^ fe s I Swine: HusbandryI IN THE JJNitpp KiNQpOM A>qj DeNMARiI % i ^^^r^ &7C3 PRINTED BY AUTHORITY OF THE HONOURABLE SYDNEY A FISHER. MINISTER OF AGRICULTURE OTTAWA, SF39e rTCl, Nortli QIaroltna B'tatf S00690181 P S4503 This book may be kept out ^^iJfe-«nd is subject to a fine oi -CEJ^S^^a day thereafter. It is due on the day indicated below: APR 7 993 DOMINION OF CANADA DEPARTMENT OF AGRICULTURE SWINE HUSBANDRY UNITED KINGDOM AND DENMARK REPORT OF CANADIAN COMMISSION, 1909 SECOND EDITION ^' Published by direction of the Hon. SYDNEY A. FISHER, Minister of Agriculture, Ottawa, Ont. 2270—1 CONTENTS. Pack. Letter of Transmittal 5 Introduction 7 Great Britain 9 England 9 Pure Bred Herds 10 Feeding Berkshires for Bacon 11 Harmony between Packer and Feeder 12 Feeding Experiments 12 The System of Buying 14 Farms Visited 14 Breeding and Rearing 15 Scotland 15 Pork making on Scottish Farms 16 Feeding Experiments 17 Pure Bred Herds 18 Ireland 19 The Pigs 19 Housing and Feeding 20 Marketing 22 Bacon Curing 23 Instructions to Pig Raisers 23 Co-operative Packing 24 Setting the Price 25 Information for Feeders 25 Feeding 26 Recapitulation 27 Denmark 29 The Educational System 30 The Pigs 32 Breeding Centres 32. Swine Breeding Societies 34 Exhibitions 35 Extracts from Year Book 35 Feeding Experiment Stations 36 Summary of Experiments 37 Gains by Ages 38 The System of Feeding 38 Housing 40 Co-operative Feed Buying 41 Co-operative Bacon Packing 42 Fixing the Price 43 The Growth of the Industry 45 Prices paid for Pigs in Denmark and Canada 46 Transactions of one Factory for * Ten Years * 48 Methods of Curing 48 A Private Slaughtery 49 The Health of Danish Swine 49 Conditions in Denmark reviewed 50 Holland 52 Bacon in England 54 Selling prices of Danish and Canadian Bacon in England 56 Lessons for Canadian Swine Raisers and Packers 57 The Marketing End 58 Suggested Remedies gO 2270— li ^,,,,^ . 54503 LIST OF ILLUSTRATIONS. T^HIq Inserted between pages The Commission 8 and 9 Large Blacks at Albert College 16 " 17 Large Black Shoats on an Irish Farm 16 " 17 A Typical Large Black Sow 16 " 17 A Typical Large Black Boar 16 " 17 A Matron of a Scottish Yorkshire Herd 16 " 17 A Pair of Yorkshire Sows at Albert College 16 " 17 Growing Pigs at a Scottish Creamery 16 " 17 Brood Sows at a Scottish Creamery 16 " 17 A Sleeping Cabin for Growing Pigs 16 " 17 Fattening Piggery at Creamery 16 " 17 Piggeries at Creamery 16 " 17 The Home of a Prominent Irish Swine Breeder 24 " 25 The Home of an Irish Tenant Farmer 24 " 25 A Street Corner at an Irish Pig Fair 24 " 25 A Farmer and his Wife Bantering with Pig Buyer 24 " 25 A Cartload of Pigs on Sidewalk 24 " 25 Offerings at an Irish Pig Fair 24 " 25 Selections of an Irish Curer for Prime Bacon 24 " 25 Koscrea Bacon Factory 24 " 25 A Shareholder's Delivery 24 " 25 Mr. Peter Aug. Morkeberg 32 " 33 A Young Yorkshire Sire 32 " 33 A Mature Breeding Centre Yorkshire Boar 32 " 33 A Landrace Boar 32 " 33 A Good Type of Landrace Sow 32 " 33 Commissioner Morkeberg Observing Landrace Sow 32 " 33 A Landrace Boar in Thin Condition 32 " 33 Dry Matrons at Landrace Breeding Centre 32 " 33 A Corner in a Danish Farmyard 40 " 41 The Cattle Stable Side of Danish Farm Steading 40 " 41 A Danish Farm Steading 40 " 41 A Danish Experiment Feeding Station 40 " 41- Carcasses of Pigs being Judged 40 " 41 Co-operative Packing House at Frederikssund 40 " 41 Co-operative Packing House at Ringsted 40 " 41 Co-operative Packing House at Odense 40 " 41 A Shareholder's Delivery at Packing House 40 " 41 A Truck Load ready to be wheeled into packing house 40 " 41 The Commission at Home of Count Simonsen 48 " 49 Even the Sheep in Denmark are Tethered 48 " 49 A Jutland Cow *. 48 " 49 A Jutland Bull 48 " 49 Red Danish Bulls 48 " 49 Polish Women Labourers 48 " 49 A Method of Transportation in Holland 48 " 49 Manager F. L. Sieck with his Family 48 " 49 Dutch Pigs at Packing House 56 " 57 A Pncking House in Holland 56 " 57 Representative Pigs at a Danish Packing House 56 " 57 Half Breed Large Blacks ready for Bacon Factory 56 " 57 To the Honourable Sydney A. Fisher, Minister of Agriculture, Ottawa. Sir, — The Commission appointed by yourself to investigate and study the swine breeding industry of Denmark, Great Britain and Ireland, beg to make the following report :^ The Commission on arriving in England on June 27 spent a short time in London inquiring into the relative merits of the various classes of bacon that find sale in large quantities in the British market, and in securing as far as possible information that would be useful in the work of investigation. We then proceeded to Denmark where all phases of the swine rearing industry were carefully examined. From the 2nd to the iTth of July the time v/as spent in visiting farms of swine raisers, breeding centres, feeding stations, co-operative feed buying depots, co-operative and private bacon curing factories and live stock shows. On the return journey to Great Britain we spent a short time in Holland looking into certain phases of pig raising as it would appear to come into competition with Canadian pork products. A busy month was spent in Great Britain and Ireland, the time being chieily occupied in visiting farms in districts where swine are reared in large numbers. In Scotland the cheese making sections in the western and southern counties were traversed. In Ireland the attention of the Commissioners v,'ns devoted principally to the central and southeastern districts where swine rearing is more or less common to every farm and where co-operative curing is commencing to obtain a foothold. In England the centres most carefully examined were the counties of Wiltshire, Berk-' shire and Suffolk. In each of the counties visited prominent breeding herds were inspected wherever opportunity offered without undue loss of time. The report pre- sented represents the findings of the Commission based chiefly upon personal observa- tions, inquiries and official reports of governmental departments charged with work having to do with the swine rearing industry. The Commission are under deep obligation for the valuable assistance ungrudg- ingly bestowed upon us in each of the countries visited. In Denmark the services of the highest official of the government having to do with the swine industry were placed at our entire disposal. Statskonsulent Peter Aug. Morkeberg, who devotes his whole time to the swine and Red Danish cattle industries, mapped out and personally conducted the tour. Through the kindness of this officer interviews were secured with such leading authorities as Prof. Bernard Bang, the noted authority on tuberculosis; Prof. Hoffman Bang, director of the experiment station of animal and food products ; Prof. Storch, at the head of the dairy department of the Royal Agricultural College at Copenhagen, and others more or less closely allied with the scientific side of Danish agriculture. The Commission wish to especially acknowledge the generosity shown by 5 these busy men in providing information in regard to their work. Grateful acknowledg- ment has also to be made for the kindness shown by the managers of bacon factories, co-operative feed buying societies, feeding stations, agricultural shows, proprietors of swine breeding centres and general farmers called upon, each of whom not only gave freely of information but contributed as far as possible the proverbial hospitality of the Dane. In Scotland the Commission was favoured with the personal guidance of Mr. James Dunlop of the Scottish Commission to Canada, as also Mr. Thomas Clement of the firm of Andrew Clement & Sons, commission merchants, Glasgow, who accom- panied us through the chief cheese making counties in which pig feeding is mainly carried on in Scotland. Gratitude is also due Prof. Wm. Stevenson for information respecting swine feeding tests conducted at the West of Scotland Dairy School, and the very many dairy farmers and their families, who contributed generously of their hospitality. In Ireland the Department of Agriculture and Technical Instruction took charge of the Commission, placing at our disposal Mr. James "Wood, who has charge of schemes of the department for improving the breeds of swine and other stock. The members of the Commission are highly sensible of the kindness sho^vn by the Depart- ment through their Secretary, Mr. Gill, as well as by the very many swine raisers, bacon curers and others who freely contributed to the comfort of the Commission and the work of investigation. In England through the High Commissioner and the Board of Agriculture the way was open for a careful study of the subject in hand. London commission men were eager to supply in every possible way useful information. Correspondents of the Board of Agriculture by invitation of the Secretary, Sir Thos. Elliott, wherever appealed to, assisted in locating swine raisers to be visited. In this regard valuable help must be acknowledged from the firm of Messrs. Harris & Co., the veteran firm of Wiltshire bacon curers. Nor must the kindness of Mr. Wright of the Eastern Counties ;Farmers' Co-operative Association be forgotten. This officer, who handles about a thousand hogs per week, spent valuable time in conducting the Commission amongst swine raisers in the county of Suffolk. Then there were the breeders of pure bred herds among whom may be especially mentioned Mr. Sanders Spencer of Large York- shire fame, and Mr. C. F. Marriner, a most successful breeder of Large Blacks, each of whom did their utmost by giving freely of their information and the hospitality of their homes. The following pages contain the report of conditions bearing upon the swine rearing industry of Great Britain, Ireland, Denmark and Holland as discovered by the Commission, all of which is respectfully submitted. We have the honour to be, Sir, your obedient servants, W. W. Ballantyne, Chairman. WiLLLXM Jones, Gedeon Garceau, Joseph Eye^ J. E. Sinclair, J. B. Spencer, Secretary and Editor. INTRODUCTION During the ten years ending with 1905, marked progress was made in Canada in the swine rearing industry. The annual production greatly increased and the majority of pigs raised changed from the ordinary pork type to that suitable for the production of bacon of the most valuable class. From small beginnings in the early nineties the export bacon trade with Great Britain grew by rapid strides until in the year 1905 Canada supplied Great Britain with about 20 per cent of her imported bacon. For three years this high level was maintained, but since 1907 a rapid decline has been in operation until there was general fear expressed that the industry, in so far as the export trade is concerned, is seriously menaced. The situation has given rise to much debate as to the actual cause, and keen anxiety in regard to the future of the industry. During the session of Parliament of 1909 delegations representing different classes interested in the industry came to Ottawa to recommend to the Government remedies varying according to the view point of the respective delegations. Some wanted alterations made in the Customs duties, others urged demonstrations in the cheap production of pork, while others again suggested the wisdom of sending a delegation to Denmai'k and the United Kingdom to study the methods of pig raisers who continue to supply in large quantities the British market with high class bacon. The Hon- ourable the Minister of Agriculture recommended to Parliament the wisdom of getting for the Canadian farmer information that may be gathered from the methods of those whose industry has outstripped that of Canada under universal conditions of high priced feed. Parliament approved the idea and voted ten thousand dollars to carry out the project. To appoint a suitable commission was the next step and this the Minister did, guided largely by the recommendations of swine raisers in provinces where hog raising is carried on as an important branch of agriculture. From the Province of Ontario were chosen W. W. Ballantyne, of Stratford, and Wm. Jones, of Zenda. Mr. Ballantyne, a prominent breeder of dairy cattle and official in connection with the Ontario Winter Fair, and other important public enterprises, is an ecxtensive feeder upon his own farm of swine for the market, and has a deep interest in the several Ballantyne cheese factories, at each of which hundreds of hogs are fattened each year upon whey and purchased grain foods. Mr. Jones, who is the past president of the Dominion Swine Breeders' Association and a director of the Ontario Winter Fair, is a large dairy farmer, and the owner of a herd of Yorkshire swine. He is a recognized expert judge of swine and each year officiates at one or more of the largest fairs in Canada. From the province of Quebec was appointed Mr. Gedeon Garceau, of Three Rivers. Mr. Garceau, a prominent stock breeder and dairy farmer, occupies a foremost position in the live stock association life of the province. He is familiar with the English and French languages, and does much work in judg- ing at exhibitions and lecturing at Farmers' Institute meetings. Mr. Joseph Eye, of Edmonton, Alta., an extensive stock raiser, was named from the west. He is among the most prominent and successful breeders and exhibitors of pure bred swine in his province. Mr. J. E. Sinclair, the representative of the maritime provinces, a dairy 7. 