IDEAL PIGS.

Waikato Times, Volume 108, Issue 18159, 25 October 1930, Page 22 (Supplement)

IDEAL PIGS.

SUCCESSFUL METHODS. WHAT FACTORIES REQUIRE. The pig-farmer who obtains the best, returns from his labour is the one who can best satisfy the demand. Therefore, it should be the aim of all

farmers engaged in pig-raising to produce the kind of animal, whether it be for bacon or otherwise, that the trade requires. The manager of the Queensland Cooperative Bacon Association, Ltd., recently wrote to Mr A. E. Cook, of Springbrook (Q.), and commented upon the pigs that Mr Cook had sent to the Arm. They were of exceptionally good type and quality (he stated), and just the class of bacon pig that factories most desired. They were of good length and well proportioned, with hams of good shape. Their condition was excellent, and although well topped off and filled out, had a good proportion of lean meat when dressed.

Desirous of collecting information from suppliers regarding the best breed of pig for bacon purposes, and also in regard to feed 4 and feeding methods, the association’s classifier requested Mr Cook to supply particulars. This successful pig-raiser complied, and his reply, which follows, should interest, and may help others who have not met with such great success.

Referring to the consignment so favourably commented upon Mr Cook stated that they were .a good type of improved Berkshire, but he was unable to give the pedigree beyond that the grand sire was bred at Gatton College. < His experience in good-class pigbreeding dated back to 1894, when he purchased a five-month-old boar, bred by a Mr Rowe, of New Zealand, which won first prize at the Sydney Show. He also purchased some young sows from Mr Barnes, of Sydney, and a Mr Traford, of Tenterfield. Breed and Feed. There wert two points of 'equal importance (he said). The first was breed, the second conditions; because breed and feed were useless without proper conditions. His observations had shown him beyond doubt that the method of 90 per cent, of pig-fatten-ers in putting pigs into a small closed ?//pen was absolutely wrong. Firstly, it was the cause of 75,per cent, of the diseases; and, secondly, it was impossible to get a perfect article when manufactured. Closed up and inactive the pigs developed fat without muscle. Given sufficient exercise the fat was reduced to lean muscle, and when killed every part would be found to be well filled, to weigh well, and to have better developed hams. His conditions consisted of a small yard about one chain square, with a sleeping pen well off the ground, open floor, so that moisture easily passed through, and plenty of air passed underneath. He closed the. pigs up about a fortnight before trucking.

The pigs referred to were fed three limes a day, wholly on separated milk, which was sour but never allowed to ferment, as was often the case. The last six weeks they were given as much as they could eat, but no feed was allowed to remain in the trough. They were a little over six months old, which in his opinion was about the correct age to market a bacon pig, because the quality of the article depended largely upon maturity. Hence the frequent disappointments in the dressed weight of immature pigs' that were put into a closed sty and bloated up with either freshly separated milk, or in many instances over-sour or fermenting milk. Some farmers boasted about getting their pigs away at five months, whereas if they took a little more time they would get better results, and the manufacturer would face the market with a superior article.