190 ?. 
THE RURAL NEW-YORKER. 
863 
Rusty Pork aud Packing Pork 
and Beef. 
We have had trouble with a barrel of 
salt pork going rusty. Brine and meat are 
very brown; we have repacked In fresh 
brine. Ilow can we cleanse barrel so it will 
bo tit for use again? Meat did not spoil, 
but is not nice. 1‘lease give directions for 
packing salt pork so it will keep a year in 
ordinary cellar. We do not want to smoke 
it, but want prime salt pork for baking with 
beans, etc., also would be glad of any bints 
as to curing beef and pork for home use. 
B. B. 
Rusty pork is a trouble that appears to 
be the result of some lack of proportion 
in the preservatives, poor quality of salt, 
or lack of care in preparation. Turk’s 
Island or Liverpool salt should be used, 
the proper proportion of saltpeter should 
be observed, and absolute cleanliness in¬ 
sisted on in all tables or benches, barrels 
and handling generally. The barrel which 
has contained rusty pork should not be 
used again without scalding, steaming 
and fumigating with sulphur. We should 
be glad to hear from any of our readers 
who can give some further practical ad¬ 
vice on this subject. 
For keeping good salt pork, first of all 
be sure that your barrel is clean. Cover 
the bottom of the barrel with coarse salt; 
cut the pork into strips about six inches 
wide, stand edgewise in the barrel, with 
the skin next the outside, curving the 
pieces so as to fit snugly, until the bottom 
of the barrel is filled; then cover with a 
thick coat of salt, so as to hide the pork 
entirely. Continue until the pork is all 
in, putting an inch of salt between each 
layer and an inch and a half on top; let 
stand three or four days, then weight the 
pork down with a stone and pour over 
enough cold water to cover. There must 
be enough salt to produce a heavy brine, 
so saturated with salt that no more will 
dissolve in it; if the pork is kept under 
the brine it will keep indefinitely. 
Here is an old home recipe for corning 
beef. To every 100 pounds of beef take 
nine pounds of salt, four pounds of sugar 
or two quarts of good molasses, two 
ounces of soda, one ounce of saltpeter, 
and just enough water to cover the meat 
—about four or five gallons. Strew some 
salt over the bottom of a barrel; mix 
about half the amount of salt given with 
half the given amount of sugar or mo¬ 
lasses, and rub each piece of meat thor¬ 
oughly with it before placing it in the 
barrel. Dissolve the saltpeter and soda 
together in hot water, add the remainder 
of the salt and sugar and about four or 
five gallons of cold water. Pour this over 
the meat. Place a board on top of the 
meat, with a weight heavy enough to 
keep it under the brine. It may be kept 
an indefinite time in the brine, but is salt 
enough to cook after five or six days’ 
corning. _ 
Sugar-Cured Pork. 
How can I sugar-cure pork? I am new at 
the business. s. 
To 50 pounds of ham or “side bacon” 
allow three pounds of sugar and a pint 
of molasses, six pounds of salt, one full 
tablespoonful of saleratus and the same 
of saltpeter. Cover the bottom of your 
firkin with salt (about two pounds). Mix 
sugar, molasses, saltpeter, saleratus and 
the remaining salt into a paste. Rub 
each piece thoroughly with this, work it 
in well and hard, and pack into the fir¬ 
kin, the rind downward. Cover all with 
cold water—just enough to rise above the 
meat. Lay a heavy board on top, weight 
it with a stone to keep the meat under 
water, and leave it thus for four weeks, 
turning the meat and stirring up the 
pickle every week. Take out, then wipe, 
rub into the pieces as much dry salt and 
an equal quantity of sugar as they will 
take up; pack in a dry firkin and leave 
for 24 hours before sending to the smoke¬ 
house. Molasses pickle is made as fol¬ 
lows: To four ouarts of fine salt and two 
ounces of pulverized saltpeter add enough 
molasses to make a paste. Hang the 
hams in a cool dry place for three or 
four days after cutting up; then cover 
with the pickle mixture, thickest on the 
flesh side, and lay them skin down for 
three or four days. For 100 pounds of 
ham make brine in the following propor¬ 
tion : Seven pounds coarse sa ; t; two 
ounces saltpeter; one-half ounce pearlash; 
four gallons soft water. Heat gradually, 
removing all scum as it arises, then cool. 
Pack the hams in a barrel, pour the brine 
over them, and keep in pickle five to eight 
weeks, according to size. 
The Rural Patterns. 
A pretty little coat giving the fashion¬ 
able long shoulder effect, is shown in No. 
5760 Girl’s Three-Quarter Coat, 
6 to 12 years. 
57G0. The coat is distinctly novel and is 
made with a little body lining in which 
the full sleeves are inserted together with 
the fronts and the back of the coat prop¬ 
er. These last are cut with shoulder ex¬ 
tensions and are arranged over and 
joined to the body lining. The oddly 
shaped collar finishes the neck and there 
are pretty as well as convenient patch 
pockets. The quantity of material re¬ 
quired for the medium size (10 years) 
is 4 yards 27, 2 Y% yards 44 or 2% yards 
52 inches wide. The pattern 5700 is cut 
in sizes for children of G, 8, 10 and 12 
years of age; price, 10 cents. 
