DiSE.vsrs.] 



AN 1) Til HI li VA UK) IS 15Ki;i:i)S. 



[AlOl'LtXY. 



A bnrrel is provided, and the bottom covered 

 with a liiver of hay and salt ; tlien altoninte 

 lavorjt of pork and salt up to tlio top, when it 

 is covered and ooopert'd up. »o as to oxoludo the 

 air as completely as possible. A holo is then 

 made in the head of tliooask, and the saturated 

 pickle is poured in till tho cask is full, when it 

 is plugged up, and ready for use. Salt pork, 

 ns it is called, is generally a much more useful 

 and genuine article than either of the pre- 

 served meats, or tho salted beef supplied to 

 tlie navy. 



The principal injuries to which bacon, after 

 curing, is liable, is that of becoming resfi/, 



and being infested with tho larvs of a small 

 fly known as Jumpers. Tho first often takes 

 place if it is dried too near tho fire, or 

 is exposed unnecessarily to tho air. In 



I drying, it should bo so near tlie firo aa to bo 



I within its inllueuco — so far from it as to pre- 

 vent its frying, and so turning rancid, knowa 



' provincially as "rusty" or " reasty" bacon. 

 Some parties recommend whitt-washing tho 

 bacon with lime- wash after it is dried ; and this 

 is certainly a decided preventive ; but it may 

 be equally prevented by being cured with 



' plain bran, or any wholesome material which 



I will keep it from the air. 



CHAPTER Vr. 



DISEASES OF THE PIG. 



It is observed by Mr. Touatt, that swine, 

 from having been, until recently, considered as 

 a subordinate species of stock, have not yet, to 

 anv extent, become sharers in the benefits 

 which the present advancing state of veterinary 

 science has conferred upon other domesticated 

 animals. "AVhen anything goes amiss in the 

 pic:gery, the farmer, too often, instead of exer- 

 cisino' that shrewd sense which he turns to so 

 good an account in almost every other instance, 

 either sends for the butcher, or consigns the 

 sick tenants of the sty to the care of an igno- 

 rant pig-doctor, whose whole pretensions to 

 leech-craft rest on the possession of some 

 antiquated recipe, which he uses, indiscrimi- 

 nately, as a grand panacea for ' all the ills that 

 swine's flesh is heir to,' or on the traditionary 

 lore he inherits from some ancestor, famous in 

 his day for certain real or supposed wondrous 

 cures." That this is still, in a great measure, 

 the case in many parts of the country, cannot 

 be doubted ; but if proper care were taken of i 

 the pig, disease would much more rarely 

 attack him, and his owner would reap far 

 more advantage from it than he otherwise 

 does. 



" Cleanliness," says Mr. Eichardson, " is 

 '5 I 



the great point to be insisted upon in swine 

 management. If this, and warmth, be duly 

 attended to, the animal will not, in one case 

 in a hundred, become afll'cted with any ail- 

 ment. The pig-feeder will find that, in most 

 cases, bis pigs will never ail from their 

 birth to their slaughter. There may be a 

 few attacked with disease; but the feeder 

 will generally find that the first symptoms of 

 it will give way before a dose of flour of sul- 

 phur — say half an ounce for a large animal, 

 combined with new milk, which he will gene- 

 rallv drink — with warmth and confinement. 

 As it is almost impossible to administer medi- 

 cine by force, it is better thus to take the 

 disease in its first stage, and give it to them 

 by enticement." 



The following are a selection of some of the 

 principle diseases to which the pig is liable; 

 and the treatment recommended in them is 

 such as has been found eftectual. 



APOPLEXY. 



This disease is chiefly brought on by high- 

 feeding, want of exercise, and laziness, all of 

 which beget a plethoric habit, inducing apo- 

 plexv, which in swine is often fatal. When it 



7.0^ 



