The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1880-11-12
rAKlNG CARE oF FREsu aEtT.


-~a. fir.1 r-r -trt,i.trri..a l.s.f and
- for hon, .,..rr-pi ion is close al
i,t4 aud +. ig l,isy tia1. lni house
l-esi,ars and ir fl,a truth is told. il is
NOS =, ,.f.-v ..frg.,rs ta-l, %, r... ,Upl4ts.
lt,f .s 10 ,.,,,,fgrf and E9Ir.f.frss of a
f,ufly ,'sssr.d very much on the man
ro5. f.. .I.s.h meats are ns-ntrrF ID is
~. ,..,..- i~r flaf. r.. l..... farm rsr--
etaf n ereurr ID. d.r,. :. a frE.r-gn-
and rFal,r- manner
r. * &, Tao IopaG that tf.e Good man
Of the family is BoiI coulc'rut and viii
l;r,sr 10 cut ma the meat Nhep cool with
o,,f fl,,, assistance of his wife euI also
g., mack a0d e4It fIla lsrI- ir t.r barrels
I'm The cellar. FFlc does no know how
r. ,rrrf1 b. Hf4I.Iy ar3vf. able for Ii.n fo
f.ile "a rayr lessons of r8 exp.riaHcsI
te..,.r.a, fofff isa fn.. that mo- women
ever 0rrhf 10 attempt. She OF course
v-affG see tH3t tha aorl- barrel was per
focfIy sweet and clean before 10 was
r-ad VE. brine ifIcut nicely. will ar
svyrr To use YEAR after wear bv scaldiug
and -kiu1gffrr and letting Stand tim cold
Isfrro tr-nff5rr f. ovfrti5a 41e-I-. Pork
must ,e cold before il is uacfed-aU the
animal heat entirely out of it-then.
when hacked doau. au abundance OF
good coarse salt must Es freely spread
over every lavar of the PORK. t.ag allow
IL installd two or three DAYS baEara turn
ING ON the brine. Pace a heavy fiat
Stone on the tou of the barrel. so than
tho meat g.:U De kept solid i'm its place
II is I5rst fo keep 1I, stone ON fge meat
fba va.,rlonnl. So that none of tleuiec-s
can fagt ou the brine as tlcv are rpt TO
douulas- kent in place l5va heavy weight.
Have the brine cover the entire mass o.
anrl, So as TO exclude air There is 30
much lean meat ia the hams and .shuul-
ders of a. hog. that thev newer onsht 60
be salted with the solid pork. 4 pickle
should be made expressly for their cur
ing. as tGev can De made so much more
ua}afalEa than when simply ealte1. The
reuderlo:u can be frozen. too. and If is
one of the most delicious rrts of the
whole. either lroilsd ana huttered OF
fried. The head needs ta be cleaned
nicely. and soaked iu "a wgal, brine till
the blood is all out. Some ike IL boiled
and others prefer it made into head
cheese and kent for cold meats The
fcct and lars are TO h.. .scrlurl thorough
" boiled fTi :euL.- and rt-.-.rrr5 es
s1g-o or eaten mot. with fulrf9 sauce
fora relish. trimmings 90 Tie pork
the neck riaces and tie favls-arr
Hfce made fi. % sau-ages. and thcv keen
an fEroUab tna winter. TO rsr at r,Ip4s-
ure The lard of course needs care inn
mrdia,elv. Int il is much letter TO let
il soak I'm water over ui~lt before trv-
ing it out. ALWAYS keep the roundabout
iu cold weather. as II Is liable 60 have p
strong tIste it kent till summer Tra
toncu,, and heart make GOOD ug.st for
n.fucr pies. and the liver is raIaIafIe
ana Wholesome. either BOILED or fried
Beef iEat is kent fresh for winter rsa
,,rart fo be- frozen .s soon as po--f-rr
..rd -Irr hacked -.! fr.-I.t I.sr.rar. and 50.
i'm n roaI n;ara. where tla chances Of ,l--
r1csr.r..-r viii rso- rra.E +. ,-.-.,a f.rr--,-
me l.rral ir sr p.t hin while others
cover If Win snow ,r,.,.. +. ina l.,- r,..,s
-.hr main aI,fa-, lsc5ra 10 Eeca it from
tb4viug out. Beef h4rrs must be cured
in a nice pickle for some six or rfaft