ect to the action of _creosote_, a volatile oil produced by the
combustion of the sawdust, which is powerfully antiseptic. The process
also furnishing a thin covering of a resinous varnish, excludes the air
not only from the muscle but also from the fat; thus effectually
preventing the meat from becoming rusted; and the principal reasons for
condemning the practice of removing the ribs from the flitches of pork
are, that by so doing the meat becomes unpleasantly hard and pungent in
the process of salting, and by being more opposed to the action of the
air, becomes sooner and more extensively rusted. Notwithstanding its
superior efficacy in completing the process of curing, the flavour which
smoke-drying imparts to meat is disliked by many persons, and it is
therefore by no means the most general mode of drying adopted by
mercantile curers. A very impure variety of _pyroligneous_ acid, or
vinegar made from the destructive distillation of wood, is sometimes
used, on account of the highly preservative power of the creosote which
it contains, and also to impart the smoke-flavour; in which latter
object, however, the coarse flavour of tar is given, rather than that
derived from the smoke from combustion of wood. A considerable portion
of the bacon and hams salted in Ireland is exported from that country
packed amongst salt, in bales, immediately from the salting process,
without having been in any degree dried. In the process of salting above
described, pork loses from eight to ten per cent. of its weight,
according to the size and quality of the meat; and a further diminution
of weight, to the extent of five to six per cent., takes place in drying
during the first fortnight after being taken out of salt; so that the
total loss in weight occasioned by the preparation of bacon and hams in
a proper state for market, is not less on an average than fifteen per
cent. on the weight of the fresh pork.

COLLARED PIG'S FACE (a Breakfast or Luncheon Dish).

823. INGREDIENTS.--1 pig's face; salt. For brine, 1 gallon of spring
water, 1 lb. of common salt, 1/2 handful of chopped juniper-berries, 6
bruised cloves, 2 bay-leaves, a few sprigs of thyme, basil, sage, 1/4
oz. of saltpetre. For forcemeat, 1/2 lb. of ham, 1/2 lb. bacon, 1
teaspoonful of mixed spices, pepper to taste, 1/4 lb. of lard, 1
tablespoonful of minced parsley, 6 young onions.

[Illustration: PIG'S FACE.]

_Mode_.--Singe the head carefully, bone it without breaking t