120 STATES OF THE EIVEE PLATE. 



which is worked the driest, i.e. with the driest and 

 cleanest salt, and by which the flesh is the most speedily 

 dried, affording the smallest relative opportunity for the 

 draining away of the juices, must be per se the best ; that 

 is, it will retain the most nutriment. 



If the flesh of an animal killed when in a perfect state 

 of rest, and in a perfectly healthy condition, the flesh 

 firm, and packed with nutritive matter, be salted in 

 favourable drying weather, and speedily and thoroughly 

 dried without getting any taint in any portion of it, as 

 fair an article will probably be produced as is practicable 

 by salting. 



For salting and packing with pickle in barrels a higher 

 condition, well-fed meat, is absolutely requisite. A cer- 

 tain maturity or age in the animal is another essential 

 condition for successful curing. The habit of the cattle 

 of the country is the reverse of early maturity, owing to 

 the nature and precariousness of their food. As a rule, 

 the meat of animals that have not passed the age of 

 three or four years cannot be used advantageously for 

 salting. Probably the most suitable age for the purpose 

 will be found to be from four to six years ; but this again 

 is influenced by the nature and supply of pasturage, 

 water, &c. 



The cattle destined for slaughter should feed descansado, 

 and well, up to within twelve hours of the time of killing. 

 During these twelve hours they should remain in perfect 

 quietude ; and at the expiration of that time slaughtered 

 humanely and expeditiously. The bleeding should be 

 complete, so that there shall remain only that which has 

 been converted into the ' fibrine ' of flesh. 



It is with a view to this also that they should rest 

 without food for the twelve hours before being slaughtered, 

 allowing time for the complete assimilation of the food, 



