Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1859-02-18

crop or manuring When the hogs are
penned, it should be on good firm ground,
the corn should be well scattered, and fed
as of(en day as convenient, as the object
is to stuff the hogs as much as possible.
| am greatly in favor, therefore, of pump
kins in bog-teeding, for variety. Boiled
potatoes, ripe apples, and any refuse of
wheat, oats, &c, are good to keep up the
hogs appetite. In addition to the salt
and ashes, every hog should have during
the time OF pen-feeding about one half
bushel Of rotten wood or charcoal, or
scorin from the blacksmith's shop. This
is absolutely necessary to their good con-
dition and health; as they are correctives
TO the accumulation Of acid, which comes
of much grain and close feeding. The
amount of charcoal which hogs viii eat
will astonish the novice; and they eat it
as regularly as the corn. The use of
charcoal is discovery of my own.
KILLING. When hogs are to be killed
they are rarely all fat. The fat ones
should be carefully driven out from the
rest, and killed at different place, as the
alarm and the excitement gives the re-
naming hogs great back-set. The Best
method of killing here where wood is
plenty, is to sink a wooden trough partly
in the ground, and lay down by it a plat
form Of fiat rails or plank, large enough
to hold four or six hogs,-build log-pile
and put upon i: lime-stones enough to
heat the water. The trough should be
long enough to allow the stones to lie at
both ends, and still leave space enough in
the middle for the hog to be scalded. By
putting in an additional stone occasionally,
the water can be kept all day at the prop
er temperature. The hogs should be
caught and knocked in the head with O
stone-hammer, and then well bled with
the knife. When scalded and cleaned,
hung on a pole, and well washed down
before and after cutting, and when well
; cooled Of the animal heat, neatly cut
, up.
BAcoNNG. Baconing hogs is great
? art, but little understood. If bird or
r fish is salted few days it is unfit TO eat
G they should be sailed just before cooking;
r and before the juice can escape, prepared
r for eating. The reason is, salt unites
5 readily with water; it not only lays hold
, upon the juices of the meat, but absorbs
, moisture from the air, and thus runs off
S all the most delicious essences from the
e bird and the fish. The great secret
therefore, is to salt pork for bacon lightly,
;, and in the light. Salt lightly the first
r day-then overhaul and salt the second
!. day; then salt again rather more heavily
d the fourth day, then let the meat lie
e month, and then hangit. The brine must
Il be allowed to pass off from the meat
The object is to allow the meat to take
II just salt enough to preserve it, without
l. extracting the juices. Light is great
:, agent in curing meat.
r HAMS. Hams should be made of a
e hog weighing about two hundred pounds,
y nett, well falted. The shanks should be
E. cut off rather closely; and all the fat,
'e not mixed with lean, well trimmed off, as
n that makes good lard, and very poor ba-
Y con. To one bushel Of pure fine salt,
to put one tablespoonful Of saltpetre, two
ST table spoonsful Of finely powdered red
be pepper, a few spoonsful Of sugar, and a.
I'd many of good hickory ashes, and then sal
II as directed. Smoke with sound hickory
" wood, in cool, dry weather, and then yot
eh viii never want to- eat a -cureC
lis ham again.
ou HEALTH A foolish idea prevails tha
th hog-meat is unhealthy. Experience il
he the army and navy, and the mercantile
.ot service, prove that no meat is mor'
healthy than salt pork or bacon. Th'
I'D reason why people are sick from eatin,
th pork is, because they eat too much at once
= Pork is highly nutritious, and too mucI
ty is easily and too often eaten. In bot en-
ed ervating climates much meat of any kin
lat is unhealthyj mutton among the least SC
en- because the least concentrated. Th
~ Americans eat too much meat Of all kinds
ng / rejoice to see fruit, milk, and nuts com
nd ing more and more into fashion. thin
ed a small slice Of ham with lettuce, greens
let turnips, beans dc, will never give on
re, the 'scrofula,' nor tape-worm ? nor NJ
10 cessary damnation ?
ou g. N. CLAY.
liz White Hall, Ky, Dee, 1858.
ny g8- The Selma, Ala. Sentinel say
lly that dentist Of that city recently pre
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