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Catch the blood as it runs from the hog, stir it continually till cold to prevent its coagulating; when cold thicken it with boiled rice or oatmeal, add leaf fat chopped small, pepper, salt, and any herbs that are liked, fill the skins and smoke them two or three days; they must be boiled before they are hung up, and prick them with a fork to keep them from bursting. When the tub is quite full, a layer of salt sufficiently thick to exclude the air must be spread over the whole, and the tub covered closely up and left for a week or ten days; if by this time the brine has not begun to rise, warm water should be sprinkled over the top layer. This being done, lay the flitches on the ground, and sprinkle them with salt lightly, so let them remain for six or eight hours; then turn them up edgeways, and let the brine run off. In Buckinghamshire, as soon as the flitches are cut from the hog they lay them on a form or table in a slanting position, and, supposing the whole hog to have weighed 240 or 280 lbs., take a quarter of a pound of saltpetre, pounded very fine, and sprinkle it all over the flitches, rubbing it well into the shoulder parts especially; they then suffer them to remain twelve hours, after which they should be rubbed dry, and in the mean time seven pounds of salt mixed with one pound and a quarter of coarse brown sugar put into a frying-pan and heated on a clear fire, stirring it well that it may all be of the same temperature.

Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatos and onions cut in slices, salt, pepper, thyme and parsley shred fine, some crackers soaked, and a layer of fowls cut up, or slices of veal; cover them with a paste not too rich, put another layer of each article, and cover them with paste until the oven is full; put a little butter between each layer, pour in water till it reaches the top crust, to which you must add wine, catsup of any kind you please, and some pounded cloves; let it stew until there is just gravy enough left; serve it in a deep dish and pour the gravy on. In the mean time take two or three gallons of best salt, and two ounces of saltpetre, pounded very fine, and well mixed together; and the salting bench being made of the best seasoned oak, proceed to salt the flitches by rubbing in the salt on the back side of the flitch.

There is no reason why both sugar and saltpetre may not be advantageously combined with the salt in pickling pork, as well as in salting beef, for in this latter process there can be no question that a pickle composed of three parts salt, one part saltpetre, and one sugar, is the very best that can be used, making the meat tender, juicy, well flavored, and fine colored. Bog, khazi, throne, crapper - whatever you call a toilet, TOTO has been revolutionising it ever since the Japanese inventor and company founder Kazuchika Okura built his first in 1914. Technologically superior loos made their first big splash in 1980 with the TOTO WASHLET - an attachable toilet seat that came with three electronic functions: rear cleansing, dryer and a heated seat. He conceded that there are hurdles to bringing Alexa into more areas of your life, but added that the company is thinking about how to make Alexa useful in each of those different places. The feet, the head, and even portions of the intestines are saleable for food and eagerly purchased by epicures; the scraps and trimmings of the meat make delicious sausages, pork pies, and other such savory dishes; brawn, too, is another of the delicacies we owe to the much despised pig; the fat, or lard, is invaluable to cooks, confectioners, perfumers, and apothecaries; pigs' bladders meet a ready sale; the skin is available for pocket-books and several purposes; and the bristles form by no means an inconsiderable item in the tables of imports and exports, and are used by shoemakers, as well as in the manufacture of brushes, &c.

In France, from one-half to two-thirds of the meat consumed by the poorer and middling classes of the provinces is pork. In most of our Channel Islands pork constitutes the staple animal food of the laboring classes and small farmers; and in America, and especially among the new settlements and back-woods, it is often the only animal food for the first few years of the settler's life. Some advise that the knife should be thrust into the neck so as to sever the artery leading from the heart, while others prefer that the animal should be stuck through the brisket in the direction of the heart, care, however, being taken not to touch the first rib. This being done, turn the inside upwards, and lay on the salt about a quarter of an inch in thickness: in like manner treat every flitch. On the third day afterwards change the flitches, viz., take off the uppermost and reverse them, at the same time lay on salt a quarter of an inch in thickness. The changing and salting should be done every third day for six successive times, when the bacon will be sufficiently salt.

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