158 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER, 
February 22, 1894, 
in addition to better food and shelter, had the advantage of 
pedigree, parentage, and selection. 
Though so shaggy coated, the Galloway is altogether superior 
to the Kyloes or West Highland cattle. It is very symmetrical, 
close knit, and compact, with a massive body, very fleshy, a deep 
chest, level back, well filled hips, width of chine, and a depth, 
length, and squareness of build that requires some study to be 
fully realised, owing to the shortness of its sturdy legs. Li.^e 
the Hereford, it has evidently been bred for beef, and selected 
beasts appeared to possess all the points which combine to 
render such animals profitable. If in them the requisite early 
maturity is present in combination with other points, as we 
believe it to be (for they are said to ‘ fatten kindly”), then 
indeed are tbey worthy of much more general attention from 
southern graziers than is accorded them. There can be no 
question that a herd of Galloways of eighteen or twenty months, 
in fresh condition at turn-out time in spring, would prove much 
more profitable to the grazier in tbe following October than the 
ordinary store beast. 
Though inferior milkers as regards quantity the milk is rich, 
and the butter so delicious as to show how possible it is to 
obtain valuable dairy cows by selection even from Galloways. 
If the popular belief that Suffolk Redpolls are descendants from 
the Galloways which have long been sent from Scotland to 
Norfolk and Suffolk in such large numbers for grazing is correct, 
it affords ample proof of what is possible with Galloways. It 
is altogether a question of selection. That is how in tbe past 
we have obtained animals remarkable for the production of beef 
or milk, or both in combination, for neither of these desirable 
characteristics are fixed in any breed. It is precisely because 
the fieshy Suffolk Redpolls have such a high average yield of 
milk so rich as to rival that of the Jerseys, and also fatten so 
freely, that we regard them as ideal farmer’s cows. 
Hardy as the Galloways undoubtedly are, some shelter is 
wisely afforded them in commodious hovels at night, and most 
probably in rough or snowy weather. We had no opportunity 
of inquiring as closely as we should like to do into this inter¬ 
esting and important detail of management, but the provision 
of shelter showed that its value was understood and appreciated. 
Where, indeed, should it be if not upon such bleak pasturage ? 
The gathering of the cattle near the hovels towards evening 
told plainly enough of the shelter and food to which they were 
accustomed at night. As we have so often shown, the power 
of endurance of the most hardy animals ought never to be 
taxed so much as to bring down condition and endanger life. 
Certainly no contrast could be greater than that afforded by 
the plump, fleshy condition of these sturdy animals and the 
gaunt, emaciated beasts that are now to be seen out on Leicester¬ 
shire pastures. We do not forget how much the long drought 
had to do with this lamentable state of things in the Midlands, 
and that northern counties suffered much less from it; but we 
confess to a desire to see a herd of Galloways on rich Midland 
pasture. Why not, indeed ? They would answer as well as the 
Herefords, and under good management must come off ripe for 
the butcher at a fair profit. 
WORK ON THE HOME FARM. 
Pay no heed to fanciful statements as to the exact value of various 
manures for corn, or a given date for sowing. When the frost departs 
and the land is in condition sow' the corn at once, only tiike care to have 
the best sample of seed procurable without going to an extravagant outlay 
for it. In these times it does not answer to purchase enough Oats or Barley 
for a 20-acre field at lOs. a bushel, nor is it necessary to do so. It is only 
under exceptional conditions that we ever give so much for seed corn. 
That was when we had several farms in hand, and made the home farm 
a nursery for raising seed for outlying farms. Then we bought special 
sorts of Wheat, Barley, and Oats at special rates, not always to advan¬ 
tage, for all is not gold that glitters, and certain showy sorts did not 
always prove equal to the promise of a show-yard sample. For all 
ordinary purposes a good sample can be obtained at local markets, or, better 
still, can be had from well-screened home grown corn. Then, with a good 
seed bed well stored with fertility, either through the previous crop or 
by drilling manure with the seed, there should be no difficulty about a 
full crop, plenty of straw, and a fine bold sample of corn. 
By sowing in the manner indicated while the soil is in suitable 
condition, seed germination and a full even plant is a certainty. If 
Rye Grass, mixed seeds, Clover, or Sainfoin are to follow the corn, wait 
till the plant is visible along the rows, and then drill in the green crop. 
This method affords the corn a fair start, and prevents the green crop 
from too vigorous growth before harvest. We have several times seen so 
much grass in the bottom of corn sheaves as to be a serious nuisance 
and hindrance in harvest. To all farmers south of the Trent we advise 
including a few acres of land for Green Maize, to be sown about the 
first week in June. This crop might follow the last field of Swedes, or 
Rye, or Kale, or Sainfoin folded with lambs. It is immaterial what the 
crop is or what purpose the land has been turned to. 
CURING HAMS AND BACON. 
