1921.] 



Pigs for Pork. 



613 



In the production of porkers, some breeders prefer a sow of 

 somewhat larger scale than the medium-sized white and black 

 sows referred to above, favouring a sow of the Ijarge Black, 

 Gloucester Old Spots, Tamworth, Cumberland, one of the two 

 Sheeted types or even a Large White of a compact t}^e, which 

 they mate with the thicker and more compact Berkshire or 

 Middle White breeds. In thus crossing less uniformity of 

 size is obtainable, but objection is not always taken to this as 

 it is possible to use the compact and thick pigs for conversion 

 into small pork, whilst the more lengthy and growing pigs are 

 fatted for the heavy pork or the bacon trades. 



This crossing of the medium sized and large sized breeds 

 of pigs is more common in the southern and midland counties 

 than in those northern counties where large fat pigs only are 

 mainly slaughtered, although even in this respect a change is 

 noticeable in one or two of the largest markets in the north, 

 where fat pigs weighing not more than two-thirds the weight 

 general only a comparatively few years since, command the 

 highest price. 



It would thus appear that the demand for the old-fashioned 

 fat pig of 300 lb. is gradually but surely passing away. If 

 this be so a change may also be brought about in the system 

 of producing the heavy fat pig. The plan which used to be 

 commonly followed was to use a pure bred sire of any of the 

 large breeds of pig, the Large White, Large Black, Tamworth, 

 Gloucester Old Spots, Southern or Eastern Sheeted, Lincoln- 

 shire, &c., on the ordinary country sows or sows of any of the 

 pure-breeds or crosses; to rear the young pigs well and then to 

 run them on as stores or growing pigs without any great out- 

 lay in the purchase of foods other than those produced on the 

 farm; and then when the pigs were several months old they 

 were put up to fatten and fed mainly, and in many instances 

 solely, on concentrated and comparatively expensive foods. 

 The change to improved methods which has been observable 

 of late years will doubtless be accelerated by the still greater 

 change in the alteration in the degree of fatness and size of the 

 joints of pork demanded by the consumer. It is more than 

 probable that a change in the aim of the breeders of pedigree 

 pigs may in due course be noticeable; compactness of form, 

 quality of skin, bone and hair, and early maturity may receive 

 a far greater amount of attention than mere size, the last a 

 point w^hich has in the opinion of many purveyors of meat be€n 

 studied to an extent greater than advisable or desirable. 



