Farm and home cook book and housekeeper's assistant

■When killing a beef it is very essential to properly quarter and cut the carcass, in order that the good cuts may be separated from the poor. Figure I illustrates the ordinary method of cutting up a beef, now used by butchers. The following explanation of the various parts gives the names of these cuts and the common uses to which they are put: The hind quarter is divided into nine cuts as follows: No 1, choice roasts, the porter and sirloin steaks; 2, rump, used for steaks, stews and corned beef; 3, aitch-bone, used for boiling pieces, stews and pot roasts; 4, bullock or round steak, for roasts or boiling pieces; 5, bottom round, for boiling and stewing; 6, shin or leg, for soups and hashes; 7, thick flank, for stews, corned beef and boiling pieces; 8, veiny piece, for corned or dried beef; 9, thin flank, for corned beef and boiling. The fore quarter is divided into nine parts as follows: No 10, forerib, prime roasts and fine steaks; 11, middle ribs, prime roasts; 12, chuck ribs, the second quality of roasts and steaks; 13, brisket, for corned beef, soups, etc; 14, shoulder, piece, for soups, mince meat, and hashes; 15-16, neck, for soup, mince meat, hash and bologna sausage; 17, shin or shank, for soups and stews; 18, cheek, for mince meat and sausage. The Chicago retail meat dealers have a somewhat different method of cutting up the animal, as shown in Figure II. The FIG I — COMMON CUTTING METHOD FIG II — CHICAGO RETAIL METHOD BUTCHERING TIME HINTS 285 parts as numbered on the sketch are: 1, neck; 2, chuck; 3, prime rib; 4, porterhouse; 5, sirloin; 6, rump; 7, round; 8 plate; 9, flank; 10, shin; 11, shank. They cut a larger part of the animal in the portions 3, 4, and 5, which represent the higher priced cuts. About Pork Making Hog killing and pork making on the farm have become almost lost arts in these days of mammoth packing establishments which handle such enormous numbers of swine at all seasons of the year, says the editor of "Home Pork Making," published by the Orange Judd Company, New York and Chicago. Yet the progressive farmer of today should not only provide his own fresh and cured pork for family use, but also should be able to supply at remunerative prices such persons in his neighborhood as appreciate the excellence and general merit or economy of homemade pork product. "Home Pork Making" is a complete guide for the farmer in all that pertains to hog slaughtering, curing, preserving and storing pork product, from scalding vat to kitchen table and dining room, including numerous prize recipes.