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A comp lete gu ide for the farm er,the coun

try butcher and the suburban dwe l ler, inall that perta ins to hog s laughtering, curing, preserving and stor ing pork product—m

from scal ding vat to kitchen table and

dining room .

139H . w. FUDTON

Com m erc ia l ed itor Am e r ican Agr icu l tu rist and O rangeludd Farm er ass isted b y Pork Spec ial ists i n t he U n itedStates andwEng la rld l 0

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Orange Judd Com pang1 900

O f al l t h e de l icacies in t h e Whole mundus ed i bi les , I W i l l m aintain roast p ig to b e t he m ost d e l i cate . There i s no flavor com

parab le , I w i l l contend ,to that of t h e cri sp , t awnv , w e l t

watched , not over-roasted crack l ing , as i t i s w e l l cal led— t h every teeth a re invited to the i r share of t h e p leasure at thisbanque t in overcom ing th e coy , bri ttle resi stance—w i th t h e

ad hesive oleag inous— oh , cal l i t not fat"but an ind efina b le

sw ee tness g row ing up to i t— t h e tend er b lossom ing of fat— fatc ropp ed in t h e b ud- taken in t h e shoot— i h t h e first innocence~t h e cream and quinte ssence of t h e chi ld -p ig’s y e t pure foodt h e lean , no lean , but a k ind of ‘ anim al m anna—or rather fatand lean (i f i t m ust b e so) so b lend ed a nd running into eac hoth er that both tog ether m ake but on e am brosian resul t , orcom m on substance — [Charles Lam b.

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ORAN GE JUDD COMPANY

TABLE OF CON TEN TS.

INTRODUCTION.

Pork m ak ing on t h e farm n early a lost art—General m eri tof hom emad e pork—Acknow led gm ents .

CHAPTER I .

—PORK MAKING ON THE FARM .

Best tim e for k i l l ing—A hom e m arke t for farm pork—Oppor tun i t i es for profit—Farm census of l ive stock for a seriesO f y ears .

CHAPTER II .— F INISH ING OF F Hoe s F OR BACON .

F lesh form ing rations— Co rn as a fat producer—Just t h equal i ty of bacon wanted—N orm and y Hogs .

CHAPTER II I .- SLAUGHTERING .

Me thod s em ployed— N ecessary apparatus— Heating waterfor scald ing.

CHAPTER IV.— SCALD ING AN D SCRAPING .

Saving t he bristles —Scald ing tubs an d vats —Tem peraturefor scald ing— “ Singe ing pigs — Me thod s of S inge ing .

CHAPTER V.— DREss1 N G AN D CUTTING .

Best t im e for d ress ing —Opening t h e carcass—Various useful appl iances— H in ts on d ressing— How to cut up a. hog .

CHAPTER VI.—WHAT ToDoWITH THE OF FAL .

Portions c lassed as offal—Recipes an d com pl ete d irectionsfor uti l i z ing t h e Wholesom e parts , asi d e from t h e principalpieces—Sausage , scrapple , j ow ls and head , brawn , headcheese .

CHAPTER VII .—THE F INE POINTS IN MAKING LARD .

Kettle and steam rend ered—Tim e required i n m ak ingStoring.

CHAPTER VIII. -PIOKLIN G AND BARREL ING .

A c lean barre l on e of t h e first consid erations— Th e use ofsal t on pork strips— Pick l ing b y covering w i th brine—Renew ing pork brine .

CHAPTER IX.— CARE OF HAMS AND SHOULDERS .

A first-class h am—A general cure for h am and should ersPick l ing preparatory to sm ok ing -Westphal ian ham s.

25634 1

CHAPTER X.— DRY SALTING BACON AND SIDES .

Proper proportion of sal t to m eat—Other preservativesApply ing t h e sal t—Best d istribution of t h e sal t—Tim e re

quired in curing—Pork for t h e south .

CHAPTER XL— SMOKING AND SMOKEHOUSES .Treatm ent previous to sm ok ing— Sim p le but eff ectivesm okehouses— Control l ing t h e fi re in sm oke form ationMater ials to produce best flavor—Th e choice of w eatherVariety in sm okehouses .

CHAPTER XII.—KEEPING HAMS AN D BACON .

Th e id eal m ea t house— Best temperature and surroun d ingsPrecautions against sk ippers— To exclud e t h e bugs ent ir e ly .

CHAPTER XIII .— SIDE LIGHTS ON PORK MAKING.

G row th of t h e b ig pack ing h ouses—Average W e i ght of l ivehogs N e t to gross”— Re l ative w e ights of various port i onsof t h e carcass .

CHAPTER XIV.—PACKING HOUSE CUTS OF PORK .

D escriptions of t h e " lead i n g c u t s of m eat known as t h esp eculative com m od i ties in t h e pork prod uct—Mess pork ,short ribs , should ers an d ham s , Engl is h ,

bacon varie tie s oflard .

CHAPTER XV .—MAGNITUDE OF THE SWINE INDUSTRY .

Im portance of t h e i ore i gn d em and — Statistics O f t h e trad e—Rece ipts at lead ing points— Pr ices for a ser ies of yearsCo-oper at ive curing houses in Denm ark .

CHAPTER XVI.— D ISCOVERING THE MERITS OF ROAST PIG .

The im m ortal Charles Lam b on t h e art of roast i n g— Anor iental luxury of luxuries .

CHAPTER XVIl .—RECIPES F OR COOKING AN D SERVING PORK .

Success i n t h e k itchen—Pri z e m e thod sof best cooks— u n a p

p roach ab le l ist of especial ly prepared recipe s w ast e,

pork p i e ,cook ing bacon , pork an d beans , servin g c h a

rm

and cutle ts , use of spare ribs , t he N ew England boi led d i n

n er , h am and sausage , e t c .

IN TRODU CTION .

Hog k i l l ing and pork mak ing on the farm have

become almost lost arts i n these days of mammoth

packing establ i shments which handle such enormousnumbers o f swine at al l seasons of the year . Yet the

progres s ive farmer of to-day should not only provideh is own fresh and cured pork for family use, but al soshould be able to supply at remunerative pri ces suchperson s in h i s neighborhood as appreciate the excellence and general merit of country or “ homemade

”

pork product . Thi s i s true,al so , though natural ly in

a les s degree , of the townsman who fattens one or twopigs on the family kitchen slops , adding sufficient

g ra in rat ion to finish off the pork for autumnsl aughter .

The only popular book of the kind ever publ i shed ,Home Pork Making furn i shes in a plain mannerj ust such detai led information as i s needed to enablethe farmer , feeder , or country butcher to succes s ful lyand economical ly s laughter h i s own hogs and curehi s own pork . All stages o f the work are ful ly presented , so that even without experience or specialequipment any intel l igent person can readily fol lowthe in structions . H ints are given about fini sh ing offhogs for bacon , hams , et c . Then , beginning withproper m ethods of sl aughtering , the various processesare clearly presented

,i ncluding every need ful detai l

from the scalding vat to the kitchen bak ing d i sh anddining-room table .

The various chapters treat succes s ivel y of the follow 1ng , , among other branches o f the art of pork

INTRODUCT ION

making: Poss ib i l i t ies of profit in home curing andmarket ing pork ;finish ing off hogs for bacon;cl as s ofrat ions best adapted , flesh and fat forming foods;bestmethods of sl aughter ing hogs , with neces sary adj unct sfor th i s prel iminary work;scalding and scraping;theconstruction of vats ; dres s ing the carcass; cool ingand cutting up the meat;best d i sposition of the offal ;the making of sausage and scrapple;succes s in producing a fine qual ity of l ard and the proper care of it .Several chapters are devoted to putt ing down and

curing the different cuts o f meat in a variety of waysfor many purposes . Here wil l be found the prizedrecipes and secret proces ses employed in making the

popular pork spec ialt ies for which England , Vi rginia ,Kentucky , N ew England and other sect ions are noted .

Many of these points involve the old and wel l-guardedmethod s upon which more than one fortune has beenmade , as wel l a s the newest and latest ideas for curingpork and ut i l i z ing its products . Among th ese the

subject of pickl ing and barrel ing i s thoroughly treated ,renewing pork brine; care of barrel s , et c . The

proper curing of hams and shoulders rece ives minuteattention , and so with the work of dry sal ting baconand sides . A chapter devoted to smoking and smokehouses affords al l neces sary l ight on th i s importantsubject , i ncluding a number of hel pful i l lustrat ions ;succes s in keeping bacon and hams i s ful ly described ,together with many other features of the work of home

curing . The concluding portion of the book affordsmany interest ing detai l s rel ating to the various cutsof meat in the big packing houses , magnitude of theswine i ndustry and figures covering the importance ofour home and fore ign trade i n pork and pork product .

In complet ing th i s preface , descript ive of the various features of the book , the editor wi shes to givecredit to our friends who have added to it s value

INTRODUCT ION .

through var ious contributions and courtes ies . A considerable part of the chapters giving pract ical direct ions for cutt ing and curing pork are the results ofthe actual exper ience of B . W . Jones of Vi rgin ia;we

des ire al so to give due credit to contributions by P . H .

Hartwel l , Rufus B . Mart in , H enry Stewart and manyother practical farmers; to Hatel y Brothers , leadingpackers at Ch icago ;North Packing and Provi sion Co .

of Boston . and to a host of intel l i gent women onAmerican farms

,who

,through thei r pract i cal experi

ence in the art of cook ing , have furni shed us withmany admirab le recipes for preparing and servingpork .

CHAPTER I .

PORK MAKING ON TH E FARM .

During the marvelous growth of the pack ingindustry the past generat ion , methods of sl aughteringand handl ing pork have undergone an entire revolu

t ion . In the days of our fathers , annual hog—ki l l ingtime was as much an event in the fami ly as the harvesting oi grain . With the coming of good vigorousfrosts and cold weather , reached in the Northern statesusual ly i n November , every farmer woul d ki l l one ,two or more hogs for home consumption , and frequently a cons iderable number for d i stribution throughregular market channel s . Nowadays

,however , the

b ig pork packing establ i shments have brought th ingsdown to such a fine point , uti l iz ing every part of theanimal (or , as has been said ,

“working up everyth ingbut the pig’s squeal that comparativel y few hogs outof al l the great number fattened are sl aughtered andcut up on the farm .

U nquestionably there i s room for cons iderablebusines s of th i s character, and i f properly conducted ,with a thorough understanding , farmers can profitab lvconvert some of th ei r hogs into cured meat s , lard , ham s,

bacon , sausage, etc . , finding a good market at homeand in v i l l ages and towns . Methods now in use are

not greatly d i fferent from those fol lowed years ago ,al though of course improvement i s the order of the day ,and some important changes have taken place , as wil lbe seen in a study of our pages . A few fixtures andimplements are neces sary to properly cure and pack

HOME ;P,QRK LMAKIN G .

pork,but these may be s imple, i nexpensive and at the

same t ime efficient . Such important portions of thework as the proper cutt ing of the throat , scalding , scrap

ing,open ing and cleaning the hog should b e under

taken by someone not al togethera novice . And there i sno reason why every farmer should not advantageouslysl aughter one or more hogs each year , supplying the

family with the winter ’s requirements and have someth ing left over to sel l .

THE POSS IB IL ITIES OF PROFIT

i n the intel l igent curing and sel l ing of homemade porkare suggested by the far too general custom of farmersbuying thei r pork suppl ies at the stores . This customis increasing , to say nothing of the very large numberof townspeople who would b e wil l ing to buy homecured pork were i t properly offered them . Probably i ti s not practicable that every farmer should butcher h i sown swine, but in nearly every neighborhood ge ne ortwo farmer s could do th i s and make good profits . The

first to do so , the first to be known as having homecured pork to sel l , and the first to make a reputat ion onit , wil l be the one to secure the most profit .

In the farm census of l ive stock , hogs are given avery important pl ace . According to the United StatesCensus of 1 890 there were on farms in thi s country

hogs . Return s covering later years placethe farm census of hogs , according to compilat ions ofAmerican Agr

‘z

’

cultur z’

st and Orange Judd Farmer , rec

ogni z ed authorit ies , at in 1 895, in1 896, and in ‘

1 899 . According to theseauthorities the average farm value of al l hogs in 1 899was per head . The government report placed theaverage farm price in 1 894 at in

’

93,and

in 1 892 ,

PORK MAKIN G ON THE FARM . 3

A TRAVELING PIGPEN .

It i s often des i rable to change the l ocation of a pig

pen , especial ly where a sm g le pig i s kept . I t may b e

placed in the garden at the t ime when there are waste

vegetables to bedisposed of, or i t may b e penned in a

FIG . 1 . PORTABLE PEN .

grass lot . A portable pen , with an open yard attached ,i s seen in the accompanying il lustrat ions . F igure I pre

sents the pen , the engraving showing it so clearly thatno description i s needed . The yard , seen in Fig . 2 ,

i sp l aced with the open space next to the door o f the pen ,

FIG . 2. YARD ATTACHMENT .

so that the pig can go in and out freely . The yard i sattached to the pen by hooks and staples , and both ofthem are provided with handles

,by which they can b e

4 HOME PORK MAKING .

l i fted and carried from place to pl ace . Both the yardand pen should be floored , to prevent the pig from tearing up the ground . The floors should be rai sed a fewinches from the g round , that they may be kept dry andmade durable .

CHAPTER I I .

F INISH ING O‘

FF H OGS FOR BACON .

The general subject o f feeding and fattening hogsi t i s not necessary here to di scus s . I t wil l suffice topoint out the advi sab i l ity o f using such rations as wil lfini sh off the swine i n a manner best fitted to producea good bacon hog . An important point i s to feed a

proper proportion of flesh-forming ration rather thanone which wi l l serve to devel op fat at the expense oflean . The proper proport ion of these wil l best subserve the interest of the farmer , whether he i s fin i sh ingoff swine for family use or for supplying the marketwith home cured bacon . A diet composed l argel y ofprotei n (albuminoids) resul t s in an increased proportion of lean meat in the carcass . On the other hand , aration made up chiefly of feeds which are high instarchy elements , known as carbohydrates , yield s verylargel y in fat (l ard). A most comprehens ive chartshowing the rel at ive val ues of various fodders and feeding stuffs has been prepared by Herbert Myrick , ed itoro f American Agr iculturist , and wil l afford a g ood manyvaluable hint s to the farmer who wi shes to feed h i sswine intel l igently . Thi s point s out the fact that suchfeed s as oats , barley , cowpea hay , shorts , cred cloverhay and whole cottonseed are especial ly ri ch in fleshforming properties .

Corn ,which i s r i ch i n starch , i s a g reat fat producerand shoul d not be fed too freel y in fini sh ing off hogsfor the best class of bacon . In add i tion to the important

6 HOM E PORK MAKING .

muscle-producing feeds noted above , there are othersr i ch in protein , such as bran , skim milk , buttermilk , et c .

While corn i s natural ly the standby of al l swine growers, the rat ions for bacon purposes should incl ude thesemuscle-producing feeds i n order to bring the bestresul ts . I f lean , ju i cy meat i s des ired , these muscleforming foods should b e cont inued to the clo se . Inorder to g et

JUST THE QUALITY OF BACON THAT IS WANTED ,

feeders must so arrange the ration that i t wil l contain amaximum of muscle and a minimum of fat . This givesthe sweet flavor and streaked meat which i s the secreto f the populari tv of the Iri sh and Dani sh bacon . Our

Ameri can meat s are as a rule heavy , r ich in fat and inmarked contrast with the l ight , mild , sweet flavoredpork wel l streaked with lean , found so general ly in theEng l i sh market and cured primar i ly in I rel and andDenmark . What i s wanted i s a long , lean , smooth ,

bacon hog someth ing after the I ri sh hog . Here i s ah int for our Ameri can farmers .

Eng land can justly boast o f her hams and bacon ,but for sweet , t ender , lean pork the Normandy hogsprobably have no super ior in the world . They are fed

l argely on meat-producing food,as milk

,peas , barley ,

rve and wh eat bran . They are not fed on corn mealalone . They are s laughtered at about s ix months . Thebri stles are burned off by laying the carcass on strawand sett ing it on fire . Though the carcasses come outblack , they are scraped white and cl ean , and dres sedperfectly while warm . I t i s bel ieved that hogs thusdres sed keep better and that the meat i s sweeter

SELF-CLOSING DOOR F OR P IGPEN .

Neither winter snows nor the spring and summerrains should be al l owed to beat into a pigpen . But the

FINISHING OFF HOGS FOR BACON .

difficulty i s to have a door that wil l shut it sel f and canbe opened b y the animal s whenever they des i re . Theeng raving, F ig . 3, shows a door o f th i s kind that can b eappl ied to any pen , at least any to which a door can beaffixed at all. I t i s hung on hooks and staples to thel intel o f . the doorway , and swinging e i ther w ay al lowsthe inmates of the pen to go out or in , as they please ,

—clos ing automati cal ly . I f the door i s intended to fitclosely , leather strip s two inches wide should b e nailed

FIG. 3. AUTOMATIC DOO R .

around the'

frarne of the doorway,then as the door

closes i t pres ses t ightly against these strips .

A HOG-FEEDING CONVENIENCE .

The usual hog’

s trough and the usual method ofgett ing food into i t are conducive to a perturbed stateof mind on the part o f the feeder

,because the hog i s

accustomed to get bodil y into the trough ,where he i s

likel y to receive a goodly portion of h i s b reak fast ordinner upon the top of h i s head . The ordinary troughtoo, i s di fficul t to clean out for a simil ar reason— the

8 H OME PORK MAKING .

pig usual ly stand ing in it . The diagram shown herewith , F ig . 4 gives a suggestion for a trough that overcomes some of the difficult ies mentioned , as it i s easi lyacces s ible from the outs ide, both for pouring in food

4. PROTECTED TROUGH.

and for removing any dirt or l itter that may be in it .The accompany ing sketch so plainly shows the constructi on that detai led descript ion does not appear to b eneces sary .

https://www.forgottenbooks.com/join

I O HOME PORK MAKING .

guided int o a box ,hav ing a slide door to shut it in . The

bottom of the box i s a hinged l id . A s soon as the hogi s safel y i n the box and shut in by sl id ing down theback door , and fastening it by a hook , the box i s turnedover, bringing the hog on hi s back . The bottom of thebox i s opened immediately and one man seizes a h indfoot , to hold the animal , whi le the other sti cks the hogin the usual manner . The box i s turned and l i fted fromthe hog , which , sti l l hel d by the rope i s moved to thedres s ing bench . A l l th i s may b e done while the

previous hog i s being scalded and dres sed , or the work

FIG . 5. HEAT ING WATER IN KETTLES .

m ay be so managed that as soon as one hog i s hungand cleaned the next one i s ready for the scalding .

NECESSARY AIDS .

Before the day for sl aughter arrives , have everything ready for performing the work in the best manner . There m ay be a large boi ler for scalding set i nmasonry with a fireplace underneath and a flue to carryO ff the smoke . I f th i s i s not avai l able, a l arge hogshead m ay b e uti l ized at the proper t ime . A l ong table ,

strong and immovable,should b e fixed close to the

boi ler , on which the hogs are to b e drawn after havingbeen scalded , for scraping . On each side of th i s tablescantl ing s should be l aid in the form of an open floor

SLAUGHTERING . I I

ing , and upon thi s the farmer and helpers m ay standwh i le at work , thus keeping thei r feet off the ground ,out of the water and mud that would otherwi se b e disagreeable . An appreciated addition on a rainy daywould be a substantial roof over th i s boiler and bench .

This should b e strong and large enough so that the hogafter it i s c leaned m ay be properly hung up . Hooksand gambrel s are provided , knives are sharpened , a pi leof dry wood i s placed there , and everything that wil l beneeded on the day of butcher ing i s at hand .

HEATING WATER F OR SCALDING .

For heating scald ing water and rendering l ard ,

when one has no kettles or cauldrons ready to set i n

FIG . 6. PRACT ICAL HEATING AND SCALDING VAT.

brick or stone , a s imple method i s to put down twoforked stakes firmly , as shown in F ig . 5, l ay in them apole to support the kett les , and bui ld a wood fire

around them on the ground . A more el aboratearrangement i s shown in Fig . 6

,which serves riot only

to heat the water , but as a scalding tub as wel l . I t i smade of two-inch pine board s

,six feet long and two

feet wide , rounded at the end s . A heavy plate of sheeti ron i s nai ledwith wrought nai l s on thebottom and end s

1 2 HOME PORK MAKING .

Let the i ron project ful ly one inch on each side . The

ends , be ing rounded , wil l prevent the fire from burningthe woodwork . They al so make i t handier for dipping sheep , scalding hogs , or for taking out the boi ledfood . The box i s set on two wal l s 1 8 inches h igh , andthe rear end of the brickwork i s bui l t into a shortchimney , affording ample draft .

CHAPTER IV

SCALDING AND SCRAPING .

N ext comes the s cald ing and dress ing of the carcas s . Lay the hog upon the table near the boiler andlet the scalders who stand ready to hand le i t place i t inthe water heated nearl y to a boi l ing point . The scalders keep the hog i n motion by turning i t about in the

FIG . 7. TACKLE F OR HEAVY HOGS.

water , and occasional ly they try the b ri stles to see i fthey wil l com e away readi ly . A s soon as sati sfied onth i s point , the carcass i s drawn from

'

the boi ler andplaced upon the bench , where i t i s rapid l y and thor

1 3


oughly scraped . The bri stles or hair that grow alongthe back of the animal are somet imes sold to brushmakers , the remainder of the hair fal l ing bes ide the

table and gathered up for the manure heap . The carcas s must not remain too long in the hot water , as th i swi l l set the hai r . In th i s case i t wi l l not part from the

sk in,and must be scraped O ff with sharp knives . For

thi s reason an experienced hand should attend to thescalding . The hai r al l off, the carcass i s hung uponthe hooks , head down , nicely scraped and washed withclean water preparatory to di sembowel ing .

SCALDING TUB S AND VATS.

Various devices are employed for scald ing hog s ,without l i ft ing them by main force . For heavy hogs ,one m ay use three strong poles , fastened at the topwith a log chain , which supports a s imple tackle, Fig .

7 . A very good arrangement i s shown in Fig . 8 . A

sled i s made firm with driven stakes and covered withplanks or boards . At the rear end the scal ding caski s set i n the ground , i t s upper edge on a level with theplat form and incl ined as much as i t can be and holdsufficient water . A l arge , l ong hog i s scal ded one end

at a time . The more the cask i s incl ined , the easierwil l b e the l i fting .

F IG . 8. SCALD IN G CASK ON SLED .

