THE HOG. 235 
their hair removed by singeing ; the bacon and hams of these are said to 
possess peculiar delicacy of flavor. 
The best saw-dust for smoking hams or bacon is that made from 
oak, and it should be thoroughly dry. The saw-dust of common deal 
imparts a flavor of a disagreeable character, not unlike that of red 
herrings. 
Westphalian Hams. — The genuine Westphalian bacon is particularly 
good, but all sold under that name is not genuine ; spurious West- 
phalian hams are manufactured to a considerable extent. The process 
of imitation is not difficult, and none but one of the trade can detect the 
imposture. The fine quality of Westphalian bacon depends on several 
causes : the healthy and semi-wild life the swine are permitted to enjoy 
— their relationship to the wild boar — they are not fattened to the 
fullest extent previous to killing. A large proportion of sugar and 
juniper-berries are used in curing — the proportion being usually one and 
a half pounds of sugar to three of salt, and two ounces of nitre. The 
smoke is also applied in a cold state. This is, perhaps, the principal 
secret. The hams are all hung at the top of a very lofty building, and 
by the time the smoke reaches them it is perfectly cold. 
The ham of the Westphalian hog closely resembles that of the com- 
mon old Irish breed ; and the hams of that animal, when cured as has 
been described, could not be distinguished from those of Westphalia 
by the nicest judge. 
Limerick. — The hams cured in Limerick have long enjoyed considera- 
ble celebrity, and are supposed to be superior to any others — those of 
Westphalia and Hampshire alone excepted. Their excellence appears 
chiefly to depend upon the sparing use of salt, and the substitution for 
it, to a great extent, of coarse sugar, with judicious smoking. Some of 
the Limerick smoking-rooms are upward of thirty feet in height. 
Hampshire. — The Hampshire bacon is in greater esteem than even 
the Westphalian — a circumstance attributable to the superior excellence 
of the Now-Forest swine to those of that country, while they share equally 
with them the privilege of a forest life and acorns. The Hampshire curers 
smoke with saw-dust. In both this county and in Berkshire, singeing 
is adopted more generally than scalding, and this process is considered 
superior to scalding, the latter being supposed to soften the rind and 
render the fat less firm. 
The Wiltshire bacon is of peculiarly delicious quality, but the cause 
is obvious, and is not to be referred to any of the details of the curing pro- 
cess. This bacon is prepared from dairy-fed pork — this is the true secret. 
In some counties the pig is skinned prior to curing. Some amount 
of additional profit is of course derivable from this practice, but the 
bacon is inferior, being liable to become rusty, as well as to waste in the 
boiling. 
Hams and flitches should always be hung up in a dry place, indeed it 
will l>c found useful to sew up the former in pieces of canvas or sack- 
ing, as is practiced with the Westphalian. 
It is difficult to save bacon in summer time, or in warm climates, 
but a machine has recently been invented, for which a patent has been 
obtained, which renders the saving of meat under the most adverse cir- 
