1904 
THE RURAL NEW-YORKER 
IOI 
A HOG BREEDER'S NOTES. 
Tamworths. —In 1897 I imported from 
Canada a pair of Tamworth hogs. These 
bacon hogs, coming as they did into a 
community where the Chester White 
and Berkshire were considered about the 
ideal hog, created a good deal of com¬ 
ment. Their long legs and long but 
slim noses and their red color were 
sources of a good deal of ridicule. Since 
that time we have been breeding either 
purebreds or grades, and find them a 
very excellent hog for farm use. Their 
long bodies characterize them as a typi¬ 
cal bacon hog, and while there is little 
demand for that class of hog in this 
part of our State, yet for the home use 
where the lean pig is very much to be 
desired, they cannot be surpassed. We 
have found both the purebreds and half- 
bloods good, vigorous growers, strong 
feeders and early maturers. The sows 
prove to be good mothers and liberal 
feeders, and the young pigs grow rapidly 
from the start. It is the experience of 
the butchers in our section who have cut 
up some of these Tamworths in their 
markets that they are very desirable for 
the block. Only a short time ago a 
butcher came to me commenting very 
favorably upon the superior qualities 
and the large proportion of lean meat 
in a quarter-blood Tamworth hog which 
he had just cut up in the market in 
which he was working. He declared 
the fatty part of the ham was very thin. 
Two Broods. —It is our practice to 
raise two broods yearly, one in the 
Spring and another in the Fall. The 
young are weaned at four or five weeks 
of age and put upon a diet of warm 
sweet separator milk to which is added 
a little wheat middlings, and later corn- 
meal and middlings mixed. We aim to 
give them all the milk that they can 
handle. At all times the young pigs are 
allowed to pasture in an orchard in 
which there is also running water. This 
gives them exercise and a chance to take 
frequent baths during the hot Summer 
days. 
Grain for Piga. —The grain mixture 
at first is three parts of wheat middlings 
and one part of cornmeal. Later on, af¬ 
ter the pigs have attained some size, the 
cornmeal is increased until the propor¬ 
tion is equal parts of each. A few years 
ago in conversation with Prof. Morrow, 
at that time president of the Oklahoma 
Agricultural College, he called my atten¬ 
tion to the fact that if we wish to main¬ 
tain a bacon type in our hogs it will be 
necessary to feed them a ration that will 
tend in this direction; that is to say, it 
will be necessary to eliminate the large 
amount of corn which most feeders use 
in fattening hogs, and to use in its place 
some more nitrogenous food which 
helps to build up the lean or muscular 
part of the carcass. With a plentiful 
supply of skim-milk and a small ration 
of grain the Tamworth hogs, either 
purebred or grades, can be grown to a 
weight of 150 to 160 pounds in 4 y 2 to 
five months. It seems desirable to dis¬ 
pose of pigs when they weigh less than 
200 pounds, and I am of the opinion that 
the greatest profit in feeding hogs is to 
grow them to about 180 pounds and then 
dispose of them. 
Raise the Pigs. —It seems to me that 
it is more economical for one to raise 
his own pigs rather than to buy them, 
for the reason that by raising his own 
he can get the style of hog which best 
suits his idea. He can also get young 
pigs of good thrifty constitution and 
good vigorous growers, which is abso¬ 
lutely necessary if one is to produce 
poi k at a profit. It has been our ex¬ 
perience that we can do better with a 
drove of hogs of our own farrowing 
rather than to buy. Since commencing 
to breed the Tamworth it has been our 
practice to make some bacon along with 
the ham and shoulders each year for 
family use, and we have found this 
breed of hogs very desirable indeed for 
the production of good, sweet, well- 
marbled bacon. I believe that the Tam¬ 
worth hog is bound to stay in a neigh¬ 
borhood when he once becomes thor¬ 
oughly known. They are more popular 
in our own neighborhood to-day than 
they ever were before. Some of our 
neighbors who formerly were prejudiced 
against the bacon hogs now realize their 
superior qualities as producers of cheap 
and excellent pork, and are commencing 
to use some of the Tamworth blood in 
their herds. r. j. weld. 
Warren Co., Pa. 
Connecticut Hens.— I have increased 
my poultry plant until I now have over 
400 hens. In December I got just 2,600 
eggs, and in the first 17 days of January 
have received 1,781 eggs. This is not phe¬ 
nomenal laying, but considering the ab¬ 
normally cold Winter, and the fact that 
the houses are only one thickness cf 
seven-eighths-inch matched pine, with 
frost in the houses an eighth of an inch 
thick on the sides and roof most of the 
time, I think it is doing very well. 
Connecticut. geo. a. cosgrove. 
Making Sauerkraut.—You ask for a 
better recipe for making sauerkraut than 
that given on page 8.6. Here is one: Slice 
the cabbage in the usunl manner, put it in 
a clean keg, pack it with a wooden pound¬ 
er but put no salt on. Put a board and 
stone on top of it, then take hot water 
from 130 to 140 degrees Fahrenheit, pour 
enough on it so the water stands half an 
inch on top the cabbage. Care must be 
taken to have the kraut always covered 
with water. Don’t boil the water. This 
kraut is better than with salt, it is soft, 
takes less time to cook it, and is good for 
a weak stomach. a. a. 
In regard to making sauerkraut take half 
the salt mentioned on page 876, between 
.each layer of kraut put a Baldwin apple 
I sliced, and do not pound so hard. It will 
taste better. a. h. 
Medford Station, N. Y. 
Manufacturing 
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Equipped with two-speed gear, coaster 
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All Standard Chain Models 
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THE COLUMBUS CARRIAGE & HARNESS CO. 
Columbus. Ohio. 
Factory Price 
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? 19 8 ° 
"LEADER” Road 
Wagon — Imitation 
leather trimmed; 
carpet, wrench and 
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description. 
Write for further 
$ 
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50 
“CHALLENGE” 
Buggy—24 in. body, 
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416 E. Court St., Cincinnati, 0. 
Established 1883. 
Output, 30,000. 
Defy the Coldest Blizzard with a 
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REX BUGGY SHIELD CO. 
11 Oak Street, Connersville, Ind. 
YOU 
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DEATH TO HEAVES 
NEWTON’S Heave, t oaf h. Die* 
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A veterinary specific for wind, 
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Farmers 9 
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