The Carlisle independent., 1919-11-20
BETTER FARMING HINTS
Home Cared Meats Are Better and Cost
 Less

Metho>l- of curing pork which will make the 9uality and flavor of the meat far superor to any packing house pro duet ma be praeticed on Arkansas farms j., the advice of J. W. Read, Chem ist of ti.e Experiment Station, Universi ty of A-sansas The most excellent cured DOT at much less cost can be preparei f only the proper care in butcha-.z and curing are observed.
 0nly togS that are healthy. fat and gaining @ weight should be eelected for slaughte1 Meat from such animals k not onIg more palatable but will keep longer whether fresh OF cured The an- inal should not have received any feed for 3 ,sa1sr- before 1t is killed. The ear cas- sE.t.,i be thoroughly cooled but not allow ! ta freeze before t k cut up. The average e8e pound hog should dress out 160 pogsnis.
 Afte= rae carcass has been cut and trimmes 5ae following recipes will give eNeellee results if carefully carried out in eYery eetail.
 For BRINE CURING about 100 pounds meat. place thin layer Of salt IT 5cs bottom of barrel rub each piece with fine salt and pack tightly. Sprinkle ever each layer of meat d thin layer of salt, weight downand let stand over nigat Drain off the liquid the next day ana cover the meat with two gallons of brine which has been prepared by dissoly1z- eight pounds of clean salt in two gallons of boiling waetr. Do not coser wita the brine until it k cold. Let stand = or seven days, pour off brine, lmpaeh. treat with salt as before and Use the same brine for covering. Repeat this treatment a third time at the end of anotzer week, and then leave until cured
 The 5.zne required for curing varies for the different weights of meat. While average hin pieces of bacon will cure n Sg7o weeks. ten days longer must be aIlo'-e-t for a ten pound ham. A 20 pound nam should be allowed 10 stay in the briEe about fifty days while a 15 pound han requires about 35 days. When cured. remove and soak for about one hour n slightly warm water.
 After sFashing the cured meat it is hung uo for smoking. Hang pieces in smoke hol,ee 50 that they do not touch, and about five feet above the fire. Pro tect aEy pieces from excessive heat, al lowing sufficient ventilation for heat to pass out. Hard woods like hickory or maple are considered superior to soft
 | ha Used. The fire should be kept continu- o1ts but not too hot. After smoking. wrap meat ir cloth sack and again in a paper sat.l and hang in a cool dry place. Bacon generally tastes old il kept over three er four months. Hams usually improve with age. For further informa tion address Department of Agricultural Chemistry, College of Agriculture Fay ettesilIe
 Canned Foods Should Be Stored in Cellar
 \ cellar is the ideal place for storing canned fruits, vegetables and meats be- cause & more constant temperature is rnaintaired throughout the year says Mss Stella Palmer. Director of Home Economies in the University of Arkan- sas.
 While the most important factor in keeping canned goods - the method ern- poyed in canning, 1t k necessary to take proper precautions to guard against freezing or uneven changes in tempera- tnre. Also some foods change color through exposure to light so that l dark place Is necessary for storing.
 The cellar should be sealed eo that it can be kept clean and dry. Shelves may be suspended from the ceiling on tIse dark side. Some people have storm cellars. These are also excellent for storing canned goods.
 Fall Flowing Destroys Numerous Crop