, 1861-12-11

Upon what Meats hath this our Cesar fed.
That he hath grown 60 great:'

$1,000 A~ A4"tA- 6ASHA Eo
Probably few Of our readers are aware what
English Meats" are; and yet the ph1aze has be-
come Tery important one in our commercial M.
menclature. OF course all know Whist s:meat', ia .
but what particular kind 1t il which metits the sd
jectiEe English before it, is to many g matter
Of great curiosity. They are anxious to know what
are the qualities. digestive and Otherwise, which
1T meat for an Englishman.s stornach-that
gree Of corporosity.
Besides. this, however, a. the packers all orer
me NorthWest are putting up meats for the English
sell their hogs will themselves cut and pack. We
ayall ourselves Of circular inst Issued today by
ir,! iAr: hEsRF MIIWARD, the well known provision
1nst1Qc1ions in the manner OF cutting and carin,s
all kinds Of meats. Accompanying this circular
are htho.raphic plates representing the various
cuts. when properly finished, which we cannot re-
produce in our columns, but which Mr. MlYard
W3ll furnish to any perEon By sending him two
thre e-cent postage stamps.
We make copious extracts from the circular:
The PRoPER METHOD OF CUTTING, CCRrsG a,n
M.-Thts is one Of the most difficult cuts to turn
out Of hands properly. The backbone is taken
esomPistsly On, as also two Of the shoulder ribs.
the knuckle dfsjointed; sweep Of the knife il
then made down to the marroW.bonc, close to thc
book hock: The blade.bone is extracted BY freeing It
t9r the purpose: The shank or m1rrow-bone is
also a1 extracted By. freeing it from the meat aud
twisting i out scribe Of saw, Is then made
nearly midway le1gth~ise Of the ribs but not suf-
nc1ent to cut them through, the side is pressed
against the edge Of the cutting tabc to crack thc
a1ns and it + then Essdy for TIE salter In III these
cuts the s1uee should be made as even and neat rs
possible, the pockets {from whence the blade-bone
has been e1traeted) nicely rounded off and all rag
ged ends should be removed.
LONG boEELEss M1DDLEs.-This cut is almost
the same as the preceding with the exception Of
the ribs being entirely removed, making side free
from tle bone. The Hogs from which this cut Is
less. "'N7
CuABERrAap CIT MnD1Es.-This is diff
s sne G fs aq Rhao ~ he
foregoing cuts, but beyond these none Of the bones
must De tonched: Cracking Or scfattch1ng the ribs
1s or g the as is often done ren-
is intended. These Middles are generally made
from light Hogs Of $50 to $50 Ms, though some pur-
chnsers prefer heavier meat.
neck. The blade and backbone removed. also
three Shoulder ribs aud the top OF the mitch or
loin bone. This cut is but seldom seen IN the
suoR7 M1DDI.Es.-The shoulder Is cut Of soas to
clear the blade bone none Of which should remain
II the middle, the side is then treated as directed
1or Long hiddles, both as to taking of thu back
bone aud cracking the ribs.
:, saonT BosE1Esa M1DDLEs.-- Exactly similar to
the foregoing with the exception that all the ribs
must be removed, Both Of these. cuts should be
made as neat and square as possible The Hogs
generally selected for this cut are heavier grade
well IN long Boneess, tie Weight s vaTes
according to purchasers requirements
,CrH1sa M1DDIEs.-In warm weather the mid
OF some other cool apartment, sprinkled with salt
and allowed to remain there for u hours they are
In Ireland Kettle of pickle is kept by the saltcr
and after being rubbed and while Jet on the salt
NJ taGe some Ct the brine is poured the side
q long handled stiff brush. In the United States
they Keep whislz broom in brine aud after thc
meat has been rubbed and laid in pile previous
o7er the side, which gives enough moisture to @ c1
pedlte the melting Of the sallpeter They are
then placed in regular piles from four to eix sides
care being taken to 1ay them as level and square
as M possible, 30 as to hold the pickle, and make
The sldes u good shape To effect this many salt
It may be necessary to use them, pigs feet, blade
bones, and sometimes small oak staYe5-l theae
hn; lat shonId be used they ought to be washed in
the meat. A little ground saltpetcr, something
oyer @ one e. to each middle, IL then shaken ove1
few handsfun Of salt spread over #. and The meat
is on its first salting. Care should be taken to
make 19 nets Of each days sailing, 50 as to know
second sailing is proceeded With. Tie lons han an
died brushes afore mentioned arc used to rub over
ths SIDE tue pickle formed during the irst salting
The meat is moved into other piles eight to tel
sides high and more salt shaken over it. So it re-
MAINS for SIX OF eight days. when it is again saltcd
N ~ me same manner as previously and laid up IN
stu higher tieza: There it msy remain TIL You
require to pack it, which may be done in eighteen
down.
PAcN1e MDD1Es.-The day before YOU intend
commencing packing, the midd1es should be taken
ont OF the tier, and the salt swept Of they should
then Ge trimmed, sorted. and placed In piles, ac-
eording to theis various sizes; Nothing more in-
them uneyenly packed, and to a1d sides Of various
and 4ne4un, sizes in the same box. The boxes
Ess1 5noad b. made Gf several s5zes as to it the
possible. 4 snficiency OF pure white eait liver
pool ground alumn is the beat} should be pnt into
6ox3the sides should be placed IN the bog skin
skin side Of Which should be nppermost op 'ns 'oe
The lids Of the boxes should be firmly nailed
dowa Essn ana strong hoop should encirc1e each end
which come packers put on, is Of more injury than
advantage. The boz should then be branded On
me end With the packers name, the number Of
of the neat-also some letter for shipping maTk.
heatness II branding should be attended 10, az It
tells well for the attention paid to the zeat Of the
;, PAcKIsG PoRK.-Iu cutting barrel pork for the
English market, the side is split in tn olengthwise,
from the neck to the ham, each rand Or atfip being
country The hams are geaeT.7 Esif out, and they LEY
are not necessarily required in the packins. Most
OF the pork put up here is packed from tie block.
out the English and Irish cu1erE prefer that the
meat shonld be allowed to leach for seyeraI DAYS.
to allow it to be pursed from the blood The diE
1efent qualities packed for England are as follows:
OF iSS14 Es1a PsFk contains s g sS pieces s1s r.
.3Bl 50 Sdm Z. soe -
- - .5l"e hsss Ness :: sS;$ S$s e e s s. s.
1-Shou1d contain 3s pieces prime, VIZ; lo1ns.
belly pieces. rib pieces, breasts cushion Of leg free
from bone. and chimes: the rest to be neck and
poll pieces: fore and hind legs not to exceed 6,
Quality to be yery fat.
Should contain 4spieees prime; quality not 80
fat as India.
; Should contain 81 pieces prime; same ~ last.
9Should contain 80 pieces prime, and Is the
only package and quality suitable for the Liverpool
market. The most desirable hogs for making Il
arc those weighing from $50 to rs bs 1net This
Is me quality also usually purchased for the French
Should contain Il to II pieces prime,
The pieces should be cut ffon the rands as near
= saks + F Metght I'D ae square possible. When
ehould be put into each barrel. When packing
nom store casks for exportation, the pieces of
Pork should BE- washed int clean water The pfcEle
should stand "a hours after being made, and aTi
hr4E&