F HOGS FOR BACON.

Flesh forming rations--Corn as a fat producer--Just the quality of bacon
wanted--Normandy Hogs.

CHAPTER III.--SLAUGHTERING.

Methods employed--Necessary apparatus--Heating water for scalding.

CHAPTER IV.--SCALDING AND SCRAPING.

Saving the bristles--Scalding tubs and vats--Temperature for
scalding--"Singeing pigs"--Methods of Singeing.

CHAPTER V.--DRESSING AND CUTTING.

Best time for dressing--Opening the carcass--Various useful
appliances--Hints on dressing--How to cut up a hog.

CHAPTER VI.--WHAT TO DO WITH THE OFFAL.

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.

CHAPTER VII.--THE FINE POINTS IN MAKING LARD.

Kettle and steam rendered--Time required in making--Storing.

CHAPTER VIII.--PICKLING AND BARRELING.

A clean barrel one of the first considerations--The use of salt on pork
strips--Pickling by covering with brine--Renewing pork brine.

CHAPTER IX.--CARE OF HAMS AND SHOULDERS.

A first-class ham--A general cure for ham and shoulders--Pickling
preparatory to smoking--Westphalian hams.

CHAPTER X.--DRY SALTING BACON AND SIDES.

Proper proportion of salt to meat--Other preservatives--Applying the
salt--Best distribution of the salt--Time required in curing--Pork for the
south.

CHAPTER XI.--SMOKING AND SMOKEHOUSES.

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 smokehouses.

CHAPTER XII.--KEEPING HAMS AND BACON.

The ideal meat house--Best temperature and surroundings--Precautions
against skippers--To exclude the bugs entirely.

CHAPTER XIII.--SIDE LIGHTS ON PORK MAKING.

Growth of the big packing houses--Average weight of live hogs--"Net to
gross"--Relative weights of various portions of the carcass.

CHAPTER XIV.--PACKING HOUSE CUTS OF PORK.

Descriptions of the leading cuts of meat known as the speculative
commodities in the pork product--Mess pork, short ribs, shoulders and
hams, English bacon, varieties of lard.

CHAPTER XV.--MAGNITUDE OF THE SWINE INDUSTRY.

Importance of the foreign demand--Statistics of the trade--Receipts at
leading points--Prices for a series of years--Co-operative curing houses
in Denmark.

CHAPTER XVI.--DISCOVERING THE MERITS OF ROAST PIG.