Sentinel of the valley. [volume] (Woodstock, Va) 1841-1848, 1844-09-26
MAKING PORK


t u oh)eet N view, and to prepare it il
lEat way which will enable the diges.
i've and asslmila'ing organs of the ami
NAL to elaborate for its owner. the lar.
gest possible amount OF flesh and fat
from any given amount Of raw materia
consumed.
Without wishing TO disparage the
use Of other articles, ! will take the HI.
erty to name potatoes, peas, and corn.
as varieties of food that can be cultira.
tsdto good advantagein this latitude.
and madeiato pork. Pigs should have
a good pasture in summer, and warm
comfortable quarters, and plenty 10 cal
during the winter. Potatoes should be
cooked either by boiling or steaming.
Il they are boiled, the water takes
from the root very poisonous ex.
tract, called seeotia, and hence the
water so affected ought to be thrown
away, and not mixed u with the food.
1t Is proper to state, however, that the
amount o. necotin in good polatoes is
not large, and many think the water in
which this root has been boiled not
particularly injurious TO SWING.
Thatth philosophy or rationale of
cooking potatoes, corn and other grain
Iaay be understood, I would remark
that if Of raw potato, or raw -four (the
potatoe being granted, be washed in
cold water, the whole or nearly the
whole Of the starch will settle TO The
bottom Of the vessel, in the form Of an
lnsoluble white powder. 1.-THE potato
be cooked, and the -four be made into
bread or pudding, the heat, applied to
these articles ofanilnal food, changes
the ansoIot5Ie starch into q soiuIle gun.
Now, neither tie heat, nor the gastric
juices in the stomach, can entirely ef-
feet this important chemical chargc.-
Hence, if the reader were 10 take into
his own stomach, q quantity Of raw
grated potatoes, or Of raw -four or In
dian meal, far less Of the nutritious
properties ofthe root and grain, will
be dissolved, and taken upby the lac
teal vessels into the circulating blood,
than would take place if tbs potatoes, I
meal and -four were well cooked.
From some experiments of my own,
and considerable research into the pub /
lished results Of the experience of 9TH
ers, | am satisfied that ten bushels of
boiled potatoes, thoroughly mixed with
the pudding that can be made from (
!h!es bushels Of corn or ,st'erg, You !
10lnlhat goa k1eaathey GnaS--,T1ll
make as much pork as twenty bushels
f potatoes, and six bushels of Germ or
)eas fed raw.
| once had large wooden vat hav-
nga copper heater running through ii,
n which / could boil, easily, fifty bush
Is Of potatoes at a batch, and then
raw off the water in which the pota
oes were boiled, SO as to leave them
lean and dry to be mixed when hot
With corn, oat, pea, CT barley meal
The vat was madefor boiling tan bark,
Il connection with leather factory
\ cart load ofpotatoes could be placed
lnder a large jet of water, and the roots
,e thoroughly washed in afew minutes
ilef. tise load could be dropped at
nee fro4 the cart body on to a plat
orm, so that all the potatoes would
oil, if desired, into The cooking vat.
At this time, our founderieS are ma
ting stoves with large boilers fitted to
hem, which I doubt not will answer
/ good purpose for cooking roots and
grain for swine.
Salt performs an important Office in
he vital machinery Of al warm blood
ID animals. Hence all food, and es-
oecially when cooked, should be reas-
3nably sailed. With convenient APP
5aratus for cooking potatoes, and corn
the latter should be boiled and poun-
led, if not ground,) and with twenty
acres ofrieh land, we'll cultivated in
these articles, for The manufacture of
pork, farmer, with small farm, can
tarn off many dollars worth every year.
Something Of this kind, in connection
with the dairy business, might be made
extremely profitable.
AS yet have barely limited al one
branch ofmy subject. The other thing
to be carefully studied, BY the manu-
facturer Of pork and lard, is the improve
ment of the organic structure and func-
tons ofthe living machinery, by the
action OF which these valuable products
are obtained. The ercannot be a
close observer, who has never noticed
that one hogwiIl yield its owner nearly
double the amount Of flesh and fat from
any suitable food that he obtains from
a like amount Of food consumed by
another, and quite inferior animal