The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1880-12-16
TAKING CARE OF FRESH NEAT.

The time for slaughtering beef and
pork for home consumption is close Mt
hand. and il is busy time for house.
keepers and if the truth is told il is
not very pleasant task to contemplate;
but as the comfort and happiness Of a
family depends very much on the man.
ner in which meats are prepared 1t Is
an essential item in every farmhouse
| that il should be borne in judlcious
and proper manner.
II is to be hoped that The good man of
the family is both competent and will
log 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 Ifhe does not know how
il would be highly advisable for him to
take a few lessons Of an experienced
teacher for it is u job that no woman
ever ough: TO attempt. She of course
| would see that the pork barrel was per-
1 iectlv sweet and clean before il was U.s.
ed. The brine if kept nicely will ans
wer to use year after year, by scalding
and skimnning and letting stand till cold
before turning it over the pork. Pork
must be cold before il is packed-all
The animal heat entirely out of ii then
when pcckcd down, an abundance of
good course salt must be freely spread
over everyiavcr Of the pork then allow
it to stand two or three days before
turning on the brine. Place a heavy,
fat stone on the top of the bar
rel, SO that the meat will he kept
sold in its place. II is best to keep the
stone on meat the year round 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
rs TO exclude air. There is so much
lean meat in the hams and shoulders of
Il hog, that they never ought 10 be
sailed with the solid pork. A pickle
should be made EXPRESSLY for their cur
ing. rs they can be made so much more
palatable than when simply sailed.
The sparc-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
buttcrcd. or fried. The head needs to
be cleaned nicely and soaked in week
brine till the blood is all out. Some
like it boiled, and Others prefer Il made
into head-chcesc and kept for cold
meats. The feet and legs are TO be
scraped Thoroughly, boiled tender, ank
prepared as a souse, or eaten hot, with
turnip sauce for relish. The trim
ming of the pork. the neck pieces and
the jowls. are nice made into sausagcs.
and they keep all through the winter to
use at pleasure. The lard of course
needs care immediately, but it is much
better 10 let il soak in water over night
before trying il out. Always keep the
roundabout and leaf separate, and use
the lard from the roundabout i'm cold
weather AS it is liable TO have a strong
taste fifth summer. The tongue and
heart make good meat for mince pies.
aud the liver is palatable and wholesome
either boiled or fricc.
Beef that is kept fresh for winter use
ought TO bc frozen rs soon as possible.
and then packed in tight barrels and
set ia COO. place where the changes of
atmosphere will not reach it. Some
bury the barrel in an DAT BIN Others COW
er it with snow or put il III the hay
NOV the main object being to keep il
from lhawing out. Beef hams must be
cured in 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 mincc pies, and
need a thorough soaking in water TO
extract the blood The beef TO corn
must be soaked two or three days in
week brine then packed in a tight cask
or barrel. with salt sprinkled freely be-
tween the layers and'held down by a
sionc and pickle made and poured
over il. Ii should be kept in a cool
place in The cellar during the summer,
and sprinkling of black pepper over
the top of the brine win keep the flies
nj n distance