9 Sept., 1907.] Fifth Convention, Chamber of Agriculture. ^^S 



were 180,000 pigs in Victoria. These figures rose to 240,000 in 1881, 

 282,000 in 1891, and 350,000 in 1901, but have now dropped back again 

 to 220,000, the falling off being undoubtedly due to the fact that farmers 

 have had to rely almost entirely on the local and Inter-State markets, but 

 now that there are standing orders for any quantity of fresh pork at 

 4d. per lb., dressed weight, advertised in Melbourne. Portland, and other 

 freezing centres, there is no reason why the pig business should not as- 

 sume very large proportions. 



I would like to point out some of the many advantages attached to 

 the rearing of pigs. Increasing numbers are beginning to find out these 

 advantages. For instance, in Colorado, Wyoming, and Montana, cattle- 

 raismg was the only industry for many years. Then the country was 

 invaded by sheep-farmers, as it was found the sheep yielded more profit 

 than the cow. But now a new departure is taking place in the States 

 named, for the pig is proving that he yields a higher profit than the 

 sheep. As we all know, it is necessary to grow peas, beans, and barley 

 for the satisfactory feeding of pigs, and the fact that peas and beans 

 extract nitrogen from the air, and transfer it to the soil, gives these crops 

 a special value to the farmer, for they enable him to maintain the fer- 

 tility of his land without being put to the expense of buying nitrogenous 

 manures. And in regard to inferior or discoloured grain ; this, which 

 is so often sold at a sacrifice, could be better utilized on the farm for 

 pig-feeding, thereby saving cost of carriage. Besides, the benefit derived 

 to the land by way of manure in allowing the pigs to feed on such grain 

 is considerable. Then again, the spare time of the farm-hands can be 

 utilized in the regular feeding of the pigs, cutting bedding, cleaning 

 styes, &c. In fact, the pig pays for his own board and lodgings right 

 handsomely, and he is a reallv valuable adjunct to the butter industry, in 

 so far as the disposal of skim milk is concerned. Skim milk, properly 

 treated by fermentation, and mixed with pollard, is a most satisfying, 

 and fattening food. 



The Best Breed. 



There are manv breeds of pigs, but the Berkshire stands boldly out, 

 being remarkable for conspicuous features, and having been thoroughly 

 tried, his suitability for this country is beyond question. I cannot speak 

 in too laudatory terms of this magnificent animal, his leading character- 

 istic being to fatten quickly, aye, quicker than any other, that is, to 

 be ready for market. He is also more prolific, whiLst taking less food, 

 and is held high in the estimation, not only of the breeders, but, owing^ 

 to his shapely conformation and thick flesh, of the butchers and bacon- 

 curers also in this and every other State of the Commonwealth. The 

 Berkshire stands at the head of all breeds, not only for consumption in 

 this countrv, but for export, and hence he is the most remunerative to the 

 farmer. 



In mating the pig, get good half to three-quarter bred sows. Mate 

 these with young, pure-bred boars. In picking your sows, let them be at 

 least ten months old ; the boars to be of the same age. You will then 

 have the prime of their lives. See that the sows have at least twelve 

 teats. They should not be allowed to get too fat during the time of 

 gestation, and this may be avoided by restricting their food somewhat. 

 In choosing your boar, see that you get one with good constitutional 

 vigour, breadth of chest, width of loin, chine and ribs also good width, 

 depth of carcass and l>eautv of form ; head not too long, dished face. 



