considerable number for distribution
through regular market channels. Nowadays, however, the big pork packing
establishments have brought things down to such a fine point, utilizing
every part of the animal (or, as has been said, "working up everything but
the pig's squeal"), that comparatively few hogs out of all the great
number fattened are slaughtered and cut up on the farm.

Unquestionably there is room for considerable business of this character,
and if properly conducted, with a thorough understanding, farmers can
profitably convert some of their hogs into cured meats, lard, hams, bacon,
sausage, etc., finding a good market at home and in villages and towns.
Methods now in use are not greatly different from those followed years
ago, although of course improvement is the order of the day, and some
important changes have taken place, as will be seen in a study of our
pages. A few fixtures and implements are necessary to properly cure and
pack pork, but these may be simple, inexpensive and at the same time
efficient. Such important portions of the work as the proper cutting of
the throat, scalding, scraping, opening and cleaning the hog should be
undertaken by someone not altogether a novice. And there is no reason why
every farmer should not advantageously slaughter one or more hogs each
year, supplying the family with the winter's requirements and have
something left over to sell.

THE POSSIBILITIES OF PROFIT

in the intelligent curing and selling of homemade pork are suggested by
the far too general custom of farmers buying their pork supplies at the
stores. This custom is increasing, to say nothing of the very large number
of townspeople who would be willing to buy home cured pork were it
properly offered them. Probably it is not practicable that every farmer
should butcher his own swine, but in nearly every neighborhood one or two
farmers could do this and make good profits. The first to do so, the first
to be known as having home cured pork to sell, and the first to make a
reputation on it, will be the one to secure the most profit.

In the farm census of live stock, hogs are given a very important place.
According to the United States census of 1890 there were on farms in this
country 57,409,583 hogs. Returns covering later years place the farm
census of hogs, according to compilations of _American Agriculturist_ and
_Orange Judd Farmer_, recognized authorities, at 47,061,000 in 1895,
46,302,000 in 1896