2M 



NEW ENGLAND FARMER 



PEBRtJARY 1. 1837. 



before removing tliem to another part of thebulM- 

 iiig to r.ool. Attached to each end of these liou- 

 ses is a small pen that will hold about 50 or 60 

 hogs — into these pens the hogs are driven until 

 they are so completely compact, that the execu- 

 tioner walks in on tlieir backs, bearing in his hands 

 a large sledge hammer, with which he " deals 

 death and destrnction " all amiind him. When 

 they are all knocked down, they are removed in- 

 to the building where the knife is passed into the 

 throat. After bleeding they are thrown into the 

 kettle cf water (one at a time) and thence, after 

 sufficient scalding, removed to a bench, when the 

 bristles are scraped off by iron scrapers, made ex- 

 pressly for tlie [nirpose, and thence hung up, when 

 the " gutter," as he is called, passes his knife 

 from one end of the bog to the other, and re- 

 moves the offal, and completes the dressing ; and 

 so scientific have these surgeons become, that any 

 one of thein can complete the inside dressing, re- 

 moving all witiiin, washing out, Sec. of 3 hogs 

 within the ininutd — and, as I stated in my let- 

 ter of the 9th — each set 6f men, at each kettle 

 and bench, at either of these houses, will knock 

 down, bleed, scald, remove the bristles, and corji- 

 plete the inside dressing of fifty hogs within the 

 hour — which would be one hundred hogs at 

 each bouse, or one thousand at all the ten houses, 

 in a single hour. I learn that they now work 

 about eight hours per day, and were it necessary 

 — to such perfection has Mr Coleman brought 

 this science of "hog killing," — that he could at 

 this time at his ten houses, slaughter, and have 

 completely dressed and hung up to cool, 8000 

 hogs in one day. I will venture to say, there is 

 no place in the world, out of Cincinnati, where 

 this can be done, and here it can be done. In 

 past years, before Mr Coleman had arrived at such 

 perfection in the art, he has slaughtered, dressed, 

 and hung up, in four houses, and some of them 

 not in double operation, as now — twenty-seven 

 huuflred in a day — say 8 or 9 hours work. The 

 same ratio for ten houses, would make 6,750. — 

 Mr Coleman has no competition in this line of 

 business, and I tiow informed, that the gut larrl, 

 soap grease and bristles (which is the only com- 

 pensation receiveJ for slaughtering) is worth about 

 50 cents for each hog — which would amount to 

 fifty thousand dollars for slaughtering a hundred 

 thousand hogs. No mean business, this — and 

 all accomplished within 8 or 10 week.s. 



When the hogs become cool, they are conveyed 

 on large wagons made expressly for the purpose, 

 to the packing-houses, which are the largest and 

 most splendid warehouses in the city — there 

 they are cut up and packed, the lard rendered 

 -and put in kegs, and the hams cured for smok- 

 ing. 



In the winter and sprang of 1835, we exported 

 about sixty thousand barrels of pork ! and one 

 .hcindred thousand kegs of lard. Last winter and 

 sspn'ng we exported about half that quantity, and 

 the winter and spring of }SS"t we may possibly 

 •expon" more than last year, although it is some- 

 what d<oubtful. The quality of the hags this year 

 ^8 bettei " than they were last, and consequently 

 more cJea ■" V^rk vvill be packet' than then. There 

 is so far a Tood demand for all itlie new pork and 

 lard; safes i lave been made, and are now making 

 -St the foUoiv '"g prices: clear pork $22; mess 

 $20; prime $ 18; <ard 12 cents. Two weeks 

 since, sales wer. - ntiul e at prices ten per cent, low- 

 «»• than these. These vrices are lii&'her than tliis 



tiirie last year, and it is thought they will be main- 

 tained. 



In the article of Hams, our pork merchants, 

 (those who turn their attention to it) furnish bet- 

 ter hams than can be found in any other part of 

 the country. I will venture the assertion, that the 

 sugar hams, cured by William M. Walker, and 

 Miller & Lee, cannot be surpassed in flavor and 

 goodness of quality, generally, in the (J. States. 

 I am aware that the Virginia hams are good. I 

 am als» aw'are, that the hams cured in or about 

 Boston are good — very good — and thei is a 

 reason for it. The hogs are fed wholly on corn, 

 the meat is solid, and the hogs generally fat; hut 

 still they cannot match the family hams put up 

 by Mr Walker, and Miller & Lee, of this city — 

 they know how to cure them — and that is the 

 great secret, and a secret known to but few. Oth 

 ers of our pork merchants cure most excellent 

 hams, and perhaps equal to any. I have not had 

 an oiiportunity of knowing. One thing isccrtain, 

 not only the hams, but the pork and lard expor- 

 ted from Cincinnati, stands high in the southern 

 and eastern markets. 



[For the New England Farmer.] 



Obgervations on the Principles, Strnctnre and 

 Manner of Using Fessendeu's Patent Porta- 

 ble Apparatus for warming Apartments 

 by Steam and Hot Water. 



" The people who work in steam drying rooms are 

 healthy ; those who were formerly employed in Stove- 

 he:ited apartments, became soon sickly and emaciated." 

 — Ure's Dictionary of Chemistry. 



