_Directions for choosing it._
The rind of all pork should be thin, and if young and properly fed,
the lean will break when pinched, and will be smooth and of a delicate
white; the fat will be white and fine, and the joints will look blue;
but if the rind be tough and loose, or thick and hard, and the joints
look red, it is old. If the flesh be clammy it is stale. The knuckle
part taints first. When measles are seen in the fat, the meat is
unwholesome, and should not be eaten. A pig is in its prime at two
years old.