would net the owner $64 per steer. The first bunch of steers were not bought because 

 they were of a wrong type. They were not wanted by the butcher nor the packer nor 

 the feeder. They were up-standing, of poor constitution and the kind that never do 

 well. Along with this they had been ill nourished during their growth. The second 

 lot of steers was purchased because we knew that they "had the habit" of thrift and 

 would respond to feed and would be in demand. We knew also that the first lot would 

 not respond to feed and were not the kind to attract buyers. 



Again, we purchased some poultry for high class caterers. From one farmer we 

 secured his spring chickens at 25c. each and from another the same aged birds at 12c. 

 per lb. which netted 64c. per chicken. It was only as a favour that the first lot was 

 taken off our hands. They were small, and thin and altogether undesirable. The 

 others were sold at a little less than one dollar per bird and we were requested to obtain 

 more of the same kind. 



Inferior stock is the first to respond when the market takes a downward trend from 

 normal. In a slump it will not sell at all. High class stock is the first to respond when 

 the market takes a rise from normal, and is always saleable even in time of a slump. 



There is more need than ever for "Greater Production" but the greatest need is 

 "Good Stuff." There is more need than ever for quality in everything we produce and 

 particularly in live stock of every kind from horses to poultry. We are the gainers and 

 our confreres in Europe are the gainers if we breed well and feed well, and exert all the 

 power that is in us in these two directions — increased quantity, better quality. 



REDUCING COST OF PRODUCTION; GRAIN CROPS— PORK 



G. H. Hutton, B.S.A., Superintendent Experimental Station, Lacombe, Alta. 



One sure way to increase production is to demonstrate how production may be 

 made more profitable. If increased profit can be shown, increased production will 

 follow. 



It is equally certain that if we reduce cost, increased profit will at once result. 

 This statement applies to all lines of farm production. Since costs may readily be 

 reduced, we have here a source of present and immediate increased profit. 



To illustrate the variation possible in the cost of producing a bushel of grain, I might 

 use the figures from the different rotations now being compared at this Station. In 

 one of these rotations wheat is disced in on wheat stubble — a practice followed on some 

 farms and adopted by us for comparison as to cost per bushel. In 1915 it cost 77.8 cents 

 to produce a bushel of wheat under this system, while under another rotation the cost 

 per bushel was reduced to 21.1 cents. Hence we submit that the adoption of the best 

 methods of farm practice would result in a much larger volume of food-stuffs available 

 for export, and in tremendously increased profits for the farmers of Canada. Any 

 reduction in cost of production is a profit that may at once be realized. It is not merely 

 a hope of what the future may bring, but is a means at hand under our own control for 

 increasing profits now. 



While large increases in pork production cannot now be arranged for in 1916, yet 

 figures illustrating how cost of pork may be reduced should enable many growers to 

 make additional profits with the usual volume of business, and should lead to increased 

 production in 1917, when food products in abundance will still be required by the 

 Empire. 



Data as to the cost of producing pork on different pastures and in a dry feed lot has 

 been secured at the Lacombe Experimental Station during the past season. Seven 

 groups of hogs were used, the pastures being composed of wheat, oats and barley 

 sown in equal parts by weight; oats, barley and wheat singly; alfalfa, and rape. The 

 pigs in the dry feed lot had a small run, but at no time during the season were they 

 given any green feed. The pigs were put on pasture at about 10 weeks old when weaned, 



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