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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/32414-h.zip b/32414-h.zip Binary files differnew file mode 100644 index 0000000..a7ee63d --- /dev/null +++ b/32414-h.zip diff --git a/32414-h/32414-h.htm b/32414-h/32414-h.htm new file mode 100644 index 0000000..94354dc --- /dev/null +++ b/32414-h/32414-h.htm @@ -0,0 +1,5622 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of Home Pork Making, by A. W. Fulton. + </title> + <style type="text/css"> + + p {margin-top: .75em; text-align: justify; margin-bottom: .75em;} + + h1,h2,h3,h4,h5,h6 {text-align: center; clear: both;} + + hr {width: 33%; margin-top: 2em; margin-bottom: 2em; margin-left: auto; margin-right: auto; clear: both;} + + table {margin-left: auto; margin-right: auto;} + .dent {padding-left: 3em;} + + body {margin-left: 12%; margin-right: 12%;} + + .pagenum {position: absolute; left: 92%; font-size: smaller; text-align: right; font-style: normal;} + + .note {margin-left: 20%; margin-right: 20%;} + + .right {text-align: right;} + .center {text-align: center;} + .smcap {font-variant: small-caps;} + + .figcenter {margin: auto; text-align: center;} + + a:link {color:#0000ff; text-decoration:none} + a:visited {color:#6633cc; text-decoration:none} + + .spacer {padding-left: 1em; padding-right: 1em;} + .spacer2 {padding-left: .5em; padding-right: .5em;} + + ins.correction {text-decoration:none; border-bottom: thin solid gray;} + + .adverts {margin-left: 20%; margin-right: 20%;} + + .hang {margin-left: 2em; text-indent: -2em;} + + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of Home Pork Making, by A. W. Fulton + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Home Pork Making + +Author: A. W. Fulton + +Release Date: May 18, 2010 [EBook #32414] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK HOME PORK MAKING *** + + + + +Produced by The Online Distributed Proofreading Team at +http://www.pgdp.net (This file was produced from images +generously made available by The Internet Archive/American +Libraries.) + + + + + + +</pre> + + + + +<table border="0" cellpadding="0" cellspacing="5" summary="title"> +<tr><td rowspan="6" align="center"><img src="images/i001.jpg" alt="" /></td></tr> +<tr><td align="center"><big>Home Pork Making</big></td></tr> +<tr><td align="center">A complete guide for the farmer,<br />the country butcher and the suburban +dweller,<br />in all that pertains to hog slaughtering,<br />curing, preserving and +storing pork product—<br />from scalding vat to kitchen table and dining room.</td></tr> +<tr><td align="center">By A. W. FULTON</td></tr> +<tr><td align="center">Commercial editor American Agriculturist<br />and Orange Judd Farmer, assisted +by Pork<br />Specialists in the United States and England.</td></tr> +<tr><td align="center">New York and Chicago<br />Orange Judd Company<br />1900</td></tr></table> + +<p> </p><p> </p><p> </p> +<p class="note">Of all the delicacies in the whole <i>mundus edibiles</i>, I will maintain +roast pig to be the most delicate. There is no flavor comparable, I will +contend, to that of the crisp, tawny, well-watched, not over-roasted +crackling, as it is well called—the very teeth are invited to their share +of the pleasure at this banquet in overcoming the coy, brittle +resistance—with the adhesive oleaginous—oh, call it not fat! but an +indefinable sweetness growing up to it—the tender blossoming of fat—fat +cropped in the bud—taken in the shoot—in the first innocence—the cream +and quintessence of the child-pig’s yet pure food—the lean, no lean, but +a kind of animal manna—or rather fat and lean (if it must be so) so +blended and running into each other that both together make but one +ambrosian result or common substance.—[Charles Lamb.</p> + + +<p> </p> +<p class="center"> +Copyright 1900<br /> +BY<br /> +ORANGE JUDD COMPANY</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<h2>TABLE OF CONTENTS.</h2> + +<table width="70%" border="0" cellpadding="0" cellspacing="5" summary="contents"> +<tr><td><span class="smcap"><a href="#INTRODUCTION">Introduction.</a></span></td></tr> +<tr><td class="dent">Pork making on the farm nearly a lost art—General merit of homemade +pork—Acknowledgments.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_I">Chapter I.</a>—Pork Making on the Farm.</span></td></tr> +<tr><td class="dent">Best time for killing—A home market for farm pork—Opportunities for +profit—Farm census of live stock for a series of years.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_II">Chapter II.</a>—Finishing Off Hogs for Bacon.</span></td></tr> +<tr><td class="dent">Flesh forming rations—Corn as a fat producer—Just the quality of bacon +wanted—Normandy Hogs.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_III">Chapter III.</a>—Slaughtering.</span></td></tr> +<tr><td class="dent">Methods employed—Necessary apparatus—Heating water for scalding.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_IV">Chapter IV.</a>—Scalding and Scraping.</span></td></tr> +<tr><td class="dent">Saving the bristles—Scalding tubs and vats—Temperature for +scalding—“Singeing pigs”—Methods of Singeing.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_V">Chapter V.</a>—Dressing and Cutting.</span></td></tr> +<tr><td class="dent">Best time for dressing—Opening the carcass—Various useful +appliances—Hints on dressing—How to cut up a hog.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_VI">Chapter VI.</a>—What to do With the Offal.</span></td></tr> +<tr><td class="dent">Portions classed as offal—Recipes and complete directions for utilizing +the wholesome parts, aside from the principal pieces—Sausage, scrapple, jowls and head, brawn, head-cheese.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_VII">Chapter VII.</a>—The Fine Points in Making Lard.</span></td></tr> +<tr><td class="dent">Kettle and steam rendered—Time required in making—Storing.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_VIII">Chapter VIII.</a>—Pickling and Barreling.</span></td></tr> +<tr><td class="dent">A clean barrel one of the first considerations—The use of salt on pork +strips—Pickling by covering with brine—Renewing pork brine.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_IX">Chapter IX.</a>—Care of Hams and Shoulders.</span></td></tr> +<tr><td class="dent">A first-class ham—A general cure for ham and shoulders—Pickling +preparatory to smoking—Westphalian hams.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_X">Chapter X.</a>—Dry Salting Bacon and Sides.</span></td></tr> +<tr><td class="dent">Proper proportion of salt to meat—Other preservatives—Applying the +salt—Best distribution of the salt—Time required in curing—Pork for the south.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_XI">Chapter XI.</a>—Smoking and Smokehouses.</span></td></tr> +<tr><td class="dent">Treatment previous to smoking—Simple but effective +smokehouses—Controlling the fire in smoke formation—Materials to produce +best flavor—The choice of weather—Variety in smokehouses.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_XII">Chapter XII.</a>—Keeping Hams and Bacon.</span></td></tr> +<tr><td class="dent">The ideal meat house—Best temperature and surroundings—Precautions +against skippers—To exclude the bugs entirely.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_XIII">Chapter XIII.</a>—Side Lights on Pork Making.</span></td></tr> +<tr><td class="dent">Growth of the big packing houses—Average weight of live hogs—“Net to +gross”—Relative weights of various portions of the carcass.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_XIV">Chapter XIV.</a>—Packing House Cuts of Pork.</span></td></tr> +<tr><td class="dent">Descriptions of the leading cuts of meat known as the speculative +commodities in the pork product—Mess pork, short ribs, shoulders and hams, <ins class="correction" title="original reads 'English, bacon varieties of lard'">English bacon, varieties of lard</ins>.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_XV">Chapter XV.</a>—Magnitude of the Swine Industry.</span></td></tr> +<tr><td class="dent">Importance of the foreign demand—Statistics of the trade—Receipts at +leading points—Prices for a series of years—Co-operative curing houses in Denmark.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_XVI">Chapter XVI.</a>—Discovering the Merits of Roast Pig.</span></td></tr> +<tr><td class="dent">The immortal Charles Lamb on the art of roasting—An oriental luxury of luxuries.</td></tr> +<tr><td><span class="smcap"><a href="#CHAPTER_XVII">Chapter XVII.</a>—Recipes for Cooking and Serving Pork.</span></td></tr> +<tr><td class="dent">Success in the kitchen—Prize methods of best cooks—Unapproachable list +of especially prepared recipes—Roasts, pork pie, cooking bacon, pork and +beans, serving chops and cutlets, use of spare ribs, the New England boiled dinner, ham and sausage, etc.</td></tr></table> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum">[Pg v]</span></p> +<h2><a name="INTRODUCTION" id="INTRODUCTION"></a>INTRODUCTION.</h2> + +<p>Hog killing and pork making on the farm have become almost lost arts in +these days of mammoth packing establishments which handle such enormous +numbers of swine at all seasons of the year. Yet the progressive farmer of +to-day should not only provide his own fresh and cured pork for family +use, but also should be able to supply at remunerative prices such persons +in his neighborhood as appreciate the excellence and general merit of +country or “homemade” pork product. This is true, also, though naturally +in a less degree, of the townsman who fattens one or two pigs on the +family kitchen slops, adding sufficient grain ration to finish off the +pork for autumn slaughter.</p> + +<p>The only popular book of the kind ever published, “Home Pork Making” +furnishes in a plain manner just such detailed information as is needed to +enable the farmer, feeder, or country butcher to successfully and +economically slaughter his own hogs and cure his own pork. All stages of +the work are fully presented, so that even without experience or special +equipment any intelligent person can readily follow the instructions. +Hints are given about finishing off hogs for bacon, hams, etc. Then, +beginning with proper methods of slaughtering, the various processes are +clearly presented, including every needful detail from the scalding vat to +the kitchen baking dish and dining-room table.</p> + +<p>The various chapters treat successively of the following, among other +branches of the art of pork<span class="pagenum">[Pg vi]</span> making: Possibilities of profit in home +curing and marketing pork; finishing off hogs for bacon; class of rations +best adapted, flesh and fat forming foods; best methods of slaughtering +hogs, with necessary adjuncts for this preliminary work; scalding and +scraping; the construction of vats; dressing the carcass; cooling and +cutting up the meat; best disposition of the offal; the making of sausage +and scrapple; success in producing a fine quality of lard and the proper +care of it.</p> + +<p>Several chapters are devoted to putting down and curing the different cuts +of meat in a variety of ways for many purposes. Here will be found the +prized recipes and secret processes employed in making the popular pork +specialties for which England, Virginia, Kentucky, New England and other +sections are noted. Many of these points involve the old and well-guarded +methods upon which more than one fortune has been made, as well as the +newest and latest ideas for curing pork and utilizing its products. Among +these the subject of pickling and barreling is thoroughly treated, +renewing pork brine; care of barrels, etc. The proper curing of hams and +shoulders receives minute attention, and so with the work of dry salting +bacon and sides. A chapter devoted to smoking and smokehouses affords all +necessary light on this important subject, including a number of helpful +illustrations; success in keeping bacon and hams is fully described, +together with many other features of the work of home curing. The +concluding portion of the book affords many interesting details relating +to the various cuts of meat in the big packing houses, magnitude of the +swine industry and figures covering the importance of our home and foreign +trade in pork and pork product.</p> + +<p>In completing this preface, descriptive of the various features of the +book, the editor wishes to give credit to our friends who have added to +its value<span class="pagenum">[Pg vii]</span> through various contributions and courtesies. A considerable +part of the chapters giving practical directions for cutting and curing +pork are the results of the actual experience of B. W. Jones of Virginia; +we desire also to give due credit to contributions by P. H. Hartwell, +Rufus B. Martin, Henry Stewart and many other practical farmers; to Hately +Brothers, leading packers at Chicago; North Packing and Provision Co. of +Boston, and to a host of intelligent women on American farms, who, through +their practical experience in the art of cooking, have furnished us with +many admirable recipes for preparing and serving pork.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_1" id="Page_1">[Pg 1]</a></span></p> +<h2><a name="CHAPTER_I" id="CHAPTER_I"></a>CHAPTER I.</h2> + +<h3>PORK MAKING ON THE FARM.</h3> + +<p>During the marvelous growth of the packing industry the past generation, +methods of slaughtering and handling pork have undergone an entire +revolution. In the days of our fathers, annual hog-killing time was as +much an event in the family as the harvesting of grain. With the coming of +good vigorous frosts and cold weather, reached in the Northern states +usually in November, every farmer would kill one, two or more hogs for +home consumption, and frequently a considerable number for distribution +through regular market channels. Nowadays, however, the big pork packing +establishments have brought things down to such a fine point, utilizing +every part of the animal (or, as has been said, “working up everything but +the pig’s squeal”), that comparatively few hogs out of all the great +number fattened are slaughtered and cut up on the farm.</p> + +<p>Unquestionably there is room for considerable business of this character, +and if properly conducted, with a thorough understanding, farmers can +profitably convert some of their hogs into cured meats, lard, hams, bacon, +sausage, etc., finding a good market at home and in villages and towns. +Methods now in use are not greatly different from those followed years +ago, although of course improvement is the order of the day, and some +important changes have taken place, as will be seen in a study of our +pages. A few fixtures and implements are necessary to properly cure and +pack<span class="pagenum"><a name="Page_2" id="Page_2">[Pg 2]</a></span> pork, but these may be simple, inexpensive and at the same time +efficient. Such important portions of the work as the proper cutting of +the throat, scalding, scraping, opening and cleaning the hog should be +undertaken by someone not altogether a novice. And there is no reason why +every farmer should not advantageously slaughter one or more hogs each +year, supplying the family with the winter’s requirements and have +something left over to sell.</p> + +<p> </p> +<h4>THE POSSIBILITIES OF PROFIT</h4> + +<p>in the intelligent curing and selling of homemade pork are suggested by +the far too general custom of farmers buying their pork supplies at the +stores. This custom is increasing, to say nothing of the very large number +of townspeople who would be willing to buy home cured pork were it +properly offered them. Probably it is not practicable that every farmer +should butcher his own swine, but in nearly every neighborhood one or two +farmers could do this and make good profits. The first to do so, the first +to be known as having home cured pork to sell, and the first to make a +reputation on it, will be the one to secure the most profit.</p> + +<p>In the farm census of live stock, hogs are given a very important place. +According to the United States census of 1890 there were on farms in this +country 57,409,583 hogs. Returns covering later years place the farm +census of hogs, according to compilations of <i>American Agriculturist</i> and +<i>Orange Judd Farmer</i>, recognized authorities, at 47,061,000 in 1895, +46,302,000 in 1896, and 48,934,000 in 1899. According to these authorities +the average farm value of all hogs in 1899 was $4.19 per head. The +government report placed the average farm price in 1894 at $5.98, in ’93, +$6.41, and in 1892, $4.60.</p> + +<p> <span class="pagenum"><a name="Page_3" id="Page_3">[Pg 3]</a></span></p> +<h4>A TRAVELING PIGPEN.</h4> + +<p>It is often desirable to change the location of a pigpen, especially where +a single pig is kept. It may be placed in the garden at the time when +there are waste vegetables to be disposed of, or it may be penned in a +grass lot. A portable pen, with an open yard attached, is seen in the +accompanying illustrations. Figure <a href="#fig1">1</a> presents the pen, the engraving +showing it so clearly that no description is needed. The yard, seen in +Fig. <a href="#fig2">2</a>, is placed with the open space next to the door of the pen, so that +the pig can go in and out freely. The yard is attached to the pen by hooks +and staples, and both of them are provided with handles, by which they can +be<span class="pagenum"><a name="Page_4" id="Page_4">[Pg 4]</a></span> lifted and carried from place to place. Both the yard and pen should +be floored, to prevent the pig from tearing up the ground. The floors +should be raised a few inches from the ground, that they may be kept dry +and made durable.</p> + + +<p><a name="fig1" id="fig1"></a> </p> +<div class="figcenter"><img src="images/i011a.jpg" alt="" /></div> +<p class="center">FIG. 1. PORTABLE PEN.</p> +<p><a name="fig2" id="fig2"></a> </p> +<div class="figcenter"><img src="images/i011b.jpg" alt="" /></div> +<p class="center">FIG. 2. YARD ATTACHMENT.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_5" id="Page_5">[Pg 5]</a></span></p> +<h2><a name="CHAPTER_II" id="CHAPTER_II"></a>CHAPTER II.</h2> + +<h3>FINISHING OFF HOGS FOR BACON.</h3> + +<p>The general subject of feeding and fattening hogs it is not necessary here +to discuss. It will suffice to point out the advisability of using such +rations as will finish off the swine in a manner best fitted to produce a +good bacon hog. An important point is to feed a proper proportion of +flesh-forming ration rather than one which will serve to develop fat at +the expense of lean. The proper proportion of these will best subserve the +interest of the farmer, whether he is finishing off swine for family use +or for supplying the market with home cured bacon. A diet composed largely +of protein (albuminoids) results in an increased proportion of lean meat +in the carcass. On the other hand, a ration made up chiefly of feeds which +are high in starchy elements, known as carbohydrates, yields very largely +in fat (lard). A most comprehensive chart showing the relative values of +various fodders and feeding stuffs has been prepared by Herbert Myrick, +editor of <i>American Agriculturist</i>, and will afford a good many valuable +hints to the farmer who wishes to feed his swine intelligently. This +points out the fact that such feeds as oats, barley, cowpea hay, shorts, +red clover hay and whole cottonseed are especially rich in flesh-forming +properties.</p> + +<p>Corn, which is rich in starch, is a great fat producer and should not be +fed too freely in finishing off hogs for the best class of bacon. In +addition to the important<span class="pagenum"><a name="Page_6" id="Page_6">[Pg 6]</a></span> muscle-producing feeds noted above, there are +others rich in protein, such as bran, skim milk, buttermilk, etc. While +corn is naturally the standby of all swine growers, the rations for bacon +purposes should include these muscle-producing feeds in order to bring the +best results. If lean, juicy meat is desired, these muscle forming foods +should be continued to the close. In order to get</p> + +<p> </p> +<h4>JUST THE QUALITY OF BACON THAT IS WANTED,</h4> + +<p>feeders must so arrange the ration that it will contain a maximum of +muscle and a minimum of fat. This gives the sweet flavor and streaked meat +which is the secret of the popularity of the Irish and Danish bacon. Our +American meats are as a rule heavy, rich in fat and in marked contrast +with the light, mild, sweet flavored pork well streaked with lean, found +so generally in the English market and cured primarily in Ireland and +Denmark. What is wanted is a long, lean, smooth, bacon hog something after +the Irish hog. Here is a hint for our American farmers.</p> + +<p>England can justly boast of her hams and bacon, but for sweet, tender, +lean pork the Normandy hogs probably have no superior in the world. They +are fed largely on meat-producing food, as milk, peas, barley, rye and +wheat bran. They are not fed on corn meal alone. They are slaughtered at +about six months. The bristles are burned off by laying the carcass on +straw and setting it on fire. Though the carcasses come out black, they +are scraped white and clean, and dressed perfectly while warm. It is +believed that hogs thus dressed keep better and that the meat is sweeter.</p> + +<p> </p> +<h4>SELF-CLOSING DOOR FOR PIGPEN.</h4> + +<p>Neither winter snows nor the spring and summer rains should be allowed to +beat into a pigpen. But the<span class="pagenum"><a name="Page_7" id="Page_7">[Pg 7]</a></span> difficulty is to have a door that will shut +itself and can be opened by the animals whenever they desire. The +engraving, Fig. <a href="#fig3">3</a>, shows a door of this kind that can be applied to any +pen, at least any to which a door can be affixed at all. It is hung on +hooks and staples to the lintel of the doorway, and swinging either way +allows the inmates of the pen to go out or in, as they please,—closing +automatically. If the door is intended to fit closely, leather strips two +inches wide should be nailed around the frame of the doorway, then as the +door closes it presses tightly against these strips.</p> + +<p><a name="fig3" id="fig3"></a> </p> +<div class="figcenter"><img src="images/i015.jpg" alt="" /></div> +<p class="center">FIG. 3. AUTOMATIC DOOR.</p> +<p> </p> + +<p> </p> +<h4>A HOG-FEEDING CONVENIENCE.</h4> + +<p>The usual hog’s trough and the usual method of getting food into it are +conducive to a perturbed state of mind on the part of the feeder, because +the hog is accustomed to get bodily into the trough, where he is likely to +receive a goodly portion of his breakfast or dinner upon the top of his +head. The ordinary trough too, is difficult to clean out for a similar +reason—the<span class="pagenum"><a name="Page_8" id="Page_8">[Pg 8]</a></span> pig usually standing in it. The diagram shown herewith, Fig. +<a href="#fig4">4</a> gives a suggestion for a trough that overcomes some of the difficulties +mentioned, as it is easily accessible from the outside, both for pouring +in food and for removing any dirt or litter that may be in it. The +accompanying sketch so plainly shows the construction that detailed +description does not appear to be necessary.</p> + +<p><a name="fig4" id="fig4"></a> </p> +<div class="figcenter"><img src="images/i016.jpg" alt="" /></div> +<p class="center">FIG. 4. PROTECTED TROUGH.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_9" id="Page_9">[Pg 9]</a></span></p> +<h2><a name="CHAPTER_III" id="CHAPTER_III"></a>CHAPTER III.</h2> + +<h3>SLAUGHTERING.</h3> + +<p>Whatever may be said as to the most humane modes of putting to death +domestic animals intended for food, butchering with the knife, all things +considered, is the best method to pursue with the hog. The hog should be +bled thoroughly when it is killed. Butchering by which the heart is +pierced or the main artery leading from it severed, does this in the most +effectual way, ridding the matter of the largest percentage of blood, and +leaving it in the best condition for curing and keeping well. The very +best bacon cannot be made of meat that has not been thoroughly freed from +blood, and this is a fact that should be well remembered. Expert butchers, +who know how to seize and hold the hog and insert the knife at the proper +place, are quickly through with the job, and often before the knife can be +withdrawn from the incision, the blood will spurt out in a stream and +insensibility and death will speedily ensue. It is easy, however, for a +novice to make a botch of it; hence the importance that none but an expert +be given a knife for this delicate operation.</p> + +<p>There are some readily made devices by which one man at killing time may +do as much as three or four, and with one helper a dozen hogs may be made +into finished pork between breakfast and dinner, and without any +excitement or worry or hard work. It is supposed that the hogs are in a +pen or pens, where they may be easily roped by a noose around one hind +leg. This being done, the animal is led to the door and<span class="pagenum"><a name="Page_10" id="Page_10">[Pg 10]</a></span> guided into a +box, having a slide door to shut it in. The bottom of the box is a hinged +lid. As soon as the hog is safely in the box and shut in by sliding down +the back door, and fastening it by a hook, the box is turned over, +bringing the hog on his back. The bottom of the box is opened immediately +and one man seizes a hind foot, to hold the animal, while the other sticks +the hog in the usual manner. The box is turned and lifted from the hog, +which, still held by the rope is moved to the dressing bench. All this may +be done while the previous hog is being scalded and dressed, or the work +may be so managed that as soon as one hog is hung and cleaned the next one +is ready for the scalding.</p> + +<p><a name="fig5" id="fig5"></a> </p> +<div class="figcenter"><img src="images/i018.jpg" alt="" /></div> +<p class="center">FIG. 5. HEATING WATER IN KETTLES.</p> +<p> </p> + +<p> </p> +<h4>NECESSARY AIDS.</h4> + +<p>Before the day for slaughter arrives, have everything ready for performing +the work in the best manner. There may be a large boiler for scalding set +in masonry with a fireplace underneath and a flue to carry off the smoke. +If this is not available, a large hogshead may be utilized at the proper +time. A long table, strong and immovable, should be fixed close to the +boiler, on which the hogs are to be drawn after having been scalded, for +scraping. On each side of this table scantlings should be laid in the form +of an open flooring,<span class="pagenum"><a name="Page_11" id="Page_11">[Pg 11]</a></span> and upon this the farmer and helpers may stand while +at work, thus keeping their feet off the ground, out of the water and mud +that would otherwise be disagreeable. An appreciated addition on a rainy +day would be a substantial roof over this boiler and bench. This should be +strong and large enough so that the hog after it is cleaned may be +properly hung up. Hooks and gambrels are provided, knives are sharpened, a +pile of dry wood is placed there, and everything that will be needed on +the day of butchering is at hand.</p> + +<p> </p> +<h4>HEATING WATER FOR SCALDING.</h4> + +<p>For heating scalding water and rendering lard, when one has no kettles or +cauldrons ready to set in brick or stone, a simple method is to put down +two forked stakes firmly, as shown in Fig. <a href="#fig5">5</a>, lay in them a pole to +support the kettles, and build a wood fire around them on the ground. A +more elaborate arrangement is shown in Fig. <a href="#fig6">6</a>, which serves not only to +heat the water, but as a scalding tub as well. It is made of two-inch pine +boards, six feet long and two feet wide, rounded at the ends. A heavy +plate of sheet iron is nailed with wrought nails on the bottom and ends<span class="pagenum"><a name="Page_12" id="Page_12">[Pg 12]</a></span> +Let the iron project fully one inch on each side. The ends, being rounded, +will prevent the fire from burning the woodwork. They also make it handier +for dipping sheep, scalding hogs, or for taking out the boiled food. The +box is set on two walls 18 inches high, and the rear end of the brickwork +is built into a short chimney, affording ample draft.</p> + +<p><a name="fig6" id="fig6"></a> </p> +<div class="figcenter"><img src="images/i019.jpg" alt="" /></div> +<p class="center">FIG. 6. PRACTICAL HEATING AND SCALDING VAT.</p> +<p> </p> + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_13" id="Page_13">[Pg 13]</a></span></p> +<h2><a name="CHAPTER_IV" id="CHAPTER_IV"></a>CHAPTER IV.</h2> + +<h3>SCALDING AND SCRAPING.</h3> + +<p>Next comes the scalding and dressing of the carcass. Lay the hog upon the +table near the boiler and let the scalders who stand ready to handle it +place it in the water heated nearly to a boiling point. The scalders keep +the hog in motion by turning it about in the water, and occasionally they +try the bristles to see if they will come away readily. As soon as +satisfied on this point, the carcass is drawn from the boiler and placed +upon the bench, where it is rapidly and<span class="pagenum"><a name="Page_14" id="Page_14">[Pg 14]</a></span> thoroughly scraped. The bristles +or hair that grow along the back of the animal are sometimes sold to brush +makers, the remainder of the hair falling beside the table and gathered up +for the manure heap. The carcass must not remain too long in the hot +water, as this will set the hair. In this case it will not part from the +skin, and must be scraped off with sharp knives. For this reason an +experienced hand should attend to the scalding. The hair all off, the +carcass is hung upon the hooks, head down, nicely scraped and washed with +clean water preparatory to disemboweling.</p> + +<p><a name="fig7" id="fig7"></a> </p> +<div class="figcenter"><img src="images/i021.jpg" alt="" /></div> +<p class="center">FIG. 7. TACKLE FOR HEAVY HOGS.</p> +<p> </p> + +<p> </p> +<h4>SCALDING TUBS AND VATS.</h4> + +<p>Various devices are employed for scalding hogs, without lifting them by +main force. For heavy hogs, one may use three strong poles, fastened at +the top with a log chain, which supports a simple tackle, Fig. <a href="#fig7">7</a>. A very +good arrangement is shown in Fig. <a href="#fig8">8</a>. A sled is made firm with driven +stakes and covered with planks or boards. At the rear end the scalding +cask is set in the ground, its upper edge on a level with the platform and +inclined as much as it can be and hold sufficient water. A large, long hog +is scalded one end at a time. The more the cask is inclined, the easier +will be the lifting.</p> + +<p><a name="fig8" id="fig8"></a> </p> +<div class="figcenter"><img src="images/i022.jpg" alt="" /></div> +<p class="center">FIG. 8. SCALDING CASK ON SLED.</p> +<p> </p> + +<p>A modification of the above device is shown in Fig. <a href="#fig9">9</a>. A lever is rigged +like a well sweep, using a<span class="pagenum"><a name="Page_15" id="Page_15">[Pg 15]</a></span> crotched stick for the post, and a strong pole +for the sweep. The iron rod on which the sweep moves must be strong and +stiff. A trace chain is attached to the upper end, and if the end of the +chain has a ring instead of a hook, it will be quite convenient. In use, a +table is improvised, unless a strong one for the purpose is at hand, and +this is set near the barrel. A noose is made with the chain about the leg +of the hog, and he is soused in, going entirely under water, lifted out +when the bristles start easily, and laid upon the table, while another is +made ready.</p> + +<p><a name="fig9" id="fig9"></a> </p> +<div class="figcenter"><img src="images/i023.jpg" alt="" /></div> +<p class="center">FIG. 9. SCALDING IN A HOGSHEAD.</p> +<p> </p> + +<p>Figure <a href="#fig10">10</a> shows a more permanent arrangement. It is a trough of plank with +a sheet iron bottom, which can be set over a temporary fireplace made in +the ground. The vat may be six feet long, three feet wide and two and +one-half feet deep, so as to be large enough for a good-sized hog. Three +ropes are fastened on one side, for the purpose of rolling the hog over +into the vat and rolling it out on the other side when it is scalded. A +number of slanting crosspieces are fitted in, crossing each other, so as +to form a hollow bed in which the carcass lies, with the ropes under it, +by which it can be moved and drawn out. These<span class="pagenum"><a name="Page_16" id="Page_16">[Pg 16]</a></span> crosspieces protect the +sheet iron bottom and keep the carcass from resting upon it. A large, +narrow fireplace is built up in the ground, with stoned sides, and the +trough is set over it. A stovepipe is fitted at one end, and room is made +at the front by which wood may be supplied to the fire to heat the water. +A sloping table is fitted at one side for the purpose of rolling up the +carcass, when too large to handle otherwise, by means of the rope +previously mentioned. On the other side is a frame made of hollowed boards +set on edge, upon which the hog is scraped and cleaned. The right +temperature for scalding a hog is 180 degrees, and with a thermometer +there need be no fear of overscalding or a failure from the lack of +sufficient heat, while the water can be kept at the right temperature by +regulating the fuel under the vat. If a spot of hair is obstinate, cover +it with some of the removed hair and dip on hot water. Always pull out +hair and bristles; shaving any off leaves unpleasant stubs in the skin.</p> + +<p> </p> +<h4>SINGEING PIGS.</h4> + +<p>A few years ago, “singers” were general favorites with a certain class of +trade wanting a light bacon pig, weighing about 170 lbs., the product +being exported to England for bacon purposes. Packers frequently paid a +small premium for light hogs suitable for this end, but more recently the +demand is in other directions. The meat of singed hogs is considered by +some to possess finer flavor than that of animals the hair of which has +been removed by the ordinary process. Instead of being scalded and scraped +in the ordinary manner, the singeing process consists in lowering the +carcass into an iron or steel box by means of a heavy chain, the +receptacle having been previously heated to an exceedingly high +temperature. After remaining<span class="pagenum"><a name="Page_17" id="Page_17">[Pg 17]</a></span> there a very few seconds the hog is removed +and upon being placed in hot water the hair comes off instantly.</p> + +<p>An old encyclopedia, published thirty years ago, in advocating the +singeing process, has this to say: “The hog should be swealed (singed), +and not scalded, as this method leaves the flesh firm and more solid. This +is done by covering the hog lightly with straw, then set fire to it, +renewing the fuel as it is burned away, taking care not to burn the skin. +After sufficient singeing, the skin is scraped, but not washed. After +cutting up, the flesh side of the cuts is rubbed with salt, which should +be changed every four or five days. The flitches should also be +transposed, the bottom ones at the top and the top ones at the bottom. +Some use four ounces saltpetre and one pound coarse sugar or molasses for +each hog. Six weeks is allowed for thus curing a hog weighing 240 lbs. The +flitches before smoking are rubbed with bran or very fine sawdust and +after smoking are often kept in clear, dry wood ashes or very dry sand.”</p> + +<p><a name="fig10" id="fig10"></a> </p> +<div class="figcenter"><img src="images/i025.jpg" alt="" /></div> +<p class="center">FIG. 10. PERMANENT VAT FOR SCALDING.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_18" id="Page_18">[Pg 18]</a></span></p> +<h2><a name="CHAPTER_V" id="CHAPTER_V"></a>CHAPTER V.</h2> + +<h3>DRESSING AND CUTTING.</h3> + +<p>When the carcasses have lost the animal heat they are put away till the +morrow, by which time, if the weather is fairly cold, the meat is stiff +and firm and in a condition to cut out better than it does when taken in +its soft and pliant state. If the weather is very cold, however, and there +is danger that the meat will freeze hard before morning, haste is made to +cut it up the same day, or else it is put into a basement or other warm +room, or a large fire made near it to prevent it from freezing. Meat that +is frozen will not take salt, or keep from spoiling if salted. Salting is +one of the most important of the several processes in the art of curing +good bacon, and the pork should be in just the right condition for taking +or absorbing the salt. Moderately cold and damp weather is the best for +this.</p> + +<p> </p> +<h4>AS THE CARCASS IS DRESSED</h4> + +<p>it is lifted by a hook at the end of a swivel lever mounted on a post and +swung around to a hanging bar, placed conveniently. This bar has sliding +hooks made to receive the gambrel sticks, which have a hook permanently +attached to each so that the carcass is quickly removed from the swivel +lever to the slide hook on the bar. The upper edge of the bar is rounded +and smoothed and greased to help the hooks to slide on it. This serves to +hang all the hogs on the bar until they are cooled. If four persons are +employed this work may be done very quickly, as they may divide<span class="pagenum"><a name="Page_19" id="Page_19">[Pg 19]</a></span> the work +between them; one hog is being scalded and cleaned while another is being +dressed.</p> + +<p><a name="fig11" id="fig11"></a> </p> +<div class="figcenter"><img src="images/i027.jpg" alt="" /></div> +<p class="center">FIG. 11. EASY METHOD OF HANGING A CARCASS.</p> +<p> </p> + +<p>Divested of its coat, the carcass is washed off nicely with clean water +before being disemboweled. For opening the hog, the operator needs a sharp +butcher’s knife, and should know how to use it with dexterity, so as not +to cut the entrails. The entrails and paunch, or stomach, are first +removed, care being taken not to cut any; then the liver, the “dead ears” +removed from the heart, and the heart cut open to remove any clots of +blood that it may contain. The windpipe is then slit open, and the whole +together is hung upon the gambrel beside the hog or placed temporarily +into a tub of water. The “stretcher,” a small stick some sixteen inches +long, is then placed across the bowels to hold the sides well open and +admit the air to cool the carcass, and a chip or other small object is +placed in the mouth to hold it open, and the interior parts of the hog +about the shoulders and gullet are nicely washed to free them from stains +of blood. The<span class="pagenum"><a name="Page_20" id="Page_20">[Pg 20]</a></span> carcass is then left to hang upon the gallows in order to +cool thoroughly before it is cut into pieces or put away for the night.</p> + +<p>Where ten or twelve hogs are dressed every year, it will pay to have a +suitable building arranged for the work. An excellent place may be made in +the driveway between a double corncrib, or in a wagon shed or an annex to +the barn where the feeding pen is placed. The building should have a +stationary boiler in it, and such apparatus as has been suggested, and a +windlass used to do the lifting.</p> + +<p> </p> +<h4>HOG KILLING MADE EASY.</h4> + +<p>In the accompanying cut, Fig. <a href="#fig11">11</a>, the hoister represents a homemade +apparatus that has been in use many years and it has been a grand success. +The frames, <i>a</i>, <i>a</i>, <i>a</i>, <i>a</i>, are of 2x4 inch scantling, 8 ft. in +length; <i>b</i>, <i>b</i>, are 2x6 inch and 2 ft. long with a round notch in the +center of the upper surface for a windlass, <i>d</i>, to turn in; <i>c</i>, <i>c</i> are +2x4 and 8 ft. long, or as long as desired, and are bolted to <i>a</i>, <i>a</i>. Ten +inches beyond the windlass, <i>d</i>, is a 4x4 inch piece with arms bolted on +the end to turn the windlass and draw up the carcass, which should be +turned lengthwise of the hoister until it passes between <i>c</i>, <i>c</i>. The +gambrel should be long enough to catch on each side when turned crosswise, +thus relieving the windlass so that a second carcass may be hoisted. The +peg, <i>e</i>, is to place in a hole of upright, <i>a</i>, to hold the windlass. +Brace the frame in proportion to the load that is to be placed upon it. +The longer it is made, the more hogs can be hung at the same time.</p> + +<p> </p> +<h4>THE SAWBUCK SCAFFOLD.</h4> + +<p>Figure <a href="#fig12">12</a> shows a very cheap and convenient device for hanging either hogs +or beeves. The device is in<span class="pagenum"><a name="Page_21" id="Page_21">[Pg 21]</a></span> shape much like an old-fashioned “sawbuck,” +with the lower rounds between the legs omitted. The legs, of which there +are two pairs, should be about ten feet long and set bracing, in the +manner shown in the engraving. The two pairs of legs are held together by +an inch iron rod, five or six feet in length, provided with threads at +both ends. The whole is made secure by means of two pairs of nuts, which +fasten the legs to the connecting iron rod. A straight and smooth wooden +roller rests in the forks made by the crossing of the legs, and one end +projects about sixteen inches. In this two augur holes are bored, in which +levers may be inserted for turning the roller. The rope, by means of which +the carcass is raised, passes over the rollers in such a way that in +turning, by means of the levers, the animal is raised from the ground. +When sufficiently elevated, the roller is fastened by one of the levers to +the nearest leg.</p> + +<p><a name="fig12" id="fig12"></a> </p> +<div class="figcenter"><img src="images/i029.jpg" alt="" /></div> +<p class="center">FIG. 12. RAISING A CARCASS.</p> +<p> </p> + +<p> <span class="pagenum"><a name="Page_22" id="Page_22">[Pg 22]</a></span></p> +<h4>PROPER SHAPE OF GAMBRELS.</h4> + +<p>Gambrels should be provided of different lengths, if the hogs vary much in +size. That shown in Fig. <a href="#fig13">13</a> is a convenient shape. These should be of +hickory or other tough wood for safety, and be so small as to require +little gashing of the legs to receive them.</p> + +<p><a name="fig13" id="fig13"></a> </p> +<div class="figcenter"><img src="images/i030.jpg" alt="" /></div> +<p class="center">FIG. 13. A CONVENIENT GAMBREL.</p> +<p> </p> + +<p> </p> +<h4>GALLOWS FOR DRESSED HOGS.</h4> + +<p>The accompanying device, Fig. <a href="#fig14">14</a>, for hanging dressed hogs, consists of a +stout, upright post, six or eight inches square and ten feet long, the +lower three feet being set into the ground. Near the upper end are two +mortises, each 2x4 inches, quite through the post, one above the other, as +shown in the engraving, for the reception of the horizontal arms. The +latter are six feet long and just large enough to fit closely into the +mortises. They should be of white oak or hickory. At butchering time the +dead hogs are hung on the scaffold by slipping the gambrels upon the +horizontal crosspieces.</p> + +<p> </p> +<h4>ADDITIONAL HINTS ON DRESSING.</h4> + +<p>Little use of the knife is required to loosen the entrails. The fingers, +rightly used, will do most of the severing. Small, strong strings, cut in +proper lengths, should be always at hand to quickly tie the severed ends +of any small intestines cut or broken by chance. An expert will catch the +entire offal in a large tin pan or wooden vessel, which is held between +himself and<span class="pagenum"><a name="Page_23" id="Page_23">[Pg 23]</a></span> the hog. Unskilled operators, and those opening very large +hogs, need an assistant to hold this. The entrails and then the liver, +heart, etc., being all removed, thoroughly rinse out any blood or filth +that may have escaped inside. Removing the lard from the long intestines +requires expertness that can be learned only by practice. The fingers do +most of this cleaner, safer and better than a knife. A light feed the +night before killing leaves the intestines less distended and less likely +to be broken.</p> + +<p><a name="fig14" id="fig14"></a> </p> +<div class="figcenter"><img src="images/i031.jpg" alt="" /></div> +<p class="center">FIG. 14. SIMPLE SUPPORT FOR DRESSED HOG.</p> +<p> </p> + +<p> </p> +<h4>HOW TO CUT UP A HOG.</h4> + +<p>With a sharp ax and a sharp butcher’s knife at hand, lay the hog on the +chopping bench, side down. With the knife make a cut near the ear clear +across the neck and down to the bone. With a dextrous stroke of the ax +sever the head from the body. Lay the carcass on the back, a boy holding +it upright and keeping the forelegs well apart. With the ax proceed to +take out the chine or backbone. If it is desired to put as much of the hog +into neat meat as possible, trim to the chine very close, taking out none +of the skin or outside fat with it. Otherwise, the cutter need not be +particular how much meat comes away with the bone. What does not go with +the neat meat will be in the offal or sausage, and nothing will be lost. +Lay the<span class="pagenum"><a name="Page_24" id="Page_24">[Pg 24]</a></span> chine aside and with the knife finish separating the two +divisions of the hog. Next, strip off with the hands the leaves or flakes +of fat from the middle to the hams. Seize the hock of the ham with the +left hand and with the knife in the other, proceed to round out the ham, +giving it a neat, oval shape. Be very particular in shaping the ham. If it +is spoiled in the first cutting, no subsequent trimming will put it into a +form to exactly suit the fastidious public eye. Trim off the surplus lean +and fat and projecting pieces of bone. Cut off the foot just above the +hock joint. The piece when finished should have nearly the form of a +regular oval, with its projecting handle or hock.</p> + +<p>With the ax cut the shoulder from the middling, making the cut straight +across near the elbow joint. Take off the end ribs or “spare bone” from +the shoulder, trim the piece and cut off the foot. For home use, trim the +shoulder, as well as the other pieces, very closely, taking off all of +both lean and fat that can be spared. If care is taken to cut away the +head near the ear, the shoulder will be at first about as wide as long, +having a good deal of the neck attached. If the meat is intended for sale +and the largest quantity of bacon is the primary object, let the piece +remain so. But if it is preferred to have plenty of lard and sausage, cut +a smart strip from off the neck side of the shoulder and make the piece +assume the form of a parallelogram, with the hock attached to one end. +Trim a slice of fat from the back for lard, take off the “short ribs,” +and, if preferred, remove the long ribs from the whole piece. The latter, +however, is not often done by the farmers. Put the middling in nice shape +by trimming it wherever needed, which, when finished, will be very much +like a square in form, perhaps a little longer than broad, with a small +circular piece cut out from the end next the ham.</p> + +<p><span class="pagenum"><a name="Page_25" id="Page_25">[Pg 25]</a></span>The six pieces of neat meat are now ready for the salter. The head is next +cut open longitudinally from side to side, separating the jowl from the +top or “head,” so-called. The jawbone of the jowl is cut at the angle or +tip and the “swallow,” which is the larynx or upper part of the windpipe, +is taken out. The headpiece is next cut open vertically and the lobe of +the brain is taken out, and the ears and nose are removed.</p> + +<p>The bone of the chine is cut at several places for the convenience of the +cook, and the task of the cutter is finished. Besides the six pieces of +neat meat, there are the chine, souse, jowl, head, fat, sausage, two spare +and two short ribs and various other small bits derived from each hog. A +good cutter, with an assistant to carry away the pieces and help +otherwise, can cut out from 50 to 60 hogs in a day.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_26" id="Page_26">[Pg 26]</a></span></p> +<h2><a name="CHAPTER_VI" id="CHAPTER_VI"></a>CHAPTER VI.</h2> + +<h3>WHAT TO DO WITH THE OFFAL.</h3> + +<p>Aside from the pieces of meat into which a hog is usually cut, there will +be left as offal the chine or backbone, the jowl, the souse, the liver and +lungs, pig’s feet, two spareribs and two short ribs or griskins. Nearly +every housekeeper knows what disposition to make of all this, yet too +often these wholesome portions of the hog are not utilized to best +advantage.</p> + +<p> </p> +<h4>PORK SAUSAGE.</h4> + +<p>Sausage has formed a highly prized article of food for a good many hundred +years. Formed primarily as now, by chopping the raw meat very fine, and +adding salt and other flavoring materials, and often meal or bread crumbs, +the favorite varieties of to-day might not be considered any improvement +over the recipes of the ancient Romans were they to pass judgment on the +same. History tells us that these early Italian sausages were made of +fresh pork and bacon, chopped fine, with the addition of nuts, and +flavored with cumin seed, pepper, bay leaves and various pot herbs. Italy +and Germany are still celebrated for their bologna sausages and with many +people these smoked varieties are highly prized.</p> + +<p>Like pure lard, sausage is too often a scarce article in the market. Most +city butchers mix a good deal of beef with the pork, before it is ground, +and so have a sausage composed of two sorts of meat, which does not +possess that agreeable, sweet, savory taste peculiar<span class="pagenum"><a name="Page_27" id="Page_27">[Pg 27]</a></span> to nice fresh pork. +The bits of lean, cut off when trimming the pieces of neat meat, the +tenderloins, and slices of lean from the shoulders and hams, together with +some fat, are first washed nicely, cleared of bone and scraps of skin, +then put into the chopper, and ground fine. If a great deal of sausage is +wanted, the neat meat is trimmed very close, so as to take all the lean +that can be spared from the pieces. Sometimes whole shoulders are cut up +and ground. The heads, too, or the fleshy part, make good sausage. Some +housekeepers have the livers and “lights,” or lungs, ground up and +prepared for sausage, and they make a tolerable substitute. This +preparation should be kept separate from the other, however, and be eaten +while cold weather lasts, as it will not keep as long as the other kind.</p> + +<p>After sausage is properly ground, add salt, sage, rosemary, and red or +black pepper to suit the taste. The rosemary may be omitted, but sage is +essential. All these articles should be made fine before mixing them with +the meat. In order to determine accurately whether the sausage contains +enough of these ingredients, cook a little and taste it.</p> + +<p>If sausage is to be kept in jars, pack it away closely in them, as soon as +it is ground and seasoned, and set the jars, securely closed, in a cool +room. But it is much better to provide for smoking some of it, to keep +through the spring and early summer. When the entrails are ready, stuff +them full with the meat, after which the ends are tied and drawn together, +and the sausage hung up in the smokehouse for smoking. This finishes the +process of making pork sausage. Put up in this way, it deserves the name +of sausage and it makes a dish good enough for any one. It is one of the +luxuries of life which may be manufactured at home.</p> + +<p> <span class="pagenum"><a name="Page_28" id="Page_28">[Pg 28]</a></span></p> +<h4>BOLOGNA SAUSAGE.</h4> + +<p>The popular theory is that these familiar sausages originated in the +Italian city of that name, where the American visitor always stops for a +bit of “the original.” Many formulas are used in the preparation of +bologna sausages, or rather many modifications of a general formula. Lean, +fresh meat trimmings are employed and some add a small proportion of +heart, all chopped very fine. While being chopped, spices and seasoning +are added, with a sufficient quantity of salt. The meat employed is for +the most part beef, to which is added some fresh or salted pork. When +almost completed, add gradually a small quantity of potato flour and a +little water. The mixture being of the proper consistency, stuff in beef +casings, tie the ends together into rings of fair length and smoke +thoroughly. This accomplished, boil until the sausages rise to the top, +when they are ready for use. Some recipes provide for two parts of beef +and one part of fat pork and the addition of a little ground coriander +seed to the seasoning.</p> + +<p> </p> +<h4>WESTPHALIAN SAUSAGES</h4> + +<p>are made in much the same manner as frankforts, chopped not quite so fine, +and, after being cased, are smoked about a week.</p> + +<p> </p> +<h4>FRANKFORT SAUSAGES.</h4> + +<p>Clean bits of pork, both fat and lean, are chopped fine and well moistened +with cold water. These may be placed in either sheep or hog casings +through the use of the homemade filler shown on another page.</p> + +<p> </p> +<h4>SUABIAN SAUSAGES.</h4> + +<p>Chop very finely fat and lean meat until the mass becomes nearly a paste, +applying a sprinkling of cold<span class="pagenum"><a name="Page_29" id="Page_29">[Pg 29]</a></span> water during the operation. Suabian +sausages are prepared by either smoking or boiling, and in the latter case +may be considered sufficiently cooked when they rise to the surface of the +water in which they are boiled.</p> + +<p> </p> +<h4>ITALIAN PORK SAUSAGES.</h4> + +<p>The preparation of these requires considerable care, but the product is +highly prized by many. For every nine pounds of raw pork add an equal +amount of boiled salt pork and an equal amount of raw veal. Then add two +pounds selected sardines with all bones previously removed. Chop together +to a fine mass and then add five pounds raw fat pork previously cut into +small cubes. For the seasoning take six ounces salt, four ounces ground +pepper, eight ounces capers, eight ounces pistachio nuts peeled and boiled +in wine. All of these ingredients being thoroughly mixed, add about one +dozen pickled and boiled tongues cut into narrow strips. Place the sausage +in beef casings of good size. In boiling, the sausages should be wrapped +in a cloth with liberal windings of stout twine and allowed to cook about +an hour. Then remove to a cool place about 24 hours.</p> + +<p> </p> +<h4>TONGUE SAUSAGE.</h4> + +<p>To every pound of meat used add two pounds of tongues, which have +previously been cut into small pieces, mixing thoroughly. These are to be +placed in large casings and boiled for about an hour. The flavor of the +product may be improved if the tongues are previously placed for a day in +spiced brine. Pickled tongues are sometimes used, steeped first in cold +water for several hours.</p> + +<p> </p> +<h4>BLACK FOREST SAUSAGES.</h4> + +<p>This is an old formula followed extensively in years gone by in Germany. +Very lean pork is chopped<span class="pagenum"><a name="Page_30" id="Page_30">[Pg 30]</a></span> into a fine mass and for every ten pounds, +three pounds of fat bacon are added, previously cut comparatively fine. +This is properly salted and spiced and sometimes a sprinkling of blood is +added to improve the color. Fill into large casings, place over the fire +in a kettle of cold water and simmer without boiling for nearly an hour.</p> + +<p> </p> +<h4>LIVER SAUSAGE.</h4> + +<p>The Germans prepare this by adding to every five pounds of fat and lean +pork an equal quantity of ground rind and two and one-half pounds liver. +Previously partly cook the rind and pork and chop fine, then add the raw +liver well chopped and press through a coarse sieve. Mix all thoroughly +with sufficient seasoning. As the raw liver will swell when placed in +boiling water, these sausages should be filled into large skins, leaving +say a quarter of the space for expansion. Boil nearly one hour, dry, then +smoke four or five days.</p> + +<p> </p> +<h4>ROYAL CAMBRIDGE SAUSAGES</h4> + +<p>are made by adding rice in the proportion of five pounds to every ten +pounds of lean meat and six pounds of fat. Previously boil the rice about +ten minutes, then add gradually to the meat while being chopped fine, not +forgetting the seasoning. The rice may thus be used instead of bread, and +it is claimed to aid in keeping the sausages fresh and sweet.</p> + +<p> </p> +<h4>BRAIN SAUSAGES.</h4> + +<p>Free from all skin and wash thoroughly the brain of two calves. Add one +pound of lean and one pound of fat pork previously chopped fine. Use as +seasoning four or five raw grated onions, one ounce salt, one-half ounce +ground pepper. Mix thoroughly, place in beef<span class="pagenum"><a name="Page_31" id="Page_31">[Pg 31]</a></span> casings and boil about five +minutes. Afterward hang in a cool place until ready for use.</p> + +<p> </p> +<h4>TOMATO SAUSAGES.</h4> + +<p>Add one and one-half pounds pulp of choice ripe tomatoes to every seven +pounds of sausage meat, using an addition of one pound of finely crushed +crackers, the last named previously mixed with a quart of water and +allowed to stand for some time before using. Add the mixture of tomato and +cracker powder gradually to the meat while the latter is being chopped. +Season well and cook thoroughly.</p> + +<p> </p> +<h4>SPANISH SAUSAGE</h4> + +<p>is made by using one-third each leaf lard, lean and fat pork, first +thoroughly boiling and chopping fine the meat. Add to this the leaf lard +previously chopped moderately fine, mix well and add a little blood to +improve the color and moisten the whole. This sausage is to be placed in +large casings and tied in links eight to twelve inches long. In an old +recipe for Spanish sausage seasoning it is made of seven pounds ground +white pepper, six ounces ground nutmeg, eight ounces ground pimento or +allspice and a sprinkling of bruised garlic.</p> + +<p> </p> +<h4>ANOTHER SAUSAGE SEASONING.</h4> + +<p>To five pounds salt add two pounds best ground white pepper, three ounces +ground mace, or an equal quantity of nutmeg, four ounces ground coriander +seed, two ounces powdered cayenne pepper and mix thoroughly.</p> + +<p> </p> +<h4>ADMIXTURE OF BREAD.</h4> + +<p>Very often concerns which manufacture sausage on a large scale add +considerable quantities of bread.<span class="pagenum"><a name="Page_32" id="Page_32">[Pg 32]</a></span> This increases the weight at low cost, +thus cheapening the finished product, and is also said to aid in keeping +qualities. While this is no doubt thoroughly wholesome, it is not in vogue +by our most successful farmers who have long made a business of preparing +home-cured sausage. Bread used for sausages should have the crust removed, +should be well soaked in cold water for some time before required, then +pressed to remove the surplus moisture, and added gradually to the pork +while being chopped. Some sausage manufacturers add 10 to 15 per cent in +weight of crushed crackers instead of bread to sausage made during hot +weather. This is to render the product firm and incidentally to increase +the weight through thoroughly mixing the cracker crumbs or powder with an +equal weight or more of water before adding to the meat.</p> + +<p> </p> +<h4>SAUSAGE IN CASES.</h4> + +<p>Many prefer to pack in sausage casings, either home prepared or purchased +of a dealer in packers’ supplies. Latest improved machines for rapidly +filling the cases are admirably adapted to the work, and this can also be +accomplished by a homemade device. Figure <a href="#fig15">15</a> shows a simple bench and +lever arrangement to be used with the common sausage filler, which +lightens the work so much that even a small boy can use it with ease, and +any person can get up the whole apparatus at home with little or no +expense. An inch thick pine board one foot wide and four and one-fourth +feet long is fitted with four legs, two and one-half feet long, notched +into its edges, with the feet spread outward to give firmness. Two oak +standards eighteen inches high are set thirty-four inches apart, with a +slot down the middle of each, for the admission of an oak lever eight feet +long. The left upright has three or four holes, one above another, for the +lever pin, as shown in the<span class="pagenum"><a name="Page_33" id="Page_33">[Pg 33]</a></span> engraving. The tin filler is set into the +bench nearer the left upright and projects below for receiving the skins. +Above the filler is a follower fitting closely into it, and its top +working very loosely in the lever to allow full play as it moves up and +down. The engraving shows the parts and mode of working.</p> + +<p><a name="fig15" id="fig15"></a> </p> +<div class="figcenter"><img src="images/i041.jpg" alt="" /></div> +<p class="center">FIG. 15. HOMEMADE SAUSAGE FILLER.