Below is the OCR text representation for this newspapers page.

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.