INDEX

A
Age for Killing, [173]
Ant-Bane, [295]
Aseptifume, [259]
Atomizer for Insecticides and Liquid Disinfectants, [299]
Auto-Glo, [290]
B
Bacon, Advice on Curing, [217]
Bacon, Breakfast, How to Pump, [63]
Bacon, Failure in Curing, Cause of, [234]
Bacon, Heavy Bellies, How to Cure, [62]
Bacon, How to Keep for Six Months, [212]
Bacon, How to Keep for a Year, [90]
Bacon, How to Wash Before Smoking, [90]
Bacon, Light Bellies, How to Cure, [62]
Bacon, Molding, How to Prevent, [239]
Bacon, Sugar Cured Breakfast, [62]
Barometer, Paper, How to Make, [193]
Barrel Packing, [112]
Barrel Pork, Description of, [95]
Barrel Pork, How to Cure, [96]
Barrel Pork, Need Not Be Overhauled, [97]
Barrel Pork, Temperature for Curing, [96]
Bedbug Killer, [293]
Beef Cheeks, Direction for Dry Salting, [120]
Beef Cheeks, How to Cure for Bologna and Frankfurts, [119]
Beef Cheeks, How to Cure for Canning, [101]
Beef Hams, How to Cure, [69]
Beef Hearts, How to Cure for Bologna, [121]
Beef Livers, How to Cure, [104]
Beef Tongue, Garlic Flavored, [100]
Beef Tongue, How to Cure, [99]
Beef Trimmings, How to Cure, [111]
Begin Curing Meat in the Pen, [32]
Belly Pork, Description, [95]
Berliner Style Ham, How to Make, [109]
Berliner Style Ham Meat, How to Cure, [108]
Blood Sausage, [137]
Blood Sausage, Directions for Making, [138]
Bockwurst, How to Make, [147]
Boiling Bologna, Large, [116]
Boiling Bologna, Round, [116]
Boiling Ham, [74]
Boiling the Brine, [82]
Bologna, Coating to Prevent Mold, [219]
Bologna, Drawing Water and Being Dry, [202]
Bologna, How to Make from Fresh Beef, [113]
Boiling Thermometers, [274]
Bologna Fat, How to Salt, [116]
Bologna, Freeze-Em Pickle Used for, [248]
Bologna, How to Make Red Without Color, [244]
Bologna, How to Boil, [116]
Bologna Meat, How to Cure, [110]
Bologna Sausage, Formula, [114]
Bologna, Taking Water in Cooking, [216]
Bologna, Why It Shrivels, [216]
Bologna, Why It Draws Water, [198]
Bologna, Without Artificial Coloring, [244]
Boneless Ham, [107]
Boneless Rolled Butt Sausage, [107]
Boneless Rolled Shoulder, How to Cure, [59]
Boston Shoulders, [56]
Brains, How to Keep from Spoiling, [148]
Branding Hams, [222]
Brine, Absorbs Foreign Odors, [91]
Brine, Boiling, [228]
Brine, How to Boil, [82]
Brine, How Long Should Be Used, [91]
Brine, Ropy or Stringy, Cause of, [81]
Brine, Temperature It Should Be, [47]
Brine Testing Hydrometers, [291]
Brine Troubles, How to Overcome, [210]
Brine, When to Use Twice, [74]
Brass Polish, [285], [286] and [287]
Braunschweiger Liver Sausage, How to Make, [135]
Bull Meat, Why It Is Best for Sausage, [193]
Bull-Meat-Brand-Flour, Description of, [260], [261]
Bull-Meat-Brand-Flour, Imitation, [203]
Bull-Meat-Brand-Flour, Imitation, [236]
Bursting of Casings, How to Prevent, [125]
Butcher Business, How to Start, [222]
Butt Pork, Description of, [95]
Butt Sausage, [107]
Butts, How to Cure in Closed-up Tierces, [106]
Butts, How to Cure in Open Tierces, [105]
Butts, How to Overhaul in Open Packages, [106]
Butts, Quantity of Brine Necessary for Curing, [105]
Butts, Shoulders, How to Cure, [104]
Butts, Square Cut, How to Cure, [56]
C
