Do not let Pork freeze, if you intend to salt it.
Too much saltpetre spoils Beef.
In winter, meat is kept finely, if well packed in snow, without salting.
Directions for cutting up a Hog.
Split the Hog through the spine, take off each half of the head behind the ear, then take off a piece front of the shoulder and next the head, say four or five pounds, for sausages.
Then take out the leaf which lies around the kidneys, for lard.
Then, with a knife, cut out the whole mass of the lean meat, except what belongs to the shoulder and the ham.
Then take off the ham and the shoulder. Then take out all the fat to be used for lard, which is the loose piece, directly in front of the ham.
Next cut off a narrow strip from the spring, or belly, for sausage meat. Cut up the remainder, which is clear Pork, for salting, in four or five strips of nearly equal width. Take off the cheek, or jowl, of the head for smoking with the ham; and use the upper part for boiling, baking, or head cheese.
The feet are boiled and then fried, or used for jelly. It is most economical to try up the thin flabby pieces for lard to cook with.