Home Pork Making
	A complete guide for the farmer, the country butcher and the suburban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product— from scalding vat to kitchen table and dining room.
	By A. W. FULTON
	Commercial editor American Agriculturist and Orange Judd Farmer, assisted by Pork Specialists in the United States and England.
	New York and Chicago Orange Judd Company 1900

Of all the delicacies in the whole mundus edibiles, I will maintain roast pig to be the most delicate. There is no flavor comparable, I will contend, to that of the crisp, tawny, well-watched, not over-roasted crackling, as it is well called—the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance—with the adhesive oleaginous—oh, call it not fat! but an indefinable sweetness growing up to it—the tender blossoming of fat—fat cropped in the bud—taken in the shoot—in the first innocence—the cream and quintessence of the child-pig’s yet pure food—the lean, no lean, but a kind of animal manna—or rather fat and lean (if it must be so) so blended and running into each other that both together make but one ambrosian result or common substance.—[Charles Lamb.

Copyright 1900
BY
ORANGE JUDD COMPANY

TABLE OF CONTENTS.