The Bridgeport evening farmer., 1913-12-30
BEEF AND PORK
 FOR NEW ENGLAND

or three central places, with cold stor- age places where the beef could be slaughtered and cured, and from which it could be distributed
 Pork is not so much of a pure prospect as is beef. Men are making money with hogs. A man in western Massachusetts bought a 65-ac- e farm two or three years ago and began Go raise hogs and alfalfa He says that if he had begun five years earlier he would have had $1O,OOO proftt--FFhich means $2,OOO a year off 65 acres Of sandy land. It takes little time tr care for hogs, and they pay O good profit A man in Connecticut made a clear profit of 144-2 per cent. on C. lot of hogs. A Vermont man made $5.s2 each on 70 piga. A Maine man has figured that he can raise pork for 3 cents a pound. If 1t sells for
 cents there is a 100 per cent. profit and it usually sells for much more than cents, as we all know who pay 35 cents a pound for bacon
 As showing what can be done iu e. small way, where there fs no labor cost, a. Maine man made more 3haU 100 per cent on four pigs he bought when five weeks old A lIassacdr- farm with pork he raised, and he aaga there Is nothing a farmer can raise with less work and more prodt than hogs.
 There are several men in New A1uE- land who have made fortunes ra1siug hogs and marketing their pork pro- ducts as a specially. The famous Deerfoot products will be thought 1L MT. Burdett buys much of his pork in the West He has to. He would be glad to use all New England grown pork, but the farmers all about him see it come from the West and dc not in sporting parIance, bat an eye-las1s neither do they go about raising pork. There is a great opportunity in New England to specialize with pork and beef. It is not easy to buy good Deet- If there comes into the house a. really fine steak it is made the subject 0l remark. There are sure to be Several poor ones for one good one Beef should be standardized, as to ago of the animal when slaughtered. breed. weight, condition, and length Of tfu1e the meat has been kept since ICf11fng. as well as the conditions under which it has been kept All this should be handed to the purchaser of every roast. If such beef could be Dur- chased it would be popular. Why d1 not the New England dmen who own the land get together and make 5ust that kind of beef? If they wuulN bind themselves to raise so many cat- tie every year, it is perfectly certain that men to slaughter and distrlbute it would come forward.
 This beef matter is one for co-oUc- ration. No single farmer is going tC gamble on beef that he does not Enow where he can sell or whit he can ect for it. The few men who are now raising beef with some success have to sell it to the big beef men. or man age to handle it themselves. In aoue parts of Maine, New Hampshire and Vermont there are yet local butchera who kill few cattle, and distrIbure the meat among their nefghborss and in those states the farmers kill nov and then a steer or a. cow and the meat is parce1led among the people in the neighborhood. There fs chance in this beef and pork business for some organizer to get busy and work it up. There is money in It. and there would be good meat for New England people in it.