THE CURING OF PORK
In the good old times bacon curing was carried on in the large majority
of farm-houses as well as in many houses in the country districts, not
only where there were conveniences for the keeping of pigs, but many
householders were in the habit of buying carcases of pork from their
neighbours and curing the major portion for the following year's supply
of cured meats. Even the better class labourers would kill and cure it
so that as long as it lasted they had on hand a supply of most
nutritious and suitable food. Unfortunately a great change has taken
place of late years; this convenient and profitable plan has been
superseded. The causes may have been many; amongst them, the importation
of immense quantities of salt pork of very inferior quality at very low
prices from the United States; the change in the public taste which is
now for mild cured and lean bacon from young pigs, instead of the more
heavily salted meats from older and fatter pigs; the great decrease in
the number of pigs kept by cottagers and others in urban districts
through the operation of the so-called sanitary regulations; and
probably from the different style of living, which may or may not be an
improvement, amongst the residents in country districts.
It may be that one of the many changes which have been brought about by,
and which will also follow, the war will be a return to the more simple
and less luxurious manner of living. It is certain that a more
economical system will have to be followed, and one of the means of
effecting this may be a return to the keeping of pigs during their
growing stage on the house and garden refuse, and then when the pigs
have been fattened, by the killing and curing of the carcase for home
consumption.
Much has been written during recent years about the folly of allowing so
many millions of sovereigns to go out of the country in payment for the
vast weight of bacon, hams, and lard which we import from foreign
countries. Residents in the country have been blamed by town residents
and literary men for their alleged want of enterprise in not breeding
and fattening the few extra million pigs which would furnish an amount
of pig produce equal to that imported, and thus, as they declare, save
the country that outlay which is a dead loss to these islands.
It may at once be frankly admitted that a very considerable increase in
the number of our pig population is possible without any very greatly
extended cost of food, but when it is contended that farmers and even
cottagers are grossly neglectful in not producing sufficient pork and
its products for the use of the whole of the population of these
islands, an injustice is done, as the breeding and feeding of pigs is a
business calling, not a philanthropical pursuit. Farmers and cottagers
are like other manufacturers of necessary articles; they produce in
order to live, and they cease to manufacture an article when its
production ceases to repay them for their outlay and trouble. They must
of necessity do so, or they come to grief and are unable to carry on
their farms or businesses.
It matters not what the cause be for the ability of the foreigner to
produce and land on our markets articles cheaper than we can afford to
offer them at, the result is the same--the home production is
automatically reduced. There are many causes which have helped to render
it possible for foreigners to supply us with a certain proportion of the
pork and bacon which we require at a less cost than our home breeder and
feeders of pigs can supply it. These include help to the farmers from
the Governments of certain countries such as Denmark, where assistance
is given in the purchase of pure bred pigs for the improvement of the
native pigs, in the reduced railway and other rates on the transit of
pigs, foods, and bacon, in the provision of certain foods, and in
carrying out experiments in order to show how they may be utilised in
the best manner. Stud farms have also been established from which pure
bred boars are distributed, whilst the whole industry of pig breeding
and bacon curing is carried on under the supervision and with the advice
of many Government officials appointed for the purpose. The intrinsic
value of this assistance is perceptible, as in no other country are
pig-keeping and bacon curing carried on with greater monetary success
than in Denmark.
It is also asserted that the general system of farming in Denmark has
also contributed very largely to the phenomenal prosperity of the pig
industry, in that a very large proportion of the land is owned and
farmed by comparatively small farmers, men who have a direct interest in
the improvement of the land, and who with their families perform the
major portion of the work on the land and in attendance on the stock.
The land is almost certain to be well managed and the stock to receive
the best possible attention with, comparatively speaking, little cost as
to labour. The animals on the farm are likely to be of a higher grade
and the returns from them of an increased character, than when strangers
and disinterested hired labour attend and feeds them.
Another of the great advantages possessed by some of our foreign
competitors is the very much better supply of feeding stuffs and their
very considerably lower cost. Take the United States, for instance, the
enormous supply of maize alone enables American pigmen to manufacture
pork at a cost which enables the packers to land bacon, hams, and lard
on the British shores which our home pig producers cannot approach.
