When we used to raise a few pigs we butchered boars a couple of times for our freezer.You want them about 160 lbs live so there is no boar taint.I prefer the taste of the little boars compared to barrows and they are really lean.Gave some to a friend who said they could taste the gamyness of the meat but I never found it objectionable.The first one we did was one that somehow never got cut.Later it was always a runt that we figured didn't need anymore stress in his life and would be ready about the time the last hog would be gone.The uncut hog would catch up to or pass the barrows he was with.The little boars cost more to put in the freezer than others but it was for ourselves so price wasn't the only consideration.Same thing with raising one jersey calf for the freezer to get what some consider better tasting beef for yourself even if it costs more to raise.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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