12 On the Management of Swine.[Jan

hairs, by making a straw fire round the hog, an operation which is termed Swaling.“ When the fltches are cut out, they Should be rubbed etfectuvally with a mixture of common Salt and saltpetre, and afterwards laid in a trough, where they are to continue three weeks or a month, according to their zize, keeping them frequently turned; and then, being taken out of the trough, are to be dried by a slack fire, which will take up an equal portion of time with the former; after which they are to be hanged up, or thrown upon a rack, there to remain till wanted."

In the making of bacon on the continent, it is frequently the custom to have closets contrived in the chimneys, for the purpose of dryimg and smokung them by the means of wood fires.*

Another method of curing this Sort of meat is that of Salt- ing it down for pickled pork, which is far more profitable than bacon. After the hog is cleansed of the hair, and the head taken off, together with the legs-and hands, and the> necks, loins, and all: the Jean 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 the size proportioned to the ceircumference of the galting- tub, and every piece rubbed on each Side and on every part with common Salt, having Some beaten saltpetre Sprinkled on each. The bottom of the tub shonld also be covered with galt, and when the pork 1s Suficiently powdered, the pieces laid in, with the rind upwards, and every one pressed down with all the strength that can be used, and wedged in <0 close as to leave no apparent chasms. Over this layer is to be Spread a covering of Salt, with a very light sprinkling of saltpetre, as too much makes it hard. In about a month or ßve weeks the brine will begin to rise, and in a Short time afterwards, cover the whole surface of the tub; but if, from a defect in the galt, it Should fail to dissolve into brine within that period, it will be necessary to make a quantity of brine and pour over the pork; for unless the whole be covered with brine, it will not keep well. In adding the brine, care Should be taken not to disturb the pieces of pork.

In the euring of hams in Westmoreland, the method pur- gued is this: They“ are first ruübbed very hard, generally with bay-Salt; by Some they are covered close up, by others thev are left on a Stone bench, to allow the brine to run olf. At the endof five days they are again rubbed as hard as they were at frst, with Salt of the Same Sort, mixed with rather more than an ounce of Saltpetre to a ham. Having lain about a week, either on a Stone bench, or in hogsheads amongst the brine, they are hung up by Some in the chim-

* Bradley on Husbandry and Gardening.