variety of ways for many purposes. Here will be found the
prized recipes and secret processes employed in making the popular pork
specialties for which England, Virginia, Kentucky, New England and other
sections are noted. Many of these points involve the old and well-guarded
methods upon which more than one fortune has been made, as well as the
newest and latest ideas for curing pork and utilizing its products. Among
these the subject of pickling and barreling is thoroughly treated,
renewing pork brine; care of barrels, etc. The proper curing of hams and
shoulders receives minute attention, and so with the work of dry salting
bacon and sides. A chapter devoted to smoking and smokehouses affords all
necessary light on this important subject, including a number of helpful
illustrations; success in keeping bacon and hams is fully described,
together with many other features of the work of home curing. The
concluding portion of the book affords many interesting details relating
to the various cuts of meat in the big packing houses, magnitude of the
swine industry and figures covering the importance of our home and foreign
trade in pork and pork product.

In completing this preface, descriptive of the various features of the
book, the editor wishes to give credit to our friends who have added to
its value through various contributions and courtesies. A considerable
part of the chapters giving practical directions for cutting and curing
pork are the results of the actual experience of B. W. Jones of Virginia;
we desire also to give due credit to contributions by P. H. Hartwell,
Rufus B. Martin, Henry Stewart and many other practical farmers; to Hately
Brothers, leading packers at Chicago; North Packing and Provision Co. of
Boston, and to a host of intelligent women on American farms, who, through
their practical experience in the art of cooking, have furnished us with
many admirable recipes for preparing and serving pork.

CHAPTER I.

PORK MAKING ON THE FARM.

During the marvelous growth of the packing industry the past generation,
methods of slaughtering and handling pork have undergone an entire
revolution. In the days of our fathers, annual hog-killing time was as
much an event in the family as the harvesting of grain. With the coming of
good vigorous frosts and cold weather, reached in the Northern states
usually in November, every farmer would kill one, two or more hogs for
home consumption, and frequently a