i68 



Journal of Agriculture . \uiona. [lo March, 191 2. 



Wiltshire bacon, are sausage-making, lard-refining, hams, middles, rolls, or 

 other special products. Competent management and a staff acquainted 

 with the various operations aie indispensable. 



The writer is indebted to Mr. Loudon Vi. Douglas, the authority pre- 

 viously referred to, for the descriptive matter and illustrations of the 

 Roscrea Factory. 



MODEL SIDES OF BACON. 



II. A TYPICAL WILTSHIRE FLITCH. 



British Dairy Farmers' Association Comparative Prices. 



1. Streaky Quarter 



2. Rib Quarter 



3. Middle Quarter 



4. Ham Quarter . . 



5. End of Neck . . 



6. Middle of Neck 



7. Thick Back and Side.s 



8. Prime Back and Ribs 



9. Loin . . 



10. Fillet 



11. Shoulder 



12. Prime Streaky 



13. Thin Streaky . . 



14. Flank 



15. Middle of Gammon 



16. Knuckle of Gammon 



17. Fore end 



d. 



11 i)er lb. 



11 



8i 



n 



10 

 11 

 10 

 10 



8 

 11 

 8^ 



11 



7 

 6 



