386 THE HANDBOOK FOR PRACTICAL FARMERS 



given by the United States Department of Agriculture in Farm- 

 ers ' Bulletin 183, page 37, should be followed : 



^'For absolute safe-keeping for an indefinite period of time, 

 it is essential that the meat be thoroughly cured. After it is 

 smoked and has become dry on the surface it should be wrapped 

 in parchment paper; or old newspapers will do where parch- 

 ment cannot be had. Then inclose in heavy muslin or canvas, 

 and cover with yellow wash or ordinary lime whitewash, glue 

 being added. Hang each piece out so that it does not come in 

 contact with other pieces. Do not stack in piles. 



''Receipt for yellow wash. — For one hundred pounds of hams 

 or bacon take 



3 pounds barytes (barium sulphate) 

 0.06 pound glue 



0.08 pound chrome yellow (lead chromate) 

 0.40 pound flour. 



"Half fill a pail with water and mix in the flour, dissolving all 

 lumps thoroughly. Dissolve the chrome in a quart of water in 

 a separate vessel and add the solution and the glue to the flour ; 

 bring the whole to a boil and add the barytes slowly, stirring 

 constantly. Make the wash the day before it is required. Stir 

 it frequently when using, and apply with a brush." 



