Husbandry and Gardening. 113

Some time since, when I eat some pickled0r K at the House of one of my Correspon-j-tents, I found his Method of curing Pork toe much superior to the common Way; and onethis Advantage in communicating goodthings, that sometimes we find some Pleasurerom them in remote Parts, where before everyming was rude and unpolish’d ; for this Reason,j Pfevail’d upon my Friend to give me the fol-ding Memorandums.

First, The Hog must be full half a Year, orat most nine Months old; for its Flesh will then

kindly and take Salt better than if it wasolder.

^ Secondly, When we are disposed to fat a Hog,efides his common Meat, we must give him a^art or three Pints each Day of Horse-Beans ;, ais we may continue for six or eight Days beforee is put up for Fatting.

t - 'thirdly , When he is thus prepared for Fat-. we are to take Care that he never wants^her Meat or Water, and bed his Sty wellclean Straw, or Peafe-haulm ; he will eat• krst about three Quarters of a Peck of Peasec a Day, and decline in his eating as he grows^ about two Bushel and a half of Pease, orQ s '; e Bushels at most, will bring him into goodder for killing, without making him too fat.jj * find then that scalding is much better thanJoeing him, for by scalding the Pores of theln , are much more apt to receive the Salt,^the singed Hogs.

fiefk en this is done, let him hang up a Day° r e we cut him out, and then sprinkle somef r Jd'on Salt over the Pieces to draw out theVo ^ ^ood from the Flesh ; for by this Means,Ur Pork will take Salt the better, and keepI the