freshness of the pork, and be careful especially to examine the fat,
for if there be little kernels in it the pork is "measly," a very
common disease among pigs, and one particularly unwholesome to the
consumer.

Pigs for fresh pork should be of medium size, not over fat, and
under a year old. Pigs destined to become bacon are usually older and
larger. Sucking pigs should be small, and are best when about three
weeks old. A sucking pig should be cooked as soon as possible after
it is killed, as it taints very quickly; unless fresh, no care in the
cooking will make the crackling crisp, as it should be.


Ham--Bacon

Good bacon has the lean of a bright pink and fine in the grain, while
the fat is white and firm. If the lean is high colored, it probably
has been over salted and is old besides, and in consequence will
be hard and salty; while if there be yellow marks in the fat, and
a curious, rather musty smell, it will have an unpleasant taste. In
choosing a ham always run a clean knife or skewer in at the knuckle,
and also at the center; if it comes out clean and smelling sweet,
the ham is good; but if out of order the blade of the knife will be
smeared and greasy looking, and have a disagreeable, strong odor.


Venison

The condition of venison is judged chiefly by the fat, which should be
a clear creamy white color, and close in texture. Always try venison