Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1858-01-08
Packing Beef and Pork.

In an old agricultural paper, we find the following
hints the best mode of packing beef and pork The
business curing beef on the increase in our country
and the suggestions contained may be of benefit even
to those who have had some experience in it:
PoRK.-No should contain thirty yeght pieces prime,
viz lons beypieces, breasts cushion of leg free from
bone and Chimes the rest to be neck and poll pieces
fore and hind legs not to exceed six Quality to be fat
No. should contain forty-eight pieces prime-quali-
ty not so fat as India: See Beef below
No 3 should contain thirty-two pieces prime-quali-
ty same as last.
No. should contain fifty pieces, four pounds each
and be made of cornatted hogs, of light weight say
from one hundred and thirty to one hundred and fifty
pounds neither heads or legs admitted if hams left
out side pieces to be substituted Two saltpere
to each barrel.
When packing for expectation, the pieces should be
washed in clean water The pickle should stand for
twentyour hours after being made, and all scum taken
off, and never used until bright and clear The want Of
good head of salt and the muddy pickle have been the
most conspicuous fats of American beef and pork so
much so that the great bulk of it has to be washed and
re-salted
Short Fddfe>.-'r0 bc made from sides of cornred
hogs averaging from hundred and seventy-fve to
two hundred and fifty pounds, cut square possible
back bone to be taken off with ribs to be sawed
through about the center, laid down in fine salt and
slightly satpetred, changing them twice after the first
salting; then pack i'll boxes putting six middles of
smaller size and five of larger in each box box will
nett about hundred and eighty pounds to be neatly
marked with the number of pieces nett weight and pack
ers name to be packed with fine SALT at least half an
inch thick between the layers, and good Gaping meat
to be scraped clean both rib skin and edges and
cut off, but not washed pack skin down, except last
piece.
Long JHiddie~.-'Ihc head and ham 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 mddIes Then
mack md
from small box to contain about three hundred pounds
nett
Tierce Middls-To be cut and trimmed same as short
mdles but to be made of heavier hogs laid down in
salt four days then pack in terces to contain three hun
dred and thirysX pounds adding, slightly saltpere to
be sized same short middes marking on each terce
number of Pieces etc; pickle at once, and after stand
ing one day, fill up.
Immediately after cutting, the beef is to be
we'll rubbed with fine dry SALT and packed in store casks,
to give bright color. AS soon the blood is suff-
centy purged it may be packed in terces for ex-
portation. Satpere need not be used in any pickle a
ter the first. Pickle should be strained.
Prime Mess Terce to contain thirty-eght pieces,
eight pounds each say four pieces chuck six shoulder
ribs four plates, six brskets two rump, four srOn two
hanks two rounds for ring bone four rounds clear of
bone four standing ribs 1t is best to leave out necks
and shanks.
India Mess-Tierce to contain fortytwo pieces, eight
pounds each assorted same prime mess adding four
more pieces standing rib neither shanks nor necks ad-
mitted.
The cattle for India mess should be well fatted and
seven hundred pounds and upwards for prime mess,
five hundred and fifty to seven hundred pounds. All
provisions intended for the English market should be ham
died with great and neatness, always using knife
and saw packages neatly branded with quality, weight
number of pieces and makers name.
The tierce containing three hundred and thirtysix
pounds should be twenty-one and a-haf inches head,
twentyfour and ahalf inches bilge, thirtytee and
half inches length.
For three hundred and four pounds nineteen and a.
half inches head twenty-five and a-half inches bilge,
thirtyone and ahaf inches length, and well seasoned
Six ounces saltpetre to one tierce.
THOMAS JEFFERsoNs Fathers STRENGTH.-Peter
Jefferson described by Mr.. Randall of gi-
gantic stature-plan, and averse to display-he was
nlo nEo