A complete guide for the farmer,the country butcher and the suburban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork productófrom scalding vat to kitchen table and dining room.
trast with the light, mild, sweet flavored pork well streaked with lean, found so generally in the English market and cured primarily in Ireland and Denmark. What is wanted is a long, lean, smooth, bacon hog something after the Irish hog. Here is a hint for our American farmers.
England can justly boast of her hams and bacon, but for sweet, tender, lean pork the Normandy hogs probably have no superior in the world. They are fed largely on meat-producing food, as milk, peas, barley, rye and wheat bran. They are not fed on corn meal alone. They are slaughtered at about six months. The bristles are burned off by laying the carcass on straw and setting it on fire. Though the carcasses come out black, they are scraped white and clean, and dressed perfectly while warm. It is believed that hogs thus dressed keep better and that the meat is sweeter.
SELF-CLOSING DOOR FOR PIGPEN.
Neither winter snows nor the spring and summer rains should be allowed to beat into a pigpen. But the difficulty is to