1'HfcC  IN  U  RA  L  NEW-YORKER 
Canning  and  Curing  Meats 
Part  II. 
Preserving  Liver. — The  livers  are 
sliced  thinly  and  fried  slightly  in  the 
drippings  obtained  from  frying  some  of 
the  fat  pieces  of  the  pork.  As  fast  as 
the  liver  is  heated  through,  it  is  packed 
into  pint  cans,  using  a  rounded  stick  to 
press  the  pieces  down  firmly,  and  some 
of  the  hot  grease  is  added,  enough  to 
cover  it  well,  The  cans  are  then  left 
to  cool,  when  it  is  necessary  to  put 
on  more  of  the  hot  drippings,  as  the 
grease  seems  to  shrink  away  as  it  cools. 
When  the  meat  is  thoroughly  covered 
and  cold  the  covers  are  put  on  the  cans 
and  they  are  set  away.  This  liver  is 
especially  nice  to  cook  with  bacon  in  the 
Spring.  Pint  cans  are  the  better  size  to 
use,  as  there  is  a  lot  of  meat  in  one  of 
them  and  it  is  well  to  use  it  as  soon  as 
possible  after  being  opened.  Tenderloin  bologn 
and  strips  of  white  meat  are  treated  io 
the  same  manner  as  the  livers,  always  be¬ 
ing  sure  that  the  meat  is  covered  with 
the  drippings  before  putting  on  the  can 
covers 
Refrigerated  Meat. — It  there  is  snow 
on  tiie  ground  another  nice  way  to  treat 
the  tenderloin  is  to  wrap  a  strip  in  sev¬ 
eral  thicknesses  of  paper,  and  partly  fill 
a  box  with  some,  packing  it  down  bard, 
lay  the  wrapped  meat  in  the  snow  and 
heap  a  lot  of  snow  on  top.  packing  it 
down  firmly  and  bury  in  a  suow  bank  if 
possible,  throwing  some  old  carp' t  or 
cloth  over  the  bank  to  prevent  the  sun’s 
rays  from  melting  as  much  as  possible 
and  watching  out  to  keep  the  mear  well 
covered  Kept  this  way  it  is  as  fresh  and 
juicy  as  when  just  butchered.  This  past 
season  we  kept  some  tenderloin  which  was 
dressed  the  middle  of  December  until  in  and  after  (be 
March.  A  died  a  few 
T,  m  rr,,  supposed  to  P 
Pickled  Tongues.— The  tongues  and  f,,r  the  v.ar 
hearts  can  be  pickled  or  potted  or  made  has  it  after  A 
into  mincemeat.  For  pickling  make  a 
brine  of  one  gallon  of  water,  three  If  the 
pounds  salt,  four  ounces  sugar,  one  table-  ortied  A’ 
soo<  a  saltpetre.  Boil  and  cool,  put  in  tax  cove 
•the  meat  and  weight  down.  When  want-  it  should 
ed  for  use  soak  over  night  in  cold  water,  tatc  and 
boil  until  tender,  skiu  and  remove  root,  during  tl 
slice  and  serve  with  mustard  or  lay  in  a 
dish  and  cover  with  seasoned  vinegar. 
For  potted  tongue,  boil  until  tender  in  Would 
salted  water  and  pur  through  food  chop-  to  get  an 
per,  using  the  finest  knife.  Boil  down  j1as  been  dead  two  ye 
the  liquid  as  for  head  cheese,  pack  in  ,  1il<L,"inistl,llt 
small  pars,  anti  when  cold  pour  melted  talk  to  me.  One  phi 
lard  or  lard  and  suet  over  them.  Ham  the  other  stands  idle 
may  be  potted  the  same  way.  *n  Pennsylvania. 
Canning  Beef. — Much  of  the  beef  <)l10’ 
may  be  canned  fresh.  Cut  the  meat  into  should  petitioi 
chunks  of  a  size  that  will  easily  go  into  to  have  the  brother 
glass  fruit  jars,  season  well  with  salt,  account  as  admiuistrn 
and  pepper  if  liked,  and  pack  in  the  "'ill  probably  grant  w 
jars  as  closely  as  possible,  filling  to  the  pointed  more  than  a  y 
brim  using  fat  pice  ?  on  the  top  layers  flbly  be  able  to  get  foi 
of  the  can.  Add  a  teuspooi  ful  of  salt,  from  the  clerk  of  the 
then  seal,  using  new  rubbers.  Place  the 
cans  in  a  boiler  or  large  kettle,  or  if  Sale  °*  Mortga: 
fruit  cans  are  used,  a  meat  roaster  is  Can  a  man  sell  a 
good  for  the  purpose,  and  fill  to  the  brim  which  is  covered  w  ith 
of  the  cans  with  cold  water.  Bring  to  ,^1S.  'vile-  , 
a  boil  and  continue  for  four  hours  after  t|u,  t0  jJ0  coue 
the  boiling  begins.  Tighten  the  cans  if  not? 
necessary  when  cool  and  set  in  the  c<d-  Ohio, 
lar.  Another  way  to  can  beef  is  to  pot-  lie  may.  of  course,  f 
roast  the  meat  until  tender  and  season  lias,  but  the  buyer  1 
as  for  serving.  Boil  the  liquor  down  tin-  your  mortgage  if  he  li 
til  it  will  jelly  when  cold.  Pick  or  cut  you  should  see  that  1 
the  meat  into  small  pieces  and  pack  in  You  should  immediate 
glass  jars,  using  enough  of  the  liquor  to  gage,  with  the  couittj 
nearly  fill  the  cans.  Pour  some  melted  county,  and  that  will 
suet  and  lard  on  top  and  leave  covers  world  of  your  rights  i 
loose,  put  into  boiler  of  warm  water  and  H  the  buyer  purchases 
cook  steadily  for  two  hours  after  be-  ^l(‘  notes  tor  it  shou 
ginning  to  boil.  When  cooled  a  little  to  seu  property  mortj 
fasten  tlie  covers  and  later  remove  from  out  your  consent. 
