The morning news. [volume] (Savannah, Ga.) 1887-1900, 1890-11-03

curing cams
.ss ns,t eight years" WALDO +.
-T.ls ,. * I'VE have selected thrifty
''n ".'' April pigs for home use and
srca o. me principal article OF food
rds 'laA 5sveloped a good frame and
a * .5.b 100 rounds or more In ad-
lia 49, IN milk, apples, pumpkins
i'l . o,ovsr are all good, and the pigs
Rs 81 u, morally with them, for the
p o ~ ne growth the better A very
ss-e' - "a of c,rn in connection with
.1-e - : admissible. When new corn
ss - s,',b 10 feed, give them all they
'F4 81 Ten weeks, and feed some bulky
s1.' - f,ol with il each day. and you
~ l.s--. firm pork, tender and sweet and
n~srlsd with lean
" --'--- .,;-re7 My plan of curing hams,
De co,-,- bac N and all meat to be smoked
yes a.. sweet pickle, using one and
il1as3 of salt and half as mucn sugar
sI 2 M I'm OF water. Molasses may be
'l-I % 60. If sugar, but pound should
~ u 20 f-r each gallon of water. Most
Ds7l for saltpeter, and 1T helps the
|sa@s no meat at least, and one-halt
|tioi % ., - esch gallon of water will be sui
lacs - 61 ' advantage of using the sweet
'csl- .bor me sugar prevents the meat
GU j. inch salt as to become hard and
|hALs 80 and it can be left in the brine
Eo1 - ',,venient. and the weather ia
.--shle tor smoking 1t.
-. s51nld remain in the pickle not less
month aud may remain In cold
|D Jo~ ten weeks without damage.
81 roadv TO smoke 1t should be taken
e 81, ne le brine and hung up until dry before
r. smoke is applied"
M Brown mentioned in recent letter
,ssrse of Liquid Extract OF SMOKE: Inc
.j;,6r Of I. me and Farm wrote to Mr.
srown for further information on this point,
I'D h. answers as follows:
~ - have used the Liquid Extract of
S,,- ka for six years with great satisfaction,
W. -i' 1ot less than twenty of my near neigh
s,rs al are using it. 1t is made by distilling
Enoka from hickory, and is put up IN quart
Eo,,Ies aouart bel & enough for $50 pounds
y raeat II IS applied directly to the meat
N a sp9nge or swab, or if large guam
NM If meat is to . smoked it can be
r.nned A secoLd application should be
NH. in week, and at the beginning Of
warm weather. when the meat is to be put
,Tev for summer, it is well to make light
application. :.
T'6Nes. smoked with the liquid has
genuine smoke favor, and remains moist
SDd soft AID IS not troubled with insects. /
nave kent it through the entire summer,
hanging BY an open window unprotected,
ana entirely free from insects. Tns danger
hi loss BY fire and thieves is greatly reduced,
Is the neat can be hung in an upper room
or garrett, where 1t can be kept safely, while
smokerouses must be, on account of the
Danger of fire, detached and of easy access
h thieves
There are various ways in which hams
|n1v be kept through the summer, and per-
bsps the best way is to wrap each one in
|avy paper, anu then put it in to a paper
Elur sack and tie tie neck tight and hang
|tup. A wad of sweet hay snould be put
the uCttom If the sack to keep the fat
Eromoikng through the paper, as this will
|Ool sooil tue SACK, while Kept in this way
be SACKS will last for several years. They
Eag, after wrapping in paper, be packed in
rIss s-d oats poured over them, and if
|kpl in a cool room this plan is good. We
|dyise our readers to try this plan of feeding
|nd curing, and assure them that if they
No. they can have wholesome meat that will
Eeep,"