27 



Recapitulation. 



The present and expected future success of the swine rearing industry in Ireland may be 

 attributed to the following condition : 



1st. The rearing of swine is a popular branch of Irish agriculture. Nowhere through- 

 out the rural districts do the people despise the pig. Both extensive farmers and the more 

 humble of the rural classes find it profitable to raise at least a small number of pigs each 

 year. The frugal habits of the Irish peasant admit of no food refuse or damaged crop 

 being wasted. The careful feeding of these together with a greater or less quantity of 

 purchased food stuffs materially helps to maintain many a small holding. The "gintlemin 

 that pays the rint" means much more among the frugal Irish folk than perhaps any other 

 class or race of people. 



2nd. Pork is a popular meat on the tables of those who can afford to use it in Ireland. 

 Buttermilk and potatoes with pork form a popular combination among the poorer classes 

 in Ireland whether the three are used as a diet for the family or the two former combine 

 to make the last named product. The meat of the hog therefore finds a wide demand at 

 home. 



3rd. The proximity of Ireland to the British market has for very many years proved a 

 keen impetus to pork production. The great manufacturing centres of England require 

 constant supplies of pork products. Irish packers and English merchants have long since 

 come to regard each as indispensable to the other. The Irish packer has been wise in his 

 day and generation. Not all the pork he ships bears his most cherished brand. Much 



A Shareholder's Delivery, Roscrea Bacon Factory. 



Irisji pork such as that from old breeding stock, over fat hogs and those that are too thin 

 are sold without indentification, but no business man guards with keener jealousy the reputa- 

 tion of his special brands of bacon and hams than the Irish curer. From the great mass of 

 supplies he selects most carefully the pigs that are to be cured for the best trade. The 

 curing is done with equal care and at the end of this stage only the firm sides and lean plump 

 hams receive the first brand. On this kind of combination Irish bacon has established 

 itself in Britain and on a continuation of this the trade that is won is held. 



4th. The Irish farmer inclines to follow a leader in whom he has confidence. This 

 characteristic of the people is of great assistance to the Department of Agriculture in its 

 work in aid of swine improvement. Already this has helped the quality of Irish pigs. Co- 

 operation too, finds a receptive soil under such conditions. This is getting a foothold in 

 many parts of Ireland not so much in bacon curing as yet but in the buying of supplies 

 needed in the homes and on the farms and the marketing of farm produce. Co-operative 

 curing has commenced and will grow to the undoubted advantage of the Irish pig raiser 

 more especially in the direction of producing "Wiltshire" sides for the British market. 



