288 MARKETING AND CURING 
provided, to carry off the warm air in order te prevent over- 
heating the meat. Small openings wider the eaves or a chimney 
in the roof will be sutheient, if arranged so as to be easily 
controlled. A. fire-pot outside of the house with a flue through 
which the smoke may he condueted to the meat chamber gives 
the best conditions for smoking. When this cannot well be 
arranged, a fire may he built on the floor of the house and the 
meat shielded by a sheet of metal. Where the meat can be 
hung six or seven feet above the fire, this precaution need not 
be taken. The construction should be such as to allow the smoke 
to pass up freely over the meat and out of the house, though 
rapid circulation is at the expense of fuel.” 
“Brick or stone houses are best, though the first cost is 
ereater than if they are built of lumber. Large dry-goods boxes, 
and even barrels, may be made to serve as smoke-houses where 
only small amounts of meat are to be smoked, but a permanent 
place is much more satisfactory.” 
“The best fuel for smoking meats 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 the best substitute for hard wood, and may be used if 
desired.” 
“Meat that is to be smoked should be removed from the 
brine two or three days before being put in the smoke-house. 
Washing the meat in tepid wafer and serubbing clean with a 
brush is a good practice, The pieces should then be hung up 
to drain for a day or two. When drained, they may be hung 
in the smoke-house. All should be suspended below the 
ventilators, and should hang so that no two pieces come in 
contact.” 
“A slow fire may then be started, warming up the meat 
gradually. During the winter months in cold climates it is best 