A modificat ion of the above device i s shown inFig . 9 . A lever i s rigged l ike a we l l sweep , using a

SCALDI NG AND SCRAPING . IS

crotched stick for the post , and a strong poi e for thesweep . The i ron rod on which the sweep moves mustbe strong and stiff . A trace chain i s attached to theupper end, and i f the end of the chain has a ring insteadof a hook , i t wi l l be quite convenient . In use, a tablei s improvi sed , unles s a strong one for the purpose i sat hand , and th i s i s set near the barrel . A noose i smade w i th the chain about the leg of the hog , and he i ssoused i n , going enti rel y under water , l ifted out when

FIG . 9. SCALD ING IN HOGSHEAD .

the bri st les start easily , and laid upon the table, while

another i s made ready .

Figure 1 0 shows a more permanent arrangement .I t i s a trough of pl ank with a sheet i ron bottom , whichcan b e set over a temporary fireplace made i n the

ground . The vat may b e s ix feet long , three feet wideand two and one-hal f feet deep, soas to be l arge enoughfor a good-s ized hog . Three ropes are fastened on ones ide , for the purpose of rol l ing the hog over into thevat and rol l ing i t out on the other s ide when it i sscalded . A number o f sl ant ing cros spieces are fittedin , cross ing each other

,so as to form a hol low b ed i n

whi ch the carcass l ies , with the ropes under i t ,’ by

which it can be moved and drawn out . These cros s


pieces protect the sheet i ron bottom and keep the carcas s from resting upon it . A large, narrow firepl acei s bui l t up in the ground , with stoned s ides , and thetrough i s set over it . A stovepipe i s fitted at one end ,

and room i s made at the front by which wood may b esuppl ied to the fire to heat the water . A sloping tab lei s fi tted a t one s ide for the purpose of rol l ing up thecarcas s , when too l arge to handle otherwi se, by meansof the rope previously mentioned . On the other s idei s a frame made of hol lowed boards set on edge , uponwhich the hog i s scraped and cleaned . The righ t t em

perature for scalding a hog i s 1 80 degrees , and witha thermometer there need be no fear of overscaldingor a fail ure from the l ack of suffic ient heat , while thewater can be kept at the right temperature by regulat ing the fuel under the vat . I f a spot of hai r i s obst inate, cover it with some of the removed hair and cl i pon hot water . A lways pul l out hai r and bri stles;sbaving any off leaves unpleasant stubs in the sk in .

SINGEING PIGS.

A few years ago , s ingers were general favoriteswith a certain class of trade wanting a l ight bacon pig ,weigh ing about 1 70 lbs ., the product be ing exportedto England for bacon purposes . Packers frequentlypaid a smal l premium for l ight hogs suitable for thi send , but more recently the demand i s in other direct ions . The meat of singed hogs i s considered by someto posses s finer flavor than that o f animal s the hairof wh ich has been removed by the ordinary proces s .

Instead of being scal ded and scraped in the ordinarymanner , the s ingeing proces s consi st s i n lowering thecarcass into an iron or steel box by means o f a heavychain , the receptacle having been previously heatedto an exceedingly high temperature . A fter remaining

CHAPTER V

DRESSING AND CUTTING .

When the carcasses have lost the animal heat theyare put away t i l l the morrow , b y which

.

t ime, i f theweather i s fairly cold , the meat i s stiff and firm and in

'

a condition to cut out better than it does when takenin it s soft and pl iant state . I f the weather i s very col d ,however , and there i s danger that the meat wil l freezehard before morning , haste i s made to cut i t up thesame day , or el se i t i s

'

put into a basement or otherwarm room , or a large fire made near i t to p revent i tfrom freezing . Meat that i s frozen wi l l not take sal t ,or keep from spoil ing i f sal ted . Salt ing i s one of themost important of the several proces ses in the art ofcuring good bacon , and the pork should b e i n j ust ther ight condit ion for taking or absorbing the sal t . Moderately cold and damp weather i s the best for th i s .

AS THE CARCASS IS DRESSED

it i s l i fted b y a hook at the end of a swivel levermounted on a post and swung around to a hangingbar , placed conveniently . Thi s bar has sl id ing hooksmade to receive the gambrel st i cks , which have a hookpermanently attached to each so that the carcass i squ ickly removed from the swivel lever to the s l idehook on the bar . The upper edge of the bar i s roundedand smoothed and greased to hel p the hooks to sl ideon i t . Thi s serves to hang al l the hogs on the barunti l they are cooled . I f four persons are employedth i s work may be done very quickly , as they may divide

1 8

DRESSING AN D CUTTING . 1 9

the work between them;one hog i s being scalded andcleaned while another i s being dres sed .

D ivested of its coat , the carcas s i s washed offnicely with clean water before being disem bowelecl.

For opening the hog , the operator needs a sharpbutcher ’s kni fe, and should know how to use i t withdext er ityfl soas not to cut the entrai l s. The entrai l sand paunch

,or stomach

, are first removed , care beingtaken not to cut any;then the l iver , the

“ dead ears”

removed from the heart , and the heart cut open to

F IG . 1 1 . EASY METHOD OF HAN GIN G A CARCASS.

remove any clots o f blood that i t may contain. The

windpipe i s then sl it open , and the whole together i shung upon the gambre l bes ide the hog or placed t em

porar ily into a tub of water . The“ stretcher ,

” a smal lst i ck some s ixteen inches long , i s then p l aced acros sthe bowel s to hold the s ides wel l open and admit the airto cool the carcas s , and a ch ip or other smal l obj ectis placed in the mouth to hold it open , and the inter iorparts o f the hog about the shoulders and gul let arenicel y washed to free them from stains o f blood . The


carcas s i s then left to hang upon the gal lows in orderto cool thoroughly before i t i s cut into pieces or putaway for the night .W'

here t en or twelve hogs are dressed every year ,i t w i l l pay to have a

'

su itab le bui ld ing arranged for thework . An excel lent p l ace may be made i n the driveway between adouble corncrib , or i n a wagon shed oran annex to the barn where the feeding pen i s placed .

The bu i ld ing should have a stat ionary boi ler in it , andsuch apparatus as has been suggested , and a windlas sused to do the l i ft ing .

H OG KILLING MADE EASY.

In the accompanying cut , Fig . 1 1 , the hoister represents a homemade apparatus that has been in use

many years and it has been a grand succes s . The

frames , 0 , a, a, a, are of 2x4 i nch scantl ing , 8 ft . i nlength ;b, b, are 2x6 inch and 2 ft . long with a roundnotch in the center of the upper surface for a windlass ,d , to turn in;c, c are 2 x4 and 8 ft . long , or as long asdes ired , and are bolted to a , (1 . Ten inches beyondthe w indl ass , d , i s a 4x4 inch p iece with arms bolted onthe end to turn the windlas s and draw up the carcass ,which should be turned lengthw i se of the hoi ster unti li t passes between c. C. The gambrel Should b e longenough to catch on each side when turned crosswise,thus rel ieving the windlas s SO that a second carcassmay be hoi sted . The i s to place in a hole ofupr ight

,a , to hol d the windlass . B race the frame i n

proportion to the l oad that i s to b e placed upon it . Thelonger it i s made , the more hogs can be hung at thesame t ime .

THE SAWBUCK S CAFFOLD .

F igure 1 2 shows a very cheap and conv enient device for hanging either hogs or beeves . The device i s in

DRESSING AND CUTTING . 2 I

shape much l ike an old-fash ioned s awbuck , with

the lower rounds between the leg s omitted . The legs ,of which there are two pairs , Should b e about t en feetlong and set bracing , i n the manner shown in theeng raving . The two pairs o f legs are held togetherby

’

an inch i ron rod, five or six feet in length , provided

with threads at both end s . The whole i s made secure7 means of two pairs of nuts , which fasten the leg s to

FIG . 1 2. RAISING A CARCASS .

the connecting iron rod . A straight and smoothwooden rol ler rests i n the forks made by the cross ingof the legs , and one end proj ects about s ixteen inches .

In th i s two augur holes are bored , i n which levers mayb e inserted for turning the rol ler . The rope, by meansof which the carcass i s rai sed , passes over the rol lersin such a way that in turning, by means of the levers ,the animal i s rai sed from the ground . When suffi

c iently elevated , the rol ler i s fastened by one of thelevers to the nearest leg .

HOM E PORK MAKING .

PROPER SHAPE OF GAMBRELS .

Gambrel s should be provided of diff erent lengths,

if the hogs vary much in s ize . That shown in F ig . 1 3i s a convenient shape . These should b e of h ickory orother tough wood for safety , and be so smal l as torequire l i tt le gash ing of the legs to receive them .

GALLOWS FOR DRESSED -HOGS .

The accompanying device, F ig . 1 4 ,for hanging

dressed hogs , consi st s o f a stout , upright post , s ix oreight inches square and t en feet long

, the lower threefeet being set into the ground . Near the upper end

are twomorti ses , each 2x4 inches ,quite through the

post , one above the other , as shown in the engraving,

FIG. 1 3. A CONVENIENT GAMBREL .

for the reception of the horizontal arms . The l atterare s ix feet long and j ust large enough to fit c loselyinto the m orti ses . They should b e

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of white oak orh ickory . At butchering t ime the dead hogs are hungon the scaffo ld by Sl ipping the gambrel s upon the horizontal crosspieces .

ADD ITION AL H IN TS ON DRESSING .

Li ttle use of the kni fe i s required to loosen theentrai l s . The fingers , rightly used , wil l do most of thesevering . Smal l , strong strings , cut in proper lengths ,should b e always at hand to quickly t ie the severedends of any smal l intest ines cut or broken by chance .

An expert wil l catch the entire offal in a l arge t in panor wooden vesse l , which i s hel d between h imse l f and

DRESSING AND CUTTING . 2 3

the hog . Unski l led operators , and those opening verylarge hogs , need an ass i stant to hol d th i s . The entrai l sand then the l iver , heart , etc . , be ing al l removed , thoroughly rinse out any blood or fi l th that may haveescaped inside . Removing the l ard from the long

FIG. 1 4. SIMPLE SUPPORT FOR DRESSED HOG.

i ntestines requires expertnes s that can be learned onlyb y practice . The fingers do most o f th i s cleaner , saferand better than a knife . A l ight feed the night beforeki l l ing leaves the intest ines les s d i stended and les sl ikel y to be broken .

H OW TO CU T UP A H OG .

With a sharp ax and a sharp butcher ’s kni fe athand , l ay the hog on the chopp ing bench , s ide down .

With the kni fe make a cut near the ear clear acrossthe neck and down to the bone . With a dextrousstroke of the ax sever the head from the body . Laythe carcas s on the back , a boy hold ing it upright andkeeping the forelegs wel l apart . With the ax proceedto take out the ch ine or backbone . I f it is desi red toput as much of the hog into neat meat as possib le ,

tr imto the chine very close , tak ing out none of the sk in orouts ide fat with i t . O therwi se , the cutter need not b eparti cular how much meat comes away with the bone .

What does not go with the neat meat wil l b e i n theoffal or sau sage, and noth ing wi l l

“

be lost . -Lay the


chine aside and with the kni fe fini sh separating the

two divi sions o f the hog . Next , strip off with the

hands the leaves or flakes o f fat from the midd le to thehams . Seize the hock of the ham with the left handand with the kni fe in the other , proceed to round outthe ham , giving it a neat , oval shape . Be very part icular i n shaping the ham . I f i t i s spoi led in the firstcutt ing, no subsequent trimming wil l put i t into a formto exactly suit the fastidious pub l i c eve . Trim off

the surplus lean and fat and proj ect ing p ieces of bone .

Cut Off the foot j u st above the hock joint . The piecewhen fini shed should have nearly the form of a regularoval , with i t s proj ect ing handle or hock .

With the ax cut the shoulder from the midd l ing ,

mak ing the cut straight across near the elbow joint .Take Off the end rib s or “ spare bone from the shoulder, trim the piece and cut off the foot . For home use ,

trim the shoulder, as wel l as the other p ieces , veryclosel y , taking off all of both lean and fat that can bespared . I f care i s taken to cut away the head nearthe ear, the shoulder wil l be at first about as wide aslong , having a good deal of the neck attached . I f themeat i s intended for sale and the l argest quantity ofbacon IS the primary obj ect , let the piece remain so .

But i f it i s preferred to have plenty of lard and sausage,cut a smart strip from off the neck s ide of the shoulderand make the piece assume the form of a paral lelogram ,

with the hock attached to one end . Trim a sl i ce of fatfrom the back for l ard , take O ff the

“ short ribs ,” and ,

i f pre ferred ,remove the long rib s from the whole piece .

The l atter , however , i s not often done by the farmers .

Put the midd l ing in nice shape by trimming it whereverneeded . which , when fini shed ,

wil l be very much l ike asquare in form , perhaps a l i ttle l onger than broad , witha smal l ci rcular p iece cut out from the end nextthe ham .

CHAPTER VI .

WHAT TO DO WITH TH E OFFAL .

A s ide from the pieces of meat into which a hogi s u sual ly cut , there wil l b e left as offal the chine orbackbone, the j owl , the sou se , the l iver and lungs , pig

’sfeet , two sparer ib s and two short rib s or gri skins .

Nearly every housekeeper knows what di sposition tomake of a l l th i s , yet too often these wholesome portionsof the hog are not uti l ized to best advantage .

PORK SAUSAGE .

Sausage has formed a h ighly prized arti cle of foodfor a good many hundred years . Formed primarilyas now , by chopping the raw meat very fine , and adding sal t and other flavoring materi al s , and often mealor bread crumbs , the favorite variet ies of to-day mightnot be considered any improvement over the recipes ofthe ancient Romans were they to pass j udgment on thesame . H i story tel l s u s that these early I tal ian sausages were made of fresh pork and bacon , choppedfine , with . the addition o f nuts , and flavored with cuminseed , pepper , bay leaves and various pot herbs . Italyand Germany are st i l l celebrated for thei r bolognasausages and with many people these smoked variet iesare h ighly prized .

Like pure l ard , sausage i s too often a scarce art iclei n the market . Most city butchers mix a good deal ofbee f with the pork , before i t i s ground , and so have asausage composed of two sorts of meat , which doesnot posses s that agreeable, sweet , savory taste pecul iar

2 6

WHAT TO DO WITH TH E OFFAL . 2 7

to nice fresh pork . The bits o f lean , cut off whentrimming the pieces of neat meat , the tenderlo in s , andsl ices Of lean from the shoulders and hams , togetherwith some fat , are first washed n icel y , cleared of boneand scraps of sk in

,then put into the chopper , and

ground fine . I f a great deal of sau sage i s wanted , theneat meat i s trimmed very close, so as to take al l thelean that can b e spared from the pieces . Somet imeswhole shoulders are cut up and ground . The heads ,too , or the good sausage . Some

housekeepers have the l ivers and “ l ights ,” or lungs ,

ground up and prepared for sausage , and they makea tolerable sub stitute . This preparation should bekept separate from the other , however , and be eatenwhile cold weather l asts , as i t wi l l not keep as long asthe other kind .

A fter sausage i s properly ground , add sal t , sage,rosemary , and red or black pepper to sui t the taste .

The rosemary may b e omitted , but sage i s essential .A l l these art icles Should be made fine before mixingthem with the meat . In order to determine accuratelywhether the sausage contains enough of these ingredients , cook a l i tt le and taste i t .

I f sausage i s to b e kept in j ars,pack i t away

clo sely in them , as soon as it i s ground and seasoned ,and set the j ars , securel y clo sed , i n a cool room . Butit i s much better to provide for smoking some of it ,to keep through the spring and early summer . Whenthe entrai l s are ready , stuff them ful l with the meat ,after wh ich the ends are t ied and drawn together , andthe sausage hung up in the smokehouse for Smoking .

This fini shes the processi

of making pork sausage .

Put up in th i s way , i t deserves the name of sausageand it makes a di sh good enough for any one . I t i sone of the l uxuries o f l i fe which may b e manufacturedat home .

HOME PORK MAK ING .

B OLOGNA SAUSAGE .

The popular theory i s that these famil iar sausagesoriginated in the I tal ian c ity of that name, where the

American vi s itor always stops for a bit of “

the original .” Many formulas are used in the preparat ion ofbologna sausages

,or rather many modifications of a

general formula Lean , fresh meat trimmings are

employed and some add a smal l proport ion of heart , al lchopped very fine . While being chopped , sp i ces andseasoning are added , with a sufficient quantity of salt .The meat employed i s for the most part beef, to whichi s added some fresh or sal ted pork . When almost com

pleted , add gradual ly a smal l quantity of potato flourand a l ittle water . The mixture being of the propercons i stency , stuff i n beef cas ings, t ie the ends togetherinto rings of fair length and smoke thoroughly . Thisaccompl i shed , boi l unti l the sausages ri se to the top ,when they are ready for use. Some recipes providefor two part s of beef and one part of fat pork and theaddition of a l ittle ground coriander seed to the

seasoning .

WESTPHALIAN SAU SAGES

are made i n much the same manner as frankforts ,chopped not quite so fine, and , after being cased , aresmoked about a week .

FRANKFORT SAUSAGES .

Clean bit s of pork , both fat and lean , are choppedfine and wel l moi stened with cold water . These m ay

b e placed in e i ther sheep or hog cas ings through theuse of the homemade fi l ler shown on another page .

SU AB IAN SAUSAGES .

Chop very finely fat and lean meat unt i l the massbecomes nearly a paste , applying a sprinkl ing of cold

WHAT TO DoWITH THE OFFAL . 29

water during the operation . Suab ian sausages are

prepared by e ither smoking or boi l ing , and in the l attercase mav be considered sufficiently cooked when theyri se to the surface of the water in wh ich they are boi led .

ITALIAN PORK SAUSAGES.

The preparat ion of these requires considerab lecare, but the product i s h ighly prized by many . Forevery n ine pound s of raw pork add an equal amountof boi led sal t pork and an equal amount of raw veal .Then add two pounds selected sard ines with al l bonespreviously removed . Chop together to a fine massand then add five pound s raw fat pork previously cutinto smal l cubes . For the seasoning take s ix ouncessalt , four ounces ground pepper , eight ounces capers ,eight ounces pi stach io nuts peeled and boi led i n wine .

A l l o f these ingredients being thoroughly mixed , addabout one dozen pickled and boiled tongues cut intonarrow strips . P l ace the sausage in beef cas ings ofgood s ize . In boil ing , the sau sages should b e wrap

ped i n a cloth with l iberal wind ing s o f stout twine andal lowed to cook about an hour . Then remove to acool place about 24 hours .

TONGUE SAUSAGE .

To every pound of meat u sed add two pound s o ftongues , which have previously been cut into smal lpieces , mixing thoroughly . These are to b e placed inl arge casings and boi led for about an hour . The flavorof the product mav be improved i f the tongues are prev iously placed for a day in spiced brine . P i ckledtongues are somet imes used , steeped first in cold waterfor several hours .

BLACK FOREST SAUSAGES.

Th i s i s an old formul a fol lowed extensively i nyears gone by in Germany . Very lean pork i s chopped


into a fine mass and for every t en pounds , th ree poundsof fat bacon are added , previously cut comparat ivel yfine . Thi s i s properly salted and spi ced and somet imesa sprinkl ing of blood i s added to improve the color .

F i l l into large casings , place over the fire i n a kettl eof col d water and simmer without boi l ing for nearlyan hour .

LIVER SAUSAGE .

The Germans prepare th i s by add ing to every fivepounds of fat and lean pork an equal quantity ofground rind and two and one-hal f pounds l iver . Pre

v iouslv partly cook the rind and pork and chop fine ,

then add the raw l iver wel l chopped and pres s througha coarse s ieve . M ix al l thoroughly with sufficientseasoning . A s the raw l iver wil l swel l when placed inboil ing water , these sau sage s should b e fi l led into largeskin s , leaving say a quarter of the space for expansion .

Boi l nearly one hour, dry , then smoke four or five days .

ROYAL CAMBR IDGE SAUSAGES

are made by adding ri ce i n the proportion of fivepounds to every t en pounds of lean meat and sixpounds of fat . Previously boi l the r ice about

'

t en minutes , then add gradual ly to the meat while beingchopped fine, not forgett ing the seasoning . The ricemay thus b e used instead of b read , and i t

'

i s cl aimedtoaid in keeping the sausages fresh and sweet .

BRAIN SAUSAGES .

Free from al l sk in and wash thoroughly the brainof two calves . Add one pound of lean and one poundof fat pork previously chopped fine . U se as seasoningfour or five raw grated onions , one ounce sal t , one-hal founce ground pepper . M ix thoroughly, pl ace i n beef

WHAT TO DO WITH THE OFFAL . 3 1

casings and boil about five minutes . A fterward hangin a cool place unti l ready for use .

TOMATO SAUSAGES .

Add one and one-hal f pounds pulp of choice ripe

tomatoes to every seven pounds of sausage meat , usingan addit ion of one pound of finel y crushed crackers ,the l ast named previously mixed with a quart of waterand al lowed to stand for some t ime before u sing . Addthe mixture of tomato and cracker powder g radual lyto the m eat Wh i le the l atter i s being chopped . Seasonwel l and cook thorough ly .

SPAN ISH SAUSAGE

i s made b y using one-th ird each leaf l ard , lean and fatpork

,first thoroughly boi l ing and chopping fine the

meat . Add to thi s the leaf l ard previously choppedmoderat ely fine , mix wel l and add a l ittle blood toimprove the color and moisten the whole . Thi s sausagei s to b e placed in large casings and t ied in l ink s e ightto twelve i nches long . In an old recipe for Spani shsausage seasoning i t i s made of seven pounds groundwhite pepper , six ounces ground nutmeg , e ight ouncesground pimento or al l spi ce and

“

a sprink l ing ofbrui sed garl i c .

ANOTHER SAUSAGE SEASONING .

To five pounds salt add two pounds best groundwhite pepper , three ounces ground mace ,

or an equal’

quantity o f nutmeg , four ounces ground corianderseed , two ounces powdered cayenne pepper and mixthoroughl y .

ADMIXTURE OF B READ .

Very often concern s whi ch manufacture sausageon a l arge scale add consi derable quant it ies o f b i'ead .


This increases the weight at low cost , thus cheapeningthe fini shed product , and i s al so said to aid in keepingqual it ies . While th i s i s no doubt thoroughly wholesome. i t i s not in vogue b y our most succes sful farmerswho have l ong made a busines s of preparing homecured sausage . Bread used for sausages should havethe crust removed , should be wel l soaked in cold waterfor some t ime before required , then pressed to removethe surpl us moisture , and added gradual ly to the porkWhile be ing chopped . Some sau sage manufacturers add1 0 to 1 5per cent in weight of crushed crackers insteadof bread to sausage made during hot weather . This i sto render the product firm and incidental ly to increasethe weight through thoroughly mixing the crackercrumbs or powder with an equal weight or more ofwater before adding to the meat .

