1890 
THE RURAL NEW-YORKER 
743 
The Farmer’s Meat Barret. 
IIOW TO CURE AND SMOKE THE HOME¬ 
MADE SUPPI-Y. 
Part I. 
The Pickling Barrel. —After pork or 
beef is dressed it should be thoroughly- 
cooled before any attempt is made to 
pack it. While being cooled it should, 
under no circumstances, be frozen. 
There is nothing that disintegrates 
meat, and causes it to spoil more quick¬ 
ly, than freezing and thawing. Some 
think that a barrel used for pickling 
meat must never be used for anything 
else, but I have known barrels that have 
been used as water tanks used for meat 
with no bad effects on the meat. Do not 
make the mistake of getting a whisky 
barrel for meat. These are said to in¬ 
jure the flavor of the meat, and some¬ 
times cause it to spoil. A molasses bar¬ 
rel is the best if it can be procured, and 
such a barrel can nearly always be ob¬ 
tained at the grocery. The recipe which 
I give is for beef hams and shoulders, 
which are to be dried after taking from 
the brine, or may be used for pickling 
pork hams and shoulders for smoking. 
Indeed, we have used it for pickling 
pork, but it is generally conceded that 
more salt is needed for this latter pur¬ 
pose, still we have had no trouble with 
our meat spoiling when packed after 
this rule. 
Brine for Hams and Shoulders.— 
For 100 pounds of beef or pork, use 
eight pounds of salt, five of sugar (or 
five pints of New Orleans molasses), two 
ounces of soda, one ounce of saltpeter, 
four gallons of soft water, or enougu to 
cover the meat. Mix part of the sugar 
and salt dry, and rub each piece of meat 
with the mixture. Sprinkle the bottom 
of the barrel or tub with salt, and pack 
the meat as closely as possible. After 
packing the meat, put the remaining 
salt and sugar in the water. Dissolve 
the soda and saltpeter in hot water, and 
add to the brine. When salt and sugar 
are dissolved, pour the brine over the 
meat. Cover with a board, and weight 
this down so that the meat will be held 
in place, and be entirely submerged in 
the brine. If there is not enough brine 
more must be prepared. Do not use the 
brine warm. 
Dried Beef. —The meat that is in¬ 
tended for dried beef will be cured 
enough in three weeks, when it may be 
taken out. Put into a tub and soak in 
cold water over night. If you wish it 
smoked, that will be the next step to be 
taken, but if not, string it and hang up 
near the kitchen stove. Turn it around 
each day, so that all parts may have the 
same exposure and opportunity to dry. 
You can test the meat by cutting off a 
piece, which should be well dried on the 
outside and not raw-appearing on the 
inside. When dry enough rub with 
ground black pepper and borax. This 
will keep it free from insects. It may 
be stored in paper sacks, and hung 
where it is cool and dark, or may be 
packed in a barrel without paper cov¬ 
ering. If there are any bony pieces of 
the beef left over, these may be put into 
the brine, after it has been boiled and 
skimmed; this pickle will keep such 
meat for several months, and it is good 
boiled and served either hot or cold. 
l 
Pickling and Smoking Pork. —Our 
pork hams and shoulders we generally 
leave lying in a brine made exactly like 
the one for beef. This gives them a 
good sugar cure, and they take no harm 
if left in all Winter. When Spring 
comes we take them out of the brine, 
and pack for a day or so in dry bran. 
This will form a sort of c :ust over the 
meat, and prevent the evaporation of 
the juices. Then smoke, if desired. The 
length of time required for smoking will 
depend upon several things; the steadi¬ 
ness with which the fire for smoking is 
kept up, the closeness of the smoke¬ 
house, the flavor desired, etc. Some who 
have not regular smokehouses, utilize a 
barrel or box for this purpose. One 
thing must be observed in such smok¬ 
ing; the meat must not be hung so that 
the fire will heat it, as it will necessarily 
be fairly close to it, in such small quar¬ 
ters. The meat should hang hock down, 
as the skin will assist in retaining the 
juices, which would be likely to ooze 
out if hung the other way. 
ROSE SEELYE-MILLER. 
Rural Recipes. 
A BREAD MADE FROM APPLES, AND PIES 
FROM SOUR CREAM. 
