THE RURAL NEW-YORKER 
895 
166 ?. 
Canning Meat. 
Several years ago an article appeared 
in The R. N.-Y. under the same head¬ 
ing as the above, by Marion Lawrence. 
Being a farmer’s wife, and having the 
care of a considerable quantity of meat 
during the Winter months, I fol¬ 
lowed the directions, and they met 
with perfect success; since then I have 
canned meat every year, and last Winter 
put up over 150 quart Mason jars of 
chicken, fresh perk, fresh and corned 
beef, every can of which kept perfectly. 
Thoroughness of detail is one of the es¬ 
sential points of success. , 
A steam cooker with two doors and 
compartments holding from 12 to 14 
quart jars is a great labor-saver in this 
work, although not a necessity, a wash 
boiler answering the purpose equally 
well, by laying slats in the bottom for 
cans to set on. If a boiler is used the 
water should be turned in after cans are 
placed, the same temperature as the con¬ 
tents of cans to prevent breakage, and 
water to come two-thirds of the way up 
on the cans. Never place covers on cans 
until ready for sealing; also, do not make 
the mistake of filling cans too full of the 
meat liquor, although this may depend on 
whether the contents of cans are hot or 
cold. If not, a half inch below the neck of 
the can will be sufficient space to allow 
what steam will gather, and usually fill 
the can full; if not, when ready for seal¬ 
ing fill with boiling water. The covers 
of cans should be put over in water to 
boil, also rubbers plunged in the hot 
water just before the work of sealing be¬ 
gins. Place a rubber on can, lift the 
cover directly from the boiling water 
without drying out the moisture, as by 
so doing the object of sterilization is de¬ 
stroyed ; screw cover on tightly, and 
place top downwards, being careful to 
note that it is perfectly airtight. Let 
stand until nearly cold, then reverse. 
Leave until the following day, when con¬ 
tents should be firm, then dip cover be¬ 
low rubber in melted paraffin (that is not 
too hot) being careful there are no air 
bubbles around the rubber. It is not 
necessary to have the whole top covered 
with paraffin; it fulfills its purpose by 
leaving no possible chance for air to en¬ 
ter between glass, rubber, or cover. It 
is not a good practice to use old rub¬ 
bers ; new ones arc much more satisfac¬ 
tory. 
When wanted for use place can in 
warm water, when the paraffin will come 
off easily and can be used again. By 
inserting the point of a knife between 
cover and rubber it will allow air to enter 
can so that it is an easy matter to open 
can and remove contents. 
Chicken.—Have them in prime condi¬ 
tion, dress and cut in- pieces as for or¬ 
dinary purposes. Wash thoroughly and 
allow meat to stand until the following 
day. Do not use giblets or neck for 
canning. If one has a steam cooker, do 
not-add any water to chicken, but if boil¬ 
ing cover with boiling water, and do not 
allow water to- boil too violently. Cook 
until all the bones can be removed, leav¬ 
ing pieces as large as possible. Pack 
meat in jars and allow liquor to become 
cold, so the grease can be removed; this 
applies to all meat liquor for canning. 
Strain through a piece of cheesecloth and 
boil down if necessary until all the liquor 
will go in the cans with meat. Place a 
teaspoonful of salt in each can and re¬ 
turn to steam cooker for final cooking of 
one hour after contents of can become 
heated. Follow directions for sealing. 
To prepare, chicken is removed from 
can, placed in suitable pan or dish and 
a biscuit dough made and either cut into 
biscuits or placed entire over meat and 
baked, or reheat, turn off broth, mix 
with bread which has been cut in crou¬ 
tons and dried. Chop the meat, mix 
with the bread, enough of which should 
have been usel to take up all the broth ; 
juice of one lemon and a seasoning of 
pepper. Press in an oblong tin. The 
chicken fat should be saved and will do 
nicely in place of butter in cake, etc., also 
for making the gravy. Take one table¬ 
spoonful of fat, one-half tablespoonful 
of butter, melt in saucepan, add one heap¬ 
ing tablespoonful of flour, some cold wa¬ 
ter and half the contents of a can of 
chicken, and cook until thickened. It is 
especially handy in case of sickness or 
on the occasion of a picnic party, to- have 
canned chicken to rely upon. 
