THE Parmer’s manual. 115 
tion, the extra number of stoc'k the same farm would 
keep by the culture of the polaloe, as a fallow crop, 
and thus increase the quantity of manure, by consum- 
ing the straw, Jkc. for litter, and thus again, by the 
help of the manure to increase the quantity of hay, 
grain and straw, as well as potatoes, &c. it will at 
once be seen, that under this; management, all our 
far.ms may become Dishley farms, and all our farmers 
gain the wealth and reputation of Mr. Bakewell; be- 
sides, the pleasure of managing such a farm, will, of 
itself, doubly compensate all extra care and attention. 
JANUARY. 
Your pork hogs are all now killed, and doubtless 
marketted to the best advantage, excepting a good 
supply of the best, which you have carefully reserv- 
ed for your own use. Your hams and chops, are all 
put into a strong pickle, to prepare them for smoking ; 
if you have saltpetre, put it into the p.ckle with your 
hams, and if the barrel or tub is crowded, turn them 
often ; and at the end of 4 or 5 weeks, hang them up 
for smoking. If by any' means your saltpetre should 
not be dissolved in your pickle with your hams, you 
may pulverize it at the time of taking the hams out 
of pickle, and with a wet cloth rub over the hams 
with the saltpetre, particularly at each end, around 
the bones, say 1 oz. to each ham i it will strike through 
immediately, and your hams, when smoked, will be as 
high coloured, and as tender, as when preserved in 
the saltpetre pickle. Entire accident discovered 
this method, and frequent practice has confirmed it. 
Your beef is also all marketted, or put up for your 
own use/excepting such as you design for your win- 
ter’s feeding. If you feed with carrots, your cattle 
will require some water, but if upon potatoes, they 
will do best, after the ^st week, to be fed without 
