Los Angeles daily herald., 1889-11-02
THE HOG PRODUCT.
Mr. John Cashin,s Views ON the
subject.

Mr. John Cashin's Views ON the
subject.
The question of raising hogs for profit
here is being discussed quite freely all
over the southern part Of the State. Re.
Gently reporter of the HERALD met Mr..
John Cashin, who is quite an authority
on the subject, and the following conver-
sation took place:
"Mr. Cashin, l understand you have
devoted good many years in this State
to the manufacturing of hams, bacon and
lard, and as the hog is being now dis
cussed, would like to interview you on
the subject"
eyes, have read the article in the
HERALD, Hogs for Profit and can as
sure you the HERALD is dead right.
Hogs can be raised, fattened and pre-
pared for market in this southern coun-
try as cheap as anywhere in the United
States. Having all the facilities and ad
vantages required for the business, its
mild climate enables the producer to
breed throughout the whole year. The
advantages of starting in the young
stock to grow on rich alfalfa and wind
ing up the ten or twelve months old hog
on corn, fattened and ready for the
slaughterer, is not surpassed anywhere.
There is no doubt, imaginary or other
wise, about the establishment of hog
killing factory being successful in Los
Angeles. The hogs must be grown and
fattened first though. If farmers own
ing lands will only commence now they
will soon be able to realize Alfalfa, bar
ley and corn is necessary. Fallowing is
the necessity of good bred stock to
commence with. Pigs accumulate fast,
and next run into hogs. They will be
purchased on their ranches, and unlike
hay and grain will walk to the purchas-
er's premises.
eyes, ten or twelve months is sufficient
for the maturity OF the proper breed of
hogs for the California and Coast mar.
kets. Hogs properly fed on alfalfa, corn
or other grain will weigh 200 to 240
pounds gross, netting 160 to 200 pounds.
You have the very best hams and bacon
from this class of hogs, not too fat and
rank, such as older hogs would produce,
and the bacon produced would be just
the kind everybody would relish. We're
such hogs selected for curing and prop
erly handled by parties thoroughly un-
derstanding their business, you may rest
assured no eastern meats could be sold
in this market. You must understand
the facilities for curing are just
as good here as in the East ;
all it requires ia temperature,
and you know between machines and
cheap ice Los Angeles is fully able to
hold her own. Her facilities enable her
to manufacture the whole year, there
fore avoiding the extra expense incurred
where the season lasts only few months.
eyes, was very successful in manu-
featuring. always purchased the best
quality of hogs, took special care that
they were in healthy condition before
being slaughtered, paid particular at
tention to handling and curing the meat,
and devoted sufficient time for smoking,
all of which is neces ,ary in producing
good hams and bacons, though often
neglected. frequently hogs are slaugh-
tered after being driven or handled,
therefore producing unhealthy meats,
and really unfit to use. Proper smoking
is very essential, that is (smoking slow
it adds flavor and tone to the ham. No,
the quality of my meats prevented COM
petition. No San Francisco meats we're
sold in the market against me, while my
meats lasted say for nine months in the
offered two cents per pound less,
those days had no refrigeration. Their
curing was done by force-pumps. The
brine was pumped into the ham, and
while one portion of the ham was spoiled
by the infusion of too much salt, the
other portion spoiled for the want of it.
Besides, San Francisco purchasers OF
hogs were never particular; they bought
every kind that was offered, good or bad
A rough, inferior hog could not produce
a good ham. Good California hams,
properly cured and smoked, will drive
out the eastern ham from the trade. Why
not, when as good can be produced here
cheaper. What caused the scarcity of
hogs in California? Various causes
might be shown. Too much attention to
the sale of wheat, barley and corn. Every
grain was sold that could be gathered !;
the hogs were allowed to fatten on what
was left, from harvest until the first
rains, then the stampede of selling them
commenced. Every flock of hogs was
forced into the market and the price re-
duced from seven cents gross to two cents
gross, thereby causing panic among the
hog-rsisers. Of course they sold big and
little, large and small, leaving none to
breed. That occurred some three or
four years ago, leaving the market from
that time until now without hogs. The
purchasers of hogs in this State were too
hoggish, otherwise they would and
should have induced the producer to
continue, by giving them fair price.
Both sides are now suffering and sending
th5ir money East, to support eastern