RECEIPT BOOK. 165 



ed pigs when ta be fatted are kept constantly on 

 whey, or skirnmed or butter-milk, witli frequently 

 an addition of pease or beans, or barley-meal 

 Such good keeping not only makes them increase 

 rapidly in size, but renders them tit for the butcher 

 at an early age. Swine are sold to the butcher 

 at ditferent ages, and under dilferent names; as 

 pigs when a few weeks old; as porkers at the age 

 of tive or six months; and as full grown hogs at 

 from eighteen months to two years old. The 

 young pigs are commonly roasted whole; the por- 

 kers are used as fresh or pickled pork; and the 

 full grown hi>gs are tor the most part converted 

 into ham and bacon. The demand for porkers, 

 which for London in particular is very great, and 

 which continues almost throughout the year, is 

 chietly supplied trom the dairies within reach of 

 that metropolis. 



Of curing Pork and Bacon. 



The curing or pickling of pork is carried on to a 

 considerable extent at many of our sea-ports. 

 The carcase is cut in pieces, and packed in casks 

 or kits, made for the purpose, containing from one 

 to two hundred weight. Salt is dissolved in water 

 till the mixture be strong enough to swim an ogg-^ 

 it is then boiled, and, when cold, poured upon the 

 pork: when the end of the cask is fixed in, the ar- 

 ticle is ready for being sent to market. Hender- 

 son, a late writer, has given particular directions 

 for the curing of bacon, founded upon a long 

 course of experience, wiiich, therefore, deserves to 

 be more generally known. 



The curing of bacon is thus described by Hen- 

 derson, at\er much experience. At^er the carcase 