</p> +<p> </p> + +<p> </p> +<h4>PHILADELPHIA SCRAPPLE.</h4> + +<p>This is highly prized in some parts of the country, affording a breakfast +dish of great relish. A leading Philadelphia manufacturer has furnished us +with the following recipe: To make 200 lbs. of scrapple, take about 80 +lbs. of good clean pork heads, remove the eyes, brains, snout, etc. Put in +about 20 gals. of water and cook until it is thoroughly done. Then take +out, separate the bones and chop the meat fine. Take about 15 gals, of the +liquor left after boiling the heads, and if the water has boiled down to a +quantity less than 15 gals., make up its bulk with hot water; if more than +15 gals. remain, take some of the water out, but be sure to keep some of +the good fat liquor. Put this quantity of the liquor into a kettle, add +the chopped meat, together with 10 oz. pure white pepper, 8 oz. sweet +marjoram, 2 lbs. fine salt. Stir well until the<span class="pagenum"><a name="Page_34" id="Page_34">[Pg 34]</a></span> liquor comes to a good +boil. Have ready for use at this time 25 lbs. good Indian meal and 7 lbs. +buckwheat flour. As soon as the liquor begins to boil add the meal and +flour, the two being previously mixed dry. Be careful to put the meal in a +little at a time, scattering it well and stirring briskly, that it may not +burn to the kettle. Cook until well done, then place in pans to cool. The +pans should be well greased, also the dipper used, to prevent the scrapple +sticking to the utensils. When cold, the scrapple is cut into slices and +fried in the ordinary manner as sausage. Serve hot.</p> + +<p> </p> +<h4>SOUSE.</h4> + +<p>After being carefully cleaned and soaked in cold water, the feet, ears, +nose and sometimes portions of the head may be boiled, thoroughly boned, +and pressed into bowls or other vessels for cake souse. But frequently +these pieces, instead of being boned, are placed whole in a vessel and +covered with a vinegar, and afterwards taken a little at a time, as +wanted, and fried.</p> + +<p> </p> +<h4>JOWLS AND HEAD.</h4> + +<p>If not made into souse or sausage, these may be boiled unsmoked, with +turnips, peas or beans; or smoked and cooked with cabbage or salad. The +liver and accompanying parts, if not converted into sausage, may be +otherwise utilized.</p> + +<p> </p> +<h4>THE SPARERIBS AND SHORT BONES</h4> + +<p>may be cooked in meat pies with a crust, the same as chicken, or they may +be fried or boiled. The large end of the chine makes a good piece for +baking. The whole chine may be smoked and will keep a long time.</p> + +<p> </p> +<h4>CRACKNELS.</h4> + +<p>This is the portion of the fat meat which is left after the lard is +cooked, and is used by many as an<span class="pagenum"><a name="Page_35" id="Page_35">[Pg 35]</a></span> appetizing food. The cracknels may be +pressed and thus much more lard secured. This latter, however, should be +used before the best lard put away in tubs. After being pressed the +cracknels are worked into a dough with corn meal and together made into +cracknel bread.</p> + +<p> </p> +<h4>BRAWN</h4> + +<p>is comparatively little used in this country, though formerly a highly +relished dish in Europe, where it was often prepared from the flesh of the +wild boar. An ancient recipe is as follows: “The bones being taken out of +the flitches (sides) or other parts, the flesh is sprinkled with salt and +laid on a tray, that the blood may drain off, after which it is salted a +little and rolled up as hard as possible. The length of the collar of +brawn should be as much as one side of the boar will permit; so that when +rolled up the piece may be nine or ten inches in diameter. After being +thus rolled up, it is boiled in a copper or large kettle, till it is so +tender that you may run a stiff straw through it. Then it is set aside +till it is thoroughly cold, put into a pickle composed of water, salt, and +wheat-bran, in the proportion of two handfuls of each of the latter to +every gallon of water, which, after being well boiled together, is +strained off as clear as possible from the bran, and, when quite cold, the +brawn is put into it.”</p> + +<p> </p> +<h4>HEAD CHEESE.</h4> + +<p>This article is made usually of pork, or rather from the meat off the +pig’s head, skins, and coarse trimmings. After having been well boiled, +the meat is cut into pieces, seasoned well with sage, salt, and pepper, +and pressed a little, so as to drive out the extra fat and water. Some add +the meat from a beef head to make<span class="pagenum"><a name="Page_36" id="Page_36">[Pg 36]</a></span> it lean. Others add portions of heart +and liver, heating all in a big pan or other vessel, and then running +through a sausage mill while hot.</p> + +<p> </p> +<h4>BLOOD PUDDINGS</h4> + +<p>are usually made from the hog’s blood with chopped pork, and seasoned, +then put in casings and cooked. Some make them of beef’s blood, adding a +little milk; but the former is the better, as it is thought to be the +richer.</p> + +<p> </p> +<h4>SPICED PUDDINGS.</h4> + +<p>These are made somewhat like head-cheese, and often prepared by the German +dealers, some of whom make large quantities. They are also made of the +meat from the pig’s chops or cheeks, etc., well spiced and boiled. Some +smoke them.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_37" id="Page_37">[Pg 37]</a></span></p> +<h2><a name="CHAPTER_VII" id="CHAPTER_VII"></a>CHAPTER VII.</h2> + +<h3>THE FINE POINTS IN MAKING LARD.</h3> + +<p>Pure lard should contain less than one per cent of water and foreign +matter. It is the fat of swine, separated from the animal tissue by the +process of rendering. The choicest lard is made from the whole “leaf.” +Lard is also made by the big packers from the residue after rendering the +leaf and expressing a “neutral” lard, which is used in the manufacture of +oleomargarine. A good quality of lard is made from back-fat and leaf +rendered together. Fat from the head and intestines goes to make the +cheaper grades. Lard may be either “kettle” or “steam rendered,” the +kettle process being usually employed for the choicer fat parts of the +animal, while head and intestinal fat furnish the so-called “steam lard.” +Steam lard, however, is sometimes made from the leaf. On the other hand, +other parts than the leaf are often kettle rendered. Kettle rendered lard +usually has a fragrant cooked odor and a slight color, while steam lard +often has a strong animal odor.</p> + +<p> </p> +<h4>TO REFINE LARD,</h4> + +<p>a large iron pot is set over a slow fire of coals, a small quantity of +water is put into the bottom of the pot, and this is then filled to the +brim with the fat, after it has first been cut into small pieces and +nicely washed, to free it from blood and other impurities. If necessary to +keep out soot, ashes, etc., loose covers or lids are placed over the +vessels, and the contents are made to simmer slowly for several hours. +This work requires a careful and experienced<span class="pagenum"><a name="Page_38" id="Page_38">[Pg 38]</a></span> hand to superintend it. +Everything should be thoroughly clean, and the attendant must possess +patience and a practical knowledge of the work. It will not do to hurry +the cooking. A slow boil or simmer is the proper way. The contents are +occasionally stirred as the cooking proceeds, to prevent burning. The +cooking is continued until the liquid ceases to bubble and becomes clear. +So long as there is any milky or cloudy appearance about the fat, it +contains water, and in this condition will not keep well in summer—a +matter of importance to the country housekeeper.</p> + +<p>It requires six to eight hours constant cooking to properly refine a +kettle or pot of fat. The time will depend, of course, somewhat upon the +size of the vessel containing it and the thickness of the fat, and also +upon the attention bestowed upon it by the cook. By close watching, so as +to keep the fire just right all the time, it will cook in a shorter +period, and vice versa. When the liquid appears clear the pots are set +aside for the lard to cool a little before putting it into the vessels in +which it is to be kept. The cracknels are first dipped from the pots and +put into colanders, to allow the lard to drip from them. Some press the +cracknels, and thus get a good deal more lard. As the liquid fat is dipped +from the pots it is carefully strained through fine colanders or wire +sieves. This is done to rid it of any bits of cracknel, etc., that may +remain in the lard. Some country people when cooking lard add a few sprigs +of rosemary or thyme, to impart a pleasant flavor to it. A slight taste of +these herbs is not objectionable. Nothing else whatever is put into the +lard as it is cooked, and if thoroughly done, nothing else is needed. A +little salt is sometimes added, to make it firmer and keep it better in +summer, but the benefit, if any, is slight, and too much salt is +objectionable.</p> + +<p> <span class="pagenum"><a name="Page_39" id="Page_39">[Pg 39]</a></span></p> +<h4>LEAF LARD.</h4> + +<p>In making lard, all the leaf or flake fat, the two leaves of almost solid +fat that grow just above the hams on either side about the kidneys, and +the choice pieces of fat meat cut off in trimming the pork should be tried +or rendered first and separate from the remainder. This fat is the best +and makes what is called the leaf lard. It may be put in the bottom of the +cans, for use in summer, or else into separate jars or cans, and set away +in a cool place. The entrail fat and bits of fat meat are cooked last and +put on top of the other, or into separate vessels, to be used during cool +weather. This lard is never as good as the other, and will not keep sweet +as long; hence the pains taken by careful housewives to keep the two sorts +apart. It must be admitted, however, that many persons, when refining lard +for market, do not make any distinction, but lump all together, both in +cooking and afterward. But for pure, honest “leaf” lard not a bit of +entrail fat should be mixed with the flakes.</p> + +<p> </p> +<h4>A PARTICULARLY IMPORTANT POINT</h4> + +<p>in making lard is to take plenty of time. The cooking must not be hurried +in the least. It requires time to thoroughly dry out all the water, and +the keeping quality of the lard depends largely upon this. A slow fire of +coals only should be placed under the kettle, and great care exercised +that no spark snaps into it, to set fire to the hot oil. It is well to +have at hand some close-fitting covers, to be put immediately over the +kettle, closing it tightly in case the oil should take fire. The mere +exclusion of air will put out the fire at once. Cook slowly in order not +to burn any of the fat in the least, as that will impart a very<span class="pagenum"><a name="Page_40" id="Page_40">[Pg 40]</a></span> +unpleasant flavor to the lard. The attendants should stir well with a long +ladle or wooden stick during the whole time of cooking. It requires +several hours to thoroughly cook a vessel of lard, when the cracknels will +eventually rise to the top.</p> + +<p>A cool, dry room, such as a basement, is the best place for keeping lard. +Large stone jars are perhaps the best vessels to keep it in, but tins are +cheaper, and wooden casks, made of oak, are very good. Any pine wood, +cedar or cypress will impart a taste of the wood. The vessels must be kept +closed, to exclude litter, and care should be observed to prevent ants, +mice, etc., from getting to the lard. A secret in keeping lard firm and +good in hot weather is first to cook it well, and then set it in a cool, +dry cellar, where the temperature remains fairly uniform throughout the +year. Cover the vessels after they are set away in the cellar with closely +fitting tops over a layer of oiled paper.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_41" id="Page_41">[Pg 41]</a></span></p> +<h2><a name="CHAPTER_VIII" id="CHAPTER_VIII"></a>CHAPTER VIII.</h2> + +<h3>PICKLING AND BARRELING.</h3> + +<p>For salt pork, one of the first considerations is a clean barrel, which +can be used over and over again after yearly renovation. A good way to +clean the barrel is to place about ten gallons of water and a peck of +clean wood ashes in the barrel, then throw in well-heated irons, enough to +boil the water, cover closely, and by adding a hot iron occasionally, keep +the mixture boiling a couple of hours. Pour out, wash thoroughly with +fresh water, and it will be as sweet as a new barrel. Next cover the +bottom of the barrel with coarse salt, cut the pork into strips about six +inches wide, stand edgewise in the barrel, with the skin next the outside, +until the bottom is covered. Cover with a thick coat of salt, so as to +hide the pork entirely. Repeat in the same manner until the barrel is +full, or the pork all in, covering the top thickly with another layer of +salt. Let stand three or four days, then put on a heavy flat stone and +sufficient cold water to cover the pork. After the water is on, sprinkle +one pound best black pepper over all. An inch of salt in the bottom and +between each layer and an inch and a half on top will be sufficient to +keep the pork without making brine.</p> + +<p>When it is desired to pickle pork by pouring brine over the filled barrel, +the following method is a favorite: Pack closely in the barrel, first +rubbing the salt well into the exposed ends of bones, and sprinkle well +between each layer, using no brine until forty-eight<span class="pagenum"><a name="Page_42" id="Page_42">[Pg 42]</a></span> hours after, and +then let the brine be strong enough to bear an egg. After six weeks take +out the hams and bacon and hang in the smokehouse. When warm weather +brings danger of flies, smoke a week with hickory chips; avoid heating the +air much. If one has a dark, close smokehouse, the meat can hang in it all +summer; otherwise pack in boxes, putting layers of sweet, dry hay between. +This method of packing is preferred by some to packing in dry salt or +ashes.</p> + +<p><a name="fig16" id="fig16"></a> </p> +<div class="figcenter"><img src="images/i050.jpg" alt="" /></div> +<p class="center">FIG. 16. BOX FOR SALTING MEATS.</p> +<p> </p> + +<p> </p> +<h4>RENEWING PORK BRINE.</h4> + +<p>Not infrequently from insufficient salting and unclean barrels, or other +cause, pork placed in brine begins to spoil, the brine smells bad, and the +contents, if not soon given proper attention, will be unfit for food. As +soon as this trouble is discovered, lose no time in removing the contents +from the barrel, washing each piece of meat separately in clean water. +Boil the brine for half an hour, frequently removing the scum and +impurities that will rise to the surface. Cleanse the barrel thoroughly by +washing with hot water and hard wood ashes. Replace the meat after +sprinkling it with a little fresh salt, putting the purified<span class="pagenum"><a name="Page_43" id="Page_43">[Pg 43]</a></span> brine back +when cool, and no further trouble will be experienced, and if the work be +well done, the meat will be sweet and firm. Those who pack meat for home +use do not always remove the blood with salt. After meat is cut up it is +better to lie in salt for a day and drain before being placed in the brine +barrel.</p> + +<p> </p> +<h4>A HANDY SALTING BOX.</h4> + +<p>A trough made as shown at Fig. <a href="#fig16">16</a> is very handy for salting meats, such as +hams, bacon and beef, for drying. It is made of any wood which will not +flavor the meat; ash, spruce or hemlock plank, one and a half inches +thick, being better than any others. A good size is four feet long by two +and one-half wide and one and one-half deep. The joints should be made +tight with white lead spread upon strips of cloth, and screws are vastly +better than nails to hold the trough together.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_44" id="Page_44">[Pg 44]</a></span></p> +<h2><a name="CHAPTER_IX" id="CHAPTER_IX"></a>CHAPTER IX.</h2> + +<h3>CARE OF HAMS AND SHOULDERS.</h3> + +<p>In too many instances farmers do not have the proper facilities for curing +hams, and do not see to it that such are at hand, an important point in +success in this direction. A general cure which would make a good ham +under proper conditions would include as follows: To each 100 lbs. of ham +use seven and a half pounds Liverpool fine salt, one and one-half pounds +granulated sugar and four ounces saltpeter. Weigh the meat and the +ingredients in the above proportions, rub the meat thoroughly with this +mixture and pack closely in a tierce. Fill the tierce with water and roll +every seven days until cured, which in a temperature of 40 to 50 degrees +would require about fifty days for a medium ham. Large hams take about ten +days more for curing. When wanted for smoking, wash the hams in water or +soak for twelve hours. Hang in the smokehouse and smoke slowly forty-eight +hours and you will have a very good ham. While this is not the exact +formula followed in big packing houses, any more than are other special +recipes given here, it is a general ham cure that will make a first-class +ham in every respect if proper attention is given it.</p> + +<p>Another method of pickling hams and shoulders, preparatory to smoking, +includes the use of molasses. Though somewhat different from the above +formula, the careful following of directions cannot fail to succeed +admirably. To four quarts of fine salt and two ounces of pulverized +saltpeter, add sufficient<span class="pagenum"><a name="Page_45" id="Page_45">[Pg 45]</a></span> molasses to make a pasty mixture. The hams +having hung in a dry, cool place for three or four days after cutting up, +are to be covered all over with the mixture, more thickly on the flesh +side, and laid skin side down for three or four days. In the meantime, +make a pickle of the following proportions, the quantities here named +being for 100 lbs. of hams. Coarse salt, seven pounds; brown sugar, five +pounds; saltpeter, two ounces; pearlash or potash, one-half ounce; soft +water, four gallons. Heat gradually and as the skim rises remove it. +Continue to do this as long as any skim rises, and when it ceases, allow +the pickle to cool. When the hams have remained the proper time immersed +in this mixture, cover the bottom of a clean, sweet barrel with salt about +half an inch deep. Pack in the hams as closely as possible, cover them +with the pickle, and place over them a follower with weights to keep them +down. Small hams of fifteen pounds and less, also shoulders, should remain +in the pickle for five weeks; larger ones will require six to eight weeks, +according to size. Let them dry well before smoking.</p> + +<p> </p> +<h4>WESTPHALIAN HAMS.</h4> + +<p>This particular style has long been a prime favorite in certain markets of +Europe, and to a small extent in this country also. Westphalia is a +province of Germany in which there is a large industry in breeding swine +for the express purpose of making the most tender meat with the least +proportion of fat. Another reason for the peculiar and excellent qualities +which have made Westphalian hams so famous, is the manner of feeding and +growing for the hams, and finally the preserving, curing, and last of all, +smoking the hams. The Ravensberg cross breed of swine is a favorite for +this purpose. They are rather large animals, having<span class="pagenum"><a name="Page_46" id="Page_46">[Pg 46]</a></span> slender bodies, flat +groins, straight snouts and large heads, with big, overhanging ears. The +skin is white, with straight little bristles.</p> + +<p>A principal part of the swine food in Westphalia is potatoes; these are +cooked and then mashed in the potato water. The pulp thus obtained is +thoroughly mixed with wheat bran in a dry, raw state; little corn is used. +In order to avoid overproduction of fat and at the same time further the +growth of flesh of young pigs, some raw cut green feed, such as cabbage, +is used; young pigs are also fed sour milk freely. In pickling the hams +they are first vigorously rubbed with saltpeter and then with salt. The +hams are pressed in the pickling vat and entirely covered with cold brine, +remaining in salt three to five weeks. After this they are taken out of +the pickle and hung in a shady but dry and airy place to “air-dry.” Before +the pickled hams can be put in smoke they are exposed for several weeks to +this drying in the open air. As long as the outside of the ham is not +absolutely dry, appearing moist or sticky, it is kept away from smoke.</p> + +<p>Smoking is done in special large chambers, the hams being hung from the +ceiling. In addition to the use of sawdust and wood shavings in making +smoke, branches of juniper are often used, and occasionally beech and +alder woods; oak and resinous woods are positively avoided. The smoking is +carried on slowly. It is recommended to smoke for a few days cautiously, +that is, to have the smoke not too strong. Then expose the hams for a few +days in the fresh air, repeating in this way until they are brown enough. +The hams are actually in smoke two or three weeks, thus the whole process +of smoking requires about six weeks. Hams are preserved after their +smoking in a room which is shady, not accessible to the light, but at the +same time dry, cool and airy.</p> + +<p> <span class="pagenum"><a name="Page_47" id="Page_47">[Pg 47]</a></span></p> +<h4>THE PIG AND THE ORCHARD.</h4> + +<p>The two go together well. The pig stirs up the soil about the trees, +letting in the sunshine and moisture to the roots and fertilizing them, +while devouring many grubs that would otherwise prey upon the fruit. But +many orchards cannot be fenced and many owners of fenced orchards, even, +would like to have the pig confine his efforts around the trunk of each +tree. To secure this have four fence panels made and yard the pig for a +short time in succession about each tree, as suggested in the diagram, +Fig. <a href="#fig17">17</a>.</p> + +<p><a name="fig17" id="fig17"></a> </p> +<div class="figcenter"><img src="images/i055.jpg" alt="" /></div> +<p class="center">FIG. 17. FENCE FOR ORCHARD TREE.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_48" id="Page_48">[Pg 48]</a></span></p> +<h2><a name="CHAPTER_X" id="CHAPTER_X"></a>CHAPTER X.</h2> + +<h3>DRY SALTING BACON AND SIDES.</h3> + +<p>For hogs weighing not over 125 or 130 lbs. each, intended for dry curing, +one bushel fine salt, two pounds brown sugar and one pound saltpeter will +suffice for each 800 lbs. pork before the meat is cut out; but if the meat +is large and thick, or weighs from 150 to 200 lbs. per carcass, from a +gallon to a peck more of salt and a little more of both the other articles +should be taken. Neither the sugar nor the saltpeter is absolutely +necessary for the preservation of the meat, and they are often omitted. +But both are preservatives; the sugar improves the flavor of the bacon, +and the saltpeter gives it greater firmness and a finer color, if used +sparingly. Bacon should not be so sweet as to suggest the “sugar-cure;” +and saltpeter, used too freely, hardens the tissues of the meat, and +renders it less palatable. The quantity of salt mentioned is enough for +the first salting. A little more</p> + +<p> </p> +<h4>NEW SALT IS ADDED AT THE SECOND SALTING</h4> + +<p>and used together with the old salt that has not been absorbed. If sugar +and saltpeter are used, first apply about a teaspoonful of pulverized +saltpeter on the flesh side of the hams and shoulders, and then taking a +little sugar in the hand, apply it lightly to the flesh surface of all the +pieces. A tablespoonful is enough for any one piece.</p> + +<p>If the meat at the time of salting is moist and yielding to the touch, +rubbing the skin side with the<span class="pagenum"><a name="Page_49" id="Page_49">[Pg 49]</a></span> gloved hand, or the “sow’s ear,” as is +sometimes insisted on, is unnecessary; the meat will take salt readily +enough without this extra labor. But if the meat is rigid, and the weather +very cold, or if the pieces are large and thick, rubbing the skin side to +make it yielding and moist causes the salt to penetrate to the center of +the meat and bone. On the flesh side it is only necessary to sprinkle the +salt over all the surface. Care must be taken to get some salt into every +depression and into the hock end of all joints. An experienced meat salter +goes over the pieces with great expedition. Taking a handful of the salt, +he applies it dextrously by a gliding motion of the hand to all the +surface, and does not forget the hock end of the bones where the feet have +been cut off. Only dry salt is used in this method of curing. The meat is +never put into brine or “pickle,” nor is any water added to the salt to +render it more moist.</p> + +<p> </p> +<h4>BEST DISTRIBUTION OF THE SALT.</h4> + +<p>A rude platform or bench of planks is laid down, on which the meat is +packed as it is salted. A boy hands the pieces to the packer, who lays +down first a course of middlings and then sprinkles a little more salt on +all the places that do not appear to have quite enough. Next comes a layer +of shoulders and then another layer of middlings, until all these pieces +have been laid. From time to time a little more salt is added, as appears +to be necessary. The hams are reserved for the top layer, the object being +to prevent them from becoming too salt. In a large bulk of meat the brine, +as it settles down, lodges upon the lower pieces, and some of them get +rather more than their quota of salt. Too much saltiness spoils the hams +for first-class bacon. In fact, it spoils any meat to have it too salt, +but it requires less to spoil the hams, because, as<span class="pagenum"><a name="Page_50" id="Page_50">[Pg 50]</a></span> a rule, they are +mostly lean meat. The jowls, heads and livers, on account of the quantity +of blood about them, are put in a separate pile, after being salted. The +chines and spareribs are but slightly salted and laid on top of the bulk +of neat meat. The drippings of brine and blood from the meat are collected +in buckets and sent to the compost heaps. If there are rats, they must be +trapped or kept out in some way. Cats, also, should be excluded from the +house. Close-fitting boxes, which some use to keep the rats from the meat, +are not the best; the meat needs air.</p> + +<p>In ten days to three weeks, according to weather and size of the meat, +break bulk and resalt, using the old salt again, with just a little new +salt added. In four to six weeks more, or sooner, if need be, break up and +wash the meat nicely, preparatory to smoking it. Some farmers do not wash +the salt off, but the meat receives smoke better and looks nicer, if +washed.</p> + +<p> </p> +<h4>CURING PORK FOR THE SOUTH.</h4> + +<p>This requires a little different treatment. It is dry-salted and smoked. +The sides, hams and shoulders are laid on a table and rubbed thoroughly +with salt and saltpeter (one ounce to five pounds of salt), clear +saltpeter being rubbed in around the ends of the bones. The pieces are +laid up, with salt between, and allowed to lie. The rubbing is repeated at +intervals of a week until the meat is thoroughly salted through, and it is +then smoked. It must afterward be left in the smokehouse, canvased or +buried in a box of ashes, to protect it from the flies.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_51" id="Page_51">[Pg 51]</a></span></p> +<h2><a name="CHAPTER_XI" id="CHAPTER_XI"></a>CHAPTER XI.</h2> + +<h3>SMOKING AND SMOKEHOUSES.</h3> + +<p>For best quality of bacon, the proper meat is of first importance. Withes +or strings of basket wood, bear’s grass, or coarse, stout twine, one in +the hock end of each ham and shoulder, and two in the thick side of each +middling, are fastened in the meat by which to suspend it for smoking. +Before it is hung up the entire flesh surface of the hams and shoulders, +and sometimes the middlings also, is sprinkled thickly with fine black +pepper, using a large tin pepper box to apply it. Sometimes a mixture of +about equal parts of black and red pepper helps very much to impart a good +flavor to the meat. It was thought formerly that black pepper, applied to +meat before smoking it, would keep the bacon bug (Dermestes) “skippers” +from being troublesome. But it is now known that the skipper skips just as +lively where the pepper is. The meat is hung upon sticks or on hooks +overhead very close together, without actually touching, and is ready for +smoking.</p> + +<p> </p> +<h4>THE SMOKEHOUSE.</h4> + +<p>The meat house is of course one with an earth, brick, or cement floor, +where the fire for the smoke is made in a depression in the center of the +room, so as to be as far as possible from the walls. A few live coals are +laid down, and a small fire is made of some dry stuff. As it gets well to +burning, the<span class="pagenum"><a name="Page_52" id="Page_52">[Pg 52]</a></span> fire is smothered with green hickory or oak wood, and a +basket of green chips from the oak or hickory woodpile is kept on hand and +used as required to keep the fire smothered so as to produce a great smoke +and but little blaze. If the chips are too dry they are kept wet with +water. Care is taken not to allow the fire to get too large and hot, so as +to endanger the meat hung nearest to it. Should the fire grow too strong, +as it sometimes will, a little water is thrown on, a bucketful of which is +kept always on hand. The fire requires constant care and nursing to keep +up a good smoke and no blaze. Oak and hickory chips or wood impart the +best color to meat. Some woods, as pine, ailanthus, mulberry and +persimmon, are very objectionable, imparting a disagreeable flavor to the +bacon. Corn cobs make a good smoke for meat, but they must be wet before +laying them on the fire. Hardwood sawdust is sometimes advantageously used +in making a fire for smoking meats. No blaze is formed, and if it burns +too freely can be readily checked by sprinkling a little water upon it. +This is a popular method in parts of Europe, and in that country damp +wheat straw is also sometimes used to some extent.</p> + +<p> </p> +<h4>COMBINED SMOKEHOUSE AND OVEN.</h4> + +<p>The oven, shown in Fig. <a href="#fig18">18</a>, occupies the front and that part of the +interior which is represented in our illustration by the dotted lines. The +smokehouse occupies the rear, and extends over the oven. The advantages of +this kind of building are the perfect dryness secured, which is of great +importance in preserving the meat, and the economy in building the two +together, as the smoke that escapes from the oven may be turned into the +smokehouse. This latter feature, however, will not commend itself to many +who prefer<span class="pagenum"><a name="Page_53" id="Page_53">[Pg 53]</a></span> the use of certain kinds of fuel in smoking which are not +adapted to burning in a bake oven.</p> + +<p><a name="fig18" id="fig18"></a> </p> +<div class="figcenter"><img src="images/i061.jpg" alt="" /></div> +<p class="center">FIG. 18. COMBINATION SMOKEHOUSE AND OVEN.</p> +<p> </p> + +<p>Cloudy and damp days are the best for smoking meat. It seems to receive +the smoke more freely in such weather, and there is also less danger of +fire. The smoke need not be kept up constantly, unless one is in a hurry +to sell the meat. Half a day at a time on several days a week, for two or +three weeks, will give the bacon that bright gingerbread color which is +generally preferred. It should not be made too dark with smoke. It is a +good plan, after the meat is smoked nearly enough, to smoke it +occasionally for half a day at a time all through the spring until late in +May. It is thought that smoke does good in keeping the Dermestes out of +the house. The work of smoking may be finished up in a week, if one +prefers, by keeping up the smoke all day and at night until bedtime. Some +smoke more, others less, according to fancy as to color. No doubt, the +more it is smoked, the better the bacon<span class="pagenum"><a name="Page_54" id="Page_54">[Pg 54]</a></span> will keep through the summer. But +it need not, and, in fact, should not, be made black with smoke.</p> + +<p>It is necessary, before the smoking is quite completed, to remove the meat +that is in the center just over the fire to one side, and to put the +pieces from the sides in the center. The meat directly over the smoke +colors faster than that on the sides, although the house is kept full of +smoke constantly. Some farmers do not care to risk the safety of their +meat by having an open fire under it, and so set up an old stove, either +in the room or on the outside, in which latter case a pipe lets the smoke +into the house. A smoldering fire is then kept up with corn cobs or chips. +But there is almost as much danger this way as the other. The stovepipe +may become so hot as to set fire to the walls of the house where it +enters, or a blaze may be carried within if there is too much fire in the +stove. There is some risk either way, but with a properly built +smokehouse, there is no great danger from the plan described.</p> + +<p> </p> +<h4>THE MEAT IS NOW CURED</h4> + +<p>and, if these directions have been observed, the farmer has a supply of +bacon as good as the world can show. Some may prefer a “shorter cut” from +the slaughter pen to the baking pan, and with their pyroligenous acid may +scout the old-fashioned smoke as heathenish, and get their bacon ready for +eating in two hours after the salt has struck in. But they never can show +such bacon by their method as we can by ours. There is but one way to have +this first-class bacon and ham, and that way is the one herein portrayed.</p> + +<p> </p> +<h4>TO MAKE A SMOKEHOUSE FIREPROOF</h4> + +<p>as far as the stove ashes are concerned, is not necessarily an expensive +job; all that is required is to lay<span class="pagenum"><a name="Page_55" id="Page_55">[Pg 55]</a></span> up a row of brick across one end, +also two or three feet back upon each side, connecting the sides with a +row across the building, making it at least two feet high. As those who +have a smokehouse use it nearly every year, that part can also be made +safe from fire by the little arch built at the point shown in the +illustration, Fig. <a href="#fig19">19</a>. The whole is laid up in mortar, and to add strength +to the structure an iron rod or bar may be placed across the center of the +bin and firmly imbedded in the mortar, two or three rows of brick from the +top. Of course, the rear of the arch is also bricked up. In most cases, +less than 250 brick will be all that is required.</p> + +<p><a name="fig19" id="fig19"></a> </p> +<div class="figcenter"><img src="images/i063.jpg" alt="" /></div> +<p class="center">FIG. 19. FIREPROOFING A SMOKEHOUSE.</p> +<p> </p> + +<p> </p> +<h4>A WELL ARRANGED SMOKEHOUSE.</h4> + +<p>A simple but satisfactory smokehouse is shown in the illustration, Fig. +<a href="#fig20">20</a>, and can be constructed on the farm at small cost. It is so arranged as +to give direct action of smoke upon the meat within, and yet free from the +annoyance that comes from entering a smoke-filled room to replenish the +fire. The house is square, and of a size dependent upon the material one +may have yearly to cure by smoke. For ordinary use, a<span class="pagenum"><a name="Page_56" id="Page_56">[Pg 56]</a></span> house ten feet +square will be ample. There are an entrance door on one side and a small +window near the top that can be opened from the outside to quickly free +the inside from the smoke when desired. At the bottom of one side is a +small door, from which extends a small track to the center of the room. +Upon this slides a square piece of plank, moved by an iron rod with a hook +on one end. On the plank is placed an old iron kettle, Fig. <a href="#fig21">21</a>, with four +or five inches of earth in the bottom, and upon this is the fire to be +built. The kettle can be slid to the center of the room with an iron rod +and can be drawn to the small door at any time to replenish the fire +without entering the smoky room or allowing the smoke to come out. The +house has an earthen floor and a tight foundation of stone or brick. The +walls should be of matched boarding and the roof shingled. The building is +made more attractive in appearance if the latter is made slightly +“dishing.”</p> + +<p><a name="fig20" id="fig20"></a><a name="fig21" id="fig21"></a> </p> +<table border="0" cellpadding="0" cellspacing="5" summary="figures"> +<tr><td align="center" valign="bottom"><img src="images/i064left.jpg" alt="" /></td><td><span class="spacer"> </span></td> + <td align="center" valign="bottom"><img src="images/i064right.jpg" alt="" /></td></tr> +<tr><td align="center">FIG. 20. FARM SMOKEHOUSE.</td><td> </td><td align="center">FIG. 21. FIRE, KETTLE AND TRACK.</td></tr></table> + +<p> </p> + +<p> </p> +<h4>SMOKING MEATS IN A SMALL WAY.</h4> + +<p>A fairly good substitute for a smokehouse, where it is desired to +improvise something for temporary use in smoking hams or other meat, may +be found in a large cask or barrel, arranged as shown in the engraving, +Fig. <a href="#fig22">22</a>. To make this effective, a small pit should<span class="pagenum"><a name="Page_57" id="Page_57">[Pg 57]</a></span> be dug, and a flat +stone or a brick placed across it, upon which the edge of the cask will +rest. Half of the pit is beneath the barrel and half of it outside. The +head and bottom may be removed, or a hole can be cut in the bottom a +little larger than the portion of the pit beneath the cask. The head or +cover is removed, while the hams are hung upon cross sticks. These rest +upon two cross bars, made to pass through holes bored in the sides of the +cask, near the top. The head is then laid upon the cask and covered with +sacks to confine the smoke. Some coals are put into the pit outside of the +cask, and the fire is fed with damp corn cobs, hardwood chips, or fine +brush. The pit is covered with a flat stone, by which the fire may be +regulated, and it is removed when necessary to add more fuel.</p> + +<p><a name="fig22" id="fig22"></a> </p> +<div class="figcenter"><img src="images/i065.jpg" alt="" /></div> +<p class="center">FIG. 22. A BARREL SMOKEHOUSE.</p> +<p> </p> + +<p> </p> +<h4>ANOTHER BARREL SMOKEHOUSE.</h4> + +<p>For those who have only the hams and other meats from one or two hogs to +smoke, a practicable smokehouse, like that shown in Fig. <a href="#fig23">23</a>, will serve +the<span class="pagenum"><a name="Page_58" id="Page_58">[Pg 58]</a></span> purpose fairly well. A large barrel or good-sized cask should be +used, with both heads removed. A hole about a foot deep is dug to receive +it, and then a trench of about the same depth and six or eight feet long, +leading to the fireplace. In this trench can be laid old stovepipe and the +ground filled in around it. The meat to be smoked is suspended in the +barrel and the lid put on, but putting pieces under it, so there will be +enough draft to draw the smoke through. By having the fire some distance +from the meat, one gets the desired amount of smoke and avoids having the +meat overheated.</p> + +<p><a name="fig23" id="fig23"></a> </p> +<div class="figcenter"><img src="images/i066.jpg" alt="" /></div> +<p class="center">FIG. 23. BARREL SMOKEHOUSE WITH FRENCH DRAFT.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_59" id="Page_59">[Pg 59]</a></span></p> +<h2><a name="CHAPTER_XII" id="CHAPTER_XII"></a>CHAPTER XII.</h2> + +<h3>KEEPING BACONS AND HAMS.</h3> + +<p>The ideal meat house or smokehouse is a tall frame structure, twelve by +fifteen or fifteen by eighteen feet, underpinned solidly with brick set a +foot or more into the ground, or with a double set of sills, the bottom +set being buried in the soil. This mode of underpinning is designed to +prevent thieves from digging under the wall and into the house. Stout, +inch-thick boards are used for the weatherboarding, and sometimes the +studs are placed near enough together to prevent a person from getting +through between them. The house is built tall to give more room for meat +and to have it farther from the fire while it is being smoked. The +weatherboarding and the roof should be tight to prevent too free escape of +the smoke. No window, and but one door, is necessary. The floor should be +of clay, packed firm, or else laid in cement or brick. Indeed, it would be +better to have the entire walls built of brick, but this would add +considerably to the cost of construction.</p> + +<p> </p> +<h4>THE ROOM SHOULD BE LARGE ENOUGH</h4> + +<p>to admit of a platform on one or both sides, upon which to pack the pork +when salted. There should be a salt barrel, a large wooden tray made of +plank, in which to salt the meat, and a short, handy ladder for reaching +the upper tier of joists. A large basket for holding chips, a tub for +water when smoking meat, a large chopping block and a meat axe, for the +convenience of the cook, are necessary articles for the meat house. +Nothing else<span class="pagenum"><a name="Page_60" id="Page_60">[Pg 60]</a></span> should be allowed to cumber the room to afford a harbor for +rats or to present additional material for a blaze, in case a spark from +the fire should snap out to a distance. The house should be kept neatly +swept, and rats should not be allowed to make burrows under anything in +the room. The floor of the meat house should always be of some hard +material like cement or brick, or else clay pummeled very hard, so that +there would be no hiding place for the pupae of the Dermestes (parent of +the “skipper”).</p> + +<p>The skipper undergoes one or two moltings while in the meat, and at last +drops from the bacon to the floor, where, if the earth is loose, it +burrows into the ground and, remaining all winter, comes out a perfect +beetle in spring. A hard, impervious floor will prevent it from doing +this, and compel it to seek a nesting place elsewhere. The reason why +country bacon is sometimes so badly infested with the skipper is that the +house and floor afford or become an excellent incubator, as it were, for +the Dermestes, and the bacon bugs become so numerous that all the meat +gets infested with them. In case the floor of the smokehouse is soft and +yielding, it becomes necessary each winter, before the meat is packed to +salt, to remove about two inches of the soil and put in fresh earth or +clay in its place. Thus, many of the insects would be carried out, where +they would be destroyed. The walls and roof of the room on the interior +should also be swept annually to dislodge any pupae that might be +hibernating in the cracks and crevices. With these precautions, there +should not be many of the pests left within the building, though it is a +hard matter when a house once gets badly infested to dislodge them +entirely. There are so many hiding places about a plain shingle roof that +it is next to impossible not to have some of these insects permanently +lodged in the<span class="pagenum"><a name="Page_61" id="Page_61">[Pg 61]</a></span> meat house. But with a good, hard floor, frequent sweeping +and the use of plenty of black pepper on the meat, the number of the +Dermestes should be reduced to the minimum.</p> + +<p> </p> +<h4>BACON KEEPS NOWHERE SO WELL</h4> + +<p>as in the house where it is smoked, and if the bugs do not get too +numerous it is decidedly better to allow it to remain hanging there. Bacon +needs air and a cool, dry, dark room for keeping well in summer. The least +degree of dampness is detrimental, causing the bacon to mold. It has been +noticed, however, that moldy bacon is seldom infested with the skipper. +Hence some people, to keep away the skippers, hang their bacon in a cellar +where there is dampness, preferring to have it moldy rather than +“skippery.” Some housekeepers preserve hams in close boxes or barrels, in +a cool, dark room, and succeed well. Others pack in shelled oats or bran, +or wrap in old newspapers and lay away on shelves or in boxes. Inclosing +in cloth sacks and painting the cloth is also practiced. All these plans +are more or less successful, but oblige the housekeeper to be constantly +on the watch to prevent mice and ants from getting to the bacon. But if +anyone should prefer</p> + +<p> </p> +<h4>TO EXCLUDE THE BUGS ENTIRELY</h4> + +<p>from his meat the following contrivance is offered as a cheap and entirely +satisfactory arrangement: After the meat is thoroughly smoked, hang all of +it close together, or at least all the hams, in the center of the house, +and inclose it on all sides with a light frame over which is stretched +thin cotton cloth, taking care that there shall be no openings in the +cloth or frame through which the bugs might crawl. There let it hang all +summer. This contrivance will prevent the<span class="pagenum"><a name="Page_62" id="Page_62">[Pg 62]</a></span> bug from getting at the meat to +deposit its eggs, and the thin, open fabric of the cloth will at the same +time admit plenty of air. The bottom or one side of the frame should be +fixed upon hinges, for convenience in getting at the bacon as wanted. As +the bacon bug comes out in March, or April farther south, in February it +is necessary to get the meat smoked and inclosed under the canvas before +the bug leaves its winter quarters. Hams may be thus kept in perfect +condition as long as may be desirable, and will remain sweet and nice many +months.</p> + +<p> </p> +<h4>BOX FOR STORING BACON.</h4> + +<p>If the smokehouse is very dark and close, so that the flies or bugs will +not be tempted to or can get in, all that is necessary is to have the meat +hung on the pegs; but, if not, even when the meat is bagged, there is +still some risk of worms. To provide a box that will be bugproof, +ratproof, and at the same time cool, as seen in the illustration, Fig. <a href="#fig24">24</a>, +make a frame one inch thick and two or three inches wide, with a close +plank bottom; cover the whole box with wire cloth, such, as is used for +screens. Let the wire cloth be on the outside, so that the meat will not +touch it. The top may be of plank and fit perfectly tight, so that no +insect can creep under. Of course, the box may be of any size desired. It +will be well to have the strips nailed quite closely together, say, about +one and a half inches apart. When the meat<span class="pagenum"><a name="Page_63" id="Page_63">[Pg 63]</a></span> is put in, lay sticks between, +so that the pieces will not touch. If the box is made carefully, it is +bugproof and ratproof, affording ventilation at the same time, and so +preventing molding. Meat should be kept in a dry and cool place.</p> + +<p><a name="fig24" id="fig24"></a> </p> +<div class="figcenter"><img src="images/i070.jpg" alt="" /></div> +<p class="center">FIG. 24. SECURE BOX FOR STORING BACON.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_64" id="Page_64">[Pg 64]</a></span></p> +<h2><a name="CHAPTER_XIII" id="CHAPTER_XIII"></a>CHAPTER XIII.</h2> + +<h3>SIDELIGHTS ON PORK MAKING.</h3> + +<p>The trade in country dressed hogs varies materially from year to year. +Since the big packing houses have become so prominent in the industry +there is, of course, less done in country dressed hogs, yet a market is +always found for considerable numbers. Thirty years ago Chicago received +as many as 350,000 dressed hogs in one year. With a growth of the packing +industry this business decreased, until 1892, when only 5000 were handled +at Chicago, but since that date there has been a revival of interest, with +as many as 60,000 received in 1894 and an ever changing number since that +date. Thirty years ago the number of hogs annually packed at Chicago was +about 700,000. This business has increased since to as many as 8,000,000 +in a year, the industry in other packing centers being in much the same +proportion. At all packing centers in the west there are slaughtered +annually 20,000,000 to 24,000,000 hogs.</p> + +<p>Compared with the enormous numbers fattened and marketed on the hoof, a +very small proportion of the hogs turned off the farms each year are sold +dressed. Yet with many farmers, particularly those who have only a small +number to dispose of, it is always a question as to which is the better +way to sell hogs, dressed or alive. No individual experience can be taken +as a criterion, yet here is a record of what one Michigan farmer did in +the way of experiment. He had two lots of hogs to sell. One litter of +seven<span class="pagenum"><a name="Page_65" id="Page_65">[Pg 65]</a></span> weighed a total of 1605 lbs. alive, and dressed 1,335 lbs., which +was three pounds over a one-sixth shrinkage; one litter of five weighed +1540 lbs. and dressed 1320 lbs., losing exactly one-seventh, they being +very fat. The sow weighed 517 lbs. and dressed 425, dressing away about 18 +lbs. to the 100 lbs. He was offered $3.80 per 100 lbs. live weight, for +all the hogs, and $3 for the sow. He finally sold the seven hogs, dressed, +at $5 per 100 lbs., the second lot of five at $4.75, and the sow at $4.25. +He decided that by dressing the hogs before selling, he gained about +$12.50, aside from lard and trimmings. The experience here noted would not +necessarily hold good anywhere and any time. Methods employed in packing +hogs have been brought down to such a fine point, however, with +practically every portion utilized, that unless a farmer has a +well-defined idea where he can advantageously sell his dressed pork, it +would not pay, as a general thing, to butcher any considerable number of +hogs, with a view of thus disposing of them.</p> + +<p> </p> +<h4>AN EASILY FILLED PIG TROUGH.</h4> + +<p>To get swill into a pig trough is no easy matter if the hogs cannot be +kept out until it is filled. The arrangement shown in Fig. <a href="#fig25">25</a> will be +found of much value and a great convenience. Before pouring in the swill, +the front end of the pen, in the form of a swinging door suspended from +the top, is placed in the<span class="pagenum"><a name="Page_66" id="Page_66">[Pg 66]</a></span> position shown at <i>b</i>. The trough is filled and +the door allowed to assume the position shown at <i>a</i>.</p> + +<p><a name="fig25" id="fig25"></a> </p> +<div class="figcenter"><img src="images/i073.jpg" alt="" /></div> +<p class="center">FIG. 25. PIG TROUGH ATTACHMENT.</p> +<p> </p> + +<p> </p> +<h4>AN AID IN RINGING HOGS.</h4> + +<p>A convenient trap for holding a hog while a ring is placed in its nose +consists of a trunk or a box without ends, 6 feet long, 30 inches high and +18 inches wide, inside measure. This trunk has a strong frame at one end, +to which the boards are nailed. The upper and lower slats are double, and +between them a strong lever has free play. To accommodate large or small +pigs, two pins are set in the lower slat, against which the lever can +bear. The pins do not go through the lever. This trunk is placed in the +door of the pen, and two men are required to hold it and ring the hogs. +When a hog enters and tries to go through, one man shoves the lever up, +catching him just back of the head, and holds him there. The second man +then rings him, and he is freed. Fig. <a href="#fig26">26</a> exhibits the construction of the +trap, in the use of which one can hold the largest hog with ease.</p> + +<p><a name="fig26" id="fig26"></a> </p> +<div class="figcenter"><img src="images/i074.jpg" alt="" /></div> +<p class="center">FIG. 26. TRAP FOR HOLDING HOG.</p> +<p> </p> + +<p> </p> +<h4>AVERAGE WEIGHTS OF LIVE HOGS.</h4> + +<p>The average weight of all hogs received at Chicago in 1898 was 234 lbs.; +in 1896, 246 lbs. The average weight of all hogs received at Chicago in +1895 was 230 lbs.; in 1894, 233 lbs.; in 1893, 240 lbs.</p> + +<p> <span class="pagenum"><a name="Page_67" id="Page_67">[Pg 67]</a></span></p> +<h4>EXTREMES IN MARKET PRICE OF PORK AND LARD.</h4> + +<p>The highest price of mess pork at Chicago during the last forty years, +according to the Daily Trade Bulletin, was $44 per bbl. in 1864, and the +lowest price $5.50 per bbl., paid in 1896. The highest price of lard was +naturally also in war times, 30c per lb. in 1865; the lowest price a shade +more than 3c, in 1896.</p> + +<p> </p> +<h4>NET TO GROSS.</h4> + +<p>Good to prime hogs, when cut up into pork, hams, shoulders and lard, will +dress out 73 to 75 per cent, according to the testimony of the large +packing concerns. That is, for every 100 lbs. live weight, it is fair to +estimate 73 to 75 lbs. of product of the classes named. If cut into ribs +instead of pork, prime hogs would net 70 to 72 per cent, while those which +are not prime run as low as 65 per cent. For comparative purposes, it may +be well to note here that good farm-fed cattle will dress 54 to 56 per +cent of their live weight in beef, the remainder being hide, fat, offal, +etc., and sheep will dress 48 to 54 per cent, 50 per cent being a fair +average.</p> + +<p> </p> +<h4>RELATIVE WEIGHTS OF PORTIONS OF CARCASS.</h4> + +<p>To determine the relation of the different parts of the hog as usually +cut, to the whole dressed weight, the Alabama experiment station reports +the following results. The test was made with a number of light hogs +having an average dressed weight of 137 lbs. The average weight of head +was 12.2 lbs.; backbone, 6.8 lbs.; the two hams, 25.4 lbs.; the two +shoulders, 33.1 lbs.; leaf lard, 8.3 lbs.; ribs, 5.5 lbs.; the two +“middling” sides, 35 lbs.; tender loin, 1.1 lbs.; feet, 3.6 lbs.</p> + +<p> </p> +<h4>GATES FOR HANDLING HOGS.</h4> + +<p>The device shown in the accompanying illustrations for handling hogs when +they are to be rung or<span class="pagenum"><a name="Page_68" id="Page_68">[Pg 68]</a></span> for other purposes, is very useful on the ordinary +farm. Fig. <a href="#fig27">27</a> represents a chute and gate which will shut behind and +before the hog and hold him in position. There is just room enough for him +to stick his nose out, and while in this position rings can be inserted. +The sides of the chute must be much closer together than shown in the +engraving, so that the hog cannot turn about. In fact, the width should be +just sufficient to allow the hog to pass through. Fig. <a href="#fig28">28</a> represents the +side view of another gate and pen, so arranged that the door can be opened +and shut without getting into the pen.</p> + +<p><a name="fig27" id="fig27"></a> </p> +<div class="figcenter"><img src="images/i076top.jpg" alt="" /></div> +<p class="center">FIG. 27. HOG CHUTE.</p> +<p><a name="fig28" id="fig28"></a> </p> +<div class="figcenter"><img src="images/i076bottom.jpg" alt="" /></div> +<p class="center">FIG. 28. DEVICE FOR OPENING GATE.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_69" id="Page_69">[Pg 69]</a></span></p> +<h2><a name="CHAPTER_XIV" id="CHAPTER_XIV"></a>CHAPTER XIV.</h2> + +<h3>PACKING HOUSE CUTS OF PORK.</h3> + +<p>While considering primarily the proper curing of pork for use on the farm +and for home manufacture by farmers, it will not be out of the way to +become acquainted with some of the leading cuts of meat as<span class="pagenum"><a name="Page_70" id="Page_70">[Pg 70]</a></span> made by the +big pork packers at Chicago and elsewhere. In the speculative markets, a +large business is done in “mess pork,” “short ribs” and lard. These are +known as the speculative commodities in pork product. The prices +established, controlled largely by the amount offered and the character of +the demand, regulate to a considerable extent the market for other cuts of +pork, such as long clear middles, hams and shoulders. Our illustrations of +some of the leading cuts of meats, furnished us through the courtesy of +Hately Bros., prominent pork packers in Chicago, together with +accompanying descriptions, give a very good idea of the shape pork product +takes as handled in the big markets of the world.</p> + +<p><a name="fig29" id="fig29"></a> </p> +<div class="figcenter"><img src="images/i077.jpg" alt="" /></div> +<p class="center">FIG. 29. MESS PORK.</p> + + +<p><a name="fig30" id="fig30"></a><a name="fig31" id="fig31"></a> </p> + +<table border="0" cellpadding="0" cellspacing="5" summary="meat"> +<tr><td align="center" valign="bottom"><img src="images/i078left.jpg" alt="" /></td><td><span class="spacer"> </span></td> + <td align="center" valign="bottom"><img src="images/i078right.jpg" alt="" /></td></tr> +<tr><td align="center">FIG. 30. SHORT RIBS.</td><td> </td><td align="center">FIG. 31. SHOULDER.</td></tr></table> + + +<p> </p> +<h4>MESS PORK.</h4> + +<p>This standard cut, Fig. <a href="#fig29">29</a>, is made from heavy fat hogs. The hog is first +split down the back, the backbone<span class="pagenum"><a name="Page_71" id="Page_71">[Pg 71]</a></span> being left on one side. Ham and +shoulders taken off, the sides are then cut in uniform strips of four or +five pieces. Equal portions of both sides are then packed in barrels, 200 +lbs. net, the pieces numbering not more than sixteen nor less than nine. +Barrels to be filled with a pickle made with 40 lbs. of salt to each +barrel.</p> + +<p> </p> +<h4>SHORT RIBS.</h4> + +<p>These are made from the sides, with the ham and shoulder taken off and +backbone removed; haunchbone and breastbone sawed or cut down smooth and +level with the face of the side. The pieces (Fig. <a href="#fig30">30</a>) are made to average +32 lbs. and over.</p> + +<p> </p> +<h4>SHOULDERS.</h4> + +<p>Regular shoulders (Fig. <a href="#fig31">31</a>), or commonly called dry salted shoulders, are +cut off the sides between first and second ribs, so as not to expose +forearm joint. Shank cut off at knee joint. Neck bone taken out and neck +trimmed smooth. Shoulders butted off square at top. Made to average 12 to +14, 14 to 16, and 16 to 18 lbs. On the wholesale markets can usually be +bought at about the price per pound of live hogs.</p> + +<p> </p> +<h4>HAMS.</h4> + +<p>American cut hams are cut short inside the haunchbone, are well rounded at +butt and all fat trimmed off the face of the hams to make as lean as +possible. See Fig. <a href="#fig32">32</a>. Cut off above the hock joint. Hams are made to +average 10 to 12, 12 to 14, 14 to 16, 16 to 18, and 18 to 20 lbs.</p> + +<p> </p> +<h4>PICNIC HAMS.</h4> + +<p>This is a contradictory term, for the picnic ham is in truth a shoulder. +Picnic hams (Fig. <a href="#fig33">33</a>) are made<span class="pagenum"><a name="Page_72" id="Page_72">[Pg 72]</a></span> from shoulders cut off sides between +second and third ribs. Shank bone cut off one inch above knee joint, and +neck bone taken out. Butt taken off through the middle of the blade and +nicely rounded to imitate a ham. Made to average 5 to 6, 6 to 8, 8 to 10, +and 10 to 14 lbs.</p> + +<p> </p> +<h4>WILTSHIRE CUT BACON.</h4> + +<p>This cut (Fig. <a href="#fig34">34</a>) is from hogs weighing about 150 lbs. Formerly the hair +was removed by singeing, but this method is not so much employed now. The +Wiltshire bacon is consumed almost entirely in London, Bristol and the +south of England generally.</p> + +<p><a name="fig32" id="fig32"></a><a name="fig33" id="fig33"></a> </p> + +<table border="0" cellpadding="0" cellspacing="5" summary="hams"> +<tr><td align="center" valign="bottom"><img src="images/i080left.jpg" alt="" /></td><td><span class="spacer"> </span></td> + <td align="center" valign="bottom"><img src="images/i080right.jpg" alt="" /></td></tr> +<tr><td align="center">FIG. 32. AMERICAN CUT HAM.</td><td> </td><td align="center">FIG. 33. PICNIC HAM.</td></tr></table> + + +<p> </p> +<h4>STANDARD LARD.</h4> + +<p>The following is the rule in force at Chicago for the manufacture of +standard prime steam lard: Standard<span class="pagenum"><a name="Page_73" id="Page_73">[Pg 73]</a></span> prime steam lard shall be solely the +product of the trimmings and other fat parts of hogs, rendered in tanks by +the direct application of steam and without subsequent change in grain or +character by the use of agitators or other machinery, except as such +change may unavoidably come from transportation. It must have proper +color, flavor and soundness for keeping, and no material which has been +salted must be included. The name and location of the renderer and the +grade of the lard shall be plainly branded on each package at the time of +packing.</p> + +<p> </p> +<h4>NEUTRAL LARD.</h4> + +<p>This is made at the big packing houses from pure leaf lard, which after +being thoroughly chilled is rendered in open tanks at a temperature of +about 120 degrees. The portion rendered at this temperature is run into +packages and allowed to cool before closing tightly.</p> + +<p>Lard stearine is made from the fat of hogs which is rendered and then +pressed and the oil extracted. The oil is used for lubricating purposes, +and the stearine by lard refiners in order to harden the lard, especially +in warm weather.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_74" id="Page_74">[Pg 74]</a></span></p> +<h2><a name="CHAPTER_XV" id="CHAPTER_XV"></a>CHAPTER XV.