INTRODUCTION.
CHAPTER I.
PORK MAKING ON THE FARM.
CHAPTER II.
FINISHING OFF HOGS FOR BACON.
CHAPTER III.
SLAUGHTERING.
CHAPTER IV.
SCALDING AND SCRAPING.
CHAPTER V.
DRESSING AND CUTTING.
CHAPTER VI.
WHAT TO DO WITH THE OFFAL.
CHAPTER VII.
THE FINE POINTS IN MAKING LARD.
CHAPTER VIII.
PICKLING AND BARRELING.
CHAPTER IX.
CARE OF HAMS AND SHOULDERS.
CHAPTER X.
DRY SALTING BACON AND SIDES.
CHAPTER XI.
SMOKING AND SMOKEHOUSES.
CHAPTER XII.
KEEPING BACONS AND HAMS.
CHAPTER XIII.
SIDELIGHTS ON PORK MAKING.
CHAPTER XIV.
PACKING HOUSE CUTS OF PORK.
CHAPTER XV.
MAGNITUDE OF THE SWINE INDUSTRY.
CHAPTER XVI.
DISCOVERING THE MERITS OF ROAST PIG.
CHAPTER XVII.
COOKING AND SERVING PORK.
INDEX
Best Books for Swine Breeders.
STANDARD BOOKS.
