eed his
hogs off the acorns, beech, and chestnuts that lay in such
abundance on the earth, and far exceeded the power of the royal
or privileged game to consume. Indeed, it was the license
granted the nobles of free warren, especially for their swine,
that kept up the iniquitous forest laws to so late a date, and
covered so large a portion of the land with such immense tracts
of wood and brake, to the injury of agriculture and the misery
of the people. Some idea of the extent to which swine were
grazed in the feudal times, may be formed by observing the
number of pigs still fed in Epping Forest, the Forest of Dean,
and the New Forest, in Hampshire, where, for several months of
the year, the beech-nuts and acorns yield them so plentiful a
diet. In Germany, where the chestnut is so largely cultivated,
the amount of food shed every autumn is enormous; and
consequently the pig, both wild and domestic, has, for a
considerable portion of the year, an unfailing supply of
admirable nourishment. Impressed with the value of this fruit
for the food of pigs, the Prince Consort has, with great
judgment, of late encouraged the collection of chestnuts in
Windsor Park, and by giving a small reward to old people and
children for every bushel collected, has not only found an
occupation for many of the unemployed poor, but, by providing a
gratuitous food for their pig, encouraged a feeling of
providence and economy.

FOR CURING BACON, AND KEEPING IT FREE FROM RUST (Cobbett's Recipe).

806. THE TWO SIDES THAT REMAIN, and which are called flitches, are to be
cured for bacon. They are first rubbed with salt on their insides, or
flesh sides, then placed one on the other, the flesh sides uppermost, in
a salting-trough which has a gutter round its edges to drain away the
brine; for, to have sweet and fine bacon, the flitches must not be
sopping in brine, which gives it the sort of vile taste that barrel and
sea pork have. Every one knows how different is the taste of fresh dry
salt from that of salt in a dissolved state; therefore change the salt
often,--once in 4 or 5 days; let it melt and sink in, but not lie too
long; twice change the flitches, put that at bottom which was first on
the top: this mode will cost you a great deal more in salt than the
sopping mode, but without it your bacon will not be so sweet and fine,
nor keep so well. As for t