Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1872-08-22
Quality Of Pork Influenced By Food.

few feeks ago. in replying To some
questions OF q correspondent, We had &C.
casion TO say something in favor OF good
pork Tnis was done for two reasons
First, because we do not believe that the
moderate use Of good pork il unwhole-
some. aud secondly, because pork, In one
form or another. Is an article OF prime i'm
portance-we had almost said indispen-
saole-in the family Of every farmer.
All this was said Of good pork, the fes b
and fat Of the animals which were healthy
through life, having been properly fed on
nutricious, but not too highly stimulating
food. and fsttened, not to obesity. and then
slaughtered In q Clearly manner, and pre-
served with care.
Danish these products 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 the vegetables from the garden.
furnish the principal supplies of the dinner
table through the most Of the summer
months, to thousand upon thousands Of
New England families. Take them away,
and thousands Of housewives would be
sorely puzzled to furnish an inviting feast
10 those daily awaiting their welcome call.
There Is nothing yet discovered that can
fll the place In the cuisine department, of
good, sweet pork. fresh or sailed. or in
bacon or snowy lard. Butter will not do
it, 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 its place. Itgives
seasoning and finish to viands which is
as natural to them as butter to bread, or
cream to the coffee.
But the nesh OF the pig may be injured,
no doubt, by injudicious feeding, BY ex-
posure or bad treatment. The flesh OF
swine that run In the woods, and feed upon
roots and insects which they dnd in the
soil, and acorns and other nuts, is strong
and unpalatable. lifted largely upon ne SD,
brewers grain or any other highly stimu.
lstlng food. the desh may not be so solid
and pure as If fed upon dry grain, meal,
vegetables and young, sweet grass. The
flesh Of slaughtered OF will give the
faint of an onion which he eat several
hours before. So viii the flesh of poultry
be tainted BY having access to nlthy sewers
and vaults.
Let all who raise pork, then give the
living animals clean, and warm or cool
places to which they can report at will, so
IS to preserve In themselves an even.
agreeable and healthful temperature at ali
times. Let their meals be regular. always
SUFFICIENT to satisfy the cravings Of hunger,
and to promote q 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 frequently, and during |
the summer season as mach short, sweet |
young grass Is they win eat. What is Of |
the first importance, also, is q clean, warm |
bed in cold weather, and one that can be
darkened in hot weather, SO that they can
lie undisturbed by dies.
but ell this costs something" Ger.
Lainly, so does rearing colt, or . heifer,
y . steer, yet it is found proatabss to give
many times In day. Is it any Ices 20 to
ear the pig properly, that b, TO supply the
amily with 20 much healthy food, and that
which IL 80 delicate and essential too? 1t
Certainly Il not.
We 6nd some sensible remarks upon
be c9hjsot b . oorrsspondsnt q the
Id8 16ujk II ~; 1,