nimal; a freshly scraped new
wooden skewer run into the meat along the bone is a good test of the
freshness of the pork, and be careful especially to examine the fat,
for if there be little kernels in it the pork is "measly," a very
common disease among pigs, and one particularly unwholesome to the
consumer.

Pigs for fresh pork should be of medium size, not over fat, and
under a year old. Pigs destined to become bacon are usually older and
larger. Sucking pigs should be small, and are best when about three
weeks old. A sucking pig should be cooked as soon as possible after
it is killed, as it taints very quickly; unless fresh, no care in the
cooking will make the crackling crisp, as it should be.

Ham--Bacon

Good bacon has the lean of a bright pink and fine in the grain, while
the fat is white and firm. If the lean is high colored, it probably
has been over salted and is old besides, and in consequence will
be hard and salty; while if there be yellow marks in the fat, and
a curious, rather musty smell, it will have an unpleasant taste. In
choosing a ham always run a clean knife or skewer in at the knuckle,
and also at the center; if it comes out clean and smelling sweet,
the ham is good; but if out of order the blade of the knife will be
smeared and greasy looking, and have a disagreeable, strong odor.

Venison

The condition of venison is judged chiefly by the fat, which should be
a clear creamy white color, and close in texture. Always try venison
by running a sharp knife along the haunch bone, which is usually the
first to turn; if, in taking it out, the knife has a blackish-green
look and an unpleasant odor, the meat is tainted, and unfit for use.
Venison requires to be kept a considerable time before it is in proper
condition, and needs great care in its management. It must be examined
carefully every day, and if there is the slightest doubt, it should
be washed in lukewarm milk and water, then dried in clean cloths, and
when perfectly dry, should be covered thickly all over with ground
ginger and pepper; when required for use, dust off the pepper and
ginger, and wash the meat in a little lukewarm water, and dry it
thoroughly. Venison, like mutton, improves with age, and this can be
judged by the condition of the hoof, which in a young animal has a
small, smooth cleft, while in an old one it is deeply cut and rugged.
The haunch is the prime joint, its perfection depending on the greater
or less depth o