SWINE RAISING IN HAWAII. 
41 
Breeding stock should be judiciously advertised and exhibited 
at fairs so that it will be brought to the attention of the public. 
The breeder of pure stock should join the national and State asso- 
ciations of the breed in which he is interested. 
Transfer and registration papers should be promptly attended to 
when registered stock are to be sold. All records should be kept 
accurately and in a presentable manner. A reputation once lost 
in the pure-bred stock business can not be regained. 
System, business ability, and strict integrity are required for the 
development of a worth-while reputation as a reliable breeder. 
The swine raiser should not attempt to breed for selling purposes 
until he has a well-established herd and a fairly complete equipment. 
Fig. 25. — A cheap and effective farm smokehouse. 
KILLING AND CURING 3 
Owing to the heavy demand for fresh pork at high prices, no 
cured products are as yet produced in Hawaii. However, the swine 
raiser who is favorably situated should butcher and cure the meat 
from some of the hogs on his farm. He will find it not only cheaper 
than purchasing meat, but also that he can, by selling the cured 
product, build up a lucrative business in a remarkably short time. 
Only healthy animals should be selected for butchering. Disease 
from unhealthy animals may be transmitted to persons eating the 
meat. 
At the Haiku substation excellent home-cured hams, bacon, sau- 
sage, and other pork products have been made by means of a home- 
made smoker. (Fig. 25.) None of the meat spoiled during the salt- 
ing and curing process, even when the temperature reached 85° F. 
at the time of slaughter. 
8 For hints on equipment for slaughtering the animals and treatment of carcasses, see 
IT. S. Dept. Agr.. Farmers' Bulletins 013, Killing Hogs and Curing Pork, and 1186, Pork 
on the Farm : Killing, Curing, and Canning. 
