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THJS VALDOSTA TIMES, SATURDAY, FEBRUARY 4, 1905.
Why Georgia Hams Sell Cheaper
Than Smithfield Virginia Hams
W» ire again prepared to fill any
and all order, for both early and late
varletlea of Cabbage Plant, at 11.50
per 1,000. We make apec'4l price, on
larger let, and aollolt corlepondance.
All our plant, are grown p open air.
near aalt water, from Mat known
etralna of aeed to experienced truck
farmer,, and will etand aevere cold
without Injury. They are eure header,
and thoroughly guaranteed.
Plant, all packer. In light banket,
and ahlpped C. O. D. when money doe,
not accompany order,. ^
Addrec, all ordaf, to
W. N. Sands & Son 1 ;
Meggotta, 3- C-
noticeT
All pereona are hereby forbidden to
lmnt. flab or otherwtoe weep,,, on any
oi oorTandi, Inclosed or not inoloaed
. WB8 r HROd.
E. E. WEST.
An Art Studio.
I have opened a Audio in room
Mo. S over Thomas-Roberta Hard
ware store where 1 will give lee-
eon, In my own system of draw-
ing—called "Black and White,”
also in Frenoh Pastel Painting and
Newspaper and Magarine Illus
trating.
I hare taught large claaaea In
every town In Georgia and In
many of the female oouegea of the
many
Sooth, to can offer yon an expe
rience of 35-years. In the studio
will be found the choicest collec
tion of crayon work ever shown
by a single artist and an invita
tion is extended to every one to
come and see it. My terms for
instruction, are moderate.
i OTIS A. MILLER.
BANKRUPT SALE.
In th. District Court of tho United Mntos
for ths Hopiusfrstorn Division of tbs
epathsrn District of (i©orris.
In the matter of )
3. Blsck, doing bhstnsss 1 In Bankruptcy
ns Li. Black, Bankrupt. 1
Pursuant to an order of Hen. 3. H. Morrill,
Rsf.ro© in Bankruptjy, the hone© ©nd lot of
3. Block, loo©too on Troup© Street, ©djscrat to
th© 3. T. Blalock residence. will b© ©old fre©
from ©ncnmbrance, P©brn*nr aoth, 1KB, to th©
*' heat bidder tor cub not IfcxlM feat. Bid©
_.J| b© rood rod on ©aid propartj to dll© of
sal©. January Mh, IPS
Ernest W. Edward., Trustee.
Don’t Wait.,
Now is the time to make your
dollar do its full purchasing pow
er. Get our prices on all kinds
FURNITURE
And House Furnishing Goods
before you buy. It will [pay
to see us.
110 N. Pattonon St., 1 VALDOSTA, GEORGIA.
Next Door vo St-. *. flrJays*. ^ -
aaaaaAAaAAAAAAAAAAAAAAA
Bce. O .B. Stovcna, Com.
City.
Dear Sir: Caa
you tell me why the ham known aa
the "Smithfield Virginia Ham,” I, now
bringing from 24 to 30 cento per pound
In the market, while the average Geor
gia oountry ham bringu onl from
U to 18 cento per pound T Can you
glre me any good reason, for the great
difference?
Your, very truly,
' a. b. a
I eas beet answer your inquiry by
submitting herewith a paper delivered
before the cotamlaalooera of agricul
ture et Nashville, Twin., August 24th,
1942, by ProfCHor a W, Magruder,
from the Department of Agriculture of
Virginia:
“Virginia has long been noted for lto
line bacon, especially lto hame, and
the fame et lto Smithfield la
world-wide
Over one hundred yearn ago around
Smithilold in Sbutheeet Virginia Hr.
Toed began to cure the hame from the
eemi-wlki hog, raised largely in the ex
tensive for site in that section. The
fame of the ham, spread rapidly, and
they now stand almost without a rival.
Through the whole State excellent
bacon and hams are produced, and
though no section enjoys the reputa
tion of the Smithfield region, yet there
are a number of Individuals all through
the State who produce hama which ara
excellent and bring fine prices, and it
la doubtful whether they could be told
from thoae produced about Smithfield.
There la a popular idea amongst many
that the quality of a ham depend, en
tirely upon the way it ia cured. This
la a very erroneous idea, as the curing
la only one point, though an important
one, in the produotlon of a first-class
FERTILIZERS
Manufactured Fertilizers
OF '
The Georgia Fertilizer & Oil Co.,
ARE HANDLED BY
IV. r. LANE,
Who has the exclusive sales agency for this immediate territory*
8oo him for prices and terms.
The goods manufactured by the Georgia Fertiliser mid Oil Oo.
hare stood tho mast exhaustive tests by tho fanners of this section
and lwvo given universal satisfaction.
Spooial formulas for Corn, Cotton, Potatoes, Watermelons,
Cantaloupes and Vegetables.
IV. F. LANE,
VALDOSTA, GA.
