He was informed by one of th [ highest authorities in Taranaki that fa: ; mors can add fully 25 per cent, to thei returns by combining the two industrie: It is estimated in that province ths ; farmers make from £4 to £4 10s per ai : num. from their cows, without pigs an I calves, and 25 per cent, additional ! they also go in for pork and bacon rai: i ing. The gentleman recommended the 1 if the climate here was unsuitable fc bacon-curing in the summer, the farmei , could arrange to send their pork to tli ' freezing works for storage until the wii. ter. It would sustain no injury froi freezing. The manage* of an extensiv I West Coast bacon-curing establishment r< , commended that pigs for bacon purpost should be between 110 and 1601bs i ' weight, the younger the better. The should not be over 10 months old. Blac i pigs were preferred, the climate being to 3 hot for white, and Berkshires were moi " suitable than Yorkshires. A cross bi f tween a Berkshire boar and a Princ 7 Albert sow gave a good bacon pig, whic 1 matured early, and could be got off i ' from six to seven months. With regar 5 to feeding, one settler recommended tha they should hand-feed cows with litter ■ until the progeny were from four to si: ■ weeks old. They should keep them coi: | fined during that time, and feed wit! l skim milk only. It was then the prat 1 tice to take the sow away and put he i in a breeding paddock, and the youn, - ones into a good grass paddock by them ■ selves, where they should be fed wit] milk till they were from six to eigh month's old; then to top them off wit] grain, barley, sharps, or crushed peas 3 but not with maize, mangolds, turnips • or. potatoes. (Another man recommend ed potatoes.) One man interviewed re • commended shipping the pork to Eng > land frozen, where, if it arrived abou > September, it should realise about 6dpe 3 Ib, but the pigs must not exceed 60 t< 3 70 lb in weight. 