PROCEEDINGS OF THE FARMERS* CLUB. 327 



Eaising Hogs Profitable. 



Mr. S. N. Thompson, Southborough, Mass. — Having bought a 

 farm, I wanted to make it fertile. I bought twenty hogs. I kept 

 an exact account with them, and at the close of the year I found 

 they had gained $75, and I had a large pile of valuable manure. 

 Unfortunately they were lank and long and of the subsoil variety. 

 Had the breed been better I should have made one hundred per 

 cent more. The Chester Whites, though easily fattened, are too 

 coarse, and if mixed with all other kinds, too much given to hard 

 work. lam investing my money now in the Yorkshires 5 they 

 are of large size, thin skin, small bone, and fine grained meat ; 

 also in the Essex ; they are of medium size, they mature early, 

 are quiet and easily kept. If corn is not more than $1 a bushel, 

 and pork not less than eight cents a pound, I consider the busi- 

 ness the most profitable I can engage in, for I expect by so doing 

 to make each acre of my farm to keep a cow. 



Eegarding scraps, I find pork scraps worth 1| lbs. of corn meal, 

 and beef scraps 20 per cent. less. 



Adjourned. 



January 22, 1867. 

 Mr. Nathan C. Ely in the chair; Mr. John W. Chambers, Sec'y. 



Report of Unsound Flour. 



The subject of unsound flour was again brought up, when the 

 chairman stated that the subject should be disposed of He 

 thought it is a subject which might be discussed for six weeks, 

 and we be no wiser for it. 



Mr. S. Robinson moved, and it was voted to take the report 

 from the table. 



It was then voted that the committee be authorized to memo- 

 rialize the Legislature touching the subject of unsound flour 

 in our populous cities. The following is the report : 



"In their report of last week, the committee confined them- 

 selves to a brief statement of the Constitution and laws of the 

 State of New York relating to the inspection of flour, and the 

 appointment of inspectors of flour, meats, etc. They now report 

 a statement of facts in relation to the manufacture and sale of 

 unsound, sour and musty bad flour. Several of the older dealers 

 and consumers recollect very well the high character of New York 

 superfine flour under the inspectorship of John Brown, and the 



