,libraries47 ,home ,pork ,making ,the ,art of ,raising and ,curing ,pork on the ,farm ,a complete guide for the farmer1 the country butcher and the suburban dweller1 in all that pertains to hog slaughtering1 curing1 preserving and storing pork product--from scalding vat to kitchen table and dining room4 ,by ,a4 ,w4 ,,fulton ,commercial editor ,american ,agriculturist and ,orange ,judd ,farmer1 assisted by ,pork ,specialists in the ,united ,states and ,england4 ,new ,york and ,chicago ,orange ,judd ,company #aijj ,of all the delicacies in the whole mundus edibiles1 ,i will maintain roast pig to be the most delicate4 ,there is no flavor comparable1 ,i will contend1 to that of the crisp1 tawny1 well-watched1 not over-roasted crackling1 as it is well called--the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy1 brittle resistance--with the adhesive oleaginous--oh1 call it not fat6 but an indefinable sweetness growing up to it--the tender blossoming of fat--fat cropped in the bud--taken in the shoot--in the first innocence--the cream and quintessence of the child-pig's yet pure food--the lean1 no lean1 but a kind of animal manna--or rather fat and lean 7if it must be so7 so blended and running into each other that both together make but one ambrosian result or common substance4--,charles ,lamb4 ,copyright #aijj ,,by ,,orange ,,judd ,,company ,,table ,,of ,,contents4 ,,introduction4 ,pork making on the farm nearly a lost art--,general merit of homemade pork--,acknowledgments4 ,,chapter ,i4--,,pork ,,making ,,on ,,the ,,farm4 ,best time for killing--,a home market for farm pork--,opportunities for profit--,farm census of live stock for a series of years4 ,,chapter ,,ii4--,,finishing ,,off ,,hogs ,,for ,,bacon4 ,flesh forming rations--,corn as a fat producer--,just the quality of bacon wanted--,normandy ,hogs4 ,,chapter ,,iii4--,,slaughtering4 ,methods employed--,necessary apparatus--,heating water for scalding4 ,,chapter ,,iv4--,,scalding ,,and ,,scraping4 ,saving the bristles--,scalding tubs and vats--,temperature for scalding--,singeing pigs--,methods of ,singeing4 ,,chapter ,v4--,,dressing ,,and ,,cutting4 ,best time for dressing--,opening the carcass--,various useful appliances--,hints on dressing--,how to cut up a hog4 ,,chapter ,,vi4--,,what ,,to ,,do ,,with ,,the ,,offal4 ,portions classed as offal--,recipes and complete directions for utilizing the wholesome parts1 aside from the principal pieces--,sausage1 scrapple1 jowls and head1 brawn1 head-cheese4 ,,chapter ,,vii4--,,the ,,fine ,,points ,,in ,,making ,,lard4 ,kettle and steam rendered--,time required in making--,storing4 ,,chapter ,,viii4--,,pickling ,,and ,,barreling4 ,a clean barrel one of the first considerations--,the use of salt on pork strips--,pickling by covering with brine--,renewing pork brine4 ,,chapter ,,ix4--,,care ,,of ,,hams ,,and ,,shoulders4 ,a first-class ham--,a general cure for ham and shoulders--,pickling preparatory to smoking--,westphalian hams4 ,,chapter ,x4--,,dry ,,salting ,,bacon ,,and ,,sides4 ,proper proportion of salt to meat--,other preservatives--,applying the salt--,best distribution of the salt--,time required in curing--,pork for the south4 ,,chapter ,,xi4--,,smoking ,,and ,,smokehouses4 ,treatment previous to smoking--,simple but effective smokehouses--,controlling the fire in smoke formation--,materials to produce best flavor--,the choice of weather--,variety in smokehouses4 ,,chapter ,,xii4--,,keeping ,,hams ,,and ,,bacon4 ,the ideal meat house--,best temperature and surroundings--,precautions against skippers--,to exclude the bugs entirely4 ,,chapter ,,xiii4--,,side ,,lights ,,on ,,pork ,,making4 ,growth of the big packing houses--,average weight of live hogs--,net to gross--,relative weights of various portions of the carcass4 ,,chapter ,,xiv4--,,packing ,,house ,,cuts ,,of ,,pork4 ,descriptions of the leading cuts of meat known as the speculative commodities in the pork product--,mess pork1 short ribs1 shoulders and hams1 ,english bacon1 varieties of lard4 ,,chapter ,,xv4--,,magnitude ,,of ,,the ,,swine ,,industry4 ,importance of the foreign demand--,statistics of the trade--,receipts at leading points--,prices for a series of years--,co-operative curing houses in ,denmark4 ,,chapter ,,xvi4--,,discovering ,,the ,,merits ,,of ,,roast ,,pig4 ,the immortal ,charles ,lamb on the art of roasting--,an oriental luxury of luxuries4 ,,chapter ,,xvii4--,,recipes ,,for ,,cooking ,,and ,,serving ,,pork4 ,success in the kitchen--,prize methods of best cooks--,unapproachable list of especially prepared recipes--,roasts1 pork pie1 cooking bacon1 pork and beans1 serving chops and cutlets1 use of spare ribs1 the ,new ,england boiled dinner1 ham and sausage1 etc4 ,,introduction4 ,hog killing and pork making on the farm have become almost lost arts in these days of mammoth packing establishments which handle such enormous numbers of swine at all seasons of the year4 ,yet the progressive farmer of to-day should not only provide his own fresh and cured pork for family use1 but also should be able to supply at remunerative prices such persons in his neighborhood as appreciate the excellence and general merit of country or homemade pork product4 ,this is true1 also1 though naturally in a less degree1 of the townsman who fattens one or two pigs on the family kitchen slops1 adding sufficient grain ration to finish off the pork for autumn slaughter4 ,the only popular book of the kind ever published1 ,home ,pork ,making furnishes in a plain manner just such detailed information as is needed to enable the farmer1 feeder1 or country butcher to successfully and economically slaughter his own hogs and cure his own pork4 ,all stages of the work are fully presented1 so that even without experience or special equipment any intelligent person can readily follow the instructions4 ,hints are given about finishing off hogs for bacon1 hams1 etc4 ,then1 beginning with proper methods of slaughtering1 the various processes are clearly presented1 including every needful detail from the scalding vat to the kitchen baking dish and dining-room table4 ,the various chapters treat successively of the following1 among other branches of the art of pork making3 ,possibilities of profit in home curing and marketing pork2 finishing off hogs for bacon2 class of rations best adapted1 flesh and fat forming foods2 best methods of slaughtering hogs1 with necessary adjuncts for this preliminary work2 scalding and scraping2 the construction of vats2 dressing the carcass2 cooling and cutting up the meat2 best disposition of the offal2 the making of sausage and scrapple2 success in producing a fine quality of lard and the proper care of it4 ,several chapters are devoted to putting down and curing the different cuts of meat in a variety of ways for many purposes4 ,here will be found the prized recipes and secret processes employed in making the popular pork specialties for which ,england1 ,virginia1 ,kentucky1 ,new ,england and other sections are noted4 ,many of these points involve the old and well-guarded methods upon which more than one fortune has been made1 as well as the newest and latest ideas for curing pork and utilizing its products4 ,among these the subject of pickling and barreling is thoroughly treated1 renewing pork brine2 care of barrels1 etc4 ,the proper curing of hams and shoulders receives minute attention1 and so with the work of dry salting bacon and sides4 ,a chapter devoted to smoking and smokehouses affords all necessary light on this important subject1 including a number of helpful illustrations2 success in keeping bacon and hams is fully described1 together with many other features of the work of home curing4 ,the concluding portion of the book affords many interesting details relating to the various cuts of meat in the big packing houses1 magnitude of the swine industry and figures covering the importance of our home and foreign trade in pork and pork product4 ,in completing this preface1 descriptive of the various features of the book1 the editor wishes to give credit to our friends who have added to its value through various contributions and courtesies4 ,a considerable part of the chapters giving practical directions for cutting and curing pork are the results of the actual experience of ,b4 ,w4 ,jones of ,virginia2 we desire also to give due credit to contributions by ,p4 ,h4 ,hartwell1 ,rufus ,b4 ,martin1 ,henry ,stewart and many other practical farmers2 to ,hately ,brothers1 leading packers at ,chicago2 ,north ,packing and ,provision ,co4 of ,boston1 and to a host of intelligent women on ,american farms1 who1 through their practical experience in the art of cooking1 have furnished us with many admirable recipes for preparing and serving pork4 ,,chapter ,i4 ,,pork ,,making ,,on ,,the ,,farm4 ,during the marvelous growth of the packing industry the past generation1 methods of slaughtering and handling pork have undergone an entire revolution4 ,in the days of our fathers1 annual hog-killing time was as much an event in the family as the harvesting of grain4 ,with the coming of good vigorous frosts and cold weather1 reached in the ,northern states usually in ,november1 every farmer would kill one1 two or more hogs for home consumption1 and frequently a considerable number for distribution through regular market channels4 ,nowadays1 however1 the big pork packing establishments have brought things down to such a fine point1 utilizing every part of the animal 7or1 as has been said1 working up everything but the pig's squeal71 that comparatively few hogs out of all the great number fattened are slaughtered and cut up on the farm4 ,unquestionably there is room for considerable business of this character1 and if properly conducted1 with a thorough understanding1 farmers can profitably convert some of their hogs into cured meats1 lard1 hams1 bacon1 sausage1 etc41 finding a good market at home and in villages and towns4 ,methods now in use are not greatly different from those followed years ago1 although of course improvement is the order of the day1 and some important changes have taken place1 as will be seen in a study of our pages4 ,a few fixtures and implements are necessary to properly cure and pack pork1 but these may be simple1 inexpensive and at the same time efficient4 ,such important portions of the work as the proper cutting of the throat1 scalding1 scraping1 opening and cleaning the hog should be undertaken by someone not altogether a novice4 ,and there is no reason why every farmer should not advantageously slaughter one or more hogs each year1 supplying the family with the winter's requirements and have something left over to sell4 ,,the ,,possibilities ,,of ,,profit in the intelligent curing and selling of homemade pork are suggested by the far too general custom of farmers buying their pork supplies at the stores4 ,this custom is increasing1 to say nothing of the very large number of townspeople who would be willing to buy home cured pork were it properly offered them4 ,probably it is not practicable that every farmer should butcher his own swine1 but in nearly every neighborhood one or two farmers could do this and make good profits4 ,the first to do so1 the first to be known as having home cured pork to sell1 and the first to make a reputation on it1 will be the one to secure the most profit4 ,in the farm census of live stock1 hogs are given a very important place4 ,according to the ,united ,states census of #ahij there were on farms in this country #eg1dji1ehc hogs4 ,returns covering later years place the farm census of hogs1 according to compilations of ,american ,agriculturist and ,orange ,judd ,farmer1 recognized authorities1 at #dg1jfa1jjj in #ahie1 #df1cjb1jjj in #ahif1 and #dh1icd1jjj in #ahii4 ,according to these authorities the average farm value of all hogs in #ahii was #d4ai per head4 ,the government report placed the average farm price in #ahid at #e4ih1 in '#ic1 #f4da1 and in #ahib1 #d4fj4 ,a ,,traveling ,,pigpen4 ,it is often desirable to change the location of a pigpen1 especially where a single pig is kept4 ,it may be placed in the garden at the time when there are waste vegetables to be disposed of1 or it may be penned in a grass lot4 ,a portable pen1 with an open yard attached1 is seen in the accompanying illustrations4 ,figure #a presents the pen1 the engraving showing it so clearly that no description is needed4 ,the yard1 seen in ,fig4 #b1 is placed with the open space next to the door of the pen1 so that the pig can go in and out freely4 ,the yard is attached to the pen by hooks and staples1 and both of them are provided with handles1 by which they can be lifted and carried from place to place4 ,both the yard and pen should be floored1 to prevent the pig from tearing up the ground4 ,the floors should be raised a few inches from the ground1 that they may be kept dry and made durable4 ,illustration3 ,,fig4 #a4 ,,portable ,,pen4 ,illustration3 ,,fig4 #b4 ,,yard ,,attachment4 ,,chapter ,,ii4 ,,finishing ,,off ,,hogs ,,for ,,bacon4 ,the general subject of feeding and fattening hogs it is not necessary here to discuss4 ,it will suffice to point out the advisability of using such rations as will finish off the swine in a manner best fitted to produce a good bacon hog4 ,an important point is to feed a proper proportion of flesh-forming ration rather than one which will serve to develop fat at the expense of lean4 ,the proper proportion of these will best subserve the interest of the farmer1 whether he is finishing off swine for family use or for supplying the market with home cured bacon4 ,a diet composed largely of protein 7albuminoids7 results in an increased proportion of lean meat in the carcass4 ,on the other hand1 a ration made up chiefly of feeds which are high in starchy elements1 known as carbohydrates1 yields very largely in fat 7lard74 ,a most comprehensive chart showing the relative values of various fodders and feeding stuffs has been prepared by ,herbert ,myrick1 editor of ,american ,agriculturist1 and will afford a good many valuable hints to the farmer who wishes to feed his swine intelligently4 ,this points out the fact that such feeds as oats1 barley1 cowpea hay1 shorts1 red clover hay and whole cottonseed are especially rich in flesh-forming properties4 ,corn1 which is rich in starch1 is a great fat producer and should not be fed too freely in finishing off hogs for the best class of bacon4 ,in addition to the important muscle-producing feeds noted above1 there are others rich in protein1 such as bran1 skim milk1 buttermilk1 etc4 ,while corn is naturally the standby of all swine growers1 the rations for bacon purposes should include these muscle-producing feeds in order to bring the best results4 ,if lean1 juicy meat is desired1 these muscle forming foods should be continued to the close4 ,in order to get ,,just ,,the ,,quality ,,of ,,bacon ,,that ,,is ,,wanted1 feeders must so arrange the ration that it will contain a maximum of muscle and a minimum of fat4 ,this gives the sweet flavor and streaked meat which is the secret of the popularity of the ,irish and ,danish bacon4 ,our ,american meats are as a rule heavy1 rich in fat and in marked contrast with the light1 mild1 sweet flavored pork well streaked with lean1 found so generally in the ,english market and cured primarily in ,ireland and ,denmark4 ,what is wanted is a long1 lean1 smooth1 bacon hog something after the ,irish hog4 ,here is a hint for our ,american farmers4 ,england can justly boast of her hams and bacon1 but for sweet1 tender1 lean pork the ,normandy hogs probably have no superior in the world4 ,they are fed largely on meat-producing food1 as milk1 peas1 barley1 rye and wheat bran4 ,they are not fed on corn meal alone4 ,they are slaughtered at about six months4 ,the bristles are burned off by laying the carcass on straw and setting it on fire4 ,though the carcasses come out black1 they are scraped white and clean1 and dressed perfectly while warm4 ,it is believed that hogs thus dressed keep better and that the meat is sweeter4 ,,self-,,closing ,,door ,,for ,,pigpen4 ,neither winter snows nor the spring and summer rains should be allowed to beat into a pigpen4 ,but the difficulty is to have a door that will shut itself and can be opened by the animals whenever they desire4 ,the engraving1 ,fig4 #c1 shows a door of this kind that can be applied to any pen1 at least any to which a door can be affixed at all4 ,it is hung on hooks and staples to the lintel of the doorway1 and swinging either way allows the inmates of the pen to go out or in1 as they please1--closing automatically4 ,if the door is intended to fit closely1 leather strips two inches wide should be nailed around the frame of the doorway1 then as the door closes it presses tightly against these strips4 ,illustration3 ,,fig4 #c4 ,,automatic ,,door4 ,a ,,hog-,,feeding ,,convenience4 ,the usual hog's trough and the usual method of getting food into it are conducive to a perturbed state of mind on the part of the feeder1 because the hog is accustomed to get bodily into the trough1 where he is likely to receive a goodly portion of his breakfast or dinner upon the top of his head4 ,the ordinary trough too1 is difficult to clean out for a similar reason--the pig usually standing in it4 ,the diagram shown herewith1 ,fig4 #d gives a suggestion for a trough that overcomes some of the difficulties mentioned1 as it is easily accessible from the outside1 both for pouring in food and for removing any dirt or litter that may be in it4 ,the accompanying sketch so plainly shows the construction that detailed description does not appear to be necessary4 ,illustration3 ,,fig4 #d4 ,,protected ,,trough4 ,,chapter ,,iii4 ,,slaughtering4 ,whatever may be said as to the most humane modes of putting to death domestic animals intended for food1 butchering with the knife1 all things considered1 is the best method to pursue with the hog4 ,the hog should be bled thoroughly when it is killed4 ,butchering by which the heart is pierced or the main artery leading from it severed1 does this in the most effectual way1 ridding the matter of the largest percentage of blood1 and leaving it in the best condition for curing and keeping well4 ,the very best bacon cannot be made of meat that has not been thoroughly freed from blood1 and this is a fact that should be well remembered4 ,expert butchers1 who know how to seize and hold the hog and insert the knife at the proper place1 are quickly through with the job1 and often before the knife can be withdrawn from the incision1 the blood will spurt out in a stream and insensibility and death will speedily ensue4 ,it is easy1 however1 for a novice to make a botch of it2 hence the importance that none but an expert be given a knife for this delicate operation4 ,there are some readily made devices by which one man at killing time may do as much as three or four1 and with one helper a dozen hogs may be made into finished pork between breakfast and dinner1 and without any excitement or worry or hard work4 ,it is supposed that the hogs are in a pen or pens1 where they may be easily roped by a noose around one hind leg4 ,this being done1 the animal is led to the door and guided into a box1 having a slide door to shut it in4 ,the bottom of the box is a hinged lid4 ,as soon as the hog is safely in the box and shut in by sliding down the back door1 and fastening it by a hook1 the box is turned over1 bringing the hog on his back4 ,the bottom of the box is opened immediately and one man seizes a hind foot1 to hold the animal1 while the other sticks the hog in the usual manner4 ,the box is turned and lifted from the hog1 which1 still held by the rope is moved to the dressing bench4 ,all this may be done while the previous hog is being scalded and dressed1 or the work may be so managed that as soon as one hog is hung and cleaned the next one is ready for the scalding4 ,illustration3 ,,fig4 #e4 ,,heating ,,water ,,in ,,kettles4 ,,necessary ,,aids4 ,before the day for slaughter arrives1 have everything ready for performing the work in the best manner4 ,there may be a large boiler for scalding set in masonry with a fireplace underneath and a flue to carry off the smoke4 ,if this is not available1 a large hogshead may be utilized at the proper time4 ,a long table1 strong and immovable1 should be fixed close to the boiler1 on which the hogs are to be drawn after having been scalded1 for scraping4 ,on each side of this table scantlings should be laid in the form of an open flooring1 and upon this the farmer and helpers may stand while at work1 thus keeping their feet off the ground1 out of the water and mud that would otherwise be disagreeable4 ,an appreciated addition on a rainy day would be a substantial roof over this boiler and bench4 ,this should be strong and large enough so that the hog after it is cleaned may be properly hung up4 ,hooks and gambrels are provided1 knives are sharpened1 a pile of dry wood is placed there1 and everything that will be needed on the day of butchering is at hand4 ,,heating ,,water ,,for ,,scalding4 ,for heating scalding water and rendering lard1 when one has no kettles or cauldrons ready to set in brick or stone1 a simple method is to put down two forked stakes firmly1 as shown in ,fig4 #e1 lay in them a pole to support the kettles1 and build a wood fire around them on the ground4 ,a more elaborate arrangement is shown in ,fig4 #f1 which serves not only to heat the water1 but as a scalding tub as well4 ,it is made of two-inch pine boards1 six feet long and two feet wide1 rounded at the ends4 ,a heavy plate of sheet iron is nailed with wrought nails on the bottom and ends ,let the iron project fully one inch on each side4 ,the ends1 being rounded1 will prevent the fire from burning the woodwork4 ,they also make it handier for dipping sheep1 scalding hogs1 or for taking out the boiled food4 ,the box is set on two walls #ah inches high1 and the rear end of the brickwork is built into a short chimney1 affording ample draft4 ,illustration3 ,,fig4 #f4 ,,practical ,,heating ,,and ,,scalding ,,vat4 ,,chapter ,,iv4 ,,scalding ,,and ,,scraping4 ,next comes the scalding and dressing of the carcass4 ,lay the hog upon the table near the boiler and let the scalders who stand ready to handle it place it in the water heated nearly to a boiling point4 ,the scalders keep the hog in motion by turning it about in the water1 and occasionally they try the bristles to see if they will come away readily4 ,as soon as satisfied on this point1 the carcass is drawn from the boiler and placed upon the bench1 where it is rapidly and thoroughly scraped4 ,the bristles or hair that grow along the back of the animal are sometimes sold to brush makers1 the remainder of the hair falling beside the table and gathered up for the manure heap4 ,the carcass must not remain too long in the hot water1 as this will set the hair4 ,in this case it will not part from the skin1 and must be scraped off with sharp knives4 ,for this reason an experienced hand should attend to the scalding4 ,the hair all off1 the carcass is hung upon the hooks1 head down1 nicely scraped and washed with clean water preparatory to disemboweling4 ,illustration3 ,,fig4 #g4 ,,tackle ,,for ,,heavy ,,hogs4 ,,scalding ,,tubs ,,and ,,vats4 ,various devices are employed for scalding hogs1 without lifting them by main force4 ,for heavy hogs1 one may use three strong poles1 fastened at the top with a log chain1 which supports a simple tackle1 ,fig4 #g4 ,a very good arrangement is shown in ,fig4 #h4 ,a sled is made firm with driven stakes and covered with planks or boards4 ,at the rear end the scalding cask is set in the ground1 its upper edge on a level with the platform and inclined as much as it can be and hold sufficient water4 ,a large1 long hog is scalded one end at a time4 ,the more the cask is inclined1 the easier will be the lifting4 ,illustration3 ,,fig4 #h4 ,,scalding ,,cask ,,on ,,sled4 ,a modification of the above device is shown in ,fig4 #i4 ,a lever is rigged like a well sweep1 using a crotched stick for the post1 and a strong pole for the sweep4 ,the iron rod on which the sweep moves must be strong and stiff4 ,a trace chain is attached to the upper end1 and if the end of the chain has a ring instead of a hook1 it will be quite convenient4 ,in use1 a table is improvised1 unless a strong one for the purpose is at hand1 and this is set near the barrel4 ,a noose is made with the chain about the leg of the hog1 and he is soused in1 going entirely under water1 lifted out when the bristles start easily1 and laid upon the table1 while another is made ready4 ,illustration3 ,,fig4 #i4 ,,scalding ,,in ,a ,,hogshead4 ,figure #aj shows a more permanent arrangement4 ,it is a trough of plank with a sheet iron bottom1 which can be set over a temporary fireplace made in the ground4 ,the vat may be six feet long1 three feet wide and two and one-half feet deep1 so as to be large enough for a good-sized hog4 ,three ropes are fastened on one side1 for the purpose of rolling the hog over into the vat and rolling it out on the other side when it is scalded4 ,a number of slanting crosspieces are fitted in1 crossing each other1 so as to form a hollow bed in which the carcass lies1 with the ropes under it1 by which it can be moved and drawn out4 ,these crosspieces protect the sheet iron bottom and keep the carcass from resting upon it4 ,a large1 narrow fireplace is built up in the ground1 with stoned sides1 and the trough is set over it4 ,a stovepipe is fitted at one end1 and room is made at the front by which wood may be supplied to the fire to heat the water4 ,a sloping table is fitted at one side for the purpose of rolling up the carcass1 when too large to handle otherwise1 by means of the rope previously mentioned4 ,on the other side is a frame made of hollowed boards set on edge1 upon which the hog is scraped and cleaned4 ,the right temperature for scalding a hog is #ahj degrees1 and with a thermometer there need be no fear of overscalding or a failure from the lack of sufficient heat1 while the water can be kept at the right temperature by regulating the fuel under the vat4 ,if a spot of hair is obstinate1 cover it with some of the removed hair and dip on hot water4 ,always pull out hair and bristles2 shaving any off leaves unpleasant stubs in the skin4 ,,singeing ,,pigs4 ,a few years ago1 singers were general favorites with a certain class of trade wanting a light bacon pig1 weighing about #agj lbs41 the product being exported to ,england for bacon purposes4 ,packers frequently paid a small premium for light hogs suitable for this end1 but more recently the demand is in other directions4 ,the meat of singed hogs is considered by some to possess finer flavor than