Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1885-12-10
The Practical Farmers Club.

November l4tn, the ciuo ho1 e1 CDo
home Of John Shepherd, jr., half mile
west of Merristown. mem bers all present
except Mr.. and Mrs. Lodge.
Quite a number of friends and act
ouaintances of the host and hostess were
present to share in the pleasures of the
occasion.
The president, who at the October
meeting was on western trip, was
promptly at his post. The minutes be-
ing read by the secretary, Mrs. Pollack,
the program of the day was taken up.
An essay, "Womsn's Mission" by Mrs.
Miner, was followed by appropriate Sc
lsctions. From the table through dish
water" by Mary Lib. Hogue, and "Coun-
try children and their homes" by Mrs.
Atkinson.
The topic for discussion came next:
"Fattening Stock for the Butcher and
Meat. for Family USE"
Discussion opened by W. s. Miner,
who thinks the sconomy of producing
meat the most important problem for the
farmer. With cheap transportation our
markets are supplied with beeves from
the free pastures of the plains. In the
raising Of hogs, we can hardly compete
with the western feeder who uses twenty
cent corn. In the high priced lands Of
Eastern Ohio, we will either have to
produce more to the acre, or quit selling
beef and pork. In the use of meats, we
probably consume more than necessary,
especially of pork; beef and mutton are
more wholesome; the latter can be had
fresh at all times by the farmer.
N. B. Nichols quoted De Lesseps In
saying We should eat less meat and more
of the cereals. China and India could
never support their vast population If
they subsisted on a meat diet. Mr.. Mich
OILS thinks fresh beef is better. but pork
is cheaper to use the year round.
Esquire Sidebotton gave his method
of slaughtering hsgs and caring for the
meat; thinks every farmer should have
q refrigerator, and put up ice for sum
ner use; by that means it would be NO
trouble to have fresh meat great deal
Of the time.
Mr.. Thompson salts pork in a tight
vessel and covers with pickle; nos Sc
much danger of over sailing, and the
meat does not become hard. Thinks
mutton occasionally, nice to have and
economical. but prsfere beef. but in buy
ing the latter in a retail way, is rather
expensive.
Mr.. Hogus said as poultry had not
been mentioned, he would speak word
In its favor. 1t was kind OF meat gen.
orally on the farm, and the quickest pre-
pared; does not favor the use of 30 much
pork. OF the three kinds Of meat, beef
is usually preferred; mutton is the most
economical, and if prepared under diff
ferent name. would be readily eaten.
Mr.. Atkinson believes the American
people eat too much meat for their good,
but the habit will probably continue. as
the child is educated from its infarcy to
eat meat; and farmers are among class
who think the table is not complete with
out it; he thinks the comparative value
OF the different meats is measured by the
cost of preparing for table use; If beef
could be prepared as easily as pork for
use the year round, it would take the
place of the latter to great extent.
Mr.. Pollack thinks the quality Of meat
depends greatly on the manner of fat
tening; feeds corn few weeks to all
animals intended for butchering; though
a beef may be fat off of grass alone, yet
the meat is inferior 10 one that Is fatten-
ed cut on corn. Mr.. Pollack salts pork
in tight cask. and after y while puts in
pickle; his method of keeping beef is to
slice all hsshy parts (as if for steak or
broiling pieces.) pack closely in jars, salt
lightly as it is placed in; after the jar is
filed, run melted lard over the top of the
meat.
Miss Hogue had read that il meat was
smoked with the fumes of sulphur, it
would not be disturbed by flies through
the summer
Mrs. Atkinson thought that if mutton
was properly prepared, 1t was a most ex-
celleHt dish, and no one could tell but
what it was beef or veal.
Mrs. Thompson also thought mutton
q wholesome and convenient meat for
summer use, IL skilfully dressed and
properly cooked.
The club adjourned to meet with the
family of Mr.. Abner Lodge. Dec. 10Th. |