THE BERKSHIRE PIG. 455 



the knee joint. Thus divided, a side at a time is carried to a 

 table, where another operator is in readiness, who first makes 

 an incision near the neck, where the fore ribs inosculate so 

 largely with the backbone, commonly known as the breast bone ; 

 and these, together with four or five pounds weight of the 

 pectoral muscle or breast, are cut out, as it is found by expe- 

 rience that this part does not bleed well, frequently containing 

 several of the larger blood vessels still gorged with blood, 

 especially in large pigs, and, in consequence, it is not well 

 adapted for curing ; it is an act of precaution always to be 

 recommended — it has also the effect of baring the scapula or 

 shoulder bone. The latter in ticklish weather is sometimes 

 found a formidable difficulty in the way of good curing, or, as it 

 is technically termed, " striking the meat and taking the salt," 

 the former term applying to saltpetre, and the latter to the 

 common salt used. This portion of the breast being taken out, 

 the ribs are divided with a fine saw at the point named, viz., 

 about the middle. The upper division is cut out with a portion 

 of the muscle attached to them, leaving the lower portion of the 

 ribs attached to the side. In Ireland the piece so cut out is 

 called a strip, and weighs, according to the size of the pig, from 

 two to four pounds weight ; in the West of England it is called 

 the griskin , and usually weighs from five to eight pounds. The 

 cutter is provided with a semi-circular saw; with this he 

 dexterously divides the small knuckle of the thigh bone, and 

 detaches it along with the pelvis or haunch bone. The muscle 

 connected with the pelvis and a thin cut from the upper part of 

 the inside of the thigh are taken out with the thigh ; this is 

 necessary in order to give free access to the knuckle, which is 

 the most difficult part to cure. These operations completed, the 

 side is taken to another table, where the operator cuts off any 

 straggling pieces of flesh, and, by an ingenious arrangement, 

 embracing a dull iron chisel and a cord passed over his neck, he 

 draws out the scapula or blade bone. The shank of the ham is 

 sawn off, and the side is ready for curing. The salt is injected 

 by a machine, the pressure forcing the fluid into every part of 

 the flesh ; and in due time the side, when properly prepared, is 

 hung up in the smoking room and cured. In some of the bacon 

 factories in Ireland and the West of England as many as 1000 



