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