Ontario Sessional Papers, 1898-99, . fed as just described, produce firmer baconthan those confined in pens. 6. The evil effects arising from lack of exercise can be overcome by the judicious useof skim milk and whey. The amount of whey recommended, ia from two to two andone-half pounds of whey to a pound of meal. 7. Whey and skim milk appear to have a greater influence than exercise in produc-ing firm bacon. 8. Unthrifty hogs are more likely to produce soft bacon than growthy, well-fedhogs. The points mentioned above are not offered as definite conclusions, for the investiga-tion is
Ontario Sessional Papers, 1898-99, . fed as just described, produce firmer baconthan those confined in pens. 6. The evil effects arising from lack of exercise can be overcome by the judicious useof skim milk and whey. The amount of whey recommended, ia from two to two andone-half pounds of whey to a pound of meal. 7. Whey and skim milk appear to have a greater influence than exercise in produc-ing firm bacon. 8. Unthrifty hogs are more likely to produce soft bacon than growthy, well-fedhogs. The points mentioned above are not offered as definite conclusions, for the investiga-tion is only well begun. On the whole, however, there seems to be nothing in the resultswhich might not reasonably be expected—a fact which adds to their value in no slightdegree. Acknowledgment. In concluding my report, I wish to acknowledge the assistanceand co-operation of other departments, notably the Farm, Dairy, aud Experimentaldepartments. I have the honor to be, Your obedient servant, G. E. DAY, , Dec. 31st, 1898. !»l. PART VIII. REPORT OF THE HORTICULTURIST, To the President of the Ontario Agricultural College : Sir,—I have the honor of presenting herewith my sixth annual report of the workof the Horticultural Department. In doing so I take pleasure in noting the progressthat has been made in this department during the past five years. Horticulture, frombeing an almost unknown subject in the College curriculum, covered by a few lecturesand a single examination, has been developed into one of the most important depart-ments of the College work, involving an extensive course of lectures, with laboratory andpractical work, to students of the first, second and third years ; a course in which grad-uating students now specialize for their University degree, and have to pass a number ofexaminations set by the College and University examiners in five branches of the subject. Apart from the work of the class-room, the outside work of the department has beenorg
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