hams and cure them separately; then to remove the ribs, which were
roasted as "spare-ribs," and, curing the remainder of the side, call it
a "gammon of bacon."
Small pork to cut for table in joints, is cut up, in most places
throughout the kingdom, as represented in the engraving. The sale is
divided with nine ribs to the fore quarter; and the following is an
enumeration of the joints in the two respective quarters:--