Bozeman avant courier. [volume] (Bozeman, Mont.) 1872-1882, 1875-11-26
An Old receipt Worth Ten Dol
lars to ANY Farmer.

Take one part 10y weight) rosin. one|
part beeswax, and tour parts good fresh
Or sound lard. Nix and melt together
over . slow dire, 80 % to be sure not to|
turn the mi xture. 1t makes On ointment
superior to anything ! ever tried for the
flesh of either horser Or cattle, for either
fresh or old sores. and 10 especially good
to remove old dry scabA Il softeDs tho
scsb until il comes olf, leaving the skin
soft aud tough.
was using horse cold, muddy and
rainy day. and the next morning I found
him with rough and swollen legs and so
still that it seemed difficult for him to|
mve. brushed OF the dirt and applied
the ointment % soon after found 1t out.
I applied 1t morning and evening for two
Jays.
The mix are Is the best thing ever
used for boots and shoes for out door
wear. as it makes sponxy leather water
preoi, and hard leather sok.
The Standard Process Of Convert
ing IOT6 10OO ao10.
From the South Jersrynan.
The best breed OF swine for hams and
bacon Is the Berkshire, because bis meat
is so much more lean. tender and juicy
than that Of any other swine. "Well
marbled'' Is the technical phrase for this.
Fat pork Is fit for sailing and barreling
for the Nortbern market, but not for
hams. shoulders and bacon. An ordi-
nary recipe for converting pork and ba-
con is to kill the hog IN cold weather
hang the curcsss up over night to let the
animal hea: escape from It, then cut up
and pack in pieces In . Tub or barrel, BE-
tween coarse layers Of salt: next make
a brin strong enough to hold up ~ ckg,
and pour this into the tub or barrel I'M
ali the pieces ere covered. When the
meat IS sufficiently saturated, which will
be IN " weeks, take out the pieces
and hsrg them up in smoke house.. If
"a gallon of m0lasses, or its equivalent in
sugar Is added 10 the brine, 1t gives great
or sw. etness to the meat. A few spices
also add to the favor when mixed with
the brine, such as cloves, allspice and
cinnamon. II | were going to make
much bscon I would, in Mr. O'Netn's
place, addressed my inquiries to . noted
pork packer and bacon curer of st. Louis
or Louisville, as they are particularly
nice in this, and every season there ID
probably some little improvement made
lin the process. WheL / visited the bacon
|curers OF Cincinnati, IS early as lS43,
some of the incest would not scald tie
carcass to scrape of the hair, Is they
said this injured the quality OF the bacon,
and rendered It less drm and solid, but
they siuged it of BY burning with straw
Nor would they put into brine, but rub
Idry salt on both sides OF the pieces. pack
ed these up on shelves in . cool place,
changing the pieces every few days and
rubbing In more salt. Af:er dOt"R this
several times for Eerk<- flAan the risss.
are cleaneu and smoked. Spices. sngar,
saltpelre, etc.. were added tn the pro-
cess. But you see this would not do in
Florida. The climate Is SO warm there
THAT, in order to save their pork, it inus;
be put into strong brine immediately.
and Il this were unnecessary, the. careless
Southern farmers would never have pa
thence to 90 through the dry-salting pro-
cess, or be careful 10 doing it. Some Of
them are so careless Is to salt beicr- the
carcass has cooled, and II then done. Il u
likely to spoil Yy- old friend N. W.
1fh HAlhips; editor Of the Southern Farmer,
Memphis, Tennessee, was born In South
Carolina, ana = planter / long time in
Mississippi. He kept hogs largely, when
mo one else scarcely did so in the South,
and he made his own pork and bacon.