</h2> + +<h3>MAGNITUDE OF THE SWINE INDUSTRY.</h3> + +<p>Were it not for the foreign demand for our pork and pork product there +would be much less profit in fattening hogs for market than there is, +irrespective of the price of corn and other feeds. England is our best +customer, taking by far the larger part of our entire exports of all lard, +cured meats and other hog product, but there is an encouraging trade with +other foreign countries. The authorities at Washington are making every +effort to enlarge this foreign outlet. Certain European countries, notably +France and Germany, place irksome embargoes on American pork product. +Ostensibly, these foreign governments claim the quality and healthfulness +of some of the American pork are in question, but in reality back of all +this is the demand from the German and French farmers that the competition +afforded by American pork must be kept down. It is believed that +eventually all such restrictions will be swept away, through international +agreement, and that thus our markets may be further extended, greatly +benefiting the American farmer. Our exports of hog product, including +pork, bacon, hams and lard, represent a value annually of about +$100,000,000.</p> + +<p> </p> +<h4>THE WORLD’S SUPPLY OF BACON</h4> + +<p>is derived chiefly from the United States, which enjoys an enormous trade +with foreign consuming countries, notably England and continental Europe. +Irish bacon is received with much favor in the English markets, while +Wiltshire and other parts of England also furnish large quantities, +specially cured, which are great<span class="pagenum"><a name="Page_75" id="Page_75">[Pg 75]</a></span> favorites among consumers. Some idea of +the magnitude of the foreign trade of the United States, so far as hog +product is concerned, may be formed by a glance at the official figures +showing our exports in a single year. During the twelve months ended June +30, 1899, the United States exported 563,000,000 lbs. bacon, 226,000,000 +lbs. ham, 137,000,000 lbs. pickled pork and 711,000,000 lbs. lard, a total +of 1,637 million pounds pork product. On the supposition that live hogs +dress out, roughly speaking, 70 per cent product, this suggests the +enormous quantity of 2,340 million pounds of live hogs taken for the +foreign trade in one year. Estimating the average weight at 240 lbs., this +means nearly 10,000,000 hogs sent to American slaughterhouses in the +course of one year to supply our foreign trade with pork product. The +United Kingdom is by far our best customer, although we export liberal +quantities to Belgium, Holland, Germany, France, Canada, Brazil, Central +America and the West Indies. Total value of our 1899 exports of pork +product was $116,000,000.</p> + +<p><a name="fig34" id="fig34"></a> <span class="pagenum"><a name="Page_76" id="Page_76">[Pg 76]</a></span></p> +<div class="figcenter"><img src="images/i083.jpg" alt="" /></div> +<p class="center">FIG. 34. WILTSHIRE CUT BACON.</p> +<p> </p> + +<p>The enormous business of the big packing houses, located chiefly in the +west, with a few in the east, can scarcely be comprehended in its extent. +Chicago continues to hold the prestige of the largest packing center in +the world, but other western cities are crowding it. In 1891 Chicago +received 8,600,000 hogs, the largest on record, most of which were packed +in that city, and the product shipped all over the world. In recent years +the Chicago receipts have averaged smaller, but the proportion going to +the packing concerns remains about the same. It is estimated that the hogs +received at that city in 1898 had a value of $84,000,000.</p> + +<p> </p> +<h4>CO-OPERATIVE CURING HOUSES IN DENMARK.</h4> + +<p>About half the pork exported to England from Denmark is cured by the +co-operative curing houses,<span class="pagenum"><a name="Page_77" id="Page_77">[Pg 77]</a></span> established first in 1888 and since that date +greatly increased in number. Enormous quantities of cheap Black Sea barley +have been brought into Denmark the last few years, used principally for +fodder. The principal advantage of the co-operative system, doing away +with the middleman, applies to these establishments. Farmers who raise +hogs in a given district of say ten to twenty miles’ circumference, unite +and furnish the money necessary for the construction and operation of the +co-operative curing establishment. The farmers bind themselves to deliver +all hogs that they raise to the curing house, and severe fines are +collected when animals are sold elsewhere. At every curing house there is +a shop for the sale of sausage, fat, etc., these as a rule paying well and +forming an important part of the profits in this co-operation.</p> + +<p> </p> +<h4>HOG PRICES AT CHICAGO, PER 100 POUNDS.</h4> + +<table border="0" cellpadding="0" cellspacing="5" summary="prices"> +<tr><td>Year.</td><td><span class="spacer"> </span></td> + <td align="center">Heavy packing,<br />260 to 450 lbs.</td><td><span class="spacer"> </span></td> + <td align="center">Mixed packing,<br />200 to 250 lbs.</td><td><span class="spacer"> </span></td> + <td align="center">Light bacon.<br />150 to 200 lbs.</td><td><span class="spacer"> </span></td></tr> +<tr><td>1899</td><td> </td><td align="right">$3.10@4.75</td><td> </td><td align="right">$3.50@5.00</td><td> </td><td align="right">$3.75@5.00</td></tr> +<tr><td>1898</td><td> </td><td align="right">3.25@4.80</td><td> </td><td align="right">3.30@4.75</td><td> </td><td align="right">3.00@4.65</td></tr> +<tr><td>1897</td><td> </td><td align="right">3.00@4.50</td><td> </td><td align="right">3.20@4.60</td><td> </td><td align="right">3.20@4.65</td></tr> +<tr><td>1896</td><td> </td><td align="right">2.40@4.45</td><td> </td><td align="right">2.75@4.45</td><td> </td><td align="right">2.80@4.45</td></tr> +<tr><td>1895</td><td> </td><td align="right">3.25@5.45</td><td> </td><td align="right">3.25@5.55</td><td> </td><td align="right">3.25@5.70</td></tr> +<tr><td>1894</td><td> </td><td align="right">3.90@6.75</td><td> </td><td align="right">3.90@6.65</td><td> </td><td align="right">3.50@6.45</td></tr> +<tr><td>1893</td><td> </td><td align="right">3.80@8.75</td><td> </td><td align="right">4.25@8.65</td><td> </td><td align="right">4.40@8.50</td></tr> +<tr><td>1892</td><td> </td><td align="right">3.70@7.00</td><td> </td><td align="right">3.65@6.70</td><td> </td><td align="right">3.60@6.85</td></tr> +<tr><td>1891</td><td> </td><td align="right">3.25@5.70</td><td> </td><td align="right">3.25@5.75</td><td> </td><td align="right">3.15@5.95</td></tr></table> + + +<p> </p> +<h4>TOTAL PACKING AND MARKETING OF HOGS.<br /> +[Year Ended March 1—Cincinnati Price Current.]</h4> + +<table border="0" cellpadding="0" cellspacing="5" summary="packing"> +<tr><td> </td><td><span class="spacer"> </span></td> + <td align="center" valign="bottom">Western<br />Packing.</td><td><span class="spacer"> </span></td> + <td align="center" valign="bottom">Eastern<br /><ins class="correction" title="original reads 'acking'">Packing.</ins></td><td><span class="spacer"> </span></td> + <td align="center" valign="bottom">Receipts.<br />N. Y., Phil.<br />and Balto.</td><td><span class="spacer"> </span></td> + <td align="center" valign="bottom">Total.</td></tr> +<tr><td>1898-99</td><td> </td><td>23,651,000</td><td> </td><td>3,162,000</td><td> </td><td>2,978,000</td><td> </td><td>29,791,000</td></tr> +<tr><td>1897-98</td><td> </td><td>20,201,000</td><td> </td><td>3,072,000</td><td> </td><td>2,861,000</td><td> </td><td>26,134,000</td></tr> +<tr><td>1896-97</td><td> </td><td>16,929,000</td><td> </td><td>2,791,000</td><td> </td><td>2,950,000</td><td> </td><td>22,670,000</td></tr> +<tr><td>1895-96</td><td> </td><td>15,010,000</td><td> </td><td>2,603,000</td><td> </td><td>2,867,000</td><td> </td><td>20,480,000</td></tr> +<tr><td>1894-95</td><td> </td><td>16,003,000</td><td> </td><td>3,099,000</td><td> </td><td>2,517,000</td><td> </td><td>21,619,000</td></tr> +<tr><td>1893-94</td><td> </td><td>11,605,000</td><td> </td><td>2,701,000</td><td> </td><td>2,483,000</td><td> </td><td>16,789,000</td></tr> +<tr><td>1892-93</td><td> </td><td>12,390,000</td><td> </td><td>3,016,000</td><td> </td><td>2,790,000</td><td> </td><td>18,196,000</td></tr> +<tr><td align="left">1892</td><td> </td><td>14,457,000</td><td> </td><td>2,771,000</td><td> </td><td>3,684,000</td><td> </td><td>20,912,000</td></tr> +<tr><td align="left">1891</td><td> </td><td>17,713,000</td><td> </td><td>2,540,000</td><td> </td><td>3,713,000</td><td> </td><td>23,966,000</td></tr></table> + + +<p> <span class="pagenum"><a name="Page_78" id="Page_78">[Pg 78]</a></span></p> +<h4>RECEIPTS OF HOGS AT LEADING POINTS BY YEARS.<br /> +[Stated in thousands—From American Agriculturist Year Book for 1898.]</h4> + +<table border="0" cellpadding="0" cellspacing="5" summary="receipts"> +<tr><td> </td><td><span class="spacer2"> </span></td> + <td align="center">1897</td><td><span class="spacer2"> </span></td> + <td align="center">1896</td><td><span class="spacer2"> </span></td> + <td align="center">1895</td><td><span class="spacer2"> </span></td> + <td align="center">1894</td><td><span class="spacer2"> </span></td> + <td align="center">1893</td><td><span class="spacer2"> </span></td> + <td align="center">1892</td><td><span class="spacer2"> </span></td> + <td align="center">1891</td><td><span class="spacer2"> </span></td> + <td align="center">1890</td><td><span class="spacer2"> </span></td> + <td align="center">1889</td><td><span class="spacer2"> </span></td> + <td align="center">1888</td><td><span class="spacer2"> </span></td> + <td align="center">1887</td></tr> +<tr><td>Chicago</td><td> </td> + <td align="right">8,364</td><td> </td> + <td align="right">7,659</td><td> </td> + <td align="right">7,885</td><td> </td> + <td align="right">7,483</td><td> </td> + <td align="right">6,057</td><td> </td> + <td align="right">7,714</td><td> </td> + <td align="right">8,601</td><td> </td> + <td align="right">7,664</td><td> </td> + <td align="right">5,999</td><td> </td> + <td align="right">4,922</td><td> </td> + <td align="right">5,471</td></tr> +<tr><td>Kansas City</td><td> </td> + <td align="right">3,351</td><td> </td> + <td align="right">2,606</td><td> </td> + <td align="right">2,458</td><td> </td> + <td align="right">2,547</td><td> </td> + <td align="right">1,948</td><td> </td> + <td align="right">2,397</td><td> </td> + <td align="right">2,599</td><td> </td> + <td align="right">2,865</td><td> </td> + <td align="right">2,074</td><td> </td> + <td align="right">2,009</td><td> </td> + <td align="right">2,423</td></tr> +<tr><td>Omaha</td><td> </td> + <td align="right">1,605</td><td> </td> + <td align="right">1,198</td><td> </td> + <td align="right">1,188</td><td> </td> + <td align="right">1,904</td><td> </td> + <td align="right">1,435</td><td> </td> + <td align="right">1,706</td><td> </td> + <td align="right">1,462</td><td> </td> + <td align="right">1,673</td><td> </td> + <td align="right">1,207</td><td> </td> + <td align="right">1,284</td><td> </td> + <td align="right">1,012</td></tr> +<tr><td>St. Louis</td><td> </td> + <td align="right">1,627</td><td> </td> + <td align="right">1,618</td><td> </td> + <td align="right">1,085</td><td> </td> + <td align="right">1,147</td><td> </td> + <td align="right">777</td><td> </td> + <td align="right">848</td><td> </td> + <td align="right">841</td><td> </td> + <td align="right">925</td><td> </td> + <td align="right">773</td><td> </td> + <td align="right">652</td><td> </td> + <td align="right">772</td></tr> +<tr><td> </td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td></tr> +<tr><td><span style="margin-left: 2em;">Total</span></td><td> </td> + <td align="right">14,947</td><td> </td> + <td align="right">13,081</td><td> </td> + <td align="right">12,616</td><td> </td> + <td align="right">13,081</td><td> </td> + <td align="right">10,217</td><td> </td> + <td align="right">12,665</td><td> </td> + <td align="right">13,503</td><td> </td> + <td align="right">13,127</td><td> </td> + <td align="right">10,053</td><td> </td> + <td align="right">8,867</td><td> </td> + <td align="right">9,678</td></tr> +<tr><td> </td></tr> +<tr><td><small><a name="f1.1" id="f1.1" href="#f1">[1]</a></small>Cincinnati</td><td> </td> + <td align="right">875</td><td> </td> + <td align="right">823</td><td> </td> + <td align="right">773</td><td> </td> + <td align="right">639</td><td> </td> + <td align="right">592</td><td> </td> + <td align="right">587</td><td> </td> + <td align="right">816</td><td> </td> + <td align="right">690</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td></tr> +<tr><td>Indianapolis</td><td> </td> + <td align="right">1,253</td><td> </td> + <td align="right">1,255</td><td> </td> + <td align="right">1,109</td><td> </td> + <td align="right">964</td><td> </td> + <td align="right">879</td><td> </td> + <td align="right">1,123</td><td> </td> + <td align="right">1,320</td><td> </td> + <td align="right">1,447</td><td> </td> + <td align="right">1,158</td><td> </td> + <td align="right">896</td><td> </td> + <td align="right">1,149</td></tr> +<tr><td>Cleveland</td><td> </td> + <td align="right">750</td><td> </td> + <td align="right">500</td><td> </td> + <td align="right">375</td><td> </td> + <td align="right">295</td><td> </td> + <td align="right">270</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td></tr> +<tr><td>Detroit</td><td> </td> + <td align="right">320</td><td> </td> + <td align="right">224</td><td> </td> + <td align="right">189</td><td> </td> + <td align="right">164</td><td> </td> + <td align="right">149</td><td> </td> + <td align="right">134</td><td> </td> + <td align="right">87</td><td> </td> + <td align="right">70</td><td> </td> + <td align="right">114</td><td> </td> + <td align="right">21</td><td> </td> + <td align="right">49</td></tr> +<tr><td> </td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td></tr> +<tr><td><span style="margin-left: 2em;">Total</span></td><td> </td> + <td align="right">3,198</td><td> </td> + <td align="right">2,802</td><td> </td> + <td align="right">2,346</td><td> </td> + <td align="right">1,062</td><td> </td> + <td align="right">1,890</td><td> </td> + <td align="right">1,844</td><td> </td> + <td align="right">2,223</td><td> </td> + <td align="right">2,207</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td></tr> +<tr><td> </td></tr> +<tr><td>New York</td><td> </td> + <td align="right">1,578</td><td> </td> + <td align="right">1,845</td><td> </td> + <td align="right">1,763</td><td> </td> + <td align="right">1,656</td><td> </td> + <td align="right">1,488</td><td> </td> + <td align="right">1,826</td><td> </td> + <td align="right">2,177</td><td> </td> + <td align="right">2,126</td><td> </td> + <td align="right">1,762</td><td> </td> + <td align="right">1,550</td><td> </td> + <td align="right">1,792</td></tr> +<tr><td>Boston</td><td> </td> + <td align="right">1,420</td><td> </td> + <td align="right">1,435</td><td> </td> + <td align="right">1,400</td><td> </td> + <td align="right">1,673</td><td> </td> + <td align="right">1,373</td><td> </td> + <td align="right">1,636</td><td> </td> + <td align="right">1,473</td><td> </td> + <td align="right">1,323</td><td> </td> + <td align="right">1,152</td><td> </td> + <td align="right">1,046</td><td> </td> + <td align="right">1,047</td></tr> +<tr><td>Buffalo</td><td> </td> + <td align="right">5,621</td><td> </td> + <td align="right">4,941</td><td> </td> + <td align="right">5,256</td><td> </td> + <td align="right">5,626</td><td> </td> + <td align="right">6,058</td><td> </td> + <td align="right">6,112</td><td> </td> + <td align="right">7,167</td><td> </td> + <td align="right">6,263</td><td> </td> + <td align="right">5,776</td><td> </td> + <td align="right">5,333</td><td> </td> + <td align="right">5,074</td></tr> +<tr><td>Pittsburg</td><td> </td> + <td align="right">1,894</td><td> </td> + <td align="right">1,340</td><td> </td> + <td align="right">1,063</td><td> </td> + <td align="right">1,074</td><td> </td> + <td align="right">999</td><td> </td> + <td align="right">1,347</td><td> </td> + <td align="right">1,428</td><td> </td> + <td align="right">1,356</td><td> </td> + <td align="right">1,205</td><td> </td> + <td align="right">1,161</td><td> </td> + <td align="right">1,259</td></tr> +<tr><td>Philadelphia</td><td> </td> + <td align="right">250</td><td> </td> + <td align="right">278</td><td> </td> + <td align="right">259</td><td> </td> + <td align="right">280</td><td> </td> + <td align="right">275</td><td> </td> + <td align="right">337</td><td> </td> + <td align="right">377</td><td> </td> + <td align="right">409</td><td> </td> + <td align="right">332</td><td> </td> + <td align="right">281</td><td> </td> + <td align="right">274</td></tr> +<tr><td> </td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td></tr> +<tr><td><span style="margin-left: 2em;">Total</span></td><td> </td> + <td align="right">10,763</td><td> </td> + <td align="right">9,839</td><td> </td> + <td align="right">9,741</td><td> </td> + <td align="right">10,317</td><td> </td> + <td align="right">10,193</td><td> </td> + <td align="right">11,258</td><td> </td> + <td align="right">12,622</td><td> </td> + <td align="right">11,477</td><td> </td> + <td align="right">10,247</td><td> </td> + <td align="right">9,371</td><td> </td> + <td align="right">9,446</td></tr> +<tr><td> </td></tr> +<tr><td>St. Paul</td><td> </td> + <td align="right">225</td><td> </td> + <td align="right">314</td><td> </td> + <td align="right">364</td><td> </td> + <td align="right">327</td><td> </td> + <td align="right">194</td><td> </td> + <td align="right">239</td><td> </td> + <td align="right">263</td><td> </td> + <td align="right">316</td><td> </td> + <td align="right">249</td><td> </td> + <td align="right">273</td><td> </td> + <td align="right">..</td></tr> +<tr><td>Sioux City</td><td> </td> + <td align="right">350</td><td> </td> + <td align="right">279</td><td> </td> + <td align="right">341</td><td> </td> + <td align="right">499</td><td> </td> + <td align="right">329</td><td> </td> + <td align="right">413</td><td> </td> + <td align="right">397</td><td> </td> + <td align="right">724</td><td> </td> + <td align="right">593</td><td> </td> + <td align="right">431</td><td> </td> + <td align="right">..</td></tr> +<tr><td>Cedar Rapids</td><td> </td> + <td align="right">487</td><td> </td> + <td align="right">358</td><td> </td> + <td align="right">365</td><td> </td> + <td align="right">317</td><td> </td> + <td align="right">293</td><td> </td> + <td align="right">409</td><td> </td> + <td align="right">502</td><td> </td> + <td align="right">520</td><td> </td> + <td align="right">346</td><td> </td> + <td align="right">307</td><td> </td> + <td align="right">847</td></tr> +<tr><td>St. Joseph, Mo</td><td> </td> + <td align="right">400</td><td> </td> + <td align="right">193</td><td> </td> + <td align="right">252</td><td> </td> + <td align="right">398</td><td> </td> + <td align="right">240</td><td> </td> + <td align="right">289</td><td> </td> + <td align="right">178</td><td> </td> + <td align="right">202</td><td> </td> + <td align="right">253</td><td> </td> + <td align="right">258</td><td> </td> + <td align="right">..</td></tr> +<tr><td>Ft. Worth, Tex</td><td> </td> + <td align="right">114</td><td> </td> + <td align="right">141</td><td> </td> + <td align="right">60</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td></tr> +<tr><td>New Orleans</td><td> </td> + <td align="right">18</td><td> </td> + <td align="right">28</td><td> </td> + <td align="right">26</td><td> </td> + <td align="right">26</td><td> </td> + <td align="right">30</td><td> </td> + <td align="right">36</td><td> </td> + <td align="right">33</td><td> </td> + <td align="right">29</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td><td> </td> + <td align="right">..</td></tr> +<tr><td>Denver</td><td> </td> + <td align="right">75</td><td> </td> + <td align="right">57</td><td> </td> + <td align="right">48</td><td> </td> + <td align="right">94</td><td> </td> + <td align="right">62</td><td> </td> + <td align="right">83</td><td> </td> + <td align="right">80</td><td> </td> + <td align="right">107</td><td> </td> + <td align="right">75</td><td> </td> + <td align="right">64</td><td> </td> + <td align="right">54</td></tr> +<tr><td> </td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td></tr> +<tr><td><span style="margin-left: 2em;">Total</span></td><td> </td> + <td align="right">1,669</td><td> </td> + <td align="right">1,370</td><td> </td> + <td align="right">1,456</td><td> </td> + <td align="right">1,661</td><td> </td> + <td align="right">1,148</td><td> </td> + <td align="right">1,769</td><td> </td> + <td align="right">1,453</td><td> </td> + <td align="right">1,898</td><td> </td> + <td align="right">1,516</td><td> </td> + <td align="right">1,333</td><td> </td> + <td align="right">..</td></tr> +<tr><td> </td></tr> +<tr><td>Montreal</td><td> </td> + <td align="right">93</td><td> </td> + <td align="right">89</td><td> </td> + <td align="right">74</td><td> </td> + <td align="right">87</td><td> </td> + <td align="right">70</td><td> </td> + <td align="right">52</td><td> </td> + <td align="right">43</td><td> </td> + <td align="right">38</td><td> </td> + <td align="right">23</td><td> </td> + <td align="right">26</td><td> </td> + <td align="right">..</td></tr> +<tr><td>Toronto</td><td> </td> + <td align="right">77</td><td> </td> + <td align="right">194</td><td> </td> + <td align="right">154</td><td> </td> + <td align="right">140</td><td> </td> + <td align="right">75</td><td> </td> + <td align="right">74</td><td> </td> + <td align="right">51</td><td> </td> + <td align="right">54</td><td> </td> + <td align="right">57</td><td> </td> + <td align="right">36</td><td> </td> + <td align="right">35</td></tr> +<tr><td> </td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td><td> </td> + <td align="right">——</td></tr> +<tr><td><span style="margin-left: 2em;">Total</span></td><td> </td> + <td align="right">170</td><td> </td> + <td align="right">283</td><td> </td> + <td align="right">228</td><td> </td> + <td align="right">227</td><td> </td> + <td align="right">145</td><td> </td> + <td align="right">126</td><td> </td> + <td align="right">94</td><td> </td> + <td align="right">92</td><td> </td> + <td align="right">80</td><td> </td> + <td align="right">62</td><td> </td> + <td align="right">35</td></tr></table> + +<p> </p> +<p class="center"><small><a name="f1" id="f1" href="#f1.1">[1]</a> For year ended March 31.</small></p> + + +<p> <span class="pagenum"><a name="Page_79" id="Page_79">[Pg 79]</a></span></p> +<h4>CRATE FOR MOVING SWINE OR OTHER ANIMALS.</h4> + +<p>It is often desirable to move a small animal from one building to another, +or from one pasture enclosure to another. The illustration, Fig. <a href="#fig35">35</a>, shows +a crate on wheels, with handles permitting it to be used as a wheelbarrow. +Into this the pig can be driven, the door closed and the crate wheeled +away. It will also be found a very useful contrivance in bringing in +calves that have been dropped by their dams in the pasture.</p> + +<p><a name="fig35" id="fig35"></a> </p> +<div class="figcenter"><img src="images/i087.jpg" alt="" /></div> +<p class="center">FIG. 35. HANDY MOVABLE CRATE.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_80" id="Page_80">[Pg 80]</a></span></p> +<h2><a name="CHAPTER_XVI" id="CHAPTER_XVI"></a>CHAPTER XVI.</h2> + +<h3>DISCOVERING THE MERITS OF ROAST PIG.</h3> +<h4>By Charles Lamb.</h4> + +<p>The art of roasting, or rather broiling (which I take to be the elder +brother) was accidentally discovered in the manner following. The +swineherd, Ho-ti, having gone out into the woods one morning, as his +manner was, to collect mast for his hogs, left his cottage in the care of +his eldest son, Bo-bo, a great, lubberly boy, who, being fond of playing +with fire, as younkers of his age commonly are, let some sparks escape +into a bundle of straw, which, kindling quickly, spread the conflagration +over every part of their poor mansion, till it was reduced to ashes. +Together with the cottage (a sorry, antediluvian makeshift of a building, +you may think it), what was of much more importance, a fine litter of +new-farrowed pigs, no less than nine in number, perished. China pigs have +been esteemed a luxury all over the east, from the remotest periods that +we read of. Bo-bo was in the utmost consternation, as you may think, not +so much for the sake of the tenement, which his father and he could easily +build up again with a few dry branches, and the labor of an hour or two, +at any time, as for the loss of the pigs.</p> + +<p>While he was thinking what he should say to his father, and wringing his +hands over the smoking remnants of one of those untimely sufferers, an +odor assailed his nostrils, unlike any scent which he had before +experienced. What could it proceed from?—not from the burnt cottage—he +had smelt that smell<span class="pagenum"><a name="Page_81" id="Page_81">[Pg 81]</a></span> before—indeed, this was by no means the first +accident of the kind which had occurred through the negligence of this +unlucky firebrand. Much less did it resemble that of any known herb, weed +or flower. A premonitory moistening at the same time overflowed his nether +lip. He knew not what to think. He next stooped down to feel the pig, if +there were any signs of life in it. He burnt his fingers, and to cool them +he applied them in his booby fashion to his mouth. Some of the crumbs of +the scorched skin had come away with his fingers, and for the first time +in his life (in the world’s life, indeed, for before him no man had known +it), he tasted—crackling!</p> + +<p>Again he felt and fumbled at the pig. It did not burn him so much now, +still he licked his fingers from a sort of habit. The truth at length +broke into his slow understanding, that it was the pig that smelt so, and +the pig that tasted so delicious, and, surrendering himself up to the +new-born pleasure, he fell to tearing up whole handfuls of the scorched +skin with the flesh next it, and was cramming it down his throat in his +beastly fashion, when his sire entered amid the smoking rafters, armed +with retributory cudgel, and, finding how affairs stood, began to rain +blows upon the young rogue’s shoulders, as thick as hailstones, which +Bo-bo headed not any more than if they had been flies. The tickling +pleasure, which he experienced in his lower regions, had rendered him +quite callous to any inconveniences that he might feel in those remote +quarters. His father might lay on, but he could not beat him from his pig +till he had made an end of it, when, becoming a little more sensible of +his situation, something like the following dialogue ensued:</p> + +<p>“You graceless whelp, what have you got there devouring? Is it not enough +that you have burnt me down three houses with your dog’s tricks, and be<span class="pagenum"><a name="Page_82" id="Page_82">[Pg 82]</a></span> +hanged to you! but you must be eating fire, and I know not what—what have +you got there, I say?”</p> + +<p>“O, father, the pig, the pig! do come and taste how nice the burnt pig +eats.”</p> + +<p>The ears of Ho-ti tingled with horror. He cursed his son, and he cursed +himself that ever he should beget a son that should eat burnt pig.</p> + +<p>Bo-bo, whose scent was wonderfully sharpened since morning, soon raked out +another pig, and fairly rending it asunder, thrust the lesser half by main +force into the fists of Ho-ti, still shouting out, “Eat, eat, eat the +burnt pig, father, only taste—O Lord!” with suchlike barbarous +ejaculations, cramming all the while as if he would choke.</p> + +<p>Ho-ti trembled in every joint while he grasped the abominable thing, +wavering whether he should not put his son to death for an unnatural young +monster, when the crackling scorched his fingers, as it had done his +son’s, and applying the same remedy to them, he in his turn tasted some of +its flavor, which, make what sour mouths he would for a pretence, proved +not altogether displeasing to him. In conclusion, both father and son +fairly sat down to the mess, and never left off till they had dispatched +all that remained of the litter.</p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_83" id="Page_83">[Pg 83]</a></span></p> +<h2><a name="CHAPTER_XVII" id="CHAPTER_XVII"></a>CHAPTER XVII.</h2> + +<h3>COOKING AND SERVING PORK.</h3> + +<p class="hang">FIRST PRIZE WINNERS IN THE AMERICAN AGRICULTURIST CONTEST FOR BEST +RECIPES FOR COOKING AND SERVING PORK.</p> + +<h4>PORK PIE.</h4> + +<p>Unless you have a brick oven do not attempt this dish, as it requires a +long and even baking, which no stove oven can give. Make a good pie crust +and line a large pan, one holding about 6 quarts; in the bottom put a +layer of thin slices of onions, then a layer of lean salt pork, which has +been previously browned in the frying pan, next place a layer of peeled +apples, which sprinkle with a little brown sugar, using ½ lb. sugar to 3 +lbs. apples; then begin with onions, which sprinkle with pepper, pork and +apples again, and so on until the dish is full. Wet the edges of the +crust, put on the top crust, well perforated, and bake at least four +hours, longer if possible. These pies are eaten hot or cold and are a +great favorite with the English people. Potatoes may be used in place of +apples, but they do not give the meat so fine a flavor.</p> + +<p> </p> +<h4>PORK POTPIE.</h4> + +<p>Three pounds pork (if salt pork is used, freshen it well), cut into inch +cubes. Fry brown, add a large onion sliced, and a teaspoon each of chopped +sage, thyme and parsley. Cover with 5 pints of water and boil for two +hours, add a large pepper cut small or a pinch of cayenne, and a +tablespoon of salt if fresh pork has been used. Add also 3 pints +vegetables, carrots,<span class="pagenum"><a name="Page_84" id="Page_84">[Pg 84]</a></span> turnips and parsnips cut small, boil half an hour +longer, when add a pint of potatoes cut into small pieces, and some +dumplings. Cover closely, boil twenty minutes, when pour out into a large +platter and serve. The dumplings are made of 1 pint of flour, 1 teaspoon +salt, and 1 teaspoon baking powder, sifted together. Add 2 eggs, well +beaten and 1 cup of milk. Mix out all the lumps and drop by spoonfuls into +the stew. Serve this potpie with a salad of dandelion leaves, dressed with +olive oil, vinegar, salt and pepper.</p> + +<p> </p> +<h4>PORK GUMBO.</h4> + +<p>Cut into small dice 2 lbs. lean pork. (In these recipes where the pork is +stewed or baked in tomatoes or water, salt pork may be used, provided it +is well freshened.) Fry the pork a pale brown, add 2 sliced onions, and +when these are brown add 3 bell peppers sliced, and 2 quarts peeled +tomatoes, with 2 teaspoons salt. Let boil gently, stirring frequently, for +1½ hours. Peel and cut small 1 pint of young tender okra pods, and add. +Cover again and boil half an hour longer. Cook in a lined saucepan, as tin +will discolor the okra. With this serve a large dish of rice or hominy. +Corn may be used in place of okra if the latter is disliked. The corn +should be cut from the cobs and added half an hour before dinner time.</p> + +<p> </p> +<h4>SUCCOTASH.</h4> + +<p>Boil a piece of lean pork (about 5 lbs. in weight) in 3 quarts water, +until the meat is tender. The next day take out the pork, and remove the +grease risen on the liquor from the pork during cooking. To 3 pints of the +liquor add 1 pint of milk and 1½ pints lima beans. Let them boil until +tender—about one hour—when add 1½ pints corn cut from the cob. Let +the whole cook for ten minutes, add a teaspoon of salt if necessary,<span class="pagenum"><a name="Page_85" id="Page_85">[Pg 85]</a></span> half +a teaspoon of pepper, and drop in the pork to heat. When hot, pour into a +tureen and serve.</p> + +<p> </p> +<h4>PORK PILLAU.</h4> + +<p>Take a piece of pork (about 4 lbs.) and 2 lbs. bacon. Wash and put to boil +in plenty of water, to which add a pepper pod, a few leaves of sage and a +few stalks of celery. One hour before dinner, dip out and strain 2 quarts +of the liquor in which the pork is boiling, add to it a pint of tomatoes +peeled, a small onion cut fine, and salt if necessary; boil half an hour, +when add 1 pint of rice well washed. When it comes to a boil draw to the +back of stove and steam until the rice is cooked and the liquor absorbed. +The pork must boil three or four hours. Have it ready to serve with the +rice. This makes a good dinner, with a little green salad, bread and +butter and a good apple pudding.</p> + +<p> </p> +<h4>PORK ROLL.</h4> + +<p>Chop fine (a meat chopper will do the work well and quickly) 3 lbs. raw +lean pork and ¼ lb. fat salt pork. Soak a pint of white bread crumbs in +cold water. When soft squeeze very dry, add to the chopped meat with a +large onion chopped fine, 1 tablespoon chopped parsley, ½ teaspoon each +of chopped sage and thyme, and ½ teaspoon black pepper. Mix together +thoroughly and form into a roll, pressing it closely and compactly +together. Have ready about a tablespoon of fat in a frying pan, dredge the +roll thickly with flour and brown it in the fat, turning it until nicely +browned on all sides. Then place it in a baking pan, and bake in a hot +oven for one hour. Baste it every ten minutes with water. Do not turn or +disturb the meat after it has been put into the oven. Half an hour before +dinner add 12 or 14 small carrots that have been parboiled in salted<span class="pagenum"><a name="Page_86" id="Page_86">[Pg 86]</a></span> +boiling water for fifteen minutes. When done, place the roll on a platter, +surround it with plain boiled macaroni, dot with the carrots and pour over +all a nicely seasoned tomato sauce.</p> + +<p> </p> +<h4>PEPPER POT.</h4> + +<p>Cut 3 lbs. rather lean pork into 2-inch cubes, fry until brown, place in a +3-quart stone pot (a bean jar is excellent for this purpose) having a +close-fitting lid; add 2 large onions sliced, 6 large green peppers (the +bell peppers are the best, being fine in flavor and mild), a tablespoon of +salt (if fresh pork was used), and 3 large tomatoes peeled and cut small. +Fill the pot with water and place in the oven or on the back of the stove +and allow to simmer five or six hours, or even longer. The longer it is +cooked the better it will be. Persons who ordinarily cannot eat pork will +find this dish will do them no harm. The sauce will be rich and nicely +flavored, and the meat tender and toothsome. Serve with it plenty of +boiled rice or potatoes.</p> + +<p> </p> +<h4>PORK CROQUETTES (IN CABBAGE LEAVES).</h4> + +<p>To 1 lb. lean pork chopped fine add 1 teaspoon salt, ½ teaspoon each of +pepper, chopped sage and thyme, 1 teaspoon chopped parsley and a large +onion also chopped. Mix well and stir in 2-3 cup (half-pint cup) of +well-washed raw rice. Wash a large cabbage, having removed all the +defective outer leaves. Plunge it whole into a large pot of boiling salted +water and boil for five minutes, remove and drain. This will render the +leaves pliable. Let cool a little, when pull the leaves apart, and wrap in +each leaf a tablespoon of the pork and rice. Wrap it up securely and +neatly as if tying up a parcel and secure with wooden toothpicks or twine. +When all are done, lay in a baking dish and cover with a quart of tomatoes +peeled and cut fine,<span class="pagenum"><a name="Page_87" id="Page_87">[Pg 87]</a></span> mixed with half a pint of water, and a teaspoon of +salt. Bake one hour in a hot oven, turning the croquettes occasionally. If +the sauce becomes too thick, dilute with a little hot water. When done, +dish, pour over the sauce and serve with potatoes or hominy. These are +very good indeed. If desired the croquettes may be steamed over hot water +in a steamer for three hours, or plunged directly into a kettle of boiling +water and boiled for one hour. They are not so delicate as when baked.</p> + +<p> </p> +<h4>PORK WITH PEA PUDDING (ENGLISH STYLE).</h4> + +<p>Boil the pork as directed above, and do not omit the vegetables, as they +flavor the meat and the pudding. Use the yellow split peas and soak a pint +in cold water over night. Drain and tie them loosely in a pudding bag and +boil with the pork for three hours. An hour before dinner remove and press +through a colander, add a teaspoon salt, half a teaspoon pepper and 3 eggs +well beaten. Chop enough parsley to make a teaspoonful, add to the peas +with a little grated nutmeg. Beat up well, sift in half a pint of flour +and pour into a pudding bag. The same bag used before will do if well +washed. Tie it up tightly, drop into the pork water again and boil another +hour. Remove, let drain in the colander a few minutes, when turn out onto +a dish. Serve with the pork, and any preferred sauce; mint sauce is good +to serve with pork, and a tomato sauce is always good. In fact, it is a +natural hygienic instinct which ordains a tart fruit or vegetable to be +eaten with pork. The Germans, who are noted for their freedom from skin +diseases, add sour fruit sauces to inordinately fat meats.</p> + +<p> </p> +<h4>PORK WITH SAUERKRAUT (GERMAN STYLE).</h4> + +<p>Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put +half of it into an iron pot, lay<span class="pagenum"><a name="Page_88" id="Page_88">[Pg 88]</a></span> on it the pork drained from the water in +which it was cooking and cover with the remainder of sauerkraut, add 1 +quart water in which the pork was cooking, cover closely and simmer gently +for one hour.</p> + +<p> </p> +<h4>PORK CHOWDER.</h4> + +<p>Have ready a quart of potatoes sliced, 2 large onions sliced, and 1 lb. +lean salt pork. Cut the pork into thin slices and fry until cooked, drain +off all but 1 tablespoon fat and fry the onions a pale brown. Then put the +ingredients in layers in a saucepan, first the pork, then onions, potatoes +and so on until used, adding to each layer a little pepper. Add a pint of +water, cover closely and simmer fifteen minutes, then add a pint of rich +milk, and cover the top with half a pound of small round crackers. Cover +again and when the crackers are soft, serve in soup plates. If you live +where clams are plentiful, add a quart of cleaved clams when the potatoes +are almost done and cook ten minutes.</p> + +<p> </p> +<h4>SEA PIE.</h4> + +<p>Make a crust of 1 quart flour, 2 teaspoons baking powder, 1 teaspoon salt, +mix well, rub in a tablespoon of fat—pork fat melted or lard—and mix +into a smooth paste with a pint of water. Line a deep pudding dish with +this, put in a layer of onions, then potatoes sliced, then a thin layer of +pork in slices, more onions, etc., until the dish is full. Wet the edges, +put on a top crust. Tie a floured cloth over the top and drop into a pot +of boiling water. Let the water come up two-thirds on the dish, and keep +the water boiling for four hours. Invert on a dish, remove the mold and +serve hot.</p> + +<p> <span class="pagenum"><a name="Page_89" id="Page_89">[Pg 89]</a></span></p> +<p><strong><i>For Fresh Pork Only.</i></strong></p> + +<h4>CORN AND PORK SCALLOP.</h4> + +<p>Cut about 2 lbs. young pork into neat chops and reject all fat and bone. +Fry them until well cooked and of a pale brown, dust with salt and pepper. +Cut some green corn from the cob. Take a 2-quart dish, put a layer of corn +in the bottom, then a layer of pork, and so on until the dish is full, add +1 pint of water, cover and bake for one hour. Remove the cover fifteen +minutes before serving, so the top may be nicely browned. Serve with +potatoes and a lettuce salad. Onions and pork may be cooked in the same +manner.</p> + +<p> </p> +<h4>STUFFED SHOULDER OF PORK.</h4> + +<p>Take a shoulder of pork and bone it. Cut out the shoulder blade, and then +the leg bone. After the cut made to extract the shoulder blade, the flesh +has to be turned over the bone as it is cut, like a glove-finger on the +hand; if any accidental cut is made through the flesh it must be sewed up, +as it would permit the stuffing to escape. For the stuffing, the following +is extra nice: Peel 4 apples and core them, chop fine with 2 large onions, +4 leaves of sage, and 4 leaves of lemon thyme. Boil some white potatoes, +mash them and add 1 pint to the chopped ingredients with a teaspoon of +salt and a little cayenne. Stuff the shoulder with this and sew up all the +openings. Dredge with flour, salt and pepper and roast in a hot oven, +allowing twenty minutes to the pound. Baste frequently, with hot water at +first, and then with gravy from the pan. Serve with currant jelly, +potatoes and some green vegetables. Another extra good stuffing for pork +is made with sweet potatoes as a basis. Boil the potatoes, peel and mash. +To a half pint of potato add a quarter pint of finely chopped celery, 2 +tablespoons chopped onions, ½ teaspoon pepper, teaspoon each of salt and +chopped parsley and a tablespoon of butter.</p> + +<p> <span class="pagenum"><a name="Page_90" id="Page_90">[Pg 90]</a></span></p> +<h4>PORK ROASTED WITH TOMATOES.</h4> + +<p>Take a piece for roasting and rub well with salt and pepper, dredge with +flour, and pour into the pan a pint of hot water, and place in a brisk +oven. This must be done two or three hours before dinner, according to the +size of roast; baste the meat often. An hour before dinner peel some +tomatoes (about a quart), put them into a bowl and mash with the hands +till the pulp is in fine pieces, add to them a chopped onion, a teaspoon +of chopped parsley and ½ teaspoon each of sage and thyme. Draw the pan +containing the roast to the mouth of oven and skim all the fat from the +gravy; pour the tomatoes into the pan, and bake for one hour. With this +serve a big dish of rice.</p> + +<p> </p> +<h4>PORK WITH SWEET POTATOES.</h4> + +<p>Prepare the roast as described above, either stuffed or otherwise. When +partly done, peel and cut some sweet potatoes into slices about three +inches long. Bank these all around the meat, covering it and filling the +pan. Baste often with the gravy and bake one hour. Serve with this a +Russian salad, made of vegetables. Young carrots may be used in place of +sweet potatoes.</p> + +<p> </p> +<p class="hang">RARE OLD FAMILY DISHES, DESCRIBED FOR THIS WORK BY THE BEST COOKS IN +AMERICA. EVERY ONE OF THESE RECIPES IS A SPECIAL FAVORITE THAT HAS +BEEN OFTEN TRIED AND NEVER FOUND WANTING. NONE OF THESE RECIPES HAS +EVER BEFORE BEEN PRINTED, AND ALL WILL BE FOUND SIMPLE, ECONOMICAL +AND HYGIENIC.</p> + +<p><strong><i>Ham.</i></strong></p> + +<h4>BOILED.</h4> + +<p>Wash well a salted, smoked pig’s ham, put this in a large kettle of +boiling water and boil until tender,<span class="pagenum"><a name="Page_91" id="Page_91">[Pg 91]</a></span> remove from the kettle, take off all +of the rind, stick in a quantity of whole cloves, place in a baking pan, +sprinkle over with a little sugar, pour over it a cup of cider, or, still +better, sherry. Place in the oven and bake brown.</p> + +<p> </p> +<h4>FOR LUNCH.</h4> + +<p>Mince cold ham fine, either boiled or fried, add a couple of hard-boiled +eggs chopped fine, a tablespoon of prepared mustard, a little vinegar and +a sprinkling of salt. Put in a mold. When cold cut in thin slices or +spread on bread for sandwiches.</p> + +<p> </p> +<h4>BONED.</h4> + +<p>Having soaked a well-cured ham in tepid water over night, boil it until +perfectly tender, putting it on in warm water; take up, let cool, remove +the bone carefully, press the ham again into shape, return to the boiling +liquor, remove the pot from the fire and let the ham remain in it till +cold. Cut across and serve cold.</p> + +<p> </p> +<h4>POTTED.</h4> + +<p>Mince left-over bits of boiled ham and to every 2 lbs. lean meat allow ½ +lb. fat. Pound all in a mortar until it is a fine paste, gradually adding +½ teaspoon powdered mace, the same quantity of cayenne, a pinch of +allspice and nutmeg. Mix very thoroughly, press into tiny jars, filling +them to within an inch of the top; fill up with clarified butter or +drippings and keep in a cool place. This is nice for tea or to spread +picnic sandwiches.</p> + +<p> </p> +<h4>STEW.</h4> + +<p>A nice way to use the meat left on a ham bone after the frying slices are +removed is to cut it off in<span class="pagenum"><a name="Page_92" id="Page_92">[Pg 92]</a></span> small pieces, put into cold water to cover +and let it come to a boil. Pour off the water and add enough hot to make +sufficient stew for your family. Slice an onion and potatoes into it.</p> + +<p> </p> +<h4>WITH VEAL.</h4> + +<p>A delicious picnic dish is made of ham and veal. Chop fine equal +quantities of each and put into a baking dish in layers with slices of +hard-boiled eggs between; boil down the water in which the veal was +cooked, with the bones, till it will jelly when cold; flavor with celery, +pepper and salt and pour over the meat. Cover with a piecrust half an inch +thick and bake until the crust is done. Slice thin when cold.</p> + +<p> </p> +<h4>OMELET.</h4> + +<p>Beat 6 eggs very light, add ½ teaspoon salt, 3 tablespoons sweet milk, +pepper to taste, have frying pan very hot with 1 tablespoon butter in; +turn in the mixture, shake constantly until cooked, then put 1 cup finely +chopped ham over the top and roll up like jelly cake, cut in slices.</p> + +<p> </p> +<h4>BAKED.</h4> + +<p>Most persons boil ham. It is much better baked, if baked right. Soak it +for an hour in clean water and wipe dry. Next spread it all over with thin +batter and then put it into a deep dish, with sticks under it to keep it +out of the gravy. When it is fully done, take off the skin and batter +crusted upon the flesh side, and set away to cool. It should bake from six +to eight hours. After removing the skin, sprinkle over with two +tablespoonfuls of sugar, some black pepper and powdered crackers. Put in +pan and return to the oven to brown; then take up and stick cloves through +the fat, and dust with powdered cinnamon.</p> + +<p> <span class="pagenum"><a name="Page_93" id="Page_93">[Pg 93]</a></span></p> +<h4>WITH CORN MEAL.</h4> + +<p>Take bits of cold boiled ham, cut into fine pieces, put in a frying pan +with water to cover, season well. When it boils, thicken with corn meal, +stirred in carefully, like mush. Cook a short time, pour in a dish to +mold, slice off and fry.</p> + +<p> </p> +<h4>BALLS.</h4> + +<p>Chop ½ pint cold boiled ham fine. Put a gill of milk in a saucepan and +set on the fire. Stir in ½ teacup stale bread crumbs, the beaten yolks +of 2 eggs and the ham. Season with salt, cayenne and a little nutmeg. Stir +over the fire until hot, add a tablespoon chopped parsley, mix well and +turn out to cool. When cold make into small balls, dip in beaten egg, then +in bread crumbs and fry in boiling fat.</p> + +<p> </p> +<h4>TOAST.</h4> + +<p>Remove the fat from some slices of cold boiled ham, chop fine. Put 2 +tablespoonfuls of butter into a saucepan on the stove, add the chopped ham +and half a cup of sweet cream or milk. Season with pepper and salt; when +hot, remove from the stove and stir in quickly 3 well-beaten eggs. Pour +onto toast and serve at once.</p> + +<p> </p> +<h4>FLAVORED WITH VEGETABLES.</h4> + +<p>Take a small ham, as it will be finer grained than a large one, let soak +for a few hours in vinegar and water, put on in hot water, then add 2 +heads of celery, 2 turnips, 3 onions and a large bunch of savory herbs. A +glass of port or sherry wine will improve the flavor of the ham. Simmer +very gently until tender, take it out and remove the skin, or if to be +eaten cold, let it remain in the liquor until nearly cold.</p> + +<p> <span class="pagenum"><a name="Page_94" id="Page_94">[Pg 94]</a></span></p> +<h4>PATTIES.</h4> + +<p>One pint of ham which has previously been cooked, mix with two parts of +bread crumbs, wet with milk. Put the batter in gem pans, break 1 egg over +each, sprinkle the top thickly with cracker crumbs and bake until brown. A +nice breakfast dish.</p> + +<p> </p> +<h4>PATTIES WITH ONIONS.</h4> + +<p>Two cups bread crumbs moistened with a little milk, and two cups cooked +ham thoroughly mixed. If one likes the flavor, add a chopped onion. Bake +in gem pans. Either break an egg over each gem or chop cold hard-boiled +egg and sprinkle over them. Scatter a few crumbs on top. Add bits of +butter and season highly with pepper and salt, and brown carefully.</p> + +<p> </p> +<h4>FRIED PATTIES.</h4> + +<p>One cup cold boiled ham (chopped fine), 1 cup bread crumbs, 1 egg, salt +and pepper to taste, mix to the right thickness with nice meat dressing or +sweet milk, mold in small patties and fry in butter.</p> + +<p> </p> +<h4>HAM SANDWICHES.</h4> + +<p>Mince your ham fine and add plenty of mustard, 3 eggs, 1 tablespoon flour, +1 tablespoon butter and as much chopped cucumber pickles as you have ham. +Beat this thoroughly together and pour into 1 pint of boiling vinegar, but +do not let the mixture boil. When it cools, spread between your +sandwiches.</p> + +<p> </p> +<p><strong><i>Salt Pork.</i></strong></p> + +<h4>FRIED WITH FLOUR.</h4> + +<p>Slice the pork thinly and evenly, placing it in a large frying pan of +water, and turning it twice while<span class="pagenum"><a name="Page_95" id="Page_95">[Pg 95]</a></span> freshening. This prevents it humping in +the middle, as pork, unless the slices are perfectly flat, cannot be fried +evenly. When freshened sufficiently, drain, throw the water off, and, +rolling each slice in flour, return to the frying pan. Fry a delicate +brown, place on a platter dry, add slices of lemon here and there. Drain +all the frying fat off, leaving a brown sediment in the pan. Pour 1 cup of +rich milk on this, and when it thickens (keep stirring constantly until of +the consistency of rich, thick cream), pour into a gravy boat, and dust +with pepper.—[M. G.</p> + +<p> </p> +<h4>FRIED PORK AND GRAVY.</h4> + +<p>Cut the rind from a firm piece of fat salt pork that has a few streaks of +lean (if preferred). Slice thin, scald in hot water, have the frying pan +smoking hot, put in the slices of pork and fry (without scorching) until +crisp. Then pour off nearly all the fat, add some hot water after the +slices have been removed from the pan, and stir in some flour moistened +with cold water for a thickened gravy.—[Farmer’s Wife.</p> + +<p> </p> +<h4>FRIED IN BATTER OR WITH APPLES.</h4> + +<p>Slice thin and fry crisp in a hot frying pan, then dip in a batter made as +follows: One egg well beaten, 3 large spoons rich milk, and flour enough +to make a thin batter. Fry once more until the batter is a delicate brown, +and if any batter remains it may be fried as little cakes and served with +the pork. Instead of the batter, apples, sliced, may be fried in the fat, +with a little water and sugar added, or poor man’s cakes, made by scalding +4 spoons granulated (or other) corn meal with boiling water, to which add +a pinch of salt and 1 egg, stirred briskly in.—[F. W.</p> + +<p> </p> +<h4>SWEET FRIED.</h4> + +<p>Take nice slices of pork, as many as you need, and parboil in buttermilk +for five minutes, then fry to a<span class="pagenum"><a name="Page_96" id="Page_96">[Pg 96]</a></span> golden brown. Or parboil the slices in +skimmilk, and while frying sprinkle on each slice a little white sugar and +fry a nice brown. Be watchful while frying, as it burns very easily after +the sugar is on.—[I. M. W.</p> + +<p> </p> +<h4>TO FRY IN BATTER.</h4> + +<p>Prepare as for plain fried pork, fry without dipping in flour, and when +done, dip into a batter made as follows: One egg beaten light, 2 +tablespoonfuls of milk and the same of sifted flour, or enough to make a +thin batter. Stir smooth, salt slightly, dip the fried pork into it and +put back into the hot drippings. Brown slightly on both sides, remove to a +hot platter and serve immediately.—[R. W.</p> + +<p> </p> +<h4>FRIED WITH SAGE.</h4> + +<p>Freshen the pork in the usual manner with water or soaking in milk, partly +fry the pork, then put three or four freshly picked sprigs of sage in the +frying pan with the pork. When done, lay the crisp fried sage leaves on +platter with the pork.—[Mrs. W. L. R.</p> + +<p> </p> +<h4>MRS. BISBEE’S CREAMED PORK.</h4> + +<p>Slice as many slices as your frying pan will hold, pour on cold water, +place upon the range to freshen; when hot, pour off the water and fry +until crispy; take out upon a platter, pour the fat in a bowl. Pour some +milk, about a pint, in the frying pan, boil, thicken and pour upon the +fried pork. Serve at once.—[Mrs. G. A. B.</p> + +<p> </p> +<h4>BAKED.</h4> + +<p>Take a piece of salt pork as large as needed, score it neatly and soak in +milk and water half an hour, or longer if very salt; put into a baking pan +with water<span class="pagenum"><a name="Page_97" id="Page_97">[Pg 97]</a></span> and a little flour sprinkled over the scoring. Bake until +done. Always make a dressing to eat with this, of bread and cracker +crumbs, a lump of butter, an egg, salt, pepper and sage to taste; mix with +hot milk, pack in a deep dish and bake about twenty minutes. Keep water in +the baking dish after the meat is taken up, pour off most of the fat and +thicken the liquor. Tomatoes go well with this dish, also cranberry sauce.</p> + +<p> </p> +<h4>BOILED.</h4> + +<p>Boil 4 or 5 lbs. of pork having streaks of lean in it, in plenty of water, +for one and one-half hours. Take out, remove skin, cut gashes across the +top, sprinkle over powdered sage, pepper and rolled crackers. Brown in the +oven. Slice when cold.</p> + +<p> </p> +<h4>CREAMED IN MILK AND WATER.</h4> + +<p>Freshen 10 or 12 slices of fat pork and fry a nice brown, then take up the +pork and arrange on a deep platter. Next pour off half the fat from the +frying pan and add 1 cup of milk and 1 of boiling water, and 1 tablespoon +flour mixed with a little cold milk or water, or else sifted in when the +milk and water begin to boil, but then a constant stirring is required to +prevent it from being lumpy. Next add a pinch of salt and a dust of +pepper, let it boil up, and pour over the pork. Enough for six.</p> + +<p> </p> +<h4>EGG PORK.</h4> + +<p>Take slices of pork and parboil in water, sprinkle a little pepper on the +pork and put into the frying pan with a small piece of butter and fry. +Take 1 egg and a little milk and beat together. When the meat is nearly +done, take each slice and dip into the egg, lay back in the pan and cook +until done.</p> + +<p> <span class="pagenum"><a name="Page_98" id="Page_98">[Pg 98]</a></span></p> +<h4>CREAMED PORK.</h4> + +<p>Take 6 slices nice pork, or as many as will fry in the frying pan, and +parboil for five minutes, then take out of the water and roll one side of +each slice in flour and fry to a golden brown. When fried, turn nearly all +of the fat off and set the pan on the stove again and turn on a cup of +nice sweet cream; let it boil up, then serve on a platter.</p> + +<p> </p> +<p><strong><i>Soups, Stews, Etc.</i></strong></p> + +<h4>PORK SOUP.</h4> + +<p>Put pork bones in pot of cold salted water. Add the following ingredients, +in a cheesecloth bag: A few pepper seeds, a bit of horse-radish, mace, and +1 sliced turnip. Boil as for beef soup; strain and add a teaspoon of rice +flour to each pint, and let come to a boil. Serve with crackers.</p> + +<p> </p> +<h4>PORK STEW</h4> + +<p>Slice and fry in a kettle from ¼ to ½ lb. salt pork, drain off the fat +and save for shortening, add 3 pints boiling water, 2 or 3 onions sliced +thin, 1 quart potatoes sliced and pared, a sprinkling of pepper, large +spoon flour mixed in 1 cup of cold water. Let the onions boil a few +moments before adding the potatoes and flour. Five minutes before serving, +add 1 dozen crackers, split and moistened with hot water, or make +dumplings as for any stew.</p> + +<p> </p> +<h4>DRY STEW.</h4> + +<p>Place slices of pork in the frying pan and fill full with chipped +potatoes; pour over a little water and cover tightly, and cook until the +pork begins to fry, then loosen from the bottom with a wide knife and<span class="pagenum"><a name="Page_99" id="Page_99">[Pg 99]</a></span> +pour over more water, and so on until done. Pepper and salt and a bit of +butter.</p> + +<p> </p> +<h4>OLD-FASHIONED STEW.</h4> + +<p>Place 6 large slices of pork in the kettle with nearly a quart of water, +let it boil half an hour, then add 8 sliced potatoes and 2 sliced onions, +and when nearly done add a little flour, pepper and salt, and a lump of +butter.</p> + +<p> </p> +<h4>CHOWDER.</h4> + +<p>Cut 4 slices of salt pork in dice, place in kettle and fry, add 6 +good-sized onions chopped fine, let fry while preparing 8 potatoes, then +add 1 quart boiling water and the potatoes sliced thin. Season with salt +and pepper to taste. Boil one-half hour.</p> + +<p> </p> +<p><strong><i>Miscellaneous.</i></strong></p> + +<h4>BACON, BROILED OR FRIED.</h4> + +<p>The first essential is to have the bacon with a streak of lean and a +streak of fat, and to cut or slice it as thin as possible. Then lay it in +a shallow tin and set it inside a hot stove. It will toast evenly and the +slices will curl up and be so dry that they may be taken in the fingers to +eat. The lard that exudes may be thickened with flour, a cup of sweet new +milk and a pinch of black pepper added, and nice gravy made. Or if +preferred, the bacon, thinly sliced, may be fried on a hot skillet, just +turning it twice, letting it slightly brown on both sides. Too long in the +hot skillet, the bacon gets hard and will have a burned taste.</p> + +<p> </p> +<h4>BRAINS.</h4> + +<p>Lay the brains in salt and water for an hour to draw out the blood. Pick +them over and take out any<span class="pagenum"><a name="Page_100" id="Page_100">[Pg 100]</a></span> bits of bone and membrane. Cook for half an +hour in a small quantity of water. When cooked drain off the water, and to +each brain add a little pepper, nearly an even teaspoon of salt, a +tablespoon of butter and 1 beaten egg. Cook until the egg thickens. Or +when the brains are cooked, drain off the water, season with salt, pepper +and sage.</p> + +<p> </p> +<h4>PORK AND BEANS.</h4> + +<p>Pick over and let soak over night 1 quart beans; in the morning wash and +drain, and place in a kettle with cold water, with ½ teaspoon soda, boil +about twenty minutes, then drain and put in earthen bean dish with 2 +tablespoons molasses, season with pepper. In the center of the beans put 1 +lb. well-washed salt pork, with the rind scored in slices or squares, rind +side uppermost. Cover all with hot water and bake six hours or longer, in +a moderate oven. Keep covered so they will not burn on the top, but an +hour or so before serving remove the pork to another dish and allow it to +brown. Beans should also brown over the top.</p> + +<p> </p> +<h4>BOILED DINNER.</h4> + +<p>Put a piece of salt pork to cook in cold water about 9 o’clock. At 10 +o’clock add a few beets, at 11 o’clock a head of cabbage, quartered. +One-half hour later add the potatoes. Serve very hot.</p> + +<p> </p> +<h4>GERMAN WICK-A-WACK.</h4> + +<p>Save the rinds of salt pork, boil until tender, then chop very fine, add +an equal amount of dried bread dipped in hot water and chopped. Season +with salt, pepper and summer savory; mix, spread one inch deep in baking +dish, cover with sweet milk. Bake one-half hour. Very nice.</p> + +<p> <span class="pagenum"><a name="Page_101" id="Page_101">[Pg 101]</a></span></p> +<h4>BROILED PORK.</h4> + +<p>Soak the pork in cold water over night. Wipe dry and broil over coals +until crisp. Pour over it ½ pint sweet cream. Ham cooked this way is +delicious.</p> + +<p> </p> +<h4>LUNCH LOAF.</h4> + +<p>Chop remnants of cold boiled ham or salt pork, add crushed crackers and +from 3 to 6 eggs, according to the amount of your meat. Bake in a round +baking powder box, and when cold it can be sliced for the table.</p> + +<p> </p> +<h4>PORK HASH.</h4> + +<p>Take scraps of cold pork and ham, chop very fine, put in frying pan, add a +very little water, let cook a few minutes, then add twice this amount of +chopped potato. Salt and pepper to taste, fry and serve hot.</p> + +<p> </p> +<h4>FOR SUNDAY LUNCHEON.</h4> + +<p>Take the trimmings saved from ribs, backbone, jowl, shanks of ham and +shoulder, and all the nice bits of meat too small for ordinary use; place +in a kettle with sufficient water to barely cover meat, and boil slowly +until quite tender. Fit a piece of stout cheesecloth in a flat-bottomed +dish and cover with alternate strips of fat and lean meat while hot; +sprinkle sparingly with white pepper, add another layer of meat and a few +very thin slices of perfectly sound tart apples. Repeat until pork is +used, then sew up the ends of the cloth compactly, place between agate +platters and subject to considerable pressure over night. Served cold this +makes a very appetizing addition to Sunday suppers or luncheon.</p> + +<p> </p> +<h4>PORK CHEESE.