Newspapers / The Sylva Herald and … / Dec. 14, 1926, edition 1 / Page 12
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FOR HOGS AND NOW AVAILABLE IN SYLVA long time the farm poultry :and hog feeders of the coun been greatly handicapped in mix a profitable ration for bultry and pigs from our own ?rown grains because we did ^e fish meal or tankage ab ^ssary to furnish the ani Our state test farms rymen everywhere know i mixture of 100 lbs. corn bs. ground oats, 100 lbs. j)j^at, 100 lbs. fish meal is magh $or egg production as i eveh ate. Any farmer can .e grains this way and have .round together, then add the 4pl and mix andjit'§ ready to %The fish meal will? cost you Ir hundred. You know what ' jtre worth, so use your / icil and you can soon Rg this mixture is proRta * s. j* I**' Varner has lOOt April -ullets eating this mash mix 1 two weeks ago they were ^ averaging 45 to 50 eggs per a id paying a real profit, a fanners who went on the Jack § unty farmers tour to Tennes S' August remember very definite * results obtained for several at Tennessee Experimental ^ ead like this: Hogs fed on ;d fish meal or tankage made t ice the gains with less than ^ ^ cost ot hogs fed on corn A good mixture to feed grow f ; as slop is as follows by 't fish meal ts corn meal rt wheat shorts for hogs 100 to 300 lbs: Ash meal rts corn meal this into thick slop for hogs -ed what they will clean up. dry corn and less slop may be you will feed over a month be iliing. las been arranged with Sylva y Company to keep a supply of leal available for farmers at a reasonable cost. A. G. Oliver, Poultry Specialist says to add 10 pounds of fish meal to any nercial mash on the market and h your hens lay more eggs. ngue, iBlack Tj Ttnge, Distemper, mning Fits! easily iminated w i t h uara n te e Dog emedies. ry your druggist or GUARANTEED REME DIES CO. AsheviMe, N. C. KILLING HOGS AND CURING MEAT BY COUNTY AGENT Our farmers and farm women are - fast getting away from the old idea of trying to have the biggest hog in the township to kill for home meat or market either. We are beginning to And that a hog in good flesh (not too fat) that will net 150 to 225* pounds makes' the best meat for home use. Many of us will kill our hogs and start curing our meat in the next few weeks and some have already. It is the best plan to give the hog nothing but plenty of clean fresh water 24 hours before killing. A hog stuffed with feed at killing does not bleed good and a good or poor drainage of blood largely determines the quality of meat in cure and keeping too. Before the hog is killed one should have plenty of hot water in the scald ing vat or barrel, and some reserved. When the hog has been killed and bled good the water should be in the vat or barrel 145 to 150 degrees Fahr. before the hog is put in for scalding. It saves time and trouble ten to one to have your own thermometer and get the water just exactly right for then the cleaning is easy and other wise it's the hardest job in hog kill ing time. . After the hog has been cleaned, hanged and the intrals removed it should be kept in a cool, dry place and be allowed to drain and cool out thoroughly stiff before anything else is done. Over 90 per cent of the meat spoiled is because the hog was not thoroughly cooled out before the meat was put into cure. ne of the very best dry cures to is as follows: For every 100 lbs. meat use: 8 lbs. of salt 3 lbs. of sugar 3 ounces ground sage 2 ounces black pepper ^ 2 ounces salt peter - Mix the ingredients well. Rub the mixture over the meat thoroughly and pack away in a box or on a table with skin side down. After 5 to 6 days take the meat out and repack to insure thorough contact with the cure. In case there are thin spots with little of the mixture on them, apply more as you repack. Allow the meat to stay in this cure at least two days for every pound the individual pieces will average. After this the meat may be taken up and rubbed off (not washed) and rubbed over with black p pper containing a little fresh salt. This will prevent insects, etc., from bothering meat. Once you use this cure for home meat you will never be satisfied with the old salt alone cure, says County Agent C. W. Tiison. B.H. CATHEY U. D. C. On the afternoon of December 8th the B. H. Cathey Chapter of the U. j D. C.'s met with Mrs. C. C. Buchan an at her home on Sylvan Heights. This was altogeth r a business meeting. It was decided to send Christmas boxes to the Veterans Home in Raleigh and ;the Widow's Home in Fayetteville. During the social hour, Mrs. Buchanan served a lovely plate. It is our pleasure to wish you the Season's joys and a New Year overflowing with prosperity The Woman's Shop t? ^ Yuletide Greetings ""'f'T*'***!** j sincere appreciation of ^ your goodwill and friendship, we take pleasure in wishing you a Merry Christmas and a Prosperous and Happy New Year. ! MEDFORD FURNITURE COMPANY
The Sylva Herald and Ruralite (Sylva, N.C.)
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Dec. 14, 1926, edition 1
12
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