The Camden chronicle. (Camden, Tenn.) 1890-current, 1916-04-21
YOU CAN HAVE FRESH M
MEAT EVERY DAY
IT You and Your Neighbor Get To.
sether and Form Meat Club.

(By VIM. A. Schoenfeld, Specialist in
Marketing and Rural Organization.
Division of Extension, University OF
Tennessee.(
To those farmers who live at dis
lance from the market the securing Of
fresh meat daily is quite a problem.
Many are content to depend upon
sailed or smoked meat. However, the
thoughtful farmers wife knows rull
well that the continued use of meat
sailed or smoked leads to loss OF ap-
petite. She can remedy this lack OF
fresh meat by urging her husband to
Join fresh meat club. or, II one does
not exist nearby, to get him to organ
lie one in the neigEborhood.
The operation Of the club is extreme
ly simple and democratic no officers,
constitution. bylaws, nor dues. Each
member OF the club verbally agrees to
ft1rnish the club with beef Of GER
tain age and approximate weight when
his turn comes, to pay for the butcher
ing Of the animal, and to deliver por-
tions Of 1t to other members of the
club One Of the members of the club
is chosen to do the slaughtering. Some
member volunteers to furnish the first
animal to be slaughtered. On the Fri
day following the butcher goes to this
members farm, slaughters the animal
and divides 1t into as many parts as
there are members. Each part is
weighed and the weight is written on
tag which has been attached to the
meat. This tag contains the name OF
the member who Is to receive thb
meat. He makes record Of the name
on the tag. the weight, and the portion
Of the animal from which the meat
came, in book. The butcheris usually
paid about a dollar and half for
slaughtering and keeping the record
OF each animal The hide is kept by
the. farmer
On Saturday, the portions Of meat
are then delivered by the farmer who
furnished the animal to each member
as indicated on the attached tag. This
gives the farmers wife q chance to
have fresh piece of meat, for the
Sundays roast beef.
On the following Friday the butcher
visits the next member who Is to fur.
nish beef to- the~club. The butcher.
again marks the weight 'of each piece
on the attached tag, with .thisS differ
ence, however, each member gets a
portion from another part ofrthe ami
NAL than he got the previous week. In
this way each member will get cuts
from the various parts Of the carcass
by the time the butcher has made the
rounds OF all the members.
After each member has furnished an
animal, the butcher ascertains the
total number Of pounds Of meat each
member has received from the club.
The difference in weight betTeen what
he has received and what he has fur
nished is then computed. II he has
furnished more than he has received,
he is paid eight or ten cents a pound
for the surplus. On the other hand,
If he has, furnished less than he has
received, he is charged similar
amount for the deficit.
Where the family Of q member il
small. arrangements are usually made
with the butcher so that only one-half
of portionyot meat is assigned weekly
to it. In meat clubs, where grown
beef is furnished, the number of mem.
bers is about twenty or more. Where
the members furnish calves or, sheep,
then smaller number usually com.
pose the club.
The great problem In the south Is to
store the most satisfactorily for a
week. 1. e.. keen It cool enough 40 ~