214 AGRICULTURAL REPORT 



Me?s 0. pork (mess ordiuary) is cut from tlie sides of a lighter class of hogs, 

 ranging from 170 to 200 pounds, cut up in the same manner. 



Prime mess is cut from a still lighter class, ranging from 100 to 1/30 pounds 

 weight, the shoulder being included. While on the block this class, after being 

 divested of the head, saddle, and lard, is cut lengthwise about midway of the 

 ribs, and then cut up cross-ways into 4 pound pieces, so that it takes just 50 of 

 them to make a barrel. It is wonderful with what precision this work is done, 

 the practice of the cleaver making it almost certain that each piece will weigh 

 4 pounds, or fifty pieces, 200 pounds. 



The haras and shoulders are taken by the trimmers — the hams nicely 

 rounded off and shaped; the shoulders the same — when they are dropped 

 through a spout to the lower floor, as is all the other meat cut for curing. 

 The heads, trimmings, leaf lard, gut lard, &c., are all gathered and taken to 

 the lard-house. 



ENGLISH MEATS. 



Since the large demand for export has sprung up, packers have cut and 

 cured their meats to suit the fancy of the purchasers, (the English style pre- 

 vailing,) the following being the names and style of cutting and preparing: 



S/wrl-ribhcd middles. — This is the side of the medium weight hog, (shoulder 

 and ham off,) the back bone removed, and the ribs cracked through the middle. 



Short clear is the same part cut from the best hogs, with back bone and all 

 ribs taken out. 



hong clear is the side, including the shoulder, with all bones removed. 



Long lib is the same as above, with the shoulder and back bone out ; ribs 

 left in. 



Cumbcrlands is the shoulder and side together, with back bone out : the 

 shank cut short. 



Stretfords. — Sides and shoulders together; the shoulder and bone taken out; 

 ehank left in ; back bone and upper half of rib removed. 



Long English hams is the whole hip, bone being left in, and the ham left 

 the full size. 



The feet generally go to the glue makers. Quantities, however, are pre- 

 pared for eating by thoroughly cleaning and freeing from the toe nails ; then 

 thoroughly cooking and pickling in vinegar. In this way large numbers are 

 disposed of, and are often served up at the hotels of the country, and are 

 always found at eating saloons. Sutlers in the army also find a large sale for 

 them among the soldiers, who consider them a great delicacy. 



The tongues are packed in barrels, the same as mess pork, and always in 

 demand, large quantities finding a foreign market. For home consumption 

 they are prepared and pickled the same as the feet. 



In the Avorks described but one quality of lard is made. In other establish- 

 ments various grades are established, the best being made from the leaf and 

 trimmings ; the second quality from heads and other parts of the hog yielding 

 fat. 



Lard oil is made by placing the lard in heavy duck bagging, and subjecting 

 it to heavy pressure, the residuum being stearine, which is extensively manu- 

 factured into candles, they being considered very excellent. 



CURIXG AND SMOKING HAMS. 



The quality of smoked meat depends very much upon the curing of it pre- 

 vious to smoking. 



The process of curing varies with different houses, some applying the salt- 

 petre and salt, and packing in bulk to cure ; while others prepare a pickle 

 (sweet pickle generally) by the use of three ounces of saltpetre, and one to two 



