. La American Encyclopedia of Commerce, produce il diritto commerciale e finanziario. ouri Kansas Nebraska California Oregon , Nevada Colorado i territori . Ilous Nuuibe] Totale 3^282,600 li2.2IW 42,u(xi £4,31)0 78,600 69,500 18.100 975,000 937,200 154.400 47.000 759.200 269,600 1,180,000 1,686,900 450.000 190.000 952,300 1,284.400 350.000 1.040,300 1,716,700 1,900,000 1,950,000 281,500 656,100 2,250,000 2,422,500 2,000.000 635.300 180.000 2.950,000 2,585,600 2.55,700 431,700 438 ,.500 198,100 10.800 13.8ho13.651160 6 623.963 753 49329 2 59 3 26 3 4 344.113.67365 064.156.138 866 086.185.895675

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. The American encyclopædia of commerce, manufactures, commercial law, and finance. ouri Kansas Nebraska California Oregon , Nevada Colorado The Territories . Ilous Nuuibe] Total 3^282, 600 li2.2IW 42, U(XI £4, 31)0 78, 600 18.100 69, 500 975, 000 154.400 937, 200 47.000 269, 600 759.200 1, 180, 000 450, 000 1, 686, 900 190, 000 952, 300 1, 284.400 350, 000 1, 716, 700 1.040, 300 1, 900, 000 281, 500 1, 950, 000 2, 250, 000 656, 100 2, 422, 500 2, 000.000 635.300 180, 000 2.950, 000 2, 585, 600 431, 700 2.55, 700 438 , .500 198, 100 10, 800 13.8i13.651160 6 623.963 753 49329 2 59 3 26 3 344.113.67365 4 064.156.138 866 086.185.895675.295.424, 12 Our exports of living H for the year 1878, chiedv In Canadaand England, amounted to 29, 281, valued at ?267, 2.59. The W Is fed for two purpo.«e.s. The one is to yield pork, which may be used cither fresh, salted, or pickled, and forwhich the pigs are ready in 6 or 8 months : the other Is toprodnce baron, prepared by salting and drying the tlcsh. andfor which they are ready in 10 or 12 months. The smallerclaas of early feeding pigs is preferred for the former purpose, . 6 22(1 I 492, 100 8, 104, 498 4.2.S9.896 1, 438, 500 6.300, 289 3, 797, 095 7, 714, 000 1, 168, 225 10, 003.800 13.185, 000 3, 381, 088 12.548, 560 17, 081.000 3.602, 151 952, 200 15, 989.000 10.652, 672 2, 672.932 1, 483, 060 2, 749.395 727, 027 75, 600 93, 750 835, 800 Fig. 270. — Improved Bereshire lloo. the larger class for the latter In the cnsp of |ncl<linp pork, the carcass is cut into pieces, and parked in kits, barrels, orcases. When designed for bacon, the body is cut so as to sepa-rate the hams or legs from the flitches, or sides. The pork-packing business Is carried on to a great extent and withadmirable system at Cincinnati and other Western cities, andon a scale of almost incredible magnitude at Chicago, whereabout 30.000 H per day arc slaughtered, converted into hams, bacon, and pork, and packed or pickled, ready for exporta-tion, during the winter months. See tyHiCAOO (Iork-Fack- The following table exliibits, b

Parole chiave associate all'immagine

• bookcentury1800
• bookdecade1880