25 



Except for this unfortunate disadvantage the factory would do a flourishing business 

 as not infrequently hogs delivered have to be transferred to other houses that can pay 

 for them at once. 



The success of such a plant depends much on the management. The Eoscrea 

 factory has for manager, Mr. J. W. Welsh, who has had experience in successful bacon 

 factories both in England and the United States. Already the bacon made at Eoscrea 

 factory has won the highest possible honours at leading English shows. The output 

 of the factory is shipped in bales to representatives in England, who sell direct to the 

 retail trade. As in the case of Canadian and Danish bacon, the meat is not smoked 

 until it reaches the English merchant. 



The report of Eoscrea bacon factory for the first year of operation, 1908, shows a 

 good profit to the shareholders. During the year the turnover of business amounted 

 to about $170,000, of which about $43,000 represents live pigs that could not be paid 

 for and sold by the factory for the members. After allocating all expenses chargeable 

 to the trading, there remained a net profit for the year of some $1,500. The directors 

 in this report point out that with $25,000 more working capital the gross profits would 

 have been doubled, while the net profits would have enabled the board to have allocated 

 a substantial sum to shareholders on the value of pigs supplied. 



The process of curing at Eoscrea is practically the same as that adopted by 

 Canadian curers. The killing and dressing is carried on as in a modern factory in 

 Canada, except that more of the work is done by hand at Eoscrea. The sides after 

 being properly dressed, and trimmed, are hung in the chill room, which is held at a 

 temperature of 38 degrees Fahr., and in which a constant current of cold, dry air is 

 circulated at that temperature. The meat is, therefore, reduced to about 38 degrees 

 Fahr., and this process occupies something like a whole day, after which the sides are 

 passed into the curing cellar. In the ease of ' Wiltshire ' sides they are pumped with 

 a recognized pickle, and are then sprinkled over with curing antiseptic, on the top 

 of which is placed a heavy sprinkling of curing-salt. The same process takes place 

 with almost every part of the pig, and on the average about two weeks are allowed 

 for the curing, but of course this is modified according to the character of meat it is 

 intended to produce. Hams, for example, are not pumped and are kept about 21 days 

 in salt. When the meat is cured it is drained free of pickle, and is then removed 

 from the cellar and washed in readiness for shipping. 



The bacon is cured almost as hard as Canadian, it being considered that a milder 

 cure as in Denmark, is too risky on account of possible loss through taint if the meat 

 is not quickly consumed. 



SETTING THE PRICE. 



Each week a committee appointed for the purpose sets 'the price to be paid the 

 following week. Each Saturday a postal card noting the prices for the several classes 

 of pigs are mailed to each shareholder. Both live and dressed weights are quoted. 

 When the pigs are delivered they are weighed on a scale which record's on a tag the 

 weight in cwts., qrs. and lbs. If the pigs are sold live weight they are paid for at 

 once, but if by dressed weight a tag is put in the ear of each, so that it can be followed 

 through the slaughter house. 



Information for Feeders. 



The Department of Agriculture not only does much to improve the quality of the 

 pigs of the country by means of the premium system already described, but it fre- 

 quently sends out pamphlets of instruction on breeding and feeding. Following is a 

 copy of a recently prepared leaflet that contains good information for swine raisers 

 in any country. 



What is the best type of pig to rear and feed for marketable purposes ? 

 An animal possessing the following points is considered a type of pig to suit 

 alike the breeder, feeder, and consumer of the United Kingdom :— 



