The Jeffersonian. [volume] (Stroudsburg, Pa.) 1853-1911, 1872-11-07
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 vas done tor two reasons;
first, because We 30 not believe that the
moderate use Of good pork in uDwhole.
some and secondly, because pork, in one
form or another, is an article Of prime
portance-we had almost said udis-
pensable-in the family of the farmer.
All, this was said of good pork-the
flesh and fat OF au,:Hals which were
healthy through life, having been pro
perly fed on nutritious but not too nigh.
y stimulating food, and fatteled-DOt to
obesity-and then Slaughtered in clean
y manner and preserved with care
Banish these productions from the farm
and the means of furnishing some Of the
most acceptable, nutritious, aud whole
some dishes will be gone. The barrel Of
salted pork. and vegetables from the gar
den, furnished the principal supplies Of
the dinner.table through most of the sum
mer months TO thousands upon thousands
of New England families. Take them
away aud thousands of housewives would
be sorely puzzled to furnish an inviting
feast to those daily awaiting their wei
come call.
There is nothing yet discovered that
can fill the place in the cuisine depart
of good, sweet pork, fresh or salted, or 10
bacon or snowy lard Butter will not DO,
even il it were good butter aud 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 flush to vIauds
which is as natural to them as butter IS
to the bread, or cream to the coffee.
But the flesh of the pig may be H.
jured, no doubt. by injudicious feeding
or exposure, or bad treatment. Inc
flesh Of swine that run in the woods, ana
feed upon roots, insects which they hnd'
acorns aud other nuts, in strong and uu-
palatable. If fed largely on flesh, brew
ers' grains, and other stimulating loo4'
the flesh may not be SO solid aud pure as
if fed upon dry grains. meal vegetables
aud young sweet grass. The flesh oI
slaughtered OK will give the tmnt oi au'
onion which he ate several hours before j.
so will the flesh of poultry be tainted Oy
having access to filthy sewers and vaaI.''
Let all who raise pork, then, give 'nJ
living animals clean and warm or coO'
places, to which they can resort at "'II'
so as to preserve in themselves an even,
agreeable, and healthful temperature a.
all times Let their meals be resu'a''
always sufficient to appease the cra''ui
of hunger and to promote ialr srO"'n,
Let them have the light and the warn
rays OF the sun directly upon them WIZ WIZ
they desire it, if possible. GIVE lhe~
cool water and fresh vegetables irequsu.
ly, aud, during the summer season. -
much short, sweet young grass as 'us5
will eat. What is of the first lnPOIn,
ance, also,is clean, warm bed ln 'V't
weather one that can be darkened ip "a "a
weather, SO that they can lie undiS'u'O'-
by flies,
But all this costs something. Cef'l's
ly, so does rearing colt, heifer' OF So
yet it is found profitable to give nr 'n'r
careful attention day by day, ana mar ',r
times iu day. Is it any less so 70 'eb ,a
the pig properly the family with 50 nu1l Ia.
healthful food, and that which Is - 10
licate and essential, too? 1t cef'a'H
is not-N E. Farmer.