Sioux City 593 431 ..

Cedar Rapids 346 307 847 St. Joseph, Mo 253 258 ..

Ft. Worth, Tex .. .. ..

New Orleans .. .. ..

Denver 75 64 54 ---- ---- ---- Total 1,516 1,333 ..

Montreal 23 26 ..

Toronto 57 36 35 ---- ---- ---- Total 80 62 35

[1] For year ended March 31.

CRATE FOR MOVING SWINE OR OTHER ANIMALS.

It is often desirable to move a small animal from one building to another, or from one pasture enclosure to another. The ill.u.s.tration, Fig. 35, shows a crate on wheels, with handles permitting it to be used as a wheelbarrow.

Into this the pig can be driven, the door closed and the crate wheeled away. It will also be found a very useful contrivance in bringing in calves that have been dropped by their dams in the pasture.

[Ill.u.s.tration: FIG. 35. HANDY MOVABLE CRATE.]

CHAPTER XVI.

DISCOVERING THE MERITS OF ROAST PIG.

By Charles Lamb.

The art of roasting, or rather broiling (which I take to be the elder brother) was accidentally discovered in the manner following. The swineherd, Ho-ti, having gone out into the woods one morning, as his manner was, to collect mast for his hogs, left his cottage in the care of his eldest son, Bo-bo, a great, lubberly boy, who, being fond of playing with fire, as younkers of his age commonly are, let some sparks escape into a bundle of straw, which, kindling quickly, spread the conflagration over every part of their poor mansion, till it was reduced to ashes.

Together with the cottage (a sorry, antediluvian makeshift of a building, you may think it), what was of much more importance, a fine litter of new-farrowed pigs, no less than nine in number, perished. China pigs have been esteemed a luxury all over the east, from the remotest periods that we read of. Bo-bo was in the utmost consternation, as you may think, not so much for the sake of the tenement, which his father and he could easily build up again with a few dry branches, and the labor of an hour or two, at any time, as for the loss of the pigs.

While he was thinking what he should say to his father, and wringing his hands over the smoking remnants of one of those untimely sufferers, an odor a.s.sailed his nostrils, unlike any scent which he had before experienced. What could it proceed from?--not from the burnt cottage--he had smelt that smell before--indeed, this was by no means the first accident of the kind which had occurred through the negligence of this unlucky firebrand. Much less did it resemble that of any known herb, weed or flower. A premonitory moistening at the same time overflowed his nether lip. He knew not what to think. He next stooped down to feel the pig, if there were any signs of life in it. He burnt his fingers, and to cool them he applied them in his b.o.o.by fashion to his mouth. Some of the crumbs of the scorched skin had come away with his fingers, and for the first time in his life (in the world's life, indeed, for before him no man had known it), he tasted--crackling!

Again he felt and fumbled at the pig. It did not burn him so much now, still he licked his fingers from a sort of habit. The truth at length broke into his slow understanding, that it was the pig that smelt so, and the pig that tasted so delicious, and, surrendering himself up to the new-born pleasure, he fell to tearing up whole handfuls of the scorched skin with the flesh next it, and was cramming it down his throat in his beastly fashion, when his sire entered amid the smoking rafters, armed with retributory cudgel, and, finding how affairs stood, began to rain blows upon the young rogue's shoulders, as thick as hailstones, which Bo-bo headed not any more than if they had been flies. The tickling pleasure, which he experienced in his lower regions, had rendered him quite callous to any inconveniences that he might feel in those remote quarters. His father might lay on, but he could not beat him from his pig till he had made an end of it, when, becoming a little more sensible of his situation, something like the following dialogue ensued:

"You graceless whelp, what have you got there devouring? Is it not enough that you have burnt me down three houses with your dog's tricks, and be hanged to you! but you must be eating fire, and I know not what--what have you got there, I say?"

"O, father, the pig, the pig! do come and taste how nice the burnt pig eats."

