THE POULTRY YARD. 213 



the mixture well into it ; lay the second flitch on the top, 

 and proceed in the same way ; lastly the hams, taking care 

 in every case to have the flesh side up, with plenty of the 

 mixture sprinkled over. It should lie thus for a month, 

 turning it every other day, putting the top flitch to the 

 bottom, and adding a little pickle if much brine has run 

 off. Then wash off the salt, hang the meat in the smoke 

 for ten days, not too near the fire. 



Lard versus Meat. Lard is a very good thing for 

 making pastry and for some other purposes, but, in a 

 warm climate, people do not appreciate lard. The pig of 

 the future will not be a dumpy " bladder of lard," but a 

 succession of streaks of fat and " leau pig." The sooner 

 we realise the fact, the sooner will pig-raising become 

 profitable. Fat pork is altogether to ) greasy for this 

 climate, though it is nice and very nourishing when 

 rounding Cape Horn, and during the bleak European 

 winter. 



XIX. THE POULTRY YARD. 



MAKING A COMMENCEMENT. The management for eggs 

 and for table birds is the concern of this department. 

 Poultry fancing, that is, the breeding and development of 

 birds or breeds for special points or for show purposes, is 

 a much more exacting occupation. To be successful with 

 fancy poultry, calls out the very best qualities of the stock 

 breeder. The chapter on the Physiology ol Breeding is 

 worth attention in that connection. Some who commence 

 the stndy of poultry life in the more modest manner of this 

 department, may follow into that of the poultry fancier. 

 The training should be helpful in that direction, but, 

 meanwhile our attention will be directed to poultry for 

 their egg laying or their table qualities, for home use or 

 as a business. We will soon see that there are very 

 marked differences in the breeds of fowls for the purposes 

 aimed at, and that requirements in the form of necessary 

 accommodation, both indoor and out, care in feeding and 



