. California agriculturist and live stock journal. Agriculture -- California; Livestock -- California; Animal industry -- California. choose to follow up with the store hogs. Keep changing as necessary your hurdle fence, and watch the jiorkers grow fat. You may give the fluishing touch to them in your pens if you keep into December. Kill, cut, barrel, smoke and try out the product yourself, and learn to do it well. Vou then reap the whole harvest, and save the middlemen's profit. Two hundred and fifty or seventy-five pounds of the sweetest, nicest quality, turned when eight or nine months old,
. California agriculturist and live stock journal. Agriculture -- California; Livestock -- California; Animal industry -- California. choose to follow up with the store hogs. Keep changing as necessary your hurdle fence, and watch the jiorkers grow fat. You may give the fluishing touch to them in your pens if you keep into December. Kill, cut, barrel, smoke and try out the product yourself, and learn to do it well. Vou then reap the whole harvest, and save the middlemen's profit. Two hundred and fifty or seventy-five pounds of the sweetest, nicest quality, turned when eight or nine months old, will swell out the pocket book to a greater rotundity than wheat or beef—and think of the little labor and expense. Try it, farmers. But, remem- ber, the keystone of success is the use of a pure-bred male of one of the improved breeds, and generous care and feeding. Impovement IN Bkeedino Swine.—At all our fairs, at all our markets, and upon the premises of all good farmers, we see the most surprising evidence of improvement in our stock of hogs. Pure blood has, within the last twenty or thirty years, done more to im- prove our swine than any other class of do- mestic animals. Several reasons may be assigned for this: In the first place, the breeding of pigs is an easier and more simple matter than the breeding of horses or cattle, or even sheep. We breed here for flesh and fat only; and owing to the extraordinary fe- cundity of the species we may modify the characteristics of a variety in a comparatively short period. In the next place, as hogs make no other return for their keeping than that derived from their carcass when slaugh- tered, the importance of the best form and quality for the production of the most jirofit- able carcass, is more manifest and pressing here than with any other species. It requires very little intelligence to discover that to pro- duce pork, bacon and lard profitably, we must have a variety of pigs that can be brought to their average maximum w
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