The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1844-10-03
PoRE HIKING.

...... go fUEl hlklA6.. .r 3
The sabjainrd paper We copy from The
New Gsnssee Farmer; il 10 from The pen
IL dc. Lee, one Of The brightest Agricul-
mrsl inlelligrnces in the country. lie is
essentially, practically. theoretically. and
in feeling, Jarmer. We need not Tell the
eallghlenrd reader, that The article is writ
ten b. q gentleman Of knowledge. for il
bears upon its face that which win be a
passport T. the jddgmenl; bul we viii ask
al "a read il, study il, dige,t It's contents,
and prof. BY It's advice. The time has
come. when hIsbandnen must LOOK about
them Tor objects 10 diversity the prodrc.
tons Of the soil, and we are pleased 10
perceive that DR.. l.. has pointed out. in
this communication. The means Of adding
one other to the production Of the farm:
Oh MAKING Pork. -
Pork has advanced some two dollars =
barrel, within the last six weeks. in New
York Market An unusually large num-
Der Of swine have been driven lrow Ohio
east. and mostly 10 Massachusetts this
season. The very general, andmosldis-
astrous foods in the western country,
have destroyed an immense amount Of
cora along The river bottoms where mos,
OF this crop is grown. Last winter, when
pork in the hog was worth six dollars per
hundred pounds in Boston. TO be shipped
to Nova Scotia, anj thence 10 England,
il was selling Of three dollars in this city.
The wide difference in price was owing
70 the fact, that the railways between this
and Alb my were denied The privilege oil
carrying freight The last legislature ve-
~ properly removed this obstruction to
sending our pork 10 an eastern market AZ
Ter the close Of the Erie canal 10 the fall
and winter. ..Esn
In view Of the above facts, and the cir
cums,ance that large and increasing num-
bersoffa hogs are being tried, or rendered
by steam into lard. save only the hams,
Cor the manufacture Of oil and sferins, IL
10 believed that the making Of pork in
western New York will now become.
with skilful management, q profitable
branch Of rural industry. Reeentsdyices
from the West Indies aud South America.
gives Us reason 10 expect an excellent
marke, in that quarter Of the world, for
lard, oil, and hard s,earine candles.
In making pork two things are to be
carefully studled:-0ne il, 10 select food
best adapted 10 the object in view, and to
prepare il in that way which will enable
The digestive and assiInilating organs Of
the animal to elaborate for its owner, the
largest possible amount Of flesh and fat,
from any given amount Of raw material
consumed.
Without wishing to disparage The use
OF other articles, will take The liberty to
81 name potatoes, peas, and corn, as varie-
ties OF food that can be cultivated to good
advantage in this latitude, AMI male into
pork. Pigs should have good pasture
IN summer, and warm, comfortable quar-
iers, aud plenty to cal during the winle :.
Potatoes should be cooked by boiling or
s.eaming. II they are boiled. the water
taxes from the 700. very p 'isonons ex-
tract, called necotia, and hence the water
SO affected ought TO be thrown away, and
not mixed up with the food. Ii is pro-
per To state, however, that the amount oil
aecolin in good potatoes is not large. and
Iaany think the water in which this root
has been bolled, not particularly injurious
10 SWIM.
That the philosophy or rationale. Of
cooking Potatoes, corn aud other grain,
may be understood, | would remark that
il. a raw pOta,oe, or raw -four (the potatoe
being grated) be washed in cold water,
The whole or nearly The whole ullle starch
will settle Oh the bottom of the vessel,
in the form of insoluble white powder.
Ii the potaloe be cooked, aud tue flour be
made into bread or pudding, the heat, aP.
piled TO these articles Of animal food,
changes the insJluble starch into a So
iubie gum. Now. neither The heat. nor the
gastric juices in the stomach. can entire
ly effect This important chemical change
Hence, if the reader were to lake into
his own stomach, quantity Of raw gra
ted potatoe, or Of raw flour or Indian
meal, lar less of the nutritious pro
periies of the root and the grain will bt
dissolved, and taken up by the lactea
vessels into the circulating blood, thar
would take place il the potatoe, meal ant
flour were we'll cooked.
From some experiments of my own
and considerable research into The pub
llshed results of the experience Of Others
am satisfied that ten bushels of boilet
potatoes, thoroughly mixed with the pud
ding that can be made from three bushels
of corn or peas, will make as much porl
as twenty bushels OF potatoes. and oil
ho"hcls 81 corn or peas led raw.