Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1872-08-13
agricultural
Quality Of Pork Influenced by
Hood.

questions Of a correspondent, we had oc
c;siou to say something in favor OF good
PORK. This was done Tor two reasons
First because we DO not believe that the
MOI erate use of good pork is unwhole-
some. and secondly, because pork, in one
form OF another, is an article OF prime inn
portanee-we had almost said indispen-
sable-in the family OF every farmer,
All this was said of good pork, the
flesh and fat of the animals which were
healthy through life, having been properly
led on nutritious. but not too highly slim
ulatins food, and fattened.not to obesity,
and then slaughtered in a cleanly man
nor, and preserved with care.
Danish these products from the farm,
and the means Of furnishing some OF the
most acceptable, nutritious and whole.
some dishes viii be gone. The barrel Of
sailed pork and vegetables from the gar
den. furnish the principal supplies OF the
dinner table through the most of the sum.
mcr months. TO thousands upon thousands
OF New England families. Take them
away. ana thousands Of housewives
would be sorely puzzled to furnish IN in.
viting feast to those daily awaiting their
welcome call.
There is nothing Yet discovered tina,
can fill the place in the cuisine depart
ment, Of good. sweet pork. fresh or sailed,
oriu bacon or snowy lard. Butter will not
do it. even if it were good butter; aud
that would be an anomaly. There are
some dishes that must be seasoned with
pork. Nothing else viii supply its place.
lt gives seasoning aud finish to yiandS
which is as natural to them as butter 10
tie bread, or cream to the coffee,
But The flesh OF the pig may be injured,
no doubt. by iniudicious feeding, by cX.
poSuIc or bad treatment. The flesh Of
swine that run in the woods, and feed up
on roots and insects which they find in the
soil, and acOrns and other nuts, Is strong
aud unpalatable. II fed largely upon
flesh, brewers grains or any other highly
stimulating food. the flesh may not be 50
solid and pure as if fed upon dry grains,
meal, vegetables and young, sweet grass.
The flesh Of slaughtered OK will give
the faint OF an onion which he eat several
hours before So viii the flesh OF poul.
Try be tainted 10y having access to filthy
sewers and vaults
Let al who raise pork, then give the
living animals clean, and warm or cool
places to which thew can resort at will, SO
aS TO preserve in themselves Al even,
agreeable and hsalthful temperature at
AL times Let their meals be regular, al.
ways sufficient to satisfy the cravings OF
hunger, and TO promote fair growth
Let them have the light and the warm
rays Of the sun directly upon them when
they desire it, If possible Give them
cool water and fresh vegetables frequent
lY, and during the summer season as
much short, sweet young grass as they
Wi, eat. What IS OF the first importance,
also, Is clean, warm bed in cold wealth.
er, and one that can be darkened in hot
weather, so that they can lie undisturbed
bv flies.
But all this costs something" Ger
tainly, so does rearing . colt, or heifer.
or q steer. Yet it is found profitable to
give them careful attention, day by day,
and many times in day. Is it any less
SO to rear the pig properly. tina, is. to
supply the family with so much healthy
food, and that which Is so delicate and
essential too > It certainly is not
We find some sensible remarks upon
this subject by a correspondent OF the
Utica Herald. He says
The quality Of pork is greatly in1u-
enced by the feed The dairy makes
poor work-habby and son-pork that
viii fry away much, and what is lett be
worth but little This is the case whether
milk or whey is fed. But it is Iemuner.
alive to make this pork; it is therefore
made. Il you want pork for your own
Use, solid, bearing the heat. and sweet
morsel when cooked. you must feed the
grains.
Old corn, makes perhaps rs good pork
As anything Peas are excellent, and pay
well. We used formerly to fat with peas
with good results; but mixture of these
i good. Soak, ana then feed, and give
cold water to drink.
Gold water, also, To cool the heated
body OF the animal in hot weather. is
uecessary-that IS access to water-bet-
Ger il showered OF dripping eopiously. as
We have = case in town where the race
OF mill Il made TO do this, keeping the
hogs and the pen clean and cool There
is evident comfort and prosperity in this
pen. There is little or no stencil. which
affects pork. making your finest Berk-
shire taste strong. Plenty Of litter and
absor6ents are wanted. Any slry mate
rial viii do partially dry muck. or tha
cooling sawdust. or dust from the road
When will our farmers avail themselves
ascetous fermentation sets in, and in the
end turns the cider to vinegar In the
cellar this is probably "a series OF ictment-
ations, recnriug at dileren; period, o.
the year. And the length Of time de,
ponds on the activity OF the fermentation
and that again depends on the proper
tious of ferfoentable matter anil tho tom.