</h4> + +<p>Cut 2 lbs. cold roast pork into small pieces, allowing ¼ lb. fat to each +pound of lean; salt and pepper to<span class="pagenum"><a name="Page_102" id="Page_102">[Pg 102]</a></span> taste. Pound in a mortar a dessert +spoon minced parsley, 4 leaves of sage, a very small bunch of savory +herbs, 2 blades of mace, a little nutmeg, half a teaspoon of minced lemon +peel. Mix thoroughly with the meat, put into a mold and pour over it +enough well-flavored strong stock to make it very moist. Bake an hour and +a half and let it cool in the mold. Serve cold, cut in thin slices and +garnished with parsley or cress. This is a cooking school recipe. For +ordinary use the powdered spices, which may be obtained at almost any +country store, answer every purpose. Use ¼ teaspoon sage, ½ teaspoon +each of summer savory and thyme, and a pinch of mace.</p> + +<p> </p> +<h4>PORK FLOUR-GRAVY.</h4> + +<p>Take the frying pan after pork has been fried in it, put in a piece of +butter half as large as an egg, let it get very hot, then put in a +spoonful of flour sprinkled over the bottom of the pan. Let this get +thoroughly browned, then turn boiling water on it, say about a pint. Now +take a tablespoon of flour, heaping, wet it up with a cup of sweet milk +and stir into the boiling water, add salt and pepper to taste, and a small +piece more butter, cook well and serve.</p> + +<p> </p> +<h4>PORK OMELET.</h4> + +<p>Cut the slices of pork quite thin, discarding the rind, fry on both sides +to a light brown, remove from the spider, have ready a batter made of from +2 or 3 eggs (as the amount of pork may require), beaten up with a little +flour and a little sweet milk, pouring half of this batter into the +spider. Then lay in the pork again, and pour the remaining part of the +batter over the pork. When cooked on the one side, cut in squares and +turn. Serve hot. Sometimes the pork is cut in small squares before adding +the batter.</p> + +<p> <span class="pagenum"><a name="Page_103" id="Page_103">[Pg 103]</a></span></p> +<h4>ANOTHER OMELET.</h4> + +<p>Put 1 cup cold fried salt pork (cut in dice) and 3 tablespoons sweet milk +on back of stove to simmer, then beat 6 eggs and 1 teaspoon salt until +just blended. Put 2 tablespoons butter in frying pan. When hot add eggs +and shake vigorously until set, then add the hot creamed pork, spread over +top, fold, and serve immediately.</p> + +<p> </p> +<h4>PIG’S FEET.</h4> + +<p>Cut off the feet at the first joint, then cut the legs into as many pieces +as there are joints, wash and scrape them well and put to soak over night +in cold, slightly salted water; in the morning scrape again and change the +water; repeat at night. The next morning put them on to boil in cold water +to cover, skim carefully, boil till very tender, and serve either hot or +cold, with a brown sauce made of part of the water in which they were +boiled, and flavored with tomato or chopped cucumber pickles. If the pig’s +feet are cooled and then browned in the oven, they will be much nicer than +if served directly from the kettle in which they were boiled. Save all the +liquor not used for the sauce, for pig’s feet are very rich in jelly; when +cold, remove the fat, which should be clarified, and boil the liquor down +to a glaze; this may be potted, when it will keep a long time and is +useful for glazing, or it may be used for soups either before or after +boiling, down.—[R. W.</p> + +<p> </p> +<h4>PICKLED PIG’S FEET.</h4> + +<p>Clean them well, boil until very tender, remove all the bones. Chop the +meat, add it to the water they were boiled in, salt to taste. Add enough +vinegar to give a pleasing acid taste, pour into a dish to cool. When +firm, cut in slices. Or leave out the vinegar and<span class="pagenum"><a name="Page_104" id="Page_104">[Pg 104]</a></span> serve catsup of any +kind with the meat. Or before cooking the feet, wrap each one in cloth and +boil seven hours. When cold take off the cloth and cut each foot in two +pieces. Serve cold with catsup or pepper sauce or horse-radish. Or the +feet may be put into a jar and covered with cold vinegar, to which is +added a handful of whole cloves.—[A. L. N.</p> + +<p> </p> +<h4>KIDNEY ON TOAST.</h4> + +<p>Cut a kidney in large pieces and soak in cold water an hour. Drain and +chop fine, removing all string and fiber; also chop separately one onion. +Put a tablespoonful of butter in a frying pan, and when melted add the +chopped kidney and stir till the mixture turns a whitish color, then add +the onion. Cook five minutes, turn into a small stewpan, season and add a +cupful of boiling water. Simmer an hour and thicken with a teaspoonful of +cornstarch wet with cold water. Cook five minutes longer, pour over slices +of nicely browned toast and serve.</p> + +<p> </p> +<p><strong><i>Pork Fritters.</i></strong></p> + +<h4>CORN MEAL FRITTERS.</h4> + +<p>Make a thick batter of corn meal and flour, cut a few slices of pork and +fry until the fat is fried out; cut a few more slices, dip them in the +batter, and drop them in the bubbling fat, seasoning with salt and pepper; +cook until light brown, and eat while hot.</p> + +<p> </p> +<h4>FRITTERS WITH EGG.</h4> + +<p>Fry slices of freshened fat pork, browning both sides, then make a batter +of 1 egg, 1 cup milk, 1 teaspoon baking powder sifted through enough flour +to make a rather stiff batter, and a pinch of salt. Now remove the pork +from the frying pan and drop in large<span class="pagenum"><a name="Page_105" id="Page_105">[Pg 105]</a></span> spoonfuls of the batter, and in the +center of each place a piece of the fried pork, then cover the pork with +batter, and when nicely brown, turn and let the other side brown. Currant +jelly is nice with them.</p> + +<p> </p> +<h4>FRICATELLE.</h4> + +<p>Chop raw fresh pork very fine, add a little salt and plenty of pepper, 2 +small onions chopped fine, half as much bread as there is meat, soaked +until soft, 2 eggs. Mix well together, make into oblong patties and fry +like oysters. These are nice for breakfast. If used for supper, serve with +sliced lemon.</p> + +<p> </p> +<h4>CROQUETTES.</h4> + +<p>Raw pork chopped fine, 2 cups, 1 small onion chopped very fine, 1 teaspoon +powdered sage, 1 cup bread crumbs rubbed fine, salt and pepper to taste, 2 +eggs beaten light. Mix thoroughly, make small flat cakes, roll lightly in +flour and fry in hot lard.</p> + +<p> </p> +<p><strong><i>Pork Pies, Cakes and Puddings.</i></strong></p> + +<h4>PORK PIE.</h4> + +<p>Cut fresh pork in small inch and half-inch pieces, allowing both fat and +lean. Boil until done in slightly salted water. Lay away in an earthen +dish over night. In the morning it will be found to be surrounded with a +firm meat jelly. Will not soak pie crust. Make a rich baking powder +biscuit paste. Roll out thin, make top and bottom crust, fill with the +prepared pork. Bake.—[H. M. G.</p> + +<p> </p> +<h4>A HINT FOR PORK PIE.</h4> + +<p>Every housekeeper knows how to make pork pie, but not every one knows that +if the bottom crust is first<span class="pagenum"><a name="Page_106" id="Page_106">[Pg 106]</a></span> baked with a handful of rice to prevent +bubbling—the rice may be used many times for the same purpose—and the +pork partially cooked before the upper crust is added, the pie will be +twice as palatable as if baked in the old way. The crust will not be soggy +and the meat juices will not lose flavor by evaporation.—[Mrs. O. P.</p> + +<p> </p> +<h4>PORK PIE WITH APPLES.</h4> + +<p>Line a deep pudding dish with pie crust. Place a layer of tart apples in +the dish, sprinkle with sugar and a little nutmeg, then place a layer of +thin slices of fat salt pork (not cooked), sprinkle lightly with black +pepper. Continue to add apples and pork until the dish is full. Cover with +a crust and bake until the apples are cooked, when the pork should be +melted. Serve as any pie.—[M. C.</p> + +<p> </p> +<h4>SPARERIB PIE.</h4> + +<p>Chop the small mussy pieces of meat, put in a pudding or bread tin, add +some of the gravy and a little water. Make a biscuit crust, roll half an +inch thick and put over the top and bake. A tasty way is to cut the crust +into biscuits, place close together on top of the meat and bake. More +dainty to serve than the single crust. A cream gravy or some left from the +rib is nice with this pie. Any of the lean meat makes a nice pie, made the +same as the above.</p> + +<p> </p> +<h4>PORK CAKE WITHOUT LARD.</h4> + +<p>Over 1 lb. fat salt pork, chopped very fine, pour a pint of boiling water. +While it is cooling, sift 9 cups flour with 1 heaping teaspoon soda and 2 +of cream tartar, stir in 2 cups sugar and 1 of molasses, 4 eggs, teaspoon +of all kinds spice, 2 lbs. raisins, 1 lb. currants<span class="pagenum"><a name="Page_107" id="Page_107">[Pg 107]</a></span> and ½ lb. citron. +Lastly, thoroughly beat in the pork and water and bake slowly. This will +keep a long time.</p> + +<p> </p> +<h4>PORK CAKE.</h4> + +<p>Take ½ cup sugar, ½ cup strong coffee, ½ cup molasses, ½ cup +chopped salt pork, ¼ cup lard, 1 cup raisins, stoned and chopped, 2 cups +flour, 2 eggs, 1 teaspoon soda, dissolved in coffee, 1 teaspoon cloves, +cinnamon and nutmeg.</p> + +<p> </p> +<h4>PORK PUDDING.</h4> + +<p>This is made somewhat after the style of the famous English beefsteak +pudding—differs only in two points. Cut up the pieces of fresh pork and +stew in the skillet, in slightly salted water, till soft. Make a rich +biscuit dough or plain pie paste. Line a quart basin and fill with the +stewed pork. Add pepper, a few chopped potatoes if desired, cover all with +the paste pinched tightly over, tie a small cloth tightly over the basin, +then place basin in a larger cloth, gather the corners together and tie +snugly over top, boil in a kettle for half an hour. Be sure the water is +boiling hot before placing the basin in, and keep it boiling, with a tight +lid.</p> + +<p> </p> +<p><strong><i>Roasts.</i></strong></p> + +<h4>FRESH LEG.</h4> + +<p>Score the leg with sharp knife in half-inch gashes, fill with a filling +made of chopped onion, sage, bread crumbs and mixed with the beaten yolks +and whites of 2 eggs, salt; stuff knuckle and gashes also. Pepper freely +and roast it well. A leg weighing 8 lbs. requires three hours of a steady +fire. Drain off fat from roasting tin and make a brown gravy. Serve with +tart apple sauce.</p> + +<p> <span class="pagenum"><a name="Page_108" id="Page_108">[Pg 108]</a></span></p> +<h4>WITH BUTTERMILK.</h4> + +<p>Take a piece of pork that is quite lean, soak over night in buttermilk and +boil until about half done, then put it in the baking pan, cut through the +rind in slices, sprinkle with pepper and sugar and bake to a golden brown.</p> + +<p> </p> +<h4>DANISH PORK ROAST.</h4> + +<p>Braise the roast, and between each slit insert a bit of sage—which may be +removed before serving; place in a deep stewpan and fill the corners and +crevices with prunes that have been previously soaked in water long enough +to regain their natural size. Roast in moderate oven, basting as usual, +taking care not to break the prunes. When half done, take up the prunes, +remove pits, crush and add to a dressing made as follows: Moisten 2 cups +bread crumbs—one-third corn bread is preferable to all wheat—season with +salt, pepper and a mere hint of onions. Put into a cheesecloth +bag—saltbag if at hand—and bake beside the roast for half an hour, +taking care to prevent scorching. Serve in slices with the roast.</p> + +<p> </p> +<h4>SPARERIB.</h4> + +<p>Season well with salt, pepper and a little sage. Put in roasting pan with +a little water, bake a nice brown. By cracking the ribs twice, you can +roll up and fasten with skewers, or tie up with coarse twine. Put the +stuffing inside, same as turkey. After it is done, take meat from pan. If +the water is not all cooked out, set on top of stove until none remains. +Pour out the grease, leaving about half a cup. Set back to cool so as not +to cook the gravy too fast at first. Stir 2 spoons or more of flour into +the grease and let brown. Add boiling water to make the required amount of +gravy.<span class="pagenum"><a name="Page_109" id="Page_109">[Pg 109]</a></span> Before removing from fire, add ½ cup sweet cream. Baked or +mashed potatoes with cold slaw are in order with sparerib, with currant, +cranberry or apple sauce. Very nice cold with fried potatoes or chips for +supper.</p> + +<p> </p> +<p><strong><i>Liver.</i></strong></p> + +<h4>WITH BACON.</h4> + +<p>Pour salted boiling water over the liver and let it stand a few minutes, +drain and slice. Crisp thin slices of bacon in a hot frying pan, lay them +neatly around the edge of a platter or deep dish, and set the dish where +it will keep hot. Fry the liver in the drippings from the bacon and put it +in the middle of the dish. Pour a little boiling water into the frying +pan, season to taste with pepper and salt, thicken with browned flour and +pour over the liver or serve separately.—[R. F.</p> + +<p> </p> +<h4>LIVER AND ONIONS.</h4> + +<p>Use two frying pans. In both have a generous supply of fryings or salted +lard. Cut the liver in thin, even slices, and wash in cold water. Wipe +each slice dry before placing it in the hot grease; fill the frying pan +full, pepper and salt all, cover with lid and set over a brisk fire. Slice +the onions and place them in the second frying pan of hot grease, pepper, +salt and stir frequently. Turn the liver once, each slice. When done, +place on a platter, with the onions heaped over and around.—[H. M. G.</p> + +<p> </p> +<h4>HASHED.</h4> + +<p>Parboil the liver, chop it fine and put it into a hot frying pan with just +enough of the liquor it was boiled in to moisten it so it won’t be hard +and dry. When hot, season with salt, pepper and butter, and serve with +mashed potato. Or you can chop cold boiled potatoes<span class="pagenum"><a name="Page_110" id="Page_110">[Pg 110]</a></span> with the liver and +make a regular hash of it if preferred.—[R. L.</p> + +<p> </p> +<p><strong><i>Heart.</i></strong></p> + +<h4>STUFFED.</h4> + +<p>Take three hearts, remove the ventricles and dividing wall, wash and wipe +out dry. Fill with 3 tablespoons chopped ham, 4 tablespoons bread crumbs, +a little melted butter, some pepper and salt; beat up an egg and mix the +meat, etc., with as much of the egg as is needed to bind it together. Tie +each heart in a piece of cloth and boil three hours, or till tender, in +salt and water. Remove the cloths carefully, so as to keep the dressing in +place, rub them over with butter and sprinkle with a little flour, and +brown in a brisk oven. Reduce the liquor and thicken it. Serve with mashed +potatoes and apple jelly.</p> + +<p> </p> +<h4>BOILED.</h4> + +<p>Make a biscuit dough rather stiff, sprinkle a well-cleaned heart over with +a little pepper and salt, roll the heart securely in the biscuit dough, +wrap all in a clean white cloth and sew or baste together loosely, then +put in a kettle of hot water and boil about four hours. Serve hot by +removing cloth and slicing.</p> + +<p> </p> +<p><strong><i>Sausage.</i></strong></p> + +<h4>SAUSAGE WITH DRIED BEEF.</h4> + +<p>To 10 lbs. meat allow 5 tablespoons salt, 4 of black pepper, 3 of sage, +and ½ tablespoon cayenne. Some persons prefer to add a little ginger, +thinking that it keeps the sausage from rising on the stomach. Mix the +spices thoroughly through the meat, which may be put into skins or muslin +bags and hung in a cold, dry place, or partly cooked and packed in jars +with a<span class="pagenum"><a name="Page_111" id="Page_111">[Pg 111]</a></span> covering of lard. Every housekeeper uses fried and baked sausages, +but sausage and dried beef is a more uncommon dish. Cut the sausage into +small pieces, put it into a stewpan with water to cover, and put on to +cook. Slice the dried beef and tear it into small pieces, removing fat and +gristle, and put into the stew pan. When done, thicken slightly with +flour, season and stir an egg quickly into it. Don’t get the gravy too +thick and don’t beat the egg—it wants to show in little flakes of white +and yellow.—[Rosalie Williams.</p> + +<p> </p> +<h4>SAUSAGE ROLLS.</h4> + +<p>Make a rich pie paste, roll out thin and cut, with a large cooky cutter or +a canister lid, large discs of the paste. Take a small cooked sausage, and +placing it on the edge of the circle of paste, roll it up and pinch the +ends together. Bake in a quick oven and serve hot or cold.</p> + +<p> </p> +<h4>WITH CABBAGE.</h4> + +<p>Put some pieces of fat and lean pork through the sausage mill; add a +finely chopped onion, pepper, salt and a dash of mace. Cut a large, sound +head of cabbage in two, scoop out the heart of both halves and fill with +sausage meat; tie up the head securely with stout twine, put into salted +water sufficient to cover the cabbage, and boil one hour and a half. Drain +thoroughly and save the liquid, which should not exceed one cupful in all. +Brown a tablespoonful of butter over a hot fire, stir in a teaspoon of +browned flour and add the liquid; pour over cabbage and serve hot.</p> + +<p> </p> +<h4>GOOD SAUSAGE.</h4> + +<p>This sausage recipe has been proved good. Take 30 lbs. pork and 12 oz. +salt, 2 oz. pepper, 2 oz. sage. Put sage in a pan and dry in oven, then +sift. You can add two ounces of ground mustard if you wish. Add<span class="pagenum"><a name="Page_112" id="Page_112">[Pg 112]</a></span> 2 or 3 +lbs. sugar, mix all together, salt, pepper, etc., and mix with meat before +it is chopped. After it is well mixed, cut to your liking.</p> + +<p> </p> +<p><strong><i>Fresh Pork.</i></strong></p> + +<h4>CUTLETS.</h4> + +<p>Cut them from a loin of pork, bone and trim neatly and cut away most of +the fat. Broil fifteen minutes on a hot gridiron, turning them three or +four times, until they are thoroughly done but not dry. Dish, season with +pepper and salt and serve with tomato sauce or with small pickled +cucumbers as a garnish.</p> + +<p> </p> +<h4>BREADED CUTLETS.</h4> + +<p>A more elaborate dish is made by dipping the cutlets into beaten egg +seasoned to taste with salt, pepper and sage, then into rolled cracker or +bread crumbs. Fry slowly till thoroughly done, and serve with mashed +potatoes.</p> + +<p> </p> +<h4>CUTLETS FROM COLD ROAST PORK.</h4> + +<p>Melt an ounce of butter in a saucepan, lay in the cutlets and an onion +chopped fine, and fry a light brown; then add a dessertspoon of flour, +half a pint of gravy, pepper and salt to taste, and a teaspoon each of +vinegar and made mustard. Simmer gently a few minutes and serve.</p> + +<p> </p> +<h4>PORK CHOPS.</h4> + +<p>The white meat along the backbone (between the ribs and ham) is not always +sufficiently appreciated, and is often peeled from the fat, cut from the +bones and put into sausage, which should never be done, as it is the +choicest piece in the hog to fry. Leave fat and lean together, saw through +the bone, fry or broil. The meat gravy should be served in a gravy boat.</p> + +<p> <span class="pagenum"><a name="Page_113" id="Page_113">[Pg 113]</a></span></p> +<h4>BREADED PORK CHOPS.</h4> + +<p>Cut chops about an inch thick, beat them flat with a rolling pin, put them +in a pan, pour boiling water over them, and set them over the fire for +five minutes; then take them up and wipe them dry. Mix a tablespoon of +salt and a teaspoon of pepper for each pound of meat; rub each chop over +with this, then dip, first into beaten egg, then into crackers, rolled, as +much as they will take up. Fry in hot lard.</p> + +<p> </p> +<h4>BARBECUED PORK.</h4> + +<p>Put a loin of pork in a hot oven without water, sprinkle with flour, +pepper and salt, baste with butter, cook two or three hours, or until very +brown. Pour in the gravy half a teacup of walnut catsup. Serve with fried +apples.</p> + +<p> </p> +<p><strong><i>Roast Pig.</i></strong></p> + +<h4>SUCKING PIG.</h4> + +<p>Scald carefully and scrape clean, wipe dry, chop off the toes above first +joint, remove entrails, and although some cook head entire, it is not +advisable. Remove brains, eyes, upper and lower jaws, leaving skin +semblance of head, with ears thoroughly scraped and cleaned. Make a +dressing composed of one large boiled onion chopped, powdered sage, salt, +pepper, 4 cups stale bread crumbs, a bit of butter, and all mixed with +well-beaten eggs. Stuff the body part with this. Stitch it up. Previously +boil the heart in salted water and stuff this into the boneless head skin +to preserve its shape and semblance. Place it down on its feet, head +resting on front feet, hind legs drawn out, just as you want it to lie on +the platter when served or sent to table. Roast three hours, constantly +basting.</p> + +<p> </p> +<h4>TO ROAST WHOLE.</h4> + +<p>A pig ought not to be under four nor over six weeks old, and ought to be +plump and fat. In the city,<span class="pagenum"><a name="Page_114" id="Page_114">[Pg 114]</a></span> the butcher will sell you a shoat already +prepared, but in the country, we must prepare our own pig for roasting. As +soon as the pig is killed, throw it into a tub of cold water to make it +tender; as soon as it is perfectly, cold, take it by the hind leg and +plunge into scalding water, and shake it about until the hair can all be +removed, by the handful at a time. When the hair has all been removed, rub +from the tail up to the end of the nose with a coarse cloth. Take off the +hoofs and wash out the inside of the ears and nose until perfectly clean. +Hang the pig up, by the hind legs, stretched open so as to take out the +entrails; wash well with water with some bicarbonate of soda dissolved in +it; rinse again and again and let it hang an hour or more to drip. Wrap it +in a coarse, dry cloth, when taken down, and lay in a cold cellar, or on +ice, as it is better not to cook the pig the same day it is killed. Say +kill and clean it late in the evening and roast it the next morning. +Prepare the stuffing of the liver, heart and haslets, stewed, seasoned and +chopped fine. Mix with these an equal quantity of boiled Irish potatoes, +mashed, or bread crumbs, and season with hard-boiled eggs, chopped fine, +parsley and sage, or thyme, chopped fine, pepper and salt. Scald the pig +on the inside, dry it and rub with pepper and salt, fill with the stuffing +and sew up. Bend the forelegs under the body, the hind legs forward, and +skewer to keep in position. Place in a large baking pan and pour over it +one quart of boiling water. Rub fresh butter all over the pig and sprinkle +pepper and salt over it, and put a bunch of parsley and thyme, or sage, in +the water. Turn a pan down over it and let it simmer in a hot oven till +perfectly tender. Then take off the pan that covers the pig, rub it with +more butter and let brown, basting it frequently with the hot gravy. If +the hot water and gravy cook down too much, add more hot water and<span class="pagenum"><a name="Page_115" id="Page_115">[Pg 115]</a></span> baste. +When of a fine brown, and tender and done all through, cover the edges of +a large, flat china dish with fresh green parsley and place the pig, +kneeling, in the center of the dish. Place in its mouth a red apple, or an +ear of green corn, and serve hot with the gravy; or serve cold with grated +horse-radish and pickle. Roast pig ought to be evenly cooked, through and +through, as underdone pork of any kind, size or age is exceedingly +unwholesome. It ought also to be evenly and nicely browned on the outside, +as the tender skin when cooked is crisp and palatable. It is easily +scorched, therefore keep a pig, while roasting, covered till tender and +almost done.</p> + +<p> </p> +<p><strong><i>Tongue.</i></strong></p> + +<p>The tongues should be put into the pickle with the hams; boil after three +or four weeks, pickle in vinegar which has been sweetened. Add a +tablespoon ground mustard to a pint of vinegar. Will keep months. They +should be pickled whole. Also nice when first cooked without pickling. +Slice cold, to be eaten with or without mayonnaise dressing. Sliced thin, +and placed between thin slices of bread, make delicious sandwiches. +Chopped fine, with hard-boiled eggs and mayonnaise, make nice sandwiches. +Many boil pork and beef tongues fresh. An old brown tongue is an +abomination. The saltpeter gives the pink look canned tongues have; the +salt and sugar flavor nicely.</p> + +<p>When fresh, tongues are nice for mince pies. They may be corned with the +hams and boiled and skinned and hot vinegar seasoned with salt and pepper +poured over them; or are nice sliced with cold potatoes, garnished with +cress or lettuce and a cream salad dressing poured over them. Cream salad +dressing: Stir thoroughly together 1 teaspoon sugar, six tablespoons thick +sweet cream and 2 tablespoons vinegar, salt and pepper<span class="pagenum"><a name="Page_116" id="Page_116">[Pg 116]</a></span> or mustard to +taste. The cream and vinegar should be very cold, and the vinegar added to +the cream a little at a time, or it will curdle. Stir till smooth and +creamy.</p> + +<p> </p> +<p><strong><i>Souse.</i></strong></p> + +<p>Take off the horny parts of feet by dipping in hot water and pressing +against them with a knife. Singe off hair, let soak in cold water for 24 +hours, then pour on boiling water, scrape thoroughly, let stand in salt +and water a few hours; before boiling wrap each foot in a clean white +bandage, cord securely to keep skin from bursting, which causes the +gelatine to escape in the water. Boil four hours. Leave in bandage until +cold. If you wish to pickle them, put in a jar, add some of the boiling +liquor, add enough vinegar to make a pleasant sour, add a few whole +peppers. Very nice cold. If you want it hot, put some of the pickle and +feet in frying pan. When boiling, thicken with flour and serve hot.—[Nina +Gorton.</p> + +<p>See that the feet are perfectly clean, the toes chopped off and every +particle cleanly scraped, washed and wiped. Boil for three hours +continually, or until every particle falls apart, drain from liquid, pick +out all the bones, chop slightly, return to the liquid, add ½ cup +vinegar, 2 tablespoons sugar, pepper, salt and a dash of nutmeg. (Do not +have too much liquid.) Boil up once more and turn all out into a mold, +press lightly, and cut cold.—[H. M. Gee.</p> + +<p>Thoroughly clean the pig’s feet and knock off the horny part with a +hatchet. Pour boiling water over them twice and pour it off, then put them +on to cook in plenty of water. Do not salt the water. Boil until very +tender, then take out the feet, pack in a jar, sprinkle each layer with +salt, whole pepper and whole cloves, and cover with equal portions of +<ins class="correction" title="original reads 'vingar'">vinegar</ins> and +the broth<span class="pagenum"><a name="Page_117" id="Page_117">[Pg 117]</a></span> in which the feet were boiled. Put a plate over the +top with a weight to keep the souse under the vinegar. If there remains +any portion of the broth, strain it and let stand until cold, remove the +fat and clarify the broth with a beaten white of egg. It will be then +ready for blancmange or lemon jelly and is very delicate.</p> + +<p> </p> +<p><strong><i>Scrapple.</i></strong></p> + +<p>Take hog’s tongue, heart, liver, all bones and refuse trimmings (some use +ears, snout and lights, I do not), soak all bloody pieces and wash them +carefully, use also all clean skins, trimmed from lard. Put into a kettle +and cover with water, boil until tender and bones drop loose, then cut in +sausage cutter while hot, strain liquor in which it was boiled, and +thicken with good corn mush meal, boil it well, stirring carefully to +prevent scorching. This mush must be well cooked and quite stiff, so that +a stick will stand in it. When no raw taste is left, stir in the chopped +meat and season to taste with salt, pepper and herb, sage or sweet +marjoram, or anything preferred. When the meat is thoroughly mixed all +through the mush, and seasoning is satisfactory, dip out into pans of +convenient size, to cool. Better lift off fire and stir carefully lest it +scorch. When cold, serve in slices like cheese, or fry like mush (crisp +both sides) for breakfast, serving it with nice tomato catsup. It tastes +very much like fried oysters. Some prefer half buckwheat meal and half +corn. To keep it, do not let it freeze, and if not covered with grease +melt some lard and pour over, or it will mold. This ought to be sweet and +good for a month or more in winter, but will crumble and fry soft if it +freezes.—[Mrs. R. E. Griffith.</p> + +<p> </p> +<p><strong><i>Head Cheese.</i></strong></p> + +<p>Have the head split down the face, remove the skin, ears, eyes and brains, +and cut off the snout; wash thoroughly and soak all day in cold salted +water;<span class="pagenum"><a name="Page_118" id="Page_118">[Pg 118]</a></span> change the water and soak over night, then put on to cook in cold +water to cover. Skim carefully and when done so the bones will slip out, +remove to a hot pan, take out every bone and bit of gristle, and chop the +meat with a sharp knife as quickly as possible, to keep the fat from +settling in it. For 6 lbs. meat allow 2 tablespoons salt, 1 teaspoon black +pepper, a little cayenne, ¼ teaspoon clove and 2 tablespoons sage. Stir +the meat and seasoning well together and put into a perforated mold or tie +in a coarse cloth, put a heavy weight on it and let it stand till cold and +firm. The broth in which the meat was cooked may be used for pea soup, and +the fat, if clarified, may be used for lard.—[R. W.</p> + +<p>Cut the head up in suitable pieces to fit the receptacle you wish to boil +it in, first cutting off all pieces that are not to be used. If too fat, +cut off that, too, and put with the lard to be rendered. Take out the +brains and lay them in a dish of cold water, then put the head on to boil +till tender. Be sure to skim well. When it begins to boil, cook till the +meat is ready to drop off the bones, then take up, remove all bones or +gristle and grind or chop, not too fine; put in salt, pepper and cloves to +taste, also sage if liked, mix all well together, heat it all together, +and pour in a cloth, which is laid in a crock, tie it up tight and put on +a weight, to press it. Next day remove the cloth and the head cheese is +ready for the table. Skim the fat off the liquor the head was boiled in +and set aside for future use. Heat the liquor to a boil and stir in nicely +sifted corn meal. After salting, take up in crock and let it get cold, +then cut off in slices and fry a nice brown. Nice for breakfast.—[Mrs. A. +Joseph.</p> + +<p> </p> +<p><strong><i>Pig’s Head.</i></strong></p> + +<p>English Brawn: Cut off the hearty cheek or jowl, and try it out for +shortening. Saw the pig’s head up in<span class="pagenum"><a name="Page_119" id="Page_119">[Pg 119]</a></span> small pieces, carefully removing the +brains, snoot, eyes, jawbones or portions of teeth sockets. (It is +surprising with saw and a keen, sharp-pointed knife how much of the +unpleasant pieces of a pig’s head can be removed before it is consigned to +the salt bath.) Soak all night in salt and water, drain in the morning and +set over the fire to boil in slightly salted water. Place the tongue in +whole also. When the flesh leaves the bone, take out and strip all into a +wooden chopping bowl, reserving the tongue whole. Skin the tongue while +warm. Chop the head pieces fine, add pepper, salt, powdered sage to suit +taste. Pack all in a deep, narrow mold and press the tongue whole into the +middle of the mass. Weight down and set away all night to cool. Keep this +always in a cold place until all is used, and, as usual, use a sharp knife +to slice.—[Aunt Ban.</p> + +<p> </p> +<p><strong><i>To Keep Hams and Shoulders.</i></strong></p> + +<p>We pack them for a few days with a sprinkle of dry salt, then lift and +wipe dry (both barrel and meat), repack and cover with brine, which may be +prepared thus: To 16 gals. brine (enough to carry an egg) placed in a +kettle to boil add ¼ lb. saltpeter, 3 pts. syrup molasses and a large +shovel of hickory ashes tied in a clean saltbag or cloth; boil, skim and +cool.—[Mrs. R. E. Griffith.</p> + +<p>To prepare smoked ham for summer use: Slice the ham and cut off the rind. +Fill a spider nearly full, putting the fat pieces on top. Place in the +oven and bake. When partly cooked, pack the slices of hot ham closely in a +stone jar and pour the meat juice and fat over the top. Every time that +any of the meat is taken out, a little of the lard should be heated and +poured back into the jar to keep the meat fresh and good. Be very careful +each time to completely cover the meat with lard.—[Marion Chandler.</p> + +<p><span class="pagenum"><a name="Page_120" id="Page_120">[Pg 120]</a></span></p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_121" id="Page_121">[Pg 121]</a></span></p> +<h2>INDEX</h2> + + +<p> +Albuminoids, <a href="#Page_5">5</a><br /> +<br /> +Animal heat, <a href="#Page_18">18</a><br /> +<br /> +Average weights of hogs, <a href="#Page_66">66</a><br /> +<br /> +<br /> +Backbone, average weight of, <a href="#Page_67">67</a><br /> +<br /> +Bacon and hams, <a href="#Page_59">59</a><br /> +<span style="margin-left: 1em;">and sides, dry salting, <a href="#Page_48">48</a></span><br /> +<span style="margin-left: 1em;">box for storing, <a href="#Page_62">62</a></span><br /> +<span style="margin-left: 1em;">bug, season for, <a href="#Page_62">62</a></span><br /> +<span style="margin-left: 1em;">dampness detrimental, <a href="#Page_61">61</a></span><br /> +<span style="margin-left: 1em;">distribution of salt, <a href="#Page_49">49</a></span><br /> +<span style="margin-left: 1em;">exports, <a href="#Page_76">76</a></span><br /> +<span style="margin-left: 1em;">hogs, prices of, <a href="#Page_77">77</a></span><br /> +<span style="margin-left: 1em;">pig, <a href="#Page_16">16</a></span><br /> +<span style="margin-left: 1em;">preservatives, <a href="#Page_48">48</a></span><br /> +<span style="margin-left: 1em;">quality wanted, <a href="#Page_6">6</a></span><br /> +<span style="margin-left: 1em;">second salting, <a href="#Page_48">48</a></span><br /> +<span style="margin-left: 1em;">weight of hogs, <a href="#Page_48">48</a></span><br /> +<span style="margin-left: 1em;">Wiltshire cut, <a href="#Page_72">72</a></span><br /> +<span style="margin-left: 1em;">world’s supply, <a href="#Page_74">74</a></span><br /> +<br /> +Black pepper for skippers, <a href="#Page_51">51</a><br /> +<br /> +Bleeding the hog, <a href="#Page_9">9</a><br /> +<br /> +Blood puddings, preparation of, <a href="#Page_36">36</a><br /> +<br /> +Boiler for scalding, <a href="#Page_10">10</a><br /> +<br /> +Box for salting meats, <a href="#Page_42">42</a><br /> +<br /> +Brain sausages, <a href="#Page_30">30</a><br /> +<br /> +Brawn, <a href="#Page_35">35</a><br /> +<br /> +Breeding, <a href="#Page_9">9</a><br /> +<br /> +Brine, purifying, <a href="#Page_42">42</a><br /> +<br /> +Bristles, <a href="#Page_14">14</a><br /> +<br /> +Butchering on joint account, <a href="#Page_2">2</a><br /> +<br /> +Butcher knife in slaughtering, <a href="#Page_9">9</a><br /> +<br /> +<br /> +Carcass, raising a, <a href="#Page_21">21</a><br /> +<br /> +Care of hams and shoulders, <a href="#Page_44">44</a><br /> +<br /> +Cauldrons, <a href="#Page_11">11</a><br /> +<br /> +Census of hogs, <a href="#Page_2">2</a><br /> +<span style="margin-left: 1em;">of live stock, <a href="#Page_2">2</a></span><br /> +<br /> +Chine, <a href="#Page_23">23</a><br /> +<br /> +Chute for handling hogs, <a href="#Page_68">68</a><br /> +<br /> +Control of smoke house, <a href="#Page_52">52</a><br /> +<br /> +Cooling the carcass, <a href="#Page_19">19</a><br /> +<br /> +Co-operative curing houses, <a href="#Page_76">76</a><br /> +<br /> +Corn a fat producer, <a href="#Page_5">5</a><br /> +<br /> +Corn cobs for smoking, <a href="#Page_52">52</a><br /> +<br /> +Country dressed hogs, <a href="#Page_64">64</a><br /> +<br /> +Cracknels, <a href="#Page_34">34</a><br /> +<br /> +Crate for moving swine, <a href="#Page_79">79</a><br /> +<br /> +Crushed crackers in sausage, <a href="#Page_32">32</a><br /> +<br /> +Curing houses, co-operative, <a href="#Page_76">76</a><br /> +<br /> +Cutting up a hog, <a href="#Page_23">23</a><br /> +<br /> +<br /> +Dermestes, <a href="#Page_51">51</a><br /> +<br /> +Devices for scalding, <a href="#Page_14">14</a><br /> +<br /> +Division of work, <a href="#Page_18">18</a><br /> +<br /> +Dressing and cutting, <a href="#Page_18">18</a><br /> +<span style="margin-left: 1em;">bench, <a href="#Page_10">10</a></span><br /> +<span style="margin-left: 1em;">hints on, <a href="#Page_22">22</a></span><br /> +<span style="margin-left: 1em;">the carcass, <a href="#Page_18">18</a></span><br /> +<br /> +Dry salt for bacon, <a href="#Page_49">49</a><br /> +<br /> +<br /> +Entrails, <a href="#Page_22">22</a><br /> +<br /> +Exclusion of insects, <a href="#Page_61">61</a><br /> +<br /> +Exports of pork product, <a href="#Page_76">76</a><br /> +<span style="margin-left: 1em;">value of, <a href="#Page_76">76</a></span><br /> +<br /> +<br /> +Farm price of hogs, <a href="#Page_2">2</a><br /> +<br /> +Fat forming foods, <a href="#Page_5">5</a><br /> +<span style="margin-left: 1em;">producers, <a href="#Page_5">5</a></span><br /> +<br /> +Feeding chart, <a href="#Page_5">5</a><br /> +<span style="margin-left: 1em;">for flesh, <a href="#Page_5">5</a></span><br /> +<br /> +Fence for orchard tree, <a href="#Page_47">47</a><br /> +<br /> +Flesh forming foods, <a href="#Page_5">5</a><br /> +<br /> +Fires in smoke house, <a href="#Page_52">52</a><br /> +<br /> +Fire proof smoke house, <a href="#Page_54">54</a><br /> +<br /> +Foods for flesh and fat, <a href="#Page_5">5</a><br /> +<br /> +Frozen meat, <a href="#Page_18">18</a><br /> +<br /> +Fuel for smoke houses, <a href="#Page_52">52</a><br /> +<br /> +<br /> +Gallows for dressed hogs, <a href="#Page_22">22</a><br /> +<br /> +Gambrels, <a href="#Page_22">22</a><br /> +<br /> +Gate, device for opening, <a href="#Page_68">68</a><br /> +<br /> +Gates for handling hogs, <a href="#Page_67">67</a><br /> +<br /> +Griskins, <a href="#Page_26">26</a><br /> +<br /> +<br /> +Hair, removal of, <a href="#Page_14">14</a><br /> +<br /> +Hams, a general cure, <a href="#Page_44">44</a><br /> +<span style="margin-left: 1em;">American cut, <a href="#Page_71">71</a></span><br /> +<span style="margin-left: 1em;">and shoulders, <a href="#Page_44">44</a></span><br /> +<span style="margin-left: 1em;">in close boxes, <a href="#Page_61">61</a></span><br /> +<span style="margin-left: 1em;">in cloth sacks, <a href="#Page_61">61</a></span><br /> +<span style="margin-left: 1em;">in pickling vat, <a href="#Page_46">46</a></span><br /> +<span style="margin-left: 1em;">in shelled oats or bran, <a href="#Page_61">61</a></span><br /> +<span style="margin-left: 1em;">pickling with molasses, <a href="#Page_44">44</a></span><br /> +<span style="margin-left: 1em;">picnic, <a href="#Page_71">71</a></span><br /> +<span style="margin-left: 1em;">shaping, <a href="#Page_24">24</a></span><br /> +<span style="margin-left: 1em;">Westphalian, <a href="#Page_45">45</a></span><br /> +<br /> +Handy salting box, <a href="#Page_43">43</a><br /> +<br /> +Hanging carcasses, <a href="#Page_18">18</a><br /> +<br /> +Head, average weight of, <a href="#Page_67">67</a><br /> +<span style="margin-left: 1em;">cheese, <a href="#Page_35">35</a></span><br /> +<span class="pagenum"><a name="Page_122" id="Page_122">[Pg 122]</a></span><span style="margin-left: 1em;">for sausage, <a href="#Page_27">27</a></span><br /> +<br /> +Heavy hogs, handling, <a href="#Page_14">14</a><br /> +<br /> +Hints on dressing, <a href="#Page_22">22</a><br /> +<br /> +Hog feeding convenience, <a href="#Page_7">7</a><br /> +<span style="margin-left: 1em;">packing for a series of years, <a href="#Page_77">77</a></span><br /> +<span style="margin-left: 1em;">prices at Chicago, <a href="#Page_77">77</a></span><br /> +<span style="margin-left: 1em;">product, exports, <a href="#Page_76">76</a></span><br /> +<span style="margin-left: 1em;">product, foreign outlet, <a href="#Page_74">74</a></span><br /> +<span style="margin-left: 1em;">product, our best customer, <a href="#Page_74">74</a></span><br /> +<span style="margin-left: 1em;">farm price, <a href="#Page_2">2</a></span><br /> +<span style="margin-left: 1em;">movement at leading points, <a href="#Page_78">78</a></span><br /> +<span style="margin-left: 1em;">Normandy, <a href="#Page_6">6</a></span><br /> +<span style="margin-left: 1em;">on the farm, <a href="#Page_2">2</a></span><br /> +<span style="margin-left: 1em;">receipts at Chicago, <a href="#Page_76">76</a></span><br /> +<br /> +Hoister for carcass, <a href="#Page_20">20</a><br /> +<br /> +<br /> +Ideal meat house, <a href="#Page_59">59</a><br /> +<br /> +Insects, avoidance of, <a href="#Page_60">60</a><br /> +<br /> +Intestines, <a href="#Page_22">22</a><br /> +<br /> +<br /> +Jawbone, <a href="#Page_25">25</a><br /> +<br /> +Jowls and head, preparation of, <a href="#Page_34">34</a><br /> +<br /> +<br /> +Kettle for heating water, <a href="#Page_10">10</a><br /> +<br /> +Knife, use of, <a href="#Page_19">19</a>, <a href="#Page_22">22</a><br /> +<br /> +<br /> +Lard, an important point in, <a href="#Page_39">39</a><br /> +<span style="margin-left: 1em;">boiling, safeguards, <a href="#Page_39">39</a></span><br /> +<span style="margin-left: 1em;">cheaper grades, <a href="#Page_37">37</a></span><br /> +<span style="margin-left: 1em;">cooking, <a href="#Page_38">38</a></span><br /> +<span style="margin-left: 1em;">fine points in making, <a href="#Page_37">37</a></span><br /> +<span style="margin-left: 1em;">from back fat, <a href="#Page_37">37</a></span><br /> +<span style="margin-left: 1em;">in hot weather, <a href="#Page_40">40</a></span><br /> +<span style="margin-left: 1em;">kettle or steam rendered, <a href="#Page_37">37</a></span><br /> +<span style="margin-left: 1em;">leaf, <a href="#Page_37">37</a>, <a href="#Page_39">39</a></span><br /> +<span style="margin-left: 1em;">neutral, <a href="#Page_37">37</a>, <a href="#Page_73">73</a></span><br /> +<span style="margin-left: 1em;">standard, <a href="#Page_72">72</a></span><br /> +<span style="margin-left: 1em;">stearine, <a href="#Page_73">73</a></span><br /> +<span style="margin-left: 1em;">storing, <a href="#Page_40">40</a></span><br /> +<span style="margin-left: 1em;">time of cooking, <a href="#Page_38">38</a></span><br /> +<span style="margin-left: 1em;">to refine, <a href="#Page_37">37</a></span><br /> +<span style="margin-left: 1em;">water in, <a href="#Page_37">37</a></span><br /> +<br /> +Leading cuts of meat, <a href="#Page_69">69</a><br /> +<br /> +Light packing hogs, <a href="#Page_16">16</a><br /> +<br /> +Lights, use of, <a href="#Page_27">27</a><br /> +<br /> +Liver sausage, <a href="#Page_30">30</a><br /> +<br /> +<br /> +Meat house, <a href="#Page_59">59</a><br /> +<span style="margin-left: 1em;">care of, <a href="#Page_60">60</a></span><br /> +<span style="margin-left: 1em;">earthen floor, <a href="#Page_60">60</a></span><br /> +<br /> +Meat packed for home use, <a href="#Page_43">43</a><br /> +<br /> +Meats, box for salting, <a href="#Page_42">42</a><br /> +<br /> +Mess pork, <a href="#Page_70">70</a><br /> +<br /> +Methods now in use, <a href="#Page_1">1</a><br /> +<br /> +Middlings, <a href="#Page_24">24</a><br /> +<br /> +Molasses in curing pork, <a href="#Page_45">45</a><br /> +<br /> +<br /> +Neat meat, <a href="#Page_23">23</a><br /> +<br /> +Net to gross, <a href="#Page_67">67</a><br /> +<br /> +Neutral lard, <a href="#Page_73">73</a><br /> +<br /> +Normandy hogs, <a href="#Page_6">6</a><br /> +<br /> +<br /> +Offal, <a href="#Page_26">26</a><br /> +<br /> +Oven and smoke house combined, <a href="#Page_52">52</a><br /> +<br /> +<br /> +Packing and marketing hogs, <a href="#Page_77">77</a><br /> +<span style="margin-left: 1em;">at eastern cities, <a href="#Page_77">77</a></span><br /> +<span style="margin-left: 1em;">centers, <a href="#Page_76">76</a></span><br /> +<span style="margin-left: 1em;">house cuts of pork, <a href="#Page_69">69</a></span><br /> +<span style="margin-left: 1em;">western, <a href="#Page_77">77</a></span><br /> +<br /> +Penetration of salt, <a href="#Page_49">49</a><br /> +<br /> +Pepper in pickled pork, <a href="#Page_41">41</a><br /> +<br /> +Pickling and barreling, <a href="#Page_41">41</a><br /> +<br /> +Picnic hams, <a href="#Page_71">71</a><br /> +<br /> +Pigpen, automatic door, <a href="#Page_7">7</a><br /> +<span style="margin-left: 1em;">self-closing door, <a href="#Page_6">6</a></span><br /> +<span style="margin-left: 1em;">traveling, <a href="#Page_3">3</a></span><br /> +<br /> +Pigs in orchard, <a href="#Page_47">47</a><br /> +<br /> +Pork, barrel, cleaning, <a href="#Page_41">41</a><br /> +<span style="margin-left: 1em;">brine, renewing, <a href="#Page_42">42</a></span><br /> +<span style="margin-left: 1em;">for the south, <a href="#Page_50">50</a></span><br /> +<span style="margin-left: 1em;">making, side lights on, <a href="#Page_64">64</a></span><br /> +<span style="margin-left: 1em;">packing in barrels, <a href="#Page_41">41</a></span><br /> +<span style="margin-left: 1em;">packing in boxes, <a href="#Page_42">42</a></span><br /> +<span style="margin-left: 1em;">pickled without brine, <a href="#Page_41">41</a></span><br /> +<span style="margin-left: 1em;">product of commerce, <a href="#Page_70">70</a></span><br /> +<br /> +Possibilities of profit, <a href="#Page_2">2</a><br /> +<br /> +Potatoes for swine food, <a href="#Page_46">46</a><br /> +<br /> +Prices of hogs at Chicago, <a href="#Page_77">77</a><br /> +<span style="margin-left: 1em;">of pork and lard, <a href="#Page_67">67</a></span><br /> +<br /> +Prime steam lard, <a href="#Page_72">72</a><br /> +<br /> +Profit in home pork making, <a href="#Page_1">1</a><br /> +<br /> +Protein diet, <a href="#Page_5">5</a><br /> +<br /> +Pyroligenous acid, <a href="#Page_54">54</a><br /> +<br /> +<br /> +Rations, <a href="#Page_5">5</a><br /> +<span style="margin-left: 1em;">for bacon purposes, <a href="#Page_6">6</a></span><br /> +<br /> +Receipts of hogs, <a href="#Page_78">78</a><br /> +<br /> +Relative weights, <a href="#Page_67">67</a><br /> +<br /> +Removing bristles, <a href="#Page_16">16</a><br /> +<br /> +Renewal of pork brine, <a href="#Page_42">42</a><br /> +<br /> +Resalting bacon, <a href="#Page_50">50</a><br /> +<br /> +Ringing hogs, <a href="#Page_66">66</a><br /> +<br /> +Roast pig, merits of, <a href="#Page_80">80</a><br /> +<br /> +<br /> +Salt penetration, <a href="#Page_49">49</a><br /> +<br /> +Saltpeter in bacon, <a href="#Page_48">48</a><br /> +<span style="margin-left: 1em;">in curing hams, <a href="#Page_44">44</a></span><br /> +<br /> +Sausage bench, <a href="#Page_32">32</a><br /> +<span style="margin-left: 1em;">Black Forest, <a href="#Page_29">29</a></span><br /> +<span style="margin-left: 1em;">Bologna, <a href="#Page_28">28</a></span><br /> +<span style="margin-left: 1em;">brain, <a href="#Page_30">30</a></span><br /> +<span style="margin-left: 1em;">Frankfort, <a href="#Page_28">28</a></span><br /> +<span style="margin-left: 1em;">homemade filler, <a href="#Page_32">32</a></span><br /> +<span class="pagenum"><a name="Page_123" id="Page_123">[Pg 123]</a></span><span style="margin-left: 1em;">in cases, <a href="#Page_32">32</a></span><br /> +<span style="margin-left: 1em;">in jars, <a href="#Page_27">27</a></span><br /> +<span style="margin-left: 1em;">Italian pork, <a href="#Page_29">29</a></span><br /> +<span style="margin-left: 1em;">liver, <a href="#Page_30">30</a></span><br /> +<span style="margin-left: 1em;">making, <a href="#Page_26">26</a></span><br /> +<span style="margin-left: 1em;">of pork and beef, <a href="#Page_26">26</a></span><br /> +<span style="margin-left: 1em;">packed in jars, <a href="#Page_27">27</a></span><br /> +<span style="margin-left: 1em;">Royal Cambridge, <a href="#Page_30">30</a></span><br /> +<span style="margin-left: 1em;">seasoning, <a href="#Page_27">27</a>, <a href="#Page_31">31</a></span><br /> +<span style="margin-left: 1em;">smoked, <a href="#Page_27">27</a></span><br /> +<span style="margin-left: 1em;">Spanish, <a href="#Page_31">31</a></span><br /> +<span style="margin-left: 1em;">stuffing, <a href="#Page_27">27</a></span><br /> +<span style="margin-left: 1em;">Suabian, <a href="#Page_28">28</a></span><br /> +<span style="margin-left: 1em;">tomato, <a href="#Page_31">31</a></span><br /> +<span style="margin-left: 1em;">tongue, <a href="#Page_29">29</a></span><br /> +<span style="margin-left: 1em;">Westphalian, <a href="#Page_28">28</a></span><br /> +<span style="margin-left: 1em;">with bread, <a href="#Page_31">31</a></span><br /> +<span style="margin-left: 1em;">with sardines, <a href="#Page_29">29</a></span><br /> +<span style="margin-left: 1em;">wrapped for boiling, <a href="#Page_29">29</a></span><br /> +<br /> +Sawbuck scaffold, <a href="#Page_20">20</a><br /> +<br /> +Scalding, <a href="#Page_11">11</a><br /> +<span style="margin-left: 1em;">cask on sled, <a href="#Page_14">14</a></span><br /> +<span style="margin-left: 1em;">in hogshead, <a href="#Page_15">15</a></span><br /> +<span style="margin-left: 1em;">tub, <a href="#Page_11">11</a></span><br /> +<span style="margin-left: 1em;">vat, <a href="#Page_11">11</a></span><br /> +<br /> +Scraping, <a href="#Page_12">12</a><br /> +<span style="margin-left: 1em;">and washing, <a href="#Page_14">14</a></span><br /> +<br /> +Scrapple, Philadelphia, <a href="#Page_35">35</a><br /> +<br /> +Season for killing, <a href="#Page_1">1</a><br /> +<br /> +Seasoning sausage, <a href="#Page_31">31</a><br /> +<br /> +Shaping the ham, <a href="#Page_24">24</a><br /> +<br /> +Short bones, <a href="#Page_34">34</a><br /> +<span style="margin-left: 1em;">cut in smoking, <a href="#Page_54">54</a></span><br /> +<span style="margin-left: 1em;">ribs, <a href="#Page_71">71</a></span><br /> +<br /> +Shoulders, shape described, <a href="#Page_71">71</a><br /> +<br /> +Singeing pigs, <a href="#Page_16">16</a><br /> +<br /> +Singers, <a href="#Page_16">16</a><br /> +<br /> +Skippers, <a href="#Page_51">51</a><br /> +<br /> +Slaughtering, best methods, <a href="#Page_9">9</a><br /> +<br /> +Sled and cask for scalding, <a href="#Page_14">14</a><br /> +<br /> +Small hams in pickle, <a href="#Page_45">45</a><br /> +<br /> +Smoked meat, best color, <a href="#Page_53">53</a><br /> +<br /> +Smoke house, and oven combined, <a href="#Page_52">52</a><br /> +<span style="margin-left: 1em;">barrel, <a href="#Page_57">57</a></span><br /> +<span style="margin-left: 1em;">cheap substitute for, <a href="#Page_56">56</a></span><br /> +<span style="margin-left: 1em;">fire proof, <a href="#Page_54">54</a></span><br /> +<span style="margin-left: 1em;">floors, <a href="#Page_59">59</a></span><br /> +<span style="margin-left: 1em;">hardwood sawdust for, <a href="#Page_52">52</a></span><br /> +<span style="margin-left: 1em;">objectional fuel, <a href="#Page_52">52</a></span><br /> +<span style="margin-left: 1em;">substitute, <a href="#Page_56">56</a></span><br /> +<span style="margin-left: 1em;">with French draft, <a href="#Page_58">58</a></span><br /> +<span style="margin-left: 1em;">with kettle track, <a href="#Page_56">56</a></span><br /> +<br /> +Smoking and smoke houses, <a href="#Page_51">51</a><br /> +<span style="margin-left: 1em;">best color, <a href="#Page_53">53</a></span><br /> +<span style="margin-left: 1em;">best days for, <a href="#Page_53">53</a></span><br /> +<span style="margin-left: 1em;">best meat for, <a href="#Page_51">51</a></span><br /> +<span style="margin-left: 1em;">care of fire, <a href="#Page_52">52</a></span><br /> +<span style="margin-left: 1em;">meats in a small way, <a href="#Page_56">56</a></span><br /> +<span style="margin-left: 1em;">preparation of meat, <a href="#Page_51">51</a></span><br /> +<span style="margin-left: 1em;">use of old stove, <a href="#Page_54">54</a></span><br /> +<br /> +Souse, preparation of, <a href="#Page_34">34</a><br /> +<br /> +Spanish sausage, <a href="#Page_31">31</a><br /> +<br /> +Spare bone, <a href="#Page_24">24</a><br /> +<br /> +Spareribs, <a href="#Page_34">34</a><br /> +<br /> +Speculative commodities, <a href="#Page_70">70</a><br /> +<br /> +Spice puddings, preparation of, <a href="#Page_36">36</a><br /> +<br /> +Standard cuts of pork, <a href="#Page_70">70</a><br /> +<span style="margin-left: 1em;">lard, <a href="#Page_72">72</a></span><br /> +<br /> +Stearine, <a href="#Page_73">73</a><br /> +<br /> +Stretcher, <a href="#Page_19">19</a><br /> +<br /> +Substitute for smoke house, <a href="#Page_56">56</a><br /> +<br /> +Sugar cured hams, <a href="#Page_45">45</a><br /> +<br /> +Swallow, <a href="#Page_25">25</a><br /> +<br /> +Swealed hogs, <a href="#Page_17">17</a><br /> +<br /> +Sweet bacon objectionable, <a href="#Page_48">48</a><br /> +<br /> +Swill, control of, <a href="#Page_65">65</a><br /> +<br /> +Swine industry, magnitude of, <a href="#Page_74">74</a><br /> +<br /> +<br /> +Tackle for heavy hogs, <a href="#Page_13">13</a><br /> +<br /> +Temperature for scalding, <a href="#Page_16">16</a><br /> +<br /> +Tenderloin, average weight of, <a href="#Page_67">67</a><br /> +<br /> +Tin filled for sausage, <a href="#Page_33">33</a><br /> +<br /> +Trimming for bacon, <a href="#Page_24">24</a><br /> +<span style="margin-left: 1em;">for lard and sausage, <a href="#Page_24">24</a></span><br /> +<br /> +Trough for pigs, <a href="#Page_65">65</a><br /> +<span style="margin-left: 1em;">protected, <a href="#Page_8">8</a></span><br /> +<br /> +<br /> +Vat, permanent, for scalding, <a href="#Page_15">15</a><br /> +<br /> +<br /> +Weather for dressing, <a href="#Page_18">18</a><br /> +<br /> +Weight dressed out, <a href="#Page_67">67</a><br /> +<br /> +Weights of hogs, <a href="#Page_66">66</a><br /> +<span style="margin-left: 1em;">of portions, relative, <a href="#Page_67">67</a></span><br /> +<br /> +Wheat straw for smoking, <a href="#Page_52">52</a><br /> +<br /> +Wild boar, <a href="#Page_35">35</a><br /> +<br /> +Wiltshire cut bacon, <a href="#Page_72">72</a><br /> +<br /> +<br /> +Yard attachment, <a href="#Page_3">3</a><br /> +<br /> +<br /> +<i>RECIPES</i><br /> +<br /> +Fresh Pork.<br /> +<span style="margin-left: 1em;">barbecued pork, <a href="#Page_113">113</a></span><br /> +<span style="margin-left: 1em;">breaded cutlets, <a href="#Page_112">112</a></span><br /> +<span style="margin-left: 1em;">breaded pork chops, <a href="#Page_113">113</a></span><br /> +<span style="margin-left: 1em;">corn and pork scallop, <a href="#Page_89">89</a></span><br /> +<span class="pagenum"><a name="Page_124" id="Page_124">[Pg 124]</a></span><span style="margin-left: 1em;">cutlets, <a href="#Page_112">112</a></span><br /> +<span style="margin-left: 1em;">cutlets from cold roast pork, <a href="#Page_112">112</a></span><br /> +<span style="margin-left: 1em;">pork chops, <a href="#Page_112">112</a></span><br /> +<span style="margin-left: 1em;">roasted with sweet potatoes, <a href="#Page_90">90</a></span><br /> +<span style="margin-left: 1em;">roasted with tomatoes, <a href="#Page_90">90</a></span><br /> +<span style="margin-left: 1em;">stuffed shoulder of pork, <a href="#Page_89">89</a></span><br /> +<br /> +Ham.<br /> +<span style="margin-left: 1em;">baked, <a href="#Page_92">92</a></span><br /> +<span style="margin-left: 1em;">balls, <a href="#Page_93">93</a></span><br /> +<span style="margin-left: 1em;">boiled, <a href="#Page_90">90</a></span><br /> +<span style="margin-left: 1em;">boned, <a href="#Page_91">91</a></span><br /> +<span style="margin-left: 1em;">flavored, <a href="#Page_93">93</a></span><br /> +<span style="margin-left: 1em;">for lunch, <a href="#Page_91">91</a></span><br /> +<span style="margin-left: 1em;">omelet, <a href="#Page_92">92</a></span><br /> +<span style="margin-left: 1em;">patties, <a href="#Page_94">94</a></span><br /> +<span style="margin-left: 1em;">patties fried, <a href="#Page_94">94</a></span><br /> +<span style="margin-left: 1em;">patties with onions, <a href="#Page_94">94</a></span><br /> +<span style="margin-left: 1em;">potted, <a href="#Page_91">91</a></span><br /> +<span style="margin-left: 1em;">sandwiches, <a href="#Page_94">94</a></span><br /> +<span style="margin-left: 1em;">stew, <a href="#Page_91">91</a></span><br /> +<span style="margin-left: 1em;">toast, <a href="#Page_93">93</a></span><br /> +<span style="margin-left: 1em;">with corn meal, <a href="#Page_93">93</a></span><br /> +<span style="margin-left: 1em;">with veal, <a href="#Page_92">92</a></span><br /> +<br /> +Heart.<br /> +<span style="margin-left: 1em;">boiled, <a href="#Page_110">110</a></span><br /> +<span style="margin-left: 1em;">stuffed, <a href="#Page_110">110</a></span><br /> +<br /> +Liver.<br /> +<span style="margin-left: 1em;">washed, <a href="#Page_109">109</a></span><br /> +<span style="margin-left: 1em;">with bacon, <a href="#Page_109">109</a></span><br /> +<span style="margin-left: 1em;">with onions, <a href="#Page_109">109</a></span><br /> +<br /> +Miscellaneous.<br /> +<span style="margin-left: 1em;">bacon, broiled or fried, <a href="#Page_99">99</a></span><br /> +<span style="margin-left: 1em;">boiled dinner, <a href="#Page_100">100</a></span><br /> +<span style="margin-left: 1em;">brains, <a href="#Page_99">99</a></span><br /> +<span style="margin-left: 1em;">broiled pork, <a href="#Page_101">101</a></span><br /> +<span style="margin-left: 1em;">English brawn, <a href="#Page_118">118</a></span><br /> +<span style="margin-left: 1em;">for Sunday luncheon, <a href="#Page_101">101</a></span><br /> +<span style="margin-left: 1em;">German wick-a-wack, <a href="#Page_100">100</a></span><br /> +<span style="margin-left: 1em;">hams and shoulders, to keep, <a href="#Page_119">119</a></span><br /> +<span style="margin-left: 1em;">headcheese, <a href="#Page_117">117</a></span><br /> +<span style="margin-left: 1em;">kidney on toast, <a href="#Page_104">104</a></span><br /> +<span style="margin-left: 1em;">lunch loaf, <a href="#Page_101">101</a></span><br /> +<span style="margin-left: 1em;">omelet, <a href="#Page_102">102</a>, <a href="#Page_103">103</a></span><br /> +<span style="margin-left: 1em;">pepper pot, <a href="#Page_86">86</a></span><br /> +<span style="margin-left: 1em;">pickled pigs’ feet, <a href="#Page_103">103</a></span><br /> +<span style="margin-left: 1em;">pig’s feet, <a href="#Page_103">103</a></span><br /> +<span style="margin-left: 1em;">pig’s head, <a href="#Page_118">118</a></span><br /> +<span style="margin-left: 1em;">pork and beans, <a href="#Page_100">100</a></span><br /> +<span style="margin-left: 1em;">pork cheese, <a href="#Page_101">101</a></span><br /> +<span style="margin-left: 1em;">pork flour-gravy, <a href="#Page_102">102</a></span><br /> +<span style="margin-left: 1em;">pork hash, <a href="#Page_101">101</a></span><br /> +<span style="margin-left: 1em;">pork roll, <a href="#Page_85">85</a></span><br /> +<span style="margin-left: 1em;">pork pillau, <a href="#Page_85">85</a></span><br /> +<span style="margin-left: 1em;">pork with pea pudding, <a href="#Page_87">87</a></span><br /> +<span style="margin-left: 1em;">pork with sauer kraut, <a href="#Page_87">87</a></span><br /> +<span style="margin-left: 1em;">scrapple, <a href="#Page_117">117</a></span><br /> +<span style="margin-left: 1em;">souse, <a href="#Page_116">116</a></span><br /> +<span style="margin-left: 1em;">tongue, <a href="#Page_115">115</a></span><br /> +<br /> +Pork Fritters.<br /> +<span style="margin-left: 1em;">corn meal fritters, <a href="#Page_104">104</a></span><br /> +<span style="margin-left: 1em;">croquettes, <a href="#Page_86">86</a>, <a href="#Page_105">105</a></span><br /> +<span style="margin-left: 1em;">fricatelle, <a href="#Page_105">105</a></span><br /> +<span style="margin-left: 1em;">fritters with egg, <a href="#Page_104">104</a></span><br /> +<br /> +Pork Pies, Cakes and Puddings.<br /> +<span style="margin-left: 1em;">a hint for pork pie, <a href="#Page_105">105</a></span><br /> +<span style="margin-left: 1em;">cake, <a href="#Page_107">107</a></span><br /> +<span style="margin-left: 1em;">cake without lard, <a href="#Page_106">106</a></span><br /> +<span style="margin-left: 1em;">pork pie, <a href="#Page_83">83</a>, <a href="#Page_105">105</a></span><br /> +<span style="margin-left: 1em;">pork pie with apples, <a href="#Page_106">106</a></span><br /> +<span style="margin-left: 1em;">pork potpie, <a href="#Page_83">83</a></span><br /> +<span style="margin-left: 1em;">pork pudding, <a href="#Page_107">107</a></span><br /> +<span style="margin-left: 1em;">sea pie, <a href="#Page_88">88</a></span><br /> +<span style="margin-left: 1em;">sparerib pie, <a href="#Page_106">106</a></span><br /> +<br /> +Roasts.<br /> +<span style="margin-left: 1em;">Danish pork roast, <a href="#Page_108">108</a></span><br /> +<span style="margin-left: 1em;">fresh leg, <a href="#Page_107">107</a></span><br /> +<span style="margin-left: 1em;">sparerib, <a href="#Page_108">108</a></span><br /> +<span style="margin-left: 1em;">sucking pig, <a href="#Page_113">113</a></span><br /> +<span style="margin-left: 1em;">to roast whole pig, <a href="#Page_113">113</a></span><br /> +<span style="margin-left: 1em;">with buttermilk, <a href="#Page_108">108</a></span><br /> +<br /> +Salt Pork.