No. 85. J 239 



provision dealer to supply the demand for cured meat, unless at very 

 high rates, as the contracts with government for this year show. 

 Hence the great interest which is felt in England for the adoption in 

 this countr}-, of that method of curing and putting up provisions, 

 which has been so long followed in Ireland, which is so well adapted 

 to their habits and prejudices. The Irish method of curing and put- 

 ting up both beef and pork is preferable to any other, even for our 

 own country, but it is the only one that will be recognized abroad. 

 To that standard then we must cc nform, if we wish to avail ourselves 

 of the best market in the world. 



But that method may be adopted in other States of the Union, and 

 to a certain extent is already in operation in many portions of the- 

 western states. No method of curing will obviate a radical .defect 

 existing in the pork produced throughout most of the western states, 

 and which will always prevent its having the preference with the 

 foreign consumer. I allude to the oily nature of the meat which is 

 so prevalent, and which in my judgment can never be Overcome by 

 any process of feeding. The prime requisite in pork is, that the fat 

 should be firm and free from any soft, or oily appearance. It should 

 also be sweet. These are the peculiar characteristics of the Irish and 

 English pork. The pork of this State, especially in the dairy districts, 

 is identical with the Irish, and when cut and cured as the Irish, could 

 not be distinguished from it. 



In pork making then, we have nothing to fear, for the West can- 

 not compete \s'ith us, owing to its warmer climate ; and the East has 

 nothing to spare. Here, we have the advantage over all other sec- 

 tions of the Union ; for those portions which can compete with us 

 by reason of the climate, are so far from market, that the difference 

 in transportation will always give us, very decidedly, the advantage. 



As to beef, we are not so favored ; inasmuch as the west can pro- 

 duce it in the greatest perfection, and at prices so low as to almost 

 exclude competition. Still, good stall fed beef, properly put up, will 

 pay a profit. 



Chfcse has already become a very important item in the list of our 

 exports ; and with proper care, all that we can make may find a ready 

 sale in the English market. But the duty is so high upon butter, 

 that it can only be shipped there in its most worthless state, at any 

 profit. It is gratifying, however, to find that our farmers are im- 

 proving every year in this most important branch of their business. 

 Lard has also become a staple article of export, and will continues©. 



Having premised thus much, I will proceed to the detail of so 

 much of the Irish mode of curing and putting up provisions, as will 

 be of service to the farmers of this State. 



Pork. 



When hams and shoulders command a good price, I should recom- 

 mend to put up only tierce, middles, or prime mess. 



There is one uniform method of cutting and curing : Heavy hogs, 

 or those weighing over 250 lbs., if cut baconed, are cut into 6 lb. 