8 farmer and swine raiser, is a man of affairs in the agricultural life of Prince Edward Island. The sixth representative, the secretary and editor, occupies in the Live Stock Branch office next in rank to the Live Stock Commissioner. The members of the Commission individually and collectively imdertook the task laid upon them with keen earnestness. The Commission sailed from Montreal on June 18th, arriving in London on the 27th. The three following days were spent gathering information in respect to Canadian and Danish bacon, and the trade in these products. They arrived in Denmark on July 2nd, and until the 16th followed the itinerary mapped out by the Department of Agriculture in charge of Mr. P. A. Morkeberg, Live Stock Commissioner for Swine and Red Danish Cattle, who acted as gnide and inter- preter. Returning by way of Germany and Holland a day was spent wdth advantage in a Dutch bacon curing and hog raising centre. Upon returning to Great Britain, Scotland received attention first, then Ireland and last England. In addition to study- ing swine rearing as a commercial work, the Commission visited prominent herds of pure bred stock and such leading agricultural exhibitions as the * Highland ' of Scot- land and the ' Royal Lancashire ' of England. The Commission was well received everywhere. The report indicates the success attained in securing information. Details regarding the kinds of establishments, the locations of farms and packing houses visited, the names of officials, and other prominent men who aided the Com- mission, are given in the letter to the Minister published on a preceding page, or are to be found in the body of the report. THE EDITOR. o ^ Q J w 2270— p. 9. SWINE HUSBANDRY IN THE UNITED KINGDOM AND DENMARK GREAT BRITAIN. There is much to be learned from a study of the methods of British swine raisers. In many districts hogs are reared in large numbers on almost every farm, and in swine feeding as in other branches of the live stock industry, profitable methods of feeding are followed; nor are farmers afraid to buy feed for pigs or other stock. It would be difficult to find a stock farmer who does not have feed bills to meet. High rents have to be paid for the land, which make it necessary to insure good crops, and without manure, and plenty of it, full returns from the soil are not obtainable. It is true that fertilizers, as such, are purchased for many farms, but a great many farmers depend more upon yard manure than upon ' artificials,' but the yard manure must be good and it cannot be so unless the stock making it are well fed. It therefore follows that the farmer in buying food for his stock feels, that besides getting a direct return in meat or milk, he is feeding his land in order that it may yield a full return for the labour and other expenses put upon it. It must not be inferred, however, that to secure fertilizer is the only or the chief object of the farmer of Great Britain in feeding hogs. He does this for direct profit and is seldom disappointed in getting a fair return in spite of the comparatively high prices that have to be paid for food stuffs. Statistics covering twenty-nine years show that the number of pigs reared in Great Britain does not vary much from year to year. Since 1879 the number has never gone below the two million mark, nor has it reached three millions in any one year. The figures for 1908, 2,823,482, are practically the same as for 1904, 1897. 1896 and 1891, while in some of the intermediate years it has gone a little below 2,200,000. The number for 1908 shows an increase of 186,710 over the previous year. The rise was confined to England and Wales, there being a decrease of 2,850 (about t^^•o per cent) in Scotland. In the total number Scotland plays only a small part, there being kept in that country only one pig for each thirty-four acres of land under crop and grass, while in England and "Wales one pig is kept for each ten acres of arable land. Compared with other farm stock Scotland had in 1908, 143,784 hogs to 1,174,405 cattle; 204,507 horses and 7,439,495 sheep. In that year the stock population of England was 2,439,087 hogs; 5,980,125 cattle; 1,179,902 horses and 15.957,875 sheep; the ratio for Wales being practically the same as for England. It will therefore be seen that the English farmer, ,as a rule, gives much more attention to the breeding and rearing of swine than the farmer of Scotland. ENGLAND. Swine raising is an important branch of English agriculture. On almost every farm at least a few hogs are kept, while on many, pork production is the chief branch of live stock husbandry followed. The English farmer is an intelligent husbandman. He pays hea\'y rents and much money for hired help and must get the maximum of returns from the land he cultivates. On every farm there is more or less by-product suitable for hog feeding and this cannot be allowed to waste. English people prefer home fed meats, whether it be that of the ox or the pig. Wiltshire bacon originated in England, and those other countries that are now producing it are simply following England in methods of production. Other cuts and kinds of pork and bacon have « place in the English market, in fact almost every large city, of which there are many, calls for a special kind of pork or bacon. Eor instance, Birmingham takes a heavy pork while London is better satisfied with the lighter classes. In some cities the 9 10 deinand is for quite heavy pork hard cured, uliile in others niild cured is favoured. To supply these several varieties of pork meats the methods of pig laisers dilfer ma- terially in different districts. To thoroughly investigate swine raising in England would occupy more time and study than the Commission had at its disposal for that country. The diversity of systems of pig raisers in England is demonstrated by the pro- nounced differences to be found in the breeds of pigs kept. The large Yorkshire is quite a different pig from the Middle White, while the Berkshire, the Tamworth and the Large Black each possesses its peculiar characteristics, as determined by the minds of the breeders of these several types. Yet they all originated in little England where they are kept separate and distinct, each occupying a field of its own, and each possess- ing qualifications highlj' prized by its champions. Dividing England into two parts the prevailing colour of the pigs kept north of the Thames is white, while south of that dividing stream it is chiefly black. True one finds both white pigs and black ones and those that are spotted in most parts of Eng- land, and red ones also distributed here and there. At present the tendency is tov.ards greater uniformity over the country in cross bred pigs on account of the growing popularity of the Yorkshire, which so strongly stamps its colour on its off.spring. Having in view the bacon industry the Commission while in England confined its investigation chiefly to districts noted for the raising of bacon pigs. Opportunity *Vvas taken to visit a few prominent pure bred herds. Some time also was spent in the oflSces and storehouses of large commission firms examining the several classes of im- ported bacon and learning all that was possible in regard to the needs and conditions !of Canadian bacon and the chief points of difference between this and its competitors. The itinerary of the Commission in England was decided upon chiefly from in- formation secured at the instance of the Canadian High Commissioner, from Sir Thos. Elliott, Secretary of the Board of Agriculture. Sir Thomas not only informed the Commission of favourable districts but by letters of introduction opened the way to comfortable receptions. Pure Bred Herds Wherever it was convenient to do so, owners of pure bred herds were called upon. Apart from many casual visits made in this way such noted herds were visited as Holywell Manor, so long associated with the name of that champion of the Yorkshire, Mr. Sanders Spencer; the Hasketon herd of large Blacks owned by Mr. 0. F. Marriner, near Ipswich, in Suffolk, and the Berkshire herd of J. W. Kimber, near Abingdon, Berks. Holywell herd is interesting to every visitor. Its ownership and management haa been transferred by Mr. Sanders Spencer to his son Charles, who maintains a fine stock of the old excellent type built up during many years of hard work by his father. Here about a score of brood sows and several boars representing famous old families, built up in Holywell, were seen in addition to a choice lot of young stock, including pens of show animals that at each show visited added to the glorious victories of the famous herd. The members of the Commission were impressed with the rational treatment afforded the breeding stock, most of which, unless suckling litters, had the range of a grass pasture adjacent to the barns. It was not surprising to find the stock thus treated by a pupil of so thorough an authority on swine breeding and rearing as the founder of the Holywell herd. No systematic attempt is made at Holywell to discover a cheap ration for the pigs, the constant object of the proprietor being to secure a maximum of healthy growth consistent with future vigor and usefuhiess. This is secured by the use of such healthful foods as sliorts, oat meal, barley meal, milk, roots and other green foods. These foods judiciously blended and given in quantity and proportion according to the age and purpose of the swine, produce pigs big for their age and ftdl of stamina and activity. Mr. Spencer, is, however, a master feeder when direct profit is concerned. He recommends that only as much food be given at a time as is eaten with a relish. Flour 11 mill refuse is the basis of the grain mixture that he recommends. For a month or two after weaning shorts constitutes the chief part of the ration, but he also gives a little whole wheat or pease once a day. After this period mixed meal composed of barley, corn and wheat is added to the shorts and bran. This is continued until the pigs are about five months old, when they are able to digest food comprising meal to the extent of three-quarters of the ration. This is mixed with water twelve hours before being fed, and in cool weather hot water is used, to bring the food up to the temperature of new milk. Whenever skim milk is available it is substituted for water in an amount equal to its own bulk. Both in Ireland and England much was heard in favour of the Large Blacks. Wherever these swine or these grades were seen by the Commission they made a favourable impression. Advantage was therefore taken at the first opportunity to visit a prominent herd of this breed. The herd visited was that of Mr. C. F. Marriner, in the county of Suffolk, that has in recent years won a large number of championship awards at leading shows. Here was found a large herd of brood sows and a few stock boars that individually and collectively rank high among the