Оглавление
A. W. Fulton. Home Pork Making
Home Pork Making
Table of Contents
INTRODUCTION
CHAPTER I
PORK MAKING ON THE FARM
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
CHAPTER III
SLAUGHTERING
NECESSARY AIDS
HEATING WATER FOR SCALDING
CHAPTER IV
SCALDING AND SCRAPING
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
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
CHAPTER VII
THE FINE POINTS IN MAKING LARD
TO REFINE LARD,
LEAF LARD
A PARTICULARLY IMPORTANT POINT
CHAPTER VIII
PICKLING AND BARRELING
RENEWING PORK BRINE
A HANDY SALTING BOX
CHAPTER IX
CARE OF HAMS AND SHOULDERS
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
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
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
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
CHAPTER XIV
PACKING HOUSE CUTS OF PORK
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
CHAPTER XVI
DISCOVERING THE MERITS OF ROAST PIG
By Charles Lamb
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
INDEX
ADVERTISEMENTS
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