Although it cannot be said that the cost of labour is less in the States
than in England, yet there are some countries from which we import pork
products where the labour is far more plentiful and less costly. In the
future the allowance for labour will have to be on a more liberal scale
than hitherto when estimating the cost of producing pork, unless the
number of persons owning and occupying small holdings is greatly
increased.
It has been stated that our home producers of pork and bacon will obtain
a considerable advantage in the future in that the freight on the
imported meats will be so much higher. It is most probable that this
will increase the expense of landing bacon, etc., on our markets; on the
other hand, as we import so large a proportion of the pig fattening
foods, the cost of food will most likely be increased to quite the same
if not to a greater extent. The only plan to reduce this extra expense
will be to lessen the outlay on imported foods by paying more attention
to the growth of various foods suitable for pigs, attending more
carefully to our pigs and feeding them on common-sense lines. In these
particulars there is room for much improvement in many piggeries.
By reducing the cost of the production of pork and by the more general
adoption of the system of home curing we shall not only obtain our bacon
at less cost, but we shall have a far greater amount of the finest
quality of bacon and hams generally available. We imagine that the
reader of the earlier portion of this book will experience little
difficulty in producing fine quality pork at a minimum cost--it will
then remain to cure and dry it properly.
The fattened pig should not be fed for some twenty-four hours before it
is killed; after slaughter the carcase should remain hanging until it
is thoroughly cooled. The manner of cutting up will depend on the
custom in the particular district. In some parts of the country the pig
is split down, the head, feet, and tail taken off, the leaf and kidneys
and the skirt taken out, the loin and the crop with a certain proportion
of the lean cut off, and in some cases the shoulder blade is drawn;
after the necessary trimming a Wiltshire side remains.
In other districts the ham and the shoulder are cut off and the side is
converted into a middle, a ham and a shoulder or fore-ham. The jowls are
taken off the head and salted with the bacon and hams. The upper part of
the head, or, as it is commonly termed, the scorf, is usually used with
the feet in the manufacture of brawn, or, as it is sometimes called,
pork cheese--presumably from its being cooled in a form, and then turned
out on to the dish on which it is served at table.
The first operation in curing is to distribute a small quantity of salt
all over the meat to be cured. If allowed to remain about forty-eight
hours the blood remaining in the meat will have become dissolved, and
will have exuded from the carcase. This liquid should be thrown away. A
mixture in the proportion of 4 lbs. salt, 1 lb. coarse brown sugar, 1
oz. saltpetre, 1/4 oz. bay salt, and 1/4 oz. salt prunell should be
prepared, and a portion of it be applied to all parts of the meat and
particularly in the pocket hole, if the shoulder blade has been drawn.
This should be continued for from twenty to thirty days, according to
the thickness of the meat and the degree of saltness desired. In one or
two districts of a limited area it is usual to rub the meat somewhat
violently with a large pebble when applying the salt mixture, the
alleged object being to rub in the salt; but for this there is not the
slightest necessity as the result of the rubbing is nil, since the salt
will penetrate the meat equally as well without the manipulation as with
it. The principal point is to secure the distribution of the salt to
every part of the meat so that the salt can penetrate and preserve it.
When sufficiently cured the meat should be hung up and dried. If it be
desired to have it smoked this is best done at the village bakery or
smoke drying house. Smoking of hams and bacon is possible on a small
scale with the aid of a smoke oven such as supplied by Messrs. Douglas
and Sons of Putney, but it is, as a rule, cheaper and less troublesome
to send the meat to the village smoking house. It will be advisable to
brand or otherwise mark each piece of cured meat sent to be smoked, as
the return of the same pieces is thus assured.
Where the home curing of bacon and hams is followed, this is best
carried out from the middle of October to the end of March; if it be
attempted earlier or later a cold chamber is necessary.
The manufacture of salt pork is carried on all the year through as the
meat is usually kept in the brine, where it will keep perfectly good for
a considerable time providing it is perfectly sweet when first placed in
the brine. To secure this it is advisable to have the pig killed in the
evening, covered over with a cloth to prevent the flies approaching it,
and hanging it in a cool place so that all the natural heat has escaped
ere it is cut up and placed in the pickle pot. It may be advisable to
note that the last is only possible with a small pig during the hot
weather. In the mere salting of pork it is usual to use only salt and
saltpetre. The use of sugar should be avoided in the summer, as its use
is likely to result in fermentation in hot weather.
