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Show QUIT BUYING PORK THE ADVISE OF DEPARTMENT There's a profit in selling l"f aad buyii iMirk but not for lb Fanner who ftillow tin imtetio. The termer's term-er's uiost profitaide course o kill, euro and can enough lank for hi own use and sell any additional amount which he eau produce and for whiab there ia a demand. The praetiee of borne curing airk has suffered through neglect, hut it is now being rovived. according to the hiirtani of animal industry and the statu relations rela-tions service. These two bureau of the United .State deportment of agriculture agri-culture are eo-operntiiig to eueourage tho general adoption of this wholesome whole-some usage among fanner. J loin-cured loin-cured jwirk, scrapple, (wrk pudding, sausage, euuiied pork, headeiieese and lard are among the foods which the tanner should gel from his own colla shelve and not from the nit. market. All trnuajiortiitinu loats oiid eommls-sions eommls-sions rujiunn in Ills iwckuti. A. bt.1-lelin bt.1-lelin on "Killing Hop and Curing Pork," now being revised hi' tlfa da-purtment da-purtment of agrieulture, will ouit be remly for issue. Now method and improvements have been given spuoe m this dtboussion, and details of the process for miming fresh pork have been mldcd. Cnnntn proserjos work with fresh pork flavors nnd Jessens the toil nnd time incident lo gome of the oldor ways of curing tho product Besides being rnpid nnd simple-, the new process wives jiound of pork for nil poriod of the onr which fonmrlv had to be enten goon nftcr slnuglitir or be wasted |