REARING AND FEEDING OF ANIMALS. 4Q3 



and most generally denotes a slovenly farmer. This inference 

 does not always follow: we have known instances in which it 

 has been introduced into our best farms by the purchase of 

 animals having it in its incipient stages, when it could not be 

 detected. It is indicated by the violent rubbing of the diseased 

 animal against any hard substance, and with such violence as 

 to tear away the head of the pustule, and to produce a disagree- 

 able scab. On the first appearance of this disease, the infected 

 animal must be instantly removed to a considerable distance 

 from the others, washed thoroughly with a strong soap-ley, 

 and anointed with the following preparation, recommended by 

 Dr. NORFORD. "Incorporate one ounce of fine flour of sul- 

 phur, two drachms of fresh pulverized white hellebore, three 

 ounces of hog's lard, and half an ounce of the water of kali, 

 (as prepared in the shops,) so as to form an ointment." This 

 is to be rubbed in at one time, and is supposed sufficient for a 

 hog weighing from eight hundred to a thousand pounds; and if 

 properly applied, no repetition is necessary, provided the hog 

 be kept perfectly clean after the cure is performed. It some- 

 times happens that from long neglect, the ears, neck, and other 

 parts become ulcerated. In this case they should be anointed 

 every third or fourth day with a little tar ointment, prepared 

 by mixing equal parts of mutton suet and tar over a gentle fire, 

 and straining the mixture while hot. 



Fever, or rising of the lights, as it is sometimes called, 

 appears to originate from over-feeding, and may be removed 

 by administering a mixture of sulphur and oil. 



CURING OF PORK AND HAMS. 



This is a very nice process. A great diversity of practice 

 prevails throughout the country. Some sections, as Burlington 

 county, New Jersey, for instance, are justly celebrated both 

 at home and abroad for the peculiar excellence of their hams. 

 Virginia bacon has also obtained great celebrity. As the prac- 

 tice of curing both pork and hams is so various, all we can 

 promise or undertake is to give the different processes adopted 

 by experienced and practical men. The following method has 

 been practised for a number of years by T. W. JOHNSON, Esq., 

 of Auburn, near Frederick, Maryland, with the best results, 

 his hams rivalling in excellence and flavour the Burlington 

 and Westphalia hams. He says: 



In order, then, to have GOOD bacon, it is necessary to have GOOD hogs. By 

 good hogs I mean those of an approved breed, of proper age and size; much 

 more depends on the breed of the hog than is generally supposed, and much, 

 very much upon the age and size. The most approved breeds for bacon, are 

 the cross of the Parkinson with the Siberian, or the Chinese with our common 



