13 18 The Cornell Reading-Courses 



The jar is more easily cleaned than a barrel, and is in every way prefer- 

 able if the first cost can be afforded. A barrel or jar that has once held 

 meat may be used again and again unless meat has spoiled in it. If used 

 repeatedly it will be necessary to scald it out thoroughly each time before 

 packing with fresh meat. 



Preservatives 



Salt and sugar or molasses are the preservatives most commonly used, 

 and are considered the only ones necessary for perfect curing and the 

 finest quality of cured meats. Borax, boracic acid. formaHn, salicylic 

 acid, and other chemicals are sometimes used in preserving meats, but 

 they are considered by so many authorities to be harmful to the health 

 of the consumer that their use should be avoided. The proprietary 

 preparations put on the market are also dangerous to health. They 

 are more active than salt, and the chief reason for their use is to hasten 

 the curing process. 



Salt is an astringent, and when applied alone to meat renders it very 

 hard and dry. Its action is first to draw out the meat juices. In a 

 few days it will contract and harden the muscle fibers, thus shrinking 

 the volume of meat. Saltpeter is used to preserve the natural color of 

 the flesh or to give a reddish color, but it is harmful to the health. It 

 is even more astringent than salt. Sugar is not an astringent and its 

 presence in the pickle softens the muscle fibers and improves the fla^'or 

 of the meat. Saleratus (baking soda) ^ is used in small quantities to 

 sweeten the brine. In warm weather a small quantity will aid in pre- 

 venting the brine from spoiling. 



Curing in brine and dry curing compared 



Brine-cured meats are best for farm use, for the reason that a suit- 

 able place for dry curing is not usually obtainable. It is also less trouble 

 to pack the meat in a barrel and pour on a brine than to go over it three 

 or four times to rub in the salt. The brining method also gives better 

 protection from insects and vermin. Trouble is sometimes experienced 

 in keeping brine, but if pure water is used and directions followed in 

 making the brine there should be no difficulty in keeping it for a reasonable 

 length of time. During warm weather brine should be closely watched. 

 If it becomes '* ropy," like sirup, it should be boiled or new brine made. 

 A cool, moist cellar is the best place for brine curing. Dry curing may be 

 done successfully in a cellar also, though even more moisture is needed to 

 effect a thorough cure. The cellar should be dark and tight enough to 

 prevent flies and vermin from damaging the meat. 



