Cut the head up in suitable pieces to fit the receptacle you wish to boil it in, first cutting off all pieces that are not to be used. If too fat, cut off that, too, and put with the lard to be rendered. Take out the brains and lay them in a dish of cold water, then put the head on to boil till tender. Be sure to skim well. When it begins to boil, cook till the meat is ready to drop off the bones, then take up, remove all bones or gristle and grind or chop, not too fine; put in salt, pepper and cloves to taste, also sage if liked, mix all well together, heat it all together, and pour in a cloth, which is laid in a crock, tie it up tight and put on a weight, to press it. Next day remove the cloth and the head cheese is ready for the table. Skim the fat off the liquor the head was boiled in and set aside for future use. Heat the liquor to a boil and stir in nicely sifted corn meal. After salting, take up in crock and let it get cold, then cut off in slices and fry a nice brown. Nice for breakfast.—[Mrs. A. Joseph.
Pig’s Head.
English Brawn: Cut off the hearty cheek or jowl, and try it out for shortening. Saw the pig’s head up in small pieces, carefully removing the brains, snoot, eyes, jawbones or portions of teeth sockets. (It is surprising with saw and a keen, sharp-pointed knife how much of the unpleasant pieces of a pig’s head can be removed before it is consigned to the salt bath.) Soak all night in salt and water, drain in the morning and set over the fire to boil in slightly salted water. Place the tongue in whole also. When the flesh leaves the bone, take out and strip all into a wooden chopping bowl, reserving the tongue whole. Skin the tongue while warm. Chop the head pieces fine, add pepper, salt, powdered sage to suit taste. Pack all in a deep, narrow mold and press the tongue whole into the middle of the mass. Weight down and set away all night to cool. Keep this always in a cold place until all is used, and, as usual, use a sharp knife to slice.—[Aunt Ban.
To Keep Hams and Shoulders.
We pack them for a few days with a sprinkle of dry salt, then lift and wipe dry (both barrel and meat), repack and cover with brine, which may be prepared thus: To 16 gals. brine (enough to carry an egg) placed in a kettle to boil add ¼ lb. saltpeter, 3 pts. syrup molasses and a large shovel of hickory ashes tied in a clean saltbag or cloth; boil, skim and cool.—[Mrs. R. E. Griffith.
To prepare smoked ham for summer use: Slice the ham and cut off the rind. Fill a spider nearly full, putting the fat pieces on top. Place in the oven and bake. When partly cooked, pack the slices of hot ham closely in a stone jar and pour the meat juice and fat over the top. Every time that any of the meat is taken out, a little of the lard should be heated and poured back into the jar to keep the meat fresh and good. Be very careful each time to completely cover the meat with lard.—[Marion Chandler.
INDEX
Albuminoids, 5
Animal heat, 18
Average weights of hogs, 66
Backbone, average weight of, 67
Bacon and hams, 59
and sides, dry salting, 48
box for storing, 62
bug, season for, 62
dampness detrimental, 61
distribution of salt, 49
exports, 76
hogs, prices of, 77
pig, 16
preservatives, 48
quality wanted, 6
second salting, 48
weight of hogs, 48
Wiltshire cut, 72
world’s supply, 74
Black pepper for skippers, 51
Bleeding the hog, 9
Blood puddings, preparation of, 36
Boiler for scalding, 10
Box for salting meats, 42
Brain sausages, 30
Brawn, 35
Breeding, 9
Brine, purifying, 42
Bristles, 14
Butchering on joint account, 2
Butcher knife in slaughtering, 9
Carcass, raising a, 21
Care of hams and shoulders, 44
