110 BIGGLE SWINE BOOK. 



individual operators, but it must not be forgotten that 

 the man who fattens his own hogs ( if he does the work 

 properly) has an opportunity to make better pork than 

 the average on the market. 



So I repeat that I am greatly in favor of individual 

 effort in the production of really choice food products. 

 There is a premium on such products always. There 

 are many buyers whose first question refers to quality 

 rather than to quantity or price, and these buyers con- 

 stitute what is known as the fancy trade. Cannot my 

 readers get a share of that trade ? 



COINS. 



There is a decreasing demand for over-fat hogs. 



If light-weight hogs pay best in money, why do you raise 

 heavy porkers ? 



Put the hogs on the platform scales occasionally. You will 

 learn something. 



Watch the markets. Notice the ever-increasing demand for 

 good goods in small parcels. 



The pork market is often temporarily depressed, but it will 

 never fail entirely. Pork is one of the standard foods. 



England is the greatest foreign buyer of American hogs. It 

 is therefore worth while to recognize English ideas about bacon. 



If figures are to be believed, it costs all the way from one and 

 one-half cents to seven cents or more to produce a pound of pork. 



Market some of the young pigs for roasters when they will 

 dress twelve to fifteen pounds. City people will be glad to get 

 them. 



