No. 112.] 279 



generally of an inferior quality, and soon becomes " rusty " or 

 rancid. 



The Liverpool ground * salt is equal to the best Turk's Island 

 and none of rhe objections made to our domestic fine salt can be 

 made to this. It is not used much for pickling purposes, but is 

 largely employed in the curing of fine hams and bacon in the 

 New-York market. The " fine*" or '^ factory filled" or " blown" 

 is not employed in the curing of meat to any extent. 



Pork packed with fine salt after a few months is found to have 

 become changed in its appearance, the fat is turned brown and 

 the lean black, and this in so marked a degree as to be confound- 

 ed with rusty pork. Rusty or rancid pork is produced by the 

 article being exposed to the action of the dry summer's heat after 

 the pickle has been lost from the barrel for some time. 



Question 12. What effect has overheating animals just before 

 slaughtering on the quality of the beef? 



Ans. No very marked effect ; it is rendered somewhat flabby 

 and rather more difficult to cure. 



Question 13. What effect has it on meat to pack it before the 

 animal heat is out? 



Jlns. This is the principal cause of tlie tainting of beef after 

 packing in tight casks, hence the advantage of tlie mode of cur- 

 ing or striking in open vats as recommended in my answer to 

 your fir^t inquiry. Pork the same. 



Question 1 1. Have you observed differences in salt mea(« 

 whicli could be attributed to tlie kind of salt used? 



Jlns. See answer to question 1 1 . 



Question 15 Is tliere any difference perceptible between pork 

 or btef cured witli tlie Onondaga solar eva})orated salt and Turks' 

 Island salt? 



• LivcriKK)! ground palt is known in KnglanJ as "couiinou s:ilt;" it is ccanicr tl .in l<oi!e<l 

 fait, ami is ina<lp in brino not boilin'; hot. The " fine " or ** factory filled *' is boiled talt ao4 

 id known in the English market as ** etovcd " or " butter salt." 



