Shook's Guide for swine, poultry, and stock breeders

Front matter

Sh(

.355"

UNITED STATES OF AMERICA.

Preface

The object of the author in offering this work to the public is to furnish to American stockmen a concise and reliable treatise on the breeding and rearing of domestic animals.

In this work, especial attention has been given to the diseases of swine and poultry, as the experience of the author has shown him that such diseases as Hog Cholera — Swine Fever, and the various diseases of Poultry and the proper treatment for the same, are less understood than ailments of other animals and their treatment.

Believing that no disease exists for which nature has failed to supply the proper remedy, the author, many years since, began the study of these diseases, and the success which has attended his treatment of the same has fully confirmed his theory that domestication should not be allowed to change the physical condition of swine, and that artificial means should be employed to supply what nature requires. Intelligently acting upon this belief, the author has completely demolished many old theories, and a simple, practical and efficient course of treatment has superceded the ignorant methods formerly employed.

The increasing demand for information concerning domestic animals, their diseases and treatment, renders a work of this kind indispensable as a book of reference.

The opportunity which the author has had to gather information by reading and observation, as well as his years

Vll

of practice in breeding and handling stock, and in treating their diseases, enable him to compile a work, which, in his judgment, will fully meet the requirements of the American stockmen.

The author, in this work, has given to the public not only his own ideas, but has in many instances furnished the remedies used, as well as the modes of treatment practiced by some of the most learned veterinarians and scientists in the land.

The ideas it contains are couched in plain, simple language, and all technical terms have been avoided, so far as possible, thus peculiarly adapting it to the wants of the farmer and stock breeder.

It has been condensed into the smallest possible space, and the contents so arranged that any subject can be found at a glance, and the information wanted easily obtained.

In a work of this kind, more perhaps than anywhere else, applies the often quoted remark of Dr. Johnson : "Books that you may carry to the fire, and hold reading in your hand, are most useful after all. A man will often look at them, and be tempted to go on, when he would have been frightened at books of a large size, and of a more erudite appearance."

For the protection of the public, as well as the reputation of the author, this work will be sold by subscription, by responsible agents who deal directly with the publishers, and who will be furnished with the proper credentials. As none but men of character will be employed, persons buying can confidently rely upon the authenticity of the book published.

Chapter I. History Of Swine In Early Days

The first introduction of Swine into America. — Their characteristics. — Mode of living, and their health. — How they became benefactors. — Their improvement and health. — The germ theory. ... 6

Chapter II. Improved Swine

The first improvement of swine. — Names of the different breeds. — Magie, or Poland China. — Chester White. — Durock, or Jersey Red. — Berkshire. — Victoria. — Yorkshire.- — Suffolk and Essex. — Their origin and characteristics. .. . . . . . 9

The Chinese hog and his effects upon other breeds. 17 What breed of hogs to use. .... 19

Chapter III. Swine Breeding

Swine breeding a science. — How to select the breeders. — Selecting Sows. . . . . . . 22

How to judge pigs. . . . . ♦ 25

Breeding time. . . . . . -27

One litter a year better than two. ... 28

IX

Exceptions to the general rule. ... 30

Fall pigs, and how to winter them. . . . 32

Make them comfortable. — Age of pigs best suited for

Old view not correct. ..... 34

A case of cooking that pays. ... 30

Chapter IV. The Boar, Brood Sows, Pigs, And How To Care For

THEM.