There are two other points in connection with bacon curing on which a
change of opinion has taken place, or is taking place. These are the
cause of what are called in the trade "seedy bellies," and the effect on
the bacon of the female fat pig being in a state of [oe]strum when it is
slaughtered. Until quite recently the first of these troubles, and it is
a most serious one to the trade, was generally considered to be due to
the second. It was believed by curers that the slight inflammation
noticeable in the mammary glands of the female pig when she is in heat
resulted in these so-called "seedy bellies" if the pig was in that
condition when she was slaughtered. This belief may have been either the
cause or the result, or both, of the common saying that the meat of a
sow pig killed when it was in heat will not take the salt properly, and
that it is therefore advisable to wait until this natural condition has
passed away before the pig is slaughtered. This contention has been one
of the arguments used when the spaying of sow pigs has been advocated.
Of late years comparatively few sow pigs have been spayed, so that the
unspayed fat pigs have been nearly as numerous as those male pigs which
have been castrated, and as the sow pigs come in heat each three weeks,
and continue so for from three to five days, a very considerable
proportion of them must be in heat when they are slaughtered at the
large bacon-curing factories, without any loss resulting. We may,
therefore, assume that it matters little whether the pig be in heat or
not when it is slaughtered unless the seedy bellies result.
On this point also the verdict is against the common belief, as Messrs.
Mackenzie and Marsh have carried out a series of investigations at
Cambridge which clearly proved that seedy bellies were equally as common
when the sow pigs were not in heat and when they were; but that the
discoloration which resembles numbers of small spots of colour varying
from dark blue to light red in the mammary glands is merely an excess of
pigment, the darker shade being common in pigs with dark coloured hair
and skin such as the Large Blacks, Berkshires, etc., and the lighter
shade in pigs of the Tamworth breed. In the bacon manufactured from pigs
with a white skin and white hair there is no discoloration or seedy
bellies.
Although it has been generally considered by bacon curers that pigs of a
white colour were preferable for their trade, and this to such an extent
that some of the bacon curers in Ireland will pay a slightly higher
price for a pig with a white skin, the preference was generally
considered to be due to the more presentable appearance of a side of
bacon from a white than from a black pig; it would appear that in the
future a still greater preference will be observable when it becomes
generally known that the bacon made from white pigs is free from seedy
bellies.
* * * * *
_To make money out of Pigs_
One must go on the NON-STOP PRINCIPLE, every little check to growth
means so much less profit. Now we know and there are thousands of other
pig feeders know that WILLSON'S CANADIAN PIG POWDERS are just the very
thing that is wanted, one or two powders a week to each Pig enables them
to digest their food and get the very utmost out of it. Nature does the
rest. You will find this so and the cost of powders is very small.
[Illustration: Willson's Canadian Pig Powders]
_are a Great Investment_
[Illustration:
+--------------------------+
| 7 for 6d., post free 7d.|
| 16 " 1/- " 1/2|
| 48 " 2/9 " 3/-|
|144 " 8/- " |
|and in bulk in tins |
|21/- post free. |
| |
|_We have agents almost |
|everywhere._ |
+--------------------------+
]
_Sole Manufacturer:_
STEPHEN WILLSON
Canadian Pig Powder Factory
PETERBOROUGH
(_Who also keeps a big experimental piggery_).
* * * * *
Continuous Cropping and Tillage
Dairy Farming for Small Farmers.
By T. WIBBERLEY, N.D.A., N.D.D.
Third Edition. Price 3/6 net; postage 4d.
Here Mr. Wibberley describes specially for the benefit of the small man
his system of all-weather farming, capable of doubling or trebling the
profits of even the best regulated small dairy farms. In this book he
discloses for the first time the whole secret of his success and the
success of the many thousands of small dairy farmers who follow him.
