1515 
THE RURAL 
Canning and Curing Meats 
Tart II. 
Packing Sausage. —When well blend¬ 
ed a part of it is packed into basins and 
covered with wax paper, and set in an 
outside cupboard. What is intended for 
canning is packed into gallon crocks and 
a small plate with weight on it put on 
top of the sausage, and the crocks set in 
the oven and left three hours. The grease 
will melt and come up over the plates at 
the expiration of the time the crocks are 
removed and left to cool, after which the 
plates are taken out and the grease 
smoothed down thoroughly over the meat. 
Wax paper is then put over them, another 
paper or plate is put over each crock 
for a final covering, and they are then set 
away in the storeroom until after the 
other sausage is all used. This sausage 
will keep all through the hot weather. 
We used the last of ours the latter part 
of September, and it had kept perfectly. 
After taking out the desii’ed quantity be 
sure to spread the grease back over the 
exposed meat, as this keeps the air from 
it. 
Hams and Bacon. —The hams and 
strips of bacon are rubbed with salt and 
corded up like wood for two or three 
days, or even a week, being turned and 
rubbed once or twice, after which they 
are packed in a large barrel kept for this 
particular purpose. A boiler and large 
kettles are filled with water and salt add¬ 
ed until the water tastes palatable, also 
several cups of brown sugar, and about 
one-half pound bi-carbonate of soda to a 
boilerful of water. The soda makes the 
meat tender. We have tried several re¬ 
cipes for liain brine, and find the most 
satisfactory way is to season the water 
until it tastes good. A tablespoonful of 
pulverized saltpetre is then added and 
the liquid turned hot onto the meat. The 
meat being skinned absorbs the brine 
readily and we never have any trouble 
with the hams not keeping. The meat 
does not need any freshening when used, 
as it is just salty enough to taste well. 
This meat is left in the brine for about 
six weeks, when it is hung in the smoke¬ 
house for the smoking and then given a 
light sprinkling of powdered borax and 
hung in the storeroom. A couple of win¬ 
dow's are kept open and the meat, each 
piece by itself, suspended from hooks in 
the ceiling, will keep all through the hot 
weather, and flies w’ill not go near it. 
Salt Pork. —The side or salt pork is 
cut into pieces of desired size, and after 
putting a layer of rock salt in the bot¬ 
tom of the pork barrel, the pieces are 
packed as closely as possible, edgewise, 
until there is a layer of the pork. Then 
all crevices are filled with rock salt and 
a layer of the salt is put on top of the 
meat, then another layer of meat, etc., 
until all is packed. A brine as strong as 
can be made is then heated, skimmed and 
cooled, and put on enough to cover all 
contents, after which a weight is put on 
to hold the meat well under the brine. 
Head Cheese. —In making head 
cheese, split the head and divide again 
crosswise. Cut out the eyes, remove the 
brains, and cut off ears and snout. Soak 
over night in cold water to draw out 
blood and dirt, rinse several times. When 
thoroughly cleaned cover with hot water 
and boil until the meat falls from the 
bones. Drain from the liquor, pick out 
all bones and chop fine. If there is much 
liquor boil it down, then return the meat 
to the kettle, seasoning it to taste with 
salt and pepper. Let boil for about half 
an hour, or until it has cooked down nice 
and thick, and then pour into small crocks 
and w'eight down while cooling. When 
cold it should be a solid mass. Pour 
melted lard over it, enough to cover it 
well, as this seals it from the air. Cover 
and set away. By using small crocks 
only a portion needs to be unsealed at 
a time and this meat will keep all Win¬ 
ter. It is nice sliced and served cold 
or some can be laid in weak vinegar, 
thus pickling enough for a serving, or 
the slices can be rolled in flour and fried 
a nice brown. 
Preparing Beef. —In taking care of 
the carcass of beef, much the same rules 
may be followed. Some of the meat is 
corned, some dried and some canned. For 
dried beef the round is best, and should 
be cut lengthwise of the grain, so the 
slices will be across the grain when cut 
for the table. For 25 pounds of beef use 
li/i pound salt, three-quarters pound su¬ 
gar, one-half tablespoon saltpetre, mixed 
well together and divided into thirds. 
Rub one-third well into the meat, and 
pack as lightly as possible into a stone 
jar, hardwood cask or granite kettle. 
After standing three days take out, rub 
well with another third, and repack, put¬ 
ting the pieces that were on top into the 
bottom. Do not throw out the liquid. 
After another three days repeat the pro¬ 
cess, using the last third, let stand in the 
pickle three days longer, and then hang 
up to dry and later smoke, after which 
wrap in paper and put in muslin sacks 
to keep from flies, and hang in a cold 
place where it will not dry too much. 
Corned Beef. —For corned beef cut 
the meat into pieces about six inches 
square, some of the rougher parts of the 
beef will do for this, like flanks, brisket, 
plate pieces, etc. Fifty pounds of meat 
requires four pounds salt, one ounce 
baking soda, two pounds sugar, two 
ounces saltpetre, two gallons of tepid 
water. Sprinkle a layer of salt in 
the keg or barrel, put in a layer of 
meat packed very closely, then a layer 
of salt, etc., until all is used, leaving 
a layer of salt for the top. Let stand 
over night, and in the morning dissolve 
the sugar, saltpetre and soda in the 
water and when cold pour over the meat. 
Two gallons of water should cover the 
50 pounds of meat; if it does not, use 
the same proportions in making more. 
