Graves, scraps, or cracklings, as they are variously called, the residuum of rough lard or tallow, after expressing the fat, are a good change and an economical food. Some animal food, although not essential, is always acceptable to swine. When about to finish them off, many feed for a few weeks on hard corn. This is proper when slops or indifferent food has been given, and meal cannot be conveniently procured; but when fattened on sound roots and meal, it is a wasteful practice, as the animal thus falls behind his accustomed growth. It is better to give him an occasional feed of the raw grain, for a change, and to sharpen his appetite. _The products furnished by the carcass of swine_ are numerous. Every part of the animal is used for food, and it admits of a far greater variety of preparation for the table, than any other flesh. From the remotest antiquity to the present time, and in every grade of barbarous and civilized life, it has been esteemed as one of the choicest delicacies of the epicure. _Lard-oil_ (_oleine_) has, within a few years, given to pork a new and profitable use, by which the value of the carcass is greatly increased. At some of the large pork-packing depots of the West, one-third of the whole quantity has been thus disposed of. This has withdrawn a large amount of pork from the market, and prevented the depression which must otherwise have occurred. Where the oil is required, the whole carcass, after taking out the hams and shoulders, is placed in a tub having two bottoms, the upper one perforated with holes, on which the pork is laid, and then tightly covered. Steam, at a high temperature, is then admitted into the tub, and in a short time all the fat is extracted and falls upon the lower bottom. The remaining mass is bones and scraps. The last is fed to pigs, poultry, or dogs, or affords the best kind of manure. The bones are either used for manure, or are converted into animal charcoal, worth about three cents per pound, which is valuable for various purposes in the arts. When the object is to obtain lard of a fine quality, the animal is first skinned, and the adhering fat carefully scraped off. The oily, viscid matter of the skin is thus avoided. When tanned, the skin makes a valuable leather. An aggregate weight of 1790 lbs. from four well-fattened animals, after taking out the hams and shoulders, say about 400 lbs., gave within a fraction of 1200 lbs. of the best lard. _Stearine and Oleine._--Lard and all fatty matters consist of three principles, of which stearine contains the stearic and margaric acids, both of which, when separated, are solid, and used as inferior substitutes for wax or spermaceti candles. The other, oleine, is fluid at a low temperature, and in American commerce, is known as _lard-oil_. It is very pure, and extensively used for machinery, lamps, and most of the purposes for which olive or spermaceti oils are used. Curing Hams and Pork.