50 



used for feeding pigs, it is not so important as the other dairy products, as regards 

 bovine tuberculosis, and besides, cheese-making is not nearly so considerable in Den- 

 mark as butter-making. 



' In Denmark the observance of the law regulating the heating of skimmed milk 

 is controlled by the police as well as by the margarine and butter inspectors, who pro- 

 cure samples at the dairies and send them to the laboratory of Professor Storch, where 

 they are subjected to his colour test, which consists of pouring a few drops of para- 

 phenylen-diamin and peroxide of hydrogen into milk. The milk turns blue, if it has 

 not been heated to 176 degrees Fahr. Offenders against the Act are fined. On the 

 whole the regulations governing the heating of milk are fairly scrupulously carried out, 

 though of course, there are exceptions. The best plan would be for one or two of the 

 supplyers of each dairy to apply the above easy and simple test every day. This is done 

 in some places and has produced very good results. 



' One useful provision of the Tuperculosis Act is that the sediment deposited on 

 the bowl of the cream separator, has to be burned, which is no doubt always done now. 

 In old days this product was now and then used as food for pigs, ana thus many p.igs 

 were infected, as it contains enormous masses of tubercle bacilli which are separated 

 from the milk by the centrifugal force.' 



In Denmark as in Canada, infected hogs are not all condemned. A small pro- 

 portion of infected carcasses are found quite unsafe for consumption and these are 

 destroyed. A larger proportion, though still quite insignificant, show only slight in- 

 fection and this confined to a part that can be removed. In such cases the unaffecV,3d 

 parts are used for local consumption. Through the operation of the law compelling the 

 pasteurizing of the milk, and the general care taken to safeguard the health of swine, 

 95 per cent of Danish swine are entirely free from tuberculosis. From this class and 

 this alone are the exports to the British market made up. 



The losses from condemned hogs, and portions, are divided between the co-operative 

 associations and the producers in the proportion of 75 per cent to the association and 

 25 per cent to the producer. As already pointed out each pig is ear marked with a 

 metal tag when delivered, by which it is traced. When a pig is condemned a circular 

 of notification is immediately sent to the producer. The Commission was advised that 

 the private factories get a larger percentage of tuburcular hogs than the co-operative 

 houses. The manager of Frederickssund co-operative factory assured the Commission 

 that out of 110,000 hogs slaughtered during the last two years not one carcass was 

 totally condemned. Veterinary inspection costs co-operative factories about $1.65 per 

 100 pigs handled. 



Conditions in Denmark Reviewed. 



Danish farmers have for many years depended on the hog for necessary revenue. 

 While continental markets were open for live hogs, and paid good prices for pork pro- 

 ducts, there was no incentive to produce a special type of pig. The closing of Germany 

 against live hogs from Denmark compelled Danish farmers to seek a new market. This 

 they found in Great Britain. An investigation revealed that highest prices were paid 

 for what was known as Wiltshire sides. It was discovered also that milk feeding was 

 favourable to the production of a high quality of bacon. 



Co-operation had already proved its value in the dairy industry. It could do so 

 in swine husbandry. The Danish farmer industrious, persistent, and well educated, 

 undertook the task of preparing his pigs for the highest priced trade. The government 

 recognized the possibilities of the swine industry and was ready to lend a hand to the 

 work. Breeding centres were assisted for the developing of improved seed stock; co- 

 operative pig breeding societies were organized for the dissemination of good blood 

 at little cost, experiment feeding stations were set in operation to solve the question 

 of economical feeding. Through these several agencies the pigs on Danish farms have 

 been brought up to a high standard. In the early period of the bacon industry co- 

 operation was applied to curing and marketing until the entire fabric has assumed 

 great strength. Commencing with the breeding stock it extends through the rearing 



