HORN SHY—Susan Keane, 5, of Paramus, N'J'., bawls in
terror after engineer Joseph Bodner tooted the horn on the *>
20thl Century Limited. The train company gave her a ride in t
the engine to erase unpleasant memories. She once snarled '
traffic for 22 minutes when her foot became wedged between
two cars of one of their trains.
Hog Killing Time Is
Just Around Corner
With the approach of cold wea
ther fan families throughout
North Carolina will be thinking a
bottt killing lugs. Meats specialists
at N. a State College offer a few
tips for producing high quality pork
at home.
First get a meat-type hog (one
between ZHD and 220 pounds that is
six months old and has plenty of
length and meatiness to it). The
meat from these animals will cure
easier than joints from larger ani
mals. If these animals are going
to be killed at home they should
be killed late in the evening and
allowed to hang over night and
chill out before cutting and pro
cessing. /
Do not get hogs over-excited be
fore killing; this may give the meat
poor keeping qualities.
Be sure that hogs are bled
properly for better keeping quality.
In curing meat at home, if the
weather is hot satisfactory the
meat may sour 0r become off-fla
vor. If you have a meat processing
plant or looker plant in your area,
take advantage of their facilities
for processing and curing.
Follow a recommended curing
schedule for curing meat to pre
vent over salty meats.
When you take hams out of cure,
or get them home, be sure to hang
the hams in a fairly dry, cool
plaice. Also, be sure to bag those
hams by the first of March to pre
vent insect damage.
Do not over load your home
freezer in any one 24-hour period.
If you have a large amount of meat
to go into your home freezer, have
it quick frozen at your locker plant
or processing plant.
If you wish to have your meat
processed at a freezer locker plant
or processing plant, be sure to let
them know before hand if you are
going to kill hogs or cattle so that
they can take them in and do a
quality job for you. Deliver your
animals to the place of slaughter
early in the day so that they can
be slaughtered on the same day.
Leave cutting and curing instruc
tions at the locker plant before
you leave.
FARM QUESTIONS
AND ANSWERS
QUESTION: Where does the
grain usfed in North Carolina come
from?
ANSWER: An estimated 80 per
cent of the feed grains purchased
by North Carolina firms comes
from within the state. The re
mainder is supplied either by
neighboring states or by the Mid
west. By volume and by value corn
is the'most important of the grains
produced in this state. It accounts
for 75 per cent of North Carolina’s
total grain production.
For AMBULANCE Service
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