MAKING BACON. 287 



MAKING BACON. 



Bacon is an article of use in nearly every family in 

 this country ; yet very little attention is paid to its 

 preparation by most of our farmers. It is enough for 

 them that the hams are taken out, salted at random, 

 smoked in an imperfect manner, and this is then called 

 bacon. The western part of Yirginia is most famous 

 for its fine bacon ; and those at the north who have in 

 substance adopted the mode pursued there, find their 

 bacon greatly improved. 



Too heavy hogs are not so good for bacon as those 

 that are smaller, if equally well fattened. One that 

 will weigh two hundred is large enough, as the salt 

 will strike through the pieces more equally, and the 

 smoking be more perfect. It is essential, for the first 

 rate bacon, that the pork should be corn-fed ; at least, 

 if any thing is used to aid in fattening, it should be in 

 the first part of the time, and corn be given for five or 

 six weeks previous to slaughtering. The pork of 

 corn-fed pigs will be hard and compact, and the kidney 

 fat ; instead of being soft and unctuous, like lard, will 

 be solid, like beef suet. 



In the best establishment for making bacon, three 

 pecks of salt and one pound of saltpetre are used for 

 every thousand pounds of pork ; the salt to be meas- 

 ured, and the saltpetre reduced to powder, thoroughly 

 incorporated or mixed with it. None but the best salt 

 should be used in making bacon. At the south, that 

 which is produced at the Kenhawa works, at the first 

 crystallization, is preferred ; at the north, the coarse 

 salt of the Onondaga works, or that produced by evap- 

 oration, is to be chosen as more pure than any other 

 kind. 



The prepared salt is to be thoroughly rubbed on the 

 meat, and then liberally sprinkled over the outside. 

 There is little danger of oversalting from quantity : it 