California Hams, How to Cure, [56]
Calves’ Stomachs or Rennets, How to Handle, [80]
Casings, Bursting, How to Prevent, [125]
Casing Color, [269], [270], [273]
Casings, for Holstein Style Sausage, How to Color, [143]
Casings, for Polish Style Sausage, How to Color, [146]
Casings, for Swedish Style Metwurst, How to Color, [144]
Casings, Frankfurts, How to Color, [119]
Casings, How to Clean, [187]
Casings, How to Color in Government Inspected Packing House, [117]
Casings, How to Prepare Before Stuffing, [124]
Casings, How to Remove Fat, [226]
Casings, Shrinking, How to Prevent, [125]
Cattle and Sheep Dip, [298]
Celery Zest, [266]
Cervelat Sausage, How to Make, [140]
Cheeks, Beef, How to Cure for Canning, [101]
Cheese, Head, How to Make, [131]
Chemists, Consulting, [25]
Chile Powder, [264]
Chill Room Temperature, [43]
Chilling Meats to Be Cured, [72]
Chipped Beef, How to Make, [69]
Chow Chow, [156]
Cleaning Lard Tierces, [87]
Cleansing Curing Packages, [82]
Clear Back Pork, Description, [95]
Clear Bean Pork, Description, [95]
Clear Brisket Pork, Description, [95]
Cold Storine, Legal to Use, [243]
Cold Storine, [255]
Coloring Frankfurt Sausage Casings, [119]
Coloring Sausage Casings, [117]
Coloring Sausage Meat Artificially Is Illegal, [231]
Compound Lard, [167]
Compounding Lard with Cottonseed Oil, [168]
Condimentine, “A”, [251]
Condimentine, “B”, [252]
Condition of Meat Before Curing, [47]
Cooked Corned Beef, How to Make, [65]
Cooking Thermometers, [275]
Cooler, How to Build, [215]
Cooler, Temperature for Dry Salting, [94]
Coolers, Why They Sweat, [242]
Copper Polish, [286] and [288]
Corned Beef Brine, How to Make, [65]
Corned Beef, Cooked, How to Make, [68]
Corned Beef, Garlic Flavored, [67]
Corned Beef, How to Know When Fully Cured, [66]
Corned Beef, How to Pump, [67]
Corned Beef, Importance of Making, [64]
Corned Beef, Rolled and Spiced, [71]
Corned Beef, Seasoning of, [66]
Corned Beef, Tough and Salty, [211]
Cotton Seed Oil Lard Compound, [168]
Cured Meat, Keeping During Summer, [238]
Curing Dried Salt Meat, [93]
Curing Hams, [50]
Curing Meat, Cause of Failure, [241]
Curing Meat from Farmer-Killed Hogs, [240]
Curing Meat, General Hints on Curing, [72]
Curing Meats, Quickest Way, [209]
Curing Packages, How to Cleanse, [82]
Curing Pork the Year Around, [33]
Curing Shoulders, [56]
Curing Vats, Difference in Size, [53]
Curing with the Freeze-Em-Pickle Process, [48]
Cutting the Hind Shank Bone, [39]
Cutting Meat, Experience Necessary, [224]
D
Deodorine, [258]
Difference Between Bull-Meat-Brand-Flour and Potato Flour, [201]
Dill Pickles, [157]
Disinfectant, [280]
Drain Pipes, How to Open Stopped-up, [285]
Dressing Hogs on the Farm, [183]
Dressing Mutton, [181]
Dressing Poultry, [158]
Dried Beef Ends, How to Utilize, [213]
Dried Beef, Fancy, How to Make, [69]
Dried Beef, How to Keep for a Year, [90]
Dried Beef, Why It Does Not Thoroughly Dry, [192]
Dried Salt Meat, Wash Before Smoking, [90]
Drippings from Refrigerator Pipes, [97]
Dry Salt Meats, [92]
Dry Salt Curing, Without an Ice Machine, [94]
Dry Salt Side Meats, How to Cure, [93]
Dry Salt Sides, How Long to Cure, [94]
E
Eggs, How to Preserve, [229]
