25 



Up to August, 1909, the average run had been 150 pigs per week, the highest number 

 being 211. The killings would have been much larger but for the fact that the society was 

 short of working capital, and could not pay for more than a limited number of pigs per week. 

 This was due to an error in commencing with too low a capitalization, and strange to say 

 the banks cannot be induced to advance money on the stock. Except for this unfortunate 

 handicap 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 Roscrea 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 Roscrea factory has 

 won the highest possible honours at the London Dairy Show. 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 Roscrea 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 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 Roscrea 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 Roscrea. 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 circulating 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 case 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 records on a tag the weight in cwts., qrs. 

 and Ibs. 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 



Instructions to 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 frequently 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. 