that of animals the hair of which has been removed by the ordinary process4 ,instead of being scalded and scraped in the ordinary manner1 the singeing process consists in lowering the carcass into an iron or steel box by means of a heavy chain1 the receptacle having been previously heated to an exceedingly high temperature4 ,after remaining there a very few seconds the hog is removed and upon being placed in hot water the hair comes off instantly4 ,an old encyclopedia1 published thirty years ago1 in advocating the singeing process1 has this to say3 ,the hog should be swealed 7singed71 and not scalded1 as this method leaves the flesh firm and more solid4 ,this is done by covering the hog lightly with straw1 then set fire to it1 renewing the fuel as it is burned away1 taking care not to burn the skin4 ,after sufficient singeing1 the skin is scraped1 but not washed4 ,after cutting up1 the flesh side of the cuts is rubbed with salt1 which should be changed every four or five days4 ,the flitches should also be transposed1 the bottom ones at the top and the top ones at the bottom4 ,some use four ounces saltpetre and one pound coarse sugar or molasses for each hog4 ,six weeks is allowed for thus curing a hog weighing #bdj lbs4 ,the flitches before smoking are rubbed with bran or very fine sawdust and after smoking are often kept in clear1 dry wood ashes or very dry sand4 ,illustration3 ,,fig4 #aj4 ,,permanent ,,vat ,,for ,,scalding4 ,,chapter ,v4 ,,dressing ,,and ,,cutting4 ,when the carcasses have lost the animal heat they are put away till the morrow1 by which time1 if the weather is fairly cold1 the meat is stiff and firm and in a condition to cut out better than it does when taken in its soft and pliant state4 ,if the weather is very cold1 however1 and there is danger that the meat will freeze hard before morning1 haste is made to cut it up the same day1 or else it is put into a basement or other warm room1 or a large fire made near it to prevent it from freezing4 ,meat that is frozen will not take salt1 or keep from spoiling if salted4 ,salting is one of the most important of the several processes in the art of curing good bacon1 and the pork should be in just the right condition for taking or absorbing the salt4 ,moderately cold and damp weather is the best for this4 ,,as ,,the ,,carcass ,,is ,,dressed it is lifted by a hook at the end of a swivel lever mounted on a post and swung around to a hanging bar1 placed conveniently4 ,this bar has sliding hooks made to receive the gambrel sticks1 which have a hook permanently attached to each so that the carcass is quickly removed from the swivel lever to the slide hook on the bar4 ,the upper edge of the bar is rounded and smoothed and greased to help the hooks to slide on it4 ,this serves to hang all the hogs on the bar until they are cooled4 ,if four persons are employed this work may be done very quickly1 as they may divide the work between them2 one hog is being scalded and cleaned while another is being dressed4 ,illustration3 ,,fig4 #aa4 ,,easy ,,method ,,of ,,hanging ,a ,,carcass4 ,divested of its coat1 the carcass is washed off nicely with clean water before being disemboweled4 ,for opening the hog1 the operator needs a sharp butcher's knife1 and should know how to use it with dexterity1 so as not to cut the entrails4 ,the entrails and paunch1 or stomach1 are first removed1 care being taken not to cut any2 then the liver1 the dead ears removed from the heart1 and the heart cut open to remove any clots of blood that it may contain4 ,the windpipe is then slit open1 and the whole together is hung upon the gambrel beside the hog or placed temporarily into a tub of water4 ,the stretcher1 a small stick some sixteen inches long1 is then placed across the bowels to hold the sides well open and admit the air to cool the carcass1 and a chip or other small object is placed in the mouth to hold it open1 and the interior parts of the hog about the shoulders and gullet are nicely washed to free them from stains of blood4 ,the carcass is then left to hang upon the gallows in order to cool thoroughly before it is cut into pieces or put away for the night4 ,where ten or twelve hogs are dressed every year1 it will pay to have a suitable building arranged for the work4 ,an excellent place may be made in the driveway between a double corncrib1 or in a wagon shed or an annex to the barn where the feeding pen is placed4 ,the building should have a stationary boiler in it1 and such apparatus as has been suggested1 and a windlass used to do the lifting4 ,,hog ,,killing ,,made ,,easy4 ,in the accompanying cut1 ,fig4 #aa1 the hoister represents a homemade apparatus that has been in use many years and it has been a grand success4 ,the frames1 a1 a1 a1 a1 are of #bx#d inch scantling1 #h ft4 in length2 b1 b1 are #bx#f inch and #b ft4 long with a round notch in the center of the upper surface for a windlass1 d1 to turn in2 c1 c are #bx#d and #h ft4 long1 or as long as desired1 and are bolted to a1 a4 ,ten inches beyond the windlass1 d1 is a #dx#d inch piece with arms bolted on the end to turn the windlass and draw up the carcass1 which should be turned lengthwise of the hoister until it passes between c1 c4 ,the gambrel should be long enough to catch on each side when turned crosswise1 thus relieving the windlass so that a second carcass may be hoisted4 ,the peg1 e1 is to place in a hole of upright1 a1 to hold the windlass4 ,brace the frame in proportion to the load that is to be placed upon it4 ,the longer it is made1 the more hogs can be hung at the same time4 ,,the ,,sawbuck ,,scaffold4 ,figure #ab shows a very cheap and convenient device for hanging either hogs or beeves4 ,the device is in shape much like an old-fashioned sawbuck1 with the lower rounds between the legs omitted4 ,the legs1 of which there are two pairs1 should be about ten feet long and set bracing1 in the manner shown in the engraving4 ,the two pairs of legs are held together by an inch iron rod1 five or six feet in length1 provided with threads at both ends4 ,the whole is made secure by means of two pairs of nuts1 which fasten the legs to the connecting iron rod4 ,a straight and smooth wooden roller rests in the forks made by the crossing of the legs1 and one end projects about sixteen inches4 ,in this two augur holes are bored1 in which levers may be inserted for turning the roller4 ,the rope1 by means of which the carcass is raised1 passes over the rollers in such a way that in turning1 by means of the levers1 the animal is raised from the ground4 ,when sufficiently elevated1 the roller is fastened by one of the levers to the nearest leg4 ,illustration3 ,,fig4 #ab4 ,,raising ,a ,,carcass4 ,,proper ,,shape ,,of ,,gambrels4 ,gambrels should be provided of different lengths1 if the hogs vary much in size4 ,that shown in ,fig4 #ac is a convenient shape4 ,these should be of hickory or other tough wood for safety1 and be so small as to require little gashing of the legs to receive them4 ,illustration3 ,,fig4 #ac4 ,a ,,convenient ,,gambrel4 ,,gallows ,,for ,,dressed ,,hogs4 ,the accompanying device1 ,fig4 #ad1 for hanging dressed hogs1 consists of a stout1 upright post1 six or eight inches square and ten feet long1 the lower three feet being set into the ground4 ,near the upper end are two mortises1 each #bx#d inches1 quite through the post1 one above the other1 as shown in the engraving1 for the reception of the horizontal arms4 ,the latter are six feet long and just large enough to fit closely into the mortises4 ,they should be of white oak or hickory4 ,at butchering time the dead hogs are hung on the scaffold by slipping the gambrels upon the horizontal crosspieces4 ,,additional ,,hints ,,on ,,dressing4 ,little use of the knife is required to loosen the entrails4 ,the fingers1 rightly used1 will do most of the severing4 ,small1 strong strings1 cut in proper lengths1 should be always at hand to quickly tie the severed ends of any small intestines cut or broken by chance4 ,an expert will catch the entire offal in a large tin pan or wooden vessel1 which is held between himself and the hog4 ,unskilled operators1 and those opening very large hogs1 need an assistant to hold this4 ,the entrails and then the liver1 heart1 etc41 being all removed1 thoroughly rinse out any blood or filth that may have escaped inside4 ,removing the lard from the long intestines requires expertness that can be learned only by practice4 ,the fingers do most of this cleaner1 safer and better than a knife4 ,a light feed the night before killing leaves the intestines less distended and less likely to be broken4 ,illustration3 ,,fig4 #ad4 ,,simple ,,support ,,for ,,dressed ,,hog4 ,,how ,,to ,,cut ,,up ,a ,,hog4 ,with a sharp ax and a sharp butcher's knife at hand1 lay the hog on the chopping bench1 side down4 ,with the knife make a cut near the ear clear across the neck and down to the bone4 ,with a dextrous stroke of the ax sever the head from the body4 ,lay the carcass on the back1 a boy holding it upright and keeping the forelegs well apart4 ,with the ax proceed to take out the chine or backbone4 ,if it is desired to put as much of the hog into neat meat as possible1 trim to the chine very close1 taking out none of the skin or outside fat with it4 ,otherwise1 the cutter need not be particular how much meat comes away with the bone4 ,what does not go with the neat meat will be in the offal or sausage1 and nothing will be lost4 ,lay the chine aside and with the knife finish separating the two divisions of the hog4 ,next1 strip off with the hands the leaves or flakes of fat from the middle to the hams4 ,seize the hock of the ham with the left hand and with the knife in the other1 proceed to round out the ham1 giving it a neat1 oval shape4 ,be very particular in shaping the ham4 ,if it is spoiled in the first cutting1 no subsequent trimming will put it into a form to exactly suit the fastidious public eye4 ,trim off the surplus lean and fat and projecting pieces of bone4 ,cut off the foot just above the hock joint4 ,the piece when finished should have nearly the form of a regular oval1 with its projecting handle or hock4 ,with the ax cut the shoulder from the middling1 making the cut straight across near the elbow joint4 ,take off the end ribs or spare bone from the shoulder1 trim the piece and cut off the foot4 ,for home use1 trim the shoulder1 as well as the other pieces1 very closely1 taking off all of both lean and fat that can be spared4 ,if care is taken to cut away the head near the ear1 the shoulder will be at first about as wide as long1 having a good deal of the neck attached4 ,if the meat is intended for sale and the largest quantity of bacon is the primary object1 let the piece remain so4 ,but if it is preferred to have plenty of lard and sausage1 cut a smart strip from off the neck side of the shoulder and make the piece assume the form of a parallelogram1 with the hock attached to one end4 ,trim a slice of fat from the back for lard1 take off the short ribs1 and1 if preferred1 remove the long ribs from the whole piece4 ,the latter1 however1 is not often done by the farmers4 ,put the middling in nice shape by trimming it wherever needed1 which1 when finished1 will be very much like a square in form1 perhaps a little longer than broad1 with a small circular piece cut out from the end next the ham4 ,the six pieces of neat meat are now ready for the salter4 ,the head is next cut open longitudinally from side to side1 separating the jowl from the top or head1 so-called4 ,the jawbone of the jowl is cut at the angle or tip and the swallow1 which is the larynx or upper part of the windpipe1 is taken out4 ,the headpiece is next cut open vertically and the lobe of the brain is taken out1 and the ears and nose are removed4 ,the bone of the chine is cut at several places for the convenience of the cook1 and the task of the cutter is finished4 ,besides the six pieces of neat meat1 there are the chine1 souse1 jowl1 head1 fat1 sausage1 two spare and two short ribs and various other small bits derived from each hog4 ,a good cutter1 with an assistant to carry away the pieces and help otherwise1 can cut out from #ej to #fj hogs in a day4 ,,chapter ,,vi4 ,,what ,,to ,,do ,,with ,,the ,,offal4 ,aside from the pieces of meat into which a hog is usually cut1 there will be left as offal the chine or backbone1 the jowl1 the souse1 the liver and lungs1 pig's feet1 two spareribs and two short ribs or griskins4 ,nearly every housekeeper knows what disposition to make of all this1 yet too often these wholesome portions of the hog are not utilized to best advantage4 ,,pork ,,sausage4 ,sausage has formed a highly prized article of food for a good many hundred years4 ,formed primarily as now1 by chopping the raw meat very fine1 and adding salt and other flavoring materials1 and often meal or bread crumbs1 the favorite varieties of to-day might not be considered any improvement over the recipes of the ancient ,romans were they to pass judgment on the same4 ,history tells us that these early ,italian sausages were made of fresh pork and bacon1 chopped fine1 with the addition of nuts1 and flavored with cumin seed1 pepper1 bay leaves and various pot herbs4 ,italy and ,germany are still celebrated for their bologna sausages and with many people these smoked varieties are highly prized4 ,like pure lard1 sausage is too often a scarce article in the market4 ,most city butchers mix a good deal of beef with the pork1 before it is ground1 and so have a sausage composed of two sorts of meat1 which does not possess that agreeable1 sweet1 savory taste peculiar to nice fresh pork4 ,the bits of lean1 cut off when trimming the pieces of neat meat1 the tenderloins1 and slices of lean from the shoulders and hams1 together with some fat1 are first washed nicely1 cleared of bone and scraps of skin1 then put into the chopper1 and ground fine4 ,if a great deal of sausage is wanted1 the neat meat is trimmed very close1 so as to take all the lean that can be spared from the pieces4 ,sometimes whole shoulders are cut up and ground4 ,the heads1 too1 or the fleshy part1 make good sausage4 ,some housekeepers have the livers and lights1 or lungs1 ground up and prepared for sausage1 and they make a tolerable substitute4 ,this preparation should be kept separate from the other1 however1 and be eaten while cold weather lasts1 as it will not keep as long as the other kind4 ,after sausage is properly ground1 add salt1 sage1 rosemary1 and red or black pepper to suit the taste4 ,the rosemary may be omitted1 but sage is essential4 ,all these articles should be made fine before mixing them with the meat4 ,in order to determine accurately whether the sausage contains enough of these ingredients1 cook a little and taste it4 ,if sausage is to be kept in jars1 pack it away closely in them1 as soon as it is ground and seasoned1 and set the jars1 securely closed1 in a cool room4 ,but it is much better to provide for smoking some of it1 to keep through the spring and early summer4 ,when the entrails are ready1 stuff them full with the meat1 after which the ends are tied and drawn together1 and the sausage hung up in the smokehouse for smoking4 ,this finishes the process of making pork sausage4 ,put up in this way1 it deserves the name of sausage and it makes a dish good enough for any one4 ,it is one of the luxuries of life which may be manufactured at home4 ,,bologna ,,sausage4 ,the popular theory is that these familiar sausages originated in the ,italian city of that name1 where the ,american visitor always stops for a bit of the original4 ,many formulas are used in the preparation of bologna sausages1 or rather many modifications of a general formula4 ,lean1 fresh meat trimmings are employed and some add a small proportion of heart1 all chopped very fine4 ,while being chopped1 spices and seasoning are added1 with a sufficient quantity of salt4 ,the meat employed is for the most part beef1 to which is added some fresh or salted pork4 ,when almost completed1 add gradually a small quantity of potato flour and a little water4 ,the mixture being of the proper consistency1 stuff in beef casings1 tie the ends together into rings of fair length and smoke thoroughly4 ,this accomplished1 boil until the sausages rise to the top1 when they are ready for use4 ,some recipes provide for two parts of beef and one part of fat pork and the addition of a little ground coriander seed to the seasoning4 ,,westphalian ,,sausages are made in much the same manner as frankforts1 chopped not quite so fine1 and1 after being cased1 are smoked about a week4 ,,frankfort ,,sausages4 ,clean bits of pork1 both fat and lean1 are chopped fine and well moistened with cold water4 ,these may be placed in either sheep or hog casings through the use of the homemade filler shown on another page4 ,,suabian ,,sausages4 ,chop very finely fat and lean meat until the mass becomes nearly a paste1 applying a sprinkling of cold water during the operation4 ,suabian sausages are prepared by either smoking or boiling1 and in the latter case may be considered sufficiently cooked when they rise to the surface of the water in which they are boiled4 ,,italian ,,pork ,,sausages4 ,the preparation of these requires considerable care1 but the product is highly prized by many4 ,for every nine pounds of raw pork add an equal amount of boiled salt pork and an equal amount of raw veal4 ,then add two pounds selected sardines with all bones previously removed4 ,chop together to a fine mass and then add five pounds raw fat pork previously cut into small cubes4 ,for the seasoning take six ounces salt1 four ounces ground pepper1 eight ounces capers1 eight ounces pistachio nuts peeled and boiled in wine4 ,all of these ingredients being thoroughly mixed1 add about one dozen pickled and boiled tongues cut into narrow strips4 ,place the sausage in beef casings of good size4 ,in boiling1 the sausages should be wrapped in a cloth with liberal windings of stout twine and allowed to cook about an hour4 ,then remove to a cool place about #bd hours4 ,,tongue ,,sausage4 ,to every pound of meat used add two pounds of tongues1 which have previously been cut into small pieces1 mixing thoroughly4 ,these are to be placed in large casings and boiled for about an hour4 ,the flavor of the product may be improved if the tongues are previously placed for a day in spiced brine4 ,pickled tongues are sometimes used1 steeped first in cold water for several hours4 ,,black ,,forest ,,sausages4 ,this is an old formula followed extensively in years gone by in ,germany4 ,very lean pork is chopped into a fine mass and for every ten pounds1 three pounds of fat bacon are added1 previously cut comparatively fine4 ,this is properly salted and spiced and sometimes a sprinkling of blood is added to improve the color4 ,fill into large casings1 place over the fire in a kettle of cold water and simmer without boiling for nearly an hour4 ,,liver ,,sausage4 ,the ,germans prepare this by adding to every five pounds of fat and lean pork an equal quantity of ground rind and two and one-half pounds liver4 ,previously partly cook the rind and pork and chop fine1 then add the raw liver well chopped and press through a coarse sieve4 ,mix all thoroughly with sufficient seasoning4 ,as the raw liver will swell when placed in boiling water1 these sausages should be filled into large skins1 leaving say a quarter of the space for expansion4 ,boil nearly one hour1 dry1 then smoke four or five days4 ,,royal ,,cambridge ,,sausages are made by adding rice in the proportion of five pounds to every ten pounds of lean meat and six pounds of fat4 ,previously boil the rice about ten minutes1 then add gradually to the meat while being chopped fine1 not forgetting the seasoning4 ,the rice may thus be used instead of bread1 and it is claimed to aid in keeping the sausages fresh and sweet4 ,,brain ,,sausages4 ,free from all skin and wash thoroughly the brain of two calves4 ,add one pound of lean and one pound of fat pork previously chopped fine4 ,use as seasoning four or five raw grated onions1 one ounce salt1 one-half ounce ground pepper4 ,mix thoroughly1 place in beef casings and boil about five minutes4 ,afterward hang in a cool place until ready for use4 ,,tomato ,,sausages4 ,add one and one-half pounds pulp of choice ripe tomatoes to every seven pounds of sausage meat1 using an addition of one pound of finely crushed crackers1 the last named previously mixed with a quart of water and allowed to stand for some time before using4 ,add the mixture of tomato and cracker powder gradually to the meat while the latter is being chopped4 ,season well and cook thoroughly4 ,,spanish ,,sausage is made by using one-third each leaf lard1 lean and fat pork1 first thoroughly boiling and chopping fine the meat4 ,add to this the leaf lard previously chopped moderately fine1 mix well and add a little blood to improve the color and moisten the whole4 ,this sausage is to be placed in large casings and tied in links eight to twelve inches long4 ,in an old recipe for ,spanish sausage seasoning it is made of seven pounds ground white pepper1 six ounces ground nutmeg1 eight ounces ground pimento or allspice and a sprinkling of bruised garlic4 ,,another ,,sausage ,,seasoning4 ,to five pounds salt add two pounds best ground white pepper1 three ounces ground mace1 or an equal quantity of nutmeg1 four ounces ground coriander seed1 two ounces powdered cayenne pepper and mix thoroughly4 ,,admixture ,,of ,,bread4 ,very often concerns which manufacture sausage on a large scale add considerable quantities of bread4 ,this increases the weight at low cost1 thus cheapening the finished product1 and is also said to aid in keeping qualities4 ,while this is no doubt thoroughly wholesome1 it is not in vogue by our most successful farmers who have long made a business of preparing home-cured sausage4 ,bread used for sausages should have the crust removed1 should be well soaked in cold water for some time before required1 then pressed to remove the surplus moisture1 and added gradually to the pork while being chopped4 ,some sausage manufacturers add #aj to #ae per cent in weight of crushed crackers instead of bread to sausage made during hot weather4 ,this is to render the product firm and incidentally to increase the weight through thoroughly mixing the cracker crumbs or powder with an equal weight or more of water before adding to the meat4 ,,sausage ,,in ,,cases4 ,many prefer to pack in sausage casings1 either home prepared or purchased of a dealer in packers' supplies4 ,latest improved machines for rapidly filling the cases are admirably adapted to the work1 and this can also be accomplished by a homemade device4 ,figure #ae shows a simple bench and lever arrangement to be used with the common sausage filler1 which lightens the work so much that even a small boy can use it with ease1 and any person can get up the whole apparatus at home with little or no expense4 ,an inch thick pine board one foot wide and four and one-fourth feet long is fitted with four legs1 two and one-half feet long1 notched into its edges1 with the feet spread outward to give firmness4 ,two oak standards eighteen inches high are set thirty-four inches apart1 with a slot down the middle of each1 for the admission of an oak lever eight feet long4 ,the left upright has three or four holes1 one above another1 for the lever pin1 as shown in the engraving4 ,the tin filler is set into the bench nearer the left upright and projects below for receiving the skins4 ,above the filler is a follower fitting closely into it1 and its top working very loosely in the lever to allow full play as it moves up and down4 ,the engraving shows the parts and mode of working4 ,illustration3 ,,fig4 #ae4 ,,homemade ,,sausage ,,filler4 ,,philadelphia ,,scrapple4 ,this is highly prized in some parts of the country1 affording a breakfast dish of great relish4 ,a leading ,philadelphia manufacturer has furnished us with the following recipe3 ,to make #bjj lbs4 of scrapple1 take about #hj lbs4 of good clean pork heads1 remove the eyes1 brains1 snout1 etc4 ,put in about #bj gals4 of water and cook until it is thoroughly done4 ,then take out1 separate the bones and chop the meat fine4 ,take about #ae gals1 of the liquor left after boiling the heads1 and if the water has boiled down to a quantity less than #ae gals41 make up its bulk with hot water2 if more than #ae gals4 remain1 take some of the water out1 but be sure to keep some of the good fat liquor4 ,put this quantity of the liquor into a kettle1 add the chopped meat1 together with #aj oz4 pure white pepper1 #h oz4 sweet marjoram1 #b lbs4 fine salt4 ,stir well until the liquor comes to a good boil4 ,have ready for use at this time #be lbs4 good ,indian meal and #g lbs4 buckwheat flour4 ,as soon as the liquor begins to boil add the meal and flour1 the two being previously mixed dry4 ,be careful to put the meal in a little at a time1 scattering it well and stirring briskly1 that it may not burn to the kettle4 ,cook until well done1 then place in pans to cool4 ,the pans should be well greased1 also the dipper used1 to prevent the scrapple sticking to the utensils4 ,when cold1 the scrapple is cut into slices and fried in the ordinary manner as sausage4 ,serve hot4 ,,souse4 ,after being carefully cleaned and soaked in cold water1 the feet1 ears1 nose and sometimes portions of the head may be boiled1 thoroughly boned1 and pressed into bowls or other vessels for cake souse4 ,but frequently these pieces1 instead of being boned1 are placed whole in a vessel and covered with a vinegar1 and afterwards taken a little at a time1 as wanted1 and fried4 ,,jowls ,,and ,,head4 ,if not made into souse or sausage1 these may be boiled unsmoked1 with turnips1 peas or beans2 or smoked and cooked with cabbage or salad4 ,the liver and accompanying parts1 if not converted into sausage1 may be otherwise utilized4 ,,the ,,spareribs ,,and ,,short ,,bones may be cooked in meat pies with a crust1 the same as chicken1 or they may be fried or boiled4 ,the large end of the chine makes a good piece for baking4 ,the whole chine may be smoked and will keep a long time4 ,,cracknels4 ,this is the portion of the fat meat which is left after the lard is cooked1 and is used by many as an appetizing food4 ,the cracknels may be pressed and thus much more lard secured4 ,this latter1 however1 should be used before the best lard put away in tubs4 ,after being pressed the cracknels are worked into a dough with corn meal and together made into cracknel bread4 ,,brawn is comparatively little used in this country1 though formerly a highly relished dish in ,europe1 where it was often prepared from the flesh of the wild boar4 ,an ancient recipe is as follows3 ,the bones