Enamel Cleaner, [290]
Extra Long Clears, Description, [92]
Extra Short Clears, Description, [92]
Extra Short Ribs, Description, [92]
F
Facing Hams in a Packing House, [40]
Family Pork, Lean, Description, [95]
Farmer-Killed Hogs, How to Cure, [240]
Fat, How to Salt for Bologna, [116]
Fat Trimmings, Utilizing, [247]
Feet, Pigs’, Fresh, [148]
Fertilizer, How to Make from Beef Blood, [200]
Fish Color; Pure Food, [274]
Flavors, Prepared Sausage, [262] and [263]
Flour, Bull-Meat-Brand, Description, [260] and [261]
Fly Chaser, Price List, [298]
Fly Paper, Sticky, How to Make, [159]
Food Laws, Complying with in Curing Meat, [237]
Frankfurt Casings, How to Color, [119]
Frankfurt Casings, Momentary Dipping of, [117]
Frankfurts, How to Make Red Without Color, [244]
Frankfurts, How to Make from Fresh Beef, [113]
Frankfurts, How to Make without Artificial Color, [110]
Frankfurts, How to Make to Comply with Pure Food Laws, [110]
Frankfurt Sausage, How to Make, [118]
Frankfurt Sausage Meat, How to Cure, [110]
Freeze-Em, [256] and [257]
Freeze-Em Pickle, Process, [48], [49]
Freeze-Em Pickle for Blood Sausage, [137]
Freeze-Em Pickle for Curing Bacon, [62]
Barrel Pork, [96]
Beef, [65]
Beef Trimmings, [111]
Beef Hams and Shoulders, [69]
Bologna and Frankfurts from Fresh Beef, How to Make, [113]
Cheeks, [101]
Dry Salt Meat, [93], [120]
Hams, [50]
Livers, [103]
Meat Without Ice Machine, [94]
Pigs’ Feet, [149]
Shoulders, [56]
Tongues, [99]
Freeze-Em Pickle for Curing Meat for Bockwurst, [147]
Bologna Sausage, [110], [119]
Boneless Hams, [107]
Boneless Shoulders, [59]
German Style Ham Sausage, [123]
Hamburger, [127]
Head Cheese, [131]
Holstein Style Sausage, [142]
Liver Sausage, [134]
Metwurst, [144]
Polish Style Sausage, [145]
Rolled Spiced Beef, [71]
Freeze-Em Pickle, Description of, [49], [248]
Different from Freeze-Em, [209]
Directions for Using, [48], [56], [62], [65], [69]
Directions for Pumping, [76]
Guaranty, [250]
Imitation, [225]
Keeps Meat Red, [244]
Legal Everywhere, [196]
Legal to Use, [206]
Fresh Pigs’ Feet, How to Keep from Spoiling, [148]
Fresh Tripe, How to Keep from Spoiling, [148]
Fuller’s Earth, How Used to Refine Lard, [169]
Furniture Polish, [292]
G
Garlic-Flavored Corned Beef, [67]
Garlic in Powdered Form, [267] and [268]
General Hints for Curing Meats, [72]
German Style Ham Sausage, How to Make, [123]
Golden Gloss Shine, [288]
Guaranty on Casing Mixture, [271]
Guaranty on Freeze-Em Pickle, [250]
Gutting Hogs in a Packing House, [39]
Gutting Hogs on the Farm, [186]
Gutting Mutton, [182]
H
Hamburger Sausage, How to Make, [127]
Hamburger Seasoning, [262] and [263]
Hamburger Steak, How to Season, [126]
Ham Facing in a Packing House, [40]
Ham-Roll-Ine, [254]
Ham Sausage, German Style, How to Make, [123]
Hams and Superior Hams, [84]
Hams, Advice on Curing, [217]
Hams, Boneless (Sausage), [107]
Hams, California, How to Cure, [56]
Hams, Curing in Molasses and Syrup Barrels, [52]
Hams, How Packers Brand, [222]
Hams, How to Boil, [74]
Hams, How to Cure, [50]
Hams, How to Cure in Closed-Up Tierces, [54]
Hams, How to Cure in Open Barrels, [51]
Hams, How to Keep for a Year, [90]
