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Index
TABLE OF CONTENTS.
INTRODUCTION.
CHAPTER I.
PORK MAKING ON THE FARM.
THE POSSIBILITIES OF PROFIT
A TRAVELING PIGPEN.
CHAPTER II.
FINISHING OFF HOGS FOR BACON.
JUST THE QUALITY OF BACON THAT IS WANTED,
SELF-CLOSING DOOR FOR PIGPEN.
A HOG-FEEDING CONVENIENCE.
CHAPTER III.
SLAUGHTERING.
NECESSARY AIDS.
HEATING WATER FOR SCALDING.
CHAPTER IV.
SCALDING AND SCRAPING.
SCALDING TUBS AND VATS.
SINGEING PIGS.
CHAPTER V.
DRESSING AND CUTTING.
AS THE CARCASS IS DRESSED
HOG KILLING MADE EASY.
THE SAWBUCK SCAFFOLD.
PROPER SHAPE OF GAMBRELS.
GALLOWS FOR DRESSED HOGS.
ADDITIONAL HINTS ON DRESSING.
HOW TO CUT UP A HOG.
CHAPTER VI.
WHAT TO DO WITH THE OFFAL.
PORK SAUSAGE.
BOLOGNA SAUSAGE.
WESTPHALIAN SAUSAGES
FRANKFORT SAUSAGES.
SUABIAN SAUSAGES.
ITALIAN PORK SAUSAGES.
TONGUE SAUSAGE.
BLACK FOREST SAUSAGES.
LIVER SAUSAGE.
ROYAL CAMBRIDGE SAUSAGES
BRAIN SAUSAGES.
TOMATO SAUSAGES.
SPANISH SAUSAGE
ANOTHER SAUSAGE SEASONING.
ADMIXTURE OF BREAD.
SAUSAGE IN CASES.
PHILADELPHIA SCRAPPLE.
SOUSE.
JOWLS AND HEAD.
THE SPARERIBS AND SHORT BONES
CRACKNELS.
BRAWN
HEAD CHEESE.
BLOOD PUDDINGS
SPICED PUDDINGS.
CHAPTER VII.
THE FINE POINTS IN MAKING LARD.
TO REFINE LARD,
LEAF LARD.
A PARTICULARLY IMPORTANT POINT
CHAPTER VIII.
PICKLING AND BARRELING.
RENEWING PORK BRINE.
A HANDY SALTING BOX.
CHAPTER IX.
CARE OF HAMS AND SHOULDERS.
WESTPHALIAN HAMS.
THE PIG AND THE ORCHARD.
CHAPTER X.
DRY SALTING BACON AND SIDES.
NEW SALT IS ADDED AT THE SECOND SALTING
BEST DISTRIBUTION OF THE SALT.
CURING PORK FOR THE SOUTH.
CHAPTER XI.
SMOKING AND SMOKEHOUSES.
THE SMOKEHOUSE.
COMBINED SMOKEHOUSE AND OVEN.
THE MEAT IS NOW CURED
TO MAKE A SMOKEHOUSE FIREPROOF
A WELL ARRANGED SMOKEHOUSE.
SMOKING MEATS IN A SMALL WAY.
ANOTHER BARREL SMOKEHOUSE.
CHAPTER XII.
KEEPING BACONS AND HAMS.
THE ROOM SHOULD BE LARGE ENOUGH
BACON KEEPS NOWHERE SO WELL
TO EXCLUDE THE BUGS ENTIRELY
BOX FOR STORING BACON.
CHAPTER XIII.
SIDELIGHTS ON PORK MAKING.
AN EASILY FILLED PIG TROUGH.
AN AID IN RINGING HOGS.
AVERAGE WEIGHTS OF LIVE HOGS.
EXTREMES IN MARKET PRICE OF PORK AND LARD.
NET TO GROSS.
RELATIVE WEIGHTS OF PORTIONS OF CARCASS.
GATES FOR HANDLING HOGS.
CHAPTER XIV.