Sour cream is not likely to be found 
in a town or city pantry, where this 
most delicious of all fats is oftener 
bought by the 10-cents’ worth, as 
needed, but the following recipe from 
the Chicago Record will be useful to the 
farm housewife: Beat up the yolks of 
four eggs, one cupful of sugar, one cup¬ 
ful of chopped seedless raisins, one 
cupful of sour cream and one-half tea¬ 
spoonful of ground cloves. Bake in open 
crust, using the whites of two eggs for 
a meringue. Filling enough for two 
small-size pie tins. 
The same source gives us apple bread, 
which is recommended for its whole¬ 
someness. Boil a dozen good-sized ap¬ 
ples, that have been carefully peeled, 
cored and quartered, in water enough to 
cover, until they are perfectly tender. 
While still warm mash them in double 
the amount of flour and add the proper 
proportion of yeast and a level tea¬ 
spoonful of salt. The mass should then 
be thoroughly kneaded without water, 
as the juice of the apples will make it 
sufficiently soft. It should be left to rise 
for 12 hours, then formed into loaves 
and baked when quite light. 
Potato dumplings give still another 
way to use cold boiled potatoes. Grate 
four good-sized cold boiled potatoes, add 
one beaten egg, one-half teaspoonful of 
salt and half a cupful of farina; form 
into small balls, drop into boiling salted 
water and boil for 20 minutes; skim 
them out, pour melted butter over them 
and serve. 
Apple marmalade may now be made 
from Fall apples, which will not keep 
long. We sometimes vary it by flavor¬ 
ing with green ginger root instead of 
lemon juice. Wash and cut half peck 
of tart apples into pieces; place them in 
a kettle, cover barely with cold water, 
set the kettle over the fire and boil till 
apples are soft; then rub them through 
a puree sieve; return the apple pulp to 
the kettle and boil over slow fire with¬ 
out a cover 20 minutes; then meas¬ 
ure; add to each pint one pint of sugar 
and two tablespoonfuls lemon juice; stir 
and cook 10 minutes. Put into glass 
jars, close tightly and set in a cool 
place. 
What are known as flyaways are 
feathery little crackers which will be 
much relished if one wish to serve 
especially dainty refreshments. Here is 
the recipe: One pint of flour, one table¬ 
spoonful of lard; mix well with a knife 
like pastry, add one cupful of ice water, 
half a teaspoonful of salt, knead to¬ 
gether and roll as thin as paper, cut 
into small round cakes, prick with a 
fork and bake in a very hot oven. 
Here are two tested recipes from R. 
N.-Y. readers for ginger cakes. A. E. 
W., of Massachusetts, makes ginger 
cookies as follows: One cupful Orleans 
molasses, one cupful sugar, one-half tea¬ 
spoonful each of ginger and cinnamon, 
two-thirds cupful butter or drippings, 
and one rounded-up teaspoonful of soda, 
dissolved in half cupful of warm water. 
The other ingredients are first beaten 
together, then the water and soda added. 
Stir in enough flour to make a dough not 
too soft to roll. 
Ginger snaps are made as follows by 
Mrs. F. A. H., of Washington: One egg, 
MOTHERS.—Be sure to use “Mrs. Wins¬ 
low’s Soothing Syiffip” for your children 
while Teething. It is the Best— Adv. 
one cupful of lard or lard and butter 
mixed, one cupful of molasses, one cup¬ 
ful of white sugar, one tablespoonful of 
ginger, and one teaspoonful of soda dis¬ 
solved in two-thirds cupful of boiling 
water; flour for a soft dough. Drop on 
well-buttered tins, a spoonful at a time, 
and bake in a quick oven. 
With the Procession. 
....God lights His fire in every human 
soul. Some He makes large tapers, and 
some He makes small candles. They 
burn as long as they last, and when they 
are burnt out, God sets others in their 
places, that there may always be lights 
to shed light.—Linnaeus. 
_Wiiat light is to a candle, what wis¬ 
dom is to a book, that sympathy is to 
the soul. Coarseness and unfeelingness 
are signs of inferiority. As life goes 
toward richness and volume it goes to¬ 
ward kindness and sympathy. Stones, 
being dead, do not feel. Trees feel a lit¬ 
tle, the jelly-fish a little more; the bird 
and beast feel more still. Man, the lord 
of creation, is the palpitating center of 
sensitiveness, while Christ, above man 
as the star is above the hills on which 
it sheds its light, is the all-sympathiz¬ 
ing, all-suffering One.—Rev. N. D. Hillis. 
