VOL. LIX.
INDIANAPOLIS, AUGUST 20, 1904.
NO 34.
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HOW DO YOU PRODUCE "MARBLED" PORK?
What is the Best Way?
Cuing Meat.
lst Premium.—To produce "marbled"
pork, do not grow hogs from start to
finish on an entire corn diet, but inter-
sperce with protein foods as much as
possible, such as ground oats and rye
combined^ sorts or middlings and plenty
of rape pasture, and roots, especially artichokes, as they can gather the latter
themselves. This kind of feeding will
give you the marbled or lean streaked
meat; but all corn will put a large amount
of fat on the hams and shoulders and the
sides will have only a couple of very
scant lean streaks making them only lit
for the lard kettle. To cure meat I use
tliis formula: One pint of salt, three
tablespoons ibrown sugar, two tablespoons
black pepper, one tablespoon cayenne pepper; mix well. This is for two joints.
Just as soon as the meat is cut up, carry
in the house and lay on table. Lay a
square of brown muslin on the table,
and on this two layers of paper. Now
lay a joint on this, flesh side up, and rub
thoroughly with half of the mixture, and
work some well into the hock, and what
will not nub in just lay carefully over.
Now wrap the paper over and roll the
muslin together the length of the joint
land whip over with coarse thread. Tie
at each end close against the meat with
twine, then bring the other two ends of
muslin together and tie and hang up with
the hock down, leaving a loop at the upper end for this purpose and hang up at
once. The first year I tried this I cured
only four pieces, and since then I cure all
my meat that way, including the sides.
For sausage, mix and seasou as usual,
surd sew up muslin sacks and stuff, so
the rolls will be about three inches in
diameter; then rub with the above form-,
ula, roll in paper, then in muslin; tie
and hang up. , The meat should be hung
in a dry well ventilated room, and set
crocks under the pieces for them to drip
in. E.  H.
Howard Co.
Smoke Till Brown.
2d Premium.—This is some of my experience! How to cure the joints. 1
take the joints and pack them in a barrel
and make a strong brine of salt and
water; put enough salt in the water to
bear up an egg, and pour over your meat,
enough to cover the meat well; let it stay
in this brine six weeks. Then I take
it out and hang it up to dry. When it
is thoroughly dried. I take it down and
make a solution of sugar and black pepper
and a little pulverized borax and some
flour, enough to make a thick paste, and
then I spread this well over the meat
and let it lay 24 hours, until it dries, and
then I hang it up and smoke it until it is
perfectly brown, and then I take it down
and wrap it in paper and put in cloth
sacks or paper sacks; either one will do
and hang it in a cool, dark place, and I
will ensure that no bugs or flies will ever
bother the meat and very seldom it ever
molds.
How I care for my side meat. If I
want bacon, I treat it as I do the joint
meat; when it is smoked I usually pickle
my side meat, for I like it best. I take
the sides at butchering time, while they
are fresh and pack them in a jar as tight
as I can lay them, and then I mako a
strong brine  to cover them,  and put    a
weight on it so tlio Ihrine willl stay over
the meat. When it has stayed in brine
four weeks I take tlie old brine od and
make a. brino after this recipe: Brown
sugar, 2 pounds; saltpetre, 4 ounces; common salt, sufficient; water, 8 gallons, lt
requires that much. Mix the salt and
water together; make the brine strong
enough to float an egg; boil and skim
and pour cold on your meat. Meat for
smoking should remain in pickle about
four weeks. L. E. H.
Cass Co.
» Premiums of $1, 75 cents, 50 cents
are given for the first, second and third
best articles for the Experience Department each week. Manuscript should be
sent direct to the Indiana Farmer Company and should reach us one week before date of publication.
No. 442, Aug. 27.—Give experience in
removing stumps. What Is the best
way?
No. 443, Sept. 3.—Discuss the value of
bees, aside from honey making. How
keep your bees over winter.
No. 444, Sept. 10.—Tell how the State
fair benefits the farmer.
GREEN MANURING WITH CLOVEB.
