32 



BULLETIN OF 



Massachusetts Boaed of Ageicultuee. 



COMMERCIAL PORK MAKING AND PIG RAISING IN 

 NEW ENGLAND. 



By A. A. SouTHWiCK, Farm Superintendent, State Insane Asylum, Taunton, Mass. 



The question might be asked why we should engage in this industry 

 in Massachusetts and New England generally, and the only answer can 

 be, because there is an unlimited demand for the products of this im- 

 mense and growing industry. Another reason is that our climate seems 

 to be an ideal one for the thrift and general health of this class of ani- 

 mals. Again, I am most happy to say that we have right here the best 

 grain-growing location in the world. True, many will say the hired 

 help problem must be solved before we can branch out yery much in 

 carrying out an idea which would probably be considered an experiment 

 with most farmers. To the doubting minds we would say, make a begin- 

 ning, and the problem will solve itself. 



Breed. 



The question of breed is certainly an important one, because upon this, 

 in many instances, will depend the value of the output. In a general 

 way, a class of animals never should be chosen just because of the fancy 

 of the owner. In every instance cater to the tastes of your patrons, 

 because it is through them that your bank account will increase. 



The hog, throughout the west, is universally termed the mortgage 

 lifter ; and the lard hog, so called, is most easily produced by the hun- 

 dreds of thousands ; but the bacon hog, the animal that produces the 

 high-priced meat for our rapidly growing and fastidious population, is 

 there a minus quantity. This being the case, there is every reason, and 

 the best reason, for leaving out the lard hog in our experiment of meat 

 production here in the east, I do not hesitate to say that the Yorkshire 

 is preeminently the hog for the east, because of the unexcelled quality 

 of bacon and hams produced. My own choice of breeds would be the 

 Berkshire, at once equal to any as a pasture hog, equal to the best, per- 

 haps, for the fine quality of bacon and ham produced. And this animal is 



