366 



Journal of Agriculture. Yictona. [lo March. 1912. 



7. VIEW IN HANGING HOUSE AFTER BRANDING OF THE SIDES HAS TAKEN 



PLACE. 



a finely granulated state, and en top of this is placed a thick layer cf 

 salt. 



For mild cured bacon, this is all the curing that is required, and in 

 about 14 days the process is complete, after which the bacon is taken out 

 and washed in cold water, and then should be in a state for selling as 

 green bacon. If wanted as dried bacon, it must be hung in a drying 



8. CURING ROOJa^, SHOWING PICKLING PUMP. 