SAUSAGE IN CASES .

Many prefer to pack in sausage cas ings , ei therhom e prepared or purchased of a dealer in packers ’

suppl ies . Latest improved machines for rapidly fi l l ingthe cases are admirably adapted to the work , and th i scan al so b e accompl i shed by a homemade device . Figure 1 5shows a simple bench and lever arrangement tob e used with the common sausage fi l ler , which l ightensthe work so much that even a -smal l boy can use i t withease , and any person can g et up the whole apparatusat home with l itt le or no expense . An inch th i ck pineboard one foot wide and four and one-fourth feet longi s fitted with four legs , two and one-hal f feet long ,notched into it s edges , with the

' feet spread outward togive firmnes s . Twooak standards e ighteen inches h ighare set th irty-four inches apart , with a slot down themiddle of each , for the admi ssion of anoak lever eightfeet long . The left upright has three or four holes , oneabove another , for the l ever pin , as shown in t he


l iquor comes to a good boi l . H ave ready for use atth i s t ime 25 lb s . good Indian meal and 7 lbs . buckwheat flour . A s soon as the liquor begins to boi l add themeal and flour

, the two being previously mixed dry . Be

careful to put the meal i n a l ittle at a time , scatteringit wel l and st irring bri skly

,that i t may not burn to the

kett le . Cook unti l wel l done, then place i n pans tocool . The pans should b e wel l greased , al so the dip

per used , to prevent the scrapple st icking to the utensi l s . When cold , the scrapple i s cut into S l i ces andfried in the ordinary manner as sausage . Serve hot .

SOUSE .

A fter being careful ly cleaned and soaked in coldwater , the feet , ears , nose and somet imes portions ofthe head may b e boi led , thoroughly boned , and pres sedinto bowl s or other ves sel s for cake souse . But frequently these pieces , instead of being boned , are placedwhole i n a vessel and covered with a vinegar , andafterwards taken a l itt le at a time , as wanted , and fried .

JOVVLS AND HEAD .

I f not made into souse or sausage , these may beboi led unsmoked , with turnip s , peas or beans orsmoked and cooked with ca bbage or sal ad . The l iverand accompanying parts

,i f not converted into sausage ,

may b e oth erwise uti l ized .

THE SPARER IB S AND SHORT BONES

may be cooked in ‘ meat pies with a crust , the same aschicken , or they may be fried or boiled . The l arge

end of the ch ine makes a good piece for baking . The

whole ch ine may be smoked and wil l keep a long time .

CRACKNELS .

This i s the portion of the fat meat Whi ch i s lefta fter the l ard i s cooked , and i s used by many as an

WHAT TO DO WITH THE OFFAL . 5

appet i z ing food .

T he cracknel s may b e pres sed andthus much more l ard secured . Thi s latter , however ,should b e used before the best l ard put away in tubs .

After being pres sed the crackne l s are worked into adough with corn meal and together made i nto cracknel bread .

BRAVVN

i s comparatively l i tt le used in th i s country , thoughformerl y a h igh ly rel i shed di sh in Europe, where i twas O ften prepared from 'the flesh of the wild boar . Anancient recipe i s a s fol lows:“

The bones being takenout of the fli tches (s ides) or other part s , the flesh i ssprinkled with sal t and laid on a tray , that the bloodm ay drain off . after which i t i s sal ted a l ittle and rol ledup as hard as possible . The length of the

‘

col lar ofbrawn should be as much as one Side of the boar wil lpermit;so that when rol led up the piece may be nineor t en inches in diameter . After being thus rol led up , i ti s boi led in a copper or large kettle , t i l l i t i s so tenderthat you m ay run a st iff straw through it . Then it i s setaside t i l l i t i s thoroughl y cold , put into a pickle composed O i water , salt , and wheat-bran , i n the proport ionof two handful s of each of the l atter to every gall on ofwater , which , after being wel l boiled together , i sstrained off as clear a s poss ib le from the bran , and ,when quite cold , the brawn i s put into it .

”

HEAD CHEESE .

Thi s arti cle i s made usual ly of pork , or rather fromthe meat off the pig ’s head , sk ins , and coarse trimmings . A fter having been wel l boi led , the meat i s cutinto p ieces , seasoned w el l with sage , sal t , and pepper ,and pressed a l itt le ,

so as to drive out the extra fat andwater . Some add the meat from a beef head to make


i t lean . O thers add portion s of heart and l iver ,heating al l in a big pan or other vesse l

,and then run

ning through a sausage mil l whi le hot .

BLOOD PUDDINGS

are usual ly made from the hog’s blood with choppedpork

,and seasoned , then put in casings and cooked .

Some make them of beef ’s blood , adding a l ittle milk;but the former i s the better , as it i s thought to b e thericher .

SPICED PUDD INGS .

These are made somewhat l ike head-cheese , andoften prepared by the German dealers , some of whommake l arge quantit ies . They are al so made of themeat from the pig ’s chops or checks, etc . , wel l spicedand boiled . Some smoke them .

CHAPTER V I I .

THE F INE PO INTS IN MAKING LARD .

Pure l ard should contain les s than one per cent ofwater and foreign matter . I t i s the fat of swine, separated from the animal t i s sue by the proces s of rendering . The choicest l ard i s made from the whole “ leaf . ”

Lard i s al so made by the big packers from the res idueafter rendering the leaf and expres s ing a

“ neutral ”

l ard,which i s u sed in the manufacture of oleom arga

r ine . A good qual i ty O f l ard i s made from back-fat andleaf rendered together . Fat from the head and intest ines goes to make the cheaper grades . Lard may b eei ther “ kettle” or “ steam rendered ,

”the kettle process

being usual ly employed for the choicer fat part s of theanimal , whi le head and intest inal fat furni sh the so

called “ steam lard . Steam lard , however , i s somet imesmade from the leaf . Cu the other hand , other partsthan the leaf are often kettle rendered . Kettle renderedl ard usual ly has a fragrant cooked odor and a sl ightcolor , Whi le steam lard O ften has a strong animal odor .

TO REFINE LARD ,

a large i ron pot i s set over a sl ow fire of coal s , asmal l quantity of water i s put into the bottom ofthe pot , and th i s i s then fi l led to the brim with the

fat,after i t has fi rst been cut into smal l pieces and

ni cel y washed , to free i t from blood and other impur i t ies . I f neces sary to keep out soot , ashes , etc . ,

l oose covers or l ids are placed over the ves sel s , andthe contents are made to s immer slowly for severalhours . Thi s work requires a careful and experienced


hand to superintend it . Everything should be thoroughly clean , and the attendant must posses s patience

and a practical knowledge of the work . I t wi l l notdo to hurry the cooking . A slow boi l or s immer i sthe proper way . The contents are occasional ly sti rredas the cooking proceeds , to prevent burning . The

cooking i s continued unti l the l iqu id ceases to bubbleand becomes clear . So long as there i s any milky orc loudy appearance about the fat , i t contains water,and in th i s condit ion wil l not keep wel l in summera matter of importance to the country housekeeper .

I t requires s ix to e ight hours constant cookingto properly refine a -kettle or pot of fat . The t imewi l l depend , of course , somewhat upon the

‘

S ize ofthe ves sel containing i t and the th icknes s of the fat ,and al so upon the attention bestowed upon it by thecook . By close watch ing , so a s to keep the fire j ustright al l the t ime , i t wi l l cook in a shorter period , andvice versa . When the l iqu id appears clear the potsare set as ide for the l ard to cool a l ittle before putt ingi t into the ves sel s in wh ich i t i s to be kept . The

cracknel s are first d ipped from the pots and put intocolanders , to al low the l ard to drip from them . Somepres s the cracknel s , and thus g et a good deal morel ard . A s the l iqu id fat i s dipped from the pots it i scareful ly strained through fine colanders or wiresieves

gThis i s done to rid it o f any b its of cracknel ,

etc . , that may remain in the l ard . Some countrypeople when cooking lard add a few sprigs of rosemaryor thym e

, to impar t a pleasant flavor to it . A sl ighttaste of these herb s i s not Objectionable . Nothingel se whatever i s put into the lard as i t i s cooked , andi f thoroughly done, noth ing el se i s needed . A l ittlesal t i s somet imes added , to make i t firmer and keepit better in summer , but the benefit

,i f any

,i s s l ight ,

and too much sal t i s objectionable .

TH E FINE POINTS IN MAK ING LARD. 39

LEAF LARD .

In making l ard , al l the leaf or flake fat , the twoleaves o f almost sol id fat that grow j ust above the

hams on e i ther s ide about.

the kidneys , and the choice

p ieces of fat meat cut off i n trimming the pork shouldb e tried or rendered first and separate from the

remainder . This fat i s the best and makes what i scal led the leaf lard . I t may be put in the bottom ofthe cans , for use in summer , or el se i nto separate j arsor cans

,and set away in a cool p l ace . The entrai l

fat and bit s of fat meat are cooked l ast and put ontop of the other , or into separate ves sel s , to b e usedduring cool weather . This lard i s never as good as theother , and wil l not keep sweet as l ong; hence the

pains taken b y carefu l housewives to keep the twosort s apart . I t must be admitted , however , that manyperson s , when refining lard for market , do not makeany di st inct ion , but lump al l together , both in cooking and afterward . But for pure, hones t leaf

” l ardnot a bit of entrai l fat should b e mixed with the

flakes .

A PART ICULARLY IMPORTAN T POINT

i n making lard i s to take plenty of t ime . The cookingmust not b e hurried in the least . I t requires timeto thoroughly dry out al l the water , and the keepingqual i ty of the l ard depends l argely upon th is . A slowfire of coal s only should b e placed under the kett le.

and great care exerc i sed that no spark snaps into it ,to set fire to the hot oi l . I t i s wel l to have at handsome close-fit t ing covers , to b e put immediately overthe kettle . closing it t ightly in case the oi l Shouldtake fire . The mer e exclus ion of ai r wil l put out thefire at once . Cook slowly in order not to burn anyof the fat in the least , as that W i l l impart a very


unpleasant flavor to the l ard . The attendants shouldsti r wel l with a long ladle or wooden stick during thewhole t ime of cooking . I t requires several hours tothoroughly cook a vessel o f l ard , when the cracknel swi l l eventual ly ri se to the top .

A cool , dry room , such as a basement , i s thebest place for keeping lard . Large stone j ars are

perhaps the best ves sel s to keep i t in , but t in s are

cheaper , and wooden casks , made O f oak , are verygood . Any pine wood , cedar or cypress wil l imparta taste of the wood . The vessel s must be kept closed ,to exclude l itter , and care should b e observed toprevent ants , mice, et c . , from gett ing to the l ard . A

secret in keeping lard firm and good in hot weatheri s first tocook it wel l , and then set i t in a cool , drycel l ar , where the temperature remains fai rly uni formth roughout the year . Cover the ves sel s after they are

set away in the cel lar with closely fitt ing tops overa layer of O i led paper.


hours after, and then let the brine be strong enough tobear an egg . A fter Six weeks take out the hams andbacon and hang in the smokehouse . When warmweather brings danger of fl ies , smoke a week withh ickory chips ; avoid heating the air much . I f onehas a dark , close smokehouse , the meat can hang ini t al l summer;otherwi se pack in boxes , putting layersof Sweet , dry hay between . Thi s method of packingi s preferred by some to pack ing in dry sal t or ashes .

RENEWING PORK BR INE .

Not infrequently from insufficient sal ting andunclean barrel s , or other -cause, pork placed in brinebeg ins to spoi l , the bring, smel l s bad , and the contents ,

FIG . 1 6. BOX FOR SALTING MEATS .

i f not soon given proper atten t ion , wil l be unfit for

food . A s soon . as th i s trouble i s di s covered , l ose notime i n removing the contents from the barrel , washing each piece of meat separately in clean water . Boilthe brine for hal f an hour , frequently removing the

scum and impuri ties that wil l r i se to the surface .

Cleanse the barrel thoroughly by washing with hotwater and hard wood ashes . Replace the meat aftersprink l ing i t Wi th a l ittle fresh sal t , putting the purified

PICKLING AND BARRELIN G . 43

brine back when cool , and no further trouble wil l beexperienced , and if the work be wel l done, the meat wil lbe sweet and firm . Those who pack meat for homeuse do not always remove the blood with sal t . A ftermeat i s cut up it i s better to lie i n sal t for a day anddrain before being placed in the brine barrel .

A HANDY SALTING BOX .

A trough made as shown at Fig . 1 6 i s very handyfor salt ing meat s , such as hams , bacon and beef, -fordrying . I t i s made of any wood which wil l notflavor the meat;ash , spruce or hemlock plank , one anda half i nches th i ck , be ing better than any others . A

good s ize i s four feet long b y two and one-hal f wideand one and one—hal f deep . The j o ints should be madet ight with white lead spread upon strips of cloth

,and

screws are vastly better than nai l s to hold the troughtogether.

CHAPTER IX.

CARE OF HAMS AND SHOULDERS .

In too many instances farmers do not have the

proper fac i l it ies for curing hams , and do not see toit that such are at hand

,an important point in succes s

in th i s direction. A general cure which would makea good ham under proper condit ions would include asfol lows: To each Ioo- lb s . of ham use seven anda hal f pounds L iverpool fine sal t , one and one-hal fpounds granu l ated sugar and four ounces saltpeter .

Weigh the meat and the i ngredients in the above proportions , rub the meat thoroughly with th i s mixtureand pack closely in a tierce . F i l l the f ierce with waterand rol l every seven days unti l cured , which in a t em

perature of 40 to 50 degrees would require about fi ftydays for a medium ham . Large hams take about t endays more for curing . When wanted for smoking ,

wash the hams in water or soak for twelve hours . Hangin the smokehouse and smoke slowly forty-eighthours and you wil l have a very good ham . Whileth i s i s not the exact formula fol lowed in big packinghouses , any more than are other special recipes givenhere , i t i s a general ham cure that wil l make a firstcl ass ham in every respect i f proper attention is given i t .

Another method of pi ckl ing hams and shoulder s ,preparatory to smoking ,

includes the use of molasses .

Though somewhat different from the above formula ,the carefu l fol lowing of direct ions cannot fai l tosucceed admirably . To four quart s of fine sal t andtwo ounces of pulver ized sal tpeter , add sufli cient

44

CARE OF HAMS _ AN D SHOULDERS . 45

molasses to make a pasty mixture . The hams havinghung in a dry

,cool p lace for three or four days after

cutt ing up,are to b e covered al l over with the mixture,

more th i ckly on the flesh s ide , and la id sk in s ide downfor three or four days . In the meantime, make -

a

pi ckle of the fol lowing proport ions , the quantit ieshere named being for 1 00 lb s . of hams . Coarse salt ,seven pounds;brown sugar , five pounds; saltpeter ,two ounces:pearl ash or potash , one-hal f ounce;softwater, four gal lons . H eat gradual ly and as the skimri ses remove i t . Continue to do th i s as long as anysk im ri ses , and when i t ceases , al low the pickle tocool . When the hams have remained the proper t imeimmersed in thi s mixture

,cover the bottom of a clean ,

sweet barrel with sal t about hal f an inch deep . Pack inthe hams as c lose ly as possib le, cover them with thepi ckle, and place over them a fol lower Wi th weightsto keep them down . Smal l hams of fi fteen pounds andless , al so shoulders , should remain in the pickle for fiveweeks ; l arger ones wil l require s ix to e ight weeks ,accord i ng to s ize . Let them dry wel l before smoking .

VVES‘

TPHALIAN HAM S .

This part icu lar style has long been a pr1m e favoritein cert ain markets o f Europe

,and to a smal l extent

in th i s country al so . Westphal ia i s a province ofGermany in which there i s a l arge i ndustry in breedingswine for the expres s purpose of making the mosttender meat W ith the l east proportion of fat . Anotherreason for the pecul iar and excel lent qual it ies wh ichhave made VVestphalian hams so famous , i s the mannero f feeding and growing for the hams , and final ly thepreserving , curing , and last o f al l , smoking the hams .

The Ravensberg cros s breed of swine i s a favorite forth i s purpose . They are rather l arge animal s , having

HOME PORK MAKING .

Slender bodies , flat groins , stra ight snouts and largeheads , with big, overhanging ears . The skin i s white ,with straight l itt le bri stles .

A principal part o f the swine food in Westphal iai s potatoes;these are cooked and then mashed in thepotato water . The pulp thus Obtained i s thoroughlymixed with wheat bran in a dry , raw state;l i ttle corni s used . In order to avoid overproduction of fat andat the same t ime further the g rowth of flesh of youngpigs , some raw cut green feed , such as cabbage, i su sed ;young pigs are al so fed sour mi lk freely . Inpickl i ng the hams they are first v igorously rubbed withsal tpeter and then with sal t . The hams are pres sedin the pickl ing vat and enti rely covered with col dbrine, remaining in sal t three to five weeks . A fterth i s they are taken out of the p ick le and hung in ashady but dry and airy place to “ air-dry . B eforethe pi ckled hams can be put in smoke they are exposedfor several weeks to th i s drying in the open air . Aslong as the outside of the ham is not absolutel y dry,appear ing moi st or sti cky

,i t i s kept away from smoke .

Smoking i s done in special l arge chambers , thehams being hung from the ce i l ing . In addition tothe use oi . . sawdust and wood shavings in makingsmoke branches of j uniper are often used , and occasionally beech and al der woods; oak and resinouswoods are positively avoided . The smoking i s carriedon slowly . I t i s recommended to smoke for a fewdays caut iou sly , that i s , to have the smoke not toostrong . Then expose the hams for a few days in thefresh air, repeating in thi s way unti l they are brownenough . The hams are actual ly in smoke two orthree week s , thu s the whole proces s of smokingrequires about s ix weeks . Hams are preserved afterthe i r smoking in a room which i s shady , not acces sibleto the l ight , but at the same t ime dry , cool and airy .

CARE OF HAMS AND SHOULDERS: 47

THE PIG AND TH E ORCHARD ,

The two go together wellsThe pig st irs up the

soi l about the trees , letting in the sunsh ine and moi sture to the roots and fert i l i z ing them ,

whi le devouringmany grubs that would otherwi se prey upon the fruit .But many orchards cannot b e fenced and many own

FIG . 1 7. FENCE F OR O RCHARD TREE .

ers of fenced orchards , even , would l ike to have the

pig confine hi s effort s around the trunk of each tree .

TO secure th i s have four fence panel s made and yardthe pig for a short time i n succes s ion about eachtree, as suggested in the diagram , F ig . 1 7.

CHAPTER X.

DRY SALTING BACON AND SIDES .

For hogs weigh ing not over 1 25or 1 30 lbs . each ,Intended for dry curing

, one bushel fine sal t , two

p ounds brown sugar and one pound sal tpeter wil lsuffice for each 800 l b s . pork before the meat i scut out;but i f the meat i s l arge and th ick , or weighsfrom 1 50 to 2 00 l b s . per carcass , from a gal lon toa peck more of salt and a l i ttle more of both the otherart i cles shoul d be taken . Nei ther the sugar nor thesal tpeter i s absolutel y neces sary for the preservationof the meat , and they are often omitted . But bothare preservat ives; the sugar improves the flavor Of

the bacon , and the sal tpeter gives i t greater firmnes sand a finer color , i f u sed spar ingly . Bacon should notb e so sweet as to suggest the “ sugar-cure;

” and sal tpeter , used too freely , hardens the ti s sues of the meat ,and renders i t less palatable . The quant ity of sal tmentioned i s enough for the first sal t ing . A l i ttle more

N EW SALT IS ADDED AT THE SECOND SALTING

and used together with the Old sal t that has not beenabsorbed . I f sugar and saltpeter are used , firstapply about a teaspoonful of pulveri zed saltpet er onthe flesh Side of the hams and shoulder s , and thentaking a l ittle sugar in the hand , apply i t l ightly to theflesh surface of al l the pieces . A tablespoonful i senough for any one piece .

I f the meat at the t ime of sal ting i s moist andyiel ding to the touch , rubbing the sk in side with the

48

SO HOME PORK MAKING.

a rule, they are mostly lean meat . The j owl s , headsand l ivers , on account of the quantity of blood aboutthem , are put in a separate pi le , after being sal ted .

The ch ines and spareribs are but s l ightly salted andlaid on top of the bulk of neat meat . The drippingsof brine and blood from the meat are col lected inbucket s and sent to the compost heaps . I f there are

rats , they must b e trapped or kept out in some way .

Cats , al so , should be excluded from the house . Closefitt ing boxes , which some use to keep the rats from the

meat , are not the best;the meat needs air .In t en days to three weeks , according to weather

and size of the meat , break bulk and resalt , using theold sal t again , with j ust a l i tt le new salt added . Infour to s ix weeks more, or sooner , i f need be , breakup and wash the meat ni cely , preparatory to smokingit . Some farmer s do not wash the salt Off , but the meatreceives smoke better and looks nicer , i f washed .

CUR ING PORK F OR THE SOUTH .

This requi res a l ittle different treatment . I t i sdry

-sal ted and smoked . The s ides , hams and shouldersare l aid on a tab le and rubbed thoroughly with sal tand sal tpeter (one ounce to five pounds of sal t), clearsaltpeter be ing rubbed in around the ends of the bones .

The pieces are l aid up , with sal t between , and al lowedto lie . The rubbing i s repeated at interval s of a weekunti l the meat i s thoroughly salted through , and it i sthen smoked . I t must afterward b e left in the smokehouse, canvased or buried in a box of ashes , to protectit from the fl ies .

SMOKING AND SMOKEHOUSES .

CHAPTER XI.

For best qual i ty of bacon , the proper meat i s o ffirst importance . Withes or strings of basket wood ,bear ’s grass

,or

'

coarse , stout twine , one i n the hock endOf each ham and shoulder , and two in the th ick sideof each middl ing , are fastened in the meat by whichto suspend

’

i t for smoking,B efore i t i s hung up the

enti re flesh surface of the hams and shoulders , andsomet imes the middl ings al so , i s sprinkled thicklywith fine black pepper , using a l arge t in pepper boxto apply i t . Somet imes a mixture of about equalpart s of bl ack and red pepper helps very much toimpart

'

a good flavor to the meat . I t was thoughtformerly that b l ack pepper , appl ied to meat beforesmoking it , would keep the bacon bug (Dermestes)“ skippers” from being troublesome . But i t i s nowknown that the sk ipper skips j ust as l ively wherethe pepper i s . The meat i s hung upon sti cks or onhooks overhead very close together , without actual lytouching , and i s ready for smoking .

THE SMOKEHOUSE .

