The alterations latterly effected in the breeds of swine have tended materially to improve pork, and to render it more sought for and valued. We can recall to mind when the thought of pork was associated in our minds with visions of coarse-grained meat and oily fat, and with forebodings of a fit of indigestion. Nothing could tend more effectually to banish such fancies than a sight and taste of the small, fine-grained joints, delicate as poultry, and of excellent flavor, which have taken the place of those ungainly legs and Brobdignagian loins and hands of "olden times."
And with the improvement of the meat has grown an increased demand for it. Formerly, ay, as lately as within the last five and twenty years, the trade of "pork-butcher" was unknown in almost all our country towns, even in those of some considerable importance; it is no longer so; there are now few places of any size or note which have not on an average one pork-butcher to every two or three meat-butchers; and in all smaller places pork is generally to be procured wherever other meat is sold.
PORKERS.
Supposing the brood to be weaned at the age of eight or nine weeks, those destined for porkers may be allowed the range of the paddock or straw yard for three or four weeks, being at the same time regularly fed on the refuse of the mill and dairy. Where, as in the case of market gardeners and other such, a degree of liberty cannot be allowed, we recommend that the sty-yard be as roomy and extensive as possible. During the last ten days or fortnight, the feeding may be pushed, and more barley-meal, pea-meal, and milk allowed. Too many pigs should not be kept together in the same sty, nor should they be of unequal ages, as the larger are apt to persecute their younger co-mates, and drive them from the trough. Porkers are killed at different ages, varying from about three months to seven months old. We consider that the true dairy-fed pork is in perfection when the animal does not exceed the age of about three months, or ranges from three to four months. Large pork is apt to be coarse and over fat, and consequently not so digestible as younger meat, and is therefore not so much sought for in the London market. It bears a lower price than small pork; and though the pig weighs heavier, still, taking the extra keep into consideration, it is perhaps not more profitable. On such points as this, however, the breeder will always consult his own interest, and study the demands of the market.
