THE STATE AS FARMER 19 



not to be asked whether we shall produce 

 them or not, but by what method we may- 

 best weave their production into our general 

 scheme — here more, there less, but always 

 some for the daily motor when it calls. 



No gastronomic scare ever affected us 

 like that sudden spectre of the disappearance 

 of our breakfast bacon which appalled us 

 some years ago. Chancellor and ploughboy 

 alike sat down to weep. The scare did good, 

 for it forced upon us the two facts that we 

 liked our bacon and we liked it prime. While 

 there was plenty of it and it was largely 

 bad, there was the excitement of a chance 

 success. But the low prices of that unor- 

 ganised period brought pigs into disrepute, 

 and, in consequence, the industry became 

 more wisely ordeied from the point of view 

 of quality. It became the rule to kill the 

 pigs at a certain age or size, and thus bring 

 about some sort of standard in the bacon of 

 commerce. If everyone knew the truth, even 

 now there would still be a lack of that sense 

 of security which the lover of his breakfast 

 ought to feel. The pig is not naturally so 



c 2 



