The ranch. [volume] (Seattle, Wash.) 1902-1914, 1904-12-01
Preserving Fresh Meat.

The meat should not be exposed to the
air but used as soon as it is cold and
firm. Slice the steak or frying meat,
sprinkle the bottom of quart fruit cans
with salt, pepper, and the least per-
ceptible dash of pulverized saltpeter
and borax
Borax is used freely in meat packing
houses Put in layer of sliced meat,
sprinkle with salt, pepper, etc., as be-
fore. Fill to within an inch of the
top with layers of seasoned meat, pres
sing each down very firmly, leaving
no air spaces. Season the top layer
more freely and fill the cans to the
brim with softened (not melted) lard;
Theoretically SEAL put in paper bags
keep dark and cool. Meat so canned
in February was sweet and nice in
August. Cut boiling and baking pieces
into small sections, pack in large stone
crooks press down and season as be-
fore. but more freely, filling all inter
spaces with bits of meat dropped in
salt, cover with lard to the depth OF an
inch: 1t will kepp until May or June
Slice side pork, or what is usually kept
in brine pickle, fry and season as ii
for present use and pack in large jars
covering as before Will keep the
pork. Well seasoned sausage packed
in the same manner will keep until
early summer Slice ham from the
bones, remove the ring and the dark
rough edges of the slices pack solidly
in Jars and cover an inch deep with
lard. Will keep indefinitely When
ever meat is taken from any of these
jars Immediately warm the larg, strain
and return to the jar.
Selected
To Cure Ham
Sprinkle a ham weighing from six
teen to eighteen pounds, for one day.
with fine salt. The next day mix L u
pounds of fine salt ounces saltpeter,
l ounce black pepper, 2 ounces corian-
der seed pounded, l pound coarse sug-
ar and one pound mOlasses, rub the
ham every day with this for four
weeks, then put it to dry in moder-
ately warm kitchen or smoke it II
preferable.
To Make Lard
Take the leaf fat from the inside Of
a hog, cut it into small pieces and put
into an iron kettle, which munst be
perfectly free from any musty taste
Set it over a steady moderate fire I'M
til nothing but scraps remain of the
meat The heat must be kept up, but
gentle, that it may not burn the lard.
Spread a coarse cloth in wire sieve,
and strain the liquid into tin basins
which will hold two or three scraps.
When the lard is cold press piece of
new muslin close upon it trim it off at
the edge of the pan and keep it in
cold place. Or it may be kept in wood
en- kegs with close covers Lard made
with one third as much beef suet as
leaf lard is thought by many farmers
to keep better.
Head Cheese
Take the heads, tongues and feet
of young, fresh pork, or any other
pieces that are convenient having, re-
moved the skin, boil them until the
meat is very tender and can be easily
stripped from the bones. Then chop it
very fine and season with salt and
pepper and sage leaves rubbed to
powder. Mix it all we'll with your
hands, put into deep pans with
straight edges and press it down hard
and firm with plate that will fit the
pan, putting the underside of the plate
next to the meat, and place a heavy
weight upon it. In two or three days
, Of ho ond ont If n