32 



The Pigs. 



Great care has heen taken to build up a suitable pig for the purpose intended. 

 Systematic efforts have been, and are being made, to improve the stock from the stand- 

 point of the breeder and feeder, and above all, for the requirements of the British 

 market. The Department of Agriculture has taken hold of this work with vigor and 

 has already accomplished much. The farmers themselves working hand in hand with 

 the department are making strides in the direction of more profitable pigs. The 

 spirit of co-operation has a firm hold of the people and, through this, almost all middle- 

 men between the producers and the British merchant have been dispensed with. The 

 line connecting the man on the land with the ultimate purchaser of the bacon is prac- 

 tically continuous, and, since a bad market reflects almost directly upon the pig raiser, 

 every effort is made to insure a good market all the time. It is a realization of this 

 condition that keeps the Danish farmer keenly alive to the quality of his pigs. 



Prior to 1887 most of the Danish pigs and pork exported went chiefly to Germany. 

 Since then live pigs have been excluded from that country. The Danes at once set 

 about the securing of another market. For a year or more shipments were sent alive 

 to England, but the trade was not satisfactory. The British pork and bacon market 

 was then investigated and after learning what was required co-operative curing was 

 commenced. In 1888 the total pigs of the country was 771,000, and of these 23,000 

 were put through the first co-operative curing house. The move was seen to be promis- 

 ing and has gone forward until the country to-day has 36 co-operative, in addition to 

 some 24 proprietary factories in which are slaughtered annually by the co-operative 

 upwards of 1,500,000, and in the proprietory, about 450,000 hogs per year. 



Note. — According to the official figures of the Co-operative Danish Slaughteries. 

 the number of swine killed in 1909 was about 200,000 less than in 1908, but on account 

 of the higher price of bacon the value of these exceeded the killings of the previous 

 year by $536,000. 



While Continental Europe was the outlet for Danish pigs and pork no attempt 

 at improvement in the quality of the stock was considered necessary. So that when 

 the English bacon trade was undertaken the Danish pig was a coarse rough animal 

 carrying considerable fat when ready to market. Up to this time the English Middle 

 White had been used for crossing purposes, but this was seen to be no longer suitable. 

 A study of the industry in Britain opened the eyes of the Danes to the qualifications 

 of the Large WHiite and since then the blood of this breed has been largely used. The 

 native pig, the ' Landrace,' was a hardy animal and an excellent mother, and has been 

 retained and improved by every possible means. This and the Yorkshire soon became 

 the only recognized breeds of swine in the country. By means of breeding centres, 

 breeding societies, agricultural fairs, and experimental feeding stations a systematic 

 effort is being made to develop the swine of Denmark to the greatest possible degree 

 of excellence. 



Breeding Centres. 



The Government takes a prominent part in all schemes undertaken for the im- 

 provement of stock. The full time of several officers is given for direction and 

 supervision, and grants of money are contributed towards the work. To systematize 

 the work the country is divided into seven districts. Each district is managed by a 

 Commission of three men. One member is appointed by the agricultural society in 

 the district, one by the co-operative pig curing society, and the third, who is the 

 secretary of the Commission, is appointed by the government. The secretary of the 

 Commission is responsible to the Live Stock Commissioner, P. A. Morkeberg, who 

 organized and directs the whole work. Through this organization breeding centres 

 are established and controlled. These centres are simply breeding farms so stocked 

 and managed as to insure the production of only high class breeding stock. When a 

 farmer wishes to have his farm established as a breeding centre, or when a community 

 desires to have a breeding centre established on a particular farm, he or they make 



