Yorkshires Hog Breeds Ranked For Lean Meat and Size
In a breed comparison the small Yorkshires are praised for lean meat production and efficiency. Large Yorkshires reach heavy weights but are less profitable. Crosses with Tamworth or improved Yorkshire lines are recommended by Professor Shaw for leaner meat, while Maine markets stress licensed feeding and clear inspection tags on all goods.
MENTIONED IN THIS ARTICLE
England
Thomas Bhaw
Tamworth
Shaw
Maine
Breeds of Yorkshire Swine and Market Considerations
The article explains three Yorkshire varieties and their market readiness. It notes white coats with blue skin spots, the large and medium Yorkshires' profitability and breeding roles, and differences in size, mothers, and bacon versus pork uses. It discusses weight ranges and contrasts English preferences for roast duckling with Yorkshires, concluding with details of product labeling and nutrition disclosures.
MENTIONED IN THIS ARTICLE
Berkshires
Wall
Yorkshire
Bacon Hog Anatomy and Export Quality Notes
The article discusses a bacon hog with prominent fat layers and streaks of lean meat. It notes health considerations for export, favoring corn fed hogs, and suggests adjustments to reduce excess fat by altering diet with vitamins or minerals.
MENTIONED IN THIS ARTICLE
Nwine
Mating the Fig Crop Pay with a Pure Bred Boar
The Southern Stock Farm estimates twenty five sows, properly handled, should raise 126 pigs. A twelve month old well bred boar can outperform a scrub by 26 pounds per animal, yielding a strong return on the right boar purchase. Prices for quality sires range from 60 to 100 dollars, promising handsome early- crop gains.
The Held tog and standard of excellence in pig breeds
An archaic account discusses hog breeding quality and vitality, noting aims for better meat and vigor. It contrasts superior hogs with less robust relatives, emphasizing feed effects, field work, and overall breed vigor. Includes near-garbled references to veterinary concerns and breeding practices.
MENTIONED IN THIS ARTICLE
Healeller
Olewude
Thee
Ting
H. B
Pincushions From Playing Cards and Mattress Cushions Revival
Instructional note extols pincushions made from playing cards and mattress cushions as popular crafts. It covers materials, sizing roughly two by six inches, stuffing with coarse flannel or bran, and methods for assembling outer covers in satin silk or linen with embroidery accents.
MENTIONED IN THIS ARTICLE
Hayling
Wathelands
Bert
Wattles pincushion in blue silk with brass tie top
A description of a blue silk pincushion by Wattles. It notes hemming on two sides to fit a thin rod and brass tie at the top for hanging, intended to go to the wash. The language imitates a craft instruction style from an old period source.
How Potted Most Is Made For Cold Dinners
How Potted Most Is Made describes a method to prepare potted meat from romp steak and yeal with spices and onion. The mixture is simmered in water, minced, pounded with butter and anchovy sauce, then pressed into a pot and covered with clarified butter for weeklong keeping.
MENTIONED IN THIS ARTICLE
South Pers
Cleaning an Umbrella with Wet Mud Stains
A Victorian guide advises on mud stains on fabric umbrellas. Do not rub when wet as it sets the stain. allow to dry with the umbrella opened, then dust and rub with coarse flannel. Use strong black tea or acetanis and water to restore. Do not brush the gill while wet to avoid distortion.
Fried Banana Recipe Note
Barely ripe firm bananas are peeled sliced in three parts and fried in hot butter until each side browns evenly. This compact method yields a quick golden finish with a rich butter flavor.
Bacon Cooking Method From Early Exchange Guide
Instructions describe browning drying and crisping bacon in a hot pan. Begin with thin cold slices, keep pan moving or it may burn. Turn and toss to crisp in two to three minutes and slice wafer thin when firm.
MENTIONED IN THIS ARTICLE
Am Exchange
Cautionary Soup Recipe From Old Menu Card
Instructions describe melting 13¢ canoes of butter then mixing with 3 canoes of flour and seasoning. Add white steak portions and cauliflower, simmer about 40 minutes, strain into a clean basin, warm before dinner, and stir in a gill of toiling creain just before carving.
Jolienne Potatoes Frying Guide In Deep Yellow Crispness
Jolienne potatoes are washed peeled and shredded then dried. They are fried in plenty of hot fat in batches until crisp and deep yellow. Drain on cloth sprinkle lightly with salt and serve on a folded napkin.
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