The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1880-12-18
Taking Care of Fresh Meat,


HeHan, says The time for slaughtering
beef and pork for home consumption is at
hand, and it is q busy time for housekeep-
ers; and IL the truth is told, il is not very
pleasant task to contemplate, but as the
comfort aud happiness of family depend
very much on the manner in which meats
are prepared, it is an essential item in ev
cry farmhouse that il should be done 10
Judicious aud proper manner.
Il Is to be hoped that the good man Of
the family is both competent and willing
to cut up the meat when cool without the
assistance Of his wife, and also to pack aud
sale the pork in the barrels in the cellar.
If he docs not know how, il would be
highly advisable for him to take few les.
sous Of an experienced teacher, for il is a
job that no woman ought ever to attempt.
She Of course would see that the pork bar
rel was perfectly sweet aud clean before Il
was used. The brine, if kept nicely, will
answer year after year by ksalding and
skimming and letting stand till cold before
turning It over the pork. Pork must be
cold before il is packsd--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 il to stand two or
three days before turning the brine Place
heavy Hat stone on the top Of the barrel,
so that the meat will be kept solid in its
place. 1t 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 10 place by heavy weight.
Have the brine cover the entire mass of
pork, SO US to exclude air. There is SO
much lean meat in the hams aud shoul-
ders Of hog that they never ought to be
salted with the other pork. A pickle
should be made expressly for their curing.
as they can be made so much more palata.
bic than when simply salted. The spare
ribs of pork are better if frozen and kept
fresh until needed for cooking, The ten.
derloin can be frozen, too, and it is one of
the most delicious parts Of the whole,
either broiled 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
hcad-cheese and kept for cold meats. The
feet aud legs are to be scraped thoroughly,
boiled I'LL tender, and prepared as souse.
The trimmings Of the pork-the neck
pieces and the jowls-are nice made into
sausages, to use at pleasure. The lard of
course needs care Immediately, but il is
much better to let it soak iu water over
night before trying it out, Always keep
the roundabout and leaf separate, and use
the lard from the roundabout 10 cold
weather, as it is liable TO have strong
taste If kept till summer. The tongue
aud heart make good meat for mince pies.
aud the liver is palatabe 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 10 tight
barrels aud set in cool place, where the
changes OF the atmosphere will not reach
1t. Some bury the barrel in an oat bin;
Others cover it with snow or put it in the
hay mow-thS main object being to keen
it from thawing out Beef hams must be
cured 10 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 10 dry for
summer usei the tongue eau be picked
with the hams, aud kept for any length of
time. The neck pieces aud heart are used
for mince, and need thorough soaking in
water to extract the blood. The beef to
corn must be soaked two or three days in
a weak brine, then packed in tight cask
or barrel, with salt sprinkled freely be-
tween the layers, aud held down by
stone, 10 pickle made aud poured over it.
1t should be kept in cool place in the
cellar during the summer, aud q sprink
ling of black pepper over the top Of the
brine will keep the flies at distance.
There is great amount Of work aud
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 saved and ali
the worry. No farmer can afford TO pa.
troniEa either the meat cart or the market
for supply of meat through the year
Ii Is more convenient as well as more eco
nomical to lay 10 store for family use
that has been fattened at home aud then
you are sure you have a good article, that
is safe 10 use.