A MANUAL ON THE HOG. 67 



then trim smooth, and cut off the foot just below the elbow 

 joint. This round cut will leave two points to the side, 

 which should be trimmed off and thrown, the flank to the 

 lard, and the loin to the sausage basket. The side should 

 be cut close to the shoulder blade, to make it as large as 

 possible. The shoulder should be trimmed closely, the lean 

 from under the ribs for the sausage, and the st;rip at the top 

 for lard. If the middlings are intended for the table, a strip 

 from the top of them had also best be devoted to lard and 

 sausage, as the lean will, when cured, become rancid, and 

 the fat too gross fay family use, unless, as here ifter explained, 

 these parts are made into family pork. 



There should be two cuts from the fore leg, the first just 

 above the foot, and the second just below the edge ot the 

 brisket. 



In dividing the head from the jowl, cut close to the ear. 

 so as to leave as much as possible to the jowl, the more 

 valuable piece. The fat from the entrails should be soaked 

 for twelve hours in cold water the leaf and other parts 

 thrown with it, well washed in cold water, cut up into small 

 pieces, and boiled until all water is evaporated, well strained, 

 and poured into the vessels in which it is to be stored. 



Every piece should be trimmed of ragged parts, and all 

 bloody pieces removed. 



SALTING AND PACKING. 



If the animal heat is well out when cutting up is com- 

 menced, which may be determined with sufficient accuracy 

 by placing the hand on the fresh cuts Of the thickest parts, 

 salting and packing may be carried on at the same time, as 

 fast as the hams and jowls are made ready. 



There are two methods, practiced by different parties, 

 each claiming advantages, and either plan giving good 

 results. One plan is, to salt down in thin layers and allow 

 it to remain a few days, when it is taken up, re-salted, and 

 packed down. The other is, to salt thoroughly, and pack 



