Pork on the Farm - Killing, Curing and Canning

This vintage book contains a detailed and comprehensive guide to pork production, with information on slaughtering, curing, and canning. A highly accessible and profusely illustrated handbook, "e;Pork on the Farm"e; will be of considerable utility to both existing and prospective farmers, and would make for a worthy addition to collections of allied literature. Contents include: "e;Importance of Proper Methods"e;, "e;Equipment"e;, "e;Medium Weight Hogs most Desirable for Slaughter"e;, "e;Care of the Hogs just before Slaughter"e;, "e;Sticking"e;, "e;Scalding"e;, "e;Scraping"e;, "e;Removal of Internal Organs"e;, "e;Chilling the Carcass"e;, "e;Care of the Internal Organs"e;, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on farming.