being taken out of the flitches 7sides7 or other parts1 the flesh is sprinkled with salt and laid on a tray1 that the blood may drain off1 after which it is salted a little and rolled up as hard as possible4 ,the length of the collar of brawn should be as much as one side of the boar will permit2 so that when rolled up the piece may be nine or ten inches in diameter4 ,after being thus rolled up1 it is boiled in a copper or large kettle1 till it is so tender that you may run a stiff straw through it4 ,then it is set aside till it is thoroughly cold1 put into a pickle composed of water1 salt1 and wheat-bran1 in the proportion of two handfuls of each of the latter to every gallon of water1 which1 after being well boiled together1 is strained off as clear as possible from the bran1 and1 when quite cold1 the brawn is put into it4 ,,head ,,cheese4 ,this article is made usually of pork1 or rather from the meat off the pig's head1 skins1 and coarse trimmings4 ,after having been well boiled1 the meat is cut into pieces1 seasoned well with sage1 salt1 and pepper1 and pressed a little1 so as to drive out the extra fat and water4 ,some add the meat from a beef head to make it lean4 ,others add portions of heart and liver1 heating all in a big pan or other vessel1 and then running through a sausage mill while hot4 ,,blood ,,puddings are usually made from the hog's blood with chopped pork1 and seasoned1 then put in casings and cooked4 ,some make them of beef's blood1 adding a little milk2 but the former is the better1 as it is thought to be the richer4 ,,spiced ,,puddings4 ,these are made somewhat like head-cheese1 and often prepared by the ,german dealers1 some of whom make large quantities4 ,they are also made of the meat from the pig's chops or cheeks1 etc41 well spiced and boiled4 ,some smoke them4 ,,chapter ,,vii4 ,,the ,,fine ,,points ,,in ,,making ,,lard4 ,pure lard should contain less than one per cent of water and foreign matter4 ,it is the fat of swine1 separated from the animal tissue by the process of rendering4 ,the choicest lard is made from the whole leaf4 ,lard is also made by the big packers from the residue after rendering the leaf and expressing a neutral lard1 which is used in the manufacture of oleomargarine4 ,a good quality of lard is made from back-fat and leaf rendered together4 ,fat from the head and intestines goes to make the cheaper grades4 ,lard may be either kettle or steam rendered1 the kettle process being usually employed for the choicer fat parts of the animal1 while head and intestinal fat furnish the so-called steam lard4 ,steam lard1 however1 is sometimes made from the leaf4 ,on the other hand1 other parts than the leaf are often kettle rendered4 ,kettle rendered lard usually has a fragrant cooked odor and a slight color1 while steam lard often has a strong animal odor4 ,,to ,,refine ,,lard1 a large iron pot is set over a slow fire of coals1 a small quantity of water is put into the bottom of the pot1 and this is then filled to the brim with the fat1 after it has first been cut into small pieces and nicely washed1 to free it from blood and other impurities4 ,if necessary to keep out soot1 ashes1 etc41 loose covers or lids are placed over the vessels1 and the contents are made to simmer slowly for several hours4 ,this work requires a careful and experienced hand to superintend it4 ,everything should be thoroughly clean1 and the attendant must possess patience and a practical knowledge of the work4 ,it will not do to hurry the cooking4 ,a slow boil or simmer is the proper way4 ,the contents are occasionally stirred as the cooking proceeds1 to prevent burning4 ,the cooking is continued until the liquid ceases to bubble and becomes clear4 ,so long as there is any milky or cloudy appearance about the fat1 it contains water1 and in this condition will not keep well in summer--a matter of importance to the country housekeeper4 ,it requires six to eight hours constant cooking to properly refine a kettle or pot of fat4 ,the time will depend1 of course1 somewhat upon the size of the vessel containing it and the thickness of the fat1 and also upon the attention bestowed upon it by the cook4 ,by close watching1 so as to keep the fire just right all the time1 it will cook in a shorter period1 and vice versa4 ,when the liquid appears clear the pots are set aside for the lard to cool a little before putting it into the vessels in which it is to be kept4 ,the cracknels are first dipped from the pots and put into colanders1 to allow the lard to drip from them4 ,some press the cracknels1 and thus get a good deal more lard4 ,as the liquid fat is dipped from the pots it is carefully strained through fine colanders or wire sieves4 ,this is done to rid it of any bits of cracknel1 etc41 that may remain in the lard4 ,some country people when cooking lard add a few sprigs of rosemary or thyme1 to impart a pleasant flavor to it4 ,a slight taste of these herbs is not objectionable4 ,nothing else whatever is put into the lard as it is cooked1 and if thoroughly done1 nothing else is needed4 ,a little salt is sometimes added1 to make it firmer and keep it better in summer1 but the benefit1 if any1 is slight1 and too much salt is objectionable4 ,,leaf ,,lard4 ,in making lard1 all the leaf or flake fat1 the two leaves of almost solid fat that grow just above the hams on either side about the kidneys1 and the choice pieces of fat meat cut off in trimming the pork should be tried or rendered first and separate from the remainder4 ,this fat is the best and makes what is called the leaf lard4 ,it may be put in the bottom of the cans1 for use in summer1 or else into separate jars or cans1 and set away in a cool place4 ,the entrail fat and bits of fat meat are cooked last and put on top of the other1 or into separate vessels1 to be used during cool weather4 ,this lard is never as good as the other1 and will not keep sweet as long2 hence the pains taken by careful housewives to keep the two sorts apart4 ,it must be admitted1 however1 that many persons1 when refining lard for market1 do not make any distinction1 but lump all together1 both in cooking and afterward4 ,but for pure1 honest leaf lard not a bit of entrail fat should be mixed with the flakes4 ,a ,,particularly ,,important ,,point in making lard is to take plenty of time4 ,the cooking must not be hurried in the least4 ,it requires time to thoroughly dry out all the water1 and the keeping quality of the lard depends largely upon this4 ,a slow fire of coals only should be placed under the kettle1 and great care exercised that no spark snaps into it1 to set fire to the hot oil4 ,it is well to have at hand some close-fitting covers1 to be put immediately over the kettle1 closing it tightly in case the oil should take fire4 ,the mere exclusion of air will put out the fire at once4 ,cook slowly in order not to burn any of the fat in the least1 as that will impart a very unpleasant flavor to the lard4 ,the attendants should stir well with a long ladle or wooden stick during the whole time of cooking4 ,it requires several hours to thoroughly cook a vessel of lard1 when the cracknels will eventually rise to the top4 ,a cool1 dry room1 such as a basement1 is the best place for keeping lard4 ,large stone jars are perhaps the best vessels to keep it in1 but tins are cheaper1 and wooden casks1 made of oak1 are very good4 ,any pine wood1 cedar or cypress will impart a taste of the wood4 ,the vessels must be kept closed1 to exclude litter1 and care should be observed to prevent ants1 mice1 etc41 from getting to the lard4 ,a secret in keeping lard firm and good in hot weather is first to cook it well1 and then set it in a cool1 dry cellar1 where the temperature remains fairly uniform throughout the year4 ,cover the vessels after they are set away in the cellar with closely fitting tops over a layer of oiled paper4 ,,chapter ,,viii4 ,,pickling ,,and ,,barreling4 ,for salt pork1 one of the first considerations is a clean barrel1 which can be used over and over again after yearly renovation4 ,a good way to clean the barrel is to place about ten gallons of water and a peck of clean wood ashes in the barrel1 then throw in well-heated irons1 enough to boil the water1 cover closely1 and by adding a hot iron occasionally1 keep the mixture boiling a couple of hours4 ,pour out1 wash thoroughly with fresh water1 and it will be as sweet as a new barrel4 ,next cover the bottom of the barrel with coarse salt1 cut the pork into strips about six inches wide1 stand edgewise in the barrel1 with the skin next the outside1 until the bottom is covered4 ,cover with a thick coat of salt1 so as to hide the pork entirely4 ,repeat in the same manner until the barrel is full1 or the pork all in1 covering the top thickly with another layer of salt4 ,let stand three or four days1 then put on a heavy flat stone and sufficient cold water to cover the pork4 ,after the water is on1 sprinkle one pound best black pepper over all4 ,an inch of salt in the bottom and between each layer and an inch and a half on top will be sufficient to keep the pork without making brine4 ,when it is desired to pickle pork by pouring brine over the filled barrel1 the following method is a favorite3 ,pack closely in the barrel1 first rubbing the salt well into the exposed ends of bones1 and sprinkle well between each layer1 using no brine until forty-eight hours after1 and then let the brine be strong enough to bear an egg4 ,after six weeks take out the hams and bacon and hang in the smokehouse4 ,when warm weather brings danger of flies1 smoke a week with hickory chips2 avoid heating the air much4 ,if one has a dark1 close smokehouse1 the meat can hang in it all summer2 otherwise pack in boxes1 putting layers of sweet1 dry hay between4 ,this method of packing is preferred by some to packing in dry salt or ashes4 ,illustration3 ,,fig4 #af4 ,,box ,,for ,,salting ,,meats4 ,,renewing ,,pork ,,brine4 ,not infrequently from insufficient salting and unclean barrels1 or other cause1 pork placed in brine begins to spoil1 the brine smells bad1 and the contents1 if not soon given proper attention1 will be unfit for food4 ,as soon as this trouble is discovered1 lose no time in removing the contents from the barrel1 washing each piece of meat separately in clean water4 ,boil the brine for half an hour1 frequently removing the scum and impurities that will rise to the surface4 ,cleanse the barrel thoroughly by washing with hot water and hard wood ashes4 ,replace the meat after sprinkling it with a little fresh salt1 putting the purified brine back when cool1 and no further trouble will be experienced1 and if the work be well done1 the meat will be sweet and firm4 ,those who pack meat for home use do not always remove the blood with salt4 ,after meat is cut up it is better to lie in salt for a day and drain before being placed in the brine barrel4 ,a ,,handy ,,salting ,,box4 ,a trough made as shown at ,fig4 #af is very handy for salting meats1 such as hams1 bacon and beef1 for drying4 ,it is made of any wood which will not flavor the meat2 ash1 spruce or hemlock plank1 one and a half inches thick1 being better than any others4 ,a good size is four feet long by two and one-half wide and one and one-half deep4 ,the joints should be made tight with white lead spread upon strips of cloth1 and screws are vastly better than nails to hold the trough together4 ,,chapter ,,ix4 ,,care ,,of ,,hams ,,and ,,shoulders4 ,in too many instances farmers do not have the proper facilities for curing hams1 and do not see to it that such are at hand1 an important point in success in this direction4 ,a general cure which would make a good ham under proper conditions would include as follows3 ,to each #ajj lbs4 of ham use seven and a half pounds ,liverpool fine salt1 one and one-half pounds granulated sugar and four ounces saltpeter4 ,weigh the meat and the ingredients in the above proportions1 rub the meat thoroughly with this mixture and pack closely in a tierce4 ,fill the tierce with water and roll every seven days until cured1 which in a temperature of #dj to #ej degrees would require about fifty days for a medium ham4 ,large hams take about ten days more for curing4 ,when wanted for smoking1 wash the hams in water or soak for twelve hours4 ,hang in the smokehouse and smoke slowly forty-eight hours and you will have a very good ham4 ,while this is not the exact formula followed in big packing houses1 any more than are other special recipes given here1 it is a general ham cure that will make a first-class ham in every respect if proper attention is given it4 ,another method of pickling hams and shoulders1 preparatory to smoking1 includes the use of molasses4 ,though somewhat different from the above formula1 the careful following of directions cannot fail to succeed admirably4 ,to four quarts of fine salt and two ounces of pulverized saltpeter1 add sufficient molasses to make a pasty mixture4 ,the hams having hung in a dry1 cool place for three or four days after cutting up1 are to be covered all over with the mixture1 more thickly on the flesh side1 and laid skin side down for three or four days4 ,in the meantime1 make a pickle of the following proportions1 the quantities here named being for #ajj lbs4 of hams4 ,coarse salt1 seven pounds2 brown sugar1 five pounds2 saltpeter1 two ounces2 pearlash or potash1 one-half ounce2 soft water1 four gallons4 ,heat gradually and as the skim rises remove it4 ,continue to do this as long as any skim rises1 and when it ceases1 allow the pickle to cool4 ,when the hams have remained the proper time immersed in this mixture1 cover the bottom of a clean1 sweet barrel with salt about half an inch deep4 ,pack in the hams as closely as possible1 cover them with the pickle1 and place over them a follower with weights to keep them down4 ,small hams of fifteen pounds and less1 also shoulders1 should remain in the pickle for five weeks2 larger ones will require six to eight weeks1 according to size4 ,let them dry well before smoking4 ,,westphalian ,,hams4 ,this particular style has long been a prime favorite in certain markets of ,europe1 and to a small extent in this country also4 ,westphalia is a province of ,germany in which there is a large industry in breeding swine for the express purpose of making the most tender meat with the least proportion of fat4 ,another reason for the peculiar and excellent qualities which have made ,westphalian hams so famous1 is the manner of feeding and growing for the hams1 and finally the preserving1 curing1 and last of all1 smoking the hams4 ,the ,ravensberg cross breed of swine is a favorite for this purpose4 ,they are rather large animals1 having slender bodies1 flat groins1 straight snouts and large heads1 with big1 overhanging ears4 ,the skin is white1 with straight little bristles4 ,a principal part of the swine food in ,westphalia is potatoes2 these are cooked and then mashed in the potato water4 ,the pulp thus obtained is thoroughly mixed with wheat bran in a dry1 raw state2 little corn is used4 ,in order to avoid overproduction of fat and at the same time further the growth of flesh of young pigs1 some raw cut green feed1 such as cabbage1 is used2 young pigs are also fed sour milk freely4 ,in pickling the hams they are first vigorously rubbed with saltpeter and then with salt4 ,the hams are pressed in the pickling vat and entirely covered with cold brine1 remaining in salt three to five weeks4 ,after this they are taken out of the pickle and hung in a shady but dry and airy place to air-dry4 ,before the pickled hams can be put in smoke they are exposed for several weeks to this drying in the open air4 ,as long as the outside of the ham is not absolutely dry1 appearing moist or sticky1 it is kept away from smoke4 ,smoking is done in special large chambers1 the hams being hung from the ceiling4 ,in addition to the use of sawdust and wood shavings in making smoke1 branches of juniper are often used1 and occasionally beech and alder woods2 oak and resinous woods are positively avoided4 ,the smoking is carried on slowly4 ,it is recommended to smoke for a few days cautiously1 that is1 to have the smoke not too strong4 ,then expose the hams for a few days in the fresh air1 repeating in this way until they are brown enough4 ,the hams are actually in smoke two or three weeks1 thus the whole process of smoking requires about six weeks4 ,hams are preserved after their smoking in a room which is shady1 not accessible to the light1 but at the same time dry1 cool and airy4 ,,the ,,pig ,,and ,,the ,,orchard4 ,the two go together well4 ,the pig stirs up the soil about the trees1 letting in the sunshine and moisture to the roots and fertilizing them1 while devouring many grubs that would otherwise prey upon the fruit4 ,but many orchards cannot be fenced and many owners of fenced orchards1 even1 would like to have the pig confine his efforts around the trunk of each tree4 ,to secure this have four fence panels made and yard the pig for a short time in succession about each tree1 as suggested in the diagram1 ,fig4 #ag4 ,illustration3 ,,fig4 #ag4 ,,fence ,,for ,,orchard ,,tree4 ,,chapter ,x4 ,,dry ,,salting ,,bacon ,,and ,,sides4 ,for hogs weighing not over #abe or #acj lbs4 each1 intended for dry curing1 one bushel fine salt1 two pounds brown sugar and one pound saltpeter will suffice for each #hjj lbs4 pork before the meat is cut out2 but if the meat is large and thick1 or weighs from #aej to #bjj lbs4 per carcass1 from a gallon to a peck more of salt and a little more of both the other articles should be taken4 ,neither the sugar nor the saltpeter is absolutely necessary for the preservation of the meat1 and they are often omitted4 ,but both are preservatives2 the sugar improves the flavor of the bacon1 and the saltpeter gives it greater firmness and a finer color1 if used sparingly4 ,bacon should not be so sweet as to suggest the sugar-cure2 and saltpeter1 used too freely1 hardens the tissues of the meat1 and renders it less palatable4 ,the quantity of salt mentioned is enough for the first salting4 ,a little more ,,new ,,salt ,,is ,,added ,,at ,,the ,,second ,,salting and used together with the old salt that has not been absorbed4 ,if sugar and saltpeter are used1 first apply about a teaspoonful of pulverized saltpeter on the flesh side of the hams and shoulders1 and then taking a little sugar in the hand1 apply it lightly to the flesh surface of all the pieces4 ,a tablespoonful is enough for any one piece4 ,if the meat at the time of salting is moist and yielding to the touch1 rubbing the skin side with the gloved hand1 or the sow's ear1 as is sometimes insisted on1 is unnecessary2 the meat will take salt readily enough without this extra labor4 ,but if the meat is rigid1 and the weather very cold1 or if the pieces are large and thick1 rubbing the skin side to make it yielding and moist causes the salt to penetrate to the center of the meat and bone4 ,on the flesh side it is only necessary to sprinkle the salt over all the surface4 ,care must be taken to get some salt into every depression and into the hock end of all joints4 ,an experienced meat salter goes over the pieces with great expedition4 ,taking a handful of the salt1 he applies it dextrously by a gliding motion of the hand to all the surface1 and does not forget the hock end of the bones where the feet have been cut off4 ,only dry salt is used in this method of curing4 ,the meat is never put into brine or pickle1 nor is any water added to the salt to render it more moist4 ,,best ,,distribution ,,of ,,the ,,salt4 ,a rude platform or bench of planks is laid down1 on which the meat is packed as it is salted4 ,a boy hands the pieces to the packer1 who lays down first a course of middlings and then sprinkles a little more salt on all the places that do not appear to have quite enough4 ,next comes a layer of shoulders and then another layer of middlings1 until all these pieces have been laid4 ,from time to time a little more salt is added1 as appears to be necessary4 ,the hams are reserved for the top layer1 the object being to prevent them from becoming too salt4 ,in a large bulk of meat the brine1 as it settles down1 lodges upon the lower pieces1 and some of them get rather more than their quota of salt4 ,too much saltiness spoils the hams for first-class bacon4 ,in fact1 it spoils any meat to have it too salt1 but it requires less to spoil the hams1 because1 as a rule1 they are mostly lean meat4 ,the jowls1 heads and livers1 on account of the quantity of blood about them1 are put in a separate pile1 after being salted4 ,the chines and spareribs are but slightly salted and laid on top of the bulk of neat meat4 ,the drippings of brine and blood from the meat are collected in buckets and sent to the compost heaps4 ,if there are rats1 they must be trapped or kept out in some way4 ,cats1 also1 should be excluded from the house4 ,close-fitting boxes1 which some use to keep the rats from the meat1 are not the best2 the meat needs air4 ,in ten days to three weeks1 according to weather and size of the meat1 break bulk and resalt1 using the old salt again1 with just a little new salt added4 ,in four to six weeks more1 or sooner1 if need be1 break up and wash the meat nicely1 preparatory to smoking it4 ,some farmers do not wash the salt off1 but the meat receives smoke better and looks nicer1 if washed4 ,,curing ,,pork ,,for ,,the ,,south4 ,this requires a little different treatment4 ,it is dry-salted and smoked4 ,the sides1 hams and shoulders are laid on a table and rubbed thoroughly with salt and saltpeter 7one ounce to five pounds of salt71 clear saltpeter being rubbed in around the ends of the bones4 ,the pieces are laid up1 with salt between1 and allowed to lie4 ,the rubbing is repeated at intervals of a week until the meat is thoroughly salted through1 and it is then smoked4 ,it must afterward be left in the smokehouse1 canvased or buried in a box of ashes1 to protect it from the flies4 ,,chapter ,,xi4 ,,smoking ,,and ,,smokehouses4 ,for best quality of bacon1 the proper meat is of first importance4 ,withes or strings of basket wood1 bear's grass1 or coarse1 stout twine1 one in the hock end of each ham and shoulder1 and two in the thick side of each middling1 are fastened in the meat by which to suspend it for smoking4 ,before it is hung up the entire flesh surface of the hams and shoulders1 and sometimes the middlings also1 is sprinkled thickly with fine black pepper1 using a large tin pepper box to apply it4 ,sometimes a mixture of about equal parts of black and red pepper helps very much to impart a good flavor to the meat4 ,it was thought formerly that black pepper1 applied to meat before smoking it1 would keep the bacon bug 7,dermestes7 skippers from being troublesome4 ,but it is now known that the skipper skips just as lively where the pepper is4 ,the meat is hung upon sticks or on hooks overhead very close together1 without actually touching1 and is ready for smoking4 ,,the ,,smokehouse4 ,the meat house is of course one with an earth1 brick1 or cement floor1 where the fire for the smoke is made in a depression in the center of the room1 so as to be as far as possible from the walls4 ,a few live coals are laid down1 and a small fire is made of some dry stuff4 ,as it gets well to burning1 the fire is smothered with green hickory or oak wood1 and a basket of green chips from the oak or hickory woodpile is kept on hand and used as required to keep the fire smothered so as to produce a great smoke and but little blaze4 ,if the chips are too dry they are kept wet with water4 ,care is taken not to allow the fire to get too large and hot1 so as to endanger the meat hung nearest to it4 ,should the fire grow too strong1 as it sometimes will1 a little water is thrown on1 a bucketful of which is kept always on hand4 ,the fire requires constant care and nursing to keep up a good smoke and no blaze4 ,oak and hickory chips or wood impart the best color to meat4 ,some woods1 as pine1 ailanthus1 mulberry and persimmon1 are very objectionable1 imparting a disagreeable flavor to the bacon4 ,corn cobs make a good smoke for meat1 but they must be wet before laying them on the fire4 ,hardwood sawdust is sometimes advantageously used in making a fire for smoking meats4 ,no blaze is formed1 and if it burns too freely can be readily checked by sprinkling a little water upon it4 ,this is a popular method in parts of ,europe1 and in that country damp wheat straw is also sometimes used to some extent4 ,,combined ,,smokehouse ,,and ,,oven4 ,the oven1 shown in ,fig4 #ah1 occupies the front and that part of the interior which is represented in our illustration by the dotted lines4 ,the smokehouse occupies the rear1 and extends over the oven4 ,the advantages of this kind of building are the perfect dryness secured1 which is of great importance in preserving the meat1 and the economy in building the two together1 as the smoke that escapes from the oven may be turned into the smokehouse4 ,this latter feature1 however1 will not commend itself to many who prefer the use of certain kinds of fuel in smoking which are not adapted to burning in a bake oven4 ,illustration3 ,,fig4 #ah4 ,,combination ,,smokehouse ,,and ,,oven4 ,cloudy and damp days are the best for smoking meat4 ,it seems to receive the smoke more freely in such weather1 and there is also less danger of fire4 ,the smoke need not be kept up constantly1 unless one is in a hurry to sell the meat4 ,half a day at a time on several days a week1 for two or three weeks1 will give the bacon that bright gingerbread color which is generally preferred4 ,it should not be made too dark with smoke4 ,it is a good plan1 after the meat is smoked nearly enough1 to smoke it occasionally for half a day at a time all through the spring until late in ,may4 ,it is thought that smoke does good in keeping the ,dermestes out of the house4 ,the work of smoking may be finished up in a week1 if one prefers1 by keeping up the smoke all day and at night until bedtime4 ,some smoke more1 others less1 according to fancy as to color4 ,no doubt1 the more it is smoked1 the better the bacon will keep through the summer4 ,but it need not1 and1 in fact1 should not1 be made black with smoke4 ,it is necessary1 before the smoking is quite completed1 to remove the meat that is in the center just over the fire to one side1 and to put the pieces from the sides in the center4 ,the meat directly over the smoke colors faster than that on the sides1 although the house is kept full of smoke constantly4 ,some farmers do not care to risk the safety of their meat by having an open fire under it1 and so set up an old stove1 either in the room or on the outside1 in which latter case a pipe lets the smoke into the house4 ,a smoldering fire is then kept up with corn cobs or chips4 ,but there is almost as much danger this way as the other4 ,the stovepipe may become so hot as to set fire to the walls of the house where it enters1 or a blaze may be carried within if there is too much fire in the stove4 ,there is some risk either way1 but with a properly built smokehouse1 there is no great danger from the plan described4 ,,the ,,meat ,,is ,,now ,,cured and1 if these directions have been observed1 the farmer has a supply of bacon as good as the world can show4 ,some may prefer a shorter cut from the slaughter pen to the baking pan1 and with their pyroligenous acid may scout the old-fashioned smoke as heathenish1 and get their bacon ready for eating in two hours after the salt has struck in4 ,but they never can show such bacon by their method as we can by ours4 ,there is but one way to have this first-class bacon and ham1 and that way is the one herein portrayed4 ,,to ,,make ,a ,,smokehouse ,,fireproof as far as the stove ashes are concerned1 is not necessarily an expensive job2 all that is required is to lay up a row of brick across one end1 also two or three feet back upon each side1 connecting the sides with a row across the building1 making it at least two feet high4 ,as those who have a smokehouse use it nearly every year1 that part can also be made safe from fire by the little arch built at the point shown in the illustration1 ,fig4 #ai4 ,the whole is laid up in mortar1 and to add strength to the structure an iron rod or bar may be placed across the center of the bin and firmly imbedded in the mortar1 two or three rows of brick from the top4 ,of course1 the rear of the arch is also bricked up4 ,in most cases1 less than #bej brick will be all that is required4 ,illustration3 ,,fig4 #ai4 ,,fireproofing ,a ,,smokehouse4 ,a ,,well ,,arranged ,,smokehouse4 ,a simple but satisfactory smokehouse is shown in the illustration1 ,fig4 #bj1 and can be constructed on the farm at small cost4 ,it is so arranged as to give direct action of smoke upon the meat within1 and yet free from the annoyance that comes from entering a smoke-filled room to replenish the fire4 ,the house is square1 and of a size dependent upon the material one may have yearly to cure by smoke4 ,for ordinary use1 a house ten feet square will be ample4 ,there are an entrance door on one side and a small window near the top that can be opened from the outside to quickly free the inside from the smoke when desired4 ,at the bottom of one side is a small door1 from which extends a small track to the center of the room4 ,upon this slides a square piece of plank1 moved by an iron rod with a hook on one end4 ,on the plank is placed an old iron kettle1 ,fig4 #ba1 with four or five inches of earth in the bottom1 and upon this is the fire to be built4 ,the kettle can be slid to the center of the room with an iron rod and can be drawn to the small door at any time to replenish the fire without entering the smoky room or allowing the smoke to come out4 ,the house has an earthen floor and a tight foundation of stone or brick4 ,the walls should be of matched boarding and the roof shingled4 ,the building is made more attractive in appearance if the latter is made slightly dishing4 ,illustration3 ,,fig4 #bj4 ,,farm ,,smokehouse4 ,illustration3 ,,fig4 #ba4 ,,fire1 ,,kettle ,,and ,,track4 ,,smoking ,,meats ,,in ,a ,,small ,,way4 ,a fairly good substitute for a smokehouse1 where it is desired to improvise something for temporary use in smoking hams or other meat1 may be found in a large cask or barrel1 arranged as shown in the engraving1 ,fig4 #bb4 ,to make this effective1 a small pit should be dug1 and a flat stone or a brick placed across it1 upon which the edge of the cask will rest4 ,half of the pit is beneath the barrel and half of it outside4 ,the head and bottom may be removed1 or a hole can be cut in the bottom a little larger than the portion of the pit beneath the cask4 ,the head or cover is removed1 while the hams are hung upon cross sticks4 ,these rest upon two cross bars1 made to pass through holes bored in the sides of the cask1 near the top4 ,the head is then laid upon the cask and covered with sacks to confine the smoke4 ,some coals are put into the pit outside of the cask1 and the fire is fed with damp corn cobs1 hardwood chips1 or fine brush4 ,the pit is covered with a flat stone1 by which the fire may be regulated1 and it is removed when necessary to add more fuel4 ,illustration3 ,,fig4 #bb4 ,a ,,barrel ,,smokehouse4 ,,another ,,barrel ,,smokehouse4 ,for those who have only the hams and other meats from one or two hogs to smoke1 a practicable smokehouse1 like that shown in ,fig4 #bc1 will serve the purpose fairly well4 ,a large barrel or good-sized cask should be used1 with both heads removed4 ,a hole about a foot deep is dug to receive it1 and then a trench of about the same depth and six or eight feet long1 leading to the fireplace4 ,in this trench can be laid old stovepipe and the ground filled in around it4 ,the meat to be smoked is suspended in the barrel and the lid put on1 but putting pieces under it1 so there will be enough draft to draw the smoke through4 ,by having the fire some distance from the meat1 one gets the desired amount of smoke and avoids having the meat overheated4 ,illustration3 ,,fig4 #bc4 ,,barrel ,,smokehouse ,,with ,,french ,,draft4 ,,chapter ,,xii4 ,,keeping ,,bacons ,,and ,,hams4 ,the ideal meat house or smokehouse is a tall frame structure1 twelve by fifteen or fifteen by eighteen feet1 underpinned solidly with brick set a foot or more into the ground1 or with a double set of sills1 the bottom set being buried in the soil4 ,this mode of underpinning is designed to prevent thieves from digging under the wall and into the house4 ,stout1 inch-thick boards are used for the weatherboarding1 and sometimes the studs are placed near enough together to prevent a person from getting through between them4 ,the house is built tall to give more room for meat and to have it farther from the fire while it is being smoked4 ,the weatherboarding and the roof should be tight to prevent too free escape of the smoke4 ,no window1 and but one door1 is necessary4 ,the floor should be of clay1 packed firm1 or else laid in cement or brick4 ,indeed1 it would be better to have the entire walls built of brick1 but this would add considerably to the cost of construction4 ,,the ,,room ,,should ,,be ,,large ,,enough to admit of a platform on one or both sides1 upon which to pack the pork when salted4 ,there should be a salt barrel1 a large wooden tray made of plank1 in which to salt the meat1 and a short1 handy ladder for reaching the upper tier of joists4 ,a large basket for holding chips1 a tub for water when smoking meat1 a large chopping block and a meat axe1 for the convenience of the cook1 are necessary articles for the meat house4 ,nothing else should be allowed to cumber the room to afford a harbor for rats or to present additional material for a blaze1 in case a spark from the fire should snap out to a distance4 ,the house should be kept neatly swept1 and rats should not be allowed to make burrows under anything in the room4 ,the floor of the meat house should always be of some hard material like cement or brick1 or else clay pummeled very hard1 so that there would be no hiding place for the pupae of the ,dermestes 7parent of the skipper74 ,the skipper undergoes one or two moltings while in the meat1 and at last drops from the bacon to the floor1 where1 if the earth is loose1 it burrows into the ground and1 remaining all winter1 comes out a perfect beetle in spring4 ,a hard1 impervious floor will prevent it from doing this1 and compel it to seek a nesting place elsewhere4 ,the reason why country bacon is sometimes so badly infested with the skipper is that the house and floor afford or become an excellent incubator1 as it were1 for the ,dermestes1 and the bacon bugs become so numerous that all the meat gets infested with them4 ,in case the floor of the smokehouse is soft and yielding1 it becomes necessary each winter1 before the meat is packed to salt1 to remove about two inches of the soil and put in fresh earth or clay in its place4 ,thus1 many of the insects would be carried out1 where they would be destroyed4 ,the walls and roof of the room on the interior should also be swept annually to dislodge any pupae that might be hibernating in the cracks and crevices4 ,with these precautions1 there should not be many of the pests left within the building1 though it is a hard matter when a house once gets badly infested to dislodge them entirely4 ,there are so many hiding places about a plain shingle roof that it is next to impossible not to have some of these insects permanently lodged in the meat house4 ,but with a good1 hard floor1 frequent sweeping and the use of plenty of black pepper on the meat1 the number of the ,dermestes should be reduced to the minimum4 ,,bacon ,,keeps ,,nowhere ,,so ,,well as in the house where it is smoked1 and if the bugs do not get too numerous it is decidedly better to allow it to remain hanging there4 ,bacon needs air and a cool1 dry1 dark room for keeping well in summer4 ,the least degree of dampness is detrimental1 causing the bacon to mold4 ,it has been noticed1 however1 that moldy bacon is seldom infested with the skipper4 ,hence some people1 to keep away the skippers1 hang their bacon in a cellar where there is dampness1 preferring to have it moldy rather than skippery4 ,some housekeepers preserve hams in close boxes or barrels1 in a cool1 dark room1 and succeed well4 ,others pack in shelled oats or bran1 or wrap in old newspapers and lay away on shelves or in boxes4 ,inclosing in cloth sacks and painting the cloth is also practiced4 ,all these plans are more or less successful1 but oblige the housekeeper to be constantly on the watch to prevent mice and ants from getting to the bacon4 ,but if anyone should prefer ,,to ,,exclude ,,the ,,bugs ,,entirely from his meat the following contrivance is offered as a cheap and entirely satisfactory arrangement3 ,after the meat is thoroughly smoked1 hang all of it close together1 or at least all the hams1 in the center of the house1 and inclose it on all sides with a light frame over which is stretched thin cotton cloth1 taking care that there shall be no openings in the cloth or frame through which the bugs might crawl4 ,there let it hang all summer4 ,this contrivance will prevent the bug from getting at the meat to deposit its eggs1 and the thin1 open fabric of the cloth will at the same time admit plenty of air4 ,the bottom or one side of the frame should be fixed upon hinges1 for convenience in getting at the bacon as wanted4 ,as the bacon bug comes out in ,march1 or ,april farther south1 in ,february it is necessary to get the meat smoked and inclosed under the canvas before the bug leaves its winter quarters4 ,hams may be thus kept in perfect condition as long as may be desirable1 and will remain sweet and nice many months4 ,,box ,,for ,,storing ,,bacon4 ,if the smokehouse is very dark and close1 so that the flies or bugs will not be tempted to or can get in1 all that is necessary is to have the meat hung on the pegs2 but1 if not1 even when the meat is bagged1 there is still some risk of worms4 ,to provide a box that will be bugproof1 ratproof1 and at the same time cool1 as seen in the illustration1 ,fig4 #bd1 make a frame one inch thick and two or three inches wide1 with a close plank bottom2 cover the whole box with wire cloth1 such1 as is used for screens4 ,let the wire cloth be on the outside1 so that the meat will not touch it4 ,the top may be of plank and fit perfectly tight1 so that no insect can creep under4 ,of course1 the box may be of any size desired4 ,it will be well to have the strips nailed quite closely together1 say1 about one and a half inches apart4 ,when the meat is put in1 lay sticks between1 so that the pieces will not touch4 ,if the box is made carefully1 it is bugproof and ratproof1 affording ventilation at the same time1 and so preventing molding4 ,meat should be kept in a dry and cool place4 ,illustration3 ,,fig4 #bd4 ,,secure ,,box ,,for ,,storing ,,bacon4 ,,chapter ,,xiii4 ,,sidelights ,,on ,,pork ,,making4 ,the trade in country dressed hogs varies materially from year to year4 ,since the big packing houses have become so prominent in the industry there is1 of course1 less done in country dressed hogs1 yet a market is always found for considerable numbers4 ,thirty years ago ,chicago received as many as #cej1jjj dressed hogs in one year4 ,with a growth of the packing industry this business decreased1 until #ahib1 when only #ejjj were handled at ,chicago1 but since that date there has been a revival of interest1 with as many as #fj1jjj received in #ahid and an ever changing number since that date4 ,thirty years ago the number of hogs annually packed at ,chicago was about #gjj1jjj4 ,this business has increased since to as many as #h1jjj1jjj in a year1 the industry in other packing centers being in much the same proportion4 ,at all packing centers in the west there are slaughtered annually #bj1jjj1jjj to #bd1jjj1jjj hogs4 ,compared with the enormous numbers fattened and marketed on the hoof1 a very small proportion of the hogs turned off the farms each year are sold dressed4 ,yet with many farmers1 particularly those who have only a small number to dispose of1 it is always a question as to which is the better way to sell hogs1 dressed or alive4 ,no individual experience can be taken as a criterion1 yet here is a record of what one ,michigan farmer did in the way of experiment4 ,he had two lots of hogs to sell4 ,one litter of seven weighed a total of #afje lbs4 alive1 and dressed #a1cce lbs41 which was three pounds over a one-sixth shrinkage2 one litter of five weighed #aedj lbs4 and dressed #acbj lbs41 losing exactly one-seventh1 they being very fat4 ,the sow weighed #eag lbs4 and dressed #dbe1 dressing away about #ah lbs4 to the #ajj lbs4 ,he was offered #c4hj per #ajj lbs4 live weight1 for all the hogs1 and #c for the sow4 ,he finally sold the seven hogs1 dressed1 at #e per #ajj lbs41 the second lot of five at #d4ge1 and the sow at #d4be4 ,he decided that by dressing the hogs before selling1 he gained about #ab4ej1 aside from lard and trimmings4 ,the experience here noted would not necessarily hold good anywhere and any time4 ,methods employed in packing hogs have been brought down to such a fine point1 however1 with practically every portion utilized1 that unless a farmer has a well-defined idea where he can advantageously sell his dressed pork1 it would not pay1 as a general thing1 to butcher any considerable number of hogs1 with a view of thus disposing of them4 ,,an ,,easily ,,filled ,,pig ,,trough4 ,to get swill into a pig trough is no easy matter if the hogs cannot be kept out until it is filled4 ,the arrangement shown in ,fig4 #be will be found of much value and a great convenience4 ,before pouring in the swill1 the front end of the pen1 in the form of a swinging door suspended from the top1 is placed in the position shown at b4 ,the trough is filled and the door allowed to assume the position shown at a4 ,illustration3 ,,fig4 #be4 ,,pig ,,trough ,,attachment4 ,,an ,,aid ,,in ,,ringing ,,hogs4 ,a convenient trap for holding a hog while a ring is placed in its nose consists of a trunk or a box without ends1 #f feet long1 #cj inches high and #ah inches wide1 inside measure4 ,this trunk has a strong frame at one end1 to which the boards are nailed4 ,the upper and lower slats are double1 and between them a strong lever has free play4 ,to accommodate large or small pigs1 two pins are set in the lower slat1 against which the lever can bear4 ,the pins do not go through the lever4 ,this trunk is placed in the door of the pen1 and two men are required to hold it and ring the hogs4 ,when a hog enters and tries to go through1 one man shoves the lever up1 catching him just back of the head1 and holds him there4 ,the second man then rings him1 and he is freed4 ,fig4 #bf exhibits the construction of the trap1 in the use of which one can hold the largest hog with ease4 ,illustration3 ,,fig4 #bf4 ,,trap ,,for ,,holding ,,hog4 ,,average ,,weights ,,of ,,live ,,hogs4 ,the average weight of all hogs received at ,chicago in #ahih was #bcd lbs42 in #ahif1 #bdf lbs4 ,the average weight of all hogs received at ,chicago in #ahie was #bcj lbs42 in #ahid1 #bcc lbs42 in #ahic1 #bdj lbs4 ,,extremes ,,in ,,market ,,price ,,of ,,pork ,,and ,,lard4 ,the highest price of mess pork at ,chicago during the last forty years1 according to the ,daily ,trade ,bulletin1 was #dd per bbl4 in #ahfd1 and the lowest price #e4ej per bbl41 paid in #ahif4 ,the highest price of lard was naturally also in war times1 #cj;c per lb4 in #ahfe2 the lowest price a shade more than #c;c1 in #ahif4 ,,net ,,to ,,gross4 ,good to prime hogs1 when cut up into pork1 hams1 shoulders and lard1 will dress out #gc to #ge per cent1 according to the testimony of the large packing concerns4 ,that is1 for every #ajj lbs4 live weight1 it is fair to estimate #gc to #ge lbs4 of product of the classes named4 ,if cut into ribs instead of pork1 prime hogs would net #gj to #gb per cent1 while those which are not prime run as low as #fe per cent4 ,for comparative purposes1 it may be well to note here that good farm-fed cattle will dress #ed to #ef per cent of their live weight in beef1 the remainder being hide1 fat1 offal1 etc41 and sheep will dress #dh to #ed per cent1 #ej per cent being a fair average4 ,,relative ,,weights ,,of ,,portions ,,of ,,carcass4 ,to determine the relation of the different parts of the hog as usually cut1 to the whole dressed weight1 the ,alabama experiment station reports the following results4 ,the test was made with a number of light hogs having an average dressed weight of #acg lbs4 ,the average weight of head was #ab4b lbs42 backbone1 #f4h lbs42 the two hams1 #be4d lbs42 the two shoulders1 #cc4a lbs42 leaf lard1 #h4c lbs42 ribs1 #e4e lbs42 the two middling sides1 #ce lbs42 tender loin1 #a4a lbs42 feet1 #c4f lbs4 ,,gates ,,for ,,handling ,,hogs4 ,the device shown in the accompanying illustrations for handling hogs when they are to be rung or for other purposes1 is very useful on the ordinary farm4 ,fig4 #bg represents a chute and gate which will shut behind and before the hog and hold him in position4 ,there is just room enough for him to stick his nose out1 and while in this position rings can be inserted4 ,the sides of the chute must be much closer together than shown in the engraving1 so that the hog cannot turn about4 ,in fact1 the width should be just sufficient to allow the hog to pass through4 ,fig4 #bh represents the side view of another gate and pen1 so arranged that the door can be opened and shut without getting into the pen4 ,illustration3 ,,fig4 #bg4 ,,hog ,,chute4 ,illustration3 ,,fig4 #bh4 ,,device ,,for ,,opening ,,gate4 ,,chapter ,,xiv4 ,,packing ,,house ,,cuts ,,of ,,pork4 ,while considering primarily the proper curing of pork for use on the farm and for home manufacture by farmers1 it will not be out of the way to become acquainted with some of the leading cuts of meat as made by the big pork packers at ,chicago and elsewhere4 ,in the speculative markets1 a large business is done in mess pork1 short ribs and lard4 ,these are known as the speculative commodities in pork product4 ,the prices established1 controlled largely by the amount offered and the character of the demand1 regulate to a considerable extent the market for other cuts of pork1 such as long clear middles1 hams and shoulders4 ,our illustrations of some of the leading cuts of meats1 furnished us through the courtesy of ,hately ,bros41 prominent pork packers in ,chicago1 together with accompanying descriptions1 give a very good idea of the shape pork product takes as handled in the big markets of the world4 ,illustration3 ,,fig4 #bi4 ,,mess ,,pork4 ,illustration3 ,,fig4 #cj4 ,,short ,,ribs4 ,illustration3 ,,fig4 #ca4 ,,shoulder4 ,,mess ,,pork4 ,this standard cut1 ,fig4 #bi1 is made from heavy fat hogs4 ,the hog is first split down the back1 the backbone being left on one side4 ,ham and shoulders taken off1 the sides are then cut in uniform strips of four or five pieces4 ,equal portions of both sides are then packed in barrels1 #bjj lbs4 net1 the pieces numbering not more than sixteen nor less than nine4 ,barrels to be filled with a pickle made with #dj lbs4 of salt to each barrel4 ,,short ,,ribs4 ,these are made from the sides1 with the ham and shoulder taken off and backbone removed2 haunchbone and breastbone sawed or cut down smooth and level with the face of the side4 ,the pieces 7,fig4 #cj7 are made to average #cb lbs4 and over4 ,,shoulders4 ,regular shoulders 7,fig4 #ca71 or commonly called dry salted shoulders1 are cut off the sides between first and second ribs1 so as not to expose forearm joint4 ,shank cut off at knee joint4 ,neck bone taken out and neck trimmed smooth4 ,shoulders butted off square at top4 ,made to average #ab to #ad1 #ad to #af1 and #af to #ah lbs4 ,on the wholesale markets can usually be bought at about the price per pound of live hogs4 ,,hams4 ,american cut hams are cut short inside the haunchbone1 are well rounded at butt and all fat trimmed off the face of the hams to make as lean as possible4 ,see ,fig4 #cb4 ,cut off above the hock joint4 ,hams are made to average #aj to #ab1 #ab to #ad1 #ad to #af1 #af to #ah1 and #ah to #bj lbs4 ,,picnic ,,hams4 ,this is a contradictory term1 for the picnic ham is in truth a shoulder4 ,picnic hams 7,fig4 #cc7 are made from shoulders cut off sides between second and third ribs4 ,shank bone cut off one inch above knee joint1 and neck bone taken out4 ,butt taken off through the middle of the blade and nicely rounded to imitate a ham4 ,made to average #e to #f1 #f to #h1 #h to #aj1 and #aj to #ad lbs4 ,,wiltshire ,,cut ,,bacon4 ,this cut 7,fig4 #cd7 is from hogs weighing about #aej lbs4 ,formerly the hair was removed by singeing1 but this method is not so much employed now4 ,the ,wiltshire bacon is consumed almost entirely in ,london1 ,bristol and the south of ,england generally4 ,illustration3 ,,fig4 #cb4 ,,american ,,cut ,,ham4 ,illustration3 ,,fig4 #cc4 ,,picnic ,,ham4 ,,standard ,,lard4 ,the following is the rule in force at ,chicago for the manufacture of standard prime steam lard3 ,standard prime steam lard shall be solely the product of the trimmings and other fat parts of hogs1 rendered in tanks by the direct application of steam and without subsequent change in grain or character by the use of agitators or other machinery1 except as such change may unavoidably come from transportation4 ,it must have proper color1 flavor and soundness for keeping1 and no material which has been salted must be included4 ,the name and location of the renderer and the grade of the lard shall be plainly branded on each package at the time of packing4 ,,neutral ,,lard4 ,this is made at the big packing houses from pure leaf lard1 which after being thoroughly chilled is rendered in open tanks at a temperature of about #abj degrees4 ,the portion rendered at this temperature is run into packages and allowed to cool before closing tightly4 ,lard stearine is made from the fat of hogs which is rendered and then pressed and the oil extracted4 ,the oil is used for lubricating purposes1 and the stearine by lard refiners in order to harden the lard1 especially in warm weather4 ,,chapter ,,xv4 ,,magnitude ,,of ,,the ,,swine ,,industry4 ,were it not for the foreign demand for our pork and pork product there would be much less profit in fattening hogs for market than there is1 irrespective of the price of corn and other feeds4 ,england is our best customer1 taking by far the larger part of our entire exports of all lard1 cured meats and other hog product1 but there is an encouraging trade with other foreign countries4 ,the authorities at ,washington are making every effort to enlarge this foreign outlet4 ,certain ,european countries1 notably ,france and ,germany1 place irksome embargoes on ,american pork product4 ,ostensibly1 these foreign governments claim the quality and healthfulness of some of the ,american pork are in question1 but in reality back of all this is the demand from the ,german and ,french farmers that the competition afforded by ,american pork must be kept down4 ,it is believed that eventually all such restrictions will be swept away1 through international agreement1 and that thus our markets may be further extended1 greatly benefiting the ,american farmer4 ,our exports of hog product1 including pork1 bacon1 hams and lard1 represent a value annually of about #ajj1jjj1jjj4 ,,the ,,world',s ,,supply ,,of ,,bacon is derived chiefly from the ,united ,states1 which enjoys an enormous trade with foreign consuming countries1 notably ,england and continental ,europe4 ,irish bacon is received with much favor in the ,english markets1 while ,wiltshire and other parts of ,england also furnish large quantities1 specially cured1 which are great favorites among consumers4 ,some idea of the magnitude of the foreign trade of the ,united ,states1 so far as hog product is concerned1 may be formed by a glance at the official figures showing our exports in a single year4 ,during the twelve months ended ,june #cj1 #ahii1 the ,united ,states exported #efc1jjj1jjj lbs4 bacon1 #bbf1jjj1jjj lbs4 ham1 #acg1jjj1jjj lbs4 pickled pork and #gaa1jjj1jjj lbs4 lard1 a total of #a1fcg million pounds pork product4 ,on the supposition that live hogs dress out1 roughly speaking1 #gj per cent product1 this suggests the enormous quantity of #b1cdj million pounds of live hogs taken for the foreign trade in one year4 ,estimating the average weight at #bdj lbs41 this means nearly #aj1jjj1jjj hogs sent to ,american slaughterhouses in the course of one year to supply our foreign trade with pork product4 ,the ,united ,kingdom is by far our best customer1 although we export liberal quantities to ,belgium1 ,holland1 ,germany1 ,france1 ,canada1 ,brazil1 ,central ,america and the ,west ,indies4 ,total value of our #ahii exports of pork product was #aaf1jjj1jjj4 ,illustration3 ,,fig4 #cd4 ,,wiltshire ,,cut ,,bacon4 ,the enormous business of the big packing houses1 located chiefly in the west1 with a few in the east1 can scarcely be comprehended in its extent4 ,chicago continues to hold the prestige of the largest packing center in the world1 but other western cities are crowding it4 ,in #ahia ,chicago received #h1fjj1jjj hogs1 the largest on record1 most of which were packed in that city1 and the product shipped all over the world4 ,in recent years the ,chicago receipts have averaged smaller1 but the proportion going to the packing concerns