94 HIGGLE SWINE BOOK. 



deep. After-treatment is the "same as for that salted 

 in pickle. 



For making mess or clear pickled pork, use fifteen 

 pounds of salt to 100 pounds of meat. 

 Put a layer of salt in bottom of barrel 

 j and pack on edge, as shown in cut, 

 sprinkling salt between each layer. 

 ] Keep the meat covered with brine. 



If we suppose pork in the carcass to be worth five 

 cents a pound, there are many localities where it would 

 pay well to work it up and sell it in various forms at 

 higher figures. On a five-cent or seven-cent basis for 

 the whole animal the bacon should bring ten cents, 

 lard ten cents, head-cheese or scrapple ten cents, spare 

 ribs ten cents, sausage twelve cents, shoulders twelve 

 cents and hams fifteen cents. Of course the difference 

 in 'price represents skill and labor, and it is well to 

 convert skill and labor into money in this way when- 

 ever possible. Prices vary in different localities, of 

 course, but it is everywhere true that the prepared arti- 

 cles are worth more per pound than the whole carcass. 



When a ham is half fat, and the cost price is fifteen 

 cents a pound, and no one will eat the fat, the ham 

 really costs thirty cents a pound, and this makes it a 

 very expensive meat. When hogs are fattened lean, 

 or with only a reasonable percentage of fat, the meat 

 is in every way superior and is in better demand in 

 the market. The ideal hog, both as to cost and to 

 please the present market, is therefore about as fol- 

 lows : 200 pounds, six or ten months old, and 

 reasonably lean. 



To try out or render lard so as to get the whitest 