The boar and his care. ..... 38

The brood sows. — When to put them up. . . 39

When and how to feed them. ... 41

Notes worth mentioning. . . . .42

Teach the young pigs to eat. ... 43

Keep them from robbing each other. . . 44

Treatment of suckling pigs. .... 46

The time to castrate pigs. — Save the sows. . 51

Care of pigs after being weaned. . . . 52

Good things repeated. . . . . . 53

Chapter V. Fattening Swine

The most profitable age to fatten swine. — Farmers A and

B's experince. ...... 56

Mixed husbandry. ..... 59

Times have changed. . . . . . 61

How and when to feed fat hogs, and their food. 62

Neglect of farmers or feeders. . . . . 64

X

How much pork will a bushel of corn make? . 66

Feeding hogs for a special purpose. . . 70

Professor Saborn's experiments. . . -73

Chapter VI. Pure Bred Swine

Pedigreed swine. ... . .74

A good time to buy pure bred swine. . -77

Show pens. — That fine pig and its care. . 79

Don't go too much on the color. . . .81

Where to keep the young boar. ... 82

Breeding swine fpr breeding purposes. . .82

This business demands a good profit. . . 84

When to breed the sows. . . . -85

Take care of the brood sows and pigs. . . 87

Fitting swine for exhibition or sale. . . 88

Chapter VII. Selections Of Subjects

Improved and scrub stock. .... 90

Fixing the characteristics of a breed of hogs. 93

An illustration how to form a breed. . . 95

In and in-breeding. ..... 97

Merit pedigree and color. .... 97

Roots, vegetables, grass etc., for swine. . . 99

Ringing hogs 106

Stock catcher. 108

Our hogs as to trichinae no

Trichinae in pork, by Dr. Detmers. . . . 115

How hogs are killed. . . . . hh

XI

Chapter VIII. Butchering And Curing The Meat

Preparing to Butcher . . . . .120

Rack to hang hogs on . . . 121

A regular system of killing and cleaning hogs . 122

Cutting up the hogs . . . . 124

Preparing the lard and sausage . . .126

Preparing and curing meats . . . 126

A dry salt and quick sugar cure . . .128

Brine for pork or beef . . . . 129

Chapter IX. Houses And Troughs For Swine

Hog houses or pens are necessary . . 131

Building designs . . . 134, 137 and 140

A bath box for hogs . . . . 139

Movable pig house . . . . 142

Troughs for hogs . . . . 146

Chapter X. Prevailing Causes Of Swine Disease

Cholera — Swine Fever— Its causes . . 148

Certain breeds cholera proof . . . 149 Common errors in feeding . . .150

Wheat stubble pasture . . . .150

Confinement, bad food and water . . 152

Straw stacks, manure heaps and barns . . 1^3 Cholera — Swine fever in its infectious or contagious character . ... 155

Danger arising from streams or pools . . 156

Danger in exposure of the dead hogs . . 156

XI 1

Periods between exposure and its attacks . 157

Chapter XI. Investigations Of Swine Disease By The Government

Investigations . . . . 159

Reattacks of cholera .... 161 How cholera — swine fever effects the lungs . 161

When the death rates increase . . 162

Intestine and lung worms . . . 163

Opponents of the germ theory . . 164

Extracts by Prof. James Law . 165 to 170

Theoretical and practical ideas . . .171

Chapter XII. Treatise On Diseased Hogs

Introduction . . . . 174 to 176

Cholera-— Swine fever . . . .176

Observe its causes .... 177

When medicine fails . . . .178

Sort the hogs . . . . .179

Exercise and air . . . . .180

Grade the sick .... 181

When to feed ..... 182

How to prepare the feed . , . 183

Length of time it takes to cure sick hogs . . 184

As a preventative .... 185

When hogs are coughing .... 186 For pigs or hogs with scours . . . 186

How to drench ..... 187 Injections ... . 188

External applications . . .189

Xlll

Rheumatism liniment . . . 190

Tonic powder, see recipe or . 191

Treatment of sows with pig . . 192

Objections to pens .... 193

Directions for medicine repeated . . 194

Medicine for poultry .... 195

Caution as to drugs .... 195

Incurable cases . . ... 195

Why my treatment is a success . . 197 For further information see Special Notes. Practical explanation of hog cholera-swine fever 457-60

Chapter XIII. Local Diseases And Their Treatment

-REMARKS.

ocal diseases — thumps

Pneumonia — lung fever

Sore throat — diptheria

Kidnev disease ...

j

Blind staggers — founder cind rheumatism

Snuffles and Piles ...

. 203

Intestine worms ....

Sweating pigs and scours

Blood poison, scrofula

Mange . ...

Lice •

Frosted hogs ....

Black teeth ....

