Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1923-11-17


Iy. 1t is a decided advantage to
have the meat house tight and dark,
as these things help materially in
keeping insects, especially flies,
away from the meats. Ventilation
must be provided in order to keep
the meat from moulding too badly.
| The Ventilators should be so placed
| that the smoke, in passing to them
from the fire, passes between the
! hanging pieces of meat. For this
reason, they are usually placed in
! the end of the building opposite to
that at which the fire is built. The
suggested height eight feet, is
about as low as will allow the
hanging of meat at the level OF the
caves and still leave a space of sew
eral feet between the fire and the
meats. This is a necessary precau-
ton because OF the danger Of the
loss of house and meats 1t tat meat
is too closely exposed to the fire.
The floor of the smokehouse
should be made of non.inf1ammable
material and of material that can
be cleaned From the standpoint of
fire prevention, cement, stone, brick,
Or earth answers the purpose. From
the standpoint of sanitation, the
cement or brick floor is the best. If
necessary to nut in a board floor,
the fire for smoking may be built
in a pit outside of the house and
the smoke conducted into the house
bv means Of a fiue. or the fire may
be built in a stove or on a good,
thick layer of earth or in an iron
not in the house. The three latter
methods are not free from the ele-
ment of danger from fire.
Meat is smoked for the purpose
of enhancing it's keeping qualities
and improving it's flavor, thereby
making it more palatable. Hard
| woods or corncobs should be USED
for this purpose. Soft woods do not
smoke meats well, and if resinous,
will ruin the flavor of the meat.
They should not be used for this
purpose.
Green hickory, maple or apple
wood are most commonly used o.
any of them to give tie meat a fine,
smoke flavor. Corn cobs also make
a nice Favored meat, but their use
calls for greater care in smoking
for too long exposure to this smoke
gives the meat too dark a color.
There are two methods OF smoK
ing meats, the quick method and
the slow method. In the quick meth
cd, a larger fire is used and 1t IS
kept going continuously. With ths
slow method, only a smudge is made,
and the meat is exposed to 1t re-
peatedly and at intervals.
Smoking meat by the slow meta
cd should not be attempted in cod
weather and particularly not if the
meat is frozen. Smoke only pene
trates the meat very lightly in cold
weather and not at all if the meat
is frozen, hence, under these cond;-
tons, the meat may look well smo'l-
ed on the outside and be very liz
tie smoked in its interior paris.
The flavor and keeping qualities OF
such meat are very inferior. II the
weather is cold, fire big enough
to warm up the smoke-house a1G
the meat should be started gradual
ly and be kept going continuously
for from twenty-four to thirty-s SIX
hours at the end of which time the
meat should be sufficiently slEok
In moderate weather a small
(smudrN fire should be started ana
be kept going for about three hours
every other day or two or three
days for one week or two weeks,
depending upon the frequency Of
the firing. Once day for WeeG
or once each two or three days for
two weeks should give the meat ex-
posed to this slow method of smok'
ing the proper flavor and keeping
qualities.
II the smoke-house is of tight
construction and dark, the meat may
be left hanging there at the com.
al of h. f11I.,
Their care other than that it may
be well rubbed with black pepper.
If there is danger that insects may
gain access to the hanging meat.
then it should be wrapped in paper
and be put into heavy paper bags
| such as flour bags) or into sacks
made of muslin or canvas. The
sacked meat should be. painted with
a wash to. make it impervious 4!
insects. A yellow wash" or n
white wash" may be used. The
recipe for yellow wash" is as fol
| lows:
Barium sulphate, 8 pounds.
Dry glue, 1 ounce.
Chrome yellow. l IA ounces.
| Flour, ources.
Mix the flour with six quarts OF
water and be sure all Jumps are
dissolved. Mix the chrome yellow
with a quart of water, then add
it and the glue to the flour NIX
ture. Bring this to a boil and slow
ly add the barium sulphate, stirring
constantly. Let this stand a dav
before using. Apply with brush.
Keep the wash we'll stirred while
| applying.
Recipe for white wash"
To each gallon of flour paste add
1 Ia ounces of boric acid. Stir thor.
oIghly. Apply with a brush.
Handling the Exposed Roots of
Trees
T. J. NJ, Gaffney, S. c.,
writes: We have three or four
large trees on our lawn whose
roots have been exposed for
some time. We wish to fill in
the lawn, and wish to know if it
will kill the trees to cover up
the roots?
1t will do no harm to fill in some
earth over the exposed roots of the
large trees on your lawn. You
might cover these roots to a depth
say of a foot without injury. If
you wish to fill in the earth to a
depth of two feet or more, however,
the chances are that the trees may
be injured. In any event, the filling
in should be done very gradually.
There are two other methods of
procedure which you may follow,
This wall should be set out foot
or more away from the bole of the
tree. and should be built up as high
as the surface of the ground. We
know of trees treated in this manner
that have lived for many years.
|McAdoo Is Favored