No. 9. 



Pork Packing in Kew York. 



291 



of acres now covered with it in this vicin- 

 ity, at four hundred. Of conrse it will be 

 understood that only a part of these have 

 come into fruiting'. With all this quantity 

 under cultivation, such is the desire for wine 

 making and its profits, that few markets 

 where there is any pretension to cultivate 

 the vine, are more deficient in the supply of 

 the fruit than ours, at the higrh price of three 

 to five dollars per bushel. The reasons as- 

 signed for this, are, that the bushel of good 

 fruit will yield, on an average, four gallons 

 of wine, and this readily commands from 

 one to one dollar fifty cents per gallon from 

 the press. It should be borne in mind, that 

 the extension of the Ohio vineyards, thus 

 far, has been limited only by the supply of 

 plants. From this, — as the plants are now 

 multiplied with great facility and at low 

 prices, — should their product continue to 

 meet a demand, its future extension may be 

 inferred. However, I promised to confine 

 ray remarks to its infantile struggles into 

 existence. My purpose in this article is 

 answered, in having shown that every man 

 may indeed set under his own vine, (if not 

 his fig tree,) in our highly favoured valley, 

 and enjoy the luxury not only of its shade, 

 but the greater one of an abundance of fine 

 rich fruit, with none to molest or make him 

 afraid. 



Very respectfully, 



A. H. Ernst. 



Spring Garden, Ciocinnati, Feb. 1st, 1848. 



Pork packing in New York. 



At the pork packing establishment of 

 Messrs. George Leiand &. Co., 536 and .538 

 Washington Street, in this city, we observed 

 a day or two since a sample of unusually 

 large and superior dressed hogs, ready for 

 barrelling — all the product of Dutches coun- 

 ty, in thifs State, as follows : 



110 44,135 lbs. 401 lbs. 



Of these, 110 hogs, the smallest weighed 

 upward of 300 lbs. and the largest 700, the 

 whole weighing 44,135 lbs., averaging 401 



lbs. each ; a pig seven months and 22 days 

 old weighed 410 lbs. This, we understand, 

 considerably exceeds the average weight of 

 Ohio liogs. We learn from Mr. Leiand that 

 about 100,000 dressed hogs are received here 

 annually, four-fifths of which are sold fresh 

 for city consumption, this branch of trade 

 having materially increased of late, while 

 the packing, which ten or twelve years since 

 reached 20 to 30,000 bbls. annually, has 

 steadily decreased to about 1000 bbls. annu- 

 ally. Large quantities are now cured in dry 

 salt and packed in bales for the English mar- 

 ket. When the Erie and Albany railroads 

 shall have been finished, it is believed that 

 dressed hogs will be received here from the 

 West, and that in this city — which furnishes 

 so many fiicililies for the business — a great 

 part of the pork packing of the country will 

 be carried on. 



Remarks. — some of our readers who have 

 been taught to regard a pig of 200 pounds 

 as a respectable porker, will hardly credit 

 the statement, that one only seven months 

 and 22 days old, ever weighed, when well 

 dressed, 410 pounds. But be beg to assure 

 our Southern friends that Dutchess county 

 dairymen, while learning to make butter, 

 which sells at thirty dollars per 100 pounds 

 in this city, to butler the bread of exclusive 

 planters, have found out a way to transform 

 buttermilk, clover, corn meal, peas and bar- 

 ley into pork, in a speedier and more profit- 

 able way than most farmers are aware of. 

 Suppose we were to ask every planter in 

 Georgia how many pounds of sound corn 

 nature requires to make one pound of good 

 bacon, what number, think you, could an- 

 swer correctly"? If 200 days' keeping on 

 sound principles will suffice'to make a pitr 

 weigh 410 pounds, why keep him so badly 

 till he is a year and a half old, that he will 

 weigh only 200 pounds? The quantity of 

 food consumed in the .300 extra days of hia 

 life and positively wasted, so far as making 

 flesh is concerned, is prodigious. If it is 

 your object to keep the animal, tliat he may 

 grow to a fair size, why not make liim do up 

 his growing and fattening also, on the least 

 quantity of food, and in the shortest time? 



The art of transforming grass, peas, roots 

 and corn into cheap pork, beef and mutton, 

 needs to be carefully studied. If we mistake 

 not the business of manufacturing the edible 

 flesh of domestic animals can be rendered 

 profitable at the South. The whole process 

 must be conducted with perfect svstem. 

 Corn should be ground into meal, and that 

 boiled into pudding and mixed with cooked 

 peas, potatoes, or some cheaper food. — Sovth- 

 ern CtUlivalor. 



