FATTENING ARTICLES DAIRY PORK. 



milk-fed animal. Hence the bacon of the dairy coun- 

 ties is superior. Milk will fatten pigs entirely, with- 

 out the aid of any other food, a practice sometimes 

 in the dairies ; which, however, as I have been lately 

 informed by Mr. Chappell, has been long discontinued 

 in Beds, and the best dairy counties, where a quantity 

 of corn is always allowed with the milk, rendering the 

 pork more substantial, and of superior flavour. 



CORN-FED pork is next in value, PEAS, OATS, and 

 BARLEY being the best adapted grain. BEAN-FED 

 pork is hard, ill-flavoured, and indigestible; being 

 potato-fed, it is loose, insipid, weighs light, and 

 wastes much in cookery. A similar character is 

 given of pork fed on maize or Indian corn, by an ex- 

 perimental feeder in Warwickshire. To mix pota- 

 toes in the food of fattening pigs, is deceptious, dete- 

 riorating the pork in exact proportion. Hence the 

 ordinary Irish pork and bacon are generally inferior 

 to the English, and the market price so in proportion. 

 This inferiority has lately been stated to me, by the 

 estimation of Mr. Charles Cotterill, an eminent dealer 

 in Irish provisions, at three ounces per Ib. upwards. 

 CLOVER-FED pork is yellow, unsubstantial and ill- 

 tasted: fattened on ACORNS, it is hard, light, and 

 unwholesome ; on OIL-CAKE-SEEDS or CHANDLERS' 

 GRAVES, it becomes loose, greasy, and little better 

 than carrion; on BUTCHERS' OFFAL, luscious, rank, 

 and full of gravy, but of a strong and disgusting scent. 

 Compared with the general consumption of pork, the 

 real DAIRY-FED meat bears a very small proportion , 

 and the sale of it in the metropolis is comparatively in 

 few hands, always commanding a superior price. In 

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