The Evansville daily journal. [volume] (Evansville, Ia. [i.e. Ind.]) 1848-1862, 1848-11-02

II WESTERN IkoNisioNs, fok boho11
Western correspondent transmits the follow
| ing for publication in the BALTIMORE Patriot;
A,few years since the provisions of the west
were put up regardless ola foreign market. The
style of curing and packing was American and
nothing else. Ii was, however, well done In
Cincinnati and other points, where dealers had
the advantage of experience and facilities, but
a great deal of the product OF the hog m the
West was roughly cut and carelessly haadled,
resulting in sales at low figures, or 10 absolute
loss of the article BY spelling A change how
ever, has come over US. Experienced eufers
and ample facilities are now scattered through
out the Great West. In Ohio, Michigan, In,
diana, Illinois, Missouri, Kentucky and Ten
neseee, oil cure the product OF the hog Tor a
market, and good share of IL is handled with
skill aud care; but, of course, our eyes are yet
often greeted with trough lot" and the pro-
portion of this description increases as we ad-
vance into the more recently settled part oil
the country. This is true of the manner IN
which meat is treated, and the intrinsic quail
| ity of the article. In Kentucky, the most OF
Ohio, goodly portion of Indiana, aud 10 some
extent i'll Michigan, Illinois and Missouri, the
hog, from the commencement. is properly fed,
and TO the time OF driving 10 market, receives
pork the best quality. This is especially true
| of The country surrounding aud tributary 10
Cincinnati--long ere this, known as Porkopo-
lis, from the fact that il stands at the head OF
the trade, as to quantity, not only in the Uni
ted States, but in the world, and the quality OF
its provisions now equals that OF any place,
the favorite packing OF Britain and Germany
not excepted.
Cincinnati Extra Hams are now known
throughout America and good share of Europe
In some respects, however, the style of cutting,
curing and packing in the United States, has
not been adopted TO the usages and prejudices
of foreign markets. This has especially been
true in regard 10 Great Britain, our largest
transatlantic customer. John Bull must
have long middle with the shoulder blade
and back bOne out, and short middle cut IN
his own way; and they must be packed in box
es or bales-the hogshead would not do. He
has been equally particular in regard to every
thing else. The Yankee wasn't The right way,
and he would not have it. The French are
equally particular about lard. and they must
ha We il in tin cans, while John Bull prefers ii
IN bladders.
Well, our packers and curers have taken les
sons. The English packers have been here TO
superintend the curing done for them. The
Irish curers have been here doing the same
thing. and The French dealers have also given
lessons on the size and shape of the tin lard
cans, and has superintendent the rendering,
filling and scalding process. The result is,
that many OF our western packers have now all
the skill possessed by their customers in Eu-
rope, and our provisions now not only meet
with ready sale, but also please the European
trade. i,f
4
| Others have packed largely for Europe, and
1 10 great extent the provisions now put up
expressly for the English markets, merits and
receives the approbo ton OF dealers and custO-
mers, but our trade may yet be extended
There is room yet for increased attention TO this
rapidly growing branch of trade, and that the
wants aud prejudices OF our customers may be
suited, we give publicity TO the following sug-
gestion by an extensive house in Belfast, Ire
land:
at is evident TO our minds that the Ameri-
can provision trade will not long continue a
remunerative one if shipments be made as hi,h-
erto, to Liverpool and London houses, who
force ofgood on arrival by auction, without ia
king care TO have the goods put into condition
by cleaning and repacking, (Which they must
frequently require,) and with regard 10 The
wants Of tie trade al the time. We have long
thought the best way to manage 1t, would be
TO send the goods to persons Of experience 10
the home trade, who would put the goods into
order, and put them in the market as il would
bear. Indeed during the last year, many of the
Irish curers have made handsomely by purcha-
r sing at the Liverpool sales, and cleaning and
re-packing the goods here. and disposing OF
them in the English, Scotch, or Irish markets.
"Bacon should be packed securely. with
plenty of salt. and the lard to be rendered from
the leaf or sheet; that mixed up with o0al or
from the entire hog boiled down, being quite
unsuitable"
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