THE HOG. 233 



counties, to take out the ribs also. It is only in porkers that the back- 

 bone is thus divided. 



The most approved mode of saving bacon, as practiced by a majority 

 of those extensive curers who have kindly favored us with the necessary 

 details of this portion of our subject, is as follows: if the swine you 

 dcsio-ii killing have been a recent purchase, and have been driven from" 

 a distance, so as to have become winded or jaded, it is right that they 

 should be kept up for a week, or perhaps more, until the effects of the 

 journey have been entirely removed, and the animals restored to their 

 original tranquillity and primeness of condition ; during this interval 

 tliey should be fed upon meal and water. A difference of opinion ex- 

 ists, as to whether this food should be given in a raw state or boiled. We 

 have taken some pains to ascertain the truth, and have no hesitation in 

 pronouncing in favor of the latter; at the same time, however, the mess 

 should be given in a perfectly cold state, and not of too thick consist- 

 ence. Some recommend that a small dose of nitre should be given 

 daily in the food for a fortnight previous to killing; others pronounce 

 this to be unnecessary ; but all unite in recommending a very consider- 

 able reduction in the animal's food for two or even three days bt^fore 

 killing, and a total deprivation of food for at least the last twelve hours 

 of life. 



In the country districts of Ireland, the hog is usually secured by the 

 hind-leg to a post or ring, the head is fastened to another; the animal 

 is thus securely strapped down upon a sloping slab or table, and the 

 head is severed from the body by means of a sharp knife. I am in- 

 formed that trhe bacon of a hog thus killed is more easily saved, and is 

 superior in flavor and color. 



The ordinary mode of killing a hog is, we are most happy to say, 

 gradually approximating to such as humanity would dictate. It is thus: 

 a flat stage or table, inclining downward in one direction, is prepared ; 

 the pig receives a powerful blow with a mallet upon the forehead, which 

 eliectually deprives him of sensation ; he is then thrown upon the 

 stage, and a knife plunged into the chest, or rather into that spot where 

 the chest meets the neck. The blood flows freely, and is received into 

 vessels placed for the purpose. A large tub or other vessel has been, 

 previously got ready, which is now filled with boiling water. The car 

 cass of the hog is plunged into this, and the hair is then removed with 

 the edge of a knife. The hair is more easily removed if the hog be 

 scalded ere he stiffens or becomes quite cold, and hence some butchers 

 cruelly conceive it advisable to scald him while yet there is some life in 

 him. The animal is now hung up, opened, and the entrails removed ; 

 the head, feet, etc., are cut off, and the carcass divided, cutting up at 

 each side of the spine. A strong knife and mallet are necessary for this 

 purpose, and w ill be found to answer better than a saw. 



HOW TO CURE BACON AND HAMS.— One and a half pounds of salt and 

 one ounce of saltpetre are enough to salt fourteen pounds of meat, or 

 two hundred weight of meat will require twenty-four pounds of salt. 



The following is Mr. Rowlandson's plan : — "Having cut up a well-fed 

 hog, which absorbs much less salt than an ill-fed animal, and runs very 

 little risk of being over-fed, salt, and saltpetre, in the proportions de- 



