Chapter M: Marble Cleaner, 289

Meat, Condition Before Curing, 47

Meat, Curing Failure, Cause of, 241

Meat, Curing, Quickest Way, 209

Meat, Cutting, Experience Necessary, 224

Meat, Fresh, Molding in the Cooler, 233

Meat Grinder Knives, How to Sharpen, 240

Meat, How to Chill for Curing, 72

Meat, How to Cure from Farm-Killed Hogs, 240

Meat, Rusty, Cause of, 227

Mess Pork, Description of, 95

Mess Pork, Short Cut, Description of, 95

Metal Polish, Description, 286, 287 and 288

Mice Killer, 297

Mince Meat, 152

Mold, How to Prevent on Sausage, Hams and Bacons, 239

Moth Powder, 295

Mutton, How to Dress, 181

Mutton, How to Gut, 182

Mutton, How to Kill, 181

N

Neat’s Foot Oil, 172

New England Style Ham, How to Make Solid, 239

New England Style Pressed Ham, How to Make, 109

New England Style Pressed Ham Meat, How to Cure, 108

New York Shoulder, Description, 56

O

Oil, Neat’s Foot, 172

Overhauling Barreled Pork, 97

Overhauling Hams and Shoulders When Curing, 73

Overhauling Meats, 73

Ozo Sky-Light Cleaner, 283

Ozo Toilet Cleaner, 284

Ozo Washing Powder, 282

Ozo Waste Pipe Opener, 285

P

Packing in Barrels or Tierces, 112

Packer Who Was Deceived, 207

Peppered Beef, How to Make, 247

Piccalilli, 156

Pickle Tester, Description, 276

Pickle-Soaked Meats, How to Smoke, 86

Pickled Meats, How to Keep for a Year, 90

Pickled Pigs’ Feet, 149

Pickled Pigs’ Feet, How to Store, 150

Pickled Pigs’ Tongues, 154

Pickled Spare Ribs, How to Cure, 98

Pickled Tripe, 150

Pickles, Dill, How to Make, 157

Picnic Ham, Description, 56

Picnic Ham, Directions for Curing, 56

Pig Pork, Description, 95

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

Pigs’ Feet, How to Pickle, 149

Pigs’ Feet, Pickled, How to Store, 150

Pigs’ Tongues, How to Pickle, 154

Plate Glass Cleaner, 272

Polish, Automobile, 291

Polish, Enamel, 290

Polish, Furniture, 292

Polish, Metal, 287, 288 and 289

Polish Style Sausage, How to Make, 145

Polish Style Sausage Casings, How to Color, 146

Polish, Silver, 287 and 289

Polishing Horns, 192

Pork, Barreled, How to Cure, 96

Pork, Bean, Description, 95

Pork, Belly, Description, 95

Pork, Butts, Description, 95

Pork Cheeks, Directions for Dry Salting, 120

Pork, Clear Back, Description, 95

Pork, Clear Brisket, Description, 95

Pork, Curing the Year Around, 33

Pork, Extra Short Clears, Description, 95

Pork, Hearts, How to Cure for Bologna, 121

Pork, How to Treat When Too Salty, 236

Pork, in Barrels, Temperature for Curing, 96

Pork, Lean Ends, Description, 95

Pork, Lean Family, Description, 95

Pork, Loins, Description, 95

Pork, Mess, Description, 95

Pork, Pig, Description, 95

Pork, Rib Brisket, Description, 95

Pork Sausage, 129

Pork Sausage, Great Importance of Using a Good Binder, 129

Pork Sausage, Smoked, 130

Pork Sausage, Preventing from Souring in Warm Weather, 205

Pork Sausage Seasoning, 262 and 263

Pork, Short Cut, Mess, Description, 95

Pork Trimmings, How to Cure, 111

Poultry, How to Dress, 158

Preparing Stock for Slaughter, 174

Pressed Corned Beef, 68

Pressed Ham, 108

Pressing Lard, 161

Pulling Leaf Lard in a Packing House, 40

Pumping Breakfast Bacon, 63

Pumping Corned Beef, 67

Pumping Hams, 76

Pumping Meats, Directions, 76

Pumping Meats, Hams, Bacon, etc., 75

Pumping Pickle, How to Make, 76

Pumping Shoulders, 77

Pure Food Colors, 273 and 274

Pure Food Laws, 30

Pure Food Laws, Complying with in Curing Meat, 237

Purifying Lard in a Common Rendering Kettle, 163

Purifying Tallow, 221

R

Rat Killer, Description, 297

Red Color in Bologna, How to Produce Without Artificial Color, 244

Refining Lard with Fuller’s Earth, 169

Refrigerator Pipe Drippings, 97

Rendering Lard, 160

Rendering Lard and Handling in an Agitator, 164

Rendering Lard and Settling It, 162

Rendering Lard, Using a Settling Tank and Agitator, 165

Rendering Lard Without a Settling Tank, 164

Rennets, How to Handle, 80

Rib Brisket Pork, Description, 95

Roach Powder, Description, 293

Rolled Boneless Butt Sausage, 107

Rolled Boneless Shoulder, How to Cure, 59

Rolled Spiced Corned Beef, 71

Ropy Brine, 228

Ropy Brine, What Causes It, 81

