mi B! OS Itif FARM
Ustfal Recipes For The Kwonrmiw
£>l AnJ Satisfactory Preserva
linn of Beef \nJ Pork.
The I.>: way to eat meat is to
tat it i!-* fresh, i\ r there is r.o
W2-' f preserving i: that wi.i re
t :i.i ;.il t". ■ nutrit: n and ai! the
!: is, revcrtht kss.
fr ti. sirabie t•c . v v.-..r
h .v.', ar.d there is no icason
, u . • ■ - . 1, ,
Sr.!:. or molasses, baking
ar.,l a itt e • t r art
i'. .ir.a. V : the curing 01 meat
• 1 lie •• ran from 21 t . ■
i•. }••.. - j.'. > guillcient
t : ->.• •' :• the animal heat to leave
the entirely. but not
j ■ Vient t.»permit decay to set
in. >n:-e the meat is tainted, no
sr.: :r.t : preservatives will
b-i'V : aek its proper flavor. On
the ther nar.d. if salt is applied
t.> > j •. n. . bnoxicus gases will be
t •. tair.e 1 and the meat will possess
an . rter.sive odor. It is also
\ : ssible to obtain good results
v, • r. the meat is fro::en.
Three useful recipes fur popular
i' rr/.s cured meat are given
be! The only equipment
nejvssary f«»r them are the
ingredients already mentioned
an 1 a clean hardwood barrel, or
a large stone jar or crock. In
considering these recipes it is
w-. '.\ to remember that, on the
vvh !e, brine - cured meats are
best for farm use. They are less
trouble to prepare and the brine
at!' rds better protection against
insects and vermin. A cool,
mc:st cellar is the best place for
br n - curing. The cellar should
b» 'ark and tight enough to
prev.-r.t :h\-s an-J vermin.
k't c ">cs fur Ci:r.n
i' Bkkf. - The pieces
eo'.'.r.: jr.ly ;se 1 for corning are
the ..:e. rump. cross ribs, and
\ J. N. YOUNQ |
\ The QROCER I
t WALNUT COVE, N. C. >
i Fancy Groceries,
Fancy Candies and >
Cigars a Specialty \
Our Motto first QUALITY GOODS 1
brisket, or, in other words, the!
cheaper cuts of meat. The loin, I
ribs, and other fancy cuts are
more often used fresh, and since
there is more or less waste of
nutrients in corning, this is well.
T'n? pieces for corning should
be cat into convenient - sized
j, hits, s.'y "»or •' inches square,
it >h.. Ibe the aim t» cut them
ail about the sa:.: ? thickness, so
t.'.at they will make an ev:n !a; er
in *.!vj cl.
Moat from fat animals makes
ch icei* c-rned bet than that
frT.i poor ammals. When the
meat is thoroughly coole 1 it
sh.uld be corned as s>>n as
p:s; ; ib:e, a* any .kvav in tho
meat i*' iike'y t" spoil the brine
during the corning process.
" .uit r n i circumstances shot'.id
the meat be brir.ed while it is
f:v:;en. Weigh out the meat and
allow > pounds of salt to each l'Kl
pounds: sprinkle a layer of salt
one-quarter of an inch in depth
over the bottom ef the barrel:
pack in as close lv as possible the
cuts of meat, making a layer
or ('> inches in thickness: then
put on a layer of salt, following
that with another layer of meat:
repeat until the meat and salt
have all hem packed in the
barrel, care being used to reserve
salt enough for a good layer over
the top. After the package has
stood over night add. for every
100 pounds of meat. 1 pounds of
sugar, ounces of baking soda,
and i ounces of saltpeter dis
solved in a gallon of tepid water.
Three gallons more of water
should be sufficient to cover this
quantity. In case more or less
than ion poun is of meat is to be
corned, make the brine in the
proportion given. A loose board
cover, weighted down with a
heavy stone or piece of iron,
should be put on the meat to
keep all of it under the brine.
In Cc s_> any should « >ro.iect, rust
would start and the brine would
s ir.il in a short time.
1 • is rot* n?cessary to boil the
THE DANBURY REPORTER
I brine cxcert in warm weather.
|lt the meat has been corned
! during the winter and must be
kept into the summer season, it
would be well to watch the brine
closely during- the spring. as itis
: rcnre likely to sp ii at that time
II than at any other season. If the
! brine appears tJ be ropy r kes
i not drip freely from the fhtger
* • when immerse d ar:l ::
•[should ie turned -.if a 1 r.ew
brine ad led, after careful!'."
