Breeder and sportsman . his belly into the pond,because both are left wet, and this iswhere the trouble comes in. We findseveral grades of inflammation of theskin of the heels, and thus the symp-toms vary according to the stage at-tained. THE DUROC HOG. Previous to 1820 there were somesandy hogs imported from England toLong Island, New York State, knownas English Berkshires. In 1822 HarryKelsey moved from Long Island toMontgomery county. New York, andtook with him a pair of his importedhogs. In 1S23 Isaac Frink of Saratogacounty, having heard of Mr. Keiseysfamous stallion, which was the result
Breeder and sportsman . his belly into the pond,because both are left wet, and this iswhere the trouble comes in. We findseveral grades of inflammation of theskin of the heels, and thus the symp-toms vary according to the stage at-tained. THE DUROC HOG. Previous to 1820 there were somesandy hogs imported from England toLong Island, New York State, knownas English Berkshires. In 1822 HarryKelsey moved from Long Island toMontgomery county. New York, andtook with him a pair of his importedhogs. In 1S23 Isaac Frink of Saratogacounty, having heard of Mr. Keiseysfamous stallion, which was the result ofseveral noted trotting horses of thosedays, went to see the horse there he saw this pair of redhogs. The sow had ten pigs. He pur-chased some of the pigs and took themback to Saratoga county and namedthem Duroc after the horse. The fameof the Saratoga red hogs spread farand near, and farmers in Washingtoncounty, east of the Hudson river, wentover after the Saratoga red, as they BUILT FORBUSINESS DEALCARTS. JON ESVILLE. MICH. BAKER & HAMILTON, Agts. SAN FRANCISCO, SACRAMENTO ANDLOS ANGELES, CAL. were better known, for breeders. Onewas William H. Holmes of raising them for several years hewent back to find out about their his-tory, and saw Mr. Frink and from himhe got the history of the breed andhow they came to be called Durocs. If we make a study of a well-bredbeef steer on foot, we find it possessesa broad back, with a thick, even cov-ering of flesh, a long, deep hind quar-ter, well filled out both on the inside and outside. This gives a broad,square hump to the animal. The neck,shoulder and plates constitute thecheaper parts of the carcass andshould not be unduly developed. Asteer lacking in a thick covering oflean tissue produces a wasteful car-cass, for the old fat is mainly dis-carded for food. This thick-fleshedcharacter comes largely from the intro-duction of good beef blood and cannotbe fed into a steer, no matter howgood a ga
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthorses, bookyear1882