remains about the same4 ,it is estimated that the hogs received at that city in #ahih had a value of #hd1jjj1jjj4 ,,co-,,operative ,,curing ,,houses ,,in ,,denmark4 ,about half the pork exported to ,england from ,denmark is cured by the co-operative curing houses1 established first in #ahhh and since that date greatly increased in number4 ,enormous quantities of cheap ,black ,sea barley have been brought into ,denmark the last few years1 used principally for fodder4 ,the principal advantage of the co-operative system1 doing away with the middleman1 applies to these establishments4 ,farmers who raise hogs in a given district of say ten to twenty miles' circumference1 unite and furnish the money necessary for the construction and operation of the co-operative curing establishment4 ,the farmers bind themselves to deliver all hogs that they raise to the curing house1 and severe fines are collected when animals are sold elsewhere4 ,at every curing house there is a shop for the sale of sausage1 fat1 etc41 these as a rule paying well and forming an important part of the profits in this co-operation4 ,,hog ,,prices ,,at ,,chicago1 ,,per #ajj ,,pounds4 ,heavy packing1 ,mixed packing1 ,light bacon4 ,year4 #bfj to #dej lbs4 #bjj to #bej lbs4 #aej to #bjj lbs4 #ahii #c4ajd4ge #c4eje4jj #c4gee4jj #ahih #c4bed4hj #c4cjd4ge #c4jjd4fe #ahig #c4jjd4ej #c4bjd4fj #c4bjd4fe #ahif #b4djd4de #b4ged4de #b4hjd4de #ahie #c4bee4de #c4bee4ee #c4bee4gj #ahid #c4ijf4ge #c4ijf4fe #c4ejf4de #ahic #c4hjh4ge #d4beh4fe #d4djh4ej #ahib #c4gjg4jj #c4fef4gj #c4fjf4he #ahia #c4bee4gj #c4bee4ge #c4aee4ie ,,total ,,packing ,,and ,,marketing ,,of ,,hogs4 ,year ,ended ,march #a--;,cincinnati ,price ,current4 ,receipts4 ,western ,eastern ,n4 ,y41 ,phil4 ,packing4 ,packing4 and ,balto4 ,total4 #ahih-ii #bc1fea1jjj #c1afb1jjj #b1igh1jjj #bi1gia1jjj #ahig-ih #bj1bja1jjj #c1jgb1jjj #b1hfa1jjj #bf1acd1jjj #ahif-ig #af1ibi1jjj #b1gia1jjj #b1iej1jjj #bb1fgj1jjj #ahie-if #ae1jaj1jjj #b1fjc1jjj #b1hfg1jjj #bj1dhj1jjj #ahid-ie #af1jjc1jjj #c1jii1jjj #b1eag1jjj #ba1fai1jjj #ahic-id #aa1fje1jjj #b1gja1jjj #b1dhc1jjj #af1ghi1jjj #ahib-ic #ab1cij1jjj #c1jaf1jjj #b1gij1jjj #ah1aif1jjj #ahib #ad1deg1jjj #b1gga1jjj #c1fhd1jjj #bj1iab1jjj #ahia #ag1gac1jjj #b1edj1jjj #c1gac1jjj #bc1iff1jjj ,,receipts ,,of ,,hogs ,,at ,,leading ,,points ,,by ,,years4 ,stated in thousands--,from ,american ,agriculturist ,year ,book for #ahih4 #ahig #ahif #ahie #ahid #ahic #ahib #ahia ,chicago #h1cfd #g1fei #g1hhe #g1dhc #f1jeg #g1gad #h1fja ,kansas ,city #c1cea #b1fjf #b1deh #b1edg #a1idh #b1cig #b1eii ,omaha #a1fje #a1aih #a1ahh #a1ijd #a1dce #a1gjf #a1dfb ,st4 ,louis #a1fbg #a1fah #a1jhe #a1adg #ggg #hdh #hda ---- ---- ---- ---- ---- ---- ---- ,total #ad1idg #ac1jha #ab1faf #ac1jha #aj1bag #ab1ffe #ac1ejc #a;,cincinnati #hge #hbc #ggc #fci #eib #ehg #haf ,indianapolis #a1bec #a1bee #a1aji #ifd #hgi #a1abc #a1cbj ,cleveland #gej #ejj #cge #bie #bgj 44 44 ,detroit #cbj #bbd #ahi #afd #adi #acd #hg ---- ---- ---- ---- ---- ---- ---- ,total #c1aih #b1hjb #b1cdf #a1jfb #a1hij #a1hdd #b1bbc ,new ,york #a1egh #a1hde #a1gfc #a1fef #a1dhh #a1hbf #b1agg ,boston #a1dbj #a1dce #a1djj #a1fgc #a1cgc #a1fcf #a1dgc ,buffalo #e1fba #d1ida #e1bef #e1fbf #f1jeh #f1aab #g1afg ,pittsburg #a1hid #a1cdj #a1jfc #a1jgd #iii #a1cdg #a1dbh ,philadelphia #bej #bgh #bei #bhj #bge #ccg #cgg ---- ---- ---- ---- ---- ---- ---- ,total #aj1gfc #i1hci #i1gda #aj1cag #aj1aic #aa1beh #ab1fbb ,st4 ,paul #bbe #cad #cfd #cbg #aid #bci #bfc ,sioux ,city #cej #bgi #cda #dii #cbi #dac #cig ,cedar ,rapids #dhg #ceh #cfe #cag #bic #dji #ejb ,st4 ,joseph1 ,mo #djj #aic #beb #cih #bdj #bhi #agh ,ft4 ,worth1 ,tex #aad #ada #fj 44 44 44 44 ,new ,orleans #ah #bh #bf #bf #cj #cf #cc ,denver #ge #eg #dh #id #fb #hc #hj ---- ---- ---- ---- ---- ---- ---- ,total #a1ffi #a1cgj #a1def #a1ffa #a1adh #a1gfi #a1dec ,montreal #ic #hi #gd #hg #gj #eb #dc ,toronto #gg #aid #aed #adj #ge #gd #ea ---- ---- ---- ---- ---- ---- ---- ,total #agj #bhc #bbh #bbg #ade #abf #id #ahhi #ahhh #ahhg ,chicago #e1iii #d1ibb #e1dga ,kansas ,city #b1jgd #b1jji #b1dbc ,omaha #a1bjg #a1bhd #a1jab ,st4 ,louis #ggc #feb #ggb ---- ---- ---- ,total #aj1jec #h1hfg #i1fgh #a;,cincinnati 44 44 44 ,indianapolis #a1aeh #hif #a1adi ,cleveland 44 44 44 ,detroit #aad #ba #di ---- ---- ---- ,total 44 44 44 ,new ,york #a1gfb #a1eej #a1gib ,boston #a1aeb #a1jdf #a1jdg ,buffalo #e1ggf #e1ccc #e1jgd ,pittsburg #a1bje #a1afa #a1bei ,philadelphia #ccb #bha #bgd ---- ---- ---- ,total #aj1bdg #i1cga #i1ddf ,st4 ,paul #bdi #bgc 44 ,sioux ,city #eic #dca 44 ,cedar ,rapids #cdf #cjg #hdg ,st4 ,joseph1 ,mo #bec #beh 44 ,ft4 ,worth1 ,tex 44 44 44 ,new ,orleans 44 44 44 ,denver #ge #fd #ed ---- ---- ---- ,total #a1eaf #a1ccc 44 ,montreal #bc #bf 44 ,toronto #eg #cf #ce ---- ---- ---- ,total #hj #fb #ce #a ,for year ended ,march #ca4 ,,crate ,,for ,,moving ,,swine ,,or ,,other ,,animals4 ,it is often desirable to move a small animal from one building to another1 or from one pasture enclosure to another4 ,the illustration1 ,fig4 #ce1 shows a crate on wheels1 with handles permitting it to be used as a wheelbarrow4 ,into this the pig can be driven1 the door closed and the crate wheeled away4 ,it will also be found a very useful contrivance in bringing in calves that have been dropped by their dams in the pasture4 ,illustration3 ,,fig4 #ce4 ,,handy ,,movable ,,crate4 ,,chapter ,,xvi4 ,,discovering ,,the ,,merits ,,of ,,roast ,,pig4 ,by ,charles ,lamb4 ,the art of roasting1 or rather broiling 7which ,i take to be the elder brother7 was accidentally discovered in the manner following4 ,the swineherd1 ,ho-ti1 having gone out into the woods one morning1 as his manner was1 to collect mast for his hogs1 left his cottage in the care of his eldest son1 ,bo-bo1 a great1 lubberly boy1 who1 being fond of playing with fire1 as younkers of his age commonly are1 let some sparks escape into a bundle of straw1 which1 kindling quickly1 spread the conflagration over every part of their poor mansion1 till it was reduced to ashes4 ,together with the cottage 7a sorry1 antediluvian makeshift of a building1 you may think it71 what was of much more importance1 a fine litter of new-farrowed pigs1 no less than nine in number1 perished4 ,china pigs have been esteemed a luxury all over the east1 from the remotest periods that we read of4 ,bo-bo was in the utmost consternation1 as you may think1 not so much for the sake of the tenement1 which his father and he could easily build up again with a few dry branches1 and the labor of an hour or two1 at any time1 as for the loss of the pigs4 ,while he was thinking what he should say to his father1 and wringing his hands over the smoking remnants of one of those untimely sufferers1 an odor assailed his nostrils1 unlike any scent which he had before experienced4 ,what could it proceed from8--not from the burnt cottage--he had smelt that smell before--indeed1 this was by no means the first accident of the kind which had occurred through the negligence of this unlucky firebrand4 ,much less did it resemble that of any known herb1 weed or flower4 ,a premonitory moistening at the same time overflowed his nether lip4 ,he knew not what to think4 ,he next stooped down to feel the pig1 if there were any signs of life in it4 ,he burnt his fingers1 and to cool them he applied them in his booby fashion to his mouth4 ,some of the crumbs of the scorched skin had come away with his fingers1 and for the first time in his life 7in the world's life1 indeed1 for before him no man had known it71 he tasted--crackling6 ,again he felt and fumbled at the pig4 ,it did not burn him so much now1 still he licked his fingers from a sort of habit4 ,the truth at length broke into his slow understanding1 that it was the pig that smelt so1 and the pig that tasted so delicious1 and1 surrendering himself up to the new-born pleasure1 he fell to tearing up whole handfuls of the scorched skin with the flesh next it1 and was cramming it down his throat in his beastly fashion1 when his sire entered amid the smoking rafters1 armed with retributory cudgel1 and1 finding how affairs stood1 began to rain blows upon the young rogue's shoulders1 as thick as hailstones1 which ,bo-bo headed not any more than if they had been flies4 ,the tickling pleasure1 which he experienced in his lower regions1 had rendered him quite callous to any inconveniences that he might feel in those remote quarters4 ,his father might lay on1 but he could not beat him from his pig till he had made an end of it1 when1 becoming a little more sensible of his situation1 something like the following dialogue ensued3 ,you graceless whelp1 what have you got there devouring8 ,is it not enough that you have burnt me down three houses with your dog's tricks1 and be hanged to you6 but you must be eating fire1 and ,i know not what--what have you got there1 ,i say8 ,o1 father1 the pig1 the pig6 do come and taste how nice the burnt pig eats4 ,the ears of ,ho-ti tingled with horror4 ,he cursed his son1 and he cursed himself that ever he should beget a son that should eat burnt pig4 ,bo-bo1 whose scent was wonderfully sharpened since morning1 soon raked out another pig1 and fairly rending it asunder1 thrust the lesser half by main force into the fists of ,ho-ti1 still shouting out1 ,eat1 eat1 eat the burnt pig1 father1 only taste--,o ,lord6 with suchlike barbarous ejaculations1 cramming all the while as if he would choke4 ,ho-ti trembled in every joint while he grasped the abominable thing1 wavering whether he should not put his son to death for an unnatural young monster1 when the crackling scorched his fingers1 as it had done his son's1 and applying the same remedy to them1 he in his turn tasted some of its flavor1 which1 make what sour mouths he would for a pretence1 proved not altogether displeasing to him4 ,in conclusion1 both father and son fairly sat down to the mess1 and never left off till they had dispatched all that remained of the litter4 ,,chapter ,,xvii4 ,,cooking ,,and ,,serving ,,pork4 ,,first ,,prize ,,winners ,,in ,,the ,,american ,,agriculturist ,,contest ,,for ,,best ,,recipes ,,for ,,cooking ,,and ,,serving ,,pork4 ,,pork ,,pie4 ,unless you have a brick oven do not attempt this dish1 as it requires a long and even baking1 which no stove oven can give4 ,make a good pie crust and line a large pan1 one holding about #f quarts2 in the bottom put a layer of thin slices of onions1 then a layer of lean salt pork1 which has been previously browned in the frying pan1 next place a layer of peeled apples1 which sprinkle with a little brown sugar1 using #a_/b lb4 sugar to #c lbs4 apples2 then begin with onions1 which sprinkle with pepper1 pork and apples again1 and so on until the dish is full4 ,wet the edges of the crust1 put on the top crust1 well perforated1 and bake at least four hours1 longer if possible4 ,these pies are eaten hot or cold and are a great favorite with the ,english people4 ,potatoes may be used in place of apples1 but they do not give the meat so fine a flavor4 ,,pork ,,potpie4 ,three pounds pork 7if salt pork is used1 freshen it well71 cut into inch cubes4 ,fry brown1 add a large onion sliced1 and a teaspoon each of chopped sage1 thyme and parsley4 ,cover with #e pints of water and boil for two hours1 add a large pepper cut small or a pinch of cayenne1 and a tablespoon of salt if fresh pork has been used4 ,add also #c pints vegetables1 carrots1 turnips and parsnips cut small1 boil half an hour longer1 when add a pint of potatoes cut into small pieces1 and some dumplings4 ,cover closely1 boil twenty minutes1 when pour out into a large platter and serve4 ,the dumplings are made of #a pint of flour1 #a teaspoon salt1 and #a teaspoon baking powder1 sifted together4 ,add #b eggs1 well beaten and #a cup of milk4 ,mix out all the lumps and drop by spoonfuls into the stew4 ,serve this potpie with a salad of dandelion leaves1 dressed with olive oil1 vinegar1 salt and pepper4 ,,pork ,,gumbo4 ,cut into small dice #b lbs4 lean pork4 7,in these recipes where the pork is stewed or baked in tomatoes or water1 salt pork may be used1 provided it is well freshened47 ,fry the pork a pale brown1 add #b sliced onions1 and when these are brown add #c bell peppers sliced1 and #b quarts peeled tomatoes1 with #b teaspoons salt4 ,let boil gently1 stirring frequently1 for #a-a_/b hours4 ,peel and cut small #a pint of young tender okra pods1 and add4 ,cover again and boil half an hour longer4 ,cook in a lined saucepan1 as tin will discolor the okra4 ,with this serve a large dish of rice or hominy4 ,corn may be used in place of okra if the latter is disliked4 ,the corn should be cut from the cobs and added half an hour before dinner time4 ,,succotash4 ,boil a piece of lean pork 7about #e lbs4 in weight7 in #c quarts water1 until the meat is tender4 ,the next day take out the pork1 and remove the grease risen on the liquor from the pork during cooking4 ,to #c pints of the liquor add #a pint of milk and #a-a_/b pints lima beans4 ,let them boil until tender--about one hour--when add #a-a_/b pints corn cut from the cob4 ,let the whole cook for ten minutes1 add a teaspoon of salt if necessary1 half a teaspoon of pepper1 and drop in the pork to heat4 ,when hot1 pour into a tureen and serve4 ,,pork ,,pillau4 ,take a piece of pork 7about #d lbs47 and #b lbs4 bacon4 ,wash and put to boil in plenty of water1 to which add a pepper pod1 a few leaves of sage and a few stalks of celery4 ,one hour before dinner1 dip out and strain #b quarts of the liquor in which the pork is boiling1 add to it a pint of tomatoes peeled1 a small onion cut fine1 and salt if necessary2 boil half an hour1 when add #a pint of rice well washed4 ,when it comes to a boil draw to the back of stove and steam until the rice is cooked and the liquor absorbed4 ,the pork must boil three or four hours4 ,have it ready to serve with the rice4 ,this makes a good dinner1 with a little green salad1 bread and butter and a good apple pudding4 ,,pork ,,roll4 ,chop fine 7a meat chopper will do the work well and quickly7 #c lbs4 raw lean pork and #a_/d lb4 fat salt pork4 ,soak a pint of white bread crumbs in cold water4 ,when soft squeeze very dry1 add to the chopped meat with a large onion chopped fine1 #a tablespoon chopped parsley1 #a_/b teaspoon each of chopped sage and thyme1 and #a_/b teaspoon black pepper4 ,mix together thoroughly and form into a roll1 pressing it closely and compactly together4 ,have ready about a tablespoon of fat in a frying pan1 dredge the roll thickly with flour and brown it in the fat1 turning it until nicely browned on all sides4 ,then place it in a baking pan1 and bake in a hot oven for one hour4 ,baste it every ten minutes with water4 ,do not turn or disturb the meat after it has been put into the oven4 ,half an hour before dinner add #ab or #ad small carrots that have been parboiled in salted boiling water for fifteen minutes4 ,when done1 place the roll on a platter1 surround it with plain boiled macaroni1 dot with the carrots and pour over all a nicely seasoned tomato sauce4 ,,pepper ,,pot4 ,cut #c lbs4 rather lean pork into #b-;inch cubes1 fry until brown1 place in a #c-quart stone pot 7a bean jar is excellent for this purpose7 having a close-fitting lid2 add #b large onions sliced1 #f large green peppers 7the bell peppers are the best1 being fine in flavor and mild71 a tablespoon of salt 7if fresh pork was used71 and #c large tomatoes peeled and cut small4 ,fill the pot with water and place in the oven or on the back of the stove and allow to simmer five or six hours1 or even longer4 ,the longer it is cooked the better it will be4 ,persons who ordinarily cannot eat pork will find this dish will do them no harm4 ,the sauce will be rich and nicely flavored1 and the meat tender and toothsome4 ,serve with it plenty of boiled rice or potatoes4 ,,pork ,,croquettes 7,,in ,,cabbage ,,leaves74 ,to #a lb4 lean pork chopped fine add #a teaspoon salt1 #a_/b teaspoon each of pepper1 chopped sage and thyme1 #a teaspoon chopped parsley and a large onion also chopped4 ,mix well and stir in #b-c cup 7half-pint cup7 of well-washed raw rice4 ,wash a large cabbage1 having removed all the defective outer leaves4 ,plunge it whole into a large pot of boiling salted water and boil for five minutes1 remove and drain4 ,this will render the leaves pliable4 ,let cool a little1 when pull the leaves apart1 and wrap in each leaf a tablespoon of the pork and rice4 ,wrap it up securely and neatly as if tying up a parcel and secure with wooden toothpicks or twine4 ,when all are done1 lay in a baking dish and cover with a quart of tomatoes peeled and cut fine1 mixed with half a pint of water1 and a teaspoon of salt4 ,bake one hour in a hot oven1 turning the croquettes occasionally4 ,if the sauce becomes too thick1 dilute with a little hot water4 ,when done1 dish1 pour over the sauce and serve with potatoes or hominy4 ,these are very good indeed4 ,if desired the croquettes may be steamed over hot water in a steamer for three hours1 or plunged directly into a kettle of boiling water and boiled for one hour4 ,they are not so delicate as when baked4 ,,pork ,,with ,,pea ,,pudding 7,,english ,,style74 ,boil the pork as directed above1 and do not omit the vegetables1 as they flavor the meat and the pudding4 ,use the yellow split peas and soak a pint in cold water over night4 ,drain and tie them loosely in a pudding bag and boil with the pork for three hours4 ,an hour before dinner remove and press through a colander1 add a teaspoon salt1 half a teaspoon pepper and #c eggs well beaten4 ,chop enough parsley to make a teaspoonful1 add to the peas with a little grated nutmeg4 ,beat up well1 sift in half a pint of flour and pour into a pudding bag4 ,the same bag used before will do if well washed4 ,tie it up tightly1 drop into the pork water again and boil another hour4 ,remove1 let drain in the colander a few minutes1 when turn out onto a dish4 ,serve with the pork1 and any preferred sauce2 mint sauce is good to serve with pork1 and a tomato sauce is always good4 ,in fact1 it is a natural hygienic instinct which ordains a tart fruit or vegetable to be eaten with pork4 ,the ,germans1 who are noted for their freedom from skin diseases1 add sour fruit sauces to inordinately fat meats4 ,,pork ,,with ,,sauerkraut 7,,german ,,style74 ,boil a leg of pork for three or four hours1 wash #b quarts sauerkraut1 put half of it into an iron pot1 lay on it the pork drained from the water in which it was cooking and cover with the remainder of sauerkraut1 add #a quart water in which the pork was cooking1 cover closely and simmer gently for one hour4 ,,pork ,,chowder4 ,have ready a quart of potatoes sliced1 #b large onions sliced1 and #a lb4 lean salt pork4 ,cut the pork into thin slices and fry until cooked1 drain off all but #a tablespoon fat and fry the onions a pale brown4 ,then put the ingredients in layers in a saucepan1 first the pork1 then onions1 potatoes and so on until used1 adding to each layer a little pepper4 ,add a pint of water1 cover closely and simmer fifteen minutes1 then add a pint of rich milk1 and cover the top with half a pound of small round crackers4 ,cover again and when the crackers are soft1 serve in soup plates4 ,if you live where clams are plentiful1 add a quart of cleaved clams when the potatoes are almost done and cook ten minutes4 ,,sea ,,pie4 ,make a crust of #a quart flour1 #b teaspoons baking powder1 #a teaspoon salt1 mix well1 rub in a tablespoon of fat--pork fat melted or lard--and mix into a smooth paste with a pint of water4 ,line a deep pudding dish with this1 put in a layer of onions1 then potatoes sliced1 then a thin layer of pork in slices1 more onions1 etc41 until the dish is full4 ,wet the edges1 put on a top crust4 ,tie a floured cloth over the top and drop into a pot of boiling water4 ,let the water come up two-thirds on the dish1 and keep the water boiling for four hours4 ,invert on a dish1 remove the mold and serve hot4 ,for ,fresh ,pork ,only4 ,,corn ,,and ,,pork ,,scallop4 ,cut about #b lbs4 young pork into neat chops and reject all fat and bone4 ,fry them until well cooked and of a pale brown1 dust with salt and pepper4 ,cut some green corn from the cob4 ,take a #b-quart dish1 put a layer of corn in the bottom1 then a layer of pork1 and so on until the dish is full1 add #a pint of water1 cover and bake for one hour4 ,remove the cover fifteen minutes before serving1 so the top may be nicely browned4 ,serve with potatoes and a lettuce salad4 ,onions and pork may be cooked in the same manner4 ,,stuffed ,,shoulder ,,of ,,pork4 ,take a shoulder of pork and bone it4 ,cut out the shoulder blade1 and then the leg bone4 ,after the cut made to extract the shoulder blade1 the flesh has to be turned over the bone as it is cut1 like a glove-finger on the hand2 if any accidental cut is made through the flesh it must be sewed up1 as it would permit the stuffing to escape4 ,for the stuffing1 the following is extra nice3 ,peel #d apples and core them1 chop fine with #b large onions1 #d leaves of sage1 and #d leaves of lemon thyme4 ,boil some white potatoes1 mash them and add #a pint to the chopped ingredients with a teaspoon of salt and a little cayenne4 ,stuff the shoulder with this and sew up all the openings4 ,dredge with flour1 salt and pepper and roast in a hot oven1 allowing twenty minutes to the pound4 ,baste frequently1 with hot water at first1 and then with gravy from the pan4 ,serve with currant jelly1 potatoes and some green vegetables4 ,another extra good stuffing for pork is made with sweet potatoes as a basis4 ,boil the potatoes1 peel and mash4 ,to a half pint of potato add a quarter pint of finely chopped celery1 #b tablespoons chopped onions1 #a_/b teaspoon pepper1 teaspoon each of salt and chopped parsley and a tablespoon of butter4 ,,pork ,,roasted ,,with ,,tomatoes4 ,take a piece for roasting and rub well with salt and pepper1 dredge with flour1 and pour into the pan a pint of hot water1 and place in a brisk oven4 ,this must be done two or three hours before dinner1 according to the size of roast2 baste the meat often4 ,an hour before dinner peel some tomatoes 7about a quart71 put them into a bowl and mash with the hands till the pulp is in fine pieces1 add to them a chopped onion1 a teaspoon of chopped parsley and #a_/b teaspoon each of sage and thyme4 ,draw the pan containing the roast to the mouth of oven and skim all the fat from the gravy2 pour the tomatoes into the pan1 and bake for one hour4 ,with this serve a big dish of rice4 ,,pork ,,with ,,sweet ,,potatoes4 ,prepare the roast as described above1 either stuffed or otherwise4 ,when partly done1 peel and cut some sweet potatoes into slices about three inches long4 ,bank these all around the meat1 covering it and filling the pan4 ,baste often with the gravy and bake one hour4 ,serve with this a ,russian salad1 made of vegetables4 ,young carrots may be used in place of sweet potatoes4 ,,rare ,,old ,,family ,,dishes1 ,,described ,,for ,,this ,,work ,,by ,,the ,,best ,,cooks ,,in ,,america4 ,,every ,,one ,,of ,,these ,,recipes ,,is ,a ,,special ,,favorite ,,that ,,has ,,been ,,often ,,tried ,,and ,,never ,,found ,,wanting4 ,,none ,,of ,,these ,,recipes ,,has ,,ever ,,before ,,been ,,printed1 ,,and ,,all ,,will ,,be ,,found ,,simple1 ,,economical ,,and ,,hygienic4 ,ham4 ,,boiled4 ,wash well a salted1 smoked pig's ham1 put this in a large kettle of boiling water and boil until tender1 remove from the kettle1 take off all of the rind1 stick in a quantity of whole cloves1 place in a baking pan1 sprinkle over with a little sugar1 pour over it a cup of cider1 or1 still better1 sherry4 ,place in the oven and bake brown4 ,,for ,,lunch4 ,mince cold ham fine1 either boiled or fried1 add a couple of hard-boiled eggs chopped fine1 a tablespoon of prepared mustard1 a little vinegar and a sprinkling of salt4 ,put in a mold4 ,when cold cut in thin slices or spread on bread for sandwiches4 ,,boned4 ,having soaked a well-cured ham in tepid water over night1 boil it until perfectly tender1 putting it on in warm water2 take up1 let cool1 remove the bone carefully1 press the ham again into shape1 return to the boiling liquor1 remove the pot from the fire and let the ham remain in it till cold4 ,cut across and serve cold4 ,,potted4 ,mince left-over bits of boiled ham and to every #b lbs4 lean meat allow #a_/b lb4 fat4 ,pound all in a mortar until it is a fine paste1 gradually adding #a_/b teaspoon powdered mace1 the same quantity of cayenne1 a pinch of allspice and nutmeg4 ,mix very thoroughly1 press into tiny jars1 filling them to within an inch of the top2 fill up with clarified butter or drippings and keep in a cool place4 ,this is nice for tea or to spread picnic sandwiches4 ,,stew4 ,a nice way to use the meat left on a ham bone after the frying slices are removed is to cut it off in small pieces1 put into cold water to cover and let it come to a boil4 ,pour off the water and add enough hot to make sufficient stew for your family4 ,slice an onion and potatoes into it4 ,,with ,,veal4 ,a delicious picnic dish is made of ham and veal4 ,chop fine equal quantities of each and put into a baking dish in layers with slices of hard-boiled eggs between2 boil down the water in which the veal was cooked1 with the bones1 till it will jelly when cold2 flavor with celery1 pepper and salt and pour over the meat4 ,cover with a piecrust half an inch thick and bake until the crust is done4 ,slice thin when cold4 ,,omelet4 ,beat #f eggs very light1 add #a_/b teaspoon salt1 #c tablespoons sweet milk1 pepper to taste1 have frying pan very hot with #a tablespoon butter in2 turn in the mixture1 shake constantly until cooked1 then put #a cup finely chopped ham over the top and roll up like jelly cake1 cut in slices4 ,,baked4 ,most persons boil ham4 ,it is much better baked1 if baked right4 ,soak it for an hour in clean water and wipe dry4 ,next spread it all over with thin batter and then put it into a deep dish1 with sticks under it to keep it out of the gravy4 ,when it is fully done1 take off the skin and batter crusted upon the flesh side1 and set away to cool4 ,it should bake from six to eight hours4 ,after removing the skin1 sprinkle over with two tablespoonfuls of sugar1 some black pepper and powdered crackers4 ,put in pan and return to the oven to brown2 then take up and stick cloves through the fat1 and dust with powdered cinnamon4 ,,with ,,corn ,,meal4 ,take bits of cold boiled ham1 cut into fine pieces1 put in a frying pan with water to cover1 season well4 ,when it boils1 thicken with corn meal1 stirred in carefully1 like mush4 ,cook a short time1 pour in a dish to mold1 slice off and fry4 ,,balls4 ,chop #a_/b pint cold boiled ham fine4 ,put a gill of milk in a saucepan and set on the fire4 ,stir in #a_/b