1202 Live Stock.—Swine—Difeafes of-— Mange.

hair, and the head taken off, together'with the legs and hands, and the necks, loins, and all the lean bones cut out, which will amount to nearly two-thirds of the whole hog, the remaining part, which is the fat or prime pork, is to be cut into pieces of a fize proportioned to the circumference of the falling-tub, and every piece rubbed on each fide and on every_part with common falt, having fome beaten faltpetre fprinkled on each. The bottom of the tub fhould alfo be covered with falt, and when the pork is fufficiently powdered, the pieces laid in, with the rind upwards, and every one preffed down with all the firength that can be ufed, and wedged in fo clofe as to leave no apparent chafms. Over this layer is to be fpread a covering of falt, with avery flight fprinkling of faltpetre, as too much makes it hard. In about.a month or five weeks the brine will begin to rife, and, in a fhort time after- wards, cover the whole furface of the tub; but if, from a defeé in the falt, it fhould fail to diffolye into brine within that period, it will be necéffary to make a quantity of brine and pour over the pork; for unlefs the whole be covered with brine it will not keep well. In adding the brine care fhould be taken not to difturb the pieces of pork,

In the curing of hams in Wefimoreland, the method purfued is this: They“are firft rubbed very hard, generally with bay-falt; by fome they are covered clofe up, by others they are left on a ftone bench to allow the brine to run off. At the end of five days they are again rubbed as hard as they were at firft, with falt of the fame fort, mixed with rather more than an ounce of faltpetre toa ham. Having lain about a week, either on a ftone bench, or in hogfheads amongft the brine, they are hung up by fome in the chimney amidft the fmoke, whether of peats or coals; by others, in places where no fmoke ever reaches them. If not fold fooner, they are fuffered to remain there till theweather becomes warm.”’ They are then packed in hogfheads with ftraw or oat-meal feeds, and fent to the places of fale. It has been found by experiment that hams lofe twenty per cent. of their weight in the curing*™.

Swine are fubje& to a variety of difeafes, but few of them have yet been fuffi- ciently inveftigated to afcertain the proper means of cure. Much expofure to cold is liable to bring on affeGtions of the lungs, by which the animals gradually decline and wafte in fleth, having a frequent hufky dry fort of cough. Warmth, with good keep of the lefs dry and heating kinds, would feem to be the moft advantageous method of removing fuch complaints.

When hogs become affeéted with the mange, care muft be taken to feparate them’ from the reft;‘and after being well wafhed in foap and water, they. fhould be

* Correéted Report of Weftmoreland.