Home Pork Making
Free

Home Pork Making

By A. W. (Albert Watson) Fulton
Free
Book Description
Table of Contents
  • TABLE OF CONTENTS.
  • INTRODUCTION.
  • CHAPTER I.
    • PORK MAKING ON THE FARM.
      • THE POSSIBILITIES OF PROFIT
      • A TRAVELING PIGPEN.
    • 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.
    • 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.
    • NECESSARY AIDS.
    • HEATING WATER FOR SCALDING.
  • CHAPTER IV.
    • SCALDING AND SCRAPING.
      • SCALDING TUBS AND VATS.
      • SINGEING PIGS.
    • 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.
    • 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.
    • 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
    • TO REFINE LARD,
    • LEAF LARD.
    • A PARTICULARLY IMPORTANT POINT
  • CHAPTER VIII.
    • PICKLING AND BARRELING.
      • RENEWING PORK BRINE.
      • A HANDY SALTING BOX.
    • RENEWING PORK BRINE.
    • A HANDY SALTING BOX.
  • CHAPTER IX.
    • CARE OF HAMS AND SHOULDERS.
      • WESTPHALIAN HAMS.
      • THE PIG AND THE ORCHARD.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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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