4 



Rearing and Fattening of Pigs. 



appearance than does that of a scalded black-skinned pig. We 

 know that in Ireland the bacon curers prefer their fat pigs to 

 have white skins ; and they declare that they are able to produce 

 a more presentable side of bacon from the white- than from the 

 black-haired pig. It is also held by many residents in the south- 

 western counties that the pork from a scorched pig is infinitely 

 more palatable than from a scalded pig. Here, again, it is diffi- 

 cult to discover any sufficient reason for the assertion ; certainly 

 there may remain a slight flavour of the burning straw or hair, and 

 in this manner more flavour may rest with the scorched carcase ; 

 and habit may have rendered this peculiar flavour — if it exists — 

 appreciated in much the same way as the American bacon or 

 hams which have been smeared with the so-called liquid extract 

 of smoke in order to give them a flavour somewhat similar to 

 the salted and dried meats which have been subjected to the 

 fumes of burning or smouldering oak chips or stands. A flavour 

 is thus manufactured which appeals to palates not so delicately 

 constituted as to be able to appreciate the flavour of a choice 

 piece of pork, ham, or bacon in its natural condition. 



From the foregoing remarks it will be evident that the choice 

 of a particular breed of pig has in the past been largely affected 

 by anything rather than the points possessed by the pigs of the 

 various improved breeds. It is to be hoped that with the 

 extension of knowledge these fancies will gradually give way. 



There are considerable variations in the opinions of pig- 

 keepers as to the points which should be possessed by the 

 boar selected for use in one's herd, or for the use of one's 

 neighbours. One person with a certain amount of experience 

 will declare that he has been most successful when he has used 

 a big-framed, strong-boned, and rather coarse boar, whilst his 

 frie id, perhaps equally experienced, will hold as strongly 

 that a well-built, thick, compact boar of fine bone and quality 

 is the better. My experience, gained during nearly half a 

 century, leads me to uphold the latter view, even when the 

 object is to produce pigs for sale off the sow. The produce 

 of a thick compact boar and a large-framed, good quality sow 

 will always command a higher price than will the produce of 

 the coarser boar, although the latter youngsters may appear 

 to the novice to be the larger pigs. Then, if the object be 