> I washing the meat. The - :gar r
. [molasses in the brir.e has a
' tendency to ferment, r.r. i, unless
;, the brine is «. •t in ae: 1 ; !ac-e,
; j there is sometimes troulle :'rv.:
I ;Vhis source, ihe meat 5.~.. u lle
'[ kept in the brir.e -V to A lays, to
secure thorough c vning.
ij Duitl) BUMP. The r :r.d is
; commonly used for dried beef,
i _ the inside of the thigh being con*
i ( sidered the choicest pie.*-.*, ..fit
' is slightly nu re tender than the
I outside o: the round. The round
' should be cut lengthwise of the
'grain of the meat in preparing
i for dried beef, so that the
muscle libers maybe cut cross
'wise when the dried :e.: :s
sliced for table use. A tight ;ar
or cask is necessary for curing.
The process is as follows : Tu
each 1»M pounds of meat weigh
out •") pounds of salt, 3 pounds of
g-anulated sugar, and 12 ounces
of saltpeter: mix thoroughly
t >gether. Hub the meat on all
surfaces with a third of the
mixture and pack it in the jar as
tightly as possible. Allow it to
remain three days, when it should
be removed ar.d rubbed
with another third of the
mixture. In repacking put at
the bottom the pieces that were
on top the first time. Let stand
for three days, when they should
be removed .and rubbed with the
remaining third of the mixiu e
an! allowed to stand for Hree
days more. The meat is then
r.-ady tc be removed from the
pickle. T: e liquid forming n
t.le iars s Ur >' 1 ll * r b 3 rtm.iv d,
I at the meat should be repacked
in the liquid each tfrr.e. After
being removed from the pickle
the meat should be smoked and
hung in a dry attic or near the
kitchen r.re where the water will
evaporate from ir. It ma;, be
used at any time after smoking,
although the Inherit hangs in
the dry atmosphere the drier it
will get. The drier the climate.
In general, the rv ■ easily meats
can le dried. In arid regions
■ g.v J dried meat can be mads by
exposing it ires.t to t/.e air, witn
protect!; n from :'.ies.
PI.AIN SAI.T PUP.;;. Hub ..A.H
piece ot meat wit.", r.r.c* common
sa't and pack closely in a barrel.
Let stand over night. The nerct
day weigh out ! ! pounds of sait
and - ounces of saltyeter to each
1 i pounds of meat ar.d dissolve
in •« gallons of boiling water. 1
I'our this brine over the meat
when cold, cover, and weight
down to keep It under the brine.
Meat will pack best if cut into
pieces about t ; inches square.'
The pork should be kept in the
brine till used.
SI'CAR - CURED HAMS ANI>
MACON. When the meat is
cooled, rub each piece with salt
and allow it to drain over night.
Then pack it in a barrel with the
hams and shoulders in the
bottom, using the strips of bacon |
to rill in between or to put on
top. Weigh cut fcr each 100
pounds of meat b pounds of salt,
2 pounds of brown sugar, and 2
ounces of saltpeter. Dissolve all ,
in 4 gallons of water, ar.d cover
the meat with the brine. For
summer use it will be safest to
boil the b.ine before using. In
that case it should be thoroughly
cooled before it is used. For,
winter curipg it is not necessary i
to boil the brine. Paeon strips
should remain in this brine four
to six weeks: hams six to eight
weeks. T'n'.s is a standard recipe
and 1 as giv»n the best of satis
faction. Hams and bacon cured
: n the spring will keep right
through the summer after they
are smoked. The meat will be
sweet and palatable if it is
properly smoked, an.l the flavor
will be good.
HOW'S THIS?
We offer One Hundred Dollars
R ".vard for any c se •: Catarrh
tnat cannot be C'UH'i by HaH's
Catarrh Cure.
F. J. CHENEY & CO., 1
'ioltdo, Ohio.
We, the undersigned, have
known F. J. Cheney for the last
15 years, and believe him per
fectly honorably in all business
transactions and iinacially able to
carry out any obligations made
by his firm.
NATIONAL BANK OF COM-.
MERCE.
Toledo, 0.
Hall's Cattarrh Cure is taken
internally, acting directly upon
the blood and mucous surfaces of
the system. Testimonials sent
1 free. Price 75 cents per bottle.
Sold by all Druggists.
. Take Hall's Family Pills for
constipation.
Have your eyes
examined and
glasses fitted
by a
Graduate Optometrist
and get gksses that will
benefit your eyes. I
guarantee all my work
to give satisfaction or
monev back. Olfice days
on Thursday after the
first and third Sundays
in each month at the
Dodson Hotel, Walnut
I Cove. Home office at
Madison, N. C. Call and
see me.
A. J. ESSEX.',
Licensed Optometrist.
——————
• 1
A I. !
The Only Ones
KIKSCHBAt'M Clothes
are the only ones «»t
their prices which fare
gjaicntccd to be
—all-wool,
* fc.st in color,
, London rhrunk,
hi.r.d-teilort d. i
Kirschbaum
Qoihes
*ls *2O *25 and up
"See the Guarantee and
I'tice Ticket on the Sleeve"
And their style is quite on
n par with their quality. All
the latest fashion touches
Including soft-rolling lapels,
i'her notched or peaked,
natural shoulders and high
i vests. Worth looking at im
• mediately.