Editors Indiana Farmer:
Please inform me through your valuable paper which is the best for clay soil,
to turn the second crop of clover under
green, or after the straw and seed have
ripened? Which is the best for the wheat
crop? And which is the best far the
land? Can I bring the land to a high
state of cultivation hy turning under a
clovei. crop every other year and putting
manure on points, or is it necessary to use
some kind of fertilizer? Please give us
all the information possible on this subject and oblige. A Subscriber.
Posey Co.
—It is better both for the wheat crop
and the soil to turn the clover under
green, and it ought to be done as soon
as possible, to give the clover time to decompose before the wheat is sown.' If
your land is not too much worn a good
clover crop turned under every second
year ought to keep it in good condition;
but all the barn-yard manure you can
scrape up, spread over tlie thinner portions, will be a great help to it, and om3
or two hundred pounds of potash an acre
with half the quantity of lime in addition
may be necessary to bring it up to its best
condition.
BEST VARIETIES OF WHEAT IN OHIO.
Ohio Agricultural Experiment Station
in press bulletin No. 201, gives the result
of experiments with wheat for several
years past. We give the average yields
of somo of the best varieties:
Currell's Prolific, 23.15 bushels; Dawson's Golden Chaff, 22.41 bushels; Deitz,
22.43 bushels; Early Ripe, 23.18 bushels;
Fultz Mediterranean, 21.09 bushels;
Giant Square Head, 22.27 bushels; Gypsy,
23.70 bushels; Harvest King, 23.30 bushels; Harvest Queen, 22.GG bushels; Imp.
Fulcaster, 23.37 bushels; Imp. Poole,
23.77 bushels; Mealy, 25.34 bushels; Mediterranean, 23.44 bushels; i'oole, 24.23
tmshels; Valley, 22.89 bushels.
These varieties ripened between July
G and 9, on the average.
Ranking varieties as regards both
yield, and quality as shown by weight
per bushel, giving sixty points to yield
and forty points to weight, the ten standing highest, in th0 order of their merit,
are: Gypsy, Red Wonder, Early Ripe,
Improved Poole, Nigger, Nixon, Poole,
\ alley,   Mediterranean,   Mealy.
THE BARLEY CROP.
Henry Baker, of Greene county, a retired farmer, ami long time subscriber
and occasional contributer to tlie Fanner,
says August is the time to sow harley
to insure a good crop, preparing the
ground just the samo as for wheat. Tiie
crop is fly proof, and will do best sown
as early as tho 15th or 20th. Sow witli
drill or broad cast on sandy or black
loam and never on sad or spouty ground,
as it will be snre to freeze out. Any
ground that will raise reasonably good
wheat will raise from 30 to 50 bushels
of barley to the acre. Mr. B. says that
he raised 45 bushels in the same field and
on the same quality of ground where he
only had 13 bushels of wheat to the acre,
the same year, and he sold the wheat at
58 cents ami the barley at 50 cents a
bushel, and harvested the barley 8 days
before the wheat. Barley keeps well in
the shock or stack; the ibeards make a
thatch that turns water almost equal to
a shingled roof. The crop must be sown
early enough* to make a good growth in
tlie fall, or a failure will follow. If the
ground is heavy a light pasturing will be
helpful. Barley makes a good feed, whole
or ground with corn, for any and all kinds
ofi stock and poultry. And the farmer
that raises one good crop of barley will
continue the business, as it will pay well.
A DOCTOR'S RULES FOR OLD AGE.
It is the theory of Dr. James Sawye_,
an English physician of note, that there
need be no trouble about attaining the age
of 100 years, if a few simple rules for
health  are  faithfully   observed. Here
are the principal requirements lie makes:
Plenty of sleep. A full supply of
fresh, pure air, night ami day. Eat
but little meat, but eat fat food of some
kind, probably rice, corn meal, nuts, etc.,
would do as well as fat meat. Fat, he
says, feeds the cells that destroy the germs
of disease in the body. Exercise is another essential, and coimtry life is recommended, on account of purity of air, and
quietness     we     presume. He    warns
against excitement and giving way to
temper, ami encourages frequent rest days
or holidays.
