Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1872-10-04
The Quality Of Pork Influenced by
Food.

A few weeks ago we had occasion
to say something in favor Of the use
Of good pork. This was done for
two reasons: first, because we do
not believe that the moderate use of
good pork is unwholesome; and
| secondly, because pork, in one form
or another, is an article of prime
importance-we had almost said
indispensable-in the family of the
farmer.
All this was said Of good pork
the flesh and fat Of animals which
were healthy through life, having
been properly fed ON nutritious but
not too highly stimulating food, and
fattened-not to obesity-and then
slaughtered in . clearly manner
and preserved with care. Danish
these productions from the farm and
the means Of furnishing some of the
most acceptable, nutritious, and
wholesome dishes will be gone.-
The barrel of sailed pork, and veg
etables from the garden, furnish the
principal supplies of the dinner
table through most Of the summer
months to thousands upon thous.
ands Of New England families
Take them away and thousands of
housewives would be sorely puzzled
to furnish an inviting feast to those
daily awaiting their ever-welcome
call.
There is nothing yet Dissolved
that can fill the place in the cuisine
department OF good, sweet pork,
fresh or sailed, or in bacon or snowy
lard. Butter will not do, even if it
were good butter; and that would
be an anomaly. There are some
dishes that must be seasoned with
pork; nothing else will supply it's
place. 1t gives seasoning and
finish to viands which is as natural
to them as butter is to the bread, or
cream to the coffee. 84
But the flesh of the pig may be
injured, no doubt, by injudious feed
ing, or exposure, or bad treatment.
The flesh of swine that run in the
woods and feed upon roots, insects,
which they find, acorns and other
nuts, is strong and unpalatable. I'll
fed largely on flesh, brewers grains,
and other stimulating food, the flesh |
may not be SO solid and pure as i'll
fed upon dry grains, meal, vegeta-
bles, and young, sweet grass. The |
flesh of slaughtered OK will give
faint of an onion which he ate sew
eral hours before; so will the flesh |
of poultry be tainted by having &C.
cess to filthy sewers and vaults.
Let ali who raise pork, thon, give |
the living animals clean and warm
or cool places, to which they can
resort at will, so as to preserve in
themselves an even, agreeable and
healthful temperature at all times.
Let their meals be regular, always
sufficient to appease the cravings
OF hunger and to promote fair
growth. Let them have the light
and the warm rays of the sun di.
rectly upon them when they desire
it, if possible. Give them cool wa
tor and fresh vegetables frequently,
and during the summer season as
much short, sweet young grass as
they will eat. What is Of the first
Importance, also, is clean, warm
bed in cold weather; one that can
be darkened in hot weather, so that
they can lie undisturbed by the
flies.
But all this costs something's
Certainly, SO does rearing colt,
heifer, or steer; yet it is found
profitable to give them careful at.
tention day by day, and many times
in day. Is it any less so to rear
the pig properly, that is to supply
the family with so much heslthful
food, and that which is 20 delicate |,