Home pork making; a complete guide..

by Albert Watson Fulton

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

148 pages, Paperback

First published December 15, 2007

Reviews

[Susan Molloy · Rating 5 out of 5]

🖋️ I learned everything I need to know about raising, slaughtering, and preparing meat from hogs:
How to Cut Up a Hog
Brain Sausages
Philadelphia Scrapple
Head Cheese
How to Ring Hogs
Pork Gumbo
Pork Pillau
Pork with Pea Pudding

I also learned about “the pupae of the Dermestes (parent of the ‘skipper’),” which are hog bugs.

📙Published in 1900 by the Orange Judd Company, Chicago. Yes, Orange Judd is the actual name of the publisher.
🔵 The e-book version can be found at Internet Archive. This version has the original illustrations.
🟣 Kindle.

🔲 Excerpts of note:

🔹PORK WITH SAUERKRAUT (GERMAN STYLE). Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put half of it into an iron pot, lay on it the pork drained from the water in which it was cooking and cover with the remainder of sauerkraut, add 1 quart water in which the pork was cooking, cover closely and simmer gently for one hour.

🔸GERMAN WICK-A-WACK. Save the rinds of salt pork, boil until tender, then chop very fine, add an equal amount of dried bread dipped in hot water and chopped. Season with salt, pepper and summer savory; mix, spread one inch deep in baking dish, cover with sweet milk. Bake one-half hour. Very nice.

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