Iowa territorial gazette and advertiser. [volume] (Burlington, Iowa Territory [Iowa]) 1840-1846, 1843-12-02
CircuIar.-neef, Pork, and Lard.

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a9asa8 - . --- $500 Ia 49, sai
CircuIar.-neef, Pork, and Lard.
~awoit STE sss9 ST. iosis, October, 1s43.
As beef, pork and lard, now form large part
cfthe exports from Missouri, Illinois, and Iowa,
ard as much Of it comes here badly cured and
badly cut, and, as a consequence, sells for a
much less price than when in good condition
and good packages, (ssin shipping order.r) l
propose to make u few remarks, to which 7 call
the attention Of those who intend to pack beef
and pork the present fall. II is not my purpose
to advise the manner, in detaib how they should
be cured, as each one has doubtless his own way
Of curing, but to speak in the general. ,s
Beef is u delicate article to pack, as il Is much
more liable to spoil Than pork, and should only
he put up by those who fully understand it. The
best cattle to pack are those running from TO
years old--not less than 4--and weighing from
to 900 lbs.. and those only that are fat. Beef
should be first rubbed with fine salt, and stacked
for - hours, in cool weather, and then .alte.l
with coarse Turks Island salt The quantity Of
coarse salt should not be less than 60 lbs weight
to each 200 lbs. (full weight) of beef, and the
barrels should be filled with pickle as strong as
can be made, and small portion Of salt peter, to
give it color-5 ounces to every 200 lbs. OF
meat.
Barrel Pork should contain zoo full lbs. nett
OF meat, aud requires not less than 45 lbs. of
coarse Turks Island salt to cure IT,
Observation-Disclosures attention should be paid to
the getting Gas wella curing) of hams; they
will bring three eighths to halfa cent pound
more, well cut than i'll cut.
They should be trimmed round, Ono protuber-
ance or end,) and near TO the upper bone, and
sawed off half an inch above (if long shank hams
the knee joint, so that in no case the shank shall
exceed inches in length. A little saltpetcr, ca
ounces TO every 200 lbs, Of meat ia curing makes
ham look well in color and retains its ,uce;
too much produces chemical action, and dies.
uoys the flavor Of the meat. Care should be
taken in smoking--too much smoke is better
than too little, and hickory wood or chip. make
the best smoke to impart flavor. The quantity
Of salt to bacon is about Is lbs. TO every 100 lbs.
cf meat.
Ntoaidass should DC cut above the knee Joint
(if long shankra hogs) and, IN size, ahoat one
third longer than broad, and the sides Of the
shoulder should be cut square and even, and
when packed in casks should be placed side by
side and not laid dat prefer, however, to Gu,
shoulders round like ham, taking or all the
side meat.
Sides to sell well and keep well, should be free
Of bone and even trlmmed,
food Bacoa can only be produced from good
corr tatted hegs---if fed on any thing else. IRON
six 10 eight weeks before killing, the meat will
be soft, Shiny, and tlahhy.
Particular attention should BE- paid 10 Lard
n AM esnSeAAily INC packages y : m, IN. III,
side TAT, and rendered separately, Care should
be taken that i Is boiled cnoaghs--if not il will
% oily and soon tarn rancid In hot weather, and
as much cars should be taken tina, il is no,
seofehed or burnt, as this will iniure its sale
greatly, although II may be pure leaf Lard
Kegs should be made Of good we'll seasoned wood,
and a. tight as possible, and should DO about / |
inches broad At the head, and 10 l.Y inches long,
win AZ least six hoops on each end, closely Joint
cd, and the heads should be painted lead color OF
white, and neatly branded, aud when pure leaf
lard should be branded l.ealr 50 the barrels. |
repeat that lard viii oren sell - cent pound
more when in good, tight, handsome packages,
thaa in aas'ghtly oaes. bacon to be In geesi
shipping order should be packed in casks, not
~ heNeN AMI hams, sides, aud shoulders packed
>epasately, and the kind OF meat branded or
,aarAed on each eask, together with the taye Of
ihe eaSk,
nSN aud pork barrels 10 pass Inspection here,
must be- made as taslawS Made of goed season.
ed watte eaA, free tom d.tee,, barrel made 10
contain t,sil sVo lbs, meat--te measure as inches
eegoSs the Aeaa between the cross, aud % inches
long, and have al least ~ good hoops, aud be
tight to holA pickle.
Gegf. to pass a,sneetlea, n,ast be as iel,ewA Of
well MtteG cattle, and De cut in pieces az square
AZ may he--net 10 exceed II nor less than 1
pounds il weight Mess beet must consist Ut
two pieces Of tie nae, two choice pieces arthe
der OF the barrel with hsSskets. plates. navel
pieces, and the part cut from the shoulder with
the belly part az the ribs cut OF PrtNe must
consist eftwo TANKS, two saanks cut Oft above
the Knee jeiat, and hale the neek, with the poiat
Of the neck cut OH in each barrel, the upper
layer must be coed side pieces, the remainder to
be made op, as naxr as possible. cf great por.
ton OF the shoulder. oin aud ramp.
Casso,--The barrel must be filled up with
portion Of good pieces, and not more than one
hasf OF neck, o. more Than three TANKS, with a
portion Of shanks with the hook cut "a. ia the
same manner as Prime. Mess. prime, and car.
20, all in good tight barrels. and filed with
pickle.
Pork, to pass Inspection, must be put up as
oliows.
Clear Aicss, none but the side OF good corn fat
hogs. OF not less than $50 lbs. each nctts with
ibis and back bone taken out, 10 contain 700 lbs.
zach barrel.
Mess pars.--Nouc but sides oC cool corn "a.
hogs, of $50 pounds nett cach--2oo pounds each
barrel.
Prime Pork---Hog not 10 weigh less than $50
hs. ne,'j to contain no. more than three shout
,ers, with legs cut Off above the knee ioint--not
more than three necks, nor more than three half
heads, which must have the ears and snnut cut
ut al the opening at the JAWS. with the bruins and
bloody criste taken out, and the rest of the bar
el made up of side pieces Of good corn fa,ted
lbs. each barrel.
Chimc Pork should consist Of none but the tail
'ieces OF good large corn fatted hogs-200 lbs.
ZACH barrel.
Cargo Pork.--There must he in barrel more
han 30 lbs. Of heads and shoulders-200 lbs
'ach barrel All 10 he packed ia good, tight,
veil seasoned barrels, and quality branded on
ZACH.
repeat that particular attention should be Civ
n TO have the barrels of good seasoned wood,
Use they viii not retain pickle, and ieopardizs
K keeping OF the meat.
GEORGE X. BUDD,
Produce Commission Merchant St. Louis.
TExAs.-A large meeting ofpersons friendly
o the annexation Of Texas to the United States
vas held at Bellville, Illinois, on the ith ult.-
speeches were made hy Ex-G Governor REyNoLDs
nd several other gentlemen.
Sea~boat -accidest on fks Hxs,son Rircr.--As
ne Rochester was on her passage down from
Albany on the 9th inst, when near Hyde Park,
cuie Of her machinery gave way, and in nc
,eat every vcstage OF her works were broken in
toms. Scarcely piece Of her beautiful ma
hinery 30 large - > mans hand remained Her
llOt.housc, stairway, berths, beds, and every