The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-11-26
Taking Care Of Fresh Neat

1HE CMe 1Or 6l8u90GcfluS UccA ouu
pork for home consumption is close At
hand, and it is q busy time for house.
keepers; and If the truth is told, it is
not very pleasant task to contem-
plate; but rs the comfort and happiness
of family depends very much on the
manner In which meats are prepared, ii
is an essential item in every farmhouse
that it should be done in a judicious
and proper manner.
It is to be hoped that the good man of
the family is both competent and will
ing to cut up the meat when cool, with
out the assistance of his wife. and also
to pack and salt the pork in the barrels
in the cellar. If he does not know
how, it would be highly advisable for
him to take few lessons of an expert
enced teacher. for it is job that no
woman ever ought to attempt. She OF
course would see. that the pork barrel
was perfectly sweet and clean before it
was used. The brine. If kept nicely,
will answer to use year after year. by
scalding and skimming and letting
stand till cold before turning. it over the
pork. Pork must be cold before it is
packed All the animal heat entirely out
of it; then when packed down, an
abundance of good, coarse salt must be
freely spread over every layer of the
pork, then allow it to stand two or
three days before turning on the brine.
Place heavy. fiat stone on the top OF
the barrel, so that the meat will be kept
solid in its place. It is best to keep
the stone on meat the yeanrOund, so
that none of the pieces can float on the
brine, as they are apt to do unless kept
in place by heavy weight. Have the
brine cover the entire mass of pork SO
as to exclude air. There is so much
lean meat in the hams and shoulders OF
q hog, that they never ought to be
sailed with the solid pork. A pickle
should be made expressly for their cur
ing. as they can be made so much more
palatable than when simply sailed.
The spare-ribs of pork are better to be
frozen and kept fresh until needed for
cooking. The tenderlOin can be frozen,
too, and il is one of the most delicious
parts of the whole, either broiled and
buttered. or fried. The head needs to
be cleaned nicely, and soaked in weak
brine till the blood is all out. Some
like it boiled, and others prefer it made
into head-cheese and kept for cold
meats. The feet and legs are to be
scraped thoroughly, boiled till tender,
and prepared as a souse, or eaten hot,
with turnip sauce for q relish. The
trimmings of the pork, the neck pieces
and the jowls, are nice made into sau-
sages. and they keep all through the
winter. to use at pleasure. The lard
of course needs care Immediately, but
it is much better to let it soak in water
over night before trying it out. Al
ways keep the roundabout and leaf
separate, and use the lard from the
roundabout in cold weather, as it is lia-
BILE to have strong taste if kept till
summer. The tongue and heart make
good meat for mince pies, and the liver
is palatable and wholesome, either
boiled or fried.
Beef that is kept fresh for winter use
ought to be frozen as soon as possible,
and then packed in tight barrels and
set in cool place, where the changes of
atmosphere will not reach it. Some
bury the barrel in an oat bin, others
cover it with snow or put it in the hay
mow-the main object being to keep it
from thawing out. Beef hams must be
cured in a nice pickle for some six or
eight weeks, and then taken out and
drained, put into either cloth or paper
bags, and hung near the kitchen stove
to dry for summer use: the tongue can
be picked with the hams, and kept for
any length of time. The neck pieces
and heart are used for mince pies, and
need thorough oaking in water to
extract the blood. The beef, to corn,
must be soaked two or three days in q
weak brine, then packed in a tight
cask or barrel. with salt sprinkled freely
between the layers, and held down by
stone, in q pickle made and poured
over it. 1t should be kept in q cool
place in the cellar during the summer,
and sprinkling of black pepper over
the top of the brine will keep the flies
at q distance.
There is great amount of work and
care required to keep years stock of
meat in good. wholesome condition,
but if it is properly cured to commence
with, two thirds of the labor is save,
and all the worry. No farmer can
afford to patronize either the meat cart
or the market for supply of meat
through the yea. It is more econom-
ical, to lay in store for family use that
has been fattened at home, and then
you are sure you have good article
that is safe to use.-FGvmer's Wife, tn
Country Gentleman.
Feed Calves Literally.
WE have often attempted to impress
upon our readers the fact that it is onl.
from the extra food that any growth
can be made. For If the calf only gets