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Bacon (Word applied to the sides)

a word applied to the sides of a pig which have been cured or preserved by salting with salt and saltpeter and afterward drying with or without wood smoke. The nitr nitrogenous, or flesh forming, matter in bacon is small, one pound of bacon yielding less than one ounce of dry, muscular substance, while the amount of carbon compounds, or heat givers, is large, exceeding 60 per cent.