herds of swino of England for the profitable production of pigs for bacon requirements. In earlier years the Large Black was a bit rough in the shoulder, short in hind quarter and light in the ham. For years Mr. Marriner has given special attention to these points until his present herd, which is uniform in type and lusty in vigour, .show none of these old defect?. Many of the breeding animals were on grass pasture which of itself seemed to be sufficient to maintain the stock in good breeding form. The heartiness of these pigs was spoken of everywhere and the members of the Commission are satisfied that the claim is well founded. Mr. Marriner claims that the narrow range of vision of the Large Blacks, due to the drooping ears, is conducive to docility and thrift. The Berkshire in England as in Canada is being stretched out. In the herd of Mr. Kimber. in which many prize winners have been produced, were many lengthy, smooth shouldered, deep sided sows. There was an entire absence of the chubby, fat- backed, short-faced pigs that were common in England some years ago. It is observed that the bacon type Berkshire is a much better breeder and suckler, and, therefore, a more profitable hog than the old fashioned kind. The appreciation of the British breeder of the new type was apparent at an auction sale of Berkshires, attended by the Commission, where only the more ranp-ev. strong bonpd piVer Morkeberpr observing a Landrace sow of fine type. Nute tassel peculiar to the breed on jowl. 33 application for such to the local agricultural society. The society by a committee inspects the premises and, if conditions as regards equipment are suitable, the matter is so reported to tRe government. The Commission in charge of the district then makes an examination of the stock, and if this is found to be of pure breeding of either Landrace or Yorkshire breeds, and of good quality, the breeding centre is established. The committee make careful note of the vigor, uniformity, and breed type of the pigs, having in mind always the production of large litters of strong pigs capable of making first-class bacon at low cost. Each centre is visited at least once a year by the Com- mission, and as often as possible by the secretary who makes careful note of all details useful to the department in its work of administration. No centre is recognized which has not been on trial under the local agricultural society one year. The recognized centres have to submit to an inspection by a veterinary officer and must stop the sale of breeding stock if contagious disease is discovered among the animals. The owner must keep an accurate record of the breeding, number of pigs born, number weaned, and the disposal of each. If at any time the Commission finds sows or boars used for breeding that are not up to the standard it has power to forbid the produce of such being sold for breeding and, if thought necessary, to close the centre as a government recognized and subsidized institution. The government assists the breeding centres to the extent of 45,000 kroners ($12,000) a year. This is divided according to the merits of the stations and stock, and the number of animals sold. The policy of the department in assisting breeding centres is to enable them to sell to farmers young pigs of high quality for breeding purposes at a reasonable price. This for two-months pigs is generally 25 kroners ($6.50) each. For older stock the price is correspondingly higher, but what may be termed fancy prices are not permitted to be charged. There are scattered over Denmark 95 breeding centres for the Landrace breed and 20 for the Yorkshire. The former have 121 selected boars and 683 selected sows; ■while of the Yorkshire there are 27 boars and 143 sows. These centres are operated under 66 agricultural societies. The breeding centres, it will be seen, are a wide spread movement recognized and patronized as the chief source of improved breeding swine. The movement has had a rapid and popular development. In 1898, 67 centres were in operation, with 68 boars and 351 sows. The numbers have gradually increased and are still growing. An examination of the reports of the Live Stock Commissioner show that while a small number of centres have ceased to exist as such many have continued from the begin- ning until the present day. During the ten years ending August 31, 1908, there were sold of the Landrace breed 21,601 sows and 5,427 boars. The total number of York- shires sold is not available but during 1907-08 it reached 555 boars and about an equal number of sows. The members of the Commission visited several centres for each breed. They were most hospitably received and entertained. The uniform excellence of the stock was pronounced. They were given to understand that great improvement and increased imiformity had been brought about in the native breed during the past five or six years. While coarseness and unevenness have been greatly diminished, the qualities of motherhood and stamina, for which the breed is famous, have not been sacrificed. When the centres were established nothing definite was known of the ancestors of the foundation stock. Many animals were therefore selected that proved unsatis- factory breeders. By the system of keeping records followed, the poor breeders were gradually weeded out. Good families were discovered and when the services of specially good boars had to be dispensed with, exchanges between centres were made. By this and other means the stock of the centres has reached a high standard. The secretary of the central committee for each district keeps a pedigree journal of all the stock under his supervision. The work of the Department to maintain and develop vigor and prolificacy has been productive of good results. The records show that in the year commencing Octo- ber 1, 1906, a total of 1,700 litters were farrowed, comprising 18,093 pigs, of which 2270-3 34 practically 80 per cent of vigorous pigs were weaned. The records from which these figures were taken comprise the yield of each and every sow kept for breeding at the breeding centres. These are kept by the owners of the herds, they are recorded by the secretary of the district committee and transferred by him to the department at Copenhagen. Unless a sow proves a good mother she is discarded and sent to the block. The statistics for the two breeds kept show the native sows to be somewhat more prolific and vigourous than the Yorkshire. In one district, which is taken to fairly represent the conditions over the whole country, 93 native sows weaned 19-3 pigs per sow in two litters during one year, while 25 Yorkshires weaned in two litters an average of 16-2 pigs per sow. Pigs sent out from the centres are watched as far as possible. Replies from pur- chasers of 338 sows showed that 79 i)er cent of first litters consisted of 9 pigs or more; 80 per cent of sows were good milkers, 93 per cent were attentive mothers, and further that 89 per cent of 338 were ready for the slaughterhouse at the age of from 5 to 7 months. The above data has reference chiefly to sows of the native breed. Information regarding boars sent out is also secured and recorded. It is shown that in 1906-7, 236 boars sent out were bred to 17,124 sows, and that 82 per cent of the boars did well; 94 per cent of the offspring are described as exceedingly good. It will be seen that no pains are spared to improve the native breed in every possible way. So much attention to the Yorkshire breed is not considered necessary as this sort is looked upon as having been brought to a high degree of perfection in England. Boars of this kind are sent out chiefly for crossing on the native sows, and in almost every case the results are satisfactory. Swine Breeding^ Societies. Swine breeding centres are owned and operated by individual farmers. In addition to these there are pig breeding societies formed here and there in Denmark for the object of helping the cause of swine breeding. These correspond with the agricultural societies as maintained in Canada. Of these there were in 1907 207, each receiving a small government grant. These societies kept 282 boars for service, of which 154 were Yorkshire and 128 native. Each society has about 25 members, each owning an average of about two breeding sows. They secure boars from the breeding centres. By this agency individual farmers are relieved of the necessity of keeping stock boars. The average Danish farmer much prefers to become a member of a pig breeding society, and for a less premium than he would otherwise pay he obtains the services of a selected boar, and has the additional advantage of expert advice as to the most suitable mating. Information concerning the work of these societies is collected. It is shown that 845 litters from native selected boars contained 8,785 pigs, of which 7.322 were weaned. 307 litters from Yorkshire boars contained 3,441 pigs, and of these 2,852 were ^'-eaned. Reports concerning a large number of the offspring of Landrace and Yorkshire boars delivered at packing houses show them to have classed respectively as follows: — Landrace. Yorkshire. 27-9 per cent, class 1, 38-3 per cent, class 1. 32-7 " " 2, 24-5 " " 2. 39-3 " " 3, 37-2 " " 3. 0-1 " " 4. In will be seen from all this that in Denmark nothing is too much trouble that would tend to improve the pigs, both from the standpoint of breeding quality and that of suitability for the British market. The department is constantly alive to the question of improvement, and having the verv' general co-operation of the farmers throughout the country, rapid advancement is made. Following is a copy of the regulations governing the co-operative management of swine associations and swine breeding centres : — 35 (1) The object of the co-operative management is to promote swine breeding, swine breeding societies, etc. (2) The owners of the recognized breeding centres who are guided by the laws and regulations of the co-operative agricultural societies may, by writing to the president, become members of the co-operative management. Each society is represented by a member. There is no annual stated subscription ; possible expenses are levied upon the mem- bers according to the number of sows raised. (3) The management consists of, members elected at the annual meeting, from whom the president is elected. (4) The executive committee meets as often as the president thinks necessary, or upon request of three members. Resolutions are carried by a majority but are not legal unless at least three members are present. (5) In October, November, December or January of each year a meeting is called at which the United Swine Breeding Societies are invited. At the meetings reports of the business of the past year are read. Plans of campaign for the coming year are discussed and elections of representatives made. Any question brought up by a mem- ber must first reach the president in writing. Exhibitions. Swine in Denmark have been much improved through the agency of the agricul- tural exhibitions. Up to near the end of the past century the exhibits of swine at these fairs were very small, while the classification took no account of breeds. At the Jutland Provincial Exhibition the numbers increased from 78 in 1901 to 303 in 1907. Other large exhibitions show a corresponding increase. Up to 1894 pigs were classified as (a) pigs for fattening purposes and (h) pigs for killing purposes. Then came the division into classes for domestic (Landrace) and Yorkshire, the large exhibitions, one by one, adopting this classification. Then catalogues commenced to be improved until at the present time the pedigree of each exhibit is published. The Commission were impressed with the evenness of the swine shown at the several lange shows attended. They also agreed that the ideal bacon type as recognized in Canada is the form desired at these exhibitions. The system of judging differs widely from that used in Canada. It is not done by comparison but by points. Each animal is scored by an expert who takes into account the development of the different parts, giving a suitable number of points for each. All the pigs that reach a certain number of points receive first prize, and so on. This system it will be seen encourages large exhibits and prevents the awarding of first, or even second prizes to inferior animals as is often done at Canadian shows. Then in the case of mature breeding stock account is taken of the excellence of the offspring. This feature gives an unfitted good breeder a fair chance against highly conditioned stock. It was pointed out to the Commission that practically all of the stock shown had a direct origin in breeding centres, which have come to be regarded as the main source of all good pigs. Extracts from Year Book. The following translation from the Year Book of Denmark for 1909 summarizes important features in regard to various movements in promoting the swine raising industry : — • (1) Judging committees for the pig breeding centres.