The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1889-02-16
SOUTHERN AGRICULTURAL.
Pork-killing.

We wonder how many farmers in the
cotton belt will be prepared, on the
first 'real cold" morning this month,
to kill hogs. If earlier suggestions
about feeding have been adopted, the
porkers ought now to be ready for the
knife, at least part of them. How
many have adopted, or now remember,
the suggestions made last winter about
temperature of the water. the use of a
thermometer, ETC.. !? "What we preach"
we have ourselves practiced and know
whereof we affirm. Farmers are too
much inclined to follow the ''old ways"
and disregard the aid of science in
many of the ordinary duties of the
farm. Every farmer should have
one or more of the cheap Their
mometers if he can not afford
to pay dollar and get better one.
From long observation we learned that
the normal or ordinary reduction of
the temperature of the air between 9
p. m. and daylight next morning is
seven degrees. The usual reduction,
or fall of temperature, from 2 p. m. to
p. m. is ten degrees. In other words,
when the weather is stationary, the
range of the temperature between 2 p.
m. and p. m. is ten degrees, and be-
tween 9 p. m. and daylight next morn
ing it is seven degrees. The knowl-
edge of this law will enable any one
who has access to properly-exposed
thermometer to determine at either of
the three hours named whether the
weather (temperature) is undergoing
a change, either growing warmer or
colder. For instances: II at 9 p. m.
the mercury has fallen more than
ten degrees since 2 p. m, or if at day
| light it has fallen more than seven
degrees since 9 p. m. (the night
before), or if at 2 p. m. it has fallen
less than ten degrees since daylight,
then we may safely conclude that the
weather is growing colder By OBJ
serving these rules we may sometimes
safely .'kill hogs day in advance Of
others, or, on the other hand, we will
occasionally .'save our bacon" by not
killing when-although cold at the
time-the thermometer indicates g
change in the direction of warmer
4 weather.
We always use the thermometer t.
indicate when the water is at the righ'
temperature for scalding properly
| having found, after repeated tests
that 160 degrees is the best tempera
ture, and that it should not b.
lower than $50 nor higher thar
40 degrees. Kill early in the morn
ing, let hang in the shade until stiff
cut out and rub the joints well will
salt at once and spread on shelves
pack down by daybreak next morning
with plenty of salt, and in tight casks
are safe rules. Why do not farmer
generally put up a barrel or two o
picked pork? 1t is much better TO
boiling with vegetables, ETC.. tina
bacon. The following is good recip
for picking pork: Large fat hog
make the best picked pork
Cut off the tops of the shoulders an
the thick part of the sides, trim off tn
lean (for sausage meat) and Gu
into pieces of convenient size, sag fou
Or five pounds. Have tub or tigh
molasses barrel (whisky barrels wi
not do) ready. Cover the bottom
J the vessel with ground alum salt; pac
on this one layer of pork, skin sid
9 down, as closely as possible; cover TIL
D with layer of alum salt, and so OF
! with alternate layers of pork and sal
e pressing each layer down as closely
: possible. The salt on each lays
: should be half inch thick. Ate
/. standing three or four days cover tn
G whole with as strong brine as tn
n alum salt will make, and put weigh
t on the meat so as to keep it under tt
}; brine. -