Semi-weekly standard. [volume] (Raleigh, N.C.) 1853-18??, 1861-12-07
j. IRWIN, c
j. HoLDERBY, '''' '"' ''0'
ECONOMY IN TIE USE OF SALT

The high price and scarcity of salt induces us 10
offer few suggestions showing how large quanti-
ty of fresh meat may be cured and preserved with
small quantity of salt
On the pampas of Brazil, remote from the sea, fat
cattle slaughtered in large numbe- and much of
their flesh is cured by simply drying it in the sun
and open air without any salt whatever. Dry fesh
nerer tatnts in q dry temperature because that
chemical decomposition in the particles Of the flesh
which evolves the gases known as faint or sinking
meat, cannot take place in solids having no free mo-
ton between their atoms. As this is an important
chen ical law applicable to domestic enconomy in
many cases beside the cheap and safe preservation
of meat, We shall take the trouble to make it clear
and plain TO every reader. Suppose farmer makes
part OF pine tree into fence rails which are laid
on the ground in building fence; they will rot in
a few years from the presence of moisture and at
moSpheric air. A part of the same tree is sawed
into plank and made into bureau, which, being
kept IN Cry room will never rot, but last many
generations, although surrounded by the same at
mOSpheTic air that decOmpOses the wet fence rails.
Dry peaches in dry atmosphere never spoil from
any chemical change; while ripe peaches full Of
juice keep no longer than beefSteak in similar
condition.
Last year we killed bullock in September, when
the weather was hot and dry. The meat was cured
with trifie of salt; and we have Of 1t now,
which sweet and good any dried beef can be.
All the larger bones cut out; and partly used
for making soup and partly for making soap. Tho
rib pieces were dried with the bones in the meat,
which was generally cut into slices. The drying
was done a wood coal fire, and not over wood
! fre-a distinction worth remembering. Green wood
contains forty per cent. of its weight of mos
ture, which forms watcry yapor when burning;
and even dry wood has forty per cent. OF the
elements Of water, oxygen and hydrogen that forms
vapour when such wood is burnt Coal consists
mainly of the carbon in wood, which in bum
| ing forms very drying heat. Most OF our
readers are familiar with the usual process ct
barbecuing large pieces of meat over Goals. such
meat too high above the coal fire to roast 1t
| would soon dry; when dry very little smoking
and salt will keep indefinitely Like cured bacon,
should be packed in tight casks and kept in dry
! room.
After one kills his hogs if he is short of salt let
him get the water out of the meat by drying it over
! burning Goals as soon possible, first rubbing 1t
| in little salt Shade trees around meat house
are injurious by creating dampness Dry meat with
q coal fire after it is smoked You may dislike 10
have meat so dry is suggested, bnt your own OBJ
serVation will tell you that the dryest hams genei
ally keep the best. Certainly, sweet dry bacon Is
far better than moist tainted bacon and our ann Is
! simply to show how meat may be cured and long
kept with tritie of salt when has rendered the
| latter very scarce and expensive.