254* Various — Food Qicalities* 



mix potatoes in the food of fattening pigs, 

 is deceptions, deteriorating the pork in ex- 

 act proportion. Hence the Irish pork and 

 bacon are generally inferior to the English, 

 and the market price so in proportion. This 

 inferiority has lately been stated to me, by 

 the estimation of Mr. Charles Cotterill, 

 an eminent dealer in Irish provision, at 

 -three ounces per lb. upwards. Clover- 

 fed pork is yellow, unsubstantial, and ill 

 tasted ; fattened on acorns, it is hard, 

 light, and unwholesome ; on oil-gake 

 SEEDS, or chandlers' graves, it becomes 

 loose, greasy, and little better than 

 carrion ; on butchers' offal, luscious, 

 rank, and full of gravy, but of a strong 

 and disgusting scent. Compared with 

 the general consumption of pork, the 

 real dairy- fed meat bears a very small 

 proportion, and the sale of it in the me- 

 tcopolis is in very few hands, always com- 

 manding a superior price. In some parts 

 of France, they skin their pigs intended 

 for fresh meat. 



A pig will eat two or three pecks of corn 



