176 
Dairying  in  Denmark. 
put  into  a pickle  consisting  of  salt  and  water,  ice,  and  saltpetre 
(the  latter  to  give  colour  to  the  meat).  This  mixture  of  course 
has  a very  low  temperature,  probably  not  more  than  70°  F.,  but 
the  warmth  of  the  carcasses  soon  raises  it.  It  is  not  allowed, 
however,  to  rise  higher  than  40°  F.,  more  ice  being  added 
as  required  to  keep  it  down  to  that  temperature.  After  the 
curing  is  finished,  the  sides  are  taken  out  and  dried,  and  subse- 
quently packed  in  bales  containing  four  or  six,  according  to 
circumstances.  The  heads  are  separately  pickled  in  halves,  and 
go  to  Ireland,  where  they  find  a ready  sale.  About  40  pigs  can 
be  killed  and  dressed  per  hour,  and  as  many  as  400  to  500  have 
been  dealt  with  in  one  day,  but  these  are  unusual  figures.  In 
the  winter  many  of  the  pig-carcasses  are  scalded,  especially 
those  bought  ready  killed.  These  are  chiefly  used  for  making 
salt  pork,  and  they  weigh  from  110  to  130  lbs.  per  carcass 
dead-weight  ; but  the  summer  pigs,  whether  for  pork  or  bacon, 
weigh  from  150  to  170  lbs.  per  carcass,  which  is,  of  course,  a 
very  heavy  weight  for  the  English  market,  in  its  present  mood. 
A barrel  of  pork  consists  of  50  pieces  of  4 lbs.  each,  and  Messrs. 
Flansen  do  a large  trade  in  provisioning  the  Navy  and  mer- 
chant vessels.  It  may  be  added  that  the  Navy  pork  is  packed 
in  much  stronger  casks  than  those  used  for  the  mercantile 
marine,  and  that  the  former  cost  about  twice  as  much  as  the 
latter.  Cui  bono  ? 
Messrs.  Hayman’s  establishment  is  much  larger  than  the  one 
just  noticed,  and  presents  several  peculiarities  of  practice  ; thus, 
the  pigs  are  singed  in  a cylinder  surrounded  by  a coal  fire  instead 
of  by  gas  ; the  carcasses  then  ascend  by  a wire  railway  to  a loft 
capable  of  storing  1000 ; here  they  are  cut  up,  and  then  sent  to 
the  curing  tubs.  At  this  establishment  the  temperature  of  the 
pickle  is  never  reduced  below  42°  F.  ; and,  after  having  been 
pickled,  the  sides  and  joints  are  stored  in  a chamber  cooled  by 
means  of  ice  laid  on  the  iron  ceiling.  The  walls  of  this  chamber 
are  double,  and  the  intervening  space  is  filled  with  cut  straw. 
Mr.  Hayman  has  also  had  great  difficulty  about  the  fatness  of 
the  pigs  ; but  two  or  three  years  ago  he  surmounted  it  by  inducing 
his  clients  to  use  boars  which  he  obtained  from  Mr.  James 
Floward,  M.P.,  of  Clapham  Park,  Bedford  ; and  this  strain  of 
blood  has  now  the  first  reputation  in  Denmark.  Pigs  that  are 
too  fat  to  be  cured  into  bacon  for  the  English  market,  Messrs. 
Hayman  send  alive  to  Manchester,  Birmingham,  and  other 
manufacturing  centres,  where  they  are  readily  bought ; while  the 
fattest  of  all  are  sent  to  Hamburg,  whence  they  go,  as  already 
stated,  to  South  Germany,  and  also  to  Holland.  Messrs.  Hay- 
man agreed  with  Messrs.  Hansen  that  the  Hamburg  competition 
