The daily morning Astorian. [volume] (Astoria, Oregon) 1883-1899, 1896-11-29
CAN CLATSOP
PRODUCE PORK
Experienced Packers Say She Can,
With Large Profit.
ALL IN METHOD OF FEEDING
our Climate Like ireland. Which Makes
the Best Ham and Bacon In
the World
LII IN METHOD OF FEEDING

| RHiAANNI AHhhAe 'hAA AhANf FFAtf
Clhtsop county is going To raise the
finest pork In the Northwest These are
statements made by a gentleman who
has for lifetime been engaged In the
packing business and knows whereof he
speaks. II has been said time and
again and reiterated hundreds Of times,
that Clatsop county cannot raise hogs
because she cannot produce grain upon
which TO feed them, with these ideas
In mind. an Astorian representative
called on well known pork packer n
few days ago and asked him how many
hogs were packed in this state by his
institution. which is the principle one
and perhaps the only one In the state.
He replied:
Last year we packed $1,000 head OF
hogs. all Of which were raised In the
state OF Oregon. They were for the
most part grown In Eastern Oregon and
In the Willamette Valley. very few be.
Ing received from other portions OF the
state"
DO you think II practicable and teas'
lbie for clatsop county. where little or
no grain is raised. to raise hogs at such
cost as would justify our farmers in
going into the business?"
II most certainly do think that your
people can raise hogs probably. Your
climate In Clatsop II very similar "a
that Of ireland. Now you know that
the home made ham and bacon produc'
ed on the farms in ireland are perhaps
the finest grade OF goods to be found
anywhere. The product is limited. and
every pound finds a ready sale at fancy
prices on the London and Dublin mar.
ket understand that Il Is the Danish
and Irish hogs that have recently been
raising Game in the English market
am creditably informed that these
hogs are raised on eighty per cent OF
potatoes. cabbags, squash. turnips and
such like vegetables. which are thor
oughly cooked before feeding. After
the hogs are grown they are hardened
and finished on ON grain, and the re-
suits have proved most satisfactory
The meat Is sweet and extremely pal.
atable. Of much finer quality than the
ordinary corn-fed animal. and always
demands n good price. The pig. though
greedy and omniverous when kept In
n sty and verV foul feeder on the
New Zealand runs, is most particular
In its choice OF foods when running
wild In English Woods. Its special
dainties are underground roots and tu-
bers, and IL is the only animal except
man which appreciates and seeks for
the trufile For all these underground
dellcacies its scent Is exquisitely keen,
II by any chance pig enters the gar
den at the time when bulbs are planted
II win plow up row OF snow drops
or crocus roots, following the line as
readily as II they lay exposed upon the
surface. You raise down in Clatsop,
quantities OF magnificent turnips. DO.
tatoes and cabbages which sometimes
80 to waste. I am firmly convinced that
II would pay your people TO buy stock
hogs and raise them on the Irish plan.
finishing them Off with a little grain.
When you get your railroad through
and the big ships are loading grain at
your harbor It will be easy and cheap
to secure the necessary amount OF grain
for the purpose, You must. however,
be extremely careful that your hogs
do not run at large where they can feed
upon fish. for this absolutely spoils
them for consumption. | have known
hams and bacon to be thrown out OF
the market after being thoroughly
smoked and cured. because stil retain
ing the fish flavor incurred by the ami
mails feeding In and about ponds open
to big rivers like yours in Clatsop."
Few realize the growth OF the packing
business in Oregon, A visit to the mag
nificent plant of the Union Meat Com
pany in Portland, would soon convince
the most skeptical that while the bust
ness has already reached large proper
tions, II is yet In its infancy in this
state, This large establishment is con-
Quoted upon the latest scientific plans,
and handles besides the hogs mentiond.
thousands OF head of beef and many
thousands OF mutton every year. It's
slaughtering establishment is at Trout
dale on the Columbia, seventeen miles
east OF Portland. Here the animals are
killed and dressed, and then shipped
by the carload to the Portland packing
establishment, where they are prepared
for market or cured and packed All
OF the work is done in cold storage
rooms and these large apartments as
we'll as the cold storage pickle rooms
dry salt rooms, the lard rooms, the can
ming department, the smoke houses, are
all models Of cleanliness. The company
owns Its own water plant, electric light
plant, and has In It's employ scores Of
experienced men, Its products are rap
idly gaining a wide reputation. and
upon the principle of supporting home
industry. the farmers Of every section
OF this state should see that there are
plenty of cattle. hogs and sheep raised
TO supply this plant, and the people Of