,canton ,*ri/ian ,college ,,bullet9 ,,no4 #bg ,,but*]+ ,,& ,,cur+ ,,meats ,,9 ,,*9a ,,by ,,c>l ,,osc> ,,lev9e ,associate ,pr(essor ( ,animal ,husb&ry ,canton1 ,*9a #aiba ,but*]+ & ,cur+ ,meats 9 ,*9a ,,cont5ts ,preface ,introduction ,orig9 ( ,meat ,foods ,food ,animals 9 ,*9a ,section ,hogs #a ,cattle #b ,wat] ,buffalo #c ,%eep & ,goats #d ,p\ltry #e ,selection ( ,animals = ,slaught] ,heal? #f ,condition #g ,bre$+ #h ,fe$+ #i ,age & ,size = ,kill+ #aj ,prep>ation ( ! ,animals = ,slaught] ,ble$+ & ,dress+ ,hogs ,tools #aa ,scald+ ,equipm5t #ab ,kill+ ! ,hog #ac 8,wat]$0 ,meat #ad ,scald+ & ,scrap+ #ae ,gutt+ #af ,cool+ ! ,c>cass #ag ,cutt+ up ! ,c>cass #ah ,%\ld]s #ai ,middle ,"p #bj ,hams #ba ,trimm+s #bb ,head #bc ,feet #bd ,kill+ & ,dress+ ,beef ,tools #be ,/unn+ #bf ,ble$+ #bg ,sk9n+ & ,gutt+ #bh ,treatm5t ( ,hides #bi ,kill+ & ,dress+ ,%eep ,/unn+ & ,ble$+ #cj ,sk9n+ #ca ,gutt+ #cb ,ble$+ & ,dress+ ,p\ltry ,ble$+ & ,pick+ #cc ,keep+ ,meat ,fre% ,cur+ ,meats3 ,am]ican ,me?ods ,prep>+ ! ,meat = ,cur+ #cd ,vessels = ,cur+ #ce ,cur+ ,ag5ts #cf ,wet & ,dry ,cures ,comp>$ ,recipes = ,cur+ ,meats ,corn$ ,beef #cg ,dri$ ,beef #ch ,pla9 ,salt ,pork #ci ,dry ,cur$ ,pork #dj ,sug> ,cur$ ,pork #da ,pork ,sausage #db ,mix$ ,meat ,sausage #dc ,bologna ,sausage #de ,smok$1 or ,c\ntry ,sausage #df ,frank=t1 or ,vi5na ,sausage #dg ,liv] ,sausage #dh ,summ] ,sausage #di ,head*eese #ej ,scrapple #ea ,sn[ ,pack+ #eb ,p>tial ,cook+ #ec ,r5d]+ ,l>d #ed ,smok$ ,meats #ee ,! ,smoke ,h\se #ef ,! ,fuel #eg ,prep>+ ,meat = ,smok+ #eh ,! ,fire #ei ,keep+ ,smok$ ,meats #fj ,recipe = ,yell[ ,wa% #fa ,*9ese ,meat ,recipes ,bean ,sauce ,sausage 77 #fb ,pickle = ,bean ,sauce ,sausage #fc ,prep>+ ! ,meat = ,sausage #fd ,sausage ,cas+ 77 #fe ,s(t5+ ! ,cas+ #ff ,fill+ ! ,cas+ #fg ,sunn+ & ,dry+ #fh ,season & ,wea!r = ,mak+ ,sausage #fi ,lean ,pork ,sausage 77 #gj ,liv] ,sausage 77 #ga ,tung ,koon ,sausage 77 #gb ,oy/] ,sauce ,sausage 77 #gc ,catsup ,sausage #gd ,roa/ or ,bak$ ,sausage 77 #ge ,cur$ ,ham #gf ,sun ,dri$ ,pork 77 #gg ,pickl$ ,pig's ,feet 77 #gh ,pickl$ ,beef #gi ,dri$ ,rice ,birds 77 #hj ,pork ,/uff$ ,liv] 77 #ha ,lo ,mei 77 #hb ,roa/ ,meat 77 #hc ,dri$ ,duck 77 #hd ,puff$ ,pig ,sk9 77 #he ,preface ,?is bullet9 discusses ! diff]5t me?ods1 bo? ,*9ese & =eign1 ( but*]+ & cur+ meats4 ,! aim has be5 to pres5t ! mat]ial 9 a practical way s z to be ( value to ! g5]al public z well z ( special s]vice 9 connection ) ! c\rses 9 ,meats (f]$ at ! ,canton ,*ri/ian ,college4 ,! writ] realizes t ?is bullet9 is n complete1 9 t ! subject1 especially 9 reg>d to cur+ meats 9 diff]5t p>ts ( ,*9a1 is f> f exhau/$4 ,h[ev]1 x is ?\ght be/ to publi% 9 ?is =m1 & 9 a lat] edition to include additional mat]ial :i* may be secur$ on ! subject4 ,con/ructive criticism on ?is bullet9 w be receiv$ gladly4 ,! writ] is especially indebt$ to ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture = p]mission to use mat]ial f its publications4 ,special ackn[l$gm5t is also due to ,mr4 ,taam ,sik ,hung & ,mr4 ,w4 ,l4 ,funkh\s] ( ! agricultural /aff ( ! ,canton ,*ri/ian ,college1 :o h made valuable sugge/ions 9 ! prep>ation ( ! manuscript1 to agricultural /ud5ts :o h tak5 ! c\rse 9 ,meats "u ! writ]'s sup]vision & h assi/$ 9 secur+ ! data on ,*9ese me?ods ( cur+ meats1 & to ,mr4 ,a4 ,h4 ,holt1 ,in/ructor ( ,engli% 9 ,canton ,*ri/ian ,college1 = 8 assi/ance 9 read+ ! manuscript4 ,c4 ,o4 ,lev9e ,but*]+ & ,cur+ ,meats 9 ,*9a ,introduction ,! ,*9ese1 l mo/ p1 are lov]s ( pork1 beef1 mutton1 & p\ltry1 & consume ^! meats1 bo? fre% & cur$1 9 l>ge quantities ea* ye>4 ,fre% meat is practically all consum$ )9 a few miles ( ! locality 9 :i* x is but*]$4 ,h[ev] l>ge quantities ( cur$ meats1 especially cur$ pork & duck1 are %ipp$ long di/ances f ! localities :]e !y are cur$4 ,cur$ hams & bacon are %ipp$ f ,kul+ nor? to ,pek+1 & s\? to ,canton4 ,yunnan exports to ,canton & o!r p>ts ( ,*9a1 to ! ,philipp9e ,isl&s & o!r c\ntries to ! s\?1 a consid]able quantity ( home cur$ ham1 :i* is q popul> ) ! ,*9ese 9 ^? regions4 ,on ! o!r h&1 a good deal ( cur$ ham & bacon is import$1 *iefly f ,au/ralia & ,engl&1 to ! v>i\s ports ( ,*9a & f9ds its way inl&4 ,= a numb] ( ye>s ,canton ,*ri/ian ,college has be5 /udy+ ! but*]+ & cur+ problems z !y exi/ 9 s\!rn ,*9a1 p>ticul>ly 9 ! region ( ,canton4 ,meats ( v>i\s k9ds h be5 but*]$ & cur$ by ! ,college4 ,bo? ! =eign & ,*9ese me?ods ( h&l+ ! meat h be5 practic$ & /udi$4 ,9 ?is "w special att5tion has be5 giv5 to ! but*]+ & cur+ ( pork4 ,! climate ( ,canton is "o n especially well adapt$ to cur+ meat4 ,?is is due to ! fact t ! temp]ature nev] falls bel[ #cb degrees ,fahr5heit1 ev5 9 ! colde/ w9t] season4 ,fur!r1 ?is l[ a temp]ature is n ma9ta9$ m ?an a few days ( ! w9t] season1 & only at night4 ,be=e noon x usually rises to #ej or #fj1 foll[+ ev5 ! colde/ nights4 ,9 spite ( ! fact t ! temp]ature nev] gets v l[1 ! "w at ! ,college has demon/rat$ t x is possible to produce good cur$ meat1 if done prop]ly1 ev5 )\t ! use ( ice4 ,h[ev] !re is "s risk ( ! meat spoil+ )\t ice1 & x is recomm5d$1 especially 9 cur+ l>ge pieces ( meat1 su* z hams & %\ld]s1 t ice be us$ to facilitate ! cool+ ( ! meat be=e ! cure is appli$4 ,orig9 ( ,meat ,foods ,man uses = 8 meat diet almo/ all classes ( animal life4 ,h[ev]1 ! pr9cipal classes ( animals t supply ! human race ) meat food are3 cattle1 hogs1 %eep1 p\ltry1 &1 9 ,*9a & s\!rn ,europe1 ! buffalo4 ,9 ,nor!rn ,*9a ! camel & 9 ,we/]n ,*9a ! yak are also us$ to "s ext5t = food4 ,su* animals z birds 7o!r ?an p\ltry71 rabbits1 fi% & o!r =ms ( wat] life1 :ile ( importance1 d n provide z l>ge a supply ( meat food z d ! dome/icat$ animals m5tion$ above4 ,food ,animals 9 ,*9a ,! animals 9 ,*9a f :i* ! ma9 supply ( meat comes are sw9e1 cattle1 wat] buffalo1 & p\ltry 7includ+ *ick5s1 ducks1 & geese74 #a4 ,hogs ,hogs 9 ,*9a are ( bo? ! bacon & l>d types4 ,! l>d type is ! mo/ common1 except 9 ! prov9ces ( ,yunnan1 ,sze*wan1 & "s regions 9 c5tral ,*9a1 :]e ! bacon type is f\nd4 ,! ,*9ese l>d hogs are *>act]iz$ by _! l>ge1 p5dul\s bellies1 sway-backs1 light hams1 & by _! sl[ness 9 matur+4 ,!y are inf]ior hogs :5 comp>$ ) ! improv$ bre$s ( ,europe & ,am]ica1 b z a rule are bett] ?an ! native hogs f\nd 9 o!r p>ts ( ! ,ori5t4 ,_! l>ge bellies & l[ backs are l>gely due to ! fact t f ! "t ! pigs beg9 to eat until !y are but*]$1 all conc5trate fe$s are giv5 9 ! =m ( a v wet swill1 & !y are all[$ to dr9k all !y c hold ( su* fe$ twice a day4 ,su* fe$+ /ret*es ! dige/ive tract to an abnormal degree1 & p]man5tly enl>ges ! belly & pulls d[n ! back4 ,by giv+ less wat] ) ! fe$1 & n all[+ ! pigs to fill up ) all !y c possibly hold1 ?is abnormal developm5t c l>gely be prev5t$4 ,intellig5t bre$+ = sev]al g5]ations1 by mat+ animals ) ! mo/ desirable con=mation1 su* z /raight backs1 wide1 deep hams1 long1 deep bodies1 %ort heads1 & %ort legs1 %\ld br+ ab\t fur!r improvem5t4 ,bre$+ = fa/ gr[+ & e>ly matur+ animals %\ld also be practic$1 z ! mo/ pr(itable fe$+ is ) "y animals4 ,illu/ration3 ,fig4 #a4 ,heif] two ye>s old ( ! native hump$ v>iety ,illu/ration3 ,fig4 #b4 ,beef-draft wat] buffalos ) calves a few weeks old ,illu/ration3 ,fig4 #c4 ,*9ese 8fat-tail$0 v>iety ( %eep ,illu/ration3 ,fig4 #d4 ,*9ese l>d hogs ready = but*]+ rais$ at ,canton ,*ri/ian ,college ,x is int]e/+ to note t ye>s ago ! native l>d hog ( s\!rn ,*9a 0 us$ to secure desirable *>act]s 9 two ( our mo/ important mod]n bre$s1 ! ,b]k%ire & ! ,pol& ,*9a bre$s4 ,h[ev]1 s9ce t "t ^! we/]n bre$s h be5 fur!r greatly improv$ by intellig5t selection & bre$+1 :ile ! ,*9ese hogs h be5 v little improv$1 if at all4 ,to-day1 9 comp>+ ! native ,*9ese l>d hog ) ! mod]n we/]n bre$s1 !re is no resemblance 9 ! ,*9ese hog to ! wide1 slightly ar*$ back1 deep1 long sides1 deep1 full hams1 small heads1 %ort legs1 & rapid gr[? ( ^! mod]n bre$s :i* h1 9 _! orig91 blood ( ! native ,*9ese l>d hog4 ,due to sl[ maturity & undesirable con=mation1 ! ,*9ese hog is n z economical 9 conv]t+ fe$s into meat z is ! improv$ we/]n hog4 ,h[ev]1 ! meat is ( good flavor & c be successfully cur$4 ,an exception to ?is is ! case ( animals t h be5 l>gely f$ on rice bran1 :i* produces a s(t1 oily pork1 al?\gh no difficulty is exp]i5c$ 9 cur+ su* pork4 ,:eat bran produces a firm fle%4 ,if a firm fle% is desir$1 x is important t rice bran or poli% n be f$ to hogs dur+ ! la/ six to eight weeks ( ! fatt5+ p]iod4 #b4 ,cattle ,! ma9 s\rce ( beef 9 ,*9a is ! native 8hump$0 c[1 call$ by ! p ( s\!rn ,*9a ,wong ,ngau :i* means 8yell[ c[04 ,?is native v>iety ( hump$ cattle is a good beef animal1 al?\gh !re is room = a great deal ( improvem5t by bre$+ = e>ly maturity1 great] size1 & developm5t ( a m di/9ctly beef type4 #c4 ,wat] ,buffalo ,beef ,! wat] buffalo1 :ile *iefly us$ = draft purposes1 is an important s\rce ( beef 9 ,*9a4 ,!re is v little diff]5ce 9 quality betwe5 ! ,*9ese buffalo beef & ord9>y beef4 ,h[ev]1 ! lean meat ( ! buffalo is consid]ably d>k] 9 color ?an ! lean meat 9 ord9>y beef4 ,"y /ock1 up to ?ree ye>s old1 t h n be5 us$ = draft purposes1 are be/ = beef4 ,beef f buffalos or cattle t h be5 us$ = "w = "s "t be=e but*]+ is g5]ally t\gh1 & less palatable ?an beef f animals t h n be5 work$4 #d4 ,%eep & ,goats ,9 nor!rn ,*9a1 especially 9 ! prov9ces ( ,%antung & ,*ihli1 ! fat-tail$ v>iety ( %eep is rais$ to a consid]able ext5t1 bo? = mutton & = wool4 ,! cov]+ ( wool is light1 h[ev]1 :5 comp>$ ) t ( ! wool bre$s1 & ?is %eep is prop]ly class$ z a mutton %eep4 ,!y are s call$ because ( _! l>ge fat tails1 :i* are ab\t ?ree to f\r in*es ?ick1 six to eight in*es wide1 & eight to t5 in*es long4 ,fat-tail$ %eep are %ipp$ by rail & by boat to _m p>ts ( ,*9a f ! regions 9 :i* !y are rais$4 ,! goat1 :ile ( less importance ?an ! %eep z a s\rce ( meat1 is rais$ 9 limit$ numb]s 9 _m p>ts ( ,*9a = meat purposes4 ,meat f ! goat is consid]$ inf]ior to t f %eep4 #e4 ,p\ltry ,! mo/ common ( all animal food 9 ,*9a is probably p\ltry4 ,_m v>ieties ( *ick5s1 ducks1 & geese are rais$4 ,"s ( ! be/ bre$s ( *ick5s = meat are ! ,lang%ang1 f ! ,%anghai region1 ( :i* !re are two v>ieties1 ! black & ! :ite2 & ! ,swat[1 ( :i* !re are also two v>ieties1 ! :ite & buff4 ,^! bre$s are l>ge & meaty1 individuals weigh+ f five to eight p\nds4 ,!re is a numb] ( o!r di/9ct bre$s & v>ieties ( *ick5s1 :i*1 :ile !y are n z good = meat z ! above1 due to _! small] size1 are us$ ext5sively = food4 ,9 ! region ( ,canton1 ! common v>iety ( *ick5s us$ = meat1 & also = egg production1 is a small buff-color$ v>iety1 g5]ally m or less mix$ ) o!r v>ieties4 ,?is v>iety1 :i* is call$ wong kai 77 by ! ,cantonese1 is becom+ v popul> 9 ! ,philipp9e ,isl&s1 :]e x is call$ ! 