THE GENESEE FARMER. 



363 



To keep turnips, beets, carrots, cabbage and sweet! just enough to attain the object aimed at. Too 

 pota,toes, care is needed not to have tliem too warm, j much salt really consumes a jiart of the nutritious 

 Their so-called sweating process is a chemical phe- : elements in tender lean meat, and renders the wliole 

 nomenon in which considerable heat is generated, i muscular tissues less valuable for food ; wb.ile too lit- 

 After this, they will bear more covering, and often \ tie salt, or the neglect to scald and purify the brine 

 need it to exclude the frost. In this, as in all other , immediately after it has dissolved out the' blood and 



iiik.^ 'S:^S^ 



matters where circumstances vary, precise directions \ soluble albumen in the flesh, will be followed by 

 cannot be safely given. Sound judgment is to be i tainted meat. The art and science of curing meat 

 exercised at all times ; for without thi.s, failure is \ are deserving of more study than they have hitlierto 

 inevitable. received. A criticnl investigation would show that 



la curing meats — pork, beef and mutton — the there is a world of impure salt used in this country, 

 greatest v/isdom lies in using none but pure salt, and j and a great deal of losa sustained thereby. Salts of 



