548 SWINE.

wards, cabbages and carrots, with three sheaves of beans in the straw, making about three pints of beans, twice a day, and thin wash, to a score of pigs.

The pacown of the western counties, nearest the metropolis, is very excellent and economical pro- vision, and the pickled porkof certain others to the eastward, in the same degree, indifferent. This seems to be the opinion of strangers to both dis- tricts. It has been said, that the method of curing bacon, is made a secret; but that does not appear to be the case in Hampshire. The following 1s an account of a small spayed sow, fattened and made into bacon. Put up, September 20th, weight, by

estimation]1 stone, of 8lb. worth 27s.: fed with pease, raw potatoes, and potatoe-wash. She eat two, sometimes three quarts of pease a day, at twice; whenever the whole of these were given at once, it glutted her, and stopped her duties: Whole ex- pence of keep,£.1. 55. Gd; sorts: od. per week,

pease, at 38s. nine-gallon measure. Fasted twenty- four hours, and killed Nov. 30, sufficiently fat. Salted two days after; sides laid on the dresser, and rubbed with common salt, two or three days, to drain off the blood. Quantity of-common-salt to the whole, including offal, one peck; petre, half-a- pound; bay-salt, half-a-pound. Filled the hocks with salt. Taken out of pickle, December 26; hung up to dry 27th: first side taken down January 14th. Weight of the dried sides 23 stone, 6lb, The pickle had not thoroughly penetrated the thick- est parts. Bacon good eee but boiled. away, fat being rather jeaee from the potatoes.

Of the prsEases of swine, the most fatal is styl- ed,