8,cantonese0 *ick5 because ( its introduction f ,canton4 ,! mo/ common ducks ( s\!rn ,*9a are ( a d>k color$ v>iety4 ,9 nor? ,*9a ! :ite ,pek+ duck is ! common v>iety4 ,bo? are excell5t = meat4 ,!re are ?ree v>ieties ( ,*9ese geese2 ! grey1 :ite1 & br[n4 ,! grey v>iety is probably m g5]ally us$ = meat ?an are ! o!r two v>ieties4 ,x is ! only v>iety rais$ on a l>ge scale 9 s\!rn ,*9a1 & its meat is ( excell5t quality4 ,*9ese geese are di/+ui%$ f o!r bre$s ( geese by ! fle%y protub]ance at ! base ( ! bill & front ( ! skull4 ,selection ( ,animals = ,slaught] #f4 ,heal? ,9 ! selection ( animals = slaught] heal? %\ld be giv5 fir/ consid]ation4 ,ev5 ?\gh ! animal has be5 fairly f$ & c>ries a prime f9i%1 ! be/ quality ( meat _c be obta9$ if ! animal is unheal?y4 ,if ! animal has fev] or s]i\s d]angem5t ( any k9d1 ! meat w n be :olesome4 ,!re is little direct evid5ce ( h>mful results f ! use ( animals 9 ! fir/ /ages ( su* diseases z tub]culosis1 *ol]a1 plague1 r9d]pe/1 & su* diseases1 b ! only safe c\rse is to disc\rage ! use ( any animal = food t is kn[n to be 9 imp]fect heal?4 ,! keep+ qualities ( meat are always impair$ by fev] or o!r d]angem5ts ( ! sy/em4 ,bruises1 brok5 limbs1 & l accid5ts all h ! same effect on ! meat z ill heal?1 & unless ! animal c be dress$ imm$iately aft] su* accid5ts1 x is be/ n to use ! meat = food4 ,?is is especially true if ! rise 9 temp]ature1 :i* usually results f su* accid5ts1 has be5 #b degrees ,f4 or m4 ,a rise 9 temp]ature j be=e slaught]+ usually results 9 a /r+y1 blui% meat1 :i* is difficult to cure4 ,animals %\ld n be but*]$ :ile 9 heat1 z ! meat ( su* animals w be /rong1 & _c be cur$1 z x s\rs quickly4 #g4 ,condition ,fir/ class meat _c be obta9$ f animals 9 poor fle%4 ,! prop] am\nt ( fat mu/ be pres5t to give juic9ess & flavor to ! meat4 ,x is m important1 h[ev]1 t ! animal %\ld be 9 good physical condition ?an t x %\ld be v fat4 8,nev] kill an animal :5 x is los+ fle%0 is a maxim foll[$ by but*]s4 ,!re is a good deal ( tru? 9 ! say+4 ,:5 ! animal is los+ 9 fle%1 ! muscle fib]s are %r9k+ 9 volume & conta9 correspond+ly less wat]4 ,z a result1 ! meat is t\gh] & dri]4 ,:5 an animal is ga9+ 9 fle%1 ! opposite condition prevails1 & a bett] quality ( meat results4 ,also1 a bett] quality ( meat w be obta9$ f an animal 9 m$ium fle%1 b ga9+ 9 weight1 ?an f a v fat animal t is nei!r ga9+ nor los+ 9 fle%4 #h4 ,bre$+ ,because ( c>eless selection ( bre$+ /ock1 mo/ ( ! hogs 9 ! region ( ,canton h l[ backs1 l>ge bellies1 scant hams1 nev] produce ! be/ quality ( meat1 & h a l[ dress+ p]c5tage4 ,! improv$ hog ) a level or slightly ar*$ wide back1 long1 deep1 smoo? sides1 full hams1 & %ort neck & head1 has meat ( ! be/ quality1 & su* hogs h ! highe/ dress+ p]c5tage4 ,f9e bone1 s(t hair1 & mell[ fle%1 qualities g5]ally f\nd 9 well br$ animals1 are desir$ 9 all animals us$ = meat1 z !y indicate meat ( a good quality1 ) a m9imum ( wa/e4 #i4 ,fe$+ ,! k9d ( food ! hog gets dur+ ! la/ six or eight weeks ( ! fatt5+ p]iod l>gely det]m9es ! flavor & ! "* ( ! meat4 ,dur+ t p]iod1 x is be/ n to fe$ v mu* ( rice bran1 or peanut cake1 z :5 su* fe$s are giv5 !y produce v s(t1 oily fat4 ,:eat bran & corn produce a firm fat1 & "o or ! o!r1 or bo? toge!r1 %\ld con/itute a l>ge "p ( ! gra9 ration = ! fatt5+ hog4 #aj4 ,age & ,size = ,kill+ ,x is a well kn[n fact t meat f an old animal is v likely to be t\gh & difficult to cook suffici5tly to make x t5d]4 ,on ! o!r h&1 meat f v "y animals is wat]y & (t5 lacks flavor4 ,an old animal 9 good condition is to be pref]r$ to a "y "o 9 poor condition4 ,hogs c be kill$ = meat any "t aft] six weeks1 b ! mo/ pr(itable age at :i* to slaught] is f eight to t5 mon?s4 ,hogs at t age h a high] dress+ p]c5tage ?an :5 y\ng]4 ,ga9 9 weight is made at a l[] co/ 9 "y animals ?an 9 old] animals4 ,= ?is reason1 x is n advisable to keep a hog mu* long] ?an twelve mon?s1 or a beef animal m ?an two ye>s1 unless fe$ is v *eap4 ,if ! pork is to be cur$1 ! hogs = but*]+ %\ld weigh f "o hundr$ & ?irty to two hundr$ p\nds4 ,l>g] hogs c be but*]$ conv5i5tly1 al?\gh a hog mu* heavi] w be m difficult to h&le4 ,9 s\!rn ,*9a1 :]e ! day temp]ature is seldom bel[ sixty degrees ,fahr5heit dur+ ! but*]+ season1 a difficulty 9 cool+ ! meat w be exp]i5c$1 unless ice is us$1 & if ! meat is n prop]ly cool$ x w n cure well4 ,*ick5s h ! mo/ t5d] meat at ! age ( ?ree to six mon?s1 dep5d+ on ! v>iety1 & at t age sell = ! highe/ price4 ,p\ltry t h j rea*$ maturity are be/ = cur+4 ,prep>ation ( ! ,animals = ,slaught] ,x is important t ! animal to be slaught]$ %\ld n be giv5 food f tw5ty to ?irty h\rs be=e slaught]+4 ,if kept on full fe$ until j be=e x is kill$ ! circulatory sy/em is gorg$1 & ! blood1 load$ ) assimilat$ nutri5ts is driv5 to ! extremities ( ! capill>ies4 ,9 su* condition1 x is impossible to dra9 ! ve9s ?or\ghly1 & a r$di% color$1 unattractive c>cass w result4 ,food 9 ! dige/ive tract decomposes v rapidly aft] ! animal is kill$1 & :5 ! dress+ is sl[ ! gases f su* decompos+ food are apt to flavor ! meat4 ,wat] %\ld be giv5 freely up to ! "t ( slaught]1 z x helps to keep ! temp]ature normal & helps to wa% ! wa/e matt] f ! sy/em1 result+ 9 a nicely color$ c>cass4 ,! c>e ( ! animals be=e slaught] has consid]able effect on ! meat4 ,!y %\ld n be excit$ 9 any way suffici5tly to raise ! body temp]ature4 ,excitem5t w prev5t prop] dra9+ ( ! blood vessels1 &1 if extreme1 w cause s\r+ ( ! meat on cur+4 ,an animal %\ld nev] be kill$ imm$iately aft] x has be5 heat$ by a h>d run4 ,x is bett] to let su* an animal re/ until ! next day r ?an to run ! risk ( ! meat spoil+1 z ! meat ( an animal t has be5 ov]heat$ w n keep well4 ,su* meat is usually ( pale color & v (t5 w become s\r or putrid )9 ?ree or f\r days aft] x has be5 dress$1 ev5 ?\gh kept ne> ! freez+ po9t :ile x is be+ cur$4 ,c>e %\ld be tak5 n to bruise ! animals 9 h&l+ !m j be=e kill+4 ,bruises cause ! blood to settle 9 ! "p ( ! c>cass affect$1 pres5t+ an un9vit+ appe>ance1 besides affect+ ! cur+ qualities ( ! meat4 ,be=e kill+1 a tw5ty-five h\r fa/1 pl5ty ( clean wat]1 c>eful h&l+ & re/1 are all important items 9 secur+ ! be/ quality ( meat1 ei!r = cook+ fre% or = cur+ purposes4 ,ble$+ & ,dress+ ,hogs #aa4 ,tools ,! ess5tial tools = do+ good "w at kill+ "t are3 ,a good /ick+ knife1 a cleav]1 a #ad-;in* /eel on :i* to %>p5 ! knives1 hog hooks1 bell-%ap$ scrap]s1 meat saw1 & gambrel4 ,m ?an "o ( ea* tool is necess>y if _m hogs are to be but*]$ & h&l$ effici5tly4 ,a block & tackle w r$uce labor 9 hang+ ! hog = gutt+4 #ab4 ,scald+ ,equipm5t ,9 ,*9a1 ! wat] = scald+ is heat$ 9 a sort ( a furnace commonly call$ t'ong *ue ts'o4 774 ,! furnace is made ( brick & concrete1 or concrete only4 ,x is usually ab\t ?irty-six in*es wide1 six feet long1 & tw5ty-eight in*es high at "o end1 gradually slop+ to ab\t tw5ty-six in*es high ne> ! o!r end1 :]e a l>ge brass or iron bas9 = hold+ wat] is plac$ ov] a fire grate4 ,! bas9 9 :i* ! wat] is heat$ is usually ab\t tw5ty in*es 9 diamet]1 eight in*es deep 9 ! c5t]1 & dim9i%+ 9 dep? f ! c5t] to ! rim4 ,! %all[ bas9 ) l>ge contact ) ! fire obta9s quick heat+ & sav+ ( fuel4 ,! top ( ! furnace is made to slope f all sides t[>d ! b[l s t1 :5 hot wat] is p\r$ on ! hog :i* lies on ! table1 ! wat] runs back into ! bas94 #ac4 ,kill+ ! ,hog ,all tools & app>atus us$ 9 kill+ & h&l+ ! animal %\ld be ready be=e x is kill$4 ,! knives & saws %\ld be %>p & clean4 ,! wat] %\ld be ne> ! boil+ po9t & ! block & tackle ready1 if "o is to be us$4 ,! common & mo/ satisfactory me?od ( kill+ ! hog is by sev]+ ! l>ge art]ies & ve9s 9 ! neck ( ! animal ) a /ick+ knife ab\t n9e in*es long4 ,! animal %\ld be laid on its back & held firmly :ile x is be+ /uck4 ,two m5 c h&le a l>ge hog if !y "w intellig5tly4 ,by rea*+ "u ! animal & grasp+ ! opposite legs & sudd5ly j]k+ ! legs1 a heavy hog c be easily turn$ ov] on its back4 ,"o man /&+ a/ride ! animal ) 8 feet close aga9/ its sides1 & hold+ ! front legs1 c easily control x :ile ! o!r does ! /ick+4 ,illu/ration3 ,fig4 #e4 ,tools ,us$ by ,*9ese 9 ,but*]+4 ,l[] ,r[ ,"r to ,left4 ,/ick+ knife4 ,cutt+ & scrap+ knives4 ,heavy knife = cutt+ meat4 ,knife = cutt+ bone4 ,cleav]4 ,funnel = ,/uff+ sausage cas+4 ,hook us$ 9 h&l+ meat t is be+ roa/$4 ,tool us$ 9 roa/+ meat4 ,upp] ,r[ ,"r to ,left4 ,cork ) ne$les = prick+ cas+ :5 x is be+ fill$ 9 ord] to let out ! air4 ,hooks = h&l+ c>cass4 ,illu/ration3 ,fig4 #f4 ,hog scrap$ & hung up = gutt+ ,illu/ration3 ,fig4 #g4 ,scrap+ ! hog on ! 