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food is exactly the same for both groups, it follows that there must be 

 some other cause for this difference in cost. Individuality is far more 

 effective than breed or type in determining- the cost of production. This 

 case is quoted simply to show the uncertainty of a single experiment, and 

 yet you will "find a great many people thoroughly convinced that their 

 view is the correct one for the simple reason that some one, and possibly 

 very imperfect, test happened to result in a certain way. It shows how 

 careful we must be in drawing conclusions, and when we study all avail- 

 able data regarding the relative cost or producing one hundred pounds 

 increase in weight in bacon hogs and in fat hogs, we are forced to the 

 conclusion that, to say the least, it has never been proved, other things 

 being equal, that the bacon hog is any more expensive to produce than 

 the fat hog. 



A very important problem which has attracted a good deal of atten- 

 tion throughout this discussion, and which is worthy of careful research, 

 is the problem of the average cost of producing hogs of suitable weight 

 for bacon purposes. We find the cost of raising hogs variously estimated, 

 some claiming that they can raise their hogs at less than four cents per 

 pound, live weight, and others that it costs in the neighborhood of six 

 cents per pound. Unfortunately, we have not sufficient data at hand to 

 enable us to make an authoritative statement. We are accumulating infor- 

 mation as rapidly as possible, and so far as our information goes, it 

 indicates that if moderate market values are attached to the foods con- 

 sumed, the cost may range all the way from a little over four cents per 

 pound to somewhere in the neighborhood of five cents per pound. 

 Methods of feeding and the individuality of the pigs influence results, 

 and it will require considerable time to establish anything which may be 

 regarded as fully satisfactory. The William Davies people, of Toronto, 

 have shown their interest in this problem in a practical way, and are 

 offering to farmers who will keep an accurate record of all foods con- 

 sumed by their pigs from the time they are weaned until they are ready 

 for market, and who will also report the weights of the pigs at weaning 

 time and at the time of marketing, an advance of 50 cents per hundred 

 over the prevailing market price at the time the pigs are marketed. This 

 very liberal offer has been accepted by quite a number of farmers, and 

 we expect quite a large number yet to take advantage of it. The infor- 

 mation thus obtained should be of great value. 



To discuss thoroughly this whole question would require a great deal 

 more space than should be given to one article, but an attempt has been 

 made to present a few important points for careful consideration, and we 

 trust that readers will be careful in drawing conclusions, and that they 

 will consider all phases of the matter before they rashly make up their 

 minds to sacrifice the reputation Canada has obtained in export bacon. 

 The more we reflect upon the matter, the firmer becomes the conviction 

 that Canada has nothing to gain and everything to lose if she abandons 

 the production of the bacon hog. 



