Excerpt from Hog-Raising in British Columbia There are two extreme types of swine - the lard type, noted for the production of thick fat; and the bacon type, noted for producing fine streaky bacon, or what are known as Wiltshire sides. Between these two there are intermediate types. Examples of the bacon type are found in the Large Yorkshire and Tamworth breeds, while the poland-china and duroc-jersey breeds are representative of the lard type. The Berkshire and Chester White, as bred in Canada, stand between these extreme ...
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Excerpt from Hog-Raising in British Columbia There are two extreme types of swine - the lard type, noted for the production of thick fat; and the bacon type, noted for producing fine streaky bacon, or what are known as Wiltshire sides. Between these two there are intermediate types. Examples of the bacon type are found in the Large Yorkshire and Tamworth breeds, while the poland-china and duroc-jersey breeds are representative of the lard type. The Berkshire and Chester White, as bred in Canada, stand between these extreme types. The lard-hog is a product of the United States corn belt. The packers there demand an immense quantity of lard, and corn furnishes the means. Here in British Columbia the market for lard is limited. Moreover, we cannot produce corn to such an extent as in the corn belt. This explains why the Yorkshire, Berkshire, Tam worth, and Chester White breeds are most in demand in this country.' All the lard required for local consumption can be obtained from hogs of these breeds in the trimming process. A streaky bacon, with a large proportion of lean meat, is most desired in city and lumber camp, and is supplied by this type of hog. The kind most sought after by butchers is what is known as a light hog, weighing alive 140 to 200 lb., and dressing out a carcass weighing 100 to 150 ih., not too fat. This means that such a hog must be kept in good growing condition almost up to killing time, and not confined to pens steadily for a long period, as this tends to too much fat. The most valuable part of the carcass is, of course, the upper part of the side from the back of the shoulder to the rump, hence good length is desirable in this quarter. Some hogs are long-bodied, but they have such a long, oblique shoulder that it makes them comparatively short in the side. Such hogs carry too much weight at the front - the cheap end. Length is important, but not all-important. A hog must possess sufficient depth and thickness of body to ensure a good constitution and feeding capacity. A sway back, long coarse legs, and a narrow chest, with slab sides, are to be avoided. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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