Harris on the Pig : Breeding, Rearing, Management, and Improvement PDF

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Paradoxical as it may seem, in writing a book on Pigc and in endeavoring to show that we can obtain more meat from a well-bred pig, in proportion to the food consumed, than from any other domestic animal, it is no part of my object to stimulate the production of pork.<br><br>For over twenty years I have had the honor to be connected with the Agricultural Press of America, and have had my thoughts constantly directed to the means necessary to improve our general system of fanning.

A farmer's son, and myself a farmer, all my sympathies arc with the farming class rather than with the consumers; but I am satisfied that, in many respects, our interests are identical.

It should be our study to furnish good food at reasonable rates.

At the present time the consumers in our large cities are obliged to pay much more for flesh-meat than it is intrinsically worth; and, on the other hand, with the exception of those who produce beef and mutton of the best quality, farmers make nothing by raising and feeding cattle and sheep.

We receive more for our meat than it is worth, and yet it costs us more than we get for it.<br><br>The remedy for this unsatisfactory condition of affairs, will be found in cultivating our land more thoroughly, in growing better grass, in keeping better stock and in liberal feeding.