In the issue for January 11th you give a recipe for pickling hams, but 
I have no means of smoking, so cannot make any use of it. Can you 
give me any advice on storing bacon after it is dried ? After mine is 
dry (hung up to the kitchen ceiling) it is put away in a chest filled 
(fresh every year) with lime, wood ashes, and chaff. The kitchen is 
small, and gets too hot after March and April. Except for getting very 
dusty and requiring scraping before cooking, it usually keeps fairly well. 
I fancy the lime makes it rather hard and dry ; but on the other hand 
if hung in a lumber room it is very apt to get the weevils or turn green 
mouldy in damp weather. Being badly off for a good airy place to hang 
it in, I expect nothing can be done except putting it away in the chest, 
but I thought possibly you might be able to recommend some improve¬ 
ment. Can you also tell me what is the special method of curing Wilt¬ 
shire bacon, which I see you refer to in January 25th ? When is the 
weevil fly to be most guarded against ?—W. H. B. 
[If you have to send your hams to a distance for the smoking, do not 
hesitate to do so. The delicious flavour of hams cured as we advise 
renders them superior to any you can buy. A dry, well ventilated 
room is required for keeping bacon. The weevil fly attacks hams and 
bacon during the summer months, but the fly may be kept off by 
placing both hams and flitches in stout paper bags, or preferably in an 
insect-proof enclosure, which is managed by covering all openings with 
perforated zinc having very small holes. For Wiltshire bacon the pigs 
are singed, not scalded. When the pork is cold, the flitches are salted 
in the pickle of which we gave the recipe. Under the new system the 
flitches are at once pumped, i.e., the pickle or brine is forced into the 
thick parts of the meat, this is done by a force pump or salting syringe. 
It is well to mention that the pickle is boiled, and skimmed till all scum 
disappears, then left to cool and settle till clean. After the pumping, 
the flitches are laid on benches skin downwards, and are sprinkled over 
with an equal mixture of saltpetre and food preservative, both to 
preserve the meat and maintain the colour. Finely powdered salt is also 
well rubbed in. After three days the sides are turned, or rather their 
position is reversed, the lower sides being brought to the top, fresh salt 
being again rubbed in. If for immediate use, four or five more days in 
the salt is sufficient ; if for keeping, then eight or nine days. They are 
then washed in cold water, wiped with a damp cloth, and hung up to 
dry. When dry, they are ready as green bacon ; if they are to be smoked 
they are dusted with finely ground pea meal, and hung up in the smoke 
house for two days. These are the chief points of the modern “ express ” 
method of bacon curing. You will probably find the old and slower way 
of placing the flitches in pickle answer best.] 
OUR LETTER BOX. 
Ctaemlcal IMCanures (T. C. C .').—Your letter was one day too late 
for the information you need being obtained for publication this week. 
METEOROLOGICAL OBSERVATIONS. 
Oamden Square, London. 
Lat.sio 32'40" N.; Long. 0° 8/0" W.; Altitude, 111 feet 
Date. 
9 A.M. 
In the Day. 
S 
1894. 
February. 
1 Barometer 
1 at 32", and 
1 Sea Level. 
Hygrometer. 
Direc¬ 
tion of 
Wind. 
Temp, 
of soil 
at 
1 foot. 
Shade Tem¬ 
perature. 
Radiation 
Temperature 
Dry. 
Wet. 
Max. 
Min. 
In 
Sun. 
On 
Grass. 
Inchs. 
deg. 
deg. 
deg. 
deg. 
deg. 
deg. 
deg. 
Inchs. 
Sunday .. 
11 
29-571 
50-8 
48-0 
S.W. 
430 
54-3 
44-0 
68-3 
39-2 
0-033 
Monday .. 
12 
29-526 
41-7 
37-2 
W. 
43 8 
46-7 
38-8 
83-8 
34-0 
— 
Tuesday .. 
13 
29-956 
37-1 
34-4 
N.W. 
42-2 
45-1 
32-3 
77-9 
26-3 
— 
Wednesday 
14 
30-173 
34-3 
33-4 
N. 
40-9 
45-1 
29-2 
76-2 
25-9 
0-079 
Thursday .. 
15 
30-1691 
39-3 
39-1 
S E. 
39 9 
47*8 
33-2 
51-8 
29-3 
0-010 
Friday 
13 
30-084 
42-9 
40-7 
S.B. 
40-8 
47-2 
58-9 
53-2 
35-4 
0-040 
Saturday .. 
17 
30-182 
36-8 
35-6 
E. 
41-0 
39-8 
37-1 
51-0 
357 
0-408 
29 952 
40-4 
38 3 
41-7 
46-6 
36-2 
66-0 
32-3 
0-575 
REMAKKS. 
11th.—Gale all day, generally overcast and occasional spots of rain ; showers at night. 
12th.—High wind and bright sunshine throughout. 
13th.—Bright sunshine throughout. 14th.—Bright and sunny all day. 
15th.—Almost continuous light rain from 2.30 A.M. to 9 A.M., and drizzle till 2 P.M.; 
overcast after and fair evening. 
igth —Overcast all day; fair evening. 17th.—Incessant rain from 6.30 A.M. to 10 p.m. 
Not so warm as the previous week, but temperature still above the average.— 
G. J. Symons. 
