Figure II represents the mode of cutting pork carcass for j barreling. The same mode of cutting is here adapted, by sep- j arting the head from the carcass, then splitting the carcass, ! cutting off the fresh hams and feet, tearing out the leaf and ■ kidney fat, taking out the tenderloin — as previously shown. Then the head (10 and 3) is divided by cutting off the cheeks, beginning from the corner of the mouth, following the line \ towards 9 (see also Fig I, A B), and saw off the jawbone, j which separates the cheeks from the plate; then crack the bone j of the under jaw between the front teeth and the cheeks, held < together to hang up by. Next take off the shoulder by cutting | straight across the side, as shown Fig I (D); then trim off the '• CUTTING UP THE HOG 287 spare ribs, by cutting under the breast-bone, and so follow tlie= ribs as far as the chine-bone, when the knife is continued on directly to the end of the long bones in the back, which leaves, the shoulder about one thickness, and the spare-ribs (not too- spare), with meat enough left on them to make a roast. Then trim the shoulder round (see 2), and saw off the feet, which forms the shoulder similar to a ham. The brisket and flanks are next cut off, then the ribs (5) and loin pieces (4) are cut In suitable sizes, when all are ready to salt, except that the trimmings and some other pieces can be used for sausages. The leaf fat and pieces of fat are rendered into lard, and the- pate, etc, is used for head cheese. FIG II — HOW TO CUT PORK FOR BARRELING 1. Leg, or fresh ham. 7. Flank. 2. Shoulder (after being trimmed). 8. Tail-piece. 3. Chops or cheeks. 9. Neck-piece. 4. Loin-pieces. 10. Pate or skull. 5. Rib, or chine-pieces. 11. Feet. 6. Brisket. The flesh of the hog, diseased when slaughtered, is exceed- ingly unwholesome, and is not fit to be used for any purpose. Certain diseases may be known by yellowish lumps or kernels distributed through the fat and lean, and the flesh having a heavy, dull appearance. By Way of Preparation The day before you butcher, sharpen the knives, prepare the table, and set down the dipping barrel half of its depth into the ground, tilting it toward the table. Now fix a pulley 288 FARM AND HOME COOK BOOK ■directly above, which should be used when dipping, and also -when hanging the pork to cool. If the weather is not very cold, butcher in the evening, so as to allow the pork to cool quickly, but in cold weather begin early in the morning and have plenty of boiling water and everything else in readiness. IF & H. Cleaning and Separating the Entrails As soon as the entrails are removed from the carcass, carry them into the house, lay out on a table, and go to work swiftly, before they have a chance to get cold. Have ready several sharp little knives, plenty of clean cloths, and some twine. The table should be long and narrow, and tipped up slightly at one end, and the feet at the other end placed in a large tub, to catch the drip. Better still is a flat wooden flue, of the correct width and length, with a 6-inch strip nailed along each side.

AI-modernized reading of the original text

Figure II represents the mode of cutting pork carcass for j barreling. The same mode of cutting is here adapted, by sep- j arting the head from the carcass, then splitting the carcass, ! cutting off the fresh hams and feet, tearing out the leaf and ■ kidney fat, taking out the tenderloin — as previously shown. Then the head (10 and 3) is divided by cutting off the cheeks, beginning from the corner of the mouth, following the line \ towards 9 (see also Fig I, A B), and saw off the jawbone, j which separates the cheeks from the plate; then crack the bone j of the under jaw between the front teeth and the cheeks, held < together to hang up by. Next take off the shoulder by cutting | straight across the side, as shown Fig I (D); then trim off the '• CUTTING UP THE HOG spare ribs, by cutting under the breast-bone, and so follow the ribs as far as the chine-bone, when the knife is continued on directly to the end of the long bones in the back, which leaves, the shoulder about one thickness, and the spare-ribs (not toospare), with meat enough left on them to make a roast. Then trim the shoulder round (see 2), and saw off the feet, which forms the shoulder similar to a ham. The brisket and flanks are next cut off, then the ribs (5) and loin pieces (4) are cut In suitable sizes, when all are ready to salt, except that the trimmings and some other pieces can be used for sausages. The leaf fat and pieces of fat are rendered into lard, and thepate, etc, is used for head cheese. FIG II — HOW TO CUT PORK FOR BARRELING Leg, or fresh ham. Flank. Shoulder (after being trimmed). Tail-piece. Chops or cheeks. Neck-piece. Loin-pieces. Pate or skull. Rib, or chine-pieces. Feet. Brisket. The flesh of the hog, diseased when slaughtered, is exceedingly unwholesome, and is not fit to be used for any purpose. Certain diseases may be known by yellowish lumps or kernels distributed through the fat and lean, and the flesh having a heavy, dull appearance. By Way of Preparation The day before you butcher, sharpen the knives, prepare the table, and set down the dipping barrel half of its depth into the ground, tilting it toward the table. Now fix a pulley ■directly above, which should be used when dipping, and also -when hanging the pork to cool. If the weather is not very cold, butcher in the evening, so as to allow the pork to cool quickly, but in cold weather begin early in the morning and have plenty of boiling water and everything else in readiness. IF & H. Cleaning and Separating the Entrails As soon as the entrails are removed from the carcass, carry them into the house, lay out on a table, and go to work swiftly, before they have a chance to get cold. Have ready several sharp little knives, plenty of clean cloths, and some twine. The table should be long and narrow, and tipped up slightly at one end, and the feet at the other end placed in a large tub, to catch the drip. Better still is a flat wooden flue, of the correct width and length, with a 6-inch strip nailed along each side.

Farm and home cook book and housekeeper's assistant