SWINE. 135 



SWIKE 



HAMPDEN. 



From the Report of the (Jommittee. 



The raising and fattening of swine is to the farmer a matter 

 of considerable interest. While there are differences of opin- 

 ion respecting the healthfulness of pork as an article of diet, 

 there are no classes, save the Jews and Mohametaus, that 

 publicly discard it. All over the civilized world, pork in 

 some of its forms is used, and is considered almost indispen- 

 sable. The pig contributes nearly as much as any other ani- 

 mal to the feeding of mankind, and its flesh is the most nu- 

 tritious of animal food, pound for pound. Pork has been 

 authoritatively pronounced the "prince of the kitchen," and 

 without it, the many savory dishes of the housewife would 

 lose their appetizing flavors. Fresh or salt, it is a product of 

 reliability, and until the last layer is drawn from the pork- 

 barrel, the means of a substantial household meal are ever at 

 hand. 



The products of the pig in meat, lard, oil, caudles or 

 bristles, will compare favorably in cost and profit with the 

 products of any of the domestic animals, and the aggregate 

 of their value in money is equally important. According to 

 the census of 1870, the number of swine in the country was 

 25,134,569. At an average value of $7 per head, the whole 

 value of the hog-crop would be $175,941,983, showing how 

 important and immense is this branch of farm culture. 



Pork-raising in Hampden County, and perhaps in New 

 England, must necessarily be limited ; yet, even here, with 

 judicious care and prudence, it seems as if most farmers could 

 profitably supply their own wants, and have a small surplus 

 for the market. To enter into it as a business, in competition 

 with the great corn-growing States of the West, is out of the 

 question. Owing to their vast and cheap resources, it be- 

 comes with them a safe and legitimate business, and puts 



