The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1881-02-03

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puffy and the meat cells will be filed with
gelatnous NATTER which, not having had
time to become hard and firm, will, when
the meat is being BOILED because Of it's SOL
ubility} cause the cells'of thepork TO- con-
pets" Give only sufficient food to satisfy
hunger the night before butchering and
none at all the following morning $50 =
q As to the best method of killing the bull
ct is better than the axe; though the ma
jority Of farmers prefer to use neither. In
the latter case two men turn the hog upon
it's back, and while one holds the fore legs,
which are slightly drawn back, the other
the hind ones, the third person, an expert
enced ''sticker" places:M his left hand on the
under jaw, and with his keen eight-inch,
sharp pointed knife, makes a, cut across the
neck Just in front of the ibreast-bone and
thrusts the knife directly into the heart, so
that the hog will speedily bleed to death
That the heart is reached is indicated by
the dark color of the blood. In scalding,
slow scald is better than quick one. In
dressing black ones the water should not
sbe quite. 50 hota in scalding white ones:
49, Some begin cutting up as fast as they kill,
and salt while warm, but the majority do
not until the carcass is thoroughly cooled,
but not frozen. Take ont the chine, or
back bone, and if too fat, strip may be
taken off for lard. The parts designed for
sailing down as picked pork should be cut
into small pieces four to eight inches square.
which is a convenient size tor use. For;
bacon, first take out the ribs, andafter neat
~ cutting out the hams and shoulders, sdi-
vide the side lengthwise about half way up,
the upper portion being reserved for sailing
down in the barrel.
When pickling pork use new barrels; 9TH
erwise scald, drain, and turn them bottom
up over few burning cobs to sweeten them.
Cover tho bottom @of the barrel with good
salt-the Kanawha is preferred in the blue
grass region OF Kentucky. Pack in layer
of meat, placing it. on the edge, skin ont,
putting some salt between the barrel and
the bork and on each layer of meat; then an
other of meat, and so on. Cover the top
we'll, weight down with hard, smooth
! rock. and at. the expiration of four or five
days cover with q brine strong enough to
float an egg, Pork packers use salt only at
| the rate of forty pounds of imported or for
| ty.five pounds Of domestic coarse salt to ev-
cry one hhndre and :in1inety-ssix pounds Of
green meat. !. .Sa-:, - J.. -.
For sugar curing hams invariably had
excellent success BY pursuing the following
method: Spread out the: hams, shoulders,
and side meat and let it cool in the cellar,
or where it will not freeze. Let remain
twenty-four hours. Put the side meat III a
pork barrel and salt literally. Bulk up the
bacon peices, first rubbing them all over
| with the same mixture hereinafter describ-
ed for huns, Let the bacon lie in bulk two
weeks, then rub with the mixture, and then
again at the beginning of the fourth week.
A. tho 4 <>fk loc sv%1 10 Whor
| the ham weighs from fifteen to twenty
pounds, and when there are eight, MANS and
shoulders, take large dish pan and put IN :
to it eight quarts Of salt, eight pounds OF
coarse grained: brown. sugar; and eight
ounces Of pulverized saltpetre, and put
in sufficient warm water to make it OF
the consistency of soft mush. Set the hams
and shoulders one at time in the pan ant
rub the mixture we'll in, and see that NJ
part of the meat, especially about the ham
is overlooked. Pile the hams, flesh side
up, and let them remain from three to five
days, according 10 the weather. Put then
in barrel cleansed as described for pick
led pork, then pour in enough brine, which
has been previously boiled, strained, ant
cooled, to cover them. Let them remain
in the brine not less than four weeks no
more than si1.f 4 then wash, drain, san(
hang them, Hook OF small end downward
not lower than six feet above the slow fire
made of green hickory, sugar maple chips
or corn cobs. The fire is kept well Gov
cred with wood ashes, the object being t
| dry the hams as we'll as smoke them. Smoke
until they become Of a pretty yellow color
when the smoking should be- discontinued
except in rainy weather, when an occasion.
al smoke for drying will be needed. Tive
Lnweeks of continuous smoking during tn
/ daytime when the weather is: clear will b.
sufficient.
From the first to the middle of March tn
meat is taken down and rubbed with q hi
of cloth dipped in molasses,a SO that tn
finely ground black pepper will adhere t
every part of the meat. Enclose each han
and shoulder in cloth sack, place them il
a. paper flour sack, and return them to tn
smoke house, where they can remain unit
used or sold-W:S NIX: :" Form an
.:sfI .:.l,'.t"i'! estN. IL I:i'.
Benjamin. Franklin's Papers.
Speaker Randall has laid before tn
| houSo co,n,,,,,n;o o+io,, from Secrefafr