The meat house i s of course one with an earth ,brick , or cement floor

,where the fire for the smoke

i s made in a depres s ion in the center of the room ,

so as to b e as far as possible from the wal l s . A

few l ive coal s are l aid down,and a smal l fire i s made

O f some dry stu ff . A s i t get s wel l to burning , the

51


fire i s smothered with green hickory or oak wood , anda basket of green chips from the oak or hickory woodpi le i s kept on hand and used as required to keep thefire smothered so as to produce a great smoke and butl ittl e bl aze . I f the ch ips are too dry they are kept wet

with water . Care i s taken not to al low the fire to gettoo large and hot , so as to endanger the meat hungnearest to i t . Should the fire grow too strong , as itsomet imes w i l l , a l itt le water i s thrown on , a bucketfulof which i s kept always on hand . The fire requiresconstant care and nurs ing to keep up a good smokeand no blaze . Oak and h ickory ch ips or wood impartthe best color to meat . Some woods , as pine , ai l an

'

thus ,mulberry and pers immon , are very obj ect ionable ,imparting a di sagreeable flavor to the bacon . Corncobs make a good smoke for meat

,but they must b e

wet before lay ing them on the fire . Hardwood sawdusti s somet imes advantageously used in making a fire forsmoking meat s . No blaze i s formed , and i f i t burns toofreel y can be readily checked by spr inkl ing a l itt lewater upon it . This i s a popular method in parts ofEurope, and in that country damp wheat straw i s al soCom et im es used to some extent .

CO IVIB IN ED SM OKEHOUSE AN D OVEN .

The oven , shown in Fig . 1 8 ,occup ies the front

and that part of the inter ior which i s represented in ouri l lu stration by the dotted l ines . The smokehouse occupies the rear , and extends over the oven . The advan

tages of th i s k ind O f buil ding are the perfect drynesssecured , Which i s o f great importance i n preservingthe meat , and the economy in bui lding the twotogether , as the smoke that escapes from the oven mayb e turned into the smokehouse . Thi s latter feature ,

however , wil l not commend itsel f to many who pre fer

SMOK ING AND SM OKEHOUSES . 53

the use of certain kinds of fuel i n smoking which are

not adapted to burning in a bake oven .

Cloudy and damp days are the best for smokingmeat . I t seems to rece ive the smoke more freely insuch weather , and there i s al so les s danger of fire . The

smoke need not b e kept up constantly , unles s one i sin a hurry to sel l the meat . H al f a day at a t ime onseveral days a week , for two or th ree weeks , wil l give

FIG . 1 8. COMB INATION SMOKEHOUSE AND OVEN .

the bacon that brighf gingerbread color which i s generally pre ferred . I t should not b e made too dark withsmoke . I t i s a good plan , after the meat i s smokednearly enough , to smoke i t occas ional ly for hal f aday at a time al l through the spring unti l l ate in May .

I t i s thought that smoke does good in keeping the

Dermestes out of the house . The wo rk of smoking mayb e fini shed up in a week

,i f one prefers , by keeping up

the smoke al l day and at night unti l bedtime . Somesmoke more , others l es s , according to fancy as to color .N O doubt , the more i t i s smoked , the better the bacon


wil l keep through the summer . But it need not , and ,i n fact , should not , b e made black with smoke .

I t i s necessary , before the smoking i s quite com

plet ed , to remove the meat that i s in the center j ustover thefire to one s ide, and to put the pieces from the

s ides in the center . The meat d irectly over the smokecolors faster than that on theSides , al though the housei s kept ful l o f smoke constantly . Some farmers do notcare to ri sk the safety of thei r meat by having an openfire under it , and so set up an old stove, e i ther in theroom or on the outs ide, i n which latter case a pipelet s the smoke into the house . A smoldering fire i sthen kept up with corn cobs or chips . But there i salmost as much danger thi s way as the other . The

stovepipe may become so hot as to set fire to the wal l sof the house where i t enters , or a blaze may be carriedwith in i f there i s too much fire i n the stove . There i ssome ri sk e ither way , but with a properly bui lt smokehouse, there i s no great danger from the plan described .

TIIE MEAT IS NOW CURED .

and , i f these direct ions have been Observed , the farmerhas a supply of bacon as good as the world can show .

Some may prefer a “ shorter cut from the slaughter

pen to the bak ing pan , and with thei r pyroligenousacid may scout the Old-fash ioned smoke as heatheni sh ,and g et the i r bacon ready for eating in two hours afterthe sal t has struck in . But they never can Show suchbacon by the i r method as we can by ours . There i sbut one way to have th i s first -class bacon and ham ,

and that way i s the one here in portrayed .

TO MAKE A SMOKEHOUSE FIREPROOF

as far as the stove ashes are concerned , i s not neces

sarily an expensive j ob ;al l that i s required i s to . l ay

SMOKI NG AN D SMOKEHOUSES . 55

up a row of brick acros s one end , al so two orthree feetback upon each side , connect ing the s ides with a rowacross the bui lding , making it at least two feet h igh .

A s those who have a smokehouse use i t nearly everyyear, that part can al so b e made safe from fire by thel ittle arch bui l t at the point shown in the i l l ustration ,Fig . 1 9 . The whole i s l aid up i n mortar , and to addstrength to the structure an iron rod or bar may b eplaced acros s the center o f the bin and firmly imbeddedin the mortar, twoor three rows of brick from the top .

F IG . 1 9. FIREPROOF ING A SMOKEHOUSE .

O f course, the rear of the arch i s al so bri cked up . Inmost cases , les s than 250 bri ck wil l be al l that i srequired .

A WELL ARRANGED SMOKEHOUSE .

A s imple but sati s factory smokehouse i s shown inthe i l l u stration , Fig . 20

,and can b e constructed on the

farm at smal l cost . I t i s so arranged as to give directaction of smoke upon the meat w 1 thin ,

and yet freefrom the annoy ance t hat comes from entering a smokefilled room to repleni sh the fire . The house i s square,and of a size dependent upon the material one mayhave yearly to cure by smoke ; For ordinary use , a

56 HOME PORK MAK ING .

house t en feet square wil l b e ample There are anentrance door on one s ide and a smal l window nearthe top that can be opened from the outs ide to quicklyfree the inside from the smoke when des ired . At thebottom of one s ide i s a smal l door , from which extendsa smal l track to the center of the room . Upon thi ss l ides a square piece of plank

,moved by an i ron rod

with a hook on one end . On the plank i s placed anold i ron kettle , Fig . 2 1 , with four or five inches of earthin the bottom , and upon th i s i s the fire to b e bui lt . The

kettle can b e sl id to the center of the room with an ironrod and can b e drawn to the smal l door at any t ime to

F IG . 20. FARM SMOKEHOUSE .

‘

F IG . 21 . FIRE , KETTLEAN D TRACK.

repleni sh the fire without entering the smoky room oral lowing the smoke to come out . The house has anearthen floor and a tight foundation of stone or brick .

The wal l s should be of matched boarding and the roofsh ingled . The bui l ding i s made more attract ive inappearance i f the l atter i s made s l ightly

“ di shing .

”

SMOK ING MEATS IN A SMALL WAY .

A fairly good substitute for a smokehouse , wherei t i s desired to improvi se someth ing for temporary use

i n smoking hams or other meat , may b e found in al arge cask or barrel , arranged as shown in the eng rav

ing , F ig . 2 2 . To make thi s effect ive , a smal l pit Should


purpose fa i rl y wel l . A l arge barrel or good-s ized caskshould b e used , with both heads removed . A holeabout a foot deep i s dug to rece ive i t , and then a trenchof about the same depth and s ix or e ight feet l ong ,

l eading to the fireplace . In thi s trench can be l aid oldstovepipe and the ground fi l led in around i t . The

F IG . 23. BARREL SMOKEHOUSE WITH FRENCH DRAFT.

meat to be Smoked i s suspended in the barre l and thel i d put on , but putt ing pieces under it , so there wil l b eenough draft to draw the smoke through . By havingthe fire some di stance from the meat , one get s the

des ired amount of smoke and avoids having the meatoverheated .

CHAPTER XII.

KEEPING BACONS AND HAM S.

The ideal meat house or smokehouse i s a tal l framestructure , twelve by fi fteen or fi fteen by e ighteen feet ,underpinned sol idly with brick set a foot or more intothe ground , or with a double set of s i l l s , the bottom set

be ing buried in the soi l . Thi s mode of underpinn ingi s des igned to prevent th ieves from digging under thewal l and into the hou se . Stout , inch-th i ck boards areused for the weatherboarding , and Somet imes thestuds are placed near enough together to p revent aperson from gett ing through between them . The housei s bui l t tal l to give more room for meat and to have i tfarther from the fire while i t i s be ing smoked . The

weatherboarding and the roof should b e t ight to prevent too free escape of the smoke . N O window , andbut one door , i s neces sary . The floor should be ofclay , packed firm , or el se l aid in cement or bri ck .

Indeed , i t would b e better to have the enti re wall s bui l tof bri ck , but thi s wou ld add considerab ly to the costof construction .

THE ROOM SHOULD BE LARGE ENOUGH

to admit of a platform on one or both sides , upon whichto pack the pork when sal ted . There should be a sal tbarrel , a large wooden tray made of plank , in which tosal t the m eat , and a short , handy l adder for reaching theupper t ier of j oi st s . A l arge basket for holding chips

,a

tub for water when smoking meat , a l arge choppingblock and a meat axe , for the convenience of the cook ,are neces sary art i cles for the meat house . Noth ing el se

59


should b e al lowed to cumber the room to afford a harbor for rats or to present additional mater ial for a blaze ,i n case a spark from the fire Should snap out to a di stance. The house should b e kept neatly swept

,and

rat s should not be al lowed to make burrows under anyth ing in the room . The floor of the meat house shoul dalways b e of some hard materi al l ike cement or brick

,

or e l se cl ay pummeled very hard , so that there wouldb e no hiding place for the pupae of the Dermestes

(parent of the“ skipper

The sk ipper undergoes one or two molt ing s

whi le in the meat , and at last drops from the bacon tothe floor

,where , i f the earth i s loose, i t burrows into

the ground and , remaining al l winter , comes out aperfect beetle i n spring . A hard , impervious floor wil lprevent i t from doing th i s , and compel i t to seek a nesting place e l sewhere . The reason why country baconi s somet imes so badly infested with the sk ipper i s thatthe house and floor a fford or become an exce l lentincubator , as i t were , for the Dermestes , and the baconbugs become so numerous that al l the meat get sinfested with them . In case the floor of the smokehouse i s soft and yiel d ing , i t becomes neces saryeach winter , before the meat i s packed to sal t , toremove about two inches of the soi l and put in freshearth or cl ay in it s place . Thus , many of the insectswould be carried out , where they would b e destroyed .

The wall s and roof of the room on the i nterior shouldal so b e swept annual l y to di slodge any pupae thatmight be hibernating in the cracks and crevices . Withthese precautions , there should not be many of thepest s left with in the bui lding , though it i s a hard matterwhen a house once get s badly infested to di slodge thementirel y . There are so many hiding places about apl ain sh ingle roof that i t i s next to impossible not tohave some of these i nsect s permanently l odged in the

KEEPING BACON AN D HAMS . 6 1

meat house . But with a good , hard floor , frequentSweeping and the use of plenty of black pepper on themeat , the number of the Dermestes should b e reducedto the minimum .

BACON KEEPS NOWHERE SO WELL

as in the house where i t i s smoked , and i f the bugs donot g et too numerous it i s dec idedly better to al low itto remain ‘hanging there . Bacon needs ai r and a cool ,dry , dark room for keeping wel l i n summer . The leastdegree of dampnes s i s detr imental , causing the baconto mold . I t has been noti ced , however , that moldybacon i s sel dom infested with the sk ipper . H ence somepeople, to keep away the skippers , hang thei r baconin a cel l ar where there i s dampnes s , preferring to havei t moldy rather than “ sk ippery .

” Some housekeeperspreserve hams in close boxes or barrel s , i n a cool , darkroom , and succeed wel l . O thers pack in shel led oatsor bran , or wrap in old newspapers and lay away onshe lves or in boxes . Inclosm g In cloth sacks andpainting the c loth

‘

i s “ al so practiced . A l l these plansare more or les s succes sful , but obl ige the housekeeperto b e const antly on the watch -to prevent mice and antsfrom gett ing to the bacon . But i f anyone should prefer

TO EXCLUDE THE BUGS ENT IRELY

from hi s meat the fol lowing contr ivance i s O ffered as acheap and enti rel y sat i s factory arrangement: A fterthe meat i s thoroughly smoked , hang al l o f i t closetogether , or at least al l the hams , i n the center of thehouse ,

and inclose i t on al l s ides with a l ight frameover which i s stretched th in cotton cloth , tak ing carethat there Shal l b e no openings in the cloth or framethrough which the bugs might crawl . There let i thang al l summer . This contrivance wil l prevent the


bug from gett ing at the meat to deposit i t s eggs , andthe th in , open fabri c of the cloth wi l l at the same t imeadmit plenty of ai r . The bottom or one s ide of theframe should b e fixed upon hinges , for convenience i ngett ing at the bacon as wanted . A s the bacon bugcomes out in March , or April farther south , in Pebruary it i s necessary to g et the meat smoked and inclosedunder the canvas before the bug leaves i ts winter quarters . Hams may b e thus kept in perfect condit ion aslong as may be des irable, and wil l remain sweet andni ce many months .

BOX F OR STORING BACON.

I f the smokehouse i s very dark and close, so thatthe fl ies or bugs wi l l not be tempted to or can get in , al lthat i s neces sary i s to have the meat hung on the pegs ;but , i f not , even when the meat i s bagged , there i s sti l l

FIG . 24. SECURE BOX F OR STOR ING BACON.

some ri sk of worms . To provide a box that wil l b e bugproof, ratproof, and at the same t ime cool , as seenin the i l l u strat ion , Fig . 24,

make a frame one

i nch thi ck and two or three i nches wide ,with a clo se plank bottom; cover the whole boxwith wire cloth , such as i s used for screens . Let

the wire cloth b e on the outs ide , so that the meatwi l l not touch it . The top may b e of plank and fit perfectly t ight , so that no insect can creep under . O f

course , the box may b e of any size des ired . I t wi l l bewel l to have the strips

.

nai led quite closely together ,say , about one and a hal f inches apart . When the meat

KEEPING BACON AND HAMS .

ut in , l ay st i cks between , so that the pieces wil l notch . I f the box i s made care ful ly , i t i s bugproof androof

,affording venti lat ion at the same t ime, and

preventing molding . Meat should be kept in a drycool place .

CHAPTER XI I I .

SIDELIGHTS ON PORK MAKING .

The t rade i n country dressed hogs varies materially from year to year . Since the big packing houseshave become so prominent in the industry there i s , ofcourse, les s done i n country dres sed hogs , yet a marketi s always found for considerable numbers . Thirtyyears ago Chicago rece ived as many asdressed hogs in one year . With a growth of the packing indust ry thi s bus ines s decreased , unti l 1 892 ,

whenonly 5000 were handled at Chicago , but s ince that datethere has been a revival o f interest , with as many as

rece ived in 1 894 and an ever changing numbers ince that date . Thirty years ago the number of hogsannual ly packed at Chicago was about Thi sbus ines s has increased since to as many asin a year , the industry in other packing centers being inmuch the same proportion . At al l packing centers inthe west there are s laughtered annual ly to

hogs .

Compared with the enormous numbers fattenedand marketed on the hoof , a very smal l proportion ofthe hogs turned O ff the farms each year are solddres sed . Yet with many farmers , part icularly thosewho have only a smal l number to di spose of, i t i salways a question as to which i s the better way to sellhogs

,dres sed or al ive . No individual experience can

be taken as a criterion , yet here i s a record of what oneM i ch igan farmer d i d in the way of experiment . H e

had two lot s o f hogs to sel l . One l i tter o f seven

64


posi tion shown at b . The trough i s fi l led and the dooral lowed to assume the position shown at a .

AN AID IN R INGING HOGS .

A convenient trap for holding a hog whi le a ringi s placed in it s nose consi st s O f a trunk or a boxwithout ends , 6 feet l ong , 30 inches h igh and 1 8 incheswide, ins ide measure . This trunk has a strong frame

FIG . 26. TRAP F OR HOLDING HOG.

at one end , to which the boards are nailed . The upperand lower sl ats are double , and between them a stronglever has free play . To accommodate l arge or smal lp igs , two pins are set i n the l ower sl at , against wh i chthe lever can bear . The pin s do not go through thelever . Thi s trunk i s placed in the door of the pen ,

andtwo m en are required to hold it and ring the hogs .

When a hog enters and tries to go through , one manshoves the lever up , catch ing him just back of the head ,and holds h im there . The second man then rings h im ,

and he i s freed . Fig . 26 exhibit s the construction ofthe trap , in the use of which one can hold the l argesthog with ease .

AVERAGE WE IGHTS OF LIVE HOGS .

The average weight of al l hogs rece ived at Chicagoin 1 898 was 234 l b s . ;i n 1 896,

246 lbs . The averageweight of al l hogs received at Chicago m 1 895was 2 30l b s .;in 1 894,

2 33 lb s .:i n 1 893, 240 l .

SIDE LIGHTS ON PORK MAKING . 67

EXTREMES IN MARKET PR ICE OF PORK AND LARD .

The highest price of mes s pork at Chicago duringthe la st forty years , according to the Dail y Trade Bullet in , was $44 per bbl . i n 1 864 , and the lowest price

per bbl . , paid in 1 896 . The highest pri ce of lardwas natural ly al so in war t imes , 30c per lb . i n 1 865;the lowes t price a shade more than 3c, i n 1 896.

N ET TO GROSS.

Good to prime hogs , when cut up into pork , hams ,shoulders and lard wil l dres s out 73 , to 75per cent ,according to the test imony of the l arge packing concerns . That i s , for every IOO lbs . l ive weight , i t i sfa i r to est imate 73 to 75 lb s . of product o f the classesnamed . I f cut into ribs in stead of pork , prime hogswould net 70 to 72 per cent , while those which are notprime run as low as 65 per cent . For comparativepurposes , i t may be wel l to note here that good farmfed cattle wil l dres s 54 to 56 per cent of thei r l iveweight in beef, the remainder be ing hide, fat , offal , etc . ,

and sheep wi l l dres s 48 to 54 per cent , 50 per cent beinga fa i r average .

RELATIVE WE IGHTS OF PORTIONS OF CARCASS.

To determine the rel at ion of the different parts Ofthe hog as u sually cut , to the whole dressed weight ,the A l abama experiment station reports the fol lowingresults . The test was made with a number of l ighthogs having an average dres sed we ight of 1 37 lb s .The average weight of head was lbs . ;backbone ,lbs . ;the two hams , lbs .;the two Shoulders ,

l b s .;leaf lard , lb s .;r ib s , lb s .;the two“

middl ing”

Si des , 35lb s .;tender lo in , lb s .;feet , lb s .

GATES FOR HANDLING HOGS .

The device shown in the accompanying i l l ustrat ions for handl ing hogs when they are to b e rung or


for other purposes , i s very useful on the ordinary farm .

F ig . 2 7 repre sents a chute and gate which wi l l shutbehind and before the hog and hold h im in posit ion .

There i s j u st room enough for h im to sti ck h i s nose

FIG . 27. HOG CHUTE .

out , and whi le i n th i s pos ition rings can be inserted .

The s ides of the chute must b e much closer togethert han shown in the engraving , so that the hog cannotturn about . In fact , the width should be j ust suffi cient

IG . 28. DEVICE F OR OPEN ING GATE .

to al low the hog to pass through . Fig . 2 8 representsthe s ide view of another gate and pen , so arrangedthat the door can b e opened and shut without gett inginto the pen

CHAPTER XIV

PACKING HOUSE CUTS OF PORK .

While considering p rimari ly the proper curing ofpork for use on the farm and for home manufacture b y

FIG . MESS PORK .

farmers , wil l not b e out of the way to becomeacquainted with some of the leading cuts of meat as

69


made by the big pork packers at Chicago and el sewhere . In the specul at ive market s , a l arge busines s i sdone in mes s pork ,

” “ short ribs” and lard . Theseare known as the speculat ive commodit ies in porkproduct . The pri ces establ i shed , control led largely bythe amount offered and the character o f the demand ,regulate to a cons iderable extent the market for othercuts of pork

,such as long clear middles , hams and

shoulders . Our i l l u strations of some of the leadingcuts o f meat s , furni shed u s through the courtesy of

F IG . 30. SHORT RIBS. FIG. 31 . SHOULDER .

Hatel y Bros . , prominent pork packers in Chicago ,together with accompanying descript ions , give a verygood idea of the shape pork product takes as handledi n the big m arket s of the world .

MESS PORK.

Th i s standard cut,Fi g . 29,

i s made from heavy fathogs . The hog i s first spl i t down the back , the back

P ACKING HOUSE CUTS OF PORK . 7 I

bone being left on one s ide . Ham and shoulders takenO ff , the s ides are then cut in uni form strips of four orfive pieces . Equal port ions of both Sides are thenpacked in barrel s , 2 00 lb s . net , the pieces numberingnot more than s ixteen nor les s than nine . Barrel s tob e fi l led with a pickle made with 40 lb s . of salt toeach barrel .

SHORT R IB S.

These are made from the s ides , with the ham andshoulder taken O ff and backbone removed;haunchboneand breastbone sawed or cut down smooth and leve lwith the face of the s ide . The pieces (Fig . 30) aremade to average 32 lb s . and over .

SHOULDERS.

Regul ar shoulders (Fig . or commonly cal leddry sal ted shoulders , are cut O ff the s ides between firstand second ribs , so as not to expose forearm joint .Shank cut O ff at knee jo int . Neck bone taken out andneck trimmed smooth . Shoulders butted off square attop . Made to average 1 2 to 1 4 ,

1 4 to 1 6, and 1 6 to 1 8

lbs . On the wholesal e market s can usual ly be boughtat about the price per pound Of l ive hogs .

HAM S .

American cut hams are cut short ins ide the haunchbone, are wel l rounded at butt and al l fat tr immed offthe face of the hams to make as lean as poss ible . See

Fig . 32 . Cut O ff above the hock jom t . H ams are

made toaverage 1 0 to 1 2,1 2 to 1 4, 1 4 to 1 6, 1 6 to 1 8,

and 1 8 to2 0 lb s .PICNIC HAMS .

Th i s i s a contradictory term , for the picni c ham i sin truth a shoulder . P i cn ic hams (Fig . 33) are made


from shoulders cut off s ides between second and th irdribs . Shank bone cut off one inch above knee j oint ,and neck bone taken out . Butt taken off through themiddle of the blade and nicely rounded to imitate aham . Made to average 5to 6, 6 to 8, 8 to 1 0, and 1 0

to I4 lbs .

WILTSH IRE CU T BACON.