The object of this invention is to form an easily 

 portable apparatus for arresting and detaining 

 mtich of that heat, produced by fire for warming 

 apartments, which, in common Stoves, escapes 

 through the smoke pipe and chimney. This is 

 effected by exposing water in a suitable boiler to 

 the heat of the fire in the stove, causing to be 

 emitted into the apartment to be warmed the heat 

 thus communicated to the water, and condensing 

 and bringing back to the boiler the steam thus 

 arising, without the complication fif valves, sy- 

 phons, &c. heretofore generally thought indispen- 

 sable in warming by steam. 



The apparatus, which constitutes this inven- 

 tion consists of a hollow metallic cylinder, stand- 

 ing perpendicularly on short legs, or a square base. 

 Within this cylinder are a grate, a fire pot, a door 

 to adiTiit fuel, and an ash box, as in other cylin- 

 dric stoves. Directly over the fire pot, and also 

 within the cylinder is placed a second cylinder of 

 cast irori, which is the boiler. The lower part of 

 the boiler is let into the top part of the lower cy- 

 linder, where it is supported by a shoulder, or 

 projection of its sides. Above tlie boiler, and let 

 into its top is a tin cylinder, which is closed at the 

 top, and may be called the Condenser, within 

 which the steam from the boiler is condensed and 

 returned. 



The interior cylinder, or boiler, and its contents 

 serve te arrest, retain, and eventually give out in- 

 to the room much heat that would otherwise es- 

 cape through the smoke pipe. The interior cy- 

 linder, likewise, forces the current of heat to pass 

 near the sides, instead of the centre of the stove, 

 by which means more caloric is transitiitted by 

 the sides into the rootn, than would be if its course 

 was not impeded. There is, besides, an advan- 

 tage in many cases in having hot water at hand, 

 which may be drawn out of the stove when want- 

 ed ; and the hot water in the stove will give out 



heat, gradually, into the room a considerable time 

 after the fire is extinguished. The top of the 

 steam condenser is useful by furnishing a warm 

 shelf for thawing ink when frozen in an inkstand, 

 or for drying paper, &c. 



The interior cylinder, or boiler, is not only use- 

 ful when it is filleil to a suitable height with wa- 

 ter, but when it is empty it gives out more heat 

 to the air of the room, in proportion to the fire in 

 the stove, than would be yielded by stove pipe, 

 containing the same number of superficial inches. 

 This boiler, being directly opposed to the current 

 of heat, receives and transmits more caloric into 

 the room than would be eir»itted from the same 

 quantity and surface of iron presented in the form 

 and position of iron tubes, forming a straight and 

 unimpeded channel for the heat to pass in its 

 course to the chimney. 



The following extract from the specification at- 

 tached to the patent for Fessenden's Portable Steam 

 and Hot Water Slave, may prove still further ex- 

 planatory of its ]irinciples : 



" Although I have adopted the above mention- 

 ed form of construction in the steam stove, yet 

 this may be varied indefinitely ; and as the statute 

 declares that ' simply changing the form and pro- 

 portions of any machine in any degree shall not 

 be deemed a discovery,' I shall hold the unli- 

 censed adoption of the principles of my stove, un- 

 der any possible form or modification, as a viola- 

 tion of my patent right. The novelty of the in- 

 vention consists in an easily portable apparatus, 

 which presents a convenient mode of arresting the 

 heat jiroduced from combustion on its passage 

 from the interior of the stove to the chimney, by 

 exposing water to the action of the caloric, dis- 

 tributing the latent heat thus piodiiced where it 

 is most wanted, and condensing and bringing it 

 back to the boiler, without the apparatus of valves, 

 syphons, &c. heretofore thouglit necessary in heat- 

 ing apartments by steam." » * * 



Water possesses the greatest capacity for heat 

 of any known substance, whether it be compared 

 with emial bulks or weights. A gallon of water 

 heatelJW) 212 degrees, contains at least 500 times 

 as much heat as a gallon of air at the same tem- 

 perature. Besides, air, when heated, becomes 

 specifically lighter than the air in its neighbor- 

 hood, of consequence has a tendency to ascend 

 and carry its caloric with it to a higher position, 

 where its heat is diffused without answering any 

 good purpose of economy. And, in common 

 stoves, the air in the room that is warmed is vi- 

 tiated by coming in contact with a surface of hot 

 iron, often heated ro.d hot, by which its mass is 

 rendered less fit for respiration, and head ache 

 and languor are induced. But in my steam and 

 hot water stove, no part of the apparatus is heated 

 much if any, above the temperature of boiling wa- 

 ter, the small particles of dust, which float in the 

 air not being burnt, it remains fresh and uneon- 

 taminated. 



In manufacturing stoves under this patent, util- 

 ity rather than beauty or symmetry, has been the 

 object. The article, however, is capable of dec- 

 oration, and may be made to assume any form 

 which taste or fancy may dictate. 



The following is one among the many recom- 

 mendations of the Steam and Hot Water Stove, 

 with which the Inventor has been favored : 

 (From the Superintendent of the Boston Farm School.) 

 "In the autumn of 1835, we found it necessary 

 to have two stoves for the purpose of heating our 



