Hog Cutting -- Variety and Classes of Hogs -- Cutting Floor -- Pork Cuts -- Hams -- Side Meats -- Bellies -- Backs -- Loins -- Shoulders -- Butts and Plates -- Percentage of Yield -- Change Cuts One Side -- Test on Five Sides -- Complete Cutting Test. CHAPTER XXII. CURING MEATS 311 Curing Cellars -- Hams and Their Treatment -- Wilder Hams -- Shoulder Meats -- Bellies -- Overhauling Meats -- Fancy Bacon -- Shipping Ages -- Second Pickle -- Dry Salt Meats -- Curing Dry Salt Meats -- Smoking Dry Salt Meats -- Barreled Pork -- Curing Barreled Pork -- English Meats -- Pigs Feet -- Pigs Tongues -- Pigs Snouts. CHAPTER XXIII. LARD, COMPOUND AND GREASES 340 Historical -- Quantity and Quality -- Neutral Lard -- Kettle Rendered Lard -- Prime Steam Lard -- Refined Lard -- Bleaching Lard -- Filter Press -- Lard Roll -- Lard Packing -- Compound Lard -- Cottonseed Oil -- Refining Crude Oil -- Deodorizing Cottonseed Oil -- Pressing Temperatures -- Lard Oil -- Treatment for Lard Grease. CHAPTER XXIV. SMOKE HOUSE 364 Smoking Meats -- Nomenclature -- Soaking -- Smoking -- Gas Smoking -- Temperatures -- Treatment After Smoking -- Trolley System -- Canvassed Meats -- Shrinkage -- Wrapping -- White Wash -- Dried Beef -- Packages -- Skipper Fly. CHAPTER XXV. DOMESTIC SAUSAGE 372 Meats and Handling -- Arrangement of Department -- Curing Meats -- Cooler for Ground Meats -- Grinding and Stuffing Room -- Smoke House -- Cook Room -- Dry Hanging Room -- Cooler -- Smoking Temperature -- Cooking Time -- Shrinkages -- Pickle-Cured Products -- Dry-Cured Meats -- Packing -- Casings and Spices -- Sausage Cereals -- Sausage Formulas -- Bologna Varnish -- Boiled Ham. CHAPTER XXVI. DRIED SAUSAGE 399 Summer Sausage -- Preservatives -- Cooling Room -- Stuffing -- Hanging Room -- Smoke House -- Dry Room Treatment -- Dry Room Caution -- Shipping Ages -- Storage -- Preparation of Casings -- Trimming Meats -- Formulas for Sausage. CHAPTER XXVII. BUTTERINE 420 Ingredients -- Colors -- Equipment -- Rooms -- Arrangement -- Testing Milk -- Acidity -- Milk in Butterine -- Reasons for Culture -- Cream Ripeness -- Water vs. Brine -- Milk Not Pasteurized -- Preparatory Culture -- Starters -- Cultivating the Milk -- Low Grade Butterine -- Graining -- Working the Butterine -- Butterine Packing -- High-Grade Butterine -- Cleanliness -- Use of Color -- Formulas -- Costs of Butterine. CHAPTER XXVIII. BOXES AND COOPERAGE 440