I Man's Eating Customs -- Old and New Techniques Combined Solve Meat Problem -- Facts about Meat -- Changes after Slaughter -- Fresh and Seasoned Meat -- II Meat Characteristics -- Structure of Meat -- Composition of Meat -- Meat as Food -- Food Nutrients -- Modern Meat Consumption -- Game on the Table -- Domestic Rabbit -- Poultry -- Fish -- III Food Planning -- A Ready-Made Food Plan -- How to Figure the Family's Needs -- Food and Economy -- Daily Dietary Needs -- Federal Meat Inspection -- Federal Meat Grading and Stamping Service -- Federal-State Grading and Inspection of Poultry -- IV Preslaughter Considerations -- Preparations for Butchering -- Equipment and Tools -- Primary Considerations -- Skinning or Flaying -- Examining the Carcass -- Regulations for Shipping Meat or Meat Food Products -- V Butchering Hogs -- Selection of Hogs for Slaughter -- Sticking -- Scalding -- Scraping -- Removing and Cleaning the Head -- Removing the Entrails -- Handling and Care of Edible Organs -- Cleaning the Intestines -- Chilling -- VI Butchering Cattle -- Stunning -- Bleeding -- Skinning and Removing Head -- Skinning the Carcass -- Opening the Abdominal Cavity -- Hoisting -- Splitting the Carcass -- Chilling -- Removing Tongue and Brains and Stripping Fat from Offal -- Cleaning the Tripe -- Slaughtering Calves -- VII Butchering Sheep and Lambs -- Lambs Selected for Slaughter -- Sticking and Stunning -- Skinning the Legs -- Fisting the Pelt off the Carcass -- Removing the Pelt -- Opening the Carcass -- Care of Internal Organs -- VIII Dressing Game Animals -- Big Game -- Dressing Deer on the Ground -- Butchering a Hanging Deer -- Removing the Tongue and Brains -- Saving the Head -- Small Game -- IX Handling Hides and Skins -- Salting and Curing -- Having Hides Tanned -- X Cutting the Carcass -- Pork -- Beef and Veal -- Lamb and Mutton -- Venison -- XI Dressing Poultry and Wild Fowl -- Methods of Killing Poultry -- Removing Feathers -- Drawing Poultry -- Wild Fowl -- XII Procuring, Cleaning, and Cutting Fish -- Purchasing Fresh Fish -- Purchasing Frozen Fish -- Catching Fish -- How to Clean Fish -- XIII Preserving Meat, Fowl, and Seafood -- Freezing -- Chemical Action Caused by Enzymes -- Ice Formation in Meat -- Drying or Freezer Burn -- Cut to Fit Family Needs -- Packaging Meat for Freezing -- Storage in the Home Freezer -- Thawing -- Cooking Frozen Meat -- Frozen-Food Locker Plants -- Curing Meats -- Pork -- Corning Beef -- Curing Tongue -- Lamb -- Curing Game Meats -- Curing Fowl -- Fish -- Pickling -- Drying Meat and Fish -- Smoking Meat and Fish -- Testing Smoked Meat -- Storing Cured and Smoked Meat -- Home Canning -- Procuring Raw Fish -- How to Pack the Container -- Recommended Canning Methods -- When Canning is Completed -- XIV Meat Products and By-Products -- Sausages and Puddings -- Other Meat Products -- Scrapple Recipes -- Rendering Lard -- Preserving Meat in Lard -- Soap Making -- XV Helpful References -- Appendix A-Publications of the Department of Agriculture -- Appendix B-Publications of the Department of the Interior -- Appendix C-Motion Pictures Produced by the Departments of Agriculture and the Interior -- Appendix D-Reference Books -- Appendix E-State Game Departments -- Appendix F-United States Agricultural Experiment Stations.