The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-02-27
AGRICULTURE,

ana after preparing the pickle, pour 1t
over the meats, and If the vessel be open,
put weight on the meat to hold 1t under
the pickle. If the vessel is tight, turn 1t
half over every third day for twenty
days. The vessel must be kept full Of
pickle.
The pickle is made as follows: For each
800 pounds Of meat placed in tierce or
hogshead, put in "a pounds of salt, three
quarts Of good syrup. 10 ounces Of saltpe-
tre, and fill the barrel with water 1t cur
ing III an open vessel. take the meats out
Of the vessel and repack as often as you
would turn the vessel if tight. This Is
done to change tho position OF the pieces,
that the pickle may reach every part. 1t
,s best to lot the meats remain in the pick.
10 until taken out to smoke The tenn
perature should bo kept below fifty de-
grees while the pickle remains on the
meats.
Picked pork (mcss Or clear pork) is
made by sprInkling rock salt at the bot
tom of the barrel, aud packing the pieces
closely, placing them on edge, sprlnkling
salt between the layers, using 80 pounds
of salt to 100 pounds OF meat. a brine of
full strength should then be made and the
barrel filed. See that the barrel is kept
full Of pickle. or if the vessel Is al open
one, that the pickle covers the meats, If
the pickle should begin to ferment at any
time moro rock salt should be added. When
meats cured IN this manner arc to be
smoked, put them in vessel Of cold wa.
ter to soak for six or ten hours to remove
the surplus salt; then WASH in rain water,
rubbing well with scrub-bi ush or cloth,
then hang for ID hours before supplying
smoke. Sweet picklcd meat should not
be soaked IN water before smoking, but
should te washed in rain water the same
as Ill dry salt-curcd meats. The meat
should be hung. for. smoking, as high above
the fire as possible. The meat should be
smoked from ten days to two weeks.
Sugar-curcd meats should be scrubbed or
placed III dalk room before the fly ap-
pears in the carly spring.
a kentucky method Of curing hams
and bacon is furnished by gentleman
from that State, who knows it to be good
and absolutely proof against sklppers.
Leave the meat in strong brine for seven
or eight weeks, then wash it IN luke warm
water, ard dry. When dry, roll it IN
mixture OF equal parts of pepper aud salt
petrc, rubbing 1t thoroughly with the
hand. Hang IN the smoke house under q
slow fire, oD)y partially smoking 1t. In the
spring, before the flies come, paint the
meat with New Orleans moiasses, then
smoke thoroughly.
Another method: The following meth
od OF curing hams is recommended: Rub
the 1esb side of the hams with fine salt,
using no more than will adhere to 1t. Let
them remain 4S hours, then put them into
a cask, sink down, and cover With pick
le Diade by dlSsolvng Is pounds of salt
and Two and one half ounces crude East
India saltpetre in 10 gallons Of water, and
adding three quarts of molosscs. Keep
them weighted down. They will cure
ready tor smoking in 40 to so days.
Still another: A well recommended
pickle for curing hams is made Of one and
one half rounus of salt, one half pound of
sugar, onc-half ounce Of potash. Boil to-
gelher till the scum has risen 10 tho ton, and
then skim. After cooling, pour it over the
meat and leave tho latter IN tho solution
four or five weeks.
The tcmperlng Of the cream 10 one Of the
most important operations in butter-mak.
ing. This is especially true in cold wealth
er. The different parts of cream are affcc.
ted differently by heat. A can of cream
be heated till the thermometer indicates
60 to 65 degrees without having heated
the butter s:ohu!es n the cream ct ell.
THIS will not ordinarily be the case, 1t is
true, but il ls liable to be, and 1t IS approx
imalcly so IN ell cases where the heating ls
rapid. Cream should be kept warm for
several heurs before churning, that it nav
become warmed through. Or If it is ne
If chD H.,
raised considerably above the churning
temperature and suffered to fall back,
which it will do in q short time.
ECONOMY IN feeding should be one of
the first principles. When one kind of
grain is blph and another low the lower
priced grain should be substituted, so far
as possible. ThcIc was never q more fa-
Vorablc oprortunlg for doing this than at
present. Corn Is worth 36 cents bushcl
while potatoes arc " orth 20 and 25 cents
AT the same time it is a thoroughly demon
stratcd TACT that one bushcl of potatoes
VIII make as many pounds Of pork as one
Dushcl OF corn-thc potatoes TO be boiled
This beng the case the saving would be
so per cent, alter allowing s cents per
buihcl for boiling the potatoes, while the
advantages CT cooked food in sanitary
point are very great. If more cooked food
and less hard, dry corn were fed there
would be much less OF the 80 called cholc-
rs among hogs,
MANY person dcpIvres the inability to
own little gIceDhGuse, even one which
requires but small amount of heal, so
that the many odds and ends around the
place might be safely preserved through
winter, iustead Of having them die of
frost. At very slight expense this may be
accomplished as follows: Dig out Dit 5
or lttt deep, with sloping sides; place
around this on the outside surface an Or
binary hot-bed frame covered with glass
sash; bank up around the frame with long
stable manure, and cover all with old car,
pet or shutters of some kind to assist in
keeping ont the cold, and you will have
cheap and effective greenhouse OF humble
sort. 1t is really surprising what tender
plants can be safely inlrustcd In snch a
place.
SoHING CRCPs.--lt takes five acres OF
pasture TO keep one COW through the Sum.
mer. But one acre Of rye or corn fodder,
or oats and peas sown together, or millet,
viii keep COW as long as five acres OF
pastur" VIII. Therefore 1t ls a great econ.
omy TO grow solling crops and feed those
instead of pasturlng and nave only small
pasture IN which the cattle may run for
exercise and be fed with green fodder car.