Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-01-09

Try butchers meat is inferior 10 that serv
n the cities, as well as for another-that {
anger and more mature animals go to {
,ity markets.
We consider az an artificial taste, Ii
which requires game to hang and ripen
,nly an epicure or an Indian can endure
,ut all meat becomes tenderer, requires L.
cooking and loses much of the animal cd
u taste, by keeping a proper length of tim
upon the temperature. Veal al
lmb need this less than the flesh of 9th
nimals.
For ordinary purposes, meat should n
reeze. Pork should be cooled 10 near Il
reezing point and may be cut up in one
wo days for packing, yet the hams. if W,
ooled, will improve by more delay. f
Iome use, split the hogs soon after killil
nd take out the lard, as the latter is thu
lone more easily. and cooking is facilitated
RnESfSG BEEF.
Beef will ripen better in the quarter thu
cut up and should hang week or more
cool atmosphere. In warm weather, if it
o be salted, attend to it as soon as cool. f
he danger of flies and faint does not adm
f delay. The eggs of the flies, if laid on Il
neat, will hatch and grow, even in stroi
rine. Otherwise delay the sailing till Il
neat has arrived at its best condition. Fro
II meat will not take salt well, so it must Il
e sailed when frozen or kept at q very 10
till perfectly cured.
Beef tongues are particularly liable to tain
nd in hot weather, the safest course is
oil Immediately Put the tongue in IA
'ater, with plenty of salt and cook till te
er, and there is no better lunch.
Meat that has fully ripeued by keepin
Or cooking, should be put into hot water
hot oven. Slow cooking will allow the i
srior of large joint to remain at a temper
are favorable for decomposition for lol
me and faint may occur. The soundness
piece of flesh may be extended for son
avs by rubbing it carefully with fine sal
$ much as would season it: or better sti
our on boiling water so as to thorough
'ald the surface, and then rub on salt.
The rough, scraggy, bloody parts are mo
able to faint; use these first. 4 leg Of We
r mutton cut from the bone, may be kept
bOve described for week even in war
Gather, without the aid of ice.
Slaughter toward evening. SO that the fle,
lay have IL chance to cool The amin
lould be quiet; no unnecessary driving
to heat the blood. Hang the me
ut in the night air and in a dark, cool cell
/ the daytime, or place it in the pork barr
it'll tight fitting cover. Scalding the su
zee, by killing any germs of decay, gives
ew lease of life. Keeping meat by aid
e is more easy. Place i'll clean box al
ack among the ice in the ice house, or ke,
q refrigerator always supplied with plen
ice.
To those favored with the daily visits of ii
utcher's cart these precautions would see
Unnecessary, but farmers are seldom so 81
ated. They must rely on their own resou
rs. Meat that has been kept on ice, or ca
ed in the butchers cart when the mercul
in the neighborhood of 9O9, is not The pro
: material to experiment on, but take tn
your own slaughtering and you can re-
pom it.
CURING PORK.
For salt pork, pack only the solid fat pc
ons the lean is better for sausages and fC
Iting fresh. Cut the pork in strips four
We inches wide and pack edgewise in swet
arrels, using abundance of salt on the DO
I'm and top and between the layers. Ad
Did water or a saturated brine TO cover II
eat. This should always cover the mea
ld some undissolved salt should be aboN
lie brine. This is less necessary where it
sturbed by almost daily use We have ne,
: had any trouble about keeping pork frol
hich We frequently used, but when we hay
I'D full barrels standing for some time "
ave had a mouldy scum on top of the brin,
rFrgtx s.Fa
j is good preventive.
Hams may be cured by rubbing small one
ace or twice, and large ones repeatedly Il
Y weeks with mixture of salt, molasse,
Igar and saltpetre. The latter should NJ
;ceed four ounces to the hundred pounds
eat, as we do not want its medicinal effect
For convenience we prefer to use the TO
wing recipe: Rub the hams carefully wit
ne salt and let them lie three days to drain
zen pack in clean barrel and cover wit
line made as follows, for 100 pounds {
eat Water six gallons, salt nine poundi
GLASSES one quart, sugar two pounds, sa
atus two ounces, saltpetre four ounces
Ill and skim, and when cold pour on tn
eat; use fist stone to keep the meat fror
)ating. In three weeks take up the mea
i'd repack, and in three more, unless tn
ms are very large they will be ready fc
loking.
When taken up for smoking, wash off tn
inc and hang to dry for few days in DIR
tchen; then smoke with hickory chips an
lbs to chestnut brown, in degree accord
6 to fancy. 1t is good plan to rub tn
inns before drying with red or black pepper
void too great heat from the fire, but tn
ms should not freeze while smoking: in
ed, freezing at any time Injuries them, max
G them dry and hard.
In keeping hams we have to contend will
es making maggots, with the black or spot
d bug, (Dermestes Lardarius of Linnmus
at is in another form honey worm, some
mes called bacon beetle" or dried bee
49,, and is as great pest in natural histor
ecimens as it can be anywhere) and wit
ould. Some succeed in keeping them i
lie way and some in another, and some fail
e ennmerate some of the different method
Let them hang in dark smoke
'use, and make an occasional smoke. 9Th
lgs get into my smoke-house, and seem t
re the smoke). Hang them in tight clos
in the upper and interior part of the house
he bugs have always found my closet
sck in oats in places exempt from the bug
rap in newspapers, and bury in dry ashes
/ this way We have suffered from mould
Ick in fine salt in barrels or boxes, and keel
a dry place. If kept dry they will not a6
rk salt and mould, and insects will not at
elk them. Use rather long string for tn
IN, suspended in loose bag made of firm
tton cloth, or in paper flour bag, the bai
ing tied tightly around the string of tn
IN, which should be hung from the rafter
a well-ventilated garnet. This proves
rfect success, provided the bags are tigh
ID tied closely about the string and tn
ice cannot get at the bags
Mr.. William Crozier recommends oat-mea
the material for packing. Rub thorough,
tn it, and pack so as to cover completely
IT success with any one method has nc
en- SO complete as to prevent us from seek
6 out and trying new methods that promis
III.
coRSED AND DRIED BEEF.
For corned beef and dried beef rub wit
lie salt, and use the same pickle as for hams
~ bloody pieces should be first soaked i
ater Dried beef should be treated tn
me as hams, only rely more upon dryin
ID less upon smoking. To keep the cornel
ef in warm weather scald fine brine ncca