— Certificates for pig breed- ing centres are given once a year by a committee of judges appointed by the Minister of Agriculture, one member of the co-operative agricultural society of that district and one representative from the various bacon curing establishments. The members are elected for a period of three years. (2) Swine breeding centres. — In directing swine breeding an effort is being made to perfect a domestic breed which comprises hardiness, size, build, production of milk, as well as to give large and healthy litters, also to use the large white Yorkshire breed, 2270-3J 36 and by a single cross produce a superior animal. This method will be used until the Danish domestic breed will entirely satisfy the producer as well as the market. Accord- ing to law of May 23, 1902, diplomas are given as a mark of distinction by the com- mittee of judges. The Department of Agriculture, upon recommendation, will grant financial aid to the various breeding centres. To obtain a diploma and a goyernment grant the animals in the respective breeding centres must be under the control of the committee of an agricultural society for one year and consist of at least one boar and three sows. (3) The United Danish Co-operative Pork-killing Establishment. — This body com- prises 33 establishments and its objects are to guard their interests with regard to the regulations put in force by the Government as to transportation and the export of the products, also to make an effort to better the quality of Danish bacon. The representatives consist of three members for each establishment and meets once a year, in the month of March, when a general meeting takes place. The annual expenses are levied on the various establishments according to the number of animals killed, and amounts to from one-quarter to one-half cent per pig, in all about $4,000. (4) The United Pig Breeding centres and societies in Jutland. — The object is to work in a general way for the promotion of pig breeding. Any member of the follow- ing bodies may become members: — The Agricultural Judging Committee for pig breeding centres, owners of centres under control and representatives of pig breeding societies. A meeting of "delegates is held once a year, when questions of general in- terest are discussed. The society embraces fifty pig breeding centres and forty pig breeding societies. The annual fees are about one dollar per centre and fifty cents per society. (5) The co-operative management of pig breeding societies and pig breeding centres in the province of Fyen. — The object of this body is to promote the develop- ment of pig breeding, pig breeding societies and pig breeding centres. Any owner of recognized breeding centres may take part. Each breeding society is represented by one member. The annual meeting is held in the month of December or January. The co-operative management consists of forty-one pig breeding centres. The annual expenses are levied equally according to the number of sows. (6) Co-operative slaughter houses. — The slaughter houses are usually owned by the shareholders. They elect the executive committee, from which the president and vice-president are chosen. The work is under the direction of a manager, who must report to the executive committee. The annual surplus is divided among the share- holders according to the number of pounds delivered (killed pigs). The number of co- operative slaughter houses are thirty-six (36). with about ninety-five thousand (95,- 000) shareholders. In addition there are twenty-four (24) private slaughter houses, making the total number of slaughter houses sixty (60). Feeding Experiment Stations. It is not enough that the stock kept at the breeding centres be themselves good individuals and the sows regular breeders and good sucklers. Sows are valued on all these points, but unless their offspring fatten profitably and yield carcases suitable for the British market they are condemned as unworthy of a place among the matrons of a recognized breeding farm. To aid in the effort to bring pig breeding into a more rational channel, and, at the same time, endeavour to produce bacon up to the standard of the British market, feeding experiments were undertaken in the year 1899. To this end feeding stations have been established in each of the provinces of Denmark. The Commission visited one of the stations to which was attached an extensive and well equipped piggery. Pigs of the domestic breed, the Yorkshire, and first crosses from Yorkshire boars are fed to ascertain conclusively which of the three reach the slaughter house weight in the shortest time, and when killed, produce the most valuable car- casses for the export bacon trade. The experimental animals are, in the case of pure breds, secured from the breeding centres. To secure the stock a committee of three go among the centres and select the produce of such sows as they may decide upon. 3Y Four pigs of a litter are taken for a feeding test. Only average pigs are used. The price allowed is 10 kroners (about $2.65) each, half of which is paid by the experiment station and half by the local co-operative packing association. The pigs are delivered at eight weeks old. Each group is fed the same mixture according to age, a careful record being kept of the whole work. At each station a feeding master is engaged, his duties being to weigh the exact quantity given each group and to look after the details of the feeding. The groups are regularly weighed. At stated intervals a representa- tive of the department calls, weighs the pigs and takes samples of the food for chemical analj'sis. The food is weighed out daily, mixed with skim-milk or whey and divided into three meals. It is given as a slop, slightly sour from fermentation. Feeding is done at certain hours, three times daily, as much being given as satisfies the appetite and no more. The temperature of the air, outside and in the piggery, and of the food is taken three times daily, and for groups of about the same age the temperature is made as uniform as possible. As the pigs reach suitable weights for the market they are delivered and slaught- ered at a packing house, and when the carcasses have cooled they are thoroughly examined by an expert committee in regard to conformation, taking into account length and evenness of back and sides, thickness of fat and lean, smoothness of shoulder, thickness of belly, form of ham, and firmness of meat. The judging is done in a manner much the same as is followed at the several Canadian Winter Fairs. On another page an illustration appears showing a number of carcasses suspended for judgment. These were examined by the Commission and photographed by the secre- tary at a packing house at Ringsted. The expert judges consist of managers of slaughter houses, slaughter house inspectors and a representative of the Department of Agriculture attached to the laboratory of agricultural experiments. The ultimate object of the feeding test and the judging of carcasses is to determine the breeding quality of the dams at the breeding centres. The record of each group during their career at the feeding station, together with the reports of the carcass judges are traced back to the respective dam and sire, which are valued accordingly. A sow that falls below a required standard as shown by her offspring, is condemned for breeding purposes and sent to the block. As a result of this, one of the stations visited has twenty-six breeding sows, all descended from the same dam. Summary of Experiments. The results of feeding and killing tests over the whole country, as summarized by the Department of Agriculture, shows that, comparisons between a large number of the pigs of the Yorkshire breed, pigs of the domestic breed and cross breds, between. sows of the domestic breed and boars of the Yorkshire breed, have shown that the Yorkshire animals use less food for the production of one pound of pork than the cross breds, and these again slightly less than the domestic breed. As to quality, an even number of pounds of live weight of the Yorkshire breed has given a larger amount of export bacon and less loss in killing, also higher points in the judging than the domestic breed. The cross breds stand much similar to the Yorkshire breed. In the case of the domestic breed, considerable difference is found among the groups, but by collecting these groups in generations it has been found possible to judge each line of the generations, and in nearly every case there has been an indica- tion that the consumption of food to one pound of growth is on the decrease from generation to generation. The percentage of loss in killing is decreasing and the percentage of export bacon is increasing from generation to generation. In giving points for the quality of bacon, etc., a decided improvement has been found from one generation to the following. 38 The System of Feeding. Pigs fed at the experiment stations are weaned at from six to eight weeks of age and are at once delivered to the station. At the station pigs are divided into four groups according to weight. Class 1, includes pigs up to 40 pounds; class 2, 40 to 60 pounds; class 3, 60 to 120 pounds; and class 4, 120 pounds to about 200 pounds when they are finished. All foods are calculated in ' food units,' using one pound of grain, such as barley, corn, wheat, etc., as a basis. In roots and other green feed the food units are estimated on their dry matter, as, for example, 8 pound? of mangels, 4 pounds of boiled potatoes, 5 pounds of lucerne or 5 pounds of sugar beets, equal one food unit. In the case of milk 6 pounds and of whey 12 pounds are calculated to have a feeding value of one food unit. In other words the feeding value of 1 pound of grain (barley, corn, wheat, shorts, etc.) has the same feeding Value as 6 pounds of milk, 8 pounds of mangels, 4 pounds of boiled potatoes, 5 pounds of sugar beets or 5 pounds of green lucerne, or green vetches. The diet is varied according to the classes of pigs. In class 1 the ration consists of 30 per cent milk and 70 per cent grain, calculated in food units. In other words, the mixture fed consists of 180 parts (6 x 30= 180) by weight of milk to 70 parts by weight of meal. In food units class 2 gets 25 per cent milk, 70 per cent grain and 5 per cent roots or green fodder. The mixture fed at this stage consists, therefore, of 150 parts (6 x 25=150) by weight of milk, 70 parts by weight of grain and 40 parts (5 x 8=40) by weight of mangels. If lucerne or vetches were fed instead of roots this part of the mixture would be 25 parts by weight of the mixture, and corresponding weights in the case of sugar beets, boiled potatoes, etc. Class 3 gets 15 per cent milk, 75 per cent grain and 10 per cent roots, or green fodder. This ration consists of a mixture of 90 parts by weight of milk, 75 parts by weight of grain and 80 parts by weight of mangels, etc. Class 4 — each pig gets three-quarters of one food unit (4J lbs.) of milk, one- quarter of one food unit (2 lbs.) of roots, if mangels, or Xi pounds of sugar beets or lucerne, and the remainder in the form of grain. The food is given in the form of a slop, rather thin, while the pigs are young and thicker towards the end. The food is prepared one day ahead. At the station visited in July the grain mixture consisted of about equal parts of barley, corn, oats and shorts. The feeding was done three times daily, and while the appetite was satisfied at each meal the trough was always cleaned up by the time the meal was over. It was evident that the feeding was intelligently done. Young pigs up to 60 poTinds of weight get charcoal, and when necessary to regulate the bowels, a little cod liver oil. Gains by Ages. The Danish farmer is convinced that the cost of gains increase with the age and weight of pigs. This has been repeatedly proven at the experiment stations. The following table shows the food units required in summer to make one pound of gain in pigs of different weights : : Pounds of gain up to 35 35 to 75 75 to 115 115 to 155 155 to 195 195 to 235 235 to 275 275 to 315 require 3. 