Des Arc citizen., 1860-02-08

or as Cuey fldVt ftOJ iOuHu lue 1d y.tNHa
 They hayepot left me Sterne.
 baI HOME JOURNAL aTsii4s a0Iaag8s !
 Curing and Preserving, Meat
 bHs Pork should be alIowedfo cool, but not htofreeze before cutting off thissis 10 be deferred, several days for the sake of con venience. split the animal and take out the ards IL willfthenf cool quickly and entirely. In cutting up, cut of the head close 10 the ears; the jowi Or undel. jaw, and the head or upper jaw, may be baked ssfresh, or slightly satted.9 boiled as pork, s.he snont, ears and feet dressed for souse; take out the spare ribs with as much lean ssa,iached as sepossible, for all the lean that goes into the pork barrel shrinlss up and becomes hard; cutihe hams and shoulders with good length of the leg bone, for this wili prevent insects andtmould getting in- olhe, body of The ham, rounded at the large end, and only long enough 10 in- clude the lean, for the fat had better be in the pork than the ham; a strip from the belly as far asthe teats should go with 7otfe lard cutlhe broadsideSacrossin inlstrips hbo0t eight inches wide ;gnll the tffag- lnents which come off about the hams or 1oiherI parr gqfor 1ard or sausages,; and solhe whoescarcass is, appropriated TIT .sAA The strips of pork should be packed cdgewisa iniight casks, a good coating of salt being put between each layer and on the bottom and top of the cask. A half bushel to the barrel has been thought suf- fcient, but as thes cost sEbusy triflng, we prefer 10 use about one hushels that which remains undissolved being good for future use. If the cask is. to remain without heading up, fasten the pork down before you add the brine, else as the salt dis
 solves, the meat may swim. Cover the meat with pure wafer, or, better, with a brine made as strong as possible, with pdre salt, sscalding it, and skimming be- fore it's application. Rock salt or Turk s n sfs and is preferred for preserving pork, and a prejudice has heretofore existed againststhe altmanufacured at Syracuse aisd other places in central New York. some salt Is doubtless zimpure from too nasty evaporation and the excessive use z. Of lime, but as much of it is fine, and Of course light by the bushel, the difficulty has in part originated from too small a quantity. The solar, salt in, larger. crys- afs, is very pare and perfectly reliable. If there is muehlean pork, add two ounces 5 of salpstre to the barrel i this will pre- ventit from becoming very hard, but will give 1t a reddish color. { We Aapprehend C llio difficulty from the use of molasses casks in packing spork.g .Molasses and sugar ranls next to salt intheir preserving and we often use such casks for r .iIams and beef.3 e3ss9 Easaa a8 W
 .s5ss We use the same process for preserving both hams and beef. When cut. up tue ssss beef should lie e a fewgdays before this operation, rub carefully with fine salt, es- peciaily about the bone in the hams, and leave them to drain a few days on a plank; then pack them loosely in a bar rel, and cover with a brine made as fol- .olows.. Six galioas of water, nine pounds oI salt, one, quart of molasses, three. pounds of brown sugar. / three ounces of saflpetfe. and an ounce off saleratus.l Z 48oii the whole well and skim, and when ee'd pour itonFihe meat, which should be tirsly covered by 1t. This will make ssiS.e enough for about one hundred 1r pounds. This, is the celebrated Kpicl- erhocker pickle, Recommended by the Ute Judge Buel and we are satisfied of is excellence by long trial At the end ai three weeks take the hams andre 2 pack them and after laying in the s-brine ess much longer, they are ready for ssnoking. hHs
 Hickory woodland scobs make the best smoke. While caution is used that they are not too near the fire, they had better ax not freeze while being smoked. A In this sse the smoke only condenses on the sur face and backens n, but does not pene- trate the meat. In fact, freezing at any sd si,ne is of no benefit oto the quality of .9 isatns, or any other meat. bat has a ten dency 10 leave them dry. Smoke the ios hanas to light chesnut brown, not to a sas black color. When well cured. the hams may be very conveniently and perfectly sa preserved for use, by surrounding each one with loose bag made of close cotton cloth. This should be lied tightly about iya the strings of the ham. so that neither bugs nor flies can enter Hang them from the rafters in weIl.ven,ifated gar
 ret. and usnaily they will escape both mould and insects, and improve by age for one or more years.
 s. .. have also kep. hams by pasking in fine salt If t is dry, and kept in dry place. il answefsI well They will nol sbsorb much more salt butSif damp. they may become perfectly saturated. We a ssge also packed in clean dry ashes, but ne result was not very satisfactory.
 We fephat the requisites for curing sound pork Sweet. tight casks; plenty
 os pare saif, so that some shall remaif
 uniissolved,, the meatto be cooled bu
 not frozen. aud kept al moderate tenn. psrasure, covered wilh saturated brine