This morning the air was as clear 
as I ever saw it in my life, away to the 
tops of most of the hills, some of them 
1,200 feet above us. There is one hill, hoW' 
ever, reaching 3,425 feet above sea level, the 
highest hill in the county, around the top 
of which the white clouds are gathering. 
My friend remarks that, according to the 
old people of the region, it will rain, for 
“Pisgah has its cap on.” It is interesting 
to watch the changing clouds on the hills 
the barometer of the region, and watch 
them settle, taking in first the other hill¬ 
tops and the forests and then the lower 
grounds and the pastures. It rains before 
the curtain falls to our own level on the 
hillside. h. h. l. 
SHARPLES 
BUIARI 
>AIRY 
•eparator] 
Entirely different 
from a^rvy other 
sepa.ra.rtor; more 
simple, durable, con¬ 
venient, safe and effi¬ 
cient. That is why the de¬ 
mand for 
THE TUBULAR 
Is so frreat and why Sharpies Separator Works 
isthe larpestin the world. KxaminetheTubularand 
you will buy no other. Writeforfreecatalog No.lM 
THE SHARPLES CO., P. M. SHARPLES. 
Chicago, III. West Chester, Pa. 
DAIRY DOLL-ARS 
We claim that tht 
EMPIRE 
Running Cream Separator 
will make you more money than any other I 
separator can or will, because the Empire 
turns more easily, is more easily 
cleaned and kept clearv and has { 
fewer parts to get out of order. 
Send for our book, “A Dairsr- 
man’s Dollars;” investigate all 
claims and decide for yourself. 
^Empire Cream Separator Co. 
Bloomfield, N. J. 
Western Office, Fisher Bldg., 
Chicago. 
SEND FOR CATALOGUE AND 
JPIilCES OF THE 
DIRIQOSILO 
Manufactured by 
D.B. STEVENS & CO., 
AUBURN, MB. 
AGENTS WANTED. 
Profit 
in Cows 
l8 but a question of getting aff the cream 
(butter fat) out of the milk. With the old 
setting system your loss is over 
80 per cent greater than with a 
NATIONAL 
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A valuable machine yon can 
test ill your own home or dairy 
I O Days Free 
If you like—buy it; if you 
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gives full particulars. 
National Dairy Machine Co., Newark, N. J. 
deIaiui. 
CreamSeparators 
For twenty years the World’s Standard 
for free catalogue. 
The De Laval Separator Co., 74 Cortlandt St., N.Y, 
PRESCOTT’S 
WINGING 
WIVEI, 
TANCHION 
KEEPS COWS CLEAN 
Swings forward while get¬ 
ting up or lying down. Locks 
back while standing Full 
anlcularsfree. PRESCOTT, 
' Beverly St., Boston, Mam 
Wilder’s Stanchion 
—b e 1 n g an Improvement 
over Smith’s. Lightest, 
strongest, quickest, safest 
Stanchion made. Has steel 
latch and automatic look. 
Becomes stationary when 
open. Animal cannot turn 
It in backing out. Made of 
best seasoned hard wood. 
Pins for fasteningwlth every 
Stanchion. Send for testi¬ 
monials. J. K. WILDER & 
SONS. Box 20, Monroe, Mich. 
THE CHAIN-HANGING 
Cattle Stanchion 
The most practical and humane Fastener ever in¬ 
vented. Gives perfect freedom of the head. Illustrated 
Circular and Price free on application. Manufactured 
by O. U. KOBEKTSON, Forestvllle, Conn. 
DON’T BE HUMBUGeED 
by Cream Extractors that mix water with 
the milk and do not extract. 
The Superior Cream Extractor 
(No Water Mixed with the Milk) 
effects a complete separation In an hour 
by a circulation of cold water in an outer 
jacket, A trial convinces, and every can 
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catalogue. 
SUPERIOR FENCE MACHINE CO., 
183 Grand River Avenue, Detroit, Mich. 
THE ARRaS 
Cream Extractor 
T he leading Cream Extractor 
on the market because milk and 
water are not mixed. You al- 
, ways have pure, sweet milk for 
home use and not diluted for 
feeding. The most convenient 
extractor made for handling 
your milk In Winter as well as 
In Summer. It saves all can 
lifting, skimming and washing 
of crocks. It Is easily kept 
clean. Write for descriptive 
catalogue and special introduc¬ 
tory prices to THE A KRAS 
CREAM SKP.VKATOR CO. 
BLurjTOK, Ohio. 
XT ^ CKEAM 
SEvPARATOK 
EXCELS EVERYTHING 
AT THE 
KANSAS STATE COLLEGE 
/?cadcarY«//y Press Bulleim No. issued May 26, igoj. 
fbr. . excelled the five other siparator.s in 
our ^°w(?uld hT’ : 
our would-be competitors.” 
DeLaval average test of skimmilk, . .048 
U- S. “ “ »< 
U. S. excels DeLaval, w. 
. shows that the DeLaval Separator left 4 ; per cent 
more butter-fat in the skimmed milk than the US 
tinued'proo'tftha^'““‘“'' 
The U. S. is the most thorough skimmer 
in the world. 
VERMONT FARM MACHINE CO., Bellows Falls, Vt. 
