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A FAMOUS COOK ON BOILING

XIII. BOILED AND STEWED DISHES. - XIV. HOW TO STEW. ९.१ I. The Meat-Room.

HE larder is the place where meat and other food are kept. On the farm it is especially necessary that a place be provided where fresh meat may remain sweet, to ensure a regular supply, and thus avoid a diet of salt meat in summer. There are pigs, sheep, lambs and calves available, and even the quarters of a fat heifer may be used on the larger farms. Or the meat, not required, may be economically distributed among neighbors not so well situated. It is only a question of ice and a suitable room, The illustrations in this chapter will show, not only the dressed meat hung, but also, by figures, the manner of cutting it up. Another advantage of such a meat-room is that the meat placed in it, after killing, ripens slowly without tainting, and is both more tender and more nutritious. II. Hanging, Testing and Preserving Pork, etc.

MEAT, after being killed and somewhat cooled, may be hung up whole, in quarters, or cut as shown in the diagram of Hog Figured for Cutting. In which of these ways it shall be hung will depend entirely upon the space in the cooling-house. Pork should be firm and white as to its fat; the lean flesh light in color and fine in grain; the skin fine and smooth. The fat must be without kernels, since these indicate that the pig may be "measly." If the flesh is clammy to the touch, it is bad.