Fresh Pork.—As soon after butchering 
as possible take the neck pieces, so-called, 
and soak in salt and water, changing 
same until the blood is soaked out. Saw 
off the ribs, which usually get in a dried 
condition, or any of the odd pieces will 
do nicely. Roast in the oven as for the 
table; remove bones, cut in convenient 
sized pieces, and when a sufficient quan¬ 
tity is prepared, pack in cans and proceed 
as with chickens. This handles better if 
not packed in cans until cold, owing to 
its greasy condition. Prepared for the 
table in the same manner as the chicken, 
it is a difficult matter to believe it is not 
fresh pork. In making the gravy lard 
with the butter should be used in place 
of the chicken fat. 
Fresh Beef.—Allow beef to hang a 
week after butchering where it will not 
freeze, before cutting. Take any portions 
of the beef which are good for using 
fresh, cut into small pieces, place a 
small quantity in a kettle, add boiling wa¬ 
ter and cook quickly, only long enough to 
set the juices of the meat, skim out, add 
more meat and so on until all is cooked. 
If a small piece of suet is cut fine and a 
little added with each portion of meat as 
it is boiled, it will be found an improve¬ 
ment. The liquor should be carefully 
strained, which is quite a task, but well 
repays the time spent. This meat will re¬ 
quire two hours’ cooking and the same 
final process. Prepare for the table as in 
the foregoing. 
Corned Beef.—Pack meat for corning 
in a barrel, sprinkling fine salt in bottom 
of barrel and between each layer of 
meat, cover with a brine made of cold 
water and fine salt, adding a small tea¬ 
spoonful of saltpetre to each pail of wa¬ 
ter. The brine should be strong enough 
to float a small potato. After lying from 
three to four weeks, take up a quantity, 
wash, place in a large kettle, or better, the 
wash boiler, if a large quantity is to be 
canned, and cover with cold water, and 
boil until the bones can be removed. Cut 
in pieces and pack snugly in jars. Boil 
down some of the broth until it has a 
good salty flavor, strain and turn on the 
meat. The salt is of course omitted and 
the final cooking should be of three hours’ 
duration, or longer, if the pieces do not 
pierce readily with a fork. Corned beef- 
will be found as satisfactory as any of 
the canned meats for general purposes. 
It can be prepared in a variety of ways, 
besides serving cold from the can or 
made into hash. One of the best meth¬ 
ods is to reheat, roll in flour and fry 
brown in lard or drippings, or reheat, cut 
into smaller pieces, pack in an oblong 
tin, place weight on top, and when cold, 
it will slice finely for tea or sandwiches. 
All canned meat should be kept in a cool, 
dark place. 
One-half can of meat is usually suffi¬ 
cient for a family of five or six persons 
if made with a gravy. Soup is also very 
nice canned and is always ready at a 
moment’s notice. This may all seem to 
be very laborious, which it is, but the 
satisfaction gained by the knowledge that 
in the cellar there is a source of supply 
which will gratify any demand made 
upon it will repay for the labor involved. 
MRS. VV. E. HOLCOMBE. 
Another Way to Cook a Husband.— 
I think the following is the rule for 
cooking a husband that Mrs. IT. B. 
wanted. Boil him in a kettle of careful¬ 
ness. covered with affection, over a clear 
and constant fire of love; season with a 
portion of secrecy, prudence and moder¬ 
ation, garnish with pleasantry and kisses; 
serve on the best china of duty. 
KATIE JONES. 