This cut (F ig . 34) i s from hogs weigh ing about1 50 lb s . Formerly the hair was removed by singe ing ,

F IG . 32. AMERICAN CU T HAM . FIG . 33. PICNIC HAM .

but th i s method i s not so much employed now . The

“f ilt shire bacon i s consumed almost enti rel y in London

,Bri stol and the south of England general ly .

STANDARD LARD .

The fol lowing i s the rule in force at Chicago forthe manufacture Of standard prime steam lard:Stand

CHAPTER XV.

LIAGN ITU DE OF THE SWINE INDUSTRY .

Were i t not for the fore ign demand for our porkand pork product there would b e much less profit infattening hogs for market than there i s , i rrespect ive ofthe price of corn and other feeds . England i s our bestcustomer , taking by far the l arger part of our enti reexport s o f all l ard , cured meats and other

‘hog product,

but there i s an encouraging trade with other foreigncountries . The authorit ies at Washington are makingevery effort to enlarge th i s foreign outlet . CertainEuropean countries , notabl y France and Germany ,place i rksorne embargoes on American pork product .O stensibly , these foreign governments claim the quali ty and health fulnes s of some of the Ameri can pork are

i n question , but in real ity back of al l th i s i s the demandfrom the German and French farmers that the compet it ion afforded by Amer ican pork must b e kept down .

I t i s bel ieved that eventual ly al l such restri ct ions wil lb e swept away , through international agreement , andthat thus our markets may be further extended , greatlybenefit ing the American farmer . Our export s of hogproduct , i ncl uding pork , bacon , hams and lard , represent a value annual ly of about

THE WORLD ’

S SUPPLY OF BACON

i s derived ch iefly from the United States , which enjoysan enormous trade with foreign consuming countries ,notably Engl and and cont inental Europe . I ri sh bacon i sreceived with much favor in the Engl i sh market s ,while VVi lt shire and other parts of England al so furn i sh large quantit ies , special ly cured , which are great

74

MAGNITUDE OF TH E SWINE INDUSTRY . 75

FIG . 34. WILTSHIRE CU T BACON.


favori tes among consumers . Some i dea of the magn itude of the foreign trade of the United States , so faras hog product i s concerned , may b e formed by aglance at the O fficial figures showing our exports in asingle y ear . During the twelve month s ended June

30 , 1 899, the United States exportedlbs . bacon , lbs . ham , lbs . pickledpork and lbs . l ard , a total of mil l ionpounds pork product . On the supposition that l ivehogs dres s out , roughly speaking , 70 per cent product ,th i s suggest s the enormous quantity of mil l ionpounds of l ive hogs taken for the foreign trade in oneyear . Est imating the average Weight at 240 lb s . , th i smeans nearly hogs sent to American slaught erhouses i n the course of one year to supp ly our foreigntrade with pork product . The United Kingdom i s byfar our best customer , although we export l iberalquantit ies to Belgium , Hol land , Germany , France ,

Canada,Brazi l , Central Ameri ca and the West Ind ies .

Total val ue O f our 1 899 exports of pork product was

The enormous busines s of the big packing houses ,l ocated ch iefly in the west , with a few i n the east , canscarcel y be comprehended in i ts extent . Chicago continnes to hold the prest ige of the l argest packing centerin the world , but other western cit ies are crowding it .In 1 89 1 Chicago rece ived hogs , the l argest onrecord , most of wh ich were packed in that city , andthe product shipped al l over the world . In recenty ears the Chicago rece ipts have averaged smaller , butthe proport ion going to the packing concerns remainsabout the same . It i s estimated that the hogs rece ivedat that city i n 1 898 had a value of

CO-OPERATIVE CUR ING HOUSES IN DENMARK .

About hal f the pork exported to England fromD enmark i s cured by the co—operat ive curing houses ,

MAGNITUDE OF THE SWINE INDUSTRY . 77

establ i shed first i n 1 888 and s ince that date greatlyincreased in number . Enormous quanti t ies of cheapBlack Sea barley have been brought into Denmark thel ast few years , used principal ly for fodder . The princ ipal advantage of the co-operative system ,

doing awaywith the ~middleman , appl ies to these establ i shments .

Farmers who rai se hogs in a given di stri ct of say t en totwenty miles ’ c ircumference , unite and furni sh the

money neces sary for the construct ion and operation ofthe co-operative curing establ i shment . The farmersb ind themselves to del iver al l hogs that they rai se tothe curing house , and severe fines are col lected whenanimal s are sol d el sewhere . A t every curing housethere i s a shop for the sale of sausage , fat , etc . , these asa rule paying wel l and forming an important part ofthe profits i n th i s co-operat ion .

HOG PRICES AT CHICAGO , PER 100 POUNDS .

Heavy packing ,

260 to 450 lbs .

TOTAL PACKING AND MARKET ING OF HOGS .

[ Year End ed March 1— C incinnati Price Curren t"Rece ip ts .

N . Y Phi l .a n d B al to .

M ixed pack ing ,

200 to 250 lbs .

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MAGN ITUDE OF THE SWI NE INDUSTRY . 79

CRATE F OR MOVING SWINE OR OTHER ANIMALS.

I t i s often des irable to move a smal l animal fromone bui l ding to another , or from one past ure enclosureto another . The i l l u strat ion , F ig . 35, shows a crate onwheel s , with hand les permitt ing it to b e used as a

FIG . 35. HANDY MOVABLE CRATE .

wheelbarrow . Into th i s the pig can be driven , the doorclo sed and the crate wheeled away . I t wil l a l so befound a very useful contrivance i n bringing in calvesthat have been dropped by. thei r dams in the pasture .

CHAPTER XVI.

DISCOVERING TH E MERITS OF ROAST PIG .

B y Charle s Lam b .

The art of roast ing , or rather broil ing (which Itake to b e the elder brother)was accidental ly d iscovered in the manner fol lowing . The swineherd , Ho-t i ,having gone out into the woods one morning , as h i smanner was , to col lect mast for h i s hogs , left h i s cottage i n the care of h i s el dest son , Bo-bo, a great , l ubberlv boy , who , being fond of playing with fire , asyounkers o f h i s age commonly are, let some sparksescape into a bundle of straw ,

which,kindl ing quickly ,

spread the conflag rat ion over-

every part of thei r poormansion , t i l l i t was reduced to ashes . Together withthe cottage (a sorry , antediluvian makesh i ft o f a buil ding , you m ay th ink what was of much more importance, a fine l i tter of new-farrowed pigs , no les s thannine i n number , peri shed . China pigs have beenesteemed a luxury al l over the east , from the remotestperiods that w e read of . Bo-bo was in the utmostconsternat ion

,as you may th ink

,not so much for the

sake of the tenement , which h i s father and he couldeas i ly bui ld up again with a few dry branches , and thel abor of an hour or two , at any t ime, as for the los s ofthe pigs .

While he was th inking what he should say to h i sfather , and wringing h is hands over the smoking rem

nants Of one of those untimel y sufferers , an odorassai led h i s nostri l s , unl ike any scent which he hadbefore experienced . What could i t proceed from"not from the burnt cottage— he had sme l t that smel l

8o


hanged to you"but you must be eat ing fire, and I knownot what— what have you got there, I say"”

“

O , father , the pi g , the pig"do come and tastehow n i ce the burnt pig cat s .

”

The cars of Ho-t i t ingled with horror . He cursedh i s son , and he cursed himsel f that ever he should begeta son that should eat burnt pig .

BO—bo, whose scent was wonderful ly sharpeneds ince morning , soon raked out another pig , and fairlyrending i t asunder , thrust the les ser hal f by main forcei nto the fi st s of Ho-t i , sti l l shout ing out ,

“

Eat , eat , eat

the burnt pig , father , only taste— O .Lord"” with suchl ike barbarou s ej aculations , cramming al l the while asi f he would choke .

HO-t i trembled i n every j oint while he grasped theabominable th ing, wavering whether he should not puth i s son to death for an unnatural young monster , whenthe crackl ing scorched h i s fingers , as it had done hi sson ’s

,and applying the same remedy to them ,

he in h i sturn tasted some of its flavor , which , make what sourmouth s he would for a pretence , proved not al together

.di spleasing to h im . In conclusion , both father and sonfai rl y sat down to the mes s , and never left off t i l l theyhad dispatched al l that remained of the l itter .

CHAPTER XVI I .

COOKING AND SERVING PORK .

FIRST PRIZ E WINNERS IN TH E AMER ICAN AGRICU L

TUR IST CONTEST F OR B EST RECIPES .F OR COOKINGAND SERVING PORK .

PORK PIE .

Inles s you have a bri ck oven do not attempt th i sd i sh , as it requires a long and even baking , which nostove oven can give . Make a good pie crust and l inea large pan , one hold ing about 6 quart s;i n the bottom put a lay er of th in sl i ces of onions , then a layer oflean sal t pork , which has been previously browned inthe frying pan , next place a layer of pee led apples,whichsprinkl e with a l ittle brown sugar , using 7} lb . sugar to 3lbs . apples:then begin with onions , which sprinklewith pepper , pork and apples again , and so on unti l thedish i s ful l . Wet the edges of the cru st , put on the topcrust , wel l perforated , and bake at least four hours ,l onger i f poss ible . These pies are eaten hot or col dand are a

‘ great favorite with the Engl i sh people . Potatoes may b e used in place of apples , but they do notgive the meat so fine a flavor .

PORK POTPIE .

Three pounds pork (if sal t pork i s u sed , freshen i twel l), cut into inch cubes . Fry brown , add a largeonion sl i ced , and a teaspoon each of chopped sage ,thyme and parsley . Cover with 5pints o f water andboi l for two hours

,add a large pepper cut smal l or a

pinch of cay enne , and a tablespoon of sal t i f fresh porkhas been used . Add al so 3 pints vegetab‘les , carrots ,

83


turnips and parsnips cut smal l , boi l hal f an hour longer ,when add a pint of potatoes cut into smal l p ieces , andsome dumpl ings . Cover closely , boi l twenty minutes ,when pour out into a large platter and serve . The

dumpl ings are made of 1 pint of flour , 1 teaspoon sal t ,and 1 teaspoon baking powder , s i fted together . Add2 eggs , wel l beaten and 1 cup of milk . M ix out al l thel umps and drop by spoonful s into the stew . Serve th i spotpie with a salad of dandel ion leaves , dres sed withol ive oi l , vinegar , sal t and pepper .

PORK GUMBO .

Cut into smal l d ice 2 lb s . lean pork . (In theserecipes where the pork i s stewed or baked in tomatoesor water , sal t pork may b e used , provided it i s wel lfreshened .) Fry the pork a pale brown , add 2 sl i cedon ions , and when these are brown add 3 bel l pepperssl i ced , and 2 quarts peeled tomatoes , with 2 teaspoonssal t . Let boi l gently

,sti rring frequently , for 1 7} hours .

Peel and cut smal l 1 pint o f young tender okra pods ,and add . Cover again and boi l hal f an hour longer .Cook in a l ined saucepan , as t in wil l d i scolor the okra .

With th i s serve a large dish of rice or hominy . Cornmay be u sed in p l ace of okra i f the l atter i s di s l iked .

The corn should be cut from the cobs and added hal fan hour before dinner t ime .

SUCCOTASH.

Boil a piece of lean pork (about 5 lbs . i n weight)i n 3 quarts water , unti l the meat i s tender . The nextday take out the pork , and remove the grease ri sen onthe l iquor from the pork during cooking . To 3 pintsOf the l i quor add 1 pint of mi lk and 1 3 pints l ima beans .Let them boi l unti l tender— about one hour— whenadd pints corn cut from the cob . .Let the wholecook for t en minutes , add a teaspoon of sal t i f neces

COOK ING AN D SERVING PORK . 85

sary , hal f a teaspoon of pepper , and drop in the porkto heat . When hot , pour into a tureen and serve .

PORK PILLAU.

Take a p iece of pork (about 4 lbs .) and 2 lbs .bacon . Wash and put to boi l in plenty of water , towhich add a pepper pod , a few leaves of sage and a fewstalks of celery . One hour before dinner , dip out andstrain 2 quarts o f the l i quor in which the pork i s boi ling , add to it a pint o f tomatoes peeled , a smal l onionCut fine, and sal t i f necessary;boi l hal f an hour , whenadd 1 pint of r ice wel l washed . When it comes to aboi l draw to the back of stove and steam unti l the ri cei s cooked and the l i quor absorbed . The pork mustboil three or four hours . Have i t ready to serve withthe r ice . Thi s makes a good dinner , with a l itt le greensalad , bread and butter and a good apple pudding .

PORK ROLL .

Chop fine (a meat chopper wi l l do the work wel land quickly)3 lb s . raw lean pork and—1 lh . fat sal t pork .

Soak a pint of wh ite bread crumbs in cold water . Whensoft squeeze very dry , add to the chopped meat with alarge onion chopped fine , 1 tablespoon chopped parsley , 9; teaspoon each of chopped sage and thyme, and

5teaspoon black pepper . M ix together thoroughlyand form into a rol l , pres s ing it closely and compactlytogether . H ave ready about a tablespoon of fat in afrying pan

,dredge the rol l th ickly with flour and brown

it in the fat , turning it unti l n icely browned on al l s ides .

Then place i t in a baking pan , and bake i n a hot ovenfor one hour . Baste i t every t en minutes with water .Do not turn or di sturb the meat after it has been putinto the oven; Hal f an hour before dinner add 1 2 or1 4 smal l carrots that have been parboiled in sal ted


boi l ing water for fi fteen m im i tes . When done , placethe rol l on a platter , surround i t with plain boi ledmacaroni , dot with the carrot s and pour over al l anicely seasoned tomato sauce .

PEPPER POT.

Cut 3 lbs . rather lean pork i nto2 -inch cubes, fry

unti l brown , place i n a 3-quart stone pot (a bean j ari s excel lent for th i s purpose)having a close-fit t ing l i d;add 2 l arge onions sl i ced

,6 l arge green peppers (the

bel l peppers are the best , be ing fine in flavor and mil d),a tablespoon of sal t (i f fresh pork was used), and 3 l argetomatoes peeled and cut smal l . F i l l the pot withwater and place i n the oven or on the back of the stoveand al low to s immer five or six hours , or even longer .

The l onger it i s cooked the better i t wi l l b e . Personswho ordinari ly cannot eat pork wil l find th i s di sh wi l ldo them no harm . The sauce wi ll b e ri ch and nicelyflavored , and the meat tende r and tooth some . Servewith it p lenty of boi led rice or potatoes .

PORK CROQUETTES (IN CABBAGE LEAVES).

TO 1 lb . lean pork chopped fine add 1 teaspoonsalt , 5 teaspoon each of pepper , chopped sage andthyme, 1 teaspoon chopped parsley and a large onional so chopped . M ix wel l and sti r in 2 -3 cup (hal f-pintcup) of wel l-washed raw rice . Wash a large cabbage ,

having removed al l the defect ive outer leaves . P lungei t whole into a large pot of boi l ing salted water andboi l for five minutes , remove and drain . This wi l lrender the leaves pl iable . Let cool a l ittle , when pul lthe leaves apart , and wrap in each leaf a tablespoon ofthe pork and ri ce . Wrap it up securely and neatly asi f tying up a parcel and secure with wooden t oothpicksor twine . When al l are done, l ay in a baking di shand cover with a quart of tomatoes peeled and cut fine,

COOKING AN D SERVING PORK . 87

mixed with hal f a p int o f water , and a teaspoon of sal t .Bake one hour in a hot oven , turning the croquettesoccasional ly . I f the sauce becomes too th i ck

,di lute

with a l itt le hot water . When done, di sh , pour overthe sauce and serve with potatoes or hominy . Theseare very good indeed . I f des ired the croquettes maybe steamed over hot water in a steamer for three hours ,or plunged direct ly into a kettle of boi l ing water andboi led for one hour . They are not so del i cateas when baked .

PORK WITH PEA PUDDING (ENGLISH STYLE).

Boil the pork as directed above, and do not omitthe vegetables , as they flavor the meat and the pudding . U se the yellow spli t peas and soak a pint incold water over night . D rain and t ie them loosel y ina pudding bag and boi l with the pork for three hours .

An hour . before dinner remove and pres s through acolander , add a teaspoon sal t , hal f a teaspoon pepperand 3 eggs wel l beaten . Chop enough parsley tomake a teaspoonful , add to the peas with a l ittle gratednutmeg . Beat up wel l , s i ft in hal f a p int of flour andpour into a pudding bag . The same bag used beforewil l do i f wel l washed . Tie i t up tightly , drop into thepork water again and boi l another hour . Remove, letdrain in the colander a few minutes , when turn outonto a di sh . Serve with the pork , and any preferredsauce;mint sauce i s good to serve with pork , and atomato Sam e i s always good . In fact , i t i s a naturalhygienic in st inct which ordains a tart fru it or vegetableto be eaten with pork . The Germans , who are notedfor thei r freedom from skin di seases , add sour fru itsauces to inordinately fat meats .

PORK WITH SAUERKRAUT (GERMAN STYLE).

Boi l a leg of pork for three or four hours , wash 2quarts sauerkraut , put hal f of i t into an iron pot , l ay


on it the pork drained from the water in which it wascooking and cover with the remainder o f sauerkraut ,add 1 quart water in which the pork was cooking

,

cover closely and s immer gently for one hour .

PORK CHOWDER.

Have ready a quart o f potatoes sl i ced , 2 l argeonions sl i ced , and 1 lb . lean sal t pork . Cut the porkinto th in sl i ces and fry unti l cooked , drain off al l but 1tablespoon fat and fry the onions a pale brown . Thenput the i ngredients In layers in a saucepan , first thepork , then onions , potatoes and so on unti l u sed , adding to each l ayer a l i tt le pepper . Add a pint of water ,cover closely and s immer fi fteen minutes , then add apint of r ich milk , and cover the top with hal f a poundof smal l round crackers . Cover again and when thecrackers are soft , serve in soup plates . I f you l ivewhere clams are plenti ful , add a quart o f cleavedclams when the potatoes are almost done and cookt en minutes .

SEA PIE .

Make a crust of 1 quart flour , 2 teaspoons bakingpowder , I teaspoon sal t , mix wel l , rub in a tablespoonof fat— pork fat mel ted or lard — and mix into asmooth paste with a pint of water . L ine a deep pudding di sh with th i s

,put in a layer of onions , then

potatoes s l i ced , then a th in layer of pork in sl ices , moreonions

, etc . ,unti l the d i sh i s ful l . Wet the edges , put

on a top cru st . Tie a floured cloth over the top anddrop into a pot of boil ing water . Let the water comeup two-th i rds on the di sh , and keep the water boi l ingfor four hours . Invert on a dish , remove the mold andserve hot .


PORK ROASTED WITH TOMATOES.

Take a piece for roast ing and rub wel l with sal tand pepper , dredge with flour

,and pour into the pan

a pint of hot water , and place i n a bri sk oven . Th i smust be done two or three hours before dinner , according to the s ize of roast;baste the meat O ften . An hourbefore dinner pee l some tomatoes (about a quart), putthem into a bowl and mash with the hands t i l l the pulpi s in fine pieces , add to them a chopped onion , a t easpoon of chopped parsley and 1} teaspoon each of sageand thyme . D raw the pan containing the roast to themouth of oven and skim al l the fat from the gravy;pour the tomatoes into the pan , and bake for one hour .With th i s serve a big di sh of ri ce .

PORK WITH SWEET POTATOES .

Prepare the roast as described above, ei ther stuff edor otherwise . When partly done ,

‘

peel and cut somesweet potatoes into sl ices about three inches long .

Bank these all around the meat , covering it and fi l l ingthe pan . Baste often with the gravy and bake onehour . Serve with th i s a Russian salad , made of y egetables . Young carrots may be used in place ofsweet potatoes .

RARE OLD FAM ILY DISHES , DESCR IBED F OR TH ISWORK BY TH E BEST COOKS IN AMER ICA . EVERYON E OF THESE REC IPES IS A SPEC IAL FAVOR ITETHAT HAS BEEN OFTEN TR IED AND NEVER FOUNDWANTING . NONE OF THESE REC IPES HAS EVERBEFORE BEEN PR INTED , AND ALL WILL BE FOUNDS IMPLE , ECONOM ICAL AND HYGIENIC .

H am .

BOILED .

Wash wel l a sal ted , smoked pig’s ham

,put th i s in

a l arge kett le of boi l ing water and boi l unti l tender,

COOK ING AND SERVING PORK . 9 1

remove from the kettle, take off al l o f the rind , st i ckin a quantity of whole cloves . place i n a baking pan

,

sprinkle over with a l ittle sugar , pour over i t a cup ofc ider , or , st i l l better, sherry . P l ace i n the oven andbake brown .

FOR LUNCH.

M ince cold ham fine , ei ther boi led or fried , add acouple Of hard-boi led eggs chopped fine , a tablespoono f prepared mustard , a l itt le vinegar and a sprinkl ingof sal t . Put in a mold . When cold cut in th in sl i cesor spread on bread for sandwiches .

BONED.

H aving soaked a wel l-cured ham in tepid waterover night , boi l it unti l perfect ly tender , putting it on inwarm water;take up , let cool , remove the bone careful ly , pres s the ham again into shape , return to the

boi l ing l iquor,remove the pot from the fire and let the

ham remain in it t i l l cold . Cut across and serve cold .

POTTED .

Mince left-over b it s of boi led ham and to every 2l b s . lean meat al low lb . fat . Pound al l in a mortarunti l i t i s a fine past e , gradually adding teaspoon powdered mace, the same quant ity Of cayenne , a pinch ofal l spi ce and nutmeg . M ix very thoroughly , pres s intot iny jars,filling them to with in an inch of the top;fi l l upwith cl ar ified butter or drippings and keep in acool pl ace . Th i s i s ni ce for tea or to spread picnicSandwiches .

STEW.

A nice way to use the meat left on a ham bone

aft er the fry ing sl i ces are removed is to cut it off in


smal l pieces , put into cold water to cover and let i tcome to a boi l . Pour off the water and add enoughhot to make sufficient stew for your family . Sl ice anonion and potatoes into it .

WITH VEAL.

A del i c iou s pi cnic d i sh i s made of ham and veal .Chop fine equal quantit ies o f each and put into abaking di sh in layers with Sl i ces of hard-boiled eggsbetween;boi l down the water in which the veal wascooked , with the bones , t i l l i t wi l l jel ly when cold;flavor with celery, pepper and sal t and pour over themeat . Cover with a piecrust hal f an inch thi ck andbake unti l the crust i s done . Sl ice th in when cold .

OMELET .

