Chapter XVII: Cooking and Serving Pork (2)

A pig ought not to be under four nor over six weeks old, and ought to be plump and fat. In the city, the butcher will sell you a shoat already prepared, but in the country, we must prepare our own pig for roasting. As soon as the pig is killed, throw it into a tub of cold water to make it tender; as soon as it is perfectly, cold, take it by the hind leg and plunge into scalding water, and shake it about until the hair can all be removed, by the handful at a time. When the hair has all been removed, rub from the tail up to the end of the nose with a coarse cloth. Take off the hoofs and wash out the inside of the ears and nose until perfectly clean. Hang the pig up, by the hind legs, stretched open so as to take out the entrails; wash well with water with some bicarbonate of soda dissolved in it; rinse again and again and let it hang an hour or more to drip. Wrap it in a coarse, dry cloth, when taken down, and lay in a cold cellar, or on ice, as it is better not to cook the pig the same day it is killed. Say kill and clean it late in the evening and roast it the next morning. Prepare the stuffing of the liver, heart and haslets, stewed, seasoned and chopped fine. Mix with these an equal quantity of boiled Irish potatoes, mashed, or bread crumbs, and season with hard-boiled eggs, chopped fine, parsley and sage, or thyme, chopped fine, pepper and salt. Scald the pig on the inside, dry it and rub with pepper and salt, fill with the stuffing and sew up. Bend the forelegs under the body, the hind legs forward, and skewer to keep in position. Place in a large baking pan and pour over it one quart of boiling water. Rub fresh butter all over the pig and sprinkle pepper and salt over it, and put a bunch of parsley and thyme, or sage, in the water. Turn a pan down over it and let it simmer in a hot oven till perfectly tender. Then take off the pan that covers the pig, rub it with more butter and let brown, basting it frequently with the hot gravy. If the hot water and gravy cook down too much, add more hot water and baste. When of a fine brown, and tender and done all through, cover the edges of a large, flat china dish with fresh green parsley and place the pig, kneeling, in the center of the dish. Place in its mouth a red apple, or an ear of green corn, and serve hot with the gravy; or serve cold with grated horse-radish and pickle. Roast pig ought to be evenly cooked, through and through, as underdone pork of any kind, size or age is exceedingly unwholesome. It ought also to be evenly and nicely browned on the outside, as the tender skin when cooked is crisp and palatable. It is easily scorched, therefore keep a pig, while roasting, covered till tender and almost done.

_Tongue._

The tongues should be put into the pickle with the hams; boil after three or four weeks, pickle in vinegar which has been sweetened. Add a tablespoon ground mustard to a pint of vinegar. Will keep months. They should be pickled whole. Also nice when first cooked without pickling. Slice cold, to be eaten with or without mayonnaise dressing. Sliced thin, and placed between thin slices of bread, make delicious sandwiches. Chopped fine, with hard-boiled eggs and mayonnaise, make nice sandwiches. Many boil pork and beef tongues fresh. An old brown tongue is an abomination. The saltpeter gives the pink look canned tongues have; the salt and sugar flavor nicely.

When fresh, tongues are nice for mince pies. They may be corned with the hams and boiled and skinned and hot vinegar seasoned with salt and pepper poured over them; or are nice sliced with cold potatoes, garnished with cress or lettuce and a cream salad dressing poured over them. Cream salad dressing: Stir thoroughly together 1 teaspoon sugar, six tablespoons thick sweet cream and 2 tablespoons vinegar, salt and pepper or mustard to taste. The cream and vinegar should be very cold, and the vinegar added to the cream a little at a time, or it will curdle. Stir till smooth and creamy.

_Souse._

Take off the horny parts of feet by dipping in hot water and pressing against them with a knife. Singe off hair, let soak in cold water for 24 hours, then pour on boiling water, scrape thoroughly, let stand in salt and water a few hours; before boiling wrap each foot in a clean white bandage, cord securely to keep skin from bursting, which causes the gelatine to escape in the water. Boil four hours. Leave in bandage until cold. If you wish to pickle them, put in a jar, add some of the boiling liquor, add enough vinegar to make a pleasant sour, add a few whole peppers. Very nice cold. If you want it hot, put some of the pickle and feet in frying pan. When boiling, thicken with flour and serve hot.--[Nina Gorton.

See that the feet are perfectly clean, the toes chopped off and every particle cleanly scraped, washed and wiped. Boil for three hours continually, or until every particle falls apart, drain from liquid, pick out all the bones, chop slightly, return to the liquid, add 1/2 cup vinegar, 2 tablespoons sugar, pepper, salt and a dash of nutmeg. (Do not have too much liquid.) Boil up once more and turn all out into a mold, press lightly, and cut cold.--[H. M. Gee.

