Home Pork Making
by A. W. Fulton
★4.0/5
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About This Book
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.
Chapters (220)
- TABLE OF CONTENTS.
- INTRODUCTION.
- CHAPTER I.
- PORK MAKING ON THE FARM.
- THE POSSIBILITIES OF PROFIT
- A TRAVELING PIGPEN.
- CHAPTER II.
- FINISHING OFF HOGS FOR BACON.
- JUST THE QUALITY OF BACON THAT IS WANTED,
- SELF-CLOSING DOOR FOR PIGPEN.
- A HOG-FEEDING CONVENIENCE.
- CHAPTER III.
- SLAUGHTERING.
- NECESSARY AIDS.
- HEATING WATER FOR SCALDING.
- CHAPTER IV.
- SCALDING AND SCRAPING.
- SCALDING TUBS AND VATS.
- SINGEING PIGS.
- CHAPTER V.
- DRESSING AND CUTTING.
- AS THE CARCASS IS DRESSED
- HOG KILLING MADE EASY.
- THE SAWBUCK SCAFFOLD.
- PROPER SHAPE OF GAMBRELS.
- GALLOWS FOR DRESSED HOGS.
- ADDITIONAL HINTS ON DRESSING.
- HOW TO CUT UP A HOG.
- CHAPTER VI.
- WHAT TO DO WITH THE OFFAL.
- PORK SAUSAGE.
- BOLOGNA SAUSAGE.
- WESTPHALIAN SAUSAGES
- FRANKFORT SAUSAGES.
- SUABIAN SAUSAGES.
- ITALIAN PORK SAUSAGES.
- TONGUE SAUSAGE.
- BLACK FOREST SAUSAGES.
- LIVER SAUSAGE.
- ROYAL CAMBRIDGE SAUSAGES
- BRAIN SAUSAGES.
- TOMATO SAUSAGES.
- SPANISH SAUSAGE
- ANOTHER SAUSAGE SEASONING.
- ADMIXTURE OF BREAD.
- SAUSAGE IN CASES.
- PHILADELPHIA SCRAPPLE.
- SOUSE.
- JOWLS AND HEAD.
- THE SPARERIBS AND SHORT BONES
- CRACKNELS.
- BRAWN
- HEAD CHEESE.
- BLOOD PUDDINGS
- SPICED PUDDINGS.
- CHAPTER VII.
- THE FINE POINTS IN MAKING LARD.
- TO REFINE LARD,
- LEAF LARD.
- A PARTICULARLY IMPORTANT POINT
- CHAPTER VIII.
- PICKLING AND BARRELING.
- RENEWING PORK BRINE.
- A HANDY SALTING BOX.
- CHAPTER IX.
- CARE OF HAMS AND SHOULDERS.
- WESTPHALIAN HAMS.
- THE PIG AND THE ORCHARD.
- CHAPTER X.
- DRY SALTING BACON AND SIDES.
- NEW SALT IS ADDED AT THE SECOND SALTING
- BEST DISTRIBUTION OF THE SALT.
- CURING PORK FOR THE SOUTH.
- CHAPTER XI.
- SMOKING AND SMOKEHOUSES.
- THE SMOKEHOUSE.
- COMBINED SMOKEHOUSE AND OVEN.
- THE MEAT IS NOW CURED
- TO MAKE A SMOKEHOUSE FIREPROOF
- A WELL ARRANGED SMOKEHOUSE.
- SMOKING MEATS IN A SMALL WAY.
- ANOTHER BARREL SMOKEHOUSE.
- CHAPTER XII.
- KEEPING BACONS AND HAMS.
- THE ROOM SHOULD BE LARGE ENOUGH
- BACON KEEPS NOWHERE SO WELL
- TO EXCLUDE THE BUGS ENTIRELY
- BOX FOR STORING BACON.
- CHAPTER XIII.
- SIDELIGHTS ON PORK MAKING.
- AN EASILY FILLED PIG TROUGH.
- AN AID IN RINGING HOGS.
- AVERAGE WEIGHTS OF LIVE HOGS.
- EXTREMES IN MARKET PRICE OF PORK AND LARD.
- NET TO GROSS.
- RELATIVE WEIGHTS OF PORTIONS OF CARCASS.
- GATES FOR HANDLING HOGS.
- CHAPTER XIV.
