Newspapers / The Progressive Farmer (Raleigh, … / Dec. 7, 1912, edition 1 / Page 16
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THE PROGRESSIVE FARJnm. 1272 (16) HOG-KILLING TALK s We SeB How to Cure Hams. box, re-salt meat and pack around fr. mittiner Joints in box first - Pack - w m HAVE hogs fat, as the hams of poor close and flu ali openings with- salt, hogs will be tough and unpalata- flnlah UD wltn middlings covering ble.' ... . i . .ILL UUt OUt iae meat eanjr tu yuooiuio after meat is killed, I usually cut out the same day, but next day will ans wer if weather Is favorable. Cut out hams ' usual way, and take off the over ice, then put a coat of salt, over top of meat to exclude air. After two weeks examine meat, and if ice has gone and weather is warm, put another block in its place,- do tint nnnack meat You can unnack long point two inches .apoye joint, meat afterv 21 days. : cutting round and trim off -all tags i have used this recipe for a num and surplus fat. Rub salt over meat ber o years and have never lost a and let it lie spread out one or two, , j t of meat nierhts. until : animal, heat is, taken out, or meat will spoil. Then put down a layer of salt in box large enough to - hold all meat killed, salt 'some sides, and put a layer all over bottom; of .box.v fill all crevices with salt, . salt; hams by drub bing; salt well in and . pack salt on R. C. WINCHESTER. Moultrie, Ga. " v - rfow to Handle the Lard. ETER - removing the; skin- from JtTLvboth ckinds, then cut up the lard in small blocks, have ; ready large flesh side, pack hams on top of , sides vessels of tin or wood with tepid-wain box, with -hocks :to center, fill in iter -(sufficient to cover the lard),- in any places where . hams won't fill whioh has been dissolved a teaspoon- with jowls. Keep all crevices well filled with salt," especially next to box. Use plenty of salt, as salt is cheaper V than meat and can be used again to salt stock. When all hams are packed, put in shoulders, being just as careful to fill, all crevices, as with hams, then Dut in what sides left over on top of shoulders. Put plen ty of salt on top of the whole, sev eral inches of salt will be better, then cover with planks. Let stand three to four weeks, take out, wash all salt off , hang up to dry for two or three weeks. Take down ham and shoulders, put several at a time in pot of boiling water and boil for three to five minutes, them rub borax on flesh sides of both hams and shoulders. Don't use too much, as it. will toughen the meat. - Wrap well ful of soda, to vthe gallon of water. In this; wash the lard, taking it thru three waters. ' Then put it uin Very clean iron vessels or large tin pans. Cook it slowly; and stir-it frequently. It will require Tery little more wa ter, than remains with it as you mash it. , This water whitens and bleaches it and -gives a greater yield of beau tiful white lard than without the soda. As it gets done, the crackneils "will rise to the top and be brown and tender and delicate, and make such nice cracklin bread. This lard will keep sweet and firm and white all the year. MRS. JULIA E. CAIN. .Durham, N. C. .,v-f The Housekeeper's Hog-Killing ' work. .;,;-v.. in. .paper, (newspapers will, answer )f rpHE : hog-killing ;, season" will Ij ji f- ?V r A soon .be here, h We have a goodly lrVit Vi on din in a harrol . rr lima . ; . z. z 7 V v ' T - r , 1 " "r? number; or nice tat shoats in our wmcn , nas oeen BiaKea ana maae ftT.ft - mm nf -th ik n h thicker, than whitewash, the . next ADutcheredln a few days. There is day, if bags are not well coated with lime, dip sacKs again., tie sure ana ' get .the tied; end-,well coated . with . whitewash. " Hang up ,until ready to use and you -will have . the best hams .that , can, outproduced.' . :r.', , s. no other work about the home that I enjoy ; more than making sausage, souse, and liver pudding, rendering the lard and all connected with "hog killing" time. ffifecrv This Underwear m " Xm 50c a Gahht? U.I A. : j- -.. I l J at You're bound V to ask . this - question when you see Hanes unaerwear. oere s- tne answer. Qur mills are right in the heart of cotton land this means big saving in handling ?ind ; trans-' portauph.; ThxM label on every garment en-rwe puv our raaterial iin im-i mense quantities dirctfromrthe growers we save you brokers and other profits. Buy none without it jy Asrr7n wArr Underweae i ; Again we specialize on one grade of underwear on&r-we don't make "haB a dozen grades and charge up losses of one grade to another These -are the reasons why "Hanes- cost you 50c a garment instead of $1.00 When you examine the elastic, shug-'fitting collar, the firmly knk cuffs, the ranferced shooklm and the other exclusive " Hanes- features youH buy this tmo!erwear m a huny. " .Buy two or three suits while you're about it. Only 50c per garment,-$1 per Union Suit. If you cant find the 'fJHdhek' dealer in your town, be sure and write nu , P. H. HANES KNriTING the next' day atter : killing while: per- I always cut up my lard and put bn 'fectly fresh-' 1 : put several pieces-of: , mi 0nT; forery f w to cook as -soon' as -the meat is fat meaf and some onions and piece kill. If ice can be seenr kill, if wind., wnt'te then wttllfl'irin? thA of ;red pepper with'. them. M cook .-. f x - hit 1- 1 1. " J " . . wr--Mrr -a .. . - mucu mat uB uccu xuB. sausage I stir the cooking lard 6c .cold. .- If Jrozenrneyer, ,nrta11.f. f11:h- .