5 2 4 



The curing of the whole sides with the backbone and the blade- 

 bone taken out is the Wiltshire method. This is now being practised 

 in many parts of Scotland and it is likely to extend very much in 

 the future. 



Wiltshire bacon is always produced by, first of all, pumping the 

 whole sides with pickle and then dry-salting them on the bacon 

 bed. They are usually stacked in tiers in ten sides, one on the 

 top of the other and in this way are cured in about 14 days. 



The Danish bacon, which comes to the United Kingdom in large 

 quantities is generally cured in the Wiltshire manner. 



The modern bacon factory is not complete without having a 

 sausage department and one for lard. The first utilises the trimmings 

 of the carcases, and in some factories it is customary to slaughter 

 a number of hogs for the use of the small goods department. 



On the whole, the outlook of the bacon business in the United 

 Kingdom in satisfactory and there are not wanting signs of a ge- 

 neral revival in connection with the industry. 



This revival has begun in Ireland, it has spread to England, 

 and has also come to Scotland. 



K. J. J. MACKENZIE (University Lecturer in Agriculture, Cambridge). 

 Baby Beef. -- The Journal of the Board of Agriculture. Lon- 

 don, June 1910, vol. XVII, n. 3, p. 177. 



"The term "baby beef" is used to indicate as tersely as pos- 

 sible the faculty of early maturity in cattle which are wanted for 

 beef production. For the last hundred and fifty years our breeders 

 of horned stock have constantly endeavoured to hasten the early 

 development of their animals, and the object of this paper is to 

 put before the reader the question of the advisability of taking 

 full advantage of the extraordinary power which is possessed in 

 this respect by well-bred cattle of the British " beef breeds. " 



A large bullock put up to fatten will want about 100 Ib. of food 

 a day for sustenance and increase, and of this about 75 Ib. will 

 be used for sustenance and 25 Ib. for increase. If it is fed upon 

 S Ib. of linseed cake, 10 Ib. of hay, and 82 Ib. of roots, we find, 

 using the figures given in Warington's " Chemistry of the Farm," 

 that the food has been employed somewhat as follows: For in- 

 crease: 2 Ib. cake, 5 Ib. hay, 20 Ib. roots. For sustenance: 6 Ib. 

 cake, 5 Ib. hay, 62 Ib. roots. 



