204 



FARM ARITHMETIC. 



of bacon, which he desires to sugar-cure. How many 

 pounds of salt, brown sugar, and saltpeter will be re- 

 quired ? 



742. How much water will be required for curing this 

 quantity of meat? 



Dry-cured pork. For each 100 pounds of meat weigh 

 out five pounds of salt, two pounds of granulated sugar, 



and two ounces of 

 saltpeter, and mix 

 them thoroughly. 

 Rub the meat well 

 every three days 

 with a third of the 

 mixture. Pack in 

 a barrel or tight 

 box. For conveni- 

 ence it is advisable 

 to have two barrels 

 and to transfer the 

 meat from one to 

 the other each time 

 it is rubbed. After 



the third rubbing the meat should remain in the barrel for 

 a week or ten days, when it will be cured and ready to 

 smoke. 



Oral Problems. 



743. A farmer desires to dry cure 300 pounds of pork. 

 How much each of salt, granulated sugar, and saltpeter 

 will be needed? How many pounds of the mixture will 

 be required for each rubbing? 



744. If this farmer should decide to dry-cure one-half 

 of this meat and sugar-cure the other half, what materials 

 would be required and how much of each? 



HAMS TRIMMED AND UNTRIMMED. 



