Home Pork Making

About this eBook

Author

Fulton, A. W. (Albert Watson), 1859-

Credits

Produced by The Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TS: Technology: Manufactures

Subject

Cooking (Pork)

Category

Text

eBook-No.

32414

Project Gutenberg

https://www.gutenberg.org/ebooks/32414

Release Date

May 18, 2010

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.TABLE OF CONTENTS.
3. 3.INTRODUCTION.
4. 4.CHAPTER I. — PORK MAKING ON THE FARM. — THE POSSIBILITIES OF PROFIT — A TRAVELING PIGPEN.
5. 5.CHAPTER II. — FINISHING OFF HOGS FOR BACON. — JUST THE QUALITY OF BACON THAT IS WANTED, — SELF-CLOSING DOOR FOR PIGPEN. — A HOG-FEEDING CONVENIENCE.
6. 6.CHAPTER III. — SLAUGHTERING. — NECESSARY AIDS. — HEATING WATER FOR SCALDING.
7. 7.CHAPTER IV. — SCALDING AND SCRAPING. — SCALDING TUBS AND VATS. — SINGEING PIGS.
8. 8.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.
9. 9.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.
10. 10.CHAPTER VII. — THE FINE POINTS IN MAKING LARD. — TO REFINE LARD, — LEAF LARD. — A PARTICULARLY IMPORTANT POINT
11. 11.CHAPTER VIII. — PICKLING AND BARRELING. — RENEWING PORK BRINE. — A HANDY SALTING BOX.
12. 12.CHAPTER IX. — CARE OF HAMS AND SHOULDERS. — WESTPHALIAN HAMS. — THE PIG AND THE ORCHARD.
13. 13.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.
14. 14.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.
15. 15.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.
16. 16.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.
17. 17.CHAPTER XIV. — PACKING HOUSE CUTS OF PORK. — MESS PORK. — SHORT RIBS. — SHOULDERS. — HAMS. — PICNIC HAMS. — WILTSHIRE CUT BACON. — STANDARD LARD. — NEUTRAL LARD.
18. 18.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.
19. 19.CHAPTER XVI. — DISCOVERING THE MERITS OF ROAST PIG. — By Charles Lamb.
20. 20.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.
21. 21.INDEX — ADVERTISEMENTS — Best Books for Swine Breeders.
22. 22.STANDARD BOOKS.

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