—_— ~~ 
1 Dec., 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 543 
To this add 20 gallons of water and stir till all the material is dissolved. 
The strength as shown by the salinometer should be about 95 degrees. If such 
is not indicated, add salt and stir until it ig. 
A mixture of equal quantities of saltpetre and dry antiseptic having been 
Peowoudly prepared, the sides are first wiped with a portion of the pickle used 
ror pumping, and are then laid on the cellar floor. Some of the mixture of dry 
antiseptic and saltpetre is next sprinkled over the whole of the inside or cut 
surfaces. The quantity is usually just sufficient to slightly cover the whole (a 
sieve being very useful for the purpose of distribution). Salt finely ground is 
now sprinkled ail over the same surface, and the side is permitted to lie in that 
condition for seven or eight days, when it will be cured, and may then be 
washed and baled for transport, or the sides may be washed and dried as “ pale- ' 
dried bacon,” or they may i smoked and sold as smoked bacon. Where space 
in a cellar is of value, the bacon is “ stacked” or “ piled.” 
The most important part of the foregoing description is that referring to 
the pumping. The diagram (Fig. 1) is designed to show the various portions 
eee OTE PART taarwannee “TeRSaANE ay Moos a erp cae 
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LO. 
STRAIGHT & OLEP 
HIV STRAIOHT & OLEP: ONLY IN WARM WIEATHD 
'LANTING DOWNWARDS/SO AS TH 
z a : : H ‘ . 
ownwanos ; ; H : ; TAKE your "OF HAM BONE 
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GYANTING & CECP UNDER YOINT OF LEG BONE REQUIRED DURING WAR WEATHER SLANTING -SLIONTLY DECH. 
Fic. 1. 
into which the side will ultimately be divided, and, at the same time, to indicate 
the precise place and direction in which the needle of the pickle-pump should 
be inserted. This diagram has been constructed with the assistance of those 
well skilled in the matter, and will doubtless serve a permanent purpose. 
The process of producing “ Wiltshire’ bacon which has just been described 
applies practically to all other kinds. The names of different cuts are very 
many, and depend on the local habit of cutting portions of a side ina peculiar 
way. Perhaps the greatest rival of Wiltshire bacon is that produced in Cum- » 
berland; but the liking for Cumberland bacon is an acquired taste. It is 
highly charged with salt as a rule, owing to the primitive methods in use where 
it is produced. These old-fashioned ways will have to go, and give place to the 
modern methods; or, if not so, it is safe to say that Cumberland bacon will 
become a thing of the past. 
When the bacon has been cured it is, as a rule, washed free from salt on 
the surface, and from slime, if any, and allowed to drain. If it should be 
wanted in the “green” state, it is simply sent out as it is in bales, wrapped in 
canvas. If wanted in the “pale-dried” state, (Fig. 2) the sides are hung up ina 
ventilated drying-room, heated to a temperature of 80 degrees Fahr. with steam 
ipes, and kept there until quite dry. “Smoked bacon” (Fig. 3) is produced by 
emia the sides ina smoke store for about three days, where it is exposed to the 
smoke and fumes given off by smouldering hardwood sawdust. ‘The ventilation 
of the smoke stores is a very important matter. When the sides are sufficiently 
smoked or dried, as the case may be, they are allowed to cool in the packing lofi, 
-after which they are weighed and baled for the market. 
