Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1882-10-06
AGRICULTURAL.
The Pig In Agriculture.

The pig has been recently spoken of in
contempt when compared with our do
mestic animals. But if We examine his
good qualities at all critically we must
award him high place in our agricul-
ture. He is found to produce a pound of
product from less food than either cattle
OF sheep, and is, therefore, the most
economical machine to manufacture our
great com crop into marketable meat.
Our people are becoming wiser every
year, and exporting less, proportionately,
of the raw material and more of CON
densed product. If it takes seven pounds
OF corn on the average to make pound
of pork, as is no doubt the case, the far
mer begins to see the economy of ex-
porting one pound of pork, bacon or
ham, instead OF seven pounds OF corn.
The difference i'll cost of freight makes n
fine profit OF itself beside, the pound of
meat is usually worth more than seven
pounds of corn in the foreign market.
The production of pork should be en-
couraged on the further consideration
that it carries off less of the valuable
constituents OF the soil than beef. The
fat pig contains only three-fourths as
much mineral matter MS per cwt. rs the
fat steer, and only two-ifths as much nj
trogen per cwt aud therefore the pro-
duction of ton OF pork on the farm will
carry off only little more than half the
fertility carried off by n ton Of beef. Be-
sides, a ton Of beef will require nearly
fifty per cent more to produce it. This
gives in round numbers the comparative
effect OF producing pork and beef 1t is
thus evident that the pig should have Il
high place in our agriculture should be
fostered in every way his capabilities
studied and pushed his diseases care
fully noted and prevented-for he is the
most profitable meat producing animal
on the farm. The pig is an excellent adj
junct to the dairy, turning all refuse milk
and even whey into cash. As lie is king
of our meat exports, So let lis treat him
with great consideration.
Wash Your Butter.
From the American Daryl
The difference between washed and un-
washed butter is analogous to the differ
ence between clarified and unclaritied Sill
gar. The former consists Of pure sac
charine matter while the LATTER though
less sweet, has flavor i'll addition to that
OF pure sugar. When unwashed there is
always n little buttermilk adhering to
the butter that gives it peculiar flavor
i'll addition to that of pure butter, which
many people like when it is new Wash
ing removes all this foreign matter, and
leaves only the taste OF the butter pure
and simple. Those who prefer the taste
of the butter to that Of the former in-
gradients mixed with it like the washed
butter best. The flavor of butter consists
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~ ,,;,;a s ,''.,n
'hs upTA ~ ,a,e ~ I"a, "s A. 80. 80,
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ISL H. .nu ,r ~ " ',u, .p, a. to .Jiels
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W us my "H 80. '"p,I hi e.oI'n
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no; oah sS' ~ :" nounJs 'o h. Chr;s,5as or ,hat &
is. MT about six months of age. and hens
l3 or II pounds. Turkeys. unlike chick
ems, grow all winter, and make weight
for the feel they consume. The bronze