Hams, How to Overhaul in Open Packages, [53]
Hams, How to Pump, [76]
Hams, How to Wash Before Smoking, [90]
Hams, Keeping for Six Months, [212]
Hams, Molding, How to Prevent, [239]
Hams, Picnic, How to Cure, [56]
Hams, Quantity of Brine to Use for [100] lbs., [52]
Hams, Shape of Vats for Curing, [53]
Hams, Sour, Some Causes Why They Sour, [83]
Hams, Souring, How to Prevent, [196]
Hams, Souring in the Hock, How to Prevent, [213]
Hams, Souring in the Smoke House, [225]
Hams, Use of Molasses and Syrup Barrels in Curing, [52]
Head Cheese, How to Make, [131]
Head Cheese, How to Make Solid, [239]
Head Cheese Meat, How to Cure, [131]
Hearts, How to Cure for Sausage, [121]
Hides, Green, How to Trim, [190]
Hides, How Long to Cure, [190]
Hides, How to Handle, [187]
Hides, How to Stack When Salting, [189]
Hides, Proper Storage for Same, [188]
Hides, Quantity of Salt to Use for Salting, [189]
Hides, Salt to Use for Salting, [188]
Hog Chill Room Ventilation, [42]
Hog Gutting in a Packing House, [39]
Hog Hoisting Machines, [34]
Hog Livers, How to Cure, [103]
Hog Scald, [278]
Hog Scalding in a Packing House, [36]
Hog Scrapping in a Packing House, [38]
Hog Splitting in a Packing House, [41]
Hog Sticking, [34]
Hog Tongues, How to Cure, [101]
Hogs, How to Dress on the Farm, [183]
Hogs, How to Gut on the Farm, [186]
Hogs, How to Kill on the Farm, [183]
Hoisting Hogs in a Large Packing House, [33]
Holstein Style Sausage, Directions for Making, [142]
Holstein Style Sausage, How to Color Casings, [143]
Horns, How to Polish, [192]
Horse Radish, [154]
Hydrometers, [276]
I
Ice vs. Ice Machines in Small Plants, [200]
Ice Water, [74]
Indelible Marking Ink, [301]
Indelible Ink Eradicator, [301]
Ink for Office Use and Fountain Pen, [300]
Italian Style Salami Sausage, How to Make, [141]
J
Jell-Jell, [265]
K
Keeping Sausage in Warm Weather, [148]
Killing and Dressing Cattle, [175]
Killing Hogs on the Farm, [183]
Killing Mutton, [181]
Killing on the Farm, [173]
Knives, How to Sharpen for Meat Grinding Machines, [240]
Konservirungs-Salt, White and Red Berliner Brand, Price List, [253]
Konservirungs-Salt, Legality of, [242]
Kraut, Sauer, How to Make, [155]
L
Lard and Tallow Purifier, [277]
Lard, Compound, [167]
Lard, Handling in a Settling Tank and Agitator, [165]
Lard, How It Is Refined in Packing Houses, [169]
Lard, How to Purify, [166]
Lard, How to Refine with Fuller’s Earth, [169]
Lard, How to Render, [160]
Lard, How to Settle in a Settling Tank, [162]
Lard, Not Purified, [163]
Lard, Purifier, [277]
Lard, Purifying with Only a Common Kettle, [163]
Lard, Rendering in a Jacket Kettle, [161]
Lard, Rendering in a Steam Jacket Kettle, [207]
Lard, Separating from Water, [230]
Lard, Strong, from Boars, [238]
Lard, Tierces, How to Cleanse, [87]
Lard, Why It Foams When Using Purifier, [202]
Lard, Why Oil Separates from It, [218]
Larding Needles, How Used, [241]
Leaf Lard Pulling in a Packing House, [40]
Lean Backs, Description, [92]
Lean End Pork, Description, [95]
Liver Sausage, [134]
Liver Sausage, Braunsweiger, [135]
Liver Sausage, Directions for Making, [134]
Liver Sausage, How to Smoke, [136]