8t'ong *ue t's0 ,x is a common cu/om ) ,*9ese but*]s to lay ! hog across a n>r[ b5* = /ick+4 ,?is requires m h&l+ ( ! animal !n :5 ! animal is simply turn$ ov] on its back on ! floor1 or on a l[ table or box = ! /ick+4 ,! /ick+ knife %\ld h a blade eight or n9e in*es long4 ,9 ,am]ica1 a knife ) /raight edges1 :i* at ! end tap]s to a po9t is us$1 :ile 9 ,*9a1 a knife tap]+ f two in*es wide at ! h&le to a long1 n>r[ po9t is us$4 ,ei!r type ( knife w d4 ,! knife %\ld be ?ru/ diagonally into ! neck = ab\t six to eight in*es ( its l5g?1 dep5d+ on ! size ( ! hog4 ,x %\ld be ins]t$ on ! middle l9e ( ! body1 ab\t ?ree or f\r in*es 9 front ( ! /]num1 ) ! %>p edge ( ! knife t[>d ! re> & ! knife po9t$ 9 ! direction ( ! lo9 ( ! hog4 ,"o h& ( ! op]ator %\ld be held on ! l[] jaw ( ! hog to help hold ! animal /eady4 ,x w require a little practice to /ick prop]ly4 ,if rightly done1 ! l>ge blood vessels w be sev]$1 ! animal w ble$ quickly1 & be dead 9 less ?an five m9utes4 ,9 l>ge pack+ h\ses1 :]e ea* man has a c]ta9 piece ( "w to d1 ! hogs are hung by "o leg ^u a mov+ ov]-head track4 ,z ! hogs move by ! kill]1 he grasps "o front leg ) "o h&1 &1 ) ! o!r h&1 does ! /ick+4 ,su* an arrangem5t is practical :]e a l>ge numb] ( hogs is kill$ daily4 #ad4 8,wat]$0 ,meat ,!re is a v common practice 9 ,*9a ( increas+ ! weight ( ! dress$ hog c>cass by =c+ wat] into ! meat z soon z ! blood has dra9$ away & ! scrap+ is f9i%$4 ,wat] is =c$ 9 ?r\gh ! l>ge blood vessels lead+ away f ! he>t4 ,to d ?is prop]ly1 c>e is tak5 9 /ick+ n to sev] ! l>ge blood vessels f ! he>t4 ,?is is accompli%$ by us+ a long1 n>r[ /ick+ knife1 :i* is ?ru/ into ! he>t itself4 ,! animal ?us /uck ble$s into ! *e/ cavity1 :i* is n desirable1 z ! ble$+ w n be z ?or\gh z :5 ! l>ge blood vessels only are sev]$4 ,! c>cass ( ! hog may be increas$ sev]al p\nds by ?is treatm5t4 ,x is difficult to detect f ! appe>ance ( ! pork :e!r or n x has be5 wat]$4 ,on roa/+1 wat]$ meat %r9ks m ?an normal meat4 ,wat]$ meat w spoil quick] ?an normal meat1 & w n cure well4 ,! practice ( 8wat]+0 meat %\ld be disc\rag$4 #ae4 ,scald+ & ,scrap+ ,an soon z ! hog is dead1 x mu/ be scald$ & ! hair & scurf quickly remov$4 ,! animal is !n plac$ on ! top ( ! t'ong *ue ts'o4 ,! head & %\ld]s are scald$ fir/4 ,!y %\ld be imm]s$ 9 ! wat]1 :i* %\ld be f #ahe to #aij degrees ,fahr5heit4 ,if ! wat] is hott]1 ! hair w set4 ,c>e %\ld be tak5 to keep ! c>cass con/antly mov+ by turn+ x f side to side1 9 o!r to get a uni=m scald & n to all[ ! c>cass to /ay 9 contact ) ! bottom ( ! b[l 9 :i* ! wat] is be+ heat$4 ,occasionally x %\ld be remov$ f ! wat] & ! hair 8tri$04 ,z soon z ! hair & scurf slip easily1 ! scald+ is complete4 ,! h9d qu>t]s are scald$ 9 ! same mann]4 ,! head & feet %\ld be scrap$ fir/1 z ! hair sets on ^? p>ts fir/4 ,two or ?ree p\nds ( wood a%es put 9 ! wat] w help loos5 ! scurf4 ,prop] scald+ & scrap+ require fa/ "w4 ,if ! c>cass gets cold be=e ! hair has be5 remov$1 ! hair w set & h to be remov$ by %av+ ) a %>p knife4 ,= scrap+1 ! c&le-/ick or bell-%ap$ scrap] is be/4 ,:at _c be remov$ ) x1 c be remov$ ) a %>p1 curv$ knife4 ,9 ,am]ica :5 only f "o to ?ree hogs are but*]$ at a "t ! cu/om is to heat ! wat] 9 a l>ge kettle ov] a /ove or out-door fire4 ,! hot wat] is p\r$ into a b>rel :i* is tipp$ at an angle ) ! top ( ! table1 ! top ( ! table be+ level ) ! l[] side ( ! top ( ! b>rel4 ,! hog is slid into ! b>rel1 fir/ ! head end1 & !n ! re> end4 ,! body is kept 9 motion by pull+ x up & d[n until x is scald$1 & ! hair & scurf slip well4 ,?is is a quick me?od ( scald+ z mu* ( ! hog c be imm]s$ 9 ! wat] at "o "t1 b x requires m labor ?an does ! me?od ( scald+ ) ! t'ong *ue ts'o4 ,9 l>ge pack+ h\ses1 ! hogs are automatically scald$ & scrap$1 by be+ drawn ?r\gh a tube fill$ ) wat] ( ! prop] temp]ature4 ,/iff bru%es on ! inside ( ! tube remove ! hair & scurf z ! hog passes ?r\gh4 #af4 ,gutt+ ,! entrails ( ! hog may be remov$ ) ! hog ly+ on a table1 z is ! common practice 9 ! ,canton region4 ,! hog %\ld be propp$ s t x lies on its back4 ,h[ev]1 x is m conv5i5tly done ) ! hog hung up by its h9d legs4 ,to hang up ! hog requires :at is kn[n z a gambrel1 :i* may be simply a /rong /ick1 po9t$ at ! ends1 ab\t an in* & a half 9 diamet] & eighte5 in*es long1 a block & tackle1 & a secure place ov]-head1 ab\t n9e feet high1 = atta*+ "o end ( ! tackle4 ,) a %>p knife1 ! cords 9 ! h9d legs j above ! dew claws are sep>at$ f ! bone en\gh to all[ ins]t+ ! %>p5$ end ( ! gambrel1 & ?us spread+ ! legs4 ,! gambrel %\ld h a hook or r+ 9 ! c5t] = atta*+ x to "o end ( a block & tackle4 ,! c>cass is !n lift$ s t ! head end cle>s ! floor or gr\nd ab\t f\r in*es4 ,a bett] & m conv5i5t gambrel may be made ( iron & adju/able = hogs ( diff]5t sizes4 ,aft] ! hog is hung up1 clean wat] %\ld be p\r$ on x & x %\ld !n be scrap$ clean ( all rema9+ pat*es ( hair1 scurf1 or dirt4 ,! head %\ld !n be remov$ by cutt+ ?r\gh ! fle% to ! atlas jo9t :]e ! neck jo9s ! head1 cutt+ entirely ar\nd ! neck ab\t an in* back ( ! e>s4 ,if ! head does n drop (f1 x c be easily remov$ by grasp+ x by ! e>s & twi/+ x4 ,if remov+ ! entrails1 fir/ cut ?r\gh ! fle% betwe5 ! h9d legs1 to ! bone1 & split ! pelvic bones ) a saw or cleav]4 ,cutt+ ?r\gh ! bone is easily done if ! cut ?r\gh ! fle% is made on ! midl9e betwe5 ! h9d legs1 z ! bone is v ?9 at t po9t4 ,cut ?r\gh ! fle% d[n ! midl9e ( ! belly t[>d ! head1 to ! brea/bone4 ,9 do+ ?is1 c>e %\ld be tak5 n to cut ! inte/9es1 :i* lie j b5ea? ! ?ick lay] ( fat meat4 ,by %ield+ ! po9t ( ! knife ) ! left h& & guid+ x ) ! "r1 !re is little dang] ( cutt+ ! inte/9es4 ,! entrails are n[ expos$1 & ! fat f ar\nd ! /oma* %\ld be remov$4 ,?is fat is /rong 9 flavor & %\ld n be mix$ ) ! leaf fat4 ,cut ar\nd ! anus close to ! tail & /rip ! rectum f its atta*m5t to ! back bone4 ,a /r+ %\ld be tightly ti$ ar\nd ! end ( ! rectum & ! ure?ra s t !re w be no dang] ( ! cont5ts ( ! inte/9es or bladd] soil+ ! meat4 ,if ! animal is a male1 c>e %\ld be tak5 n to cut ! p5is 9 mak+ ! cut d[n ! midl9e ( ! body & betwe5 ! h9d legs4 ,! p5is %\ld be /ripp$ f ! fat 9 :i* x is emb$d$1 & ?r[n ov] ! back ( ! animal out ( ! way ( ! but*]4 ,!n remove ! /oma* & inte/9es by cutt+ across ! gullet1 aft] fir/ pull+ ! gullet up into ! *e/ cavity4 ,remove ! liv] f its atta*m5t to ! inte/9es & remove ! gall bladd] f its atta*m5t to ! liv]4 ,c>e %\ld be tak5 n to cut ! gall bladd]4 ,n[ cut ?r\gh ! brea/ bone1 beg9n+ at ! front end & cutt+ upw>d ) a knife ?r\gh ! fle% to ! bone4 ,! bone is be/ cut ) a saw1 & ! cut %\ld be made upw>d4 ,! 8pluck01 :i* consi/s ( ! he>t1 lungs1 & gullet1 is remov$ by cutt+ across ! art]y :i* c be easily se5 runn+ d[n ! backbone1 & by cutt+ ar\nd ! diaphragm close to ! ribs4 ,split ! backbone ) a saw to facilitate cool+4 ,9 cutt+1 a knife %\ld always be us$ = cutt+ ?r\gh ! fle% be=e ! saw is us$4 ,if ! saw is us$ = cutt+ ! meat1 ! cut surface ( ! meat w h a r\gh1 unattractive appe>ance4 #ag4 ,cool+ ! ,c>cass ,z a rule1 ! but*]s 9 ,canton cut up ! c>cass imm$iately aft] gutt+4 ,?is may be necess>y 9 a w>m climate :]e no ice is us$ to facilitate cool+1 9 ord] to prev5t ! meat f s\r+1 b ! meat h&les mu* bett] if x is cool$ be=e x is cut up4 ,?is may be done dur+ ! cold wea!r ( ! w9t] season by but*]+ 9 ! ev5+ & all[+ ! c>cass to cool ov] night1 or by plac+ ! meat 9 a refrig]ator1 at a temp]ature ( f #cd to #dj degrees ,fahr5heit4 ,fre%ly kill$ meat absorbs odors v readily & !re %\ld be no fre% pa9t1 t>1 k]os5e1 or l sub/ances ne> ! fre% meat4 ,illu/ration3 ,fig4 #h4 ,a good l>d hog4 ,note ! full back & hams1 %ort neck1 deep sides1 %ort legs1 & excell5t quality ,illu/ration3 ,fig4 #i4 ,dress$ c>cass3 #a1 hams2 #b1 bacon2 #c1 fatback2 #d1 %\ld]2 #e1 j[l2 #f1 %\ld] butt2 #g1 leaf l>d2 #h1 ribs2 #i1 fat back & *ops2 #aj1 head4 #ah4 ,cutt+ up ! ,c>cass ,aft] ! two halves ( ! c>cass h be5 cool$1 !y may be plac$ on a table ) ! meat side up4 ,! front legs are remov$ ab\t an in* above ! knee & ! h9d legs ab\t an in* above ! hock4 ,imm$iately remove ! leaf l>d & ! kidneys1 all 9 "o piece1 s z to facilitate cool+1 us+ ! h&s to /rip ! leaf l>d f its atta*m5t to ! sides4 ,/rip out ! t5d]lo94 ,divide ea* half ( ! c>cass into ?ree p>ts1 ! %\ld]s1 middle & hams4 ,= cutt+ ?r\gh ! fle%1 a heavy knife ) a curv$ blade is be/4 ,a saw %\ld be us$ 9 cutt+ ?r\gh ! bone4 ,cutt+ %\ld be across ! gra9 ( ! meat z mu* z is possible1 9 ord] t ! meat w c>ve bett] aft] cook+4 #ai4 ,%\ld]s ,! %\ld] cut is made betwe5 ! f\r? & fif? ribs1 :]e ! ribs leave ! backbone4 ,! cut %\ld be made at "r angles ) ! top & bottom edges ( ! middle piece 9 ord] to make a rectangul> middle piece4 ,?is necessitates a diagonal cut across ! end ( ! f\r? rib4 ,if ! %\ld]s are to be cur$1 remove ! ribs & ! backbone f ! %\ld] piece4 ,cut close to ! ribs 9 remov+ !m 9 ord] to leave z mu* meat on ! %\ld] z is possible4 ,cut (f ! top ( ! %\ld] ) ab\t "o & "o-half in*es ( ! c>tilage & bone at ! top4 ,?is removes mo/ ( ! fat meat & trims ! %\ld] = cur+4 ,! %\ld] %\ld be fur!r trimm$ by cutt+ (f r\gh p>ts ) a %>p knife4 #bj4 ,middle ,"p ,sep>ate ! hams f ! middle by cutt+ j back ( ! beg9n+ ( ! rise 9 ! backbone4 ,! ribs %\ld be sep>at$ f ! side meat4 ,if x is desir$ to make pork *ops1 c>e %\ld be tak5 to leave ! long muscle on ei!r side ( ! backbone atta*$ to ! backbone & ribs4 ,! end ( ! ribs %\ld !n be cut (f ) a cleav]1 leav+ ab\t ?ree in*es ( ! ribs atta*$ to ! backbone to =m "p ( ! *ops4 ,9 prep>+ ! *ops = roa/+1 cuts %\ld be made ?r\gh ! meat betwe5 ! ribs & betwe5 ! v]tebrae4 ,x is ! cu/om = but*]s 9 ,canton to remove all ! meat f ! ribs & backbone4 ,! sides are !n cut into /rips ab\t "o in* wide1 cutt+ f ! top to ! bottom1 & us$1 fre% or cur$4 ,! ribs & backbone are !n cut into small p>ts & prep>$ 9 a v ta/y way ) a sweet dress+4 ,! di% prep>$ 9 ?is mann] is kn[n z *ue p'aai kwat 774 ,if ! side meat is to be made into cur$ bacon1 ! fir/ me?od ( sep>at+ ! ribs f ! meat is foll[$4 ,?is leaves ! side meat ab\t "o & a half to two in*es ?ick4 ,! /rip ( pure fat meat along ! top1 kn[n z ! fat back1 ! /rip ( belly fat at ! bottom1 up to1 & includ+ ! teats1 %\ld be remov$4 ,! middle piece :i* is left aft] ?us trimm+1 is us$ = mak+ cur$ bacon4 ,! fat back & ! belly /rip c be us$ = l>d4 #ba4 ,hams ,if ! hams are to be cur$1 all %>p po9ts %\ld be smoo!d (f1 giv+ a neat1 r\nd$ %ape to ! ham4 #bb4 ,trimm+s ,! small pieces ( meat cut f ! %\ld]s1 hams1 & middle pieces 9 trimm+1 maybe us$ fre%1 or made into sausage4 ,! fat ( ! trimm+s may be us$ = mak+ l>d4 #bc4 ,head ,! fatte/ "p ( ! head may be us$ = l>d1 or cut into /rips ab\t ?ree qu>t]s ( an in* wide & cur$1 or x may be us$ = mak+ sausage or head *eese4 ,! sn\t1 e>s1 & tongue may be us$ fre% or pickl$4 #bd4 ,feet ,! small am\nt ( meat on ! feet is consid]$ v delici\s4 ,! feet may be ei!r cook$ = imm$iate use1 or !y may be pickl$4 ,kill+ & ,dress+ ,beef #be4 ,tools ,! foll[+ tools are necess>y = kill+ & dress+ cattle3 an ax1 an #h-;in* /ick+ knife1 a sk9n+ knife1 a /eel = %>p5+ ! knives1 a #bh-;in* meat saw1 gambrel1 & a block & tackle = hoi/+ up ! c>cass4 #bf4 ,/unn+ ,! fir/ /ep 9 kill+ & dress+ beef is to secure ! animal s t x _c possibly break loose4 ,a /rong halt]1 or new half-in* rope1 ti$ ar\nd ! neck & ) "o end ti$ to a r+ 9 ! floor1 or to a tree1 works v well4 ,if ! animal has a r+ or a b> ?r\gh ! nose1 z mo/ cattle h 9 ,*9a1 x %\ld be fur!r secur$ by ty+ ) a /rong rope atta*$ to ! r+ or b>4 ,! animal %\ld be ti$ v %ort s t x _c move its head to any ext5t4 ,/unn+ is done 9 two ways4 ,"o me?od is to /rike a heavy bl[ ) a /unn+ ax1 weigh+ ab\t ?ree p\nds1 made especially = ! purpose1 ) an ext5sion head ab\t an in* 9 diamet] :i* readily cra%es ?r\gh ! bone cov]+ ! bra91 & into ! bra9 itself4 ,! bl[ %\ld be /ruck 9 ! c5t] ( ! =ehead4 ,an ord9>y ax ) a long h&le1 c be us$1 al?