No. 85.] 241 



be made from fat, well fed bullocks, 32 pieces of prime, from loins, 

 and chines, flanks, rumps, plates, briskets and buttocks. 10 pieces, 

 consisting of 4 chines, 2 mouse buttocks, 2 shells of rumps, 2 pieces 

 cut close to the neck with bone taken out ; no shins, ttiigh bones, 

 or necks. 



A tierce of prime mess heef should contain 38 pieces of 8 lbs. and 

 have not less than 304 lbs. of meat. It should be made from prime 

 fat cows and heifers. 28 pieces of prime from loins and chines, with 

 one rib in each, flanks, rumps, plates, briskets and buttocks, 10 coarse 

 pieces consisting of 2 neckpieces, not the scrag, 2 thighs or buttock 

 iDones with some meat on them ; 2 shells of rumps, 2 or even 4 chines, 

 not cut too close to the neck, and 2 shoulder pieces with part of blade 

 bone in them. All packages must be made of well seasoned oak, 

 full bound, and contain a good capping of St. Ubes or other coarse 

 salt. It is also indispensable that the barrels should have one iron 

 hoop on each end, and that each tierce should have three iron hoops on 

 each end about equally divided among the wooden ones. The young 

 cattle of the west would make the prime mess beef equal to any in 

 the world, and with proper care in selecting and putting up none but 

 really fat beef, and having it well cured, the western states can sup- 

 ply the entire demand for all time to come. 



Lard. 



Lard has already become so much an article of export that few direc- 

 tions are necessary. If, however, a farmer seeks to have a good de- 

 mand, and the best price, a little more pains and care will insure it. 

 The best lard is made from the leaf, and should be hard, clear and 

 sweet. Bladdered lard, if of that quality, will always command the 

 very best and highest price in the market. Hogs' bladders only are 

 used, and they must be v/ell cured and bleached. For exporting, the 

 bladders should be put in strong casks and w^ell packed with oat hulls. 

 Another favorite package is small kegs holding about 30 lbs., made 

 very nice with peeled hoops. The lard should be put in nearly cold, 

 and before heading up white paper should be put between the head 

 and the lard. These packages should be sent out in larger ones, so 

 that they will come into the market nice and clean. Inferior lard is 

 as well or better in barrels, than any other way it can be put up. 



Cheese. 



With proper care in making, curing and getting it into the market, 

 cheese will become as much of a staple for exportation as any in the 

 State. The size should be as uniform as possible, and the weight 

 from 45 to 60 lbs. when well cured. It should be mild flavored, and 

 much deeper than is usual to make them among the dairies of this 

 State. A cheese weighing 45 or 50 lbs. should be at least 8 inches 

 thick. They should be well pressed, and cured in a large airy room. 

 For shipping they should be packed in casks. 



[Senate, No. 85. J Q 