Liver Sausage Meat, How to Cure, [134]
Livers, How to Cure, [103]
Livers, How to Cure, [104]
Loin Back, Description, [92]
Loin Pork, Description, [95]
Long Clears, Description, [92]
Lunch Ham Meat, How to Cure, [108]
M
Marble Cleaner, [289]
Meat, Condition Before Curing, [47]
Meat, Curing Failure, Cause of, [241]
Meat, Curing, Quickest Way, [209]
Meat, Cutting, Experience Necessary, [224]
Meat, Fresh, Molding in the Cooler, [233]
Meat Grinder Knives, How to Sharpen, [240]
Meat, How to Chill for Curing, [72]
Meat, How to Cure from Farm-Killed Hogs, [240]
Meat, Rusty, Cause of, [227]
Mess Pork, Description of, [95]
Mess Pork, Short Cut, Description of, [95]
Metal Polish, Description, [286], [287] and [288]
Mice Killer, [297]
Mince Meat, [152]
Mold, How to Prevent on Sausage, Hams and Bacons, [239]
Moth Powder, [295]
Mutton, How to Dress, [181]
Mutton, How to Gut, [182]
Mutton, How to Kill, [181]
N
Neat’s Foot Oil, [172]
New England Style Ham, How to Make Solid, [239]
New England Style Pressed Ham, How to Make, [109]
New England Style Pressed Ham Meat, How to Cure, [108]
New York Shoulder, Description, [56]
O
Oil, Neat’s Foot, [172]
Overhauling Barreled Pork, [97]
Overhauling Hams and Shoulders When Curing, [73]
Overhauling Meats, [73]
Ozo Sky-Light Cleaner, [283]
Ozo Toilet Cleaner, [284]
Ozo Washing Powder, [282]
Ozo Waste Pipe Opener, [285]
P
Packing in Barrels or Tierces, [112]
Packer Who Was Deceived, [207]
Peppered Beef, How to Make, [247]
Piccalilli, [156]
Pickle Tester, Description, [276]
Pickle-Soaked Meats, How to Smoke, [86]
Pickled Meats, How to Keep for a Year, [90]
Pickled Pigs’ Feet, [149]
Pickled Pigs’ Feet, How to Store, [150]
Pickled Pigs’ Tongues, [154]
Pickled Spare Ribs, How to Cure, [98]
Pickled Tripe, [150]
Pickles, Dill, How to Make, [157]
Picnic Ham, Description, [56]
Picnic Ham, Directions for Curing, [56]
Pig Pork, Description, [95]
Pigs’ Feet, Fresh, How to Keep from Spoiling, [148]
Pigs’ Feet, How to Pickle, [149]
Pigs’ Feet, Pickled, How to Store, [150]
Pigs’ Tongues, How to Pickle, [154]
Plate Glass Cleaner, [272]
Polish, Automobile, [291]
Polish, Enamel, [290]
Polish, Furniture, [292]
Polish, Metal, [287], [288] and [289]
Polish Style Sausage, How to Make, [145]
Polish Style Sausage Casings, How to Color, [146]
Polish, Silver, [287] and [289]
Polishing Horns, [192]
Pork, Barreled, How to Cure, [96]
Pork, Bean, Description, [95]
Pork, Belly, Description, [95]
Pork, Butts, Description, [95]
Pork Cheeks, Directions for Dry Salting, [120]
Pork, Clear Back, Description, [95]
Pork, Clear Brisket, Description, [95]
Pork, Curing the Year Around, [33]
Pork, Extra Short Clears, Description, [95]
Pork, Hearts, How to Cure for Bologna, [121]
Pork, How to Treat When Too Salty, [236]
Pork, in Barrels, Temperature for Curing, [96]
Pork, Lean Ends, Description, [95]
Pork, Lean Family, Description, [95]
Pork, Loins, Description, [95]
Pork, Mess, Description, [95]
Pork, Pig, Description, [95]
Pork, Rib Brisket, Description, [95]
Pork Sausage, [129]
Pork Sausage, Great Importance of Using a Good Binder, [129]
Pork Sausage, Smoked, [130]
Pork Sausage, Preventing from Souring in Warm Weather, [205]
