230 THE RURAL EFFICIENCY GUIDE STOCK 



and the percentage of lean to fat much higher than in the carcass of the lard 

 hog. While the breeding of the hog has much to do with the conformation, 

 the feeding has much to do with the character of the meat. Fattening feeds 

 like corn fed exclusively do not produce the right character of flesh for bacon. 

 Oily carcasses, the result of feeding beans, more especially soy beans and 

 peanuts are rejected altogether and carcasses which approach an oily condi- 

 tion produce bacon of low quality. Barley ranks first for producing a high 

 grade of bacon, and is followed by oats and peas. Dairy by-products with 

 cereal grains, including corn and a considerable variety of feeds, produces 

 good results. Only where there is a premium paid for hogs most suitable for 

 bacon can it be expected that farmers will study to produce and finish bacon 

 hogs that will compare favorably with those that may be considered best for 

 the purpose. 



Denmark has a select bacon trade and excels in the production of the 

 highest quality of bacon. The following is quoted relative to rations used by 

 the Danes in the production of bacon : 



"Ground barley, cooked potatoes, and skim milk; shorts and skim milk; 

 2 parts shorts, 2 parts ground barley, 1 part corn meal, and skim milk; 2 parts 

 ground barley, 1 part wheat bran, 1 part ground rye, and skim milk ; 2 parts 

 ground barley, 1 part ground oats, 1 part corn meal, and skim milk. Corn meal 

 is fed with care, especially during warm weather; when fed in small quantities 

 with barley, shorts, oats, and bran, combined with a liberal allowance of skim 

 milk, there are no bad results. Some good feeders use corn meal to the extent 

 of one-third or one-half of the grain ration during the first three or four months 

 and then omit it and finish with oats or similar feed. Feeders are sometimes 

 compelled to use corn on account of the low price of bacon. Ground rye to 

 the extent of about one-third of the ration gives good results, but rye shorts 

 are not satisfacory and are only used in small quantities. The best feeds are 

 ground barley, crushed oats, and wheat shorts. Roots are fed during winter 

 and soiling crops during summer." 



Marketing Hogs. As with other classes of stock, the producer should 

 study and keep posted on the market situation. The following market classi- 

 fication of hogs should be taken into consideration in deciding or anticipating 

 about what a given lot of hogs are worth on the market. One should also 

 be posted on other features of the market that influence prices and on freight, 

 yardage and commission charges. This knowledge will be helpful in selling 

 at home to drovers or shippers as well as in shipping a carload or more to a 

 packing house center. Unless one has at least a carload or can combine with 

 a neighbor to make a carload, it is best to sell at home or some nearby 

 slaughtering plant where it will not be necessary to ship. Stock yard com- 

 panies or live stock commission firms will be glad to furnish information on 

 commission, yardage and feeding charges, dockage and rules relating to in- 

 spection, disposal of dead animals and methods of practice. 



Shipping Hogs to Market. The shrinkage on a carload of hogs weighing 

 15,000 to 17,000 pounds may be 1,000 pounds when conditions are wrong. The 



