ncies of humanity. The system of first growing the
frame and then packing it with flesh was not alone followed by the
owners of pigs, as it was also adopted with cattle, which in the good
old times passed three or four years in a state of semi-starvation ere
they were placed on our best pastures to produce beef. Sheep, again,
spent two or three years in building up their frames and in the
production of a limited quantity of wool of inferior quality and
strength, before they were considered in a fit state to make mutton
economically. Another excuse which could have been offered by our
forbears, but which is not now available, is that the cattle, sheep, and
pigs of former times required age before it was possible to render them
sufficiently fat for slaughter.

The very great improvement which has taken place during the past half
century, in wellnigh every breed of pig, has deprived our present day
pig-breeders of such an excuse, yet they persist in far too many
instances in following the old-fashioned and uneconomical system of
first growing the pig and then fatting it, whereas it is not only
possible but infinitely more profitable to combine the two operations.
So many persons have been in the habit of looking upon the pig as a mere
scavenger or an animal to put out of sight certain articles containing a
small amount of nutriment which, undisposed of, would become a nuisance
or offensive to one or other of our organs. Even the pig itself has been
considered by many farmers, especially those termed gentlemen farmers,
as a necessary nuisance, whereas the pig is really a machine for the
conversion of farm produce into meat, and like all machines, its output
will depend entirely on the quantity and quality of the raw material,
and the manner in which it is supplied. If the raw material be of
inferior quality and supplied irregularly, or in too limited
quantities, the article manufactured will be more costly and of an
inferior quality. An extension in the time of manufacture means
increased cost for fuel and for labour in attendance on the machinery. A
certain quantity of fuel is being continually used in the furnace
whether the engine is running at full power or at half power. It is
exactly the same with the meat making machine, the pig every day of its
existence consumes a certain quantity of food for which it gives one
return only, its life. It has been conclusively proved that each pig
weighing 100 lbs. requires 2 lbs. of