In a hundred parts of the meat, only nine of nitrogen are found, fat being forty-eight and water thirty-nine, with but two of salty matters.

Bacon properly cured is much more digestible than pork, the smoke giving it certain qualities not existing in uncured pork.
No food has yet been found which can take its place for army and navy use or in pioneering.

Beef when salted or smoked loses much of its virtue, and eight ounces of fat pork will give nearly three times as much carbon or heat-food as the same amount of beef; but its use is chiefly for the laborer, and it should have only occasional place in the dietary of sedentary persons.
The pig is liable to many most unpleasant diseases, measles and trichina spiralis being the most fatal to the eaters of meat thus affected; but the last--a small animalcule of deadly effect if taken alive into the human stomach, as is done in eating raw ham or sausage--becomes harmless if the same meat is long and thoroughly boiled.

Never be tempted into eating raw ham or sausage; and in using pork in any form, try to have some knowledge of the pig.

A clean, well-fed pig in a well-kept stye is a wonderfully different object from the hideous beast grunting its way in many a Southern or Western town, feeding on offal and sewage, and rolling in filth.