_Overhauling._--English middles weighing from twenty-three to thirty pounds average, and long cut hams from twelve to fourteen pounds and heavier, should be overhauled at from eight to twelve days old, salting them as before described. Do not overhaul English meats unless necessary in order to hold them after they are cured. SHIPPING AGE. =====================+========+==========+========== | |Oct. 15 to| March 1 |Average | March 1 |to Oct. 15 Product |wt. lbs.| Days | Days ---------------------+--------+----------+---------- Bellies | ... | 15 to 25 | 15 to 25 Boneless backs | ... | 15 to 25 | 15 to 25 Cumberlands | 20-24 | 20 to 25 | 20 to 25 Cumberlands | 24-30 | 20 to 25 | 25 to 30 Cumberlands | 30-40 | 25 to 30 | 25 to 30 Long clears |under 30| 20 to 25 | 20 to 25 Long clears |over 30| 20 to 25 | 25 to 30 Dublins and long ribs| ... | 20 to 25 | 20 to 25 Long cut hams | 10-14 | 20 to 25 | 20 to 25 Long cut hams | 14-18 | 25 to 30 | 25 to 30 ---------------------+--------+----------+---------- _Shipping Ages._--The table on the preceding page shows the ages at which English meats can be safely shipped during seasons from October 15 to March 1, and from March 1 to October 15. These ages for shipping should be followed closely, but when necessary the following exception may be made without detriment. From October 15 to March 1, shortest shipping age may be reduced five days. _Boxing Meats._--Meats to be packed in borax, cured as above, should be put in a plain cold pickle 100-degree strong, then scraped on the skin side and wiped with cloths wrung out of hot water. If the meats are old and have a slippery appearance, they should be scrubbed with a brush in warm pickle and wiped afterwards. They should then be rubbed in borax with the rind placed upon a grating and the surplus borax brushed off the skin side of the meat, using a fine brush for so doing. It is customary to use from five and one-half to six and one-half pounds of borax per 300 pounds of meat. Meats to be packed in salt should not be washed. The skin and edges of the meat should be thoroughly scraped and then rubbed in fine salt before being put in the boxes. Meats are nailed under heavy pressure so as to exclude all the air possible. _Wiltshires._--Singed Wiltshires, a cut which was revived during the “Great War,” are made from hogs suitable for Cumberlands. Weights vary by averages. The hogs are singed during slaughter, cured in plain pickle, and shipped on ten days’ pickling, packed in dry salt. LONG CUT HAMS AND CUMBERLAND TESTS.