<br /> +<span style="margin-left: 1em;">baked, <a href="#Page_96">96</a></span><br /> +<span style="margin-left: 1em;">boiled, <a href="#Page_97">97</a></span><br /> +<span style="margin-left: 1em;">creamed, <a href="#Page_98">98</a></span><br /> +<span style="margin-left: 1em;">creamed in milk and water, <a href="#Page_97">97</a></span><br /> +<span style="margin-left: 1em;">creamed, Mrs. Bisbee’s, <a href="#Page_96">96</a></span><br /> +<span style="margin-left: 1em;">egg pork, <a href="#Page_97">97</a></span><br /> +<span style="margin-left: 1em;">fried in batter, <a href="#Page_96">96</a></span><br /> +<span style="margin-left: 1em;">fried with apples, <a href="#Page_95">95</a></span><br /> +<span style="margin-left: 1em;">fried with flour, <a href="#Page_94">94</a></span><br /> +<span style="margin-left: 1em;">fried with gravy, <a href="#Page_95">95</a></span><br /> +<span style="margin-left: 1em;">fried with sage, <a href="#Page_96">96</a></span><br /> +<span style="margin-left: 1em;">sweet fried, <a href="#Page_95">95</a></span><br /> +<br /> +Sausage.<br /> +<span style="margin-left: 1em;">good sausage, <a href="#Page_111">111</a></span><br /> +<span style="margin-left: 1em;">sausage rolls, <a href="#Page_111">111</a></span><br /> +<span style="margin-left: 1em;">with cabbage, <a href="#Page_111">111</a></span><br /> +<span style="margin-left: 1em;">with dried beef, <a href="#Page_110">110</a></span><br /> +<br /> +Soups, Stews, etc.<br /> +<span style="margin-left: 1em;">chowder, <a href="#Page_88">88</a>, <a href="#Page_99">99</a></span><br /> +<span style="margin-left: 1em;">dry stew, <a href="#Page_98">98</a></span><br /> +<span style="margin-left: 1em;">old-fashioned stew, <a href="#Page_99">99</a></span><br /> +<span style="margin-left: 1em;">pork gumbo, <a href="#Page_84">84</a></span><br /> +<span style="margin-left: 1em;">pork soup, <a href="#Page_98">98</a></span><br /> +<span style="margin-left: 1em;">pork stew, <a href="#Page_98">98</a></span><br /> +<span style="margin-left: 1em;">succotash, <a href="#Page_84">84</a></span></p> + + +<p> </p><p> </p> +<hr style="width: 65%;" /> +<div class="adverts"> +<h4>ADVERTISEMENTS</h4> + +<p>Meats smoked in a few hours with</p> +<p><span style="margin-left: 4em;"><big>Krauser’s Liquid Extract of Smoke.</big></span></p> + +<table border="0" cellpadding="0" cellspacing="5" summary="extract"> +<tr><td rowspan="2" valign="top"><img src="images/i136left.jpg" alt="" /></td><td valign="top"><img src="images/i136right.jpg" alt="" /></td></tr> +<tr><td align="center">Made from hickory wood. Cheaper, cleaner,<br />sweeter, and surer than the old way.<br />Send for circular.</td></tr></table> + +<table summary="names"> +<tr><td>E. KRAUSER & BRO.,</td><td><span class="spacer"> </span></td><td align="right">Milton, Pa.</td></tr></table> + +<p> </p> +<h3>Best Books for Swine Breeders.</h3> + +<p><strong>Coburn’s Swine Husbandry.</strong></p> + +<p>By <span class="smcap">F. D. Coburn</span>. New, revised and enlarged edition. The breeding, rearing +and management of swine, and the prevention and treatment of their +diseases. It is the fullest and freshest compendium relating to swine +breeding yet offered. Cloth, 12mo. 1.50</p> + +<p><strong>Harris on the Pig.</strong></p> + +<p>By <span class="smcap">Joseph Harris</span>. The points of the various English and American breeds +are thoroughly discussed, and the great advantage of using thoroughbred +males clearly shown. The work is equally valuable to the farmer who keeps +but few pigs, and to the breeder on an extensive scale. Illustrated. +Cloth, 12mo. 1.00</p> + +<p><strong>Horses, Cattle, Sheep and Swine.</strong></p> + +<p>By <span class="smcap">Geo. W. Curtis</span>. The origin, history, improvement, description, +characteristics, merits, objections, adaptability, etc., of each of the +different breeds, with hints on selection, care and management, including +methods of practical breeders in the United States and Canada. 2.00</p> + +<p><strong>Diseases of Swine.</strong></p> + +<p>By <span class="smcap">D. McIntosh, V. S.</span> A text-book for swine growers, veterinary surgeons +and students. This is the first work exclusively devoted to the subject +published in America. The subjects dealt with are based on science and +confirmed by experience, so that the reader will not have to lose time in +reading theories which are not confirmed by facts. In the treatment of hog +cholera and other diseases which in the majority of cases prove fatal, the +author’s original and extensive investigations have thrown considerable +light on many points hitherto but little understood. Cloth, 230 pages, +12mo. Illustrated. 2.00</p> + +<p><strong>Feeding Animals.</strong></p> + +<p>By <span class="smcap">Elliot W. Stewart</span>. A valuable and practical work upon the laws of +animal growth, specially applied to the rearing and feeding of horses, +cattle, dairy cows, sheep and swine. Illustrated. Cloth, 12mo. 2.00</p> + + +<p class="center">Any of the above books sent postpaid on receipt of price.<br /> +Send for free Catalogue.</p> + +<p class="center"><big>ORANGE JUDD COMPANY,</big></p> + +<p class="center">52 Lafayette Place, New York.<span class="spacer"> </span>Marquette Building, Chicago. Ill.</p> + + +<p> </p><p> </p><p> </p> +<h2>STANDARD BOOKS.</h2> + +<p class="center">Commended by the Greatest Educators of Germany, England and the United +States. Endorsed by Officials, and adopted in many Schools</p> + +<p class="center"><big>New Methods in Education</big></p> + +<p class="center">Art, Real Manual Training, Nature Study. Explaining Processes whereby +Hand, Eye and Mind are Educated by Means that Conserve Vitality and +Develop a Union of Thought and Action</p> + +<p class="center"><strong>By J. Liberty Tadd</strong></p> + +<div class="note"> +<p class="hang"><i>Director of the Public School of Industrial Art, of Manual Training and +Art in the R. C. High School, and in several Night Schools, Member of the +Art Club, Sketch Club, and Educational Club, and of the Academy of Natural +Sciences, Philadelphia</i></p></div> + +<p>Based on twenty-two years’ experience with thousands of children and +hundreds of teachers. “A method reasonable, feasible and without great +cost, adapted to all grades, from child to adult; a plan that can be +applied without friction to every kind of educational institution or to +the family, and limited only by the capacity of the individual; a method +covered by natural law, working with the absolute precision of nature +itself; a process that unfolds the capacities of children as unfold the +leaves and flowers; a system that teaches the pupils that they are in the +plan and part of life, and enables them to work out their own salvation on +the true lines of design and work as illustrated in every natural thing.”</p> + +<p class="center"><strong>A Wealth of Illustration—478 Pictures and 44 Full-Page Plates</strong></p> + +<p>showing children and teachers practicing these new methods or their work. +A revelation to all interested in developing the wonderful capabilities of +young or old. The pictures instantly fascinate every child, imbuing it +with a desire to do likewise. Teachers and parents at once become +enthusiastic and delighted over the Tadd methods which this book enables +them to put into practice. Not a hackneyed thought nor a stale picture. +Fresh, new, practical, scientific, inspiring</p> + +<p class="center"><strong>AMONG THOSE WHO ENDORSE THE WORK ARE</strong></p> + +<p class="hang">HERBERT SPENCER, DR. W. W. KEENE, PRESIDENT HUEY—Of the Philadelphia +board of education.</p> + +<p class="hang">SECRETARY GOTZE—Of the leading pedagogical society of Germany (by which +the book is being translated into German for publication at Berlin).</p> + +<p class="hang">CHARLES H. THURBER—Professor of Pedagogy, University of Chicago.</p> + +<p class="hang">TALCOTT WILLIAMS—Editor Philadelphia Press, Book News, etc.</p> + +<p class="hang">R. H. WEBSTER—Superintendent of Schools, San Francisco.</p> + +<p class="hang">DR. A. E. WINSHIP—Editor Journal of Education.</p> + +<p class="hang">W. F. SLOCUM—President Colorado College.</p> + +<p class="hang">FREDERICK WINSOR—Head master The Country School for Boys of Baltimore +City, under the auspices of Johns Hopkins University.</p> + +<p class="hang">G. B. MORRISON—Principal Manual Training High School, Kansas City.</p> + +<p class="hang">DR. EDWARD KIRK—Dean University of Penn.</p> + +<p class="hang">G. E. DAWSON—(Clark University), Professor of Psychology, Bible Normal +College.</p> + +<p class="hang">ROMAN STEINER—Baltimore.</p> + +<p class="hang"><b>SPECIFICATIONS:</b> Size, 7½x10½ inches, almost a quarto; 456 pages, +fine plate paper, beautifully bound in cloth and boards, cover illuminated +in gold; weight, 4½ lbs. Boxed, price $3.00 net, postpaid to any part +of the world.</p> + +<p class="center"><strong>Orange Judd Company</strong><br /> +New York, N. Y., 52-54 Lafayette Place. Springfield, Mass., Homestead Bdg.<br /> +Chicago, Ill., Marquette Building.</p> + +<p> </p><p> </p> +<div class="figcenter"><img src="images/i138.jpg" alt="" /></div> +<p> </p><p> </p> + + +<p><strong>Greenhouse Construction.</strong></p> +<p>By Prof. L. R. Taft. A complete treatise on greenhouse structures and +arrangements of the various forms and styles of plant houses for +professional florists as well as amateurs. All the best and most approved +structures are so fully and clearly described that anyone who desires to +build a greenhouse will have no difficulty in determining the kind best +suited to his purpose. The modern and most successful methods of heating +and ventilating are fully treated upon. Special chapters are devoted to +houses used for the growing of one kind of plants exclusively. The +construction of hotbeds and frames receives appropriate attention. Over +one hundred excellent illustrations, specially engraved for this work, +make every point clear to the reader and add considerably to the artistic +appearance of the book. Cloth, 12mo. $1.50</p> + +<p><strong>Greenhouse Management.</strong></p> +<p>By L. R. Taft. This book forms an almost indispensable companion volume to +Greenhouse Construction. In it the author gives the results of his many +years’ experience, together with that of the most successful florists and +gardeners, in the management of growing plants under glass. So minute and +practical are the various systems and methods of growing and forcing +roses, violets, carnations, and all the most important florists’ plants, +as well as fruits and vegetables described, that by a careful study of +this work and the following of its teachings, failure is almost +impossible. Illustrated. Cloth, 12mo $1.50</p> + +<p><strong>Bulbs and Tuberous-Rooted Plants.</strong></p> +<p>By C. L. Allen. A complete treatise on the history, description, methods +of propagation and full directions for the successful culture of bulbs in +the garden, dwelling and greenhouse. As generally treated, bulbs are an +expensive luxury, while when properly managed, they afford the greatest +amount of pleasure at the least cost. The author of this book has for many +years made bulb growing a specialty, and is a recognized authority on +their cultivation and management. The illustrations which embellish this +work have been drawn from nature, and have been engraved especially for +this book. The cultural directions are plainly stated, practical and to +the point. Cloth, 12mo $1.50</p> + +<p><strong>Irrigation Farming.</strong></p> +<p>By Lute Wilcox. A handbook for the practical application of water in the +production of crops. A complete treatise on water supply, canal +construction, reservoirs and ponds, pipes for irrigation purposes, flumes +and their structure, methods of applying water, irrigation of field crops, +the garden, the orchard and vineyard; windmills and pumps, appliances and +contrivances. Profusely, handsomely illustrated. Cloth, 12mo $1.50</p> + +<p><strong>Landscape Gardening.</strong></p> +<p>By F. A. Waugh, professor of horticulture, University of Vermont. A +treatise on the general principles governing outdoor art; with sundry +suggestions for their application in the commoner problems of gardening. +Every paragraph is short, terse and to the point, giving perfect clearness +to the discussions at all points. In spite of the natural difficulty of +presenting abstract principles the whole matter is made entirely plain +even to the inexperienced reader. Illustrated, 12mo. Cloth. $ .50</p> + +<p><strong>Fungi and Fungicides.</strong></p> +<p>By Prof. Clarence M. Weed. A practical manual concerning the fungous +diseases of cultivated plants and the means of preventing their ravages. +The author has endeavored to give such a concise account of the most +important facts relating to these as will enable the cultivator to combat +them intelligently. 222 pp., 90 ill., 12mo. Paper, 50 cents; cloth. $1.00</p> + +<p><strong>Talks on Manure.</strong></p> +<p>By Joseph Harris, M. S. A series of familiar and practical talks between +the author and the deacon, the doctor, and other neighbors, on the whole +subject of manures and fertilizers; including a chapter especially written +for it by Sir John Bennet Lawes of Rothamsted, England. Cloth, 12mo. $1.50</p> + +<p><strong>Insects and Insecticides.</strong></p> +<p>By Clarence M. Weed, D. Sc., Prof. of entomology and zoology, New +Hampshire college of agriculture. A practical manual concerning noxious +insects, and methods of preventing their injuries. 334 pages, with many +illustrations. Cloth, 12mo. $1.50</p> + +<p><strong>Mushrooms. How to Grow Them.</strong></p> +<p>By Wm. Falconer. This is the most practical work on the subject ever +written, and the only book on growing mushrooms published in America. The +author describes how he grows mushrooms, and how they are grown for profit +by the leading market gardeners, and for home use by the most successful +private growers. Engravings drawn from nature expressly for this work. +Cloth. $1.00</p> + +<p><strong>Handbook of Plants and General Horticulture.</strong></p> +<p>By Peter Henderson. This new edition comprises about 50 per cent. more +genera than the former one, and embraces the botanical name, derivation, +natural order, etc., together with a short history of the different +genera, concise instructions for their propagation and culture, and all +the leading local or common English names, together with a comprehensive +glossary of botanical and technical terms. Plain instructions are also +given for the cultivation of the principal vegetables, fruits and flowers. +Cloth, large 8vo. $3.00</p> + +<p><strong>Ginseng, Its Cultivation, Harvesting, Marketing and Market Value.</strong></p> +<p>By Maurice G. Kains, with a short account of its history and botany. It +discusses in a practical way how to begin with either seed or roots, soil, +climate and location, preparation, planting and maintenance of the beds, +artificial propagation, manures, enemies, selection for market and for +improvement, preparation for sale, and the profits that may be expected. +This booklet is concisely written, well and profusely illustrated, and +should be in the hands of all who expect to grow this drug to supply the +export trade, and to add a new and profitable industry to their farms and +gardens, without interfering with the regular work. 12mo. $ .35</p> + +<p><strong>Land Draining.</strong></p> +<p>A handbook for farmers on the principles and practice of draining, by +Manly Miles, giving the results of his extended experience in laying tile +drains. The directions for the laying out and the construction of tile +drains will enable the farmer to avoid the errors of imperfect +construction, and the disappointment that must necessarily follow. This +manual for practical farmers will also be found convenient for references +in regard to many questions that may arise in crop growing, aside from the +special subjects of drainage of which it treats. Cloth, 12mo. $1.00</p> + +<p><strong>Henderson’s Practical Floriculture.</strong></p> +<p>By Peter Henderson. A guide to the successful propagation and cultivation +of florists’ plants. The work is not one for florists and gardeners only, +but the amateur’s wants are constantly kept in mind, and we have a very +complete treatise on the cultivation of flowers under glass, or in the +open air, suited to those who grow flowers for pleasure as well as those +who make them a matter of trade. Beautifully illustrated. New and enlarged +edition. Cloth, 12mo. $1.50</p> + +<p><strong>Tobacco Leaf.</strong></p> +<p>By J. B. Killebrew and Herbert Myrick. Its Culture and Cure, Marketing and +Manufacture. A practical handbook on the most approved methods in growing, +harvesting, curing, packing, and selling tobacco, with an account of the +operations in every department of tobacco manufacture. The contents of +this book are based on actual experiments in field, curing barn, packing +house, factory and laboratory. It is the only work of the kind in +existence, and is destined to be the standard practical and scientific +authority on the whole subject of tobacco for many years. Upwards of 500 +pages and 150 original engravings. $2.00</p> + +<p><strong>Play and Profit in My Garden.</strong></p> +<p>By E. P. Roe. The author takes us to his garden on the rocky hillsides in +the vicinity of West Point, and shows us how out of it, after four years’ +experience, he evoked a profit of $1,000, and this while carrying on +pastoral and literary labor. It is very rarely that so much literary taste +and skill are mated to so much agricultural experience and good sense. +Cloth, 12mo. $1.00</p> + +<p><strong>Forest Planting.</strong></p> +<p>By H. Nicholas Jarchow, LL. D. A treatise on the care of woodlands and the +restoration of the denuded timberlands on plains and mountains. The author +has fully described those European methods which have proved to be most +useful in maintaining the superb forests of the old world. This experience +has been adapted to the different climates and trees of America, full +instructions being given for forest planting of our various kinds of soil +and subsoil, whether on mountain or valley. Illustrated, 12mo. $1.50</p> + +<p><strong>Soils and Crops of the Farm.</strong></p> +<p>By George E. Morrow, M. A., and Thomas F. Hunt. The methods of making +available the plant food in the soil are described in popular language. A +short history of each of the farm crops is accompanied by a discussion of +its culture. The useful discoveries of science are explained as applied in +the most approved methods of culture. Illustrated. Cloth, 12mo. $1.00</p> + +<p><strong>American Fruit Culturist.</strong></p> +<p>By John J. Thomas. Containing practical directions for the propagation and +culture of all the fruits adapted to the United States. Twentieth +thoroughly revised and greatly enlarged edition by Wm. H. S. Wood. This +new edition makes the work practically almost a new book, containing +everything pertaining to large and small fruits as well as sub-tropical +and tropical fruits. Richly illustrated by nearly 800 engravings. 758 pp., +12mo. $2.50</p> + +<p><strong>Fertilizers.</strong></p> +<p>By Edward B. Voorhees, director of the New Jersey Agricultural Experiment +Station. It has been the aim of the author to point out the underlying +principles and to discuss the important subjects connected with the use of +fertilizer materials. The natural fertility of the soil, the functions of +manures and fertilizers, and the need of artificial fertilizers are +exhaustively discussed. Separate chapters are devoted to the various +fertilizing elements, to the purchase, chemical analyses, methods of using +fertilizers, and the best fertilizers for each of the most important +field, garden and orchard crops. 335 pp. $1.00</p> + +<p><strong>Gardening for Profit.</strong></p> +<p>By Peter Henderson. The standard work on market and family gardening. The +successful experience of the author for more than thirty years, and his +willingness to tell, as he does in this work, the secret of his success +for the benefit of others, enables him to give most valuable information. +The book is profusely illustrated. Cloth, 12mo. $1.50</p> + +<p><strong>Herbert’s Hints to Horse Keepers.</strong></p> +<p>By the late Henry William Herbert (Frank Forester). This is one of the +best and most popular works on the horse prepared in this country. A +complete manual for horsemen, embracing: How to breed a horse; how to buy +a horse; how to break a horse; how to use a horse; how to feed a horse; +how to physic a horse (allopathy or homoeopathy); how to groom a horse; +how to drive a horse; how to ride a horse, etc. Beautifully illustrated. +Cloth, 12mo. $1.50</p> + +<p><strong>Barn Plans and Outbuildings.</strong></p> +<p>Two hundred and fifty-seven illustrations. A most valuable work, full of +ideas, hints, suggestions, plans, etc., for the construction of barns and +outbuildings, by practical writers. Chapters are devoted to the economic +erection and use of barns, grain barns, house barns, cattle barns, sheep +barns, corn houses, smoke houses, ice houses, pig pens, granaries, etc. +There are likewise chapters on bird houses, dog houses, tool sheds, +ventilators, roofs and roofing, doors and fastenings, workshops, poultry +houses, manure sheds, barnyards, root pits, etc. Cloth, 12mo. $1.00</p> + +<p><strong>Cranberry Culture.</strong></p> +<p>By Joseph J. White. Contents: Natural history, history of cultivation, +choice of location, preparing the ground, planting the vines, management +of meadows, flooding, enemies and difficulties overcome, picking, keeping, +profit and loss. Cloth, 12mo. $1.00</p> + +<p><strong>Ornamental Gardening for Americans.</strong></p> +<p>By Elias A. Long, landscape architect. A treatise on beautifying homes, +rural districts and cemeteries. A plain and practical work with numerous +illustrations and instructions so plain that they may be readily followed. +Illustrated. Cloth, 12mo. $1.50</p> + +<p><strong>Grape Culturist.</strong></p> +<p>By A. S. Fuller. This is one of the very best of works on the culture of +the hardy grapes, with full directions for all departments of propagation, +culture, etc., with 150 excellent engravings, illustrating planting, +training, grafting, etc. Cloth, 12mo. $1.50</p> + +<p><strong>Turkeys and How to Grow Them.</strong></p> +<p>Edited by Herbert Myrick. A treatise on the natural history and origin of +the name of turkeys; the various breeds, the best methods to insure +success in the business of turkey growing. With essays from practical +turkey growers in different parts of the United States and Canada. +Copiously illustrated. Cloth, 12mo. $1.00</p> + +<p><strong>Profits in Poultry.</strong></p> +<p>Useful and ornamental breeds and their profitable management. This +excellent work contains the combined experience of a number of practical +men in all departments of poultry raising. It is profusely illustrated and +forms a unique and important addition to our poultry literature. Cloth, +12mo. $1.00</p> + +<p><strong>How Crops Grow.</strong></p> +<p>By Prof. Samuel W. Johnson of Yale College. New and revised edition. A +treatise on the chemical composition, structure and life of the plant. +This book is a guide to the knowledge of agricultural plants, their +composition, their structure and modes of development and growth; of the +complex organization of plants, and the use of the parts; the germination +of seeds, and the food of plants obtained both from the air and the soil. +The book is indispensable to all real students of agriculture. With +numerous illustrations and tables of analysis. Cloth, 12mo. $1.50</p> + +<p><strong>Coburn’s Swine Husbandry.</strong></p> +<p>By F. D. Coburn. New, revised and enlarged edition. The breeding, rearing, +and management of swine, and the prevention and treatment of their +diseases. It is the fullest and freshest compendium relating to swine +breeding yet offered. Cloth, 12mo. $1.50</p> + +<p><strong>Stewart’s Shepherd’s Manual.</strong></p> +<p>By Henry Stewart. A valuable practical treatise on the sheep for American +farmers and sheep growers. It is so plain that a farmer or a farmer’s son +who has never kept a sheep, may learn from its pages how to manage a flock +successfully, and yet so complete that even the experienced shepherd may +gather many suggestions from it. The results of personal experience of +some years with the characters of the various modern breeds of sheep, and +the sheep raising capabilities of many portions of our extensive territory +and that of Canada—and the careful study of the diseases to which our +sheep are chiefly subject, with those by which they may eventually be +afflicted through unforeseen accidents—as well as the methods of +management called for under our circumstances, are carefully described. +Illustrated. Cloth, 12mo. $1.00</p> + +<p><strong>Feeds and Feeding.</strong></p> +<p>By W. A. Henry. This handbook for students and stock men constitutes a +compendium of practical and useful knowledge on plant growth and animal +nutrition, feeding stuffs, feeding animals and every detail pertaining to +this important subject. It is thorough, accurate and reliable, and is the +most valuable contribution to live stock literature in many years. All the +latest and best information is clearly and systematically presented, +making the work indispensable to every owner of live stock. 658 pages, +8vo. Cloth. $2.00</p> + +<p><strong>Hunter and Trapper.</strong></p> +<p>By Halsey Thrasher, an old and experienced sportsman. The best modes of +hunting and trapping are fully explained, and foxes, deer, bears, etc., +fall into his traps readily by following his directions. Cloth, 12mo. +$ .50</p> + +<p><strong>The Ice Crop.</strong></p> +<p>By Theron L. Hiles. How to harvest, ship and use ice. A complete, +practical treatise for farmers, dairymen, ice dealers, produce shippers, +meat packers, cold storers, and all interested in ice houses, cold +storage, and the handling or use of ice in any way. Including many recipes +for iced dishes and beverages. The book is illustrated by cuts of the +tools and machinery used in cutting and storing ice, and the different +forms of ice houses and cold storage buildings. 122 pp., ill., 16mo. +Cloth. $1.00</p> + +<p><strong>Practical Forestry.</strong></p> +<p>By Andrew S. Fuller. A treatise on the propagation, planting and +cultivation, with descriptions and the botanical and popular names of all +the indigenous trees of the United States, and notes on a large number of +the most valuable exotic species. $1.50</p> + +<p><strong>Irrigation for the Farm, Garden and Orchard.</strong></p> +<p>By Henry Stewart. This work is offered to those American farmers and other +cultivators of the soil who, from painful experience, can readily +appreciate the losses which result from the scarcity of water at critical +periods. Fully illustrated. Cloth, 12mo. $1.00</p> + +<p><strong>Market Gardening and Farm Notes.</strong></p> +<p>By Burnett Landreth. Experiences and observation for both North and South, +of interest to the amateur gardener, trucker and farmer. A novel feature +of the book is the calendar of farm and garden operations for each month +of the year; the chapters on fertilizers, transplanting, succession and +rotation of crops, the packing, shipping and marketing of vegetables will +be especially useful to market gardeners. Cloth, 12mo. $1.00</p> + +<p><strong>The Fruit Garden.</strong></p> +<p>By P. Barry. A standard work on fruit and fruit trees, the author having +had over thirty years’ practical experience at the head of one of the +largest nurseries in this country. Invaluable to all fruit growers. +Illustrated. Cloth, 12mo. $1.50</p> + +<p><strong>The Nut Culturist.</strong></p> +<p>By Andrew S. Fuller. A treatise on the propagation, planting and +cultivation of nut-bearing trees and shrubs adapted to the climate of the +United States, with the scientific and common names of the fruits known in +commerce as edible or otherwise useful nuts. Intended to aid the farmer to +increase his income without adding to his expenses or labor. 12mo. Cloth. +$1.50</p> + +<p><strong>American Grape Growing and Wine Making.</strong></p> +<p>By George Husmann of California. New and enlarged edition. With +contributions from well-known grape growers, giving wide range of +experience. The author of this book is a recognized authority on the +subject. Cloth, 12mo. $1.50</p> + +<p><strong>Treat’s Injurious Insects of the Farm and Garden.</strong></p> +<p>By Mrs. Mary Treat. An original investigator who has added much to our +knowledge of both plants and insects, and those who are familiar with +Darwin’s works are aware that he gives her credit for important +observation and discoveries. New and enlarged edition. With an illustrated +chapter on beneficial insects. Fully illustrated. Cloth, 12mo. $1.50</p> + +<p><strong>The Dogs of Great Britain, America and Other Countries.</strong></p> +<p>New, enlarged and revised edition. Their breeding, training and +management, in health and disease; comprising all the essential parts of +the two standard works on dogs by “Stonehenge.” It describes the best game +and hunting grounds in America. Contains over one hundred beautiful +engravings, embracing most noted dogs in both continents, making, together +with chapters by American writers, the most complete dog book ever +published. Cloth, 12mo. $1.50</p> + +<p><strong>Harris on the Pig.</strong></p> +<p>By Joseph Harris. New edition. Revised and enlarged by the author. The +points of the various English and American breeds are thoroughly +discussed, and the great advantage of using thoroughbred males clearly +shown. The work is equally valuable to the farmer who keeps but few pigs, +and to the breeder on an extensive scale. Illustrated. Cloth, 12mo. $1.00</p> + +<p><strong>Pear Culture for Profit.</strong></p> +<p>By P. T. Quinn, practical horticulturist. Teaching how to raise pears +intelligently, and with the best results, how to find out the character of +the soil, the best methods of preparing it, the best varieties to select +under existing conditions, the best modes of planting, pruning, +fertilizing, grafting, and utilizing the ground before the trees come into +bearing, and, finally, of gathering and packing for market. Illustrated. +Cloth, 12mo. $1.00</p> + +<p><strong>The Secrets of Health, or How Not to Be Sick, and How to Get Well from Sickness.</strong></p> +<p>By S. H. Platt, A. M., M. D., Late Member of the Connecticut Eclectic +Medical Society, the National Eclectic Medical Association, and Honorary +Member of the National Bacteriological Society of America; Our Medical +Editor And Author of “talks With Our Doctor” and “our Health Adviser.” +Nearly 600 Pages. Profusely Illustrated. An Index of 20 Pages, so that any +topic may be instantly consulted. A new departure in medical knowledge for +the people—the latest progress, secrets and practices of all schools of +healing made available for the common people—health without medicine, +nature without humbug, common sense without folly, science without fraud. +12mo. 576 Pp., 81 Illustrations. Cloth. $1.50</p> + +<p><strong>Gardening for Young and Old.</strong></p> +<p>By Joseph Harris. A work intended to interest farmers’ boys in farm +gardening, which means a better and more profitable form of agriculture. +The teachings are given in the familiar manner so well known in the +author’s “Walks and Talks on the Farm.” Illustrated. Cloth, 12mo. $1.00</p> + +<p><strong>Money in the Garden.</strong></p> +<p>By P. T. Quinn. The author gives in a plain, practical style, instructions +on three distinct although closely connected branches of gardening—the +kitchen garden, market garden and field culture, from successful practical +experience for a term of years. Illustrated. Cloth, 12mo. $1.00</p> + +<p><strong>The Pruning Book.</strong></p> +<p>By L. H. Bailey. This is the first American work exclusively devoted to +pruning. It differs from most other treatises on this subject in that the +author takes particular pains to explain the principles of each operation +in every detail. Specific advice is given on the pruning of the various +kinds of fruits and ornamental trees, shrubs and hedges. Considerable +space is devoted to the pruning and training of grapevines, both American +and foreign. Every part of the subject is made so clear and plain that it +can be readily understood by even the merest beginner. Cloth, 8vo, 530 +pages. Illustrated. $1.50</p></div> + + + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Home Pork Making, by A. W. 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W. Fulton + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Home Pork Making + +Author: A. W. Fulton + +Release Date: May 18, 2010 [EBook #32414] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK HOME PORK MAKING *** + + + + +Produced by The Online Distributed Proofreading Team at +http://www.pgdp.net (This file was produced from images +generously made available by The Internet Archive/American +Libraries.) + + + + + + + + + +Home Pork Making + +_The Art of Raising and Curing Pork on the Farm_ + + +A complete guide for the farmer, the country butcher and the suburban +dweller, in all that pertains to hog slaughtering, curing, preserving and +storing pork product--from scalding vat to kitchen table and dining room. + + +By A. W. FULTON + + +Commercial editor American Agriculturist and Orange Judd Farmer, assisted +by Pork Specialists in the United States and England. + + +New York and Chicago + +Orange Judd Company + +1900 + + + + +Of all the delicacies in the whole _mundus edibiles_, I will maintain +roast pig to be the most delicate. There is no flavor comparable, I will +contend, to that of the crisp, tawny, well-watched, not over-roasted +crackling, as it is well called--the very teeth are invited to their share +of the pleasure at this banquet in overcoming the coy, brittle +resistance--with the adhesive oleaginous--oh, call it not fat! but an +indefinable sweetness growing up to it--the tender blossoming of fat--fat +cropped in the bud--taken in the shoot--in the first innocence--the cream +and quintessence of the child-pig's yet pure food--the lean, no lean, but +a kind of animal manna--or rather fat and lean (if it must be so) so +blended and running into each other that both together make but one +ambrosian result or common substance.--[Charles Lamb. + + +Copyright 1900 BY ORANGE JUDD COMPANY + + + + +TABLE OF CONTENTS. + + +INTRODUCTION. + +Pork making on the farm nearly a lost art--General merit of homemade +pork--Acknowledgments. + + +CHAPTER I.--PORK MAKING ON THE FARM. + +Best time for killing--A home market for farm pork--Opportunities for +profit--Farm census of live stock for a series of years. + + +CHAPTER II.--FINISHING OFF HOGS FOR BACON. + +Flesh forming rations--Corn as a fat producer--Just the quality of bacon +wanted--Normandy Hogs. + + +CHAPTER III.--SLAUGHTERING. + +Methods employed--Necessary apparatus--Heating water for scalding. + + +CHAPTER IV.--SCALDING AND SCRAPING. + +Saving the bristles--Scalding tubs and vats--Temperature for +scalding--"Singeing pigs"--Methods of Singeing. + + +CHAPTER V.--DRESSING AND CUTTING. + +Best time for dressing--Opening the carcass--Various useful +appliances--Hints on dressing--How to cut up a hog. + + +CHAPTER VI.--WHAT TO DO WITH THE OFFAL. + +Portions classed as offal--Recipes and complete directions for utilizing +the wholesome parts, aside from the principal pieces--Sausage, scrapple, +jowls and head, brawn, head-cheese. + + +CHAPTER VII.--THE FINE POINTS IN MAKING LARD. + +Kettle and steam rendered--Time required in making--Storing. + + +CHAPTER VIII.--PICKLING AND BARRELING. + +A clean barrel one of the first considerations--The use of salt on pork +strips--Pickling by covering with brine--Renewing pork brine. + + +CHAPTER IX.--CARE OF HAMS AND SHOULDERS. + +A first-class ham--A general cure for ham and shoulders--Pickling +preparatory to smoking--Westphalian hams. + + +CHAPTER X.--DRY SALTING BACON AND SIDES. + +Proper proportion of salt to meat--Other preservatives--Applying the +salt--Best distribution of the salt--Time required in curing--Pork for the +south. + + +CHAPTER XI.--SMOKING AND SMOKEHOUSES. + +Treatment previous to smoking--Simple but effective +smokehouses--Controlling the fire in smoke formation--Materials to produce +best flavor--The choice of weather--Variety in smokehouses. + + +CHAPTER XII.--KEEPING HAMS AND BACON. + +The ideal meat house--Best temperature and surroundings--Precautions +against skippers--To exclude the bugs entirely. + + +CHAPTER XIII.--SIDE LIGHTS ON PORK MAKING. + +Growth of the big packing houses--Average weight of live hogs--"Net to +gross"--Relative weights of various portions of the carcass. + + +CHAPTER XIV.--PACKING HOUSE CUTS OF PORK. + +Descriptions of the leading cuts of meat known as the speculative +commodities in the pork product--Mess pork, short ribs, shoulders and +hams, English bacon, varieties of lard. + + +CHAPTER XV.--MAGNITUDE OF THE SWINE INDUSTRY. + +Importance of the foreign demand--Statistics of the trade--Receipts at +leading points--Prices for a series of years--Co-operative curing houses +in Denmark. + + +CHAPTER XVI.--DISCOVERING THE MERITS OF ROAST PIG. + +The immortal Charles Lamb on the art of roasting--An oriental luxury of +luxuries. + + +CHAPTER XVII.--RECIPES FOR COOKING AND SERVING PORK. + +Success in the kitchen--Prize methods of best cooks--Unapproachable list +of especially prepared recipes--Roasts, pork pie, cooking bacon, pork and +beans, serving chops and cutlets, use of spare ribs, the New England +boiled dinner, ham and sausage, etc. + + + + +INTRODUCTION. + + +Hog killing and pork making on the farm have become almost lost arts in +these days of mammoth packing establishments which handle such enormous +numbers of swine at all seasons of the year. Yet the progressive farmer of +to-day should not only provide his own fresh and cured pork for family +use, but also should be able to supply at remunerative prices such persons +in his neighborhood as appreciate the excellence and general merit of +country or "homemade" pork product. This is true, also, though naturally +in a less degree, of the townsman who fattens one or two pigs on the +family kitchen slops, adding sufficient grain ration to finish off the +pork for autumn slaughter. + +The only popular book of the kind ever published, "Home Pork Making" +furnishes in a plain manner just such detailed information as is needed to +enable the farmer, feeder, or country butcher to successfully and +economically slaughter his own hogs and cure his own pork. All stages of +the work are fully presented, so that even without experience or special +equipment any intelligent person can readily follow the instructions. +Hints are given about finishing off hogs for bacon, hams, etc. Then, +beginning with proper methods of slaughtering, the various processes are +clearly presented, including every needful detail from the scalding vat to +the kitchen baking dish and dining-room table. + +The various chapters treat successively of the following, among other +branches of the art of pork making: Possibilities of profit in home +curing and marketing pork; finishing off hogs for bacon; class of rations +best adapted, flesh and fat forming foods; best methods of slaughtering +hogs, with necessary adjuncts for this preliminary work; scalding and +scraping; the construction of vats; dressing the carcass; cooling and +cutting up the meat; best disposition of the offal; the making of sausage +and scrapple; success in producing a fine quality of lard and the proper +care of it. + +Several chapters are devoted to putting down and curing the different cuts +of meat in a variety of ways for many purposes. Here will be found the +prized recipes and secret processes employed in making the popular pork +specialties for which England, Virginia, Kentucky, New England and other +sections are noted. Many of these points involve the old and well-guarded +methods upon which more than one fortune has been made, as well as the +newest and latest ideas for curing pork and utilizing its products. Among +these the subject of pickling and barreling is thoroughly treated, +renewing pork brine; care of barrels, etc. The proper curing of hams and +shoulders receives minute attention, and so with the work of dry salting +bacon and sides. A chapter devoted to smoking and smokehouses affords all +necessary light on this important subject, including a number of helpful +illustrations; success in keeping bacon and hams is fully described, +together with many other features of the work of home curing. The +concluding portion of the book affords many interesting details relating +to the various cuts of meat in the big packing houses, magnitude of the +swine industry and figures covering the importance of our home and foreign +trade in pork and pork product. + +In completing this preface, descriptive of the various features of the +book, the editor wishes to give credit to our friends who have added to +its value through various contributions and courtesies. A considerable +part of the chapters giving practical directions for cutting and curing +pork are the results of the actual experience of B. W. Jones of Virginia; +we desire also to give due credit to contributions by P. H. Hartwell, +Rufus B. Martin, Henry Stewart and many other practical farmers; to Hately +Brothers, leading packers at Chicago; North Packing and Provision Co. of +Boston, and to a host of intelligent women on American farms, who, through +their practical experience in the art of cooking, have furnished us with +many admirable recipes for preparing and serving pork. + + + + +CHAPTER I. + +PORK MAKING ON THE FARM. + + +During the marvelous growth of the packing industry the past generation, +methods of slaughtering and handling pork have undergone an entire +revolution. In the days of our fathers, annual hog-killing time was as +much an event in the family as the harvesting of grain. With the coming of +good vigorous frosts and cold weather, reached in the Northern states +usually in November, every farmer would kill one, two or more hogs for +home consumption, and frequently a considerable number for distribution +through regular market channels. Nowadays, however, the big pork packing +establishments have brought things down to such a fine point, utilizing +every part of the animal (or, as has been said, "working up everything but +the pig's squeal"), that comparatively few hogs out of all the great +number fattened are slaughtered and cut up on the farm. + +Unquestionably there is room for considerable business of this character, +and if properly conducted, with a thorough understanding, farmers can +profitably convert some of their hogs into cured meats, lard, hams, bacon, +sausage, etc., finding a good market at home and in villages and towns. +Methods now in use are not greatly different from those followed years +ago, although of course improvement is the order of the day, and some +important changes have taken place, as will be seen in a study of our +pages. A few fixtures and implements are necessary to properly cure and +pack pork, but these may be simple, inexpensive and at the same time +efficient. Such important portions of the work as the proper cutting of +the throat, scalding, scraping, opening and cleaning the hog should be +undertaken by someone not altogether a novice. And there is no reason why +every farmer should not advantageously slaughter one or more hogs each +year, supplying the family with the winter's requirements and have +something left over to sell. + + +THE POSSIBILITIES OF PROFIT + +in the intelligent curing and selling of homemade pork are suggested by +the far too general custom of farmers buying their pork supplies at the +stores. This custom is increasing, to say nothing of the very large number +of townspeople who would be willing to buy home cured pork were it +properly offered them. Probably it is not practicable that every farmer +should butcher his own swine, but in nearly every neighborhood one or two +farmers could do this and make good profits. The first to do so, the first +to be known as having home cured pork to sell, and the first to make a +reputation on it, will be the one to secure the most profit. + +In the farm census of live stock, hogs are given a very important place. +According to the United States census of 1890 there were on farms in this +country 57,409,583 hogs. Returns covering later years place the farm +census of hogs, according to compilations of _American Agriculturist_ and +_Orange Judd Farmer_, recognized authorities, at 47,061,000 in 1895, +46,302,000 in 1896, and 48,934,000 in 1899. According to these authorities +the average farm value of all hogs in 1899 was $4.19 per head. The +government report placed the average farm price in 1894 at $5.98, in '93, +$6.41, and in 1892, $4.60. + + +A TRAVELING PIGPEN. + +It is often desirable to change the location of a pigpen, especially where +a single pig is kept. It may be placed in the garden at the time when +there are waste vegetables to be disposed of, or it may be penned in a +grass lot. A portable pen, with an open yard attached, is seen in the +accompanying illustrations. Figure 1 presents the pen, the engraving +showing it so clearly that no description is needed. The yard, seen in +Fig. 2, is placed with the open space next to the door of the pen, so that +the pig can go in and out freely. The yard is attached to the pen by hooks +and staples, and both of them are provided with handles, by which they can +be lifted and carried from place to place. Both the yard and pen should +be floored, to prevent the pig from tearing up the ground. The floors +should be raised a few inches from the ground, that they may be kept dry +and made durable. + +[Illustration: FIG. 1. PORTABLE PEN.] + +[Illustration: FIG. 2. YARD ATTACHMENT.] + + + + +CHAPTER II. + +FINISHING OFF HOGS FOR BACON. + + +The general subject of feeding and fattening hogs it is not necessary here +to discuss. It will suffice to point out the advisability of using such +rations as will finish off the swine in a manner best fitted to produce a +good bacon hog. An important point is to feed a proper proportion of +flesh-forming ration rather than one which will serve to develop fat at +the expense of lean. The proper proportion of these will best subserve the +interest of the farmer, whether he is finishing off swine for family use +or for supplying the market with home cured bacon. A diet composed largely +of protein (albuminoids) results in an increased proportion of lean meat +in the carcass. On the other hand, a ration made up chiefly of feeds which +are high in starchy elements, known as carbohydrates, yields very largely +in fat (lard). A most comprehensive chart showing the relative values of +various fodders and feeding stuffs has been prepared by Herbert Myrick, +editor of _American Agriculturist_, and will afford a good many valuable +hints to the farmer who wishes to feed his swine intelligently. This +points out the fact that such feeds as oats, barley, cowpea hay, shorts, +red clover hay and whole cottonseed are especially rich in flesh-forming +properties. + +Corn, which is rich in starch, is a great fat producer and should not be +fed too freely in finishing off hogs for the best class of bacon. In +addition to the important muscle-producing feeds noted above, there are +others rich in protein, such as bran, skim milk, buttermilk, etc. While +corn is naturally the standby of all swine growers, the rations for bacon +purposes should include these muscle-producing feeds in order to bring the +best results. If lean, juicy meat is desired, these muscle forming foods +should be continued to the close. In order to get + + +JUST THE QUALITY OF BACON THAT IS WANTED, + +feeders must so arrange the ration that it will contain a maximum of +muscle and a minimum of fat. This gives the sweet flavor and streaked meat +which is the secret of the popularity of the Irish and Danish bacon. Our +American meats are as a rule heavy, rich in fat and in marked contrast +with the light, mild, sweet flavored pork well streaked with lean, found +so generally in the English market and cured primarily in Ireland and +Denmark. What is wanted is a long, lean, smooth, bacon hog something after +the Irish hog. Here is a hint for our American farmers. + +England can justly boast of her hams and bacon, but for sweet, tender, +lean pork the Normandy hogs probably have no superior in the world. They +are fed largely on meat-producing food, as milk, peas, barley, rye and +wheat bran. They are not fed on corn meal alone. They are slaughtered at +about six months. The bristles are burned off by laying the carcass on +straw and setting it on fire. Though the carcasses come out black, they +are scraped white and clean, and dressed perfectly while warm. It is +believed that hogs thus dressed keep better and that the meat is sweeter. + + +SELF-CLOSING DOOR FOR PIGPEN. + +Neither winter snows nor the spring and summer rains should be allowed to +beat into a pigpen. But the difficulty is to have a door that will shut +itself and can be opened by the animals whenever they desire. The +engraving, Fig. 3, shows a door of this kind that can be applied to any +pen, at least any to which a door can be affixed at all. It is hung on +hooks and staples to the lintel of the doorway, and swinging either way +allows the inmates of the pen to go out or in, as they please,--closing +automatically. If the door is intended to fit closely, leather strips two +inches wide should be nailed around the frame of the doorway, then as the +door closes it presses tightly against these strips. + +[Illustration: FIG. 3. AUTOMATIC DOOR.] + + +A HOG-FEEDING CONVENIENCE. + +The usual hog's trough and the usual method of getting food into it are +conducive to a perturbed state of mind on the part of the feeder, because +the hog is accustomed to get bodily into the trough, where he is likely to +receive a goodly portion of his breakfast or dinner upon the top of his +head. The ordinary trough too, is difficult to clean out for a similar +reason--the pig usually standing in it. The diagram shown herewith, Fig. +4 gives a suggestion for a trough that overcomes some of the difficulties +mentioned, as it is easily accessible from the outside, both for pouring +in food and for removing any dirt or litter that may be in it. The +accompanying sketch so plainly shows the construction that detailed +description does not appear to be necessary. + +[Illustration: FIG. 4. PROTECTED TROUGH.] + + + + +CHAPTER III. + +SLAUGHTERING. + + +Whatever may be said as to the most humane modes of putting to death +domestic animals intended for food, butchering with the knife, all things +considered, is the best method to pursue with the hog. The hog should be +bled thoroughly when it is killed. Butchering by which the heart is +pierced or the main artery leading from it severed, does this in the most +effectual way, ridding the matter of the largest percentage of blood, and +leaving it in the best condition for curing and keeping well. The very +best bacon cannot be made of meat that has not been thoroughly freed from +blood, and this is a fact that should be well remembered. Expert butchers, +who know how to seize and hold the hog and insert the knife at the proper +place, are quickly through with the job, and often before the knife can be +withdrawn from the incision, the blood will spurt out in a stream and +insensibility and death will speedily ensue. It is easy, however, for a +novice to make a botch of it; hence the importance that none but an expert +be given a knife for this delicate operation. + +There are some readily made devices by which one man at killing time may +do as much as three or four, and with one helper a dozen hogs may be made +into finished pork between breakfast and dinner, and without any +excitement or worry or hard work. It is supposed that the hogs are in a +pen or pens, where they may be easily roped by a noose around one hind +leg. This being done, the animal is led to the door and guided into a +box, having a slide door to shut it in. The bottom of the box is a hinged +lid. As soon as the hog is safely in the box and shut in by sliding down +the back door, and fastening it by a hook, the box is turned over, +bringing the hog on his back. The bottom of the box is opened immediately +and one man seizes a hind foot, to hold the animal, while the other sticks +the hog in the usual manner. The box is turned and lifted from the hog, +which, still held by the rope is moved to the dressing bench. All this may +be done while the previous hog is being scalded and dressed, or the work +may be so managed that as soon as one hog is hung and cleaned the next one +is ready for the scalding. + +[Illustration: FIG. 5. HEATING WATER IN KETTLES.] + + +NECESSARY AIDS. + +Before the day for slaughter arrives, have everything ready for performing +the work in the best manner. There may be a large boiler for scalding set +in masonry with a fireplace underneath and a flue to carry off the smoke. +If this is not available, a large hogshead may be utilized at the proper +time. A long table, strong and immovable, should be fixed close to the +boiler, on which the hogs are to be drawn after having been scalded, for +scraping. On each side of this table scantlings should be laid in the form +of an open flooring, and upon this the farmer and helpers may stand while +at work, thus keeping their feet off the ground, out of the water and mud +that would otherwise be disagreeable. An appreciated addition on a rainy +day would be a substantial roof over this boiler and bench. This should be +strong and large enough so that the hog after it is cleaned may be +properly hung up. Hooks and gambrels are provided, knives are sharpened, a +pile of dry wood is placed there, and everything that will be needed on +the day of butchering is at hand. + + +HEATING WATER FOR SCALDING. + +For heating scalding water and rendering lard, when one has no kettles or +cauldrons ready to set in brick or stone, a simple method is to put down +two forked stakes firmly, as shown in Fig. 5, lay in them a pole to +support the kettles, and build a wood fire around them on the ground. A +more elaborate arrangement is shown in Fig. 6, which serves not only to +heat the water, but as a scalding tub as well. It is made of two-inch pine +boards, six feet long and two feet wide, rounded at the ends. A heavy +plate of sheet iron is nailed with wrought nails on the bottom and ends +Let the iron project fully one inch on each side. The ends, being rounded, +will prevent the fire from burning the woodwork. They also make it handier +for dipping sheep, scalding hogs, or for taking out the boiled food. The +box is set on two walls 18 inches high, and the rear end of the brickwork +is built into a short chimney, affording ample draft. + +[Illustration: FIG. 6. PRACTICAL HEATING AND SCALDING VAT.] + + + + +CHAPTER IV. + +SCALDING AND SCRAPING. + + +Next comes the scalding and dressing of the carcass. Lay the hog upon the +table near the boiler and let the scalders who stand ready to handle it +place it in the water heated nearly to a boiling point. The scalders keep +the hog in motion by turning it about in the water, and occasionally they +try the bristles to see if they will come away readily. As soon as +satisfied on this point, the carcass is drawn from the boiler and placed +upon the bench, where it is rapidly and thoroughly scraped. The bristles +or hair that grow along the back of the animal are sometimes sold to brush +makers, the remainder of the hair falling beside the table and gathered up +for the manure heap. The carcass must not remain too long in the hot +water, as this will set the hair. In this case it will not part from the +skin, and must be scraped off with sharp knives. For this reason an +experienced hand should attend to the scalding. The hair all off, the +carcass is hung upon the hooks, head down, nicely scraped and washed with +clean water preparatory to disemboweling. + +[Illustration: FIG. 7. TACKLE FOR HEAVY HOGS.] + + +SCALDING TUBS AND VATS. + +Various devices are employed for scalding hogs, without lifting them by +main force. For heavy hogs, one may use three strong poles, fastened at +the top with a log chain, which supports a simple tackle, Fig. 7. A very +good arrangement is shown in Fig. 8. A sled is made firm with driven +stakes and covered with planks or boards. At the rear end the scalding +cask is set in the ground, its upper edge on a level with the platform and +inclined as much as it can be and hold sufficient water. A large, long hog +is scalded one end at a time. The more the cask is inclined, the easier +will be the lifting. + +[Illustration: FIG. 8. SCALDING CASK ON SLED.] + +A modification of the above device is shown in Fig. 9. A lever is rigged +like a well sweep, using a crotched stick for the post, and a strong pole +for the sweep. The iron rod on which the sweep moves must be strong and +stiff. A trace chain is attached to the upper end, and if the end of the +chain has a ring instead of a hook, it will be quite convenient. In use, a +table is improvised, unless a strong one for the purpose is at hand, and +this is set near the barrel. A noose is made with the chain about the leg +of the hog, and he is soused in, going entirely under water, lifted out +when the bristles start easily, and laid upon the table, while another is +made ready. + +[Illustration: FIG. 9. SCALDING IN A HOGSHEAD.] + +Figure 10 shows a more permanent arrangement. It is a trough of plank with +a sheet iron bottom, which can be set over a temporary fireplace made in +the ground. The vat may be six feet long, three feet wide and two and +one-half feet deep, so as to be large enough for a good-sized hog. Three +ropes are fastened on one side, for the purpose of rolling the hog over +into the vat and rolling it out on the other side when it is scalded. A +number of slanting crosspieces are fitted in, crossing each other, so as +to form a hollow bed in which the carcass lies, with the ropes under it, +by which it can be moved and drawn out. These crosspieces protect the +sheet iron bottom and keep the carcass from resting upon it. A large, +narrow fireplace is built up in the ground, with stoned sides, and the +trough is set over it. A stovepipe is fitted at one end, and room is made +at the front by which wood may be supplied to the fire to heat the water. +A sloping table is fitted at one side for the purpose of rolling up the +carcass, when too large to handle otherwise, by means of the rope +previously mentioned. On the other side is a frame made of hollowed boards +set on edge, upon which the hog is scraped and cleaned. The right +temperature for scalding a hog is 180 degrees, and with a thermometer +there need be no fear of overscalding or a failure from the lack of +sufficient heat, while the water can be kept at the right temperature by +regulating the fuel under the vat. If a spot of hair is obstinate, cover +it with some of the removed hair and dip on hot water. Always pull out +hair and bristles; shaving any off leaves unpleasant stubs in the skin. + + +SINGEING PIGS. + +A few years ago, "singers" were general favorites with a certain class of +trade wanting a light bacon pig, weighing about 170 lbs., the product +being exported to England for bacon purposes. Packers frequently paid a +small premium for light hogs suitable for this end, but more recently the +demand is in other directions. The meat of singed hogs is considered by +some to possess finer flavor than that of animals the hair of which has +been removed by the ordinary process. Instead of being scalded and scraped +in the ordinary manner, the singeing process consists in lowering the +carcass into an iron or steel box by means of a heavy chain, the +receptacle having been previously heated to an exceedingly high +temperature. After remaining there a very few seconds the hog is removed +and upon being placed in hot water the hair comes off instantly. + +An old encyclopedia, published thirty years ago, in advocating the +singeing process, has this to say: "The hog should be swealed (singed), +and not scalded, as this method leaves the flesh firm and more solid. This +is done by covering the hog lightly with straw, then set fire to it, +renewing the fuel as it is burned away, taking care not to burn the skin. +After sufficient singeing, the skin is