The ears of Ho-ti tingled with horror. He cursed his son, and he cursed himself that ever he should beget a son that should eat burnt pig.

Bo-bo, whose scent was wonderfully sharpened since morning, soon raked out another pig, and fairly rending it asunder, thrust the lesser half by main force into the fists of Ho-ti, still shouting out, "Eat, eat, eat the burnt pig, father, only taste--O Lord!" with suchlike barbarous e.j.a.c.u.l.a.t.i.o.ns, cramming all the while as if he would choke.

Ho-ti trembled in every joint while he grasped the abominable thing, wavering whether he should not put his son to death for an unnatural young monster, when the crackling scorched his fingers, as it had done his son's, and applying the same remedy to them, he in his turn tasted some of its flavor, which, make what sour mouths he would for a pretence, proved not altogether displeasing to him. In conclusion, both father and son fairly sat down to the mess, and never left off till they had dispatched all that remained of the litter.

CHAPTER XVII.

COOKING AND SERVING PORK.

FIRST PRIZE WINNERS IN THE AMERICAN AGRICULTURIST CONTEST FOR BEST RECIPES FOR COOKING AND SERVING PORK.

PORK PIE.

Unless you have a brick oven do not attempt this dish, as it requires a long and even baking, which no stove oven can give. Make a good pie crust and line a large pan, one holding about 6 quarts; in the bottom put a layer of thin slices of onions, then a layer of lean salt pork, which has been previously browned in the frying pan, next place a layer of peeled apples, which sprinkle with a little brown sugar, using 1/2 lb. sugar to 3 lbs. apples; then begin with onions, which sprinkle with pepper, pork and apples again, and so on until the dish is full. Wet the edges of the crust, put on the top crust, well perforated, and bake at least four hours, longer if possible. These pies are eaten hot or cold and are a great favorite with the English people. Potatoes may be used in place of apples, but they do not give the meat so fine a flavor.

PORK POTPIE.

Three pounds pork (if salt pork is used, freshen it well), cut into inch cubes. Fry brown, add a large onion sliced, and a teaspoon each of chopped sage, thyme and parsley. Cover with 5 pints of water and boil for two hours, add a large pepper cut small or a pinch of cayenne, and a tablespoon of salt if fresh pork has been used. Add also 3 pints vegetables, carrots, turnips and parsnips cut small, boil half an hour longer, when add a pint of potatoes cut into small pieces, and some dumplings. Cover closely, boil twenty minutes, when pour out into a large platter and serve. The dumplings are made of 1 pint of flour, 1 teaspoon salt, and 1 teaspoon baking powder, sifted together. Add 2 eggs, well beaten and 1 cup of milk. Mix out all the lumps and drop by spoonfuls into the stew. Serve this potpie with a salad of dandelion leaves, dressed with olive oil, vinegar, salt and pepper.

PORK GUMBO.

Cut into small dice 2 lbs. lean pork. (In these recipes where the pork is stewed or baked in tomatoes or water, salt pork may be used, provided it is well freshened.) Fry the pork a pale brown, add 2 sliced onions, and when these are brown add 3 bell peppers sliced, and 2 quarts peeled tomatoes, with 2 teaspoons salt. Let boil gently, stirring frequently, for 1-1/2 hours. Peel and cut small 1 pint of young tender okra pods, and add.

Cover again and boil half an hour longer. Cook in a lined saucepan, as tin will discolor the okra. With this serve a large dish of rice or hominy.

Corn may be used in place of okra if the latter is disliked. The corn should be cut from the cobs and added half an hour before dinner time.

SUCCOTASH.

Boil a piece of lean pork (about 5 lbs. in weight) in 3 quarts water, until the meat is tender. The next day take out the pork, and remove the grease risen on the liquor from the pork during cooking. To 3 pints of the liquor add 1 pint of milk and 1-1/2 pints lima beans. Let them boil until tender--about one hour--when add 1-1/2 pints corn cut from the cob. Let the whole cook for ten minutes, add a teaspoon of salt if necessary, half a teaspoon of pepper, and drop in the pork to heat. When hot, pour into a tureen and serve.

