cheese, or is divided into two or four parts and corned, and is a
favorite dish with many people. The feet are sometimes sold while
fresh, but are more frequently first pickled. The fat taken from the
inside of the hog and also all the trimmings are cooked slowly until
dissolved. This, when strained and cooled, is termed lard. Many
housekeepers buy the leaf or clear fat and try it out themselves. This
is the best way, as one is then sure of a pure article.


Sausages.

These should be made wholly of pork, but there is often a large
portion of beef in them. They should be firm, and rather dry on the
outside.


Liver.

Calves' liver is the best in the market, and always brings the highest
price. In some markets they will not cut it. A single liver costs
about fifty cents, and when properly cooked, several delicious dishes
can be made from it.

Beef liver is much larger and darker than the calves', has a stronger
flavor and is not so tender. It is sold in small or large pieces at a
low price.

Pigs' liver is not nearly as good as the calves' or beeves', and comes
very much cheaper.