CHAPTER XI

.--SMOKING AND SMOKEHOUSES.

Treatment previous to smoking--Simple but effective smokehouses--Controlling the fire in smoke formation--Materials to produce best flavor--The choice of weather--Variety in smokehouses.

## CHAPTER XII .--KEEPING HAMS AND BACON.

The ideal meat house--Best temperature and surroundings--Precautions against skippers--To exclude the bugs entirely.

## CHAPTER XIII .--SIDE LIGHTS ON PORK MAKING.

Growth of the big packing houses--Average weight of live hogs--"Net to gross"--Relative weights of various portions of the carcass.

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