The husbandman, farmer and grasier's compleat instructor. Containing choice and approved rules, and directions for breeding, feeding, chusing, buying, selling, well ordering and fatning bulls, cows, calves, rams, ews, lambs, swine, goats, asses, mules, &c. : How to know the several diseases incident to them, by their signs and symptoms, with proper remedies to cure them; : as likewise all griefs, and sorrances what-ever. : Also, a treatise of dogs, and conies, in their breeding, ordering, and curing the distempers they are subject to. : To which is added, The experienced vermine-killer, in particular directions, for taking and destroying all sorts of vermine in houses, out-houses, fields, garden, graneries, and other places. / By A.S. Gent.

How to order your Pork, and Bacon, for the well keeping of it, and its eating sweet, and savory.

After all I have said on this Subject, there remains one ••hing very necessary to be discoursed of, which is the or∣dering the Hog, &c. when killed.

When your Hog is singed, or scalded, hang him on some Hool•• by the Heels, and take out the Intrails, then cut off the Head, and after the Flitch is separated from the Chine, if for Bacan, or for Pork, cut into the several Joynts, pres•• out the Blood as much as may be with clean Linnen-Clo••ths, and let the Meat cool on the Table all Night, and ••he next Morning salt it, taking notice of all the bo∣••y places, to stuff it well; then if Pork, put it into your Powdering-Tub, that has rather had Oyl than Vinegar, or any other sharp thing in it, to prevent the Musting; when

this is done, boyl some Water and Salt, till it will •••• an Egg, pour it on gently just warm, and laying •••• of Salt, cover it up close, and set it in •• dry •• place.

As for your Bacon-Flitches; lay them on Plan••s •• salt them well for a Fortnight, or three Weeks, when •• have taken Salt, hang them up in the Wind to dry •• windy place, then let the Smoak come to them by de•••• for if it comes too much at first, it hazards th•••• •••• Rusty.