The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1878-01-03

DiDtllCI- WHICH SllOuIt ~ III tiIN
larder Of every farm house,
In cutting III the pork. cut a
strip two or three inches wide, from,
the tops OF the shoulders and sides
Of the largest and fattcst hogs;
trim off the lean strips for sausage,
and prepare according to the fol-
lowing recipe, which Is furnished
BY Mr. James Newman, Of Orange
County, Virginia, who has used it
for twenty-five years:
RECIPE FOR FAMILY PORK.
"After the backbone has been
taken out. cut of the shoulders,
and the thick part Of the sides. next
to the back, trim off the lean, and
cut the pieces INTO Il shape to fit
the tirkin. Pork from fat hogs,
weighing two hundred pounds, or
more. is most suitable. Have a
perfectly tight brinc-proof cask, or
tirkIn-a mOlasses cask is good
whisky casks Will spoil The meat
cover the bottom Il quarter OF an
inch deep with grOund alum salt;
pack on this one layer of pork; skin
down, as closely as it a be done;
cover this again with alum salt-no
other will preserve the portland
50 on with alternate layers of pork
and salt, pressing each layer down
with the hands, as closely as posi-
bic. The salt on each layer of
meat, should be at least Il quarter
Of an inch thick.
After standing three or four days,
it must be covered with, and kept
immersed in. us strong brine as
alum salt will make.
If properly prepared, it Will last,
entirely sweet, formore than a wear.
Baked with white beans. it makes
a delicious winter dish, and cannot
be distinguished from fresh shoat.
For frying it is very economical,
superior to lard, and helps greatly
a short supply of the latter.
The housekeeper who once enjoys
the economy and convenience of
one OF two hundred pounds of fam
lily picked pork. viii never be with
out it. 1t has no relations to the
picked, OF salt pork of the West.
1t is an extremely delicate article.
In five or SIX weeks after the brine
is poured on, it viii be ready for
Use.
The alum salt is known in our
markets, also. It's Turks Island salt
is made by the slow process Of solar
evaporation and is much stronger
than Liverpool, or the finer grades.
COOKING PORK AND BACON.
The great desideratum in cook
in pig. shoat, pork, or bacon is to
have it we'll done. 1t is disgusting
to one very fond of good ham to
have 1t brought upon the table half
cooked: \ sucking pig, well roast
ed, while seemingly Il waste. costs
very little, and makes Il dish fit for
an epicure. Perhaps the best dish
that al be place before one fond
of good living is barbecued shoat.
1t should not be over fat. but mod
erately 50, and should weigh from
fifteen to thirty pounds. The pic
should be dressed the night before.
or very early in the morning of the
day on which it is to be used. The
following Is the manner of prepar-
ing this delicious dish: Dig out a
PIT IN the ground. a foot deep. and
OF length and width to suit the size
OF the carcaS: lay sticks of wood an
inch and a half in diameter across
the pit. and. from a fire of green
wood or oak bark near by keep in
the bottom of the pit Il constant
supply of live Goals, to keep up Il
slow. moderate heat. Dress the
shoat in the usual way. remove the
head and feet. cut the ribs Oh each
side OF the backbone. and chop
asunder the hip bones, so that the
carcass may be spread out flat upon
the sticks. Prepare Il gravy sea
soned with sugar, salt. red pepper.
and black pepper. With Il mop
moIStcn the meat us 1t cooks, with
this preparation, turning rs one
side gets dry, and, when the skin
side is down puncture with Il flesh
fork to admit the seasoning into
the thicker parts. The cooking
should be done very slowly, usually
occupying the whole morning.
When thoroughly done, serve warm.
Shoat may be barbecued in the
stove, but not SO successfully as III
the open air as above described.
A we'll cured country ham, boiled
until perfectly done, is Il dish which
suits almost every palate. 1t should
be boiled whole, as much OF the
juice is lost. and the flavor injured,
when cut before boiling. 1t will