MEAT PRODUCTS. 351 



A visit to some great manufacturing plant like the H. J. Heinz 

 Pickle Factory at Pittsburg, where there are manufactured some 57 

 varieties of products, of meat and other farm products, will help to give 

 the pupil a broader view of the importance of agriculture in America. 



Exercises and Experiments. 



1. Devise an experiment to show the effect of salt upon a piece of 

 meat, before and after the meat is cooked. 



2. Explain how meats may be cooked so as to retain juices. 



3. Explain process whereby juices may be extracted; partly retained 

 and partly extracted. 



4. Make a list of herbs, vegetables, spices, and acids used in flavoring 

 meats. 



5. Make a list of the cuts of beef, mutton, lamb, pork, etc., with the 

 best methods of cooking each. 



6. Explain the principle of soup making. Name cuts well adapted to 

 making soups. 



7. Explain process of making lard, sausage, souse, head cheese, pick- 

 led heart, tongue and feet, bologna, wienerwurst, liverwurst, pressed 

 ham, dried beef. 



8. Name meats from different animals on sight. Tell from what 

 part of carcass piece is taken. 



9. Practice dressing, .beef, pork, veal, lamb, fish, chicken, etc. 



10. Make demonstrations of cutting, salting, curing, smoking, pickling, 

 packing, preserving, storing; use of coolers, refrigerators, etc. 



Questionns. 



1. What is an abattoir? 



2. Why should there be enforcement of strict laws against slaughter- 

 ing diseased animals for food? 



3. At what age do steers generally produce the best flavored meat? 



4. What is the average age at which hogs are butchered in the U. S.? 



5. What should be the age of a calf before it is fit for veal? 



6. What is the difference between lamb and mutton? 



7. Explain difference between fat and lean meat. 



8. Is the lean meat of an animal poor in flesh properly flavored? 

 Why? 



9. How can you detect tainted, sour, or decayed meats? 



10. Explain how different kinds of feeds effect the color of meats. 



11. What difference is there between a corn-fed and a grass-fed steer? 



12. Make a list of domesticated and wild animals used for food. 



13. Explain different ways in which meat is used for food. 



14. Explain different methods of preserving meats. 



15. What is sugar-cured meat? 