Prevention is better than cure

Hints as to feeding

2IO

Special notes as to myformula for swine

. 211

Remarks as to mv treatment

X4V

Offers for a cure for hog cholera . _ M _. . 214 My methods of disposing of my treatment 214 and 216 My propositions . . . . 215

How my medicines are prepared . .215

Chapter XIV. Profitable Poultry Raising

Poultry Raising . . . 221 to 227

Light Brahmas .... 227

The old blue hen . . . . 228

Plymouth Rocks . . . .229

American Dominicks . . . 230

Poultry investments . . . .230

Careful selections .... 232

Cull the flock .... 233

Incubators . . . . 235

How to feed fowls . . . .236

Nest for heos .... 239

Poultry in the garden .... 241 Sunflower seed .... 242

Poultry houses . . . • 242

Eggs — how to preserve them . . 245

Eggs — their weight .... 246 Vermin — Lice .... 246

Ducks — their houses . . . . 249

Geese — their treatment . . . 251

Diseased Poultry .... 254

Hovt to tell when sick Cholera ....

255 255

XV

Chapter XV. Treatise On Sheep Husbandry

Sheep husbandry . - . . . 261

Why wool growers do not fail . . 262

Forage consumed by sheep . . . 265

Information as to breeding .... 265

Coupling season ..... 267

Selecting a ram ..... 268

Ewes — when to breed them . . . 268

Lambs — their care ..... 269

Castration — methods .... 269

Weaning Lambs . . . . . 270

Mutton breeds . . . ... 270

Cotswolds, Southdowns and Hamshiredowns 271

What constitutes a good sheep . . . 273

How to breed up .... 274

Suggestions as to feed and care . . 275

Things to be remembered . . . 278

Chapter XVI. The American Cattle Industry

Cattle industry .... 283

Shorthorns ..... 284

Herefords, Polled Angus and Galloways . 288

Holstein and Jerseys .... 291

Ayrshires — Noted cows and steers . . 292

The monster steer . . . . . 296

How to select breeders . . . 297

Controlling influence . . . 298

XVI

Handling stock . . . 299

Breeding from show herds . . 300

Science of inbreeding . . . 301

Stock raising profitable . . . 303

Growing of feeding cattle . . . 305

Water for stock .... 309

Bull and his care . . . . .310

Cows and calves — their care . . . 311

Improper milking . . . 313

Removing calves . . . . 314 First year of calves . . . .315

Age heifers should calve . . . 317

Unruly milkers . . . .319

Chapter XVII. Modern Methods Of Dairying

Dairying for profit ■ . . .321

The best dairy cattle . . . 322

I low to judge a cow .... 324

How to buy a cow . . . 326

Stabling cows .... 327

Ventilation not necessary , . 330

Bedding more necessary — How to feed and milk 331

How to produce milk . 333 Making butter ...... 334

Packing butter ..... 337 xvu CHAPTER XVIII.

THE DIFFERENT BREEDS OF HORSES AND THEIR CHARACTERISTICS.

The ancient horse . 341

The Canadian Kanuck .... 342

The thoroughbred . . . 344

The American trotter . ... 348

The founder of trotters .... 349

Prominent sons and grandsons of Imp. Messenger 350 Rysdyks Hambletonian . . .351

Imported Bellfounder . . . 353

Mambrino Chief .... 354

Mambrino Hambletonian . . . 355

The Morgan Family .... 356

The Bashas, Clay and Patchers . . 357

Messenger Durock and the pacing element . 358

The Draft Families . . . . 361

Chapter XIX. The Breeding Of Horses A Science

The art or science of breeding . . . 365

Rules for breeding . .... 366

Errors in breeding ..... 368

Speed an essential point .... 369

A Standard-bred trotter — popular sires of trotters 370 Trotting records of 2:14 or less . . . 375

Pacing records of 2:14 or less . . . 376

Fastest records trotting or pacing all distances — all

ways going 377

Breeding draft horses ..... 380

Pacers and saddle horses .... 385

General purpose horse .... 387

Chapter XX. General Information Upon The Horse

Management of stallion . . . 389

His feed and care .... 390

His education .... 391

When to try mares .... 392

Uncertain breeders . . . 393

Number of mares served . . . 394 Stallion's age, its effect upon his get — Care of