3-76 food units. ^( u 4-35 cc u a 4-45 cc li ti . 4-66 cc (( cc 5-40 cc cc cc 6-14 cc a cc 6-39 cc 39 Winter feeding has proved to be a little more expensive, the ratio being as fol- lows : — Summer — 3-5 food units. Winter — 3-7 food units. 4- " 4-5 4-6 " 5-2 The above figures represent the result of carefully conducted feeding tests during many years. They have been verified so often that they are taken as conclusive, not only by the officers of the experiment station and the Department of Agriculture, but by farmers throughout the country. This system of feeding according to the weight of the pigs is believed to give the maximum of profit from the food consumed. This too has the confidence of the feeders throughout the length and breadth of the land. By lectures and the distribution of literature all farmers know these things, and, being educated and thrifty, they do not follow old systems and customs because they are old, but adopt the new because they believe them to be more profitable. The experiment station is believed in, and feeders everywhere are anxious to learn and adopt the methods recommended by these institutions. It must be remembered that those in charge of the station work are not only extremely practical but sufficiently conservative to be sure of the accuracy of their findings before giving them out. Instead of spinning fine theories and endeavouring to work these out, they begin at the other end and consult the pig first and follow the way opened. The result of this is that pig feeding throughout Denmark is extremely uniform. The Commission visited a large number of representative farms and learned by observation that this is the case. All feed milk or whey, and all use green food, while each man uses the particular grain mixture he is able to procure most economically. In some cases home grown barley or oats was being fed, while, in others shorts, bean meal or some other foreign food was in use. These are intelligently blended so as to get the most from the ration. Some feed three times daily, others four times, but all use much the same character of ration. Because the highest quality of bacon is made from pigs finished on barley, practically all feeders use this grain freely towards the last. Following are details of the conditions and practices found to exist on a number of farms visited: — Fa7-m 1. — 70 acres; grows 15 acres of roots; keeps 28 cows; turns off 100 fat pigs per year; buys $1,200 worth of grain for cows and pigs; sells $3,500 worth of cream; weans pigs at six weeks ; feeds skim milk, shorts, barley meal and green lucerne chopped and mixed into a slop; sells at 180 pounds at 5 months old; in 1908, sold pigs at 13 cents per pound, dressed weight, and made $1.50 profit per pig; in 1909 he hoped to get a profit of $3.50 per pig on account of the better price. Farm 2. — 90 acres; milks 15 cows; sells 50 pigs a year; weans at two months; feeds till 5 months old on barley, corn, green feed, shorts, roots and milk; finishes on barley, corn and milk; buys $250 worth of feed a year; grows 4 acres of turnips, 11 acres of mangels and 5 of potatoes. Farm 3. — 50 acres; sells 40 pigs a year; weans at 6 weeks old; feeds milk, barley, shorts, roots and green feed; finishes at 5 months old on corn, barley and milk; pigs from Danish dam and Yorkshire sire. Farm 4. — 80 acres; milks 11 cows; sells 40 to 50 pigs per year; weans at 6 weeks; feeds milk, green feed, shorts and barley meal ; finishes at 6 months old on rye, barley and milk. Farm 5. — 120 acres; milks 28 cows; keeps 5 brood sows; sells 90 pigs a year; feeds until 5 months old on milk, roots or green feed and shorts; finishes at 6 months on barley and milk. Farm 6. — 70 acres ; keeps 3 Danish sows ; sells 40 to 50 pigs a year ; buys $300 worth of concentrated food; dry sows thin but thrifty, growing pigs a very thrifty lot; pigs finished on barley and milk. Farm 7. — 110 acres ; 30 cows ; 14 Danish brood sows ; sells 250 fat hogs per year ; keeps pigs growing nicely on such cheap feed as whey, skim-milk, lucerne and shorts 40 feeds no whey before two months old; feeds until four months old on milk, whey, green feed and chop ; finishes at five and a half months old on barley, corn and milk with very little green food. Farm 8. — 7 acres; keeps 3 cows; 1 horse; sells 20 pigs a year; buys $150 to $1G0 worth of feed per year; every foot of land bearing heavy crop; proprietor enjoying all home comforts. Farm 9.— 110 acres; 30 cows; sells 200 pigs; buys $Y00 worth of feed for pigs and $700 worth for cows; was feeding pigs milk, vetches and damaged barley; grows 14 acres of mangels. At each of the above farms and many more visited, the arrangements were much the same. Almost every piggery has a large feed mixing tank of either cement or wood' in which was found a sloppy mixture consisting of milk, chop and cut green feed. Near by was an ordinary straw cutter through which all green feed is passed. This green feed varied — lucerne, red clover, vetches, peas and oats all being grown for the pigs and cows. The chopped green feed is mixed in with the slop. The tank in many cases was divided so that suitable food could be prepared for pigs of different ages. Up to within six weeks of farrowing the brood sows are maintained chiefly on kitchen refuse, with some wheat bran, shorts, or crushed oats, a few roots in winter, and green feed in summer. In fact, almost any combination of feed which is economi- cal and will keep the sow in a healthy condition is used. During the last six weeks of pregnacy the regular ration is increased somewhat, and some heavier food given. This gets the sow in fairly good flesh by the time she has to suckle the litter. For a few days previous to farrowing the bran is increased and the other feed decreased. The ration is fed in the form of a thin slop. The feed is the same for about three days after farrowing. Then the sow is fed very liberally on grain and dairy by-products. In cold weather many farmers warm the feed. The pigs are always taught to eat by the time they are three weeks old. The thrifty condition of practically all the pigs was a matter of general surprise. Dry sows, usually thin, were full of vigour. Litters were extremely even and well developed, while older pigs were invariably large for their age. This is shown in the above notes showing the ages at which many pigs are finished. Although the pigs are housed constantly very rarely was seen a crippled animal. While every feeder follows a system, each one varies the feeding from time to time according to his judgment. Housing. The comforts of Danish pigs are well looked after. Except at some of the breed- ing stations, all pigs are constantly housed. Proprietors of breeding stations being especially anxious for the vitality of their stock, provide outside runs, more especially for brood sows and stock boars. The object of the pork raiser is rapid gains, and this he believes ho secures by /.'onstant housing. Apart from this every available foot of land is utilized for crop growing, so that no stock is allowed to run about. The cattle, horses, and frequently the sheep, when grazing are tethered and moved once or twice a day. The hog pen is a part of the general farm building, and is practically the same in construction as the horse and cow stable. The farm-steading consists generally of a continuous building occupying four sides of a courtyard, 40 to 60 feet across. The dwelling is a part of this and is situated parallel with the horse stable and feed barn, while the cow stable and the piggery face each other on the remaining sides of the courtyard. The court is entered by a drive-way, in some cases situated between the end of the piggery and the corner of the dwelling, in others through the centre of one side. The court yard is macadamized. The buildings, usually one story liigh, are of cement or brick. The roof is either tiling or straw thatched. The pen floors, feeding troughs, and frequently the partitions, are of cement concrete. Wooden floored sleep- ing pens were seen in a few cases and one feeder used elevated sleeping quarters for K 'A A Corner of a Danish Farm Yard. Dwelling in the JBackground. The Cattle Stable side of a Danish Farm-steading. A Danish Farm-steading Viewed from the Road. Dwelling at left hand. 2270— p. 40 A Danish Experimental Feeding Station. Carcasses of Expei-iment Station Pigs, being judged to determine value of Breeding Centre Dams. Co-operative Packing House at Ringsted, Denmark. Co-operative Packinf? House at Odense, Deniiiarl A Sliiireliuklcr Delivering Tigs tu a Danish Packing House. A truck Iliad r.-ady x<> be ear tagged and wheeleii int( i>li racking House. 41 the pigs. Most piggeries have a single row of pens with passage on one side. The windows are usually small, but no dark pens were seen. The floors are kept dry by a grating to take away the liquid manure to a tank. As in most old countries the farm buildings in Denmark are constructed to endure; even the ceilings in a number of stables were built of cement. The Commission had no opportunity of judging of the suitability of the piggeries for winter, but supposed they would be damp. Plenty of straw is grown and, no doubt, by the liberal use of this the resourceful Dane makes his pigs comfortable at all seasons of the year. Co-operative Feed Buying. The Danish farmer is a very extensive purchaser of feed for stock, and to secure this as cheaply as possible he has applied to a remarkable degree the principle of co- operation. An organization known as ' The Co-operative Association for Purchasing Food Stuffs ' has a membership of 30,000. The association is divided into small local societies throughout the country. In addition to nine large distributing warehouses, located at convenient shipping points, there are a large number of smaller local stations for the convenience of members. The following translation from the report of the association for 1908 explains the objects of the organization and its general system of conduct: — The object of the co-operative association is to obtain for its members cheap an3 good food stuffs, and to guard against the possibility of combines being created in the mercantile world. The shareholders bind themselves in writing, that for a period of five years they will buy their food stuffs, with the exception of grain produced at home, through the association. Any member who agrees to carry out the above mentioned obligation is con- sidered a shareholder of the association. Other societies who take the same obligation may be accepted as shareholders when the guarantees furnished are considered satisfactory. The association holds general meetings when it is considered necessary by the committee, or when one-fifth of the delegates demand it. The management have a head office and appoint a competent manager, also a treasurer, both to furnish the necessary guarantees. The manager has the power to buy food stuffs and to sell grain, look after the transmission of food stuffs, appoint the clerks and present the annual report. He is also responsible that the goods are insured against fire and disaster at sea. Orders are submitted through the presidents of the local associations. Goods are paid for by the associations inside of a month. If any shareholder purchases goods anywhere else than through the association, he