. The book of the farm : detailing the labors of the farmer, steward, plowman, hedger, cattle-man, shepherd, field-worker, and dairymaid. Agriculture. FATTENING, DRIVING AND SLAUGHTERING SWINE. 11 (1444.) Of the time required for digesting pork dressed in various ways, pigs' feet soused and boiled take 1 hour; sucking-pig roasted, 2^ hours; pork recently salted, raw or stewed, 3 hours; pork-steak, and recently salted pork, broiled, 3^ hours; pork recently salted, fried, 4J hours; pork recently salted, boiled, 4J hours; and pork, fat Fig. 299. Fig. and lean, roasted, 5^ hours.* (1445.) Pi
. The book of the farm : detailing the labors of the farmer, steward, plowman, hedger, cattle-man, shepherd, field-worker, and dairymaid. Agriculture. FATTENING, DRIVING AND SLAUGHTERING SWINE. 11 (1444.) Of the time required for digesting pork dressed in various ways, pigs' feet soused and boiled take 1 hour; sucking-pig roasted, 2^ hours; pork recently salted, raw or stewed, 3 hours; pork-steak, and recently salted pork, broiled, 3^ hours; pork recently salted, fried, 4J hours; pork recently salted, boiled, 4J hours; and pork, fat Fig. 299. Fig. and lean, roasted, 5^ hours.* (1445.) Pickled pork derives its name from the mode in which pork is cured in a strong brine or pickle of salt and water. The flesh is first rubbed with salt, then subjected to pressure, then rubbed again, and packed in barrels, and strong brine poured over it. Immense quantities of pork are pickled, for home and foreign consump- tion, by the pieces being simply placed in brine, but is, of course, inferior to vi'hat is cured as above described. The largest establishment for the curing of pork I ever saw was in Belfast. A carcass is cut up in a few seconds in this manner : One man stands at the end of a large hacking- block of wood, provided with a long-faced hatchet, and two others stand on each side of the block. A carcass, of whatever size, is placed on the block, on its back, with its head toward the hatchet; a man then seizes each of the limbs, and keeps the carcass open. With three or four strokes of the hatchet, the is divided into two from snout to tail. One chop cuts off each of the half heads, and one each of the legs. The heads are thrown into one heap, and the legs into another. The two men at the hind-quarter then take their knives and cut off the hams, which are put by themselves, and taken away and rubbed with salt, and placed in rows on the ground, with the Heshy side uppermost, covered with dry .salt. The remainder of the carcass gets two or three chops across th
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