Pork Sausage Seasoning, [262] and [263]
Pork, Short Cut, Mess, Description, [95]
Pork Trimmings, How to Cure, [111]
Poultry, How to Dress, [158]
Preparing Stock for Slaughter, [174]
Pressed Corned Beef, [68]
Pressed Ham, [108]
Pressing Lard, [161]
Pulling Leaf Lard in a Packing House, [40]
Pumping Breakfast Bacon, [63]
Pumping Corned Beef, [67]
Pumping Hams, [76]
Pumping Meats, Directions, [76]
Pumping Meats, Hams, Bacon, etc., [75]
Pumping Pickle, How to Make, [76]
Pumping Shoulders, [77]
Pure Food Colors, [273] and [274]
Pure Food Laws, [30]
Pure Food Laws, Complying with in Curing Meat, [237]
Purifying Lard in a Common Rendering Kettle, [163]
Purifying Tallow, [221]
R
Rat Killer, Description, [297]
Red Color in Bologna, How to Produce Without Artificial Color, [244]
Refining Lard with Fuller’s Earth, [169]
Refrigerator Pipe Drippings, [97]
Rendering Lard, [160]
Rendering Lard and Handling in an Agitator, [164]
Rendering Lard and Settling It, [162]
Rendering Lard, Using a Settling Tank and Agitator, [165]
Rendering Lard Without a Settling Tank, [164]
Rennets, How to Handle, [80]
Rib Brisket Pork, Description, [95]
Roach Powder, Description, [293]
Rolled Boneless Butt Sausage, [107]
Rolled Boneless Shoulder, How to Cure, [59]
Rolled Spiced Corned Beef, [71]
Ropy Brine, [228]
Ropy Brine, What Causes It, [81]
Ropy Brine, When Using Old Barrels, [199]
Royal Metal Polish, Price List, [278]
Rusty Meat, Cause of, [227]
S
Salami Sausage, How to Make, [141]
Salometers, Description, [276]
Salt for Making Brine, [228]
Salt Pork, How to Treat, [236]
Salting Fat for Bologna, [116]
Sanitary Fluid, [280]
Sauer Kraut, [165]
Sausage, Blood, [137]
Sausage, Blood, Directions for Making, [138]
Sausage, Bockwurst, How to Make, [147]
Sausage, Bologna Formula, [114]
Sausage, Braunsweiger, Liver, How to Make, [135]
Sausage, Butts, [107]
Sausage Casings, Bursting, How to Prevent, [125]
Sausage Casing Color in Government Inspected Packing Houses, [117]
Sausage Casing Colors, [269], [270] and [273]
Sausage Casings, Shrinking, How to Prevent, [125]
Sausage, Cervalet, How to Make, [140]
Sausage Factory Plan, [221]
Sausage Flavors, [262] and [263]
Sausage, Frankfurts, How to Make, [118]
Sausage, German Style, Ham, How to Make, [123]
Sausage, Hamburger, Description, [127]
Sausage, Hamburger, How to Make, [127]
Sausage, Head Cheese, How to Make, [131]
Sausage, Holstein Style, Directions for Making, [142]
Sausage, How to Keep in Warm Weather, [148]
Sausage, Liver, How to Make, [134]
Sausage, Meat Coloring Artificially Is Illegal, [231]
Sausage, Molding, How to Prevent, [239]
Sausage, Polish Style, How to Make, [145]
Sausage, Pork, How to Make, [129]
Sausage, Salami, How to Make, [141]
Sausage, Seasoning, [262] and [263]
Sausage, Shrinking, How to Prevent, [125]
Sausage, Summer, How to Make, [140]
Sausage, Swedish Style, How to Make, [143]
Sausage, Tongue, Blood, [137]
Savory Jell-Jell, [265]
Scalding Hogs in a Packing House, [36]
Scalding Preparation, [278]
Scraping Hogs in a Modern Packing House, [38]
Seasoning for Sausage, [208]
Seasoning Hamburger Steak, [126]
