This particular style has long been a prime favorite in certain markets of Europe, and to a small extent in this country also. Westphalia is a province of Germany in which there is a large industry in breeding swine for the express purpose of making the most tender meat with the least proportion of fat. Another reason for the peculiar and excellent qualities which have made Westphalian hams so famous, is the manner of feeding and growing for the hams, and finally the preserving, curing, and last of all, smoking the hams. The Ravensberg cross breed of swine is a favorite for this purpose. They are rather large animals, having slender bodies, flat groins, straight snouts and large heads, with big, overhanging ears. The skin is white, with straight little bristles. A principal part of the swine food in Westphalia is potatoes; these are cooked and then mashed in the potato water. The pulp thus obtained is thoroughly mixed with wheat bran in a dry, raw state; little corn is used. In order to avoid overproduction of fat and at the same time further the growth of flesh of young pigs, some raw cut green feed, such as cabbage, is used; young pigs are also fed sour milk freely. In pickling the hams they are first vigorously rubbed with saltpeter and then with salt. The hams are pressed in the pickling vat and entirely covered with cold brine, remaining in salt three to five weeks. After this they are taken out of the pickle and hung in a shady but dry and airy place to "air-dry." Before the pickled hams can be put in smoke they are exposed for several weeks to this drying in the open air. As long as the outside of the ham is not absolutely dry, appearing moist or sticky, it is kept away from smoke. Smoking is done in special large chambers, the hams being hung from the ceiling. In addition to the use of sawdust and wood shavings in making smoke, branches of juniper are often used, and occasionally beech and alder woods; oak and resinous woods are positively avoided. The smoking is carried on slowly. It is recommended to smoke for a few days cautiously, that is, to have the smoke not too strong. Then expose the hams for a few days in the fresh air, repeating in this way until they are brown enough. The hams are actually in smoke two or three weeks, thus the whole process of smoking requires about six weeks. Hams are preserved after their smoking in a room which is shady, not accessible to the light, but at the same time dry, cool and airy. THE PIG AND THE ORCHARD.