, 1841-04-24
From the Cultirdtor.
PRESERVATION CT BACON
WINTER CALVES.

INESshSs lLli4ohS.-h> iHt sfdSbu Is Tdp
idly approaching wien all good housc-w i've,
feel n natural solIciude for the preservation
OF their bacon. permit me TO inform such al
your readers rs may not be apprISrd of The
fact. that by white washing their bacon. they
Con preserve it,. perhaps. more e~conumicaly
and etiectually, than 10y adopting any other
Of the variuus nudes which have heen rec
commended for this purpose. A re>perratlr
ceirhlo or OF mine hiss saved Lis Iac'.m IN Ifi>
way Tor tie last twenty Yeas. wrh"Tt tie
loss Of a single piece. Eariv in the ~s.,Iin..
after his meat is well cured, lie gne- his la
con 4 coed coat of whirc-wa>h. with tie
common brush. on the fleshv side and on IA.
ends Of the hooks. sprinkIing n small quanli-
ty of fine ashes on the moist wiile-wnsi,.
and hangs it Vi again in his smoke house.
where II is permitted Ia remain until it is la
ken down for use. The process dues moi in
lure the meat in the slightest degree. II
owes its efficacy, obviously, 10 the fact thu
the hard crust it forms over The bacon. pre-
vents the fly from deposiiing lis eggs in it.
Any other means, which would exclude the
fly from all access TO the meat, such as bury.
Ing it in salt, oats. &c. covering it with can
vass. bags, plastering it with ashes, &C..
would, q course, be equally efccIual.
Never wound our meat until YOU use il.
for the fly will be sure TO deposit lis eggs in
The wounds. A friend of mlne lost Il num-
Der of hams last summer. in consequence OF
his wife's thrus,ing a knife into them 10 os.
certain their quality.
10 preserve meat well, i smoke house
should be roomy, dry. cola, and dark, and
yet sufficiently open 10 permit 4 free %circuIa-
ton Of air, otherwise your bacon will he
soft. damp, and rancid. On this account.
wooden smoke-honses are greatly preferable
10 those constructed OF brick and stone.
i: is great, yet very prevalent error, 10
smoke bacon in wet and damp weather; for
y smoking it at such seasons, the "sueaf"
which then collects upon the meat, and
which has a peculiarly disgusting taste. is
driven into it and dried upon it, and i'm
pairs its flavor. Smoke only in dry wealth
er. II your meat is well cured, the only use
Of smoking in summer time, is to expel the
fly from the house.
If any Of our readers smack their lips as
heartily as do over a good old Virginia
nam, that fairly melts in your mouth. they
will not fail to observe these plain directions
FOR the preservation of their bacon.
As my sheet is not quite full, | will add a
word on another subject.
Passing recently BY the farm of a distin-
guisied agricultura!ist of this country. | cs-
pied on one side Of the lane. the urim car
caSseS of a brace of calves, from whose ma
ked skeletons 4 flock Of v~oracious crows
were valnly e~ndeavoring TO tear Il scanty re-
past. Now, Messrs Editors. | beg leave TO
enquire most respectfully. whether. in your
opinion, the most economical mode of car
rylng those useful animals (~carron crows
through the wint"r. is by 2 iing Them IN
ceaR or whether it would not be better poii-
cv IN our farmers, though not perhaps 50
patriotic or public spirited, to give their
clives 4 small quantity of or meal duly in
the 'ali to put them in order 10 90 t,,...i-+ ,'a
Miater-to sow a patch nf ~" IN i'~rS: +
for winta" and Sr.'i '-.T,r
to house C '~gIG'ci'". .1ir -
with fine hav and mcal in cod aud ..rmcnt
weather.? If our farmers would pursue this
course, they would have IN the SPIN vieoT-
well grown. thrifty cl'ves. that would
come TO maturity; instead "f Il
miserable remnrnt of poor, weak. S}ele-
IONS, hat are 4 disgrace to the flock. Take
good care oil Your younr stock of all kinis,
ii YOU must neglect NV. let it be the cd
and vigorous. rather than the young and ten
ter. CORNELIUS C. BALDWIN.
Rockdridge CO. VirginiD, Mrch. 1871.
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