The modern farrier, or, The art of preserving the health and curing the diseases of horses, dogs, oxen, cows, sheep, & swine : comprehending a great variety of original and approved recipes, instructions in hunting, shooting, coursing, racing, and fishing, and a summary of the game laws; with an enlivening selection of the most interesting sporting anecdotes : the whole forming an invaluable and useful companion to all persons concerned in the breeding and managing of domestic animals / by A. Lawson ... ; illustrated with numerous engravings.

  • Lawson, A., active 1820-1827
Date:
1823
Catalogue details

Licence: Public Domain Mark

Credit: The modern farrier, or, The art of preserving the health and curing the diseases of horses, dogs, oxen, cows, sheep, & swine : comprehending a great variety of original and approved recipes, instructions in hunting, shooting, coursing, racing, and fishing, and a summary of the game laws; with an enlivening selection of the most interesting sporting anecdotes : the whole forming an invaluable and useful companion to all persons concerned in the breeding and managing of domestic animals / by A. Lawson ... ; illustrated with numerous engravings. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    502/648 (page 474)
    but milk and whey, or barley-meal, with an allow- ance of peas and beans, for a few weeks before they are killed, constitute the chief articles of food given to fattening hogs on all dairy farms. And it,is added that very great numbers of hogs are annually fattened at the distilleries in the various parts of the kingdom. It is stated in the Report of the County of Surrey, that between nine and ten thousand are fattened on the grains, wash, and other offals of three distilleries only in that district. 27. Curing Swine's Flesh. It may be noticed, that in different districts there are different modes of curing the f]esh of swine, ac- cording to the intention for which it is wanted. In the county of Kent, when cured as bacon, it is the practice to singe off the hairs, by making a straw fire round the hog, an operation which is termed swaling. The skin, in this process, should be kept perfectly free from dirt of all sorts. When the flitches are cut out, they should be rubbed effectu- ally with a mixture of common salt and saltpetre, and afterwards laid in a trough, where they are to continue three weeks or a month, according to their size, keeping them frequently turned; and then, being taken out of the trough, are to be dried by a slack fire, which will take up an equal portion of time with the former; after which, they are to be hanged up, or thrown upon a rack, there to remain till wanted. But in curing bacon on the continent, it is mostly the custom to have closets contrived in the chimneys, for the purpose of drying and smoking them by means of wood fires, which is said to be more proper for the purpose. And a more usual mode of curing this sort of meat is that of salting it down for pickled pork, which is far more profitable than bacon. In this method, after the hog is cleaned of the hair, and the head taken off, together with