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THE SOUTHERN WORLD, DECEMBER 15, 1682.
53
%ivt jjtoch geynrtmmt.
The Polnnd Chinn Hog.
Tbe cut on this page is a spirited and cor
rect picture of the celebrated Poland China
boar, Give or Take, owned by Duffield and
Sheliabarger, of Somerville, Butler county,
Ohio. We are informed by gentlemen who
have seen the animal that the cut does not
in any way flatter him.
In the Bhow ring, he was the most stylish
hog ever exhibited in that home of this
world renowned breed of swine. We have
not space to record his numerous victories in
his native and neighboring States. In addi
tion to this, he has established a high repu
tation as a breeder. The writer had the
pleasure of inspecting many of the fine lit
ters in all the noted herds of Butler county,
but on the farms of the owner, he saw three
litters of nine each, so even in form, color
and markings, that only an expert could
distinguish one from the other. The hog
has left his impress on the herds of J. B.
Dutfieldand those of his sons and sons-in-
law, near him.
We have just learned that Give or Take
has been sold to parties in Indiana and the
weight of the hog in breeding condition was
668 pounds. He was sired by Tom Corwin
2d, 2037, another of the great show hogs bred
by Jas. B. Duflield and which has done more
to improve the stock of Poland Chinas than
any other boar in the country.
Give or Take was sold in 1881 for$300, and
now brings $400, with reserved rights of
breeding, valued at not less than $100. The
price is considered to be $600. It will not
take more than one litter of
his pigs to pay back his cost
to the buyer.
' This one transaction illus
trates the importance of
breeding to only first class
males. One season’s service
ot such a famous getter, pays
the first cost and yields a
marvelous profit in the sale of
fancy pigs, that cannot possi
bly be realized, where com
mon or ill bred males are used.
Duflield and Shcilabi'iger
appieciuts fully the advan
tages ot using.only the best.
They write us they have used
in their herds for the trade of
1883 such noted and highly
bred males as Give or Take
1585, Tom Corwin 2d 2037,
Commander and Look no iv ur-
ther.
Mr. Duflield is one of the
oldest aud most successful
breeders of Poland China
swine. Ue has purhups sjld
more show hogs and prize
winners than any man in
Ohio or the West. The very
fact that a pig wus bred by
him gives it additional value
in the estimation of men most
intimate with the success of
his stock in the show ring a, ld breeding
pens.
The great swine brooders of Ohio envy the
farmers of Georgia their splendid climate and
natural advantages lor stock-raising. They
have in Ohio to grain feed and house their
herds from November to June, which fact
tells of great aud constant labor aud outlay
for feed uud shelter, the most of which the
breeder in our mild climate would be spared.
This difference ulone makes a strong argu
ment in favor of some enterprising farmers,
bringing improved aud thorough bred swine
into our State.
The Ohio breeders of Poland Chinas keep
their breedingstock all recorded.. They have
already out four columns of the Ohio Poland
China Kecord. The numbers annexed to
names in this article are the record numbers,
showing that the numbered animals and
their ancestors are on record. -In this mat
ter of carefulness in tracing records of meri
torious families in this breed of swine, the
American breeders excel the English. Even
the English breeders of the noted old Berk
shire swine have no public record. Mr.
Humphrey is now moving to induce English
men to establish a public record for each of
their well established breeds of swine, and
hus indicated to Mr. Bpringer the secretary
of the American Berkshire llecord, his ap
proval of our work in this line, and gives as
surance that he will record all his herd of
Berkshires in the American next year, if by
that time the obstacles in the way of a re
cord in England cannot be overcome.
This fact alone, argues a carefulness and
merit in our American methods of breeding,
that even the best breeders in old England
recognizes as in advance of theirs.
The charm of the word imported is very fast
losingitspoweramong Unsuccessful breeders
of America. When such swine as our illus
tration above can be produced at home, we
ought to patronise home industries and home
products. •
Cuttle Feeding.
Most animals oat in proportion to their
weight, under average conditions of age,
temperature and fatness.