Thoroughly clean the pig's feet and knock off the horny part with a hatchet. Pour boiling water over them twice and pour it off, then put them on to cook in plenty of water. Do not salt the water. Boil until very tender, then take out the feet, pack in a jar, sprinkle each layer with salt, whole pepper and whole cloves, and cover with equal portions of vinegar and the broth in which the feet were boiled. Put a plate over the top with a weight to keep the souse under the vinegar. If there remains any portion of the broth, strain it and let stand until cold, remove the fat and clarify the broth with a beaten white of egg. It will be then ready for blancmange or lemon jelly and is very delicate.

_Scrapple._

Take hog's tongue, heart, liver, all bones and refuse trimmings (some use ears, snout and lights, I do not), soak all bloody pieces and wash them carefully, use also all clean skins, trimmed from lard. Put into a kettle and cover with water, boil until tender and bones drop loose, then cut in sausage cutter while hot, strain liquor in which it was boiled, and thicken with good corn mush meal, boil it well, stirring carefully to prevent scorching. This mush must be well cooked and quite stiff, so that a stick will stand in it. When no raw taste is left, stir in the chopped meat and season to taste with salt, pepper and herb, sage or sweet marjoram, or anything preferred. When the meat is thoroughly mixed all through the mush, and seasoning is satisfactory, dip out into pans of convenient size, to cool. Better lift off fire and stir carefully lest it scorch. When cold, serve in slices like cheese, or fry like mush (crisp both sides) for breakfast, serving it with nice tomato catsup. It tastes very much like fried oysters. Some prefer half buckwheat meal and half corn. To keep it, do not let it freeze, and if not covered with grease melt some lard and pour over, or it will mold. This ought to be sweet and good for a month or more in winter, but will crumble and fry soft if it freezes.--[Mrs. R. E. Griffith.

_Head Cheese._

Have the head split down the face, remove the skin, ears, eyes and brains, and cut off the snout; wash thoroughly and soak all day in cold salted water; change the water and soak over night, then put on to cook in cold water to cover. Skim carefully and when done so the bones will slip out, remove to a hot pan, take out every bone and bit of gristle, and chop the meat with a sharp knife as quickly as possible, to keep the fat from settling in it. For 6 lbs. meat allow 2 tablespoons salt, 1 teaspoon black pepper, a little cayenne, 1/4 teaspoon clove and 2 tablespoons sage. Stir the meat and seasoning well together and put into a perforated mold or tie in a coarse cloth, put a heavy weight on it and let it stand till cold and firm. The broth in which the meat was cooked may be used for pea soup, and the fat, if clarified, may be used for lard.--[R. W.

Cut the head up in suitable pieces to fit the receptacle you wish to boil it in, first cutting off all pieces that are not to be used. If too fat, cut off that, too, and put with the lard to be rendered. Take out the brains and lay them in a dish of cold water, then put the head on to boil till tender. Be sure to skim well. When it begins to boil, cook till the meat is ready to drop off the bones, then take up, remove all bones or gristle and grind or chop, not too fine; put in salt, pepper and cloves to taste, also sage if liked, mix all well together, heat it all together, and pour in a cloth, which is laid in a crock, tie it up tight and put on a weight, to press it. Next day remove the cloth and the head cheese is ready for the table. Skim the fat off the liquor the head was boiled in and set aside for future use. Heat the liquor to a boil and stir in nicely sifted corn meal. After salting, take up in crock and let it get cold, then cut off in slices and fry a nice brown. Nice for breakfast.--[Mrs. A. Joseph.

_Pig's Head._

English Brawn: Cut off the hearty cheek or jowl, and try it out for shortening. Saw the pig's head up in small pieces, carefully removing the brains, snoot, eyes, jawbones or portions of teeth sockets. (It is surprising with saw and a keen, sharp-pointed knife how much of the unpleasant pieces of a pig's head can be removed before it is consigned to the salt bath.) Soak all night in salt and water, drain in the morning and set over the fire to boil in slightly salted water. Place the tongue in whole also. When the flesh leaves the bone, take out and strip all into a wooden chopping bowl, reserving the tongue whole. Skin the tongue while warm. Chop the head pieces fine, add pepper, salt, powdered sage to suit taste. Pack all in a deep, narrow mold and press the tongue whole into the middle of the mass. Weight down and set away all night to cool. Keep this always in a cold place until all is used, and, as usual, use a sharp knife to slice.--[Aunt Ban.

