The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1866-11-23
Farm, Garden and Household.


successful in making butter in winter, gives
the following good advice as to the care of |
the cows and of the milk and cream:
Cows should be kept warm and clean,
in addition to plenty Of sweet, early cut
hay, milch COWS should be treated with |
warm Stops and bran mashes, varied by
roots and meal. They should have plenty
of pure air and exercise and be sailed reg
ular once Il week. The stables and cows
must be well cleaned before milking, and
the treatment of cows ,uled by patience and
gentleness The milk when strained should
be brought to a scalding heat and set in a
warm place where it will not freeze. The
cream should be taken elf befnre the milk
thickens, and kept in cool place as can be
without freezing, Cream manage! in this
way will be very thick, and when put into
done by adding warm milk till, when well
mixed, the temperature Of the cream is such
that drop applied to the forehead will feel
neither cold nor warm.
PRESERVING PoRK-When pork is
properly cut up in pieces OK the same width,
having first thrown away all he old brine,
throw in layer of salt upon the bottom Of
the barrel, and pack the pork upon its side,
filling in the space between with dry salt,
when one layer is completed throw on salt;
and pack down another, and so on till the
pork is all packed cover up the barrel, and
let it be. The salt will extract the blood
and other fermentible juices from the meat.
After a few days say a week. remove the
pork and throw away the bloody natter
Re-pack the pork as before, with dry salt
and fill up with brlnc that is saturated, and
Il,
weight on the upper layer, and you need
have no further concern about it.
Cure OF HAMS AND SuoUrDERs- Now
as to the hams The best pickle, called the
Knickcrnockcr pickle, is made as follows:
Dissolve in nine gallons of soft water, six to
salt, three to sugar, two ounces saltpetre,
and one ounce cooking soda and add one
quart nolasses. This is pickle enough for
all the meat it will coycr-say enc hundred
pounds Keep in the pickle three weeks,
and then smoke.
We like 4 dry. pickle better, AM it Is
thus made: For every pound OF meat,
hams, shoulders and checks, take one ounce
OF salt Mix this salt with as much mo-
/ laSses as it will take to form Of the whole a
mass of about the consistency of damp
brown sugar; rub the meat thoroughly
nnon . eh[jf. ,ftnr several DAYS rub aoaiu
hnt rho nnant;ty Of salt j. rot TO be in.
| creased and 81 continue until a|l the salt i
| absorbed in the meat, Now smoko to suit
we Ike them black.
For preserving for family use, IN the
spring, before any flies make their appear
ance, Slice your hams and shoulders Il, fer
cooking, ana having provided u crock, or
crooks aud a quantIty Of melted lard, dip a
Slice of ham in the melted lard and lay il in
a crock then treat another slice in he
same manner. ard So CD till the crock Ii
/ full. Now ill 80 with melted lard. nclicing
thee tie meat Is all covered. When cod.
! tie on the cover AMI set away III the cellar
| 1t will Keep, We dare say, for a generation
t certainly for year, Just rs sweet and a.
| flesh aud tender as it was the day it was
put down; and by washing the lard we! in
| iminr4J fer a'a,n,r anv n,r,ose ''''
UoEsE STABLES. 1t is n fault with most
stables that they arc built for men rather
! shan 'ur h0f,cS We wi>h 70 point Oh, two
! common error, into which not a few build
I crs are liable to fall in constructing stah,c-.
especially those upon farms The :;v>t is in
! having the doors and upper floor 50 lnH as
! ;hcy generally are. On account Of these
, low doors horses in,tinctivcly learn to fear
them. They are, also, an.GHg the most t,c-
/ ugynt causes Of poi evil. The horse. whyf
passing through them, Is either surMiscd
hy something it be.ioi,is outside the Gui!d-