This book is 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 the scalding vat to kitchen table and dining room. Originally published in 1900. This book furnishes in a plain manner such detailed information as is needed to enable the farmer, feeder, or country butcher to successfully and economically slaughter his own hogs and cure his own pork. All stages of the work are fully presented, so that without special equipment any intelligent person can readily follow the instructions. Hints are given about finishing off hogs for bacon, hams etc. Then beginning with proper methods of slaughtering, the various processes are clearly presented, including every needful detail from scalding vat to the kitchen baking dish.