_To Keep Hams and Shoulders._

We pack them for a few days with a sprinkle of dry salt, then lift and wipe dry (both barrel and meat), repack and cover with brine, which may be prepared thus: To 16 gals. brine (enough to carry an egg) placed in a kettle to boil add 1/4 lb. saltpeter, 3 pts. syrup molasses and a large shovel of hickory ashes tied in a clean saltbag or cloth; boil, skim and cool.--[Mrs. R. E. Griffith.

To prepare smoked ham for summer use: Slice the ham and cut off the rind. Fill a spider nearly full, putting the fat pieces on top. Place in the oven and bake. When partly cooked, pack the slices of hot ham closely in a stone jar and pour the meat juice and fat over the top. Every time that any of the meat is taken out, a little of the lard should be heated and poured back into the jar to keep the meat fresh and good. Be very careful each time to completely cover the meat with lard.--[Marion Chandler.

INDEX

Albuminoids, 5

Animal heat, 18

Average weights of hogs, 66

Backbone, average weight of, 67

Bacon and hams, 59
and sides, dry salting, 48
box for storing, 62
bug, season for, 62
dampness detrimental, 61
distribution of salt, 49
exports, 76
hogs, prices of, 77
pig, 16
preservatives, 48
quality wanted, 6
second salting, 48
weight of hogs, 48
Wiltshire cut, 72
world's supply, 74

Black pepper for skippers, 51

Bleeding the hog, 9

Blood puddings, preparation of, 36

Boiler for scalding, 10

Box for salting meats, 42

Brain sausages, 30

Brawn, 35

Breeding, 9

Brine, purifying, 42

Bristles, 14

Butchering on joint account, 2

Butcher knife in slaughtering, 9

Carcass, raising a, 21

Care of hams and shoulders, 44

Cauldrons, 11

Census of hogs, 2
of live stock, 2

Chine, 23

Chute for handling hogs, 68

Control of smoke house, 52

Cooling the carcass, 19

Co-operative curing houses, 76

Corn a fat producer, 5

Corn cobs for smoking, 52

Country dressed hogs, 64

Cracknels, 34

Crate for moving swine, 79

Crushed crackers in sausage, 32

Curing houses, co-operative, 76

Cutting up a hog, 23

Dermestes, 51

Devices for scalding, 14

Division of work, 18

Dressing and cutting, 18
bench, 10
hints on, 22
the carcass, 18

Dry salt for bacon, 49

Entrails, 22

Exclusion of insects, 61

Exports of pork product, 76
value of, 76

Farm price of hogs, 2

Fat forming foods, 5
producers, 5

Feeding chart, 5
for flesh, 5

Fence for orchard tree, 47

Flesh forming foods, 5

Fires in smoke house, 52

Fire proof smoke house, 54

Foods for flesh and fat, 5

Frozen meat, 18

Fuel for smoke houses, 52

Gallows for dressed hogs, 22

Gambrels, 22

Gate, device for opening, 68

Gates for handling hogs, 67

Griskins, 26

Hair, removal of, 14

Hams, a general cure, 44
American cut, 71
and shoulders, 44
in close boxes, 61
in cloth sacks, 61
in pickling vat, 46
in shelled oats or bran, 61
pickling with molasses, 44
picnic, 71
shaping, 24
Westphalian, 45

Handy salting box, 43

Hanging carcasses, 18

Head, average weight of, 67
cheese, 35
for sausage, 27

Heavy hogs, handling, 14

Hints on dressing, 22

Hog feeding convenience, 7
packing for a series of years, 77
prices at Chicago, 77
product, exports, 76
product, foreign outlet, 74
product, our best customer, 74
farm price, 2
movement at leading points, 78
Normandy, 6
on the farm, 2
receipts at Chicago, 76

Hoister for carcass, 20

Ideal meat house, 59

Insects, avoidance of, 60

Intestines, 22

Jawbone, 25

Jowls and head, preparation of, 34

Kettle for heating water, 10

Knife, use of, 19, 22

Lard, an important point in, 39
boiling, safeguards, 39
cheaper grades, 37
cooking, 38
fine points in making, 37
from back fat, 37
in hot weather, 40
kettle or steam rendered, 37
leaf, 37, 39
neutral, 37, 73
standard, 72
stearine, 73
storing, 40
time of cooking, 38
to refine, 37
water in, 37

