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Newspaper
Bridgetown Advocate
Location
Bridgetown, Western Australia, Australia
Date
May 18, 1939
Page
4
Canadian government officials urge farmers to slim pigs to meet weight and size standards for export. Officials note fat hogs reduce price, select bacon hogs must reach strict quality. lambs should mature quickly for Australia and New Zealand markets. The article also outlines humane slaughter and three curing methods.
The piece discusses lambing seasons in northern New South Wales and Queensland, noting range of timing from June to July, feed types like white clover trefoil and short fresh clover, and methods to fatten and wean lambs. It mentions market timing for English demand and sucker lamb availability before Christmas.
J Marshall offers practical guidance on curing bacon at home. He outlines selecting pigs weighing 10 to 130 pounds dressed, resting pigs before slaughter, dry salting, brine injection, and smoking. The article covers brine composition, equipment like a brine pump, and storage notes to prevent mould while stressing cleanliness and temperature control.
The text discusses maintaining shelter for ewes and lambs through changing seasons. It notes July lambs receive good feed with top dressing and warm fleece aids. August is windy and cold, requiring shelter. early lambs should be shown when warmer weather returns. It warns against checks to growth, explains fleeces affect feeding efficiency, and suggests lucerne hay and Kikuyu grass as economical feeds.
The NSW Agricultural Bureau president urged greater credit for farmers conserving fodder at the RAS fodder conference in Tamworth. He warned against gambling with weather and said he conserves fodder because he cannot afford not to.
The text outlines salting and brining bacon pieces. Pork is rubbed with dry salt, drained, placed in brine, and weighed to stay submerged. The brine is checked for strength, the vat kept lightless, and the cure completed in about three days before a warm water scrub with a salt solution.
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