teacup stale bread crumbs1 the beaten yolks of #b eggs and the ham4 ,season with salt1 cayenne and a little nutmeg4 ,stir over the fire until hot1 add a tablespoon chopped parsley1 mix well and turn out to cool4 ,when cold make into small balls1 dip in beaten egg1 then in bread crumbs and fry in boiling fat4 ,,toast4 ,remove the fat from some slices of cold boiled ham1 chop fine4 ,put #b tablespoonfuls of butter into a saucepan on the stove1 add the chopped ham and half a cup of sweet cream or milk4 ,season with pepper and salt2 when hot1 remove from the stove and stir in quickly #c well-beaten eggs4 ,pour onto toast and serve at once4 ,,flavored ,,with ,,vegetables4 ,take a small ham1 as it will be finer grained than a large one1 let soak for a few hours in vinegar and water1 put on in hot water1 then add #b heads of celery1 #b turnips1 #c onions and a large bunch of savory herbs4 ,a glass of port or sherry wine will improve the flavor of the ham4 ,simmer very gently until tender1 take it out and remove the skin1 or if to be eaten cold1 let it remain in the liquor until nearly cold4 ,,patties4 ,one pint of ham which has previously been cooked1 mix with two parts of bread crumbs1 wet with milk4 ,put the batter in gem pans1 break #a egg over each1 sprinkle the top thickly with cracker crumbs and bake until brown4 ,a nice breakfast dish4 ,,patties ,,with ,,onions4 ,two cups bread crumbs moistened with a little milk1 and two cups cooked ham thoroughly mixed4 ,if one likes the flavor1 add a chopped onion4 ,bake in gem pans4 ,either break an egg over each gem or chop cold hard-boiled egg and sprinkle over them4 ,scatter a few crumbs on top4 ,add bits of butter and season highly with pepper and salt1 and brown carefully4 ,,fried ,,patties4 ,one cup cold boiled ham 7chopped fine71 #a cup bread crumbs1 #a egg1 salt and pepper to taste1 mix to the right thickness with nice meat dressing or sweet milk1 mold in small patties and fry in butter4 ,,ham ,,sandwiches4 ,mince your ham fine and add plenty of mustard1 #c eggs1 #a tablespoon flour1 #a tablespoon butter and as much chopped cucumber pickles as you have ham4 ,beat this thoroughly together and pour into #a pint of boiling vinegar1 but do not let the mixture boil4 ,when it cools1 spread between your sandwiches4 ,salt ,pork4 ,,fried ,,with ,,flour4 ,slice the pork thinly and evenly1 placing it in a large frying pan of water1 and turning it twice while freshening4 ,this prevents it humping in the middle1 as pork1 unless the slices are perfectly flat1 cannot be fried evenly4 ,when freshened sufficiently1 drain1 throw the water off1 and1 rolling each slice in flour1 return to the frying pan4 ,fry a delicate brown1 place on a platter dry1 add slices of lemon here and there4 ,drain all the frying fat off1 leaving a brown sediment in the pan4 ,pour #a cup of rich milk on this1 and when it thickens 7keep stirring constantly until of the consistency of rich1 thick cream71 pour into a gravy boat1 and dust with pepper4--,m4 ,g4 ,,fried ,,pork ,,and ,,gravy4 ,cut the rind from a firm piece of fat salt pork that has a few streaks of lean 7if preferred74 ,slice thin1 scald in hot water1 have the frying pan smoking hot1 put in the slices of pork and fry 7without scorching7 until crisp4 ,then pour off nearly all the fat1 add some hot water after the slices have been removed from the pan1 and stir in some flour moistened with cold water for a thickened gravy4--,farmer's ,wife4 ,,fried ,,in ,,batter ,,or ,,with ,,apples4 ,slice thin and fry crisp in a hot frying pan1 then dip in a batter made as follows3 ,one egg well beaten1 #c large spoons rich milk1 and flour enough to make a thin batter4 ,fry once more until the batter is a delicate brown1 and if any batter remains it may be fried as little cakes and served with the pork4 ,instead of the batter1 apples1 sliced1 may be fried in the fat1 with a little water and sugar added1 or poor man's cakes1 made by scalding #d spoons granulated 7or other7 corn meal with boiling water1 to which add a pinch of salt and #a egg1 stirred briskly in4--,f4 ,w4 ,,sweet ,,fried4 ,take nice slices of pork1 as many as you need1 and parboil in buttermilk for five minutes1 then fry to a golden brown4 ,or parboil the slices in skimmilk1 and while frying sprinkle on each slice a little white sugar and fry a nice brown4 ,be watchful while frying1 as it burns very easily after the sugar is on4--,i4 ,m4 ,w4 ,,to ,,fry ,,in ,,batter4 ,prepare as for plain fried pork1 fry without dipping in flour1 and when done1 dip into a batter made as follows3 ,one egg beaten light1 #b tablespoonfuls of milk and the same of sifted flour1 or enough to make a thin batter4 ,stir smooth1 salt slightly1 dip the fried pork into it and put back into the hot drippings4 ,brown slightly on both sides1 remove to a hot platter and serve immediately4--,r4 ,w4 ,,fried ,,with ,,sage4 ,freshen the pork in the usual manner with water or soaking in milk1 partly fry the pork1 then put three or four freshly picked sprigs of sage in the frying pan with the pork4 ,when done1 lay the crisp fried sage leaves on platter with the pork4--,mrs4 ,w4 ,l4 ,r4 ,,mrs4 ,,bisbee',s ,,creamed ,,pork4 ,slice as many slices as your frying pan will hold1 pour on cold water1 place upon the range to freshen2 when hot1 pour off the water and fry until crispy2 take out upon a platter1 pour the fat in a bowl4 ,pour some milk1 about a pint1 in the frying pan1 boil1 thicken and pour upon the fried pork4 ,serve at once4--,mrs4 ,g4 ,a4 ,b4 ,,baked4 ,take a piece of salt pork as large as needed1 score it neatly and soak in milk and water half an hour1 or longer if very salt2 put into a baking pan with water and a little flour sprinkled over the scoring4 ,bake until done4 ,always make a dressing to eat with this1 of bread and cracker crumbs1 a lump of butter1 an egg1 salt1 pepper and sage to taste2 mix with hot milk1 pack in a deep dish and bake about twenty minutes4 ,keep water in the baking dish after the meat is taken up1 pour off most of the fat and thicken the liquor4 ,tomatoes go well with this dish1 also cranberry sauce4 ,,boiled4 ,boil #d or #e lbs4 of pork having streaks of lean in it1 in plenty of water1 for one and one-half hours4 ,take out1 remove skin1 cut gashes across the top1 sprinkle over powdered sage1 pepper and rolled crackers4 ,brown in the oven4 ,slice when cold4 ,,creamed ,,in ,,milk ,,and ,,water4 ,freshen #aj or #ab slices of fat pork and fry a nice brown1 then take up the pork and arrange on a deep platter4 ,next pour off half the fat from the frying pan and add #a cup of milk and #a of boiling water1 and #a tablespoon flour mixed with a little cold milk or water1 or else sifted in when the milk and water begin to boil1 but then a constant stirring is required to prevent it from being lumpy4 ,next add a pinch of salt and a dust of pepper1 let it boil up1 and pour over the pork4 ,enough for six4 ,,egg ,,pork4 ,take slices of pork and parboil in water1 sprinkle a little pepper on the pork and put into the frying pan with a small piece of butter and fry4 ,take #a egg and a little milk and beat together4 ,when the meat is nearly done1 take each slice and dip into the egg1 lay back in the pan and cook until done4 ,,creamed ,,pork4 ,take #f slices nice pork1 or as many as will fry in the frying pan1 and parboil for five minutes1 then take out of the water and roll one side of each slice in flour and fry to a golden brown4 ,when fried1 turn nearly all of the fat off and set the pan on the stove again and turn on a cup of nice sweet cream2 let it boil up1 then serve on a platter4 ,soups1 ,stews1 ,etc4 ,,pork ,,soup4 ,put pork bones in pot of cold salted water4 ,add the following ingredients1 in a cheesecloth bag3 ,a few pepper seeds1 a bit of horse-radish1 mace1 and #a sliced turnip4 ,boil as for beef soup2 strain and add a teaspoon of rice flour to each pint1 and let come to a boil4 ,serve with crackers4 ,,pork ,,stew ,slice and fry in a kettle from #a_/d to #a_/b lb4 salt pork1 drain off the fat and save for shortening1 add #c pints boiling water1 #b or #c onions sliced thin1 #a quart potatoes sliced and pared1 a sprinkling of pepper1 large spoon flour mixed in #a cup of cold water4 ,let the onions boil a few moments before adding the potatoes and flour4 ,five minutes before serving1 add #a dozen crackers1 split and moistened with hot water1 or make dumplings as for any stew4 ,,dry ,,stew4 ,place slices of pork in the frying pan and fill full with chipped potatoes2 pour over a little water and cover tightly1 and cook until the pork begins to fry1 then loosen from the bottom with a wide knife and pour over more water1 and so on until done4 ,pepper and salt and a bit of butter4 ,,old-,,fashioned ,,stew4 ,place #f large slices of pork in the kettle with nearly a quart of water1 let it boil half an hour1 then add #h sliced potatoes and #b sliced onions1 and when nearly done add a little flour1 pepper and salt1 and a lump of butter4 ,,chowder4 ,cut #d slices of salt pork in dice1 place in kettle and fry1 add #f good-sized onions chopped fine1 let fry while preparing #h potatoes1 then add #a quart boiling water and the potatoes sliced thin4 ,season with salt and pepper to taste4 ,boil one-half hour4 ,miscellaneous4 ,,bacon1 ,,broiled ,,or ,,fried4 ,the first essential is to have the bacon with a streak of lean and a streak of fat1 and to cut or slice it as thin as possible4 ,then lay it in a shallow tin and set it inside a hot stove4 ,it will toast evenly and the slices will curl up and be so dry that they may be taken in the fingers to eat4 ,the lard that exudes may be thickened with flour1 a cup of sweet new milk and a pinch of black pepper added1 and nice gravy made4 ,or if preferred1 the bacon1 thinly sliced1 may be fried on a hot skillet1 just turning it twice1 letting it slightly brown on both sides4 ,too long in the hot skillet1 the bacon gets hard and will have a burned taste4 ,,brains4 ,lay the brains in salt and water for an hour to draw out the blood4 ,pick them over and take out any bits of bone and membrane4 ,cook for half an hour in a small quantity of water4 ,when cooked drain off the water1 and to each brain add a little pepper1 nearly an even teaspoon of salt1 a tablespoon of butter and #a beaten egg4 ,cook until the egg thickens4 ,or when the brains are cooked1 drain off the water1 season with salt1 pepper and sage4 ,,pork ,,and ,,beans4 ,pick over and let soak over night #a quart beans2 in the morning wash and drain1 and place in a kettle with cold water1 with #a_/b teaspoon soda1 boil about twenty minutes1 then drain and put in earthen bean dish with #b tablespoons molasses1 season with pepper4 ,in the center of the beans put #a lb4 well-washed salt pork1 with the rind scored in slices or squares1 rind side uppermost4 ,cover all with hot water and bake six hours or longer1 in a moderate oven4 ,keep covered so they will not burn on the top1 but an hour or so before serving remove the pork to another dish and allow it to brown4 ,beans should also brown over the top4 ,,boiled ,,dinner4 ,put a piece of salt pork to cook in cold water about #i o'clock4 ,at #aj o'clock add a few beets1 at #aa o'clock a head of cabbage1 quartered4 ,one-half hour later add the potatoes4 ,serve very hot4 ,,german ,,wick-,a-,,wack4 ,save the rinds of salt pork1 boil until tender1 then chop very fine1 add an equal amount of dried bread dipped in hot water and chopped4 ,season with salt1 pepper and summer savory2 mix1 spread one inch deep in baking dish1 cover with sweet milk4 ,bake one-half hour4 ,very nice4 ,,broiled ,,pork4 ,soak the pork in cold water over night4 ,wipe dry and broil over coals until crisp4 ,pour over it #a_/b pint sweet cream4 ,ham cooked this way is delicious4 ,,lunch ,,loaf4 ,chop remnants of cold boiled ham or salt pork1 add crushed crackers and from #c to #f eggs1 according to the amount of your meat4 ,bake in a round baking powder box1 and when cold it can be sliced for the table4 ,,pork ,,hash4 ,take scraps of cold pork and ham1 chop very fine1 put in frying pan1 add a very little water1 let cook a few minutes1 then add twice this amount of chopped potato4 ,salt and pepper to taste1 fry and serve hot4 ,,for ,,sunday ,,luncheon4 ,take the trimmings saved from ribs1 backbone1 jowl1 shanks of ham and shoulder1 and all the nice bits of meat too small for ordinary use2 place in a kettle with sufficient water to barely cover meat1 and boil slowly until quite tender4 ,fit a piece of stout cheesecloth in a flat-bottomed dish and cover with alternate strips of fat and lean meat while hot2 sprinkle sparingly with white pepper1 add another layer of meat and a few very thin slices of perfectly sound tart apples4 ,repeat until pork is used1 then sew up the ends of the cloth compactly1 place between agate platters and subject to considerable pressure over night4 ,served cold this makes a very appetizing addition to ,sunday suppers or luncheon4 ,,pork ,,cheese4 ,cut #b lbs4 cold roast pork into small pieces1 allowing #a_/d lb4 fat to each pound of lean2 salt and pepper to taste4 ,pound in a mortar a dessert spoon minced parsley1 #d leaves of sage1 a very small bunch of savory herbs1 #b blades of mace1 a little nutmeg1 half a teaspoon of minced lemon peel4 ,mix thoroughly with the meat1 put into a mold and pour over it enough well-flavored strong stock to make it very moist4 ,bake an hour and a half and let it cool in the mold4 ,serve cold1 cut in thin slices and garnished with parsley or cress4 ,this is a cooking school recipe4 ,for ordinary use the powdered spices1 which may be obtained at almost any country store1 answer every purpose4 ,use #a_/d teaspoon sage1 #a_/b teaspoon each of summer savory and thyme1 and a pinch of mace4 ,,pork ,,flour-,,gravy4 ,take the frying pan after pork has been fried in it1 put in a piece of butter half as large as an egg1 let it get very hot1 then put in a spoonful of flour sprinkled over the bottom of the pan4 ,let this get thoroughly browned1 then turn boiling water on it1 say about a pint4 ,now take a tablespoon of flour1 heaping1 wet it up with a cup of sweet milk and stir into the boiling water1 add salt and pepper to taste1 and a small piece more butter1 cook well and serve4 ,,pork ,,omelet4 ,cut the slices of pork quite thin1 discarding the rind1 fry on both sides to a light brown1 remove from the spider1 have ready a batter made of from #b or #c eggs 7as the amount of pork may require71 beaten up with a little flour and a little sweet milk1 pouring half of this batter into the spider4 ,then lay in the pork again1 and pour the remaining part of the batter over the pork4 ,when cooked on the one side1 cut in squares and turn4 ,serve hot4 ,sometimes the pork is cut in small squares before adding the batter4 ,,another ,,omelet4 ,put #a cup cold fried salt pork 7cut in dice7 and #c tablespoons sweet milk on back of stove to simmer1 then beat #f eggs and #a teaspoon salt until just blended4 ,put #b tablespoons butter in frying pan4 ,when hot add eggs and shake vigorously until set1 then add the hot creamed pork1 spread over top1 fold1 and serve immediately4 ,,pig',s ,,feet4 ,cut off the feet at the first joint1 then cut the legs into as many pieces as there are joints1 wash and scrape them well and put to soak over night in cold1 slightly salted water2 in the morning scrape again and change the water2 repeat at night4 ,the next morning put them on to boil in cold water to cover1 skim carefully1 boil till very tender1 and serve either hot or cold1 with a brown sauce made of part of the water in which they were boiled1 and flavored with tomato or chopped cucumber pickles4 ,if the pig's feet are cooled and then browned in the oven1 they will be much nicer than if served directly from the kettle in which they were boiled4 ,save all the liquor not used for the sauce1 for pig's feet are very rich in jelly2 when cold1 remove the fat1 which should be clarified1 and boil the liquor down to a glaze2 this may be potted1 when it will keep a long time and is useful for glazing1 or it may be used for soups either before or after boiling1 down4--,r4 ,w4 ,,pickled ,,pig',s ,,feet4 ,clean them well1 boil until very tender1 remove all the bones4 ,chop the meat1 add it to the water they were boiled in1 salt to taste4 ,add enough vinegar to give a pleasing acid taste1 pour into a dish to cool4 ,when firm1 cut in slices4 ,or leave out the vinegar and serve catsup of any kind with the meat4 ,or before cooking the feet1 wrap each one in cloth and boil seven hours4 ,when cold take off the cloth and cut each foot in two pieces4 ,serve cold with catsup or pepper sauce or horse-radish4 ,or the feet may be put into a jar and covered with cold vinegar1 to which is added a handful of whole cloves4--,a4 ,l4 ,n4 ,,kidney ,,on ,,toast4 ,cut a kidney in large pieces and soak in cold water an hour4 ,drain and chop fine1 removing all string and fiber2 also chop separately one onion4 ,put a tablespoonful of butter in a frying pan1 and when melted add the chopped kidney and stir till the mixture turns a whitish color1 then add the onion4 ,cook five minutes1 turn into a small stewpan1 season and add a cupful of boiling water4 ,simmer an hour and thicken with a teaspoonful of cornstarch wet with cold water4 ,cook five minutes longer1 pour over slices of nicely browned toast and serve4 ,pork ,fritters4 ,,corn ,,meal ,,fritters4 ,make a thick batter of corn meal and flour1 cut a few slices of pork and fry until the fat is fried out2 cut a few more slices1 dip them in the batter1 and drop them in the bubbling fat1 seasoning with salt and pepper2 cook until light brown1 and eat while hot4 ,,fritters ,,with ,,egg4 ,fry slices of freshened fat pork1 browning both sides1 then make a batter of #a egg1 #a cup milk1 #a teaspoon baking powder sifted through enough flour to make a rather stiff batter1 and a pinch of salt4 ,now remove the pork from the frying pan and drop in large spoonfuls of the batter1 and in the center of each place a piece of the fried pork1 then cover the pork with batter1 and when nicely brown1 turn and let the other side brown4 ,currant jelly is nice with them4 ,,fricatelle4 ,chop raw fresh pork very fine1 add a little salt and plenty of pepper1 #b small onions chopped fine1 half as much bread as there is meat1 soaked until soft1 #b eggs4 ,mix well together1 make into oblong patties and fry like oysters4 ,these are nice for breakfast4 ,if used for supper1 serve with sliced lemon4 ,,croquettes4 ,raw pork chopped fine1 #b cups1 #a small onion chopped very fine1 #a teaspoon powdered sage1 #a cup bread crumbs rubbed fine1 salt and pepper to taste1 #b eggs beaten light4 ,mix thoroughly1 make small flat cakes1 roll lightly in flour and fry in hot lard4 ,pork ,pies1 ,cakes and ,puddings4 ,,pork ,,pie4 ,cut fresh pork in small inch and half-inch pieces1 allowing both fat and lean4 ,boil until done in slightly salted water4 ,lay away in an earthen dish over night4 ,in the morning it will be found to be surrounded with a firm meat jelly4 ,will not soak pie crust4 ,make a rich baking powder biscuit paste4 ,roll out thin1 make top and bottom crust1 fill with the prepared pork4 ,bake4--,h4 ,m4 ,g4 ,a ,,hint ,,for ,,pork ,,pie4 ,every housekeeper knows how to make pork pie1 but not every one knows that if the bottom crust is first baked with a handful of rice to prevent bubbling--the rice may be used many times for the same purpose--and the pork partially cooked before the upper crust is added1 the pie will be twice as palatable as if baked in the old way4 ,the crust will not be soggy and the meat juices will not lose flavor by evaporation4--,mrs4 ,o4 ,p4 ,,pork ,,pie ,,with ,,apples4 ,line a deep pudding dish with pie crust4 ,place a layer of tart apples in the dish1 sprinkle with sugar and a little nutmeg1 then place a layer of thin slices of fat salt pork 7not cooked71 sprinkle lightly with black pepper4 ,continue to add apples and pork until the dish is full4 ,cover with a crust and bake until the apples are cooked1 when the pork should be melted4 ,serve as any pie4--,m4 ,c4 ,,sparerib ,,pie4 ,chop the small mussy pieces of meat1 put in a pudding or bread tin1 add some of the gravy and a little water4 ,make a biscuit crust1 roll half an inch thick and put over the top and bake4 ,a tasty way is to cut the crust into biscuits1 place close together on top of the meat and bake4 ,more dainty to serve than the single crust4 ,a cream gravy or some left from the rib is nice with this pie4 ,any of the lean meat makes a nice pie1 made the same as the above4 ,,pork ,,cake ,,without ,,lard4 ,over #a lb4 fat salt pork1 chopped very fine1 pour a pint of boiling water4 ,while it is cooling1 sift #i cups flour with #a heaping teaspoon soda and #b of cream tartar1 stir in #b cups sugar and #a of molasses1 #d eggs1 teaspoon of all kinds spice1 #b lbs4 raisins1 #a lb4 currants and #a_/b lb4 citron4 ,lastly1 thoroughly beat in the pork and water and bake slowly4 ,this will keep a long time4 ,,pork ,,cake4 ,take #a_/b cup sugar1 #a_/b cup strong coffee1 #a_/b cup molasses1 #a_/b cup chopped salt pork1 #a_/d cup lard1 #a cup raisins1 stoned and chopped1 #b cups flour1 #b eggs1 #a teaspoon soda1 dissolved in coffee1 #a teaspoon cloves1 cinnamon and nutmeg4 ,,pork ,,pudding4 ,this is made somewhat after the style of the famous ,english beefsteak pudding--differs only in two points4 ,cut up the pieces of fresh pork and stew in the skillet1 in slightly salted water1 till soft4 ,make a rich biscuit dough or plain pie paste4 ,line a quart basin and fill with the stewed pork4 ,add pepper1 a few chopped potatoes if desired1 cover all with the paste pinched tightly over1 tie a small cloth tightly over the basin1 then place basin in a larger cloth1 gather the corners together and tie snugly over top1 boil in a kettle for half an hour4 ,be sure the water is boiling hot before placing the basin in1 and keep it boiling1 with a tight lid4 ,roasts4 ,,fresh ,,leg4 ,score the leg with sharp knife in half-inch gashes1 fill with a filling made of chopped onion1 sage1 bread crumbs and mixed with the beaten yolks and whites of #b eggs1 salt2 stuff knuckle and gashes also4 ,pepper freely and roast it well4 ,a leg weighing #h lbs4 requires three hours of a steady fire4 ,drain off fat from roasting tin and make a brown gravy4 ,serve with tart apple sauce4 ,,with ,,buttermilk4 ,take a piece of pork that is quite lean1 soak over night in buttermilk and boil until about half done1 then put it in the baking pan1 cut through the rind in slices1 sprinkle with pepper and sugar and bake to a golden brown4 ,,danish ,,pork ,,roast4 ,braise the roast1 and between each slit insert a bit of sage--which may be removed before serving2 place in a deep stewpan and fill the corners and crevices with prunes that have been previously soaked in water long enough to regain their natural size4 ,roast in moderate oven1 basting as usual1 taking care not to break the prunes4 ,when half done1 take up the prunes1 remove pits1 crush and add to a dressing made as follows3 ,moisten #b cups bread crumbs--one-third corn bread is preferable to all wheat--season with salt1 pepper and a mere hint of onions4 ,put into a cheesecloth bag--saltbag if at hand--and bake beside the roast for half an hour1 taking care to prevent scorching4 ,serve in slices with the roast4 ,,sparerib4 ,season well with salt1 pepper and a little sage4 ,put in roasting pan with a little water1 bake a nice brown4 ,by cracking the ribs twice1 you can roll up and fasten with skewers1 or tie up with coarse twine4 ,put the stuffing inside1 same as turkey4 ,after it is done1 take meat from pan4 ,if the water is not all cooked out1 set on top of stove until none remains4 ,pour out the grease1 leaving about half a cup4 ,set back to cool so as not to cook the gravy too fast at first4 ,stir #b spoons or more of flour into the grease and let brown4 ,add boiling water to make the required amount of gravy4 ,before removing from fire1 add #a_/b cup sweet cream4 ,baked or mashed potatoes with cold slaw are in order with sparerib1 with currant1 cranberry or apple sauce4 ,very nice cold with fried potatoes or chips for supper4 ,liver4 ,,with ,,bacon4 ,pour salted boiling water over the liver and let it stand a few minutes1 drain and slice4 ,crisp thin slices of bacon in a hot frying pan1 lay them neatly around the edge of a platter or deep dish1 and set the dish where it will keep hot4 ,fry the liver in the drippings from the bacon and put it in the middle of the dish4 ,pour a little boiling water into the frying pan1 season to taste with pepper and salt1 thicken with browned flour and pour over the liver or serve separately4--,r4 ,f4 ,,liver ,,and ,,onions4 ,use two frying pans4 ,in both have a generous supply of fryings or salted lard4 ,cut the liver in thin1 even slices1 and wash in cold water4 ,wipe each slice dry before placing it in the hot grease2 fill the frying pan full1 pepper and salt all1 cover with lid and set over a brisk fire4 ,slice the onions and place them in the second frying pan of hot grease1 pepper1 salt and stir frequently4 ,turn the liver once1 each slice4 ,when done1 place on a platter1 with the onions heaped over and around4--,h4 ,m4 ,g4 ,,hashed4 ,parboil the liver1 chop it fine and put it into a hot frying pan with just enough of the liquor it was boiled in to moisten it so it won't be hard and dry4 ,when hot1 season with salt1 pepper and butter1 and serve with mashed potato4 ,or you can chop cold boiled potatoes with the liver and make a regular hash of it if preferred4--,r4 ,l4 ,heart4 ,,stuffed4 ,take three hearts1 remove the ventricles and dividing wall1 wash and wipe out dry4 ,fill with #c tablespoons chopped ham1 #d tablespoons bread crumbs1 a little melted butter1 some pepper and salt2 beat up an egg and mix the meat1 etc41 with as much of the egg as is needed to bind it together4 ,tie each heart in a piece of cloth and boil three hours1 or till tender1 in salt and water4 ,remove the cloths carefully1 so as to keep the dressing in place1 rub them over with butter and sprinkle with a little flour1 and brown in a brisk oven4 ,reduce the liquor and thicken it4 ,serve with mashed potatoes and apple jelly4 ,,boiled4 ,make a biscuit dough rather stiff1 sprinkle a well-cleaned heart over with a little pepper and salt1 roll the heart securely in the biscuit dough1 wrap all in a clean white cloth and sew or baste together loosely1 then put in a kettle of hot water and boil about four hours4 ,serve hot by removing cloth and slicing4 ,sausage4 ,,sausage ,,with ,,dried ,,beef4 ,to #aj lbs4 meat allow #e tablespoons salt1 #d of black pepper1 #c of sage1 and #a_/b tablespoon cayenne4 ,some persons prefer to add a little ginger1 thinking that