' mares and colts .... 396

Rules to be observed . . . 397

Their care after foaling . . . 399

When to castrate colts .... 401

Care of horses .... 402

Value of grooming ... . 404 Shoeing horses . . . 405 to 408

Education of horses .... 408

Things to remember . . 409

Careful training of horses . . . 410

Timidity in a horse . . . . . 413

To avoid accidents . . . 414

Chapter XXI. Veterinary Department For Horses

Introduction ...... 417

How to observe diseases .... 418

XIX

Colic — spasmodic and flatulent . . 419

Botts, dysentry and scours .... 420

Inflammation of lungs . , . . 421

Over exertion and profuse staleing . .422

Colds and distemper ... . 423

Epizootic and pinkeye ... . 424

Heaves, glanders and brain fever . . 425

Fistula and poll evil . 426

Cribbing — windsucking and lampass . . 428

Scratches and grease-heel . . . 428

Thrush — foot dressing — injured feet . . 429

Founder and sweeney . . . 430

Sprained tendons — swelled legs — surfeit and mange 431 Hide-bound — galls or boils and wolf teeth . 432

Valuable eye wash . . . 433

Cataract liniment — cooling lotion — leg or body wash 434 Foot oil — removing callouses — thrush recipe and

May apple liniment . . . 435

Corrosive liniment — worm powder — fever powder

and cough powder . . . 436

Condition powder — cleansing powder and Dexter liniment , . . . . . .437

Healing powder — how to produce prespiration — strained stifle or whirlbone — to stop flow of joint water — capped hocks — canker — sore mouth or tongue, and sweating liniment . . 438

Tonic preparation— care of tail and mane and parturition-giving birth . ... 439

Diseases or injuries of colts . ... 441

Wounds or cuts . 442

XX

CHAPTER 3SUL

VETERINARY DEPARTMENT FOR CATTLE AND SHEEP.

Sore eyes and Scotch powder .... 443

Hoven and milk fever, or garget . . 444

Abortion with cows .... 446

Cow pox and choke . . . 447

Egat, smut poison or murrain . . . 448

Black leg . . . . 449

Foot and mouth disease and pleuro-pneumonia . 451

Hide-bound urinary trouble . . 452

Scours with calves or lambs and grub in sheep 452

Maggots and scab .... 453

Foot rot with sheep . . . . 454

CARD.

This book, if carefully read and studied, will be found a practical educator for the general farmer or those interested in stock. It will not only learn them how to plainly treat all the fatal diseases to which our domestic animals are now subject, but also, to intelligently discuss any subject pertaining to all our improved domestic animals, as to where and how the breeds originated and their characteristics, which are subject of greats importance to those contemplating or already engaged in handling stock of any kind. For by being well educated in this line, as well as any other, any one can often save some serious mistakes.

If a man empties his purse into his head no man can take it away from him. An investment in knowledge always pays the hest interest. FRANKLIN.

THE

ORIGIN AND DEVELOPMENT

American Swine,

A TREATISE ON THE BREEDING, REARING AND FATTENING OF SWINE,

WITH INFORMATION AS TO THE BEST METHODS OF BUTCHERING,

CUTTING AND CURING THE MEAT, TOGETHER WITH A REVIEW

OF THE PREVAILING CAUSES OF THE VARIOUS DISEASES TO

WHICH THEY ARE SUBJECT, AND THE MOST EFFECTIVE

MODERN TREATMENT THEREFOR.

CHAPTER I. History of Swine in Early Days

the first importation of swine. their characteristics. mode of living and their health. how

they became benefactors. their improvement

and health. the germ theory.

THE FIRST IMPORTATION OF SWINE.

The first swine in America, according to history, were brought by Columbus in 1493, then by De Soto to Florida in 1538, and then in 1609 some were brought to Virginia, direct from England. The congeniality of the climate favoring their rapid increase, and from being so worthless that no one cared to possess or use them, or from some other cause, in less than twenty years they had so increased about Jamestown as to be a public nuisance, and to have made it necessary to fence the settlement against them. Other lots of hogs were afterwards brought to the colonies from Europe, and later to the states. They were seldom bred with much care, and in some localities became almost as troublesome as they had been at Jamestown in 1627; for, as history goes to show, very strict laws were in force in a great many places as to killing them.

As the tide of emigration moved westward, the hoa* went with it as one of the means of food supplv in the new settlements. There is no record of those early times to show that civilization had as vet taken hold of •* His Lordship," the American hog. in any great degree. On the contrary, we rind that, as of old. he often went wild when opportunities for doing so were offered him. As late as iSjS. according to history, large numbers roamed the wild woods of Ohio and Indiana, far from all human dwellings, where they grew very fat upon the abundance of oak and beech mast, and in some parts, where great numbers were allowed to run almost wild about the settlements, a triangular yoke was placed around the neck. to keep them from breaking through the fences.

