or 



Figures such as the above, obtained from a large number of hogs fed under 

 varying conditions, carry considerable weight. They show that the hog is able to 

 give a good account of the feed he consumes, provided he is handled with intelli- 

 gence. Of course, the figures in the table are averages. Some tests showed larger 

 returns and some did not show as large, but it is worthy of note that two tests 

 which showed exceptionally good results were omitted from the computation in 

 order to make the results as conservative as possible. 



PART V. 



CURING PORK 



Farmers' Bulletin 183 of the U. S. Department of Agriculture, by Professor 

 Andrew Boss, gives much useful information regarding the curing of meats, and 

 has been liberally drawn upon in the preparation of material for this section. 



Cooling. — " Meat must be properly and thoroughly cooled to insure good 

 keeping qualities when cured. If salted before the animal heat is out, the shrink- 

 age of the muscles causes the retention of injurious gases, giving an offensive odor 

 to the meat. Neither should meat be frozen when salted, as the action of the frost 

 will prevent the proper penetration of the salt, and uneven curing will result. 

 While the temperature cannot well be controlled on the farm, it is possible to 

 slaughter when the weather is favorable to cooling the carcass before the surface 

 freezes. The most desirable temperature for cooling meat is 34 to 40 degrees 

 Fahrenheit. It is important, also, that meat be cured as soon as cooled, and while 

 3till fresh. Ordinarily, twenty-four to thirty-six hours after slaughtering will allow 

 sufficient time for cooling." 



Vessels for Curing.— "A clean, hard-wood barrel is a suitable vessel in 

 which to cure meat. A barrel made for the purpose is best, but where it cannot be 

 had, a molasses or syrup barrel will answer. The important point is to have it 

 clean and tight enough to prevent leakage. A large stone jar is the best vessel 

 that can be had. A barrel or a jar that has once held meat may be used again and 

 again, unless meat has been spoiled in it. If used repeatedly, it will be necessary 

 to scald it out thoroughly each time before packing with fresh meat." 



Brine Curing and Dry (Curing. — "Brine-cured meats are best for 

 farm use, for the reason that a suitable place for dry curing is not usually obtain- 

 able. It is also less trouble to pack the meat in a barrel and pour on a brine than 

 to go over it three or four times to rub in the salt. The brining method also gives 

 better protection from insects and vermin. Trouble is sometimes experienced in 

 keeping brine, but if pure water is used and directions followed in making the 

 brine (see next paragraph), there should be no difficulty in keeping it for a reason- 

 able length of time. During warm weather, brine should be closely watched. If 

 it becomes * ropy,' like syrup, it should be boiled, or a new brine made. A cool, 

 moist cellar is the best place for brine curing. Dry curing may be done success- 

 fully in a cellar also, though even more moisture is needed to effect a thorough 

 cure. The cellar should be dark and tight enough to prevent flies and vermin 

 from damaging the meat." 



