The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-11-14
Hogs and Pork.

to pork as "that meat into which the
devils went, and out of which there is
no proof they ever came" Things
quite as derOgatory of pork as food
have been uttered many times before.
Still all the would-be dietetic refOrmers
will find it very difficult task to abolish
pork from the regular bill of fare on the
table of the wOrkingman in city or
country, at home or abroad. Pork is
the most economical meat to be found
anywhere. 1t contains the smallest
proportions of waste of any sort of
"flesh, fish or FOWL 1t has a very
small amount of bone, and next to no
gristle. Even the rind furnishes excel
lent eating. As to the head, feet and
tail, they are dainties that an epicure
can enjoy. The small intestines and
hairs of the hog have an industrial and
commercial value. In short, there is
nothing about a hog that does not rep
resent value.
Pork is almost the only kind of meat
that contains sufficient fat to cook and
flavor the muscle. On this account, if
for no other, it is preferred by persons
who can not afford to purchase butter
for general use. The fat of the hog fur
nishes the best substitute for butter of
any substance, with the exception of
sweet oil, which is not relished by most
persons, and which is quite too expen-
sive to be used even as a cOndiment
in this country. 1t is very
easily preserved, requiring only cool
place in which to keep it, and Il vessel
that is nearly air-tight. Unless it is to
be preserved a long time it may be kept
in an open vessel and stand in a room
at the ordinary temperature. No salt
or other antiseptics are required to pre-
serve it, rs is the case with other fats.
Lard ranks very high as an article of
food, while its advantages for shorten
ing pastes and cooking fish and other
substances are acknowledged by all.
For persons of sedentary habits and
dyspetic constitutions pork may not be
a desirable food. 1t is not rs easy to di-
gest rs other kinds of meat. 1t is not
rightly constituted to make a good soup
or broth. It is not a desirable article of
diet for invalids, children, or very old
people. Pork, however, is most ex-
cellent food for adults of vigorous con
situations who are engaged in hard work,
especially if their employment keeps
them in the open air Il large proportion
of the time. Some years ago theO-
retical Psychologist published the state
ment that pork was not consumed in
any considerable quantities by persons
living in warm countries. Facts, how
ever, are against his statements pub
lished to sustain theory. Throughout
Spain, Portugal, the West Indies, Cen
trail America, and the Southern States in
this country the amount of pork con-
sumed is larger than that of all the other
kinds of meat. A diet largely composed
of pork is preferred by labOrers in all
parts of the world where meat is eaten.
During the past 25 years there have
been quite too many improvements in
the hog for the good of his flesh as an
article of food. An effort has been
made to dispense with bone and mus.
Gle as far as possible and to make an
animal essentially composed of fat
The head has been reduced to 4 deli.
cately formed snout and some sockets
for the eyes. BY judicious, or rather by
been obtained with legs so short and
small that the animals can scarcely
walk after they are few months old
The hog is no longer a grazing animal
1t is not beast of the field. 1t is nj
lowed neither the food nor the exercise
necessary to develop muscle. 1t is gen
orally kept in close quarters and only
those substances to eat that will pro
duce fat. The hog should he allowed
to return to some of its old ways, ant
to develop natural form. 1t should
have food that will form muscle instead
of fat. Vegetables, peas, and barley
should constitute a portion of its food
Too much corn produces too much fat
Improvements are required in thu
curing and cooking of pork. Sal
should be displaced by sugar, and dry
ing should supercede smoking as far a
possible, as means of preservation
Some picked pork is required in ever.
family for use in cooking fish, lardin:
fowls and game, and for baking witt
beans. Some choice side-pieces, tina
contain ga streak of fat and 4 streal
of lean," should also be preserved TO
frying and broiling. In preparing pOrl
for cooking, in either of these ways,
should be cut in very thin slices. The,
should remain on the Goals, or in tn
fry-kettle, till all the fat is tried out Q
them, and the surface is slightly Drowned
They should he served hot on warn
dish without the fat that has been sep
arated from them in cooking. 1t is hes
to fry pork in a stOve-Oven, where tn
heat will strike the upper rs well as tn
lower surfaces.
Salt pork cooked in the manner ahOv
described, and seasoned with mustard
horse-radish, or crisp garden radishes
!. is most tempting and delicious articl
' of food. Breakfast or side bacon shoul
' be served in substantially the same mar
ner. The great secret in cooking pOr
: consists in cooking it enough. In orde
!. !. to cook fat pork sufficiently withou
wasting too much fuel and without burr
ing the surface, it is necessary to cut
in very thin slices. No meat is capabl
of being served up in as many ways an
). at SO small an expense as pork; but, j
= whatever way it is cooked, pains shoul
. be taken that it is thoroughly dom
! Roast pork is more delicious when COLI
Boiled or baked ham is also excellel
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