51 



HOLLAND. 



The country of dykes and windmills is largely devoted to dairying and is consequently 

 an extensive producer of pigs. England alone, in 1907, imported from Holland about 

 170,000 cwts. of butter and 241,500 cwts. of cheese. To consume the skim milk and whey 

 pigs are reared and fed. Being situated in close proximity to Germany the major portion 

 of Dutch pig meats go to the cities of that country in the form of fresh pork. England 

 too, gets some of this and during recent years considerable attention has been given 

 to the production of bacon for the British market. On the London Smithfield market 

 the Commission saw large quantities of both fresh pork and bacon from Holland. Statis- 

 tics show that in 1907 England received more than 20,000 cwts. of bacon and nearly half 

 a million cwts. of fresh and salted pork, chiefly fresh. Directed by the firm of Mills & 

 Sparrow, large handlers of Canadian as well as Dutch bacon, the Commission made a 

 short visit, on the return journey from Denmark, to a district of which Oss is the centre. 

 At this point one of the four large bacon curing plants in Holland, is operated by Messrs. 

 Hortag. The four factories are all owned by private firms. Their annual killings amount 

 to about 100,000. During the winter practically all are sold as fresh pork, while in summer 

 it is chiefly cured, but this depends on the relative values of fresh pork and cured bacon 

 and pork. The farmers pay comparatively little attention to the market end except in 

 so far as the packing firms dictate. When the packers want light, young pigs for the fresh 

 pork trade, they quote higher for this class than for older stock. When the bacon trade 

 promises to be more profitable farmers are encouraged to hold their pigs until 6 to 7 months 

 old and reach bacon weights. No attempt at co-operative curing has been successfully 

 made. In view of the undecided state of the industry Holland need not, for the present 

 at least, be considered a strong competitor of Canada in the bacon market. 



The factory at Oss in winter, kills from 2,000 to 3,000 hogs a week for the export trade. 

 In July, 1909, the firm was killing about 1,000 per week chiefly for bacon. This was 

 about half the number usually killed at that season. The shortage was said to be due to 

 dear food stuffs. During the first half of 1909, this factory had sent to England bacon 

 from 10,000 pigs and 20,000 small pigs (about 100 to 120 Ibs. dressed) as fresh pork. 



Dutch farmers are following to some extent the methods of the Danes in the matter 

 of pig breeding. To improve the stock five breeding centres have been established. These 

 are chiefly stocked with Yorkshires but there are a small number of Tarn worths as well. 

 The object of the centres is to produce good boars to improve the native stock. The native 

 sow is a white, fined-boned animal of medium length. Her offspring at 4 to 5 months old 

 are well adapted to the fresh pork trade. The introduction of the Yorkshire and Tarn- 

 worth is to improve the pigs, from the bacon standpoint. 



In the neighbourhood of Oss the farmers cook all pig feed. At each place visited was 

 found a large kettle set over a brick fireplace for cooking food. The food used consists 

 of potatoes, barley, rye and buttermilk. Feeding is done three times a day frequently by 

 women who take a keen interest in the stock. All pigs seen were very thrifty and well 

 grown. A lot of six said to be only 20 weeks old would weigh about 180 Ibs. each. These 

 were getting a thick slop made of buttermilk and ground barley fed warm. As pigs approach 

 the finishing stage roots and potatoes are almost if not quite withheld from the ration. 



The factories quote prices weekly and take all that are fat enough. In July, 20 per 

 cent of the receipts were too small for bacon and were sold fresh. Eighty per cent were 

 being cured as Wiltshire bacon for the English market. Buying is done much the same 

 as in Canada. In some districts one buyer is paid a salary and he has three or four men 

 who buy for him on commission. The pigs are bought at the farms and paid for according 

 to live weight on delivery at the railway station or packing house. 



