the following is an
enumeration of the joints in the two respective quarters:--

1. The leg.
HIND QUARTER 2. The loin.
3. The spring, or belly.

4. The hand.
FORE QUARTER 5. The fore-loin.
6. The cheek.

[Illustration: SIDE OF A PIG, SHOWING THE SEVERAL JOINTS.]

The weight of the several joints of a good pork pig of four stone may be
as follows; viz.:--

The leg 8 lbs.
The loin and spring 7 lbs.
The hand 6 lbs.
The chine 7 lbs.
The cheek from 2 to 3 lbs.

Of a bacon pig, the legs are reserved for curing, and when cured are
called hams: when the meat is separated from the shoulder-blade and
bones and cured, it is called bacon. The bones, with part of the meat
left on them, are divided into spare-ribs, griskins, and chines.

CHAPTER XVII.

PORK CUTLETS (Cold Meat Cookery).

796. INGREDIENTS.--The remains of cold roast loin of pork, 1 oz. of
butter, 2 onions, 1 dessertspoonful of flour, 1/2 pint of gravy, pepper
and salt to taste, 1 teaspoonful of vinegar and mustard.

_Mode_.--Cut the pork into nice-sized cutlets, trim off most of the fat,
and chop the onions. Put the butter into a stewpan, lay in the cutlets
and chopped onions, and fry a light brown; then add the remaining
ingredients, simmer gently for 5 or 7 minutes, and serve.

_Time_.--5 to 7 minutes. _Average cost_, exclusive of the meat, 4d.

_Seasonable_ from October to March.

AUSTRIAN METHOD OF HERDING PIGS.--In the Austrian empire there
are great numbers of wild swine, while, among the wandering
tribes peopling the interior of Hungary, and spreading over the
vast steppes of that country, droves of swine form a great
portion of the wealth of the people, who chiefly live on a
coarse bread and wind-dried bacon.

In German Switzerland, the Tyrol, and other mountainous
districts of continental Europe, though the inhabitants, almost
everywhere, as in England, keep one or more pigs, they are at
little or no trouble in feeding them, one or more men being
employed by one or several villages as swine-herds; who, at a
certain hour, every morning, call for the pig or pigs, and
driving them to their feeding-grounds on the mountain-side and
in the wood, take custody of the herd till, on the approach of
night, they