- PACKING HOUSE CUTS OF PORK.
- MESS PORK.
- SHORT RIBS.
- SHOULDERS.
- HAMS.
- PICNIC HAMS.
- WILTSHIRE CUT BACON.
- STANDARD LARD.
- NEUTRAL LARD.
- CHAPTER XV.
- MAGNITUDE OF THE SWINE INDUSTRY.
- THE WORLD’S SUPPLY OF BACON
- CO-OPERATIVE CURING HOUSES IN DENMARK.
- HOG PRICES AT CHICAGO, PER 100 POUNDS.
- TOTAL PACKING AND MARKETING OF HOGS. [Year Ended March 1—Cincinnati Price Current.]
- RECEIPTS OF HOGS AT LEADING POINTS BY YEARS. [Stated in thousands—From American Agriculturist Year Book for 1898.]
- CRATE FOR MOVING SWINE OR OTHER ANIMALS.
- CHAPTER XVI.
- DISCOVERING THE MERITS OF ROAST PIG.
- CHAPTER XVII.
- COOKING AND SERVING PORK.
- PORK PIE.
- PORK POTPIE.
- PORK GUMBO.
- SUCCOTASH.
- PORK PILLAU.
- PORK ROLL.
- PEPPER POT.
- PORK CROQUETTES (IN CABBAGE LEAVES).
- PORK WITH PEA PUDDING (ENGLISH STYLE).
- PORK WITH SAUERKRAUT (GERMAN STYLE).
- PORK CHOWDER.
- SEA PIE.
- CORN AND PORK SCALLOP.
- STUFFED SHOULDER OF PORK.
- PORK ROASTED WITH TOMATOES.
- PORK WITH SWEET POTATOES.
- BOILED.
- FOR LUNCH.
- BONED.
- POTTED.
- STEW.
- WITH VEAL.
- OMELET.
- BAKED.
- WITH CORN MEAL.
- BALLS.
- TOAST.
- FLAVORED WITH VEGETABLES.
- PATTIES.
- PATTIES WITH ONIONS.
- FRIED PATTIES.
- HAM SANDWICHES.
- FRIED WITH FLOUR.
- FRIED PORK AND GRAVY.
- FRIED IN BATTER OR WITH APPLES.
- SWEET FRIED.
- TO FRY IN BATTER.
- FRIED WITH SAGE.
- MRS. BISBEE’S CREAMED PORK.
- BAKED.
- BOILED.
- CREAMED IN MILK AND WATER.
- EGG PORK.
- CREAMED PORK.
- PORK SOUP.
- PORK STEW
- DRY STEW.
- OLD-FASHIONED STEW.
- CHOWDER.
- BACON, BROILED OR FRIED.
- BRAINS.
- PORK AND BEANS.
- BOILED DINNER.
- GERMAN WICK-A-WACK.
- BROILED PORK.
- LUNCH LOAF.
- PORK HASH.
- FOR SUNDAY LUNCHEON.
- PORK CHEESE.
- PORK FLOUR-GRAVY.
- PORK OMELET.
- ANOTHER OMELET.
- PIG’S FEET.
- PICKLED PIG’S FEET.
- KIDNEY ON TOAST.
- CORN MEAL FRITTERS.
- FRITTERS WITH EGG.
- FRICATELLE.
- CROQUETTES.
- PORK PIE.
- A HINT FOR PORK PIE.
- PORK PIE WITH APPLES.
- SPARERIB PIE.
- PORK CAKE WITHOUT LARD.
- PORK CAKE.
- PORK PUDDING.
- FRESH LEG.
- WITH BUTTERMILK.
- DANISH PORK ROAST.
- SPARERIB.
- WITH BACON.
- LIVER AND ONIONS.
- HASHED.
- STUFFED.
- BOILED.
- SAUSAGE WITH DRIED BEEF.
- SAUSAGE ROLLS.
- WITH CABBAGE.
- GOOD SAUSAGE.
- CUTLETS.
- BREADED CUTLETS.
- CUTLETS FROM COLD ROAST PORK.
- PORK CHOPS.
- BREADED PORK CHOPS.
- BARBECUED PORK.
- SUCKING PIG.
- TO ROAST WHOLE.
- INDEX
- ADVERTISEMENTS
- Best Books for Swine Breeders.
- STANDARD BOOKS.
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