Beat 6 eggs very l ight , add 7} teaspoon sal t , 3 tab lespoons sweet mi lk , pepper to taste, have frying panvery hot with 1 tablespoon butter in; turn in the

mixture , shake constantly unti l cooked , then put 1 cupfinely chopped ham over the top and rol l up l ike jel lycake, cut in s l i ces .

BAKED .

Most persons boi l ham . I t i s much better baked ,i f baked right . Soak i t for an hour in clean water andwipe dry . Next spread it al l over with th in batter andthen put i t into a deep di sh , with sti cks under i t to keepit out of thegravy . When it i s ful ly done, take off theskin and batter crusted upon the flesh side, and set

away tocool . I t should bake from six to eight hours .

A fter removing the skin , sprinkle over with two tablespoonful s of sugar

,some black pepper and powdered

crackers . Put in pan and return to the oven tobrown;then take up and sti ck cloves through the fat ,and dust with powdered cinnamon .


PATTIES.

One pint of ham which has previously beencooked , mix with two part s of bread crumbs , w et withmilk . Put the batter in gem pans , br eak 1 egg overeach , sprinkle the top th ickl y with cracker crumbs andbake unti l brown . A nice break fast di sh .

PATTIES WITH ON IONS .

Two cups bread crumbs moi stened with a l i tt lemilk , and two cups cooked ham thoroughly mixed . I fone l ikes the flavor , add a chopped onion . Bake i n

g em pans . Ei ther break an egg over each g em or chopcold hard-boi led egg and sprinkle over them . Scattera few crumbs on top . Add bit s of butter and seasonhighly with pepper and salt, and brown careful ly .

FR IED PATTIES .

One cup cold boi led ham (chopped fine), 1 cup

bread crumbs , I egg , sal t and pepper to taste , mix tothe right th icknes s with nice meat dres s ing or sweetmi lk

,mold in smal l patt ies and fry in butter .

HAM SANDWICHES .

Mince your ham fine and add p lenty of mustard ,

3 eggs , 1 tablespoon flour,1 tablespoon butter and as

m uch chopped cucum b erpickles as you have ham . Beatth i s thoroughly together and pour into I pint of boi ling vinegar

,but do not let the mixture boi l . When it

cool s , spread between your sandwiches .

Sa lt Por k .

FR IED WITH FLOUR .

Slice the pork th inly and evenly , placing it in al arge frying pan of water , and turning i t twice While

COOKING AN D SERVING PORK . 95

freshening . This prevents i t humping in the middle ,as pork , unles s the s l ices are perfectly flat , cannot b efr ied evenly . When freshened sufficiently , drain , throwthe water off , and, rol l ing each Sl i ce in flour , return tothe frying pan . Fry a del i cate brown , place on a platterdry

,add Sl i ces of lemon here and there . D rain al l the

fry ing fat off, leaving a brown sediment in the pan .

Pour 1 cup of r ich mi lk on th i s , and when it th ickens

(keep stirring constantly unti l o f the consi stency of rich .

thi ck cream), pour into a g ravy boat , and dust withpepper .— [M . G .

FRIED PORK AND GRAVY.

Cut the rind from a firm piece of fat sal t pork thathas a few streaks of lean (i f preferred). Sl ice thin ,scald in hot water , have the fry ing pan smoking hot ,put in the sl i ces of pork and fry (without scorch ing)unti l cri sp . Then pour off nearly al l the fat , add some

hot water a fter the sl ices have been removed from the

pan , and st i r in some flour moi stened with col d waterfor a thickened gravy — [Farmer

’s Wife .

FRIED IN BATTER OR WITH APPLES.

Sl ice th in and fry cri sp in a hot frying pan , thendip i n a batter made as fol lows:One egg wel l beaten , 3l arge spoons rich mi lk

,and flour enough to make a

thin batter . Fry once more unti l the batter i s a del icate brown , and i f any batter remains i t may b e friedas l it tle cakes and served with the pork . Instead ofthe batter , apples , sl iced , may b e fried in the fat , witha l ittle water and sugar added , or poor man

’

s cakes ,made by scald ing 4 spoons granulated (or other) commeal with boil ing water , to which add a pinch of sal tand I egg , st i rred br i sk ly in .

— [F . W .

SWEET FR IED.

Take nice sl i ces of pork , as many as you need , andparboi l i n buttermilk for five minutes , then fry

‘

to a

HOME PORK MAKING .

golden brown . O r parboi l the s l ices in sk imm ilk, andwhile frying sprinkle on each sl i ce a l itt le white sugarand fry a ni ce brown . Be watch ful while frying , as itburns very easi ly after the sugar i s ou .

— [ I. M . W .

TO FRY IN BATTER .

Prepare as for plain fried pork , fry without d ipping in flour

,and when done, dip into a batter made as

fol lows:One egg beaten l ight , 2 tablespoonful s o f milkand the same of s i fted flour, or enough to make a thinbatter . Sti r smooth , salt s l ightly , dip the fried porkinto i t and put back into the hot drippings . Brownsl ightly on both s ides , remove to a hot pl atter andserve immed iately — [R W .

FR IED WITH SAGE .

Freshen the pork in the usual manner with wateror soaking in milk , partly fry the pork , then put threeor four fresh ly pi cked sprigs o f sage in the frying panwith the pork . When done , l ay the cri sp fried sageleaves on platter with the pork — [Mrs W . L . R .

IVIRS. B ISBEE ’

S CREAMED PORK.

Sl ice as many sl i ces as your frying pan wil l hold ,pour on cold water , place upon the range to freshen ;when hot , pour off the water and fry unt i l cri spy ;takeout upon a platter , pour the fat in a bowl . Pour some

milk , about a pint , i n the frying pan , boil , th icken andpour upon the fried pork . Serve at once .

[Mrs G . A . B .

BAKED .

Take a p iece of sal t pork as large as needed , scorei t neatly and soak in milk and water hal f an hour , orlonger i f very sal t;put into a baking pan with water


CREAMED PORK .

Take 6 sl ices n ice pork , or as many as w ill’

fry inthe frying pan , and parboi l for five minutes , then takeout of the water and rol l one s ide of each sl ice i n flourand fry to a golden brown . When fried , turn nearlyal l o f the fat Off and set the pan on the stove again andt urn on a cup of nice sweet cream;let i t boi l up , thenserve on a platter .

Soup s, S t ew s , E t c.

PORK SOUP.

Put pork bones in pot of cold sal ted water . Add

the fol lowing ingredients , in a cheesecloth bag:A few

pepper seeds , a bit of horse-radi sh , mace , and 1 s l i cedturnip . Boil a s for beef soup;strain and add a t easpoon of r i ce flour to each pint , and let come

‘

to a boi l .Serve with crackers .

PORK STEW

Sl i ce and fry in a kett le from to 5lb . salt pork ,drain off the fat and save for shortening , add 3 pint sboi l ing water , 2 or 3 onions sl i ced th in , 1 quart potatoessl i ced and pared , a sprinkl ing of pepper , l arge spoonflour mixed in 1 cup of cold water . Let the onionsboi l a few moments before adding the potatoes andflour . F ive minutes before serving , add 1 dozencrackers , spl it and moi stened With hot water , or makedumpl ings as for any stew .

DRY STEW.

P l ace sl i ces of pork in the frying pan and fi l l ful lwith ch ipped potatoes ;pour over a l itt le water andcover tightly and cook unti l the pork begins to fry ,then loosen from the bottom with a wide kni fe and

COOKING AN D SERVING P‘ORK . 99

pour over more water , and so on unti l done. Pepperand sal t and a bi t o f butter .

OLD -FASHIONED STEW.

P l ace 6 l arge suces of pork in the kett le with nearly a quart of water , let i t boi l hal f an hour , then add8 Sl i ced potatoes and 2 s l i ced onions

,and when nearly

done add a l ittle flour , pepper and salt , and a lumpof butter .

CHOWDER .

Cut 4 sl i ces of sal t pork in dice,place i n kettle andfry , add 6 good-s ized onions chopped fine, let fry whilepreparing 8 po t atoes , then add 1 quart boi l ing waterand the potatoes sl i ced th in . Season with sal t andpepper to taste . Boi l one-hal f hour .

M i scellan eous .

BACON , B ROILED OR FRIED .

The first es sential 1 s to have the bacon with a

streak of lean and a streak of fat,and to cut or Sl i ce i t

a s th in as poss ib le . Then l ay i t in a shal low tin andset i t inside a hot stove . It wi l l toast evenly and thes l i ces wil l curl up and b e so dry that they may b e takenin the fingers to eat . The l ard that exudes may beth i ckened with flour

,a cup of sweet new milk and a

pinch of black pepper added , and nice gravy made . O r

i f preferred , the bacon , th inly sl iced , may b e fried on ahot sk i l let , j u st turning it twice , letting i t s l ightlybrown on both sides . Too long in the hot skil let , thebacon get s hard and wil l have a burned taste .

B RAINS.

Lay the brains in sal t and water for an hour todraw out the b l ood . P i ck them over and take out any


bit s of bone and membrane . Cook for hal f an hour ina small quantity of water . When cooked drain off thewater , and to each brain add a l itt le pepper , nearly aneven teaspoon of sal t , a tablespoon of butter and 1

beaten egg . Cook unti l the egg th i ckens . O r whenthe brains are cooked , drain Off the water , season withsalt , pepper and sage .

PORK AND BEANS.

P i ck over and let soak over night 1 quart beans;i nthe morning wash and drain , and place i n a kettle withcold water , with 5 teaspoon soda , boi l about twentyminutes , then drain and put in earthen bean di sh with 2tablespoon s molasses

,season with pepper . In the cen

t er of the beans put I l b . wel l—washed salt pork , withthe rind scored in sl i ces or squares , rind s ide uppermost . Cover al l w ith hot water and bake s ix hoursor longer

,i n a moderate oven . Keep covered so they

wil l not burn on the top , but an hour or so before serving remove the pork to another d i sh and al low it tobrown . Beans shoul d al so brown over the top .

BO ILED D INNER .

Put a piece of salt pork to cook in col d water about

9 o’clock . At IO O

’clock add a few beet s , at 1 1 o’clock

a head of cabbage , quartered . One—hal f hour l ater addthe potatoes . Serve very hot .

GERMAN WICK-A-WACK.

Save the rinds of sal t pork , boi l unti l tender , thenchop very fine, add an equal amount of dried breaddipped in hot water and chopped . Season with salt ,pepper and summer savory;mix , spread one inch deepin baking di sh

,cover with sweet mi lk . Bake one-hal f

hour . Very nice .

1 02 5TJIOME PORK MAKING .

taste . Pound in a mortar a dessert spoon mincedparsley , 4 leaves of sage, a very smal l bunch O f savoryherbs , 2 blades of mace, a l i tt le nutmeg , hal f a teaspoonof m inced lemon peel . M ix thoroughly with the meat ,put into a mold and pour over i t enough wel l-flavoredstrong stock to make i t very moi st . Bake an hour and ahal f and let i t cool i n the mold . Serve cold , cut in th ins l i ces and garni shed with pars ley or cres s . This i s acooking school recipe . For ordinary use the powderedspi ces , which m ay b e obtained at almost any countrystore , answer every purpose . U se 2} teaspoon sage,teaspoon each of summer savory and thyme, and apinch of mace .

PORK FLOUR-GRAVY.

Take the fry ing pan after pork has been fried init , Put i n a piece of butter hal f as large as an egg , let i t

g et very hot , then put in a spoonful of flour sprinkledover the bottom of the pan . Let th i s g et thoroughlybrowned , then turn boi l ing water on it , say about apint . Now take a tablespoon of flour

,heaping , w et i t

up with a cup of sweet mi lk and stir into the boil ingwater , add sal t and pepper to taste, and a small piecemore butter, cook wel l and serve .

PORK OMELET.

Cut the sl ices of pork quite th in , di scarding the

rind , fry on both sides to a l ight brown , remove fromthe spider , have ready a batter made of from 2 or 3eggs (as the amount of pork may require), beaten upwith a l itt le flour and a l itt le sweet milk , pouring hal fof th i s batter into the sp ider . Then lay in the porkagain , and pour the remaining part o f the batter overthe pork . When cooked on the one s ide ,

cut in squaresand turn . Serve hot . Somet imes the pork i s cut insmal l squares before adding the batter .

COOKING AN D SERVING PORK . 1 03

ANOTHER OMELET .

Put 1 cup cold fr ied sal t pork (cut in dice)and 3tablespoons sweet mil k on back of stove to s immer ,then beat 6 eggs and I teaspoon salt unti l j ust blended .

Put 2 tablespoons butter 1n frying pan . When hot addeggs and Shake vigorously unti l set , then add the

hot creamed pork , spread over top , fold , and

serve immed iately .

PIG’

S FEET.

Cut O ff the feet at the first j o int,then cut the legs

into as many pieces as there are j oints , wash and scrapethem wel l and put tosoak over night in cold , sl ightlysal ted water ;in the morning scrape again and changethe water;repeat at n ight . The next morning putthem on to boi l i n col d water to cover , sk im careful ly ,boi l t i l l very tender , and serve e i ther hot or cold , witha brown sauce m ade of part Of the water in which theywere boi led , and flavored with tomato or choppedcucumber pi ckles . I f the pig

’s feet are cooled and thenbrowned i n the oven , they wil l b e much nicer than i fserved direct ly from the kettle i n which they wereboiled . Save al l the l iquor not u sed for the sauce, for

pig’s feet are very ri ch in j el l y;when cold , remove the

fat , which should be clarified , and boi l the l iquor downto a glaze;th i s m ay b e potted , when i t wil l keep a longt ime and i s u seful for glaz ing , or i t may b e used forsoups ei ther before or after boi l ing. down .

—[R. W .

PICKLED PIG’

S FEET .

Clean them wel l . boi l unti l very tender , remove al lthe bones . Chop the meat , add it to the water theywere boi led in , sal t to taste . Add enough vinegar togive a pleasing acid taste, pour into a di sh to cool .When firm

,cut in sl i ces . O r leave out the vinegar and

IO4 HOME PORK MAKING .

serve catsup O f any k ind with the meat . O r beforecooking the feet , wrap each one in cloth and boil sevenhours . When cold take O ff the cloth

‘

and cut each footin two pieces . Serve cold with catsup or pepper sauceor horse-radi sh . O r the feet may b e put into a jar andcovered with col d vinegar , to wh ich i s added a hand fulof whole cloves .

-[A. L . N .

KIDNEY ON TOAST.

Cut a k idney in l arge pieces and soak in cold wateran hour . D rain and chop fine , removing al l string andfiber;al so chop separately one onion . Put a tab lespoonful O f butter in a frying pan , and when mel tedadd the chopped kidney and sti r t i l l the mixture turnsa whit i sh color , then add the onion . Cook five minutes , turn into a smal l stewpan , season and add a cupfulo f boi l ing water . Simmer an hour and th icken with ateaspoonful of cornstarch wet with cold water . Cookfive minutes longer , pour over sl ices of nicely brownedtoast and serve .

Por k F r i t ter s .

CORN MEAL FRITTERS.

Make a th i ck batter o f corn m eal and flour , cut afew sl i ces of pork and fry unti l the fat i s fried out;cuta few more sl i ces , dip them in the batter , and dropthem in the bubbl ing fat , seasoning with salt andpepper;cook unti l l ight brown , and eat while hot .

FR ITTERS WITH EGG .

Fry sl i ces o f freshened fat pork , browning boths ides , then make a batter of 1 egg ,

I cup milk , 1 t ea

spoon baking powder Si fted through enough flour tom ake a rather stiff batter , and a pinch of sal t . Nowremove the pork from the frying pan and drop in large


baked with a handful o f r ice to prevent bubbl ing —the

r ice may be used many times for the same purposeand the pork partial ly cooked before the upper crust i sadded , the pie wil l be twice as palatab le as i f bakedin the old way . The crust wil l not be soggy and themeat j u ices wi l l not lose flavor by evaporation .

[Mrs O . P .

PORK PIE W ITH APPLES.

Li ne a deep pudding di sh with pie crust . P lace alayer of tart app les in the dish , sprinkle with sugar anda l i tt le nutmeg , then pl ace a layer o f th in sl ices of fatsal t pork (not cooked), sprinkle l ightly with blackpepper . Continue to add apples and pork unti l thedi sh i s ful l . Cover with a crust and bake unti l theapples are cooked , when the pork should b e mel ted .

Serve as any pie . C .

SPARER IB PIE .

Chop the smal l mussy pieces of meat , put in apudding or bread t in , add some of the gravy and a l ittlewater . Make a

'

b iscu i t crust , rol l hal f an inch th ickand put over the top and bake . A tasty way i s to cut

the crust into bi scuit s , place close together on top ofthe meat and bake . More dainty to serve than

’

thesingle crust . A cream gravy or some left from the r ibi s n i ce with th i s pie . Any of the lean meat makes anice pie , made the same as the above .

PORK CAKE VVITH OU T LARD .

O ver 1 lb . fat salt pork , chopped very fine , pour apint of boi l ing water . While i t i s cool ing , s i ft 9 cupsflour with

.I heap ing teaspoon soda and 2 of cream

t artar , sti r in 2 cups sugar and I of molasses , 4 eggs ,

t easpoon of al l kinds spice , 2 lb s . rai sins , I lb . currants

COOKING AND SERVING PORK .

and 5lb . c i t ron . Last ly , thoroughly beat in the pork andwater and bake s lowly . This wil l keep a long time .

PORK CAKE .

Take 92cup sugar , 5cup strong coff ee, 1; cup mo

lasses , 7} cup chopped sal t cup lard , 1 cup rai s ins ,stoned and chopped , 2 cups flour

,2 eggs , I teaspoon

soda , d is so lved in coffee , I teaspoon cloves , cinnamonand nutmeg .

PORK PUDDING .

This i s made somewhat after the style of thefamous Engl i sh beefsteak pudding— differs only in twopoints . Cut up the pieces of fresh pork and stew inthe ski l let . in sl ightly salted water , t i l l soft . Make arich bi scuit dough or plain pie paste . Line a quartbasin and fi l l with the stewed pork . Add pepper , afew chopped potatoes i f des i red , cover al l with the

paste pinched tightly over , t ie a smal l cloth tightlyover the basin , then place basin in a larger cloth ,gather the corners together and t ie snugly over top ,boi l in a kett le for half an hour . Be sure the water i sboi l ing hot before placing the bas in in , and keep itboi l ing , with a tight l id .

Roa s ts .

FRESH LEG .

Score the leg with Sharp knife i n hal f-inch gashes ,fi l l with a fi l l ing made of chopped onion , sage , breadcrumbs and mixed with the beaten yolks and whites of 2eggs

,sal t;stuff knuckle and gashes al so . Pepper freely

and roast it wel l . A leg weighing 8 lb s . requires threehours Of a steady fire . D rain off fat from roasting t inand make a brown gravy . Serve with tart apple sauce .


WITH BUTTERM ILK .

Take a piece of pork that i s quite lean , soak overnight in buttermilk and boil unti l about hal f done , thenput it in the baking pan , cut through the rind in sl ices ,sprinkle with pepper and sugar and bake to agolden brown .

DANISH PORK ROAST .

Brai se the roast , and between each sl i t insert a bitof sage— which may b e removed before serving;pl acei n a deep stewpan and fi l l the corners and crevi ceswith prunes that have been previously soaked in waterlong enough to regain the i r natural s i ze . Roast inmoderate oven , bast ing as usual , tak ing care not tobreak the prunes . When hal f done , take up the prunes ,remove pits , crush and add to a dres s ing made as foll ows:Moi sten 2 cups bread crumbs— one-th ird cornbread i s preferable to al l wheat— season with salt ,pepper and a mere hint o f on ions . Put into a cheesecloth bag— saltbag i f at hand— and bake bes ide the

roast for hal f an hour , tak ing care to prevent scorching . Serve i n s l i ces w i th the roast .

SPARER IB .

Season wel l with sal t , pepper and a l i ttle sage . Putin roast ing pan with a l itt le water , bake a nice brown .

By cracking the r ibs twice , you can rol l up and fastenwith skewers , or t ie up with coarse twine . Put thestuffing inside , same as turkey . A fter it i s done, takemeat from pan . I f the water i s not al l cooked out , seton top of stove unti l none remains . Pour Ont the

grease, leaving about hal f a Cl i p . Set back to cool soas not to cook the gravy too fast at first . Stir 2 spoonsor more of flour into the grease and let brown . Addboi l ing water to make the q uired amount of gravy .

I IO HOME PORK MAKING .

with the l iver and make a regular hash of i t i f preferred .

—[R. L .

H ea r t .

STUFFED .

Take th ree heart s , remove. the ventricles anddividing wal l , wash and wipe out dry . F i l l with 3tablespoons chopped ham , 4 tablespoons bread crumbs ,a l itt le mel ted butter , some pepper and sal t;beat up anegg and mix the meat , etc . , with as much of the egg asi s needed to bind it together . Tie each heart in a pieceof cloth and boil three hours , or ti l l tender , in sal t andwater . Remove the cloths careful ly , so as to keep thedres s ing in place

,rub them over with butter and

sprinkle with a l itt le flour,and brown in a bri sk oven .

Reduce the l iquor and thicken it . Serve with mashedpotatoes and apple j el l y .

BOILED .

Make a biscu it dough rather st iff , sprinkle a wel lc leaned heart over with a l itt le pepper and sal t , rol lthe heart securely in the bi scui t dough , wrap al l in

‘

aclean white cloth and sew or baste together l oosely ,then put in a kettle of hot water and boi l about fourhours . Serve hot by removing cloth and sl ic ing .

Sa u sa g e .

SAUSAGE W ITH DRIED BEEF .

To IO lbs . meat al low 5tablespoons salt , 4 of blackpepper , 3 of sage , and 4} tablespoon cayenne . Some

persons prefer to add a l i ttle ginger , thinking that i tkeeps the sausage from ri sing on the stomach . M ix

the spi ces thoroughly through the meat , which may b eput into sk ins or musl in bags and hung in a cold , dryplace , or partl y cooked and packed in j ars with a coy

COOKING AND SERVING PORK . I I I

ering of lard . Every housekeeper u ses fried and bakedsausages , but sausage and dried beef is a more uncom

mon di sh . Cut the sausage into smal l pieces , put itinto a stewpan with water to cover , and put on to cook .

Sl i ce the dried beef and tear i t into smal l pieces , re

moving fat and g rist le , and put into the stew pan . Whendone , thicken sl ightly with fl our , season and stir an eggquickly into i t . Don ’t g et the gravy too thick anddon ’t beat the egg

— i t -wants to show in l ittle flakes ofwhite and yel low .

— [Rosal ie Wil l i ams .

SAUSAGE ROLLS .

