Rensselaer Union, Volume 7, Number 39, Rensselaer, Jasper County, 17 June 1875 — How to Keep Meat Fresh a Long Time. [ARTICLE]

How to Keep Meat Fresh a Long Time.

The Inter-Ocean says that the following recipe is worth the subscription price of auy newspaper in the 1 and: As soon as the animal heat is out of the meat, slice it up ready for cooking. Prepare a large jar by scalding well with hot salt and water. Mix salt and pulverized saltpeter in the proportion of one tablespoonfui of saltpeter to one teacupful of salt. Cover the bottom of the jar with a sprinkle of salt and pepper. Put down a layer of meat, sprinkle with salt and pepper, the same as if just going to the (able, and continue in this manner till the jar is full. Fold a cloth or towel and wet it in strong salt and water, in which a little of the saltpeter is dissolved. Press tlie cloth closely over tiie meat and set in a cool place. Be sure and press- the cloth on tightly as eaeli layer is removed, and your meat will keep for months." It is a good plan to let the meat lie over night after itis sliced, before packing. Then drain off all the blood that oozes from it. It will be necessary to change the cloth occasionally, or take it oil'and wash it—lirst in cold water—then scald in salt and water as at first. In this way farmers can have fresh meat the year round. “I have kept beef,” says the writer, “that was killed the 1-th of February, till the 21st of June. Then I packed a large jar of veal in the same way during the dog-days, and it kept six weeks.”