258 SOUTHERN pork production 



keeping, take down after cooling, wipe it off tlioroughly, 

 and apply with a brush a coating composed of molasses 

 and black pepper, nine parts of molasses and one part 

 black pepper. After this is applied each piece should be 

 wrapped carefully with wrapping paper and inclosed in 

 either a heavy muslin sack or else in a paper sack, such 

 is a meal or flour sack. After the sack is thoroughly and 

 securely tied with a string left for hanging, the whole 

 should be dipped into a baking pan containing the _vcllow 

 wash that is sometimes used for this purpose. This wash 

 consists of 50 parts of powdered barytes, 1 part each of 

 glue and lead chromate, and 5 parts of flour. This is 

 prepared by first making a thin paste of the flour, adding 

 the glue and dissolved chromate, and finally by stirring 

 slowly in the barytes. The entire package is covered 

 with this wash and hung in a cool dark place to stay 

 until used. Meat properly put up in this wa}^ will keep 

 for several years and in some instances will improve with 

 age. The pieces should be hung so that no two touch. 



Sausage. — Sausage has a distinct advantage in that by 

 converting certain parts of the poorer grades of pork into 

 sausage it is rendered more palatable and can be kept 

 for a longer time. Sausage is commonh^ made from 

 scraps and trimmings. Sometimes on the farm meal or 

 flour may be added to the sausage to give it more body 

 and to make it more palatable. In the usual method of 

 sausage making, however, onlj^ clean scraps from fresh 

 pork arc used. These should contain about one-fourth 

 fat. To each 4 pounds of the finely ground meat scraps 

 should be added 1 ounce of salt and a half ounce each of 

 ground pepper and sage. The amount of seasoning will 

 depend to a large extent upon the individual taste. The 