Give fattening cattle as much as they will
eat and often—five times a day.
Never give rapid changes of food, but
change often.
A good guide for a safe quantity of grain
per day to maturing cattle is one pound to
each hundred of their weight; thus an ani
mal weighing one thousand pounds may re
ceive ten pounds of grain.
Every stall feeding in the fall will make
the winter’s progress more certain by thirty
per cent.
Give as much water and salt at all times as
they will take.
In using roots, it is one guide to give just
so much, in association with other things,
so that the animal may not take any water.
In buildings have warmth with complete
ventilation, without currents, but never un
der 40 nor over 60 degrees Fall.
A cold, damp, airy temperature will cause
animals to consume more food without cor
responding result in bone, muscle, flesh or
fat, much being used to keep up warmth.
Stall feeding is better for fat making than
ter pure and simple. Those who prefer the
taste of the butter to that of the former in
gredients mixed with it like the washed
butter best. The flavor ot butter consists of
fatty matters, which do not combine with
water at all, and therefore cannot be washed
away by it. The effect of washing upon the
keeping qualities of butter depends upon
the purity of the water used. If the water
contains no foreign matter that will affect
the butter it keeps the better for having the
buttermilk washed out instead of worked
out. Evidently the grain of the butter will
be more perfectly presrved If the buttermilk
be removed by a careful washing. The grain
is such an important factor in the makeup
of fine butter that it is necessary we should
be very particular not to injure it in any
way if we would excel in the art of butter
making.—American Dairyman.
Indications of a Uood Cow,
There are breeders of note who care noth
ing for the escutcheon marks, but there
seems to be such a demand at present for
animals of good families bearing this mark
that to consider the other side may be op
portune. It cannot be denied that a poor
milker sometimes has a fine escutcheon. The
size of the escutcheon is claimed to be the
quantity of blood delivered to the mammary
glands, and yet we find, on the other hand,
animals with small escutcheons, or none,
that give large yields. While as a general
thing animals having good escutcheons do
have an accompanying milk flow, we cannot
depend on that, but must consider it in con
nection with other signs. No indication
taken singly can be regarded infallible. A
box or yard management, irrespective of
health.
The growing animal, intended for beef,
requires a little exercise daily, to promote
muscles and strength of constitution when
ripe, only so much as to be able to walk to
market.
Currying daily is equal to seven per cent
of the increase.
Keep the temperature of the body about
100 degrees, not under 95 nor over 145 degrees
Fahrenheit.
Don’t forget that one 'animals’s meat may
be another animal’s poison.
It takes three days of good food to make
up for one of bad food.
The faster the fattening the more profit;
less food, earlier returns and better flesh.
Get rid of every fattening cattle beast be
fore it is three years old.
Every day an animal is kept, after being
prime, there is loss, exclusive of manure.
— Western Live Stock Journal.
Washed and Unwashed Uniter, . -
The difference between washed and un
washed butter is analogous to the difference
between clarified and unclarified sugar. The
former consists of pure saccharine matter,
while the latter, though less sweet, has a
flavor in addition to that of the pure sugar.
When unwashed there is always a little but
ter-milk adhering to the butter that gives it
a peculiar flavor in addition to that of pure
butter, which many people like when it is
new. Washing removes all this foreign
matter, and leaves only the taste of the but-
good cow should have in addition to a good
escutcheon, or should have primarily, a
large muzzle, large paunch, large milk veins,
large udder, and if we find a good escutcheon
no harm done—aud above all she should
have a cow look. I believe this last item to
be very important.
While then we are looking for reversed
hair, let us not confine ourselves to this
mark, but look for accompanying points
Instead of confining ourselves to matters
that must remain conjectural.—F. T. Itham,
in Country Gentleman.
Heifers Intended for the Dairy,
Heifers that are to be kept at the pall
should be treated with great care after hav
ing their first calf. The calf should not be
allowed to suck at all after the first day, but
should be taught to drink at once. The
heifer should be treated very quietly, and if
inclined to kick a rope can be put over her
loins and around in front of her bag, and
drawn moderately tight. Never strike her.
