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THE AMERICAN FARMER. 



This may be doubted by those who ill-treat their pigs or, in other words, by those who 

 treat their pigs in the common way. But it is, nevertheless, a fact, that there is no more 

 docile or tractable animal on a farm than a well-bred pig. There is a good deal of human 

 nature about him. He can be led where he cannot be driven. 



A cross-grained man will soon spoil a lot of well-bred pigs. They know the tones of his 

 voice, and it is amusing to see what tricks they will play him. &quot;We have seen such a man 

 trying to get the pigs into their respective pens, and it would seem as though he had brought 

 with him a legion of imps, and that seven of them had entered into each pig. No sow would 

 go with her own pigs, and no pigs would go with their own mother; the store pigs would go 

 into the fattening pen, and the fattening pigs would go where the stores were wanted. Should 

 he get mad, and use a stick, some active porker would lead him in many a chase around the 

 barn-yard ; and when one was tired, another pig, with brotherly affection, would take up the 

 quarrel, and the old sows would stand by enjoying the fun. Let no such man have charge 

 of any domestic animals. He is a born hewer of wood and drawer of water, and should be 

 sent to dig canals, or do night- work for the poudrette manufacturers.&quot; 



DIAGKAM FOR CUTTING PORK. 



Cutting Pork. The cutting of pork should be done with reference to the use for 

 which it is intended. In the great pork packing establishments, the manner in which it is 

 cut and cured has special reference to the particular markets to which it is to be sent. 

 Sometimes in hams the hip bone is removed at the socket, and sometimes left entire, while 

 the shank is left long to the hock joint, or cut close up to the ham. The shoulder may be 

 cut square back of the shoulder blade and neck, or trimmed off rounding at the upper 

 portion. The bacon pieces may comprise the entire sid&amp;lt;^ from the ham to the shoulder, or 

 the flank piece may be separated from the back piece. The whole of the ribs are generally 

 taken out, but sometimes the tips are left in. Mess pork is the side pork containing the bone; 

 clear pork is the side meat containing no bone. 



The carcass of a pig is first divided down the back bone into halves. The shoulder, 

 numbered 1 in the diagram, is cut as shown by the lines; number 2 is the ham cut in a 

 circular direction, the bone being sawed through a short distance from the hip joint or whirl- 

 bone. If this piece of bone is removed from the ham, there will be a vacancy produced in 

 which flies will be apt to enter aod cause trouble; it is therefore better to let it remain. The 

 rump piece, 3, to which the tail is attached, also 9 and the loin piece 7, maji be salted or 

 used fresh; 4, 5, and 6, make good roasting pieces, or may be cut up for chops and cutlets; 

 or the ribs may be taken out, and the whole side, including 8, may be cured for bacon, or be 

 salted. The lower portion, 8, however, makes the best bacon, being made up of thin, alter- 