HOW THEY BECAME BENEFACTORS.

In the problem of subduing the great territories of unimproved lands west of the Allegheny mountains, the hog was destined to become an important factor. The immense forests and heavy mast, the fertile valleys along the rivers and streams, and the broad, rich prairies of the uplands between, produced corn in the greatest abundance. One of the most ready means of disposing of these vast crops was the feeding of them to hogs and then driving them to market, and as late as the year 1S40 they were gathered together in large droves from the forests and feed lots of Ohio and driven to Philadelphia. Pa., or packed and then shipped upon flat-boats to Xew Orleans. Efforts were made from time to time to improve the feeding capacity of the breed by the introduction of better feeding stock from the Eastern Hemisphere, chiefly from Europe, and the success of those efforts have been that we have exceeded the weight of the old elm peeler at one-half the age : but as to what effect this improvement has had upon the health and constitution of the hog. we have seen.

My object in repeating, in the way of an introduction.

this often told story of when and how the hog was first introduced into America, and the way he was raised and fattened in those days, is to once more recall to the mind that for about three hundred and fifty years under such treatment, such a thing as hog disease was entirely unknown. It was only when we began to improve and civilize the hog that he became subject to all the ills and ailments known to civilization, and sickened and died. When they were allowed to roam at large over the wild wood and prairie, and develop more slowly, building up the bone and muscular system first, before being fed upon corn, disease of any kind was unknown to them.

BLOOD, CONFINEMENT AND CORN.

It was only when the improvement of swine was begun, and after considerable progress in that line had been made, then by confining them, thus depriving them of the wild range and the roots and herbs that nature supplied and instinct taught them to hunt, without being supplied with any artificial substitute to take their place, and the constant exclusive feeding of corn from the time the pig will eat it until he is taken to market, that they became diseased. While none of us might be willing to go back to the old fashioned hog to once more have health among our swine, yet I wish to offer the suggestion that this alone should prove to any breeder or feeder of swine, that the way to raise them is as near like nature as possible. Also, against the constant confinement of swine in any form, for I believe it produces many of the ills to which hog flesh is heir. Corn may be the principal food, but along with it should be fed shorts, oats, oil cake, milk or slops of any kind, vegetables, weeds or grass, and plenty of exercise in the pure air, with " fresh water and clean mud."

The first and the most important object to the breeder or feeder is the health and constitutional vigor of his stock, and in the way I have indicated, it can be best secured.

"It is of the utmost importance to successful swine breeding and fattening, that attention should be given to the development of growth as well as fat. It is of so much importance and yet is so largely neglected, that we deem it prudent to refer to it frequently. The swine of this countrv have been greatly injured by our very prevalent system of feeding by the crowding and forcing process to which they have long been subjected."

THE GERM THEORY.

" If the very generally accepted theory of disease is correct, such a course can but result in making the hog an easy prey to disease. The parasitic or germ theory depends upon the system, human or animal, being vulnerable^ to the attacks of the parasites or germs. If the system is perfectly strong in every part, disease cannot find a lodgment in it. In general, parasites do not seek a particular organ because they prefer that organ, but because it is weak enough to allow their depredations. There is no part of the skin that they would not attack, if it were vulnerable, and the blood were in such condition as to favor their depredations. But the skin is able to resist, and hence they seek the weaker membranes and muscular tissues. It is, perhaps, impossible for us to keep our animals or ourselves in such strict accordance with the laws of nature as to prevent sickness, and hence disease and death from disease are in the world and are more or less active. But we can and should live up to the knowledge that we have. We know that if a child's bones are weak, it may not only lead to deformity, but that the child is not vigorous. That is just as true with the animal, though it may not show it as plainly as would the child. If a hog has never been furnished with material with which to build up its bony and muscular system, it is practically in a diseased condition all the time. If the same state of affairs existed with an animal of less vigorous digestion, it would go to pieces and become a wreck at once.

