Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-10-29

Tho time for Strengthening beef and pork
for home consumption is close at hand, and
it is a busy time for housekeepers and il the
truth is told, it is not q very pleasant task to
contemplate but as tho comfort and happi-
ness of n family depends very much on the
manner in which meats are prepared, it is an
essential item in every farmhouse that il
should be done in q judicious and proper
manner.
1t is to be hoped that the good man of the
family il both competent and willing to cut
up the meat when cool without tho assistance
of his wife, and also to pack and salt the pork
in the barrels in the cellar. II he does not
know how, it would be highly advisable for
him to take few lessons Of nm experienced
teacher, for it is a job that no woman over
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
cool before turning it over the pork. Pork
must be cold before it is packed-Rll the ami
NAL heat entirely out of it then when pack
ed 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
Dtbl " keep Tue hlOub Ou lutHb lub year
round, so that none of the pieces can float on
the brine, as they are apt to do unless keptin
place by heavy weight. Have the brine
cover the entire mass of pork, so as to eI-
clude air. There is so much lean meat in the
hams aud shoulders of a hog, that they never
ought TO be sailed with the solid pork. A
pickle should be made expressly for their
curing as they can be made so much more
palatable than when simply salted. The
spare-ribs of pork are better to be frozen and
kept fresh until needed for cooking. The
tenderon can be frozen too and it is one of
the most delicious parts of the whole, either
broied and buttered or fried Tho head
needs to be cleaned nicely, and soaked in n
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 I'LL tender and prepared as souse, or
eaten hot with turnip sauce for n relish
The trimmings of the pork, the neck pieces
and the jowls, are nice made into sausages
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
Always keep the roundabout and leaf sep
arate, and use the lard from the roundabout
in cold weather, it is liable 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 il kept fresh for winter use ought
to be frozen as soon as possible and then
packed in tight barrels and set in a 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 kitch-
en- 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 tor mince pies, and need n
thorough soaking in water to extract the
blood The beef, to corn, must be soaked
two or three days in n weak brine, then pack
ed in tight cask or barrel, with salt sprinkled
freely between the layers, and held down by
a stone, in pickle made and poured over it.
1t should be kept in n cool place in the cellar
during the summer, and sprinkling of black
flies at a distance.
There is great amount Of work and care
required to keep a years stock of meat in
| good wholesome condition, but if it is prop
erly cured TO commence with, two-thirds of
| the labor is saved and- all the worry. No
farmer can afford TO patronize either the meat
cart or the market for supply of meat
through the year. 1t is more convenient, as
well as more economical, to lay in a store for
| family use that has been fattened at home
and then you are sure you have n good art-
| Gle, that is safe to use.-FdrmeI'S Wife IN
| C0UHtrV Gentleman.