The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1878-12-24
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SPIcED CoRsED BEEF To ten pounds
OF beef, take two cups salt, two cups mo-
lasses, two table spoons al'peter, one
tablespoon ground pepper, one table
spoon cloves rub well into the heel, turn
every day and rub the MIXTURE in; will
be ready for use in ten days eea
Picked ToNGuE For one dozen
tongues make strong brine sufficient to
cover, sd one teaspoon pulverixed salt.
peter and half pound sugar. keep q
weight on them So that they may he GOV.
cred with brine. Let them remain two
weeks, then hang up to dry or smoke 4
you like as -.
CoRNEp BEEF Make hrine az fol
lows: To one hundred pounds OF bee
take four gallons of water, six pounds
OF salt, two pounds Of sugar, half pound
soda, two ounces saltpeter, and six red
peppers let come tn boil, skim, and
set away tocool. Pack meatin a wood
en- vessel or large stone Jug, and when
the brine is cold, pour over it, and put q
weight on to keep it under the brine -
This Is also an excellent recipe for curing
beef to dry.
"A Nkw WAY TO SMOKE HANS Smoke
the harrel, in which the hams are tosbe
picked, BY inverting It over . kettle con.
tanning q slow fire OF hard wood, FOR
eight davs (keeping water on the head
70 prevent shrinking J; in this barrel pack
the hams, and pour over them, after 1t
has cooled. brine made in the proper.
tion of four gallous of water, eight
pounds of salt, five pints Of n1olasses,
and four ounces saltreter. boiled and
skinned in the usual manner. They
will he cured in eight or nine davs, and
they may he kept In the pickle for ayear
without damage. S.
To CURE HANS For every ham, half
q pound each of salt and brown sugar,
half an ounce. each of CAYENNE pepper.
silspice, and saltpeter; mix and rub we'll
over the hams, Iaving them In the bar.
rel they areito he kept In with the skin
side downs let them remain week ;
make pickle Of water and salt strong
enough to hear all egg. add to 1t half a
pound of sugar. pour over the hams till
thew are thoroughly covered, let them
remain four weeks. take out and hang
no to dry for at least week before smo-
king: smoke with corn cohs or hickory
chips. An old bot good way.
To SALT HANS Take a barrel thick.
ory is hest. place in it layer Of meat,
then LAYER Of salt, and so on, until bar
rel is full and meat we'll covered with
salt After five or ak weeks, take out
meat, and IL not salt enough, repack in
less amount Of salt than was at frs,
used Take ont again. and smoke over
hickory chips and chunks eight or ten
days. and then hang up until used Some
pnt hams thus smoked and cnred into
paper sscks; when this is done watch
closely to prevent mold. Others pack
them awav IN oats or in ashes, or rub
them with black pepper coarselv ground,
putting CAYENNE pepper on where the
bone is exposed All these are safe.
guards against flies and mold.
ITO CoRx BEEri-Pack the meat In bar.
rel with sprinkline of salt hetweer
LAYERS; let II lie three or four davs, ther
turn 10 the pickle, made as follows: Fol
one hundred pounds meat, take mint
pounds salt, six gallons water. one quar-
molasses, Thrown sugar NAV be substi
tuted J and one-fourth pound saltpeter
hoil together, skim, and turn on eithel
hot or cold. In packing beef. lay thai
which is intended for dried meat on tot
of bsrrel, let it remain ten or twelv'
days. take out string, and hang to dr.
near the Kitchen fire placing the pieces
~ that they win not ver.lap each other
Some prefer to smoke dried meat.
BEEr.srEAK roK WINTER Usr--Cu
the steaks large. aid the usual thickness
have really q mixture made Of salt, an
gar. and finely powdered saltpeter; mix
ed In the same proportion as for corninl
beef; sprinkle the bottom Of large ja
With salt. lay in . piece Of steak. AM
sprinkle over It some of the mixture, q,
much or little more than you would us'
10 season in cooking, then put in anoth
,er. slire, sprinkle. and so on till jar
filed, vi,h.a sprinkle OF The mixture o.
top: over sll, put plate. with weigh
On It. and set in a cnol, airy place, wher
II will not freeze. This needs no brine
- it makes Urine OF its own. Twenty
1--WE or thirty pounds may he kept pei
fectly sweet in this wav. Take ont 4
use as wanted, sndbroil or fry as usua
To CrRE AND DIR BErr ToxeuEs.- :
For one dozen tongues make brine {
. gallon and half water Tor enoug
to cover them well) two pints good sal
one of molasses. or one pound hrow
1sucsr, and -four red peppers; hiring to
boil. skin. and set to cool. Pack th
toncnes In large Jar, and when. tn
brine is entirely cold. pour it over then
and put on weight. let remain ten {
twelve days, lake off, drain, and han
them to smoke about two dsys. then IL
moderately, and mt awav in q four sac
in dry place When wanted for ns
boil six OF eight hours in a pot file
with water, adding more when necassar
40 as to keep them well covered all II
stime mill done; when done, take o'
and set awav to cool, hut do not ski
i'll needed for the tab lie. s
TRYING LARD Cut the fat in sms
pieces .lMt into kettle. and pour
enough water to coverihe bottom bo
gently until The "scraps" settle or uni
the water has all evaporated, stirrin
often to prevent burning. Take ol
strain ihto stone Jars, and set In q co,
place The q atty cf the lard is Ia
proved nv sprintlingi over and slow
siirrine IN one Tablespoon OF soda
eyerv five gallons Of lard, just before r
moving from the fire. The leaf shoul
he tried hv itself for the incest cookin
That from Tho. smaller intestines and Il
'arhv pieces. not fit for sailing. shou
he tried bv themselves. and the lard q
away where II will freeze, and hv sprir
the s'rona taste will he gone A teacI
Of water prevents horning while tryin
'sFedlers."
We we're talking 10 a mission scho
on Darius throwing Daniel in the lion