328 THE FARMER'S AND 



less than two hundred pounds nett, and must have a good 

 capping of St. Ubes, or other coarse salt. This is indis- 

 pensable. Bacon mess pork is so called when the full 

 proportion of prime pieces in prime mess is withheld ; 

 there is, therefore, various classes of bacon pork. Tier, 

 ces contain the same number, that is, fifty pieces of six 

 pounds, and the same rules as to messing are to be ob- 

 served as in the barrel. The tierce must have not less 

 than three hundred pounds, and well capped with salt. 

 It is usual to put in fifty-two pieces. In bacon mess, the 

 number of prime mess pieces should be marked upon the 

 head. No part of the hog's head is allowed in any in- 

 stance. 



BEEF 



Is uniformly cut into eight-pound pieces, and cured, in 

 all particulars, precisely as pork, except a larger propor- 

 tion of saltpetre is used in packing. Beef is almost en- 

 tirely packed in tierces. For export, tierces only should 

 be used. 



A tierce of prime India beef should contain forty-two 

 pieces, eight pounds each, and weigh not less than three 

 hundred and thirty-six pounds nett. It should be made 

 from well-fed bullocks, and contain thirty-two pieces of 

 loins, flanks, rumps, plates, buttocks, and briskets; ten 

 pieces, consisting of four chines, two mouse buttocks, two 

 shells of rumps, two pieces cut close up to the neck, with 

 bone taken out; no shins, thigh-bones, or necks. To be 

 well salted, and capped with St. Ubes or other coarse 

 salt. 



A tierce of prime Mess beef should contain thirty-eight 

 pieces of eight pounds, and weigh not less than three 

 hundred and four pounds nett. It should be made from 

 prime fat cows or heifers, twenty-eight pieces of prime, 

 from loins and chines, with one rib in each, flanks, rumps, 