SAMI'EL H. STEWART
WALNUT COVE, N. C.
Laffargue
PIANO
Excells in Purity of Tone and
Durability of Construction.
Cataogue Free-
Write Department S.
R. J. BOWEN & BRO.
Winsto'n-Snlem, N. C.
We carry a complete line of
Edison Phonographs and Re
cords. Write lor catalogue of
new records.
DR. A. S. MITCHELL
SPECIALST !.N FITTING
GLASSES.
My jiraelivt* eoinliines that of
o.Milisl anil Optical), in the txaniili
-1 hiir of eyes, ami tin- lilting of
Clauses tn relieve eye strains ami
failinir vision, Three years of suc
cessful practice ill Winston-Salem
is a guarantee that you will receive
1 ji'ooil service. My charges for ex
: auiinat ion and glasses is from live
to seven ilolltirs. I."tl,erl:i 1 y
Ollice over Klniont Theatre.
UHKUTY ST.. WINSTON, N.
For Marble and Granite Monument s
and Tombstones, Iron Fencing
and all kinds of Cemetery
work, call or write
The Mouut Airy-
Marble Works
W. D. liAYNES & CO.. Propr's.
Mount Airy, N. C.
NOTICE.
Having duly qualified as ex
ecutor to the will of Rebecca
J. Knight, deceased, all persons
holding claims against the estate
will present them to the under
signed for payment on cr before
Sep. Ist, 1915, or all claims will
be pleaded in bar of their re
covery, and all persons owing
said estate will please settle the
cp 'Yip
This Aug. 3, 1914.
W. Al. KNIGHT, Executor,
King, N. C.
HARMS!
! Let me know your wants in
r«rard to farms. I will endeavor
!to find it for you, and save ycu
I
■ money.
C. E. PUGH.
Greensboro, N. C.
OR. B. L MILLKEff, Dentist,
ATLANTA, GA.
Will be in Danbury for a
while
TOR THE PRACTICE OF
DENTISTRY
Will be ghd to serve anyone
needing dental work.
CHAS. L. MARTIN
Dentist.
Office over Madiscn Drug
Co.. Madison. N. C,
W. G. Jerome
Real Estate and Insurance
Wir.rtcn-Salem, N. C.
506 Wachovia Hark & Trust
Building. Phone 933.
W. READE JOHNSON
Attorney-at-Law.
Masonic Temple.
WINSTON-SALEM, N. C.
Will practice in both State and
Federal Courts.
CHAS. O. Mc.Y.ICHAEL. J. L". SAINTSINCI.
Wentworth. Rridsville.
M'MICHAEL & SAINTSINCi,
Attorneys and Counsellors 8t Law.
Practice in St tte and Federal
Courts. All business given
prompt attention. Clms. O. Mc-
Mictiael will be iu Madison on
Saturdays, at his old office over
tLie post office.
DR. H. V. MORTON,
Dentist,
Is now back in his old location,
corner 3rd and Main Streets,
Wachovia Bank ic Trust Co.
building.
WINSTON-SALEM, N. C.
Rooms: 301, 302, 303.
DR. JNO. K. PEPPER.
Disease of the Stomach and
Intestines,
MiiNiiilic Temple,
Winston-Salem, N. C.
DR. THOMAS W. DAVIS.
Ey, Ear, Nose and Throat.
Office 405-7 Masonic Temple,
Winston - Salem. N. C.
Hours : to 12:30, 2 to 4 and
by appointment.
CHAS. R. HELSABECK
Attorney at Law,
DANBURY, N. C.
Prompt attention to all busi
ness. Office in Taylor Hotel.
DONALD. D. HAWKINS
Attorney-at-Law
4th Floor Wachovia Bank
Building,
Collections a Specialty.
WINSTON-SALEM, N. C.
J. W. HALL,
Attorney-at-Law,
DANBURY, N. C.
Prompt attention to all
business entrusted.
Will practice in ail courts,
both State and Federal.
Office over Martin's store.
JOHN D. HUMPHREYS,
Attorney-at-Law,
DANBURY, N. C.
Prompt attention to all business
entrusted. Will pn.ctioe in all
| State courts.
Dr. I. A. McC!unj>, Dentist.
Office—7ol-702 Wachovia Bank
Building.
Phone 420—Hours 9to 1, 2to 5
WINSTON-SALEM. N. C. .
Le»l W. l-erguion. Arthur E. Feriruson
Ferguson & Ferguson
Attorneys At Law,
Over Thompson's Drug Store,
Winston-Salem, N.C.
Phone 1126.
I Collection a Specialty. Notary
Public in Office. '
DR. W. H. CRITZ
DENTIST.
Office over Drug Store.
ÜBVP Telephone Connection.
WALNUT COVE, - N. C
DR. C. C. KEIGER, Dentist,
CHARLOTTE, N. C.
Will be at King July 28,
29, 30 and 31 prepared
to do all kinds of Dental
Work.