All these hogs were weighed singly on the scales, in the course of eleven hours.

Another hand trimmed the hams--seventeen hundred pieces--as fast as they were separated from the carcasses.

The hogs were thus cut up and disposed of at the rate of more than one to the minute." Knifemen then come into play, cutting out the inner fat, and trimming the hams neatly, to send across the way for careful curing; the other parts are put in the pickle-barrels, except the fat, which, after carefully removing all the small pieces of meat that the first hasty cutting may have left, is thrown into a boiling caldron to be melted down into lard.

Barring the time taken up in the transit from the slaughter-house to these cutting-up stores, and the time he hangs to cool, it may be safely asserted, that from the moment piggy gets his first blow till his carcass is curing and his fat boiling into lard, not more than five minutes elapse.
A table of piggy statistics for one year may not be uninteresting to my reader, or, at all events, to an Irish pig-driver:-- 180,000 Barrels of Pork, 196 lbs.

each 35,280,000 lbs.
Bacon 25,000,000 No.