scraped, but not washed. After +cutting up, the flesh side of the cuts is rubbed with salt, which should +be changed every four or five days. The flitches should also be +transposed, the bottom ones at the top and the top ones at the bottom. +Some use four ounces saltpetre and one pound coarse sugar or molasses for +each hog. Six weeks is allowed for thus curing a hog weighing 240 lbs. The +flitches before smoking are rubbed with bran or very fine sawdust and +after smoking are often kept in clear, dry wood ashes or very dry sand." + +[Illustration: FIG. 10. PERMANENT VAT FOR SCALDING.] + + + + +CHAPTER V. + +DRESSING AND CUTTING. + + +When the carcasses have lost the animal heat they are put away till the +morrow, by which time, if the weather is fairly cold, the meat is stiff +and firm and in a condition to cut out better than it does when taken in +its soft and pliant state. If the weather is very cold, however, and there +is danger that the meat will freeze hard before morning, haste is made to +cut it up the same day, or else it is put into a basement or other warm +room, or a large fire made near it to prevent it from freezing. Meat that +is frozen will not take salt, or keep from spoiling if salted. Salting is +one of the most important of the several processes in the art of curing +good bacon, and the pork should be in just the right condition for taking +or absorbing the salt. Moderately cold and damp weather is the best for +this. + + +AS THE CARCASS IS DRESSED + +it is lifted by a hook at the end of a swivel lever mounted on a post and +swung around to a hanging bar, placed conveniently. This bar has sliding +hooks made to receive the gambrel sticks, which have a hook permanently +attached to each so that the carcass is quickly removed from the swivel +lever to the slide hook on the bar. The upper edge of the bar is rounded +and smoothed and greased to help the hooks to slide on it. This serves to +hang all the hogs on the bar until they are cooled. If four persons are +employed this work may be done very quickly, as they may divide the work +between them; one hog is being scalded and cleaned while another is being +dressed. + +[Illustration: FIG. 11. EASY METHOD OF HANGING A CARCASS.] + +Divested of its coat, the carcass is washed off nicely with clean water +before being disemboweled. For opening the hog, the operator needs a sharp +butcher's knife, and should know how to use it with dexterity, so as not +to cut the entrails. The entrails and paunch, or stomach, are first +removed, care being taken not to cut any; then the liver, the "dead ears" +removed from the heart, and the heart cut open to remove any clots of +blood that it may contain. The windpipe is then slit open, and the whole +together is hung upon the gambrel beside the hog or placed temporarily +into a tub of water. The "stretcher," a small stick some sixteen inches +long, is then placed across the bowels to hold the sides well open and +admit the air to cool the carcass, and a chip or other small object is +placed in the mouth to hold it open, and the interior parts of the hog +about the shoulders and gullet are nicely washed to free them from stains +of blood. The carcass is then left to hang upon the gallows in order to +cool thoroughly before it is cut into pieces or put away for the night. + +Where ten or twelve hogs are dressed every year, it will pay to have a +suitable building arranged for the work. An excellent place may be made in +the driveway between a double corncrib, or in a wagon shed or an annex to +the barn where the feeding pen is placed. The building should have a +stationary boiler in it, and such apparatus as has been suggested, and a +windlass used to do the lifting. + + +HOG KILLING MADE EASY. + +In the accompanying cut, Fig. 11, the hoister represents a homemade +apparatus that has been in use many years and it has been a grand success. +The frames, _a_, _a_, _a_, _a_, are of 2x4 inch scantling, 8 ft. in +length; _b_, _b_, are 2x6 inch and 2 ft. long with a round notch in the +center of the upper surface for a windlass, _d_, to turn in; _c_, _c_ are +2x4 and 8 ft. long, or as long as desired, and are bolted to _a_, _a_. Ten +inches beyond the windlass, _d_, is a 4x4 inch piece with arms bolted on +the end to turn the windlass and draw up the carcass, which should be +turned lengthwise of the hoister until it passes between _c_, _c_. The +gambrel should be long enough to catch on each side when turned crosswise, +thus relieving the windlass so that a second carcass may be hoisted. The +peg, _e_, is to place in a hole of upright, _a_, to hold the windlass. +Brace the frame in proportion to the load that is to be placed upon it. +The longer it is made, the more hogs can be hung at the same time. + + +THE SAWBUCK SCAFFOLD. + +Figure 12 shows a very cheap and convenient device for hanging either hogs +or beeves. The device is in shape much like an old-fashioned "sawbuck," +with the lower rounds between the legs omitted. The legs, of which there +are two pairs, should be about ten feet long and set bracing, in the +manner shown in the engraving. The two pairs of legs are held together by +an inch iron rod, five or six feet in length, provided with threads at +both ends. The whole is made secure by means of two pairs of nuts, which +fasten the legs to the connecting iron rod. A straight and smooth wooden +roller rests in the forks made by the crossing of the legs, and one end +projects about sixteen inches. In this two augur holes are bored, in which +levers may be inserted for turning the roller. The rope, by means of which +the carcass is raised, passes over the rollers in such a way that in +turning, by means of the levers, the animal is raised from the ground. +When sufficiently elevated, the roller is fastened by one of the levers to +the nearest leg. + +[Illustration: FIG. 12. RAISING A CARCASS.] + + +PROPER SHAPE OF GAMBRELS. + +Gambrels should be provided of different lengths, if the hogs vary much in +size. That shown in Fig. 13 is a convenient shape. These should be of +hickory or other tough wood for safety, and be so small as to require +little gashing of the legs to receive them. + +[Illustration: FIG. 13. A CONVENIENT GAMBREL.] + + +GALLOWS FOR DRESSED HOGS. + +The accompanying device, Fig. 14, for hanging dressed hogs, consists of a +stout, upright post, six or eight inches square and ten feet long, the +lower three feet being set into the ground. Near the upper end are two +mortises, each 2x4 inches, quite through the post, one above the other, as +shown in the engraving, for the reception of the horizontal arms. The +latter are six feet long and just large enough to fit closely into the +mortises. They should be of white oak or hickory. At butchering time the +dead hogs are hung on the scaffold by slipping the gambrels upon the +horizontal crosspieces. + + +ADDITIONAL HINTS ON DRESSING. + +Little use of the knife is required to loosen the entrails. The fingers, +rightly used, will do most of the severing. Small, strong strings, cut in +proper lengths, should be always at hand to quickly tie the severed ends +of any small intestines cut or broken by chance. An expert will catch the +entire offal in a large tin pan or wooden vessel, which is held between +himself and the hog. Unskilled operators, and those opening very large +hogs, need an assistant to hold this. The entrails and then the liver, +heart, etc., being all removed, thoroughly rinse out any blood or filth +that may have escaped inside. Removing the lard from the long intestines +requires expertness that can be learned only by practice. The fingers do +most of this cleaner, safer and better than a knife. A light feed the +night before killing leaves the intestines less distended and less likely +to be broken. + +[Illustration: FIG. 14. SIMPLE SUPPORT FOR DRESSED HOG.] + + +HOW TO CUT UP A HOG. + +With a sharp ax and a sharp butcher's knife at hand, lay the hog on the +chopping bench, side down. With the knife make a cut near the ear clear +across the neck and down to the bone. With a dextrous stroke of the ax +sever the head from the body. Lay the carcass on the back, a boy holding +it upright and keeping the forelegs well apart. With the ax proceed to +take out the chine or backbone. If it is desired to put as much of the hog +into neat meat as possible, trim to the chine very close, taking out none +of the skin or outside fat with it. Otherwise, the cutter need not be +particular how much meat comes away with the bone. What does not go with +the neat meat will be in the offal or sausage, and nothing will be lost. +Lay the chine aside and with the knife finish separating the two +divisions of the hog. Next, strip off with the hands the leaves or flakes +of fat from the middle to the hams. Seize the hock of the ham with the +left hand and with the knife in the other, proceed to round out the ham, +giving it a neat, oval shape. Be very particular in shaping the ham. If it +is spoiled in the first cutting, no subsequent trimming will put it into a +form to exactly suit the fastidious public eye. Trim off the surplus lean +and fat and projecting pieces of bone. Cut off the foot just above the +hock joint. The piece when finished should have nearly the form of a +regular oval, with its projecting handle or hock. + +With the ax cut the shoulder from the middling, making the cut straight +across near the elbow joint. Take off the end ribs or "spare bone" from +the shoulder, trim the piece and cut off the foot. For home use, trim the +shoulder, as well as the other pieces, very closely, taking off all of +both lean and fat that can be spared. If care is taken to cut away the +head near the ear, the shoulder will be at first about as wide as long, +having a good deal of the neck attached. If the meat is intended for sale +and the largest quantity of bacon is the primary object, let the piece +remain so. But if it is preferred to have plenty of lard and sausage, cut +a smart strip from off the neck side of the shoulder and make the piece +assume the form of a parallelogram, with the hock attached to one end. +Trim a slice of fat from the back for lard, take off the "short ribs," +and, if preferred, remove the long ribs from the whole piece. The latter, +however, is not often done by the farmers. Put the middling in nice shape +by trimming it wherever needed, which, when finished, will be very much +like a square in form, perhaps a little longer than broad, with a small +circular piece cut out from the end next the ham. + +The six pieces of neat meat are now ready for the salter. The head is next +cut open longitudinally from side to side, separating the jowl from the +top or "head," so-called. The jawbone of the jowl is cut at the angle or +tip and the "swallow," which is the larynx or upper part of the windpipe, +is taken out. The headpiece is next cut open vertically and the lobe of +the brain is taken out, and the ears and nose are removed. + +The bone of the chine is cut at several places for the convenience of the +cook, and the task of the cutter is finished. Besides the six pieces of +neat meat, there are the chine, souse, jowl, head, fat, sausage, two spare +and two short ribs and various other small bits derived from each hog. A +good cutter, with an assistant to carry away the pieces and help +otherwise, can cut out from 50 to 60 hogs in a day. + + + + +CHAPTER VI. + +WHAT TO DO WITH THE OFFAL. + + +Aside from the pieces of meat into which a hog is usually cut, there will +be left as offal the chine or backbone, the jowl, the souse, the liver and +lungs, pig's feet, two spareribs and two short ribs or griskins. Nearly +every housekeeper knows what disposition to make of all this, yet too +often these wholesome portions of the hog are not utilized to best +advantage. + + +PORK SAUSAGE. + +Sausage has formed a highly prized article of food for a good many hundred +years. Formed primarily as now, by chopping the raw meat very fine, and +adding salt and other flavoring materials, and often meal or bread crumbs, +the favorite varieties of to-day might not be considered any improvement +over the recipes of the ancient Romans were they to pass judgment on the +same. History tells us that these early Italian sausages were made of +fresh pork and bacon, chopped fine, with the addition of nuts, and +flavored with cumin seed, pepper, bay leaves and various pot herbs. Italy +and Germany are still celebrated for their bologna sausages and with many +people these smoked varieties are highly prized. + +Like pure lard, sausage is too often a scarce article in the market. Most +city butchers mix a good deal of beef with the pork, before it is ground, +and so have a sausage composed of two sorts of meat, which does not +possess that agreeable, sweet, savory taste peculiar to nice fresh pork. +The bits of lean, cut off when trimming the pieces of neat meat, the +tenderloins, and slices of lean from the shoulders and hams, together with +some fat, are first washed nicely, cleared of bone and scraps of skin, +then put into the chopper, and ground fine. If a great deal of sausage is +wanted, the neat meat is trimmed very close, so as to take all the lean +that can be spared from the pieces. Sometimes whole shoulders are cut up +and ground. The heads, too, or the fleshy part, make good sausage. Some +housekeepers have the livers and "lights," or lungs, ground up and +prepared for sausage, and they make a tolerable substitute. This +preparation should be kept separate from the other, however, and be eaten +while cold weather lasts, as it will not keep as long as the other kind. + +After sausage is properly ground, add salt, sage, rosemary, and red or +black pepper to suit the taste. The rosemary may be omitted, but sage is +essential. All these articles should be made fine before mixing them with +the meat. In order to determine accurately whether the sausage contains +enough of these ingredients, cook a little and taste it. + +If sausage is to be kept in jars, pack it away closely in them, as soon as +it is ground and seasoned, and set the jars, securely closed, in a cool +room. But it is much better to provide for smoking some of it, to keep +through the spring and early summer. When the entrails are ready, stuff +them full with the meat, after which the ends are tied and drawn together, +and the sausage hung up in the smokehouse for smoking. This finishes the +process of making pork sausage. Put up in this way, it deserves the name +of sausage and it makes a dish good enough for any one. It is one of the +luxuries of life which may be manufactured at home. + + +BOLOGNA SAUSAGE. + +The popular theory is that these familiar sausages originated in the +Italian city of that name, where the American visitor always stops for a +bit of "the original." Many formulas are used in the preparation of +bologna sausages, or rather many modifications of a general formula. Lean, +fresh meat trimmings are employed and some add a small proportion of +heart, all chopped very fine. While being chopped, spices and seasoning +are added, with a sufficient quantity of salt. The meat employed is for +the most part beef, to which is added some fresh or salted pork. When +almost completed, add gradually a small quantity of potato flour and a +little water. The mixture being of the proper consistency, stuff in beef +casings, tie the ends together into rings of fair length and smoke +thoroughly. This accomplished, boil until the sausages rise to the top, +when they are ready for use. Some recipes provide for two parts of beef +and one part of fat pork and the addition of a little ground coriander +seed to the seasoning. + + +WESTPHALIAN SAUSAGES + +are made in much the same manner as frankforts, chopped not quite so fine, +and, after being cased, are smoked about a week. + + +FRANKFORT SAUSAGES. + +Clean bits of pork, both fat and lean, are chopped fine and well moistened +with cold water. These may be placed in either sheep or hog casings +through the use of the homemade filler shown on another page. + + +SUABIAN SAUSAGES. + +Chop very finely fat and lean meat until the mass becomes nearly a paste, +applying a sprinkling of cold water during the operation. Suabian +sausages are prepared by either smoking or boiling, and in the latter case +may be considered sufficiently cooked when they rise to the surface of the +water in which they are boiled. + + +ITALIAN PORK SAUSAGES. + +The preparation of these requires considerable care, but the product is +highly prized by many. For every nine pounds of raw pork add an equal +amount of boiled salt pork and an equal amount of raw veal. Then add two +pounds selected sardines with all bones previously removed. Chop together +to a fine mass and then add five pounds raw fat pork previously cut into +small cubes. For the seasoning take six ounces salt, four ounces ground +pepper, eight ounces capers, eight ounces pistachio nuts peeled and boiled +in wine. All of these ingredients being thoroughly mixed, add about one +dozen pickled and boiled tongues cut into narrow strips. Place the sausage +in beef casings of good size. In boiling, the sausages should be wrapped +in a cloth with liberal windings of stout twine and allowed to cook about +an hour. Then remove to a cool place about 24 hours. + + +TONGUE SAUSAGE. + +To every pound of meat used add two pounds of tongues, which have +previously been cut into small pieces, mixing thoroughly. These are to be +placed in large casings and boiled for about an hour. The flavor of the +product may be improved if the tongues are previously placed for a day in +spiced brine. Pickled tongues are sometimes used, steeped first in cold +water for several hours. + + +BLACK FOREST SAUSAGES. + +This is an old formula followed extensively in years gone by in Germany. +Very lean pork is chopped into a fine mass and for every ten pounds, +three pounds of fat bacon are added, previously cut comparatively fine. +This is properly salted and spiced and sometimes a sprinkling of blood is +added to improve the color. Fill into large casings, place over the fire +in a kettle of cold water and simmer without boiling for nearly an hour. + + +LIVER SAUSAGE. + +The Germans prepare this by adding to every five pounds of fat and lean +pork an equal quantity of ground rind and two and one-half pounds liver. +Previously partly cook the rind and pork and chop fine, then add the raw +liver well chopped and press through a coarse sieve. Mix all thoroughly +with sufficient seasoning. As the raw liver will swell when placed in +boiling water, these sausages should be filled into large skins, leaving +say a quarter of the space for expansion. Boil nearly one hour, dry, then +smoke four or five days. + + +ROYAL CAMBRIDGE SAUSAGES + +are made by adding rice in the proportion of five pounds to every ten +pounds of lean meat and six pounds of fat. Previously boil the rice about +ten minutes, then add gradually to the meat while being chopped fine, not +forgetting the seasoning. The rice may thus be used instead of bread, and +it is claimed to aid in keeping the sausages fresh and sweet. + + +BRAIN SAUSAGES. + +Free from all skin and wash thoroughly the brain of two calves. Add one +pound of lean and one pound of fat pork previously chopped fine. Use as +seasoning four or five raw grated onions, one ounce salt, one-half ounce +ground pepper. Mix thoroughly, place in beef casings and boil about five +minutes. Afterward hang in a cool place until ready for use. + + +TOMATO SAUSAGES. + +Add one and one-half pounds pulp of choice ripe tomatoes to every seven +pounds of sausage meat, using an addition of one pound of finely crushed +crackers, the last named previously mixed with a quart of water and +allowed to stand for some time before using. Add the mixture of tomato and +cracker powder gradually to the meat while the latter is being chopped. +Season well and cook thoroughly. + + +SPANISH SAUSAGE + +is made by using one-third each leaf lard, lean and fat pork, first +thoroughly boiling and chopping fine the meat. Add to this the leaf lard +previously chopped moderately fine, mix well and add a little blood to +improve the color and moisten the whole. This sausage is to be placed in +large casings and tied in links eight to twelve inches long. In an old +recipe for Spanish sausage seasoning it is made of seven pounds ground +white pepper, six ounces ground nutmeg, eight ounces ground pimento or +allspice and a sprinkling of bruised garlic. + + +ANOTHER SAUSAGE SEASONING. + +To five pounds salt add two pounds best ground white pepper, three ounces +ground mace, or an equal quantity of nutmeg, four ounces ground coriander +seed, two ounces powdered cayenne pepper and mix thoroughly. + + +ADMIXTURE OF BREAD. + +Very often concerns which manufacture sausage on a large scale add +considerable quantities of bread. This increases the weight at low cost, +thus cheapening the finished product, and is also said to aid in keeping +qualities. While this is no doubt thoroughly wholesome, it is not in vogue +by our most successful farmers who have long made a business of preparing +home-cured sausage. Bread used for sausages should have the crust removed, +should be well soaked in cold water for some time before required, then +pressed to remove the surplus moisture, and added gradually to the pork +while being chopped. Some sausage manufacturers add 10 to 15 per cent in +weight of crushed crackers instead of bread to sausage made during hot +weather. This is to render the product firm and incidentally to increase +the weight through thoroughly mixing the cracker crumbs or powder with an +equal weight or more of water before adding to the meat. + + +SAUSAGE IN CASES. + +Many prefer to pack in sausage casings, either home prepared or purchased +of a dealer in packers' supplies. Latest improved machines for rapidly +filling the cases are admirably adapted to the work, and this can also be +accomplished by a homemade device. Figure 15 shows a simple bench and +lever arrangement to be used with the common sausage filler, which +lightens the work so much that even a small boy can use it with ease, and +any person can get up the whole apparatus at home with little or no +expense. An inch thick pine board one foot wide and four and one-fourth +feet long is fitted with four legs, two and one-half feet long, notched +into its edges, with the feet spread outward to give firmness. Two oak +standards eighteen inches high are set thirty-four inches apart, with a +slot down the middle of each, for the admission of an oak lever eight feet +long. The left upright has three or four holes, one above another, for the +lever pin, as shown in the engraving. The tin filler is set into the +bench nearer the left upright and projects below for receiving the skins. +Above the filler is a follower fitting closely into it, and its top +working very loosely in the lever to allow full play as it moves up and +down. The engraving shows the parts and mode of working. + +[Illustration: FIG. 15. HOMEMADE SAUSAGE FILLER.] + + +PHILADELPHIA SCRAPPLE. + +This is highly prized in some parts of the country, affording a breakfast +dish of great relish. A leading Philadelphia manufacturer has furnished us +with the following recipe: To make 200 lbs. of scrapple, take about 80 +lbs. of good clean pork heads, remove the eyes, brains, snout, etc. Put in +about 20 gals. of water and cook until it is thoroughly done. Then take +out, separate the bones and chop the meat fine. Take about 15 gals, of the +liquor left after boiling the heads, and if the water has boiled down to a +quantity less than 15 gals., make up its bulk with hot water; if more than +15 gals. remain, take some of the water out, but be sure to keep some of +the good fat liquor. Put this quantity of the liquor into a kettle, add +the chopped meat, together with 10 oz. pure white pepper, 8 oz. sweet +marjoram, 2 lbs. fine salt. Stir well until the liquor comes to a good +boil. Have ready for use at this time 25 lbs. good Indian meal and 7 lbs. +buckwheat flour. As soon as the liquor begins to boil add the meal and +flour, the two being previously mixed dry. Be careful to put the meal in a +little at a time, scattering it well and stirring briskly, that it may not +burn to the kettle. Cook until well done, then place in pans to cool. The +pans should be well greased, also the dipper used, to prevent the scrapple +sticking to the utensils. When cold, the scrapple is cut into slices and +fried in the ordinary manner as sausage. Serve hot. + + +SOUSE. + +After being carefully cleaned and soaked in cold water, the feet, ears, +nose and sometimes portions of the head may be boiled, thoroughly boned, +and pressed into bowls or other vessels for cake souse. But frequently +these pieces, instead of being boned, are placed whole in a vessel and +covered with a vinegar, and afterwards taken a little at a time, as +wanted, and fried. + + +JOWLS AND HEAD. + +If not made into souse or sausage, these may be boiled unsmoked, with +turnips, peas or beans; or smoked and cooked with cabbage or salad. The +liver and accompanying parts, if not converted into sausage, may be +otherwise utilized. + + +THE SPARERIBS AND SHORT BONES + +may be cooked in meat pies with a crust, the same as chicken, or they may +be fried or boiled. The large end of the chine makes a good piece for +baking. The whole chine may be smoked and will keep a long time. + + +CRACKNELS. + +This is the portion of the fat meat which is left after the lard is +cooked, and is used by many as an appetizing food. The cracknels may be +pressed and thus much more lard secured. This latter, however, should be +used before the best lard put away in tubs. After being pressed the +cracknels are worked into a dough with corn meal and together made into +cracknel bread. + + +BRAWN + +is comparatively little used in this country, though formerly a highly +relished dish in Europe, where it was often prepared from the flesh of the +wild boar. An ancient recipe is as follows: "The bones being taken out of +the flitches (sides) or other parts, the flesh is sprinkled with salt and +laid on a tray, that the blood may drain off, after which it is salted a +little and rolled up as hard as possible. The length of the collar of +brawn should be as much as one side of the boar will permit; so that when +rolled up the piece may be nine or ten inches in diameter. After being +thus rolled up, it is boiled in a copper or large kettle, till it is so +tender that you may run a stiff straw through it. Then it is set aside +till it is thoroughly cold, put into a pickle composed of water, salt, and +wheat-bran, in the proportion of two handfuls of each of the latter to +every gallon of water, which, after being well boiled together, is +strained off as clear as possible from the bran, and, when quite cold, the +brawn is put into it." + + +HEAD CHEESE. + +This article is made usually of pork, or rather from the meat off the +pig's head, skins, and coarse trimmings. After having been well boiled, +the meat is cut into pieces, seasoned well with sage, salt, and pepper, +and pressed a little, so as to drive out the extra fat and water. Some add +the meat from a beef head to make it lean. Others add portions of heart +and liver, heating all in a big pan or other vessel, and then running +through a sausage mill while hot. + + +BLOOD PUDDINGS + +are usually made from the hog's blood with chopped pork, and seasoned, +then put in casings and cooked. Some make them of beef's blood, adding a +little milk; but the former is the better, as it is thought to be the +richer. + + +SPICED PUDDINGS. + +These are made somewhat like head-cheese, and often prepared by the German +dealers, some of whom make large quantities. They are also made of the +meat from the pig's chops or cheeks, etc., well spiced and boiled. Some +smoke them. + + + + +CHAPTER VII. + +THE FINE POINTS IN MAKING LARD. + + +Pure lard should contain less than one per cent of water and foreign +matter. It is the fat of swine, separated from the animal tissue by the +process of rendering. The choicest lard is made from the whole "leaf." +Lard is also made by the big packers from the residue after rendering the +leaf and expressing a "neutral" lard, which is used in the manufacture of +oleomargarine. A good quality of lard is made from back-fat and leaf +rendered together. Fat from the head and intestines goes to make the +cheaper grades. Lard may be either "kettle" or "steam rendered," the +kettle process being usually employed for the choicer fat parts of the +animal, while head and intestinal fat furnish the so-called "steam lard." +Steam lard, however, is sometimes made from the leaf. On the other hand, +other parts than the leaf are often kettle rendered. Kettle rendered lard +usually has a fragrant cooked odor and a slight color, while steam lard +often has a strong animal odor. + + +TO REFINE LARD, + +a large iron pot is set over a slow fire of coals, a small quantity of +water is put into the bottom of the pot, and this is then filled to the +brim with the fat, after it has first been cut into small pieces and +nicely washed, to free it from blood and other impurities. If necessary to +keep out soot, ashes, etc., loose covers or lids are placed over the +vessels, and the contents are made to simmer slowly for several hours. +This work requires a careful and experienced hand to superintend it. +Everything should be thoroughly clean, and the attendant must possess +patience and a practical knowledge of the work. It will not do to hurry +the cooking. A slow boil or simmer is the proper way. The contents are +occasionally stirred as the cooking proceeds, to prevent burning. The +cooking is continued until the liquid ceases to bubble and becomes clear. +So long as there is any milky or cloudy appearance about the fat, it +contains water, and in this condition will not keep well in summer--a +matter of importance to the country housekeeper. + +It requires six to eight hours constant cooking to properly refine a +kettle or pot of fat. The time will depend, of course, somewhat upon the +size of the vessel containing it and the thickness of the fat, and also +upon the attention bestowed upon it by the cook. By close watching, so as +to keep the fire just right all the time, it will cook in a shorter +period, and vice versa. When the liquid appears clear the pots are set +aside for the lard to cool a little before putting it into the vessels in +which it is to be kept. The cracknels are first dipped from the pots and +put into colanders, to allow the lard to drip from them. Some press the +cracknels, and thus get a good deal more lard. As the liquid fat is dipped +from the pots it is carefully strained through fine colanders or wire +sieves. This is done to rid it of any bits of cracknel, etc., that may +remain in the lard. Some country people when cooking lard add a few sprigs +of rosemary or thyme, to impart a pleasant flavor to it. A slight taste of +these herbs is not objectionable. Nothing else whatever is put into the +lard as it is cooked, and if thoroughly done, nothing else is needed. A +little salt is sometimes added, to make it firmer and keep it better in +summer, but the benefit, if any, is slight, and too much salt is +objectionable. + + +LEAF LARD. + +In making lard, all the leaf or flake fat, the two leaves of almost solid +fat that grow just above the hams on either side about the kidneys, and +the choice pieces of fat meat cut off in trimming the pork should be tried +or rendered first and separate from the remainder. This fat is the best +and makes what is called the leaf lard. It may be put in the bottom of the +cans, for use in summer, or else into separate jars or cans, and set away +in a cool place. The entrail fat and bits of fat meat are cooked last and +put on top of the other, or into separate vessels, to be used during cool +weather. This lard is never as good as the other, and will not keep sweet +as long; hence the pains taken by careful housewives to keep the two sorts +apart. It must be admitted, however, that many persons, when refining lard +for market, do not make any distinction, but lump all together, both in +cooking and afterward. But for pure, honest "leaf" lard not a bit of +entrail fat should be mixed with the flakes. + + +A PARTICULARLY IMPORTANT POINT + +in making lard is to take plenty of time. The cooking must not be hurried +in the least. It requires time to thoroughly dry out all the water, and +the keeping quality of the lard depends largely upon this. A slow fire of +coals only should be placed under the kettle, and great care exercised +that no spark snaps into it, to set fire to the hot oil. It is well to +have at hand some close-fitting covers, to be put immediately over the +kettle, closing it tightly in case the oil should take fire. The mere +exclusion of air will put out the fire at once. Cook slowly in order not +to burn any of the fat in the least, as that will impart a very +unpleasant flavor to the lard. The attendants should stir well with a long +ladle or wooden stick during the whole time of cooking. It requires +several hours to thoroughly cook a vessel of lard, when the cracknels will +eventually rise to the top. + +A cool, dry room, such as a basement, is the best place for keeping lard. +Large stone jars are perhaps the best vessels to keep it in, but tins are +cheaper, and wooden casks, made of oak, are very good. Any pine wood, +cedar or cypress will impart a taste of the wood. The vessels must be kept +closed, to exclude litter, and care should be observed to prevent ants, +mice, etc., from getting to the lard. A secret in keeping lard firm and +good in hot weather is first to cook it well, and then set it in a cool, +dry cellar, where the temperature remains fairly uniform throughout the +year. Cover the vessels after they are set away in the cellar with closely +fitting tops over a layer of oiled paper. + + + + +CHAPTER VIII. + +PICKLING AND BARRELING. + + +For salt pork, one of the first considerations is a clean barrel, which +can be used over and over again after yearly renovation. A good way to +clean the barrel is to place about ten gallons of water and a peck of +clean wood ashes in the barrel, then throw in well-heated irons, enough to +boil the water, cover closely, and by adding a hot iron occasionally, keep +the mixture boiling a couple of hours. Pour out, wash thoroughly with +fresh water, and it will be as sweet as a new barrel. Next cover the +bottom of the barrel with coarse salt, cut the pork into strips about six +inches wide, stand edgewise in the barrel, with the skin next the outside, +until the bottom is covered. Cover with a thick coat of salt, so as to +hide the pork entirely. Repeat in the same manner until the barrel is +full, or the pork all in, covering the top thickly with another layer of +salt. Let stand three or four days, then put on a heavy flat stone and +sufficient cold water to cover the pork. After the water is on, sprinkle +one pound best black pepper over all. An inch of salt in the bottom and +between each layer and an inch and a half on top will be sufficient to +keep the pork without making brine. + +When it is desired to pickle pork by pouring brine over the filled barrel, +the following method is a favorite: Pack closely in the barrel, first +rubbing the salt well into the exposed ends of bones, and sprinkle well +between each layer, using no brine until forty-eight hours after, and +then let the brine be strong enough to bear an egg. After six weeks take +out the hams and bacon and hang in the smokehouse. When warm weather +brings danger of flies, smoke a week with hickory chips; avoid heating the +air much. If one has a dark, close smokehouse, the meat can hang in it all +summer; otherwise pack in boxes, putting layers of sweet, dry hay between. +This method of packing is preferred by some to packing in dry salt or +ashes. + +[Illustration: FIG. 16. BOX FOR SALTING MEATS.] + + +RENEWING PORK BRINE. + +Not infrequently from insufficient salting and unclean barrels, or other +cause, pork placed in brine begins to spoil, the brine smells bad, and the +contents, if not soon given proper attention, will be unfit for food. As +soon as this trouble is discovered, lose no time in removing the contents +from the barrel, washing each piece of meat separately in clean water. +Boil the brine for half an hour, frequently removing the scum and +impurities that will rise to the surface. Cleanse the barrel thoroughly by +washing with hot water and hard wood ashes. Replace the meat after +sprinkling it with a little fresh salt, putting the purified brine back +when cool, and no further trouble will be experienced, and if the work be +well done, the meat will be sweet and firm. Those who pack meat for home +use do not always remove the blood with salt. After meat is cut up it is +better to lie in salt for a day and drain before being placed in the brine +barrel. + + +A HANDY SALTING BOX. + +A trough made as shown at Fig. 16 is very handy for salting meats, such as +hams, bacon and beef, for drying. It is made of any wood which will not +flavor the meat; ash, spruce or hemlock plank, one and a half inches +thick, being better than any others. A good size is four feet long by two +and one-half wide and one and one-half deep. The joints should be made +tight with white lead spread upon strips of cloth, and screws are vastly +better than nails to hold the trough together. + + + + +CHAPTER IX. + +CARE OF HAMS AND SHOULDERS. + + +In too many instances farmers do not have the proper facilities for curing +hams, and do not see to it that such are at hand, an important point in +success in this direction. A general cure which would make a good ham +under proper conditions would include as follows: To each 100 lbs. of ham +use seven and a half pounds Liverpool fine salt, one and one-half pounds +granulated sugar and four ounces saltpeter. Weigh the meat and the +ingredients in the above proportions, rub the meat thoroughly with this +mixture and pack closely in a tierce. Fill the tierce with water and roll +every seven days until cured, which in a temperature of 40 to 50 degrees +would require about fifty days for a medium ham. Large hams take about ten +days more for curing. When wanted for smoking, wash the hams in water or +soak for twelve hours. Hang in the smokehouse and smoke slowly forty-eight +hours and you will have a very good ham. While this is not the exact +formula followed in big packing houses, any more than are other special +recipes given here, it is a general ham cure that will make a first-class +ham in every respect if proper attention is given it. + +Another method of pickling hams and shoulders, preparatory to smoking, +includes the use of molasses. Though somewhat different from the above +formula, the careful following of directions cannot fail to succeed +admirably. To four quarts of fine salt and two ounces of pulverized +saltpeter, add sufficient molasses to make a pasty mixture. The hams +having hung in a dry, cool place for three or four days after cutting up, +are to be covered all over with the mixture, more thickly on the flesh +side, and laid skin side down for three or four days. In the meantime, +make a pickle of the following proportions, the quantities here named +being for 100 lbs. of hams. Coarse salt, seven pounds; brown sugar, five +pounds; saltpeter, two ounces; pearlash or potash, one-half ounce; soft +water, four gallons. Heat gradually and as the skim rises remove it. +Continue to do this as long as any skim rises, and when it ceases, allow +the pickle to cool. When the hams have remained the proper time immersed +in this mixture, cover the bottom of a clean, sweet barrel with salt about +half an inch deep. Pack in the hams as closely as possible, cover them +with the pickle, and place over them a follower with weights to keep them +down. Small hams of fifteen pounds and less, also shoulders, should remain +in the pickle for five weeks; larger ones will require six to eight weeks, +according to size. Let them dry well before smoking. + + +WESTPHALIAN HAMS. + +This particular style has long been a prime favorite in certain markets of +Europe, and to a small extent in this country also. Westphalia is a +province of Germany in which there is a large industry in breeding swine +for the express purpose of making the most tender meat with the least +proportion of fat. Another reason for the peculiar and excellent qualities +which have made Westphalian hams so famous, is the manner of feeding and +growing for the hams, and finally the preserving, curing, and last of all, +smoking the hams. The Ravensberg cross breed of swine is a favorite for +this purpose. They are rather large animals, having slender bodies, flat +groins, straight snouts and large heads, with big, overhanging ears. The +skin is white, with straight little bristles. + +A principal part of the swine food in Westphalia is potatoes; these are +cooked and then mashed in the potato water. The pulp thus obtained is +thoroughly mixed with wheat bran in a dry, raw state; little corn is used. +In order to avoid overproduction of fat and at the same time further the +growth of flesh of young pigs, some raw cut green feed, such as cabbage, +is used; young pigs are also fed sour milk freely. In pickling the hams +they are first vigorously rubbed with saltpeter and then with salt. The +hams are pressed in the pickling vat and entirely covered with cold brine, +remaining in salt three to five weeks. After this they are taken out of +the pickle and hung in a shady but dry and airy place to "air-dry." Before +the pickled hams can be put in smoke they are exposed for several weeks to +this drying in the open air. As long as the outside of the ham is not +absolutely dry, appearing moist or sticky, it is kept away from smoke. + +Smoking is done in special large chambers, the hams being hung from the +ceiling. In addition to the use of sawdust and wood shavings in making +smoke, branches of juniper are often used, and occasionally beech and +alder woods; oak and resinous woods are positively avoided. The smoking is +carried on slowly. It is recommended to smoke for a few days cautiously, +that is, to have the smoke not too strong. Then expose the hams for a few +days in the fresh air, repeating in this way until they are brown enough. +The hams are actually in smoke two or three weeks, thus the whole process +of smoking requires about six weeks. Hams are preserved after their +smoking in a room which is shady, not accessible to the light, but at the +same time dry, cool and airy. + + +THE PIG AND THE ORCHARD. + +The two go together well. The pig stirs up the soil about the trees, +letting in the sunshine and moisture to the roots and fertilizing them, +while devouring many grubs that would otherwise prey upon the fruit. But +many orchards cannot be fenced and many owners of fenced orchards, even, +would like to have the pig confine his efforts around the trunk of each +tree. To secure this have four fence panels made and yard the pig for a +short time in succession about each tree, as suggested in the diagram, +Fig. 17. + +[Illustration: FIG. 17. FENCE FOR ORCHARD TREE.] + + + + +CHAPTER X. + +DRY SALTING BACON AND SIDES. + + +For hogs weighing not over 125 or 130 lbs. each, intended for dry curing, +one bushel fine salt, two pounds brown sugar and one pound saltpeter will +suffice for each 800 lbs. pork before the meat is cut out; but if the meat +is large and thick, or weighs from 150 to 200 lbs. per carcass, from a +gallon to a peck more of salt and a little more of both the other articles +should be taken. Neither the sugar nor the saltpeter is absolutely +necessary for the preservation of the meat, and they are often omitted. +But both are preservatives; the sugar improves the flavor of the bacon, +and the saltpeter gives it greater firmness and a finer color, if used +sparingly. Bacon should not be so sweet as to suggest the "sugar-cure;" +and saltpeter, used too freely, hardens the tissues of the meat, and +renders it less palatable. The quantity of salt mentioned is enough for +the first salting. A little more + + +NEW SALT IS ADDED AT THE SECOND SALTING + +and used together with the old salt that has not been absorbed. If sugar +and saltpeter are used, first apply about a teaspoonful of pulverized +saltpeter on the flesh side of the hams and shoulders, and then taking a +little sugar in the hand, apply it lightly to the flesh surface of all the +pieces. A tablespoonful is enough for any one piece. + +If the meat at the time of salting is moist and yielding to the touch, +rubbing the skin side with the gloved hand, or the "sow's ear," as is +sometimes insisted on, is unnecessary; the meat will take salt readily +enough without this extra labor. But if the meat is rigid, and the weather +very cold, or if the pieces are large and thick, rubbing the skin side to +make it yielding and moist causes the salt to penetrate to the center of +the meat and bone. On the flesh side it is only necessary to sprinkle the +salt over all the surface. Care must be taken to get some salt into every +depression and into the hock end of all joints. An experienced meat salter +goes over the pieces with great expedition. Taking a handful of the salt, +he applies it dextrously by a gliding motion of the hand to all the +surface, and does not forget the hock end of the bones where the feet have +been cut off. Only dry salt is used in this method of curing. The meat is +never put into brine or "pickle," nor is any water added to the salt to +render it more moist. + + +BEST DISTRIBUTION OF THE SALT. + +A rude platform or bench of planks is laid down, on which the meat is +packed as it is salted. A boy hands the pieces to the packer, who lays +down first a course of middlings and then sprinkles a little more salt on +all the places that do not appear to have quite enough. Next comes a layer +of shoulders and then another layer of middlings, until all these pieces +have been laid. From time to time a little more salt is added, as appears +to be necessary. The hams are reserved for the top layer, the object being +to prevent them from becoming too salt. In a large bulk of meat the brine, +as it settles down, lodges upon the lower pieces, and some of them get +rather more than their quota of salt. Too much saltiness spoils the hams +for first-class bacon. In fact, it spoils any meat to have it too salt, +but it requires less to spoil the hams, because, as a rule, they are +mostly lean meat. The jowls, heads and livers, on account of the quantity +of blood about them, are put in a separate pile, after being salted. The +chines and spareribs are but slightly salted and laid on top of the bulk +of neat meat. The drippings of brine and blood from the meat are collected +in buckets and sent to the compost heaps. If there are rats, they must be +trapped or kept out in some way. Cats, also, should be excluded from the +house. Close-fitting boxes, which some use to keep the rats from the meat, +are not the best; the meat needs air. + +In ten days to three weeks, according to weather and size of the meat, +break bulk and resalt, using the old salt again, with just a little new +salt added. In four to six weeks more, or sooner, if need be, break up and +wash the meat nicely, preparatory to smoking it. Some farmers do not wash +the salt off, but the meat receives smoke better and looks nicer, if +washed. + + +CURING PORK FOR THE SOUTH. + +This requires a little different treatment. It is dry-salted and smoked. +The sides, hams and shoulders are laid on a table and rubbed thoroughly +with salt and saltpeter (one ounce to five pounds of salt), clear +saltpeter being rubbed in around the ends of the bones. The pieces are +laid up, with salt between, and allowed to lie. The rubbing is repeated at +intervals of a week until the meat is thoroughly salted through, and it is +then smoked. It must afterward be left in the smokehouse, canvased or +buried in a box of ashes, to protect it from the flies. + + + + +CHAPTER XI. + +SMOKING AND SMOKEHOUSES. + + +For best quality of bacon, the proper meat is of first importance. Withes +or strings of basket wood, bear's grass, or coarse, stout twine, one in +the hock end of each ham and shoulder, and two in the thick side of each +middling, are fastened in the meat by which to suspend it for smoking. +Before it is hung up the entire flesh surface of the hams and shoulders, +and sometimes the middlings also, is sprinkled thickly with fine black +pepper, using a large tin pepper box to apply it. Sometimes a mixture of +about equal parts of black and red pepper helps very much to impart a good +flavor to the meat. It was thought formerly that black pepper, applied to +meat before smoking it, would keep the bacon bug (Dermestes) "skippers" +from being troublesome. But it is now known that the skipper skips just as +lively where the pepper is. The meat is hung upon sticks or on hooks +overhead very close together, without actually touching, and is ready for +smoking. + + +THE SMOKEHOUSE. + +The meat house is of course one with an earth, brick, or cement floor, +where the fire for the smoke is made in a depression in the center of the +room, so as to be as far as possible from the walls. A few live coals are +laid down, and a small fire is made of some dry stuff. As it gets well to +burning, the fire is smothered with green hickory or oak wood, and a +basket of green chips from the oak or hickory woodpile is kept on hand and +used as required to keep the fire smothered so as to produce a great smoke +and but little blaze. If the chips are too dry they are kept wet with +water. Care is taken not to allow the fire to get too large and hot, so as +to endanger the meat hung nearest to it. Should the fire grow too strong, +as it sometimes will, a little water is thrown on, a bucketful of which is +kept always on hand. The fire requires constant care and nursing to keep +up a good smoke and no blaze. Oak and hickory chips or wood impart the +best color to meat. Some woods, as pine, ailanthus, mulberry and +persimmon, are very objectionable, imparting a disagreeable flavor to the +bacon. Corn cobs make a good smoke for meat, but they must be wet before +laying them on the fire. Hardwood sawdust is sometimes advantageously used +in making a fire for smoking meats. No blaze is formed, and if it burns +too freely can be readily checked by sprinkling a little water upon it. +This is a popular method in parts of Europe, and in that country damp +wheat straw is also sometimes used to some extent. + + +COMBINED SMOKEHOUSE AND OVEN. + +The oven, shown in Fig. 18, occupies the front and that part of the +interior which is represented in our illustration by the dotted lines. The +smokehouse occupies the rear, and extends over the oven. The advantages of +this kind of building are the perfect dryness secured, which is of great +importance in preserving the meat, and the economy in building the two +together, as the smoke that escapes from the oven may be turned into the +smokehouse. This latter feature, however, will not commend itself to many +who prefer the use of certain kinds of fuel in smoking which are not +adapted to burning in a bake oven. + +[Illustration: FIG. 18. COMBINATION SMOKEHOUSE AND OVEN.] + +Cloudy and damp days are the best for smoking meat. It seems to receive +the smoke more freely in such weather, and there is also less danger of +fire. The smoke need not be kept up constantly, unless one is in a hurry +to sell the meat. Half a day at a time on several days a week, for two or +three weeks, will give the bacon that bright gingerbread color which is +generally preferred. It should not be made too dark with smoke. It is a +good plan, after the meat is smoked nearly enough, to smoke it +occasionally for half a day at a time all through the spring until late in +May. It is thought that smoke does good in keeping the Dermestes out of +the house. The work of smoking may be finished up in a week, if one +prefers, by keeping up the smoke all day and at night until bedtime. Some +smoke more, others less, according to fancy as to color. No doubt, the +more it is smoked, the better the bacon will keep through the summer. But +it need not, and, in fact, should not, be made black with smoke. + +It is necessary, before the smoking is quite completed, to remove the meat +that is in the center just over the fire to one side, and to put the +pieces from the sides in the center. The meat directly over the smoke +colors faster than that on the sides, although the house is kept full of +smoke constantly. Some farmers do not care to risk the safety of their +meat by having an open fire under it, and so set up an old stove, either +in the room or on the outside, in which latter case a pipe lets the smoke +into the house. A smoldering fire is then kept up with corn cobs or chips. +But there is almost as much danger this way as the other. The stovepipe +may become so hot as to set fire to the walls of the house where it +enters, or a blaze may be carried within if there is too much fire in the +stove. There is some risk either way, but with a properly built +smokehouse, there is no great danger from the plan described. + + +THE MEAT IS NOW CURED + +and, if these directions have been observed, the farmer has a supply of +bacon as good as the world can show. Some may prefer a "shorter cut" from +the slaughter pen to the baking pan, and with their pyroligenous acid may +scout the old-fashioned smoke as heathenish, and get their bacon ready for +eating in two hours after the salt has struck in. But they never can show +such bacon by their method as we can by ours. There is but one way to have +this first-class bacon and ham, and that way is the one herein portrayed. + + +TO MAKE A SMOKEHOUSE FIREPROOF + +as far as the stove ashes are concerned, is not necessarily an expensive +job; all that is required is to lay up a row of brick across one end, +also two or three feet back upon each side, connecting the sides with a +row across the building, making it at least two feet high. As those who +have a smokehouse use it nearly every year, that part can also be made +safe from fire by the little arch built at the point shown in the +illustration, Fig. 19. The whole is laid up in mortar, and to add strength +to the structure an iron rod or bar may be placed across the center of the +bin and firmly imbedded in the mortar, two or three rows of brick from the +top. Of course, the rear of the arch is also bricked up. In most cases, +less than 250 brick will be all that is required. + +[Illustration: FIG. 19. FIREPROOFING A SMOKEHOUSE.] + + +A WELL ARRANGED SMOKEHOUSE. + +A simple but satisfactory smokehouse is shown in the illustration, Fig. +20, and can be constructed on the farm at small cost. It is so arranged as +to give direct action of smoke upon the meat within, and yet free from the +annoyance that comes from entering a smoke-filled room to replenish the +fire. The house is square, and of a size dependent upon the material one +may have yearly to cure by smoke. For ordinary use, a house ten feet +square will be ample. There are an entrance door on one side and a small +window near the top that can be opened from the outside to quickly free +the inside from the smoke when desired. At the bottom of one side is a +small door, from which extends a small track to the center of the room. +Upon this slides a square piece of plank, moved by an iron rod with a hook +on one end. On the plank is placed an old iron kettle, Fig. 21, with four +or five inches of earth in the bottom, and upon this is the fire to be +built. The kettle can be slid to the center of the room with an iron rod +and can be drawn to the small door at any time to replenish the fire +without entering the smoky room or allowing the smoke to come out. The +house has an earthen floor and a tight foundation of stone or brick. The +walls should be of matched boarding and the roof shingled. The building is +made more attractive in appearance if the latter is made slightly +"dishing." + +[Illustration: FIG. 20. FARM SMOKEHOUSE.] + +[Illustration: FIG. 21. FIRE, KETTLE AND TRACK.] + + +SMOKING MEATS IN A SMALL WAY. + +A fairly good substitute for a smokehouse, where it is desired to +improvise something for temporary use in smoking hams or other meat, may +be found in a large cask or barrel, arranged as shown in the engraving, +Fig. 22. To make this effective, a small pit should be dug, and a flat +stone or a brick placed across it, upon which the edge of the cask will +rest. Half of the pit is beneath the barrel and half of it outside. The +head and bottom may be removed, or a hole can be cut in the bottom a +little larger than the portion of the pit beneath the cask. The head or +cover is removed, while the hams are hung upon cross sticks. These rest +upon two cross bars, made to pass through holes bored in the sides of the +cask, near the top. The head is then laid upon the cask and covered with +sacks to confine the smoke. Some coals are put into the pit outside of the +cask, and the fire is fed with damp corn cobs, hardwood chips, or fine +brush. The pit is covered with a flat stone, by which the fire may be +regulated, and it is removed when necessary to add more fuel. + +[Illustration: FIG. 22. A BARREL SMOKEHOUSE.] + + +ANOTHER BARREL SMOKEHOUSE. + +For those who have only the hams and other meats from one or two hogs to +smoke, a practicable smokehouse, like that shown in Fig. 23, will serve +the purpose fairly well. A large barrel or good-sized cask should be +used, with both heads removed. A hole about a foot deep is dug to receive +it, and then a trench of about the same depth and six or eight feet long, +leading to the fireplace. In this trench can be laid old stovepipe and the +ground filled in around it. The meat to be smoked is suspended in the +barrel and the lid put on, but putting pieces under it, so there will be +enough draft to draw the smoke through. By having the fire some distance +from the meat, one gets the desired amount of smoke and avoids having the +meat overheated. + +[Illustration: FIG. 23. BARREL SMOKEHOUSE WITH FRENCH DRAFT.] + + + + +CHAPTER XII. + + +KEEPING BACONS AND HAMS. + +The ideal meat house or smokehouse is a tall frame structure, twelve by +fifteen or fifteen by eighteen feet, underpinned solidly with brick set a +foot or more into the ground, or with a double set of sills, the bottom +set being buried in the soil. This mode of underpinning is designed to +prevent thieves from digging under the wall and into the house. Stout, +inch-thick boards are used for the weatherboarding, and sometimes the +studs are placed near enough together to prevent a person from getting +through between them. The house is built tall to give more room for meat +and to have it farther from the fire while it is being smoked. The +weatherboarding and the roof should be tight to prevent too free escape of +the smoke. No window, and but one door, is necessary. The floor should be +of clay, packed firm, or else laid in cement or brick. Indeed, it would be +better to have the entire walls built of brick, but this would add +considerably to the cost of construction. + + +THE ROOM SHOULD BE LARGE ENOUGH + +to admit of a platform on one or both sides, upon which to pack the pork +when salted. There should be a salt barrel, a large wooden tray made of +plank, in which to salt the meat, and a short, handy ladder for reaching +the upper tier of joists. A large basket for holding chips, a tub for +water when smoking meat, a large chopping block and a meat axe, for the +convenience of the cook, are necessary articles for the meat house. +Nothing else should be allowed to cumber the room to afford a harbor for +rats or to present additional material for a blaze, in case a spark from +the fire should snap out to a distance. The house should be kept neatly +swept, and rats should not be allowed to make burrows under anything in +the room. The floor of the meat house should always be of some hard +material like cement or brick, or else clay pummeled very hard, so that +there would be no hiding place for the pupae of the Dermestes (parent of +the "skipper"). + +The skipper undergoes one or two moltings while in the meat, and at last +drops from the bacon to the floor, where, if the earth is loose, it +burrows into the ground and, remaining all winter, comes out a perfect +beetle in spring. A hard, impervious floor will prevent it from doing +this, and compel it to seek a nesting place elsewhere. The reason why +country bacon is sometimes so badly infested with the skipper is that the +house and floor afford or become an excellent incubator, as it were, for +the Dermestes, and the bacon bugs become so numerous that all the meat +gets infested with them. In case the floor of the