is liable to a fine of fifty cents per 100 pounds. Should the head office, on account of bad weather, etc., be unable to supply shareholders with goods ordered they are at liberty to obtain what they need from other sources. Any surplus is divided among the shareholders according to the purchases of food stuffs. Each year 25 per cent of the surplus is added to a reserve fund. Should any shareholder desire to sell grain through the head office, it is the duty of the manager to arrange such a sale. This association is far reaching in many ways. It deals in all manner of foods suited for farm animals, purchasing them in the most favourable markets throughout the world. It goes to Mexico for cotton seed cake and to Manchuria for soja bean cake. It secures large quantities of barley and corn from Eussia, and when cheap enough ship loads of corn are bought in the United States. Oil cake stands at the head of its purchases, of which considerably more than 100,000,000 pounds were purchased during the year ending May 31st, 1909. Sunflower cake, used chiefly for cow feed, is 42 heavily purchased, over 60,000,000 pounds being imported during the year; then comes corn, barley, bran, hemp seed cake, etc., in the order named. By a careful system of inspection and analysis all foods purchased are guaranteed to be of good quality. The transactions of the association for the year indicated involved no less than 308,000,000 pounds, costing about $4,750,000. The foods are paid for by the members at the pre- vailing local market price quoted by regular feed merchants. At the end of the year the profits belonging to each member are remitted. The net profits for the year 1908- 09 amounted to about $200,000. It will therefore be seen that by skilfully managed co-operation the Danish farmer gets his feeds at a comparatively low price. It is this kind of intelligent thrift that has placed the Danish bacon producer at the head of his class. The following table gives the market prices in dollars per ton of 2,000 pounds of barley, corn and middlings in Denmark, Canada (Toronto) and England, during July, 1909 :— Denmark. Canada. England. Barley $26 50 $26 65 $27 66 Corn . 31 46 29 00 31 60 Middlings 33 38 26 00 .28 00 Note. — The middlings quoted for Denmark consist of a low grade flour — a heavier food than middlings quoted in Canada and England. This accounts for the great difference in price between Denmark and the other countries. The values of foods quoted for Denmark, Canada and England are taken from published market reports as they appeared in reliable newspapers of July, 1909. Danish farmers who purchase feed through the co-operative feed buying associations, secure a rebate of the profits at the end of the year, as explained above. Co-operative Bacon Packing. Most Canadians to any extent interested in bacon production are more or less familiar with the Danish system of co-operative curing. The subject has been dis- c'Lissod and written about a great deal during the past few years. The Commission visited a number of Danish co-operative curing factories and learned as much as possible of the system on which they are conducted. The co-operative curing of bacon in Denmark dates back to 1887 when the farmers found their live pigs shut out of Germany which had been the chief market. There were at that time a 'number of private curing factories, but pig raisers felt they were not getting full value for their stock and seeing the success that had already attended co-operative butter making it required only the initiative of a few strong men to set swine slaughtering, curing and marketing on a profitable basis. Established on a sound basis and governed by workable regulations 'the first factory succeeded and others were started until inside of three years ten such organizations were in operation. This number year by year was added to until it has reached 36 besides 24 private packing houses scattered over the little country, so close indeed in many places, that 90 per cent of the hogs killed are brought in by wagon. For a number of years it is claimed proprietory owners sought by various means to discourage the co-operative movement, but the foresight, persistence and stability of the Danish farmer prevented even a halt in its progress 'until it soon was able to dominate the situation. The private concerns are gradually being reduced in favour of the others, and it is only because of their generous policy that they can get hogs. They not only have to pay a slightly higher price than the quotations of the co-operative associations but they have to bring their hogs longer distances. Whereas a co-operative factory seldom has to bring more than 10 per cent of its stock by rail, a proprietary factory frequently gets 50 per cent by train and those from districts in which the farmers have' not yet joined a co-operative association. These associations have a foot hold in practically all districts where hogs are reared in considerable numbers, the total membership being about 100,000. 43 Two main factors have been responsible for tbe success of co-operative packing associations from the first. No capital had to be supplied by the shareholders and each pledged his entire output of fat hogs to the co-operative association. On the joint guarantees of shareholders the banks provide the necessary money for the erection and equipment of the factory and working capital. The working fund is increased in the beginning by holding back a small part of the value of the hogs slaughtered. When this has reached an amount sufficient to carry on the work the capital sum provided by the bank is reduced year by yeai*. As a rule the principal is paid off at a rate to clear the whole debt in twenty to thirty years. The following is a usual form of guarantee. We the undersigned hereby pledge ourselves to deliver to the Co-operative Bacon Factory which it is proposed to establish, all the pigs of weights between 150 and 200 lbs. which we may produce for sale. Such pigs will be delivered on conditions decided by the shareholders of the Society, and that we shall receive such amount in payment of such delivered swine as may be realized for them by the factory, less preliminary 'expenses incurred in the organization of the Society, and the annual instalments on loan for building and plant payable during a period of about 25 years, together with current working expenses. The guarantee is graduated according to the number of acres owned by each memberfcrespectively. Ownership of 25 acres or less is sufficient for a guarantee of about ^4 ; between 25 and 250 acres, $28 ; and for larger amounts $28 for each 250 acres. The guarantee of one member in no case exceeds $135. It is a fundamental principle that each guarantor is a partner in the ownership of the whole property of the factory in proportion to the amount of his respective guarantee. The penalty for violation of the agreement to deliver all marketable pigs to the co-operative factory is $2.70 per pig sold to any other concern or person. The further penalty of expulsion from the Association may also be exacted. Shareholders who live within six miles of the factory as a rule deliver their pigs free, but those living at a greater distance deliver to the nearest railway station, and the association pays the freight from there to the factory. In some associations a bonus of about 7 cents per hog is granted the shareholders who deliver their own pigs. The packing plant agrees to accept every sound hog delivered. The pigs when delivered are unloaded into a small car and a metal tag is put into the ear of each for identifica-' tion. If the owners so desire the pigs may be weighed alive. Immediately after being dressed they are weighed and classified. An advance covering a portion of the value, based on the current quotations and the class to which the carcass belongs, is made at once. About one-quarter of a cent per pound is withheld until the end of the year, when the final premium is paid on the basis of weight of pork delivered during the year. FIXING THE PRICE. In each province or district there is a committee to decide the price for the fac- tories in that province or district. Quotations are fixed on Saturday morning for the following week. The committee charged with this learns the views of the several com- mittees attached to individual co-operative factories, and sets the price according to the average of the recommendations of the several local committees. That is to say, if five committees recommend 45 ore per pound while five others place the figure at 40 ore per pound for grade No. 1, the general committee sets it at 45J. To guard the interests of all concerned an arbitrator is appointed to decide cases in dispute. A local committee to arrange quotations consists of three, the president, a well known farmer who is not a director of the association, and the manager of a factory. The manager lays before the others the latest telegrams and information in regard to the state of the British bacon market and the results of the consignments shipped during the week. After providing for a profit of $1.25 to $1.75 per hog, and a quarter of a cent for working expenses, the committee decides upon its quotation. It was 44 pointed out to the Commission that it is not always possible to allow for a profit per hog as large as stated above. At times of low values and dropping prices current quotations are held up. This condition occurred during 4 or 5 months early in 1908, when quotations were maintained as high as possible to satisfy the producers, and thus keep up the weekly supply. The return of good prices later enabled the associa- tion to make their entire profits for the year during the last 6 or 7 months. Care has always to be taken to see that the quotations during the year are on the safe side. It is usually sufiiciently low to allow of a final dividend of from three-quarters of a cent to one cent per pound for all deliveries during the year. Considerable competition exists between co-operative associations as to which shall pay the highest final divi- dends. The Commission was advised that no steps are taken by the association to dis- courage heavy deliveries during any particular season of the year, as, for instance, the fall when other countries have heavy runs. The farmers have learned the wisdom of even distribution throughout the year. Apart from this, the farmers are guided in the number of pigs fed on the quantity of milk they have for feeding. Since this is fairly constant throughout the year, it follows that the pig stock is, as a rule, about the same from month to month and from season to season. The affairs of each association are managed by a board of directors elected by the members. The directors choose a manager and secretary. The manager, subject to the supervision of an auditing committee, has complete control of the business — bi^ng the hogs, hiring the help, curing and selling the bacon. He is a very carefully selected man and gets a good salary. The managers met by the Commission were very brilliant, hard working men, keenly alive to all the details of the work. Some of them at least go to England once or oftener each year to study the market and endeavour to extend their trade. Necessarily the co-operative factories in Denmark vary in size and capacity. Seven or eight factories have capacities for handling about 20,000 hogs per year. These are the smaller plants. One of such, situated at Hasloe, gets its pigs from a radius of about 15 miles. About 18,000 are received by wagon and 2,000 by rail. A large factory was visited at Frederickssund, having a capacity of 50,000, or 1,000 per week. Others again run higher. The value of such a factory fully equipped with modern machinery is from $60,000 to $70,000 and requires a working capital of $50,000. The association owning this plant has a membership of 3,000. The capital ($110,000) was raised in a local savings bank at a rate of interest of 4 per cent, the whole to be paid back out of the yearly dividends in from 20 to 30 years. In accordance with the general system over the country the shareholders guarantee the bank for the loan to the factory accord- ing to their average supply of pigs. The cost of handling pigs is larger in the smaller factories. According to the ex- perience of the Danish Co-operative Slaughteries during the past ten years the expenses as regards interest, management, labour, etc., was as follows: — In a factory with a supply up to 10,000 pigs $1 10 per hog. " " 15,000 to 30,000 pigs . . 