202 HARRIS ON THE PIG. 



folk) boar. But for spring pigs we need a little more re- 

 finement. They should be three-quarters Essex, Berkshire, 

 or some other fine breed that is to say, a sow from the 

 first cross of Essex and Chester White should be put to 

 an Essex or Berkshire boar. This would give a highly 

 refined, small-boned pig, that would mature early, and 

 fatten rapidly. During the summer, however, they will 

 require better food than the older and stronger pigs. 

 They should have the run of a clover pasture, but 

 should be favored in the distribution of the milk, and 

 should have, in addition, sufficient grain of some kind to 

 keep them fat enough for fresh pork at all times. 



It often happens that the most profitable way of dis- 

 posing of such spring pigs as here described, is to sell 

 them when three, four, five, or six months old for fresh 

 pork. We have sometimes thought that butchers do not 

 make sufficient difference in the price of such pigs as 

 compared with common pigs. In fact, butchers have 

 said to us : " All that you say is true. These pigs make 

 splendid pork, but our customers will pay no more for it 

 than for common pork, with half as much again bone in 

 it." The truth of the matter seems to be this : There is 

 not enough of such pork sent to market to establish the 

 grade. Few people know that there is as much difference 

 between the pork from a four-months-old, well-bred, and 

 well-fed pig, as compared with an ^ight-months-old, ill- 

 bred, and ill-fed pig, as there is between a sirloin and a 

 round steak. In Boston, a sirloin steak is now (March, 

 1870) quoted at 36 cents and 38 cents per pound, and a 

 round steak at 20 cents and 25 cents ; chuck rib at 12 

 cents and 15 cents, and soup pieces at 5 cents and 8 cents 

 per pound. Here is certainly difference enough to stimu- 

 late us to improve the form of our animals. Let farmers 

 furnish good fresh pork, and there will be found those wlio 

 are willing to pay a liberal price for it. At any rate, if the 

 pigs are kept in high condition, they will be ready at all 



