The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-02-27

SPICED CCRNED BEEF.-To ten pound
OF beet take two cups of salt two cups
mOlasses, two teaspoonstul salJpetre, one
tablespoon ground pepper, one table,
spoon cloves; rub well into the beef,
turn every day and rub the mixture in;
it will be ready tor use in ten days.
Picked TONGUE.-For one dozen
tongues make a strong brine, sufficient
to cover. add one teaspOontul pulverized
saltpttre and half pound sugar, keep "a
weight on them 50 that they may ba
covered with brine. Let them remain
two weeks, then hang up to dry or smoke
if you ike.
CORNED BEEF.-Make brine as FOL
lows: To one hundred pounds beef take
four gallons water, six pounds salt, two
pounds sugar, half pound soda, two
ounces saltpetre, and six red peppers let
come to boil, skim, and set away to
cool Pack meat in a wooden vessel or
large stone jar, and when the brine IS
cold, pour over it, and put a weight on
to keep 1t under the brine. This is also
an excellent receipt for curing beef to
dry.
To SALT HAMS Take q barrel Chick
Ory is best), place in it a layer OF meat,
then q layer of salt, and so on, until bar
rel is full, and meat well covered with
salt. After five or six weeks, take out
meat, and If not salt enough, repack in "a
less amuut OF salt than was at first used
Take out again, and smoke over hickory
chips and chunks eight cor ten days, and
then hang up until used. Some put
hams thus smoked and cured into paper
sacks when this Is done, watch closely
TO prevent mould. Others pack them
away IN oats or in ashes, or rub them
with black pepper cosrsely ground, put
ting cayenne pepper ON where the bone
il eXpO-ad All thee are safeguard
against fiji and mould.
BEEF STEAK FOR WINTER UsE.-Cut
he steaks large and the usual Thickness;
have ready mixture made OF salt, sugar
and finely powdered saltpeJre, mixed I'm
the same proportion - for corning beef
sprinkle the bottom OF large Jar wUt
salt, Law in piece OF steak, and sprinkle
over IL some o. the mixture, as much on
little more than you would use to season
IN soaking, then put in another slice
sprinkle and 50 on until Jar is filed
with a sprlnk Of the mixture on top
over all puJa plate, with q weight on It
and set IN q Coo', aIjy place, where i
will not re, Ze THIS needs no b.iue, e,
it makes brine Of iJs own. Twenty,
NVe or lHllNy bpuAA~ may ne kept per
frc,Iv sweet IN this way. Take ouJ {,
use ~ wanted, and bruil or ny as u-uaI
TRYING LARD-Cut the tat in smaI
pieces, put into kettle, and pour IL
enough water 10 cover the bottom bHi
gently until tue scraps settle or unit
the water hss all evaporated, stirriu.
often to prevent burning Take %
straiuing into glass Jars, and set in
cool place. The quality OF the lard /
improved by sprinklIng over and siOwi,
stirring in one tablespoon Of soda 1,
every five gallons of lard, just before re
moving from the fire. The Leaf Shout,
be tried by itself for the incest cooking
That from the smaller intestines an.
habby pieces. not fit for sailing, should
be tried by themselves, and the lard Sc
y4v waers IL will freeze, and by spring
he strong taste will be gone. A tesCur
of water prevents burning while trying
To CURE AND DRY BEEF TONGUES
For one dozen tongues make a brine OF
Gallon and g half or water (Or enough &
cover them well), two pints good ss!t
one OF molasses, or one pound brown su
gar, and four red peppers; bring to boil
skim, and set TO cool. Pack the tongue
in large Jar, and when the brine is en-
ti1elv cold, pour il over them, and pa
on weight, let remain ten or twelve
DAYS, take of, drain, and hang them {,
smoke about two days, then dry modsr
ately, and put away in flour sack In q
dry place. When wanted Tor USE t'h