Baton-Rouge gazette. [volume] (Baton-Rouge, La.) 1819-1856, 1843-07-15
PORK AND LARD.

Of all the new tfhiA nufacsutcs initoduced
INTO the country, there IS fione when has
gone ahead with such Il " perfect rush,
TO use n fl gofi,e western phrase,J ss u"
.rodntiibn Of III # ON lard, and wo know
Of none winch pfbtniscs more Immediately
beheticiaI results. liz the great western
valley. manufacturers are sptingtrg up Mt
Nil tht ptincipn' points, such ns Cinclpnn-
Il, i.nu,4villc. Nashville, ~. Louis, Pi;ts.
burg. tIs4eiand, chicago, Detroit. &c.
and two have already beep established at
Rochester IN this state. Already the pfIn.
cipal manufactures count Their barrels b.
tens If thouaand and ,hefe IL quite M
much truth ~ poetry in The sign Of d ma
pufaciurcr Mt Httsbmg. over whose door
il a representation Of two mammoth pork.
era in the act Of deyoiiriog Il whale.
During The present year. about 245, 900
hogs have been killed al Cincinnati !: and
the number slaughtered at other I,laces hns
considerably intreased. or the number
killed in Cincinnati, About 10000 accord.
ing 10 the most authentic information,
have, With The exception Of hams, which,
are picked and preserved, been converted
into hard al once. Formerly, il vas very
difficult To fly hogs in bulk without bnrn.
ing or otherwise ipjnripg il as 10 make al
inferior article but nov, steam has been
called 10 the aid Of The manufactnfcf, and
every particle df fat is sepsiated from tho
! 10, IT and the bones. with perfect certainty
and ease. A large Tub VIII n double bot.
tori il prepared, tho upper one sone IN
! cIes above tho other. Into The tub, the
lxe with tho exception Of The hams is phi.
The cover secured, and the steam Jet IT.
The fat and the tneot fall from tho bones,
and the lard pours through small holes IN
The upper bottom, into the space between
item, ftbth wiente II 10 dawn for s'fain.
ing and packing. The quantity Of lard
yielded, where the whole hog IS treated tor
It, will If course depend on The fatpess OF
the animal. 1t 10 found by experience,
tina: hogs weighing from 300 to 400 lbst
are The best for frying The quantity Of
latd, When we'll fei, considerably exceed.
ing in proportion that Of smaller ones
The per cent, where HE hog, with the e<-
cepiion Of the ham ID Used, varies from %
10 G5, and somc very well fed, and OF the,
China and Berkshire breed, having reached
10. 1t has been asceriained that where
the Whole hog ID dsed, the lard contains
more oil and less s~tearine than that made
from the leaf or rough fat, and it was not
so well adapted for keeping or for trans
portation as that. This obstacle has bcon
removed, By taking from the lard made ii
this way, about 40 per cent of oil, which
lea res the lard Of a proper consistency ior
PACKING. and Of a superior ftality.
Some Of the manufactures Of lard from
tie hog, have adopted the practice Of skin
! ming the animal before rendering INTO lard.
In this methed there is no waste Of lard,
As all the fat adherins TO the skin, is sepT-
fafsd from It ky a steel scraper, easily. II
IS then converted into leather, which -
excellent for various purposes, o as
saddle api harness making, book binding.
DC. Where the lard is made by steam,
the bones are left in q fine condition for
conversion into Sninai Charcoal, which
is worth some two or three cents per
pound. Il is probable that this substance
will prove Of as much ~sstvice, and be IN
as great demand for The Qualification OF
corn staIF sugar in the vest, as IS the same
material in France for the r1aklGg of beat
| surar.-Aibnay CuLioGt0r.