The morning news. [volume] (Savannah, Ga.) 1887-1900, 1896-12-14
The scrap Book.

Experiments made in different sections
show that the cost of feeding a hen one
year is about 81, and that the profit is
about the same. the gross receipts from
the hen being about 50 a year. OF course,
this varies according to the breed, cost
of food and location being sometimes more
and sometimes less; but it is accepted that
81 pays the cost and 81 profit is made from
each hen. With small focks, where table
scraps are put to use, the labor is reduced
and the profits larger.-Poultry Keeper.
Rational Pig Feeding-Careful expert
ments have shown that the liberal feed
ing of foods rich in protein-which is the
so-called fish-forming matter of the food
greatly increases the growth of pigs.
The reason for this is quite evident and
simple. II is that this food so encourages
the development of muscular tissues, of
which the vital organs mostly consist, that
the digestion and assimilation of the food
are made much easier and effective, and
is far better digested. In fact, the ma
chinery of the pig is so much improved
by his feeding that its work is done much
more effectively, and consequently so
much more probably.
Sailing Down POrk.-Cut the pork into
strips four to six inches wide and have
it thoroughly cooled. Cover the bottom
Of the barrel with salt-any good salt,
coarse or fne-then put in a layer of
pork the strips set on edge and packed
close, then salt to fill all interstices, ard
cover the pork half an inch deep; then
more pork, and so on till the barrel is full.
Pour on water to cover and put fiat
stone on top to keep loose pieces under
the brine. Set in a cool room or cellar
and it will keep as many years as you
choose, if you have everything clean. The
meat free from blood and use plenty of
saly. I've used this method twenty years
and my father used it before me.-O. ]. 6.
Subsoiling during the period when fall
blowing is possible is i'm many soils of very
marked advantage. 1t is often said that
II is hard work and requires a good deal
OF power. This is true wherever subsoil-
ing is the proper thing to do at ALL IN
deed the amount of power required TO do
the work is no bad test of whether II reeds
to be done. If it is easily done vita
light team the soil probably does not need
it at ali. II is loose enough to the depth
the subsoiler goes. on the other hand, If
it is really hard work the subson needs
loosening, and the harder the work the
more it needs.
Hog-killing Time-The Strengthening of
hogs should receive attention as soon as
the weather will safely permit. December
and January are the two months when
hogs may be slaughtered in the south with
the most certainty of securing good curing
weather. Better slaughter the hogs
\even if they are not so large or so fat
as you would desire them to be, rather
than keep them longer and run the risk
of losing the meat for want of weather
to cure it. One of the prime requisites
for securing a good curing is seeing that
the natural heat is out of the carcass
before sailing. Let the meat hang on the
gambrill long enough to thoroughly chill
ii all through before cutting up, but do
not allow it to become frozen. Each sec
ton of country has its own system of
curing. We always cured on a table and
not in a cask or curing vat and never
had any spoiled meat. Rub the salt we'll
into the skin side of the meat; then lay
on the table on a bed of salt and cover
each piece well with salt. little salt
peter sprinkled on the meat will make it
better color when cured Allow the
meat to stay in the salt a month, keeping
IL well covered with salt all the time; then
hang up to dry and smoke if desired When
dry pepper all over with black pepper and
sew up in close woven bags or in thick
paper bags, and keep hung up in a cool.
airy place.-Southern Planter