Sewers, How to Open When Stopped Up, [286]
Sharpening Knives and Plates of Meat Grinders, [240]
Sheep and Cattle Dip, [298]
Short Clear Backs, Description, [92]
Short Clears, Description, [92]
Short Fat Backs, Description, [92]
Short Ribs, Description, [92]
Short Ribs (hard), Description, [92]
Shoulder Butts, How to Cure, [104]
Shoulder Clots, How to Cure, [69]
Shoulder, Boneless, How to Cure, [59]
Shoulders, Butts, Description, [56]
Shoulders, Directions for Curing, [56]
Shoulders, How to Keep for a Year, [90]
Shoulders, How to Wash Before Smoking, [90]
Shoulders, New York, Description, [56]
Shrinking of Sausage, How to Prevent, [125]
Silver Polish, Description, [286] and [287]
Silver Shine, [287]
Skinning Cattle, [176]
Skins, Directions for Tanning, [191]
Skylight Cleaner, [283]
Small Details to be Given Close Attention, [47]
Smoke Color for Fish, [273]
Smoke House, How to Construct, [204]
Smoke House, Temporary, How to Build, [89]
Smoked Pork Sausage, [130]
Smoked Sausage Casings, How to Color, [117]
Smoking Pickle Soaked Meat, [86]
Soap, Making from Rendered Fat, [197]
Soap, Making from Tallow, [219]
Sour Hams, Causes of, [83]
Sour Sausage, [194]
Souse, [153]
Spare Ribs, How to Cure, [98]
Spiced Beef, How to Make, [195]
Spiced Corned Beef, Rolled, [71]
Spices, Use Only Pure, [88]
Spices, Zanzibar Brand, Description, [262] and [263]
Splitting Hogs in a Modern Packing House, [41]
Starting a Butcher Business, [222]
Sticking Hogs in a Modern Packing House, [34]
Sticky Fly Paper, How to Make, [159]
Storing Trimmings, Proper Temperature, [113]
Stringy Brine, What Causes It, [81]
Sugar, Kind to Use, [78]
Summer Sausage, How to Make, [140]
Swedish Style Metwurst Casings, How to Color, [144]
Swedish Style Sausage, How to Make, [143]
Sweet Breads, How to Keep from Spoiling, [148]
Sweet Pickled Spare Ribs, [98]
Switches, Salting, [190]
T
Tallow Purifier, [277]
Tallow Purifying, [221]
Tallow, Rendered Soft and Flaky, Like Lard, [171]
Tallow, Whitening and Purifying, [232]
Tanaline, [279]
Tanning Directions, [191]
Tanning Powder, Description of, [279]
Tanning Skins, [190]
Temperature for Curing Meats, [46]
Temperature for Storing Trimmings, [113]
Temperature of Chill Room, [43]
Temperature of the Brine, [47]
Thermometer, Boiling, [275]
Tierce Packing, [112]
Tin Polish, [286]
Toilet Cleaner, [284]
Tongue Blood Sausage, [137]
Tongues, Beef, Garlic Flavored, [100]
Tongues, Beef, How to Cure, [99]
Tongues, Hog, How to Cure, [101]
Tongues, Pig, How to Pickle, [154]
Tripe, Fresh, How to Keep from Spoiling, [148]
Tripe, How to Pickle, [150]
V
Vacuum Brand Garlic, Price List, [267] and [268]
Varn-I-Glo, Price List, [292]
Vats, [53]
Ventilation in Hog Chill Rooms, [42]
Vinegar, How to Test, [229]
W
Washing Powder, Price List, [281] and [282]
Washing Cured Meat Before Smoking, [90]
Waste Pipe Opener, [285]
Water, Separating from Lard, [230]
Window Cleaner, [272]
Wool, How to Remove, [246]
Writing Fluid, [300]
Z
Zanzibar Brand Sausage Seasonings, [262] and [263]
Zanzibar Carbon, by Whom Manufactured, [208]
Zanzibar Carbon Brand Casing Brown Mixture, [269]
Zanzibar Carbon Brand Casing Yellow Mixture, [270]