Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1920-02-06

cool and boiled again. When so treat
ed there is very little danger of the
brine ever becoming ropy and syrupy.
In case this happens, the meat should
: be Immediately washed and a new
supply of brine added theretol Va
rious places for keeping the meat in
the salt solution will suggest them
selves, but there is nothing better
than a cool, well-ventilated basement
for this purpose.
Curing With Salt
In curing meat with salt alone,
the following procedure is suggested:
First, rub each piece thoroughly with
+ fine common salt. 1t is desirable that
the salt be of good strength. Much
of that on the market now appears
to be mixed or treated with various
substances which greatly reduce it's
strength. After each piece is rubbed
it should be put in a. barrel and pack
ed down tightly ana aIIowed to stand
over night. On the following day
weigh out ten pounds of sa1tpetre for
each one hundred pounds of meat.
Dissolve this in four gallons OF water
which has been boiled and cooled as
already directed. Pour this brine over
the meat, weigh down and keep well
| covered. The meat will pack best
if cut into pieces about six inches
square. The pork should be kept in
the brine for from twenty-eight to
forty-eight days depending somewhat
on the season and temperature. -.
Sugar-cured hams and bacon may
| be made as. follows: After the meat
has been thoroughly cooled each
piece should be rubbed with salt and
! allowed to drain over night. Then
pack the pieces in barrel, placing
the hams and shoulders in the bot
| tom and filling in the open spaces
with strips of bacon. For each 100
pounds of meat, weigh out two
ounces of saltpetre, Two ounces Of
brown sugar and 8 pounds of salt.
These materials should then be dis
solved in four gallons of water.
! which has been boiled and cooled.
The meat should be covered with this
brine. The strips of bacon should
be left in this solution for from
four to six weeks and the hams and
shoulders for from six 20 eight
weeks. This is standard recipe and
has given uniform satisfaction
wherever used. One should remem-
Der, however, that variations from
the. standards set up may produce
undesirable results. 1t may also be
necessary to keep the meat in the
solution longer than indicated, espe-
cially if the hams are of unusually
large size
Dry-curing Method
In the dry curing of pork proceed
as follows: For each 100 pounds Of
meat use two ounces of saltpetre
two pounds of granulated sugar and
five pounds of salt. The meat
should be rubbed very thoroughly ev-
cry day for three days in succession,
using one-third of the mixture each
time. In curing meat by this pro
cess pack in a Darrell or tight box.
For the sake of convenience it is
best to have two barrels SO the
meat can be transferred from one 20
the other in the sailing process. Aft
er the last rubbing the meat should
stay in the barrel for week or
ten days when it will be cured ana
| ready 70 smoke 1t will cure better
| if kept in a. cool, rather moist place.
In smoking meat a structure six
| TO eight feet long will be large
enough for ordinary farm use Ample
ventilation must be provided to car
~ off the warm air and prevent the
| meat from overheating. In this
climate fire pots outside the house
with flues leading into it can pc
, Used to advantage. The meat should
| be hung six or seven fee1 above the
| fire. The best fuel to use for smOk-
ing is green hickory, and hard wood
| Of any kind is to be preferred to
| soft wood. The meat should be re-
moved from the solution about two
| smoke house. Washing the meat in
| tepid water and scraping clean WITT
a brush is good practice. When well
| drained hang in the smoke house. a
! slow fire may then be started ana
the meat gradually warmed up. a
| FIRE should be started every two or
|. three days for a couple of weeks.
| The meat should be left in the smoke
! house until thoroughly colored. The
| best place 70 keep smoked meat is a
! cool cellar or dry attic with a free
circulation of air. Where it is to be
| kept for a considerable length of
time, wrap in paper and then in bur
lap or muslin. The hams may be
buried in a grain bin or in wood
ashes or other suitable place where
a uniform temperature can be main
| tanned and insects kept away. II
| one wishes to keep hams for good
| long period of time, it is best to
wrap them in Punishment paper and
then enclose in heavy. muslin or
canvas and cover with yellow wash
or ordinary whitewash, to which a
| little bluing has been added. Hang
each piece up and see that it does no.
come in contact with other pieces.
Cornbing the Essential Elements
B.. t. c.. Blairsyille, Ga. writes:
have ~ acres of bottom land that
wisr to sow in something to make hay:
1t is we'll drained and fairly good land
and will make fifty bushels of corn
without any fertilizer. What do you
think of Sudan grass? Or is there some
thing else that would make more hay
in a shorter time? ''. -|'''',
A good formula for use under cot
ton under the conditions described
in your letter would be as follows:
Four to five hundred pounds Of
nitrate of soda, twelve to thirteen
! hundred pounds of acid phosphate
and two to four hundred pounds Of
kainit A formula of this character
| will contain from three to four per
| cent of nitrogen, nine to ten per cent
| of phosphoric acid and about two
| to two and one-half per cent of pot
ash. You may mix formula of this
| character, if you desire or if you can
| purchase the same goods already
| mixed at a fair price, use them in
| stead. The idea is to have about the
amount of available plant food indi-
Gated in the mixture.
Use this formula at the rate of five
| hundred pounds per acre. Side ap-
| plications are unadvisable in our
| judgment undet boil weevil condt-
tons, We would, therefore, put all
the fertilizer under the drill row at
the time of planting the cotton. You
will observe that this formula con-
| tains quickly available nitrogen, the
! intention thereby being to force the
crop forward as rapidly as possible.