Leading cuts of meat, 69

Light packing hogs, 16

Lights, use of, 27

Liver sausage, 30

Meat house, 59
care of, 60
earthen floor, 60

Meat packed for home use, 43

Meats, box for salting, 42

Mess pork, 70

Methods now in use, 1

Middlings, 24

Molasses in curing pork, 45

Neat meat, 23

Net to gross, 67

Neutral lard, 73

Normandy hogs, 6

Offal, 26

Oven and smoke house combined, 52

Packing and marketing hogs, 77
at eastern cities, 77
centers, 76
house cuts of pork, 69
western, 77

Penetration of salt, 49

Pepper in pickled pork, 41

Pickling and barreling, 41

Picnic hams, 71

Pigpen, automatic door, 7
self-closing door, 6
traveling, 3

Pigs in orchard, 47

Pork, barrel, cleaning, 41
brine, renewing, 42
for the south, 50
making, side lights on, 64
packing in barrels, 41
packing in boxes, 42
pickled without brine, 41
product of commerce, 70

Possibilities of profit, 2

Potatoes for swine food, 46

Prices of hogs at Chicago, 77
of pork and lard, 67

Prime steam lard, 72

Profit in home pork making, 1

Protein diet, 5

Pyroligenous acid, 54

Rations, 5
for bacon purposes, 6

Receipts of hogs, 78

Relative weights, 67

Removing bristles, 16

Renewal of pork brine, 42

Resalting bacon, 50

Ringing hogs, 66

Roast pig, merits of, 80

Salt penetration, 49

Saltpeter in bacon, 48
in curing hams, 44

Sausage bench, 32
Black Forest, 29
Bologna, 28
brain, 30
Frankfort, 28
homemade filler, 32
in cases, 32
in jars, 27
Italian pork, 29
liver, 30
making, 26
of pork and beef, 26
packed in jars, 27
Royal Cambridge, 30
seasoning, 27, 31
smoked, 27
Spanish, 31
stuffing, 27
Suabian, 28
tomato, 31
tongue, 29
Westphalian, 28
with bread, 31
with sardines, 29
wrapped for boiling, 29

Sawbuck scaffold, 20

Scalding, 11
cask on sled, 14
in hogshead, 15
tub, 11
vat, 11

Scraping, 12
and washing, 14

Scrapple, Philadelphia, 35

Season for killing, 1

Seasoning sausage, 31

Shaping the ham, 24

Short bones, 34
cut in smoking, 54
ribs, 71

Shoulders, shape described, 71

Singeing pigs, 16

Singers, 16

Skippers, 51

Slaughtering, best methods, 9

Sled and cask for scalding, 14

Small hams in pickle, 45

Smoked meat, best color, 53

Smoke house, and oven combined, 52
barrel, 57
cheap substitute for, 56
fire proof, 54
floors, 59
hardwood sawdust for, 52
objectional fuel, 52
substitute, 56
with French draft, 58
with kettle track, 56

Smoking and smoke houses, 51
best color, 53
best days for, 53
best meat for, 51
care of fire, 52
meats in a small way, 56
preparation of meat, 51
use of old stove, 54

Souse, preparation of, 34

Spanish sausage, 31

Spare bone, 24

Spareribs, 34

Speculative commodities, 70

Spice puddings, preparation of, 36

Standard cuts of pork, 70
lard, 72

Stearine, 73

Stretcher, 19

Substitute for smoke house, 56

Sugar cured hams, 45

Swallow, 25

Swealed hogs, 17

Sweet bacon objectionable, 48

Swill, control of, 65

Swine industry, magnitude of, 74

Tackle for heavy hogs, 13

Temperature for scalding, 16

Tenderloin, average weight of, 67

Tin filled for sausage, 33

Trimming for bacon, 24
for lard and sausage, 24

Trough for pigs, 65
protected, 8

Vat, permanent, for scalding, 15

Weather for dressing, 18

Weight dressed out, 67

Weights of hogs, 66
of portions, relative, 67

Wheat straw for smoking, 52

Wild boar, 35

Wiltshire cut bacon, 72

Yard attachment, 3

_RECIPES_

Fresh Pork.
barbecued pork, 113
breaded cutlets, 112
breaded pork chops, 113
corn and pork scallop, 89
cutlets, 112
cutlets from cold roast pork, 112
pork chops, 112
roasted with sweet potatoes, 90
roasted with tomatoes, 90
stuffed shoulder of pork, 89

Ham.
baked, 92
balls, 93
boiled, 90
boned, 91
flavored, 93
for lunch, 91
omelet, 92
patties, 94
patties fried, 94
patties with onions, 94
potted, 91
sandwiches, 94
stew, 91
toast, 93
with corn meal, 93
with veal, 92

