NORTH WEST COAST OF AMERICA. 89 



and faking, to prevent the fun from damaging the meat. ^ "y^ ^' 

 After one party had cleaned the hogs well, they were ' — -- — ' 

 handed to another fet, who took the bones entirely out, June! 

 cu,t away all the bruifed parts and blood- veffels, and cut °" *^ '*" 

 the meat into four or fix pound pieces ; at the fame time 

 making incilions in various parts of the fkin, fo as to ad- 

 mit the fait freely. Thefe pieces were then given to the 

 falters, who rubbed them thoroughly with good white 

 fait, and afterwards flowed them on fome hatches, that 

 were fixed as a kind of temporary fiage, about two feet 

 from deck. 



A SUFFICIENT quantity of meat being placed on this 

 ftage, it was covered with canvafs and boards, on which 

 heavy weights were placed. In this flate it remained till 

 morning, by which time all the blood was prefTed out, 

 and the meat was hard and firm. Every piece was then 

 carefully examined, and if any parts appeared the leaft 

 tainted, they were cut away, and frefh fait rubbed on. 

 The pork was then packed in cafks filled up with ftrong 

 pickle, and prefTed with weights as before. After remain- 

 ing in cafks twenty-four hours, it was repacked, filled up 

 with frefh pickle, and put away for future ufe. Some 

 pork that we falted at Owhyhee was examined after it had 

 been packed a week, and found perfedly fweet, and the 

 fineft I ever faw. The bones were broke, rubbed well 

 with fait, and afterwards put into flrong pickle ; and the 

 flefh being cut from the heads, it was dry-falted, and 

 kept exceedingly well. 1 



I ALSO falted feveral whole fides after the bones were 

 taken out, without pickle, and they made very fine bacon. 



N Since 



