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Show TAMW0RTH IS BEST HOG FOR GOOD HAMS A 330-Pound Hog Does Not Make Good Ham. The Tamworth Is an Ideal Ham Hog. rty r a mii.i.cim Tho art ot making good, wcet hums, properly h.ilnuced will fat and lean und cured to a turn Is fast slipping uway from 113 here In America. The old-time southern planters never nev-er bred hogs for fat and rarely cured nn iinlinal for their own use that weighed over 175 pounds. These men bred tho long lean mil- mills which were fattened on mash and clover, because not a great deal ! of corn Is raised In the South; and ; the result was an Ideul liuni-and-bacoti I ll0R' In the great corn belt farmers are disposed to breed and feed for fat because be-cause they ure not satisfied to send to market n 17C-pound hog nt Christina.! Christ-ina.! tlmo when they can Just as well bring him up to 3U0 pounds. To them ull hog meat looks nllku. A 200 pound hog does not make good hams. They are coarse and contain n large amount of fat which the packers trim off In order to bring thu size down to mako them look like hams from a small hog. 1'eoplo want hams from hogs that weight from 12G to ISO pounds, nnd they cannot bo deceived by hams from a :i00-potiud hog with thu fut trimmed oil. Thu consumption of hams In thin country is steadily falling oft for this reaBon, and further, because a ham cured In the average packing houso Is anything but Ideal food. The small or mlddle-sUed Berkshire tnnkes a good ham, although there Is a tendency to fat. The Ideal ham hog Is, In our opinion, thu Tamworth. liu Is u glutton for protein foods, al- I though he can be spoiled by stuffing ' him with corn He thrives on clover, I nnd If allowed to run In lleldH ot . sweet pens, rape and alfalfa, produces I the sweetest and best balanced hog meat that Is known. Thu Tamworth Is particularly fond of raw potatoes, pumpkins and roots of all kinds to which the average type of fat hog Is not partial. During the past few years n very largo trade In American hams has sprung up In Burope, particularly Bug-land. Bug-land. The consumer over there de-mauds de-mauds a small ham and our American Amer-ican packers tire endeavoring to edu-cutu edu-cutu farmers to the Idea of curing hogs that will average around 150 pounds. Matured hugs that will weigh less are even more eagerly sought. The truth is that our best hams are sent to Buglnnd, It Is not nn easy matter mat-ter to obtain these small, well balanced bal-anced hams In this country, and wu ure forced to take the big, fat hog ham, with the trimmings, and hypnotize hypno-tize ourselves Into the belief that we aru eating tho renl thing, or let them alone. It Is not likely that the Ideal small limn will ever be produced In largo quantities In the corn belt, for the rev son nbovo stnted; we may expect tho best hogs of thin tjpe to come from tho South, where they feed Iosb com and more peas and clover. Some farmers down there nro becoming be-coming rich, raising Tamworths nnd small IlerkshlreH for the express pup poso of producing the Ideal Iihiiih, nnd they obtain verj high prices for this typo of hog. |