Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1873-01-23
Quality Of Pork influenced by Food.

\ few weeks ago, We had occasion
10 say something in favor of the use Of
good pork. This was done tor two
reasons: first, because we do not be-
lieve that the morderate use Of good
pork is unwholesome; and secondly,
because pork, in one form or another,
is an article Of prime importancc-we
had almost said indiSpensohlcin the
family Of the farmer.
All this was said Of good pork go the
flesh and fat Of animals which were
healthy through life, having been prop
elly fed on nutritious but not TOO high
" stimulating food, and tattened-not
10 obcsily-.and then slaughtered i'll a
clearly manner and preserved with
care. Danish these productions from
the farm and the means Of furnishing
some oi the most acceptable, nutritious,
and wholesome dishes will be gone.
The barrel Of sailed pork, and yegeta-
bles from the garden, furnish the prin-
cipal supplies of the dinner table
through most OF the summer months
to thousands upon thousands of New
England families. Take them away
and thousands Of housewives would
be sorely puzzled to furnish an myit-
ing feast to those daily waiting their
welcome call,
There is nothing yet discovered that
can fill jhc place in the cuisine depart
ment Of good, sweet pork, fresh or salt
ed, or in bacon or snowy lard. Butter
will not do, even it it were good but
ter; and that would be M anomaly.
There are some dishes that must be
seasoned with pork; nothing else will
supply its place. 1t gives a seasoning
and finish TO viands 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 in
jured, no doubt, by iniudicious feeding,
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, If fed largely on
flesh, brewers grains. and other slim
ulating food, the flesh may not be so
solid and pure as if fed upon dry grains,
meal, vegetables and Young sweet
grass The flesh of 4 slaughtered OK
will give The faint Of an onion which
he ate several hours before; so will
the flesh of poultry be tainted by hay
ing access to filthy sewers and vaults.
Let all who raise pork, then, give the
living animals clean and warm or cool
phases, 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 appeaso the cray
ings Of hunger and to promote q tair
growth Let them have the light and
the warm rays OF the sun directly up
on them when they desire it, if posi-
BILE. Give them cool water 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 a clean,
warm bed in cold weather; one that
can be darkened in hot weather, so
that they can lie undisturbed by flies.
But all this costs something. Ger
tainly, SO does rearing a colt, heiler, or
steer; yet it is found profitable to give
them careful attention day by day, and
many times in 4 day. Is it any less
SO, to rear the pig properly, that is to
supply the family with 50 much health.
full food, and that which is 50 delicate
and essential, too? 1t certainly is not.
". e. FWmer