The Red Cloud chief., 1881-01-20
Taking Care Of Fresh Neat

Taking Care Of Fresh Neat
THE time for ~slsughtering bel and
pork for home eonsusBpsion l. close NJ
hand. and IL j. \ busy time for bouse-
keepers and # the truth u told. IL /.
not = very pleysani Task 10 eosieus-
plate; but ~ the comfort and happiness
of \ family depends YER mach 90 The
mander IN which meat are prepared. II
- an essential item in ever farmhouse
that IL shoald be- done in = jaaicious
and proper n
IL i % be hoped thai the good man II
the family Is byth competent zni wiii-
ing - cut up the meat when cooi. with
q the assistance Of bis wife. and also
70 pack and salt the PORK in the barrels
IN the cellar. II be does not knou
how. II would be highly advisable for
him 10 take n fe~ lessons Of an expert
enced teacher for - = n job that no
woman ever oaght - attempt She 81
cour-s would see that the PORK barrel
was perfectly sweet and clean before j.
was used. The brine. If kept nicely.
will answer 10 use wear after year. by
scalding and skimming and letting
stand I'LL cold before turning u yer the
pork. Pork must b. cold before Il =
packed all the animal heat entirely oui
of II; then when packed down. an
abundance Of good, coarse salt must be
freely spread Oyer every LAYER If the
pprE. then allow il To stand two or
three DAYS before turning on the brine.
Place 4 heavy. fat stone on the top Of
the barrel. 80 that the uIea; VIII be kept
solid IN is place. IL l. best 70 keep
h stone on meat the year round. so
that none Of the pieces can ioat on the
brine. As they are apt - do unless kept
in place by a heavy weight Have the
brine cover the entire mass Of pOFk. 80
- 10 exclude AIR. There i - much
lean meat in the hams and shoulders of
a hog. that they never ought 10 be
sailed with the solid pork. \ pickle
should be made expressly for their cur
ing. a. they can b. made so much more
palaiable than when simply sailed.
The spare-ribs Of pork are better 10 toe
frozen and kept fresh until needed for
cooking. The tenderiOin can be frozen,
too, and i: - one of the most delicious
parts Of the whole, either broiled and
buttered. or fried. The head needs Ia
be cleaned nicely. and soaked in a weak
brine till the blood is all out. some
like il boiled, and Others prefer il made
into head cheese and kept for cold
meats. The feet and legs are u be-
scraped thoroughly. boiled till tender.
and prepared a. "A sOuse. or eaten hot,
with turnip sauce for a relish. The
trimmings o! the pork, the neck pieces
and the jowls. are nice made into au-
sages, and they keep al! through the
winter. to use At pleasure. The lard
of course needs care Immediately, but
il Is much better 10 let it soak in water
over night before trying it out. Al
WAYS keep the roundabout and leaf
separate. and Use the lard from the
roundabout in cold weather, as il is lis
bic to have a strong taste if kept till
summer. The tongue and heart make
good meat for mn pies, and the liver
is palalable and wholesome, either
boiled or fried.
Beef that i kept fresh for winter use
ought TO be frozen as soon a possible.
and then packed in tight barrels and
set in a cool place. wheret the changes OF
atmosphere will not reach it. Some
bury the barrel in an cat bin. others
cover il with snow or put IL in the hay
mow-the main object being 10 keep it
from thawing out. Beef hams mus: be
cured in a nice pickle for some six or
eight weeks. and then taken out and
drained. put into either clotn or paper
bays. and hung O. the kitchen stove
L. drv for summer use: the tongue can
be picked with the hams. an kept for
any length of time. The neck pieces
and heart are used for mince pies. and
need a thorough Oaking in water TO
extract the blood. The beef. TO corn.
must be soaked two or three DAYS IN a
weak brine. then packed in a tight
ca~k or barrel. with salt sprinkled freely
between the LAYERS. and held down bya
stone. IN a pickle made and poured
over it. Ii should he kept in a cool
place in the cellar during the summer.
and a sprinkling of black pepper over
the top Of the brine will keep the flies
nj a distance.
There is a great amount % work and
care required To keep a years stock of
meat in good. wholesome condition,
but il il is properly cured tn commence
With, two thirds OF the labor is save.
and all The worry. No farmer can
afford to patronize either the meat cart
or the market for a supply of meat
through the year. Ii is more
zeal. To lay in a store fOrfamily use that
has been fattened NJ home, and then
YOU are sure YOU have a good article
That is safe to uSe.-EGrTHgrS We, ia
Country Gentleman.