1 00 " « « 30,000 to 60,000 " . . 85 " « « 60,000 to 90,000 " . . 70 " '" " 90.000 to 120,000 " . . 60 " The small and medium sized factories handling up to 60,000 pigs have less expense than the larger ones on railway freight, and also lose less through shrinkage from live to dead weight. These factories are also able to command higher prices for their offal articles, as a limited quantity of these can always be sold locally. On the other hand, larger factories have often to sacrifice offal on account of over-supply. The co-operative associations conduct local retail stores in which all classes of their products are sold. These provide a profitable market in many by-products that cannot be shipped with advantage. 45 Following are the values of offal articles, such as heads, feet, lard, entrails, bones, tongues, etc., in factories of different sizes: — Factories 10,000 to 20,000 $2 00 to $2 25 per hog. " 20,000 to 60,000 (when making sausage) 2 10 to 2 40 " " over 60,000 (when making sausage) .. . 1 75 to 2 00 " The factories near large cities, such as Copenhagen, generally obtain from twenty- five cents to fifty cents more per hog for their offal than the factories farther away. Larger factories have an advantage over smaller ones in being able to secure a broader recognition for their particular brand of bacon, lard and other articles. Smaller ones find it difficult to get recognition as they have not sufficient of the different selections to make an impression on the market. These Tiave often to sell their more or less irregular shipments in the open market, and, in many cases, unbranded. The medium and larger factories, when well managed, secure a reputation for the products bearing their brands, which gives them an advantage of from twenty-five to fifty cents per cwt. more than the smaller factories secure. If they then do business direct with retailers or Avholesalers, they command fully twenty-five cents more per cwt. than when the goods are sold through agents. So far comparatively few factories in Denmark sell direct to the British retail trader. All goods sold by the Associations on order are shipped f.o.b. at the buyer's risk. It may be mentioned that the question of overcoming the present commission system in vogue in the English market, whereby goods are sold on a three per cent basis, ;is, receiving the attention of the Danish co-operative associations, and, it is hoped, sooner or later to effect an arrangement to greatly reduce this commission. The general yearly dividend paid by the Danish co-operative factories is from $1.75 to $2 a hog; but it was expected to reach about $2.35 per hog for the year 1909-10. THE GROWTH OF THE INDUSTRY. The following table prepared by the Secretary of the Central Association of Co- operative factories at Copenhagen shows the growth of the bacon curing industry since the opening of the first co-operative factory in 1888: — Year. Number of factories. Number kiUed! Average value of pig3. 1888 1889 1 8 10 14 14 14 15 17 20 25 25 25 26 26 28 30 30 31 32 33 34 23,407 131,558 147,455 169,743 297,641 317,785 385,731 628,811 626,854 583,420 601,039 729,171 665,200 636,000 777,232 928,550 1,13.3.474 1,038,200 1,051,358 1,311,241 1,549,550 $ cts, 11 80 1890 .- 1,S91 . 14 31 13 58 1892 . 1893 1894 16 28 14 18 1895 1896 1897 : 1898 1899 11 96 11 02 13 47 13 18 1900 1901 1902 14 09 15 93 15 50 1903 14 36 1904 12 96 1905 1906 1907 1908 15 52 16 03 15 44 14 3(i 46 PRICES PAID TO FARMERS FOR BACON PIGS IN CANADA AND DENMARK. The following table shows the prices paid per 100 pounds live weight for bacon pigs of first quality to the shareholders of Danish co-operative factories, and to farmers in the province of Ontario, month by month (average) for the period commencing January, 1903, and ending July, 1909. The Canadian prices, taken from authentic market reports, were those paid at country points, F.O.B., which would correspond with those paid at the Danish factories. Since Danish pigs are paid for by dressed weight the prices given represent live weight estimated on a shrinkage of 25 per cent from live to dressed weight. According to Danish officials this is as nearly as possible the actual loss of weight that takes place in the process of killing and dressing. The comparative prices of Canadian and Danish bacon on the British market are shown on a later page. 47 ^ ^ ^ n to t^ t^ O-VOt-iOiSi-IOOCO N w © § s S§ 8 s s§ M N to to Ift 00 35 05 « CO iO iH >. t- t^ t-- t- t- g 5 § § 8 to o »o s s s O S N t^ to to g 5 to to 00 Oi I i to O © 00 CO to to to lo la !§ g S S S t~ (N to i-H § ^ S g g lO © lO )0 la io io ^ U e g g § § »0 to »0 O lO Ml! ^^ ph s <; « tJ S S S I i I I § 17 03 $ cts. 15 20 May.; '."..". v.". February March \pril 14 84 14 53 July August ... 14 72 May June July 15 22 15 83 October November 15 87 August September 16 58 15 26 1905- January October November 15 18 14 17 December 13 74 1908- March April May 14 15 12 28 March 11 55 April May 12 89 July August September October 13 19 June July 14 76 16 54 16 06 September 16 54 December October 15 37 14 84 1906- 13 67 1909- Febriiary March April 13 92 February 14 41 March April 15 08 15 71 May 17 43 July 16 G2 August July August September October 17 70 18 25 October 18 49 16 97 Djcember November 17 70 December 17 52 2270— p. 56 Half-bred Large Blacks ready for an English Wiltshire Bacon Factory. 57 LESSONS FOR CANADIAN SWINE RAISERS AND PACKERS. The Commission, composed of farmers residing in various provinces of Canada, who rear and market swine in greater or less numbers each year, started out with a clear understanding of the various phases of the swine rearing industry throughout the Dominion. The instructions given them to investigate and find out as far possible the conditions responsible for the success of the industry in Denmark, Great Britain and Ireland were fully comprehended. The Commission undertook this work seriously and devoted their time earnestly to the task. Every facility that could be asked was placed at their disposal. The Commission is prepared to depend on the report to justify its effort. A careful reading of the various chapters will reveal many lessons on pork pro- duction. The time of the Commission was spent among successful men and associa- tions who revealed their methods for examination. Nowhere was there found evidence of success being attained through mysterious methods or secret processes. Intelligent management was found to be responsible for satisfactory results all along the way. This included persistency of purpose and a confidence in the system followed. Every- where was there found a tendency to intensive methods which demand careful attention to details. Nowhere was haphazard work associated with satisfactory result. Swine rearing as examined in Europe is a highly organized branch of agriculture secondary to and almost always associated with dairy farming. In Ireland the rank and file of pig raisers are men of small means who have found in the pig a means of converting unsaleable products from the dairy, the potato field and other parts of the farm into a valuable product. Long experience, coupled with frugal habits and need of the returns from the fatted swine^ have taught the most profitable methods of feeding. This cannot be said to be done by any special system, but rather according to the circumstances of each case and the judgment of the feeder begotten through long experience. The average Irish pig feeder is quick to detect evidence of unthriftiness in his pigs, and sharp to apply the remedy. He does not over- stock, but keeps sufficient to use to best advantage the offals and by-products he has, together with as little as possible of expensive food. He keeps on day after day and year after year in raising swine, and this is perhaps the most important lesson he has for the Canadian farmer. By this persistence he has done his part in bringing the Irish bacon trade into a profitable industry for Ireland and the individual Irish farmer. In England the conditions are different. All agriculture may be said to be carried on by an intensive system. While as in Ireland no suitable by-products are allowed to waste for want of pigs, the industry goes farther than this, amounting even to an im- portant branch of a highly organized system of live stock husbandry. The keeping of pigs is carried on as a business enterprise and no chance is taken in regard to the losing of money. Much of the concentrated food used is purchased at high prices, and the books in the pig account must show a profit. There is little chance to save in the price of food, which leaves the profit to be made from the pig side. The employment of a bright, experienced feeder kept under the watchful eye of the master, is the means adopted in getting results from the foods consumed. The English farmer, too, is stable and consistent in his system of farming, and this has given him experience and estab- lished a reputation for his products. He has a valuable lesson for the Canadan in his consistency of purpose, application and keen business principles. The Scots farmer does not make a specialty of pork production. He milks cows and makes cheese and uses pigs to turn the whey to good account. He buys most of his grain food and must exercise care to get back his money with a little profit and 58 something for the whey. He has studied how to get these, and follows intelligently what he has found to give best results. Having learned that sweet whey is better than sour, he gives it as fresh as possible and avoids, as a principle, feeding a larger quantity than experience has taught to be economical. The feeding is done with every care and regularity, usually by the same person. The Scots feeder would teach the Canadian cheese factory patron that there is a profit in the intelligent feeding of whey in sweet condition tc pigs from store to finished weight. The industry as conducted in Denmark has lessons for the Canadian pig raiser all along the way. The top place in the bacon trade of England has been the goal in view, and the energies of the government, the pig breeder, the pig feeder, the curer and the seller, all point in the one direction. As one man all interested in the industry pull together and every branch separately w^orks for perfection of the whole. The pig raiser wants only bacon pigs, and these as prolific and good as possible. The feeder, with his eye constantly on the grade his pigs shall ultimately reach, studies to gain this from the least outlay for feed. He does nothing by spells and spasms, but finds the road and persists in following it. Judgment born of successful experience keeps his day to day practice right, and as a pig raiser he succeeds. His conditions are not unlike those of the Canadian farmer who follows dairying, except that he has more feed to buy on account of his limited acres. He is succeeding because he will keep only such pigs as are good mothers of vigorous litters; in feeding them only on such food and in such a manner as he knows gives greatest ultimate profit; in observing the demands of the market upon which the size of his pay cheque depends; and by his confidence in his own efforts and those in charge of the other branches of the industry. Everywhere the ideas of pig feeders agree with those of the most successful Cana- dians in regard to the best age to wean litters. Nowhere were breeders found weaning at less than six weeks, and most breeders leave the litters on the sow until two months old. Both in Denmark and Ireland the results of feeding experiments agree with those carried out at Canadian experiment stations in that the cost of gain per pound increases with age and live weight. In Denmark especially it is confidently