The Montgomery advertiser., 1906-02-26

ed 10 cool ana should not be used until thoroughly cool. The eggs may bs packed in clean kegs. tubs. earthen crooks, glass jars or other similar re. ceptacles. having no metal on their in- ner surfaces. The presence of nall or so will discolor the solution and tend to spoil the appearance of the eggs The eggs must be perfectly clean when packed and should be strictly new laid fresh eggs. Eggs from hens which have not been running with the male birds are the best to use. Pack all the eggs in the solution small end down ward as snugiy as possible, using oniy the clean ones; 1t is not advisable tc wash eggs before packing them, there. fore dirty eggs should either be mar. keted or used for other purposes than preserving. Pour the cooled 10 per cent solution of water glass carefully oyer the eggs until it covers them SC that the top surface Of fhe solution fl at least two inches above the upper container and place 1t in a cool, well. ventilated place where you intend te let 1t remain until you wish to use thu eggs Packed in this manner eggs will keep from six to ten months When they are wanted for use, they should be taken out of the solution and allowed to dry on racks made of bur lap or cheese cloth. They will usual ly keep a week or ten days after being removed from the solution. but as 2 general rule the sooner they are used the better. No preserved egg is tht equal of strictly fresh, new laid egg, but eggs packed in this manner are a great deal better than many oi the so-calIed fresh eggs sold In the local market cool milk room oi well ventilated cold closet in the eel lar is the best place to store the eggs but the place should be well ventilat' ed, free from all foul odors and there should be no decaying vegetable mat ter present.-Reliable Poultry Journal
 PIckling sIeats.
 We are deeply concerned that Farm and Ranch readers should have at their homes the best of meats--not simply meat. A variety of good meats Is a country unless we are prepared to adopt the vegetarian's habits. We are not likely to do this while the holidays and hog killing season lasts. If our repeat. ed suggestions have been needed there will be less side meat consumed in the Southwest during 1906 than for some decades past.A We have advised that the sides be trimmed freely for sausage meat and that the entire shoul- deTS pc consumed as SAusaSe
 Now we wish to call especial atten- tion to the fact that live beef prices are low at all markets and that this condition imposes 1t as q solemn duty on the heads of farm households to cure the beef on the farm and consume 1t there if no market offers. How much will this reduce the pork bill of Lou isana or Arkansas annually? It means a vast saving to farm people. It means l., r.a1 1nf tion with farm conditions and farm life. It means money saved to the individual farmer.
 How can we cure beef? It must be pickled. There are few persons in this section who will not enjoy roast of oickled beef---in fact this treatment renders the toughest beef tender and toothsome.
 How should it be done? There are a number of recipes but we will give only one and call on Farm and Ranch readers to supply others for the good of the cause.
 Secure a good barrel and clean it with hot water and by scraping. Kill the beef Ga yearling preferred, though any class of cattle may be handled) and let cool out after dressing and be- fore cutting up. Prepare a brine for each 200 pounds of meat cone barreD consisting of the following prepara- tions: Boil in four gallons of water two pounds of brown sugar, three ounces of salt petre and ten of salt until all is dissolved; skim constantly while boiling Pour this cold brine liquor on meat when closely packed In the barrel Separate shoulders from fore quarters and cut out brisket roasts to reduce the size of the rib pieces. Cut rib pieces in half from front to rear to facilitate packing down. In filling bar rel begin with these rib parts and stand on edge against walls of barrel Fill center with the Gmaller parts, placing par-s not wanted for immediate use at bottom of barrel. Keep well covered win brine This method requires five or six weeks in which to safely pickle the larger parts It is truly surprising how little there is left of large beef to go into pickle after the family and the neighbors have all been supplied with fresh beef. This indicates the need of beef club in that community so that all may share and share alike, Farm and Ranch.