10 



deinand is for quite heavy pork hard cured, uliile in others niild cured is favoured. 

 To supply these several varieties of pork meats the methods of pig laisers dilfer ma- 

 terially in different districts. To thoroughly investigate swine raising in England 

 would occupy more time and study than the Commission had at its disposal for that 

 country. 



The diversity of systems of pig raisers in England is demonstrated by the pro- 

 nounced differences to be found in the breeds of pigs kept. The large Yorkshire is 

 quite a different pig from the Middle White, while the Berkshire, the Tamworth and 

 the Large Black each possesses its peculiar characteristics, as determined by the minds 

 of the breeders of these several types. Yet they all originated in little England where 

 they are kept separate and distinct, each occupying a field of its own, and each possess- 

 ing qualifications highlj' prized by its champions. 



Dividing England into two parts the prevailing colour of the pigs kept north of 

 the Thames is white, while south of that dividing stream it is chiefly black. True one 

 finds both white pigs and black ones and those that are spotted in most parts of Eng- 

 land, and red ones also distributed here and there. At present the tendency is tov.ards 

 greater uniformity over the country in cross bred pigs on account of the growing 

 popularity of the Yorkshire, which so strongly stamps its colour on its off.spring. 



Having in view the bacon industry the Commission while in England confined 

 its investigation chiefly to districts noted for the raising of bacon pigs. Opportunity 

 *Vvas taken to visit a few prominent pure bred herds. Some time also was spent in the 

 oflSces and storehouses of large commission firms examining the several classes of im- 

 ported bacon and learning all that was possible in regard to the needs and conditions 

 !of Canadian bacon and the chief points of difference between this and its competitors. 



The itinerary of the Commission in England was decided upon chiefly from in- 

 formation secured at the instance of the Canadian High Commissioner, from Sir 

 Thos. Elliott, Secretary of the Board of Agriculture. Sir Thomas not only informed 

 the Commission of favourable districts but by letters of introduction opened the way 

 to comfortable receptions. 



Pure Bred Herds 



Wherever it was convenient to do so, owners of pure bred herds were called upon. 

 Apart from many casual visits made in this way such noted herds were visited as 

 Holywell Manor, so long associated with the name of that champion of the Yorkshire, 

 Mr. Sanders Spencer; the Hasketon herd of large Blacks owned by Mr. 0. F. 

 Marriner, near Ipswich, in Suffolk, and the Berkshire herd of J. W. Kimber, near 

 Abingdon, Berks. 



Holywell herd is interesting to every visitor. Its ownership and management haa 

 been transferred by Mr. Sanders Spencer to his son Charles, who maintains a fine stock 

 of the old excellent type built up during many years of hard work by his father. Here 

 about a score of brood sows and several boars representing famous old families, built 

 up in Holywell, were seen in addition to a choice lot of young stock, including pens of 

 show animals that at each show visited added to the glorious victories of the famous 

 herd. The members of the Commission were impressed with the rational treatment 

 afforded the breeding stock, most of which, unless suckling litters, had the range of a 

 grass pasture adjacent to the barns. It was not surprising to find the stock thus 

 treated by a pupil of so thorough an authority on swine breeding and rearing as the 

 founder of the Holywell herd. No systematic attempt is made at Holywell to discover 

 a cheap ration for the pigs, the constant object of the proprietor being to secure a 

 maximum of healthy growth consistent with future vigor and usefuhiess. This is 

 secured by the use of such healthful foods as sliorts, oat meal, barley meal, milk, roots 

 and other green foods. These foods judiciously blended and given in quantity and 

 proportion according to the age and purpose of the swine, produce pigs big for their 

 age and ftdl of stamina and activity. 



Mr. Spencer, is, however, a master feeder when direct profit is concerned. He 

 recommends that only as much food be given at a time as is eaten with a relish. Flour 



