The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1905-01-05

gia country ham brings onl from
Is to 16 cents per pound? Can you
give me any good reasons for the great
difference?
Yours very truly,
A. B. c.
can best answer your inquiry by
submitting herewith a paper delivered
before the commissioners of agricuL
ture at Nashville, Tenn, August Goth,
1902. by Professor E. w. Magruder,
from the Department of Agriculture OF
Virginia:
Virginia has long been noted for its
fine bacon, especially its hams, and
the fame of it's Smithfield hams is
worldwide.
Over one hundred years ago around
Smithfield in Southeast Virginia Mr..
TODD began to cure the hams from the
semi-wild hogs raised largely in the ex'
tensive forests in that section. The
fame Of the hams spread rapidly, and
they now stand almost without a rival
Through the whole State excellent
bacon and hams are produced, and
though no section enjoys the reputa
ton of the Smithfield region, yet there
are a number of individuals all through
the State who produce hams which ara
excellent and bring fine prices, and IL
Is doubtful whether they could be told
from those produced about SmithfieId
There is popular idea amongst many
that the quality of ham depends en-
tirely upon the way it Is cured. This
Is very erroneous idea, as the curing
is only one point, though an important
one, in the production Of first-class
ham.
The points claimed as necessary ID
produce the Smithfield hams are: First,
the kind of hogs. The genuine IRA.
zor-back' is the kind raised, and they
claim that no other will do. Second,
the manner Of feeling. The hogs ara
allowed to run in the woods, pastures,
and to CLEAN peanut and sweet potato
fields, in semi-wild condition, and thu
final fattening done with corn and
pure water. Third, the slaughterina
and cutting out. The hogs are care.
fully killed, care being taken not to
bruise them, and to bleed them well.
When cold, they are cut out, much care
being taken to shape the hams prop.
erly. Fourth, the curing. This method
will give later.
The production Of good hams is di'
vided into three steps, which l will dis
cuss in their natural order.
1. Raising the hogs.
2. Butchering the hogs
3. Curing the hams.
1. Raising the Hogs.-This is the
most important of the three steps, The
method Of raising hogs throughout Vir
giana, though differing with individuals
and sections, is in the essential feat
ures the same. The hogs ars general.
ly Berkshire, Poland-China, a cross Of
these breeds on each other or on the
common nondescript hogs Of the State
Pure-blooded hogs are being more and
more raised, and with increasing sat.
isfaction. The claim of the Smith.
field region that only the "razor-back"
will make the finest hams is not borne
out, by the experience of the farmers
in the rest of the State, as they find
the thoroughbred makes as good hams
as the scrub.
The sows pig almost any time Of The
year, but generally in the spring and
fall The pigs are fed what slops
and milk there is to spare. and sonaes
times bran or mill.feed. and as they
grow older corn is given The hogs
areallowed to run In the pasture field
and the woods, to CLEAN the wheat and
oat fields. and Id the eastern part of
the state the potato and peanut fields.
They are rarely ever raised in pens.
BY thus running out they will make