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The distribution of pigs in Scotland is somewhat unequal, the 

 counties with the largest numbers being Aberdeen, Ayrshire, and 

 Wigtown. 



In earlier days the breeds of pigs in Scotland were much ne- 

 glected and this contributed, no doubt, to the absence of develop- 

 ment in the manufacture of pig products. In recent years the 

 Highland breed has been entirely eliminated from the country and 

 their place has been taken by the recognised modern breeds. 



In so far as bacon-curing is concerned the class of pig that is 

 wanted is one which weighs about 16 stone live weight. 



The " dead weight " will be about 168 lb., and for the generality 

 of purposes this is the most profitable kind of pig to produce. 

 Other styles of pig are, however, in demand for special trades. 

 The ham trade, for example, requires a small pig which will weigh 

 about 112 lb. dead weight. A 12 stone pig should be produced 

 in about seven months with steady careful feeding, provided that 

 there is a plentiful supply of separated milk and that the pigs are 

 comfortably housed. 



The author treats next of the Relationship of Creameries and 

 Pig-Breeding, of the Present Centres of Bacon-Curing, and of the 

 Old Process of Curing and thus comes to the : 



Present-day Process. The Dumfriesshire and Ayrshire cured 

 bacon is made now by what is known as the " wet-cure " process. 



That is, the bacon is immersed in pickle instead of being cured 

 in the dry state, as is the case with Wiltshire bacon. The only 

 advantage of the wet process lies in its being adaptable more easily 

 where there is no machinery, and where the cooling is derived 

 from a naturally cool cellar, or from a cellar cooled with ice. 



The process of handling the pigs for curing may he divided as 

 follows: 



Slaughtering. 



Cooling in the open air. 



Skinning and cutting up. 



Chilling and trimming. 



Curing. 



The author describes each of these operations and states that 

 it is essential for bacon-curing purposes that the whole of the blood 

 should be let out, and in doing this, care should be taken that the 

 knife does not enter either of the shoulders, as otherwise the fore 

 end of the side so touched will most likely be destroyed. 



