Fitzgerald enterprise. (Fitzgerald, Ga.) 1895-1912, 1905-03-09

and sections, is in the essential feat.
ures the same. The hogs are 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 Stops
and milk there is to spare, and some
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 in 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
heir own living to large extent, and
get large variety of food, as berries,
Ecorns, chestnuts, ETC., which impart
fine flavor to the meat, and together
with the exercise necessary to its col,
lection, keeps the hogs healthy and
produces large amount of lean meat.
| About the first of September corn is
| fed more literally, generally giving
| stalk and all; later the ears only are
| given, which is continued up to the
| time of killing, and as much given as
| the hogs will eat clean. For the best
meat the hog should not be too fat,
as very thick fat is Objectionable, espe.
cially on the hams. Nor are very large
hogs especially desirable or economic
cal. A hog weighing $50 pounds is
| the best and most economical, and pro-
duces the incest size hams,
The age of the hogs when killed va
ries from to 8 months, and they
weigh when butchered from 125 to 300
pounds, the majority being about
twelve months old and weighing about
IT'S pounds.
2. The Butchering.-This is a very
important point, and should only be
| done when the weather is cold and
| frosty, which in Virginia is anywhere
from the first to the twentieth of De-
| cember. The hogs are carefully
cleaned and allowed to hang up gen
orally all night, to allow them to thor
oughly drain and cool. They are then
cut out, care being taken to make
the hams as symmetrical as possible.
The hams are now ready for curing.
2. The dry method is the one almost
universally used. Out of great mum.
| Der of recipes, which, however, differ
in minor details, will give only one.
The Smithfeld hams are cured as
follows:
After carefully cutting out the hams
so as to make them as symmetrical
and smoth as possible, rub the feshy
surface thoroughly with fine saltpetre
using / tablespoonful to 15-pound
ham, and vary the amount to suit
the size of the ham. Then pack away
from three to five hours with flesh
side up, in order to give the saltpetre
time to strike DIN. Then take up
and rub well with salt, cover we'll the
entire surface and pack away, using
plenty of salt. In packing be careful
to place the ham on edge with the
thin or flanky edge down, by which
means the hams will assume plump
and symmetrical shape, and be very
pleasing to the eye. This is an impor.
tant point Never lay them fiat or
put them at the bottom Of the bulk as
the weight of the meat above will
fiatten them GU and spoil heir shape
The plumpest Berkshire ham can. 'be
spoiled in shape by improper pack.
ing. They should remain lacked in
plenty of salt six weeks, when they
are taken up, well washed and when
nearly dry about 1 teaspoontul Of borax
sprinkled over the heshy surface from
large pepper box Enough boraX
should be used to make the ham ap-
pear we'll frosted, They are then hung
up by the hook. care being taken not
to allow any two pieces to touch, for
il so, they are liable to become infest-
cd with shippers. They are smo.:cd
lightly for several weeks with hickory.
When about nine months old they are
ready for the table, and when about
two years old they are food lit for th3
gods. Hams thus cured sell fCT FRO a
16 TO 20 cents per pound, and cv -
demand. have recently seen ,. gen.
tleman who for years has solo all OF
his hams at fine prices and who this