When the rind is tender and thin, the pork is young; when thick and
hard, it is old.
To be good, the meat must be soft, and have a fresh and good appearance.
We do not think it necessary to indicate here how to make black
puddings, chitterlings, Bologna, and other sausages. It is nearly, if
not quite impossible, for a person having no practice in it, to make
them edible; it is better to buy them ready made at pork-butchers'
shops, or to hire an experienced person to make them.