Smoked and Dried Meats and Fish.
Hams, etc.—The best are of medium size, weighing, say, from 8 to 14 pounds, plump, round, and the bone small. The shank should be short and tapering, skin thin and not shriveled or wrinkled, and the fat white and firm. To ascertain if ham has begun to spoil, thrust a skewer or knife in at the side of the aitch bone and at the knuckle joint; if sound there, it is good throughout. Bacon.—This is the smoked flank. Breakfast Bacon, made from young pigs, is very delicate and palatable. Beef Tongues are a delicacy, whether fresh, smoked, or pickled, hot or cold. The best are thick, firm, and with plenty of fat on the under side of the base.
Dried Cod.—This is an important grocers’ staple. The largest and best are caught on the “Banks” or in the deep waters off the Eastern coast. Some are sold whole and others are deprived of the back bone. Codfish is also prepared for market by being boned, skinned, trimmed, and even shredded. Other and inferior fish, such as Haddock, Hake, Pollock, etc., are often sold for cod, when salted, and especially when prepared as above.
Herring, smoked whole, or scaled and boneless, are widely consumed. The freshest, fattest, and largest are best. Smoked SALMON, HALIBUT, and STURGEON, are appetizing relishes for the summer tea table. There are also EELS pickled in jelly. SARDELLES—small fish packed in highly salted milk, smoked SPRATS, ANCHOVIES, etc.