98 HIGGLE SWINE BOOK. 



is to cover the hams with brown paper, then with 

 coarse muslin, and then to give a coat of whitewash. 

 A dark granary is an excellent storage place for hams. 

 I have before me a famous cook book which 

 makes the sweeping assertion, at the beginning of a 

 chapter, that pork is an unwholesome meat ; but ad- 

 mits that salt pork, bacon and ham are less objection- 

 able than fresh pork. It must be because so many 

 pigs are improperly fed and fattened that such state- 

 ments are penned and printed, or else it is because 

 human beings do not know how to adapt their food to 

 their requirements. It is no doubt just as important 

 to have a well-balanced ration in case of human food 

 as in case of an animal's food, and if man does not 

 suit his food to his habits of life he must suffer for it. 

 Good pork, properly cooked and temperately eaten, 

 is wholesome enough. 



SCRAPPLE. 



Ham half fat is too fat. 



Fatten is a poor word. Grow is better. 



Wholesome pork is digestible pork. Make it so. 



Be merciful even toward a pig about to be killed. 



Save the bladders. They make air-tight jar covers. 



Save the bristles ; everything has some money value. 



Head-cheese or scrapple is an excellent food when well made. 



An unbalanced ration means wasted money, and perhaps infe- 

 rior meat. 



Extra quality bacon and hams rank among fancy groceries, 

 and are ever in demand at top prices. 



There are laws in some states against the sale of boar pork 

 at current prices without explaining its character. 



Wisely fed and fattened, cleanly, home-grown and home- 

 cured pork is a deal better than the average market product. 

 Depend on that. 



