Chapter D: Deodorine, 258

Difference Between Bull-Meat-Brand-Flour and Potato Flour, 201

Dill Pickles, 157

Disinfectant, 280

Drain Pipes, How to Open Stopped-up, 285

Dressing Hogs on the Farm, 183

Dressing Mutton, 181

Dressing Poultry, 158

Dried Beef Ends, How to Utilize, 213

Dried Beef, Fancy, How to Make, 69

Dried Beef, How to Keep for a Year, 90

Dried Beef, Why It Does Not Thoroughly Dry, 192

Dried Salt Meat, Wash Before Smoking, 90

Drippings from Refrigerator Pipes, 97

Dry Salt Meats, 92

Dry Salt Curing, Without an Ice Machine, 94

Dry Salt Side Meats, How to Cure, 93

Dry Salt Sides, How Long to Cure, 94

E

Eggs, How to Preserve, 229

Enamel Cleaner, 290

Extra Long Clears, Description, 92

Extra Short Clears, Description, 92

Extra Short Ribs, Description, 92

F

Facing Hams in a Packing House, 40

Family Pork, Lean, Description, 95

Farmer-Killed Hogs, How to Cure, 240

Fat, How to Salt for Bologna, 116

Fat Trimmings, Utilizing, 247

Feet, Pigs’, Fresh, 148

Fertilizer, How to Make from Beef Blood, 200

Fish Color; Pure Food, 274

Flavors, Prepared Sausage, 262 and 263

Flour, Bull-Meat-Brand, Description, 260 and 261

Fly Chaser, Price List, 298

Fly Paper, Sticky, How to Make, 159

Food Laws, Complying with in Curing Meat, 237

Frankfurt Casings, How to Color, 119

Frankfurt Casings, Momentary Dipping of, 117

Frankfurts, How to Make Red Without Color, 244

Frankfurts, How to Make from Fresh Beef, 113

Frankfurts, How to Make without Artificial Color, 110

Frankfurts, How to Make to Comply with Pure Food Laws, 110

Frankfurt Sausage, How to Make, 118

Frankfurt Sausage Meat, How to Cure, 110

Freeze-Em, 256 and 257

Freeze-Em Pickle, Process, 48, 49

Freeze-Em Pickle for Blood Sausage, 137

Freeze-Em Pickle for Curing Bacon, 62
Barrel Pork, 96
Beef, 65
Beef Trimmings, 111
Beef Hams and Shoulders, 69
Bologna and Frankfurts from Fresh Beef, How to Make, 113
Cheeks, 101
Dry Salt Meat, 93, 120
Hams, 50
Livers, 103
Meat Without Ice Machine, 94
Pigs’ Feet, 149
Shoulders, 56
Tongues, 99

Freeze-Em Pickle for Curing Meat for Bockwurst, 147
Bologna Sausage, 110, 119
Boneless Hams, 107
Boneless Shoulders, 59
German Style Ham Sausage, 123
Hamburger, 127
Head Cheese, 131
Holstein Style Sausage, 142
Liver Sausage, 134
Metwurst, 144
Polish Style Sausage, 145
Rolled Spiced Beef, 71
Freeze-Em Pickle, Description of, 49, 248
Different from Freeze-Em, 209
Directions for Using, 48, 56, 62, 65, 69
Directions for Pumping, 76
Guaranty, 250
Imitation, 225
Keeps Meat Red, 244
Legal Everywhere, 196
Legal to Use, 206

Fresh Pigs’ Feet, How to Keep from Spoiling, 148

Fresh Tripe, How to Keep from Spoiling, 148

Fuller’s Earth, How Used to Refine Lard, 169

Furniture Polish, 292

G

Garlic-Flavored Corned Beef, 67

Garlic in Powdered Form, 267 and 268

General Hints for Curing Meats, 72

German Style Ham Sausage, How to Make, 123

Golden Gloss Shine, 288

Guaranty on Casing Mixture, 271

Guaranty on Freeze-Em Pickle, 250

Gutting Hogs in a Packing House, 39

Gutting Hogs on the Farm, 186

Gutting Mutton, 182

H

Hamburger Sausage, How to Make, 127

Hamburger Seasoning, 262 and 263

Hamburger Steak, How to Season, 126

Ham Facing in a Packing House, 40

Ham-Roll-Ine, 254

Ham Sausage, German Style, How to Make, 123

Hams and Superior Hams, 84

Hams, Advice on Curing, 217

Hams, Boneless (Sausage), 107

Hams, California, How to Cure, 56

Hams, Curing in Molasses and Syrup Barrels, 52

Hams, How Packers Brand, 222

Hams, How to Boil, 74

Hams, How to Cure, 50

Hams, How to Cure in Closed-Up Tierces, 54

Hams, How to Cure in Open Barrels, 51

Hams, How to Keep for a Year, 90

Hams, How to Overhaul in Open Packages, 53

Hams, How to Pump, 76

Hams, How to Wash Before Smoking, 90

Hams, Keeping for Six Months, 212

Hams, Molding, How to Prevent, 239

Hams, Picnic, How to Cure, 56

Hams, Quantity of Brine to Use for 100 lbs., 52

Hams, Shape of Vats for Curing, 53

Hams, Sour, Some Causes Why They Sour, 83

Hams, Souring, How to Prevent, 196

Hams, Souring in the Hock, How to Prevent, 213

Hams, Souring in the Smoke House, 225

Hams, Use of Molasses and Syrup Barrels in Curing, 52

Head Cheese, How to Make, 131

Head Cheese, How to Make Solid, 239

Head Cheese Meat, How to Cure, 131

Hearts, How to Cure for Sausage, 121

Hides, Green, How to Trim, 190

Hides, How Long to Cure, 190

Hides, How to Handle, 187

Hides, How to Stack When Salting, 189

Hides, Proper Storage for Same, 188

Hides, Quantity of Salt to Use for Salting, 189

Hides, Salt to Use for Salting, 188

Hog Chill Room Ventilation, 42

Hog Gutting in a Packing House, 39

Hog Hoisting Machines, 34

Hog Livers, How to Cure, 103

Hog Scald, 278

Hog Scalding in a Packing House, 36

Hog Scrapping in a Packing House, 38

Hog Splitting in a Packing House, 41

Hog Sticking, 34

Hog Tongues, How to Cure, 101

Hogs, How to Dress on the Farm, 183

Hogs, How to Gut on the Farm, 186

Hogs, How to Kill on the Farm, 183

Hoisting Hogs in a Large Packing House, 33

Holstein Style Sausage, Directions for Making, 142

Holstein Style Sausage, How to Color Casings, 143

Horns, How to Polish, 192

Horse Radish, 154

Hydrometers, 276