File:Southern pork production (1918) (14762131786).jpg

Identifier: southernporkprod00ewin (find matches)
Title: Southern pork production
Year: 1918 (1910s)
Authors: Ewing, Perry Van
Subjects: Pork industry and trade Swine
Publisher: New York, Orange Judd Company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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ferent classes of trade. The offal.—With the high degree of specialization thatcomes with the development of a great industry we findthat some use is made of everything and that nothingis wasted. This is especially true of the pork-packingindustry. Everything that cannot be classed as porkto be eaten as food is used in some manner. The bloodmay go for the manufacture of dried blood to be used asa stock feed. From the small scraps of meat and otherparts unfit for human food digester tankage is made asa feed for swine. A great many of the waste parts areused in the arts and trades. Soap stock is made from thefat rendered in the making of digester tankage and meatmeal and from the making of fertilizers. Fertilizers aremade from all of the contents of the alimentary tract andfrom the inedible organs. The stomachs and bladdersmay be used for packages for use in the various trades.The casings are sometimes used in the packing of sau-sages. It is largely on account of their ability to make
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242 SOUTHERN PORK PRODUCTION profitable use of all parts of the hog that the largerspecialized packing interests are able to compete so suc-cessfully with the small butcher. Pork for home use.—We are apt to consider that wecan best sell our hogs on foot and then buy our requiredpork as we need it, but such is not economy. Theslaughtering and curing of pork for home use has manyadvantages to commend it. One cannot only save moneyby it, but a better pork supply is to be had. Dry, hardand tasteless meats are not wanted. Juicy, sweet andtender meats can be had if some care is taken in themethods employed in slaughtering, dressing, curing andpreserving. The aim of the farmer should be not only tosupply enough pork for home consumption, but to supplya surplus to be sold in case it is not needed. Co-operative slaughtering.—The extra force requiredto do slaughtering and butchering can best be overcomeby co-operation among a few farmers in a community.By this method five or six farmers of

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