Kcmember that the cow’s disposition de
pends upon how she is now treated. It is
better for a heifer to “come in” in May or
June, when the grass is good, which will
give her a good milking habit that will last
her os long as she lives. She should be kept
in milk nine months, so as to give her a long
milking habit.
Dimmitt county Texas, produced this year
76,000 lambs, worth $2,60 per head, making
a total of $187,600.
Corns in Horses.
A corn in the foot of the horse is totally
different from a corn of the human being,
inasmuch as the latter is confined to the
skin of the part affected; whereas the former
has its seat beneath the horny structure!
principally at the inner quarter of the sole
of the animal’s foot. Tbe nearest resem
blance of a corn in the horse to a corn of the
human being is an extra vega tioo of blood
resulting from direct violence to one of the
toe-nails. In corns of the horse the skin is
never primarily affected. The parts affected
are those covered merely by horn, which; to
some extent, resembles in structure the hu
man nail. But when suppuration occurs,
and that from accumulation, from not hav
ing vent below, the matter burrows upward
and breaks out at the coronet, or “between
hair and hoof,” then the skin at the coronet
becomes involved; but such is most fre
quently the case where the lateral cartilages
have become affected, and what is common
ly called a “quittor” has formed. ^
If there be no suppuration—the formation
of matter—and the foot is of a moderately
good shape—that is, that its sole is not sunk
en, or what is commonly called “pumiced”
—the most desirable treatment is simple,
and should consist simply in the removal of
all undue pressure from the heel, by the ap
plication of a three-quarter or four-fifth shoe
to the affected foot, the short heel of the
shoe being on its inside. This kind of shoe
should be *used for considerable time after
the animal goes sound, or free from lame
ness. But where matter has formed at the
seal of the corn, it causes great suffering and
intense lameness. When such
• is the case, the matter, which
is generally very small in
quantity, and dark in color,
should have an exit made for
it by carefully paring the
homy sole between the bar
and the under outer margin
of crust, and beneath the con
fined matter. This procedure
gives almost immediate relief,
and if a three-quarter shoe be
used qnd the foot poulticed
for a few days, tbe animal
will^injj short time, be found
^-free from that painful degree
of lameness which results
from a suppurating corn. But
time for a new growth of.
horn is necessary. If, in the
paring away of the horny sole
at the heels, the “quick” or
sensitive part has been ex
posed, aud the latter has a
tendency to granulate in ex
cess, the granulations can be
generally kept within the de
sired bounds by dressing them
lightly once daily with butter
of antimony.
The general practice of shoe
ing smiths when tr- horse ls
required to be shod, of what
is called “searching” for
corns, and then, when they have found a
blood mark at the seat ot the com, paring
$he discolored horn away to nearly the quick,
is productive of much mischief, and should
never be adopted. It, however, is unlikely
that any arguments, however forcibly set
forth, will induce the generality of smiths
to alter such a reprehensible practice.
As a general rule, the mode of treatment
most calculated to get rid of a horse’s corn,
provided the animal has a tolerable well
shaped foot, is to use either a three-quarter
shoe or a shoe so made that by its applica
tion there is no pressure whatever from it on
that part of the foot which constitutes the
seat of the corn. But shoeing smiths will
seldom take the necessary trouble to fashion
such a shoe, which should be so made that
it abruptly ceases to press on the foot within
four-fifths or three-quarters from its .ter
mination at the inner heel. It is better to
have an abrupt termination of this upward
pressure from the shoe on the inner heel
than to have it gradual, or to have what is
commonly called a “spring” in the heel, as
the latter causes an undue tax upon the in
ner nails of the shoe, and consequently has
a tendency to loosen It. Horses shod per
sistently with ordinary three-quarter shoes
very seldom have a tendency to corns, but
the natural aplomb of their fore feet is so
much interfered with, and rendered un
equal as they tread, that some of them, if
they have a tendency in that direction, are
apt to brush or speedy 6uL But such are
exceptions to the general-rule.
Bend for the SoDTHXBzi-Wpun.