Jasper Republican, Volume 1, Number 8, Rensselaer, Jasper County, 6 November 1874 — Curing Pork and Beef. [ARTICLE]

Curing Pork and Beef.

The season will soon be at hand when farmers will be thinking of killing and packing their yearly supply of pork. There is always more or less complaint about pork. .getting rusty or sour or tainted. Thare is no reason why these complaints should be necessary, except from causes that are easily obviated. Pork will get spur or tainted from contact with tiie atmosphere', from being kept too warm or from alternations of heat and cold, especially if the salt used be’nbt of the first quality. Now, since a perfectly cool and equable temperature is not available to every farmer, and especially to that class which is obliged to depend more than any other on salt pork for their summer meat, it is particularly necessary that they use the best salt in the market for curing their pork and other meat. If this salt cannot be bought at the county town, and it is often difficult to do so, an order should be sent direct to the nearest commercial city. This may easily be done economically by a few farmers clobbing together, each taking a barrel; or if there is a Grange or club the matter then becomes still more simple. The order only is to be sent to the agent. While the price of the better grades of salt is so little in advance of that of the common grades, every man who salts meat #f any kind should never risk the curing with any but the best. If he get the coarse solar fii* diamond there will be no trouble.

When the pork has been killed, and hung in a cool place for twenty-four hours, it should be sufficiently deprived of the animal heat to be safely laid down in salt. If not thoroughly deprived of this heat it is liable to trouble, even with the best salt# Therefore, this is the first and most important step in the curing of pork. Cut it into suitable pieces, and rub each one separately with salt, hams, shoulders, chops, bacon, and side meat; stack it up so that the blood may drain for forty-eight hours. Then pack the side meat on its edge, in sweet barrels, as closely as possible, always keeping the skin side next the side of the barrel, and using one-half btfsheTj by measure, of coarse salt to each barrel. When the barrel is full, weight the meat with a&lt stone, and pour on sufficient cold water until bubbles cease to rise and the meat is entirely covered, always remembering that fat meat will not take up an excess of salt, If the barrel is to be headed up, do this before the water is put in, and pour it through a vent in the top. If thereafter you keep the barrels in a cool place, as the cellar, and, upon taking from the barrel, are careful to keep the meat submerged, it will keep one, two, or three years, perfectly. For curing in the best manner, hams, shoulders, chops and bacon, after the blood has been drained as previously recommended, should be packed in a suitable cask pretty tight; make a brine of two pounds of salt, one pound sugar and four ounces saltpeter to each gallon of water; scald and skim this brine, and when cold pour over the meat; keep in a cold place, but not so as to be frozen, for about four weeks. Thus cured, meat will not require any freshening and it will retain its red color admirably. It is a most excellent way for corned beef but it will not keep during hot weather. The hams and bacon, however, will be all right, for the smoking will tend to preserve them. Dfy salting is performed by rubbing the meat with a mixture to be used warm in the following proportions: Four pounds salt, three ounces saltpeter and sufficient molasses to make a thick paste. If the meatiß packed in casks and the brine

■ 1 «!■•*£ 1 1 - J '< ' " ’ allowed to form and saturate it, it is then called wet salting. For home consumption we should much prefer Hie pickling process previously given, since the meat may safely lie in the brine until it may he smoked in the spring; and the brine, thoroughly scalded and skimmed, with that taken from the corned beef and strengthened by the addition of one pound more of Balt to each gallon, may be returned to the beef, which will remain sweet until July at least.— Western Rural.

Judgment op Musicians.—Theodore Thomas, the distinguished founder and conductor of the famous “Thomas Orchestra,” JNew York, ought to * know as well as any etna the opinions entertained by musicians respecting musical instruments. He declares that they generally agree with him in regarding the Mason A Hamlin Cabinet Organs as mueh the best instruments otf this class in the world. It is not, therefore, surprising that they are now largely exported to Europe* commanding higher pnees there than the instruments of their bOst makers. — Exeh. »»- —When reminaea oi me want of progress in agriculture and manufactures, the Spaniards relate a legend that Adam, once upon a time, requested leave to revisit this world —once his Paradise. The leave was granted, and an angel commissioned to conduct him. On wings of love the patriarch fastened to his native earth; hut so changed, so strange it seemed to him that he felt at home nowhere until he came to Portugal. “ Ah, here,” exclaimed he, “settoe down here; everything here is jtfst as I left it!” Destruction i». Disguise. —lt is a fact that mixtures of bad liquors and acid astringents are often given for medicines. They are potent to destroy! and may be safely warranted to ruin morally and physically any human being that sticks to them long enough. More drunkards haye been made by these villainous concoctions labeled medicines than by the liquors of Commerce. Alcoholic poisons, advertised as remedies, are more mischievous than tavern drams. For intermittent and remittent fevers, as well as for all other diseases which these fiery frauds are falsely certified to relieve, Dr. Walker’s Vinegar Bitters, the ne plus ultra of vegetable medicines, is a positive cure. But this is not all; the great Temperance Elixir is a sovereign specific for the depraved appetite for stimulants created by the false tonics and bogus restoratives of Missionaries of Intemperance. Within the present year many well-known oitizens have certified that a course of Vinegar Bitters invariably obliterates the desire for spirituous excitants 7

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The Little Corporal.—The" many good things in the November number justify the assertion that it is in no wise behind any former issue in attractiveness tfnd interest—and that is saying a good deal in its favor. The publisher offers great attractions for the coming year, and all new subscribers for 1878, whose names are received before Decehtberl, will receive the November and December numbers of this year. free. Terms, postage paid, $1.50 for single subscription; two names at one time, $1.38 hacbpfive, sl.lO each, and a premium to the person sending the club. Published by John E. Miller, Chicago, 111. *

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