FARM BUTCHERING 507 
iron kettle may be used within the smoke house to con- 
tain the fire, but the heat should be kept away from the 
meat by some sort of iron protection. The best fuel is 
green hickory or maple, but any kind of hard wood will 
do. Corn cobs are much liked. An interval of two or 
three days is desirable between taking from the brine 
and smoking. Frequently it will be necessary to wash 
the meat in warm water to remove the coat of salt when 
taken from the brine. 
14. How much to smoke.—If the fire is kept going all 
the time 30 to 40 hours will give sufficient smoking. If 
the fire is made only during the day a larger total of 
hours will be required, for the reason that the work is less 
effective. The meat must be warmed each day before 
the smoke penetrates it. In case the meat freezes over- 
night smoke will not enter the meat until it thaws out 
again. In moderate weather a light fire each day for 
10 days or two weeks will give the desired color and pro- 
duce the same effect as continuous smoking for a day 
and a half. 
15. Storing—After smoking it is desirable to place 
each piece in a canvas bag for protec- 
tion. In case insects are troublesome 
dip the canvased meat in hot lime of 
about the consistency of ordinary white- 
wash. Use a whitewash brush to get 
the limewater all over the canvas. The 
meat is now ready for hanging in the 
== storing place, which should be cool and 
= Shomso: Hats dark. Meat is not always bagged, and 
ae frequently is hung on pegs in the smoke 
fheuse or other storage place. 