believed by feeders that hogs that are kept thrifty and growing from the time they are weaned until ready for market at five and a half to seven months old, weighing about 200 lbs., are more profitably fed than those given longer time to finish or carried to heavier weights. The value of milk and whey in pig feeding was everywhere exemplified. The Commission saw very few pigs being fed without one or the other, and nowhere were these foods fed without a care for the greatest profit. Roughage in the form of roots or other green fodder is considered an essential part of the successful pig raisers' food supply. These, it is generally believed, help materi- ally to maintain thrift in breeding and growing stock. Nowhere can these be cheaper grown than in Canada and no pig raiser can afford to be without them. Another lesson gathered in each country visited is the importance of carefully grading the ration according to the age of the pigs and the object in view. Everywhere young pigs were fed on easily digested food rather light in character and with only a small percentage of green food. As the pigs get older roughage is increased to cheapen the ration and strengthen and keep in tone the digestive organs. As the finishing approaches the ration is made stronger which hastens the fattening and assures a high quality of meat. A study of the feeding throughout the report will impress this important lesson. The Marketing End. The members of the Commission are aware that many Canadian farmers under- stand well the economical production of pork. They are also familiar with the cry of a large nvmiber who claim that they cannot make pig raising profitable even at the high level at which prices of hogs have been maintained during the past two years. This, however, does not fully explain the gradual serious decline in the production of hogs 59 that has for some time been going on, more espcially in the province of Ontario, on which the export bacon trade chiefly depends. Another problem than that of feeding confronts the Canadan pig raiser. Between the feeding pen and the final market there is a gulf fixed and to bridge this most concerns the pig raiser. The Commission hear it in their respective neighbourhoods, the market places, the institute meetings, the winter fairs, in fact wherever farmers congregate to discuss their industry, that, the bacon industry has no stability, and that the producers do not receive their share of the returns from the market. In the face of this we have the continuous high prices that have maintained, not in the summer alone when values are almost always high, but right through the autumn and into the winter even at the holiday season when so many householders are expected to be using poultry. But, say the great army who have sold their sows 'what would have happened had we all continued raising hogs at the rate of 1903? allow the supply to reach a high pouit and the great gulf is ready to yawn at us as ugly as before. We are getting along very well without pigs. Satisfactory help is not easy to get and our calves, foals and fowls are making very good use of the skim-milk.' This is the feeling that is experienced throughout the country and enables the wise, persistent hog raiser, because of the short supply, to make a fine profit from his swine. Then there is the grievance about buyers paying at the flat rate for all kinds, light, ideal and heavy. Much pains have been taken to produce the long, fleshy singer which brings the producer no more than the cheaper fat pig that is produced in the corn belt. The packers again get the credit of reaping the fine returns from the superior hogs after purchasing them at the same rate as the less valuable kind. The packers blame the buyers and the buyers keep on as they have been doing while no concerted effort is being made to bring about a satisfactory solution of the problem. The farmer is following his inclination but what is to become of the bacon industry? In Ireland, in England and in Denmark, the Commission compared this with the state of the industry which in those countries was found to be sailing upon a com- paratively smooth sea. It is true that producers and packers in the Old World have not always seen alike and even yet troubles and doubts arise. Each country in its owh way manages to solve these problems, not by dropping the industry but by discovering the weak points and applying what appears to be the best remedy. In some cases the packers have taken the initiative, in others it has been left to the producers. In England we have examples of both. The Harris Wiltshire curers allow no grievance to grow. With the least evidence of dissatisfaction the farmers are asked to meet the packers to examine for themselves the point at issue. Such meetings are not con- fined to interviews in which the books are revealed to prove a theory, but the whole question is thrashed out until confidence and harmony are restored. The packers in this exercise good business judgment, as they know well that their success depends on the supply and kind of hogs they are able to get from week to week and from month to month. Co-operation between the two is alike good for the packer and the producer. In the Eastern counties co-operation works out in another way. The buyer be- came a dominating factor and having no irhportant business at stake he undertook to take more than his share of the returns of the industry. The impression gained foothold that an understanding between buyers had been reached, but this did not drive farmers out of pig raising. The Eastern Counties Farmers' Co-operative Association engaged an experienced salesman and trusted him to find a market. This man drives an automobile up and down the roads and farmers are so well satisfied with the results that they raise in that district more pigs than anywhere else in Great Britain. In Ireland the Commisson heard some grumbling about the buyers. The pig fair system of selling is not quite satisfactory. Buyers usually arrive at the town the eve- ning before and it is felt that competition is not always as keen as it ought to be. Here, however, buying on merit is the rule for every bunch of pigs calls for a long discussion and the good pigs get the preference. Then the old established packing firms announce their prices for first-class hogs and usually set it high enough to get most that are offered. 60 Still some dissatisfaction with conditions of buying hogs pravails in Ireland and it is confidently predicted that unless co-operative curing becomes general in parts of Ireland where pigs are sold alive, that it will not be long before auction markets are operated as in England and Scotland. This it would seem should be a good solution for much of the buying difficulty in Canada. It ought to do away with the flat-rate system of paying alike for all kinds, good and bad. It would do more, it would stimulate competition which is limited to a minimum in many country sections in Canada. Co-operation is, however, the best solution as indicated in Ireland and Denmark. The members of the co-operative bacon factory at Roscrea are satisfied with their lot as pig raisers looking for full returns from their hogs. Between them and the market there is nothing to obstruct the vision and there is no one to blame but themselves if the prices received are not those quoted for the highest class. In Denmark the industry has grown rapidly and substantially and is thriving as a well watered tree in good soil and all on the principle of co-operation. Co-operation in Denmark had its origin to some extent in dissaticfaction with the packer and on its own success it continues to bring prosperity to the pig raiser and contentment to the farmer. Co-operation in Canada can it succeed ? Some say ' no, it has been tried and failed.^ Was it not a poor kind of co-operation that failed? The intention of organizers was of the best, much hard work was done, farmers put in a lot of money and well equipped factories were put in operation; business connections that promised well in the Old Country were made and co-operation in the bacon industry was launched, but it did not last. Where was the weak point? It was not in the hogs for there were plenty and of good bacon type; it was not in the factories for these have proved their own success in the hands of proprietory firms; it could not have been in the market for this has never ceased to grow for the Danes and others who send on the good bacon in regular quantities. Was the system of co-operation defective? It would seem so at least for the disloyal members who soon commenced to bite at the dangerous bait of rival houses who received every encouragement to cast their bread upon the waters, to be gathered in larger loaves in the not too distant and very certain future. No, co-operation did not prove a success in the pig business nor could such a brand of it have succeeded in any business in which it might be tried. It would have as surely failed in Denmark with such poor staying material. The early organizers in that country saw the rocks ahead and added a penalty clause to the rules. It required only a little patience and honour to teach the Dane that co-operation was the correct method and since then it has proved not only to the Danish but to the Canadian farmer as well, that wisely con- ducted co-operation is a sound principle. The failure of co-operative bacon curing in Canada has valuable lessons. The success of the system in Denmark and in Ireland, has still more valuable lessons. With the instruction that these impart there should be no need of failure in every attempt at co-operative bacon raising, curing and selling, in districts of a country so well adapted as Canada for the raising of swine. A successful co-operative society requires a strong leader and a faithful membership. Unless a community is made up of such a class, who will bind themselves for a term of years to supply all their marketable hogs to their own factory and stand firmly and loyally by the interests of their organization, it need not hope to make co-operative curing a success. Given such men, with a desire to follow pig raising as an important branch of their agriculture, a co-operative association will work in Canada as it does in Denmark. The initiative must, however, come from the pig raisers and be carried through as a remedy to a grevious situation. Having come into contact with a large class of farmers who are growing rich through co-operative bacon raising the Commission confidently recom- mends it to the pig raisers of Canada who will do their duty towards it. Suggested Remedies. Realizing the conditions which called for the appointment of the Commission and having studied the methods of successful pig raisers in other countries the Commis- 61 sion submits the following alternative remedies for what appears to be the chief barriers to a prosperous swine raising industry. 1. The adoption, on the part of the packers, of an attitude of sympathetic co-opera- tion between themselves and the producers whereby every possible encouragement would be given farmers to increase the quantity and improve the quality of their hogs. This would involve a constant, earnest desire and readiness to afford every facility on their part in co-operation with the producers, to investigate and solve problems which may give rise to dissatisfaction. It would require the adoption of a careful grading of the prices of hogs through the year, guarding against discouraging low levels. It would require the control of buyers and the recognition of quality in the prices paid for hogs. 2. The co-operation of farmers in engaging a salesman for their hogs, as is carried out by the Eastern Counties Farmers' Association of England. 3. The adoption of the system of selling swine on the open market as applied to cattle and sheep. By the co-operation of neighbours car loads could be sent forward at regular intervals. 4. The establishment of co-operative packing houses as conducted in Denmark and in Ireland, Library iV. a State ColleirA Syracuse, N. Y. Stockton, Calif. "--J^t^^ '^^^^mmwm'-.M'^^^:?}^^^' v^'^^^^^^-'