CHAP. XXIV.] FAKMING FOR LADIES. 491 



part " the chap," or "jowl" — whence, proba- 

 bly, has arisen the common phrase of " cheek 

 by jowl" — while the joints of the neck-bone, 

 when cut into chops, are termed " griskins ;" 

 a " chine" is two necks, and the " spare-rib" 

 is so called when the fat and tlesh are cut off 

 for salting. 



When cured for bacon, the flitches are laid, 

 with the rind undermost, either upon a tray 

 with a gutter round the edges, or upon an 

 inclined board, to allow the brine to run from 

 them. Both the flitches and the hams should 

 first be slightly powdered with saltpetre, which 

 will open the pores of the flesh to receive the 

 salt, and impart both a good colour and a 

 pleasant flavour to the meat ; and then the 

 flitches should be well rubbed on the fleshy 

 side with bay-salt, and laid one over the 

 other. The firmer the pork, the better will be 

 the bacon. " The flesh should be of a bright 

 red colour, and the fat also of a reddish tinge ; 

 for meat of this description, when made into 

 bacon, is not so liable to rust as that which 

 is pale and of a soft porous nature." In 

 curing it, much however depends, both as to 



