124 Forty Years' Experience of a Peacticai, Hoo Man. 



choice quality of home made lard. Pickled pigs' feet, head- 

 cheese and souse could be easily introduced to the fancy 

 trade. 



The main thing is in starting this busiaess and going at 

 it with the determination to build up a business. I believe 

 a farmer could hardly raise enough hogs and pigs in a year 

 to supply the demand for the fancy pork products that he 

 could put up, as the consumption of pork products is con- 

 stantly increasing from year to year. We must remember 

 that every morning there are over three thousand new 

 mouths to feed in America, and practically every one of 

 them to eat the product of the American hog and enjoy it. 

 Meat production increases wealth, and the grain products of 

 the farm can all be utilized in the production of high-class 

 pork. We have no animal of greater economic value than 

 the pig; he matures quickly and brings ready returns. If 

 there was no money in pork the farmers of the west would 

 not grow eighty-five million dollars worth each year, to 

 supply foreign nations, besides keeping enough at home to 

 supply the demand of our own people. 



BONELESS PIGS' FEET. 



Cut the feet off witih a sharp knife and a little saw, well 

 above the ankle joint; wash in hot water and scrape thor- 

 oughly and clean. Lay them in salt water over night to re- 

 move all blood. Put on to cook with enough slightly salted 

 cold water to cover and cook from three to five hours, until 

 the bones loosen. Place the meat in a chopping bowl and 

 chop medium fine. Strain the liquor in the pot in which the 

 feet were boiled and season it with vinegar and pepper to 

 taste. Then add the meat and cover with this juice to 

 which should be added more hot water, as it will bear dilut- 

 ing. When cold turn out of the bowl and cut down in 

 slices half an inch thick. 



PIGS' FEET SOUSE. 

 Cut off the horny part of the feet and toes ; scrape clean 

 and wash thoroughly ; singe off any stray hairs. Place in a 

 kettle with plenty of water, boil and skin. Pour off the 

 water and add fresh, and boil again until the bones will pull 

 out easily, but do not pull out the bones but pack in a 

 stone jar witih pepper and salt sprinkled between each 



