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1 Dec., 1901.] QUEENSLAND AGRICULTURAL JOURNAL. 
BACON-CURING IN YORKSHIRE. 
Dairy Farmer, Nerang— 
Can you tell me’ ow to cure bacon, Yorkshire fashion ? 
Answer.—We |. 9 already given the Yorkshire method of bacon-curing 
in previou «nals. However, here is the method described by a 
Yorkshire ert, “Amicus,” in the Farmer and Stockbreeder : 
The way we cure bacon is to place the hams and flitches cut side 
down for twenty-four hours, then turn and rub with a small 
quantity of saltpetre around the bone, rubbing it well into the 
joint of the shoulder and hams; then rub back or skin side well 
with salt, having the salt dry, not wet, or damp even. Cover with 
a layer of salt, and leave for a day or two. Cover again any 
places, where salt may haye melted, with clean salt, and take care 
to have a current of fresh air blowing through the room, and the 
temperature as even as possible. If very frosty, keep them from 
being frozen if you can. When the flitches have been in salt 
fourteen days, remove them, wash freely in clean water, hang up to | 
dry, and dust over with flour, or, if you are putting them away for 
old hams and bacon, dust over With pepper, and store away in bran 
or oat chaff till wanted for use, but be sure to let them hang till dry 
before storing away. Let the hams remain in salt twenty-one days 
for pigs of about 20 st. dead-weight. The great secret in curing 
bacon is to knock the meat about as little as possible both before 
and after killing. 
MANURE FOR SWEET POTATOES, 
Agricoia, Cooroy.— What is the best artificial manure for sweet potatoes ? 
What is the most advantageous manner of applying such manure ? 
Answer.—90 lb. sulphate of potash 
90 lb. high-grade speaospats per acre ; 
90 lb. chili saltpetre 
or instead of 90 Ib. high-grade superphosphate use 225 lb. super- 
phosphate 16 per cent. Mix well. 
Before spreading mineral fertilisers, apply stable manure or plough under 
a green.crop. When the latter has rotted, spread the artificial fertiliser and 
plough it in. Then plant the vines. 
