The morning news. [volume] (Savannah, Ga.) 1887-1900, 1889-04-15

than to keep them over, though for special
purposes, as a larger quantity of lard,
these may be held over to the succeeding
December.
II farmers will sow rye and clover for
the pigs in spring and summer and have
orchards where they can run when fruit is
falling, and at the south, sow field peas and
plant peanuts, where the animals can CLEAN
in autumn, they will be enabled to raise
pork at very small cost, and secure meat
that will be firm, marbled, and fit for the
best quality of bacon. By this course such
Stops as may from time to time accumulate
at the kitchen, and such vegetables as the
garden and truck patches can furnish them
may be safely given them without any
detriment to the character of the flesh or
the injury of the lard The point is, in
growing pork, to avoid too much fat at the
expense of muscle and flesh BY the plan
above outlined the hog will be making bone
and muscle the first six months Of its life,
and laying good foundation for the forma-
ton of fat at the proper time.
Let the pigs be narrowed in March or
April, or far North in April or May; let
them range on the rye and clover in May
and June; be fed vegetables in July and
put into an orchard as soon as the falling
fruit is fit for them; and during all this time
have a very little corn, nubbin or a half
nubbin daily, and in September and Octo-
Der have a run on the peas ahd be permit
ted to CLEAN the grain fields as the crops are
removed, and they will, other things favor
oh tr,e Nhr;Ft
be ready for the farmer to begin to pile on
the fat in November preparatory to pork
making. From that time on till the end of
the hogs life in December, the creature
should have liberal but not excessive ra-
tons of good, sound corn, which, of all
things else, is the product of products for
solid pork and savory ham and bacon.
During the last four to six weeks of the
hogs career it may or may not be confined
| in close pens, at the option and convenience
of the farmer, though we think it better to
confine them, provided cooling vegetables
and rotten wood or charcoal are supplied
them, to keep their stomachs from getting
disordered by too large diet of corn. By
this time the hogs should weigh 1876 to $50
pounds net apiece, and some Of the more
thrifty specimens will approach IT'S to 200
pounds. We would not have them exceed
200 pounds. The large hogs. as we have
aid, are not the best for bacon, at least not
the best quality of bacon, and that is what
we are after. The mammoth hogs may do
to talk about, or for an item in the newspa-
pers, but they are not the cheapest pork by
a great way. The cheapest pork that can
be grown is made from pigs that are never
wintered, and that are fed and fattened by
process similar to the one here delineated.
Autumn pigs kept through the winter are
expensive, though, of course, the farmer
must have some such. By following the
same system these, too, will make irst-class
pork and heavier carcasses, but it is not the
cheapest meat.
Let the reader remember that our present
aim is not to produce the greatest weight Of
pork in a short time, to put on the market
and sell as pork. But that it is our object
to grow meat of the finest quality, out of
which to make ham and bacon Of the first
order for people who are willing to pay
good price for superior article. Having
outlined how this may be done, we need en-
croach no further on the works of Harris
and Coburn, but turn our attention to the
work of dressing the hogs as they are
slaughtered, and preparing them for bacon.