Home Pork Making

by A. W. Fulton

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]

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