Ghe RURAL NEW-YORKER 
Making Pennsylvania Scrapple 
I noticed that you have received many j 
inquiries a* to the making of scrapple, 
etc. As we live in tin* Pennsylvania com¬ 
munity where they surely know how to 
make use of every little hit of a pig, it 
may be of interest to your readers to 
know how they do it. 
1 In* hog is shot and as soon as it drops 
is stuck and when thoroughly bled is 
rolled into a trough and either resin or 
tar is worked into the hair. It is then 
scalded, after which the hair readily 
comes oil with the scraper. It is then 
drawn up with tackle, the inwards re¬ 
moved. the head cut off, washed in cold 
water, and hung up to drip until needed. 
I he heart, lungs, liver and kidneys are all 
put into cold water to soak until needed 
for liver pudding, and the intestines are 
cleaned for casings. The carcass is cut 
apart, several buckets of cold water 
dashed over it to cool the meat quickly. 
It is then taken down and cut up into 
hjini. shoulders, bacon, tenderloin, spare 
ribs, backbone and hockies. The lard is 
removed, cut into small pieces and put 
into a large iron kettle over a slow tire to 
render. Then all trimmings of meat are 
made ready to grind for sausage. As we 
market most of our meat, and as there is a 
great demand for sausage, we work up the 
shoulders. Fo oO pounds of pork we use 
about 25 pounds of beef. It makes a bet¬ 
ter tasting and a less greasy sausage. It 
is ground and thoroughly mixed and sea¬ 
soned to taste with salt, pepper and ' 
ground coriander. It is now ready to | 
stutl into casings. The small casings are I 
used for sausage and the large ones for 
the liver pudding. 
'While the sausage is being made all the 
scraps not used for the sausage, the head, 
lungs, heart, kidneys, liver and tongue, 
are put into a kettle with cold water and 
boiled until done or until the meat drops 
from the hones. The meat is then skim¬ 
med out. the bones removed and the cooked 
meat run through a sausage grinder, after 
which it is seasoned with salt, pepper and 
Coriander and stuffed into the large cas¬ 
ings. It is then put into kettle with some 
water and boiled again for 15 minutes. 
It is then carefully removed and put into 
cold water, so that it will not lose its 
shape, to cool. 
The. juice from the two boilings of the 
meat is then put over a quick lire to he 
thickened for scrapple by addition of 
wheat flour, cornmeal and buckwheat 
flour. 1\ e use 10 pounds of buckwheat, 
two of corn and one-lialf of wheat. One 
person stirs the mixture constantly and 
rapidly, while another sprinkles in the 
flour by the handful. This to prevent 
lumps. It. is cooked down until it will 
not run from the stick and comes awav 
from the sides of the kettle. It is then 
removed from fire and dipped into shallow 
pans to cool. So you see very little of the 
pig is wasted, and there is a great quan¬ 
tity. of things to tempt the palate. 
To keep the liver pudding for Summer 
use it is put into gallon crocks, heated in 
an oven and hot lard poured over it. The 
lard keeps out the air, and this way it 
will keep'for a long time. The sausage is 
fried, cut in bits, put in fruit jars, hot 
lard poured over it. jar tops put on and 
jars inverted until cool. This way it will 
keep indefinitely. Same with the tender¬ 
loin. 
Pennsylvania. o. n. w. 
HOPE FARM NOTES 
(Continued from page 132) 
155 
_ 
“—because the 
foundation is right!” 
What you can do 
with a PARRETT 
in January and 
February 
Corn Shelling 
Feed Grinding 
Wood Sawing 
Ice Harvesting 
Manure Spreading 
Stalk Breaking 
Baling 
Corn Shredding 
Hauling 
Dragging Corn 
Shocks 
Stone Crushing 
A tractor must have a proper foundation—a unit frame that 
possesses adequate strength, rigidity and endurance. 
And the frame must furnish a mounting for the mechanism of such 
stability that under no circumstances will the shocks and strains, the 
wrenches and jolts be able to disturb the operation of the motor, trans¬ 
mission and gearing by wrenching shafts out of alignment and throwing 
gears out of mesh, thus causing loss of power, excessive wear and 
unnecessary upkeep expense. 
In the Parrett, the foundation is 
right. The frame is built of 7-inch 
steel channels, cross braced and hot 
riveted, so that all its members 
comprise practically one piece—a 
unit frame. 
It is a foundation of solid steel 
that assures the dependable opera¬ 
tion of the tractor through years 
of service. 
Not only has the Parrett con¬ 
struction proved itself in the most 
trying usage under all sorts of ac¬ 
tual farming conditions and at p.uo- 
lic demonstrations, but its leader¬ 
ship is acknowledged by the fact 
PARRETT TRACTOR CO., 
that Parrett construction has been 
more imitated by other builders 
than any other tractor in America. 
The Parrett is a “one man” 
tractor. It does the work of eight 
to ten horses, pulls three plows 
under ordinary conditions, will 
operate a 20- to 24-inch separator, 
uses kerosene and is so simple and 
easy of operation that a boy can do 
a big day’s work with it. 
Be sure to investigate the Par¬ 
rett. We’ll gladly furnish detailed, 
information about the tractor—also 
the name of the Parrett dealer in 
your locality. Write today, 
Fisher Building, Chicago, Ill, 
mad bull. I was half way over a desk 
and unprepared, and I remembered read¬ 
ing I )e Quincy's ‘A is'on of Sudden 
Death” as I swung hopelessly at him. 
To my astonishment he went down like 
a bucket into a well, struck his head on 
the desk and lay like a dead man. The 
girls screamed, the buskers fell over them¬ 
selves in their haste to get out of the 
door, and I saw Johnnie Benson on his 
knees hunting for something on the floor. 
I got that big fellow oil the floor in a 
chair and we rubbed his head and gave 
him water. Slowly his eyes opened and 
fixed on me with a wondering expres¬ 
sion. 
* * * * 
I have been told that when John L. 
Sullivan lost the world’s championship 
to Corbett lie lay unconscious for a time 
and then opened his eyes and spoke: 
"Did that young feliow whip me?”- 
‘‘He did 
'‘Well! Well!! Well! !P* 
That was all. but it was enough. That 
was in the mind of the big busker as his 
eyes opened and sense came back to him. 
lie. had lost the championship. The 
habit and practice of putting the teacher 
out of the school had been broken. lie 
had good stuff in him. He shook hands 
with me. lie may read this and remem¬ 
ber something of it. 1 know we bought a 
set of boxing gloves, and had many a 
friendly contest out in his father’s barn. 
After they were all gone Johnnie Ben¬ 
son came and handed me a shapeless mass 
of blue tin. 1 could not make out wlmt 
it was until he told me. 
"It’s one of my tin soldiers. I had it 
in my hand when I saw Henry coming 
for you. and I knew you were not ready, 
so I watched my chance and dropped mv 
soldier right under his foot. He crushed 
it. but it tripped him. That’s what did it 
■ you didn’t knock him down. It was mv 
soldier!” 
A wise man will not reveal the secret 
of his success, but but if I am to have any 
military record at all it will have to be 
based on the battle of the tin soldier. 
r. r. 
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s for prices, etc. 
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North Wales, 
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For sale by 
THE 
RURAL NEW-YORKER 
333 W. 30th St.. N. Y. 