smokehouse is soft and +yielding, it becomes necessary each winter, before the meat is packed to +salt, to remove about two inches of the soil and put in fresh earth or +clay in its place. Thus, many of the insects would be carried out, where +they would be destroyed. The walls and roof of the room on the interior +should also be swept annually to dislodge any pupae that might be +hibernating in the cracks and crevices. With these precautions, there +should not be many of the pests left within the building, though it is a +hard matter when a house once gets badly infested to dislodge them +entirely. There are so many hiding places about a plain shingle roof that +it is next to impossible not to have some of these insects permanently +lodged in the meat house. But with a good, hard floor, frequent sweeping +and the use of plenty of black pepper on the meat, the number of the +Dermestes should be reduced to the minimum. + + +BACON KEEPS NOWHERE SO WELL + +as in the house where it is smoked, and if the bugs do not get too +numerous it is decidedly better to allow it to remain hanging there. Bacon +needs air and a cool, dry, dark room for keeping well in summer. The least +degree of dampness is detrimental, causing the bacon to mold. It has been +noticed, however, that moldy bacon is seldom infested with the skipper. +Hence some people, to keep away the skippers, hang their bacon in a cellar +where there is dampness, preferring to have it moldy rather than +"skippery." Some housekeepers preserve hams in close boxes or barrels, in +a cool, dark room, and succeed well. Others pack in shelled oats or bran, +or wrap in old newspapers and lay away on shelves or in boxes. Inclosing +in cloth sacks and painting the cloth is also practiced. All these plans +are more or less successful, but oblige the housekeeper to be constantly +on the watch to prevent mice and ants from getting to the bacon. But if +anyone should prefer + + +TO EXCLUDE THE BUGS ENTIRELY + +from his meat the following contrivance is offered as a cheap and entirely +satisfactory arrangement: After the meat is thoroughly smoked, hang all of +it close together, or at least all the hams, in the center of the house, +and inclose it on all sides with a light frame over which is stretched +thin cotton cloth, taking care that there shall be no openings in the +cloth or frame through which the bugs might crawl. There let it hang all +summer. This contrivance will prevent the bug from getting at the meat to +deposit its eggs, and the thin, open fabric of the cloth will at the same +time admit plenty of air. The bottom or one side of the frame should be +fixed upon hinges, for convenience in getting at the bacon as wanted. As +the bacon bug comes out in March, or April farther south, in February it +is necessary to get the meat smoked and inclosed under the canvas before +the bug leaves its winter quarters. Hams may be thus kept in perfect +condition as long as may be desirable, and will remain sweet and nice many +months. + + +BOX FOR STORING BACON. + +If the smokehouse is very dark and close, so that the flies or bugs will +not be tempted to or can get in, all that is necessary is to have the meat +hung on the pegs; but, if not, even when the meat is bagged, there is +still some risk of worms. To provide a box that will be bugproof, +ratproof, and at the same time cool, as seen in the illustration, Fig. 24, +make a frame one inch thick and two or three inches wide, with a close +plank bottom; cover the whole box with wire cloth, such, as is used for +screens. Let the wire cloth be on the outside, so that the meat will not +touch it. The top may be of plank and fit perfectly tight, so that no +insect can creep under. Of course, the box may be of any size desired. It +will be well to have the strips nailed quite closely together, say, about +one and a half inches apart. When the meat is put in, lay sticks between, +so that the pieces will not touch. If the box is made carefully, it is +bugproof and ratproof, affording ventilation at the same time, and so +preventing molding. Meat should be kept in a dry and cool place. + +[Illustration: FIG. 24. SECURE BOX FOR STORING BACON.] + + + + +CHAPTER XIII. + + +SIDELIGHTS ON PORK MAKING. + +The trade in country dressed hogs varies materially from year to year. +Since the big packing houses have become so prominent in the industry +there is, of course, less done in country dressed hogs, yet a market is +always found for considerable numbers. Thirty years ago Chicago received +as many as 350,000 dressed hogs in one year. With a growth of the packing +industry this business decreased, until 1892, when only 5000 were handled +at Chicago, but since that date there has been a revival of interest, with +as many as 60,000 received in 1894 and an ever changing number since that +date. Thirty years ago the number of hogs annually packed at Chicago was +about 700,000. This business has increased since to as many as 8,000,000 +in a year, the industry in other packing centers being in much the same +proportion. At all packing centers in the west there are slaughtered +annually 20,000,000 to 24,000,000 hogs. + +Compared with the enormous numbers fattened and marketed on the hoof, a +very small proportion of the hogs turned off the farms each year are sold +dressed. Yet with many farmers, particularly those who have only a small +number to dispose of, it is always a question as to which is the better +way to sell hogs, dressed or alive. No individual experience can be taken +as a criterion, yet here is a record of what one Michigan farmer did in +the way of experiment. He had two lots of hogs to sell. One litter of +seven weighed a total of 1605 lbs. alive, and dressed 1,335 lbs., which +was three pounds over a one-sixth shrinkage; one litter of five weighed +1540 lbs. and dressed 1320 lbs., losing exactly one-seventh, they being +very fat. The sow weighed 517 lbs. and dressed 425, dressing away about 18 +lbs. to the 100 lbs. He was offered $3.80 per 100 lbs. live weight, for +all the hogs, and $3 for the sow. He finally sold the seven hogs, dressed, +at $5 per 100 lbs., the second lot of five at $4.75, and the sow at $4.25. +He decided that by dressing the hogs before selling, he gained about +$12.50, aside from lard and trimmings. The experience here noted would not +necessarily hold good anywhere and any time. Methods employed in packing +hogs have been brought down to such a fine point, however, with +practically every portion utilized, that unless a farmer has a +well-defined idea where he can advantageously sell his dressed pork, it +would not pay, as a general thing, to butcher any considerable number of +hogs, with a view of thus disposing of them. + + +AN EASILY FILLED PIG TROUGH. + +To get swill into a pig trough is no easy matter if the hogs cannot be +kept out until it is filled. The arrangement shown in Fig. 25 will be +found of much value and a great convenience. Before pouring in the swill, +the front end of the pen, in the form of a swinging door suspended from +the top, is placed in the position shown at _b_. The trough is filled and +the door allowed to assume the position shown at _a_. + +[Illustration: FIG. 25. PIG TROUGH ATTACHMENT.] + + +AN AID IN RINGING HOGS. + +A convenient trap for holding a hog while a ring is placed in its nose +consists of a trunk or a box without ends, 6 feet long, 30 inches high and +18 inches wide, inside measure. This trunk has a strong frame at one end, +to which the boards are nailed. The upper and lower slats are double, and +between them a strong lever has free play. To accommodate large or small +pigs, two pins are set in the lower slat, against which the lever can +bear. The pins do not go through the lever. This trunk is placed in the +door of the pen, and two men are required to hold it and ring the hogs. +When a hog enters and tries to go through, one man shoves the lever up, +catching him just back of the head, and holds him there. The second man +then rings him, and he is freed. Fig. 26 exhibits the construction of the +trap, in the use of which one can hold the largest hog with ease. + +[Illustration: FIG. 26. TRAP FOR HOLDING HOG.] + + +AVERAGE WEIGHTS OF LIVE HOGS. + +The average weight of all hogs received at Chicago in 1898 was 234 lbs.; +in 1896, 246 lbs. The average weight of all hogs received at Chicago in +1895 was 230 lbs.; in 1894, 233 lbs.; in 1893, 240 lbs. + + +EXTREMES IN MARKET PRICE OF PORK AND LARD. + +The highest price of mess pork at Chicago during the last forty years, +according to the Daily Trade Bulletin, was $44 per bbl. in 1864, and the +lowest price $5.50 per bbl., paid in 1896. The highest price of lard was +naturally also in war times, 30c per lb. in 1865; the lowest price a shade +more than 3c, in 1896. + + +NET TO GROSS. + +Good to prime hogs, when cut up into pork, hams, shoulders and lard, will +dress out 73 to 75 per cent, according to the testimony of the large +packing concerns. That is, for every 100 lbs. live weight, it is fair to +estimate 73 to 75 lbs. of product of the classes named. If cut into ribs +instead of pork, prime hogs would net 70 to 72 per cent, while those which +are not prime run as low as 65 per cent. For comparative purposes, it may +be well to note here that good farm-fed cattle will dress 54 to 56 per +cent of their live weight in beef, the remainder being hide, fat, offal, +etc., and sheep will dress 48 to 54 per cent, 50 per cent being a fair +average. + + +RELATIVE WEIGHTS OF PORTIONS OF CARCASS. + +To determine the relation of the different parts of the hog as usually +cut, to the whole dressed weight, the Alabama experiment station reports +the following results. The test was made with a number of light hogs +having an average dressed weight of 137 lbs. The average weight of head +was 12.2 lbs.; backbone, 6.8 lbs.; the two hams, 25.4 lbs.; the two +shoulders, 33.1 lbs.; leaf lard, 8.3 lbs.; ribs, 5.5 lbs.; the two +"middling" sides, 35 lbs.; tender loin, 1.1 lbs.; feet, 3.6 lbs. + + +GATES FOR HANDLING HOGS. + +The device shown in the accompanying illustrations for handling hogs when +they are to be rung or for other purposes, is very useful on the ordinary +farm. Fig. 27 represents a chute and gate which will shut behind and +before the hog and hold him in position. There is just room enough for him +to stick his nose out, and while in this position rings can be inserted. +The sides of the chute must be much closer together than shown in the +engraving, so that the hog cannot turn about. In fact, the width should be +just sufficient to allow the hog to pass through. Fig. 28 represents the +side view of another gate and pen, so arranged that the door can be opened +and shut without getting into the pen. + +[Illustration: FIG. 27. HOG CHUTE.] + +[Illustration: FIG. 28. DEVICE FOR OPENING GATE.] + + + + +CHAPTER XIV. + + +PACKING HOUSE CUTS OF PORK. + +While considering primarily the proper curing of pork for use on the farm +and for home manufacture by farmers, it will not be out of the way to +become acquainted with some of the leading cuts of meat as made by the +big pork packers at Chicago and elsewhere. In the speculative markets, a +large business is done in "mess pork," "short ribs" and lard. These are +known as the speculative commodities in pork product. The prices +established, controlled largely by the amount offered and the character of +the demand, regulate to a considerable extent the market for other cuts of +pork, such as long clear middles, hams and shoulders. Our illustrations of +some of the leading cuts of meats, furnished us through the courtesy of +Hately Bros., prominent pork packers in Chicago, together with +accompanying descriptions, give a very good idea of the shape pork product +takes as handled in the big markets of the world. + +[Illustration: FIG. 29. MESS PORK.] + +[Illustration: FIG. 30. SHORT RIBS.] + +[Illustration: FIG. 31. SHOULDER.] + + +MESS PORK. + +This standard cut, Fig. 29, is made from heavy fat hogs. The hog is first +split down the back, the backbone being left on one side. Ham and +shoulders taken off, the sides are then cut in uniform strips of four or +five pieces. Equal portions of both sides are then packed in barrels, 200 +lbs. net, the pieces numbering not more than sixteen nor less than nine. +Barrels to be filled with a pickle made with 40 lbs. of salt to each +barrel. + + +SHORT RIBS. + +These are made from the sides, with the ham and shoulder taken off and +backbone removed; haunchbone and breastbone sawed or cut down smooth and +level with the face of the side. The pieces (Fig. 30) are made to average +32 lbs. and over. + + +SHOULDERS. + +Regular shoulders (Fig. 31), or commonly called dry salted shoulders, are +cut off the sides between first and second ribs, so as not to expose +forearm joint. Shank cut off at knee joint. Neck bone taken out and neck +trimmed smooth. Shoulders butted off square at top. Made to average 12 to +14, 14 to 16, and 16 to 18 lbs. On the wholesale markets can usually be +bought at about the price per pound of live hogs. + + +HAMS. + +American cut hams are cut short inside the haunchbone, are well rounded at +butt and all fat trimmed off the face of the hams to make as lean as +possible. See Fig. 32. Cut off above the hock joint. Hams are made to +average 10 to 12, 12 to 14, 14 to 16, 16 to 18, and 18 to 20 lbs. + + +PICNIC HAMS. + +This is a contradictory term, for the picnic ham is in truth a shoulder. +Picnic hams (Fig. 33) are made from shoulders cut off sides between +second and third ribs. Shank bone cut off one inch above knee joint, and +neck bone taken out. Butt taken off through the middle of the blade and +nicely rounded to imitate a ham. Made to average 5 to 6, 6 to 8, 8 to 10, +and 10 to 14 lbs. + + +WILTSHIRE CUT BACON. + +This cut (Fig. 34) is from hogs weighing about 150 lbs. Formerly the hair +was removed by singeing, but this method is not so much employed now. The +Wiltshire bacon is consumed almost entirely in London, Bristol and the +south of England generally. + +[Illustration: FIG. 32. AMERICAN CUT HAM.] + +[Illustration: FIG. 33. PICNIC HAM.] + + +STANDARD LARD. + +The following is the rule in force at Chicago for the manufacture of +standard prime steam lard: Standard prime steam lard shall be solely the +product of the trimmings and other fat parts of hogs, rendered in tanks by +the direct application of steam and without subsequent change in grain or +character by the use of agitators or other machinery, except as such +change may unavoidably come from transportation. It must have proper +color, flavor and soundness for keeping, and no material which has been +salted must be included. The name and location of the renderer and the +grade of the lard shall be plainly branded on each package at the time of +packing. + + +NEUTRAL LARD. + +This is made at the big packing houses from pure leaf lard, which after +being thoroughly chilled is rendered in open tanks at a temperature of +about 120 degrees. The portion rendered at this temperature is run into +packages and allowed to cool before closing tightly. + +Lard stearine is made from the fat of hogs which is rendered and then +pressed and the oil extracted. The oil is used for lubricating purposes, +and the stearine by lard refiners in order to harden the lard, especially +in warm weather. + + + + +CHAPTER XV. + +MAGNITUDE OF THE SWINE INDUSTRY. + + +Were it not for the foreign demand for our pork and pork product there +would be much less profit in fattening hogs for market than there is, +irrespective of the price of corn and other feeds. England is our best +customer, taking by far the larger part of our entire exports of all lard, +cured meats and other hog product, but there is an encouraging trade with +other foreign countries. The authorities at Washington are making every +effort to enlarge this foreign outlet. Certain European countries, notably +France and Germany, place irksome embargoes on American pork product. +Ostensibly, these foreign governments claim the quality and healthfulness +of some of the American pork are in question, but in reality back of all +this is the demand from the German and French farmers that the competition +afforded by American pork must be kept down. It is believed that +eventually all such restrictions will be swept away, through international +agreement, and that thus our markets may be further extended, greatly +benefiting the American farmer. Our exports of hog product, including +pork, bacon, hams and lard, represent a value annually of about +$100,000,000. + + +THE WORLD'S SUPPLY OF BACON + +is derived chiefly from the United States, which enjoys an enormous trade +with foreign consuming countries, notably England and continental Europe. +Irish bacon is received with much favor in the English markets, while +Wiltshire and other parts of England also furnish large quantities, +specially cured, which are great favorites among consumers. Some idea of +the magnitude of the foreign trade of the United States, so far as hog +product is concerned, may be formed by a glance at the official figures +showing our exports in a single year. During the twelve months ended June +30, 1899, the United States exported 563,000,000 lbs. bacon, 226,000,000 +lbs. ham, 137,000,000 lbs. pickled pork and 711,000,000 lbs. lard, a total +of 1,637 million pounds pork product. On the supposition that live hogs +dress out, roughly speaking, 70 per cent product, this suggests the +enormous quantity of 2,340 million pounds of live hogs taken for the +foreign trade in one year. Estimating the average weight at 240 lbs., this +means nearly 10,000,000 hogs sent to American slaughterhouses in the +course of one year to supply our foreign trade with pork product. The +United Kingdom is by far our best customer, although we export liberal +quantities to Belgium, Holland, Germany, France, Canada, Brazil, Central +America and the West Indies. Total value of our 1899 exports of pork +product was $116,000,000. + +[Illustration: FIG. 34. WILTSHIRE CUT BACON.] + +The enormous business of the big packing houses, located chiefly in the +west, with a few in the east, can scarcely be comprehended in its extent. +Chicago continues to hold the prestige of the largest packing center in +the world, but other western cities are crowding it. In 1891 Chicago +received 8,600,000 hogs, the largest on record, most of which were packed +in that city, and the product shipped all over the world. In recent years +the Chicago receipts have averaged smaller, but the proportion going to +the packing concerns remains about the same. It is estimated that the hogs +received at that city in 1898 had a value of $84,000,000. + + +CO-OPERATIVE CURING HOUSES IN DENMARK. + +About half the pork exported to England from Denmark is cured by the +co-operative curing houses, established first in 1888 and since that date +greatly increased in number. Enormous quantities of cheap Black Sea barley +have been brought into Denmark the last few years, used principally for +fodder. The principal advantage of the co-operative system, doing away +with the middleman, applies to these establishments. Farmers who raise +hogs in a given district of say ten to twenty miles' circumference, unite +and furnish the money necessary for the construction and operation of the +co-operative curing establishment. The farmers bind themselves to deliver +all hogs that they raise to the curing house, and severe fines are +collected when animals are sold elsewhere. At every curing house there is +a shop for the sale of sausage, fat, etc., these as a rule paying well and +forming an important part of the profits in this co-operation. + + +HOG PRICES AT CHICAGO, PER 100 POUNDS. + + Heavy packing, Mixed packing, Light bacon. + Year. 260 to 450 lbs. 200 to 250 lbs. 150 to 200 lbs. + + 1899 $3.10@4.75 $3.50@5.00 $3.75@5.00 + 1898 3.25@4.80 3.30@4.75 3.00@4.65 + 1897 3.00@4.50 3.20@4.60 3.20@4.65 + 1896 2.40@4.45 2.75@4.45 2.80@4.45 + 1895 3.25@5.45 3.25@5.55 3.25@5.70 + 1894 3.90@6.75 3.90@6.65 3.50@6.45 + 1893 3.80@8.75 4.25@8.65 4.40@8.50 + 1892 3.70@7.00 3.65@6.70 3.60@6.85 + 1891 3.25@5.70 3.25@5.75 3.15@5.95 + + +TOTAL PACKING AND MARKETING OF HOGS. + +[Year Ended March 1--Cincinnati Price Current.] + + Receipts. + Western Eastern N. Y., Phil. + Packing. Packing. and Balto. Total. + + 1898-99 23,651,000 3,162,000 2,978,000 29,791,000 + 1897-98 20,201,000 3,072,000 2,861,000 26,134,000 + 1896-97 16,929,000 2,791,000 2,950,000 22,670,000 + 1895-96 15,010,000 2,603,000 2,867,000 20,480,000 + 1894-95 16,003,000 3,099,000 2,517,000 21,619,000 + 1893-94 11,605,000 2,701,000 2,483,000 16,789,000 + 1892-93 12,390,000 3,016,000 2,790,000 18,196,000 + 1892 14,457,000 2,771,000 3,684,000 20,912,000 + 1891 17,713,000 2,540,000 3,713,000 23,966,000 + + +RECEIPTS OF HOGS AT LEADING POINTS BY YEARS. + +[Stated in thousands--From American Agriculturist Year Book for 1898.] + + 1897 1896 1895 1894 1893 1892 1891 + + Chicago 8,364 7,659 7,885 7,483 6,057 7,714 8,601 + Kansas City 3,351 2,606 2,458 2,547 1,948 2,397 2,599 + Omaha 1,605 1,198 1,188 1,904 1,435 1,706 1,462 + St. Louis 1,627 1,618 1,085 1,147 777 848 841 + ---- ---- ---- ---- ---- ---- ---- + Total 14,947 13,081 12,616 13,081 10,217 12,665 13,503 + + [1]Cincinnati 875 823 773 639 592 587 816 + Indianapolis 1,253 1,255 1,109 964 879 1,123 1,320 + Cleveland 750 500 375 295 270 .. .. + Detroit 320 224 189 164 149 134 87 + ---- ---- ---- ---- ---- ---- ---- + Total 3,198 2,802 2,346 1,062 1,890 1,844 2,223 + + New York 1,578 1,845 1,763 1,656 1,488 1,826 2,177 + Boston 1,420 1,435 1,400 1,673 1,373 1,636 1,473 + Buffalo 5,621 4,941 5,256 5,626 6,058 6,112 7,167 + Pittsburg 1,894 1,340 1,063 1,074 999 1,347 1,428 + Philadelphia 250 278 259 280 275 337 377 + ---- ---- ---- ---- ---- ---- ---- + Total 10,763 9,839 9,741 10,317 10,193 11,258 12,622 + + St. Paul 225 314 364 327 194 239 263 + Sioux City 350 279 341 499 329 413 397 + Cedar Rapids 487 358 365 317 293 409 502 + St. Joseph, Mo 400 193 252 398 240 289 178 + Ft. Worth, Tex 114 141 60 .. .. .. .. + New Orleans 18 28 26 26 30 36 33 + Denver 75 57 48 94 62 83 80 + ---- ---- ---- ---- ---- ---- ---- + Total 1,669 1,370 1,456 1,661 1,148 1,769 1,453 + + Montreal 93 89 74 87 70 52 43 + Toronto 77 194 154 140 75 74 51 + ---- ---- ---- ---- ---- ---- ---- + Total 170 283 228 227 145 126 94 + + + + 1889 1888 1887 + + Chicago 5,999 4,922 5,471 + Kansas City 2,074 2,009 2,423 + Omaha 1,207 1,284 1,012 + St. Louis 773 652 772 + ---- ---- ---- + Total 10,053 8,867 9,678 + + [1]Cincinnati .. .. .. + Indianapolis 1,158 896 1,149 + Cleveland .. .. .. + Detroit 114 21 49 + ---- ---- ---- + Total .. .. .. + + + New York 1,762 1,550 1,792 + Boston 1,152 1,046 1,047 + Buffalo 5,776 5,333 5,074 + Pittsburg 1,205 1,161 1,259 + Philadelphia 332 281 274 + ---- ---- ---- + Total 10,247 9,371 9,446 + + St. Paul 249 273 .. + Sioux City 593 431 .. + Cedar Rapids 346 307 847 + St. Joseph, Mo 253 258 .. + Ft. Worth, Tex .. .. .. + New Orleans .. .. .. + Denver 75 64 54 + ---- ---- ---- + Total 1,516 1,333 .. + + Montreal 23 26 .. + Toronto 57 36 35 + ---- ---- ---- + Total 80 62 35 + + + [1] For year ended March 31. + + +CRATE FOR MOVING SWINE OR OTHER ANIMALS. + +It is often desirable to move a small animal from one building to another, +or from one pasture enclosure to another. The illustration, Fig. 35, shows +a crate on wheels, with handles permitting it to be used as a wheelbarrow. +Into this the pig can be driven, the door closed and the crate wheeled +away. It will also be found a very useful contrivance in bringing in +calves that have been dropped by their dams in the pasture. + +[Illustration: FIG. 35. HANDY MOVABLE CRATE.] + + + + +CHAPTER XVI. + +DISCOVERING THE MERITS OF ROAST PIG. + +By Charles Lamb. + + +The art of roasting, or rather broiling (which I take to be the elder +brother) was accidentally discovered in the manner following. The +swineherd, Ho-ti, having gone out into the woods one morning, as his +manner was, to collect mast for his hogs, left his cottage in the care of +his eldest son, Bo-bo, a great, lubberly boy, who, being fond of playing +with fire, as younkers of his age commonly are, let some sparks escape +into a bundle of straw, which, kindling quickly, spread the conflagration +over every part of their poor mansion, till it was reduced to ashes. +Together with the cottage (a sorry, antediluvian makeshift of a building, +you may think it), what was of much more importance, a fine litter of +new-farrowed pigs, no less than nine in number, perished. China pigs have +been esteemed a luxury all over the east, from the remotest periods that +we read of. Bo-bo was in the utmost consternation, as you may think, not +so much for the sake of the tenement, which his father and he could easily +build up again with a few dry branches, and the labor of an hour or two, +at any time, as for the loss of the pigs. + +While he was thinking what he should say to his father, and wringing his +hands over the smoking remnants of one of those untimely sufferers, an +odor assailed his nostrils, unlike any scent which he had before +experienced. What could it proceed from?--not from the burnt cottage--he +had smelt that smell before--indeed, this was by no means the first +accident of the kind which had occurred through the negligence of this +unlucky firebrand. Much less did it resemble that of any known herb, weed +or flower. A premonitory moistening at the same time overflowed his nether +lip. He knew not what to think. He next stooped down to feel the pig, if +there were any signs of life in it. He burnt his fingers, and to cool them +he applied them in his booby fashion to his mouth. Some of the crumbs of +the scorched skin had come away with his fingers, and for the first time +in his life (in the world's life, indeed, for before him no man had known +it), he tasted--crackling! + +Again he felt and fumbled at the pig. It did not burn him so much now, +still he licked his fingers from a sort of habit. The truth at length +broke into his slow understanding, that it was the pig that smelt so, and +the pig that tasted so delicious, and, surrendering himself up to the +new-born pleasure, he fell to tearing up whole handfuls of the scorched +skin with the flesh next it, and was cramming it down his throat in his +beastly fashion, when his sire entered amid the smoking rafters, armed +with retributory cudgel, and, finding how affairs stood, began to rain +blows upon the young rogue's shoulders, as thick as hailstones, which +Bo-bo headed not any more than if they had been flies. The tickling +pleasure, which he experienced in his lower regions, had rendered him +quite callous to any inconveniences that he might feel in those remote +quarters. His father might lay on, but he could not beat him from his pig +till he had made an end of it, when, becoming a little more sensible of +his situation, something like the following dialogue ensued: + +"You graceless whelp, what have you got there devouring? Is it not enough +that you have burnt me down three houses with your dog's tricks, and be +hanged to you! but you must be eating fire, and I know not what--what have +you got there, I say?" + +"O, father, the pig, the pig! do come and taste how nice the burnt pig +eats." + +The ears of Ho-ti tingled with horror. He cursed his son, and he cursed +himself that ever he should beget a son that should eat burnt pig. + +Bo-bo, whose scent was wonderfully sharpened since morning, soon raked out +another pig, and fairly rending it asunder, thrust the lesser half by main +force into the fists of Ho-ti, still shouting out, "Eat, eat, eat the +burnt pig, father, only taste--O Lord!" with suchlike barbarous +ejaculations, cramming all the while as if he would choke. + +Ho-ti trembled in every joint while he grasped the abominable thing, +wavering whether he should not put his son to death for an unnatural young +monster, when the crackling scorched his fingers, as it had done his +son's, and applying the same remedy to them, he in his turn tasted some of +its flavor, which, make what sour mouths he would for a pretence, proved +not altogether displeasing to him. In conclusion, both father and son +fairly sat down to the mess, and never left off till they had dispatched +all that remained of the litter. + + + + +CHAPTER XVII. + +COOKING AND SERVING PORK. + +FIRST PRIZE WINNERS IN THE AMERICAN AGRICULTURIST CONTEST FOR BEST RECIPES +FOR COOKING AND SERVING PORK. + + +PORK PIE. + +Unless you have a brick oven do not attempt this dish, as it requires a +long and even baking, which no stove oven can give. Make a good pie crust +and line a large pan, one holding about 6 quarts; in the bottom put a +layer of thin slices of onions, then a layer of lean salt pork, which has +been previously browned in the frying pan, next place a layer of peeled +apples, which sprinkle with a little brown sugar, using 1/2 lb. sugar to 3 +lbs. apples; then begin with onions, which sprinkle with pepper, pork and +apples again, and so on until the dish is full. Wet the edges of the +crust, put on the top crust, well perforated, and bake at least four +hours, longer if possible. These pies are eaten hot or cold and are a +great favorite with the English people. Potatoes may be used in place of +apples, but they do not give the meat so fine a flavor. + + +PORK POTPIE. + +Three pounds pork (if salt pork is used, freshen it well), cut into inch +cubes. Fry brown, add a large onion sliced, and a teaspoon each of chopped +sage, thyme and parsley. Cover with 5 pints of water and boil for two +hours, add a large pepper cut small or a pinch of cayenne, and a +tablespoon of salt if fresh pork has been used. Add also 3 pints +vegetables, carrots, turnips and parsnips cut small, boil half an hour +longer, when add a pint of potatoes cut into small pieces, and some +dumplings. Cover closely, boil twenty minutes, when pour out into a large +platter and serve. The dumplings are made of 1 pint of flour, 1 teaspoon +salt, and 1 teaspoon baking powder, sifted together. Add 2 eggs, well +beaten and 1 cup of milk. Mix out all the lumps and drop by spoonfuls into +the stew. Serve this potpie with a salad of dandelion leaves, dressed with +olive oil, vinegar, salt and pepper. + + +PORK GUMBO. + +Cut into small dice 2 lbs. lean pork. (In these recipes where the pork is +stewed or baked in tomatoes or water, salt pork may be used, provided it +is well freshened.) Fry the pork a pale brown, add 2 sliced onions, and +when these are brown add 3 bell peppers sliced, and 2 quarts peeled +tomatoes, with 2 teaspoons salt. Let boil gently, stirring frequently, for +1-1/2 hours. Peel and cut small 1 pint of young tender okra pods, and add. +Cover again and boil half an hour longer. Cook in a lined saucepan, as tin +will discolor the okra. With this serve a large dish of rice or hominy. +Corn may be used in place of okra if the latter is disliked. The corn +should be cut from the cobs and added half an hour before dinner time. + + +SUCCOTASH. + +Boil a piece of lean pork (about 5 lbs. in weight) in 3 quarts water, +until the meat is tender. The next day take out the pork, and remove the +grease risen on the liquor from the pork during cooking. To 3 pints of the +liquor add 1 pint of milk and 1-1/2 pints lima beans. Let them boil until +tender--about one hour--when add 1-1/2 pints corn cut from the cob. Let +the whole cook for ten minutes, add a teaspoon of salt if necessary, half +a teaspoon of pepper, and drop in the pork to heat. When hot, pour into a +tureen and serve. + + +PORK PILLAU. + +Take a piece of pork (about 4 lbs.) and 2 lbs. bacon. Wash and put to boil +in plenty of water, to which add a pepper pod, a few leaves of sage and a +few stalks of celery. One hour before dinner, dip out and strain 2 quarts +of the liquor in which the pork is boiling, add to it a pint of tomatoes +peeled, a small onion cut fine, and salt if necessary; boil half an hour, +when add 1 pint of rice well washed. When it comes to a boil draw to the +back of stove and steam until the rice is cooked and the liquor absorbed. +The pork must boil three or four hours. Have it ready to serve with the +rice. This makes a good dinner, with a little green salad, bread and +butter and a good apple pudding. + + +PORK ROLL. + +Chop fine (a meat chopper will do the work well and quickly) 3 lbs. raw +lean pork and 1/4 lb. fat salt pork. Soak a pint of white bread crumbs in +cold water. When soft squeeze very dry, add to the chopped meat with a +large onion chopped fine, 1 tablespoon chopped parsley, 1/2 teaspoon each +of chopped sage and thyme, and 1/2 teaspoon black pepper. Mix together +thoroughly and form into a roll, pressing it closely and compactly +together. Have ready about a tablespoon of fat in a frying pan, dredge the +roll thickly with flour and brown it in the fat, turning it until nicely +browned on all sides. Then place it in a baking pan, and bake in a hot +oven for one hour. Baste it every ten minutes with water. Do not turn or +disturb the meat after it has been put into the oven. Half an hour before +dinner add 12 or 14 small carrots that have been parboiled in salted +boiling water for fifteen minutes. When done, place the roll on a platter, +surround it with plain boiled macaroni, dot with the carrots and pour over +all a nicely seasoned tomato sauce. + + +PEPPER POT. + +Cut 3 lbs. rather lean pork into 2-inch cubes, fry until brown, place in a +3-quart stone pot (a bean jar is excellent for this purpose) having a +close-fitting lid; add 2 large onions sliced, 6 large green peppers (the +bell peppers are the best, being fine in flavor and mild), a tablespoon of +salt (if fresh pork was used), and 3 large tomatoes peeled and cut small. +Fill the pot with water and place in the oven or on the back of the stove +and allow to simmer five or six hours, or even longer. The longer it is +cooked the better it will be. Persons who ordinarily cannot eat pork will +find this dish will do them no harm. The sauce will be rich and nicely +flavored, and the meat tender and toothsome. Serve with it plenty of +boiled rice or potatoes. + + +PORK CROQUETTES (IN CABBAGE LEAVES). + +To 1 lb. lean pork chopped fine add 1 teaspoon salt, 1/2 teaspoon each of +pepper, chopped sage and thyme, 1 teaspoon chopped parsley and a large +onion also chopped. Mix well and stir in 2-3 cup (half-pint cup) of +well-washed raw rice. Wash a large cabbage, having removed all the +defective outer leaves. Plunge it whole into a large pot of boiling salted +water and boil for five minutes, remove and drain. This will render the +leaves pliable. Let cool a little, when pull the leaves apart, and wrap in +each leaf a tablespoon of the pork and rice. Wrap it up securely and +neatly as if tying up a parcel and secure with wooden toothpicks or twine. +When all are done, lay in a baking dish and cover with a quart of tomatoes +peeled and cut fine, mixed with half a pint of water, and a teaspoon of +salt. Bake one hour in a hot oven, turning the croquettes occasionally. If +the sauce becomes too thick, dilute with a little hot water. When done, +dish, pour over the sauce and serve with potatoes or hominy. These are +very good indeed. If desired the croquettes may be steamed over hot water +in a steamer for three hours, or plunged directly into a kettle of boiling +water and boiled for one hour. They are not so delicate as when baked. + + +PORK WITH PEA PUDDING (ENGLISH STYLE). + +Boil the pork as directed above, and do not omit the vegetables, as they +flavor the meat and the pudding. Use the yellow split peas and soak a pint +in cold water over night. Drain and tie them loosely in a pudding bag and +boil with the pork for three hours. An hour before dinner remove and press +through a colander, add a teaspoon salt, half a teaspoon pepper and 3 eggs +well beaten. Chop enough parsley to make a teaspoonful, add to the peas +with a little grated nutmeg. Beat up well, sift in half a pint of flour +and pour into a pudding bag. The same bag used before will do if well +washed. Tie it up tightly, drop into the pork water again and boil another +hour. Remove, let drain in the colander a few minutes, when turn out onto +a dish. Serve with the pork, and any preferred sauce; mint sauce is good +to serve with pork, and a tomato sauce is always good. In fact, it is a +natural hygienic instinct which ordains a tart fruit or vegetable to be +eaten with pork. The Germans, who are noted for their freedom from skin +diseases, add sour fruit sauces to inordinately fat meats. + + +PORK WITH SAUERKRAUT (GERMAN STYLE). + +Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put +half of it into an iron pot, lay on it the pork drained from the water in +which it was cooking and cover with the remainder of sauerkraut, add 1 +quart water in which the pork was cooking, cover closely and simmer gently +for one hour. + + +PORK CHOWDER. + +Have ready a quart of potatoes sliced, 2 large onions sliced, and 1 lb. +lean salt pork. Cut the pork into thin slices and fry until cooked, drain +off all but 1 tablespoon fat and fry the onions a pale brown. Then put the +ingredients in layers in a saucepan, first the pork, then onions, potatoes +and so on until used, adding to each layer a little pepper. Add a pint of +water, cover closely and simmer fifteen minutes, then add a pint of rich +milk, and cover the top with half a pound of small round crackers. Cover +again and when the crackers are soft, serve in soup plates. If you live +where clams are plentiful, add a quart of cleaved clams when the potatoes +are almost done and cook ten minutes. + + +SEA PIE. + +Make a crust of 1 quart flour, 2 teaspoons baking powder, 1 teaspoon salt, +mix well, rub in a tablespoon of fat--pork fat melted or lard--and mix +into a smooth paste with a pint of water. Line a deep pudding dish with +this, put in a layer of onions, then potatoes sliced, then a thin layer of +pork in slices, more onions, etc., until the dish is full. Wet the edges, +put on a top crust. Tie a floured cloth over the top and drop into a pot +of boiling water. Let the water come up two-thirds on the dish, and keep +the water boiling for four hours. Invert on a dish, remove the mold and +serve hot. + + +_For Fresh Pork Only._ + +CORN AND PORK SCALLOP. + +Cut about 2 lbs. young pork into neat chops and reject all fat and bone. +Fry them until well cooked and of a pale brown, dust with salt and pepper. +Cut some green corn from the cob. Take a 2-quart dish, put a layer of corn +in the bottom, then a layer of pork, and so on until the dish is full, add +1 pint of water, cover and bake for one hour. Remove the cover fifteen +minutes before serving, so the top may be nicely browned. Serve with +potatoes and a lettuce salad. Onions and pork may be cooked in the same +manner. + + +STUFFED SHOULDER OF PORK. + +Take a shoulder of pork and bone it. Cut out the shoulder blade, and then +the leg bone. After the cut made to extract the shoulder blade, the flesh +has to be turned over the bone as it is cut, like a glove-finger on the +hand; if any accidental cut is made through the flesh it must be sewed up, +as it would permit the stuffing to escape. For the stuffing, the following +is extra nice: Peel 4 apples and core them, chop fine with 2 large onions, +4 leaves of sage, and 4 leaves of lemon thyme. Boil some white potatoes, +mash them and add 1 pint to the chopped ingredients with a teaspoon of +salt and a little cayenne. Stuff the shoulder with this and sew up all the +openings. Dredge with flour, salt and pepper and roast in a hot oven, +allowing twenty minutes to the pound. Baste frequently, with hot water at +first, and then with gravy from the pan. Serve with currant jelly, +potatoes and some green vegetables. Another extra good stuffing for pork +is made with sweet potatoes as a basis. Boil the potatoes, peel and mash. +To a half pint of potato add a quarter pint of finely chopped celery, 2 +tablespoons chopped onions, 1/2 teaspoon pepper, teaspoon each of salt and +chopped parsley and a tablespoon of butter. + + +PORK ROASTED WITH TOMATOES. + +Take a piece for roasting and rub well with salt and pepper, dredge with +flour, and pour into the pan a pint of hot water, and place in a brisk +oven. This must be done two or three hours before dinner, according to the +size of roast; baste the meat often. An hour before dinner peel some +tomatoes (about a quart), put them into a bowl and mash with the hands +till the pulp is in fine pieces, add to them a chopped onion, a teaspoon +of chopped parsley and 1/2 teaspoon each of sage and thyme. Draw the pan +containing the roast to the mouth of oven and skim all the fat from the +gravy; pour the tomatoes into the pan, and bake for one hour. With this +serve a big dish of rice. + + +PORK WITH SWEET POTATOES. + +Prepare the roast as described above, either stuffed or otherwise. When +partly done, peel and cut some sweet potatoes into slices about three +inches long. Bank these all around the meat, covering it and filling the +pan. Baste often with the gravy and bake one hour. Serve with this a +Russian salad, made of vegetables. Young carrots may be used in place of +sweet potatoes. + + +RARE OLD FAMILY DISHES, DESCRIBED FOR THIS WORK BY THE BEST COOKS IN +AMERICA. EVERY ONE OF THESE RECIPES IS A SPECIAL FAVORITE THAT HAS BEEN +OFTEN TRIED AND NEVER FOUND WANTING. NONE OF THESE RECIPES HAS EVER BEFORE +BEEN PRINTED, AND ALL WILL BE FOUND SIMPLE, ECONOMICAL AND HYGIENIC. + + +_Ham._ + +BOILED. + +Wash well a salted, smoked pig's ham, put this in a large kettle of +boiling water and boil until tender, remove from the kettle, take off all +of the rind, stick in a quantity of whole cloves, place in a baking pan, +sprinkle over with a little sugar, pour over it a cup of cider, or, still +better, sherry. Place in the oven and bake brown. + + +FOR LUNCH. + +Mince cold ham fine, either boiled or fried, add a couple of hard-boiled +eggs chopped fine, a tablespoon of prepared mustard, a little vinegar and +a sprinkling of salt. Put in a mold. When cold cut in thin slices or +spread on bread for sandwiches. + + +BONED. + +Having soaked a well-cured ham in tepid water over night, boil it until +perfectly tender, putting it on in warm water; take up, let cool, remove +the bone carefully, press the ham again into shape, return to the boiling +liquor, remove the pot from the fire and let the ham remain in it till +cold. Cut across and serve cold. + + +POTTED. + +Mince left-over bits of boiled ham and to every 2 lbs. lean meat allow 1/2 +lb. fat. Pound all in a mortar until it is a fine paste, gradually adding +1/2 teaspoon powdered mace, the same quantity of cayenne, a pinch of +allspice and nutmeg. Mix very thoroughly, press into tiny jars, filling +them to within an inch of the top; fill up with clarified butter or +drippings and keep in a cool place. This is nice for tea or to spread +picnic sandwiches. + + +STEW. + +A nice way to use the meat left on a ham bone after the frying slices are +removed is to cut it off in small pieces, put into cold water to cover +and let it come to a boil. Pour off the water and add enough hot to make +sufficient stew for your family. Slice an onion and potatoes into it. + + +WITH VEAL. + +A delicious picnic dish is made of ham and veal. Chop fine equal +quantities of each and put into a baking dish in layers with slices of +hard-boiled eggs between; boil down the water in which the veal was +cooked, with the bones, till it will jelly when cold; flavor with celery, +pepper and salt and pour over the meat. Cover with a piecrust half an inch +thick and bake until the crust is done. Slice thin when cold. + + +OMELET. + +Beat 6 eggs very light, add 1/2 teaspoon salt, 3 tablespoons sweet milk, +pepper to taste, have frying pan very hot with 1 tablespoon butter in; +turn in the mixture, shake constantly until cooked, then put 1 cup finely +chopped ham over the top and roll up like jelly cake, cut in slices. + + +BAKED. + +Most persons boil ham. It is much better baked, if baked right. Soak it +for an hour in clean water and wipe dry. Next spread it all over with thin +batter and then put it into a deep dish, with sticks under it to keep it +out of the gravy. When it is fully done, take off the skin and batter +crusted upon the flesh side, and set away to cool. It should bake from six +to eight hours. After removing the skin, sprinkle over with two +tablespoonfuls of sugar, some black pepper and powdered crackers. Put in +pan and return to the oven to brown; then take up and stick cloves through +the fat, and dust with powdered cinnamon. + + +WITH CORN MEAL. + +Take bits of cold boiled ham, cut into fine pieces, put in a frying pan +with water to cover, season well. When it boils, thicken with corn meal, +stirred in carefully, like mush. Cook a short time, pour in a dish to +mold, slice off and fry. + + +BALLS. + +Chop 1/2 pint cold boiled ham fine. Put a gill of milk in a saucepan and +set on the fire. Stir in 1/2 teacup stale bread crumbs, the beaten yolks +of 2 eggs and the ham. Season with salt, cayenne and a little nutmeg. Stir +over the fire until hot, add a tablespoon chopped parsley, mix well and +turn out to cool. When cold make into small balls, dip in beaten egg, then +in bread crumbs and fry in boiling fat. + + +TOAST. + +Remove the fat from some slices of cold boiled ham, chop fine. Put 2 +tablespoonfuls of butter into a saucepan on the stove, add the chopped ham +and half a cup of sweet cream or milk. Season with pepper and salt; when +hot, remove from the stove and stir in quickly 3 well-beaten eggs. Pour +onto toast and serve at once. + + +FLAVORED WITH VEGETABLES. + +Take a small ham, as it will be finer grained than a large one, let soak +for a few hours in vinegar and water, put on in hot water, then add 2 +heads of celery, 2 turnips, 3 onions and a large bunch of savory herbs. A +glass of port or sherry wine will improve the flavor of the ham. Simmer +very gently until tender, take it out and remove the skin, or if to be +eaten cold, let it remain in the liquor until nearly cold. + + +PATTIES. + +One pint of ham which has previously been cooked, mix with two parts of +bread crumbs, wet with milk. Put the batter in gem pans, break 1 egg over +each, sprinkle the top thickly with cracker crumbs and bake until brown. A +nice breakfast dish. + + +PATTIES WITH ONIONS. + +Two cups bread crumbs moistened with a little milk, and two cups cooked +ham thoroughly mixed. If one likes the flavor, add a chopped onion. Bake +in gem pans. Either break an egg over each gem or chop cold hard-boiled +egg and sprinkle over them. Scatter a few crumbs on top. Add bits of +butter and season highly with pepper and salt, and brown carefully. + + +FRIED PATTIES. + +One cup cold boiled ham (chopped fine), 1 cup bread crumbs, 1 egg, salt +and pepper to taste, mix to the right thickness with nice meat dressing or +sweet milk, mold in small patties and fry in butter. + + +HAM SANDWICHES. + +Mince your ham fine and add plenty of mustard, 3 eggs, 1 tablespoon flour, +1 tablespoon butter and as much chopped cucumber pickles as you have ham. +Beat this thoroughly together and pour into 1 pint of boiling vinegar, but +do not let the mixture boil. When it cools, spread between your +sandwiches. + + +_Salt Pork._ + +FRIED WITH FLOUR. + +Slice the pork thinly and evenly, placing it in a large frying pan of +water, and turning it twice while freshening. This prevents it humping in +the middle, as pork, unless the slices are perfectly flat, cannot be fried +evenly. When freshened sufficiently, drain, throw the water off, and, +rolling each slice in flour, return to the frying pan. Fry a delicate +brown, place on a platter dry, add slices of lemon here and there. Drain +all the frying fat off, leaving a brown sediment in the pan. Pour 1 cup of +rich milk on this, and when it thickens (keep stirring constantly until of +the consistency of rich, thick cream), pour into a gravy boat, and dust +with pepper.--[M. G. + + +FRIED PORK AND GRAVY. + +Cut the rind from a firm piece of fat salt pork that has a few streaks of +lean (if preferred). Slice thin, scald in hot water, have the frying pan +smoking hot, put in the slices of pork and fry (without scorching) until +crisp. Then pour off nearly all the fat, add some hot water after the +slices have been removed from the pan, and stir in some flour moistened +with cold water for a thickened gravy.--[Farmer's Wife. + + +FRIED IN BATTER OR WITH APPLES. + +Slice thin and fry crisp in a hot frying pan, then dip in a batter made as +follows: One egg well beaten, 3 large spoons rich milk, and flour enough +to make a thin batter. Fry once more until the batter is a delicate brown, +and if any batter remains it may be fried as little cakes and served with +the pork. Instead of the batter, apples, sliced, may be fried in the fat, +with a little water and sugar added, or poor man's cakes, made by scalding +4 spoons granulated (or other) corn meal with boiling water, to which add +a pinch of salt and 1 egg, stirred briskly in.--[F. W. + + +SWEET FRIED. + +Take nice slices of pork, as many as you need, and parboil in buttermilk +for five minutes, then fry to a golden brown. Or parboil the slices in +skimmilk, and while frying sprinkle on each slice a little white sugar and +fry a nice brown. Be watchful while frying, as it burns very easily after +the sugar is on.--[I. M. W. + + +TO FRY IN BATTER. + +Prepare as for plain fried pork, fry without dipping in flour, and when +done, dip into a batter made as follows: One egg beaten light, 2 +tablespoonfuls of milk and the same of sifted flour, or enough to make a +thin batter. Stir smooth, salt slightly, dip the fried pork into it and +put back into the hot drippings. Brown slightly on both sides, remove to a +hot platter and serve immediately.--[R. W. + + +FRIED WITH SAGE. + +Freshen the pork in the usual manner with water or soaking in milk, partly +fry the pork, then put three or four freshly picked sprigs of sage in the +frying pan with the pork. When done, lay the crisp fried sage leaves on +platter with the pork.--[Mrs. W. L. R. + + +MRS. BISBEE'S CREAMED PORK. + +Slice as many slices as your frying pan will hold, pour on cold water, +place upon the range to freshen; when hot, pour off the water and fry +until crispy; take out upon a platter, pour the fat in a bowl. Pour some +milk, about a pint, in the frying pan, boil, thicken and pour upon the +fried pork. Serve at once.--[Mrs. G. A. B. + + +BAKED. + +Take a piece of salt pork as large as needed, score it neatly and soak in +milk and water half an hour, or longer if very salt; put into a baking pan +with water and a little flour sprinkled over the scoring. Bake until +done. Always make a dressing to eat with this, of bread and cracker +crumbs, a lump of butter, an egg, salt, pepper and sage to taste; mix with +hot milk, pack in a deep dish and bake about twenty minutes. Keep water in +the baking dish after the meat is taken up, pour off most of the fat and +thicken the liquor. Tomatoes go well with this dish, also cranberry sauce. + + +BOILED. + +Boil 4 or 5 lbs. of pork having streaks of lean in it, in plenty of water, +for one and one-half hours. Take out, remove skin, cut gashes across the +top, sprinkle over powdered sage, pepper and rolled crackers. Brown in the +oven. Slice when cold. + + +CREAMED IN MILK AND WATER. + +Freshen 10 or 12 slices of fat pork and fry a nice brown, then take up the +pork and arrange on a deep platter. Next pour off half the fat from the +frying pan and add 1 cup of milk and 1 of boiling water, and 1 tablespoon +flour mixed with a little cold milk or water, or else sifted in when the +milk and water begin to boil, but then a constant stirring is required to +prevent it from being lumpy. Next add a pinch of salt and a dust of +pepper, let it boil up, and pour over the pork. Enough for six. + + +EGG PORK. + +Take slices of pork and parboil in water, sprinkle a little pepper on the +pork and put into the frying pan with a small piece of butter and fry. +Take 1 egg and a little milk and beat together. When the meat is nearly +done, take each slice and dip into the egg, lay back in the pan and cook +until done. + + +CREAMED PORK. + +Take 6 slices nice pork, or as many as will fry in the frying pan, and +parboil for five minutes, then take out of the water and roll one side of +each slice in flour and fry to a golden brown. When fried, turn nearly all +of the fat off and set the pan on the stove again and turn on a cup of +nice sweet cream; let it boil up, then serve on a platter. + + +_Soups, Stews, Etc._ + +PORK SOUP. + +Put pork bones in pot of cold salted water. Add the following ingredients, +in a cheesecloth bag: A few pepper seeds, a bit of horse-radish, mace, and +1 sliced turnip. Boil as for beef soup; strain and add a teaspoon of rice +flour to each pint, and let come to a boil. Serve with crackers. + + +PORK STEW + +Slice and fry in a kettle from 1/4 to 1/2 lb. salt pork, drain off the fat +and save for shortening, add 3 pints boiling water, 2 or 3 onions sliced +thin, 1 quart potatoes sliced and pared, a sprinkling of pepper, large +spoon flour mixed in 1 cup of cold water. Let the onions boil a few +moments before adding the potatoes and flour. Five minutes before serving, +add 1 dozen crackers, split and moistened with hot water, or make +dumplings as for any stew. + + +DRY STEW. + +Place slices of pork in the frying pan and fill full with chipped +potatoes; pour over a little water and cover tightly, and cook until the +pork begins to fry, then loosen from the bottom with a wide knife and +pour over more water, and so on until done. Pepper and salt and a bit of +butter. + + +OLD-FASHIONED STEW. + +Place 6 large slices of pork in the kettle with nearly a quart of water, +let it boil half an hour, then add 8 sliced potatoes and 2 sliced onions, +and when nearly done add a little flour, pepper and salt, and a lump of +butter. + + +CHOWDER. + +Cut 4 slices of salt pork in dice, place in kettle and fry, add 6 +good-sized onions chopped fine, let fry while preparing 8 potatoes, then +add 1 quart boiling water and the potatoes sliced thin. Season with salt +and pepper to taste. Boil one-half hour. + + +_Miscellaneous._ + +BACON, BROILED OR FRIED. + +The first essential is to have the bacon with a streak of lean and a +streak of fat, and to cut or slice it as thin as possible. Then lay it in +a shallow tin and set it inside a hot stove. It will toast evenly and the +slices will curl up and be so dry that they may be taken in the fingers to +eat. The lard that exudes may be thickened with flour, a cup of sweet new +milk and a pinch of black pepper added, and nice gravy made. Or if +preferred, the bacon, thinly sliced, may be fried on a hot skillet, just +turning it twice, letting it slightly brown on both sides. Too long in the +hot skillet, the bacon gets hard and will have a burned taste. + + +BRAINS. + +Lay the brains in salt and water for an hour to draw out the blood. Pick +them over and take out any bits of bone and membrane. Cook for half an +hour in a small quantity of water. When cooked drain off the water, and to +each brain add a little pepper, nearly an even teaspoon of salt, a +tablespoon of butter and 1 beaten egg. Cook until the egg thickens. Or +when the brains are cooked, drain off the water, season with salt, pepper +and sage. + + +PORK AND BEANS. + +Pick over and let soak over night 1 quart beans; in the morning wash and +drain, and place in a kettle with cold water, with 1/2 teaspoon soda, boil +about twenty minutes, then drain and put in earthen bean dish with 2 +tablespoons molasses, season with pepper. In the center of the beans put 1 +lb. well-washed salt pork, with the rind scored in slices or squares, rind +side uppermost. Cover all with hot water and bake six hours or longer, in +a moderate oven. Keep covered so they will not burn on the top, but an +hour or so before serving remove the pork to another dish and allow it to +brown. Beans should also brown over the top. + + +BOILED DINNER. + +Put a piece of salt pork to cook in cold water about 9 o'clock. At 10 +o'clock add a few beets, at 11 o'clock a head of cabbage, quartered. +One-half hour later add the potatoes. Serve very hot. + + +GERMAN WICK-A-WACK. + +Save the rinds of salt pork, boil until tender, then chop very fine, add +an equal amount of dried bread dipped in hot water and chopped. Season +with salt, pepper and summer savory; mix, spread one inch deep in baking +dish, cover with sweet milk. Bake one-half hour. Very nice. + + +BROILED PORK. + +Soak the pork in cold water over night. Wipe dry and broil over coals +until crisp. Pour over it 1/2 pint sweet cream. Ham cooked this way is +delicious. + + +LUNCH LOAF. + +Chop remnants of cold boiled ham or salt pork, add crushed crackers and +from 3 to 6 eggs, according to the amount of your meat. Bake in a round +baking powder box, and when cold it can be sliced for the table. + + +PORK HASH. + +Take scraps of cold pork and ham, chop very fine, put in frying pan, add a +very little water, let cook a few minutes, then add twice this amount of +chopped potato. Salt and pepper to taste, fry and serve hot. + + +FOR SUNDAY LUNCHEON. + +Take the trimmings saved from ribs, backbone, jowl, shanks of ham and +shoulder, and all the nice bits of meat too small for ordinary use; place +in a kettle with sufficient water to barely cover meat, and boil slowly +until quite tender. Fit a piece of stout cheesecloth in a flat-bottomed +dish and cover with alternate strips of fat and lean meat while hot; +sprinkle sparingly with white pepper, add another layer of meat and a few +very thin slices of perfectly sound tart apples. Repeat until pork is +used, then sew up the ends of the cloth compactly, place between agate +platters and subject to considerable pressure over night. Served cold this +makes a very appetizing addition to Sunday suppers or luncheon. + + +PORK CHEESE. + +Cut 2 lbs. cold roast pork into small pieces, allowing 1/4 lb. fat to each +pound of lean; salt and pepper to taste. Pound in a mortar a dessert +spoon minced parsley, 4 leaves of sage, a very small bunch of savory +herbs, 2 blades of mace, a little nutmeg, half a teaspoon of minced lemon +peel. Mix thoroughly with the meat, put into a mold and pour over it +enough well-flavored strong stock to make it very moist. Bake an hour and +a half and let it cool in the mold. Serve cold, cut in thin slices and +garnished with parsley or cress. This is a cooking school recipe. For +ordinary use the powdered spices, which may be obtained at almost any +country store, answer every purpose. Use 1/4 teaspoon sage, 1/2 teaspoon +each of summer savory and thyme, and a pinch of mace. + + +PORK FLOUR-GRAVY. + +Take the frying pan after pork has been fried in it, put in a piece of +butter half as large as an egg, let it get very hot, then put in a +spoonful of flour sprinkled over the bottom of the pan. Let this get +thoroughly browned, then turn boiling water on it, say about a pint. Now +take a tablespoon of flour, heaping, wet it up with a cup of sweet milk +and stir into the boiling water, add salt and pepper to taste, and a small +piece more butter, cook well and serve. + + +PORK OMELET. + +Cut the slices of pork quite thin, discarding the rind, fry on both sides +to a light brown, remove from the spider, have ready a batter made of from +2 or 3 eggs (as the amount of pork may require), beaten up with a little +flour and a little sweet milk, pouring half of this batter into the +spider. Then lay in the pork again, and pour the remaining part of the +batter over the pork. When cooked on the one side, cut in squares and +turn. Serve hot. Sometimes the pork is cut in small squares before adding +the batter. + + +ANOTHER OMELET. + +Put 1 cup cold fried salt pork (cut in dice) and 3 tablespoons sweet milk +on back of stove to simmer, then beat 6 eggs and 1 teaspoon salt until +just blended. Put 2 tablespoons butter in frying pan. When hot add eggs +and shake vigorously until set, then add the hot creamed pork, spread over +top, fold, and serve immediately. + + +PIG'S FEET. + +Cut off the feet at the first joint, then cut the legs into as many pieces +as there are joints, wash and scrape them well and put to soak over night +in cold, slightly salted water; in the morning scrape again and change the +water; repeat at night. The next morning put them on to boil in cold water +to cover, skim carefully, boil till very tender, and serve either hot or +cold, with a brown sauce made of part of the water in which they were +boiled, and flavored with tomato or chopped cucumber pickles. If the pig's +feet are cooled and then browned in the oven, they will be much nicer than +if served directly from the kettle in which they were boiled. Save all the +liquor not used for the sauce, for pig's feet are very rich in jelly; when +cold, remove the fat, which should be clarified, and boil the liquor down +to a glaze; this may be potted, when it will keep a long time and is +useful for glazing, or it may be used for soups either before or after +boiling, down.