Ropy Brine, When Using Old Barrels, 199

Royal Metal Polish, Price List, 278

Rusty Meat, Cause of, 227

S

Salami Sausage, How to Make, 141

Salometers, Description, 276

Salt for Making Brine, 228

Salt Pork, How to Treat, 236

Salting Fat for Bologna, 116

Sanitary Fluid, 280

Sauer Kraut, 165

Sausage, Blood, 137

Sausage, Blood, Directions for Making, 138

Sausage, Bockwurst, How to Make, 147

Sausage, Bologna Formula, 114

Sausage, Braunsweiger, Liver, How to Make, 135

Sausage, Butts, 107

Sausage Casings, Bursting, How to Prevent, 125

Sausage Casing Color in Government Inspected Packing Houses, 117

Sausage Casing Colors, 269, 270 and 273

Sausage Casings, Shrinking, How to Prevent, 125

Sausage, Cervalet, How to Make, 140

Sausage Factory Plan, 221

Sausage Flavors, 262 and 263

Sausage, Frankfurts, How to Make, 118

Sausage, German Style, Ham, How to Make, 123

Sausage, Hamburger, Description, 127

Sausage, Hamburger, How to Make, 127

Sausage, Head Cheese, How to Make, 131

Sausage, Holstein Style, Directions for Making, 142

Sausage, How to Keep in Warm Weather, 148

Sausage, Liver, How to Make, 134

Sausage, Meat Coloring Artificially Is Illegal, 231

Sausage, Molding, How to Prevent, 239

Sausage, Polish Style, How to Make, 145

Sausage, Pork, How to Make, 129

Sausage, Salami, How to Make, 141

Sausage, Seasoning, 262 and 263

Sausage, Shrinking, How to Prevent, 125

Sausage, Summer, How to Make, 140

Sausage, Swedish Style, How to Make, 143

Sausage, Tongue, Blood, 137

Savory Jell-Jell, 265

Scalding Hogs in a Packing House, 36

Scalding Preparation, 278

Scraping Hogs in a Modern Packing House, 38

Seasoning for Sausage, 208

Seasoning Hamburger Steak, 126

Sewers, How to Open When Stopped Up, 286

Sharpening Knives and Plates of Meat Grinders, 240

Sheep and Cattle Dip, 298

Short Clear Backs, Description, 92

Short Clears, Description, 92

Short Fat Backs, Description, 92

Short Ribs, Description, 92

Short Ribs (hard), Description, 92

Shoulder Butts, How to Cure, 104

Shoulder Clots, How to Cure, 69

Shoulder, Boneless, How to Cure, 59

Shoulders, Butts, Description, 56

Shoulders, Directions for Curing, 56

Shoulders, How to Keep for a Year, 90

Shoulders, How to Wash Before Smoking, 90

Shoulders, New York, Description, 56

Shrinking of Sausage, How to Prevent, 125

Silver Polish, Description, 286 and 287

Silver Shine, 287

Skinning Cattle, 176

Skins, Directions for Tanning, 191

Skylight Cleaner, 283

Small Details to be Given Close Attention, 47

Smoke Color for Fish, 273

Smoke House, How to Construct, 204

Smoke House, Temporary, How to Build, 89

Smoked Pork Sausage, 130

Smoked Sausage Casings, How to Color, 117

Smoking Pickle Soaked Meat, 86

Soap, Making from Rendered Fat, 197

Soap, Making from Tallow, 219

Sour Hams, Causes of, 83

Sour Sausage, 194

Souse, 153

Spare Ribs, How to Cure, 98

Spiced Beef, How to Make, 195

Spiced Corned Beef, Rolled, 71

Spices, Use Only Pure, 88

Spices, Zanzibar Brand, Description, 262 and 263

Splitting Hogs in a Modern Packing House, 41

Starting a Butcher Business, 222

Sticking Hogs in a Modern Packing House, 34

Sticky Fly Paper, How to Make, 159

Storing Trimmings, Proper Temperature, 113

Stringy Brine, What Causes It, 81

Sugar, Kind to Use, 78

Summer Sausage, How to Make, 140

Swedish Style Metwurst Casings, How to Color, 144

Swedish Style Sausage, How to Make, 143

Sweet Breads, How to Keep from Spoiling, 148

Sweet Pickled Spare Ribs, 98

Switches, Salting, 190

T

Tallow Purifier, 277

Tallow Purifying, 221

Tallow, Rendered Soft and Flaky, Like Lard, 171

Tallow, Whitening and Purifying, 232

Tanaline, 279

Tanning Directions, 191

Tanning Powder, Description of, 279

Tanning Skins, 190

Temperature for Curing Meats, 46

Temperature for Storing Trimmings, 113

Temperature of Chill Room, 43

Temperature of the Brine, 47

Thermometer, Boiling, 275

Tierce Packing, 112

Tin Polish, 286

Toilet Cleaner, 284

Tongue Blood Sausage, 137

Tongues, Beef, Garlic Flavored, 100

Tongues, Beef, How to Cure, 99

Tongues, Hog, How to Cure, 101

Tongues, Pig, How to Pickle, 154

Tripe, Fresh, How to Keep from Spoiling, 148

Tripe, How to Pickle, 150