_Of all Booksellers or from the Publishers_,
C. ARTHUR PEARSON, Ltd., HENRIETTA STREET, LONDON, W.C.2.
* * * * *
INDEX
Anthrax, 162
Apthous fever, 15, 162
Arrival of little pigs, 82
Artichokes for pigs, 89
Attendance on farrowing sow, 80
Bacon curing, 177
Bacon smoking, 177
Bacon from young pigs, 171
Barley meal as sole fatting food, 134
Barn for pigsty, 109
Baulked sows, 76
Baulking sows, 94
Berkshire breed, 33
Black pigs, 75
Blind teats, 70
Boar's teats, 62
Board of Agriculture's premiums, 47
Bob-tailed pigs, 86
Breeds of pigs at shows, 17
British Berkshire Society, 27
Butter milk, 153
Cabbages for pigs, 101
Canadian system, 47
Carriers of swine fever, 158, 188
Castrating pigs, 105
Castrating ruptured pigs, 88
Cause of parti-coloured pigs, 15
Close breeding, 46
Clover for pigs, 89
Coleseed for pigs, 103
Constipation in pigs, 164
Consumption in pigs, 167
Cooked _v._ uncooked maize, 147
Cooked _v._ uncooked potatoes, 150
Cooking pig foods, 144
Cooking potatoes, 147
Cross-bred pigs, 39
Cross breds _v._ pure breds, 45
Cumberland pigs, 38
Cutting up the pig, 176
Danish pig-keeping, 174
Dead pigs, 83
Delicacy of pure-bred pigs, 45
Dentition of pigs, 49
Diarrh[oe]a, 162
Difficulty in disinfecting sties, 161
Diseases of pigs, 157
Anthrax
Apthous fever
Constipation
Cramp
Diarrh[oe]a
Eczema
Epileptic fits
Foot and mouth disease
Inversion of the rectum
" " " vagina
" " " uterus
Measles
Rabies
Rickets
Salt poisoning
Soda poisoning
Sore teats
Swine erysipelas
Swine fever
Tender feet
Tuberculosis
Worms
Dorset pigs, 25
Dosing pigs, 166
Dry beds, 103
Dysentery, 85
Eczema, 165
Effect of food and climate, 148
Epileptic fits, 162
Essex half-blacks, 21
Excited young sows, 81
Exhibition of pigs, 113
Exposure of mangolds, 152
Extra food in the autumn, 155
Farmer owners, 174
Farrowing sow, 79
Fits, 86
Flabby udders, 70
Foot and mouth disease, 15
Foster mothers, 119
Garget, 101
Gloucestershire Old Spots breed, 37
Government help, 47
Grade breeding pigs, 46
Grazing pigs, 73
Ham curing, 171
Hampshire pigs, 20
Hernia, 162
High-backed pigs, 100
Holywell Victoria Countess, 77
Husk, 160
Importation of bacon and lard, 172
Improved breeds, origin of, 13
Increased cost of freight, 175
Infectivity of swine fever, 158
Influence of sire, 43, 54
" " dam, 54
Inoculation for erysipelas, 162
" " swine fever, 162
Inversion of the rectum, 164
" " " vagina, 164
" " " uterus, 162
Large boars, 59
Large Black breed, 30
Large blue and white pigs, 23
Large White breed, 30
Large White Ulster breed, 35
Lincolnshire Curly Coated breed, 36
Litter for pigs, 103
Lucerne for pigs, 89, 153
Maize supply, 174
Mangolds for pigs, 101
Mating the young sow, 72
" " suckling sow, 92
Measles, 166
Medicine for farrowing sow, 83
Mere size studied, 65
Messrs. Harris's scheme, 43
Middle White breed, 31
Milk for sucking pigs, 100
Mixture of food, 135
Model piggeries, 108
Neat sows, 65
Non-infectious swine fever, 160
Norfolk pigs, 24
Northamptonshire pigs, 23
Number of pigs for a sow, 97
Number in a litter, 68
Origin of improved breeds, 13
Oxfordshire pigs, 23, 27
Parsnips for pigs, 89
Parti-coloured pigs, cause of, 115
Peat moss litter, 104
Persistence of erysipelas virus, 161
Pig calendar, 148
Pig fattening, 132
Pig keeping in orchards, 128
