540 QUEENSLAND AGRICULTURAL JOURNAL. [1 Dec., 1899. 
of bacon we desire. In order to enable farmers to secure this breed, we have 
established a stud at our farm at Zillmere, and growers desiring to Typos their 
stock will kindly communicate with us, and we will be pleased to furnish all 
particulars as to price.” 
Mr. Thorne, a South Australian breeder, says: —“ The best pig to keep, 
either for market or for home use, is the Berkshire; they make the best bacon 
and the nicest shaped flitch or middle. If you do not keep the pure breed, let 
them be very nearly pure. The sow might have a strain of some other breed, but 
not the boar. TI consider that the farmers and pig-breeders of South Australia 
have profited more by the importation of the Berkshire pig than by any other 
animal. If you want a side of bacon anice even thickness, and with the lean 
well mixed, or a nice-shaped ham with a small bone or middle, what pig can 
you get better than the Berkshire? The Poland-China pig is coarse in the flesh 
and yery large in the bone. The Essex is small in the bone, but very fat, with 
a very little lean mixed in the bacon. The middles, which generally secure the 
highest price, are very uneven; they fall offso in the flank, In making good 
sweet bacon much depends on the age of the pig; they should not be more 
than eight or ten months old, and should weigh, when killed, from 160 Ib. to 
200 Ib. 
Here we have the opinion of a British breeder :—‘ In this country the pig that 
commands the highest price is an animal which; though well finished, must not 
be over fat, and which turns the scale dead weight at 12 stone. ‘The live weight 
of this animal would be about 154 stone to 16stone. This type of pig is called 
a ‘bacon’ pig, and is that required for the London trade. ‘ Berwick’ are small, 
plump pigs, averaging about 8 stone dead weight—that is, ranging between 7 
stone and 83 stone. ‘The price for these is usually the same as for bacon pigs, 
but at certain times of the year, through scarcity, they may fetch 2s. to 3s. 
per cwt. more. They are used for the ham and middle trade, and the manufac- 
tured article is almost all sold in Ireland. Pigs of an intermediate class—that is, 
ranging between 8} stone and 11 stone dead weight—are by no means so saleable 
and rarely command so big a figure as either bacon pigs or Berwicks. They are 
called in the trade “ six-sides,” and at certain times of the year, notably in spring, 
are greatly depressed in price, being often quoted at 4s. to 5s. under the other 
class. There is another type of pig—the ‘over-weight.’ The highest weight 
generally killed at the factories is 18 stone. ‘There are, however, a few killed 
some pounds heavier than this, and there is always some “s. or 3s. per cwt. less 
paid for them, as the class of bacon manufactured from them is inferior, and has 
to be sold for considerably less money in the English markets. All the above 
classes of pigs must be well fed, but not over-fed. A good bacon pig of 12 stone 
ought to be produced in seven months from its birth. It should not be crammed, 
neither should it be half-starved, but fed steadily and regularly. Pigs fed 
steadily and regularly will give the most satisfactory results to the feeder when 
weighed in the factories. A pig which has been half-starved at any period of 
its life, even though well fed afterwards, will not do so. The most profitable pig 
is the one that weighs 200 lb. at six months old. Two such lots can be produced 
in one year, and they will bring more money for the amount of feed consumed 
than one lot weighing 400 lb. at a year old.” 
The most profitable pig to feed is one which is deep in the heart and round in 
the ribs, as it will of necessity produce a larger quantity of first-class bacon—yviz., 
prime back and ribs—than an animal that is light-chested and flat-sided. This 
is one of the most valuable parts of the animal, and it is therefore desirable to 
add as much as possible to its weight. Looking at the matter from a breeder's 
and pig-feeder’s standpoint, the pig that is deep in the heart and round or 
well sprung in the ribs will certainly be a good feeder, because he has plenty of 
room tor his stomach, liver, heart, and all the main organs. Roundness of rib 
nearly always indicates a° good constitution; flatness of ribs the reverse. A 
pig well sprung in the ribs will carry considerably more meat on the bone, and 
ave the ribs better clothed with flesh, than one of different conformation. ‘The 
leading essentials in form of a bacon pig are—(1) good length and depth of 
