Mexico weekly ledger., 1915-11-25
Notes


KrEnr xhnr me- weather . 80
wEu zuns<s hsHs9 psra lassss U
Niazuus s1-ns ssagT Eunr oT
as uu1aef sr~sraA az aE p
uehu q ths A=<zEing e a esd
uez mu p 2 1rvusSaxt x ahs
Gs1ere Il AEsnazss CrsVsrsty q
Nssoul
RezsEz as anE 1as EA3s ths car
zz Is wE-n = ns5sr AHz Ae Dsat
nay az qzl-kz- Tos cszno< pes
y en- ~ @azs Ass mat shAPay
zssrzx xe 4 is al ~1rz. - II
at carcass hHng f= In nst whse
VII rs& sharuagly, BIT rot freeze
Esnuvs ne hsns a. the Hrsz joint.
RI IN nss psT ase ard take CIT
ax aAsk s1nA The man who has
haz a EuEe expereare q do THIS
y wa . knife By cutting where
rzb gias the back bone. II the
cgsznE Is done with an axe or clever,
Es-z o bSne are likely to get into
sausage meat In removing the
spare r5h9 keep the knife against
m 1zs an the time 50 as to leave
e surface II the bacon in better
szps Leave the cartilage ends Of
A ri5s Il The bacon
CIT tie hams through the joint
sazre with the carcass and leave
asn shapeIy and uniform. Remove
al excess fat for lard, and expose
plainly Of lean meat to the action Of
TIE brine o. dry mixture used in
ezring. Skin very fat hams after
they have been closely trimmed, Ieav-
ing the skin only around the shank.
Cut OF the foot at the hook joint.
Take of the shoulder just back Of the
blade and trim II into a square, bloeky
piece. II you want much sausage
make a small picnic shoulder Of the
lower half. and work up the upper
halt for sausage and lard.
The whole side may be cured, but
it is better 10 take out the loins and
use them fresh, fry them down in lard
or make sausage Of them. Render The
back fat into lard and trim the rest o.
the side for bacon. The cheeks o.
jowls may be cured as bacon Or uset
for sausage or lard.
II the weather Is mild and the loini
can be sold or used used fresh, split
the carcass while warm. After til,
half careasses are wen chilled cut of
the hams, and separate the shoulder
from the side by cutting through be.
tween the third and fourth ribs. II
cutting the neck bone including thres
ribs from the shoulder keep the knife
close to the bone so as to leave a well
shaped shoulder. With the ham ant
shoulder removed, the side should b.
cut > o as to separate the loin piect
from the bacon. Saw thru the rib,
two or three inches from the bacl
bone; finish with the knife. Trim Of
the back fat from the Ioin which nov
is ready TO be used for loin roast o.
for pork chops. Remove the spare ri
from the lower part Of the side which
is to be trimmed up for bacon.
Graduates and former students o.
the College Of Agriculture Of the Uni
yersity Of Missouri are succeeding il
all parts Of the state. Their work i.
very well illustrated by a letter re.
Gently received by Dean F. B. Mum.
ford indicating that the writer wal
not only making an income Of s2,44(
a year, but doing a great deal Of use.
full work as an agricultural leader in
his community by writing articles fol-
his local paper, inspiring the use Of
a limestone crusher and speaker al
farmers club meetings. He is wise
enough to forget to give any advice
but furnishes the much wanted re,
liable information which he obtains
and adapts to local conditions by
careful study Of the books and bulIe.
tins with which he is familiar as a
result Of his college training.