They are good, sensible rules, anyhow; although they cannot insure the observer, that he will live a hundred years
there is no doubt but that their observance will add several years to the lives
of those who practice them.
SOWING ALFALFA  IN SEPTEMBER.
Editors Indiana Fanner:
Would it ibe advisable to sow alfalfa
September lst. I want to. try a small
piece. Or would it be best to wait till
next spring? Advise me through your
paper. J. K.
Monticello.
—We recommend you to try both plans.
Sometimes alfalfa does very well sown
between the rows of corn early in September. It depends much upon the season of course. Should the winter be
favorable it might do even better than
the spring sowing. The latter date is
generally preferred however in this climate. Read, in a back number, what
Mr. Shirley says about inoculating the soil
with alfalfa bacteria. Unless your land
is fairly fertile inoculation will be necessary.
. Last Sunday, the llth, was abont the
hottest day of the summer at this station. The mercury reached 88 degrees
at the Weather Bureau office, and it wa_
91 degrees on the ground level.
IMPORTANT ANNOUNCEMENTS FROM PURDUE.
District Horticultural Institute, August. 30-31, 1901. A district Farmers' Institute devoted to Fruit Growing and
Forestry will be held at Kendallville, Iml.,
Tuesday   and  Wednesday,   August 30-31.
Purdue Working Dairy at State Fair.
Purdue University will conduct a
Working Dairy Exhibit at the State Fair,
.September 12-10.
Farmers'   Excursion   to   Purdue   University, Oct. 11.
There will be a State-wide Farmers'
Basket Picnic Excursion to Purdue University and the Experiment Station, Tuesday,  October 11.
Annual Conference of Farmers'  Institute
Workers,   Oct.   12-13.
The Seventh Aiuiual Conference ot
Farmers' Institute Officers and Workers
will bo held at Purdue University, Wednesday and Thursday, Oct. 12-13.
A one-fare rate from all Indiana point-
has hitherto boon granted for these Annual Conferences, aud it is confidently expected that the same low rate will bo
granted for tlie Farmers' Excursion and
institute Conference next October.
Corn School and Stockman's Convention,
Jan. 23-28, 1905.
The Third Annual Corn SehooJ and
Stockman's Convention will be held at
Purdue University, the last week in January,  1905.
THE CONSUMPTION SCOURGE.
During July 388 deaths from consumption were reported to the Indiana State
Board of Health. Of these 149 were
males aud 239 females. Between tho
ages of 20 and 50 years, or in what is
generally said to be the prime of lif",
2G8 of the victims fell. This is rnor..
than two-thirds the total. But why is
it that so large a proportion are females?
It is because they are indoor people.
Keep the girls and women out door..,
and make them sleep with doors and windows open, and they would be as exempt
from lung and bronchial ailments as the
men ,if not more so.
INDIANA DAY AT ST. LOUIS.
Thursday, September lst is Indiana
day at the St. Louis World's Exposition.
\n elaborate program for the entertainment of Imlianians who attend the Fair
on that day will be given and the Indiana
building will be the scene of the festivities
Governor Durbin and staff will attend
the celebration and tho exercises will bo
altogether of Indiana. There will be
-P-eehes cf several of the State's most
able speakers.
A report from Tennessee sows that
the farmers of that State spend annually
about $1,500,000 for fertilizers, whereas
lhe droppings from the one million head
of cattle of all classes in that State, according to the results obtained at the
Ontario Agricultural Station, are worth
about $40 a head a year. It will be seen
that an appalling waste is going on when
one considers how insignificant an amount
of stable manure is being placed on our
farms.
It is feared that the corn on sandy land
is too far advanced to be helped by rain.
The half inch rain of the 10th was not
general. Scarcely any fell in Hamilton
county. The wind was so heavy in the
vicinity of the State fair grounds as to
i.low the corn flat down.    /