The Birmingham age-herald., 1911-12-12
CORN TURNED INTO MEAT
Fitting Compliment to Boys Corn
 Club Movement in South

Tuskegee Institute, December H. Especial. )--It has been the custom of southern farmers from time immemorial to postpone "hog killing" till the com ing of freezing weather. Few ever thought of killing hogs in summer or warm weather except for the purpose of obtaining fresh pork. Regardless of the expense and trouble of caring for hogs and the risk of losing them by cholera or other diseases hog kill ing" for the purpose of preserving meat is invariably postponed till the arrival of Jack Frost.
 Prof. George w. Carver, the we'll known chemist of Tuskegee institute search department of Booker T. Wash ington's school for negroes, gave out the following statement yesterday: With reference to your question con- corning the work the agricultural re- search department has been doing in the matter of preserving pork, beg to say as follows:
 Some months ago, while the weather was very hot, Dr. Washington told me that the school had a number of very fat hogs ready to kill, and that every day they were being fed at a loss in dollars and cents; besides that we were running the risk of cholera, etc., and wanted me to see if some sort of method might be devised whereby they could be butchered now and the meat kept I at once began to cast about for a suitable picking solution. Out of the host of formulas for corning or picking beef and the few suggested ones for pork in this and other countries, I was able to work out the following formula, which has worked admirably and keeps the meat perfectly, and to my mind will do more toward the raising of our own meat here in the south than any thing that has come to us recently; and 1t is a fitting compliment to go along with the boys corn club move ment. We have made marvellous i'm provements in the production of corn, and now we can turn much of this corn into choice pickled meat and fine bacon of superior quality.
 PROCESS
 | The meat is killed. dressed in the | usual manner and chilled in good refrigerator for "A hours if left whole | and 12 hours if cut up ready fol pickling.
 Clean lard of syrup barrels are used | first covering the bottom with salt | RuD eacn piece or meat VlSOrOuSly Wlln | a handful of dry salf, packing 1t ir 1 the barrel just as tightly as possible Sprinkle each layer liberally with salt l fill with meat nearly to the top. Make 1 a pickling solution as follows:
 For every 100 pounds of pork use $ pounds of salt, pounds brown sugar ol |6 pounds molasses, 2 ounces baking soda, 4 ounces of saltpeter in hot weather and or none in cold weather Dissolve all of this in sufficient amount of tepid water that thoroughly covers the meat. Weigh down with 8 lheavy stone.
 CAUTION
 Barrels and vessels of all kinds must 1 be clean. If meat has ever spoiled ir a vessel or barrel it must be burned out or sterilized in some way. Meat must be kept under the brine.
 In warm weather the brine must be examined every week, and if inclined tc get ropy, it must be poured off, boiled
 skinned and returned, or fresh brine
 put on altogether.
 Do not let iron of any kind touch the
 brine, such as iron weights, nails 1T
 the covers, etc Respectively,
 GEORGE w. CARVER.