278 [Assembly 



I have not noticed' any difference in the action of different salts 

 in this respect. 



Question 8. Have you ever observed beef to be blackened by 

 the wood of casks ? 



Jlns. Casks made of unseasoned wood containing much sap, 

 I have noticed will give a dark color to beef lying in immediate 

 contact against the wood but not extending farther into the cask 



of meat. 



I 

 Question 9. Have you ever observed it to take place from an 



excess of salt being used ? 



jlns. See answer to No. 4. 



Question 10. Does the color of the beef depend upon the ani- 

 mal, oXj steer, cow, or heifer, or upon the age, condition, feed- 

 ing &C.,'? 



Jlns. The color of beef after salting is somewhat influenced 

 by condition and leediiig, but not to an extent to call for remark. 



Question 11. Have you observed any ill effect from the use of 

 fine salt in packing ? 



Jlns. Uflderstanding you as meaning Onondaga ^-fine saltp I 

 answer that 1 have observed "Mil effects " from its use. Beef 

 packed with fine salt I have generally found hard and dark color- 

 ed, with a w^hitish deposit on the surface having the appearance 

 of lime. This latter effect is almost invariable and is rendered 

 the more perceptible in the article of smoked beef which is always 

 first subjected to soaking in fresh water to soften it a;-d draw out 

 surplus salt and afterwards hung up and smoked in the smoke 

 house eigbt or ten days ; when taken out, it presents a dry burnt 

 appearance on the surface, a mixture of brown and white, on cut- 

 ting it open it is found to be black and dry possessing little flavor 

 or substance. Kanawha fine salt is liable to the same objections 

 made to the Onondaga fine salt. It is now used principally for 

 dry salting or " bulking" pork in the west. Taking the receipts 

 of pork in New Orleans as a criterion, about one-sixth of the pork 

 packed at the west is ^- cured in dry salt." Pork so treated is 



