oz. of saltpetre, 1 lb. of common salt.
_Mode_.--Sprinkle each flitch with salt, and let the blood drain off for
24 hours; then pound and mix the above ingredients well together and rub
it well into the meat, which should be turned every day for a month;
then hang it to dry, and afterwards smoke it for 10 days.
_Time_.--To remain in the pickle 1 month, to be smoked 10 days.
_Sufficient_.--The above quantity of salt for 1 pig.
HOW PIGS WERE FORMERLY PASTURED AND FED.--Though unquestionably
far greater numbers of swine are now kept in England than
formerly, every peasant having one or more of that useful
animal, in feudal times immense droves of pigs were kept by the
franklings and barons; in those days the swine-herds being a
regular part of the domestic service of every feudal household,
their duty consisted in daily driving the herd of swine from the
castle-yard, or outlying farm, to the nearest woods, chase, or
forest, where the frankling or vavasour had, either by right or
grant, what was called _free warren_, or the liberty to feed his
hogs off the acorns, beech, and chestnuts that lay in such
abundance on the earth, and far exceeded the power of the royal
or privileged game to consume. Indeed, it was the license
granted the nobles of free warren, especially for their swine,
that kept up the iniquitous forest laws to so late a date, and
covered so large a portion of the land with such immense tracts
of wood and brake, to the injury of agriculture and the misery
of the people. Some idea of the extent to which swine were
grazed in the feudal times, may be formed by observing the
number of pigs still fed in Epping Forest, the Forest of Dean,
and the New Forest, in Hampshire, where, for several months of
the year, the beech-nuts and acorns yield them so plentiful a
diet. In Germany, where the chestnut is so largely cultivated,
the amount of food shed every autumn is enormous; and
consequently the pig, both wild and domestic, has, for a
considerable portion of the year, an unfailing supply of
admirable nourishment. Impressed with the value of this fruit
for the food of pigs, the Prince Consort has, with great
judgment, of late encouraged the collection of chestnuts in
Windsor Park, and by giving a small reward to old people and
children for every bushel collected, has not only found an
occupation for many of the unemployed poor, but, by providing a
gratuitous food for their pig, encouraged a feeling of
providence and economy.
FOR CURING BACON, AND KEEPING IT FREE FROM RUST (Cobbett's Recipe).