CHAPTER VI

.--WHAT TO DO WITH THE OFFAL.

Portions classed as offal--Recipes and complete directions for utilizing the wholesome parts, aside from the principal pieces--Sausage, scrapple, jowls and head, brawn, head-cheese.

## CHAPTER VII .--THE FINE POINTS IN MAKING LARD.

Kettle and steam rendered--Time required in making--Storing.

## CHAPTER VIII .--PICKLING AND BARRELING.

A clean barrel one of the first considerations--The use of salt on pork strips--Pickling by covering with brine--Renewing pork brine.

## CHAPTER IX .--CARE OF HAMS AND SHOULDERS.

A first-class ham--A general cure for ham and shoulders--Pickling preparatory to smoking--Westphalian hams.

## CHAPTER X .--DRY SALTING BACON AND SIDES.

Proper proportion of salt to meat--Other preservatives--Applying the salt--Best distribution of the salt--Time required in curing--Pork for the south.

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