, 1843-01-28
From the Louisville Journal.

m determined not 10 ship any bacon Il
d. England this season, being Of opinion
s.. it will not bear the duty Of fourteen
it shilIings (S3 SOY per lie pounds. Tit
English are under the impression tina
solar salt must be used. in curing
Messrs. w. & C. Fellows & Co. will
test the matter in their present ship
g ment and make known the result:
Barrels Of prime. mess pork. so
: pieces of 4 lbs, each, 200 lbs, wood
4 bound, and two iron hoops.
Tierces Of middIes do, s tol3 pie
ces, 336 lbs, two iron hoops.
Tierces of India do, So pieces, 6 lbs.
each, 3l8 lbs, 6 iron hoops.
Tierces Of prime mess beef, SO pie
ces, 8 lbs. each, 304 lbs, 9 ora iron
hoops.
Tierces of India do, ~ pieces, 8
lbs. each, 336 lbs, 6 iron hoops.
Bladders of lard packed in ,ierces
of chat.
Kegs oflard, 20 to % lb..
Bales or boxes Of middles, in dry
salt, 4 TO 6 in each.
Bales or boxes of sides of bacon =
to 6 in each.
Ok tongues in pickle, 70 in each
key.
Pigs tongues in pickle, 100 lbs., do.
Feed.-The cattle should not be
fattened on oil cake, nor the hogs be
fed on nut or distillery food which is
very Objectionable.
Slaughtering.-Ne Neither should cat
tie nor hogs to be killed Immediately
after driving, but to be kepta week. if
possible, and withou. food from IL to
"a hours previous, to be cut up the
following day; a fine saw should be
used when the bones cannoi be clean
cut with a clearer without disfguring
or loosning the meat from the bones.
Sdlting.--The meat when cut up 10
pc thrown on a large dressers or Ia
bles, where two men are TO Ia sta
toned; the firstinan trims and makes
any necessary incisions 10 insure the
curing Of the meat, and fills
up the interstices with salt. then pass
the piece to the other, who finish
the rubbing with salt and passes the
into large tank or vat without
The men should always have
Of salt on the table before
Them, and wear gloves. The follow
day some saltpetre to be di.sol-
we'd and put into watts. or some curers
nix it with the salt. The meat to be
oressd down and covered in its own
made pickle. or some TO be added in
.wo or three days, and in about eight
ten days the meat to be packed in
o its proper cask with fresh salt and
resh pickle. If the meat is not per-
ectly clean, to be rinsed or washed
whist packing.
Packing In packing, plenty Of
Island or st. Ubes salt be put
t the top and bottom ends. Of the
:esk, and the top layers o fmeat to be
in edgeways as tight as posi-
lie to retain the salt at the top.
Prime Ness Pork is made from the
ntire hog, excepting the head and
The hog. when dead, should
Weigh from 40 to $50 lbs.
.Middles of Pork are made by cut.
straight off the two legs; leaving
ne or two of the fore ribs on that
as the shorter the middle is in
his respect, the more valuable; the
ackbone must also be taken out.
he fierce to weigh 336 lbs., nett, and
ne number Of middles contained
herein marked on the outside. In
llting do not break the skin inside
he ribs. '"-
Niddics cut in the same manner
an be cured in dry salt, to be rubbed
vice, the second time using a small
Of saltpetre: to be packed in
ales, boxes, or casks with clean SALT
India Pork is made from hogs Of
bout 200 lbs. the fair run Of the hog.
'ay be admitted. but some curers
select your prime pieces, which
btain a better price. a6L
Prime Ness Beef, III t~iercc., the
little to weigh, dead, not less than
DO TO 700lbs., well fed; the whole,
ircass may be used excepting the
Inns and course neck pieces.
India Beef, the cattle to weigh 800
IS. and upwards, as fat as possible.
consist Of selected pieces, such as
loins, ribs, rumps, rounds,
I'd TANKS, emitting shoulder pieces.
ecks. shins, morrow bones, &c.
Lard had better be melted over
cam or water to prevent burning. to
: drawn from the boiler by u tap in-
the bladder or keg. and Immediate
skinned whilst boiling. and only
as l,.l .. L. ,-z E,- .r