\gh ! k9d describ$ above is be/1 9 t x is sure to /un ! animal1 & ?us is mo/ humane4 ,! o!r me?od :i* is commonly us$ 9 s\!rn ,*9a1 is to /rike j back ( ! poll1 & dislocate ! atlas jo9t4 ,?is is j z effective z a blew on ! =ehead1 if ! bl[ is /ruck ) en\gh =ce4 ,wat] buffalos h a v h>d skull & = ?is reason are sometimes %ot4 ,! end ( ! gun %\ld be held close to ! head & c>efully aim$ at a po9t 9 ! c5t] ( ! =ehead1 :]e l9es w\ld cross if drawn f ! base ( ! "r horn to ! left eye1 & f ! base ( ! left horn to ! "r eye4 #bg4 ,ble$+ ,! animal %\ld be bl$ imm$iately aft] /unn+ or %oot+4 ,to d ?is prop]ly requires practice4 ,) ! /unn$ animal ly+ /ret*$ out on ! floor1 /& at its ?roat ) ! back t[>d its body4 ,place "o foot aga9/ ! jaw1 & ) ! o!r hold back ! front legs ( ! animal4 ,rea*+ d[n betwe5 ! feet1 lay op5 ! sk9 f ! brea/ t[>d ! *9 = a di/ance ( ab\t t5 in*es1 us+ ! ord9>y sk9n+ knife4 ,ins]t ! knife ) ! back aga9/ ! brea/bone & ! tip direct$ t[>d ! sp9al column at ! top ( ! %\ld]s1 cutt+ j "u ! w9dpipe1 & ab\t five or six in*es deep4 ,! ve9 & ! art]y cross at ?is po9t1 & if !y are sev]$1 ! blood w fl[ out v rapidly4 ,:5 ! ve9 has be5 cut bel[ ! w9dpipe1 run a knife 9 on top ( ! w9dpipe & sev] ! blood vessels on t side also4 ,if /uck too deep1 ! pleura w be punctur$ & ! blood w fl[ into ! *e/ cavity1 caus+ a bloody c>cass1 :i* is n desirable4 ,! animal w ble$ out if ! blood vessels on "o side only are cut1 b x w ble$ m quickly if ^? on bo? sides are sev]$4 ,a little practice is requir$ to d x prop]ly1 b :5 once le>n$ x is n easily =gott54 ,ble$+ c be accompli%$1 b n s rapidly1 if ! ?roat ( ! animal is simply cut1 j back ( ! jaws4 #bh4 ,sk9n+ & ,gutt+ ,beg9 sk9n+ ! c>cass z x lies on its side1 by splitt+ ! sk9 d[n ! face f ! poll to ! nose4 ,sk9 ! face back ov] ! eyes on bo? sides & d[n ov] ! *eeks4 ,cut ar\nd ! base ( ! horns1 leav+ ! e>s on ! hide4 ,split ! sk9 f ! *9 d[n ! ?roat to meet ! incision made 9 ble$+4 ,sk9 jaws1 sides ( neck1 & a little di/ance back ( poll4 ,remove ! head by cutt+ f j back ( jaws to ! depression back ( ! poll4 ,! atlas jo9t w be f\nd at ?is po9t1 & may be easily unjo9t$ by cutt+ ! ligam5ts :i* hold x 9 place4 ,! c>cass %\ld !n be roll$ on its back & held !re by a small /ick ab\t ?ree feet long1 ) a %>p spike at ! ends4 ,"o end %\ld be /uck 9 ! floor1 & ! o!r end brac$ aga9/ ! brisket4 ,split ! sk9 ov] ! back ( ! =e legs f betwe5 ! dew claws to a po9t ?ree or f\r in*es above ! knee4 ,sk9 ar\nd ! knee & ! %91 unjo9t+ ! knee at ! l[e/ articulation1 & sk9 cle> d[n to ! ho(4 ,! brisket & =e>ms %\ld n be sk9n$ until ! c>cass is hung up4 ,cut across ! cord ov] ! h9d %9 to release ! foot4 ,split ! sk9 f ! dew claws to ! hocks1 & up ! re> "p ( ! ?igh to a po9t f\r or six in*es back ( ! cod or udd]4 ,sk9 ! hock & ! %91 remov+ ! leg at ! l[e/ jo9t ( ! hock4 ,9 splitt+ ! sk9 ov] ! hock1 ! knife %\ld be turn$ d[n flat ) ! edge po9t+ outw>d to avoid ga%+ ! fle%4 ,:ile ! c>cass is /ret*$ flat1 x is well to sk9 d[n ov] ! re> ( ! l[] ?igh1 b no attempt %\ld be made to sk9 ! outside ( ! ?igh until ! h9d qu>t]s are rais$4 ,aft] ! legs are sk9n$1 split ! sk9 ov] ! midl9e f ! brea/ to ! rectum4 ,beg9 at ! flanks & sk9 along ! midl9e until ! side is nicely />t$4 ,!n1 ) a %>p knife held ne>ly flat aga9/ ! surface1 & ! hide /ret*$ tightly1 remove ! sk9 d[n ov] ! sides ) /eady1 d[nw>d /rokes ( ! knife4 ,x is important t ! sk9 be /ret*$ tight ) no wr9kles 9 x4 ,c>e %\ld be tak5 to leave ! cov]+ ( muscle ov] ! abdom5 on ! c>cass4 ,its pres5ce on ! hide is n entirely objectionable1 b ! c>cass looks bett] & keeps bett] ) x on4 ,9 8sid+0 a beef1 x is cu/om>y to g d[n ne>ly to ! backbone1 leav+ ! sk9 atta*$ at ! ?ighs & at ! %\ld]s4 ,sk9 ov] ! buttock & z f> d[n ! rump z possible4 ,c>e %\ld be tak5 at all times to avoid cutt+ into ! fle%1 or te>+ ! membranes cov]+ x4 ,if ! meat is to be kept fre% = any l5g? ( "t1 m\ld w =m 9 su* cut places & w be h>d to clean (f4 ,a co>se clo? & a pail ( hot wat] %\ld be h&y :ile sk9n+1 & all blood spots %\ld be wip$ f ! surface4 ,! clo? %\ld be wrung ne>ly dry = ?is purpose1 & ! less wat] us$ ! bett]4 ,op5 ! c>cass at ! belly ) a knife & pull ! small inte/9es out to "o side4 ,op5 ! brisket & pelvis ) a saw or %>p ax4 ,raise ! w9dpipe & ! gullet & cut loose ! pleura & diaphragm along ! l[] "p ( ! cavity4 ,! c>cass is n[ ready to raise4 ,make an op5+ ) a knife betwe5 ! l>ge t5don & ! bone j above ! hocks4 ,ins]t ! ends ( a s+le tree 9 ! op5+s ?us made4 ,hook "o end ( a block & tackle 9 ! r+ 9 ! c5t] ( ! s+le tree & hoi/ until ! h9d qu>t]s cle> ! gr\nd sev]al in*es4 ,a gambrel1 simil> to ! "o us$ 9 hang+ up a hog c>cass1 ?\gh l>g] & /rong]1 may be us$ in/ead ( a s+le tree4 ,:ile ! c>cass is 9 ?is position1 loos5 ! rectum & small inte/9es & all[ !m to drop d[n ov] ! paun*4 ,! fat l9+ ! pelvis & ! kidney fat %\ld n be di/urb$ or mutilat$4 ,! inte/9es are atta*$ to ! liv]1 f :i* !y may be sep>at$ ) a knife4 ,! paun* is atta*$ to ! back at ! left side4 ,x %\ld be press$ d[n ) suffici5t =ce to te> x loose4 ,let x roll out on to ! gr\nd or floor1 & cut (f or draw out ! gullet4 ,raise ! c>cass a little high] & take out ! liv]1 fir/ remov+ ! gall bladd]4 ,remove ! diaphragm1 lungs1 & he>t1 & f9i% sk9n+ ov] ! %\ld]s1 arms & neck4 ,wipe (f all blood & dirt ) a clo?4 ,split ! c>cass into halves ) a saw1 a cleav]1 or a %>p ax4 ,wa% out ! inside ( ! *e/ cavity ) w>m wat]1 & wipe x dry4 ,trim (f all bloody ve9s or any scraggy pieces ( ! neck1 & leave ! beef to cool be=e cutt+ x into qu>t]s4 #bi4 ,treatm5t ( ,hides ,! sk9s ( cattle repres5t consid]able value if prop]ly treat$4 ,to save !m 9 ! nor? :]e cold wea!r prevails dur+ ! but*]+ season is n difficult1 z !y c be roll$ up & kept froz5 until dispos$ (4 ,h[ev]1 9 ! w>m seasons1 !y %\ld be spread out flat1 hair side d[n1 ! legs1 flanks1 etc4 /ret*$1 & all p>ts rubb$ ?or\ghly ) salt4 ,p>ticul> pa9s %\ld be tak5 to treat ! entire surface ( ! sk94 ,if m ?an "o sk9 is to be salt$1 !y %\ld be salt$ "o at a "t & %\ld be spread "o on top ( ! o!r1 ) ! hair sides toge!r1 & ! sk9 sides toge!r4 ,:]e only "o hide is h&l$1 ! legs & head %\ld be fold$ 9 & ! hide roll$ up4 ,en\gh salt %\ld be us$ to cure ! hide ?or\ghly if x is to be kept = any l5g? ( "t4 ,t5 to twelve p\nds ( salt w be suffici5t = an ord9>y hide4 ,kill+ & ,dress+ ,%eep ,mu* ( ! %eepy flavor ( mutton comes f ! g5]ation ( gases 9 ! /oma* aft] ! %eep is kill$4 ,= ?is reason1 ! %eep %\ld always be dress$ z rapidly z possible4 ,a plat=m ab\t eighte5 in*es high is conv5i5t to "w on & aids 9 keep+ ! blood away f ! body1 insur+ a clean] c>cass4 ,a clean1 dry place is necess>y = neat "w4 ,wat] or blood on ! wool makes x v difficult to dress ! animal nicely4 #cj4 ,/unn+ & ,ble$+ ,if ! %eep is an old "o1 x may be /unn$ be=e ble$+4 ,if a "y "o1 ! same purpose is s]v$ by dislocat+ ! neck4 ,?is is accompli%$ by putt+ "o h& on top ( ! head or poll & ! o!r h& "u ! *9 & giv+ a %>p twi/ upw>d4 ,!n lay ! %eep on its side on ! plat=m1 ) its head hang+ ov] "o end4 ,grasp ! *9 9 ! left h& & /ick a knife ?r\gh ! neck j back ( ! l[] jaw4 ,! cutt+ edge ( ! knife %\ld be turn$ to ! sp9al column & ! cut be made ?r\gh ! fle% to ! bone4 ,9 ?is way x is possible to sev] ! blood vessels )\t cutt+ ! w9dpipe4 #ca4 ,sk9n+ ,split ! sk9 ov] ! back ( ! front legs f ! dew claws to a little above ! knees4 ,op5 ! sk9 ov] ! w9dpipe f brisket to *91 />t+ x slightly on ! sides ( ! neck4 ,split ! sk9 ov] ! back ( ! h9d legs to midl9e1 & sk9 ! buttock4 ,! sk9 %\ld also be rais$ ov] ! cod & flanks4 ,sk9 ar\nd ! hocks & d[n to ! ho(s1 cutt+ (f ! h9d feet at ! toe jo9ts4 ,no attempt %\ld be made to sk9 ! legs above ! hocks until aft] ! c>cass is hung up4 ,hang ! %eep up by ! h9d legs & split ! sk9 ov] ! midl9e4 ,/>t at ! brisket & 8fi/ (f0 ! sk94 ,?is is done by grasp+ ! edge ( ! pelt firmly 9 "o h&1 pull+ x up tight & work+ ! o!r close betwe5 ! pelt & ! body4 ,! 