Make a rich pie paste , rol l out th in and cut , witha l arge cooky cutter or a cani ster l id , l arge discs ofthe paste . Take a smal l cooked sausage , and placingit on the edge of the circle of paste ,

rol l i t up and pinchthe ends together . Bake i n a quick oven and servehot or cold .

WITH CAB BAGE .

Put some pieces of fat and lean pork through thesausage mi l l ;add a finely chopped onion , pepper , sal tand a dash of mace . Cut a l arge, sound head of cabbage -in two , scoop out the heart o f both h alves andfi l l with sausage meat;t ie up the head securely withstout twine, put into sal ted water sufficient to coverthe cabbage, and boi l one hour and a hal f . D rainthoroughly and save the l i qu id , which shoul d notexceed one cupful i n al l . Brown a tablespoonful ofbut ter over a hot fire, st i r in a teaspoon of brownedflour and add the l i quid; pour over cabbage andserve hot .

GOOD SAUSAGE .

Thi s sau sage reci pe has been proved good . Take

30 lb s . pork and 1 2 oz . salt , 2 oz . pepper , 2 oz . sage .

Put sage i n a pan and dry in oven , then s i ft . You canadd two ounces of ground mustard i f you wi sh . Add

1 1 2 HOME PORK MAKING.

2 or 3 l bs . sugar, mix al l together , sal t , pepper , etc . ,

and mix with meat before i t i s chopped . A fter it i swel l m i xed , cut to your l ik ing .

F r esh Por k .

CUTLETS

Cut them from a loin of pork , bone and trim neatlyand cut away most of the fat . Broi l fi fteen minutes ona hot gridiron , turning them three or four times , unti lthey are thoroughly done but not dry . D i sh

,season

with pepper and sal t and serve with tomato sauce orwith smal l pickled cucumbers as a garni sh .

BREADED CUTLETS .

A more el aborate di sh i s made by dipping the

cutlet s into beaten egg seasoned to taste with salt ,pepper and sage , then into rol led cracker or bread .

crumbs . Fry slowly ti l l thoroughly done , and servewith mashed potatoes .

CUTLETS FROM COL .) ROAST PORK .

Mel t an ounce of butter in a saucepan , l ay in thecutlet s and an onion chopped fine , and fry a l ightbrown;then add a des sertspoon of flo ,ur hal f a pint ofgravy , pepper and sal t to taste , and a teaspoon each ofvinegar and made mustard . Simmer gently a few minutes and serve .

PORK CHOPS .

The white meat along the backbone (between ther ibs and ham) i s not alway s sufficiently appreciated ,

and i s often peeled from the fat , cut from the bones andput in t o sausage , which should never b e done , as it i sthe choicest piece in the hog to fry . Leave fat andlean together , saw through the bone, fry or broil . The

meat gravy should b e served in a gravy boat .

1 1 4 HOME PORK MAKING .

the butcher wil l sel l you a shoat al ready prepared , butin the country , w e must prepare our own pig for roasting . A s soon as the pig i s k il led , throw it into a tubof cold water to make i t tender;as soon as it i s perfect lv cold , take i t by the h ind leg and plunge intoscalding water , and shake i t about unti l the

‘

hair can al lb e removed , by the handful at a t ime . When the hairhas al l been removed , rub from the tai l up to the end ofthe nose with a coarse cloth . Take off the hoofs andwash out the ins ide of the ears and nose unti l perfect lyclean . Hang the pig up , by the h ind legs , stretchedopen so as to take out the entrai l s;wash wel l withwater with some bicarbonate of soda di ssolved in it;rinse again and again and let i t hang an hour or moreto drip . Wrap it i n a coarse, dry cloth , when takendown , and lay in a cold cel l ar , or on ice , as i t i s betternot to cook the pig the same day it i s ki l led . Say ki l land clean it l ate i n the evening and roast i t the nextmorn ing . Prepare the stuffing of the l iver , heart andhaslet s

,stewed , seasoned and chopped fine . Mix with

these an equal quantity of boi led I ri sh potatoes ,mashed , or bread crumbs , and season with hard—boiledeggs , chopped fine, parsley and sage ,or thyme, choppedfine, pepper and sal t . Scald the p ig on the i ns ide, dry itand rub with pepper and salt , fi l l with the stuffing andsew up . Bend the forelegs under the body , the hindlegs forward , and skewer to keep in position . P lacein a large baking pan and pour over i t one quart ofboi l ing water . Rub fresh butter al l over the pig andsprinkle pepper and sal t over i t , and put a bunch ofpars ley and thyme, or sage , in the water . Turn a pandown over it and let i t s immer in a hot oven ti l l perfect ly tender . Then take off the pan that covers thepig

,rub it with more butter and let brown , basting i t

frequently with the hot gravy . I f the hot water andgravy cook down too much , add more hot water and

COOKING AN D SERVING PORK . 1 1 5

baste . When of a fine brown , and tender and done al lthrough , cover the edges of a large , fiat ch ina di shwith fresh green parsley and place the p ig

,kneel ing

,i n

the center of the di sh . P lace in it s mouth a red apple,

or an ear of green corn , and serve hot with the gravy;or serve col d with grated horse-radi sh and “pickle .

Roast pig ought to be evenly cooked,through and

through , as underdone pork of any kind , s i ze or age i sexceedingly unwholesome . I t ought al so to b e evenlyand ni cely browned on the outside , as the tender sk inWhen cooked i s cri sp and pal atable . I t i s easi lyscorched , therefore keep a pig , whi le roast ing , coveredti l l tender and almost done .

Ton gu e .

The tongues should b e put into the pick le with thehams;boi l after three or four weeks , pickle i n vinegarwh ich -has been sweetened . Add a tablespoon groundmustard to a pint of vinegar . Will keep months . Theyshould be pickled whole . A l so nice when first cookedwithout pickl ing . Sl ice cold , to be eaten with or without mayonnai se dres sing . Sl i ced thin , and placedbetween th in sl i ces of bread , make del ic ious sandwiches . Chopped fine, with hard-boi led eggs andmayonnai se ,

make nice sandwiches . Many boi l porkand beef tongues fresh . An old brown tongue i s anabomination . The sal tpeter gives the pink look cannedtongues have;the sal t and sugar flavor n icely .

When fresh , tongues are nice for mince pies . Theymay b e corned with the hams and boi led and skinnedand hot vinegar seasoned with sal t and pepper pouredover them ;or are -ni ce sl i ced with col d potatoes , garn ished with cres s or lettuce and a cream salad dressingpoured over them . Cream salad dress ing:Sti r thoroughly together I teaspoon sugar , s ix tablespoons thicksweet cream and 2 tablespoons vinegar , sal t and pepper

1 1 6 HOME PORK MAKING.

or mustard to taste . The cream and vinegar shouldbe verv cold , and the vinegar added to the cream a l ittleat a time , or it wi l l curdle . Sti r t i l l smooth and creamy .

Sou se .

Take off the horny part s of feet by dipping in hotwater and press ing against them with a kni fe . Singeoff hair , let soak in cold water for 24 hours , thenpour on boil ing water , scrape thoroughly , let standin sal t and water a few hours ;before boi l ing wrap eachfoot in a clean white bandage, cord secure ly to keepskin from burst ing

,which causes the gel at ine to escape

i n the water . Boi l four hours . Leave i n bandage un

t i l col d . If you wish to pickle them , put in a j ar , addsome of the boi l ing l i quor , add enough vinegar to makea pleasant sour , add a few whole peppers . Very nice-old . I f you want i t hot

,put some of the pi ckle and

feet in frying pan . When boi l ing , th icken with flourand serve hot — [N ina Gorton .

See that the feet are perfectly clean , the toeschopped ofic and every part icle cleanly scraped , washedand wiped . Boil for three hours cont inual ly , or unti levery parti c le fal l s apart , drain from l iquid , pick outal l the bones , chop sl ightly , return to the l i quid , add 95cup vinegar , 2 tablespoons sugar , pepper , sal t and adash of nutmeg . (Do not have too much l iquid .) Boilup once more and turn al l out into a mold , press l ightly ,and cut cold .

— [H . M . Gee .

Thoroughly clean the p ig’s feet and knock off thehorny part with a hatchet . Pour boil ing water overthem twice and pour i t off , then put them on to cookin p l enty of water . Do not sal t the water . Boil unti l veryt ender , then take out the feet , pack in a j ar , sprinkleeach layer with sal t

,whole pepper and whole cloves ,

and cover with equal portions of vingar and the broth

1 1 8 HOME PORK MAK ING .

change the water and soak over night , then put on tocook in cold wat er to cover . Skim careful ly and whendone so the bones wil l s l ip out , remove to a hot pan ,take out every bone and bit of gri stle , and chop themeat with a sharp kn i fe

'

as quickly as possible,to keep

the fat from sett l ing in it . For 6 l bs . meat al low 2

tablespoons salt , I teaspoon black pepper , a l ittle cayenne , teaspoon clove and 2 tablespoons sage . Sti rthe meat and seasoning wel l together and put into aperforated mold or t ie i n a coarse cloth , put a heavywe ight on it and let i t stand t i l l cold and firm . The

broth in which the meat was cooked may b e used for

pea soup , and the fat , i f cl arified , may be used forl ard .

— [R. W .

Cut the h ead up in suitable pieces to fit the receptacle you wi sh to boi l i t in , first cutt ing off al l piecesthat are not to be used . I f too fat , cut off that , too ,and put with the l ard to b e rendered . Take out thebrains and lay them in a di sh of col d water , then putthe head on to boi l t i l l tender . Be sure to skim wel l .When it begins to boil , cook ti l l the meat i s ready todrop off the bones , then take up , remove al l bones orgri stle and grind or chop , not too fine;put in sal t , pepper and cloves to taste , al so sage i f l iked , mix al l wel ltogether , heat i t al l together , and pour in a cloth , whichi s laid in a crock , t ie i t up tight and put on a weight , topress i t . Next day remove the cloth and the head cheesei s ready for the table . Skim the fat off the l i quor the headwas boi led in and set aside for future use . Heat thel iquor to a boil and sti r i n nicel y s i fted corn meal . A ftersal ting , take up in crock and let i t get col d , then cut offin sl i ces and fry a nice brown . N i ce for breakfast .

[Mrs . A . Joseph .

P i g’3 H ea d .

Engl i sh B rawn:Cut off the h earty cheek or j owl ,and try i t out for shortening . Saw the pig’s head up in

COOK ING AND SERVING PORK . 1 1 9

smal l pieces , careful ly removing the brains , snoot , eyes ,j awbones or portions of teeth sockets . (I t i s surpri singwith saw and a keen , sharp-pointed kni fe howmuch ofthe unpleasant pieces o f a pig ’s head can be removedbefore i t i s consigned to the salt bath .) Soak al l n ightin salt and water , drain in the morning and set over thefire to boi l i n s l ightly sal ted water . P l ace the tonguein whole al so . When the flesh leaves the bone , takeout and strip al l intoa wooden chopping bowl

,reserv

ing the tongue whole . Skin the tongue while warm .

Chop the head pieces fine,add pepper , salt , powdered

sage to suit taste . Pack al l i n a deep ,narrow mold

and pres s the tongue whole into the middle of the mass .

Weight down and set away al l n ight to cool . Keepth i s always in a cold place unti l al l i s used , and , as usual ,use a sharp knife to s l i ce — [Aunt Ban .

ToK eep H am s a n d Shou ld er s .

We pack them for a few days with a sprinkle ofdry salt , then l i ft and wipe dry (both barrel and meat),repack and cover with brine , which may b e preparedthus:To 1 6 gal s . br ine (enough to carry an egg)placedin a kettle to boi l add 2} lb . sal tpeter , 3 pts . syrup molasses and a large shovel o f h i ckory ashes t ied in a cleansaltbag or cloth;boi l , skim and cool .— [Mrs . R . E.

Griffith .

To prepare smoked ham for summer use:Sl icethe ham and cut off the rind Fi l l a spider nearlv ful l

,putt ing the fat pieces on top . P l ace i n the

oven and bake . When partl y cooked , pack the sl icesof hot ham closely in a stone j ar and pour the meatj uice and fat over the top . Every time that any of the

meat i s taken out , a l itt le of the l ard should b e heatedand poured back into the j ar to keep the meat freshand good . Be very careful each time to com plet elv

cover the meat with l ard — [Marion Chandler .

1 2 2 INDEX .

PAGE

Head,for sausage 27

H eavy hogs , handl ing 1 4

H in ts on dre ssi ng 22

Hog feed ing conven ience 7packi ng for a serie s ofy ears 77

pr i ces a t Chi cago . . 77

product,export s ” 76

produc t,fore ign outlet . . 74

produc t , our bes t custom erfarm pri cem ovem en t a t lead ingpo in tsNorm andyon the farmrece i pts a t Ch icagoHo i s ter for carcass . .

Ideal m eat house . .

In sec ts , avo idance of .

In test inesJaw boneJow l s and head , preparat ion o f 34

Ke t t le fo r heat ing w ater . . 1 0

Knife , use of . . 22

Lard , an im portan t po in ti n 39

bo i l ing , safeguards 39

cheaper grade s . 37

cook ing 38

fine po in t s i n m aking . 37

from back fat . 37

i n hot w eathe r 40

ket tle or steam rendered . 37

leaf 37, 39

neutra l 37, 73

s tandard 72

s tearine 73s toring . 40

t im e of cooking . 38

to r efin e . . 37

w a ter i n 37

Lead ing cuts o f m eat 69

L igh t packing 1 6

Ligh ts , u se of . 27

Liver sausage 30

Meat house 59care of 60

earthen floor 60

Meat packed for hom e u se . 43

M eats , box for sal t ing . 42

Me s s 70

M e thods nowin uSe . 1

M i dd l ings 24

Molasse s in cur ing 45

0 0 0 0 0 0 0 0 0

O O O O O O O O O O O O O O O O O O O

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Nea t m ea tN e t to grossNeutra l l ardNorm andy hogsO ffa lOven an d sm oke housecom bined

Pack i ng and m arke t i nghogsa t ea s tern c i t iescen tershouse cuts of porkw es ternPenetra t ion of sal tPepper in pi ckled porkP i ckl ing and barre l ingP i cn i c ham sP igpen , au tom at i c doorse l f—clo s ing doortrave l i ngP igs i n orchardPork, barre l , c lean ingbrine ,

renew i ngfor t h e sou thm aking , s ide l ight s onpacking in barre l s .

packi ng in boxesp i ckled w i thou t brineproduct of com m ercePossib i l i t ie s o f profi tPotatoes for sw i ne foodPri ces o f hogs a t Ch i cago .

of pork a n d l ard .

Pr im e steam l ard . .

Profi t i n hom e pork m ak

i ngProte i n d ie tPy roli g enou s ac i dRat i on sfor bacon purpose sR ece i pts of hogsR e l a t ive w e igh tsRem ov ing bri st le sR enew al o f pork brineResa lt ing baconR inging hogsRoast p ig , m eri t s o fSa l t pene trat i onSal tpete r in baconi n cur ing ham s

Sau sage benchB l ack ForestB ol ognabra inFrankforthom em ade fi l le r

77

77

76

69

77

49

41

41

71

47

41

42

50

6441

42

41

70

46

77

67

72

INDEX . 1 2 3

PAGE

Sausage— Con t inuedi ni n j ars .

I ta l ian porkl iverm akingof pork andpacked i nR oy al Cam bridge .

season ingsm okedSpan i shs tu ffingSua b ian

tom atotongueWe stphal ianw i th breadw i th sard ine sw rapped for bo i l ing

Sawbuck sca ffo ld .

Scald ingcask on sledin hogsheadtubva t

Scrap ing .

and w ash ing ”

Scrapple ,Ph i lade l ph ia

Season fo r ki l l i ng ”

Season ing sausageShaping t he h am . .

Shor t bonescut i n sm oki ng .

r ibsShoulder s , shape d e

scr ibedS i nge i ng p igsS ingersSki ppersS l aughter ing , be s t m e thods 9

S led and cask for scal d ing 1 4Sm al l ham s i n p i ckle 45

Sm oked m eat , best col or . . 53

Sm oke house, and ovencom bined 52

barre l 57

cheap subst i tute for . . 56

fire proof . 54 RECIPESfloors 59

hardw ood saw dust for . . 52 Fresh Pork .

obj ec t i onal fue l . 52 barbecued pork 1 1 3

subst i tu te 56 breaded cutle ts 1 1 2

w i th French draft 58 breaded pork chops‘

1 1 3

w i th kettle t rack . . 56 corn and pork sca l l op . . 89

PAGE

S m o k i n g and sm okehouses 51be s t co lor 53bes t day s for 53

bes t m ea t for 51

care of fire 52

m eats i n a sm al l 56

preparat ion of m eat 51

use of o l d stove 54

Souse , prepara ti on of 34

Span ish sausage 31

Spare bone 24

Sparer ib s 34

Speculat ive com m od i t ie s 70

Sp i ce puddings , preparat i on o f . 36

S tandard cuts o f pork 70

l ard 72

S tearine 73

S tre tcher 1 9

Subst i tute for smok e house 56Sugar cured ham s 45

Sw al low 25

Swealed hogs 1 7

Sw ee t bacon objec t i onable

Sw i l l , contro l o f.

Sw i ne i nd ustry , m agn itude of 74

Tackle for heavy hogs 1 3

Tem perature for scald ing . 1 6

Tenderl o in , average w e igh t

T in fi l led for sausageTrim m ing for baconfor lard and sausageTrough for p igsprotec tedVat

,perm anent for scal ding 1 5

Weather for dress ing 1 8

We igh t dressed out 67

We igh ts of hogs 66

of port i on s , re l a t ive 67

Wheat straw for sm oking 52

Wild boar 35

Wil tsh i re cu t bacon 72

Ya rd attachm en t 3

1 24 INDEX .

PAGE PAGE

Fre sh Pork— Cont i nuedcu tle t scu tle t s from co ld roastporkpork chopsroas ted w i th sw ee t pot a toes 90

roasted w i th 90

s tuffed shoul der of pork . 89

H am .

baked 92

bal l s 93

boi led 90

boned 91

flavored w i t h v eg e t a b les . 93

for lunch 91

om e l e t 92

patt ie s 94

patt ie s fr ied 94

patt ie s w i th on ion s 94

potted 91

sandw i ches 94

st evv 91

toast 93

w i th corn m eal 93

w i th veal 92

Heart .bo i ledstu ffedL i ver .w ashedw i th baconw i th on ion s

M i sce l l aneous .

bacon , bro i led or 99

bo i led d inner 1 00

b ra ins 99

bro i l ed pork . .

Engl i sh braw n 1 1 8

for Sunday l uncheon . . 1 01

Germ an w i ck-a -w ack . . 1 00

ham s and shoul ders , t okeepheadchee sekidney on toastl unch l oafom e le tp ep p er potpi ckled pigs’ fee t .

pig’spig’spork and bean spork chee sepork flou r -gravypork .hashpork rol l . .

pork p i l lau

M i scel l aneous— Cont i nuedpork w i th p ea pudd ing ” 87pork w i th sauer 87

scrapple 1 1 7souse 1 1 6

tongue 1 1 5Pork Fr i t te rs .

corn m ea l fr i t ters 1 04

croque t te s 86 1 05f r i ca t elle 1 05

fr i t ters w i th eg g 1 04

Pork P ie s , Cake s and Pudd ings .a h in t for pork p i e 1 05cake 1 07

cake w i thou t lard 1 06

pork p i e 83 1 05

pork p i e w i th apple s 1 06

pork potp ie 83

pork pudd ing 1 07

sea pi e 88

sparer ib p ie 1 06

R oasts .Dan i sh pork roastfresh leg . .

sparer ibsucking p igto roas t w hole pigw i th butte rm i lk .

Sal t Porkbakedboi ledcream edcream ed in m i lk andw ater 97

cream ed . M rs B i sbee ’s 96

eg g pork 97

fried in batter 96

fr ied w i th appl es 95

fried w i th flour 94

fr ied w i th gravy 95

fried w i th sage 96

sw e e t fr ied 95

Sau sage .

good sau sagesausage rol l sw i th cabbagew i th dr ied bee f

Soups . S tew s e t c

chow derd ry stewold-fash ioned stewpork gum bopork souppork stewsucco tash

STAN DARD BOOKS.

Commended by the Great est Educatorsof Germany ,England and theUnitedSt ates. Endorsed by Offi cials, and adopted i n many Schools

Art , Real Manual Training , N ature Study . Explaining Processeswhereby Hand.Ey e and Mind are Educated by Means that ConserveVi tal

i t y and Develop a Unionof Though t and Action

39 fl. Eibmv t addDirector o the Publi c School of Ind ust ri a l Ar t .of Manua l Tra i n ing and Ar t i n the

R C. igh S chool, and in sever a l N ight S chools, Member qf the Ar t Club , Sket chClub, and Ed uca t iona l Club, and of theAcademy of N a tural S ci ences, Phi lad elphia

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Hwealth of Illustration— 47s Pictures and 44 full-Page Plates

show ing chi ldren and teachers pract icin these new m ethodsort hei r work . A reve lat i on toall In t erest e in d eve l op i ng the wonderful capab i l i t ies of young or old . The p ictures i nstan tlyfasc inate every ch i ld , i m bu ing i t w i th a desi re t o do l ikew ise .

Teachers and parents at once becom e enthusiast ic and de l igh tedOver t he Tadd m et hods wh i ch th is book enables them to put i ntoprac t i ce . Not a hackneyed thought nor a stale pi cture. Fresh.new

, p ract ical , scien t ific, 1 nsp i r 1 ngAMONG THOSEWHO ENDORSE THEWORK ARE

HERBERT SPEN CER, DR. W. W. KEEN E, PRESIDEN T HUEY— Of the Ph ilad elph ia board of ed ucation .

SECRETARY GOTZ E— O f t he lead ing pedagog ical society of Germ any (b y wh icht he book i s be ing t ranslated intoG erm an for pub l ication at Ber l in).

CHARLES H . THURBER- Professor of Pedagogy , U n iversity of Ch icago.TALCOT 1‘ WILLIAMS—Ed i tor Ph iladelph ia Press, Book N ews, etc.

R. H. WEBSTER—Super intendent of Schools, San Francisco.

DR. A. E . WIN SHIP—Ed i tm Journal of Education.

W . F . SLOCU M—Presi dent ColoradoCollege .

FREDERICK WIN SOR—Head m aster The Country School for Boysof BaltimoreCi tyl,

und er t h e auspicesof Johns Hopk ins U niversity .

G . B . ORRISON —Pr inc ipal Manual Tra ining H igh School , Kansas City.

DR . EDWARD KIRK— Dean U n ive rsity of Penn .

G .

(153.1 12

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43WSON — (Clark U n iversity), Professor of Psychology;B ible N ormal

0 gROMAN STEIN ER- Baltimore.

