weight of the live and dead pig, and this, simply because there is
neither the head nor the hide to be removed. It has been proved that
pork loses in cooking 13-1/2, per cent. of its weight. A salted hand
weighing 4 lbs. 5 oz. lost in the cooking 11 oz.; after cooking, the
meat weighing only 3 lbs. 1 oz., and the bone 9 oz. The original cost
was 7-1/2d. a pound; but by this deduction, the cost rose to 9d. per
pound with the bone, and 10-1/4d. without it.