Salting And Packing Pork

A correspondent of the American Agr%cuHurist gives liis practioe as fullows :- ''I will teil you my molo after an experieuce of forty yaara. I allow the hogs to oiol after killin ; take out th boiies, (rib and fpine) ; cuí off the hains an'l s'.iQuldora ; thuu out tlie sitie pork i i t o t.iece.s of convenieiit width; put in a (juantityof s:ilt iu tha bottom of the eask ; then put in a ooursa of rnet, laying tlie piecs on the edes ; thon a ooveriog oi snit ; thon another onrsi of iiira', and so on until the cisk is fall. Tlio hole is uarefuüj' kopt covred with biino aa Htro'ig a.s salt aud b i ing wa'er will make, skim'ning the biilmg In ino so long as nnything rifes. The brinö is put on cold'aml I am cireful to know t'iat thern is always uadics9le4 salt in tht; barrel. It is not foand necessary to scald th brine in Bp iaz. I Bometiines use s.il'pttro, ancl somt times not. Hams and shoulders are saltcd ia separate casks, jEIT What is the most pleasant music in tbe ball room ? That made by the belles, of oourso. VW Why iá a washerwrtman like Saturday ? Becanse sho brings in the 'cioi hes (close) of the week. E A lazy boy spells Andrew Jaokeon thua : & lru JasD.