White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1858-01-21
for tie farmer,
hog Killing.
sALTING.

| When your meat Is 70 De picked II
should be heavily sprinkled with salt
and drain for "a hours. When it is to
be prepared with dry salt, mix one tea
spoonful of pulveriasd salt petre to one
gallon of salt, and keep it warm beside
you. Cut of hogs ear and with it rub
and cover the flesh part entirely with
salt. Pack hams upon hams, and sides
upon sides, DC, &c, for convenience in
getting them to hang up at different
times, as they will not all be ready at
once. 1t is likewise best to put the
large and small pieces in different divis-
ions. The weather has so much to do
with the time that meat requires to take
salt, that no time can be safely specified.
After three weeks fry piece from the
thickest part of medium sized ham, If
salt enough all pieces small and of the
same size are ready for smoking, and the
larger ones can wait q few days. The
iowl and chime are sailed in the same
way for smoking. The heads after
smoking day and draining well are salt
ell less heavily and used fresh. The
backbones and spare ribs are just sufi-
GENTLY sailed to keep-the last, if the
weather is freezing may be kept quite
fresh. The feet may be packed away in
salt if not to be Immediately used and
will prove almost as cool, at any period
of the year as when first killed-they are
kept thus much better than in pickle,
though spare ribs, (Hhen the weather
makes much salt necessary keep sweeter
in pickle. Many persons turn over and
rub their pork once in a week while it is
in salt. We have never practiced it nor
ever lost joint. And now having tres
passed thus far on the gentleman's pro-
vince we may as well say that when the
pork is ready to hang, the raw side
should be well sprinkled with cayenne.
About the bones especially a good supply
should be laid on. The hams should be
hung highest, because there they are least
liabNto the attacks of insects. A fire
place on the outside, communicating with
a smoke hue, is preferable for a meat
house to any internal arrangement, be-
cause it does not heat the room, which,
by the way, is the best if lofty, cool and
dark. We give receipt for pickle for
pork, and the English method of curing
bacon, and then retrace our steps clear
back to the slaughter house, as possibly,
you may have to direct some notice there.
PIcKLE.s
One gallon Of water, one and half
pounds of salt, one-half pound of sugar,
or half pint of molases, one-half OF. of
salt petre. and (one-half ounce of potash
often omitted. Boil and skim thorough
ly, and pour over the meat perfectly cold.
1t must remain month if for bacon; and
if to keep pork all the year, should be
boiled over two or three times in the
warm months with an additional cup of
salt and sugar.
sAUsAGEs.
Wash your sausage meat in tepid
water, but do not soak it, see that it is
free from bone, gristle, sine VS.. &C., &c.
Cut it up in small pieces; to lbs. of
lean meat, allow l lb. of leaf fat; chop
or grind it very fine. Mix in this quaint
ty 8 OF. of salt, ] an ounce of pepper and
two table spoons of powdered sugar
When we'll mixed, cook one and try it;
it is easy to add seasoning, therefore be
cautious in using it. Your sausage will
become more salt as it dries. Add any
spice you like.
.ogna Sausages, are made by using
one-third of beef, seasoning more strong
ly, and boiling after stufing, before dry
ing.
FEET.
Under smother head, we have said that
we consider it best, to salt down the feet
instead of picking. Previous to sailing
they should be carefully examined, the
hoofs taken off, not hair'left; be scalded,
scraped and soaked until perfectly white.
If wanted for immediate use they will be
ready for boiling after leaving night in
salt water. Many persons boil the feet
and ears and keep them in cold spiced
vinegar, ready to use cold or to fry; this
is termed souse. Others boil the heads
and feet until they can be freed from
bones, and mash to pulp; this is sea-
soned with salt. pepper and spices,
moulded and kept in vinegar. and termed
porked cheese.
How To MANURE TREES IN GRASS