SWINE. 



399 



and covered with a coating of whitewash or other preparation, to protect from flies. A far 

 mer who is famed in his section for the quality of his hams and bacon, gives his method of 

 smoking as follows: 



&quot;After the meat is sufficiently salted, it should look bright and clean, should be hung up 

 for three days in a warm, dry place, to drip and dry thoroughly, and then smoked. Five 

 days consecutive smoke is enough. Some careful men take a long time, smoking once every 

 few days, keeping in the smoke-house meantime. I have no smoke-house, and my rule is to 

 smoke for five days, burning corn cobs, then hang in a dark, dry place, of even temperature, 

 using as desired until about the first of May; then I smoke the pieces again for a day or two, 

 wrap in newspapers, and hang in cotton bags made for the purpose, into which the meat is 

 slipped, the end tied up, and the whole hung in a dry cellar.&quot; 



Mr. H. Stewart says: &quot;To preserve bacon or hams, they may be packed in a common 

 pine packing case or dry goods box, first laying in a bed of the sweetest hay; that with some 

 sweet vernal grass in it is the best; each piece of meat is then wrapped separately in the hay 

 and packed closely, with hay between the pieces; a thick layer is placed on the top, and the 

 box is closed and kept in a dry, dark closet. This is better than papering and canvasing. 



The smoking should be done a little each day, and no heat produced only enough to 

 dry the meat thoroughly. If the meat is dry it will never mould while kept in a dry warm 

 place, and it will improve in flavor for almost any length of time.&quot; 



SKELETON OF THE HOG. 



NAMES OF THE BONES. A Cervical vertebrae. B, B Dorsal vertebrae. C Lumbar vertebrae. 

 D Sacrum. E, E Coccygeal bones. F, F Ribs. G Costal cartilages. H Scapula. / Hume- 

 rus. K, K Radius. L Ulna. Jl/^-Carpus, or knee. 1. Scaphoid. 2. Semi-lunar. 3. Cunei 

 form. 4. Trapezium. 5. Trapezoid. 6. Os magnum. 7. Unciform. 8. Pisiform, N, N 

 Large metacarpal, or cannon. Small metacarpal. P, P Sesamoid bones. Q, Q Phalanges. 1. 

 Os suffraginis, or pastern bone. 2. Os coronse. 3. Os pedis. R Pelvis. (Fore-leg of pig. Pha 

 langes 1, 2, 3). 1. Ilium. 2. Pubis. 3. Ischium. ^-Femur. T Patella. U Tibia. F Fib 

 ula. W -Hock. 1. Os calcis. 2. Astragulus. 3. Cuneiform magnum. 4. Cuneiform medium. 

 5. Cuneiform parvum. G. Cuboid. 3, 6. Cubo cuneiform. X Large metatarsal. (Hind-leg of 

 pig. Phalanges 1, 2, 3). F Small metatarsal. Z Head. 1. Inferior maxilla. 2. Superior max 

 illa. 3. Anterior maxilla. 4. Nasal bone. 5. Molar. 6. Frontal. 7. Parietal. 8. Occipital. 

 9. Lachrymal. 10. Squamous-tempoid. 11. Petrous-tempoid. 



Some bury the ham in a bin of shelled corn, to protect it from flies, after covering it 

 with canvas. &quot;When well cured, dried, and smoked, it will not get mouldy by being packed 

 in this manner. 



Skeleton of the Hog. The illustration of the skeleton of the hog will serve to give 

 a correct idea of the anatomy of this animal. The first series of figures following the capi 

 tals refer to the bones of the fetlock and feet. The figures that follow Phalanges 1, 2, 3, 

 refer to the bones in the hind part of the body. The last series of figures following Z 



Head, indicate the bones of the head. 

 VOL. II. 23 



