HOGS BACON. 



245 



2. Corn, Potatoes, Peas and Beans. 



No. of acres oicorn sown 595,13-1 



No. of bushels of corn harvested 14,Ti;'2,114 



Average No. of bushels per acre '~5 



No. of acres of potatoes 25."),7C0 



Quantity of potatoes raised -23,653,418 



Average No. of bushels per acre 90 



No. of acres of peas under cultivation 117,379 



No. of bushels of peas raised 1,761,503 



Average No. of bushels per acre 15 



No. of acres of beans 16,231 



Cluantity of beans raised 162,187 



Average No. of bushels per acre 10 



3. Barley, Btictivheat, Turnips and Flax. 



No. of acres o( turnips cultivated 15,322 



Quantity of turnips raised 1,350,332 



Average No. of bushels per acre 88 



No. of acres oijlax cultivated 46,089 



No. of pounds of Hax raised. . .' 2,897,062 



Average No. of pounds per acre . 100 



No. of acres of barley cultivated 192,504 



Quantity barley raised preceding yr. 3,108,705 



Average No. of bushels per acre 16 



No. of acres of buckwheat 25.5,495 



Quantity of buckwheat rai.sed 3,634,679 



Average No. of bushels per acre 14 



4. }\eat Cattle, Horses and Hogs — Butter and Cheese. 



^o. oi neat cattle 2,072,330 I Pounds 6!(<<f/- made during the year. 79,501,733 



No. of neat cattle under 1 year old .. 334,456 | Pounds cheese made during the year .36,744,976 



No. of neat cattle over 1 year old 1,709,479 I No. of /ior«e.s 505,155 



No. of cows milked 999,490 | No. of hogs 1,584,344 



5. Sheep, Wool, Fleeces — Agricultural Statistics. 



No. oisheep 6,443,855 



No. of sheep under 1 year old 1,870,728 



No. of sheep over 1 year old 4,505,369 



No. oi fleeces 4,607,012 



No. of pounds of wool 13,864,828 



Average No. of pounds per fleece ... 3 



No. of farmers and agriculturists 253,292 



Legal voters 539,379 



Total population 2,604,495 



Proportion of farmers and agriculturists 1 to 10 



HOGS— BACON. 



REMARKS ON VARIOUS BREEDS OF HOGS, AND HOW TO INSURE THE BEST BACON. 



Homely subjects these, saitli the reader ; yet not to be despised in this utilita- 

 rian age of ours. Nay, the time was when even braivn, which, according to old 

 Sam, means boards-flesh, was reckoned a great delicacy ; nor v/as he altered or 

 slaughtered until all his faculties were fully developed, and age had imparted to 

 his flesh that firm consistency and high flavor which seem to have suited the 

 palate of our Saxon ancestors. An ancient writer of renown says : " The proper 

 age of the boar is from two to five years old, at which time it is best to geld him 

 or sell him for hraicn ;" and Johnson de.lnes a brawner to be " a hoar killed for 

 the table." 



'■ At Christmas time, be careful of your fame ; 

 See the old tenant's table be the same ; 

 Then, if you would, send up the brawner head — 

 Sweet rosemary and bays around it spread." 



We are, in fact, told that the boar's head soused, in the days of the peg and was- 

 sail (corrupted into pig and whistle), was the first dish on Christmas day, and was 

 carried up to the principal table in the hall with great state and solemnity. In 

 1170, (says Hollingshed,) Henry I., on the day of the young Prince's coronation, 

 served his son at the table, as sewer, or head waiting-man — bringing up the 

 boar's head, with trumpets before it, according to the fashion of that day. But 

 what changes do our tastes and habits undergo with the progress of wealth and 

 luxury ! What, we wonder, would have prevailed with the worthy and lament- 

 ed '* Ben Ford," of Baltimore, to place a live-year old boar's head at the head of 

 one of his dinner tables? Why, his very bones would turn in his grave at the 

 bare thought of it. Alas, poor Ben ! shall your name be written in such connec- 

 tion, without one line of grateful tribute to you and to your old contemporary, 

 Chamillon, the French cook, from the pen of one for whom you so often and so 



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