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JNEW ENGLAND FARMPIR. 



PUBUSHFU BY WILLIAM NICtiOL^, ROGERS' liulTi^lNCiS, CONGRESS "sTREKT, (mURTH DOOirPl^^^j^Ti^ITinFlIHT'^ 



BOSTON, SATURDAY, DECEMBEB 13, 182.}. 



Farmer's and Gardener's Remembrancer. 

 [by thk editor.] 

 FARMERS' ACCOl'.NT?. 

 erhaps there is nothing of equal impor- 

 ;e, which comes within the whole compass 

 fiirmei's concerns, more commonly neo-- 

 ed than the keeping: of regular account book's, 

 tradesman, or shopkeeper was to be equally 

 !less, in that respect, he would be thought 

 .ty far advanced on the road to ruin. An 

 nent agriculturist gives some maxims on this 

 cct, which are in substance as /bllows: 

 General Account of Stock. — Everv farmer 

 desires to know correctly to what profit he 

 1 business, should provide himself with a 

 :, which he m.ay call his General Slock Book, 

 in this book, some time in December, he 

 Id register the result of a general survey of 

 ;ondilion and worth of his whole stock and 

 erty, of his debts and credits. Having such 

 Dk to refer to at all times and on all occa- 

 will aflord much satisfaction to his mind. 

 e first place he should order in all his 

 •smen's bills, and in the mean time he may ' 

 an examination and account of all his house- 

 foods, horses, cattle, poultry, corn, grain, 

 ■aw or threshed, hay or other fodder, wood, 

 ire, wagons, carts, ploughs and implements' 

 1 kinds — the state of his fences, gates, 

 •s, &c. and make an estimate of the neces- 

 ifepairs. Minutes being made on waste pa- 

 l^he particulars may be afterwards'en<p-fd 

 'he Stock Book, ifilh such a degree of mi- 

 ess as may be judged necessary. After 

 eneral register a Dr. andCr. account may 

 awn out, the balance of which will exact- 

 iw the present worth of his estate. 

 i 'he form of the account may be as fol- 



Itock Dr. Contra Cr. 



n the Dr. side should be entered all the 

 r owes, and on the Cr. side all he pos- 

 , and all that is owing to him. He must 

 Ivery thing at what he judges to be the 

 resent worth, was it then sold ; manure, 

 lage performed must be valued at the 

 on rate of the country. 

 a farmer wishes to be very correct in his 

 atloBS of the profit and loss, upon a lot of 

 oxen for instance, or the crop of any par- 

 field, his readiest method is to make an 

 it for either the one or the other in his 

 of Dr. and Cr. On the Dr. side let him 

 the cost, including every minute particu- 

 d on the Cr. side the returns. On the 

 the articles, the account is closed, and 

 lance demonstrates the profit and loss." 



SALTLNG MEAT, 

 i is a very important subject to the coun- 

 onomist. Rusty pork and beef, none the 

 for keeping, are about as common as ca- 

 irs on apple trees, or weeds among corn, 

 not pretend to much experience as re- 

 he preservation of meat ; and shall, there- 

 nothing more than quote from good au- 

 ;s such directions as appear mdst likely to 

 lencial in practice. 



Dr. Deane observed that " the com.mon 

 method of preserving pork, reserving the lc;ai 

 parts for use in the cold season, and applying a 

 large quantity of salt to the fat, is perhaps as 

 good as any can be. But beef is greatly injur- 

 ed, and rendered unwhnle.some by severe salt- 

 ing. A good method of preserving beet; which 

 I have known practised for several years past 

 is as follows : for a barrel of common size, re- 

 duce to powder in a mortar four quarts of com- 

 mon salt ; then eight ounces of salt petre, and 

 tive pounds of brown sugar. Let the salt be 

 well rubbed into the pieces, pack them close in 

 (he barrel, and sprinkle the salt petre and sugar 

 evenly over each layer. No water at all is to 

 be applied. The juices of the me.at, if well 

 packed, will form a sutTicient quantity of brine ; 

 and the beef will keepsiveet and good through 

 the following summer, supposing it killed and 

 packed in the beginning of winter or late in 

 autumn ; and will not be too salt to be palata- 

 ble. Draining ofi' the brine and purifying it by 

 boiling and scumming, with the addition ol a Jit- 

 tle salt will be a real improvement.* 

 I An English publication gives the following 

 as the Russian mode of salting meat :—" Boil 

 over a gentle lire six pounds of common salt, 

 two pounds of powdered loaf sugar, three 

 ounces of salt petre, and three gallons of spring 

 water. Carefully scum it while boiling; and 

 when quite cold, pour it over the meat, everv 

 part of which must be covered with the brine. 

