250 



Missouri Agricultural Report. 



Third, we wish to emphasize the fact that no baby can be expected to 

 be benefited by a definite method of feeding because some other baby 

 was. We must apply principles and note results. These results can 

 only be gotten by a careful knowledge of the baby's daily gain in 

 weight, and in cases where the gastro-intestinal disturbances is serious 

 by a careful chemical examination of urine and stools. Only in this 

 way can we tell what part of the food the child is using, and what part 

 is causing the disturbance. 



Mrs. Hutchison. 



THE CURING OF HAM. 



(Mrs. W. C. Hutchison, Jamesport, Mo.) 



There is no other product of the farm to which 



the owner points with greater pride than his 



J||||lK^9||^- abundance of well-cured ham, one of the daily 



r^ ^H ■ essentials for the table; and if it be well cured, 



then well cooked, we certainly have one of 

 the most appetizing dishes that can be placed 

 before us. Besides, this may not l)e limited to 

 the farmer alone. Those of the city may enjoy 

 equally with him by purchasing the slaughtered 

 hogs, then using a good method of "sugar cur- 

 ing." Again, it is economy to those in the city 

 and a profit to the farmer, should he place them on the market. It 

 is always ready sale, and brings a much better price than the packers' 

 meat or the ordinary salt ham. Should we decide to market our own 

 "home made," "sugar cured" hams, there would be a very great 

 demand for them. Each year wc are compelled to refuse a number 

 of would-be purchasers. 



And to all interested in the "sugar cured" method, we give the 

 following recipe : 



To 1,000 pounds of meat — 40 pounds common salt, 10 pounds Or- 

 leans sugar, 4 pounds black pepper, 3 pounds salt petre, 1/2 pound 

 cayenne pepper. 



Mix thoroughly, then rub on half of the mixture on the meat, let 

 lay two weeks, then rub on the remainder, after which let lay four 

 weeks, then hang and smoke. As soon as the animal heat is out of 

 the meat, we apply the first half, carefully covering the skin and 

 flesh side alike, and also well over the hock bone. The expense over 

 salted meat is very small, and I think about equal to other methods 

 of caring, and the amount of labor for first application is also very 



