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INTRODUCTION.
Pork making on the farm nearly a lost art--General merit of homemade pork--Acknowledgments.
Best time for killing--A home market for farm pork--Opportunities for profit--Farm census of live stock for a series of years.
Flesh forming rations--Corn as a fat producer--Just the quality of bacon wanted--Normandy Hogs.
Methods employed--Necessary apparatus--Heating water for scalding.
Saving the bristles--Scalding tubs and vats--Temperature for scalding--"Singeing pigs"--Methods of Singeing.
Best time for dressing--Opening the carcass--Various useful appliances--Hints on dressing--How to cut up a hog.
Portions classed as offal--Recipes and complete directions for utilizing the wholesome parts, aside from the principal pieces--Sausage, scrapple, jowls and head, brawn, head-cheese.
Kettle and steam rendered--Time required in making--Storing.
A clean barrel one of the first considerations--The use of salt on pork strips--Pickling by covering with brine--Renewing pork brine.
A first-class ham--A general cure for ham and shoulders--Pickling preparatory to smoking--Westphalian hams.
Proper proportion of salt to meat--Other preservatives--Applying the salt--Best distribution of the salt--Time required in curing--Pork for the south.
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