But the hog's digestive apparatus will often keep working very successfully, while its system is a perfect bubble, ready to collapse at any moment. But no one should be surprised to find any or all of the organs of such a hog refusing to perform their offices at any time. Hence such an animal is constantly exposed to disease. Cholera, in some of its forms, breaks out in a herd and sweeps through the community, and in most cases the learned veterinarian, or those whose services are sought, attributes the difficulty, in all probability, at once to uncleanly surroundings. But, as we have frequently had occasion to know, he is astonished when he arrives at the farm where the disease exists, to find everything as neat as a pin, and is dumfounded, and knows not to what cause to attribute the disease. As said before, our hogs, or other animals, ma}' live in violation of the laws of nature, without our knowledge, and hence sicken or die under apparently the most intelligent treatment. But there can be no question at all that in the vast majority of cases in which the cholera appears, where the surroundings are cleanly, the cause is too much corn and a consequent unequal development of the system. Our unlimited supply of corn in this country has not been an unmixed blessing. It is so plentiful with us that we feed it in ruinous excess, even when we are not prompted to make a hog before the an:- mal has ceased to be a pig, and there are millions of dollars lost every year through the sickness and death of animals that have been stuffed with this compartively unnourishing, but fat producing and heat creating food. Fat, except in limited quantities, is not growth or an element of strength. It is a disease — unquestionably a disease — because it is wholly useless, and not only that, but a burden. Whatever is useless in the economy of nature, is at variance with nature, and excessive fat is as useless as a wen on an animal, so far as the needs of the system go.

Now the constant exclusive feeding of corn from the time the pig will eat it until it is taken to the market, under our very bad system — as we think— of fattening hogs the first year, is a direct effort to create a diseased condition. It makes fat and nothing else. The bones and the muscles are not nourished, and they cannot be forced to maturity, except to a limited extent. They may be said to be forced when the animal is fed all the bone and muscle forming food that it will assimilate, as distinguished from starving it, but there must be time allowed it for full development. The process cannot be hastened, except in a limited degree. But we can force fat whenever we wish to. We can fatten the pig, or fatten the hog."

CHAPTER II. Improved Swine

the first improvement of swine. names of the

different breeds. their characteristics. the

chinese hog. his effects upon other breeds.

what breed of hogs to use.

THE FIRST IMPROVEMENT OF SWINE.

In the early history of swine-breeding in the Miami Valley in Ohio (for it was here, beyond doubt, that the first and greatest efforts were made to improve our swine), it is clear from the best authority that there were two breeds, the Russia and the Byfield.

In 1816 the Shakers, of Union village, Warren county, Ohio, purchased at Philadelphia, Pa., one boar and three sows, pure China, called Big China hogs. The Shakers and other judicious breeders of Warren and Butler counties continued to use the breeds at command, and produced by repeated crosses a hog of exceedingly fine qualities for that period, known as the Warren county hog. This condition of the breeds continued until sometime between 1835 an d 1840, when the Berkshires and Irish Graziers were introduced. Some claim that the Berkshires were introduced first, and others the Irish Graziers. But let that be as it will, positive proof shows that these two breeds of hogs were crossed upon the hogs already produced by the cross of the China, Russia and Byfield.

IO IMPROVED SWINE.

This crossing of breeds continued for some time, until the breeders of swine in the Miami valley settled down to the conviction that the basis of a good breed of hogs had been established, and stimulated by the success, they have aimed to improve what they have been so successful in forming. All defective points or qualities have, as far as possible, been corrected or improved by care. Thus we have a breed thoroughly established, which can be relied upon for the production of like qualities and character in progeny. This breed of swine was formerly known as the Magie, or Butler county hog — having derived that name from David Magie, of Butler county, Ohio, who was one of the leading men in introducing this hog into the heavy feeding districts of the world — but was afterward named by the Swine Breeders' Association, Poland- China. The best specimens of this improved breed, Poland-China, have good length, short, broad backs, straight on both lines, deep sides, very broad, full square hams and shoulders, drooping ears, short heads, slightly dish-faced, broad between the eyes, with a good coat of hair, and are of a dark, or spotted color. They are hardy, vigorous and prolific. Their chief excellencies consist in their quiet disposition, and their susceptibility of being well fattened at any age, large growth when desirable, and a great amount of flesh laid on in proportion to the food consumed. They sometimes dress three hundred and fifty pounds when no older than ten or twelve months, and if kept until two or three years old, will often dress from six to nine hundred pounds ; and as a machine to turn corn into pork they have but few equals.