Elementary principles of agriculture; a text book for the common schools . elementaryprinci00ferg Year: 1908 CHAPTER XXIX TYPES AND BREEDS OF HOGS 294. Some Hogs Should Be on Every Farm. Hog flesh may be produced more cheaply than other kinds. There is very httle waste in a hog carcass, because they are built so compactly. Hogs 'dress out' seventy or eighty- five pounds of palatable products per hundred pounds live weight, varying according to the condition and kind of animal. With hogs, meat-producing quality is the valuable feature in all breeds. We consider not only the gross weight, but t
Elementary principles of agriculture; a text book for the common schools . elementaryprinci00ferg Year: 1908 CHAPTER XXIX TYPES AND BREEDS OF HOGS 294. Some Hogs Should Be on Every Farm. Hog flesh may be produced more cheaply than other kinds. There is very httle waste in a hog carcass, because they are built so compactly. Hogs 'dress out' seventy or eighty- five pounds of palatable products per hundred pounds live weight, varying according to the condition and kind of animal. With hogs, meat-producing quality is the valuable feature in all breeds. We consider not only the gross weight, but the form that will dress out the greatest per cent of high-priced cuts, and a small per cent of waste. 295. Food of Hogs. The hog will eat many kinds of slops and waste products that no other animal will. A range or pasture, clean, roomy pens, and some grain feed, with shelter for hot or extreme cold weather, are necessary to keep hogs healthy and growing. Some pas- ture should always be provided for hogs in winter Fig. 141. Comparative values of the dififerent cuts as used by the retail butchers of Chicago. (214)
Size: 2362px × 847px
Photo credit: © Bookend / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: archive, book, drawing, historical, history, illustration, image, page, picture, print, reference, vintage
