A little salted pork or bacon should always be kept in the house. I
confess to having a decided prejudice against this meat, considering it
unwholesome and dangerous, especially in cities, unless used in the
smallest quantities. Yet pork makes a delicious flavoring for cooking
other meats, and thin, small slices of breakfast bacon are a relishing
garnish for beefsteak, veal cutlets, liver, etc. In the country,
perhaps, there is less cause for doubt about its use, where the animal
is raised with corn, and where much outdoor life will permit the taking
of stronger food.