108 HOGS. 



Filthy pens cause the holes in the legs of the hogs 

 to be stopped, their throats become affected, and they 

 fall helpless to the ground and soon die. The only 

 remedy is to wash their legs Tn a hib full of warm 

 soap suds, with a stiff brush, and run a knitting nee- 

 dle five or six inches up those holes, until they are 

 perfectly cleansed. The throat should also be scrub- 

 bed with the brush; after which, grease the legs and 

 throat with tallow, and the hogs will very probably 

 recover. 



BEST MODE OF CURING BACON. 



Hogs should never be killed unless in a thriving 

 condition; and if the weather should prove cold, you 

 should, When salting your meat for bacon, have all 

 your salt heated tolerably hot in a pan. With this 

 hot mixture, rub your meat until you bring the grease 

 out of it. Pack your hams in a hogshead at the bot- 

 tom ; and for every hundred pounds of your shoulders 

 and jaws, take one bushel of alum salt ground, or 

 boiled salt. Let your pork remain for seven or eight 

 days, and then make your pickle to bear an egg. 

 For every 1000 pounds put two pounds of saltpetre, 

 and one gallon of molasses. Put these in the pickle, 

 and then pour it down the side of the cask into the 

 meat, and let it remain seven weeks, when you should 

 rinse your meat in the pickle, and hang it up in the 

 smoke house. The smoke house should be rendered 

 as dark as possible, to keep out the flies; for it is from 



