36 



of centres under control and representatives of pig breeding societies. A meeting of delegates 

 is held once a year, when questions of general interest are discussed. The society embrace* 

 fifty pig breeding centres and forty pig breeding societies. The annual fees are $1 per cen- 

 tre and 50 cents per society. 



(5. )The co-operative management of pig breeding societies and pig breeding centres 

 in the province of Fyen. The object of this body is to promote the development of pig 

 breeding, pig breeding societies and pig breeding centres. Any owner of recognized breeding 

 centres may take part. Each breeding society is represented by one member. The annual 

 meeting is held in the month of December or January. 



The co-operative management consists of forty -one pig breeding centres. The annual 

 expenses are levied equally according to the number of sows. 



(6.) Co-operative slaughter houses. The slaughter houses are usually owned by the 

 shareholders. They elect the executive committee, from which the president and vice- 

 president are chosen. The work is under the direction of a manager, who must report to 

 the executive committee. The annual surplus is divided among the shareholders according 

 to the number of pounds delivered (killed pigs). The number of co-operative slaughter 

 houses are thirty-six (36), with about ninety-five thousand (95,000) shareholders. In addi- 

 tion there are twenty-four (24) private slaughter houses, making the total number of slaughter 

 houses sixty (60). 



Feeding Experiment Stations. 



It is not enough that the stock kept at the breeding centres be themselves good indivi- 

 duals and the sows regular breeders and good sucklers. Sows are valued on all these points,, 

 but unless their offspring fatten profitably and yield carcasses suitable for the British market 

 they are condemned as unworthy of a place among the matrons of a recognized breeding 

 farm. To aid in the effort to bring pig breeding into a more rational channel, and, at the 

 same time, endeavour to produce bacon up to the standard of the British market, feeding 

 experiments were undertaken in the year 1899. To this end feeding stations have been 

 established in each of the provinces of Denmark. The Commission visited one of the stations 

 to which was attached an extensive and well equipped piggery. Pigs of the domestic breed, 

 the Yorkshire, and first crosses from Yorkshire boars are fed to ascertain conclusively which 

 of the three reach the slaughter house weight in the shortest time, and, when killed, produce 

 the most valuable carcasses for the export bacon trade. The experimental animals are, in 

 the case of pure breds, secured from the breeding centres. To secure the stock a committee 

 of three go among the centres and select the produce of such sows as they may decide upon. 

 Four pigs of a litter are taken for a feeding test. Only average pigs are used. The price 

 allowed is 10 kroners (about $2.65) each, half of which is paid by the experiment station 

 and half by the local co-operative packing association. The pigs are delivered at eight weeks 

 old. Each group is fed the same mixture according to age, a careful record being kept of 

 the whole work. At each station a feeding master is engaged, his duties being to weigh 

 the exact quantity given each group and to look after the details of the feeding. The groups 

 are regularly weighed. At stated intervals a representative of the department calls, weighs 

 the pigs and takes samples of the food for chemical analysis. The food is weighed out daily, 

 mixed with skim milk or whey and divided into three meals. It is given as a slop, slightly 

 sour from fermentation. Feeding is done at certain hours three times daily, as much being 

 given as satisfies the appetites and no more. The temperature of the air, outside and in 

 the piggery, and of the food is taken three times daily, and for groups of about the same age 

 the temperature is made as uniform as possible. 



As the pigs reach suitable weights for the slaughter house they are delivered and slaught- 

 ered at a packing house, and when the carcasses have cooled they are thoroughly examined 

 by an expert committee in regard to conformation, taking into account length and evenness 

 of back and sides, thickness of fat and lean, smoothness of shoulder, thickness of belly, 

 form of loin, and firmness of meat. The judging is done in a manner much the same as is 

 followed at the several Canadian Winter Fairs. On the opposite page an illustration appears 

 showing a number of carcasses suspended for judgment. These were examined and photo- 



