GOO 



grease and are a remunerating treat to your 

 poultry.* 



SAUSAGES. 



Wash your sausage meat in tepid water, 

 but do not soak it, see that it is free from 

 bone, gristle,, sinews, &c., &c. ('ut it up 

 in small pieces ; to 3 lbs. of lean meat, 

 allow 1 lb. of the leaf fat; chop or grind 

 it very fine. Mix in this quantity 3 oz. of 

 salt, 1-2 an ounce of pepper and two table 

 spoons of powdered sage. When well 

 mixed, cook one and try it ; it is easy 

 to add seasoning, therefore be cautious in 

 using it. Your sausage will become more 

 salt as it dries. Add any spice you like. 



Bologna Sausage, is made by using one- 

 third of beef, seasoning more strongly, 

 and boiling after stuffing, before drying . 



Under another head, we have said that 

 we consider it best, to salt down the feet 

 instead of ])ickling. Previous to salting 

 they should be carefully examined, the 

 hoofs taken off, not a hair left ; be scalded, 

 scraped and soaked until perfectly white. 

 If wanted for immediate use they will be 

 ready for boihng after laying a night in 

 salt water. Many persons boil the feet 

 and ears and keep them in cold spiced 

 vinegar, ready to use cold or to fry ; this 

 is termed souse. Others boil the heads 

 and feet until they can be freed from 

 bones, and mash to a pulp ; this is seasoned 

 with salt, pepper and spices, moulded and 

 kept in vinegar and termed pork cheese^ 



SAUSAGE SKINS 



/\re prepared by repeated soakings and 

 washings. Then being turned they are 

 sciaped free from the slinky coating, until 

 when blown up they are perfectly trans- 

 parent. They are again soaked in salt 

 water, several days, changing it every day, 

 and are then filled with sausage meat by 

 some of the various implements devised 

 for that purpose. 



BLACK PUDDINGS 



Are made by stirring corn meal into the 

 fresh blood of hogs. It is seasoned with 

 salt, pepper and spices ; stuffed and used 

 as sausages. 



Chitterlings, are made by cleaning the 

 maw and largie inteslines of the hog;. 

 Quick lime will soon enable you to rid 



and washed them until white and inodorous 

 you may keep and use them as you Mould 

 beef tripe. The livers, kidneys, &c, &c., 

 may be all boiled well with sufiicient salt 

 to keep, and a strong seasoning of pepper 

 and kept for your fowls all winter. The 

 livers, however, melts, suet, heads, &c., 

 are esteemed table luxuries, and are kept 

 by sprinkling slightly with salt. 



The maws and larger intestines, with 

 any other fat })arts, should be thrown into 

 a kettle of weak ley, and boiled until the 

 grease from them rises to the surface. This 

 grease is useful for soap, wool or farm im- 

 plements. 



Lastly, the hair of the hog should be 

 saved for mortar, or with proper prepara- 

 tion makes a good mattrass, or with the 

 bones may be sent to the compost heap. 



For the Southern Planter, 

 Lard Cured With Soda. 



To every gallon of lard, before it is wash- 

 ed, put one ounce of Sal Soda, dissolved 

 in one gill of water ; the fat needs no other 

 washing or soaking than that just before 

 being put on to cook, don't fill your pots 

 as full as when cured without soda, as it 

 makes it foam and it will boil over. When 

 the lard is done, it will be as clear as spring 

 water, all the cracknels eaten up, only a 

 small crust on top, which will sink gradu- 

 ally after it is taken off the fire. You get 

 more lard in this way. It also keej)s for two 

 years perfectly sweet, is frm during the 

 whole summer, and is most beautifully 

 white 'when cold. 



Great caution should be observed as to 

 stirring v)ken nearly done, too much being 

 apt to make the ''pot boil over J' 



Mrs. V. has cured her lard by this recipe 

 for three years, and is indebted to Mrs. 

 Julien Harrison, of Goochland, for it, she 

 having procured it fiom Mrs. Peyton Har- 

 rison of Cutnberland. 



them of all the slimy coat. Haying soaked 



From the Country Gentleman. 



Winter Feed for Milch Cows. 



Messrs. Editors — I wrote to you some 

 time ago lor information in relation to Sav- 

 age's Steam-boiler, and mentioned to you 

 that I was sending milk to New^-York by 

 the Harlem railroad, and wanted to find 

 the best way to heat water in sufficient 

 quantities to scald feed for about thirty 

 cows daily; through the winter. 



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