Year: 1864

AZ HOueTuCe temperatures exposure 10
dry current Of cool air will preserve
fresh beef quite as long as it can be kept
in an ice chest. The dry air carrying off
the moisture from the surface, and thus
cooling the meat from both these causes,
checks decay. The most convenient ar.
rangement is to suspend the meat In a
north, open window, another window or
door being open so as to create draught
Of air. It should not lie in o dish, as the
under side will be prevented from drying
Whcn meat is placed in on ice chest, as
from the nature Of the case abundent mois
ture is afforded, reliance is placed solely
upon the low temperature. II moisture
is present, no temperature g, and, If removed,
spOils quickly. This fact should be under
stood by those who purchase fresh meat in
market. II the meat has once been in the
marketman's ice chest, after being carried
home on hot summer morning, il will
hardly keep sweet three hours, whether it
be on ice or not. It Is serious error to
suppose ice-kept meat, because no odor
from it can be detected, is the same as
fresh.killed meat. Chemical action has
been hindered by the temperature, but 1t
is so prepared that 1t only needs an cleva.
tion Of few degrees 10 run into rapid de-
cay.


DRIED OR JERKED.-In the dry, cooler
attitudes Of the northern United States
this mode may DO successfully practiced In
almost any season, but usually only in the
cooler. For jerking, il the weather be
fine and the exposure TO wind be favorable,
little salt may be required; but for large
and heavy rounds, as Is usual, other means
are needed to assist. One Of the most
common methods Is to rub the mat thor.
oughly with hot salt. II Is thought the
heat enables the salt TO strike In more
readily. To meet with success great care
Is necessary that the salt be rubbed over
every part Of the surface, and into every
crevice where air may penetrate. This
should be repeated once or twice daily for
threo or four days. Unless the weather is
quite cool success will not be certain with
heavy pieces. A surer less inconvenient
method is to place the meat in an ordinary
beef pickle until It has had time to become
thoroughly salted through, say from ten to
fifteen days, according TO the size. 1t is
then hung where dry air may have free nc.
cess. Care Is to be used that it be kept
cool, or but moderately warm, while il is
drying, otherwise decomposition may com.
mence in the interior.


SALrED.-There is little difficulty In
keeping salted beef in on ordinary farm
cellar through the summer, but Il Is quite
otherwise when prepared for market or
transportation. If salted sufficiently to So
cure L against changes Of temperature, It
becomes so salt and hard as to Be compar.
atively unpalatable and designated BY "the
boys" "salt horse!" Army beef must be
guaranteed against spelling in oil places
and under ali circumstances and tempera.
lures, while farmers bcef Is to be kept out
Of the sun at o cool, even temperature.
The question with the farmer Is not
whether he can keep beef by sailing, but
how to salt it SO as not to cause the loss of
its qualities. In the first place the cask
itself should be perfectly sweet. "lf meat
has ever once taken hurts" 1t Is quite i'm.
possible ever to render It safe again. Sec
ondly, the winter pickle should never be
retained for summer. As warm weather
comes on, Q new, clean brine should be
substituted.


The materials and proportion for the
pickle vary much In different localities, and
according to the tastes Of individuals.
The following is substantially good: Make
the pickle Of strength 10 bear fresh egg
above the surface to the size Of quarter
Of dollar add one ounce Of saltpetre to
fifteen or twenty pounds Of meat; one
pound Of sugar, or one and half pints
molasses in same proportion, IL desired.
After the meat is packed in the barrel, the
pickle Is turned on boiling hot. The spring
pickle Is of similar proportions, except be.
ing without saltpetre and without being
heated.