SWINE HUSBANDRY.

Globe, Volume XXIII, Issue 2233, 25 April 1881, Page 4

SWINE HUSBANDRY.

fSydnoy “ Town and Country Journal.”] IMEOBTAHI'B OP KBBPISO TUB BUST BREEDS ONLY. The raising and feeding of swine, or, to use the term most common in New South Wales, •’pigs,” is a branch of husbandry of far greater importance to tho permanent welfare of this cflony than is generally thought. In districts where maize growing is the staple product farmers have very frequently to complain of tho low and inadequate price they obtain for the grain. Instances are not wanting in which the grain has actually been destroyed by tho grower, after it had been got ready for market, rather than submit to the risk of loss by the charges for carriage, freight and other expenses incident to marketing, those sometimes amounting to more than tho price realised, v, hiohis sometimes the case with other kinde of farm produce also, when markets are glutted either by our own overproduction or by imports fr -m neighboring sources. Now this state of affairs, so far as regards maize at least, tho far -er has it in his own power to alter. By turning hia attention to raising and fattening ; igs, ard thus changing his corn into pork, either for the market fresh (alive or dead) or in the shape of hams and bacon, ho can establish a mini aum price below which his maize need never be sold.

In tho southern coast districts tho settlers generally, the majority, wo think, being free selectors, are prospering very satisfactorily—indeed many of them growing rapidly into wealthy colonists by feeding pigs, and thus utilising their maize. There are alee some inatancea of a similar mode of utilising the corn in tho north, and we may rest assured that by adopting a better plan than is generally followed in breeding and in feeding, the industry would be made a long way more profitable. Speaking more particularly of the south tho industry is conducted as a rule in a rough manner without any proper systematic arrangement, and there the consequence ia much waste of material and labor. But, as already remarked, tho people are prospering so well that they are content to go on ia tho old plan. In dairying, we must admit, there are very hopeful indications of reform, and both cheese and butter are now produced under improved systems i a these districts, the result being produce infinitely superior to tho average quality formerly produced, and that at a leon cost. This important change—important not only to the districts or tho farmers concerned, but 'also to tho whole colony,—has resulted chiefly from tho commendable exertions ond the example set by such men no the late Mr T. S. Mort, Mr James Manning, Mr Tooth, and a few others. But our present purpose is with pigs rather than with cows, although dairy fed pork is a strong connecting link between the two, and wo would observe in tho first place—notwithstanding the fact that “ breeds ” not “ feeds " ia tho particular subject wo now have in hand —that to make the best use of maize in a pork or ham and baoon direction, other crops should be grown. Mangels, and several other root oropn can bo produced in company, or in the same locality, with maize, and their use in conjunction with it, ond also with clover, lucerne, or other suitable pasturage, would give an additional value, in respect to pig raising and fattening, of from fid to la per bushel. For the purpose, therefore, of keeping up the price of maize to a certain fair standard, some crops ought to be cultivated in addition to it, on the adoption of pigfeeding. Wo now come to the subject of keeping none but tho very best broods of pigs. With a first-class breed it is possible that the farmer may bo able to produce pork at a large prefib, while on tho same farm, with precisely tho same feeding facilities, but with an inferior, or even on average or moderately good breed, he would find it impossible to make any profit at all, and, may be, only at considerable loss. Tho difference between tho cost of producing a pound of pork from tho best breed and tho same quantity from an inferior breed ia very great. The former may cost 21 and the latter from 3d to fid ; and this, while the quality and value of the one is greater than tho other. Wo do not think wo over-state the matter when we put down the coat of fattening a given weight of ham, bacon, or pork in any other form, the breed of pigs being ordinary (or such as we have often noticed thought much of by their owners ; at three times as much as the coat kjC ruUuußjg au equal weight upon a first claps breed. It does not follow that a pig weighing fire or six hundred weight (dressed) is a profitable breed to keep, however the owner may pride himself in it. To reach such a weight, and we have seen even heavier, tho pig most bo aged, and probably have consumed as mnch food as would have fattened at least a score of pigs of one to two hundred-; weight each. As a rule, a small, easily-kept, and quickly maturing breed of pig is to be preferred. Not only aro such more readily saleable, but they can be reared and fattened for lass per lb than large breeds. Farmers should keep proper accounts with a view to determine which of the fashionable breeds bring the most profit. Wo think Agricultural societies would do well to offer prizes for pigs, and pork the product of pigs that have cost the least to raise and keep until fattened. Breeders’ farms as distinguished from fattening farms should also be encouraged, Brooding to the beet advantage requires tho application of more skill and intelligence, or at any rato a skill and intelligence of a character quite distinct from that required in feeding and producing feed for fattening. It would bo a great advantage to the general farmer if he could at all times resort to tho breeder for a stock of young or store pigs, knowing that he could depend upon getting the right sort, A breeder once thoroughly established would find his business capable of extension to almost any conceivable amount. His pigs would be bought up at any age he might choose to dispose of them. It would require attention for a few years to aeoure the necessary reputation; but once acquired and not abused, but honestly and uprightly taken advantage of, we can think of no enterprise within the whole realm of husbandry so likely to result in the rapid accumulation of a handsome independence. So long as farmers continue to be their own pig breeders, so long will we find many farmers declaring pigs to bo unprofitable stock. Success will be met with, but the cases will be exceptional.

Kext to the establishment of breeders’ farms comes that of curing factories. Want of the skill necessary to cure hams and bacon properly deters many farmers from “ going >n ” for pigs. It is not nsual to find farmers confessing that they cannot cure ham and bacon properly, yet it is an undoubted fact that but very few can turn out even a passable article. It may be that some of those who claim to be skilled carers were so in the old country, but the climate is so different here that however well they may have succeeded “at home” they may fail hero. Indeed the fact of home skill and success is against their chances of success hero, because they are leas capable of learning requirements and gelling out of old grooves than perfect novices would be. But supposing skill to bo available, the difficulty of providing the necessary plant for curing would bo found insuperable. In a factory not only would the beat skill bo brought to bear on all the operations, from slaughtering up to the finish, but also the best appliances. Special buildings and many opecialitins beyond the means ef most farmers ■would be made available, and the farmers would soon learn that the factory was a great aid to them. They should become proprietors in factory companies, and thus repp all the possible advantages resulting from their industry. It may ho as well here to remark that with ample postures avoilablo pigs can be very cheaply raised. With good paddocks laid down with suitable grasses, clover, and other pasture plants, properly divided with pigproof fences, and perhaps some bush paddocks of more extensive area, an immense number of young pigs could be raised every year with but the very smallest amount of hand feeding. Pigs of the most approved breeds could be reared to the weaning stage, which would give a profit if sold at 2s 6d or 3s each, and if kept until old enough to feed for the butcher less than threepence per week would pay well for their keep after that stage. We take it that pigs should always be ready for the butcher on or before the time they are a year old. Of course if a pig-raising farm wore situated near a port or railway there would always be a market for sucking pigs, as well as for farmer’s purposes. It is our opinion that pigs can be raised here more cheaply than in the United States it systematically conducted. Our climate is far more congenial, and requires loss attention to housing and hand feeding. Tho prodigious yearly production of pig produce there should show our farmers how likely the industry is to thrive here, if conducted intelligently.