HAYWARD'S PICTURES.

Hawera & Normanby Star, Volume LVII, Issue LVII, 21 March 1910, Page 5

HAYWARD'S PICTURES.

On Tuesday and Wednesday evenings at the Opera House Mr Henry Hayward will present what is said to be the finest programme yet submitted to the Hawera public. Every picture is a star, and, judging from the packed houses which the programme has received at other centres it should meet with a big success here. Mr Hayward promises to all his patrons a real treat m the way of artistic gems. "The Tribe of the Nomads^ in Algeria," in natural colors, is past description. "The Land of the Midnight Sun" is noteworthy for its stereoscopic effects and the beautiful scenery reproduced. The wonderful fiords of Norway are presented with faithful reality. Amongst the dramatics "A Sister's Devotion" stands pre-eminent as a beautiful pathetic story. "The Jockey and "Honest John the Coachman'; are also- dramatics which will be highly appreciated. The comics are of an unusually high standard, the best being "Never Late," which cannot fail to make everyone laugh. The usual cheap and popular prices will be charged.

AN INTERESTING PAPER.

At the monthly meeting of the Hawera branch of the New Zealand Farmers' Union an interesting paper on the question of pig-raising was read by Mr J. R. Corrigan, President of the branch.

The paper was as follows: — '-The subject that is occupying the dairy farmer's mind at the present time is the low price of pork, and how to ,remeay this is what we are called together to discuss, and it is to be hoped tnat some good results will follow trom the discussion that will be held this evening. You may not know that for every sev -n pigs consumed in England only one is reared there. The price ot pork in England at the present time, runs from 6d to 7idT per lb, yet the most we can get for it here is half that price from the companies, and we have to pay carriage to the works. No doubt eyeryone will say, Why is it they don't give more? In my mind it is this: the percentage of diseased pigs going into the factories is far too great. 1 have read of the rejects amounting to 75 per cent., which of course you will admit is out of all proportion and reason. That there is a remedy for this state, of affairs no one can deny, and I purpose here to give you my .idea of how we can minimise the ' evil, and if you will only adapt my ideas to your practical work I think the results we are after will surely follow. Firstly, let us start with the "pig himself. It is recognised there is no animal so susceptible to lung diseases as a pig; therefore it is necessary that above all things pigs should have a good warm house and dry bed to sleep in. That is the "first step necessary in starting pig-farming. Secondly, feeding is very important. Ib keep down disease in the pig all dairy factories should pasteurise the whey and skim milk so as to kill any microbes that may get into It, and the farmer himself, should he have any animal food to feed his pigs, shou d always boiL it well before giving it to them. If. he is not in a position to boil it hfe should bury it. Far better do that, than to run the risk of spread- . ing diaease among his pigs. Then, again, there is the finishing off of the pigs before they go into the works. It is no. use trying to finish off pigs to, make first-class quality pork without you have some solid food of some sort | or other to give them — either barley, maize, peas, or grain of some sort, otherwise your pork will be sure to come out second-class. It may appear to you to be first quality, but 1 can assure you when killed and hung up you can easily tell the difference. At | the present time I have no hesitation in saying; a lot of farmers produce pork and expect to get first quality price for it, and yet they would not eat it themselves .. Well, this sort of thing is injurious to the trade as a whole. The aim of every farmer should be to produce pork of the very best quality, free from disease, and then I feel sure we will' always get a good payable price from the factories for it. Another thing a farmer should always try .and aim at in producing pork, or meat of j any sort, is to breed animals with as I little bone as possible. The home markets at the present time have entirely altered to what they used to be. They like small-boned beef and mutton, also pork. They recognise it is the best to produce lighter animals with less bone, consequently it means less waste when cut up to the consumer. The best pig to produce pork for export trade is from 75 to 851bs dead weight, of nice plump quality, well fed, and I feel sure if we produce this quality we will not be long in getting a good name on the London market, and consequently a better price. The demand for bacon in the colonies is' very limited, so I would suggest for every farmer to try and divide his pork, rearing as near equal quantities as possible, say half porkers up to 901bs for export trade, and half baconers from 120 to 1401bs weight for intercolonial trade; then it would minimise the risk of overproduction in bacon pigs, and the chances are we would always get a fairly remunerative price for our pigs. I feel sure the greater part of the evil at the present time lies at our own door through being too careless in our methods of production; and I think if we .try the methods I have suggested and stick to them we will be in a far better position, to approach the pork buyers for a rise in prices. It must be patent to us all that if pork buyers lose a percentage of pork through poor production or disease that loss must be borne as a whole by the producers throu*gh having to accept a lower price per lb for pigs. The pork buyers are not phailanthropists, consequently we have' to bear it.

"Best breed of pigs. — My experience is the most Useful breed of pigs for a dairymen to rear are the TamworthBerkshire cross. I find the Tarn worth sow crossed with a good low-set wellshaped Berkshire boar gives good results. They are good mothers anl have large litters. The progeny are good quality pork, with a good percentage of lean meat. The' Tamworth pig has gone out of fashion of late, owing greatly to farmers nqt selecting the right sort for breeding purposes. All animals of any breed are naturally inclined to degenerate, and it is only by careful culling and proper mating of sire and dam that a high standard of breeding can be maintained. Farmers should be careful in mating their pgs and select a hog that has very strong " points of what his sows are weak in, and vice versa." A short free-and-easy discussion followed.

Replying to Mr Davidson, the President said the Tamworth-Berkshire cross gave a very flue quality pork. . Mr Crabbe asked Mr Corrigan how he liked the Devon.

The President: I don't think they will be a success. They take too muo'i feed; they take twice as much as the Tamworth-Berkshire cross. When you hang them up they are an ungainlylooking pig.

The President went on to impress upon the meeting that there would shortly be a good export market for the pig industry, and every endeavor should be made to keep the prices up. Answering Mr Bayliss, the President said he believed the shipping companies were going to take the carcases home in a chilling chamber, and thus do away with the necessity for freezing. Mr A. E. Johnstone considered that the Yorkshire was a very good pig to cross with the Berkshire. This was Australia's favorite pig. . The President agreed that Yorkshire was a good pig. . Mr Johnstone said it was always a rood idea, to change the diet of pigs. It was wonderful how a chance of food kept tho pigs in a healthy condition. He also thought the YorkshireBerkshire cross would be a very iicnd T>jo- for New Zealand, and could be made to weieh up to 120 and 1301bs for the pork market.

Mr Taylor stated that Berlrskires and Tamworths should be fed separately, inasmuch as the Tannyorth tools time over his food, while the Berkshire ate his trough right out. On the motion of Mr J. Davidson, seconded by Mr G. Taylor, a hearty* vote of thanks was accorded Mr Corrigan for his instructive paper. Mr G. Taylor has promised to give a paper on "Beekeeping" — probably for the next meeting.