the  water  to  the  cellar.  Chicken  and  - 
veal  can  be  canned  the  same  way.  For  Deed  to 
canning  meats  it  is  well  to  use  a  can  A  father  and  mot 
of  a  size  that  will  serve  the  family  at  farm,  also  an  only  chi 
the  first  opening,  as  this  meat  will  spoil  ri?fh  ^’,(l  ,vea rs  of  age. 
readily  after  being  exposed  to  the  air.  Joed  of  the  farm  hi  h 
hen  my  family  was  ot  good  size  I  hare  in  her  possession  the 
used  small  crocks  for  keeping  this  pot-  father  when  the  farm 
roasted  beef,  covering  well  with  lard  and  take !ja^er‘  What  pr 
suet  mixed,  to  seal  them  after  taking  out  ‘  n0'w  York, 
a  supply.  It  is  necessary  to  spread  the  .  .  ,  ,  , 
gr,,ase  over  the  exposed  meat  to  keep  it.  a  deed  to^the  property 
It  is  well  to  use  these  crocks  iu  cold  the  law  of  descent  in  t 
weather,  but  the  cans  may  be  opened  at  erty  flit  torn.. tic-ally  pa 
any  time  ter  on  the  death  of  t 
L  „  .  „  „T,  „  ,  any  procedure  wliate 
vanned  Soup.  When  all  the  meat  daughter  would  have  t( 
has  been  used  for  drying,  corning  and  property  would  be  to 
canning,  there  is  a  lot  of  bones  left 
which  have  quite  some  meat  upon  them. 
These  are  put  on  in  kettles  with  cold 
water,  well  seasoned  with  salt  and  pep¬ 
per,  and  cooked  slowly  until  the  meat 
cleaves  loose;  then  the  bone?  are  removed 
and  the  rest  is  boiled  down  until  thick 
enough  for  jelly,  when  it  is  put  into 
cans  and  the  usual  fat  added,  and  this 
is  cooked  like  the  pot  roasted  meat  and 
put  away  for  gravies,  hash  aud  soups. 
The  heart,  liver  and  tongue  may  be 
treated  the  same  as  the  pig’s  already 
given.  Steaks  may  be  rolled  closely  and 
put  into  cans  and  treated  the  same  as 
though  cut  in  chunks.  Long  thorough 
cooking  is  necessary. 
Bologna  SaisaCe. — If  there  are  still 
scraps  of  nn.it  left  they  can  be  made  into 
a  sausage  Use  one  pound  of  fat 
pork  to  each  10  pounds  beef  and  grind 
fine,  then  for  six  pounds  beef,  one  ounce 
black  pepper,  1%  ounce  salt,  a  little  cor¬ 
iander  seed  Stuff  into  beef  casing?  one 
foot  long  for  large  casings  or  15  inches 
for  small  ones,  tying  the  small  ones  to¬ 
gether  and  letting  the  large  one?  hang 
straight.  Smoke  about  12  bom?,  then 
boil  until  they  float;  lay  ou  clean  bay  in 
the  sun  to  dry,  then  bang  in  cool  place. 
Slices  of  steak  and  chunks  fur  roasting, 
etc.,  may  be  packed  in  snow  the  same  as 
the  white  meat  of  the  pork  and  kept  for 
some  weeks,  if  properly  looked  after. 
FARM  WIFE. 
1  he  acw  idea  Spreader  pays  its  own  way.  It  makes  you 
enough  extra  profits  to  pay  for  itself  in  one  year.  Count  the  live 
stock  on  your  farm  and  see  for  yourself 
It  you  re  not  getting  $8  00  t < »  $10  00  manure  profit  for  every 
animal  on  your  farm  you  are  losing  money.  Fork  spreading  is 
wasteful.  Some  spots  are  not  touched  at  all.  others  are  covered 
too  thickly  and  the  soil  is  burned.  You  not  only  actually  lose 
manure  but  you  lose  maim  rial  value  through  improper  handling. 
do  be  most  effective  manure  must  be  spread  promptly  and 
evenly,  and  the  only  way  this  can  be  done  is  by  the  use  of  the 
proper  kind  of  spreader. 
d  ou  need  a  machine  that  spreads  wide  and  at  uniform  thick¬ 
ness.  It  must  be  built  low  down  so  as  to  load  easily  and  of  such 
light  draft  that  two  horses  can  readily  pull  it  on  ordinary  soil 
The  spreader  you  choose  must  be  strongly  built  to  resist  hard  usage  the 
manure  must  be  delivered  without  loss  or  clogging,  and  the  mechanism 
must  be  so  arranged  that  it  can  be  controlled  from  the  driver?  seat 
\  ou  get  all  these  features  and  manv  others  in  ib,-  imnrm  T&ti  iinrl 
tax  of  1015  bad  already  ac¬ 
e-state  should  pay  it.  If  the 
d  a  period  beyond  A’s  death 
)i*  apportioned  between  A's  es- 
3  as  to  the  time  each  held  it 
tax  period 
Registered 
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COLDWATER,  O, 