Cauldrons, 11
Census of hogs, 2
of live stock, 2
Chine, 23
Chute for handling hogs, 68
Control of smoke house, 52
Cooling the carcass, 19
Co-operative curing houses, 76
Corn a fat producer, 5
Corn cobs for smoking, 52
Country dressed hogs, 64
Cracknels, 34
Crate for moving swine, 79
Crushed crackers in sausage, 32
Curing houses, co-operative, 76
Cutting up a hog, 23
Dermestes, 51
Devices for scalding, 14
Division of work, 18
Dressing and cutting, 18
bench, 10
hints on, 22
the carcass, 18
Dry salt for bacon, 49
Entrails, 22
Exclusion of insects, 61
Exports of pork product, 76
value of, 76
Farm price of hogs, 2
Fat forming foods, 5
producers, 5
Feeding chart, 5
for flesh, 5
Fence for orchard tree, 47
Flesh forming foods, 5
Fires in smoke house, 52
Fire proof smoke house, 54
Foods for flesh and fat, 5
Frozen meat, 18
Fuel for smoke houses, 52
Gallows for dressed hogs, 22
Gambrels, 22
Gate, device for opening, 68
Gates for handling hogs, 67
Griskins, 26
Hair, removal of, 14
Hams, a general cure, 44
American cut, 71
and shoulders, 44
in close boxes, 61
in cloth sacks, 61
in pickling vat, 46
in shelled oats or bran, 61
pickling with molasses, 44
picnic, 71
shaping, 24
Westphalian, 45
Handy salting box, 43
Hanging carcasses, 18
Head, average weight of, 67
cheese, 35
for sausage, 27
Heavy hogs, handling, 14
Hints on dressing, 22
Hog feeding convenience, 7
packing for a series of years, 77
prices at Chicago, 77
product, exports, 76
product, foreign outlet, 74
product, our best customer, 74
farm price, 2
movement at leading points, 78
Normandy, 6
on the farm, 2
receipts at Chicago, 76
Hoister for carcass, 20
Ideal meat house, 59
Insects, avoidance of, 60
Intestines, 22
Jawbone, 25
Jowls and head, preparation of, 34
Kettle for heating water, 10
Knife, use of, 19, 22
Lard, an important point in, 39
boiling, safeguards, 39
cheaper grades, 37
cooking, 38
fine points in making, 37
from back fat, 37
in hot weather, 40
kettle or steam rendered, 37
leaf, 37, 39
neutral, 37, 73
standard, 72
stearine, 73
storing, 40
time of cooking, 38
to refine, 37
water in, 37
Leading cuts of meat, 69
Light packing hogs, 16
Lights, use of, 27
Liver sausage, 30
Meat house, 59
care of, 60
earthen floor, 60
Meat packed for home use, 43
Meats, box for salting, 42
Mess pork, 70
Methods now in use, 1
Middlings, 24
Molasses in curing pork, 45
Neat meat, 23
Net to gross, 67
Neutral lard, 73
Normandy hogs, 6
Offal, 26
Oven and smoke house combined, 52
Packing and marketing hogs, 77
at eastern cities, 77
centers, 76
house cuts of pork, 69
western, 77
Penetration of salt, 49
Pepper in pickled pork, 41
Pickling and barreling, 41
Picnic hams, 71
Pigpen, automatic door, 7
self-closing door, 6
traveling, 3
Pigs in orchard, 47
Pork, barrel, cleaning, 41
brine, renewing, 42
for the south, 50
making, side lights on, 64
packing in barrels, 41
packing in boxes, 42
pickled without brine, 41
product of commerce, 70
Possibilities of profit, 2
Potatoes for swine food, 46
Prices of hogs at Chicago, 77
of pork and lard, 67
Prime steam lard, 72
Profit in home pork making, 1
Protein diet, 5
Pyroligenous acid, 54
Rations, 5
for bacon purposes, 6
Receipts of hogs, 78
Relative weights, 67
Removing bristles, 16
Renewal of pork brine, 42
Resalting bacon, 50
Ringing hogs, 66
Roast pig, merits of, 80
Salt penetration, 49
Saltpeter in bacon, 48
in curing hams, 44
Sausage bench, 32
Black Forest, 29
Bologna, 28
brain, 30
Frankfort, 28
homemade filler, 32
in cases, 32
in jars, 27
Italian pork, 29
liver, 30
making, 26
of pork and beef, 26
packed in jars, 27
Royal Cambridge, 30
seasoning, 27, 31
smoked, 27
Spanish, 31
stuffing, 27