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Farm and G ard enF ru i ts, F low e rs , Et c .

Catt l e , Sheep and Sw i neDogs, Horses , R id i ng , Et c .

Poultry ,P ige ons and Bee s

Ang ling and F i sh i ngBoat ing , Can oe ing and Sai l i ngF ie ld Sports and Natura l H i sto ryHunt i ng , Sh o o t ing ,

Et c .

Arch i tecture and Bu i ld i ngLand scape G ard en ingHouseh old and M isce l l ane ous

STAN DARD BOOKS.

Greenhouse Construction.

B y Prof . L . R . Taft . A com ple te trea t ise on greenhouses truc ture s and arrangem ents of t h e various form s ands ty le s of p l an t house s for profe ss ional flori s t s as w e l la s am ateurs . A l l t h e be s t a n d m ost approved s truc ture sa re so ful ly and c learly described that any one w hode s i resto bu i l d a greenhouse w i l l have no d iff i cul ty i n de term i n ing t h e k i nd be s t su i ted to h i s purpose . Th e m od ernand m ost succe ssfu l m e thod s of heat ing and ven ti l a t inga re ful ly treated up on . Sp ec ia l chapters a r e devotedto house s used for t h e grow i ng of on e kind of plan tsexclus ive ly . Th e con s truc t ion of hotbeds and fram es

rece ive s appropriate attent i on . Over one hundred exce llen t i l lustra ti ons . spec ial ly engraved for th i s w ork , m akeevery po in t c lear to t h e reader and a d d cons iderably tot he art i s t i c appea rance of t h e book . C l o th , 1 2mo.

Greenhouse Management .B y L . R . Taft . Thi s book form s an alm os t i nd i spensab le com pan ion -

,volum e to Greenhouse Construc t ion . In

i t t h e au thor gives t he re sul ts of h i s m any y ears’

exp e

r i en ce , toge ther w i th tha t o f t h e m os t succe ssful flor i s t sand gardeners , i n t h e m anagem en t of grow i ng plantsunder glass . So m i nute and p rac t i ca l a re t h e varioussy stem s and m e thods of grow i ng and forc ing rose s , vi olet s , carnat i on s , and al l t h e m ost im portant flor i st s

’

plants , a s w e l l a s fru i t s and vege table s de scribed , thatb y a carefu l s tudy of th i s w ork and t h e fo l l ow ing of i tsteach ings , fa i lure i s alm os t im p oss ible. I l lustrated .

C l o th , 1 2mo.

Bulbs and“

t uberous-Rooted Plants.B y C . L . A l len . A com p le te treat i se on t h e h i s tory ,

descript i on , m e thods of propagat i on and ful l d i rec t i on sfor t h e successfu l cu l ture of bulbs i n t h e garden , dwe ll ing and greenhouse . A s general ly treated , bulbs a r e anexpensive l uxury , w h i le w hen p rop erly m anaged , theyafford t h e greates t am oun t of p leasure at t h e leas t cos t .Th e author of th i s book has for m any y ears m ade bulbgrow i ng a sp ec i al ty , and i s a recognized authori ty onthe i r cul t ivat i on and m anagem ent . Th e i l l us trat i onsw h ich em be l l i sh thi s w ork have been draw n from nature ,

and have been engraved e spec ial ly for thi s book . Th e

cul tura l d i rect i ons a r e pla inly s tated , prac t i cal and tot h e -po in t . C l o th , 1 2m o.

Irrigat ion Farming.

B y Lute Wilcox . A hand book fo r t h e prac t i cal appl i cat ion of w ater i n t h e prod uct i on o f crops . A com ple tet reat i se on w ate r supply , canal construct ion , reservo irsand ponds , p i pes for i rri gat ion purposes , fium es andthe i r struc ture ,

m e thods of apply i ng w ater , i rrigat ion offie l d crops , t h e garden , t h e orchard and viney ard;w indm i l ls and pum ps , appl iances a n d contr ivances . Profusely , handsom ely i l l ustra ted . Cl o th , 1 2mo.

STANDARD BOOKS.

Ginseng, Its Cult ivat ion, Harvest ing, Marketing and

Market Value.

B y M auri ce G . Ka in s , w i th a short accoun t of i t s h i s to ryand botany . I t d i sc usse s i n a p rac t i cal w ay how tobegi n w i th e i ther seed or roo ts , so i l , cl im ate and locat i on ,

preparat ion ,plan t ing and m a in tenance of t h e beds , art i

fic ia l propagat i on , m anures , enem ie s , se lect i on for m a r

k et and for im provem ent , preparat ion for sale , and t h e

profi t s that m ay b e expe c ted . Thi s book le t ‘ i s conc i selyw r i tten , w e l l and profuse ly i l lus trated , a n d should b e

i n t h e hands of al l w ho exp ec t to grow th i s d rug tosupply t h e export trade ,

and to a d d a n ew and profi tablei nd ustry to the i r farm s and gard ens , w i thou t i n terferingw i th t h e regular w ork . 1 2m 0 . . 35

Land Draining.

A hand book for farm ers on t h e pr inc ip les and pract i ceof dra in ing

, b y M anly M i le s , giv ing t h e re su l t s of h i sextended exper ience i n l ay i ng t i le d rains . Th e d i rect ionsfor t h e l ay in g out and t h e con struc t ion of t i le drainsw i l l enable t h e farm er to avo id t h e errors of im perfec tconstruct ion , and t h e di sappoin tm en t tha t m ust mecessa r lly fol l ow . Thi s m anual for p rac t i cal farm ers w i l lal so b e found convenien t for re ference s i n regard to m anyque st i on s tha t m ay ari se i n c rop grow i ng , as ide fromt h e spec ial subjects of dra inage of w hi ch i t t reats . C l o th ,

1 2m 0 . o o o o o o o o 0 $1 000

Henderson’s Pract ical Ploriculture.B y Pe ter Henderson . A gu ide to t h e successful propagat i on and cul t ivat i on of fl or i st s’ plan ts . Th e w ork i s no ton e for flori s ts and gard eners only , bu t t h e am ateur’sw an t s a r e con stantly kept i n m ind , and w e have a verycom ple te treat i se on t h e cul t iva t i on o f flow ers underglass , or i n t h e open ai r , su i ted to those w hogrow flow ersfor pleasure as w e l l a s those w ho m ake them a m atterof trade . B eaut i ful ly i l l ustrated . N ew and enlargeded i t ion . C l oth ,

1 21no.

TobaccoLeaf.B y J . B . Kil lebrew and Herbert My r i ck. It s Cul tureand Cure , M arke t ing and Manufac ture . A pract i ca lhandbook on t h e m ost app roved m e thod s i n grow ing,harve s t ing, cur ing, packing, and se l l i ng tobacco , w i th anaccoun t of t h e operat ions i n every departm en t of tobaccom anufacture . Th e con ten ts of th i s book a r e based onactual expe r im ents i n fie l d , curing barn , packing house ,

factory and l aboratory . I t i s t h e only w ork of t h e kindin exis tence , an d i s d es t ined to b e t h e s tandard prac ti caland sc ien t ific author i ty on t h e w hole subjec t of tobaccofo r m any y ears. Upw ards of 500 pages and 1 50 or iginaleng rav ing s .

STANDARD BOOKS.

Play and Profit in My Garden.

B y E . P . Roe . Th e author takes us to h is garden ont h e rocky h i l l s i des i n t h e vic i n i ty of Wes t Po in t , andshow s u s how ou t of i t , after four y ears

’

experience , h e

evoked a profi t of and th i s w h i le carry i ng on pastora l and l i terary l abor . I t i s very rare ly that so m uchl i terary ta ste and ski l l a re m ated to so m uch agr icul tura lexperience and good sense . C l o th , 1 2mo.

Forest Planting.

B y H . Nichol as Jarchow , LL . D . A treat i se on t he careo f w oodlands and t h e re s torat i on of t h e denuded t im berlands on pla in s and m oun ta ins . Th e author has ful lyde sc ribed those European m e thod s w h i ch have provedto b e m os t u sefu l i n m a in ta in ing t h e superb fore s ts of t h eol d w orld . Thi s experience has been adapted to t h e d i ff eren t c l im ates and tree s of Am er i ca , ful l i n struc t ion sbe ing given for fores t plan t ing of our various kinds ofso i l and subso i l , w he ther on m ounta i n or val ley .

I l l us tra ted , 1 2mo.

Soi ls and Crops of the Farm.

B y George E . Morrow , M . A and Thom as F ; H un t . Th e

m ethods of m aking ava i l able t h e plan t food i n t h e so i la re descr ibed i n popul ar language . A short h i s tory ofeach of t h e farm crops i s accom pan ied b y a d i scuss i ono f i t s cu l ture . Th e u sefu l d i scover ie s of sc ience a re

expla ined as appl ied in t h e m os t approved m ethods ofcul ture . I l l us tra ted . C l o th , 1 2mo

American Fruit Culturist .B y John J . Thom as . Conta i n ing prac t i ca l d i rec t ions fort h e propagat ion and cu l ture of al l t h e fru i ts adapted tot h e Uni ted S ta tes . Tw ent ie th thoroughly revi sed andgreat ly enlarged edi t i on b y Wm . H . S . Wood . Thi s n ew

ed i t ion m ake s t h e w ork prac t i cal ly a lm os t a n ew book ,

conta in in g every th ing perta in i ng to large and sm allfru i ts as w e l l as sub-tropi cal and tropi ca l fru i t s . R i chlyi l l us trated b y nearly 800 engrav ings . 758 pp . , 1 2m 0 .

Fert iliz ers.B y Edw ard B . V oorhees , d irec tor of t h e N ew Jersey Agricul tura l Exp er im en t S ta t i on . I t has been t h e a im oft h e author to po in t ou t t h e underly i n g princ i ples and tod i scuss t h e im portan t subj ec ts conne cted w i th t h e u se

o f fert i l i ze r m ater ial s . Th e natura l fert i l i ty of t h e so i l ,t h e funct ion s of m anures and fert i l i zers ,

‘ and t h e needof art ifici a l fert i l i zers a re exhaust ive ly d iscussed . Separate chapters a re devoted to t h e vari ous ferti l i z ing ele

m ents , to t h e purchase , chem i c al analy ses , m e thods ofus ing fert i l i zers , and t h e be st fert i l i zers for each of t h em ost im portan t fie l d , garden and orchard crops .335 pp .

STANDARD BOOKS.

Gardening for Profit.B y Pe te r H end e rson . Th e s tanda rd w ork on m arket andfam i ly ga rden ing . Th e succe ssfu l expe rience of t h e authorfor m ore than th irty y ears , and h i s w i l l i ngne ss to te l l ,as h e does i n thi s w ork , t h e secre t o f h i s succe ss fort h e benefi t of o the rs , enab le s h im to give m os t valuablei nform at i on . Th e book i s profuse l y i l lustra ted . C l o th ,

1 2mo.

Herbert’s Hint s toHorse Keepers.

B y t h e l ate Hen ry Wil l iam Herbert (Frank Fore ster).

Thi s i s one of t h e be s t and m os t p op ular w orks on t h e

horse prepared in th i s country . A c om ple te m anual forhorsem en , em b rac ing:How to breed a horse ;how to b u ya horse ;how t o break a horse ;how to u se a horse ;howto feed a horse ;how to phy s i c a horse (al l opathy or hom oeopa t h y )

'

how to groom a horse ;how to drive a horse;how t o r i de a horse , e t c . B eaut i fu l ly i l l u strated . Cl o th ,

1 2m o.

Barn Plans and Outbui ldings.Two hund red and fif t y -seven i l l u strat ion s . A m os t valua b le w ork , ful l of i deas , h in ts , sugge s ti ons , plans , e t c . ,

for t h e construc t i on of barns and outbu i ld ings , b y praet i ca l w r i ters . Chap ters a r e devoted to t h e econom i cerec t ion and u se of barns , gra in barns , house barns ,cat tle barns , sheep barns , corn houses , sm oke houses ,i ce house s , pi g pens , granaries , e t c . There a re l ikew i sechapters on b i rd house s , dog house s , too l shed s , vent i lators , roofs and roofing , doors and fasten ings , w orkshops ,poul try house s , m anure sheds , barny ards , roo t pi ts , e t c .

C l o th , 1 2mo.

Cranberry Culture.B y Joseph J . White . Contents: Natural h i story , h i s toryof cul t ivat i on , cho ice of l ocat i on , preparing t h e ground ,plan t ing t h e vine s , m anagem en t of m eadow s , flood ing ,

enem ie s and d iffi cul t ie s overcom e . p i cking , keep ing , profi t and l o ss . C l o th , 1 2mo.

Ornamental Gardening for Americans.B y E l i as A . Long ,

l andscape arch i tec t . A treat i se onbeaut i fy i ng hom e s , rural d i s tr i c t s a n d cem e te r ies . Apla in and prac t i cal w ork w i th num erous i l l ustrat i ons andi nstruc t i on s so pl a i n that they m ay b e read i ly fol l ow ed .

I l lu strated . C l o th , 1 2m o.

Grape Culturist.B y A .

’

S . Ful ler Thi s i s one of t h e very be st of w orkson t h e cul tur e of t h e hard y grapes , w i th ful l d i rect ion sfor al l departm ents of propagat i on , cu l ture , e t c w i th1 50 exce l len t

~

eng rav ings , i l lustrat ing plan t ing, train ing ,

graft i ng, et c. C l o th , 1 2mo.

STAN DARD BOOKS.

Feeds and Feeding.

B y W . A . Henry . This handbook for s tudents and stockm en const i tu te s a com pendium of prac t ical and usefulknow ledge on plan t grow th and an im a l nutri t i on , feeding s tu ffs , feed ing an im al s and every de ta i l pe rta in i ngto th i s im portant subj ec t . I t i s thorough , accurate andre l i able , and i s t he m os t val uable contr ibut ion to l ives tock l i tera ture i n m a ny y ears . A l l t h e l a te s t and be s ti nform ati on i s c learly and sy stem at ical ly presented , m ak

i ng t h e w ork i nd i spensable to every ow ne r of ~ li ve s tock .

658 page s , 8yo. C l o th .

Hunter and Trapper.

B y Hal sey Thrashe r , an ol d and experienced sportsm an .

Th e be s t m odes of hunt i ng and trapping a re fu l ly ex

pla ined , and foxes , d eer , bears , e t c fa l l i n to h i s trapsread i ly b y fo l low i ng h i s d i rect i on s . C l o th , 1 2mo. .50

The Ice Crop.

B y Ther on L . H i le s . How to harvest , sh ip and use i ce .

A com ple te . pract i ca l treat i se for farm ers , da i rym en , ice

dealers, p roduce sh ipp ers , m eat packers , col d storers ,

and al l i n terested i n i ce houses , c old s torage , and t h e

handl ing or use o f i ce i n a ny way . Including m anyrec ipes for i ced d i shes and beverages . Th e book i si l l us trated b y cu ts of t h e tool s and m ach inery used i n

cu tt ing and s tori ng i ce , and t h e d i fferen t form s of i cehouse s and col d storage bu i ld ings . 1 22 pp . , i l l 1 6mo.

C l o th .

Pract ical Forestry.

B y Andrew S . Ful ler . A treati se on t h e propagati on ,

plan t ing and cul t i va ti on , w i th de script i on s and t h e botani cal and popular nam e s o f al l t h e i nd igenous tree s of t h eUni ted S ta te s , and notes on a large num ber of t h e m os tvaluable exot i c spec ie s .

Irrigat ion for the Farm, Garden and Orchard.

B y Henry S tew art . Th i s w ork i s o ffered to those Am eri can farm ers and other cu l t ivators of t h e so i l w ho, frompa inful experience , can read i ly apprec ia te t h e l o sses w h ic hresul t from t h e scarc i ty of w ater a t c ri t i cal per iods .

Ful ly i l l us trated . C l o th ,1 2mo.

Market Gardening and Farm Notes.B y B urnet t Landre th . Exper iences and observat i on forboth North and South , of in teres t t o t h e am ateur gard en e r ,

trucker an d farm er . A nove l feature of t h e booki s t h e calendar of farm and garden operat i ons for eachmonth of t h e y ear; t h e chap ter s on fert i l i zers , t ransplant ing, succe ssi on an d rotat i on of crops , t h e pack ing ,

sh ipping and m arke t in g of vege tabl e s w i l l b e e spec ial lyuseful to m ark et gardeners , Cl o th , 1 2mo,

STANDARD BOOKS.

The Fruit Garden.

B y P . Barry . A stand ard w ork on fru i t and fru i t tree s ,t h e author having had over th ir ty y ears

’ prac t i cal exp er i en ce a t t h e head of on e of t h e large s t nurser ies i nth i s coun try . Inval uable to al l fru i t grow ers . I l l ustrated .

C l o th , 1 2m o.

The Nut Culturist .B y Andrew S . Ful ler . A trea t ise on t h e propagat ion ,

plan t ing a n d cul t ivat i on of nut-bearing tree s and shrub sadapted to t h e cl im ate of t h e Un i ted S ta te s , w i th t h e

sc ien tific a n d com m on nam e s o f t h e fru i ts know n i ncom m erce as ed ib le o r otherw i se use fu l nuts . In tend edto a i d t h e farm er to i nc rease h i s incom e w i thout add i ngto h i s expense s or labor . 1 2mo. C l o th .

American Grape Growing and Wine Making.

B y George Husm ann of Cal i forn i a . N ew and enlargeded i t i on . With con tr ibut i on s from w e l l-know n grape growers, giv in g w i de range of exper ience . Th e author of thi sbook i s a recogn ized au thori ty on t h e subj ec t . C l o th ,

1 21 1 1 0 .

Treat’s Injurious Insects of the Farm and Garden.

B y M rs . M ary Ti'ea t . An original inve s ti gator w ho h a s

added m uch to our know led ge of both plants and insec ts ,and those w ho a r e fam i l i ar w i th Darw i n ’s w orks a re

aw are that h e give s h er cred i t for im portan t obse rvat ion and 'd i scov er i es . N ew and en larged edi t ion . Withan i l l u strated chapter on benefic ia l i nsec ts . Ful ly i l lust ra t ed . C l o th , 1 2m o.

The Dogs of Great Britain, America and Other Countries .

N ew , enlarged and revi sed ed i t i on . The i r breed ing , tra ini ng an d m anagem en t , i n heal th and d i sease ; com pri s ingal l t h e e ssent i al p arts of t h e two s tandard w orks ondogs b y

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S ton eh en g e . I t desc ribes t h e bes t gam e andhunt ing grounds in Am eri ca . Conta in s over one hundredbeaut i fu l engrav ings , em brac ing m ost noted dogs in bothcon ti nents , m aking, togethe r w i th chapters b y Am er i canw r i ters , t h e m ost com p le te dog book ever publ i shed .

C l o th , 1 2mo.

Harris on the Pig.

B y Joseph Harri s . N ew ed i t i on . R evi sed and enlargedb y t h e author . Th e po in ts of t h e vari ou s Engl i sh andAm er i can breed s a r e thoroughly d iscussed , and t h e

great advantage of u s ing thoroughbred m ale s c learlyshow n . Th e w ork i s equal ly valuable t o t h e farm e rw hokeeps b u t f ew pigs , and to the breeder on an extens ive scale . I l lus t ra ted . C l o th ,

1 2mo.

STANDARD BOOKS.

Pear Culture for Profit .B y P . T . Qu inn , prac t i ca l hort i cu l tur ist . Teach ing howto ra i se pears in te l l i gently , and w i th t h e be s t re sul ts ,how to find out t he character of t h e so i l , t h e best m e thods of preparing i t

,t h e be s t variet ies to se lec t unde r

exi s t ing cond i ti ons , t h e bes t m od e s of plan t ing , prun ing ,

fert i l i z ing , grafting . and u ti l i z i ng t h e ground before t h e

t rees com e i n to bear ing , a nd,final ly , of ga thering and

packing for m arke t. I l lu s trated . C l o th , 1 2mo.

The Secrets of Health, or How Not toBe Sick, andHow toGet Well from Sickness.B y S . H . P la i t

,A . M M . D . , l ate m em ber of t h e Con

n ec t i cu t Ec lec t i c M ed i ca l Soc ie ty , t h e Nati onal E c lec t icMed i cal As soc iat i on , and honorary m em ber of t h e Nationa l B ac teri ol ogi cal Soc ie ty of Am er ica;our m ed ical ed i torand author of Talks Wi th Our Doc tor and Our Heal thAd vi ser . Nearly 600 page s . Profu se ly i l lu strated . Ani ndex of 20 pages , so that a ny top i c m ay b e i ns tantlyconsul ted . A n ew departure i n m ed ical know ledge fo rt h e people— t h e l a tes t progre ss , secre t s and prac t i ce s ofal l school s o f heal ing m ad e ava i lable for t h e c om m onpeople— heal th w i thou t m edi c i ne ,

nature w i thou t hum bug ,

com m on sense w i thou t fol ly , sc ience w i thou t fraud . 1 2m o.

576 pp . , 81 i l lus trat ion s . C l o th .

Gardening for Young and 01d.

B y Joseph Harr i s . A w ork i n tended to in teres t farm ers’

boy s i n farm gard en ing, w h ich m eans a bet te r and m oreprofi table form of agri cu l ture . Th e teach ings a re giv e ni n t h e fam i l i ar m anner so w e l l know n i n t h e au t ho,

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s“Walks and Talks on t h e Farm .

” I l l u strated. C l o th ,

1 2mo.

Money in the Garden.

B y P . T . Qu inn . Th e author give s i n a pl ain , p rac t L3al

s ty le ,i ns truct ions on three d i s t i nc t a l though cl o se ly con

n ec t ed branches of garden ing— t h e ki tchen gard en , m a r

k e t garden an d fie ld cul ture , from succe ssful pract icalexperience for a term of y ears . I l lu s trated . C l o th , 1 2mo.

The Prunlng Book.

B y L .H

. B a i ley . Th is i s t h e first Am eri can w ork exclus iv ely devoted to prun ing . I t d i ffers from m os t othertreat i se s on th i s subj ec t i n that t h e author takes p a r t i cul ar pain s to expla in t h e princ iple s of each ope rat ion inevery de tai l . Spec ific advice i s given on t h e prun ing oft h e various ki nds of fru i t s and ornam en tal tree s , shrubsand hed ges . Cons id erable space i s d evoted to t h e pruningand tra in ing of grapevines , both Am eri can and fore i gn .

Every part of t h e subjec t i s m ade soclear and pla in thati t can b e read i ly unde rstood b y even t h e m eres t begi nner .C l o th , 8vo, 530 pages . I l lustrated .

€¦ · of all t he delicacies in th e whole mundus edibi les, i will m ain tain roast pig to b e...

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