FARMERS' INSTITUTES. 127 



7iiuch as ten shillings per 112 pounds between "lean sizeable'' and sides 

 but little heavier, and further, it costs less to make a pound of pork with 

 a young animal of two hundred pounds or under than with an animal 

 above that weight. This past season an experiment was conducted at 

 our Guelph Experiment Farm which very clearly demonstrates this. 

 There were thirty-six hogs, fed on a mixed meal ration. The following 

 figures are the averages representing the number of pounds of meal re- 

 (juired per pound of gain during different periods: 



Pounds of meal per 

 Live weights. pound of grain. 



54-83 3 . 10 



82-115 3.75 



115-148 4.38 



148-170 4.55 



Within even these short limits, the increase in cost is 50 per cent; it is 

 relatively greater after the weights at which this experiment terminated. 



Age. — The packer does not want the bacon pig forced to a weight of 

 say 200 pounds at five and a half or six months, as might easily be 

 done. This "baby" bacon has not a proper development of firm, mus- 

 cular meat; it is the "veal" of the_bacon business. At least a portion of 

 the "soft" sides come from immature pigs. The packer wants the ani- 

 mals so fed as to reach the proper weight at seven or eight months. 



It is interesting to note the comparison of shrinkage percentages in 

 the different classes and weights of swine. The following figures will be 

 found approximately correct: 



Americau (corn fed) 23 per cent. 



Heavy thick fat hogs over 400 pounds 16-18 per cent. 



Choice singers (160-225 pounds live weight) 23 per cent. 



Light "under-sized" (125-160) . . . -. 26-28 per cent. 



In sections of "country from which a factory draws its supply, the live 

 and dead weight prices practically balance each other. 



Those qualified to express an opinion on this matter agree that no 

 breed or breeds have a monopoly in the production of first-class bacon 

 hogs. But this much we know, that there are some breeds which yield a 

 larger proportion of them than do others. There are some breeds which 

 have been bred for generations with the definite object of developing 

 certain characteristics which must be discounted in the bacon business. 

 In the course of time, there might be obtained from these, by careful 

 selection and perpetuation of strains inclining towards the bacon type, 

 animals which would suit the requirements of the business. This proc- 

 ess of evolution is, however, too slow and expensive for the average 

 farmer. The breeds from which are obtained probably the largest pro- 

 portion of choice singers are the Tamworths, the Improved Yorkshire, 

 and the Large English Berkshire. The cross-breds and various grades 

 of these breeds are also usually quite satisfactory. The Essex and 

 j^uffolk strains are entirely unsuited for the business. For other breeds, 

 as the Duroc Jersey, Poland China, Chester White, and the old-time 

 Thick Berkshire, while we may occasionally find fairly good bacon pigs 

 among them, we do not look for them. This does not mean, however, that 

 all these breeds should be made to conform as soon as may be to a pro- 

 nounced bacon type. There may still be a place for each one in meeting 

 different preferences and requirements and the varying conditions to 



