The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1856-1888, 1857-07-02
1.-THE PACIFIC
COMMERCIAL Advertiser.

PACKIS0sPORK AND BEEF.-In an old agricultural
paper, We tpd the following hints on the best mode
Of packing pork and beef. The business of curing
beef is on the increase in our kingdom, and the sug-
gestions contained may be of benefit, even to those
who have had some experience in it.
PoRK.-No. 1 should contain thirty-eight pieces
prime, viz loins, belly pieces, breasts, cushion OF leg
free from bohe and chimes: the rest to be neck and
poll pieces, fore and hind legs not to exceed six
Quality to be fat.
No. 2 should contain forty-eight pieces prime
quality not So fat as India.
No. 8 should contain thirty-two pieces prime
quality same as last.
No. 4 SHOULD contain fifty pieces, four pounds each,
and to be msde of corn fatted hogs, of light weight,
say from onS hundred and thirty to onehundred and
fifty poundst neither heads or legs admitted; if hams
are left out side pieces to be substituted. Two
ounces saltre.re to each barrel
When packing for expectation, the pieces should be
washed in feap water. The pickle shoald stand for
twenty-four:nvdrs after being made, and all scum
taken OF, i ID never used until bright and clear.
The want of q good head of salt, and the muddy
pickle, have been the most conspicuous faults Of
American Beef and Pork; so much so that the great
bulk of it Gas to be washed and resulted on landing.
Short J$ddes.-To be made from sides of corn-fed
hogs, averaging from one hundred and seventy-6ve
to two hundred and fifty pounds, cut square as
possible; back bone to be taken off with a saw; ribs
to be sawed through about the center, laid down in
fine salt, and slightly ~saltpetred changing them twice
after the first sailing; then pack in boxes, putting six
middles of smaller size, andFfye of larger, in each
box; box will nett about one hundred and eighty
pounds, to be neatly marked with the number of
pieces, nett weight and packers name; to be packed
with fine salt, at leas. half an inch thick between the
layers, and good Gaping; meat to be scraped clean,
both rib, skin and edges, and scraps cut of, but not
washed; pack skin down, except last piece.
Long .Mddfes-The head and nam taken off
square, the whole rib taken out with back bone, the
shoulder blade taken out entirely, and the hole well
filled with salt, and which should be done each time
IT Is handled. Same directions for curing as for Short
Middles. Then pack and SD same as Short Middles,
separating large from small; box to contain about
three hundred pounds nett.
ITerce .NiddEes.-To be cut and trimmed same as
Shcrt Mi6dles, but to be made of heavier hogs, laid
down in salt four days; then pack in tierces to con-
tain three hundred and t~hirty-six pounds, adding,
slightly, ~saltpetre; 20 be sized same as Short Middles,
marking on each tierce number of pieces, &C.; pickle
at once, and after standing one day, fill up.
BEEF.-Imrnediately efter cutting, the beef is to be
we'll rubbed with fine dry salt, and packed in store
casks, to be filled up with plckIe-a little ~saltpetre
being added, to give a bright color. As soon as the
blood is sufficiently purged out, it may be packed in
tierces for expectation. Saltpetre need not be used
in any pickle after the first. Pickle should be
strained.
Prime -Mess.-Tierce to contain thirty-eight
pieces, eight pounds each, say four pieces chuck, six
shoulder ribs, four plates, six briskets, two rump,
four sirloin, two TANKS, two rounds, Tor ring-bone,)
four rounds, (clear of bone,) four standing ribs, 1t
is best to leave out necks and shanks.
India -M,ss--Tierce to contain ~forty-two pieces,
eight pounds each, assorted same as prime mess,
adding four more pieces, standing rib; neither shanks
nor necks admitted.
The cattle for India Mess should be well fatted, and
weigh sever hundred pounds and upward; for prime
mess, five hundred and fifty to seven hundred pounds.
All provisions intended for the English market should
be handled with great care and neatness, always using
knife and saw; packages neatly branded, with
quality, weight, number of pieces and packers name.
The tierce containing three hundred and thirty-six
pounds should be twenty-one and a half inches head,
twenfy-four and a half inches bilge, thirty-three and
. half inches length.
Fer three hundred and four pounds, nineteen and
. half inches head, twenty-five and a half inches
bilge, t~hirty-one and a half inches length, and well
seas ned.
Six ounces ~saltpetre to tierce.