Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1865-11-02
FATTENING.

When fattening time comes, | generally
commence by feeding the "nubbins," and
after two or three weeks, f,liow them up
with shelled corn. This | always feed
boiled, boiling in the morning what is re-
quired during the day, and at night what
is necessary for the morning. Feeding
thus brings my work nearly all in day
light. In this way can make my hogs fat
enough for all practical purposes, by feed
ing them from fifteen to twenty bushels of
corn, each, and in slaughtering at sixteen
months old, they weigh from four to five hun
dred pounds | never like them to exceed
the latter figure in weight, for have no
fancy for this overgrowth and spongy pork
of forced hogs. $4,000 '34
HEALTH AND DISEASE.
You will observe that do not particu-
larize any disease or it's ,remedy-the rea-
son is that know nothing about disease
in hogs. l have never had occasion to
know-taking care of my hogs, feeding
them regularly and paying attention to
their litter and quality of feed. In nine
years experience in hog raising, | have had
but one die-and that one ! am constrained
to think was bodily injured, as he became
so weak in the headquarters that he was
unable to support that portion of his body,
and died while in very good condition,
showing no symptoms of disease Of any
kind.
KILLING AND CURING.
As to killing Of ho@s, presume that al
most every farmer - ne land knows as
much as do at least, every one should.
The butchering is a small matter-the work
of a day-and do not deem it necessary
to insert my mode here as all have nearly
the same way of accomplishing this end.
The way in which to realize the most mon
ey out of the hog meat is to cut every
available scrap into sausage meat, and
boil the rest into scrapple (curiDg only the
hams and selling it while fresh, and the
sooner the better, as both sausage and
scrapple command higher price early in
the winter than at any other season.
The curing of pork is, perhaps, one of the
most important matters in connection with
the rearing Of swine, and my mode | con-
slider as one of the very best, from the fact
that it never fails 40
After the meat (hams or shoulders) is
thoroughly cold, cut and trim the hams
very close, then rub them well with salt,
pack close in barrel or tub and after
laying for three or four days, make a brine
of the following ingredients To every 100
pounds of ham, allow 4 gallons of water, 9
pounds of salt, pounds of sugar, 4 ounces
of saltpeter and l ounce of saleratus. The
brine should be boiled and the scum taken
off when cold pour it on the meat. From
four to six weeks should be allowed, (ac-
cording to size of hams), for the meat to
remain in pickle. After the meat is hung
up, allow two or three days to dry, then
smoke with as little fire as possible. Use
green hickory, with sassafras in small.
quantities. AS soon as the meat is suffi-
GENTLY smoked, each ham should be taken
down and carefully wrapped in paper, then
bagged to prevent the depredations of flies,
and hung in a cold dry place, out Of the
reach of rats and mice.
The foregoing embraces only the knowI-
edge, notings, and experience of a practical
farmer, about the hog My object will be
attained, if it shall prove to be of any
benefit to any one.-American Agricultural-
dst