Curing Pork

A correspondent of tho Country Gentleman once iipon, a time; h.".ving caten som dclicioüs pork at a country inn, whoté Undloia was a iarnier, icquesUnl "n;inn host " to teil liim how the ineat was preserved: This wasthewayhe didit; "As Boon ns niy hogs are drèssed nnd cool U to be cut, I pnck tho side pieees rrèl or disk, with plenty of snit on all sides of eaeh jiin-r, and wkeo my barrel U fnll I itüinediately roll it to iy pmiij) nnd pump in water üntil I can seo the watei oease to sink in tho vcssel, or to masten the snit. on the top of the oask. I then Liy a flat s'.onr, as largo is the vessel will receive, on the bon tenis, so as to keep the pork always undör thesaltor picklo. I put it in my cellar, eovered po as to excludo tho flies, and thero it reniains v.ntil a pieco is wantod. Care must 1 o taken to keep the mcatunder tho piokle, otherwise it will rust." adeht bas prsotioed thia inethod i'or miiiiy yeare, and says it ncver fnils to keep the meat soüd niul sweet. He ig of the opinión tliat the boiling of picklo is uselesa iï not a positivo injury to the niuut.