The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1878-12-12

rOun,.S 81 beet 80 tnal noluth-
need BE wasted.
Another plan. equally good per
haps, Is to pound some rock salt.
saltpetre and common salt. and
some coarse brown sugar. NIX all
well together. then heat winnie
not. rub tie hams with u thor
oughlS. repeating every morning
for a week. Let Them lay IN the
brine fol another week, and ali =
we'll incorporated in the meat
then take out aud dram. flour
them and hang up to dry.
The Virginia method OF curing
hams is to dissolve two n OF
~saltpetre. two teaSpoontuls OF sal
eratus, IN a salt pickle, as strong
as possible. For every sixteen
pounds Of ham. add melasses III
the proportion of one gallon ID
hogshead CT water then put IN
the hams and let them remain for
three or four weeks. Then take
them out of the brine. and smoke
with the hooks WnWard. 10 pre-
serve the juices that would other
wise run TO waste. About a month
is REQUIRED to smoke them thor
oughlv and if left hanging IN the
smoke-house two. three, or even
four months, SO much the better.
Hams cured IN this manne are
well-havored, and will keep for
wears perfectly sweet.
Pork sausogcs are best made by
cutting into chops the LON of a
good-sized pig; bone it, and cut
the meat into slices excepting the
fat and lean separately three-quart-
ers Of an inch square; chop two
corns of garlic fine, add to 1t
black pepper, Spanish pepper and
salt mix the mass well together,
and season the meat with it ; pour
over it half a pint Of al acid wine,
and when it has been drawn IN by
the meat, add more until the eA-
piration of a week ; then lay the
meat in skins, alternately fat and
lean !; and if any moisture appears
to be required, give a little o
wine. Twist the skin and tie 1t n
the lengths you require, and keep
them in a cool, dry place. They
may be boiled, fried, broileI, grid
died, toasted, served with poultry
or meat, or may be eaten with
bread alone. This is the way that
Saucisse q PEspognole, SO much
sought BY French eplcnres, are
made.
Pork Pickle, the famous SIS re-
cipc.-One gallon water, l! pounds
best Liverpool salt, Il pounds
brown sugar, ! ounce pearl ash, J
ounce saltpetre. Place IN a kettle,
and bring to a boiling point I; after
ward skim. This is supposed to be
the best pickle for pork known,
and ii clean barrels are used, and
the meat good and healthy, it will
keep for years.
Beef Pickle, best hnown.-Rut
each piece of beef very lightly with
salt, let them lie singly on a tray OF
board for t%wenty-four hours. after
which wipe them very dry. Pack
them closely in a tub, taking care
that it is perfectly sweet and clean.
Have a pickle composed of the fol.
lowing ready, and when perfectly
cold, pour it on the beef, laying {
weight on the top to keep the meat
under the pickle. The quantity
;, given is sufficient for leo pounds 81
beef, if closely packed
: Soft water. : gallons.
Salt 10 pounds.
/, Saltpetre ............ ? ounces.
| Coarse ugar.......... 2 pounds.
S Skim very clean while boiling.
TO Hep Lard Sweet.-Wher
melting or trying it out, throw
handful Of slippery-elm bark int
the kettle. Allow no salt to b.
5 added to it at any time. The jar
in which the lard is to be kept mus
: be thoroughly cleaned.
If it is desired to bleach lard, /
+ may be done b yapplying a miStur
/, of bichromate Of potassa and mu
t riatic acid, in small proportions.
q When trying out the fat, it shoulC
e always be done in the open air. Sc
h a large kettle over the fire, in som
!. sheltered place, on a still day. [
i will cook much quicker in larg
g quantities. Put into the kettle
! while the lard is cold, a little sale
+ ratus, say one tablespoonful t
o every twenty pounds stir aimoS
0 constantly when nearly done, til
the scraps are brown and crisp, 0
!, until the steam refuses to rise