Decorah public opinion., 1922-12-27
FARM BUREAU
GREETINGS
The Bureau Extends to all Readers
Christmas Greetings. Farm
Bureau to Hold Annual
Meeting Jan. A.
HAVE you GOT
YOUR CHRISTMAS SEALS
Butchering and Meat Curing Demon
strations Conducted in Orleans
I" and Bloomfield Town
ships.

we WISH 10 exIenQ 10 all OF our read
ers Christmas Greetings. 1t has
been our aim to make the farm bu-
reau news interesting and instruc-
tive not only to our farmer readers
but to those living in towns and cit
les as well. In county ike Win
neshiek or state like Iowa no busi-
ness can prosper long when the
agricultural interests are not pros
porous. We feel therefore that our
work is of mutual benefit to all and
there is no such a thing as draw
ing definite lines between the towns
and country, so we extend our
Greetings Of Christmas Cheer TO all.
Farm Bureau to Hold Annual Meet
ing January 4th.
Inasmuch as the first Monday OF
January, which is the legal date for
holding the annual county farm
bureau meeting comes on New Years
day, the meeting called on January
LIST will be adjourned to January
4th. The regular meeting of the old
board of directors will be held at
1000 A. NJ, at which time the old
business will be finished up and the
new board for 1923 installed. The
afternoon viii be taken up with a
round table discussion and short
talks by the various leaders over the
county. This should prove to be a
very interesting meeting. Ali are
welcome.
Christmas Seals
You probably have bought your
share of Christmas seals this year
as you have done for several years
past. 1t is fitting at this time to
make gifts that those afflicted with
the dread tuberculosis should have
the care and help which might other
wise not be available. 1t is the true
spirit of Christmas, but would it not
be more wise to make this Christ
mas spirit extend to 365 days in the
year and take more drastic steps TO
prevent the disease than TO attempt
to cure it when it has once been
established?
Bntchering and Meat Curing
Demonstrations
The butcherihg and meat curing
demonstrations which were conducted
in Orleans and Bloomfield townships
last week were a decided success.
About seventy farmers learned me-
thods of slaughtering, cutting, anc
curing meat at the two demonstra-
tions. Mr.. Roy w. Snyder, Animal
Husbandry Specialist of the Exten-
sion Service, who conducted the de-
monstrations certainly proved him.
self TO be a specialist in his line.
MANY farmers who have beel doing
their own butchering for twenty
years got new ideas which will make
their own butchering and curing OF
meat easier. Every one of the sew
enty farmers seemed to feel well re-
paid for the time spent attending the
demonstration, and some were heard
to remark that what they had learn
ed at this demonstration was worth
more than the farm bureau had cost
them.
The secret Of curing meat on the
farm, according to Mr.. Snyder is;
first a good bleed on the hog, sec
ond; thoroughly cooling the carcass
but not allowing it to freeze, third;
curing the meat for a sufficient
length of time with proper strength
of curing agents. Either Dry Cure
or Brine Cure can be used with
equally good results. The Cures
recommended are:
/. Dry Sugar Cure. For each
100 lbs. of meat, weigh out lbs.
of salt, 21a pounds of sugar and z
ounces of saltpetre. Rub at least
one-half of the mixture thoroughly
on pieces and pack. Rework the
meat at the end of each week for
three weeks and each time little OF
the mixture should be thrown on the
exposed parts. Allow the meat to
cure three days to each pound In the
niece. For example, IL pound ham
should be cured 36 days by this
method. 40 ~
3. Brine Cure. For each 100 lbs:
of meat, weigh out IL pounds OF
salt, 8 pounds of sugar and z ounces
salt metre and dissolve in 0-gallons
of water previously boiled and cool
ed Pack the meat and pour over
the brine. At the end of each week
for three weeks repack the meat
usinq the same brine if 1t is not
sour Allow the meat to cure four
davs to each pound in the piece. For
example; IL pound nam shou''
be cured AS days. i.
Report Of Big -Four Low ies'"s
Association
There were 295 cows tested, yieido,
;ng an average production Of 4oS
mounds of milk and 1872 pounds Oh
fat. -, oo,, l. a
Grade Shorthorn owned by w. =.
srSroeder her production being
Io1,O Io7e lbs. of milk and AIS lbs, Of
fat Following are the five hign
herds: ,o ,s 7o6 lbs.
milk, 1913 lbs. fat. 40 n. r,;lL
Clark Bros. IL cows, 749 IDS h'i'N'
27.4 lbs. fat. gro lhs
Williams Bros. % cows o'' ipS'
milk, "a. lbs. fat. - sAo lbs
Oxley & Son, cows o'0
,lt. % 2 lbs fat.