MEAT PRODUCTS. 2(37 



749. How many ounces of each of the seasoning ma- 

 terials for bologna sausage when 10 pounds of fat pork 

 has been used, the proper cjuantity of lean beef having 

 been mixed with it? 



Smoking meats. A smoke house, 6 by 8 feet, will be 

 large enough for ordinary farm use. Ample ventilation 

 should be provided to carry off the warm air, to prevent 

 overheating of meat. The best fuel is green hickory or 

 maple wood smothered with sawdust of the same material. 

 Hard wood of any kind is preferable to soft wood. Corn 

 cobs are a good substitute for hard wood. 



Remove meat from the brine two or three days before 

 smoking. If coated with salt wash the meat in tepid 

 water and clean with brush. A slow fire should be started, 

 warming up the meat gradually. When the fire is kept 

 going steadily 24 to 36 hours will be recjuired to finish 

 one lot of meat. After being smoked cover the meat with 

 muslin, paper, or burlap, keep at even temperature and 

 away from insects. Coat the covering with a yellow wash 

 made as follows : 



For 10 pounds of hams or bacon take three pounds of 

 barytes (barium sulphate), one ounce of glue, one and 

 one-half ounces of chrome yellow (lead chromate), and 

 six and one-half ounces of flour. Fill a pail half full of 

 water and mix in the flour, dissolving all lumps thor- 

 oughly. Dissolve the chrome in a quart of water in a 

 separate vessel, and add the solution and the glue to the 

 flour; bring the whole to the boiling point and add the 

 barytes slowly, stirring constantly. ]\Iake the wash the 

 day before it is required. Apply witli a brush. 



Oral Problems. 



750. How many pounds of barytes are required for 

 preserving 150 pounds of hams or bacon? Glue? 

 Chrome yellow^? Flour? 