Heart.
boiled, 110
stuffed, 110

Liver.
washed, 109
with bacon, 109
with onions, 109

Miscellaneous.
bacon, broiled or fried, 99
boiled dinner, 100
brains, 99
broiled pork, 101
English brawn, 118
for Sunday luncheon, 101
German wick-a-wack, 100
hams and shoulders, to keep, 119
headcheese, 117
kidney on toast, 104
lunch loaf, 101
omelet, 102, 103
pepper pot, 86
pickled pigs' feet, 103
pig's feet, 103
pig's head, 118
pork and beans, 100
pork cheese, 101
pork flour-gravy, 102
pork hash, 101
pork roll, 85
pork pillau, 85
pork with pea pudding, 87
pork with sauer kraut, 87
scrapple, 117
souse, 116
tongue, 115

Pork Fritters.
corn meal fritters, 104
croquettes, 86, 105
fricatelle, 105
fritters with egg, 104

Pork Pies, Cakes and Puddings.
a hint for pork pie, 105
cake, 107
cake without lard, 106
pork pie, 83, 105
pork pie with apples, 106
pork potpie, 83
pork pudding, 107
sea pie, 88
sparerib pie, 106

Roasts.
Danish pork roast, 108
fresh leg, 107
sparerib, 108
sucking pig, 113
to roast whole pig, 113
with buttermilk, 108

Salt Pork.
baked, 96
boiled, 97
creamed, 98
creamed in milk and water, 97
creamed, Mrs. Bisbee's, 96
egg pork, 97
fried in batter, 96
fried with apples, 95
fried with flour, 94
fried with gravy, 95
fried with sage, 96
sweet fried, 95

Sausage.
good sausage, 111
sausage rolls, 111
with cabbage, 111
with dried beef, 110

Soups, Stews, etc.
chowder, 88, 99
dry stew, 98
old-fashioned stew, 99
pork gumbo, 84
pork soup, 98
pork stew, 98
succotash, 84

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By Prof. Clarence M. Weed. A practical manual concerning the fungous diseases of cultivated plants and the means of preventing their ravages. The author has endeavored to give such a concise account of the most important facts relating to these as will enable the cultivator to combat them intelligently. 222 pp., 90 ill., 12mo. Paper, 50 cents; cloth. $1.00

Talks on Manure.

By Joseph Harris, M. S. A series of familiar and practical talks between the author and the deacon, the doctor, and other neighbors, on the whole subject of manures and fertilizers; including a chapter especially written for it by Sir John Bennet Lawes of Rothamsted, England. Cloth, 12mo. $1.50

Insects and Insecticides.

By Clarence M. Weed, D. Sc., Prof. of entomology and zoology, New Hampshire college of agriculture. A practical manual concerning noxious insects, and methods of preventing their injuries. 334 pages, with many illustrations. Cloth, 12mo. $1.50

Mushrooms. How to Grow Them.

By Wm. Falconer. This is the most practical work on the subject ever written, and the only book on growing mushrooms published in America. The author describes how he grows mushrooms, and how they are grown for profit by the leading market gardeners, and for home use by the most successful private growers. Engravings drawn from nature expressly for this work. Cloth. $1.00

Handbook of Plants and General Horticulture.

By Peter Henderson. This new edition comprises about 50 per cent. more genera than the former one, and embraces the botanical name, derivation, natural order, etc., together with a short history of the different genera, concise instructions for their propagation and culture, and all the leading local or common English names, together with a comprehensive glossary of botanical and technical terms. Plain instructions are also given for the cultivation of the principal vegetables, fruits and flowers. Cloth, large 8vo. $3.00

Ginseng, Its Cultivation, Harvesting, Marketing and Market Value.

By Maurice G. Kains, with a short account of its history and botany. It discusses in a practical way how to begin with either seed or roots, soil, climate and location, preparation, planting and maintenance of the beds, artificial propagation, manures, enemies, selection for market and for improvement, preparation for sale, and the profits that may be expected. This booklet is concisely written, well and profusely illustrated, and should be in the hands of all who expect to grow this drug to supply the export trade, and to add a new and profitable industry to their farms and gardens, without interfering with the regular work. 12mo. $ .35

Land Draining.

A handbook for farmers on the principles and practice of draining, by Manly Miles, giving the results of his extended experience in laying tile drains. The directions for the laying out and the construction of tile drains will enable the farmer to avoid the errors of imperfect construction, and the disappointment that must necessarily follow. This manual for practical farmers will also be found convenient for references in regard to many questions that may arise in crop growing, aside from the special subjects of drainage of which it treats. Cloth, 12mo. $1.00

Henderson's Practical Floriculture.