Suabian, 28
tomato, 31
tongue, 29
Westphalian, 28
with bread, 31
with sardines, 29
wrapped for boiling, 29
Sawbuck scaffold, 20
Scalding, 11
cask on sled, 14
in hogshead, 15
tub, 11
vat, 11
Scraping, 12
and washing, 14
Scrapple, Philadelphia, 35
Season for killing, 1
Seasoning sausage, 31
Shaping the ham, 24
Short bones, 34
cut in smoking, 54
ribs, 71
Shoulders, shape described, 71
Singeing pigs, 16
Singers, 16
Skippers, 51
Slaughtering, best methods, 9
Sled and cask for scalding, 14
Small hams in pickle, 45
Smoked meat, best color, 53
Smoke house, and oven combined, 52
barrel, 57
cheap substitute for, 56
fire proof, 54
floors, 59
hardwood sawdust for, 52
objectional fuel, 52
substitute, 56
with French draft, 58
with kettle track, 56
Smoking and smoke houses, 51
best color, 53
best days for, 53
best meat for, 51
care of fire, 52
meats in a small way, 56
preparation of meat, 51
use of old stove, 54
Souse, preparation of, 34
Spanish sausage, 31
Spare bone, 24
Spareribs, 34
Speculative commodities, 70
Spice puddings, preparation of, 36
Standard cuts of pork, 70
lard, 72
Stearine, 73
Stretcher, 19
Substitute for smoke house, 56
Sugar cured hams, 45
Swallow, 25
Swealed hogs, 17
Sweet bacon objectionable, 48
Swill, control of, 65
Swine industry, magnitude of, 74
Tackle for heavy hogs, 13
Temperature for scalding, 16
Tenderloin, average weight of, 67
Tin filled for sausage, 33
Trimming for bacon, 24
for lard and sausage, 24
Trough for pigs, 65
protected, 8
Vat, permanent, for scalding, 15
Weather for dressing, 18
Weight dressed out, 67
Weights of hogs, 66
of portions, relative, 67
Wheat straw for smoking, 52
Wild boar, 35
Wiltshire cut bacon, 72
Yard attachment, 3
RECIPES
Fresh Pork.
barbecued pork, 113
breaded cutlets, 112
breaded pork chops, 113
corn and pork scallop, 89
cutlets, 112
cutlets from cold roast pork, 112
pork chops, 112
roasted with sweet potatoes, 90
roasted with tomatoes, 90
stuffed shoulder of pork, 89
Ham.
baked, 92
balls, 93
boiled, 90
boned, 91
flavored, 93
for lunch, 91
omelet, 92
patties, 94
patties fried, 94
patties with onions, 94
potted, 91
sandwiches, 94
stew, 91
toast, 93
with corn meal, 93
with veal, 92
Heart.
boiled, 110
stuffed, 110
Liver.
washed, 109
with bacon, 109
with onions, 109
Miscellaneous.
bacon, broiled or fried, 99
boiled dinner, 100
brains, 99
broiled pork, 101
English brawn, 118
for Sunday luncheon, 101
German wick-a-wack, 100
hams and shoulders, to keep, 119
headcheese, 117
kidney on toast, 104
lunch loaf, 101
omelet, 102, 103
pepper pot, 86
pickled pigs’ feet, 103
pig’s feet, 103
pig’s head, 118
pork and beans, 100
pork cheese, 101
pork flour-gravy, 102
pork hash, 101
pork roll, 85
pork pillau, 85
pork with pea pudding, 87
pork with sauer kraut, 87
scrapple, 117
souse, 116
tongue, 115
Pork Fritters.
corn meal fritters, 104
croquettes, 86, 105
fricatelle, 105
fritters with egg, 104
Pork Pies, Cakes and Puddings.
a hint for pork pie, 105
cake, 107
cake without lard, 106
pork pie, 83, 105
pork pie with apples, 106
pork potpie, 83
pork pudding, 107
sea pie, 88
sparerib pie, 106
Roasts.
Danish pork roast, 108
fresh leg, 107
sparerib, 108
sucking pig, 113
to roast whole pig, 113
with buttermilk, 108
Salt Pork.
baked, 96
boiled, 97
creamed, 98
creamed in milk and water, 97
creamed, Mrs. Bisbee’s, 96
egg pork, 97
fried in batter, 96
fried with apples, 95
fried with flour, 94
fried with gravy, 95
fried with sage, 96
sweet fried, 95
Sausage.
good sausage, 111
sausage rolls, 111
with cabbage, 111
with dried beef, 110
Soups, Stews, etc.
chowder, 88, 99
dry stew, 98
old-fashioned stew, 99
pork gumbo, 84
pork soup, 98
pork stew, 98
succotash, 84