The Project Gutenberg EBook of Home Pork Making, by A. W. Fulton

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Title: Home Pork Making

Author: A. W. Fulton

Release Date: May 18, 2010 [EBook #32414]

Language: English

Character set encoding: ASCII

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Home Pork Making

_The Art of Raising and Curing Pork on the Farm_

A complete guide for the farmer, the country butcher and the suburban
dweller, in all that pertains to hog slaughtering, curing, preserving and
storing pork product--from scalding vat to kitchen table and dining room.

By A. W. FULTON

Commercial editor American Agriculturist and Orange Judd Farmer, assisted
by Pork Specialists in the United States and England.

New York and Chicago

Orange Judd Company

1900

Of all the delicacies in the whole _mundus edibiles_, I will maintain
roast pig to be the most delicate. There is no flavor comparable, I will
contend, to that of the crisp, tawny, well-watched, not over-roasted
crackling, as it is well called--the very teeth are invited to their share
of the pleasure at this banquet in overcoming the coy, brittle
resistance--with the adhesive oleaginous--oh, call it not fat! but an
indefinable sweetness growing up to it--the tender blossoming of fat--fat
cropped in the bud--taken in the shoot--in the first innocence--the cream
and quintessence of the child-pig's yet pure food--the lean, no lean, but
a kind of animal manna--or rather fat and lean (if it must be so) so
blended and running into each other that both together make but one
ambrosian result or common substance.--[Charles Lamb.

Copyright 1900 BY ORANGE JUDD COMPANY

TABLE OF CONTENTS.

INTRODUCTION.

Pork making on the farm nearly a lost art--General merit of homemade
pork--Acknowledgments.

CHAPTER I.--PORK MAKING ON THE FARM.

Best time for killing--A home market for farm pork--Opportunities for
profit--Farm census of live stock for a series of years.

CHAPTER II.--FINISHING OF