102 



BIGGLE SWINE BOOK. 



one day's ride of the farm and strictly farm fed, not 

 fed upon refuse from cities nor at slaughter-houses 

 and breweries. 



A GOOD BERKSHIRE THE DEERFOOT KIND. 



The delicious meat of the small-boned Berkshire 

 and Berkshire grade is used. The heads, feet and skin 

 all go to a cheaper market in bulk at low price. Deer- 

 foot bacon is all dry-cured on the English plan and 

 hung for five days in the smoke of hickory wood cut 

 fresh every week from the forests of the farm. All lard 

 is rendered faithfully and never bleached artificially. It 

 is placed, not in a cellar nor in a cooler, but exposed to 

 the light in cases covered with wire fly net and aired 

 thoroughly while bleaching. 