8fi/+ (f0 %\ld be d[nw>d ov] ! =e qu>t] & upw>d & backw>d ov] ! h9d qu>t]s & legs4 ,x is unwise to pull d[n on ! sk9 ov] ! h9d legs1 z ! membrane cov]+ ! fle% is sure to be ruptur$ & an unsightly appe>ance giv5 to ! c>cass4 ,! wool %\ld always be held away f ! fle% = ! sake ( cleanl9ess4 ,! sk9 on ! legs %\ld be pull$ away f ! body1 r ?an t[>d x1 9 ord] to pres]ve ! cov]+ ( ! meat4 ,:5 ! pelt has be5 loos5$ ov] ! sides & back1 x %\ld be /ripp$ d[n ov] ! neck & cut (f close to ! e>s4 ,! head may !n be remov$ )\t be+ sk9n$ by cutt+ ?r\gh ! atlas jo9t4 #cb4 ,gutt+ ,beg9 remov+ ! entrails by cutt+ ar\nd ! rectum & all[+ x to drop d[n ! inside ( ! c>cass4 ,d n split ! pelvis4 ,op5 d[n ! belly l9e f ! cod to ! brea/bone1 & take out ! paun* & ! inte/9es1 leav+ ! liv] atta*$ to ! diaphragm4 ,! he>t1 lungs & diaphragm may ei!r be remov$ or all[$ to rema9 9 ! c>cass4 ,rea* up into ! pelvis & pull out ! bladd]4 ,wipe all blood & dirt f ! c>cass ) a co>se clo? wrung ne>ly dry f hot wat]4 ,d\ble up ! front legs & slip ov] ! ankle jo9t ! little cord :i* is f\nd by cutt+ into ! fle%y "p ( ! =e>m4 ,ble$+ & ,dress+ ,p\ltry #cc4 ,ble$+ & ,pick+ ,:5 only a few *ick5s are to be dress$1 ! simple/ way ( ble$+ is to *op (f ! head ) an ax or cleav]4 ,!y %\ld be scald$ at once & pick$4 ,scald+ causes ! muscles at ! base ( ! fea!rs to relax1 s ! fea!rs come out easily4 ,aft] pick+1 ! sk9 c be made firm by plung+ ! bird 9 cold wat]4 ,! crop & inte/9es %\ld be remov$ z soon z ! sk9 is cool$4 ,if ! bird is to be dry pick$1 x %\ld be bl$ by cutt+ ! blood vessels 9 ! head & punctur+ ! bra94 ,= ?is purpose1 a scalpel or a small knife1 is us$4 ,! in/rum5t mu/ be po9t$ & v %>p4 ,! bird is grasp$ by ! head ) ! left h&1 & ) ! "r h& ! scalpel is ?ru/ upw>d inside ! m\? at ! back ( ! ?roat4 ,if done prop]ly1 ! bird w ble$ almo/ z fa/ z :5 ! entire head is remov$4 ,! knife %\ld be ?ru/ cle> ?r\gh to ! bra9 s ! bird w be /unn$4 ,/unn+ ! bird 9 ?is way has ! same effect z scald+1 9 t x causes ! muscles at ! base ( ! fea!rs to relax s t ! fea!rs c be easily pluck$ out4 ,if ! bird is n /unn$1 ! fea!rs w n pull out s readily4 ,! bird %\ld be hung up by ! feet & pick$ imm$iately1 be=e ! body gets cold & ! fea!rs set4 ,a few at a "t %\ld be grasp$ betwe5 ! ?umb & fir/ f+]1 & ! pull %\ld be upw>d & backw>d1 9 ! direction :i* ! fea!rs naturally lie4 ,turkeys1 geese & ducks are usually bl$ & dry pick$4 ,imm$iately aft] ble$+ !y %\ld be susp5d$ f a hook & pick$1 9 ! same way t a f[l is dry pick$4 ,ow+ to ! ?ickness ( ! fea!rs on ducks & geese1 dry pick+ ) !m is usually a sl[] process ?an ) o!r birds4 ,aft] ble$+1 a clo? %\ld be wrapp$ ar\nd ! head to cat* ! blood1 s t ! fea!rs w n become bloody4 ,! goose or duck %\ld !n be laid on a bo>d on ! top ( an op5 b>rel or j>1 & ! fea!rs dropp$ into ! vessel z !y are pick$4 ,! co>se w+ fea!rs %\ld be kept sep>ate f ! s(t] fea!rs4 ,:5 ! fea!rs h be5 remov$ ! %ort d[n may remov$ by s+e+ ) a gasol9e or alcohol flame4 ,a hot flame %\ld n be us$1 z x w give an oily appe>ance to ! sk94 ,:5 x is n desir$ to save ! fea!rs1 quick] "w may be done by scald+ ! birds & wrapp+ !m = a few m9utes 9 a sack or blanket to /eam4 ,s9ce !re is dang] ( _! be+ /eam$ too mu*1 !y %\ld be closely wat*$1 &1 z soon z ! fea!rs come out readily1 !y are ready to be pick$1 s+$1 & !n cool$ by plung+ into cold wat]4 ,! sudd5 cool+ h>d5s ! sk94 ,keep+ ,meat ,fre% ,9 ! sub-tropical climate ( ,canton1 x is difficult to keep meat fre% = any l5g? ( "t )\t ! use ( ice4 ,) a room temp]ature ( #fj degrees ,fahr5heit & above1 meat w keep fre% b a few h\rs4 ,if plac$ 9 a refrig]ator ) a temp]ature ( f #cd to #dj degrees ,fahr5heit1 x w keep fre% = a week to t5 days4 ,dry air %\ld circulate freely ?r\gh ! refrig]ator4 ,moi/ure 9 ! refrig]ator t5ds to develop m\ld1 :i* is apt to cause decomposition ( ! meat4 ,a little decay w soon contam9ate a l>ge am\nt ( meat4 ,9 ! nor?1 meat may be kept fre% dur+ ! cold season by freez+ x solid4 ,! c>cass may be cut into qu>t]s or small] pieces & hung 9 an op5 outbuild+ :]e x w freeze solid1 & rema9 froz5 until ! wea!r beg9s to w>m up 9 ! spr+4 ,:5ev] a piece is want$ x c be remov$ ) a saw4 ,rapid ?aw+ ( froz5 meat greatly injures its flavor4 ,if ! meat is ?aw$ out sl[ly 9 a cold room1 ! flavor ( ! meat w n be injur$4 ,meat c be kept froz5 = mon?s if kept 9 cold room1 or 9 a refrig]ator ) a temp]ature bel[ #cb degrees ,fahr5heit & ) prop] v5tilation provid$4 ,cur+ ,meats3 ,am]ican ,me?ods #cd4 ,prep>+ ! ,meat = ,cur+ ,meat %\ld be ?or\ghly cool$ be=e x is cur$1 or x w spoil4 ,! prop] "t to beg9 cur+ is :5 ! meat is cool$ & /ill fre%4 ,tw5ty to ?irty h\rs aft] kill+ is ! prop] "t to beg9 ! cure4 ,if salt$ be=e ! animal heat has left x1 ! %r9kage ( muscles causes a ret5tion ( gases1 & gives an (f5sive odor to ! meat4 ,! meat %\ld n be froz51 z ! cure w n p5etrate su* meat ev5ly1 & an unev5 cur+ w result4 ,ta9t$ meat may be cur$ s t x w keep1 b no sy/em ( cur+ w br+ back ! natural flavor ( ! meat1 if x is once lo/4 #ce4 ,vessels = ,cur+ ,vitrifi$ clay j>s1 ) /raight sides1 simil> to ! j>s us$ = f]m5t+ beans 9 mak+ soy bean sauce1 are ! be/ vessels = conta9+ ! meat4 ,^! j>s1 l>ge en\gh to hold conv5i5tly ! hams1 %\ld]s1 & sides ( two hogs1 are be/ = cur+ meat = ! fir/ "t1 & ! meat c be wat*$ & c>$ = bett] 9 small j>s ?an 9 l>ge j>s conta9+ m meat4 ,9 ,am]ica1 :]e su* j>s are exp5sive1 x is ! cu/om to use a clean1 h>dwood b>rel = ! purpose4 ,"o t has be5 us$ = syrup or molasses is be/4 ,if a k]os5e or t> b>rel is us$1 x %\ld be fir/ ?or\ghly burn$ out1 & us$ z a wat] b>rel = "s "t be=e x is us$ = meat4 ,vitrifi$ clay j>s are pref]r$ to wood5 b>rels z !y are clean$ m readily4 ,if meat has once spoil$ 9 a wood5 b>rel1 ! vessel %\ld n be us$ aga9 = conta9+ meat4 ,vessels t are us$ repeat$ly = cur+ meat %\ld be scald$ ?or\ghly ea* "t be=e pack+ ) fre% meat4 #cf4 ,cur+ ,ag5ts ,salt1 saltpet]1 sug> or molasses1 & a v>iety ( spices are ! pr9cipal pres]vatives us$ 9 cur+ meat4 ,borax1 =mal91 salicylic acid1 & o!r *emicals are sometimes us$4 ,h[ev]1 z !y are consid]$ by _m au?orities to be injuri\s to ! heal?1 _! use %\ld be avoid$4 ,bak+ soda is us$ 9 wet pickles to *eck ! gr[? ( m\ld4 ,:5 salt alone is appli$ to meat1 x draws out ! meat juices & contracts ! muscle fib]s1 mak+ ! meat v h>d & dry4 ,! action ( ! sug> or ! molasses is to s(t5 ! muscle fib]s & improve ! texture & flavor ( ! meat1 h5ce ! comb9ation ( sug> & salt make a good cure4 ,saltpet] is us$ to pres]ve ! natural r$ color ( ! meat4 ,x %\ld be us$ 9 small quantities only1 z x is v a/r+5t1 &1 if us$ 9 l>ge quantities is apt to be injuri\s to ! heal?4 ,wet & ,dry ,cures ,comp>$ ,a wet cure is m conv5i5t ?an a dry cure4 ,x is less tr\ble to pack ! meat 9 a j> or b>rel & p\r on ! prep>$ wet pickle ?an x is to g ov] ! meat ?ree or f\r times & rub 9 ! spices4 ,! br9e me?od also gives protection f insects4 ,h[ev]1 9 w>m wea!r1 ! br9e has to be wat*$ v closely1 &1 if m\ld =ms on ! surface ( ! pickle1 x %\ld be remov$ e day or two4 ,! br9e also ne$s to be recook$ e week or t5 days 9 w>m wea!r to prev5t undesirable bact]ia f gr[+ 9 x4 ,a cool1 dry room is ! be/ = ei!r br9e or dry cur+4 ,9 a dry atmosph]e bel[ #fj degrees ,fahr5heit !re is v little dang] ( ! meat becom+ s\r1 al?\gh a temp]ature bel[ #dj degrees is bett]4 ,recipes = ,cur+ ,meat #cg4 ,corn$ ,beef ,any piece ( beef c be us$ = corn+1 b ! *eap] cuts are ! p>ts g5]ally us$ = ?is purpose4 ,! plate1 rump1 & p>ts ( ! *uck are g5]ally us$1 al?\gh ! ribs1 lo91 & r\nd may also be us$4 ,! pieces = corn+ %\ld be cut into pieces ( conv5i5t size1 say f\r or five in*es squ>e4 ,if !y are cut mu* l>g]1 !y well n cure v well z ! pickle w n "w 9 soon en\gh4 ,!y %\ld be cut z ne>ly ! same size z is possible s !y w pack 9 ev5 lay]s 9 ! b>rel or j>4 ,:5 z ! meat is ?or\ghly cool$1 x %\ld be corn$ z quickly z possible4 ,weigh ! meat & all[ #aj p\nds ( salt = ea* #ajj p\nds ( meat4 ,spr9kle a lay] ( salt a half in* deep ov] ! bottom ( ! j> 9 :i* ! meat is to be plac$4 ,rub ea* piece ( meat ) good1 clean salt4 ,pack ea* lay] ( meat closely 9 ! bottom ( ! j>1 & spr9kle a lay] ( salt "o-f\r? to "o-half in* deep on ea* lay] ( meat be=e ! foll[+ lay] ( meat is plac$ 9 ! j>1 & cov] ! top lay] ( meat ) a good lay] ( salt4 ,aft] x has /ood ov] night1 cov] ) a br9e made z foll[s3 = ea* "o hundr$ p\nds ( meat1 use f\r p\nds ( sug>1 six ounces bak+ soda1 & eight ounces ( saltpet]4 ,dissolve 9 a gallon ( wat] t has be5 boil$ & cool$ until x is tepid4 ,?ree gallons m ( boil$1 tepid wat] %\ld !n be add$4 ,meat f fat animals makes *oic] corn$ beef ?an t f poor animals4 ,"u no circum/ances %\ld meat be corn$ :ile x is froz54 ,9 case ( m or less ?an "o hundr$ p\nds ( meat to be corn$1 make ! br9e 9 ! proportion giv54 ,! meat %\ld be weight$ d[n ) a bo>d & /one s t all ! meat is well b5ea? ! surface ( ! br9e4 ,9 case any ( ! meat projects above ! surface1 decay w comm5ce 9 a %ort "t4 ,x is be/ to cook ! br9e1 or ! wat] us$ 9 mak+ ! br9e solution4 ,if ! wea!r is w>m1 ! br9e is apt to get s\r & ropy4 ,9 t case1 wa% ea* piece ( meat 9 cold wat]1 scald ! vessel & repack 9 a new br9e4 ,if ! br9e is reboil$ e few days be=e x gets ropy1 x is n necess>y to make new br9e s frequ5tly4 ,to te/ ! br9e = fre%ness1 dip ! f+]s into x1 & if x does n drip freely f ! f+]s1 b appe>s /r+y or ropy1 x %\ld be turn$ (f1 ! meat wa%$1 & new br9e add$4 ,9 ! spr+ ( ! ye>1 ! br9e %\ld be wat*$ closely1 z x is m likely to spoil at t "t ?an dur+ ! cold w9t] mon?s4 ,if kept 9 a cool place1 ) a uni=m temp]ature ( bel[ #ej degrees ,fahr5heit1 & above freez+1 !re %\ld be little tr\ble f ?is s\rce4 ,to secure ?or\gh corn+1 ! meat %\ld be kept 9 ! br9e = tw5ty-eight to =ty days1 ! exact l5g? ( "t dep5d+ on ! size ( ! pieces ( meat & on ! wea!r4 #ch4 ,dri$ ,beef ,! r\nd & %\ld]s are ! p>ts mo/ commonly us$ = dri$ beef4 ,! pieces %\ld be cut ) ! gra91 s t ! muscle fib]s w be cut crosswise :5 ! dri$ beef is slic$ = table use4 ,x %\ld be cut 9 ab\t ! same sizes z = corn$ beef1 & pack$ 9 vessels 9 ! same mann]4 ,! pickle %\ld be made z foll[s3 = ea* "o hundr$ p\nds ( meat1 weigh out six p\nds table salt1 ?ree p\nds ( granulat$ sug>1 & two ounces ( saltpet]4 ,mix ^! pieces ?or\ghly4 ,be=e ! meat is plac$ 9 ! j>1 ea* piece %\ld be well rubb$ ) ! spice mixture4 ,dissolve ! rema9d] ( ! spices 9 f\r gallons ( boil$ wat] t has be5 all[$ to cool4 ,p\r ?is pickle solution ov] ! meat 9 ! j> until x is completely cov]$4 ,weight ! meat d[n1 z 9 ! case ) corn$ beef4 ,! pickle solution %\ld be wat*$ &1 9 ! case ( t5d5cy to become ropy1 %\ld be h&l$ z 9 corn+ beef4 ,aft] t5 days1 ! meat %\ld be remov$ f ! pickle & hung up 9 an airy out-h\se to drip & dry4 ,:5 dry1 :i* %\ld be 9 ab\t #bd h\rs1 x c be smok$1 z 9 ! case ( smok+ ham4 ,! dri] ! climate1 ! m easily c ! meat be dri$ & smok$4 ,x is difficult to dry & smoke meat 9 ! ,canton region unless done 9 ,decemb] & ,janu>y1 be=e ! ra9s beg94 #ci4 ,pla9 ,salt ,pork ,rub ea* piece ( meat ) f9e common salt & pack closely 9 a b>rel4 ,let /& ov] night4 ,! next day1 weigh out twelve p\nds ( salt & ?ree ounces ( saltpet] to ea* "o hundr$ p\nds ( meat1 & dissolve 9 f\r gallons ( boil+ wat]4 ,:5 cold1 p\r ?is pickle ov] ! meat1 cov] & weight d[n to keep ! meat "u ! br9e4 ,! meat w pack be/ if cut into pieces ab\t six in*es squ>e4 #dj4 ,dry ,cur$ ,pork ,= ea* "o hundr$ p\nds ( meat1 weigh cut eight p\nds ( salt1 two p\nds ( granulat$ sug>1 & two ounces ( saltpet]4 ,mix ?or\ghly1 & rub ! meat once e ?ree days1 us+ a ?ird ( ! mixture at ea* rubb+4 ,keep ! meat on a %elf1 or 9 a vessel1 :ile cur+4 ,aft] ! la/ rubb+1 all[ ! meat to rema9 9 a vessel = ab\t t5 days1 :5 x is cur$ & ready to smoke4 ,to cure nicely1 x is desirable to h a cool & r moi/ place 9 :i* to keep x4 ,?is recipe %\ld n be us$ :]e ! meat mu/ be kept 9 a w>m dry place1 z ! pres]vatives w n p5etrate easily & uni=mly "u su* conditions4 #da4 ,sug> ,cur$ ,pork ,rub ea* piece ) salt & all[ to rema9 ov] night4 ,a wet pickle1 or br9e1 may also be =c$ into ! hams & %\ld]s close to ! bone ) a special pump1 us+ f #e to #aj ounces ( ! pickle or br9e = ea* piece1 ! am\nt dep5d+ on ! size ( ! piece4 ,! foll[+ morn+ pack 9 a vessel ) ! hams & %\ld]s at ! bottom & ! bacon on ! top4 ,= ea* "o hundr$ p\nds ( meat1 weigh out eight p\nds ( salt1 two p\nds ( br[n sug>1 two ounces ( saltpet]1 & "o-half p\nd bak+ soda4 ,dissolve all 9 f\r gallons ( wat]1 & cov] ! meat ) ?is wet pickle4 ,9 w>m wea!r1 ! pickle %\ld be boil$ & ?or\ghly cool$ be=e us+4 ,a bo>d & /one %\ld be us$ to weight d[n ! meat4 ,bacon /rips %\ld rema9 9 ! pickle f ?ree to f\r weeks1 & ! hams & %\ld]s five to sev5 weeks1 dep5d+ on _! size4 ,if desir$1 ! meat may !n be smok$4 ,be=e be+ smok$ meat %\ld be soak$ = sev]al h\rs 9 clean wat] at ab\t #hj degrees ,fahr5heit to remove ! excess salt on ! surface ( ! meat & ?us make ! meat m palatable4 ,9 soak+ ! meat ab\t "o-half p9t ( wat] %\ld be us$ = ea* p\nd ( meat4#a ,! ,canton ,*ri/ian ,college has _h v good success ) ?is cure4 #db4 ,pork ,sausage ,pork sausage %\ld be made f clean1 fre% pork only4 ,! p>ts g5]ally us$ are ! %\ld]1 neck1 & lean meat trimm+s4 ,ab\t ?ree p\nds ( lean meat %\ld be us$ to "o p\nd ( fat meat4 ,mix ! fat & lean meat toge!r 9 *opp+4 ,) "s cutt]s x is necess>y to run ! meat ?r\gh twice 9 ord] to make x f9e en\gh & to mix ?or\ghly ! lean ) ! fat meat4 ,aft] x has be5 cut ! fir/ "t1 spread ?9ly & season4 ,= ea* #ajj p\nds ( meat1 use "o & "o-half p\nds ( pure1 f9e salt1 f\r ounces ( gr\nd black pepp]1 & two p\nds ( pure leaf sage1 rubb$ f9e4 ,! season+ %\ld be spr9kl$ ov] ! meat1 & ! meat aga9 run ?r\gh ! cutt]1 9 ord] to mix ! spice ?or\ghly ) ! meat4 ,= imm$iate use1 ! sausage may be pack$ away 9 j>s4 ,x may be kept = "s "t 9 a j> if melt$ l>d is p\r$ ov] ! top1 s z to exclude ! air4 ,! sausage may also be /uff$ into musl9 bags ab\t two in*es 9 diamet]4 ,if ! /uff$ bags are coat$ ) p>aff91 !y w keep = "s "t4 #dc4 ,mix$ ,meat ,sausage ,mix$ sausage may be made f a mixture ( pork & beef 9 almo/ any proportion4 ,sausage %\ld n conta9 too mu* fat4 ,a good proportion is two p\nds ( lean pork1 "o p\nd ( fat pork1 & "o p\nd ( lean beef4 #dd4 ,bologna ,sausage ,to ea* t5 p\nds ( lean beef1 use "o p\nd ( fat pork or bacon4 ,*op f9ely & season ) ?ree ounces ( salt1 two ounces pepp]1 & a little gr\nd cori&]4 ,/uff cas+1 & tie e t5 or twelve in*es4 ,hang ! /uff$ cas+s /raight4 ,smoke = t5 or twelve h\rs4 ,cook 9 boil+ wat] until ! sausage floats4 ,dry on clean hay or /raw 9 ! sun & hang away 9 a cool place until want$4 #de4 ,blood ,sausage ,blood sausage is made ) ! foll[+ +r$i5ts3 #be p\nds ( cur$ pork or %\ld] fat1 sev5 p\nds cur$ fat sk9s1 six p\nds ( blood1 "o-half p\nd onions1 "o p\nd salt1 "o-half ounce :ite pepp]1 "o ounce sweet m>joram1 & "o-half ounce cloves4 ,cook ! fat = "o h\r & ! sk9s two h\rs at a temp]ature ( #bjj ,fahr5heit4 ,:5 cook$1 put ?r\gh a gr9d]1 gr9d+ q f9e4 ,!n add ! blood & season+ & mix ?or\ghly4 ,/uff into l>ge beef cas+s & boil 9 ! same wat] 9 :i* meat 0 cook$ until ! sausage floats4 ,!n dip ! sausage 9 cold wat] & hang up to cool4 #df4 ,smok$ or ,c\ntry ,sausage ,! foll[+ +r$i5ts are us$ 9 mak+ smok$ or c\ntry sausage3 #he p\nds lean pork1 #ae p\nds beef1 "o & "o-half to two p\nds salt1 f\r ounces black pepp]1 & "o ounce sweet m>joram4 ,cut ! meat into small pieces & spr9kle season+ ov] x4 ,!n gr9d f9ely4 ,put away 9 a cool place = tw5ty-f\r to ?irty-six h\rs1 !n add a little wat]1 & /uff into hog cas+s & smoke 9 a v cool smoke until a d>k mahogany is obta9$4 #dg4 ,frank=t or ,vi5na ,sausage ,?is popul> sausage is made ) ! foll[+ +r$i5ts3 #gj p\nds beef1 #cj p\nds fat pork1 #bj p\nds wat]1 "o & "o-half to two p\nds salt1 two ounces r$ pepp]4 ,cut ! beef into small pieces1 salt1 & all[ x to cure = =ty-eight h\rs 9 a cool room4 ,cut ! pork into small pieces & put ! beef & pork ?r\gh a gr9d] toge!r4 ,put into a vessel & add ! wat] & spices4 ,aft] x is all mix$1 put x ?r\gh a gr9d] aga9 & gr9d f9e4 ,/uff into %eep cas+s4 ,!n1 by means ( ! =ef+] & ?umb1 press ! /uff$ cas+ toge!r ab\t f\r in*es f "o end1 & give ?is fir/ l9k two or ?ree twi/s4 ,d ! same ab\t e f\r in*es1 twi/+ ea* succe$+ l9k 9 ! opposite direction f ! prec$+ l9k1 9 ord] to prev5t untwi/+4 ,!n hang 9 a smoke h\se = ab\t two h\rs at a temp]ature n to exce$ #abe ,fahr5heit4 ,aft] smok+1 boil = five or t5 m9utes1 !n plunge into cold wat] & hang 9 a cool place4 #dh4 ,liv] ,sausage ,odds & ends1 result+ f trimm+ up ! v>i\s cuts ( ! hog c>cass1 z well z ! liv] itself1 c be us$ 9 mak+ liv] sausage4 ,if ! head is us$1 x %\ld fir/ be clean$1 z = head*eese4 ,! j[l1 :i* is practically all fat1 may be cut (f & made into salt pork1 or us$ = r5d]+ l>d4 ,! rema9d] ( ! head meat1 trimm+s1 liv] cut into slices1 & "s beef or veal1 if su* meat c be _h1 %\ld be boil$4 ,sk9 t is free f hair1 & f :i* ! fat has be5 remov$1 is also sometimes us$4 ,! sk9 w cook be=e ! meat1 s x %\ld be put 9 a clo? sack & remov$ :5 ?or\ghly cook$4 ,liv] cooks 9 a v %ort "t1 & %\ld be remov$ be=e ! re/ ( ! meat4 ,! meat %\ld cook until x readily falls f ! bones4 ,all ! meat %\ld !n be gr\nd 9 a meat gr9d]4 ,= #dj p\nds ( meat1 use "o & "o-half p\nds salt1 ?ree ounces sweet m>joram1 "o ounce allspice1 "o ounce black pepp]1 & ab\t "o gallon bro? 9 :i* ! meat 0 cook$4 ,g>lic or onions c be add$1 if desir$4 ,! season+ %\ld be well work$ into ! meat4 ,x c !n be put into j>s1 cov]$ ) p>aff91 or /uff$ into beef cas+s or r\nds4 ,:5 /uff$ into cas+s or r\nds1 x %\ld be cook$ 9 ! same wat] ! meat 0 cook$ 9 until x floats4 ,!n x %\ld be plac$ 9 cold wat] until ! sausage is ?or\ghly cool$4 #di4 ,summ] ,sausage ,summ] sausage is made ) ! foll[+ +r$i5ts3 #be p\nds cur$ beef free f s9ews1 #ae p\nds pork trimm+s1 f\r to six ounces :ite pepp]1 "o ounce :ole black pepp]1 & "o ounce :ole mu/>d se$4 ,?is sausage c be made 9 cold wea!r only4 ,all ! meat is put ?r\gh ! gr9d]1 & spices add$4 ,no salt is ne$$ z ! cur$ beef is salty en\gh4 ,mix x all ?or\ghly until x is ev5ly season$4 ,spread x out 9 a cool place = ?irty-six to =ty h\rs4 ,!n /uff into hog cas+s & let x hang ov] night4 ,smoke ) cold smoke = sev]al days4 ,if kept 9 a dry place1 x c be kept ! ye> r\nd4 ,x if gets moldy1 simply wipe (f ! mold be=e us+4 #ej4 ,head*eese ,! head ( ! hog1 & trimm+s1 are us$ = mak+ head*eese4 ,! head %\ld be %av$ clean & no/rils cut (f j 9 front ( ! eyes4 ,cut out ! eyes & e> drums4 ,! fatte/ "p ( ! head is g5]ally us$ = l>d4 ,clean ! head by soak+ x 9 wat] = "s "t to extract all blood & dirt4 ,aft] ! head is ?or\ghly clean$1 cov] ) wat] & boil until ! meat sep>ates f ! bones4 ,lungs & he>t may be cook$ ) ! head4 ,:5 x is ?or\ghly cook$1 take out ! meat1 sav+ ! liquor = future use4 ,*op ! meat f9ely4 ,season ) "o & "o-half p\nds salt1 ?ree ounces black pepp]1 f\r ounces allspice1 & f\r ounces gr\nd cloves1 toge!r ) two gallons ( ! liquor = e #ej p\nds ( meat4 ,! mix+ %\ld be done ?or\ghly1 s t prop] season+ is secur$4 ,/uff ! meat into l>ge beef cas+s ?or\ghly clean$1 hog /oma*1 or musl9 bags ab\t ?ree or f\r in*es 9 diamet]4 ,aft] /uff+ into cas+s1 x %\ld be boil$ until x floats on ! top1 !n place 9 cold wat] = a %ort "t4 ,/ore away 9 a clean1 cool place on a %elf or table4 ,if !re are no cas+s or musl9 available 9 :i* to /uff ! meat1 x c be kept 9 %all[ pans4 #ea4 ,scrapple ,! head & feet ( hogs are g5]ally us$ 9 mak+ scrapple1 b scrapple c be made f any hog meat4 ,! heads %\ld be split ?r\gh ! middle & plac$ 9 a kettle ) suffici5t wat] to cov] !m4 ,!y %\ld be cook$ until ! meat falls f ! bones4 ,dra9 (f ! bro?4 ,sep>ate ! bones f ! meat1 !n *op ! meat f9e & add x to ! bro?1 & boil4 ,corn meal %\ld be add$ until x is z ?ick z mu%4 ,add ! corn meal sl[ly & /ir vigor\sly1 s z to avoid lump9ess4 ,/ir ! mixture well = t5 or fifte5 m9utes1 & all[ x to boil "o h\r4 ,p\r ! scrapple into %all[ pans or molds4 ,:5 cold1 x %\ld be slic$ & fri$4 #eb4 ,sn[ ,pack+ ,sn[ pack+ is a me?od t c be us$ only 9 localities :]e sn[ & cont9u$ dry cold wea!r prevails dur+ ! w9t] mon?s4 ,! c>cass %\ld be cut into /eaks1 roa/s1 & boil+ pieces4 ,all trimm+s = ! table %\ld be made be=e freez+ ! meat4 ,lay ! pieces out to freeze4 ,be sure !y freeze solid to ! c5t]4 ,9 ! bottom ( a box l>ge en\gh to hold all ! meat1 pack a lay] ( sn[4 ,put 9 a l>g] ( ! froz5 meat1 pack+ 9 su* a way t ! pieces d n t\* ea* o!r4 ,cov] ) a lay] ( sn[1 & cont9ue ) alt]nate lay]s ( meat & sn[4 ,set ! box 9 a room :]e x w n be subject to *anges 9 temp]ature4 ,= conv5i5ce1 x is well to pack ! /eaks 9 "o section or end ( ! box1 & ! roa/s & /ews 9 ano!r4 ,! meat w !n be b little di/urb$ :5 a supply is tak5 f ! box4 ,only sn[ %\ld be us$ 9 pack+4 ,be sure ! meat is froz5 solid be=e pack+1 & x w keep ?r\gh ! w9t]1 unless ! wea!r gets v w>m4 ,9 prep>+ ! meat = ! table1 x %\ld n be ?aw$ out too rapidly4 #ec4 ,p>tial ,cook+ ,p>tial cook+ & pack+ 9 j>s is a me?od ( pres]v+ meat :i* is sometimes us$ on ! f>m4 ,x has ! advantage ov] sn[ pack+ 9 t x c be done 9 w>m wea!r & is a mo/ satisfactory way ( keep+ fre% pork4 ,h[ev]1 x requires consid]ably m "w ?an o!r me?ods ( pres]v+ meat4 ,! lo9 & side meat1 or any "p ( ! c>cass1 may be us$4 ,cut into slices ab\t "o-half in* ?ick1 & fry until a little m ?an half done4 ,pack ! slices 9 a j> & cov] ) hot l>d4 ,z ! meat is want$1 x c be remov$ f ! j> & w>m$ up4 ,if ! j> is to /& any l5g? ( "t )\t us+1 aft] x has be5 op5$1 x is be/ aga9 to cov] ! top ) l>d4 ,x is bett] to use sev]al small j>s ?an "o l>ge "o4 ,!y %\ld be kept 9 a cool1 d>k room to insure safe-keep+ ( ! meat4 #ed4 ,r5d]+ ,l>d ,! leaf l>d1 fat back1 & fat trimm+s f ! hams1 %\ld]s & neck make good l>d4 ,inte/9al fat %\ld nev] be mix$ ) ! o!r fat p>ts1 z x makes a /rong smell+ l>d ( an inf]ior grade1 b %\ld be r5d]$ by itself4 ,by ?or\gh wa%+ & soak+ 9 cold wat] = sev]al h\rs1 "p ( ! (f5sive odor w leave x4 ,fir/ ( all1 remove ! sk9 f ! fat trimm+s4 ,to d ?is1 place ! meat on a table1 sk9 side d[n1 & cut ! fat f ! sk91 us+ a /rong knife4 ,:5 a piece ( sk9 l>ge en\gh to grasp is fre$ f ! fat1 take x 9 ! left h&1 &1 ) ! "r h&1 ins]t ! knife betwe5 ! sk9 & fat4 ,pull ! sk9 & cut ) ! knife slightly slant$ d[nw>d4 ,) a little practice1 ! fat c be cleanly remov$ f ! sk9 9 ?is way ) "o clean cut ( ! knife4 ,! /rips ( fat %\ld !n be cut into cubes ( "o to "o & "o-half in*es1 mak+ !m ab\t equal 9 size s !y w try out ev5ly4 ,p\r into ! kettle ab\t a qu>t ( wat] or melt$ l>d1 & !n fill x ne>ly full ) ! cubes ( fat meat4 ,! fat w !n heat prop]ly & ! l>d w be br\ght out )\t burn+4 ,keep a mod]ate fire until ! crackl+s are br[n & light en\gh to float4 ,frequ5t /irr+ is necess>y to prev5t burn+4 ,:5 done1 remove f ! fire & all[ to cool slightly4 ,!n /ra9 ?r\gh a musl9 clo? into a j>4 ,/ir x occasionally1 until x is cool en\gh to beg9 to solidify4 ,/irr+ :ile x is cool+ t5ds to :it5 ! l>d & make x smoo!r4 ,a qu>t] ( a p\nd ( sal]atus add$ to ea* "o hundr$ p\nds ( fat has a l effect4 ,:5 remov+ l>d f a conta9] = use1 take x ev5ly f ! surface4 ,d n dig d[n into ! c5t] ( ! l>d1 = :5 ?is is done1 x w leave a coat+ ( l>d ar\nd ! sides ( ! conta9] :i* w become rancid v quickly by ! action ( bact]ia 9 ! air4 #ee4 ,smok$ ,meats ,! process ( smok+ helps to pres]ve meat1 &1 if smok$ prop]ly1 & ) ! "r k9d ( fuel1 adds a desirable flavor to meat4 ,! creosote =m$ by ! combu/ion ( ! wood closes ! pores to "s ext5t1 & excludes ! air4 ,?is also helps to keep out ! insects4 #ef4 ,! ,smokeh\se ,! size ( smokeh\se to build dep5ds on ! am\nt ( meat t is to be smok$4 ,9 a h\se eight feet squ>e & t5 feet high1 ! hams1 sides1 & %\ld]s ( ?ree to five hogs c be smok$ at "o "t4 ,v5tilation %\ld be provid$ to c>ry (f ! w>m air 9 ord] to prev5t ov]heat+ ! meat4 ,a *imney1 made by plac+ a six in* tile 9 ! ro(1 makes a good v5tilator4 ,! smoke h\se walls may be built ( lumb]1 brick1 or concrete4 ,lumb] w\ld be ! *eape/1 b lea/ p]man5t1 & concrete ! mo/ co/ly4 ,brick is no d\bt ! mo/ satisfactory mat]ial = a small smoke h\se 9 s\!rn ,*9a4 ,mud bricks may be us$1 b burnt clay bricks are m la/+4 ,! ro( %\ld be made ( tile4 ,! be/ mat]ial = ! floor is l>ge squ>e tiles1 call$ 9 ,*9ese taai *'u5 774 ,concrete or brick may also be us$1 b w\ld be m exp5sive !n taai *'u54 ,a good arrangem5t is to h ! fire box outside ! smoke h\se1 ) a flue to c>ry ! smoke into ! smoke h\se4 ,:5 ?is _c well be arrang$1 a fire may be built on ! floor ( ! h\se1 & ! meat %ield$ f heavy smoke by a %eet ( t91 ab\t f\r feet squ>e1 plac$ ov] ! fire betwe5 ! fire & ! meat1 ab\t ?ree feet above ! floor4 #eg4 ,! ,fuel ,ly*ee1 or any o!r h>d wood1 makes good fuel = smok+ meat4 ,res9\s woods1 su* z p9es & c$>s1 %\ld nev] be us$ z !y give an objectionable flavor to ! meat due to turp5t9e :i* !y conta94 #eh4 ,prep>+ ,meat = ,smok+ ,meat t is to be smok$ %\ld be remov$ f ! br9e & ?or\ghly wa%$ 9 tepid wat] 9 ord] to clean (f ! coat ( pickle t has =m$ on ! surface ( ! meat4 ,x c !n he hung up 9 ! smokeh\se1 b %\ld be all[$ to dra9 = a day or two be=e ! fire is />t$4 ,! pieces ( meat %\ld be hung s t ! air c pass freely betwe5 !m4 #ei4 ,! ,fire ,= ! fir/ day or two1 ! fire %\ld be sl[1 9 ord] t ! w>m+ ( ! meat may be gradual4 ,9 cle>1 dry wea!r1 smok+ may cont9ue f ! day ! smok+ beg9s until x is complet$1 :i* %\ld be 9 "o to ?ree weeks1 ! l5g? ( "t dep5d+ on ! size ( ! pieces ( meat & on ! wea!r4 ,:5 suffici5tly smok$1 ! meat w h a *>act]i/ic /raw color4 ,meat %\ld nev] be smok$ on a damp day1 because 9 a damp atmosph]e moi/ure w cond5se on ! meat1 & moi/ meat w n smoke well4 ,light smok+ = two weeks is bett] ?an heavy smok+ = "o week4 ,) a long] p]iod ( smok+ ! smoke w ent] ! meat m ?or\ghly4 #fj4 ,keep+ ,smok$ ,meats ,dur+ cool wea!r smok$ meats may be left 9 ! smokeh\se = "s "t aft] ! smok+ process is complet$4 ,! h\se %\ld be kept d>k 9 ord] to keep out flies1 & x %\ld be well v5tilat$ s z to prev5t dampness4 ,a dry1 cool cell>1 ) free circulation ( fre% air1 w be a satisfactory place = keep+ smok$ meats4 ,if ! smok$ meat is to be kept only a %ort "t1 x ne$s only to be hung up )\t cov]+4 ,= long] keep+1 x is well to wrap fir/ 9 pap]1 & !n 9 burlap1 canvass or musl91 & bury ! meat 9 a gra9 b9 or box ( s&4 ,! object ( ?is is to provide a condition :i* w be uni=m 9 temp]ature & keep out insects4 ,a coat ( gr\nd pepp]1 rubb$ into ! meat be=e wrapp+1 w be di/a/eful to insects4 ,aft] smok$ meat has become ?or\ghly dry1 x may be wrapp$ 9 p>*m5t pap] & enclos$ 9 a heavy musl9 or canvass1 :i* %\ld be cov]$ ) yell[ wa% or ord9>y lime :ite wa% ) glue add$4 #fa4 ,recipe = ,yell[ ,wa% ,= "o hundr$ p\nds hams or bacon1 take3 ?ree p\nds b>ytes 7b>ium sulphate71 4#jf p\nd glue1 4#hj p\nd *rome yell[ 7lead *romate71 4#dj p\nd fl\r1 & twelve p\nds wat]4 ,put ! fl\r 9 ! wat]1 dissolv+ all lumps ?or\ghly4 ,dissolve ! *rome 9 a qu>t ( wat] 9 a sep>ate vessel1 & add ! solution & ! glue to ! fl\r & wat]4 ,br+ ! :ole to a boil1 & add ! b>ytes sl[ly1 /irr+ con/antly4 ,make ! wa% ! day be=e x is requir$4 ,/ir x frequ5tly :5 us+1 & apply ) a bru%4 ,*9ese ,meat ,recipes #fb4 ,bean ,sauce ,sausage 7,laap ,*'eung 74 ,sausage is a v popul> meat ) ! ,*9ese1 especially dur+ ! w9t] season4 ,x is probably ! mo/ widely us$ ( all cur$ meats1 al?\gh z a rule x is q exp5sive comp>$ ) o!r meats4 #fc4 ,pickle = ,bean ,sauce ,sausage ,= e catty ( meat1 use3 ,saltpet] 7siu 7 #a mace#b 7ts'9 7 ,salt 7%uk im 7 #c mace 7ts'9 7 ,sug> 7p+ fa t'ong 7 #b mace 7ts'9 7 ,fir/-drawn bean sauce 7t'au *'au yau 7 #b mace ,raw bean sauce 7%ang *'au yau 7 #a mace ,mixture ( spices 7ng heung fan 7 #a mace ,! mixture ( spices is made up ( ! foll[+3 ,r$ pepp] 7*'un tsiu 7 #aj mace ,gr\nd anise se$ 7taai wui 7 #aj mace ,cloves 7t+ heung 7 #aj mace ,c9namon 7yuk kwai 7 #aj mace ,^! spices %\ld be pur*as$ sep>ately & nev] ready mix$1 z ready made mixtures are (t5 wor?less4 ,sometimes two orange peel+s1 f9ely cut or gr\nd1 fre% or dri$ are us$ = e t5 catties ( meat4 ,two mace ( d\ble di/ill$ w9e 7%eung *+ tsau 71 or treble di/ill$ w9e 7saam *+ tsau 71 & a w9e call$ 7fan tsau 71 are sometimes add$ = ea* catty ( meat4 ,! w9e helps pres]ve ! meat4 ,! above spices %\ld be c>efully mix$ & ! mixture ?or\ghly /irr$ into ! meat4 ,9 mix+ ! spices ! usual me?od is to use ! h&s z mix]s4 ,a bett] way is to use a l>ge spoon1 or "s simil> ut5sil4 #fd4 ,prep>ation ( ! ,meat = ,sausage ,use hams1 %\ld]s1 *ops1 fat back1 & neck4 ,sometimes ! liv] is add$ to give a d>k color4 ,no belly meat or t\gh p>ts %\ld be us$4 ,sep>ate ! lean f ! fat meat4 ,*op into pieces ab\t "o-qu>t] in* 9 diamet]1 or run ?r\gh a sausage mill4 ,"o "p fat & "o "p lean meat is g5]ally us$1 ?\gh ! proportion may v>y ei!r way1 to suit ! ta/e & dem&4 #fe4 ,sausage ,cas+ 7,*'eung ,i 7 ,sausage cas+ is g5]ally made f ! middle coat ( ! small inte/9es ( %eep al?\gh x is also made f ! inte/9es ( ! hog4 ,! cas+ is v ?9 & transp>5t4 ,"s cas+ is prep>$ 9 ,canton1 b mo/ ( :at is us$ 9 ,canton comes f ,%anghai1 z !re are comp>atively few %eep or goats slaught]$ 9 ,canton4 ,! dri$ cas+ sells = #c4jj to #f4jj a catty4 #ff4 ,s(t5+ ! ,cas+ ,:5 ready to be us$1 ! cas+ %\ld be imm]s$ 9 luke w>m wat] = a few m9utes to s(t5 x4 ,if ! walls ( ! cas+ adh]e to ea* o!r s t x is difficult = ! meat to ent]1 wat] %\ld be =c$ ?r\gh to di/5d ! cas+4 #fg4 ,fill+ ! ,cas+ ,ins]t ! small end ( ! fill] 7a t9 funnel ab\t six in*es long7 into ! end ( ! cas+4 ,hold ! cas+ tightly to ! fill] ) ! left h&1 & ) ! "r h& =ce ! meat ?r\gh ! fill] into ! cas+4 ,x is cu/om>y to use ! h& = ?is1 b a l>ge wood5 spoon w\ld "w j z well4 ,a sausage /uff+ ma*9e c be pur*as$ = a few doll>s1 & w d ! "w ( /uff+ 9 a mu* m satisfactory mann] ?an x c be done by h&4 ,! end ( ! cas+ is ti$ ar\nd a tube at ! bottom ( a j> conta9+ ! sausage meat4 ,a disc ! size & %ape ( ! inside ( ! j> is !n press$ d[n on ! meat ) a lev]1 & ! meat is ?us =c$ into ! cas+4 ,su* a ma*9e w d ! "w ( five or six m51 & if ( ! "r type1 c also be us$ z a l>d press4 ,if x is difficult to =ce ! meat into ! cas+1 on acc\nt ( compress$ air1 ! air %\ld be all[$ to escape by pun*+ small holes 9 ! cas+ ) p9s4 ,! /uff$ cas+ is usually ti$ ) a /r+ e six in*es1 cut into conv5i5t l5g?s1 & hung up to dry4 #fh4 ,sunn+ & ,dry+ ,! sausage %\ld be prep>$ 9 ! morn+1 s t x c be hung up to sun by noon4 ,if x is prep>$ 9 ! aft]noon1 !re is "s dang] ( its spoil+1 especially if ! day is n v cold1 because x has to be /or$ ov] night be=e x gets mu* sun4 ,sun%9e & cold nor? w9d are ne$$ to make ! be/ sausage4 ,) five days ( w9d & sun1 ! meat becomes h>d & firm4 ,9 case ( ra9y or damp wea!r :ile ! sausage is be+ dri$1 x mu/ be hung up 9 a small room & a small *>coal or wood fire kept burn+ und]nea?4 ,if ! sausage is n well sunn$ or dri$1 x is v likely to spoil1 & an ef=t %\ld be made to get x pretty well dri$ )9 five days4 #fi4 ,season & ,wea!r = ,mak+ ,sausage ,! "t = mak+ sausage is :5 !re is a dry1 cold w9d bl[+ f ! nor?4 ,su* wea!r usually does n occur be=e ! middle ( ,novemb]4 ,f ?is "t to ! middle ( ,janu>y is usually ! be/ season4 ,if made e>li]1 ! wea!r w n be cool en\gh4 ,if made lat]1 ! *ances = sunny wea!r are less5$1 & ! meat is n apt to cure s well4 #gj4 ,lean ,pork ,sausage 7,%au ,yuk ,*'eung 7 ,?is sausage is made ! same z ord9>y sausage1 except t only lean meat is us$4 #ga4 ,liv] ,sausage 7,yun ,*'eung 7 ,9 ?is sausage1 duck liv] is us$ in/ead ( lean meat4 ,o!rwise1 x is made ! same z ord9>y sausage4 #gb4 ,tung ,koon ,sausage 7,tung ,koon ,laap ,*'eung 7 ,?is is ! same z ord9>y bean sauce sausage1 