" " " woods, 128
Pigment, excess of, 179
Pig pillows, 65
Pig shacking, 153
Pigs suffering from heat, 124
Plenty of teats, 67
Potatoes for pigs, 89
Poulticing pigs' feet, 164
Practical _v._ show points, 41
Prepotency of dam, 55
" " sire, 55
Prolificacy, 42
" indications of, 67
" value of, 42
Pure breeds, 26
Quality of bone, 60
Rabies, 162
Rape for pigs, 89
Rearing of young pigs, 97
Recorded pedigree insufficient, 44
Rectum, inversion of, 164
Registering produce, 42
Remaking sow's bed, 83
Rickets in pigs, 166
Ring pigs, 61
Rollers for fat pigs, 117
Round white worms, 168
Rudgwick pigs, 21
Rupture in pigs hereditary, 88
Ruptured boar, 61
Salt poisoning, 169
Santonine as a cure for worms, 168
Scrotal hernia, 162
Seedy bellies, 177
Selection of boar, 53
" " sow, 63
Separated milk for little pigs, 100
Sheeted pigs, 22
Size in boars, 59
" of pigs' ears, 60
Skim milk and tuberculosis, 167
Slaughter classes, 118
Small black breed, 18
Small joints wanted, 66
Small testicles, 61
Smoke ovens, 177
Smoking bacon, 177
Soft pork, 135
Sore-tailed pigs, 86
Sore teats, 169
Sow's udder, 67
Spaying sow pigs, 151
Sty facing east, 108
" " north, 108
" " south, 108
" " west, 108
Sugar in pork curing, 177
Sussex pigs, 21
Swayback pigs, 166
Swine erysipelas, 161
Swine fever, 158
" " virus, 160
Tares for pigs, 152
Tender feet, 164
Trichinosis, 168
Tuberculosis in pigs, 167
Tuberculosis in pigs not hereditary, 167
Tuberculosis meat unhealthy, 167
Udder, the sow's, 67
Undersized teats, 70
Uniformity in a herd, 44
" " young pigs, 43
Unwieldly sows, 65
Utility points, 42
Value of feeding qualities, 59
Value of whey, 152
Variation in virulence of infectious diseases, 161
Varying food, 136
Vegetable food for pigs, 89, 135, 150
Weaning pigs, 89
Wheat meal, 136
White peas for little pigs, 100
White-skinned pigs for bacon, 106, 179
Worms, 168
* * * * *
DENNIS'S
"LINCOLNSHIRE" PIG POWDERS
ARE THE BEST MEDICINE for all DISEASES of PIGS. Used by most of the
leading BREEDERS and EXHIBITORS.
It will pay you well to use them regularly. The cost is so small, 10d.
per doz., post free 1/-. 144 Powders post free 10/-.
[Sidenote: HEALTHY PIGS PAY WELL]
[Illustration: DENNIS's LINCOLNSHIRE PIG POWDERS PROPRIETOR J. W. DENNIS
LOUTH. ENGLAND]
Trade Mark No. 14,839.
[Sidenote: SOLD EVERYWHERE]
DENNIS'S "SPECIAL" WORM POWDERS =are recognised as the surest means of
ridding pigs of these parasites.=
Mr. W. L. PAYNE, of Tor Hole, Chewton Mendip, says:--"I found 63 worms
in my stye, after giving your Worm Powders."
In packets, 6d. Post free 7-1/2d. 6 packets Post free 3/4.
Sold by all Chemists, Boots Ltd., Taylor's Drug Co. Ltd., and
Co-operative Societies, at all Branches.
Proprietor:
=JOHN W. DENNIS, Veterinary Chemist LOUTH, LINCS.=
All practical Farmers who want to keep abreast of the times should get
at once a copy of
FARMING ON FACTORY LINES
OR
Continuous Cropping for Large Farmers
BY
T. WIBBERLEY, N.D.A., N.D.D.
(_Of Queen's University, Belfast_).
* * * * *
Second Edition =6/-= net (postage 4d.)
* * * * *
[Illustration: pointing finger] It forms the great authoritative test
book on the Wibberley Continuous Cropping System, and is a new and
frankly revolutionary guide to ALL-WEATHER Farming and to cheaper Milk,
Corn and Beef Production.
