Home Pork Making The Art of Raising and Curing Pork on the Farm By A. W. Fulton 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. 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 ...
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Home Pork Making The Art of Raising and Curing Pork on the Farm By A. W. Fulton 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. 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.
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Seller's Description:
Acceptable. New York and Chicago: Orange Judd Company, 1907. 12mo. vii, 124pp. Illus. Fair book. Spine ends worn. Boards shelfworn, corners frayed. Lower corner of entire book is dampstained. Pages aged and a bit tanned, but unmarked. Inquire if you need further information.