, such as cabbage,
is used; young pigs are also fed sour milk freely. In pickling the hams
they are first vigorously rubbed with saltpeter and then with salt. The
hams are pressed in the pickling vat and entirely covered with cold brine,
remaining in salt three to five weeks. After this they are taken out of
the pickle and hung in a shady but dry and airy place to "air-dry." Before
the pickled hams can be put in smoke they are exposed for several weeks to
this drying in the open air. As long as the outside of the ham is not
absolutely dry, appearing moist or sticky, it is kept away from smoke.

Smoking is done in special large chambers, the hams being hung from the
ceiling. In addition to the use of sawdust and wood shavings in making
smoke, branches of juniper are often used, and occasionally beech and
alder woods; oak and resinous woods are positively avoided. The smoking is
carried on slowly. It is recommended to smoke for a few days cautiously,
that is, to have the smoke not too strong. Then expose the hams for a few
days in the fresh air, repeating in this way until they are brown enough.
The hams are actually in smoke two or three weeks, thus the whole process
of smoking requires about six weeks. Hams are preserved after their
smoking in a room which is shady, not accessible to the light, but at the
same time dry, cool and airy.

THE PIG AND THE ORCHARD.

The two go together well. The pig stirs up the soil about the trees,
letting in the sunshine and moisture to the roots and fertilizing them,
while devouring many grubs that would otherwise prey upon the fruit. But
many orchards cannot be fenced and many owners of fenced orchards, even,
would like to have the pig confine his efforts around the trunk of each
tree. To secure this have four fence panels made and yard the pig for a
short time in succession about each tree, as suggested in the diagram,
Fig. 17.

[Illustration: FIG. 17. FENCE FOR ORCHARD TREE.]

CHAPTER X.

DRY SALTING BACON AND SIDES.

For hogs weighing not over 125 or 130 lbs. each, intended for dry curing,
one bushel fine salt, two pounds brown sugar and one pound saltpeter will
suffice for each 800 lbs. pork before the meat is cut out; but if the meat
is large and thick, or weighs from 150 to 200 lbs. per carcass, from a
gallon to a peck more of salt and a little more of both the other articles
should be taken. Neither the sugar nor the saltpeter is absolutely
necessary for the pre