"In times past the climate has often conquered the British Farmer, but
it has not conquered Wibberley. He has conquered it, turning what
otherwise would be adverse climatic conditions to advantage in tilling
the land.
"It sounds impossible. It reads like a fairy tale--yet the whole of the
scheme of 'Wibberleyism' or 'Continuous Cropping,' 'Farming on Factory
Lines'--as the system is variously termed--is in reality beautifully
simple. It is so effective that one wonders what our highly paid
officials have been thinking about, when they have not hammered out some
such a tillage system as Wibberley's years before Wibberley was
born."--THE SMALLHOLDER.
* * * * *
=Read all about it in this new and valuable work.=
* * * * *
_Can be obtained by order from any Bookseller, or post free for =6/4=
from_
Messrs. C. ARTHUR PEARSON, Limited, 18 Henrietta Street, London, W.C.
2.
SOME USEFUL HANDBOOKS
FOR SMALLHOLDERS AND OTHERS
=The Hobby Gardener.= By A. C. MARSHALL, F.R.H.S. With 22 full-page
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=Small Gardens and How to make the Most of Them.= By V. P. BIDDLE. Cloth
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A most useful Handbook for the Amateur. Full instructions are given for
laying out, bedding, arrangement of borders, vegetable culture, flowers
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=Greenhouses: How to Make and Manage Them.= By WILLIAM F. ROWLES. With
numerous Diagrams. Cloth. Price 1/6, post free 1/9.
=The Dog: In Health and Disease.= By F. M. ARCHER. With 12 Illustrations
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=Cage and Singing Birds.= By GEORGE GARDNER. With numerous
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Some of the Contents are:--Birds for Song, for Exhibition and for
Breeding--Care of Young--Seeds: how and what to buy--Moulting for Song
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Birds and how to treat them--Bird Fever--Parasites and how to destroy
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=An Easy Poultry Guide.= By EDWARD BROWN, F.L.S. With 8 full-page
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free 1/2.
=War on Weeds.= By "FARMER GILES." Price 6d. net, post free 7d.
This book gives a full description and illustrations of the thirteen
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weeds, with sketches, full descriptions, and preventive measures.
=War-Time Farming.= By T. WIBBERLEY. Price 6d. net, post free 7d.
This small book tells how the man on the land can use it to the greatest
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* * * * *
_Any of these books may be ordered through your bookseller, or will be
sent post-paid on receipt of the price mentioned by_
=A. F. SOWTER, Publisher, "Smallholder and Small Owner" Offices, 16-18,
HENRIETTA STREET, LONDON, W.C.=
FARMING
MADE EASY
By
J. C. NEWSHAM, F.L.S.
Principal of the Monmouthshire Agricultural and Horticultural
Institution, Usk.
_Author of "The Potato Book," &c., Crown 8vo, cloth. Price 3/6 net._
This is an easy Guide to the most useful Elements of Agriculture. It has
been specially written by a thoroughly qualified agriculturist, with a
wide and successful practical knowledge of his subject, for the use of
the countless thousands of men and women who are now streaming
back--eager but half instructed--to work on the land. It covers
practically every department of farm labour and enterprise, and provides
the fullest and most reliable instruction for all who propose to take up
Agriculture in a serious and practical spirit, as a means of livelihood.
_Can be obtained by order from any Bookseller, or post free for 3/10
from_
MESSRS. C. ARTHUR PEARSON, LIMITED, 18 Henrietta Street, London, W.C.
2.
BOOKS FOR SMALLHOLDERS, ETC.
A STANDARD BOOK BY AN EXPERT AUTHORITY.
DAIRY FARMING FOR SMALLHOLDERS
By JAMES LONG, formerly Professor of Dairy Farming, Royal Agricultural
College; Author of "The Book of the Pig," etc.
Crown 8vo, cloth. Price 2/6 net, post free 2/9.
THE CHAPTERS DEAL WITH:--Our Dairy Cows; The Cow and Her Management;
Foods and Feeding; Milk; Butter and Butter Making; Cheese Making, etc.
"Professor Long has never been more happily inspired than in writing it.
