660 IOT\ A DEPARTMENT OF AGRICULTURE. 



After cutting out the sides Mr. Douglass directs that the spare rib 

 should be cut off and the blade bone drawn out. The next step is to apply 

 the pumping pickle, which must be thoroughly injected into the meat. 



The following are the ingredients and the proportion of each to the 

 Other in the pickle: 



Quantity. 



Salt 5.5 pounds 



Dry antiseptic 5 pound 



Fine saltpeter 4 pound 



Sal Prunella 1 ounce 



Cane sugar 5 ounces 



Before applying, these various ingredients are thoroughly mixed with 

 two gallons of pure water. It is expected that with pure materials the 

 resulting liquid will be clear. If it is not, Mr. Douglass directs that the 

 pickling be boiled and when the thick matter rises to the top it is to be 

 skimmed off. 



LAYING BY TO CURE. 



Immediately after the sides have been put through the pickle they are 

 to be laid on benches and covered with an antiseptic curing powder, 

 where they are to be allowed to remain for some fourteen days. The anti- 

 septic powder is made of equal portions of saltpeter and dry antiseptic. 

 On top of the powder is laid a heavy coating of fine salt, when the process 

 of curving immediately begins. 



For sides weighing in the neighborhood of sixty pounds two weeks is 

 regarded. as about the right length of time to secure a mild cure. If a 

 stronger cure is desired then a greater length of time is necessary. In any 

 case, however, it is best to remove the first layer of salt at the end of two 

 weeks and then recover again with fresh salt, and then allow it to remain 

 in the process of curing until the desired strength is secured. It is gen- 

 erally supposed, however, that another seven days is all that is necessary 

 to secure strength that is desirable for most tastes. 



WASH BEFORE SMOKING. 



When the sides are taken from the curving benches it is recommended 

 that the meats be washed in cool, fresh water and after drying be placed 

 in the smoke-house for three days' smoking. Mr. Douglass recommends 

 this length of time at best for the finishing of good "Wiltshire bacon." 



It will be apparent however, that there is difference in the matter of 

 intensity of smoking, but in all probability no one will be able to secure 

 too much smoke to overdo meat in that length of time. 



There are doubtless other methods of curing bacon that will appeal ta 

 many more than this one may, though there is no questioning the superior 

 quality of well done "Wiltshire bacon." Home-made bacon is not a new 

 thing to hundreds of readers, doubtless, though the number is far smaller 

 than It ought to be. More farmers will put up bacon if they can only 

 be made to realize that the work is not extremely diflacult. 



