72 A MANUAL ON THE HOG. 



Prepare a gravy of vinegar, seasoned with sugar, salt, red 

 pepper, and black pepper. With a mop moisten the meat, 

 as it cooks, with this preparation, turning as one side gets 

 dry, and, when the skin side is down, puncture with a flesh 

 fork to admit the seasoning into the thicker parts. The 

 cooking should be done very slowly, usually occupying 

 the whole morning. When thoroughly done, serve warm. 

 Shoat may be barbecued in the stove, but not so success- 

 fully as in the open air as above described, 



A well cured country ham, boiled until perfectly done, is 

 a dish which suits almost every palate. It should be 

 boiled whole, as much of the juice is lost, and the flavor 

 injured, when cut before boiling. It will usually require 

 from five to seven hours, according to the size of the ham, 

 to cook thoroughly done. When well done, it is delicious? 

 whether served warm or cold ; and sliced and broiled is far 

 more delicate and wholesome than when the raw rashers 

 are fried and immersed in the famous Georgia "red ham 

 gravy." However it is prepared, it makes a savory dish, 

 provided it is thoroughly cooked. It is of prime impor- 

 tance that all bacon or pork should be thoroughly cooked, 

 especially if purchased from the North or West, since many 

 hogs in those sections are fed on slaughter-house offal, and 

 are consequently liable to be infested with the trichina spi- 

 ralis, so disastrous to human life when taken into the sys- 

 tem. Thorough cooking is necessary to destroy the trichina, 

 and all housewives should look carefully to this matter. 

 There is little danger of trichina in Georgia raised hogs, 

 but it is prudent to have pork or bacon, from whatever source, 

 sufficiently cooked to insure its destruction, if present. 



ANATOMY OF THE HOG. 



Only enough will be said on this subject to enable the 



reader to understand the description of diseases and the 



application of their remedies. The following cut, and de 



scription from Youatt, gives quite an accurate idea of the 



