=======+===================+========+========+==================+===== Av. wt.| | | | | live | Average | |Per cent| |Per hogs, | weight |Per cent|Cumber- | Per cent |cent lbs. | cuts, lbs. | hams | lands | miscellaneous |total -------+-------------------+--------+--------+------------------+----- | | | |{P. S. lard 9.86}| 190 |{Long cuts 16-18}| 18.37 | 40.43 |{Raw leaf 3.59}|73.97 |{Cumberlands 36-42}| | |{Trimmings 1.92}| | | | | | | | | |{P. S. lard 7.42}| 168 |{Long cuts 14-16}| 18.66 | 39.17 |{Raw leaf 3.30}|70.47 |{Cumberlands 32-38}| | |{Trimmings 1.92}| | | | | | | | | |{P. S. lard 8.48}| 136 |{Long cuts 12-14}| 18.45 | 37.48 |{Raw leaf 3.38}|69.34 |{Cumberlands 24-28}| | |{Trimmings 1.55}| -------+-------------------+--------+--------+------------------+----- _Test._--This test may be of service. It shows the percentage of yields of different weight hogs made into long cut hams and Cumberlands, also average weights. =Pig Feet.=--Usually only the front foot is used as it is a better shaped foot to prepare than the hind foot. The hind feet are more or less disfigured and out of condition by having the gam strings opened in order to hang the hog on the sticks. The hind foot being used largely for making a low grade of glue. It can, however, be used in boneless pig’s feet. _Preparation._--The feet are scalded, after which the hoofs are removed and the feet are shaved and cleaned, put into a plain salt pickle, 90-degree strong by salometer test, and to this pickle should be added six ounces of saltpetre to each 100 pounds of feet. The feet should be left in this curing pickle for from six to eight days, or until they show a bright red appearance when cooked. If this red appearance does not extend clear through the feet after being cooked, it shows that they are not fully cured. They should not be left in the pickle longer than necessary to fully cure them for if heavily salted it has the effect of making them break in the cooking water.