The Lake County star. [volume] (Chase, Mich.) 1873-current, 1877-02-22
FARM AND PRESIDE.

The OLD HoRsE-The old horse re-
quires more time to eat his meals and
rest his nerves. OF all animals, the
horse is the worst abused. Although he
has been our most faithful and profitable
servant, yet in his old age the lash is
applied to force cut his youthful vigor.
The older he grows the more he feels
the lash. He is often turned out of
doors to give place to colts. Too often
the neglect and abuse le is subjected to,
because he is a little old, results in
greater loss than is made up in the care
for the young horse. The last part of a
horses life may be more profitable, if
rightly used, than the first part. There
is more comfort and less danger in work
ing old horses. We understand them,
and they understand us; and we should
be as willing to conform to their natures
as they are to conform to our wishes. 1t
would be more humane as we'll as more
profitable to use them as they should be,
as long as it would pay, and then take
them out and shoot them dewn. But
the wicked practice is to knock them
about as much as they will bear and pay
we'll, and then trade them off to some
more inhuman wretch than themselves.
The old servant is gone among strangers,
and he receives no sympathy in his last
extremities.
SHALL WE EAT PoRK?-A farmer in
Freeport, writes to the Chicago Inter-
Ocean: / am constant reader OF the
Inter- Ocean, and have noticed some arti-
cles on the use of pork in the Home De-
partment of our paper. l must agree
with the lady writing to the Detroit
Tribune. and ! will give my experience
in the use of pork. Pork grease will
ruin wagon axle, much more the hui
man stomach. The lady writing from
Iowa seems to advocate the use of pork.
But you will observe that in her ex-
perience of its use she says that they use
it frequently as meat diet, and for pies
and all shortening, but using quite as
often wholesome meats, such as beef,
mutton, and fowl. Let the lady try the
use of pork alone as a meat diet, and
continue the use of pork grease as short
ening, che will soon know it in its true
character. (Let some observant pro-
lessor of the medical science express
himself on this subject, for it is worthy
IuciI luii deoohtioh.I uhihh IhO ~
troit lady writes from quite an extensive
experience and from actual observations,
| and judging from the tone of her article
she knows the true character and full as
J we'll the effects of the use of pork. 1t is
true, as the lady states, that the farmer
ruins not only his own constitution but
also that of his family as we'll. This is
the observation and experience of a
farmer who has tried the use of pork for
over fifteen years, with as many years of
sickness in his family, and two years on
beef diet and perfect health.
How TO CUT AND CURE HAMs.-The
Farmers Home Journal gives the follow
ing: 1t is important that the meat, after
dressing, should become thoroughly cool,
and this will always be the case if it is
kept over a night and day with the Their
mometer down to forty degrees. Cut the
shoulder. blade, 80 as to make the mid
ding as large as possible. Take out the
fibs, and your doing so will leave only
the shoulder and ham with the bone to
them. These pieces should be neatly
trimmed with q sharp knife-the ham
should be rounded and cut close at the
flesh end and even portion of the bone
should be sawed away, so as to round of
the piece. Sprinkle over the fleshy"
portion of the ham as much powdered
saltpeter as will lie On nickel, then rub
on about tablespoonful of common
molasses, or the same quantity of brown
sugar. TO prevent damage by shippers,
the " fleshy" part may be covered with
black pepper. After acting in accord
ance with. the foregoing instructions, the
next step is to cover the whole with salt,
packed on and rubbed in the hook.
Place the pieces in box, not more than
three feet deep at first, and in from four
to six weeks, depending on whether the
weather is cold or moderate, the meat
will be ready to smoke. 1t is best to
smoke with green hickory or sugar tree
Do not cheat" in smoking. Cured thus
the sweetest of Country" hams can be
made. The amount of saltpeter and
molasses may be slightly varied to suit
the size of the meat, and also it must be
remembered that small meat will take
salt sooner than large; meat does moi
take salt when frozen. People do not
usually sugar cure shoulders, but only
salt and smoke them. Pork packers
make pickle of saltpeter, ETC., in brine
Each packing house has its own peculiar
recipe. but no house can surpass "coun
try" ham quickly cured on the plan
which we have recommended. Hams
should be canvassed after smoking t
protect them from the fly. Some do moi
apply black pepper until the meat il
ready to put up for smoking.