The Richfield recorder. (Richfield, Idaho) 1909-1931, 1914-01-08

4NOW 10 Wiz blhlO 1OA 4SA1tOA - w
strike hard blow at the high
cost of living, according to Presi-
dent H. J. Waters of the Kansas
Agricultural college. In the days
of big packing houses farm
butchering is becoming almost a
lost art in many sections, accord
ing to reports received by the a
griculturap college head.
President Waters is an earnest
advocate of the old-time hog
KILN" day on every Kansas
farm. The Kansas farmer can
cure enough ham and bacon, rem
der enough lard and pack enough
sausage to supply his table with
all the pork his family will eat
during the year. 1t will relieve
him of paying several prices for
the meat of the hogs which he
may have sold to the packers,
and farm cured bacon and ham
can be made just as toothsome as
the blue ribbon products Of the
modern packing houses. Enough
fresh beef can be killed so as to
supply the family through the
winter, although it is not so COM
mon to butcher beeves on the
farm as it is to kill a few pigs.
That there is a tendency to re-
turn to the old "hog-killin' GUS
tom is shown by the fact that
since cold weather arrived Presi-
dent Waters has been receiving
by almost every mail requests
for his recipes for curing meat.
and the following is furnished:
Tol1,000 pounds of meat take
the following:
40 pounds of common salt,
10 pounds of New Orleans
sugar.
pounds of black pepper.
1 pound of saltpetre,
u pound cayenne pepper.
Weigh the meat and take such
part of the ingredients as that
is part of 1000. Let the meat
cool thoroughly. After thorough
ly mixing the ingredients, one
half of the amount should be
rubbed we'll into the meat. Put
it in dry, cool place. Let it re-
main two weeks, then rub on
the remainder Of the cure and
let it lie about six weeks, when
it is ready to hang. In some
states the meat may be put in
cellar, but only if the cellar be
thoroughly dry. The rule never
in cellar, would apply to iMs-
souri,, but in Kansas one might
easily have a suitable place un--
der ground. Never use a warm
or moist place.
1t is important that the meat
be we'll rubbed each time the l
cure is applied, and that plenty
of the cure be forced into the
hook end and around the joints.
Less cure should be put on the
thin sides than on the joints.
The heavier and fatter the meat,
the longer the time required for
curing. The warmer the weather
the quicker the meat will take
the cure. The best time to kill
will be in cool weather, after
1 to February 1. Kill
at the beginning of the cold
wave. You will produce the fin
est flavor if you give the meat
Two or three months of cool, dry I
weather, hanging, before the sui
Try, warm days come. About
he right size hog is f75 to 225 !
pounds, and 1870 to 100 pounds +
or a handy size ham. You bet T
er have March or April hog.
While in general a light straw
,olor would indicate sufficient
it is always safe to try Il
/ piece of thin bacon or shoul- c
ler. to be certain that the pro- b
;ess has been carried far enough (
O give proper flavor and cure. y
The hams may be kept one, two, q,
II three years without detriment, n
nd will improve in flavor up to
he end of at least two years. No X
will take place for ts
ven five years if a ham is cur g
d properly.
Cmok;nr cba,,ld ha dono c1OW-