--[R. W. + + +PICKLED PIG'S FEET. + +Clean them well, boil until very tender, remove all the bones. Chop the +meat, add it to the water they were boiled in, salt to taste. Add enough +vinegar to give a pleasing acid taste, pour into a dish to cool. When +firm, cut in slices. Or leave out the vinegar and serve catsup of any +kind with the meat. Or before cooking the feet, wrap each one in cloth and +boil seven hours. When cold take off the cloth and cut each foot in two +pieces. Serve cold with catsup or pepper sauce or horse-radish. Or the +feet may be put into a jar and covered with cold vinegar, to which is +added a handful of whole cloves.--[A. L. N. + + +KIDNEY ON TOAST. + +Cut a kidney in large pieces and soak in cold water an hour. Drain and +chop fine, removing all string and fiber; also chop separately one onion. +Put a tablespoonful of butter in a frying pan, and when melted add the +chopped kidney and stir till the mixture turns a whitish color, then add +the onion. Cook five minutes, turn into a small stewpan, season and add a +cupful of boiling water. Simmer an hour and thicken with a teaspoonful of +cornstarch wet with cold water. Cook five minutes longer, pour over slices +of nicely browned toast and serve. + + +_Pork Fritters._ + +CORN MEAL FRITTERS. + +Make a thick batter of corn meal and flour, cut a few slices of pork and +fry until the fat is fried out; cut a few more slices, dip them in the +batter, and drop them in the bubbling fat, seasoning with salt and pepper; +cook until light brown, and eat while hot. + +FRITTERS WITH EGG. + +Fry slices of freshened fat pork, browning both sides, then make a batter +of 1 egg, 1 cup milk, 1 teaspoon baking powder sifted through enough flour +to make a rather stiff batter, and a pinch of salt. Now remove the pork +from the frying pan and drop in large spoonfuls of the batter, and in the +center of each place a piece of the fried pork, then cover the pork with +batter, and when nicely brown, turn and let the other side brown. Currant +jelly is nice with them. + +FRICATELLE. + +Chop raw fresh pork very fine, add a little salt and plenty of pepper, 2 +small onions chopped fine, half as much bread as there is meat, soaked +until soft, 2 eggs. Mix well together, make into oblong patties and fry +like oysters. These are nice for breakfast. If used for supper, serve with +sliced lemon. + +CROQUETTES. + +Raw pork chopped fine, 2 cups, 1 small onion chopped very fine, 1 teaspoon +powdered sage, 1 cup bread crumbs rubbed fine, salt and pepper to taste, 2 +eggs beaten light. Mix thoroughly, make small flat cakes, roll lightly in +flour and fry in hot lard. + + +_Pork Pies, Cakes and Puddings._ + +PORK PIE. + +Cut fresh pork in small inch and half-inch pieces, allowing both fat and +lean. Boil until done in slightly salted water. Lay away in an earthen +dish over night. In the morning it will be found to be surrounded with a +firm meat jelly. Will not soak pie crust. Make a rich baking powder +biscuit paste. Roll out thin, make top and bottom crust, fill with the +prepared pork. Bake.--[H. M. G. + + +A HINT FOR PORK PIE. + +Every housekeeper knows how to make pork pie, but not every one knows that +if the bottom crust is first baked with a handful of rice to prevent +bubbling--the rice may be used many times for the same purpose--and the +pork partially cooked before the upper crust is added, the pie will be +twice as palatable as if baked in the old way. The crust will not be soggy +and the meat juices will not lose flavor by evaporation.--[Mrs. O. P. + + +PORK PIE WITH APPLES. + +Line a deep pudding dish with pie crust. Place a layer of tart apples in +the dish, sprinkle with sugar and a little nutmeg, then place a layer of +thin slices of fat salt pork (not cooked), sprinkle lightly with black +pepper. Continue to add apples and pork until the dish is full. Cover with +a crust and bake until the apples are cooked, when the pork should be +melted. Serve as any pie.--[M. C. + + +SPARERIB PIE. + +Chop the small mussy pieces of meat, put in a pudding or bread tin, add +some of the gravy and a little water. Make a biscuit crust, roll half an +inch thick and put over the top and bake. A tasty way is to cut the crust +into biscuits, place close together on top of the meat and bake. More +dainty to serve than the single crust. A cream gravy or some left from the +rib is nice with this pie. Any of the lean meat makes a nice pie, made the +same as the above. + + +PORK CAKE WITHOUT LARD. + +Over 1 lb. fat salt pork, chopped very fine, pour a pint of boiling water. +While it is cooling, sift 9 cups flour with 1 heaping teaspoon soda and 2 +of cream tartar, stir in 2 cups sugar and 1 of molasses, 4 eggs, teaspoon +of all kinds spice, 2 lbs. raisins, 1 lb. currants and 1/2 lb. citron. +Lastly, thoroughly beat in the pork and water and bake slowly. This will +keep a long time. + + +PORK CAKE. + +Take 1/2 cup sugar, 1/2 cup strong coffee, 1/2 cup molasses, 1/2 cup +chopped salt pork, 1/4 cup lard, 1 cup raisins, stoned and chopped, 2 cups +flour, 2 eggs, 1 teaspoon soda, dissolved in coffee, 1 teaspoon cloves, +cinnamon and nutmeg. + + +PORK PUDDING. + +This is made somewhat after the style of the famous English beefsteak +pudding--differs only in two points. Cut up the pieces of fresh pork and +stew in the skillet, in slightly salted water, till soft. Make a rich +biscuit dough or plain pie paste. Line a quart basin and fill with the +stewed pork. Add pepper, a few chopped potatoes if desired, cover all with +the paste pinched tightly over, tie a small cloth tightly over the basin, +then place basin in a larger cloth, gather the corners together and tie +snugly over top, boil in a kettle for half an hour. Be sure the water is +boiling hot before placing the basin in, and keep it boiling, with a tight +lid. + + +_Roasts._ + +FRESH LEG. + +Score the leg with sharp knife in half-inch gashes, fill with a filling +made of chopped onion, sage, bread crumbs and mixed with the beaten yolks +and whites of 2 eggs, salt; stuff knuckle and gashes also. Pepper freely +and roast it well. A leg weighing 8 lbs. requires three hours of a steady +fire. Drain off fat from roasting tin and make a brown gravy. Serve with +tart apple sauce. + + +WITH BUTTERMILK. + +Take a piece of pork that is quite lean, soak over night in buttermilk and +boil until about half done, then put it in the baking pan, cut through the +rind in slices, sprinkle with pepper and sugar and bake to a golden brown. + + +DANISH PORK ROAST. + +Braise the roast, and between each slit insert a bit of sage--which may be +removed before serving; place in a deep stewpan and fill the corners and +crevices with prunes that have been previously soaked in water long enough +to regain their natural size. Roast in moderate oven, basting as usual, +taking care not to break the prunes. When half done, take up the prunes, +remove pits, crush and add to a dressing made as follows: Moisten 2 cups +bread crumbs--one-third corn bread is preferable to all wheat--season with +salt, pepper and a mere hint of onions. Put into a cheesecloth +bag--saltbag if at hand--and bake beside the roast for half an hour, +taking care to prevent scorching. Serve in slices with the roast. + + +SPARERIB. + +Season well with salt, pepper and a little sage. Put in roasting pan with +a little water, bake a nice brown. By cracking the ribs twice, you can +roll up and fasten with skewers, or tie up with coarse twine. Put the +stuffing inside, same as turkey. After it is done, take meat from pan. If +the water is not all cooked out, set on top of stove until none remains. +Pour out the grease, leaving about half a cup. Set back to cool so as not +to cook the gravy too fast at first. Stir 2 spoons or more of flour into +the grease and let brown. Add boiling water to make the required amount of +gravy. Before removing from fire, add 1/2 cup sweet cream. Baked or +mashed potatoes with cold slaw are in order with sparerib, with currant, +cranberry or apple sauce. Very nice cold with fried potatoes or chips for +supper. + + +_Liver._ + +WITH BACON. + +Pour salted boiling water over the liver and let it stand a few minutes, +drain and slice. Crisp thin slices of bacon in a hot frying pan, lay them +neatly around the edge of a platter or deep dish, and set the dish where +it will keep hot. Fry the liver in the drippings from the bacon and put it +in the middle of the dish. Pour a little boiling water into the frying +pan, season to taste with pepper and salt, thicken with browned flour and +pour over the liver or serve separately.--[R. F. + + +LIVER AND ONIONS. + +Use two frying pans. In both have a generous supply of fryings or salted +lard. Cut the liver in thin, even slices, and wash in cold water. Wipe +each slice dry before placing it in the hot grease; fill the frying pan +full, pepper and salt all, cover with lid and set over a brisk fire. Slice +the onions and place them in the second frying pan of hot grease, pepper, +salt and stir frequently. Turn the liver once, each slice. When done, +place on a platter, with the onions heaped over and around.--[H. M. G. + + +HASHED. + +Parboil the liver, chop it fine and put it into a hot frying pan with just +enough of the liquor it was boiled in to moisten it so it won't be hard +and dry. When hot, season with salt, pepper and butter, and serve with +mashed potato. Or you can chop cold boiled potatoes with the liver and +make a regular hash of it if preferred.--[R. L. + + +_Heart._ + +STUFFED. + +Take three hearts, remove the ventricles and dividing wall, wash and wipe +out dry. Fill with 3 tablespoons chopped ham, 4 tablespoons bread crumbs, +a little melted butter, some pepper and salt; beat up an egg and mix the +meat, etc., with as much of the egg as is needed to bind it together. Tie +each heart in a piece of cloth and boil three hours, or till tender, in +salt and water. Remove the cloths carefully, so as to keep the dressing in +place, rub them over with butter and sprinkle with a little flour, and +brown in a brisk oven. Reduce the liquor and thicken it. Serve with mashed +potatoes and apple jelly. + + +BOILED. + +Make a biscuit dough rather stiff, sprinkle a well-cleaned heart over with +a little pepper and salt, roll the heart securely in the biscuit dough, +wrap all in a clean white cloth and sew or baste together loosely, then +put in a kettle of hot water and boil about four hours. Serve hot by +removing cloth and slicing. + + +_Sausage._ + +SAUSAGE WITH DRIED BEEF. + +To 10 lbs. meat allow 5 tablespoons salt, 4 of black pepper, 3 of sage, +and 1/2 tablespoon cayenne. Some persons prefer to add a little ginger, +thinking that it keeps the sausage from rising on the stomach. Mix the +spices thoroughly through the meat, which may be put into skins or muslin +bags and hung in a cold, dry place, or partly cooked and packed in jars +with a covering of lard. Every housekeeper uses fried and baked sausages, +but sausage and dried beef is a more uncommon dish. Cut the sausage into +small pieces, put it into a stewpan with water to cover, and put on to +cook. Slice the dried beef and tear it into small pieces, removing fat and +gristle, and put into the stew pan. When done, thicken slightly with +flour, season and stir an egg quickly into it. Don't get the gravy too +thick and don't beat the egg--it wants to show in little flakes of white +and yellow.--[Rosalie Williams. + + +SAUSAGE ROLLS. + +Make a rich pie paste, roll out thin and cut, with a large cooky cutter or +a canister lid, large discs of the paste. Take a small cooked sausage, and +placing it on the edge of the circle of paste, roll it up and pinch the +ends together. Bake in a quick oven and serve hot or cold. + + +WITH CABBAGE. + +Put some pieces of fat and lean pork through the sausage mill; add a +finely chopped onion, pepper, salt and a dash of mace. Cut a large, sound +head of cabbage in two, scoop out the heart of both halves and fill with +sausage meat; tie up the head securely with stout twine, put into salted +water sufficient to cover the cabbage, and boil one hour and a half. Drain +thoroughly and save the liquid, which should not exceed one cupful in all. +Brown a tablespoonful of butter over a hot fire, stir in a teaspoon of +browned flour and add the liquid; pour over cabbage and serve hot. + + +GOOD SAUSAGE. + +This sausage recipe has been proved good. Take 30 lbs. pork and 12 oz. +salt, 2 oz. pepper, 2 oz. sage. Put sage in a pan and dry in oven, then +sift. You can add two ounces of ground mustard if you wish. Add 2 or 3 +lbs. sugar, mix all together, salt, pepper, etc., and mix with meat before +it is chopped. After it is well mixed, cut to your liking. + + +_Fresh Pork._ + +CUTLETS. + +Cut them from a loin of pork, bone and trim neatly and cut away most of +the fat. Broil fifteen minutes on a hot gridiron, turning them three or +four times, until they are thoroughly done but not dry. Dish, season with +pepper and salt and serve with tomato sauce or with small pickled +cucumbers as a garnish. + + +BREADED CUTLETS. + +A more elaborate dish is made by dipping the cutlets into beaten egg +seasoned to taste with salt, pepper and sage, then into rolled cracker or +bread crumbs. Fry slowly till thoroughly done, and serve with mashed +potatoes. + + +CUTLETS FROM COLD ROAST PORK. + +Melt an ounce of butter in a saucepan, lay in the cutlets and an onion +chopped fine, and fry a light brown; then add a dessertspoon of flour, +half a pint of gravy, pepper and salt to taste, and a teaspoon each of +vinegar and made mustard. Simmer gently a few minutes and serve. + + +PORK CHOPS. + +The white meat along the backbone (between the ribs and ham) is not always +sufficiently appreciated, and is often peeled from the fat, cut from the +bones and put into sausage, which should never be done, as it is the +choicest piece in the hog to fry. Leave fat and lean together, saw through +the bone, fry or broil. The meat gravy should be served in a gravy boat. + + +BREADED PORK CHOPS. + +Cut chops about an inch thick, beat them flat with a rolling pin, put them +in a pan, pour boiling water over them, and set them over the fire for +five minutes; then take them up and wipe them dry. Mix a tablespoon of +salt and a teaspoon of pepper for each pound of meat; rub each chop over +with this, then dip, first into beaten egg, then into crackers, rolled, as +much as they will take up. Fry in hot lard. + + +BARBECUED PORK. + +Put a loin of pork in a hot oven without water, sprinkle with flour, +pepper and salt, baste with butter, cook two or three hours, or until very +brown. Pour in the gravy half a teacup of walnut catsup. Serve with fried +apples. + + +_Roast Pig._ + +SUCKING PIG. + +Scald carefully and scrape clean, wipe dry, chop off the toes above first +joint, remove entrails, and although some cook head entire, it is not +advisable. Remove brains, eyes, upper and lower jaws, leaving skin +semblance of head, with ears thoroughly scraped and cleaned. Make a +dressing composed of one large boiled onion chopped, powdered sage, salt, +pepper, 4 cups stale bread crumbs, a bit of butter, and all mixed with +well-beaten eggs. Stuff the body part with this. Stitch it up. Previously +boil the heart in salted water and stuff this into the boneless head skin +to preserve its shape and semblance. Place it down on its feet, head +resting on front feet, hind legs drawn out, just as you want it to lie on +the platter when served or sent to table. Roast three hours, constantly +basting. + + +TO ROAST WHOLE. + +A pig ought not to be under four nor over six weeks old, and ought to be +plump and fat. In the city, the butcher will sell you a shoat already +prepared, but in the country, we must prepare our own pig for roasting. As +soon as the pig is killed, throw it into a tub of cold water to make it +tender; as soon as it is perfectly, cold, take it by the hind leg and +plunge into scalding water, and shake it about until the hair can all be +removed, by the handful at a time. When the hair has all been removed, rub +from the tail up to the end of the nose with a coarse cloth. Take off the +hoofs and wash out the inside of the ears and nose until perfectly clean. +Hang the pig up, by the hind legs, stretched open so as to take out the +entrails; wash well with water with some bicarbonate of soda dissolved in +it; rinse again and again and let it hang an hour or more to drip. Wrap it +in a coarse, dry cloth, when taken down, and lay in a cold cellar, or on +ice, as it is better not to cook the pig the same day it is killed. Say +kill and clean it late in the evening and roast it the next morning. +Prepare the stuffing of the liver, heart and haslets, stewed, seasoned and +chopped fine. Mix with these an equal quantity of boiled Irish potatoes, +mashed, or bread crumbs, and season with hard-boiled eggs, chopped fine, +parsley and sage, or thyme, chopped fine, pepper and salt. Scald the pig +on the inside, dry it and rub with pepper and salt, fill with the stuffing +and sew up. Bend the forelegs under the body, the hind legs forward, and +skewer to keep in position. Place in a large baking pan and pour over it +one quart of boiling water. Rub fresh butter all over the pig and sprinkle +pepper and salt over it, and put a bunch of parsley and thyme, or sage, in +the water. Turn a pan down over it and let it simmer in a hot oven till +perfectly tender. Then take off the pan that covers the pig, rub it with +more butter and let brown, basting it frequently with the hot gravy. If +the hot water and gravy cook down too much, add more hot water and baste. +When of a fine brown, and tender and done all through, cover the edges of +a large, flat china dish with fresh green parsley and place the pig, +kneeling, in the center of the dish. Place in its mouth a red apple, or an +ear of green corn, and serve hot with the gravy; or serve cold with grated +horse-radish and pickle. Roast pig ought to be evenly cooked, through and +through, as underdone pork of any kind, size or age is exceedingly +unwholesome. It ought also to be evenly and nicely browned on the outside, +as the tender skin when cooked is crisp and palatable. It is easily +scorched, therefore keep a pig, while roasting, covered till tender and +almost done. + + +_Tongue._ + +The tongues should be put into the pickle with the hams; boil after three +or four weeks, pickle in vinegar which has been sweetened. Add a +tablespoon ground mustard to a pint of vinegar. Will keep months. They +should be pickled whole. Also nice when first cooked without pickling. +Slice cold, to be eaten with or without mayonnaise dressing. Sliced thin, +and placed between thin slices of bread, make delicious sandwiches. +Chopped fine, with hard-boiled eggs and mayonnaise, make nice sandwiches. +Many boil pork and beef tongues fresh. An old brown tongue is an +abomination. The saltpeter gives the pink look canned tongues have; the +salt and sugar flavor nicely. + +When fresh, tongues are nice for mince pies. They may be corned with the +hams and boiled and skinned and hot vinegar seasoned with salt and pepper +poured over them; or are nice sliced with cold potatoes, garnished with +cress or lettuce and a cream salad dressing poured over them. Cream salad +dressing: Stir thoroughly together 1 teaspoon sugar, six tablespoons thick +sweet cream and 2 tablespoons vinegar, salt and pepper or mustard to +taste. The cream and vinegar should be very cold, and the vinegar added to +the cream a little at a time, or it will curdle. Stir till smooth and +creamy. + + +_Souse._ + +Take off the horny parts of feet by dipping in hot water and pressing +against them with a knife. Singe off hair, let soak in cold water for 24 +hours, then pour on boiling water, scrape thoroughly, let stand in salt +and water a few hours; before boiling wrap each foot in a clean white +bandage, cord securely to keep skin from bursting, which causes the +gelatine to escape in the water. Boil four hours. Leave in bandage until +cold. If you wish to pickle them, put in a jar, add some of the boiling +liquor, add enough vinegar to make a pleasant sour, add a few whole +peppers. Very nice cold. If you want it hot, put some of the pickle and +feet in frying pan. When boiling, thicken with flour and serve hot.--[Nina +Gorton. + +See that the feet are perfectly clean, the toes chopped off and every +particle cleanly scraped, washed and wiped. Boil for three hours +continually, or until every particle falls apart, drain from liquid, pick +out all the bones, chop slightly, return to the liquid, add 1/2 cup +vinegar, 2 tablespoons sugar, pepper, salt and a dash of nutmeg. (Do not +have too much liquid.) Boil up once more and turn all out into a mold, +press lightly, and cut cold.--[H. M. Gee. + +Thoroughly clean the pig's feet and knock off the horny part with a +hatchet. Pour boiling water over them twice and pour it off, then put them +on to cook in plenty of water. Do not salt the water. Boil until very +tender, then take out the feet, pack in a jar, sprinkle each layer with +salt, whole pepper and whole cloves, and cover with equal portions of +vinegar and the broth in which the feet were boiled. Put a plate over the +top with a weight to keep the souse under the vinegar. If there remains +any portion of the broth, strain it and let stand until cold, remove the +fat and clarify the broth with a beaten white of egg. It will be then +ready for blancmange or lemon jelly and is very delicate. + + +_Scrapple._ + +Take hog's tongue, heart, liver, all bones and refuse trimmings (some use +ears, snout and lights, I do not), soak all bloody pieces and wash them +carefully, use also all clean skins, trimmed from lard. Put into a kettle +and cover with water, boil until tender and bones drop loose, then cut in +sausage cutter while hot, strain liquor in which it was boiled, and +thicken with good corn mush meal, boil it well, stirring carefully to +prevent scorching. This mush must be well cooked and quite stiff, so that +a stick will stand in it. When no raw taste is left, stir in the chopped +meat and season to taste with salt, pepper and herb, sage or sweet +marjoram, or anything preferred. When the meat is thoroughly mixed all +through the mush, and seasoning is satisfactory, dip out into pans of +convenient size, to cool. Better lift off fire and stir carefully lest it +scorch. When cold, serve in slices like cheese, or fry like mush (crisp +both sides) for breakfast, serving it with nice tomato catsup. It tastes +very much like fried oysters. Some prefer half buckwheat meal and half +corn. To keep it, do not let it freeze, and if not covered with grease +melt some lard and pour over, or it will mold. This ought to be sweet and +good for a month or more in winter, but will crumble and fry soft if it +freezes.--[Mrs. R. E. Griffith. + + +_Head Cheese._ + +Have the head split down the face, remove the skin, ears, eyes and brains, +and cut off the snout; wash thoroughly and soak all day in cold salted +water; change the water and soak over night, then put on to cook in cold +water to cover. Skim carefully and when done so the bones will slip out, +remove to a hot pan, take out every bone and bit of gristle, and chop the +meat with a sharp knife as quickly as possible, to keep the fat from +settling in it. For 6 lbs. meat allow 2 tablespoons salt, 1 teaspoon black +pepper, a little cayenne, 1/4 teaspoon clove and 2 tablespoons sage. Stir +the meat and seasoning well together and put into a perforated mold or tie +in a coarse cloth, put a heavy weight on it and let it stand till cold and +firm. The broth in which the meat was cooked may be used for pea soup, and +the fat, if clarified, may be used for lard.--[R. W. + +Cut the head up in suitable pieces to fit the receptacle you wish to boil +it in, first cutting off all pieces that are not to be used. If too fat, +cut off that, too, and put with the lard to be rendered. Take out the +brains and lay them in a dish of cold water, then put the head on to boil +till tender. Be sure to skim well. When it begins to boil, cook till the +meat is ready to drop off the bones, then take up, remove all bones or +gristle and grind or chop, not too fine; put in salt, pepper and cloves to +taste, also sage if liked, mix all well together, heat it all together, +and pour in a cloth, which is laid in a crock, tie it up tight and put on +a weight, to press it. Next day remove the cloth and the head cheese is +ready for the table. Skim the fat off the liquor the head was boiled in +and set aside for future use. Heat the liquor to a boil and stir in nicely +sifted corn meal. After salting, take up in crock and let it get cold, +then cut off in slices and fry a nice brown. Nice for breakfast.--[Mrs. A. +Joseph. + + +_Pig's Head._ + +English Brawn: Cut off the hearty cheek or jowl, and try it out for +shortening. Saw the pig's head up in small pieces, carefully removing the +brains, snoot, eyes, jawbones or portions of teeth sockets. (It is +surprising with saw and a keen, sharp-pointed knife how much of the +unpleasant pieces of a pig's head can be removed before it is consigned to +the salt bath.) Soak all night in salt and water, drain in the morning and +set over the fire to boil in slightly salted water. Place the tongue in +whole also. When the flesh leaves the bone, take out and strip all into a +wooden chopping bowl, reserving the tongue whole. Skin the tongue while +warm. Chop the head pieces fine, add pepper, salt, powdered sage to suit +taste. Pack all in a deep, narrow mold and press the tongue whole into the +middle of the mass. Weight down and set away all night to cool. Keep this +always in a cold place until all is used, and, as usual, use a sharp knife +to slice.--[Aunt Ban. + + +_To Keep Hams and Shoulders._ + +We pack them for a few days with a sprinkle of dry salt, then lift and +wipe dry (both barrel and meat), repack and cover with brine, which may be +prepared thus: To 16 gals. brine (enough to carry an egg) placed in a +kettle to boil add 1/4 lb. saltpeter, 3 pts. syrup molasses and a large +shovel of hickory ashes tied in a clean saltbag or cloth; boil, skim and +cool.--[Mrs. R. E. Griffith. + +To prepare smoked ham for summer use: Slice the ham and cut off the rind. +Fill a spider nearly full, putting the fat pieces on top. Place in the +oven and bake. When partly cooked, pack the slices of hot ham closely in a +stone jar and pour the meat juice and fat over the top. Every time that +any of the meat is taken out, a little of the lard should be heated and +poured back into the jar to keep the meat fresh and good. Be very careful +each time to completely cover the meat with lard.--[Marion Chandler. + + + + +INDEX + + + Albuminoids, 5 + + Animal heat, 18 + + Average weights of hogs, 66 + + + Backbone, average weight of, 67 + + Bacon and hams, 59 + and sides, dry salting, 48 + box for storing, 62 + bug, season for, 62 + dampness detrimental, 61 + distribution of salt, 49 + exports, 76 + hogs, prices of, 77 + pig, 16 + preservatives, 48 + quality wanted, 6 + second salting, 48 + weight of hogs, 48 + Wiltshire cut, 72 + world's supply, 74 + + Black pepper for skippers, 51 + + Bleeding the hog, 9 + + Blood puddings, preparation of, 36 + + Boiler for scalding, 10 + + Box for salting meats, 42 + + Brain sausages, 30 + + Brawn, 35 + + Breeding, 9 + + Brine, purifying, 42 + + Bristles, 14 + + Butchering on joint account, 2 + + Butcher knife in slaughtering, 9 + + + Carcass, raising a, 21 + + Care of hams and shoulders, 44 + + Cauldrons, 11 + + Census of hogs, 2 + of live stock, 2 + + Chine, 23 + + Chute for handling hogs, 68 + + Control of smoke house, 52 + + Cooling the carcass, 19 + + Co-operative curing houses, 76 + + Corn a fat producer, 5 + + Corn cobs for smoking, 52 + + Country dressed hogs, 64 + + Cracknels, 34 + + Crate for moving swine, 79 + + Crushed crackers in sausage, 32 + + Curing houses, co-operative, 76 + + Cutting up a hog, 23 + + + Dermestes, 51 + + Devices for scalding, 14 + + Division of work, 18 + + Dressing and cutting, 18 + bench, 10 + hints on, 22 + the carcass, 18 + + Dry salt for bacon, 49 + + + Entrails, 22 + + Exclusion of insects, 61 + + Exports of pork product, 76 + value of, 76 + + + Farm price of hogs, 2 + + Fat forming foods, 5 + producers, 5 + + Feeding chart, 5 + for flesh, 5 + + Fence for orchard tree, 47 + + Flesh forming foods, 5 + + Fires in smoke house, 52 + + Fire proof smoke house, 54 + + Foods for flesh and fat, 5 + + Frozen meat, 18 + + Fuel for smoke houses, 52 + + + Gallows for dressed hogs, 22 + + Gambrels, 22 + + Gate, device for opening, 68 + + Gates for handling hogs, 67 + + Griskins, 26 + + + Hair, removal of, 14 + + Hams, a general cure, 44 + American cut, 71 + and shoulders, 44 + in close boxes, 61 + in cloth sacks, 61 + in pickling vat, 46 + in shelled oats or bran, 61 + pickling with molasses, 44 + picnic, 71 + shaping, 24 + Westphalian, 45 + + Handy salting box, 43 + + Hanging carcasses, 18 + + Head, average weight of, 67 + cheese, 35 + for sausage, 27 + + Heavy hogs, handling, 14 + + Hints on dressing, 22 + + Hog feeding convenience, 7 + packing for a series of years, 77 + prices at Chicago, 77 + product, exports, 76 + product, foreign outlet, 74 + product, our best customer, 74 + farm price, 2 + movement at leading points, 78 + Normandy, 6 + on the farm, 2 + receipts at Chicago, 76 + + Hoister for carcass, 20 + + + Ideal meat house, 59 + + Insects, avoidance of, 60 + + Intestines, 22 + + + Jawbone, 25 + + Jowls and head, preparation of, 34 + + + Kettle for heating water, 10 + + Knife, use of, 19, 22 + + + Lard, an important point in, 39 + boiling, safeguards, 39 + cheaper grades, 37 + cooking, 38 + fine points in making, 37 + from back fat, 37 + in hot weather, 40 + kettle or steam rendered, 37 + leaf, 37, 39 + neutral, 37, 73 + standard, 72 + stearine, 73 + storing, 40 + time of cooking, 38 + to refine, 37 + water in, 37 + + Leading cuts of meat, 69 + + Light packing hogs, 16 + + Lights, use of, 27 + + Liver sausage, 30 + + + Meat house, 59 + care of, 60 + earthen floor, 60 + + Meat packed for home use, 43 + + Meats, box for salting, 42 + + Mess pork, 70 + + Methods now in use, 1 + + Middlings, 24 + + Molasses in curing pork, 45 + + + Neat meat, 23 + + Net to gross, 67 + + Neutral lard, 73 + + Normandy hogs, 6 + + + Offal, 26 + + Oven and smoke house combined, 52 + + + Packing and marketing hogs, 77 + at eastern cities, 77 + centers, 76 + house cuts of pork, 69 + western, 77 + + Penetration of salt, 49 + + Pepper in pickled pork, 41 + + Pickling and barreling, 41 + + Picnic hams, 71 + + Pigpen, automatic door, 7 + self-closing door, 6 + traveling, 3 + + Pigs in orchard, 47 + + Pork, barrel, cleaning, 41 + brine, renewing, 42 + for the south, 50 + making, side lights on, 64 + packing in barrels, 41 + packing in boxes, 42 + pickled without brine, 41 + product of commerce, 70 + + Possibilities of profit, 2 + + Potatoes for swine food, 46 + + Prices of hogs at Chicago, 77 + of pork and lard, 67 + + Prime steam lard, 72 + + Profit in home pork making, 1 + + Protein diet, 5 + + Pyroligenous acid, 54 + + + Rations, 5 + for bacon purposes, 6 + + Receipts of hogs, 78 + + Relative weights, 67 + + Removing bristles, 16 + + Renewal of pork brine, 42 + + Resalting bacon, 50 + + Ringing hogs, 66 + + Roast pig, merits of, 80 + + + Salt penetration, 49 + + Saltpeter in bacon, 48 + in curing hams, 44 + + Sausage bench, 32 + Black Forest, 29 + Bologna, 28 + brain, 30 + Frankfort, 28 + homemade filler, 32 + in cases, 32 + in jars, 27 + Italian pork, 29 + liver, 30 + making, 26 + of pork and beef, 26 + packed in jars, 27 + Royal Cambridge, 30 + seasoning, 27, 31 + smoked, 27 + Spanish, 31 + stuffing, 27 + Suabian, 28 + tomato, 31 + tongue, 29 + Westphalian, 28 + with bread, 31 + with sardines, 29 + wrapped for boiling, 29 + + Sawbuck scaffold, 20 + + Scalding, 11 + cask on sled, 14 + in hogshead, 15 + tub, 11 + vat, 11 + + Scraping, 12 + and washing, 14 + + Scrapple, Philadelphia, 35 + + Season for killing, 1 + + Seasoning sausage, 31 + + Shaping the ham, 24 + + Short bones, 34 + cut in smoking, 54 + ribs, 71 + + Shoulders, shape described, 71 + + Singeing pigs, 16 + + Singers, 16 + + Skippers, 51 + + Slaughtering, best methods, 9 + + Sled and cask for scalding, 14 + + Small hams in pickle, 45 + + Smoked meat, best color, 53 + + Smoke house, and oven combined, 52 + barrel, 57 + cheap substitute for, 56 + fire proof, 54 + floors, 59 + hardwood sawdust for, 52 + objectional fuel, 52 + substitute, 56 + with French draft, 58 + with kettle track, 56 + + Smoking and smoke houses, 51 + best color, 53 + best days for, 53 + best meat for, 51 + care of fire, 52 + meats in a small way, 56 + preparation of meat, 51 + use of old stove, 54 + + Souse, preparation of, 34 + + Spanish sausage, 31 + + Spare bone, 24 + + Spareribs, 34 + + Speculative commodities, 70 + + Spice puddings, preparation of, 36 + + Standard cuts of pork, 70 + lard, 72 + + Stearine, 73 + + Stretcher, 19 + + Substitute for smoke house, 56 + + Sugar cured hams, 45 + + Swallow, 25 + + Swealed hogs, 17 + + Sweet bacon objectionable, 48 + + Swill, control of, 65 + + Swine industry, magnitude of, 74 + + + Tackle for heavy hogs, 13 + + Temperature for scalding, 16 + + Tenderloin, average weight of, 67 + + Tin filled for sausage, 33 + + Trimming for bacon, 24 + for lard and sausage, 24 + + Trough for pigs, 65 + protected, 8 + + + Vat, permanent, for scalding, 15 + + + Weather for dressing, 18 + + Weight dressed out, 67 + + Weights of hogs, 66 + of portions, relative, 67 + + Wheat straw for smoking, 52 + + Wild boar, 35 + + Wiltshire cut bacon, 72 + + + Yard attachment, 3 + + + _RECIPES_ + + Fresh Pork. + barbecued pork, 113 + breaded cutlets, 112 + breaded pork chops, 113 + corn and pork scallop, 89 + cutlets, 112 + cutlets from cold roast pork, 112 + pork chops, 112 + roasted with sweet potatoes, 90 + roasted with tomatoes, 90 + stuffed shoulder of pork, 89 + + Ham. + baked, 92 + balls, 93 + boiled, 90 + boned, 91 + flavored, 93 + for lunch, 91 + omelet, 92 + patties, 94 + patties fried, 94 + patties with onions, 94 + potted, 91 + sandwiches, 94 + stew, 91 + toast, 93 + with corn meal, 93 + with veal, 92 + + Heart. + boiled, 110 + stuffed, 110 + + Liver. + washed, 109 + with bacon, 109 + with onions, 109 + + Miscellaneous. + bacon, broiled or fried, 99 + boiled dinner, 100 + brains, 99 + broiled pork, 101 + English brawn, 118 + for Sunday luncheon, 101 + German wick-a-wack, 100 + hams and shoulders, to keep, 119 + headcheese, 117 + kidney on toast, 104 + lunch loaf, 101 + omelet, 102, 103 + pepper pot, 86 + pickled pigs' feet, 103 + pig's feet, 103 + pig's head, 118 + pork and beans, 100 + pork cheese, 101 + pork flour-gravy, 102 + pork hash, 101 + pork roll, 85 + pork pillau, 85 + pork with pea pudding, 87 + pork with sauer kraut, 87 + scrapple, 117 + souse, 116 + tongue, 115 + + Pork Fritters. + corn meal fritters, 104 + croquettes, 86, 105 + fricatelle, 105 + fritters with egg, 104 + + Pork Pies, Cakes and Puddings. + a hint for pork pie, 105 + cake, 107 + cake without lard, 106 + pork pie, 83, 105 + pork pie with apples, 106 + pork potpie, 83 + pork pudding, 107 + sea pie, 88 + sparerib pie, 106 + + Roasts. + Danish pork roast, 108 + fresh leg, 107 + sparerib, 108 + sucking pig, 113 + to roast whole pig, 113 + with buttermilk, 108 + + Salt Pork. + baked, 96 + boiled, 97 + creamed, 98 + creamed in milk and water, 97 + creamed, Mrs. Bisbee's, 96 + egg pork, 97 + fried in batter, 96 + fried with apples, 95 + fried with flour, 94 + fried with gravy, 95 + fried with sage, 96 + sweet fried, 95 + + Sausage. + good sausage, 111 + sausage rolls, 111 + with cabbage, 111 + with dried beef, 110 + + Soups, Stews, etc. + chowder, 88, 99 + dry stew, 98 + old-fashioned stew, 99 + pork gumbo, 84 + pork soup, 98 + pork stew, 98 + succotash, 84 + + + + +ADVERTISEMENTS + + +Meats smoked in a few hours with + +Krauser's Liquid Extract of Smoke. + +Made from hickory wood. Cheaper, cleaner, sweeter, and surer than the old +way. Send for circular. + + E. KRAUSER & BRO., Milton, Pa. + + +Best Books for Swine Breeders. + +Coburn's Swine Husbandry. + +By F. D. COBURN. New, revised and enlarged edition. The breeding, rearing +and management of swine, and the prevention and treatment of their +diseases. It is the fullest and freshest compendium relating to swine +breeding yet offered. Cloth, 12mo. 1.50 + +Harris on the Pig. + +By JOSEPH HARRIS. The points of the various English and American breeds +are thoroughly discussed, and the great advantage of using thoroughbred +males clearly shown. The work is equally valuable to the farmer who keeps +but few pigs, and to the breeder on an extensive scale. Illustrated. +Cloth, 12mo. 1.00 + +Horses, Cattle, Sheep and Swine. + +By GEO. W. CURTIS. The origin, history, improvement, description, +characteristics, merits, objections, adaptability, etc., of each of the +different breeds, with hints on selection, care and management, including +methods of practical breeders in the United States and Canada. 2.00 + +Diseases of Swine. + +By D. MCINTOSH, V. S. A text-book for swine growers, veterinary surgeons +and students. This is the first work exclusively devoted to the subject +published in America. The subjects dealt with are based on science and +confirmed by experience, so that the reader will not have to lose time in +reading theories which are not confirmed by facts. In the treatment of hog +cholera and other diseases which in the majority of cases prove fatal, the +author's original and extensive investigations have thrown considerable +light on many points hitherto but little understood. Cloth, 230 pages, +12mo. Illustrated. 2.00 + +Feeding Animals. + +By ELLIOT W. STEWART. A valuable and practical work upon the laws of +animal growth, specially applied to the rearing and feeding of horses, +cattle, dairy cows, sheep and swine. Illustrated. Cloth, 12mo. 2.00 + + +Any of the above books sent postpaid on receipt of price. + +Send for free Catalogue. + +ORANGE JUDD COMPANY, + + 52 Lafayette Place, New York. Marquette Building, Chicago. Ill. + + + +STANDARD BOOKS. + +Commended by the Greatest Educators of Germany, England and the United +States. Endorsed by Officials, and adopted in many Schools + +New Methods in Education + +Art, Real Manual Training, Nature Study. Explaining Processes whereby +Hand, Eye and Mind are Educated by Means that Conserve Vitality and +Develop a Union of Thought and Action + +By J. Liberty Tadd + +_Director of the Public School of Industrial Art, of Manual Training and +Art in the R. C. High School, and in several Night Schools, Member of the +Art Club, Sketch Club, and Educational Club, and of the Academy of Natural +Sciences, Philadelphia_ + +Based on twenty-two years' experience with thousands of children and +hundreds of teachers. "A method reasonable, feasible and without great +cost, adapted to all grades, from child to adult; a plan that can be +applied without friction to every kind of educational institution or to +the family, and limited only by the capacity of the individual; a method +covered by natural law, working with the absolute precision of nature +itself; a process that unfolds the capacities of children as unfold the +leaves and flowers; a system that teaches the pupils that they are in the +plan and part of life, and enables them to work out their own salvation on +the true lines of design and work as illustrated in every natural thing." + +A Wealth of Illustration--478 Pictures and 44 Full-Page Plates + +showing children and teachers practicing these new methods or their work. +A revelation to all interested in developing the wonderful capabilities of +young or old. The pictures instantly fascinate every child, imbuing it +with a desire to do likewise. Teachers and parents at once become +enthusiastic and delighted over the Tadd methods which this book enables +them to put into practice. Not a hackneyed thought nor a stale picture. +Fresh, new, practical, scientific, inspiring + +AMONG THOSE WHO ENDORSE THE WORK ARE + +HERBERT SPENCER, DR. W. W. KEENE, PRESIDENT HUEY--Of the Philadelphia +board of education. + +SECRETARY GOTZE--Of the leading pedagogical society of Germany (by which +the book is being translated into German for publication at Berlin). + +CHARLES H. THURBER--Professor of Pedagogy, University of Chicago. + +TALCOTT WILLIAMS--Editor Philadelphia Press, Book News, etc. + +R. H. WEBSTER--Superintendent of Schools, San Francisco. + +DR. A. E. WINSHIP--Editor Journal of Education. + +W. F. SLOCUM--President Colorado College. + +FREDERICK WINSOR--Head master The Country School for Boys of Baltimore +City, under the auspices of Johns Hopkins University. + +G. B. MORRISON--Principal Manual Training High School, Kansas City. + +DR. EDWARD KIRK--Dean University of Penn. + +G. E. DAWSON--(Clark University), Professor of Psychology, Bible Normal +College. + +ROMAN STEINER--Baltimore. + + +SPECIFICATIONS: Size, 7-1/2x10-1/2 inches, almost a quarto; 456 pages, +fine plate paper, beautifully bound in cloth and boards, cover illuminated +in gold; weight, 4-1/2 lbs. Boxed, price $3.00 net, postpaid to any part +of the world. + + + Orange Judd Company + New York, N. Y., 52-54 Lafayette Place. Springfield, Mass., + Homestead Bdg. 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So minute and +practical are the various systems and methods of growing and forcing +roses, violets, carnations, and all the most important florists' plants, +as well as fruits and vegetables described, that by a careful study of +this work and the following of its teachings, failure is almost +impossible. Illustrated. Cloth, 12mo $1.50 + + +Bulbs and Tuberous-Rooted Plants. + +By C. L. Allen. A complete treatise on the history, description, methods +of propagation and full directions for the successful culture of bulbs in +the garden, dwelling and greenhouse. As generally treated, bulbs are an +expensive luxury, while when properly managed, they afford the greatest +amount of pleasure at the least cost. The author of this book has for many +years made bulb growing a specialty, and is a recognized authority on +their cultivation and management. The illustrations which embellish this +work have been drawn from nature, and have been engraved especially for +this book. The cultural directions are plainly stated, practical and to +the point. Cloth, 12mo $1.50 + + +Irrigation Farming. + +By Lute Wilcox. A handbook for the practical application of water in the +production of crops. A complete treatise on water supply, canal +construction, reservoirs and ponds, pipes for irrigation purposes, flumes +and their structure, methods of applying water, irrigation of field crops, +the garden, the orchard and vineyard; windmills and pumps, appliances and +contrivances. Profusely, handsomely illustrated. Cloth, 12mo $1.50 + + +Landscape Gardening. + +By F. A. Waugh, professor of horticulture, University of Vermont. A +treatise on the general principles governing outdoor art; with sundry +suggestions for their application in the commoner problems of gardening. +Every paragraph is short, terse and to the point, giving perfect clearness +to the discussions at all points. In spite of the natural difficulty of +presenting abstract principles the whole matter is made entirely plain +even to the inexperienced reader. Illustrated, 12mo. Cloth. $ .50 + + +Fungi and Fungicides. + +By Prof. Clarence M. Weed. A practical manual concerning the fungous +diseases of cultivated plants and the means of preventing their ravages. +The author has endeavored to give such a concise account of the most +important facts relating to these as will enable the cultivator to combat +them intelligently. 222 pp., 90 ill., 12mo. Paper, 50 cents; cloth. $1.00 + + +Talks on Manure. + +By Joseph Harris, M. S. A series of familiar and practical talks between +the author and the deacon, the doctor, and other neighbors, on the whole +subject of manures and fertilizers; including a chapter especially written +for it by Sir John Bennet Lawes of Rothamsted, England. Cloth, 12mo. $1.50 + + +Insects and Insecticides. + +By Clarence M. Weed, D. 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This new edition comprises about 50 per cent. more +genera than the former one, and embraces the botanical name, derivation, +natural order, etc., together with a short history of the different +genera, concise instructions for their propagation and culture, and all +the leading local or common English names, together with a comprehensive +glossary of botanical and technical terms. Plain instructions are also +given for the cultivation of the principal vegetables, fruits and flowers. +Cloth, large 8vo. $3.00 + + +Ginseng, Its Cultivation, Harvesting, Marketing and Market Value. + +By Maurice G. Kains, with a short account of its history and botany. It +discusses in a practical way how to begin with either seed or roots, soil, +climate and location, preparation, planting and maintenance of the beds, +artificial propagation, manures, enemies, selection for market and for +improvement, preparation for sale, and the profits that may be expected. +This booklet is concisely written, well and profusely illustrated, and +should be in the hands of all who expect to grow this drug to supply the +export trade, and to add a new and profitable industry to their farms and +gardens, without interfering with the regular work. 12mo. $ .35 + + +Land Draining. + +A handbook for farmers on the principles and practice of draining, by +Manly Miles, giving the results of his extended experience in laying tile +drains. The directions for the laying out and the construction of tile +drains will enable the farmer to avoid the errors of imperfect +construction, and the disappointment that must necessarily follow. This +manual for practical farmers will also be found convenient for references +in regard to many questions that may arise in crop growing, aside from the +special subjects of drainage of which it treats. Cloth, 12mo. $1.00 + + +Henderson's Practical Floriculture. + +By Peter Henderson. A guide to the successful propagation and cultivation +of florists' plants. The work is not one for florists and gardeners only, +but the amateur's wants are constantly kept in mind, and we have a very +complete treatise on the cultivation of flowers under glass, or in the +open air, suited to those who grow flowers for pleasure as well as those +who make them a matter of trade. Beautifully illustrated. New and enlarged +edition. Cloth, 12mo. $1.50 + + +Tobacco Leaf. + +By J. B. Killebrew and Herbert Myrick. Its Culture and Cure, Marketing and +Manufacture. A practical handbook on the most approved methods in growing, +harvesting, curing, packing, and selling tobacco, with an account of the +operations in every department of tobacco manufacture. The contents of +this book are based on actual experiments in field, curing barn, packing +house, factory and laboratory. It is the only work of the kind in +existence, and is destined to be the standard practical and scientific +authority on the whole subject of tobacco for many years. Upwards of 500 +pages and 150 original engravings. $2.00 + + +Play and Profit in My Garden. + +By E. P. Roe. The author takes us to his garden on the rocky hillsides in +the vicinity of West Point, and shows us how out of it, after four years' +experience, he evoked a profit of $1,000, and this while carrying on +pastoral and literary labor. It is very rarely that so much literary taste +and skill are mated to so much agricultural experience and good sense. +Cloth, 12mo. $1.00 + + +Forest Planting. + +By H. 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Containing practical directions for the propagation and +culture of all the fruits adapted to the United States. Twentieth +thoroughly revised and greatly enlarged edition by Wm. H. S. Wood. This +new edition makes the work practically almost a new book, containing +everything pertaining to large and small fruits as well as sub-tropical +and tropical fruits. Richly illustrated by nearly 800 engravings. 758 pp., +12mo. $2.50 + + +Fertilizers. + +By Edward B. Voorhees, director of the New Jersey Agricultural Experiment +Station. It has been the aim of the author to point out the underlying +principles and to discuss the important subjects connected with the use of +fertilizer materials. The natural fertility of the soil, the functions of +manures and fertilizers, and the need of artificial fertilizers are +exhaustively discussed. Separate chapters are devoted to the various +fertilizing elements, to the purchase, chemical analyses, methods of using +fertilizers, and the best fertilizers for each of the most important +field, garden and orchard crops. 335 pp. $1.00 + + +Gardening for Profit. + +By Peter Henderson. The standard work on market and family gardening. The +successful experience of the author for more than thirty years, and his +willingness to tell, as he does in this work, the secret of his success +for the benefit of others, enables him to give most valuable information. +The book is profusely illustrated. Cloth, 12mo. $1.50 + + +Herbert's Hints to Horse Keepers. + +By the late Henry William Herbert (Frank Forester). This is one of the +best and most popular works on the horse prepared in this country. A +complete manual for horsemen, embracing: How to breed a horse; how to buy +a horse; how to break a horse; how to use a horse; how to feed a horse; +how to physic a horse (allopathy or homoeopathy); how to groom a horse; +how to drive a horse; how to ride a horse, etc. Beautifully illustrated. +Cloth, 12mo. $1.50 + + +Barn Plans and Outbuildings. + +Two hundred and fifty-seven illustrations. A most valuable work, full of +ideas, hints, suggestions, plans, etc., for the construction of barns and +outbuildings, by practical writers. Chapters are devoted to the economic +erection and use of barns, grain barns, house barns, cattle barns, sheep +barns, corn houses, smoke houses, ice houses, pig pens, granaries, etc. +There are likewise chapters on bird houses, dog houses, tool sheds, +ventilators, roofs and roofing, doors and fastenings, workshops, poultry +houses, manure sheds, barnyards, root pits, etc. Cloth, 12mo. $1.00 + + +Cranberry Culture. + +By Joseph J. White. Contents: Natural history, history of cultivation, +choice of location, preparing the ground, planting the vines, management +of meadows, flooding, enemies and difficulties overcome, picking, keeping, +profit and loss. Cloth, 12mo. $1.00 + + +Ornamental Gardening for Americans. + +By Elias A. Long, landscape architect. A treatise on beautifying homes, +rural districts and cemeteries. A plain and practical work with numerous +illustrations and instructions so plain that they may be readily followed. +Illustrated. Cloth, 12mo. $1.50 + + +Grape Culturist. + +By A. S. Fuller. This is one of the very best of works on the culture of +the hardy grapes, with full directions for all departments of propagation, +culture, etc., with 150 excellent engravings, illustrating planting, +training, grafting, etc. Cloth, 12mo. $1.50 + + +Turkeys and How to Grow Them. + +Edited by Herbert Myrick. 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A +treatise on the chemical composition, structure and life of the plant. +This book is a guide to the knowledge of agricultural plants, their +composition, their structure and modes of development and growth; of the +complex organization of plants, and the use of the parts; the germination +of seeds, and the food of plants obtained both from the air and the soil. +The book is indispensable to all real students of agriculture. With +numerous illustrations and tables of analysis. Cloth, 12mo. $1.50 + + +Coburn's Swine Husbandry. + +By F. D. Coburn. New, revised and enlarged edition. The breeding, rearing, +and management of swine, and the prevention and treatment of their +diseases. It is the fullest and freshest compendium relating to swine +breeding yet offered. Cloth, 12mo. $1.50 + + +Stewart's Shepherd's Manual. + +By Henry Stewart. A valuable practical treatise on the sheep for American +farmers and sheep growers. It is so plain that a farmer or a farmer's son +who has never kept a sheep, may learn from its pages how to manage a flock +successfully, and yet so complete that even the experienced shepherd may +gather many suggestions from it. The results of personal experience of +some years with the characters of the various modern breeds of sheep, and +the sheep raising capabilities of many portions of our extensive territory +and that of Canada--and the careful study of the diseases to which our +sheep are chiefly subject, with those by which they may eventually be +afflicted through unforeseen accidents--as well as the methods of +management called for under our circumstances, are carefully described. +Illustrated. Cloth, 12mo. $1.00 + + +Feeds and Feeding. + +By W. A. Henry. This handbook for students and stock men constitutes a +compendium of practical and useful knowledge on plant growth and animal +nutrition, feeding stuffs, feeding animals and every detail pertaining to +this important subject. It is thorough, accurate and reliable, and is the +most valuable contribution to live stock literature in many years. All the +latest and best information is clearly and systematically presented, +making the work indispensable to every owner of live stock. 658 pages, +8vo. Cloth. $2.00 + + +Hunter and Trapper. + +By Halsey Thrasher, an old and experienced sportsman. The best modes of +hunting and trapping are fully explained, and foxes, deer, bears, etc., +fall into his traps readily by following his directions. Cloth, 12mo. +$ .50 + + +The Ice Crop. + +By Theron L. Hiles. How to harvest, ship and use ice. A complete, +practical treatise for farmers, dairymen, ice dealers, produce shippers, +meat packers, cold storers, and all interested in ice houses, cold +storage, and the handling or use of ice in any way. Including many recipes +for iced dishes and beverages. The book is illustrated by cuts of the +tools and machinery used in cutting and storing ice, and the different +forms of ice houses and cold storage buildings. 122 pp., ill., 16mo. +Cloth. $1.00 + + +Practical Forestry. + +By Andrew S. Fuller. A treatise on the propagation, planting and +cultivation, with descriptions and the botanical and popular names of all +the indigenous trees of the United States, and notes on a large number of +the most valuable exotic species. $1.50 + + +Irrigation for the Farm, Garden and Orchard. + +By Henry Stewart. This work is offered to those American farmers and other +cultivators of the soil who, from painful experience, can readily +appreciate the losses which result from the scarcity of water at critical +periods. Fully illustrated. Cloth, 12mo. $1.00 + + +Market Gardening and Farm Notes. + +By Burnett Landreth. Experiences and observation for both North and South, +of interest to the amateur gardener, trucker and farmer. A novel feature +of the book is the calendar of farm and garden operations for each month +of the year; the chapters on fertilizers, transplanting, succession and +rotation of crops, the packing, shipping and marketing of vegetables will +be especially useful to market gardeners. Cloth, 12mo. $1.00 + + +The Fruit Garden. + +By P. Barry. A standard work on fruit and fruit trees, the author having +had over thirty years' practical experience at the head of one of the +largest nurseries in this country. Invaluable to all fruit growers. +Illustrated. Cloth, 12mo. $1.50 + + +The Nut Culturist. + +By Andrew S. Fuller. A treatise on the propagation, planting and +cultivation of nut-bearing trees and shrubs adapted to the climate of the +United States, with the scientific and common names of the fruits known in +commerce as edible or otherwise useful nuts. Intended to aid the farmer to +increase his income without adding to his expenses or labor. 12mo. Cloth. +$1.50 + + +American Grape Growing and Wine Making. + +By George Husmann of California. New and enlarged edition. With +contributions from well-known grape growers, giving wide range of +experience. The author of this book is a recognized authority on the +subject. Cloth, 12mo. $1.50 + + +Treat's Injurious Insects of the Farm and Garden. + +By Mrs. Mary Treat. An original investigator who has added much to our +knowledge of both plants and insects, and those who are familiar with +Darwin's works are aware that he gives her credit for important +observation and discoveries. New and enlarged edition. With an illustrated +chapter on beneficial insects. Fully illustrated. Cloth, 12mo. $1.50 + + +The Dogs of Great Britain, America and Other Countries. + +New, enlarged and revised edition. Their breeding, training and +management, in health and disease; comprising all the essential parts of +the two standard works on dogs by "Stonehenge." It describes the best game +and hunting grounds in America. Contains over one hundred beautiful +engravings, embracing most noted dogs in both continents, making, together +with chapters by American writers, the most complete dog book ever +published. Cloth, 12mo. $1.50 + + +Harris on the Pig. + +By Joseph Harris. New edition. Revised and enlarged by the author. The +points of the various English and American breeds are thoroughly +discussed, and the great advantage of using thoroughbred males clearly +shown. The work is equally valuable to the farmer who keeps but few pigs, +and to the breeder on an extensive scale. Illustrated. Cloth, 12mo. $1.00 + + + +Pear Culture for Profit. + +By P. T. Quinn, practical horticulturist. Teaching how to raise pears +intelligently, and with the best results, how to find out the character of +the soil, the best methods of preparing it, the best varieties to select +under existing conditions, the best modes of planting, pruning, +fertilizing, grafting, and utilizing the ground before the trees come into +bearing, and, finally, of gathering and packing for market. Illustrated. +Cloth, 12mo. $1.00 + + +The Secrets of Health, or How Not to Be Sick, and How to Get Well from +Sickness. + +By S. H. Platt, A. M., M. D., Late Member of the Connecticut Eclectic +Medical Society, the National Eclectic Medical Association, and Honorary +Member of the National Bacteriological Society of America; Our Medical +Editor And Author of "talks With Our Doctor" and "our Health Adviser." +Nearly 600 Pages. Profusely Illustrated. An Index of 20 Pages, so that any +topic may be instantly consulted. A new departure in medical knowledge for +the people--the latest progress, secrets and practices of all schools of +healing made available for the common people--health without medicine, +nature without humbug, common sense without folly, science without fraud. +12mo. 576 Pp., 81 Illustrations. Cloth. $1.50 + + +Gardening for Young and Old. + +By Joseph Harris. A work intended to interest farmers' boys in farm +gardening, which means a better and more profitable form of agriculture. +The teachings are given in the familiar manner so well known in the +author's "Walks and Talks on the Farm." Illustrated. Cloth, 12mo. $1.00 + + +Money in the Garden. + +By P. T. Quinn. The author gives in a plain, practical style, instructions +on three distinct although closely connected branches of gardening--the +kitchen garden, market garden and field culture, from successful practical +experience for a term of years. Illustrated. Cloth, 12mo. $1.00 + + +The Pruning Book. + +By L. H. Bailey. This is the first American work exclusively devoted to +pruning. It differs from most other treatises on this subject in that the +author takes particular pains to explain the principles of each operation +in every detail. Specific advice is given on the pruning of the various +kinds of fruits and ornamental trees, shrubs and hedges. Considerable +space is devoted to the pruning and training of grapevines, both American +and foreign. Every part of the subject is made so clear and plain that it +can be readily understood by even the merest beginner. Cloth, 8vo, 530 +pages. Illustrated. $1.50 + + + + +Transcriber's Notes: + +Passages in italics are indicated by _underscore_. + +The following misprints have been corrected: + + "English, bacon varieties of lard" corrected to "English bacon, varieties + of lard" (Table of Contents) + "acking" corrected to "Packing" (page 77) + "vingar" corrected to "vinegar" (page 116) + +The wide table on page 78 has been split. The left column is repeated in +the second half as an aid to the reader. + + + + + + +End of the Project Gutenberg EBook of Home Pork Making, by A. W. 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