Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1910-03-01
THE FARMERS, PORK BARREL
no" the Parts Of Hog May ia
Saved and Used.

weather. lLdL tnHlr lIt-A meat Is On
tG verge OF spelling with am unpleas
ant OdUr while cooking. D. lis entirely
proper for merchants and mechanics
10 raironize these travelling markets
because they have lot the time nor
mo couvcniences TO fau.n animals
and make meats so ChcaDly as farmoTL
says the Country Gentleman WITH
farmers the case is entirely CiTerea-
Ihey have 'Lyproducts" auG things
that VIII go far toward fatteliug utgs.
iJr which products there is no market
Il is poor financial policy iyr farmers
TO snu "a hos 90 the butcher at six or
seven cents q pound and bay Il back
.u small pieces 10 y on = c,cts a
pound. Economical farmers Ondoayor
TO- salt down pOrI, enough I'm the iau
io supply their families with smoss%
bacon bans and shoulders for q year.
O. me jowls are also better smoked.
There are pieces of lean meat and
scraDs that can be made into sausage
20 last al winter after butohcr,ug II
Is not necessary 20 put the sausage
meat into entrails. which requires
much labor TO properly clean nor into
Goth BAGS ass is the method of some.
j. win keep just as well packed in
small tin basins covered with melted
lard, and kept in a cool place. Kept
lp small basins, the contents Of one
Geia consumed before boiue exposed
long 10 air. Unless large quantity
OF lard is desirable. hogs iutrnGe Tor
family use should not Dc too large. nor
too fat. When at the right temperature
Tor cutting up (COld but not Irozcu,
nos is taken down AID laId on the
chonping bench square ON his back
The head is frs. taken OH bt Gu,
Just back of ears and thence down
through the sticking hole to the throat
and laid aside to be cut ND later
Then with a sharp AK The hog is splr
down through the center of the back
bone from neck 10 tail. Lu is only
chopped through the bone: the meat is
cut true and smooth With "a sharp
Knife. some people cut ON both sides of
tha backbone and take il out bv ITSELF
for roasting, like the sparcribs After
being split open, one-hall is laid aside
Cue oJn,r kept on the bench The frat
and most dlUcult operation is 10 take
ont tho spare rib without making fl
800 spare, OF too generous or spoil It's
beauty by hagglin~.
Tnere arc two small strips of Loan
meat along the backbone called the
'teuderloins" which should be eaten
fresh, when tender and sweet. They
dre not gOod after being sailed There
are two larger strips of purely lean
meat along he back under the spare
ribs which should be laid out for sau-
SAGE When sailed, this meat is coarse.
graincd dry and msavory. but in
sausage is excellent. The hams and
shoulders are next taken off cutting
smoothly in an oval shape to give
them a handsome appearance. Food
that looks Huc tastes better. There is
y great deal i'm looks TO tempt the an
petite or disgust it, We should take as
much pains in preparing our own pro-
Visions with an eye to beauty as il
We Intended them for sale. In this re-
spect, our women are superior TO our
mon. Tho trimmings from the hams
and shoulders should. with all the
ntcls 30 into the sausage. Ine sid,
pork, or bacon, is cut fin strips from
baci, to belly about four inches wide.
Western packers cut them wider than
this, but for farmers pork three o.,
tOur inches is wide enough Tho uioacl
are moro easily packed when placed
on tho edge and cOiled around i'm the