except t l>ge cas+s are us$4 ,x is n v popul> because ( its size4 #gc4 ,oy/] ,sauce ,sausage 7,ho ,yau ,*'eung 7 ,?is is made 9 ! same mann] z ord9>y sausage1 except t oy/] sauce 7ho yau 7 is us$ in/ead ( bean sauce 9 mak+ up ! pickle4 #gd4 ,catsup ,sausage ,catsup sausage is ! same z ord9>y sausage1 except t = e catty ( meat1 ?ree taels ( catsup in/ead ( bean sauce are us$4 #ge4 ,roa/ or ,bak$ ,sausage 7,foh ,*'eung 7 ,prep>e ord9>y sausage1 b use l>ge cas+s4 ,dip 9 honey solution1 & bake or roa/4 #gf4 ,cur$ ,ham ,an excell5t cur$ ham is produc$ 9 ,yunnan ,prov9ce4 ,?is is due to ! fact t ! hogs 9 t region are l>gely ( ! bacon type1 & ! climate is v favorable = cur+ meat1 be+ dry & fairly cool dur+ ! meat cur+ season4 ,9 cur+ ham1 ! ,*9ese use mu* ! same me?od z is us$ 9 we/]n c\ntries 9 mak+ dry cur$ ham1 except t sug> is n us$ 9 ! pickle4 ,! pickle is made up z foll[s3 ,salt 7%uk im 7 #bj catties 7kan 71 ,saltpet] 7siu 7 4#je tael 771 mixture ( spices 7ng heung fan 7 #b taels 7leung 74 ,rub ea* piece ( meat = "o-half h\r4 ,puncture ! meat ) ne$les s ! pickle w "w 9 well4 ,rub aga9 9 two days4 ,= ! two days aft] ! fir/ rubb+ ) ! pickle1 keep "u pressure to squeeze out ! wat]4 ,aft] ! second two days1 rub aga9 ) ! pickle4 ,rub aga9 aft] two m days4 ,!n ! meat is pack$ 9 salt = fifte5 days1 :5 x is tak5 out & ! salt wip$ (f & ! meat is all[$ to dry & h>d54 ,cur+ %\ld require =ty days4 ,! flavor improves ) age4 #gg4 ,sun ,dri$ ,pork 7,%au ,laap ,yuk 7 ,sun dry+ is a common me?od ( cur+ pork 9 ! ,canton region4 ,= ?is purpose1 head1 side1 ham1 & %\ld] meat is us$4 ,! meat is cut 9 /rips1 ab\t eight to t5 in*es long1 & ab\t "o in* ?ick4 ,x is imm]s$ ov] night 9 a pickle :i* is ! same z ! "o us$ 9 mak+ sausage1 & ! next day rubb$ ) a mixture ( honey & wat] 7mat t'ong %ui 71 made up ( "o "p honey & "o "p wat]1 & hung up to dry 9 ! sun = two days4 ,aga9 x is soak$ 9 ! pickle = a %ort "t1 & dri$ 9 ! sun = two days4 ,?is is done a ?ird "t4 ,!n x is put 9 a /one j> 9 a cool1 dry place = two days1 & aga9 hung up to dry = "o week1 :5 x is cur$4 ,:5 cur$1 ! fat meat is r firm4 ,pork c be sun dri$ 9 ! ,canton region betwe5 ! fir/ ( ,novemb] & ! middle ( ,janu>y4 ,dry1 nor? w9d is be/ = cur+4 ,if cur$ lat] ?an ,janu>y1 x mu/ be consum$ imm$iately z x w n keep long4 #gh4 ,pickl$ ,pig ,feet 7,*'aat ,t'ai 7 ,9 mak+ pickl$ pig feet1 ! bone is fir/ remov$ f ! leg1 leav+ only ! meat1 sk9 & toes4 ,boil1 & /uff ) roa/ fat & lean meat to take ! place ( ! bone4 ,tie up ) rice /raw1 & imm]se 9 ! sausage spice = sev]al h\rs4 #gi4 ,pickl$ ,beef ,cut ! beef into pieces weigh+ ab\t f\r or five taels4 ,rub ea* piece ?or\ghly ) salt4 ,place ! meat 9 a j> & cov] ) salt4 ,9 "o or two weeks1 ! meat is cur$ & ready to use4 ,soak 9 wat] = "o-half h\r be=e us+ 9 ord] to remove "p ( ! salt4 #hj4 ,dri$ ,rice ,bird 7,laap ,woh ,fa ,tseuk 7 ,remove ! fea!rs1 int]nal organs1 & bra94 ,!n treat same z 9 mak+ sun dri$ pork4 #ha4 ,pork ,/uff$ ,liv] 7,kam ,ngan ,yun 7 ,use ! liv] ( hogs4 ,cut into /rips ab\t "o in* wide4 ,use w9e & g+] = flavor+4 ,half dry x 9 ! w9d4 ,x %\ld n be ov]dri$1 z x w !n be h>d to dige/4 ,prep>e fat meat by cutt+ /rips ( x into su* sizes t !y c be ins]t$ into ! liv]4 ,soak ! fat meat 9 a solution ( salt1 saltpet]1 & sug>1 9 proportions ( #c-b-a4 ,f9ally1 half dry ! fat by hang+ 9 ! sun = sev]al h\rs4 ,) a wood5 /ick1 make pockets 9 ! /rips ( liv] f "o end to ! o!r1 & ins]t ! /rips ( fat meat into ! pockets4 ,! /rips ( /uff$ liv] %\ld !n be hung up to dry = a half day4 #hb4 ,lo ,mei 7,lo ,mei 7 ,! tongue1 bladd]1 inte/9e1 & liv]1 are us$ 9 mak+ lo mei al?\gh any "p ( ! c>cass may be us$4 ,x is made by cook+ ! meat = t5 m9utes & !n plung+ x :ile /ill hot into cold wat]1 cook+ = t5 m9utes aga91 & !n plung+ into cold wat]4 ,! process %\ld be repeat$ at lea/ twelve times4 ,! expansion & contraction ( ! meat by su* h&l+ makes x v t5d]1 & firm4 ,! process ( prep>+ ?is meat is call$ 8cross+ ! riv]40 ,! boil$ meat %\ld be put into a /rong solution ( spices prep>$ be=e h&1 :i* is ! same z ! mixture ( spices us$ = mak+ ! pickle = sausages4 ,aft] rema9+ 9 ! solution ( spices ov] night1 ! meat is ready to be eat54 #hc4 ,roa/ ,meat 7,%iu ,yuk 7 ,p\ltry1 or pigs weigh+ up to "o hundr$ catties1 frequ5tly are roa/$4 ,two me?ods are us$4 ,p\ltry & small pigs may be roa/$ 9 pans 9 an ord9>y ov54 ,! o!r me?od1 :i* is ! "o commonly us$1 is to roa/ 9 a special ov54 ,! latt] me?od requires m skill ?an roa/+ 9 ! ord9>y ov54 ,! ov5 is 9 ! =m ( a cyl9d] /ood on end1 ?irty to =ty in*es 9 diamet]1 & five or six feet high4 ,! p\ltry or pig is hung on iron b>s across ! top ( ! /ove1 & ! /ove or ov5 is !n cov]$ ) an iron lid4 ,fire is built at ! bottom ( ! cyl9d] ?r\gh an op5+ at "o side4 ,dry h>d wood or *>coal1 :i* give b little smoke1 are g5]ally us$ = fuel4 ,! meat be+ roa/$ ne$s con/ant att5tion & %ift+ s t x w roa/ ?r\gh uni=mly4 ,x is said t :5 ! meat gives (f a :ite smoke1 x is an indication t x is done4 ,a solution made up ( "o "p honey & "o "p wat] is rubb$ on ! meat1 bo? inside & outside ! c>cass1 be=e ! roa/+4 ,?is honey solution gives ! outside ( ! meat a desirable ri* r$di% br[n color :5 roa/$4 #hd4 ,dri$ ,duck 7,laap ,aap 7 ,= "o dress$ bird1 use five taels ( salt1 :i* %\ld be well rubb$ into ! meat4 ,!n pack 9 salt = "o day4 ,take up1 wa% (f ! salt1 & put betwe5 two bamboo mats4 ,apply pressure = a few days1 & hang up to dry4 ,! ,canton climate is n v favorable = dry+ duck1 z dur+ ! meat cur+ season x frequ5tly ra9s4 ,if ! meat does n dry fairly rapidly1 x is likely to spoil4 ,9 ,naam ,on1 ,kwong ,sai prov9ce1 :]e x is g5]ally dry dur+ ! cur+ season1 ! ducks are pack$ away aft] two days exposure to ! sun4 ,9 ,canton1 x (t5 takes two weeks4 ,ducks' heads1 kidneys1 feet & o!r p>ts ( ! bird are also cur$ 9 ! same way4 #he4 ,puff$ ,pig ,sk9 7,*ue ,p'ei 7 ,9 mak+ puff$ pig sk91 ! pig sk9 is fir/ cook$1 & !n ?or\ghly scrap$ ) a knife 9 ord] to remove ! oil & fat4 ,x is !n hung up 9 ! sun to dry = ab\t t5 days4 ,:5 x is ready = ! puff+ or bli/]+ process1 :i* is accompli%$ by roa/+ ! dri$ sk9 9 hot gravel 9 a %all[ pan ov] a sl[ fire ,?is process :it5s & puffs1 or bli/]s1 ! sk94 ,! puff$ pig sk9 is cut into small cubes & us$ 9 s\ps4 ,x has a spongy appe>ance ) v little ta/e4 ,! sk9 on ! hams1 %\ld]s1 & sides w puff ! be/1 :ile ! sk9 on ! back1 legs1 & belly w n puff well on roa/+ 9 ! hot gravel1 b c be puff$ by roa/+ 9 peanut oil4 ,on acc\nt ( dampness & cl\dy wea!r :i* int]f]e ) prop] dry+1 puff$ pig sk9 is be/ made dur+ ! dry1 sunny w9t] mon?s4 ,! product is on sale1 h[ev]1 ?r\gh\t ! ye>1 z x keeps well if hung 9 a fairly dry1 airy place4 ,x is commonly se5 hang+ 9 ! front ( meat %ops 9 ,canton4 #a ,= fur!r details on smok+1 see sections #ee to #fa4 #b ,note3 #a mace #aajj ounce2 #af ounces #a catty4 ,,agricultural ,,publications ,,( ,,! ,,canton ,,*ri/ian ,,college ,! foll[+ agricultural bullet9s & publications may be obta9$ at ! price indicat$ f ,college ,book/ore1 ,canton ,*ri/ian ,college1 ,cantor1 ,*9a4 ,bullet9 ,no4 #e4 ,gr(f1 ,g4 ,w41 ,agricultural ,reciprocity betwe5 ,am]ica & ,*9a4 ,illu/rat$4 #dj pp4 #j4bj4 ,bullet9 ,no4 #ab4 ,gr(f1 ,g4 ,w41 ,! ,papaya = ,s\? ,*9a4 ,illu/rat$4 #h illu/rations1 #g pp4 #j4aj4 ,*9ese edition "u title 4 #h pp4 #j4aj4 ,bullet9 ,no4 #ah4 ,lev9e1 ,c4 ,o41 & ,cadbury1 ,w4 ,w41 ,a ,/udy ( ,milk ,produc$ 9 ,kwangtung4 #i pp4 #j4aj4 ,bullet9 ,no4 #bj4 ,! #aiag-ah ,j\rnal ( ! ,l+naam ,agricultural ,society 79 ,*9ese74 ,illu/rat$4 #aej pp4 #j4bj4 ,bullet9 ,no4 #bc4 ,lev9e1 ,c4 ,o41 ,notes on ,f>m ,animals & ,animal ,indu/ries 9 ,*9a4 ,illu/rat$4 #h illu/rations1 #ed pp4 #j4dj4 ,bullet9 ,no4 #be4 ,graybill1 ,h4 ,b41 ,lawn ,grasses = ,s\? ,*9a4 #f illu/rations1 #f pp4 #j4bj4 ,bullet9 ,no4 #bg4 ,lev9e1 ,c4 ,o41 ,but*]+ & ,cur+ ,meats 9 ,*9a4 ,illu/rat$4 #g illu/rations1 #da pp4 #j4bj4 ,gr(f1 ,g4 ,w41 ,! ,ly*ee & ,lungnan4 ,canton1 #aibj4 #fj illu/rations1 #adi pp4 ,clo? b\nd4 #b4bj4 ,,canton ,,*ri/ian ,,college ,,canton1 ,,*9a ,,adm9i/rative ,,& ,,agricultural ,,/aff ,*>les ,k4 ,edmunds1 ,ph4,d4 7,johns ,hopk9s ,univ]sity71 ,presid5t4 ,*ung ,w+ ,kwong1 ,*u ,j51 ,vice-,presid5t4 ,ow5 ,e4 ,pom]oy1 ,b4,a4 7,h>v>d ,univ]sity71 ,burs>4 ,k5ne? ,duncan1 ,m4,a4 7,univ]sity ( ,wiscons971 ,dean ( ! ,college ( ,arts & ,sci5ces4 ,george ,weidman ,gr(f1 ,m4,s4 7,p5nsylvania ,/ate ,college71 ,pr(essor ( ,horticulture & ,director ( ,agricultural ,"w4 ,*>les ,walt] ,h[>d1 ,m4,s4 7,univ]sity ( ,m9nesota71 ,pr(essor ( ,biology4 ,cl9ton ,n4 ,laird1 ,m4,a4 7,univ]sity ( ,p5nsylvania71 ,pr(essor ( ,*emi/ry4 ,c>l ,osc> ,lev9e1 ,m4,s4 9 ,agr4 7,i[a ,/ate ,college ( ,agriculture & ,me*anic ,arts71 ,associate ,pr(essor ( ,animal ,husb&ry4 ,taam ,sik ,hung1 ,b4,s4 9 ,agr4 7,kansas ,/ate ,agricultural ,college71 ,in/ructor 9 ,animal ,husb&ry4 ,walt] ,leon ,funkh\s]1 ,b4,s4 9 ,agr4 7,p5nsylvania ,/ate ,college71 ,in/ructor4 ,floyd ,a4 ,mc,clure1 ,b4,s4 9 ,agr4 7,ohio ,/ate ,univ]sity71 ,in/ructor4 ,fu ,po ,kwong1 ,m4,s4 9 ,agr4 7,mi*igan ,agricultural ,college71 ,in/ructor4 ,edmund ,a4 ,gilb]t1 ,in/ructor4 ,,co-,,op]at+ ,,college ,,missions ,p5nsylvania ,/ate ,college ,mission ,kansas ,/ate ,agricultural ,college ,,tru/ees ,,( ,,canton ,,*ri/ian ,,college #aef ,fif? ,av5ue ,new ,york1 ,u4 ,s4 ,a4 ,w4 ,h5ry ,grant1 ,secret>y ,transcrib]'s ,notes4 ,m9or errors 9 punctuation h be5 correct$4 ,text conta9$ betwe5 und]scores 0 italicis$ 9 ! orig9al pr9t$ book4 ,! text 8,illu/ration3 0 indicates ! location ( an illu/ration 9 ! pr9t$ book4 ,! text aft] ! 83 0 & up to ! f9al 80 is ! caption text4 ,table ( ,cont5ts3 8,preface0 add$ to ,table ( ,cont5ts = complet5ess4 ,table ( ,cont5ts3 8,blood ,sausage0 add$ to ,table ( ,cont5ts to mat* book text4 ,page #aj3 89 o!r to get a uni=m scald0 *ang$ to 89 ord] to get a uni=m scald04 ,page #ae3 8,kill+ & ,dress+ ,cattle0 *ang$ to 8,kill+ & ,dress+ ,beef0 to mat* table ( cont5ts4 ,page #ba3 8) !m be is usually0 *ang$ to 8) !m is usually04 ,page #bd3 8,recipes = ,cur+0 *ang$ to 8,recipes = ,cur+ ,meats0 to mat* table ( cont5ts4