 In this pickle, it is said the meat will not on- 

 ly keep for many months, but the hardest an</ 

 toughest beef will thus be rendered as mellow 

 and tender as the flesh of a young fowl ; while 

 either beef, pork, or even mutton will have a 

 tine flavor imparted by it. In warm weather, 

 however, the blood must be expressed from 

 the meat, and the whole well rubbed over with 

 fine salt, before it is immersed in the liquor. — 

 Young pork should not be left longer than three 

 or four days in this pickle, as it will then be 

 quite sufficiently softened ; but hams, intended 

 for drying, may remain a fortnight before they 

 are hung up ; when they should be rubbed with 

 pollard, and closely covered with paper bags 

 to prevent their being fly blown." 



An American writer on this subject, whose 

 remarks, we believe, were first published, some 

 years since in the Connecticut Courant, gives 

 the following directions 



On Keeping Meat.—" There are two points 

 to be considered with respect to meat. The 

 longer it is kept without salt, the tenderer it 

 becomes. If it receive salt in this state it be- 

 comes correspondingly tender, and the smaller 

 the quantity of salt, used in its preservation, the 

 looser, sweeter and more palatable will be the 

 meat. 



No. 20. 



If in this mode of salting beef, there should not be 

 a sufficiency of brine produced by the juices to cover 

 the beef within five or six weeks, which will sometime^ 

 happen, it will be well to make a quantity of brine 

 sufficient for that purpose, and pour it into the barrel ; 

 and care should be taken to keep any kind of salted 

 meat, especially in warm weather aiway* below the 

 surface of the briHe, by a large stone, or some other 

 weight. 



Bm.-._Let It he m a cool place, without 

 freezing, about a week ; use eight ounces pul- 

 verised salt potre, and six quarts of fine salt to 

 a barrel— put water to these in a convenient 

 vessel; roll the pieces of beef separately in 

 I this; patch them in the cask lightly, and in two 

 lor three days till it up with water. You need 

 not be alarmed if it become a little slippery in 

 the spring, provided it is not tainted. The 

 plate pieces of a fat beef are .about as good as 

 I tongue, and keep as well as pork. 

 I " Ham.— For the same reason, hams improve 

 by being a week or eight days, if the season 

 admits of It without freezing. For an average 

 for one ham use one ounce of salt petre ; or"if 

 large two ounces ; pulverize it, and with fine 

 salt and water, wet the hams ar.d lay them into 

 a ban-el. Prepare immediately a weak pickle 

 to Ihe taste as salt as the ham is wanted, and 

 after two days cover the ham with it. Six or 

 eigSt pieces may be smoked in a week, in a 

 common oven. Lay them on sticks of wood ;— . 

 place some walnut or maple chips within the 

 lid; raise this a little and put some coals to 

 th«in. The smoke thus produced is much be', 

 tei flian the smoke of a common chimney." 



rfie following recipes for preserving meats 

 are recommended by Thomas Cooper, Esq. Pro- 

 fessor of Chemistry and Mineralogy. 



For meat intended for family use, and to be 

 used in two or three months, take " water, one 

 gallfi-i.- salt, nineteen ounces; salt petre^ one 

 ounce and i half- siio-ar. half a pound. 



" The Russians are fond of me iiavur ,»> 

 juniper berries, and add a pound of bruised ju- 

 niper to a gallon of pickle. 



"A tea-spoonful or two of Cayenne pepper to 

 the gallon, greatly increases the pre.serving 

 power of the pickle. 



" To cure gammons, first sprinkle tbem as 

 soon as they are cut and trimmed with a little 

 (Liverpool) salt. Let them lie together for 

 twelve hours : take them out of the tub, drain 

 and wipe them ; then rub them separately with 

 a mixture of 12 parts common salt and one part 



salt petre, well dryed and then ground fine. 



Rub in this mixture well ; lay them in the pick- 

 ling tub, and the next day rub them again with 

 a similar mixture. The day after fill up the 

 tub with a brine made in the proportion of 18 

 oz. salt, 1 lb. molasses, and 1 oz. salt petre, to 

 the gallon of water. In this pickle they may 

 stay for a fortnight. Then take them out, 

 drain, wipe and smoke them. 



" If they ttre suffered to make their own 

 brine by mea|is of dry salt and salt petre, entire- 

 ly, they will lose too much of the juices of the 

 meat, and become hard and dry. 



" I have successfully cured beef in summer 

 thus : 1 killed an ox in the middle of August, 

 at 9 o'clock in the evening; it was cut up at 3 

 o'clock in the morning. The pieces were 

 quickly rubbed with a mixture of ten parts of 

 salt and one part of salt petre, and put into a 

 barrel. In the mean time a brine composed of 

 1 1-2 lbs. salt, 2 oz. of salt petre and half an 

 ounce of common pepper, to the gallon of wa- 

 j ter, was ready over the tire, and when the beef 



