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Circular No. 82 - Lamb Slaughtering And Cutting, Harry H. Smith
Circular No. 82 - Lamb Slaughtering And Cutting, Harry H. Smith
UAES Circulars
The old saying that "the shoemaker's wife goes without shoes" might be changed to read "the lamb raiser and feeder of the west does not eat lamb." About three-fourths of the population of the United states is east of the Mississippi River, and about 90 per cent of all the lamb and mutton produced in the United states is consumed east of the Mississippi. It has been observed, both on the farms and in towns, that a large percentage of people in the sheep sections of the west have tasted neither lamb nor mutton.
Circular No. 81 - Beef Slaughtering, Cutting, And Curing, Harry H. Smith
Circular No. 81 - Beef Slaughtering, Cutting, And Curing, Harry H. Smith
UAES Circulars
Many farmers follow the practice of occasionally slaughtering a steer, a heifer, or a calf for home use. When this practice is followed the farmer is assured of getting meat of high quality. Experience has taught him that he is not always :able to get meat at a local market which equals in quality that which he slaughters on his own farm. The butcher is not at fault as he usually handles the quality of meat his customers desire and will accept.
Circular No. 80 - Domestic Slaughtering, Cutting, And Curing Of Pork, Harry H. Smith
Circular No. 80 - Domestic Slaughtering, Cutting, And Curing Of Pork, Harry H. Smith
UAES Circulars
The practice of slaughtering hogs on the farm is being followed rather extensively by the farmers of this state. It is an economic practice and should be more generally followed because by this practice a supply of meat is available throughout the year. In all ages meat has been the principal article of diet of the ruling races. It is a natural and necessary part of man's diet. The races of people who have not included meat in their diet are today numbered among the weaker and more backward nations.