AND CATTLE DOCTOR. 231 



Of airing Pork and Bacon, 



The curing or pickling of pork is carried on to a 

 considerable extent at many of our sea-ports. The 

 carcase is cut in pieces, and packed in casks or kits, 

 made for the purpose, containing from one to two hun- 

 dred weight. Salt is dissolved in water till the mix- 

 ture be strong enough to swim an egg ; it is then boiled, 

 and, when cold, poured upon the pork : when the end 

 of the cask is fixed in, the article is ready for being 

 sent to market. Henderson, a late writer, has given 

 particular directions for the curing of bacon, founded 

 upon a long course of experience, which, therefore, 

 deserves to be more generally known. 



The curing of bacon is thus described by Hender- 

 son, after much experience. After the carcase has 

 hung all night, lay it upon a strong table, or bench 

 upon its back ; cut off the head close by the ears, and 

 cut the hinder feet so far below the hough as will not 

 disfigure the hams, and leave plenty of room to hang 

 them by ; then take a cleaving knife, and if necessary, 

 a hand mallet, and divide the carcase up the middle 

 of the back bone, laying it in two equal halves : then 

 cut the ham from the side by the second joint of the 

 back bone, which will appear on dividing the carcase; 

 then dress the ham, by paring off' the flank or skinny 

 part, so as to shape it with a half round point, by 

 clearing off* any top fat that may appear ; the curer 

 will next take off the sharp edge along the back-bone 

 with his knife and mallet, and slice off the first rib 

 next the shouldex, where he will perceive a bloody 

 vein, which he must take out, for if it is lefl in, that 

 part is apt to spoil. The corners must be squared off 

 where the ham was cut out. 



