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This newspaper page contains 14 articles. Subscribers can read the full text of each article.
Newspaper
The Progress
Location
Shreveport, Louisiana, United States of America
Date
Feb 19, 1898
Page
15
In hog selection lean meat and bacon matter, small Yorkshires perform best among popular hogs. Large boars top 1200 pounds, with a prize 1332 pounds and sows over 1300. Feeding lean meat relies on bran middlings alfalfa clover peas and beans. Crossbreeding with Tamworth or improved Yorkshires can yield leaner hogs, professor Thomas Shaw notes after years of trials.
The article warns consumers to refuse concentrated commercial feeding stuffs not licensed by law due to composition variations. Legally sold goods bear the state inspection tag with the coat of arms, the agricultural experiment station name, the director's signature, and the phrase Tax paid on pounds. The brand lists the net weight and other required markings.
The illustration shows three Yorkshire swine breeds and their sizes when mature. Large Yorkshires are hard to profitably breed for pork, so crossing with other families is common. Females are prolific and good mothers, medium Yorkshires rival Berkshires in size, and small Yorkshires are valued for pork or bacon but less prolific.
The article argues for a bacon hog over a lard hog, favoring hogs with even lean and fat streaks. It notes bacon hogs are preferred for export and for healthier home consumption. It also describes American corn fed breeds as fattier and suggests feeding more muscle building nutrients to increase lean meat.
The Southern Stock Farm argues that 25 sows yield about 125 pigs with proper handling. It notes a twelve month weight premium of 26 pounds, worth about $1 per hog, for well bred stock over scrubs. The firm asserts a $50 to $100 price for the right boar pays off from the first litter.
The Field Mog argues for radical revision of hog breed standards to favor lean, muscular builds with sound feet and vigor. He criticizes excess fat, flabby bellies, and cheap heads, asserting field-bleeding hogs are hardier and yield better lean meat than overfed, confined counterparts.
Old fashioned needlework revives in detailed guide to making playing card pincushions and mattress cushions. Instructions cover inner cardboard cores, outer card layers, stuffing options like flannel horsehair or bran, and heavy emphasis on firm, even edges and precise cutting. Fancy embroidery and satin or linen fabrics complete the projects.
An item describes a mattress pincushion made from blue silk shades, sized to fit demand. It notes careful hemming around the edges, two sides left open for a thin rod insertion, a brass line at the top for hanging, and a red slip that remains removable for washing.
Take half a pound each rump steak and veal with mace allspice pepper salt and onion clove. Jar with water and greased paper, stew until tender, grind and pound with butter anchovy sauce and pepper. Pack into pots and seal with clarified butter for week long keeping.
The article advises letting mud on umbrellas dry with the canopy open, then brushing off dust with coarse flannel. Spots should be sponged with strong black tea or a mixture of ammonia and water. Do not rub mud when wet as fibers may stain. never brush umbrella silk while wet to avoid stretching.
Select bananas that are barely ripe and quite firm. Feel, slice in three parts and fry in very hot butter, turn ing them so each side will brown evenly.
An exchange describes how to cook bacon to brown dry and crisp. Cut thin and ice cold, then place in a hot pan and shake rapidly, tossing the bacon as it cooks. It crisps in two or three minutes and is ready as a garnish. Keep the pan hot enough to burn unless moving. The bacon should be firm enough for wafer thin slices by a sharp knife.
A vintage instructions for cauliflower soup. Melt butter, mix flour and seasonings, add white stock, simmer with cauliflower pieces for about 40 minutes, then strain. Reheat before serving and finish with a splash of boiling cream.
Wash and peel potatoes then shred and dry. Fry in hot fat until crisp and deep yellow. Drain on a cloth and sprinkle with salt. Use a frying basket to move potatoes for even color.
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