PIG BREEDING. 



HISTORY. A LTHOUGH from the earliest days of European 



'^^ ~ settlement in the Highlands, pig-breeding was 

 generally recognised as offering great possibilities, it 

 was not until some ten years ago that a genuine effort 

 was made to start the industry on a sound foundation. 

 In 1906 the first importation of high class stock was 

 made by Government, Lord Delamere, and Major — 

 then Captain — Grogan, with such satisfactory results 

 that further importations were made by other settlers 

 at various times. 



Despite losses from periodic outbreaks of swine 

 fever in different parts of the country, and lack of 

 success on the part of many through inexperience, the 

 industry steadily developed, and as early as 191 1 

 bacon was exported to England from East Africa 

 realising within two shillings per hundred-weight of 

 the best Danish. 



FACTORS That the climate of the Highlands is favourable 



FAVOURING to the raising of pigs has now been clearly established. 

 SUCCESS. The total absence of winter conditions favours early 



maturity, while doing away with the necessity for 



expensive buildings. 



Foodstuffs of various sorts are abundant and in- 

 expensive and also easily and cheaply grown. 



The natural grasses, supplemented by a small 

 allowance of grain per day, provide all the food 

 required by the sows when they are not suckling 

 young. 



When pigs are run in large numbers it is advisable 

 to plant up areas of lucerne, sweet potatoes, maize and 

 other pig foods, so as not to be dependent on a 

 fluctuating market. 



If a dairy is run in conjunction with pigs, skim 

 milk can be fed to weaners, and so carry them over 

 the period when pigs in this country require most care 

 and are most likely to go back. 



To make pig fattening a profitable business, care 

 shoni.i be taken to see that from birth to factory the 



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