Lard, an important point in, 39 boiling, safeguards, 39 cheaper grades, 37 cooking, 38 fine points in making, 37 from back fat, 37 in hot weather, 40 kettle or steam rendered, 37 leaf, 37, 39 neutral, 37, 73 standard, 72 stearine, 73 storing, 40 time of cooking, 38 to refine, 37 water in, 37 Leading cuts of meat, 69 Light packing hogs, 16 Lights, use of, 27 Liver sausage, 30 Meat house, 59 care of, 60 earthen floor, 60 Meat packed for home use, 43 Meats, box for salting, 42 Mess pork, 70 Methods now in use, 1 Middlings, 24 Molasses in curing pork, 45 Neat meat, 23 Net to gross, 67 Neutral lard, 73 Normandy hogs, 6 Offal, 26 Oven and smoke house combined, 52 Packing and marketing hogs, 77 at eastern cities, 77 centers, 76 house cuts of pork, 69 western, 77 Penetration of salt, 49 Pepper in pickled pork, 41 Pickling and barreling, 41 Picnic hams, 71 Pigpen, automatic door, 7 self-closing door, 6 traveling, 3 Pigs in orchard, 47 Pork, barrel, cleaning, 41 brine, renewing, 42 for the south, 50 making, side lights on, 64 packing in barrels, 41 packing in boxes, 42 pickled without brine, 41 product of commerce, 70 Possibilities of profit, 2 Potatoes for swine food, 46 Prices of hogs at Chicago, 77 of pork and lard, 67 Prime steam lard, 72 Profit in home pork making, 1 Protein diet, 5 Pyroligenous acid, 54 Rations, 5 for bacon purposes, 6 Receipts of hogs, 78 Relative weights, 67 Removing bristles, 16 Renewal of pork brine, 42 Resalting bacon, 50 Ringing hogs, 66 Roast pig, merits of, 80 Salt penetration, 49 Saltpeter in bacon, 48 in curing hams, 44 Sausage bench, 32 Black Forest, 29 Bologna, 28 brain, 30 Frankfort, 28 homemade filler, 32 in cases, 32 in jars, 27 Italian pork, 29 liver, 30 making, 26 of pork and beef, 26 packed in jars, 27 Royal Cambridge, 30 seasoning, 27, 31 smoked, 27 Spanish, 31 stuffing, 27 Suabian, 28 tomato, 31 tongue, 29 Westphalian, 28 with bread, 31 with sardines, 29 wrapped for boiling, 29 Sawbuck scaffold, 20 Scalding, 11 cask on sled, 14 in hogshead, 15 tub, 11 vat, 11 Scraping, 12 and washing, 14 Scrapple, Philadelphia, 35 Season for killing, 1 Seasoning sausage, 31 Shaping the ham, 24 Short bones, 34 cut in smoking, 54 ribs, 71 Shoulders, shape described, 71 Singeing pigs, 16 Singers, 16 Skippers, 51 Slaughtering, best methods, 9 Sled and cask for scalding, 14 Small hams in pickle, 45 Smoked meat, best color, 53