49 

 



as whey is mostly 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 

 Denmark 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 procure 

 samples at the dairies and send them to the laboratory of Prof. Storch, where they are sub- 

 jected to his colour test, which consists of pouring a few drops of paraphenylen-diamin 

 and peroxide of hydrogen into the milk. The milk turns blue, if it has not been heated 

 to 176 degs. 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 suppliers of each dairy to 

 apply the above easy and simple test every day. This is done in some places and has pro- 

 duced very good results. 



"One useful provision of the Tuberculosis Act is that the sediment deposited on the 

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

 days this product was now and then used as food for pigs, and thus many pigs were infect- 

 ed, 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 proportion 

 of infected carcasses are found quite unsafe for consumption and these are destroyed. A 

 larger proportion, though still quite insignificant, show only slight infection and this con- 

 fined to a part that can be removed. In such cases the uninfected 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 noti- 

 fication is immediately sent to the producer. The Commission was advised that the private 

 factories get a larger percentage of tubercular 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 products, 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 favorable 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 Gov- 

 ernment 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 econ- 

 mical 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 

 10489 6J 