Jk
The point, claimed aa necessary to
produce the Smithfield ham, are: First,
Die kind of hogs. The genuine "ra-
toe-hack” 1, the kind, raised, and they
claim that no other will do. Second,
th, manner of feeling. The hoge are
allowed to run-in the wood,, peaturee,
and to glean peanut (ad vweet potato
field#, In • semi-wild oomUtloa, aid the
final fattening dene with corn and
pure water. Third, the slaughtering
and cutting out The hoge are care-
fully killed, care being taken mot to
bruise them, and to bleed them well.
When &M, they are cut out, much oar,
being taken to ehape the hame prop
erly. fourth, the curing. Tble method
ve later.
The'; produotlon of good hame to di
vided Into three step,, which I will dto-
Ufetr natural order.
.. Raising the hogs.
2. Butchering the hogs.
I. Curing the hama.
1. Raising the Hogs.—This to the
most Important of the three step*. Th,
method of raising hogs throughout Vlr.
giana, though differing with individuals
and sectlone, to in tho euontlal feat
urea the same. The hogs are general-
ly Berkshire, Poiand-Chlna, a cross ol
these breed, on each other or on the
common nondescript hogs of the State.
Pure-blooded hogs are being more and
more raised, and with increasing sat
isfaction. The claim of the Smith-
field region that only the "razor-back”
will make the finest hams is not borne
fellows:
After carefully cutting out the hama
so a, to make theq, aa symmetrical
and amoth aa posstbe, rub the fleaby
surface thoroughly wth fine saltpetre,
using 1 table, poouftl to a 16-pound
ham, and vary the: amount to suit
the all© of the bam. '.Then pack away
from three to five Jour, with flesh
aide up, In ordar to live the saltpetre
time to strike oin. 1 Then take up
and rib well with salt, cover well the
entire surface and {(uk away, using
plenty of salt In Peking be careful
to plaoe the ham cp edge with the
thin or flanky edge' down, by which
mean, the ham, will hreume a plump
and symmetrical shtpe, and be very
pleasing to the eye. This 1a an impor
tant point. Never ay them flat or
put them at the botton of the bulk, as
the weight of the neat above will
flatten them ou and spoil heir ahape.
The plumpest Berkshire ham oan be
spotted In shape bj, improper pack
ing. They should remain packed in
plenty of salt six weeks, when they
are taken up, well flashed, and when
neatly dry about 1 teMPoonful of borax
aprlnkled over the flfchy surface from
a large pepper box' 1 Enough borax
should be need tj ikr.the ham ap
pear well frosted.) y al.e then hung
up by tbe hock, / befi t taken not
to allow any twef fr’viea 1 1 touch, for
If so, they are Ilf- o bdjpme Infest-
ed with skipper^' .’heymre smoked
lightly for severaTyfeks With hickory.
When about nine maltha did they are
ready for the table, land when about
two years old they are fooja fit for the
gods. Hama thus cured sell for from
14 to 20 cento per pound, and are In
demand. I have recently seen a gen
tleman who for year, has sold all of
hto hams at fine prices, and who this
year has more orders [than he can sup-
pjly at 26 cento per pound. This same
gentleman la selling hi, shoulders and
middlings for 11 to It i cents per pound.
The two prime requjtoityt tf\ produc
ing fint-elais him, are first, a healthy
hog; second, sound meat. If you hare
these you need hare njo fear as te the
quality of the meat
1. To eeoure the healthy hog, give
them plenty of rangovwttk as great a
variety of food aa possible and plenty
eC good, dean watar.! Tho Smithfield
boo are allowed to run at large most
of the year. If then are wood, te
supplement the pasture, so much the
Tho hoo thus obtain a va
riety of food, as nots, berries, roots,
grubs and peas—good muade-makers.
Ia hunting over tbe large range, they
auflM~tianj»4[» to keep them
healthy et... -nfr^p Jveflfliuacuiar tie.
sue, that to, the inn^Wte£ > * '---vfte
work to not hard th«piueo3<a-
without beoomlig tough and stringy.
Allow them a good fangs up until the
time of killing. I would strongly ad
vise against penning until a few days
before killing. They fatten a, well
when left In tho field, and keep
healthy. As they fatten tMfy travel
lees, but this exeifclae aide materially
In the production rif lean meat Instead
of fat, as to the tendency when penned,
aa llluatratod by the Western meat
To have the best 'meat, and that which
brings the best price, and which has
the heat flavor, [and with the fat and
lean proporely distributed and propor-
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Limber, Lumber.
PENDER LUMBER CO.,
R0U6H liND DRESSED LOMBEH
DEALERS IN ALL KINDS OW
Georgia Southern A riorida and Atlantic Ooaat Liao Railroads©
K>l'0+04*>+0+0+0*0i 1 KJ+0+O*0+0#*0’f0+0+O*-o*o*o+O***04-0'*o**
Minnesota Limber Company,
Mill No. 1, Doerun, Ga.
Mill No. 2, Cutting, Ga.
ROUGH AND DRESSED
1
Shingles and Wood.
TELEPHONIC NO. 107.
