the RURAL nbw-vorkek 
1497 
Canning and Curing* Meats 
Canning and Curing Meats 
Part I. 
Lessening Work. —Butchering time, 
is a serious time, for most of us •who 
live upon a farm; the lard, sausage, head¬ 
cheese, etc., all need careful attention, as 
the season’s supply is usually at stake. 
Some farmers prefer to do it upon the 
installment plan, killing a hog at a time. 
This is a very good way, as it insures 
a greater quantity of fresh meat, but it 
also adds to the work of the household, 
as a certain amount of equipment is ne¬ 
cessary for the work and all this has to 
he cleaned and handled over each time 
it is used. By canning a large supply 
of the fresh meat all the work can be 
done at one time and this leaves the re¬ 
mainder of the Winter to the housewife 
with no further care in that direction. 
For several years we have had a butcher 
come and skin the hogs instead of scald¬ 
ing them in the old-fashioned way. This 
has proved to be very satisfactory. The 
butcher takes the hides for pay. He does 
not waste any fat upon them, he only 
wishes the skin. He cleans the rough 
lard, putting it into pails of cold water. 
Caring For Lard. —When the meat is 
cooled, the carcass is sawed in two 
lengthwise and laid upon benches cov¬ 
ered with thick wrapping paper. The 
leaf lard is removed and the meat is 
then cut into the desired shapes and sizes 
for the different methods of curing, etc. 
The lard is given first attention. The 
rough lard, after several rinsings, is left 
to soak in water over night. In the 
morning it is rinsed again and put into 
steamers and colanders to strain. The 
leaf lard is cut into cubes of about 114 
inches, put into large kettles, with a little 
water, and set upon the stove, back a 
little at first, but as soon as it gets 
somewhat melted it is brought to the 
front and allowed to cook rather briskly. 
A pancake turner or large spoon is ne¬ 
cessary to keep it from sticking to the 
bottom of the kettle. By this method it 
can be got out of the way much quicker, 
giving time for the rough lard later. At 
the same time the leaf lard is put on to 
k, about one-third the quantity of 
have used the following recipe for over 
25 years and find it infallible. To each 
20 pounds of meat use nine ounces salt, 
four ounces sugar, two ounces pepper, 
one-quarter ounce sage, one teacup flour, 
one tablespoon saltpetre. All these in¬ 
gredients are mixed together in a pan 
before putting into the meat. Unless 
one wishes the meat to taste hot of the 
pepper it is well to get a supply of 
ground pepper some time before butcher¬ 
ing time, and leave it exposed to the air 
until wanted. This will then give the 
proper seasoning without the hot biting 
effect of that which is used when freshly 
opened. A large space or receptacle is 
best for mixing, a zinc table or a galvan¬ 
ized tub will do nicely. We have two 
sinks in our kitchen, one for hands and 
the other for dishes. The latter is lined 
with galvanized iron. This is thoroughly 
scoured and the ground sausage meat 
turned into it, after having been weighed. 
The mixed seasoning is then sprinkled 
over it and the whole mass mixed over. 
FARM WIFE. 
cook. 
good fresh beef suet is put to cook also 
It is essential to be very careful of the 
tire when all this grease is cooking as 
it will cause a great blaze if it once 
catches fire. I therefore hurry it up and 
give it almost constant attention. This 
is the most satisfactory way for me, after 
trying several methods. The lard is done 
when the little cubes begin to turn a 
very light brown. It is then removed to 
an outer room and strained through a 
bag (usually a 25-pound sugar sack) into 
gallon crocks, some of which are filled to 
the brim, while others are left two-thirds 
full. The bag is pressed with lard squeez¬ 
ers, pieces of pine made for the purpose. 
When this is finished, the suet is treated 
the same way and used for filling the 
remainder of the crocks which were part¬ 
ly filled with the lard. This mixture 
is then stirred well to blend it thorough¬ 
ly and a sprinkling of salt is then added 
to all the crocks, and they are left to 
cool. The rough lard is then cut into 
pieces and put over to cook and given 
more time. This gets the lard all out 
of the way in one day. By adding the 
suet to a part of the leaf lard I get a 
nice compound which I consider better 
for many purposes than the pure lard. I 
use the gallon crocks for storage, as they 
are a nice size for opening. I fetch one 
to the pantry and keep it there until the 
contents are used. This saves many 
steps during the busy season. After all 
the lard is thoroughly cold wax paper is 
put over each crock, then a plate and it 
is ready to set away. 
Sausage Making. —The sausage is 
made the second day. The pieces are cut 
into small chunks, which will go through 
the food chopper easily, using the finest 
knife. Having the hogs skinned lessens 
the labor of sausage-making very much. 
All odds and ends and trimmings are 
used for the sausage, including the chops. 
Should the meat bid fair to be too fat, 
a little beef may be added, or some of 
the fat pieces kept out and used in can¬ 
ning liver, etc. All pork sausage is pre¬ 
ferable. When it is all ground it is 
weighed and seasoning prepared. We 
“Ball-Band” Rubber 
Footwear Makes a 
Sensible, Valuable 
Christmas Present 
Curing Dandruff 
(Continued from page 1403.) 
and two rinsing waters. Then she beats 
up two raw eggs, the yolks and whites 
together and rubs this well into her hair. 
This is next rinsed out with three waters 
and the hair dried mainly with brushing. 
