After grinding, the meat must be thoroughly mixed by hand. Afterwards the 

 sausage-meat may be packed in crocks or forced into casings. It may be kept 

 several months by frying in little balls in a little water and then covered with 

 melted lard. For grinding, an ordinary household grander with tube attachment 

 is used. Every farm home should have one. 



Rendering Lard. The finest part of the fat, or lard, can be obtained by cutting 

 the coarse, fatty pieces into cubes about an inch square. These are then melted 

 down in a thick iron or aluminium kettle. A soldered vessel should not be used, 

 as solder may melt. 



Start with a fire not too hot, and put a part of the meat in the kettle, so as to 

 get a quantity of melted lard in the bottom to prevent scorching. As the pieces 

 Huat, add more and stir frequently. The boiling should be kept up until the oil 

 loses its milky appearance and becomes clear, the bubbles become small, and the 

 cracklings become light and rise to the top. The object of this process is to remove 

 the moisture from the lard, so that it will keep without getting mouldy. 



Head-cheese. For making head-cheese the head, feet, and other trimmings not 

 used for lard and sausage are taken. They are thoroughly cleaned and shaved. 

 all hairs being removed. The outer horn of the hoofs is pulled off, the jowls cut 

 away from the head, the eyes and the inner part of the ears removed. The cartilages 

 and membranes of the snout are also thrown away. The remainder of the head 

 is then boiled until the meat can be easily separated from the bones. When this 

 has been done the meat is run through a grinder. It must be seasoned and 

 thoroughly mixed. For every 10 Ib. of meat use 3 oz. salt, 1 oz. pepper, 1 oz. allspice, 

 U oz. nutmeg. The meat is then packed in deep pans to set, and a little of the 

 liquid in which it was boiled poured over it. 



Pen with Movable Front to facilitate Feeding. 



CURING BACON. 



Unless there is danger of freezing, the carcass should hang until quite cold. 

 If the surface is frozen before the. animal heat is all gone it is detrimental to 

 the meat 



Dry-salting. After cutting up the carcass the pieces are laid on a table, with 

 a thin layer of salt mixture underneath. For the first two weeks this mixture 

 is used in the proportion of 10 Ib. salt to 4 oz. of pulverized saltpetre. Each piece 



-11 rubbed with the mixture for two or three minutes, and then covered with a 

 thin layer of the same. After five days the rubbing is repeated and the meat again 



20 



