CONTENTS. 



Pack. 



Letter of Transmittal 5 



Introduction 7 



Great Britain 9 



England 9 



Pure Bred Herds 10 



Feeding Berkshires for Bacon 11 



Harmony between Packer and Feeder 12 



Feeding Experiments 12 



The System of Buying 14 



Farms Visited 14 



Breeding and Rearing 15 



Scotland 15 



Pork making on Scottish Farms 16 



Feeding Experiments 17 



Pure Bred Herds 18 



Ireland 19 



The Pigs 19 



Housing and Feeding 20 



Marketing 22 



Bacon Curing 23 



Instructions to Pig Raisers 23 



Co-operative Packing 24 



Setting the Price 25 



Information for Feeders 25 



Feeding 26 



Recapitulation 27 



Denmark 29 



The Educational System 30 



The Pigs 32 



Breeding Centres 32. 



Swine Breeding Societies 34 



Exhibitions 35 



Extracts from Year Book 35 



Feeding Experiment Stations 36 



Summary of Experiments 37 



Gains by Ages 38 



The System of Feeding 38 



Housing 40 



Co-operative Feed Buying 41 



Co-operative Bacon Packing 42 



Fixing the Price 43 



The Growth of the Industry 45 



Prices paid for Pigs in Denmark and Canada 46 



Transactions of one Factory for * Ten Years * 48 



Methods of Curing 48 



A Private Slaughtery 49 



The Health of Danish Swine 49 



Conditions in Denmark reviewed 50 



Holland 52 



Bacon in England 54 



Selling prices of Danish and Canadian Bacon in England 56 



Lessons for Canadian Swine Raisers and Packers 57 



The Marketing End 58 



Suggested Remedies gO 



2270— li 



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