' 2

pig has been confidently placed in ny suppased competent hands, and if anything goes wrong with it, the blame will be mine.

I know that my cook is more capable of bossing the pig job than I, but ate in this case has assigned the disposition of that pig to me. There lies a job before us that bids fail to carry us well into the night , unless we do some tall hustling. I am convinced that no one more woman could tackle it alone; besides l do not lack experience in tjis .erticuler work.

Aforetime L have hid the out of doors cell to me and have sought to shake rec onsihility to supposed more aampetent shoulders.then mine, but when 1 yielded to temptetdna, the results had been disastrous. So I bustle dbout the kitchen now, look

as wise as I can under the circumstances, and lay out our campaign

,of work. Hollie is to run the grinder, putting thnough the

fst for the lard and then the meat for the sausage and screnple. She is to clean the head and feet, render the lard, make the head cheese and ole n u the mess as we go along.

Ieenuhile I am to "put down" the bacon and heme and

shoulders in brine, which we have already boiled over night;

\

I am to tnke'enre_of the fresh pork, and ehen the grinding is done, I am to make the scrapple and the sausage meet. I start in on the pieces to go into the h ine, e fragrant fiicture of salt, saltpeter, brown sugar, molasses and s ices. I rub my ~ie3es

'1

all over tith salt and brown sugar, one peck them tightly into the hzrrels, laying the haconsl glst against the sides, and the‘ big pieces in the middle. Snail pieces are laid at top. Over this I pour my brine, first having tested it by hazing putting an

egg in it. As the egg remained on tpp, I yerceivcd I had