The state herald. (Holyoke, Logan County, Colo.) 1887-1921, 1893-06-09
VALUABLE POINTS ABOUT
HAMS AND TONGUES.


out with sheet iron; suitable hooks
and rods across tho top will provide
hanging accommodation for the
joints, etc. The cupboard should be
raised from the ground twenty inches,
and can stand either on wooden or
iron feet
An iron vessel. pierced with holes
and standing on u low tripod, is In
tended for the fuel, and should be
about five inches Deep A metal
cover closes on to the top OF the
stove and carries tho smoke by means
Of q short pipe into a hole In the
bottom Of the cupboard.
The hole should have q diameter
Of two and one-half inches at least,
and the pipe must At 1t very exactly,
as 1t is important that no smoke
should DO wasted.
In the top Of the cupboard another
similar opening will be needed. with
an outlet pipo OF suitable length to
carry tho fumes into q fuo or
through some outer wall.
This apparatus will advantageously
replace the chimney process. Tho
actual operation Of smoking beef, for
instance, would be as follows:
Put in the stove layer OF char
coal embers, over this u layer OF saw
dust and shavings. about one and one
half inches in depth, four bay leaves,
few sprigs Of thyme and about a
score Of juniper berries. Let the
meat hang for eight days and feed
tho fro. which. with the aromatic
substances, will need renewing cvory
two days.
II possible. 1t is well to improvise
drying-room. Any Enclosure facing
north and free from damp answers
the purpose, the ground floor being
the most suitable. Each window
should be provided with close net
wire to keep of the flies. ~
So much for the necessary appar-
atus whereby to facilitate home cur
ing and smoking.
Tho making OF various kinds OF
sausagcs calls for very little extra
machinery. In fact. 1t is rather Il
common mistake to think that In
Vulnerable and complicated utensils
must invariably be purchased for
every little departure in domestic
economy and for every experiment
made.
OF course, where II is feasible,
smoking in an ordinary chimney over
wood fire is more satisfactory, IN
that 1t is less trouble. docs not re-
quire SO much attention; and that n
larger numbg' OF joints. etc. can be
operated upd at the same time
In preparing the fire use shavings
and logs OF oak. beech, birch. elm.
etc. ; when well alight, they should
be covered with n thick layer OF tan
or oak bark. ind over this sweet, dry
herbs. berries and brown sugar must
DO burnt periodically to improve tho
flavor Of the meat under treatment.
Among tho good receipts for deli.
cato curing arc the following (thc
Grst is Of Italian origin);
Take two quarts OF Borolo ian
italian winc), three quarts OF cold
water. six pounds Of kitchen salt.
nearly one pound OF coarse salt. and
about six ounces Of saltpctcr. Stir
In an infusion OF aromatic substances
rs directed and let the mixture stand
till all the ingre dients arc dissolved
before using H.
In Wcstphalia common way Is 10
boil together for half an hour six
quarts OF water. seven pounds OF salt,
nearly two pounds Of sugar, ten
ounces OF saltpctor and four ounces
OF aromatic herbs. etc, (the latter
tied up In muslin). When cold, strain
and use.
The Bayonnc hams arc picked In
two quarts OF good French wine
tred). three quarts Of cold water,
three and ono-half pounds Of white
salt. ton ounces OF coarse salt. Ave
ounces Of saltpeter. and an infusion
OF sage, rosemary and lavender.
Finally, nm old Yorkshire recipe
runs thus; After rubbing tho hams
with n mixture Of half peck Of salt.
ono halfN ounce Of sal prunol. two
ounces Of saltpcicr and four pounds
OF coarse salt. put ihom In a tub. COW
cring them with the remains OF the
mixture. Three days after hang
them up for twcnty.four hours nj
least Prepare salt pickle with
enough water TO cover the hams and
enough salt to allow an cgg TO float
ON the surface. Boil and strain this
and keep the hams for fortnight.
This IN sufficient for three hams.
An "all-around" preparation for
hams. bacon. ETC.; 10 every four.
teen pounds Of meat use ono ounce OF
saltpotcr. thrco quarter pounds OF
brown sugar. iive ounces Of salt and
baysalt respectively. ono ounce Of
black pepper and ono Of Jamaica
pepper.
Tongues arc best treated with. 9th
crs Of thoIr kind. and not indiscrinI.
nntoly with other joints. They need
very careful trimming and must be
quite freed from nil tho root, gristic
and fat; moreover they should have
NIL tho glutinous substance wiped
AWAY with cloth. Ms that II apt TO
dctcriornto tho plckling mixture. 9TH
crwiro the process IN tho same.
The proportions AFRO six ounces Of
salt and four ounces OF sugar To
each quart Of water. and barely ono
quarter OF nm ounce Of saitpotcri rub
with salt, lot II drain for two days
and pnck IL Pour the liquor over II
when II has boiled. boon skimmct
and allowed TO cool.
Mutton hams nro great acqulsi.
tion. but II must BIO remembered
that tboy do not improve after six
months Keeping.