Southport telegraph. [volume] (Southport, W.T. [i.e. Kenosha, Wis.]) 1840-1850, 1845-02-03
CURING ME AT.
The difference between doing a

The difference between doing a thing
right and doing it wrong. is perhaps no
where more obviously shown than in curing
sailed provisions. There are few people
who do not relish slice of nice ham or
cerned beef, and many good housewife
can speak Of the good advantages, in the
mysteries of cookery, which belong TO well
cured. clear picked pork 1t is a very
easy matter 10 have all these things of a
good quality, yet il IS TOO often the case
that we find ihem put up or managed in SO
careless manner, that they are either
actually W. wholesome, or in such condition
that they can only be cate by persons OF
the strongest appetites
II s.-The following mode Of pre-
pairing hams We have practised for several
years, and confidence recommend it to
others:
For every 100 pounds Of meat, take 5
pInts OF coed molasses. {or 5 pounds brown
sugar. ounces Of salt petre, and pounds
OF rock sat-add three gallons of water,
and boil the ingredients over gentle fire,
STUNNING off the fro,h or scum as it rises.
Continue the boiling till the salt, &c, is
dissolved. Have the hams nicely cut and
trimmed, packed in casks with the shank
end down, as the pickle will thus strike In
better When the pickle, prepared as
above, is sufficiently cool, pour it over the
hams. They may lie in pickle from two
10 SIX weeks, according TO the size of the
pieces, or the state Of the weather-more
time being required in cold than in warm
| wpather Raof r. l. 4
for smoking and drying, may be cured &C
cording 10 this mode, and will be found
excellent
Much of the goodness Of hams depends
on smoking. They should be hung at such
distance from the FIRE as not 10 be heated
They should also be hung up with shank
end dewnwards, as this will prevent the
escape of their juices by dripping. Small
hams, wanted for immediate use, will an
swer with two weeks smoking, but larger
ones. and these wanted for keeping, should
Be smoked four weeks or more.
Different articles are used for smoking.
Perhaps saw dust from hard wood, where
it can be conveniently had, is on the whole
to be preferred. Corn.cobs are first rate,
and are said by some to make the sweetest
smoke OF any thing. Chips of maple and
hickory, or the small twigs and branches
Of those kinds of wood, do well.
Hams are sometimes cured by adding
pyroligenous acid to the pickle, but having
had no experience with this mode, we cam
NOT speak of its advantages. Another
mode which we have seen practiced, is TO
smoke the barrels or casks in which the
hams are to be kept, and let them remain
in pickle TIL want-d-only taking them out
a sufficiently long time before using, to
allow them to drain properly. The barrels
are smoked by being placed over small
fires OF chips, cobs, &c. for several hours.
The essence Of smoke which is thus inbibed
by the barrel, is impaired TO the pickle and
thonce to the meat
BEET.-The best pieces for corning
are the plates, ribs, and briskets. Pack ,ihe
pieces in casks, giving vary slight sprink-
ling of salt between each piece. Then
cover the meat with pickle made by boil
ing together, in 4 gallons of wafer, lbs
salt, 3 lbs. brown sugar, 3 OF. salt petre
l OF. pearlash, for 100 lbs. Keep heavy
fiat stone on The meat. that it may be well
immersed in the pickle. Beef packed in
this manner will keep year, and will
rather Improve than grow worse.
Another mode recommended by gen.
teman of long experience in the packing
Of beef and pork. is the following: Fol-
100 lbs. beef take lbs brown sugar, 4
or. salt petre, and 4 OTIS fine Liverpool sal
mix all intimately together, and in pack
ing, sprinkle it even over the meat Ado
no pickle, the dissoving of the salt, &c
with the juices Of the meat will be suffi
Gent. Keep the meat closely pressed to
gether by a good weight. We are assured
that this is the best mode Of packing bee
that is intended for keeping over the sum
mer, and that the quality Of the meat i.
unexceptionably fine.
CLEAR PoRK.-For this we prefer clea
, salt and water. After having divided tn,
hog, take off the shoulders and hams, an,
all the lean meat, cut the sides crossws,
into strips, 4 or inches wide, and afte
covering the bottom Of the cask with sal,
pack the strips in layers set edgewise a
closely as possible round the cask, will
, plenty Of salt between each layer. Wher
, the cask is full and has settled for da,
or two, put in cold water enough TO cairll
, cover the pork. There is no danger o
, using too much salt for clear pork-nt
, more will ba taken up by the meat than i
needed, and the remainder is safely left
and may be used in packing new parcel
: Albany Cultirator.
EXTRAORDINARY RUINs.-The Na,iona