Note (return) — Chapter V · CAPTAIN KING'S JOURNAL OF THE TRANSACTIONS ON RETURNING TO THE SANDWICH ISLANDS.1

The hogs which we made use of for this purpose, were of various sizes, weighing from four to twelve stone.5 The time of slaughtering was always in the afternoon; and as soon as the hair was scalded off, and the entrails removed, the hog was divided into pieces of four or eight pounds each, and the bones of the legs and chine taken out, and, in the larger sort, the ribs also. Every piece then being carefully wiped and examined, and the veins cleared of the coagulated blood, they were handed to the salters, whilst the flesh remained still warm. After they had been well rubbed with salt, they were placed in a heap on a stage raised in the open air, covered with planks, and pressed with the heaviest weights we could lay on them. In this situation they remained till the next evening, when they were again well wiped and examined, and the suspicious parts taken away. They were then put into a tub of strong pickle, where they were always looked over once or twice a day, and if any piece had not taken the salt, which was readily discovered by the smell of the pickle, they were immediately taken out, re-examined, and the sound pieces put to fresh pickle. This, however, after the precautions before used, seldom happened. After six days, they were taken out, examined for the last time, and being again slightly pressed, they were packed in barrels, with a thin layer of salt between them. I brought home with me some barrels of this pork, which was pickled at Owhyhee in January, 1779, and was tasted by several persons in England about Christmas, 1780, and found perfectly sound and wholesome.6