Valdosta, Ga.
^ 4o4*n.«.O.f.n.W>4-nHf»0*»’04*0*0+04a04»C>
G. M. SLOAT.
H. J. SANDLIN.
When You Come to Valdosta Come to
SLOAT BROS.
And “you will find out” that you can get
the BEST at the LOWEST PRICES.
U you can’t come “Write Us” for price list and
“YOU WILL P1ND OUT.”
LIQUORS. .
out by tbe experience of the farmers tioned, the bogs must have plenty-of
I have just returned from Chicago where I have
been taking a special course in dentistry. I will be
at my office every
from cow on.
QLTZENDORFF. Dentist
exercise and bqi killed before they are
too fat There Is no ecoonmy In bar
ing them too fht, and the meat la not
so good. ’ •
2. The sound ham. In order to hare
sound meat, /kill only In cold, frosty
weather, after November 1 la beat. Al
low the hoge to hang up all night to
drain and dool; they cut out much
nicer and keep better If they are stiff
when cut out. Then cure by the dry
method given above, using plenty of
salt, and there will be no doubt as to
the result
It Is not advisable to use condiments
in curing m order to add flavor. In
my opinion the object In curing should
be to preserve* the bam, keep it sound
and let ltL retain all of Its natural taste
end flavor, and not to try to add flavor
and taste. The natural onee, when
present in their purity, are good
snuogh, without trying to add to them
artificially.
From ths foregoing it is readily soon
that it Is no dlfflcuit matter to pro
duct fins Virginia hams. it is also
readily seen that every State in the
Bouthjia admirably adapted to the pro.
Auction of first-class hams and baoon.
In fact, she should easily raise twice
as many hogs, and with a very little
trouble three or more times as many.
And 1 instead of twenty-million hogs she
should produce forty million; sixty
Billon or more hogs. Tbe large amount
of ivaste land, old field, woods and so
on, 1 could be used to great advantage
in -raising hogs, and from the large
var iety of food thus obtainable finely
flavored meat would be produced, and
every county In the South is capable
important point, and should only be ot producing an abundance of corn
done when the w’eather is cold and to fatten these hogs. With the mild
frosty, which in Virginia is anywhere winters we have the hogs could make
from the first to the twentieth of De- their own living for the majority of the
cember. The hogs are carefully and they would only need to be
cleaned and allowed to hang up gen- a small amount except for lat
erally all night, to allow them to thor- tanlng.
oughly drain and cool. They are then f By following the methods I have in
cut out, care being taken to make / while at first he could not get the
ths hams as symmetrical as possible.• hast prices, for It takes time to build
The hame are now ready for curing. / °P * reputation and a trade, yet he
in the rest of the State, as they find
the thoroughbred makes as good hams
as the scrub.
The sows pig almost any time of the
year, but generally In the spring and
fall. The pigs are fed what slops
and milk there Is to epare, and some
times bran or mill-feed, and as they
grow oldor corn is given. The hogs
sreallowod to run in the pasture field
and the woods, to glean the wheat and
oat fields, and In the eastern part of
the State the potato and peanut flelde.
They are rarely ever raised in pens.
By thus running out they will make
their own living to a large extent, and
get a large vmrioty of food, as berries,
aoorns, chestnuts, etc., which impart
a fine flavor to tho meat, and together
with the exercise necessary to its col
lection, keeps the hogs healthy and
produces a large amount of leun meat.
About the first of September corn is
fed more liberally, generally glvlpg
•talk and all; later the cars only are
given, which is continued up to the
time of killing, and aa much given as
the hogs will eat clean. For the beat
meat the hog should not be too fat,
aa very thick fat U objectionable, espe
cially on the hams. Nor are very large
hogs especially desirable or economio-
cal. A hog weighing 150 pounds Is
the best and most economical, and pro
duces the nicest size hams.
The ago of the hogs when killed va
ries from 7 to 8 months, and they
weigh when butchered from 125 to 300
pounds, tho majority being about
twelve months old and weighing about
176 pounds.
The Butchering.—This is a very
Har
“On Every Tongue.
Scientifically distilled; naturally aged; best and
safest for all uses.
See Harper Whiskey Exhibit in Agricultural
Building, World’s Fair, St. Louis.
_—-v Sold By
J. E. G0RNT0 & CO., Sole Agents.
Looks Good, Tastes Good, Is Good,
LEE 61 RYE
1. Th, dry method la the one ala
universally used. Out of a great nn
bar of reofpes, which, however, dlffe
hi minor detail,, I will give only«
The Smiths (Id hama are cured
could certainly get betetr prices, and
In time the beat prices, and he would
also have tbe aatlafaction of having
, the very beat hama for hto own tabla.”
State Agricultural Department
COAL, COAL,
$6.00 and $8.00 Per Ton
FOR SPOT CASH.
New wagon and scales, guamtee v
full weights, prompt delivery.
Phone orders to
IGE & M'F'G Cl.
Valdosta, - Georgia.
HHUi