Show JV JAM so l tu tun n O a I IS as Angeles March There 8 8 Theresee see ns to be quite a general opinion to tn pork is not as aa popular a a meat rood in m Southern California as in nc ne of the colder climates and h h n- n nis r is an inclination to offer this a reason for fOI limited hog hop r t n on m in n the V Ve tern Ve e e ern n states However h n u hs h JS s s not Ib chi case by any means Ls L year meLt mert packers and distri- distri l distri-l di tri tri- L 1 t ii 0 in m Lo Ait er elt's elc s county Fred red h hun hun- v virtually all of wh h li was c nver l into fresh meat f The I from at least Jf ht nu of hops hogs was ship ship- ship V JJ 1 dinto il d into Sou h en a in the of hams and b smoked and in brim brine Tins This Th 1 would make an ana anu anu u a valent o 0 sure ni 01 rc than hogs cut of which comes something SL vu t 1 pounds of pork figur figur- figuring figuring gur- gur ing mg the average pork carcass h to pounds The population by these packers numbers less than making mak- mak ng mg a per capita pork consumption in Los Loa Angeles county last year of around 68 pounds This compares w th h h the national per capi capita consumption bon of pork in 1928 of pounds and the 1927 per capita consumption ot at pounds In California as a whole it is es- es estImated estimated es estimated that about pounds or of pork is consumed which would make the per pel capita consumption in inthiS in inthis inthis thiS state just slightly less than over the country as a whole Of the 2 2 2 hogs needed to appease the pork lork appetite of Cali it is is tafe afe to assume that less than 50 per perc pere e c nt are produced in California Ari Ari- Arizona Arizona Arizona zona Nevada Utah and Idaho the states which now supply practically he entire beef lamb and mutton Te- Te requirements re requirements for California markets Instead California spends many mil mil- millions mil millions lions hons of dollars annually for ho hogs s which are produced in Nebraska Colorado Kansas Oklahoma Texas New l Mexico and as far east cast as Iowa and Missouri It must be borne in mind that Cali Cali- California California California fornia is strictly on an import basis so far as the hog business is concern concern- concerned concerned ed There are now 50 per cent fewer hogs in the state than in 1920 and andin andin andin in the meantime the states state's population population population tion has doubled There is no danger of oversupplying ing oversupply oversupply- oversupplying ing the California market with home home- produced home produced hogs and we should keep keepin keepin keepin in mind the big export market for or pork and lard lard lard which might well be centered from Pa W s Coast ports Last years year's exports of lard and pork in the form of oi hams and bacon from the United States amounted to million pounds or the equivalent of hogs at Chicago average weights Of these million pounds 30 million pounds went to Alaska Hawaii and Porto Rico all reached at less transportation cost from Paci Pad Pacific Pacific I fic Coast ports Lard and pork also is popular in Mexico and and the export demand from the Orient and South I America could easily be enlarged were a Pacific Coast supply available Over O of many of the stable Western Vestern crops such as ious ious fruits grapes raisins peaches pears some sonic nuts and a world of other products is giving iving Western agriculturists something to worry over Yet this same land could well be made to profitably produce some crops crop which are greatly under pro namely namely alfalfa feeds and pork It would certainly seem worth worthwhile worthwhile worthwhile while for the educational and econ econ- economic economic economic agencies agencies in the Western States to give very serious thought to mak- mak ng mak-ng ng a complete survey of the hog and pork situation including such items Hems as cost of production available feeds present and future domestic and ex- ex export export ex export port markets and practically the tho type equality and weight of hog needed for Pacific Coast requirements I ground These Thes These commonly produce branches at that hei height ht at points points s I nearly opposite on the main shoot I The main shoot s grows up in the cen cen- cen 1 ter making what JS is roughly a tined 3 fork or trident The lateral branches branchi branchesI I and the center shoot are arc finally cut ci cutback back to to within 2 or 3 feet of the c point where the branches originate The making of these branch branched sticks into inlo harvest Jarvest forks says Mr Ir Dorsett is a more or less simple Ie operation The bark JS is stripped from the stem and branches A dozen or more are arc placed at a time in an open lined brick-lined oven or kiln top to be 1 e heated The green grcen wood which is sprinkled with water from rom time lime to heat he 1 time is soon steaming in the from the fire below After the forks have been steamed in this way foran for foran an hour or two the branches c can n be bent without danger of breaking The forks are placed in a rou rough h formin forming frame and a d the branches are re spaced to form the tines and give c them the proper curve The tines tm 3 are arc held in place by pegs They re- re remain remain r main in the frame about six weeks dry and are arc stored When they are arc ai wanted for the market the tines are ai pointed and the handles i smoothed for f sells for fors I r use The in Amer can money I about 7 cents |