She objects to the use of the towel much, 
because it leaves lint in the hair. So 
much for the prevention of dandruff, now 
for the cure. Anyone who follows her 
method need read no farther. I had an 
idea the average man had less trouble 
than a woman on account of greater ease 
in washing and drying the hair. 
Anyone with a bad case of dandruff 
needs a good shampoo preparation, a 
good quinine hair tonic and lots of pa¬ 
tience. The hair should be washed care¬ 
fully once a week until the need is past, 
the hair tonic rubbed well into the roots 
of the hair at least once a day, and do 
remember to do it very gently. Keep the 
general health up in every way, and be 
in the open air as much as possible. If 
the dandruff is so severe that the sebace¬ 
ous glands of the scalp are active, the 
scales are greasy and may mat together 
or form a thick whitish scurf on the 
scalp. In this case, the scurf should be 
loosened as gently as possSble before 
washing. A fine comb seems to be the 
best thing to use. “When the scalp is 
neglected, the skin becomes inactive and 
the hair falls,” is a brief explanation 
of the cause of dandruff. A doctor says 
that the fear of catching cold with wet 
lmir is mostly imaginary, but that peo¬ 
ple with chronic inflammation of the 
middle ear need be careful. Also that the 
ears of children should be well dried after 
the bath. It takes about an hour for a 
woman to wash and dry her hair prop¬ 
erly as I have seen a professional do it. 
Several want to know if there is any 
good shampoo preparation for a dry sham¬ 
poo, these are women who fear to wash 
the hair in cold weather, but who real¬ 
ize that the hair needs washing as much 
as the skin. I have made inquiries and 
read a good deal on the subject, but 
there is nothing that will take the effect 
of soap and water. As good a combina¬ 
tion as anything is ordinary cornmeal 
with a little orris root mixed in; this is 
not necessary but seems nicer to use. 
Ordinary talcum powder is used by some 
and will give some satisfaction to one 
with dry hair. In oily hair the powder 
is apt to mat together and be very hard 
to brush out. The weak point of the 
dry cleaning of the hair is the endless 
amount of brushing it takes to free the 
hair from the powder. Of course the 
brushing is good for the hair, but it is 
much harder than to wash the hair the 
usual way. The powder seems to clean 
the hair; but the scalp never feels the 
same as when the hair is properly wash¬ 
ed. If the hair is washed in the middle 
of the day in Winter, and thoroughly 
dried before going into the open air or 
into a cold room, there is usually little 
danger for a normal person. 
Prevention of dandruff is much easier 
than to cure the trouble. It will take 
time and daily attention to the hair and 
the general health to effect a cure. 
EDNA S. KNAPP. 
The farmer is the one 
man who has not fallen into the 
habit of giving useless tilings for Christmas. 
“Ball-Band” Arctics for men, women and 
children—“Ball-Band” Rubber Boots, Coon 
Tail Knit Boots and other “Ball-Band” Foot¬ 
wear mean dry, comfortable feet for the wearer. 
Why not give it at Christmas? 
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€ C i 
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canizing this process causes a tremendous pressure on the 
fabric and rubber and makes the boot one solid piece. Look 
for the Red Ball Trade Mark. It means more days wear at 
the lowest cost per days wear. 
If your regular merchant does not sell “Ball-Band” write 
us for the name of a store near you that does. 
Write for Free Booklet “More Days Wear” 
It tells how to make your rubber footwear give longer service. 
MISHAWAKA WOOLEN MFG. CO. 
333 Water Street Mishawaka, Ind. 
‘‘The House That Paj!s Millions for Quality ” 
Make Your Stream* Do Your Pumping 
Use water now wasted. IE you have a 
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ity tank system. Write today for catalog and freo estimate. 
RIFE ENGINE CO. 
3429 Trinity Bide., New York 
& 
MAKE BIG PAY DRILLING 
WATER WELLS 
Our Free Drillers’ Rook with 
catalog of Keystone Drills 
tells how. Many sizes; trac¬ 
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terras. These machines 
make good anywhere. 
KEYSTONE OKILLER COMPANY 
Beaver Falls. Pa. 
WELL DR r%'s NG WELL 
Own a machine of your own. Cash or easy 
terms. Many stylesand sizes for all purposes. 
Write for Circular 
WILLIAMS BROS., 432 W. Stale St., Ithaca, N. Y. 
OUR NEW HANDY BINDER 
Sides are heavy Book Board, Imitation Leather 
Back and Corners, Cloth Sides, Two Tongues Inside, 
Inside of Cover Neat. Lining Paper, Stamped in 
Gold— 1 “Rural N'ew-Yorkkr”— on outside. 
Will hold 52 issues, or more. Sent prepaid 
upon receipt of price, 50c. 
THE RURAL NEW-YORKER 
333 West 30th St. New York City 
52 PLEASANT REMINDERS OF YOUR KINDNESS 
That’s what it means to give your friend a year’s subscription 
to The Rural New-Yorker for a Christmas Present. It’s fit 
to enter any home. It will interest and help every member 
of a family—some part of it. What then is more appro¬ 
priate? We have special cards which will be mailed in time 
for Christmas, advising the subscriber of the gift. Send the 
name any time now. We will do the rest. The Rural New- 
Yorker, 333 West 30th Street, New York City. 
