16 A MANUAL ON THE HOG. 



The fact that it cures dry, keeps well, even in warm 

 climates, not only cooks without the aid of other meats, 

 but seasons them, as well as many vegetables, 'gives it a 

 value for family use, not possessed by the flesh of any 

 other animal. Bacon and lard are indispensable to the 

 larder of every American family. The term " larder," or 

 room used as a receptacle for meats and other provisions, 

 takes its name from this important article lard which is 

 not only used to season other meats, but in cooking nearly 

 every variety of bread, Indeed, the American housewife 

 would be sorely perplexed if deprived of the use of lard. 

 If the Jews are ever collected into one nation, in which 

 the whole population depends upon fat beef, the dairy and 

 the goose, to supply the place of lard, it is more than 

 probable that their national antipathy to the flesh of swine 

 will be overcome, since the above named sources of supply 

 will utterly fail to satisfy the demand. 



2 VARIETY PRESENTED IN THE DIFFERENT PARTS OF THE 



HOG. 



There is no other animal in which there is so little waste 

 as in a well-fatted porker ; nor does any other present so 

 pleasing a variety of products, even when the adult is 

 butchered, to say nothing of the delicious sucking pig, so 

 feelingly eulogized by Charles Lamb. He says, "he must 

 be roasted " had he partaken of the " barbecued pig," a^ 

 prepared in Middle Georgia the most Delicious dish in the 

 world his stomach, if not his heart, would have been 

 "too full for utterance." 



First, we have the sucking pig, or, when a little larger, 

 the shote ; from the adult the delicious ham, when well 

 cooked, a dish for an epicure ; the shoulder, the side, the 

 jowl, the head, spare-ribs, chine, liver, heart, brains, feet, 

 and even the larger intestines, when nicely prepared, are 

 enjoyed by many. 



The most remarkable fact connected with this variety is, 

 that no two parts have the same flavor, thus furnishing a 



