. All about country life : being a dictionary of rural avocations, and of knowledge necessary to the management of the farm, the stable, the stockyard, and a gentleman's out of town residence and property. Agriculture; Country life. 34 ALL ABOUT COUNTRY LIFE. Badger. fat, after having the hams, the head, the internal fat, tlie spine, and a por- tion of tile ribs, removed, form flitches, M'hiclr are cured and dried for Ijacon in tlie following manner. A mixture of common salt and saltpetre, in the pro- portion of fifty parts of the former to one of the latter, is prepared, and rub- bed well int
. All about country life : being a dictionary of rural avocations, and of knowledge necessary to the management of the farm, the stable, the stockyard, and a gentleman's out of town residence and property. Agriculture; Country life. 34 ALL ABOUT COUNTRY LIFE. Badger. fat, after having the hams, the head, the internal fat, tlie spine, and a por- tion of tile ribs, removed, form flitches, M'hiclr are cured and dried for Ijacon in tlie following manner. A mixture of common salt and saltpetre, in the pro- portion of fifty parts of the former to one of the latter, is prepared, and rub- bed well into the skin sides of the ditches, which are then turned over, and their insides covered with a coating (jf the same substance. In large establish- ments the flitches after being thus salted are piled in pairs on benches, each pair having the inside of the one turned to the inside of the other, which excludes the air from coming in contact with the part liable to suffer injury from that cause. The benches have spouts to carry off the brine as it escapes from the ditches, which thus piled do not re- quire to l)e constantly turned in it, and re-salted, as is customary in farmdiouses, ^\?llere only a single pair are salted at one time. After remaining thus piled a fortnight, the flitches are removed, and if moderate-sized, from pigs of about 200 lb., no further salting will be necessary ; but larger flitches should have the process repeated, after being wiped dry, only half the quantity of salt being used as was required in the former instance. It is usual also to re- verse the position of the sides in the .second piling: thus treated, they remain another week. Drying next requires to be resorted to. The flitches are hung up in heated rooms or closets, or, if in- tended to be smoked, in enclosed places filled with the smoke of sawdust, or wood in a slow state of combustion. The period required for the drying pro- cess is about two or three weeks, after which the bacon will be fit fo
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Keywords: ., bookcentury1800, booksubjectagriculture, booksubjectcountrylife
