198 HOGS. 



roots. The usual fertilizers are good for the grape, if not 

 applied till fermentation has taken place. Vegetable mould, 

 ashes, and bone manure are all excellent. 



The grape-vine is easily propagated by layers (bending 

 branches of the previous or current year's growth down at 

 any time before midsummer, and covering with earth), or by 

 cuttings, which the annual trimmings abundantly afford. 



Grapes may be kept many months by being packed in 

 substances that have been dried by heat, and kept in a cool, 

 dry room. Mr. Cole says, in his Fruit Book, he has pre- 

 served grapes in excellent condition for several months, ." by 

 laying them into small baskets on paper, four to eight quarts 

 in each, covering them with paper, cotton, or a cloth, and 

 hanging them up in a well-aired, dry room." 



HAMS. Those which are bought generally require to 

 be soaked twelve hours, changing the water, frequently, and 

 to be thoroughly scraped and cleaned before going to the pot. 

 Cover the ham with water, and give a quarter of an hour's 

 boiling to each pound ; then take it out of the pot, skin it, 

 sift grated bread over it, and put it into the oven, and let it 

 bake another quarter of an hour to each pound. Gourmands 

 boil their hams in hock. See Bacon 



HOGS. These animals have been of immense assistance 

 to the settlers of our Western country. 



The hog is not a native of America, but was introduced 

 here by the Spaniards. 



The common hog adapts himself to all climates, and almost 

 all food. These dispositions and habits, together with his 

 fecundity, and the readiness with which his flesh receives 

 salt, makes him alike valuable to the daily laborer and the 

 wholesale dealer. 



In a state of nature, the wild hog (Sus aper) feeds on 