The simple nightgown shown in No. 
5555 may be made as elaborate as desired 
by the use of tucks and trimmings. The 
gown consists of yoke and skirt portion. 
The skirt portion is gathered and joined 
to the yoke and the front edges are fin¬ 
ished with hems that are lapped one over 
the oilier and stitched to position below 
the buttons. There are one-piece sleeves 
which are finished with straight cuffs and 
at the neck is a roll-over collar. The 
quantity of material required for the me¬ 
dium size (14 years) is 5^4 yards 27 or 
4*4 yards 36 inches wide with 4 yards of 
edging. The pattern 5555 is cut in sizes 
for girls of 12, 14 and 1G years of age; 
price, 10 cents. 
It adds 
YEARS 
toltbe 
of vow 
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house, factory, warehouse, stable, barn, shed, 
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(.Established /Sr/) 
29 Mill Streol, East Walpole, Mass. 
1429 Monadnock Block, Chicago, III. 
Originators of complete rooflng kit and the 
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TWO 
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MAS!., VI A 
WE 
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FURS-HIDES 
10 to 50% mure money for you to ship Raw Furs, 
iS Horne and Cuttle Hiden to us than to sell at home. 
W rito for Price List, market report, shipping tags. 
Hunters’ andTranners' Guide 
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ANDF.ItSCIf I1KOS,, Dept. 113 Minneapolis, Minn. 
New and Liberal Homestead Regulations In 
WESTERN CANADA 
New Districts Now Opened 
for Settlement 
Some of the choicest lands in the grain-growing 
belts of Saskatchewan and Albertn have recently been 
oponed for settlement under the Revised Homestead 
Regulations of Canada. Thousands of Homesteads of 
160 acres each are now available. The new Regula¬ 
tions make it possible for entry to be made by proxy, 
the opportunity that many in the United States have 
been waiting for. Any member of a family may 
make entry for any other member of the family, who 
may be entitled to mnke entry for himself or herself. 
Entry may now be made before the Agent or Sub¬ 
agent of the District by proxy (on certain conditions), 
by the father, mother, son. daughter, brother or 
sister of an intending homesteader. 
“Any even-numbered asctlon ol Dominion Land* In 
Manitoba ortho Northwaat Provlncoa, excepting 8 and 
28, not roaerved, may bs homoatoaded by any parson 
tho sole herd of a family, or male over 18 years of 
age, to the extent of ono-quartor asctlon, of 180 acres, 
more or less. 1 ' 
Tho fee in each case will be $10. Churches, schools 
and markets convenient. Healthy climate. Bplendid 
crops and good laws. Grain-growing and cattle¬ 
raising principal industries. 
For further particulars as. to Rates, Routes, Best 
Time to Go and Where to Locate, apply to 
Superintendent of Immigration, Ottawa.Canada, or to 
THOMAS DUNCAN, Canadian Govt. Agent, Syracuse 
Bank Bldg., Syracuse, N. Y. 
Homeseekers,' 
Tennessee produce growers most 
fortunately situated. Tennessee 
Come to Tennessee ssastsS: 
w w■■■ w treme southern-grown 
produce is oxhausod, and reaches northern markets several 
weeks earlier than northern-grown stuff, thus commanding 
very best prices both north and south. From $100 to $400 per 
acre cleared from Cantaloupe, Cabbage and Tomato crops in 
Tennessee in 1907; notwithstanding, this land is selling for 
from $. r » to $20an acre. Excellent climate: pure water. For 
descriptive literature, address H. F. SMITH, Traffic Manager, 
Nashville, Chattanooga & St. Louis Railway, Nashville, Tenn. 
ROOF^ 
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Illustrated ROOF BOOK, just off tho press, tells how to 
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DEALERS—Wrlto for our Rooflug-Buslnoss Promotion Plan. Address 
THE HEPPES CO., *111 Fill more St., Chicago 
ROOFS THAT NEVER WEAR OUT 
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Let us settle your roofing question for all time. Don’t spend more good money for poor 
roofing. <J WRITE TO US AT ONCE for our free book "ROOFS.” It will save you money . 
Give us the name of your local roofer. 
THE AMERICAN SEA GREEN SLATE COMPANY, 
Box lO, Granville, N. Y. 
Where the 
Door Opens 
Constantly 
You can quickly heat and keep 
cozy the draughty hall or cold room— 
no matter what the weather conditions 
are—and il you only knew how much 
real comfort you can have from a 
PERFECTION 
Oil Heater 
(Equipped with Smokeless Device) 
you wouldn’t he without one another hour. Turn the wick as high 
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Beautifully finished in nickel and japan—orna¬ 
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ing heat lor 9 hours. It is light in weight—easily 
carried from room to room. Every heater warranted. 
R&yb Lamp 
The meets the need ol the 
student — a bright, 
steady light—ideal to read or 
study by. Made of brass—nickel plated, latest im¬ 
proved central draft burner. Every lamp warranted. 
If your dealer does not carry Perfection Oil Heater 
and Kayo Lamp write our nearest agency. 
STANDARD OIL CO. OF NEW YORK 
(Incorporated) 
/ 