Clingstone Peaches —To remove the 
stone cut the peach before skinning 
around the stone, instead of lengthwise 
of the stone, as is the usual custom. With 
both hands twist the peach back and forth 
until it separates; it will leave the stone 
in one half; take hold of the stone and 
twist as before, and unless the peach is 
too hard it will come out as clean as a 
freestone. If the peach is too hard for 
the stone to come out clean run the point 
of your paring knife around the stone 
before twisting it. Lastly, remove the 
skin. With a little practice you can use 
clingstone peaches and have just as per¬ 
fect halves as if they were freestones. 
millioent. 
Livers Exchanged 
IF the active liver of the 
“ cod-fish couidbeput into 
the place of the torpid liver 
of the consumptive it would 
probably do him a world 
of good. Next best thing is 
Scott’s Emulsion 
of Cod Liver Oil. Almost 
as good as a new liver. The 
great power of SCOTT’S 
EMULSION as a flesh-pro¬ 
ducer proves that much of 
the activity of the cod’s 
liver is contained in every 
spoonful. 
All Druggists; 50c. and $1.00. 
/ M Trying to make 
. tJ&M -v sausage and lard without the 
help of the Enterprise Sausage 
/yy Staffer and Lard Press and the Enterprise 
Meat Chopper is the wrong way; it’s a waste 
y/ .V' V of labor, a loss of lard, and the most expensive way 
IT in the end. The Enterprise Sausage Stuffer shown 
in cut is a necessity at butchering time. It has a 
'"'J Patented Corrugated Spout which prevents air entering 
the casing, thus assuring the preservation of the sausage. 
^ The ENTERPRISE 
SAUSAGE STUFFER 
and LARD PRESS 
alway 9 works perfectly. The cylinder and plate are bored 
and turned to an exact fit, preventing meat working up over 
the plate. Can be changed to a perfect Lard Press in a minute. 
Equally useful as a Fruit Press when making wi-e, jelly, etc. 
The Enterprise Meat Chopper cuts sausage meat just right, 
as it must be. And whether the meat is tough or tender, it is all 
cut —not ground. Sold by Hardware Dealers, General 
Stores, etc. Look for the name “ Enterprise ” 
on the machine you buy. Write for the 
“ Enterprising Housekeeper ,” a valuable book 
of 200 recipes and kitchen helps. Sent FREE. 
No. 25—4 at. 
Japanned 
Price $5.50 
4 Sizes. 
Tinned end 
Japanned. 
THE ENTERPRISE MEG. CO. OF PA. 
203 Dauphin St.. 
Philadelphia, Pa. 
The Steel Shoe 
Wear Resisting—Foot Protecting 
Guaranteed for a Year 
B ottom made or pi 
steel, studded with 
FRF.E 
iressed 
steel 
rivets; uppers of soft, pliable, 
waier-proof leather—on the 
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than those of the regular 
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$;;. r >0 uppers equnlordInary 
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Our 
booklet 
‘•The 
Solo of 
Steel, ” 
tells how to eavs 
$5 tot ID a year 
on workingsli es. 
STEEL SHOE CO., Dept. P, RACINE, WIS. 
Wri I DRILLING 
If LsLfLt MACHINES 
Over 70 sizes and styles, for drilling either deep or 
shallow w ells in any kind cf roil or rock. Mounted on 
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WILLIAMS BROS., Ithaca. N. Y. 
Let Us Send You a Pair of 
Rubberhide Boots 
On Trial 
If, with ordinary care, they do not 
outwear at least two pairs of best all 
rubber boots we refund your money. 
The Rubber Boots with Leather Soles 
Outer sole of heavy rock oak leather, middle 
sole, and welt sole of canvas and rubber, all 
sewed together (no pegs or nails) so that they 
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Can Be Half-Coled 
or tapped by any cobbler. Protect the 
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Great for ditching, spading, stable work, 
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dealet-, and lrthey do not, with ordinary 
Care, outwear at least two pairs of all 
rubber boots 
We Will Refund Your Money 
Will you not try a pair on this guar¬ 
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add to your comfort. 
Send Today for Catalogue 
with prices and guaranty. 
Co., 814 Essex Bldg., Boston, Mass. 
Cider Machinery—Send for Catalogue to Boomer & 
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