By Peter Henderson. A guide to the successful propagation and cultivation of florists' plants. The work is not one for florists and gardeners only, but the amateur's wants are constantly kept in mind, and we have a very complete treatise on the cultivation of flowers under glass, or in the open air, suited to those who grow flowers for pleasure as well as those who make them a matter of trade. Beautifully illustrated. New and enlarged edition. Cloth, 12mo. $1.50

Tobacco Leaf.

By J. B. Killebrew and Herbert Myrick. Its Culture and Cure, Marketing and Manufacture. A practical handbook on the most approved methods in growing, harvesting, curing, packing, and selling tobacco, with an account of the operations in every department of tobacco manufacture. The contents of this book are based on actual experiments in field, curing barn, packing house, factory and laboratory. It is the only work of the kind in existence, and is destined to be the standard practical and scientific authority on the whole subject of tobacco for many years. Upwards of 500 pages and 150 original engravings. $2.00

Play and Profit in My Garden.

By E. P. Roe. The author takes us to his garden on the rocky hillsides in the vicinity of West Point, and shows us how out of it, after four years' experience, he evoked a profit of $1,000, and this while carrying on pastoral and literary labor. It is very rarely that so much literary taste and skill are mated to so much agricultural experience and good sense. Cloth, 12mo. $1.00

Forest Planting.

By H. Nicholas Jarchow, LL. D. A treatise on the care of woodlands and the restoration of the denuded timberlands on plains and mountains. The author has fully described those European methods which have proved to be most useful in maintaining the superb forests of the old world. This experience has been adapted to the different climates and trees of America, full instructions being given for forest planting of our various kinds of soil and subsoil, whether on mountain or valley. Illustrated, 12mo. $1.50

Soils and Crops of the Farm.

By George E. Morrow, M. A., and Thomas F. Hunt. The methods of making available the plant food in the soil are described in popular language. A short history of each of the farm crops is accompanied by a discussion of its culture. The useful discoveries of science are explained as applied in the most approved methods of culture. Illustrated. Cloth, 12mo. $1.00

American Fruit Culturist.

By John J. Thomas. Containing practical directions for the propagation and culture of all the fruits adapted to the United States. Twentieth thoroughly revised and greatly enlarged edition by Wm. H. S. Wood. This new edition makes the work practically almost a new book, containing everything pertaining to large and small fruits as well as sub-tropical and tropical fruits. Richly illustrated by nearly 800 engravings. 758 pp., 12mo. $2.50

Fertilizers.

By Edward B. Voorhees, director of the New Jersey Agricultural Experiment Station. It has been the aim of the author to point out the underlying principles and to discuss the important subjects connected with the use of fertilizer materials. The natural fertility of the soil, the functions of manures and fertilizers, and the need of artificial fertilizers are exhaustively discussed. Separate chapters are devoted to the various fertilizing elements, to the purchase, chemical analyses, methods of using fertilizers, and the best fertilizers for each of the most important field, garden and orchard crops. 335 pp. $1.00

Gardening for Profit.

By Peter Henderson. The standard work on market and family gardening. The successful experience of the author for more than thirty years, and his willingness to tell, as he does in this work, the secret of his success for the benefit of others, enables him to give most valuable information. The book is profusely illustrated. Cloth, 12mo. $1.50

Herbert's Hints to Horse Keepers.

By the late Henry William Herbert (Frank Forester). This is one of the best and most popular works on the horse prepared in this country. A complete manual for horsemen, embracing: How to breed a horse; how to buy a horse; how to break a horse; how to use a horse; how to feed a horse; how to physic a horse (allopathy or homoeopathy); how to groom a horse; how to drive a horse; how to ride a horse, etc. Beautifully illustrated. Cloth, 12mo. $1.50

Barn Plans and Outbuildings.

Two hundred and fifty-seven illustrations. A most valuable work, full of ideas, hints, suggestions, plans, etc., for the construction of barns and outbuildings, by practical writers. Chapters are devoted to the economic erection and use of barns, grain barns, house barns, cattle barns, sheep barns, corn houses, smoke houses, ice houses, pig pens, granaries, etc. There are likewise chapters on bird houses, dog houses, tool sheds, ventilators, roofs and roofing, doors and fastenings, workshops, poultry houses, manure sheds, barnyards, root pits, etc. Cloth, 12mo. $1.00

Cranberry Culture.