- wfwtt pttun uuui luaweu uui, juhl wan auu is in west. by extreme not bother. ' ' I never smoke, unless weather is very damp, as it adds nothing to taste or keeping qualities. JOHN T. DENNIS. Meda, Ga. time I; am thu with the other work. I cut all the skins off of the fat meat used in the lard and lay 'them flat in pans and bake them inside the stove. This -brings out c every bit of the grease ad, as it is a little dark, I use it before using any of my other lard. The skinis when baked thoroly are "brown and quite crisp. They may be v used ' like the lard TCriitrkrlAl C!oTnmtTit, : All t.riA an- thorities, we believe,, agree that bo- rmc shmilrl tint, hft lifted on mp.atH ns ... . . . . . r " . r. . cracKiings in mamng corn bread or it makes them less dieestible. and . . r, , - . : . " - . wiien uorax in any qnauuty. is uia.eu v Into thA stomach it. ia Hkelv to ha harmful. The use of borax on meat ' is altogether unnecessary, and we would advise readers to leave it off. Another Recipe. We are all fond of sausage, and make plenty of it. Often we grind up one of the middlings and part of the head and have sausage to eat until late in the spring. I have the meat ground twice, since the finer the sausage the easier it is to keep. them in my fireless cooker, and. how delightfully tender they "are. After we eat all we want' for dinner I put' the remainder back ih cooker and let stay until it-cooks all to pieces. Then mash fine, stir in a handful of meal and more salt .and.. pepper, if needed, cook for a few minutes, stir ring constantly, then pour in pan and leave until cold. It forms a nice loaf which can be eaten cold or sliced and fried; . . I cook the hog's head tender and mash up in same manner. ' Then put on stove, add cup vinegar and 2 cups of meal, season highly with red pepper, stir and cook five minutes then pour in pan to form a loaf. MRS. C. Over 90 of the HORSE CLIPPERS Used in the world STEWART Ball Bearing MACHINES Before you put your horses at the sitting work, take off .the winter coat that holds the wet sweat and dirt. - They will look better, get more good from tnerr food, rest better, reel Detter. do better worK. The Stewart Clipper tarna eaay, dipt fast and staya sharp. - Gears era all flla bara ana oai from aona eteei oar. They are enclosed, protected and run In oil ; little friction, little vrear. PRICE nas six reet ot new sryie easy, a mm c A running flexible shaft and the S celebrated Stewart single ten- B slon clipping bead, highest grade Bet on from your aeaier or aena V and we will ship C.O.D. tor balance. CHICAGO FLCXIBUK SHAFT CO. 157 Ohio St,,!Chleago Write for complete catalog showing posi moaern une or none cupping. uaa sneep sneafuigxnaciunesj rmuia " iqib way ii iorms a more compact mass and is less .likely to sour or T SJ uyear our crn ;was infested of nl- taste old. I use only finely ground V w unusually large numher er) 8 red pepper, and-plenty of salt for f The stored corn Is kept THOS.. Z. ATKESON, Director of I prefer to have it ground and work- Camphor Balls Frotect Com Against "the Southeast Alabama Farmers' ed up while it is still warm, because Weevils and Rats. Trief 4tiif A rrltrna 4Vi fnllnnrlniv fAvmnln in till WUV If fnTTTta ft TTinro MmTMlot iw : mftoa nnii la Iaa hvaIv in pmir nr T AST year our corn was infested . 3 pints molasses, 2 ounces frota rt nnfooalnm ( onHnnf af seasoning, and J find that by frying. unu, uuut tue &ma Romft of thA mpat knA taRtlnP- It :T ran usual to plantations. It Wa3 get the seasoning nearer to. suit me declded to try the camphor ball, car- than by following any 'recipe.. When Don Dlsuinoe oemg out-or the quea I have the meat worked thoroly and tIon' seasoned correctly, I take sacks The result has been that the. com small flour sacks will do pack the wa& damaged less by the weevil, than meat in, pat smoothly till it IS is unl- m. previous years. Also, ah unlooked pounds salt, 4 gallons of water. This quantity is for 100 pounds ot meat, but more or less may be re quired to cover the meat, according to manner in which it is packed, etc. , ' Preserving Meat in Hot VVeather. THIRST, cut your meat out and cut formly about three Inches thick, then tor benefit, it was scarcely touched iay on Doara ana go. over witn roil- y ana rais. une campnor toau ing-pln till perfectly smooth. Leave has since been used on the blanta sacks on board or table in cool place tlon with excellent result as a guard over night -and the next morning for seed and food stuffs, against the they are aulte stiff. .1 then bane rats. None of the stuff JIaye a box four Nfeet i square, put them up in the meat house and the been in any way impaired by this sausage thus treated will keep nicely treatment. until May or June. CLAUDE M. HENRY. I copk up livers, lights and heart Raymond, Miss. ::. 1 the ends off of all Joints, then run the . marrov out and- fill bone with salt, salt meat well and pack down for 12 hours, then take up and snread flesh Side down for 12 hours. several holes in center or box and put it on ground in smokehouse. Get a; block" Of ice and." put in center of i . . I ml ' SB so t BEST DEHORNERS ON EARTH rsstSSSi .ktv, rViovrlrt not SUPPly write lor catalosr and prlcea oi 3 styles Icavitt Mf. Co., (Manufacturers) NO. 7 Grinds Stn Urbana, Ills. STOP that high lifting into your highwheeled farm wagon. I OOK P that old runninsf LiUUlV (jar with broken wheels and pull It out of the weed patch from behind tne barn. r, ' ' ' 1 1CTEN to what our free LilO 1 EH catalogue says about low-down steel wheels for that arear.. It will make the handiest wason you ever had on your farm. Havana Metal Wheel Co. Box 68, Havana, IIL '. -
The Progressive Farmer (Raleigh, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Dec. 7, 1912, edition 1
16
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