Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1834-10-27

! SiR--As the season has arrived that BEEF
| (iteshi comes into use necessarily as well as a.
Sreeably, ibeg leave to suggest TO your numerous
readers, something respecting the management OF
! IT that may not be known to all. !, is the result of
experience for years aud being calculated 1, add to
domestic eco,lOmy and comfort, | communicate the
information with confidence and pleasure That
/ the SaCtng OF Beef is attended with much difficulty
| in the South, is known 10 all house keepers W no
endeayor 10 live well, as also, tho, nicely cured
| Northern Beef is luxury. Bacon and greens is a
much valued Southern dish, rendered SO, am 4
| frad, by the ease with which our good old mat.
rons prepare H. No physician will attempt TO saw,
| as medical man, tina, constant USE such as we
| frequently find during those months. of the year
prcdisposng TO fever is sautary. Yet with thou
sands in the South, custom has consecrated the use
| of II as often in the day, an old lady Of my &C
| Quantance drinks coffee, viz three times day,
and uniformly previous TO saying prayers, to keep
| her from Being heavy headed" To any tas'e
uncorruR,ed by wre,ched habits, the corned bee f
| and cabbage" ofthe North, win be found nos, a.
greeeble change
Beef when elegantly handled and corned, in a.
boui TWO months acquires u peculiar flavor ond
taste, which may be readily osn.zed in lie half
dare} Boston Beet, put up ior family use, and
Which frequently comes TO our market. This fla
vor and tuste, by those who are at all fond ofths
meat adds much to its value. When used cold as
arasher, il certainly is tshly grateful 10 The pal.
ate. And can say from repeated trials, that well
eorncd bref for the first month, especially sliced
when cold, aud slightly fried III sweet lard will DO
| found mean substitute for flied ham As a
! change, | view II highly agreeable.
| To be able 20 save the whole OF beef during
summer IS really desirable, and 10 give il all the
qualities of the fac Northern half barrel beef before
! alluded 10, have found equally SO and which can
! be done as follows:
XII your animal in the evening if possible, after
n rainy day Have tubs filled with the coolest and
cJearcst water you Gun procute.-Cut as fast a.
possible and throw the pieces into the water, stir
ring them through and through the water TO detacf
the blood as much as possible, which will require a
bou, ten minutes. Take out and pile on "a table
inclined, SO as 10 throw off The water thai, oozcs
from the meat. As suon as the tubs can be refler
With clear water, throw the meat back, continuing
the stirring process for ten fifteen minutes
by which time the meat will assume a white APP
pearancc. For the purpose ofcxpedton, have tive
OF the largest dutch ovens you can procure, (smal
ones or pots will do, and fill them hnlf full ofth,
best Turks Island or ETunsa Sail (no ground NJ
um, aduterated with Liverpool beat as fine as pos
sbe in mortar. When the salt is as hot Cheated
over good live coals) the hand can bear, rub TIT
meat well, putting on i, as you pack ii down, II
half barrel tubs, sprinkllng of SaipcTe Hyo'
can afford II, sprinkle il, with brown sugar or mo
lusses, a, the same time. BY jujlciously mixing it
your tub the bony & flesh pieces, you may have il
SO completely packed that the air will be excluded
, which is most material point a! his time-Atte
filing your tubs, cover with any coarse cloth hes
calculated to exclude the atmosphere, and place
them in the coolest depository you can find, on tn
ground On the loving day have scatfold e
reuted as high as possible Mine l erecie
, OF the end Of my smoke house, abou. twen'
fee, high, and for dollar expense ard has aIrea
: dy served me five years. Lay small cross piece
as you would prepare scaffoid for Jerklns-(an
e rightly called, for heaven knows it jerks the huma
. stomach in the process Of digcstion) About dar
the next evening, take your beef from the tubs, 9
it laws and disturbing il as little as possible to thto
off the salt place it on the scaiiod. BY day brea
take it dow n and replace it in the tubs, srrnkng
- little additional salt, recollecting most esPecail
no. to let any fears get hold of you that the me'
:, will be made too sali." Repeat the scatfoldn
the second and third nights. On the night oil u
las, sca.ToJng, take the brine from your tubs, an
=. boil it unit, perfectly clear. Wash your '"os pc
q fectly clean, and pack well down. Tut on yot
IS brine cold, and add as much made strong enough
!. bear an egg unit, your meat is toVereo anu ne
your covering the best calculated you can 10 excu'
\, the atmosphere. >,
ID In using, prudence will say to you 10 use "
n bony pieces first, and at the end OF the mon'o
boil & skim yo1r pickle, & replace II SO as ~" u