See that no horrible half-mouldy swill-barrels are kept around. Table scraps, excepting meat, vegetable peelings, small potatoes, apples, in fact all unmarketable vegetables, are boiled in the food-cooker with about the same amount of salt that we should use in cooking for the table. When everything is soft, bran, crushed oats, shorts or middlings are stirred in to make it into a thick porridge, the whole being closely covered and allowed to stand until cold. Sometimes cornstalks are chopped and boiled in the same way. When a feed-cooker is used, preparing the food is very little trouble, and most certainly it goes further than uncooked. Each animal has a pailful night and morning. Skim-milk and buttermilk, when there is any to spare, and a forkful of ensilage in the winter when there is no pasture. Water stands before them all the time in one of the cement troughs, into which twice a week a pailful of coal-ashes is put to aid digestion, and once a week an ounce of sulphur and charcoal is added to the feed. When pigs weigh about one hundred pounds, corn can commence to take the place of their grain, for from then on fattening is the one end and aim of management. The fleshy, small or medium pig, which weighs from two hundred and fifty to three hundred pounds brings a better price in the Eastern markets nowadays than the large greasy pig, so that returns are realised more quickly, and it pays to force them with the best of food. If by any chance a sow should farrow late in November, it is more profitable to market the little ones as sucking pigs than to try to keep them through the cold of January and February. Ham and bacon is necessarily a staple in country households, and a real luxury when home-cured. As soon as the meat is cool, it must be cured, for should it become frozen, it is impossible to turn it into good ham and bacon. Sugar and Wiltshire are the two preferred methods. There is a small hand-machine on the market, specially made for injecting the liquid for the Wiltshire method. The positive price I don’t know, but I believe it is about ten dollars. However, I have used a white metal syringe, which holds thirty-six ounces and answered very well for the small quantity undertaken. The process given in an old English receipt is as follows: Add to five gallons of water, twelve pounds of salt, one pound of saltpetre, one ounce of salt prunella, two pounds of brown sugar. Bring slowly to the boiling point, let simmer for fifteen minutes, skim; when cool it is ready to use in the injecting machine or syringe. Insert the syringe in the flesh, and inject the pickle. This is to be done every few inches over the entire surface of the meat, to insure the full piece being permeated with the liquid. Lay the meat on the slab, powder with saltpetre, lay the rind side downwards and cover the cut side with a thick coating of salt. The work should be done on a stone slab, or hardwood bench with raised edges. Let the meat remain