FARM APPLIANCES. 



can only be learned by practice. The fingers do most of 

 this cleaner, safer and better than a knife. A light feed 

 the night before killing leaves the intestines less distended 

 and less likely to be broken. 



PACKING PORK. 



Pack closely in the barrel, first rubbing salt well into 

 all exposed ends of bones, and sprinkle well between each 

 layer, using no brine until forty-eight hours after, and 

 then let the brine be strong enough to bear an egg. After 

 six weeks take out the hams and bacon and hang in the 

 smoke-house. When warm weather brings danger of 

 flies, smoke a week with hickory chips, avoiding heating 

 the air much. If one has a dark, close smoke-house, as 

 the writer has, the meat can hang in all the summer ; 

 otherwise pack in boxes, putting layers of sweet, dry hay 

 between. Long experience has convinced me that this 

 method of packing is preferable to packing in dry salt or 

 ashes. Much lard is injured or spoiled by overheating 

 and burning some portions ; the smallest quantity scorched 

 gives a bad flavor to the whole. A bucket of water in 

 the rendering kettle prevents this, if the fire is kept from 

 rising too high around the sides. The water is easily 

 separated at the bottom, if not slowly evaporated off dur- 

 ing the rendering. Cutting the leaf, etc., fine with a 

 sharp hatchet or cleaver, facilitates the free extraction of 

 the lard. 



BOX FOR SALTING MEATS. 



A trough made as shown at figure 232 is very handy 

 for salting meats, such as hams, bacon and beef, for 

 drying. It is made of any wood which will not flavor the 

 meat ; ash, spruce or hemlock plank, one and a half inch 