it keeps the sausage from rising on the stomach4 ,mix the spices thoroughly through the meat1 which may be put into skins or muslin bags and hung in a cold1 dry place1 or partly cooked and packed in jars with a covering of lard4 ,every housekeeper uses fried and baked sausages1 but sausage and dried beef is a more uncommon dish4 ,cut the sausage into small pieces1 put it into a stewpan with water to cover1 and put on to cook4 ,slice the dried beef and tear it into small pieces1 removing fat and gristle1 and put into the stew pan4 ,when done1 thicken slightly with flour1 season and stir an egg quickly into it4 ,don't get the gravy too thick and don't beat the egg--it wants to show in little flakes of white and yellow4--,rosalie ,williams4 ,,sausage ,,rolls4 ,make a rich pie paste1 roll out thin and cut1 with a large cooky cutter or a canister lid1 large discs of the paste4 ,take a small cooked sausage1 and placing it on the edge of the circle of paste1 roll it up and pinch the ends together4 ,bake in a quick oven and serve hot or cold4 ,,with ,,cabbage4 ,put some pieces of fat and lean pork through the sausage mill2 add a finely chopped onion1 pepper1 salt and a dash of mace4 ,cut a large1 sound head of cabbage in two1 scoop out the heart of both halves and fill with sausage meat2 tie up the head securely with stout twine1 put into salted water sufficient to cover the cabbage1 and boil one hour and a half4 ,drain thoroughly and save the liquid1 which should not exceed one cupful in all4 ,brown a tablespoonful of butter over a hot fire1 stir in a teaspoon of browned flour and add the liquid2 pour over cabbage and serve hot4 ,,good ,,sausage4 ,this sausage recipe has been proved good4 ,take #cj lbs4 pork and #ab oz4 salt1 #b oz4 pepper1 #b oz4 sage4 ,put sage in a pan and dry in oven1 then sift4 ,you can add two ounces of ground mustard if you wish4 ,add #b or #c lbs4 sugar1 mix all together1 salt1 pepper1 etc41 and mix with meat before it is chopped4 ,after it is well mixed1 cut to your liking4 ,fresh ,pork4 ,,cutlets4 ,cut them from a loin of pork1 bone and trim neatly and cut away most of the fat4 ,broil fifteen minutes on a hot gridiron1 turning them three or four times1 until they are thoroughly done but not dry4 ,dish1 season with pepper and salt and serve with tomato sauce or with small pickled cucumbers as a garnish4 ,,breaded ,,cutlets4 ,a more elaborate dish is made by dipping the cutlets into beaten egg seasoned to taste with salt1 pepper and sage1 then into rolled cracker or bread crumbs4 ,fry slowly till thoroughly done1 and serve with mashed potatoes4 ,,cutlets ,,from ,,cold ,,roast ,,pork4 ,melt an ounce of butter in a saucepan1 lay in the cutlets and an onion chopped fine1 and fry a light brown2 then add a dessertspoon of flour1 half a pint of gravy1 pepper and salt to taste1 and a teaspoon each of vinegar and made mustard4 ,simmer gently a few minutes and serve4 ,,pork ,,chops4 ,the white meat along the backbone 7between the ribs and ham7 is not always sufficiently appreciated1 and is often peeled from the fat1 cut from the bones and put into sausage1 which should never be done1 as it is the choicest piece in the hog to fry4 ,leave fat and lean together1 saw through the bone1 fry or broil4 ,the meat gravy should be served in a gravy boat4 ,,breaded ,,pork ,,chops4 ,cut chops about an inch thick1 beat them flat with a rolling pin1 put them in a pan1 pour boiling water over them1 and set them over the fire for five minutes2 then take them up and wipe them dry4 ,mix a tablespoon of salt and a teaspoon of pepper for each pound of meat2 rub each chop over with this1 then dip1 first into beaten egg1 then into crackers1 rolled1 as much as they will take up4 ,fry in hot lard4 ,,barbecued ,,pork4 ,put a loin of pork in a hot oven without water1 sprinkle with flour1 pepper and salt1 baste with butter1 cook two or three hours1 or until very brown4 ,pour in the gravy half a teacup of walnut catsup4 ,serve with fried apples4 ,roast ,pig4 ,,sucking ,,pig4 ,scald carefully and scrape clean1 wipe dry1 chop off the toes above first joint1 remove entrails1 and although some cook head entire1 it is not advisable4 ,remove brains1 eyes1 upper and lower jaws1 leaving skin semblance of head1 with ears thoroughly scraped and cleaned4 ,make a dressing composed of one large boiled onion chopped1 powdered sage1 salt1 pepper1 #d cups stale bread crumbs1 a bit of butter1 and all mixed with well-beaten eggs4 ,stuff the body part with this4 ,stitch it up4 ,previously boil the heart in salted water and stuff this into the boneless head skin to preserve its shape and semblance4 ,place it down on its feet1 head resting on front feet1 hind legs drawn out1 just as you want it to lie on the platter when served or sent to table4 ,roast three hours1 constantly basting4 ,,to ,,roast ,,whole4 ,a pig ought not to be under four nor over six weeks old1 and ought to be plump and fat4 ,in the city1 the butcher will sell you a shoat already prepared1 but in the country1 we must prepare our own pig for roasting4 ,as soon as the pig is killed1 throw it into a tub of cold water to make it tender2 as soon as it is perfectly1 cold1 take it by the hind leg and plunge into scalding water1 and shake it about until the hair can all be removed1 by the handful at a time4 ,when the hair has all been removed1 rub from the tail up to the end of the nose with a coarse cloth4 ,take off the hoofs and wash out the inside of the ears and nose until perfectly clean4 ,hang the pig up1 by the hind legs1 stretched open so as to take out the entrails2 wash well with water with some bicarbonate of soda dissolved in it2 rinse again and again and let it hang an hour or more to drip4 ,wrap it in a coarse1 dry cloth1 when taken down1 and lay in a cold cellar1 or on ice1 as it is better not to cook the pig the same day it is killed4 ,say kill and clean it late in the evening and roast it the next morning4 ,prepare the stuffing of the liver1 heart and haslets1 stewed1 seasoned and chopped fine4 ,mix with these an equal quantity of boiled ,irish potatoes1 mashed1 or bread crumbs1 and season with hard-boiled eggs1 chopped fine1 parsley and sage1 or thyme1 chopped fine1 pepper and salt4 ,scald the pig on the inside1 dry it and rub with pepper and salt1 fill with the stuffing and sew up4 ,bend the forelegs under the body1 the hind legs forward1 and skewer to keep in position4 ,place in a large baking pan and pour over it one quart of boiling water4 ,rub fresh butter all over the pig and sprinkle pepper and salt over it1 and put a bunch of parsley and thyme1 or sage1 in the water4 ,turn a pan down over it and let it simmer in a hot oven till perfectly tender4 ,then take off the pan that covers the pig1 rub it with more butter and let brown1 basting it frequently with the hot gravy4 ,if the hot water and gravy cook down too much1 add more hot water and baste4 ,when of a fine brown1 and tender and done all through1 cover the edges of a large1 flat china dish with fresh green parsley and place the pig1 kneeling1 in the center of the dish4 ,place in its mouth a red apple1 or an ear of green corn1 and serve hot with the gravy2 or serve cold with grated horse-radish and pickle4 ,roast pig ought to be evenly cooked1 through and through1 as underdone pork of any kind1 size or age is exceedingly unwholesome4 ,it ought also to be evenly and nicely browned on the outside1 as the tender skin when cooked is crisp and palatable4 ,it is easily scorched1 therefore keep a pig1 while roasting1 covered till tender and almost done4 ,tongue4 ,the tongues should be put into the pickle with the hams2 boil after three or four weeks1 pickle in vinegar which has been sweetened4 ,add a tablespoon ground mustard to a pint of vinegar4 ,will keep months4 ,they should be pickled whole4 ,also nice when first cooked without pickling4 ,slice cold1 to be eaten with or without mayonnaise dressing4 ,sliced thin1 and placed between thin slices of bread1 make delicious sandwiches4 ,chopped fine1 with hard-boiled eggs and mayonnaise1 make nice sandwiches4 ,many boil pork and beef tongues fresh4 ,an old brown tongue is an abomination4 ,the saltpeter gives the pink look canned tongues have2 the salt and sugar flavor nicely4 ,when fresh1 tongues are nice for mince pies4 ,they may be corned with the hams and boiled and skinned and hot vinegar seasoned with salt and pepper poured over them2 or are nice sliced with cold potatoes1 garnished with cress or lettuce and a cream salad dressing poured over them4 ,cream salad dressing3 ,stir thoroughly together #a teaspoon sugar1 six tablespoons thick sweet cream and #b tablespoons vinegar1 salt and pepper or mustard to taste4 ,the cream and vinegar should be very cold1 and the vinegar added to the cream a little at a time1 or it will curdle4 ,stir till smooth and creamy4 ,souse4 ,take off the horny parts of feet by dipping in hot water and pressing against them with a knife4 ,singe off hair1 let soak in cold water for #bd hours1 then pour on boiling water1 scrape thoroughly1 let stand in salt and water a few hours2 before boiling wrap each foot in a clean white bandage1 cord securely to keep skin from bursting1 which causes the gelatine to escape in the water4 ,boil four hours4 ,leave in bandage until cold4 ,if you wish to pickle them1 put in a jar1 add some of the boiling liquor1 add enough vinegar to make a pleasant sour1 add a few whole peppers4 ,very nice cold4 ,if you want it hot1 put some of the pickle and feet in frying pan4 ,when boiling1 thicken with flour and serve hot4--,nina ,gorton4 ,see that the feet are perfectly clean1 the toes chopped off and every particle cleanly scraped1 washed and wiped4 ,boil for three hours continually1 or until every particle falls apart1 drain from liquid1 pick out all the bones1 chop slightly1 return to the liquid1 add #a_/b cup vinegar1 #b tablespoons sugar1 pepper1 salt and a dash of nutmeg4 7,do not have too much liquid47 ,boil up once more and turn all out into a mold1 press lightly1 and cut cold4--,h4 ,m4 ,gee4 ,thoroughly clean the pig's feet and knock off the horny part with a hatchet4 ,pour boiling water over them twice and pour it off1 then put them on to cook in plenty of water4 ,do not salt the water4 ,boil until very tender1 then take out the feet1 pack in a jar1 sprinkle each layer with salt1 whole pepper and whole cloves1 and cover with equal portions of vinegar and the broth in which the feet were boiled4 ,put a plate over the top with a weight to keep the souse under the vinegar4 ,if there remains any portion of the broth1 strain it and let stand until cold1 remove the fat and clarify the broth with a beaten white of egg4 ,it will be then ready for blancmange or lemon jelly and is very delicate4 ,scrapple4 ,take hog's tongue1 heart1 liver1 all bones and refuse trimmings 7some use ears1 snout and lights1 ,i do not71 soak all bloody pieces and wash them carefully1 use also all clean skins1 trimmed from lard4 ,put into a kettle and cover with water1 boil until tender and bones drop loose1 then cut in sausage cutter while hot1 strain liquor in which it was boiled1 and thicken with good corn mush meal1 boil it well1 stirring carefully to prevent scorching4 ,this mush must be well cooked and quite stiff1 so that a stick will stand in it4 ,when no raw taste is left1 stir in the chopped meat and season to taste with salt1 pepper and herb1 sage or sweet marjoram1 or anything preferred4 ,when the meat is thoroughly mixed all through the mush1 and seasoning is satisfactory1 dip out into pans of convenient size1 to cool4 ,better lift off fire and stir carefully lest it scorch4 ,when cold1 serve in slices like cheese1 or fry like mush 7crisp both sides7 for breakfast1 serving it with nice tomato catsup4 ,it tastes very much like fried oysters4 ,some prefer half buckwheat meal and half corn4 ,to keep it1 do not let it freeze1 and if not covered with grease melt some lard and pour over1 or it will mold4 ,this ought to be sweet and good for a month or more in winter1 but will crumble and fry soft if it freezes4--,mrs4 ,r4 ,e4 ,griffith4 ,head ,cheese4 ,have the head split down the face1 remove the skin1 ears1 eyes and brains1 and cut off the snout2 wash thoroughly and soak all day in cold salted water2 change the water and soak over night1 then put on to cook in cold water to cover4 ,skim carefully and when done so the bones will slip out1 remove to a hot pan1 take out every bone and bit of gristle1 and chop the meat with a sharp knife as quickly as possible1 to keep the fat from settling in it4 ,for #f lbs4 meat allow #b tablespoons salt1 #a teaspoon black pepper1 a little cayenne1 #a_/d teaspoon clove and #b tablespoons sage4 ,stir the meat and seasoning well together and put into a perforated mold or tie in a coarse cloth1 put a heavy weight on it and let it stand till cold and firm4 ,the broth in which the meat was cooked may be used for pea soup1 and the fat1 if clarified1 may be used for lard4--,r4 ,w4 ,cut the head up in suitable pieces to fit the receptacle you wish to boil it in1 first cutting off all pieces that are not to be used4 ,if too fat1 cut off that1 too1 and put with the lard to be rendered4 ,take out the brains and lay them in a dish of cold water1 then put the head on to boil till tender4 ,be sure to skim well4 ,when it begins to boil1 cook till the meat is ready to drop off the bones1 then take up1 remove all bones or gristle and grind or chop1 not too fine2 put in salt1 pepper and cloves to taste1 also sage if liked1 mix all well together1 heat it all together1 and pour in a cloth1 which is laid in a crock1 tie it up tight and put on a weight1 to press it4 ,next day remove the cloth and the head cheese is ready for the table4 ,skim the fat off the liquor the head was boiled in and set aside for future use4 ,heat the liquor to a boil and stir in nicely sifted corn meal4 ,after salting1 take up in crock and let it get cold1 then cut off in slices and fry a nice brown4 ,nice for breakfast4--,mrs4 ,a4 ,joseph4 ,pig's ,head4 ,english ,brawn3 ,cut off the hearty cheek or jowl1 and try it out for shortening4 ,saw the pig's head up in small pieces1 carefully removing the brains1 snoot1 eyes1 jawbones or portions of teeth sockets4 7,it is surprising with saw and a keen1 sharp-pointed knife how much of the unpleasant pieces of a pig's head can be removed before it is consigned to the salt bath47 ,soak all night in salt and water1 drain in the morning and set over the fire to boil in slightly salted water4 ,place the tongue in whole also4 ,when the flesh leaves the bone1 take out and strip all into a wooden chopping bowl1 reserving the tongue whole4 ,skin the tongue while warm4 ,chop the head pieces fine1 add pepper1 salt1 powdered sage to suit taste4 ,pack all in a deep1 narrow mold and press the tongue whole into the middle of the mass4 ,weight down and set away all night to cool4 ,keep this always in a cold place until all is used1 and1 as usual1 use a sharp knife to slice4--,aunt ,ban4 ,to ,keep ,hams and ,shoulders4 ,we pack them for a few days with a sprinkle of dry salt1 then lift and wipe dry 7both barrel and meat71 repack and cover with brine1 which may be prepared thus3 ,to #af gals4 brine 7enough to carry an egg7 placed in a kettle to boil add #a_/d lb4 saltpeter1 #c pts4 syrup molasses and a large shovel of hickory ashes tied in a clean saltbag or cloth2 boil1 skim and cool4--,mrs4 ,r4 ,e4 ,griffith4 ,to prepare smoked ham for summer use3 ,slice the ham and cut off the rind4 ,fill a spider nearly full1 putting the fat pieces on top4 ,place in the oven and bake4 ,when partly cooked1 pack the slices of hot ham closely in a stone jar and pour the meat juice and fat over the top4 ,every time that any of the meat is taken out1 a little of the lard should be heated and poured back into the jar to keep the meat fresh and good4 ,be very careful each time to completely cover the meat with lard4--,marion ,chandler4 ,,index ,albuminoids1 #e ,animal heat1 #ah ,average weights of hogs1 #ff ,backbone1 average weight of1 #fg ,bacon and hams1 #ei and sides1 dry salting1 #dh box for storing1 #fb bug1 season for1 #fb dampness detrimental1 #fa distribution of salt1 #di exports1 #gf hogs1 prices of1 #gg pig1 #af preservatives1 #dh quality wanted1 #f second salting1 #dh weight of hogs1 #dh ,wiltshire cut1 #gb world's supply1 #gd ,black pepper for skippers1 #ea ,bleeding the hog1 #i ,blood puddings1 preparation of1 #cf ,boiler for scalding1 #aj ,box for salting meats1 #db ,brain sausages1 #cj ,brawn1 #ce ,breeding1 #i ,brine1 purifying1 #db ,bristles1 #ad ,butchering on joint account1 #b ,butcher knife in slaughtering1 #i ,carcass1 raising a1 #ba ,care of hams and shoulders1 #dd ,cauldrons1 #aa ,census of hogs1 #b of live stock1 #b ,chine1 #bc ,chute for handling hogs1 #fh ,control of smoke house1 #eb ,cooling the carcass1 #ai ,co-operative curing houses1 #gf ,corn a fat producer1 #e ,corn cobs for smoking1 #eb ,country dressed hogs1 #fd ,cracknels1 #cd ,crate for moving swine1 #gi ,crushed crackers in sausage1 #cb ,curing houses1 co-operative1 #gf ,cutting up a hog1 #bc ,dermestes1 #ea ,devices for scalding1 #ad ,division of work1 #ah ,dressing and cutting1 #ah bench1 #aj hints on1 #bb the carcass1 #ah ,dry salt for bacon1 #di ,entrails1 #bb ,exclusion of insects1 #fa ,exports of pork product1 #gf value of1 #gf ,farm price of hogs1 #b ,fat forming foods1 #e producers1 #e ,feeding chart1 #e for flesh1 #e ,fence for orchard tree1 #dg ,flesh forming foods1 #e ,fires in smoke house1 #eb ,fire proof smoke house1 #ed ,foods for flesh and fat1 #e ,frozen meat1 #ah ,fuel for smoke houses1 #eb ,gallows for dressed hogs1 #bb ,gambrels1 #bb ,gate1 device for opening1 #fh ,gates for handling hogs1 #fg ,griskins1 #bf ,hair1 removal of1 #ad ,hams1 a general cure1 #dd ,american cut1 #ga and shoulders1 #dd in close boxes1 #fa in cloth sacks1 #fa in pickling vat1 #df in shelled oats or bran1 #fa pickling with molasses1 #dd picnic1 #ga shaping1 #bd ,westphalian1 #de ,handy salting box1 #dc ,hanging carcasses1 #ah ,head1 average weight of1 #fg cheese1 #ce for sausage1 #bg ,heavy hogs1 handling1 #ad ,hints on dressing1 #bb ,hog feeding convenience1 #g packing for a series of years1 #gg prices at ,chicago1 #gg product1 exports1 #gf product1 foreign outlet1 #gd product1 our best customer1 #gd farm price1 #b movement at leading points1 #gh ,normandy1 #f on the farm1 #b receipts at ,chicago1 #gf ,hoister for carcass1 #bj ,ideal meat house1 #ei ,insects1 avoidance of1 #fj ,intestines1 #bb ,jawbone1 #be ,jowls and head1 preparation of1 #cd ,kettle for heating water1 #aj ,knife1 use of1 #ai1 #bb ,lard1 an important point in1 #ci boiling1 safeguards1 #ci cheaper grades1 #cg cooking1 #ch fine points in making1 #cg from back fat1 #cg in hot weather1 #dj kettle or steam rendered1 #cg leaf1 #cg1 #ci neutral1 #cg1 #gc standard1 #gb stearine1 #gc storing1 #dj time of cooking1 #ch to refine1 #cg water in1 #cg ,leading cuts of meat1 #fi ,light packing hogs1 #af ,lights1 use of1 #bg ,liver sausage1 #cj ,meat house1 #ei care of1 #fj earthen floor1 #fj ,meat packed for home use1 #dc ,meats1 box for salting1 #db ,mess pork1 #gj ,methods now in use1 #a ,middlings1 #bd ,molasses in curing pork1 #de ,neat meat1 #bc ,net to gross1 #fg ,neutral lard1 #gc ,normandy hogs1 #f ,offal1 #bf ,oven and smoke house combined1 #eb ,packing and marketing hogs1 #gg at eastern cities1 #gg centers1 #gf house cuts of pork1 #fi western1 #gg ,penetration of salt1 #di ,pepper in pickled pork1 #da ,pickling and barreling1 #da ,picnic hams1 #ga ,pigpen1 automatic door1 #g self-closing door1 #f traveling1 #c ,pigs in orchard1 #dg ,pork1 barrel1 cleaning1 #da brine1 renewing1 #db for the south1 #ej making1 side lights on1 #fd packing in barrels1 #da packing in boxes1 #db pickled without brine1 #da product of commerce1 #gj ,possibilities of profit1 #b ,potatoes for swine food1 #df ,prices of hogs at ,chicago1 #gg of pork and lard1 #fg ,prime steam lard1 #gb ,profit in home pork making1 #a ,protein diet1 #e ,pyroligenous acid1 #ed ,rations1 #e for bacon purposes1 #f ,receipts of hogs1 #gh ,relative weights1 #fg ,removing bristles1 #af ,renewal of pork brine1 #db ,resalting bacon1 #ej ,ringing hogs1 #ff ,roast pig1 merits of1 #hj ,salt penetration1 #di ,saltpeter in bacon1 #dh in curing hams1 #dd ,sausage bench1 #cb ,black ,forest1 #bi ,bologna1 #bh brain1 #cj ,frankfort1 #bh homemade filler1 #cb in cases1 #cb in jars1 #bg ,italian pork1 #bi liver1 #cj making1 #bf of pork and beef1 #bf packed in jars1 #bg ,royal ,cambridge1 #cj seasoning1 #bg1 #ca smoked1 #bg ,spanish1 #ca stuffing1 #bg ,suabian1 #bh tomato1 #ca tongue1 #bi ,westphalian1 #bh with bread1 #ca with sardines1 #bi wrapped for boiling1 #bi ,sawbuck scaffold1 #bj ,scalding1 #aa cask on sled1 #ad in hogshead1 #ae tub1 #aa vat1 #aa ,scraping1 #ab and washing1 #ad ,scrapple1 ,philadelphia1 #ce ,season for killing1 #a ,seasoning sausage1 #ca ,shaping the ham1 #bd ,short bones1 #cd cut in smoking1 #ed ribs1 #ga ,shoulders1 shape described1 #ga ,singeing pigs1 #af ,singers1 #af ,skippers1 #ea ,slaughtering1 best methods1 #i ,sled and cask for scalding1 #ad ,small hams in pickle1 #de ,smoked meat1 best color1 #ec ,smoke house1 and oven combined1 #eb barrel1 #eg cheap substitute for1 #ef fire proof1 #ed floors1 #ei hardwood sawdust for1 #eb objectional fuel1 #eb substitute1 #ef with ,french draft1 #eh with kettle track1 #ef ,smoking and smoke houses1 #ea best color1 #ec best days for1 #ec best meat for1 #ea care of fire1 #eb meats in a small way1 #ef preparation of meat1 #ea use of old stove1 #ed ,souse1 preparation of1 #cd ,spanish sausage1 #ca ,spare bone1 #bd ,spareribs1 #cd ,speculative commodities1 #gj ,spice puddings1 preparation of1 #cf ,standard cuts of pork1 #gj lard1 #gb ,stearine1 #gc ,stretcher1 #ai ,substitute for smoke house1 #ef ,sugar cured hams1 #de ,swallow1 #be ,swealed hogs1 #ag ,sweet bacon objectionable1 #dh ,swill1 control of1 #fe ,swine industry1 magnitude of1 #gd ,tackle for heavy hogs1 #ac ,temperature for scalding1 #af ,tenderloin1 average weight of1 #fg ,tin filled for sausage1 #cc ,trimming for bacon1 #bd for lard and sausage1 #bd ,trough for pigs1 #fe protected1 #h ,vat1 permanent1 for scalding1 #ae ,weather for dressing1 #ah ,weight dressed out1 #fg ,weights of hogs1 #ff of portions1 relative1 #fg ,wheat straw for smoking1 #eb ,wild boar1 #ce ,wiltshire cut bacon1 #gb ,yard attachment1 #c ,,recipes ,fresh ,pork4 barbecued pork1 #aac breaded cutlets1 #aab breaded pork chops1 #aac corn and pork scallop1 #hi cutlets1 #aab cutlets from cold roast pork1 #aab pork chops1 #aab roasted with sweet potatoes1 #ij roasted with tomatoes1 #ij stuffed shoulder of pork1 #hi ,ham4 baked1 #ib balls1 #ic boiled1 #ij boned1 #ia flavored1 #ic for lunch1 #ia omelet1 #ib patties1 #id patties fried1 #id patties with onions1 #id potted1 #ia sandwiches1 #id stew1 #ia toast1 #ic with corn meal1 #ic with veal1 #ib ,heart4 boiled1 #aaj stuffed1 #aaj ,liver4 washed1 #aji with bacon1 #aji with onions1 #aji ,miscellaneous4 bacon1 broiled or fried1 #ii boiled dinner1 #ajj brains1 #ii broiled pork1 #aja ,english brawn1 #aah for ,sunday luncheon1 #aja ,german wick-a-wack1 #ajj hams and shoulders1 to keep1 #aai headcheese1 #aag kidney on toast1 #ajd lunch loaf1 #aja omelet1 #ajb1 #ajc pepper pot1 #hf pickled pigs' feet1 #ajc pig's feet1 #ajc pig's head1 #aah pork and beans1 #ajj pork cheese1 #aja pork flour-gravy1 #ajb pork hash1 #aja pork roll1 #he pork pillau1 #he pork with pea pudding1 #hg pork with sauer kraut1 #hg scrapple1 #aag souse1 #aaf tongue1 #aae ,pork ,fritters4 corn meal fritters1 #ajd croquettes1 #hf1 #aje fricatelle1 #aje fritters with egg1 #ajd ,pork ,pies1 ,cakes and ,puddings4 a hint for pork pie1 #aje cake1 #ajg cake without lard1 #ajf pork pie1 #hc1 #aje pork pie with apples1 #ajf pork potpie1 #hc pork pudding1 #ajg sea pie1 #hh sparerib pie1 #ajf ,roasts4 ,danish pork roast1 #ajh fresh leg1 #ajg sparerib1 #ajh sucking pig1 #aac to roast whole pig1 #aac with buttermilk1 #ajh ,salt ,pork4 baked1 #if boiled1 #ig creamed1 #ih creamed in milk and water1 #ig creamed1 ,mrs4 ,bisbee's1 #if egg pork1 #ig fried in batter1 #if fried with apples1 #ie fried with flour1 #id fried with gravy1 #ie fried with sage1 #if sweet fried1 #ie ,sausage4 good sausage1 #aaa sausage rolls1 #aaa with cabbage1 #aaa with dried beef1 #aaj ,soups1 ,stews1 etc4 chowder1 #hh1 #ii dry stew1 #ih old-fashioned stew1 #ii pork gumbo1 #hd pork soup1 #ih pork stew1 #ih succotash1 #hd ,,advertisements ,meats smoked in a few hours with ,krauser's ,liquid ,extract of ,smoke4 ,made from hickory wood4 ,cheaper1 cleaner1 sweeter1 and surer than the old way4 ,send for circular4 ,e4 ,,krauser ,,bro41 ,milton1 ,pa4 ,best ,books for ,swine ,breeders4 ,coburn's ,swine ,husbandry4 ,by ,f4 ,d4 ,,coburn4 ,new1 revised and enlarged edition4 ,the breeding1 rearing and management of swine1 and the prevention and treatment of their diseases4 ,it is the fullest and freshest compendium relating to swine breeding yet offered4 ,cloth1 #abmo4 #a4ej ,harris on the ,pig4 ,by ,,joseph ,,harris4 ,the points of the various ,english and ,american breeds are thoroughly discussed1 and the great advantage of using thoroughbred males clearly shown4 ,the work is equally valuable to the farmer who keeps but few pigs1 and to the breeder on an extensive scale4 ,illustrated4 ,cloth1 #abmo4 #a4jj ,horses1 ,cattle1 ,sheep and ,swine4 ,by ,,geo4 ,w4 ,,curtis4 ,the origin1 history1 improvement1 description1 characteristics1 merits1 objections1 adaptability1 etc41 of each of the different breeds1 with hints on selection1 care and management1 including methods of practical breeders in the ,united ,states and ,canada4 #b4jj ,diseases of ,swine4 ,by ,d4 ,,mcintosh1 ,v4 ,s4 ,a text-book for swine growers1 veterinary surgeons and students4 ,this is the first work exclusively devoted to the subject published in ,america4 ,the subjects dealt with are based on science and confirmed by experience1 so that the reader will not have to lose time in reading theories which are not confirmed by facts4 ,in the treatment of hog cholera and other diseases which in the majority of cases prove fatal1 the author's original and extensive investigations have thrown considerable light on many points hitherto but little understood4 ,cloth1 #bcj pages1 #abmo4 ,illustrated4 #b4jj ,feeding ,animals4 ,by ,,elliot ,w4 ,,stewart4 ,a valuable and practical work upon the laws of animal growth1 specially applied to the rearing and feeding of horses1 cattle1 dairy cows1 sheep and swine4 ,illustrated4 ,cloth1 #abmo4 #b4jj ,any of the above books sent postpaid on receipt of price4 ,send for free ,catalogue4 ,,orange ,,judd ,,company1 #eb ,lafayette ,place1 ,new ,york4 ,marquette ,building1 ,chicago4 ,ill4 ,,standard ,,books4 ,commended by the ,greatest ,educators of ,germany1 ,england and the ,united ,states4 ,endorsed by ,officials1 and adopted in many ,schools ,new ,methods in ,education ,art1 ,real ,manual ,training1 ,nature ,study4 ,explaining ,processes whereby ,hand1 ,eye and ,mind are ,educated by ,means that ,conserve ,vitality and ,develop a ,union of ,thought and ,action ,by ,j4 ,liberty ,tadd ,director of the ,public ,school of ,industrial ,art1 of ,manual ,training and ,art in the ,r4 ,c4 ,high ,school1 and in several ,night ,schools1 ,member of the ,art ,club1 ,sketch ,club1 and ,educational ,club1 and of the ,academy of ,natural ,sciences1 ,philadelphia ,based on twenty-two years' experience with thousands of children and hundreds of teachers4 ,a method reasonable1 feasible and without great cost1 adapted to all grades1 from child to adult2 a plan that can be applied without friction to every kind of educational institution or to the family1 and limited only by the capacity of the individual2 a method covered by natural law1 working with the absolute precision of nature itself2 a process that unfolds the capacities of children as unfold the leaves and flowers2 a system that teaches the pupils that they are in the plan and part of life1 and enables them to work out their own salvation on the true lines of design and work as illustrated in every natural thing4 ,a ,wealth of ,illustration--#dgh ,pictures and #dd ,full-,page ,plates showing children and teachers practicing these new methods or their work4 ,a revelation to all interested in developing the wonderful capabilities of young or old4 ,the pictures instantly fascinate every child1 imbuing it with a desire to do likewise4 ,teachers and parents at once become enthusiastic and delighted over the ,tadd methods which this book enables them to put into practice4 ,not a hackneyed thought nor a stale picture4 ,fresh1 new1 practical1 scientific1 inspiring ,,among ,,those ,,who ,,endorse ,,the ,,work ,,are ,,herbert ,,spencer1 ,,dr4 ,w4 ,w4 ,,keene1 ,,president ,,huey--,of the ,philadelphia board of education4 ,,secretary ,,gotze--,of the leading pedagogical society of ,germany 7by which the book is being translated into ,german for publication at ,berlin74 ,,charles ,h4 ,,thurber--,professor of ,pedagogy1 ,university of ,chicago4 ,,talcott ,,williams--,editor ,philadelphia ,press1 ,book ,news1 etc4 ,r4 ,h4 ,,webster--,superintendent of ,schools1 ,san ,francisco4 ,,dr4 ,a4 ,e4 ,,winship--,editor ,journal of ,education4 ,w4 ,f4 ,,slocum--,president ,colorado ,college4 ,,frederick ,,winsor--,head master ,the ,country ,school for ,boys of ,baltimore ,city1 under the auspices of ,johns ,hopkins ,university4 ,g4 ,b4 ,,morrison--,principal ,manual ,training ,high ,school1 ,kansas ,city4 ,,dr4 ,,edward ,,kirk--,dean ,university of ,penn4 ,g4 ,e4 ,,dawson--7,clark ,university71 ,professor of ,psychology1 ,bible ,normal ,college4 ,,roman ,,steiner--,baltimore4 ,,specifications3 ,size1 #g-a_/bx#aj-a_/b inches1 almost a quarto2 #def pages1 fine plate paper1 beautifully bound in cloth and boards1 cover illuminated in gold2 weight1 #d-a_/b lbs4 ,boxed1 price #c4jj net1 postpaid to any part of the world4 ,orange ,judd ,company ,new ,york1 ,n4 ,y41 #eb-ed ,lafayette ,place4 ,springfield1 ,mass41 ,homestead ,bdg4 ,chicago1 ,ill41 ,marquette ,building4 ,illustration3 ,,sent ,,free ,,on ,,application ,descriptive ,catalog of-- ,,rural ,,books ,containing #ajj #hvo4 pages1 profusely illustrated1 and giving full descriptions of the best works on the following subjects3 ,farm and ,garden ,fruits1 ,flowers1 ,etc4 ,cattle1 ,sheep and ,swine ,dogs1 ,horses1 ,riding1 ,etc4 ,poultry1 ,pigeons and ,bees ,angling and ,fishing ,boating1 ,canoeing and ,sailing ,field ,sports and ,natural ,history ,hunting1 ,shooting1 ,etc4 ,architecture and ,building ,landscape ,gardening ,household and ,miscellaneous ,publishers and ,importers ,orange ,judd ,company #eb and #ed ,lafayette ,place ,,new ,,york ,,books ,,will ,,be ,,forwarded1 ,,postpaid1 ,,on ,,receipt ,,of ,,price ,greenhouse ,construction4 ,by ,prof4 ,l4 ,r4 ,taft4 ,a complete treatise on greenhouse structures and arrangements of the various forms and styles of plant houses for professional florists as well as amateurs4 ,all the best and most approved structures are so fully and clearly described that anyone who desires to build a greenhouse will have no difficulty in determining the kind best suited to his purpose4 ,the modern and most successful methods of heating and ventilating are fully treated upon4 ,special chapters are devoted to houses used for the growing of one kind of plants exclusively4 ,the construction of hotbeds and frames receives appropriate attention4 ,over one hundred excellent illustrations1 specially engraved for this work1 make every point clear to the reader and add considerably to the artistic appearance of the book4 ,cloth1 #abmo4 #a4ej ,greenhouse ,management4 ,by ,l4 ,r4 ,taft4 ,this book forms an almost indispensable companion volume to ,greenhouse ,construction4 ,in it the author gives the results of his many years' experience1 together with that of the most successful florists and gardeners1 in the management of growing plants under glass4 ,so minute and practical are the various systems and methods of growing and forcing roses1 violets1 carnations1 and all the most important florists' plants1 as well as fruits and vegetables described1 that by a careful study of this work and the following of its teachings1 failure is almost impossible4 ,illustrated4 ,cloth1 #abmo #a4ej ,bulbs and ,tuberous-,rooted ,plants4 ,by ,c4 ,l4 ,allen4 ,a complete treatise on the history1 description1 methods of propagation and full directions for the successful culture of bulbs in the garden1 dwelling and greenhouse4 ,as generally treated1 bulbs are an expensive luxury1 while when properly managed1 they afford the greatest amount of pleasure at the least cost4 ,the author of this book has for many years made bulb growing a specialty1 and is a recognized authority on their cultivation and management4 ,the illustrations which embellish this work have been drawn from nature1 and have been engraved especially for this book4 ,the cultural directions are plainly stated1 practical and to the point4 ,cloth1 #abmo #a4ej ,irrigation ,farming4 ,by ,lute ,wilcox4 ,a handbook for the practical application of water in the production of crops4 ,a complete treatise on water supply1 canal construction1 reservoirs and ponds1 pipes for irrigation purposes1 flumes and their structure1 methods of applying water1 irrigation of field crops1 the garden1 the orchard and vineyard2 windmills and pumps1 appliances and contrivances4 ,profusely1 handsomely illustrated4 ,cloth1 #abmo #a4ej ,landscape ,gardening4 ,by ,f4 ,a4 ,waugh1 professor of horticulture1 ,university of ,vermont4 ,a treatise on the general principles governing outdoor art2 with sundry suggestions for their application in the commoner problems of gardening4 ,every paragraph is short1 terse and to the point1 giving perfect clearness to the discussions at all points4 ,in spite of the natural difficulty of presenting abstract principles the whole matter is made entirely plain even to the inexperienced reader4 ,illustrated1 #abmo4 ,cloth4 4#ej ,fungi and ,fungicides4 ,by ,prof4 ,clarence ,m4 ,weed4 ,a practical manual concerning the fungous diseases of cultivated plants and the means of preventing their ravages4 ,the author has endeavored to give such a concise account of the most important facts relating to these as will enable the cultivator to combat them intelligently4 #bbb pp41 #ij ill41 #abmo4 ,paper1 #ej cents2 cloth4 #a4jj ,talks on ,manure4 ,by ,joseph ,harris1 ,m4 ,s4 ,a series of familiar and practical talks between the author and the deacon1 the doctor1 and other neighbors1 on the whole subject of manures and fertilizers2 including a chapter especially written for it by ,sir ,john ,bennet ,lawes of ,rothamsted1 ,england4 ,cloth1 #abmo4 #a4ej ,insects and ,insecticides4 ,by ,clarence ,m4 ,weed1 ,d4 ,sc41 ,prof4 of entomology and zoology1 ,new ,hampshire college of agriculture4 ,a practical manual concerning noxious insects1 and methods of preventing their injuries4 #ccd pages1 with many illustrations4 ,cloth1 #abmo4 #a4ej ,mushrooms4 ,how to ,grow ,them4 ,by ,wm4 ,falconer4 ,this is the most practical work on the subject ever written1 and the only book on growing mushrooms published in ,america4 ,the author describes how he grows mushrooms1 and how they are grown for profit by the leading market gardeners1 and for home use by the most successful private growers4 ,engravings drawn from nature expressly for this work4 ,cloth4 #a4jj ,handbook of ,plants and ,general ,horticulture4 ,by ,peter ,henderson4 ,this new edition comprises about #ej per cent4 more genera than the former one1 and embraces the botanical name1 derivation1 natural order1 etc41 together with a short history of the different genera1 concise instructions for their propagation and culture1 and all the leading local or common ,english names1 together with a comprehensive glossary of botanical and technical terms4 ,plain instructions are also given for the cultivation of the principal vegetables1 fruits and flowers4 ,cloth1 large #hvo4 #c4jj ,ginseng1 ,its ,cultivation1 ,harvesting1 ,marketing and ,market ,value4 ,by ,maurice ,g4 ,kains1 with a short account of its history and botany4 ,it discusses in a practical way how to begin with either seed or roots1 soil1 climate and location1 preparation1 planting and maintenance of the beds1 artificial propagation1 manures1 enemies1 selection for market and for improvement1 preparation for sale1 and the profits that may be expected4 ,this booklet is concisely written1 well and profusely illustrated1 and should be in the hands of all who expect to grow this drug to supply the export trade1 and to add a new and profitable industry to their farms and gardens1 without interfering with the regular work4 #abmo4 4#ce ,land ,draining4 ,a handbook for farmers on the principles and practice of draining1 by ,manly ,miles1 giving the results of his extended experience in laying tile drains4 ,the directions for the laying out and the construction of tile drains will enable the farmer to avoid the errors of imperfect construction1 and the disappointment that must necessarily follow4 ,this manual for practical farmers will also be found convenient for references in regard to many questions that may arise in crop growing1 aside from the special subjects of drainage of which it treats4 ,cloth1 #abmo4 #a4jj ,henderson's ,practical ,floriculture4 ,by ,peter ,henderson4 ,a guide to the successful propagation and cultivation of florists' plants4 ,the work is not one for florists and gardeners only1 but the amateur's wants are constantly kept in mind1 and we have a very complete treatise on the cultivation of flowers under glass1 or in the open air1 suited to those who grow flowers for pleasure as well as those who make them a matter of trade4 ,beautifully illustrated4 ,new and enlarged edition4 ,cloth1 #abmo4 #a4ej ,tobacco ,leaf4 ,by ,j4 ,b4 ,killebrew and ,herbert ,myrick4 ,its ,culture and ,cure1 ,marketing and ,manufacture4 ,a practical handbook on the most approved methods in growing1 harvesting1 curing1 packing1 and selling tobacco1 with an account of the operations in every department of tobacco manufacture4 ,the contents of this book are based on actual experiments in field1 curing barn1 packing house1 factory and laboratory4 ,it is the only work of the kind in existence1 and is destined to be the standard practical and scientific authority on the whole subject of tobacco for many years4 ,upwards of #ejj pages and #aej original engravings4 #b4jj ,play and ,profit in ,my ,garden4 ,by ,e4 ,p4 ,roe4 ,the author takes us to his garden on the rocky hillsides in the vicinity of ,west ,point1 and shows us how out of it1 after four years' experience1 he evoked a profit of #a1jjj1 and this while carrying on pastoral and literary labor4 ,it is very rarely that so much literary taste and skill are mated to so much agricultural experience and good sense4 ,cloth1 #abmo4 #a4jj ,forest ,planting4 ,by ,h4 ,nicholas ,jarchow1 ,,ll4 ,d4 ,a treatise on the care of woodlands and the restoration of the denuded timberlands on plains and mountains4 ,the author has fully described those ,european methods which have proved to be most useful in maintaining the superb forests of the old world4 ,this experience has been adapted to the different climates and trees of ,america1 full instructions being given for forest planting of our various kinds of soil and subsoil1 whether on mountain or valley4 ,illustrated1 #abmo4 #a4ej ,soils and ,crops of the ,farm4 ,by ,george ,e4 ,morrow1 ,m4 ,a41 and ,thomas ,f4 ,hunt4 ,the methods of making available the plant food in the soil are described in popular language4 ,a short history of each of the farm crops is accompanied by a discussion of its culture4 ,the useful discoveries of science are explained as applied in the most approved methods of culture4 ,illustrated4 ,cloth1 #abmo4 #a4jj ,american ,fruit ,culturist4 ,by ,john ,j4 ,thomas4 ,containing practical directions for the propagation and culture of all the fruits adapted to the ,united ,states4 ,twentieth thoroughly revised and greatly enlarged edition by ,wm4 ,h4 ,s4 ,wood4 ,this new edition makes the work practically almost a new book1 containing everything pertaining to large and small fruits as well as sub-tropical and tropical fruits4 ,richly illustrated by nearly #hjj engravings4 #geh pp41 #abmo4 #b4ej ,fertilizers4 ,by ,edward ,b4 ,voorhees1 director of the ,new ,jersey ,agricultural ,experiment ,station4 ,it has been the aim of the author to point out the underlying principles and to discuss the important subjects connected with the use of fertilizer materials4 ,the natural fertility of the soil1 the functions of manures and fertilizers1 and the need of artificial fertilizers are exhaustively discussed4 ,separate chapters are devoted to the various fertilizing elements1 to the purchase1 chemical analyses1 methods of using fertilizers1 and the best fertilizers for each of the most important field1 garden and orchard crops4 #cce pp4 #a4jj ,gardening for ,profit4 ,by ,peter ,henderson4 ,the standard work on market and family gardening4 ,the successful experience of the author for more than thirty years1 and his willingness to tell1 as he does in this work1 the secret of his success for the benefit of others1 enables him to give most valuable information4 ,the book is profusely illustrated4 ,cloth1 #abmo4 #a4ej ,herbert's ,hints to ,horse ,keepers4 ,by the late ,henry ,william ,herbert 7,frank ,forester74 ,this is one of the best and most popular works on the horse prepared in this country4 ,a complete manual for horsemen1 embracing3 ,how to breed a horse2 how to buy a horse2 how to break a horse2 how to use a horse2 how to feed a horse2 how to physic a horse 7allopathy or homoeopathy72 how to groom a horse2 how to drive a horse2 how to ride a horse1 etc4 ,beautifully illustrated4 ,cloth1 #abmo4 #a4ej ,barn ,plans and ,outbuildings4 ,two hundred and fifty-seven illustrations4 ,a most valuable work1 full of ideas1 hints1 suggestions1 plans1 etc41 for the construction of barns and outbuildings1 by practical writers4 ,chapters are devoted to the economic erection and use of barns1 grain barns1 house barns1 cattle barns1 sheep barns1 corn houses1 smoke houses1 ice houses1 pig pens1 granaries1 etc4 ,there are likewise chapters on bird houses1 dog houses1 tool sheds1 ventilators1 roofs and roofing1 doors and fastenings1 workshops1 poultry houses1 manure sheds1 barnyards1 root pits1 etc4 ,cloth1 #abmo4 #a4jj ,cranberry ,culture4 ,by ,joseph ,j4 ,white4 ,contents3 ,natural history1 history of cultivation1 choice of location1 preparing the ground1 planting the vines1 management of meadows1 flooding1 enemies and difficulties overcome1 picking1 keeping1 profit and loss4 ,cloth1 #abmo4 #a4jj ,ornamental ,gardening for ,americans4 ,by ,elias ,a4 ,long1 landscape architect4 ,a treatise on beautifying homes1 rural districts and cemeteries4 ,a plain and practical work with numerous illustrations and instructions so plain that they may be readily followed4 ,illustrated4 ,cloth1 #abmo4 #a4ej ,grape ,culturist4 ,by ,a4 ,s4 ,fuller4 ,this is one of the very best of works on the culture of the hardy grapes1 with full directions for all departments of propagation1 culture1 etc41 with #aej excellent engravings1 illustrating planting1 training1 grafting1 etc4 ,cloth1 #abmo4 #a4ej ,turkeys and ,how to ,grow ,them4 ,edited by ,herbert ,myrick4 ,a treatise on the natural history and origin of the name of turkeys2 the various breeds1 the best methods to insure success in the business of turkey growing4 ,with essays from practical turkey growers in different parts of the ,united ,states and ,canada4 ,copiously illustrated4 ,cloth1 #abmo4 #a4jj ,profits in ,poultry4 ,useful and ornamental breeds and their profitable management4 ,this excellent work contains the combined experience of a number of practical men in all departments of poultry raising4 ,it is profusely illustrated and forms a unique and important addition to our poultry literature4 ,cloth1 #abmo4 #a4jj ,how ,crops ,grow4 ,by ,prof4 ,samuel ,w4 ,johnson of ,yale ,college4 ,new and revised edition4 ,a treatise on the chemical composition1 structure and life of the plant4 ,this book is a guide to the knowledge of agricultural plants1 their composition1 their structure and modes of development and growth2 of the complex organization of plants1 and the use of the parts2 the germination of seeds1 and the food of plants obtained both from the air and the soil4 ,the book is indispensable to all real students of agriculture4 ,with numerous illustrations and tables of analysis4 ,cloth1 #abmo4 #a4ej ,coburn's ,swine ,husbandry4 ,by ,f4 ,d4 ,coburn4 ,new1 revised and enlarged edition4 ,the breeding1 rearing1 and management of swine1 and the prevention and treatment of their diseases4 ,it is the fullest and freshest compendium relating to swine breeding yet offered4 ,cloth1 #abmo4 #a4ej ,stewart's ,shepherd's ,manual4 ,by ,henry ,stewart4 ,a valuable practical treatise on the sheep for ,american farmers and sheep growers4 ,it is so plain that a farmer or a farmer's son who has never kept a sheep1 may learn from its pages how to manage a flock successfully1 and yet so complete that even the experienced shepherd may gather many suggestions from it4 ,the results of personal experience of some years with the characters of the various modern breeds of sheep1 and the sheep raising capabilities of many portions of our extensive territory and that of ,canada--and the careful study of the diseases to which our sheep are chiefly subject1 with those by which they may eventually be afflicted through unforeseen accidents--as well as the methods of management called for under our circumstances1 are carefully described4 ,illustrated4 ,cloth1 #abmo4 #a4jj ,feeds and ,feeding4 ,by ,w4 ,a4 ,henry4 ,this handbook for students and stock men constitutes a compendium of practical and useful knowledge on plant growth and animal nutrition1 feeding stuffs1 feeding animals and every detail pertaining to this important subject4 ,it is thorough1 accurate and reliable1 and is the most valuable contribution to live stock literature in many years4 ,all the latest and best information is clearly and systematically presented1 making the work indispensable to every owner of live stock4 #feh pages1 #hvo4 ,cloth4 #b4jj ,hunter and ,trapper4 ,by ,halsey ,thrasher1 an old and experienced sportsman4 ,the best modes of hunting and trapping are fully explained1 and foxes1 deer1 bears1 etc41 fall into his traps readily by following his directions4 ,cloth1 #abmo4 4#ej ,the ,ice ,crop4 ,by ,theron ,l4 ,hiles4 ,how to harvest1 ship and use ice4 ,a complete1 practical treatise for farmers1 dairymen1 ice dealers1 produce shippers1 meat packers1 cold storers1 and all interested in ice houses1 cold storage1 and the handling or use of ice in any way4 ,including many recipes for iced dishes and beverages4 ,the book is illustrated by cuts of the tools and machinery used in cutting and storing ice1 and the different forms of ice houses and cold storage buildings4 #abb pp41 ill41 #afmo4 ,cloth4 #a4jj ,practical ,forestry4 ,by ,andrew ,s4 ,fuller4 ,a treatise on the propagation1 planting and cultivation1 with descriptions and the botanical and popular names of all the indigenous trees of the ,united ,states1 and notes on a large number of the most valuable exotic species4 #a4ej ,irrigation for the ,farm1 ,garden and ,orchard4 ,by ,henry ,stewart4 ,this work is offered to those ,american farmers and other cultivators of the soil who1 from painful experience1 can readily appreciate the losses which result from the scarcity of water at critical periods4 ,fully illustrated4 ,cloth1 #abmo4 #a4jj ,market ,gardening and ,farm ,notes4 ,by ,burnett ,landreth4 ,experiences and observation for both ,north and ,south1 of interest to the amateur gardener1 trucker and farmer4 ,a novel feature of the book is the calendar of farm and garden operations for each month of the year2 the chapters on fertilizers1 transplanting1 succession and rotation of crops1 the packing1 shipping and marketing of vegetables will be especially useful to market gardeners4 ,cloth1 #abmo4 #a4jj ,the ,fruit ,garden4 ,by ,p4 ,barry4 ,a standard work on fruit and fruit trees1 the author having had over thirty years' practical experience at the head of one of the largest nurseries in this country4 ,invaluable to all fruit growers4 ,illustrated4 ,cloth1 #abmo4 #a4ej ,the ,nut ,culturist4 ,by ,andrew ,s4 ,fuller4 ,a treatise on the propagation1 planting and cultivation of nut-bearing trees and shrubs adapted to the climate of the ,united ,states1 with the scientific and common names of the fruits known in commerce as edible or otherwise useful nuts4 ,intended to aid the farmer to increase his income without adding to his expenses or labor4 #abmo4 ,cloth4 #a4ej ,american ,grape ,growing and ,wine ,making4 ,by ,george ,husmann of ,california4 ,new and enlarged edition4 ,with contributions from well-known grape growers1 giving wide range of experience4 ,the author of this book is a recognized authority on the subject4 ,cloth1 #abmo4 #a4ej ,treat's ,injurious ,insects of the ,farm and ,garden4 ,by ,mrs4 ,mary ,treat4 ,an original investigator who has added much to our knowledge of both plants and insects1 and those who are familiar with ,darwin's works are aware that he gives her credit for important observation and discoveries4 ,new and enlarged edition4 ,with an illustrated chapter on beneficial insects4 ,fully illustrated4 ,cloth1 #abmo4 #a4ej ,the ,dogs of ,great ,britain1 ,america and ,other ,countries4 ,new1 enlarged and revised edition4 ,their breeding1 training and management1 in health and disease2 comprising all the essential parts of the two standard works on dogs by ,stonehenge4 ,it describes the best game and hunting grounds in ,america4 ,contains over one hundred beautiful engravings1 embracing most noted dogs in both continents1 making1 together with chapters by ,american writers1 the most complete dog book ever published4 ,cloth1 #abmo4 #a4ej ,harris on the ,pig4 ,by ,joseph ,harris4 ,new edition4 ,revised and enlarged by the author4 ,the points of the various ,english and ,american breeds are thoroughly discussed1 and the great advantage of using thoroughbred males clearly shown4 ,the work is equally valuable to the farmer who keeps but few pigs1 and to the breeder on an extensive scale4 ,illustrated4 ,cloth1 #abmo4 #a4jj ,pear ,culture for ,profit4 ,by ,p4 ,t4 ,quinn1 practical horticulturist4 ,teaching how to raise pears intelligently1 and with the best results1 how to find out the character of the soil1 the best methods of preparing it1 the best varieties to select under existing conditions1 the best modes of planting1 pruning1 fertilizing1 grafting1 and utilizing the ground before the trees come into bearing1 and1 finally1 of gathering and packing for market4 ,illustrated4 ,cloth1 #abmo4 #a4jj ,the ,secrets of ,health1 or ,how ,not to ,be ,sick1 and ,how to ,get ,well from ,sickness4 ,by ,s4 ,h4 ,platt1 ,a4 ,m41 ,m4 ,d41 ,late ,member of the ,connecticut ,eclectic ,medical ,society1 the ,national ,eclectic ,medical ,association1 and ,honorary ,member of the ,national ,bacteriological ,society of ,america2 ,our ,medical ,editor ,and ,author of talks ,with ,our ,doctor and our ,health ,adviser4 ,nearly #fjj ,pages4 ,profusely ,illustrated4 ,an ,index of #bj ,pages1 so that any topic may be instantly consulted4 ,a new departure in medical knowledge for the people--the latest progress1 secrets and practices of all schools of healing made available for the common people--health without medicine1 nature without humbug1 common sense without folly1 science without fraud4 #abmo4 #egf ,pp41 #ha ,illustrations4 ,cloth4 #a4ej ,gardening for ,young and ,old4 ,by ,joseph ,harris4 ,a work intended to interest farmers' boys in farm gardening1 which means a better and more profitable form of agriculture4 ,the teachings are given in the familiar manner so well known in the author's ,walks and ,talks on the ,farm4 ,illustrated4 ,cloth1 #abmo4 #a4jj ,money in the ,garden4 ,by ,p4 ,t4 ,quinn4 ,the author gives in a plain1 practical style1 instructions on three distinct although closely connected branches of gardening--the kitchen garden1 market garden and field culture1 from successful practical experience for a term of years4 ,illustrated4 ,cloth1 #abmo4 #a4jj ,the ,pruning ,book4 ,by ,l4 ,h4 ,bailey4 ,this is the first ,american work exclusively devoted to pruning4 ,it differs from most other treatises on this subject in that the author takes particular pains to explain the principles of each operation in every detail4 ,specific advice is given on the pruning of the various kinds of fruits and ornamental trees1 shrubs and hedges4 ,considerable space is devoted to the pruning and training of grapevines1 both ,american and foreign4 ,every part of the subject is made so clear and plain that it can be readily understood by even the merest beginner4 ,cloth1 #hvo1 #ecj pages4 ,illustrated4 #a4ej ,transcriber's ,notes3 ,passages in italics are indicated by underscore4 ,the following misprints have been corrected3 ,english1 bacon varieties of lard corrected to ,english bacon1 varieties of lard 7,table of ,contents7 acking corrected to ,packing 7page #gg7 vingar corrected to vinegar 7page #aaf7 ,the wide table on page #gh has been split4 ,the left column is repeated in the second half as an aid to the reader4