By Joseph J. White. Contents: Natural history, history of cultivation, choice of location, preparing the ground, planting the vines, management of meadows, flooding, enemies and difficulties overcome, picking, keeping, profit and loss. Cloth, 12mo. $1.00

Ornamental Gardening for Americans.

By Elias A. Long, landscape architect. A treatise on beautifying homes, rural districts and cemeteries. A plain and practical work with numerous illustrations and instructions so plain that they may be readily followed. Illustrated. Cloth, 12mo. $1.50

Grape Culturist.

By A. S. Fuller. This is one of the very best of works on the culture of the hardy grapes, with full directions for all departments of propagation, culture, etc., with 150 excellent engravings, illustrating planting, training, grafting, etc. Cloth, 12mo. $1.50

Turkeys and How to Grow Them.

Edited by Herbert Myrick. A treatise on the natural history and origin of the name of turkeys; the various breeds, the best methods to insure success in the business of turkey growing. With essays from practical turkey growers in different parts of the United States and Canada. Copiously illustrated. Cloth, 12mo. $1.00

Profits in Poultry.

Useful and ornamental breeds and their profitable management. This excellent work contains the combined experience of a number of practical men in all departments of poultry raising. It is profusely illustrated and forms a unique and important addition to our poultry literature. Cloth, 12mo. $1.00

How Crops Grow.

By Prof. Samuel W. Johnson of Yale College. New and revised edition. A treatise on the chemical composition, structure and life of the plant. This book is a guide to the knowledge of agricultural plants, their composition, their structure and modes of development and growth; of the complex organization of plants, and the use of the parts; the germination of seeds, and the food of plants obtained both from the air and the soil. The book is indispensable to all real students of agriculture. With numerous illustrations and tables of analysis. Cloth, 12mo. $1.50

Coburn's Swine Husbandry.

By F. D. Coburn. New, revised and enlarged edition. The breeding, rearing, and management of swine, and the prevention and treatment of their diseases. It is the fullest and freshest compendium relating to swine breeding yet offered. Cloth, 12mo. $1.50

Stewart's Shepherd's Manual.

By Henry Stewart. A valuable practical treatise on the sheep for American farmers and sheep growers. It is so plain that a farmer or a farmer's son who has never kept a sheep, may learn from its pages how to manage a flock successfully, and yet so complete that even the experienced shepherd may gather many suggestions from it. The results of personal experience of some years with the characters of the various modern breeds of sheep, and the sheep raising capabilities of many portions of our extensive territory and that of Canada--and the careful study of the diseases to which our sheep are chiefly subject, with those by which they may eventually be afflicted through unforeseen accidents--as well as the methods of management called for under our circumstances, are carefully described. Illustrated. Cloth, 12mo. $1.00

Feeds and Feeding.

By W. A. Henry. This handbook for students and stock men constitutes a compendium of practical and useful knowledge on plant growth and animal nutrition, feeding stuffs, feeding animals and every detail pertaining to this important subject. It is thorough, accurate and reliable, and is the most valuable contribution to live stock literature in many years. All the latest and best information is clearly and systematically presented, making the work indispensable to every owner of live stock. 658 pages, 8vo. Cloth. $2.00

Hunter and Trapper.

By Halsey Thrasher, an old and experienced sportsman. The best modes of hunting and trapping are fully explained, and foxes, deer, bears, etc., fall into his traps readily by following his directions. Cloth, 12mo. $ .50

The Ice Crop.

By Theron L. Hiles. How to harvest, ship and use ice. A complete, practical treatise for farmers, dairymen, ice dealers, produce shippers, meat packers, cold storers, and all interested in ice houses, cold storage, and the handling or use of ice in any way. Including many recipes for iced dishes and beverages. The book is illustrated by cuts of the tools and machinery used in cutting and storing ice, and the different forms of ice houses and cold storage buildings. 122 pp., ill., 16mo. Cloth. $1.00

Practical Forestry.

By Andrew S. Fuller. A treatise on the propagation, planting and cultivation, with descriptions and the botanical and popular names of all the indigenous trees of the United States, and notes on a large number of the most valuable exotic species. $1.50

Irrigation for the Farm, Garden and Orchard.

By Henry Stewart. This work is offered to those American farmers and other cultivators of the soil who, from painful experience, can readily appreciate the losses which result from the scarcity of water at critical periods. Fully illustrated. Cloth, 12mo. $1.00

Market Gardening and Farm Notes.

By Burnett Landreth. Experiences and observation for both North and South, of interest to the amateur gardener, trucker and farmer. A novel feature of the book is the calendar of farm and garden operations for each month of the year; the chapters on fertilizers, transplanting, succession and rotation of crops, the packing, shipping and marketing of vegetables will be especially useful to market gardeners. Cloth, 12mo. $1.00

The Fruit Garden.

