A MANUAL ON THE HOG. 17 



variety suited to the most fastidious, as well as the grossest 

 taste. Besides the pieces proper, the trimmings are made 

 into the most delicious sausages, which none but a Jew, or 

 a Mohammedan, could refuse. Again, the extra fat fur- 

 nishes the lard of commerce, the place of which cannot be 

 supplied in the kitchen. Of this, a useful oil is made, 

 which has become an important article of commerce. 



3 ADAPTED TO WARM CLIMATES. 



The hog is not only indigenous to warm climates, but 

 furnishes the most convenient, if not the most wholesome, 

 animal food for climates in which the summer months are 

 too warm for habitual use of fresh meats. 



In the sparsely settled portions of the South, where 

 there cannot be daily access to market, bacon is indispen- 

 sable. 



It is an economical dish, also, from the fact of its gen- 

 eral use in "seasoning" many dishes of vegetables for the 

 Southern table. Bacon and cabbage, bacon and salad, ba- 

 con and corn field peas, are dishes known in their perfec- 

 tion only on the Southern farm, where all are the products 

 of the farm. 



There are no people in the world who can live better or 

 more cheaply than the Southern farmer, who raises his 

 own pork, and gives proper attention to the dairy, poultry 

 yard, and garden; and, though the exclusive use of bacon 

 as meat diet is not suited to warm climates, the abundant 

 supply of fresh vegetables, available at all seasons of the 

 year, where proper attention is paid the garden, precludes 

 the necessity of its excessive consumption. 



Bacon, properly cured, is especially suited to supply the 

 waste of the frame incident to manual labor ; and is not only 

 the most convenient and economical food for the negro 

 laborer, but is preferred by him to any other kind of meat. 

 Many planters, who have not bestowed personal attention 

 upon their hogs, have been painfully reminded of this par- 

 tiality by the mysterious disappearance of their porkers. 



