The Harrison times. (Harrison, Boone Co., Ark) 1876-1938, 1882-12-09

an conclusion that tho eye is auffloien
o. ly Trustworthy for all ordinary pu
"a poses, and thoro ia no neeessity +
90 any sane mans "miatal,ing a haN
'oF " naha saw" NJ.
a A Plain and Easy Way {
d, Curing Hams.
IA -r------sa
:, The principal thing in curin
a hams Is TO get them Just salt onoug
. TO Keep thom and not so salt as t
) Injuro he flavor and cause them I
become hard. Hams should b
neatly trimmed and cut rounding
TO initiate as closely rs may be III,
hams OF commerce. Trim closely
SO there shall DO no masses of fa
lett Al the lowest extremity of the
hams. The shoulders may be ept n
shape convenient for packing. and
they should be saltod in separate
packages from the hams.
Hams are cured by both dry.salt.
ing Snd brine, When dry.saIting is
employed tho hams are rubbed often
with salt and sugar. Between each
fueolng they are punched np on
I Il
platforms or tables, the sur face of
winch is spread with a layer Of salt,
and ouch ham Is also covered with
salt When taken up TO rub, which
Is usually done five or six timos n
shallow box is at hand in which 10
do the work.
when Bruno is used prepare A
pickle strong enough to float an egg
ana stir into it sufficient amount
OF sugar and molasses to give if a
sweetenod taste. Some add Eule
saltpeter to color The meat, while
others claim that it tendeo. -gn0 ,c-nl-
pcrature is uniform and above ireez
inp. For hams of twelve pounds,
four weeks will be sufficient; large
hams must remain in tho brine Il
longer time. In general three to
seven weeks en- braces the extremes
of time required for domestic curing
varying as to size Of the hams,
temperature and tho time when
they will be required toruso. When |
it is designed to preserve hams
through the summer they must not
be removed from the pickle too
soon.
Shoulders require much the same
treatment as do hams, and both
should be carefully smoked. Tho
prcsorvative principle OF smoke is
known as creUsoto, Smoke made
by burning corn-cobs Is highly ca
teemed, but those engaged If. curing
meats on a large scale prefer the
smoke obtained from dry hickory
that has been stripped Of It's bark,
The smoking process must not be
too much hurried or the creosote
will not have time to penetrate the
entire substance of the meat. Ten
days smoking is usually sufficient,
unless the pieces arc very large and
thick.
A process in ham curing practiced
, by some Of the leading packing
houses consists in creating smoke II
an oven outside of the house anC
passed through underground plpet
= INTO it. Tho smoke, rising from thu
j floor to tho top OF the house en-
+ counters two opposite currents 0
d air drawn from the outside. Thes
b currents cause the smoke to iorr
l. INTO rapidly revolving horzonto
n column which passes among tn
t. hams. The smoke is not warm, an
10 there is no heat to melt tho hams o
81 hot ar to blacleen them. The ham
d undor this process are smoked
T. very much less time than by the oil
10 method.
=, while can wasting hams has notl
10 ing to do with their favor, it Is
w. protection from insects, and will r.
to pay tho farmer for the extra labo
~ 1t should be done before war
IN weather. Wrap each ham IN coarI
10 brown paper and then sew it mp
OF cotton cloth cut to suit tho size, iC
IL lowing the shape Of ham. Whe
he covered as described, dip them in
cd wash made Of lime. water and colo
OF cd with yellow ochro. Hang up
be cool place to dry. The wa
closes the intorsticos of the musli
a and tho whole forms a perfect pi
D., a ...s 49, -...;..t t,snptu Tho rof