PORK PILLAU.

Take a piece of pork (about 4 lbs.) and 2 lbs. bacon. Wash and put to boil in plenty of water, to which add a pepper pod, a few leaves of sage and a few stalks of celery. One hour before dinner, dip out and strain 2 quarts of the liquor in which the pork is boiling, add to it a pint of tomatoes peeled, a small onion cut fine, and salt if necessary; boil half an hour, when add 1 pint of rice well washed. When it comes to a boil draw to the back of stove and steam until the rice is cooked and the liquor absorbed.

The pork must boil three or four hours. Have it ready to serve with the rice. This makes a good dinner, with a little green salad, bread and b.u.t.ter and a good apple pudding.

PORK ROLL.

Chop fine (a meat chopper will do the work well and quickly) 3 lbs. raw lean pork and 1/4 lb. fat salt pork. Soak a pint of white bread crumbs in cold water. When soft squeeze very dry, add to the chopped meat with a large onion chopped fine, 1 tablespoon chopped parsley, 1/2 teaspoon each of chopped sage and thyme, and 1/2 teaspoon black pepper. Mix together thoroughly and form into a roll, pressing it closely and compactly together. Have ready about a tablespoon of fat in a frying pan, dredge the roll thickly with flour and brown it in the fat, turning it until nicely browned on all sides. Then place it in a baking pan, and bake in a hot oven for one hour. Baste it every ten minutes with water. Do not turn or disturb the meat after it has been put into the oven. Half an hour before dinner add 12 or 14 small carrots that have been parboiled in salted boiling water for fifteen minutes. When done, place the roll on a platter, surround it with plain boiled macaroni, dot with the carrots and pour over all a nicely seasoned tomato sauce.

PEPPER POT.

Cut 3 lbs. rather lean pork into 2-inch cubes, fry until brown, place in a 3-quart stone pot (a bean jar is excellent for this purpose) having a close-fitting lid; add 2 large onions sliced, 6 large green peppers (the bell peppers are the best, being fine in flavor and mild), a tablespoon of salt (if fresh pork was used), and 3 large tomatoes peeled and cut small.

Fill the pot with water and place in the oven or on the back of the stove and allow to simmer five or six hours, or even longer. The longer it is cooked the better it will be. Persons who ordinarily cannot eat pork will find this dish will do them no harm. The sauce will be rich and nicely flavored, and the meat tender and toothsome. Serve with it plenty of boiled rice or potatoes.

PORK CROQUETTES (IN CABBAGE LEAVES).

To 1 lb. lean pork chopped fine add 1 teaspoon salt, 1/2 teaspoon each of pepper, chopped sage and thyme, 1 teaspoon chopped parsley and a large onion also chopped. Mix well and stir in 2-3 cup (half-pint cup) of well-washed raw rice. Wash a large cabbage, having removed all the defective outer leaves. Plunge it whole into a large pot of boiling salted water and boil for five minutes, remove and drain. This will render the leaves pliable. Let cool a little, when pull the leaves apart, and wrap in each leaf a tablespoon of the pork and rice. Wrap it up securely and neatly as if tying up a parcel and secure with wooden toothpicks or twine.

When all are done, lay in a baking dish and cover with a quart of tomatoes peeled and cut fine, mixed with half a pint of water, and a teaspoon of salt. Bake one hour in a hot oven, turning the croquettes occasionally. If the sauce becomes too thick, dilute with a little hot water. When done, dish, pour over the sauce and serve with potatoes or hominy. These are very good indeed. If desired the croquettes may be steamed over hot water in a steamer for three hours, or plunged directly into a kettle of boiling water and boiled for one hour. They are not so delicate as when baked.