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•'3*Sg. 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- |H ALES Hair Renewer Perhaps you like then remember—1 ffrayJ^ir^topsJaljin^JifilrjjJso, Ike your gray hair; (hen keep it. Perhaps not S then remember—Hall’s Hair Renewer always restores color to 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