12 
A VOYAGE TO 
1779. foon as the hair was fcalded off, and the entrails removed, 
1 the hog was divided into pieces of four or eight pounds 
each, and the bones of the legs and chine taken out 5 and, 
in the larger fort, the ribs alfo. Every piece then being 
carefully wiped and examined, and the veins cleared of the 
coagulated blood, they were handed to the falters, whilft the 
flelh remained ilill warm. After they had been well rub¬ 
bed with fait, they were placed in a heap, on a ftage raifed 
in the open air, covered with planks, and prelfed with the 
heavieil weights we could lay on them. In this lituation 
they remained till the next evening,* when they were 
again well wiped and examined, and the fufpicious parts 
taken away. They were then put into a tub of ftrong 
pickle, where they were always looked over once or twice 
a day, and if any piece had not taken the fait, which was 
readily difcovered by the fmell of the pickle, they were 
immediately taken out, re-examined, and the found pieces 
put to frefh pickle. This, however, after the precautions 
before ufed, feldom happened. After lix days, they were 
taken out, examined for the laft time, and being again 
flightly prelfed, they were packed in barrels, with a thin 
layer of fait between them. I brought home with me fome 
barrels of this pork, which was pickled at Owhyhee in Ja¬ 
nuary 1779, and was tailed by feveral perfons in England 
about Chriitmas 1780, and found perfectly found and whole- 
fome 
IihaH 
* Since thefe papers were prepared for the prefs, I have been informed by Mr. Vancou¬ 
ver, who was one of my Midfhipmen in the Difcovery, and was afterward appointed Lieu¬ 
tenant of the Martin Hoop of war, that he tried the method here recommended, both 
with Englifh and Spanifh pork, during a cruize on the Spanifli Main, in the year 1782, 
and fucceeded to the utmoft of his expectations. He alio made the experiment at Ja¬ 
maica 
