520 Transactioxs of the J.vekwak Institute. 



pounds brown sugar, witli as niucli salt as will dissolve. Boil and 

 skim. Put in the meat while boiling ; boil thirty minutes ; take out 

 and cool ; pack in barrel and turn on pickle when cold. Beef packed 

 after this recipe may need a little more salt after the month of March. 



Mr. Nash Elder, Huntington, Loraine county, Ohio,, gives his 

 recipe for putting down beef: For 100 pounds meat, take four quarts 

 rock salt, four pounds brown sugar, four ounces saltpetre, pulverize, 

 mix thoroughly, sprinkle a layer half an inch thick in the bottom of 

 a barrel, pack a layer of beef close down upon it, and pound it close 

 with a wooden pestle, cover with the mixture, pack another layer 

 close, and so on. The moisture of the beef will make a brine that 

 will keep the beef any length of time, 



Mr. H. Gortner, Nashport, Ohio, forwarded the following direc- 

 tions, which he knows by experience to be w^orthy of confidence : 

 Now would you know how best to treat your beef, to keep it fresh 

 and sweet, then take to each 100 pounds, four quarts of salt well 

 heaped and round, and six red peppers, sure not green, saltpetre too, 

 an ounce and a half, but put these all in water pure, of just four 

 gallons good and true, then boil it slowly, skim it well, next let it 

 cool a goodly spell ; now have your beef well packed, and nice, pour 

 on the brine, it will suffice, if well you keep it weighed down, to 

 sweetly keep the whole year round, 



" Dkencuing " Cattle, 

 Mr, G, II, Nelson, of Alba, Pa. — Having seen a recommendation 

 for drenching cattle which I think both inhuman and unsafe, I will 

 give you my experience in the case. My method is to tie the head 

 as high as convenient, then take the creature by the nose with the 

 left hand, and raise it so that the mouth will be somewhat elevated ; 

 then take a bottle with a long neck and run it into the side of the 

 mouth as far as convenient, but not between the grinders ; tlien let 

 the drench run into the mouth ; the creature then, with the free use 

 of the tongue, will swallow it as fast as it comes. This method is, I 

 think, much better than the ordinary one of drawing the tongue out 

 to its full length, which is, to say the least, cruel, and as it deprives 

 them of one of the natural (I might say most useful) organs of swal- 

 lowing, it endangers their lives from strangulation. An ordinary 

 cow I can drench in this way in an open field without any assistance. 

 It will cost no more to try it, and if it does not succeed it will be 

 time enough to draw the tongue. 



