Home Pork Making

Home Pork Making, by A. W. Fulton, is 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. The text says that in the days of our fathers annual hog-killing time was as much an event in the family as the harvesting of grain.

The text says the big pork packing establishments have brought things down to such a fine point, utilizing every part of the animal, that comparatively few hogs are slaughtered and cut up on the farm. The writer adds that, if properly conducted with a thorough understanding, farmers can profitably convert some of their hogs into cured meats, lard, hams, bacon and sausage. Tables give prices per 100 pounds for heavy packing, mixed packing and light bacon hogs, and a table of total packing and marketing of hogs with western and eastern packing receipts. A list of other titles in the book includes, among others, Cranberry Culture by Joseph J. White and Ornamental Gardening for Americans by Elias A. Long.