The explanations are lucid and clear."--_Standard._
"The smallholder who has made dairying part of his system, or has
facilities for doing so, will be all the better for adding this book to
those already in his possession."--_Field._
"This is one of the best handbooks that can possibly find its way on the
dairy farmer's shelf."--_The Dairy._
* * * * *
=POULTRY FOR PROFIT=. By E. T. BROWN. Author of "Profitable Poultry
Keeping" (Smallholders' Library), "Ducks, Geese and Turkeys," &c. Crown
8vo, cloth, with 15 full-page illustrations and many diagrams. A
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=ROSES AND HOW TO GROW THEM.= By EDWIN BECKETT, V.M.H., F.R.H.S. Crown
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extra).
"A handy little book by Mr. E. Beckett, gardener at Aldenham House, and
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with soil and situation, planting, pruning, watering, propagation, the
cultivation of roses under glass and for exhibition in a way that is
satisfying."--_The Field._
=THE SMALLHOLDER'S YEAR BOOK.= Published annually in December. Price 1/6
net, per post 1/9.
The Smallholder's Year Book is now an institution. It is the recognised
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contains the cream of all the information that has ever appeared in THE
SMALLHOLDER. It solves at a glance every problem that is ever likely to
puzzle YOU.
* * * * *
_These Handbooks may be obtained through your Bookseller, or will be
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THE "SMALLHOLDER" CHARTS.
ON CARD 11-1/2 in. BY 8-1/2 in. FOR HANGING UP.
(1) How to Make a Garden Frame
(2) How and When to Sow Vegetable Seeds
(3) The A.B.C. of Pig Keeping
(4) The A.B.C. of Utility Rabbit Keeping
(5) The A.B.C. of Poultry Keeping
(6) Garden and Orchard Pests
(7) How and When to Sow Flower Seeds
(8) How to Cure Poultry Diseases
(9) How to Cure Pig Diseases
(10) Fruit Bottling
(11) Manuring Made Easy
(12) The Whole Art of Goat Keeping
_Single Charts cost 4d. each, or any Six may be had for 1/8 post free._
* * * * *
The "Smallholder" is issued in half-yearly volumes, March to August, and
September to February. Bound in Strong Cloth. Price 4/-net each; post
free 4/6. Cases for binding, including Title Page and Index, price 1/9
each; post free 2/-.
Write to the Editor
The "SMALLHOLDER" Office, 16-18 Henrietta Street, LONDON, W.C. 2.
AN ATTRACTIVE NATURE BOOK FOR THE YOUNG.
IN NATURE'S WAYS
BY MARCUS WOODWARD.
* * * * *
A book for all young Lovers of Natural History. Being an Introduction to
Gilbert White's immortal "Natural History of Selborne."
Illustrated by J. A. SHEPHERD.
With Preface by WILFRID MARK WEBB, Secretary of the Selborne Society.
This volume contains 8 full-page Illustrations on Art Paper in addition
to the Drawings in the Text.
=Price in paper wrapper 1/-net, postage 3d. extra; or in cloth boards,
price 2/-net, postage 4d. extra.=
* * * * *
"This is a 'White's Selborne' for the young; giving passages from the
original under different headings and side by side, some talk about the
bird or beast referred to; with plenty of illustrations by Mr. J. A.
Shepherd, full of his usual vitality."--_Times._
"We think this volume cannot fail to interest and instruct the
young."--_Field._
"White's 'History of Selborne' is here amplified and explained for young
readers. Mr. Woodward has that gift of humour without which all writing
on nature is a weariness unto the flesh for young readers, and for many
readers who are no longer young. Mr. J. A. Shepherd's illustrations
catch the spirit of the letterpress, and are of a piece with the work
that has made his reputation as an artist."--_Literary World._
* * * * *
_May be had of all Booksellers or will be sent direct on receipt of
published price and postage from_
C. ARTHUR PEARSON, LTD., Henrietta Street, LONDON, W.C. 2.
* * * * *
Transcriber's Notes:
Changes to the text are listed as follows:
page 168, "oze" changed to "oz.," (from 1/4 oz. to 2 oz.,)
page 168, "b.," changed to "be" (should be given in milk)
page 186, suspected typo "test" for "text" (the great authoritative
test book)
page 187, "F.R.H.S" changed to "F.R.H.S." (A. C. Marshall, F.R.H.S.)