568 Journal of Agriculture. [9 Sept., 1907. 



food, and when penned up at the right age as stores, and fed with good 

 food ripen rapidly. But every one is not possessed of such places, and 

 my remarks are directed to those who have land and soil that can grow 

 root and grain crops. To these, I say, the most profitable animal you 

 can rear is the pig. 



Let me warn you against feeding pigs on clover and some of the 

 _grasses. For argument sake, suppose you have a dozen pigs or so, half 

 or three-part fat, which have been running out on the clover. Then put 

 them in the sty, top them up with the very best food, be it grey peas, 

 milk, or any other equally good, and what will be the result ? I will 

 tell you. They will turn out as fishy as if they had been fed on shark 

 meat ! The proper thing to do in such a case is to let the pigs go back 

 to poor stores, then top up, and the new meat thus made will be all 

 right. Don't imagine you can hoodwink the bacon-curer. He knows 

 his way about, and if he finds you have put in a few fishy ones, he will 

 say nothing, but will wait, and when your next draft comes to hand, 

 you will know all about it by the returns you get. In Warrnambool years 

 ago, it was usual to keep the pigs on the clover as long as they were 

 thriving, and then top off, but they never brought prices equal to or 

 approaching what reliable farm-fed pigs brought, for the reason I have 

 given. If you have maize, which is a good fodder, be sure and mix it 

 with other foods (peas, &c.), and don't feed them on maize alone, 

 'for if you do the bacon won't keep. It goes rusty very quickly, and 

 eventually finds its wav to the auction rooms. Pig-breeding is not carried 

 on here in a proper manner. Take your cue from the United States of 

 America, and you are on the right track. 



Weights to Breed. — Coming to actual requirements, as far as weight 

 is concerned, those most in demand for either export or home consump- 

 tion are pigs which range in weight from 60 to 80 lb. dead weight, for 

 pork, and from 120 to 140 lb. for bacon, for Victoria, and from 80 to 

 100 lb. for bacon for export, quality being, of course, a great desidera- 

 tum. In some instances as high a weight as 160 lb. is permissible in 

 Victoria. For export, pigs to 100 lb. can be taken, and I have authority 

 for saying that shippers will establish a definite rate per lb. for all pigs 

 properly slaughtered in Melbourne, and delivered at the freezing chambers, 

 that is, of course, if farmers will study their own interests, and go in 

 Avhole-souled for breeding, not only to meet Victorian requirements, but 

 fbr export as well. There should be no apathy shown, and my efforts have 

 been brought into requisition for your special benefit. Owners of outlying 

 lands and properties situated far from railway stations, where carriage 

 of produce is heavy, will find the fattening of pigs a money-making 

 venture, for the pig will fatten on the produce and carry it to the 

 market himself, and this especially applies when the produce is in any 

 way discoloured, and the price for same not what it might be, and all 

 should bear in mind that the cost of carriage of any class of produce 

 is always an expensive item. 



Dont's for Pig Breeders. 



Up to this point I have mainly been telling you what you should do 

 in regard to the breeding of pigs. Now to conclude with a few " dont's." 

 Some of these " dont's " I have touched on already, but they will bear 

 repeating. 



Don't give the pigs skim-milk fresh from the separator. It is aerated, 

 and acts deleteriously to young ones especially. Let it remain until 

 next dav. 



