Evening Republican, Volume 19, Number 126, Rensselaer, Jasper County, 28 May 1915 — TO CURE HAMS [ARTICLE]

TO CURE HAMS

Meat should be thoroughly chilled (animal heat removed) previous to being placed Into cure, or it will not cure properly, will become pickle soaked, and sometimes sour in smoking. Sprinkle the bottom of the container with salt about oue inch in depth. Place large pieces as hams on the bottoms and smaller pieces between large ones, on top. Sprinkle each layer with salt to which a very small amount of saltpeter and brown sugar has been added, using not more than six ounces of saltpeter and two pounds of brown sugar to one hundred pounds of meat In place of brown sugar, acne sugar may be used. After the meat has been -put down in the container, cover with pickle of the proportions of nine pounds of salt to five gallons of water. Add or place between the layers of meat three ounces of whole pepper, i|t ounces of Juniper berries, a small amount of bay leaves, and some garlic. Circulate piekle by drawing off once daily from bottom and sprinkle over top of the meat. Hams should be cured in about a month, and other pieces according to size. In summer the pickle should be boiled and then cooled before using. After curing, soak three minutes for each day in cure; then wash In hot water, wipe dry with cloth and smoke.

Surplus suckers in blackberry or red raspberry patches should be treated just like weeds; don’t let the rows get too wide nor too thick. Kit do not hoe up all the new shoots coming up in the roof; remember that your berry crop next year will be borne on the canes which are pown this season. Many fruit growers advise that the new growth of blackberry and raspberry canes which is to furnish the fruits next year should be pinched off when about eighteen Inches high. We have yet to hear of a single i<i»n who regretted buying the springs to put under the box on the milk wagon. They prevent the milk being churned, bring better milk to the i mummy make more comfortable riding for the driver, easier pulling for the horses, less strain on the wagon and less wear and tear on the milk cans. M.Hn f 200-pound porkers in six requires a liberal amount of bone ’•<■l, as well aa of corn. Skim mtik or clover are most indlspenaible in —«"g profitable baby pork. Be certain that the oolta lean to sat