Pork, although not so much used in the fresh state as beef, mutton, lamb, etc., is extensively employed in the preparation of food. It is cut somewhat like mutton, but into more parts. Fresh young pork should be firm; the fat white, the lean a pale reddish color and the skin white and clear. When the fat is yellow and soft the pork is not of the best quality. Alter pork has been salted, if it is corn-fed, the fat will be of a delicate pinkish shade. When hogs weighing three and four hundred pounds are killed, the fat will not be very firm, particularly if they are not fed on corn. The amount of salt pork purchased at a time depends upon the mode of cooking in each family. If bought in small quantities it should be kept in a small jar or tub, half filled with brine, and a plate, smaller round than the tub, should be placed on top of the meat to press it under the brine.

The parts into which the hog is cut are called leg, loin, rib piece, shoulder, neck, flank, brisket, head and feet. The legs and shoulders are usually salted and smoked. The loin of a large hog has about two or three inches of the fat cut with the rind. This is used for salting, and the loin fresh for roasting. When, however, the hog is small, the loin is simply scored and roasted. The ribs are treated the same as the loin, and when the rind and fat are cut off are called spare-ribs. This piece makes a sweet roast. Having much more Done and less meat than the loin, it is not really any cheaper, although sold for less. The loin and ribs are both used for chops and steaks. The flank and brisket are corned. The head is sold while fresh for head-cheese, or is divided into two or four parts and corned, and is a favorite dish with many people. The feet are sometimes sold while fresh, but are more frequently first pickled. The fat taken from the inside of the hog and also all the trimmings are cooked slowly until dissolved. This, when strained and cooled, is termed lard. Many housekeepers buy the leaf or clear fat and try it out themselves. This is the best way, as one is then sure of a pure article.

Sausages

These should be made wholly of pork, but there is often a large portion of beef in them. They should be firm, and rather dry on the outside.

Liver

Calves' liver is the best in the market, and always brings the highest price. In some markets they will not cut it. A single liver costs about fifty cents, and when properly cooked, several delicious dishes can be made from it.

Beef liver is much larger and darker than the calves', has a stronger flavor and is not so tender. It is sold in small or large pieces at a low price.

Pigs' liver is not nearly as good as the calves' or beeves', and comes very much cheaper.

Hearts

Both the calves' and beeves' hearts are used for roasting and braising. The calves' are rather small, but tenderer than the beeves'. The price of one is usually not more than fifteen cents. The heart is nutritious, but not easily digested.

Kidneys

The kidneys of beef, veal, mutton, lamb and pork are all used for stews, broils, sautes, curries and fricassees. Veal are the best.

Tongues

These are very delicate. Beef tongue is the most used. It should be thick and firm, with a good deal of fat on the under side. When fresh, it it used for bouilli, mince pies and to serve cold or in jelly. Salted and smoked, it is boiled and served cold. Lambs' tongues are sold both fresh and pickled.