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GENERAL OBSERVATIONS ON THE COMMON HOG
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TABLE GIVING WEIGHT OF BONE, SKIN AND WASTE IN JOINTS OF PORK
| Name of Joint. | Weight of joint when bought. |
Weight of bone, skin and waste. |
Loss of weight by cooking. |
Total weight of waste. |
Weight of eatable matter. | |||||
| lb. | oz. | lb. | oz. | lb. | oz. | lb. | oz. | lb. | oz. | |
| Bacon (back) | 2 | 8 | None | None | None | 2 | 8 | |||
| Bacon„ (cushion) | 4 | 8 | 0 | 7 | 0 | 9 | 1 | 0 | 3 | 8 |
| Ham | 11 | 15 | 0 | 13¼ | 3 | 10¾ | 4 | 8 | 7 | 7 |
| Ham„ (rashers) | 0 | 12 | 0 | 2 | 0 | 2 | 0 | 4 | 0 | 8 |
| Leg of pork | 6 | 8 | 1 | 0 | 0 | 15 | 1 | 15 | 4 | 9 |
| Loin of pork | 14 | 0 | 1 | 0 | 3 | 8 | 4 | 8 | 9 | 8 |
| Pickled pork | 2 | 0 | 0 | 2 | None | 0 | 2 | 1 | 14 | |