By P. Barry. A standard work on fruit and fruit trees, the author having had over thirty years' practical experience at the head of one of the largest nurseries in this country. Invaluable to all fruit growers. Illustrated. Cloth, 12mo. $1.50

The Nut Culturist.

By Andrew S. Fuller. A treatise on the propagation, planting and cultivation of nut-bearing trees and shrubs adapted to the climate of the United States, with the scientific and common names of the fruits known in commerce as edible or otherwise useful nuts. Intended to aid the farmer to increase his income without adding to his expenses or labor. 12mo. Cloth. $1.50

American Grape Growing and Wine Making.

By George Husmann of California. New and enlarged edition. With contributions from well-known grape growers, giving wide range of experience. The author of this book is a recognized authority on the subject. Cloth, 12mo. $1.50

Treat's Injurious Insects of the Farm and Garden.

By Mrs. Mary Treat. An original investigator who has added much to our knowledge of both plants and insects, and those who are familiar with Darwin's works are aware that he gives her credit for important observation and discoveries. New and enlarged edition. With an illustrated chapter on beneficial insects. Fully illustrated. Cloth, 12mo. $1.50

The Dogs of Great Britain, America and Other Countries.

New, enlarged and revised edition. Their breeding, training and management, in health and disease; comprising all the essential parts of the two standard works on dogs by "Stonehenge." It describes the best game and hunting grounds in America. Contains over one hundred beautiful engravings, embracing most noted dogs in both continents, making, together with chapters by American writers, the most complete dog book ever published. Cloth, 12mo. $1.50

Harris on the Pig.

By Joseph Harris. New edition. Revised and enlarged by the author. The points of the various English and American breeds are thoroughly discussed, and the great advantage of using thoroughbred males clearly shown. The work is equally valuable to the farmer who keeps but few pigs, and to the breeder on an extensive scale. Illustrated. Cloth, 12mo. $1.00

Pear Culture for Profit.

By P. T. Quinn, practical horticulturist. Teaching how to raise pears intelligently, and with the best results, how to find out the character of the soil, the best methods of preparing it, the best varieties to select under existing conditions, the best modes of planting, pruning, fertilizing, grafting, and utilizing the ground before the trees come into bearing, and, finally, of gathering and packing for market. Illustrated. Cloth, 12mo. $1.00

The Secrets of Health, or How Not to Be Sick, and How to Get Well from Sickness.

By S. H. Platt, A. M., M. D., Late Member of the Connecticut Eclectic Medical Society, the National Eclectic Medical Association, and Honorary Member of the National Bacteriological Society of America; Our Medical Editor And Author of "talks With Our Doctor" and "our Health Adviser." Nearly 600 Pages. Profusely Illustrated. An Index of 20 Pages, so that any topic may be instantly consulted. A new departure in medical knowledge for the people--the latest progress, secrets and practices of all schools of healing made available for the common people--health without medicine, nature without humbug, common sense without folly, science without fraud. 12mo. 576 Pp., 81 Illustrations. Cloth. $1.50

Gardening for Young and Old.

By Joseph Harris. A work intended to interest farmers' boys in farm gardening, which means a better and more profitable form of agriculture. The teachings are given in the familiar manner so well known in the author's "Walks and Talks on the Farm." Illustrated. Cloth, 12mo. $1.00

Money in the Garden.

By P. T. Quinn. The author gives in a plain, practical style, instructions on three distinct although closely connected branches of gardening--the kitchen garden, market garden and field culture, from successful practical experience for a term of years. Illustrated. Cloth, 12mo. $1.00

The Pruning Book.

By L. H. Bailey. This is the first American work exclusively devoted to pruning. It differs from most other treatises on this subject in that the author takes particular pains to explain the principles of each operation in every detail. Specific advice is given on the pruning of the various kinds of fruits and ornamental trees, shrubs and hedges. Considerable space is devoted to the pruning and training of grapevines, both American and foreign. Every part of the subject is made so clear and plain that it can be readily understood by even the merest beginner. Cloth, 8vo, 530 pages. Illustrated. $1.50

Transcriber's Notes:

Passages in italics are indicated by _underscore_.

The following misprints have been corrected:

"English, bacon varieties of lard" corrected to "English bacon, varieties
of lard" (Table of Contents)
"acking" corrected to "Packing" (page 77)
"vingar" corrected to "vinegar" (page 116)

The wide table on page 78 has been split. The left column is repeated in the second half as an aid to the reader.