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Bacon, to Choose

Bacon should have firm white fat and a thin rind. It should be of a pale pink colour, if it is very red it is over-salted. The meat should adhere firmly to the bone, and there should be no yellow streaks in it. To judge if a piece of bacon be good, plunge a knife or skewer into it and smell the blade. If it is clean when withdrawn, and has no disagreeable smell the bacon is all right, but if some particles adhere to the knife and the smell is objectionable, reject it.