348 FARM AND SCHOOL PROBLEMS. 



Pork cuts are quoted as fresh pork, dry salt, and bacon 

 meats, barreled or plain-pickled pork, sweet pickled meats, smoked 

 meats, English meats, and boiled meats. 



Lard is graded as follows : Kettle-rendered leaf, kettle-ren- 

 dered, neutral, prime steam, refined, and compound lard. The 

 grading being based on the method of rendering, color, flavor, 

 grain and kind of fat. 



Pork to have the best flavor must come from healthy hogs 

 that have had plenty of range and exercise. 



The .best meat comes from a variety of food such as berries, 

 nuts, roots and grass, and plenty of good clean water. 



The muscular tissues must be developed to get good lean 

 meat. 



Meat is better from a hog fattened in the field than from a 

 hog fattened in a pen. 



To secure sound meat a hog must be killed in cool frosty 

 weather. 



The meat must hang up until it is thoroughly drained and 

 cooled. 



Hams, shoulders, ribs, sides, etc., must be carefully cut, pre- 

 pared, cured and kept, or they will spoil. 



And last but not least, a hog may be raised right, fattened 

 properly, killed at the right time, and cured scientifically, and 

 the meat be in an almost perfect condition and yet if it is not 

 properly cooked it may not be fit to eat. Thus agricultural science 

 is intimately connected with and interwoven with domestic science. 



Veal. 



Carcass Veal. This usually consists of whole carcass with skin on. 



Grades. Choice, good, medium, light and heavy. Grade determined 

 "by its form, quality, finish and weight. 



Native calves have white, fine-grained flesh and long, soft hair. 



Westerns calves have coarse dark colored flesh, rangy form and 

 short straight hair. 



The following represents the cuts of veal : 



The regular cuts are saddles and racks. Each is about one-half by 

 weight of the whole carcass (skinned . 



Veal legs and stews each contain about one-third the carcass weight. 



Ribs and loin contain about one-sixth the carcass weight. 



