The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1894-02-10

salt will not save IL. and under some
conditions salt hastens decay instead
OF retarding it.
When the weather is clear and the
temperature ranges from three degrees
below freezing at night to fifteen or
twenty degrees above freezing during
the day, fresh meat will keep perfectly
fresh and sweet for two weeks or more
without salt, il hung in a dry place
where the air freely circulates. As
long as the temperature is below freez-
ing day and night, there is no need of
cutting up and sailing any meat we
desire to nse fresh only as we need II.
Under such conditions carcass Of beef
hung up will keep fresh all winter and
improve all the time.
1t is the fashion with many farmers
the weather should turn a little
warm when they kill hogs, to be in a
hurry to cut them up and salt, think
ing thatitis the proper thing to do. But
cutting up and sailing is the very thing
that should not be done in hurry
Hogs should hang until all the animal
neat has escaped and until they be-
come stiff and firm. The warmer the
weather the more need of this being
done. Animal heat escapes faster and
more effectually from carcass hang
ing than in any other position. If the
weather is unreasonable when meat is
saited the Joints sour near the bone If
the animal heat is not all out.
Sometimes hogs are cut up as soon IA
possible after being slaughtered and
the pieces spread out to cool. There is
nothing particularly wrong in cutting
up hogs while warm, il the pieces. es.
peciaiiy the joints, were hung up in
stead OF being placed on something.
But the plan is not near SO good as let
ting the hogs hang until cool and stiff.
There is nothing wrong in the rapid
cooling of meat. The sooner the heat
is taken from u dead carcass in warm
weather, the greater are the chances
Tor it to keep or be converted into |
sound bacon. For this reason hogs |
should be cleaned as soon as possible |
after killed, hung up and the entra;ls |
AIKEN out The leaf lard should be
either loosened from the ribs or taken
'ut, and the ribs should be separated /
rom the backbone, and If well spread |
The hog will soon cool.
Letting meat become just salty |
'nough to keep, and not salty enough /
o injure it for the table. requires great
are and the exercise of considerable
Judgment. Condition of seasons are SO
ariable that the exact time for meat
o lay in salt can not be given. Ou1
yes are our best help in matters of
his kind. As soon as meat
as lost its fresh, bright color
nd looks salty, it is in most
asses ready to hang. II the
'eather is cold enough to make bacon.
pare ribs and backbones should be
Jung up in the meat house, and not
a1ted until wanted to cook. In case
ne weather becomes little warm and
amp they should be taken down and
laced in brine made moderately strong,
ny sailing of backbones and spare
bs, SO common with some farmers, is
IMPLY ruinous, and should be strictly
voided.
The great secret in keeping sausage
eat fresh and sweet is to pack it into
solid mass in stone jars, and then
'ver 1T SO as to exclude the air. If anv
ose places are left in the meat then
will sour. Some people are In the
hit OF washing meat out of which
icy intend to make sausage just be-
re they grind it, but meat intended
r sausage should be so handled that
needs no washing. as water is iniu-
ous to it in more ways than one.-A.
EarnSlau in Hama ax,d H.