The Caucasian. (Clinton, N.C.) 188?-1913, 1908-11-19
oLD-TIME SOUTHERN RECIPES.
Commissioner of Agriculture Graham
Tells How to Make All Sorts of
Good Things When You Kill Your
Pigs

Tells How to Make All Sorts of
Good Things When You Kill Your
Pigs.
(The Progressive Farmer
Messrs. Editors: In cutting up"
the hog, cut through the skin on
each side OF the back bone; this
gives the "fat-back" piece, which
with all surplus fat from the hams
and shoulders goes into the lard.
FirSt-class lard is generally the
highest priced hog product. l cut
to save all that can be gotten.
Pork Chops.
In taking out the spare ribs begin
at the bottom instead OF at the back
bone, as is usually done. Take out
the loiu, sometimes called griskin or
sausage piece, with the rib. Cut the
rib in two lengthwise, the bottom
piece is still spare rib; cut each rib
of upper piece with attached meat
for chops.
In a shoat or hog Weighing sixty
pounds or less, the backbone can
be split, leaving half to each side.
Cut the lower half for barbecue"
and then separate each rib through
the skin for chops.
Hams From Hogs of $50 Pounds and
Less.
When cut out sprinkle half tea
spoonful of powdered saltpeter on
each ham; use one part graduated
sugar, three parts good salt; pnt
hams in tub or box, let remain three
days, break bulk and re-pack, using
some salt This is done to be sure that
all parts of the ham get their salt.
Let it lie in bulk one day for each
pound the ham weighs, hang and
smoke for ten days, take down and
apply to flesh of ham a paste of mo-
lasses and ground black pepper,
wrap in newspaper and pack in bar
rel with cut. nice hay between hams
to keep from touching.
Those who have few hams can
treat the shoulders as hams. For
hams from hogs weighing more than
ESQ pounds, put in brine described
below for corn-beef and picked pork
let lie for four weeks and then
smoke until dry and treat as fol-
lighter hams.
Corned Beef.
Cut the beef in pieces of suitable
size, pack in barrel. For 100 pounds
Of beef prepare:
quarts good salt,
gallons water,
Il pound saltpeter,
l pound sugar,
l pint molasses.
Mix cold without boiling and pour
over the beef. In a weeks time i
will be ready for use, and will keel
a year.
This recipe was furnished by some
contractors to supply beef to the
United States Navy in 1850, and be
came the property of the Navy De
partment, and copies were sent t.
many farmers by order of the Secre
rotary, w. A. Graham. 1 hav'
known its use ever since, and neve
knew a barrel of sound beef packed
by it to spoil. The original recip,
required the brine to be boiled an,
SKINNED and applied when cold
For twenty-five years I have prepar
ed it with cold water and see n,
difference. Fish barrels or kits an
swer for use; there is no taste o
smell of the fish.
Picked Pork.
Pack the meat in a cask and cove
with above brine.
Tongues.
Have a kit of brine and put tn
tongues in as you kill your hogs
Can mix hog and beef tongues.
Hog Feet.
Boil until thoroughly done, spill
the foot, beginning between the hooi
fry in batter as you would fry chick
en-. Nothing better about a hog
The ears and the skull below tn
eyes will do for souse, but do no
spoil feet to make it.
Liver MUSn.
Boil together skull and a hasle
Oliver and lights, but not hearty unit
thoroughly done, take out the bone:
mash together, season with sage an
onions, put meal sufficient to max
a stiff dough, boil half an hour, pou
in a mold, and when cold cut
slices and fry as needed for break
fast.
The above are some old-tim
South arn recipes, used before ere
osote, borax and other preservative
(so-called) were known. In tn
days before the war any one VIII
used these things would have ha
but little company for Christmas.
W. A. GRAHAM,
North Carolina Commissioner of Az