PACKING HOUSE CUTS OF PORK.
MESS PORK.
SHORT RIBS.
SHOULDERS.
HAMS.
PICNIC HAMS.
WILTSHIRE CUT BACON.
STANDARD LARD.
NEUTRAL LARD.
CHAPTER XV.
MAGNITUDE OF THE SWINE INDUSTRY.
THE WORLD’S SUPPLY OF BACON
CO-OPERATIVE CURING HOUSES IN DENMARK.
HOG PRICES AT CHICAGO, PER 100 POUNDS.
TOTAL PACKING AND MARKETING OF HOGS. [Year Ended March 1—Cincinnati Price Current.]
RECEIPTS OF HOGS AT LEADING POINTS BY YEARS. [Stated in thousands—From American Agriculturist Year Book for 1898.]
CRATE FOR MOVING SWINE OR OTHER ANIMALS.
CHAPTER XVI.
DISCOVERING THE MERITS OF ROAST PIG.
CHAPTER XVII.
COOKING AND SERVING PORK.
PORK PIE.
PORK POTPIE.
PORK GUMBO.
SUCCOTASH.
PORK PILLAU.
PORK ROLL.
PEPPER POT.
PORK CROQUETTES (IN CABBAGE LEAVES).
PORK WITH PEA PUDDING (ENGLISH STYLE).
PORK WITH SAUERKRAUT (GERMAN STYLE).
PORK CHOWDER.
SEA PIE.
CORN AND PORK SCALLOP.
STUFFED SHOULDER OF PORK.
PORK ROASTED WITH TOMATOES.
PORK WITH SWEET POTATOES.
BOILED.
FOR LUNCH.
BONED.
POTTED.
STEW.
WITH VEAL.
OMELET.
BAKED.
WITH CORN MEAL.
BALLS.
TOAST.
FLAVORED WITH VEGETABLES.
PATTIES.
PATTIES WITH ONIONS.
FRIED PATTIES.
HAM SANDWICHES.
FRIED WITH FLOUR.
FRIED PORK AND GRAVY.
FRIED IN BATTER OR WITH APPLES.
SWEET FRIED.
TO FRY IN BATTER.
FRIED WITH SAGE.
MRS. BISBEE’S CREAMED PORK.
BAKED.
BOILED.
CREAMED IN MILK AND WATER.
EGG PORK.
CREAMED PORK.
PORK SOUP.
PORK STEW
DRY STEW.
OLD-FASHIONED STEW.
CHOWDER.
BACON, BROILED OR FRIED.
BRAINS.
PORK AND BEANS.
BOILED DINNER.
GERMAN WICK-A-WACK.
BROILED PORK.
LUNCH LOAF.
PORK HASH.
FOR SUNDAY LUNCHEON.
PORK CHEESE.
PORK FLOUR-GRAVY.
PORK OMELET.
ANOTHER OMELET.
PIG’S FEET.
PICKLED PIG’S FEET.
KIDNEY ON TOAST.
CORN MEAL FRITTERS.
FRITTERS WITH EGG.
FRICATELLE.
CROQUETTES.
PORK PIE.
A HINT FOR PORK PIE.
PORK PIE WITH APPLES.
SPARERIB PIE.
PORK CAKE WITHOUT LARD.
PORK CAKE.
PORK PUDDING.
FRESH LEG.
WITH BUTTERMILK.
DANISH PORK ROAST.
SPARERIB.
WITH BACON.
LIVER AND ONIONS.
HASHED.
STUFFED.
BOILED.
SAUSAGE WITH DRIED BEEF.
SAUSAGE ROLLS.
WITH CABBAGE.
GOOD SAUSAGE.
CUTLETS.
BREADED CUTLETS.
CUTLETS FROM COLD ROAST PORK.
PORK CHOPS.
BREADED PORK CHOPS.
BARBECUED PORK.
SUCKING PIG.
TO ROAST WHOLE.
INDEX
ADVERTISEMENTS
Best Books for Swine Breeders.
STANDARD BOOKS.
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