196 DAIRY PORK LARGE HOGS. 



little better than carrion ; on BUTCHERS' OFFAL, lus- 

 cious, rank, and full of gravy, but of a strong and 

 disgusting scent. Compared with the general con- 

 sumption of pork, the real DAIRY-FED meat bears a 

 very small proportion, and the sale of it in the me- 

 tropolis is in comparatively few hands, always com- 

 manding a superior price. In some parts of France, 

 they SKIN their pigs intended for fresh meat. 



A pig will eat two or three PECKS of corn or meal 

 per week, in fattening ; a hog upwards of a bushel, 

 in proportion to his size. The following is an exam- 

 ple of successful feeding. " In the spring 1805, Mr. 

 Ivory of Whitchurch, Salop, killed a hog of two 

 years old, one side of which weighed 4101bs. the 

 other 4141bs. total 46 scores 14lbs. or about 111 

 stone, dressed country fashion. lie was purchased 

 very lean at two years old, price four guineas, was 

 fattened in between seven and eight months, and 

 then valued at eighteen guineas ; subsequently, 

 twenty-five guineas for him were offered and re- 

 fused." This hog probably made upwards of thirty 

 pounds at the then price, and might have 'consumed 

 full forty bushels of corn. 



I have at length, through Mr. Squire, obtained 

 the weight of Mr. Crockford's hog, bred and fed at 

 his fine farm near Newmarket, scarcely, I under- 

 stand, to be paralleled in England, for its excellence 

 of arrangement, convenience and style of buildings. 

 The hog, when killed, was two years old, and weighed 

 seventy-eight stone, horseman's weight, fourteen 

 pounds to the stone, or one hundred and thirty-six 

 stones and a half, London weight. The hams weighed 

 six stones each, the head fifty pounds. This hog 