-He who is liberally educated is al¬ 
ready rich. He has what money of itself 
will not buy. It in itself is a capital in¬ 
vested securely and yielding interest 
that puts its possessor in the enjoyment 
of the best things from day to day. Its 
money value may vary, but there are 
some things whose prices and values 
cannot be fixed in the daily markets. 
As one grows older this is a form of 
riches that does not depreciate, but 
yields its larger returns as the days go 
by. It does not decrease with using, for 
the more it is called into use, the more 
does it make increase of itself.—Herald 
and Presbyter. 
....Emperor William is said to have 
told some American ladies who visited 
him that “women have no business to 
interfere with anything outside of the 
four k’s—kinder, kirche, kuche and klei- 
der’’ (children, church, cooking and 
clothes). There was more wit than 
courtesy in the remark, but there was 
also a certain amount of truth in it. 
The woman who interferes in public 
affairs is generally found to be lacking 
in one or more of these objects of femi¬ 
nine attention; but it is also true that 
intelligent women can give all the ne¬ 
cessary attention to matters of public 
interest without neglecting their other 
duties, just as intelligent and busy men 
do.—Philadelphia Ledger. 
$3.00 MEN’S SHOES $1.50. 
We make this Shoe, and it retails for 
$.3.00. Buying of the manufacturer, 
you secure a pair for $1.50. Made of 
genuine satin oil, coin toe, medium 
round last with tips, medium 
weight soles, low broad heels, 
smooth inner soles free from 
nails, threads, tacks and all im¬ 
perfections. 100,000 other bar- 
$1.50 per pair, gams equally as cheap are con¬ 
tained in our General Catalogue of everything to 
Rat , Wear and l/se , which costs us 09c, but is mailed 
free to you. Address this way: 
JULIUS HINES & SON, 
IIALT!MOKE, MI), llept. 320 
Results Make 
Reputation. 
Singer Machines, either lock-stitch or 
chain-stitch, are the successful result of 
long experience and constant improve¬ 
ments in the endeavor to make nothing 
but the best sewing-machines for family 
use. The accomplishment of this result 
requires six of the largest, best-equipped 
factories in the world, and the best in¬ 
ventive talent of the age. Twelve 
thousand workmen are employed in these 
factories. Experience counts with The 
Singer Manufacturing Company. 
The average term of employment among 
these workmen exceeds a decade. 
Sold on instalments. 
Old machines taken in exchange. 
The Singer Manufacturing Co., 
“Sewing-Machine Makers for the World.'' 
for new dollar goods. 
All-wool Black storm serges. 
58 inches, over a yard and a 
Half wide. Can’t be equaled in 
the market, either width or excel¬ 
lent quality, under a dollar. 
Isn’t this the kind of oppor¬ 
tunity you’ll want to get samples 
of without delay, and save 25 per 
cent on a dressy black suit or 
skirt ? 
A great store for Black goods. 
Right kinds priced right. 
-o- 
Special lot all pure linen nap¬ 
kins, inches square, 
$1.50 dozen 
—right from the best linen looms 
of Ireland. 
People say this is an unrivaled 
place for good Linens. 
We import extensively. 
Get them for less—to sell for 
less. 
BOGGS & BUHL, 
Department C, 
ALLEGHENY, PA. 
OOK-KEEPING 
Stenography, 
Penmanship, etc., 
taught by mail or 
in person at Eastman, Poughkeepsie. N. Y. 
We always secure positions for graduates of 
complete business course Catalogue free. 
C. C. GAINES, Box llti. Poughkeepsie, N. Y. 
CASH OK NEW HAIR MATTRESSES 
yon youh Q|d Feather Bed. 
Write for particulars. Estaolisned 20 years. 
Bank reference. 
Canada Export Co., 62 Berry St., Brooklyn, N. Y. 
Solid Gold Watch one distribut¬ 
ing our line of line toilet soaps: other premiums or 
cash if preferred. Catalogue and full particulars free. 
FREl) PARKER, SO« So. Clinton St., Chicago. 
Scrubbing F Soars 
can never be made 
a pleasing pastime, 
but one - half the 
labor will be saved 
and the results im¬ 
proved by using 
Gold Dust Wash¬ 
ing Powder. 
Send for free booklet—" Golden Rules 
for Housework.” 
THE N. K. FAIRBANK COMPANY 
Chicago St. Louis NewYork Boston 
SSI 
IP 
p 
WashingPowdei! 
