Vlll CONTENTS. 



iug of their milk — Operation of milking and skimming — ■ 

 Cream steens — Implements — Operation of churning — 

 Upright and barrel churns — Metallic chum. . . p. 403 



CHAPTER XXII. 



Butter — Milking — Creaming — Churning — Dairy-house — 

 Making of butter from cream — Scotch and Dutch modes 

 — Epping mode, making from whole milk — Manner of 

 curing — Anderson's rules — Clouted cream — cream cheese, 

 and slip-coat — Product of a cow 423 



CHAPTER XXIII. 



Pigs and pork — Breeds of the hog — Denominations — Breed- 

 ing sows — Period of gestation — Farrowing — Produce — 

 Weaning — Rearing — Porkers and store-pigs — Feeding — 

 Weight at different ages — Cost and value . , . 450 



CHAPTER XXIV. 



Qualities of bacon — Pigs and pig-sties — Prince Albert's 

 piggery — Food of a breeding sow — Age of bacon — Hogs 

 Guimaraen hams — Rudgewick hogs — Ringing of pigs — 

 Fatting for bacon — Live and dead weight — Caging — Kill- 

 ing and curing — Wiltshire and other modes — Hambro' 

 pickle — Smoking — Diseases of pigs 471 



