MEAT PRODUCTS. 



205 



745. A farmer on finishing his butchering finds that 

 he has 540 pounds of meat to cure. He decides that he 

 wishes 140 pounds of this to be plain salt pork, and one- 

 half of the remainder to be sugar-cured and one-half dry- 

 cured. What materials will be required for all and what 

 quantity of each? 



Sausage. To each three pounds of fresh, lean, pork 

 add one pound of fat. Mix the fat and lean together in 

 chopping. When thoroughly mixed, season with a mix- 

 ture made of one ounce pure fine salt, one-half ounce of 



ground black pep- 

 per, and one-half 

 ounce of pure leaf 

 sage for each four 

 pounds of meat. 

 This done the sau- 

 sage may be 

 packed away in 

 stone jars or 

 stuffed into cas- 

 ings. 



Oral Problems. 



BUTCHERING OUTFIT. 

 Some of the smaller tools of much help in cutting 



up the farm meat supply. 



746. A farmer 

 after mixing his 

 .sausage finds he 



has 75 pounds. How much each of salt, black pepper and 

 sage leaf will be required for proper seasoning ? 



747. A farmer slaughters 15 hogs. He finds that after 

 properly trimming the dressed carcasses he has an aver- 

 age of 10 pounds of sausage meat from each. What ma- 

 terials and what quantity of each will be required for 

 seasoning the sausage ? 



Note. Sausage may be made by using two pounds of lean 



