Ko. 1 DEPARTMENT OF AGRICULTURE. 537 



for packing up in barrels and tierces and brine and salt as fat back, 

 clear backs. A certain class of trade will consume clear fat meat 

 of this sort and it is used for that trade and also a large part is 

 used for making lard. The best quality of lard comes from the leaf. 

 This had a very heavy leaf and that was the prime lard on the 

 carcass, and the next grade of this is fat back 1 take off the loin. 

 The packers in making up the best grade of lard— the best grade 

 would be 40 per cent, leaf and 60 per cent, of this fat back — they 

 don't make any pure leaf lard. Of course, the leaf forms a small 

 proportion of the lard in the carcass and they mix that with the 

 best lard from the back, the best grade of fat backs, to make their 

 No. 1 kettle rendered lard. The rest of this should be cut up just 

 as it stands into pieces five or six inches square and cured, salted 

 and put in brine for mess pork; or the rib could be taken out the 

 same as the spare rib and the rest of it cut up into chunks. On 

 the farm that heavy fat of this sort and ribs are taken out and the 

 lean separated from the fat and the lard rendered and the lean 

 made up into sausage. For making bacon or anything of that sort 

 it would be out of the question. It is too heavy. According to 

 market requirements fat bacon hogs should weigh from IGO pounds 

 to 200 pounds and small hogs of that size should be cut into bacon, 

 and heavy hogs of this sort should be cut into mess pork, barrel 

 pork and hard salt pork as commonly called b}' the packers. 



SUCCESSFUL COKN GKOWING 



By PROF. FRANKLIN MENGES, York, Pa. 



I have been on this corn breeding work for about eight years, 

 and I have found out only a few things in farming, because I can- 

 not devote all my time to it, but I have to make a living and a 

 fellow cannot make a living breeding corn in Pennsylvania just now. 

 There is not enough money in it, but I believe there is enough money 

 in it for every farmer to go into it and do it for himself; and I 

 think I am talking to farmers who own farms and live on them, 

 and farm them. 1 don't know how it would be with a fellow that 

 rents a farm to go into anything of the sort. I do not know how 

 it would be. I do not know how it would be for the man who rents 

 his farm to the other fellow, whether he ought to go into it. I do 

 not know how it would be for him ; but I am talking about the man 

 that owns the farm and lives on it and works it. I believe it would 

 be a paying business. 



Another thing I have learned, I have learned that corn can be 

 developed for any particular section of the State. I have learned 

 that. You cannot buy your corn by going to Ohio and bring it 

 here and for the first two or thi^ee years get results such as you 

 ought to have. You cannot do it with any Western corn. I have 

 tried that several times and I say you cannot do it, but I have 



