272 QUEENSLAND AGRICULTURAL souRNAL. [1 APR, 1900. 
HOW THE YORKSHIRE, THE rg nL AND THE pamwortl 
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It will interest breeders of pigs to know how the three leading breeds 
Yorkshire, Berkshire, and Tamworth—fared in recent experiments ma: se be 
Ontario Agricultural College. The experiment lasted from July till Octo a 
and the animals (thirty-six in number) were about eight weeks old whet J 
under trial. The different lots were fed on exactly the same foods (const ite 
largely of peas, pollard, and whey) all through the experiment. The vane 
showed but little advantage in favour of either of the breeds tested; the av® iT 
gain during the 112 days over which the experiment extended ranged from 
to 123 lb., or a little over 1 lb. per pig per day. a 
The large Yorkshire headed the list with a total gain of 123% Ib. int ae 
days; the Berkshire coming next with a total gain of 120 Ib., and the Tamw? ‘ 
third with a total increase of 1193 lb. An instructive feature of the expe") 
was the result obtained as to the quantity of food required by each bree 
order to produce a certain quantity of pork. The quantity of gral, 4, 
consumed in order to produce 100 lb. of weight ranged from 350 to aity 
Yorkshires standing at the head of the list as requiring the smallest ane whe 
grain, the Berkshires second, Duroc Jerseys third, and the Tamworths 10 
Exe 
THE RESULTS. the cas? 
The subjoined table gives the detailed particulars on this score in th® 
of the three breeds which possess any practical interest for our readers*— 
i aily Gai } nsumed pe 
Breed. Total fae epee aameae rons as ones Gain. = 
1 Yorkshire ...._-—-:128°75 , 1:10 ay 3501 
2 Berkshire ... 120 % 1:07 Z, 36979 
3 Tamworth ... 119-25 ¥) 1-06 eis 37777 
re 
At the close of the experiment the pigs were shipped to Toronto, oink 
they were slaughtered and examined by experts. Mr. J. W. Flavelle, man” ‘he 
director of the W. Davies Company, furnished the following report a 
characteristics of the different breeds from the bacon-curer’s point of View’ 
HOW THE YORKSHIRES TURNED OUT. Jeng 
Great length, side of even depth throughout, sides full of flesh, great 
between shoulder and ham, fat even on the back, bone moderate, hea¢ «ie 
fore-arm too long, belly only moderately thick, shoulders moderate ve ding 
These pigs have qualities which make them peculiarly suitable for cross-bre ai 
purposes on account of their great length, great development of flesh, 2” 
depth of the side. 
HOW THE BERKSHIRES FARED. ‘des of 
Flesh well developed, fat even down the back, well-developed * bet 
reasonably even depth, rather irregular in length, head moderate wit af to 
large jowl, bone moderate, generally good hogs, but show a decided tende? 
uneven development as evidenced by the great irregularity in the length. 
AND THE TAMWORTHS. i NG 
Moderate bone, a long head, but small jowl, flesh well-developed § es 
tendency for fat to arch on the crown, which would possibly cause tou ma2Y® ye 
to be classed as “fat’? on account of thickness at this one point if hog* of 
moderately well fed, belly thick and very excellent, generally a desirable type 
hog, which, with judicious feeding, ought to make good expert sides. 
COST OF PRODUCTION. It 
In this experiment a rather interesting point was brought out. in ib 
been shown by other experiments that the cost of producing a pound of Be ais 
pigs increases as the animal becomes heavier. As the animals included 
test were weighed at regular intervals, and as every pound of meal wl¢ per 
consumed was carefully weighed, an opportunity was afforded to test Fires? 
the truth of the claim, and a statement of the results is given below. 
