Claiborne guardian. [volume] (Homer, La.) 1877-188?, 1881-10-26

Our old friend, j. d. Dardcn, has
sent as the following with . request
TO publish for the pnbke benefit.
He has frequently tried it and can
vouch for its value. 1t was origin.
ally contributed to the Soathern
Cultivator b. a gentleman at For.
est, Miss, signing himself A. n. B.,
iu May, 1870
occasionally zee ticies In nets.
papers aud agricultural jouruals
upon the subject Of how to pickle
beef. All of them are af(er the old
plau Of using q strong prepared
brine, letting the meat remain q
few days then taking it ont, reboi-
ing the brine, cleansing 1t, and ~
Oh. This plan 10 good, but tedious
and troublesome. ! practiced it
many years with good success, until
1 learned another equally as cef-
tain, more expeditions, and attend!
Ell with much less labor. In cold
weather almost any plan will an.
swer, with the nse of n plenty Of
SALT. A plan, certain and easy In
all seasons and climates, IL the
great desidrratuin. will give you
a method which ] used many years
with success, nj all seasons of the
year, in a climate much warmer
than this, in South western .Texaaf
latitude twenfy.eigbt.
My family was large. also kept
a hotel. The beef of Western Tex.
as fattened upon the musquit grasses
Of that region is the finest beef in
the world. have eaten beef fresh
from Fulton market, New York, also
the same picked after the most sp-
proved plan. Yet ] can say, in
truth, that the beef of Western
Texas is equal to any ever saw.
Persons from the Estates" have
eaten of my beef aud were greatly
astonished, when told it was Texas
beef put up in warm weather.
First, prepare q barrel. l prefer
one that had molasses in 1t. Whis-
Ky or pork will answer after being
well soaked and cleansed. 1t will
hold the meat Of a beef weighing
four hundred pounds. To pickle
one Of this size, take one gallon Of
salt, one pound Of sugar, one.fourth
pound of African or Cayenne pep
per, aud oae-fourth pound OF salt
pelIe, Pulverize fbem well and mix
thoroughly. Cut your beef in slices
about two inches thick, take .
small portion of the preparation
aud sprinkle it over each piece Of
meat, rub it in with the hand % ~
to bring the preparation in contact
with ali parts of the meat, then
salt, and salt it well, using common
salt. Cover the bottom Of Your
barrel with salt an inch deep, put
in a layer Of meat prepared rs di.
rected which will be two or three
inches deep, then cover the meat
with sait; then add another layer Of
meat, then salt, and 30 Oh until the
barrel ia filed to within two or three
inches; then take clean boards and
place on top of the meat, and weight
them down either with bricks or
stone. The juices OF the meat and
melted salt, by the time You are
through with the operation. will
have covered the meat. Let it re-
main few days and the meat will
be ready for use. After taking ous
for use, replace the boards and
weights, and keep the meat under
the brine until It IL oo0same(i.-
Everything must be in readiness
before the beef 10 killed; - soon -
slaughtered, while tho meat 10 hot,
commence to salt and put 10 barrel.
In cold weather you may, II yon like,
let the small bones remain in the
meat; but, In hot weather, il 10 TN:
pcrtant that all bones b taken out.
The advantage that this process
has over others ia very great. 1t 10
less iaborious, aud the meat Plekied
thus is sweeter, the juices being 70.
tanned with the meat. The old plan
Of changing the brine takes from
the meat much of its favor. I am
indebted to an old friend for THE
plan, Col. James r. Skies, late Of
Bowling Green, Ky, now OF Marci.
lena, kames county, Texas. r..
Resder, try it, and my word fof
Il, il yoa follow the directions. you
will succeed, and never again MSS
the old plan of picking be6f.
j A Vermont man recently vent
and paid for q % watch he stovo
eighteen years ago. He stated thst