Weight down and let stand from 30 to 
40 days before rising. If kept into hot 
weather watch the brine and if it gets 
ropy pour it off, wash the meat and cover 
with new brine. Another way of cover¬ 
ing beef with equally good results is to 
take 100 pounds beef packed in barrel or 
cask, one tablespoon saltpetre, one table¬ 
spoon ground pepper to 100 pounds meat, 
1% pounds salt to each gallon of water, 
making enough brine to cover the meat 
pouring it on the beef boiling hot and cov¬ 
er closely. The hot brine closes pores, 
thus retaining juice. If necessary scald 
the brine in the Spring or make new 
brine, this time allowing it to get cold 
before pouring over the meat. 
farm wife. 
Smoking Small Quantity of Meat 
The accompanying rough sketch shows 
arrangement for smoking meat which 
Mrs. F. T. C. of Virginia will find very 
convenient and of very little cost, where 
smoking a small amount. The picture 
shows a covered drygoods box, with sup¬ 
port from which the meat is hung. An 
Cover 
hole on one side to put in coals, on which 
we use cobs or black birch. Two lengths 
of stovepipe pass from the milk can to 
the box in which the meat is hung. 
Chenango Oo., N. Y. F. s. S. 
Smoking Meat in the Chimney 
Once I read an acount of smoking meat 
in a chimney. The thing seemed plausible 
and I determined to try it. We were 
burning nothing but hard wood in a 
fireplace; no coal anywhere. It was 
about 23 feet from the fireplace to the 
top of the chimney above the roof. I 
tied a strong string in a slit made in 
the rind of a ham, then put a stick 
through the loop, and placed it across the 
top of the chimney, with the ham hang¬ 
ing down it. After hanging three or 
four days I went up to take a look, and 
was sorry to find the ham about spoiled. 
The constant heat had been so great the 
fat had been fried out. The outside 
looked shrunken, sooty, and cooked. The 
value of that ham would have built a 
small smoke-house with cheap culling 
boards for family use. 1 . w. ingham. 
N LC W-VORKKR 
I notice the trouble the Virginians are 
having with one chimney and a lot of 
hogs, and I was kind of up against the 
same trouble myself last year; hogs and 
no place to smoke them. I wiggled out 
of it, and maybe my way may suggest a 
means to them. My chicken house had 
an unused division about 5x12, but lat¬ 
ticed all around. I got a nickel’s worth 
of old newspapers, and the same of car¬ 
pet tacks, and tacked the papers, to the 
lattices so as to make it practically 
smoke-tight, then dug a hole about two 
feet deep in the middle of the room; 
left a doorway which was covered with 
a corn-sack to get in and out. I hung 
the meat to the roof and built a smudge 
in the hole; the meat smoked perfectly. 
It is possible that they could clean up 
their pigpen, and fix some kind of ar¬ 
rangement to hold smoke and shed rain, 
and do the trick. M. b. p. 
On page 1410 Mrs. F. T. C., Virginia, 
requested information on smoking meat. 
Smoking meat in a big fireplace or chim¬ 
ney is not advisable. I have had perfect 
success in smoking meat in a barrel. At¬ 
tach strong cord through each piece, 
taking in the rind. Put cold ashes in a 
pan or iron vessel, next hot coals, then 
corncobs; place in bottom of barrel. 
Hang the meat over the smoke, cover 
with blanket or any thick material. It 
is well to put a lid under the covering 
or boards. Keep a slow smoke, never 
allowing a blaze. Smoke until the de¬ 
sired flavor is reached. MRS. H. 11 . c. 
Windham Co., Vt. 
Husband and Wife as Joint Tenants 
My husband and I have a joint deed 
to a farm in the State of Ohio. At the 
death of either, who does the property go 
to, there being children? Can either one 
will their share away? E. L. R. 
Ohio. 
At common law a conveyance of real 
property to a husband and his wife makes 
them owners by the entirety (that is, 
they each own the entire property) And 
I cannot find that this has been changed 
in Ohio. This being so, the survivor 
would own the property without further 
proceedings after the death of the other. 
The survivor can then make a will dis¬ 
posing of it as they would any other of 
their real property. The children do not 
enter the transaction. Neither of them 
could will their share away until he or 
she became the survivor unless they did 
it in the manner of “provided I become 
the survivor.” 
Revoking Offer to Lease 
G. B. rents a farm from C, having had 
a written contract for a period of one 
year, and having rerented for a second 
year under the same contract, but de¬ 
clines to rent for a third year without a 
reduction of rent, the* farm renting for 
one hundred dollars the first two years. 
C then agrees to rent to B for $75. B 
and C then both agree to a three-day 
lapse of time in order to give B as a last 
consideration time to make up his mind 
if he wishes to rent at all. B agrees to 
notify C by mail within three days men¬ 
tioned, and B does so the third day, but 
C heads him off by sending him a letter 
stating that C will not rent for less than 
$100 after having given B his word to ac¬ 
cept $75. Now P> has received no notice 
from C to move or either give up the 
farm in due time to secure another place. 
What can B do? Can he hold the place 
under laws of Maryland, or can C move 
him? G. I. B. 
Maryland. 
An offer may be revoked at any time 
before it is accepted. Even though C 
said he would hold the offer open three 
days, he is not legally bound to do so. If 
B holds over his term, C may take it for 
granted that he has renewed for another 
year on the same terms as the former 
leases. C may be merely maneuvering 
for position, and if B rejects the old 
terms and tells him he will move, possi¬ 
bly C will let the lease at the lower 
figure. 
Bequest to Unincorporated Society 
The Methodist Episcopal Church of 
this place was established in 1843. Last 
Winter an old resident died and left his 
property to four churches. It seems we 
can’t find any incorporation papers. Now 
they seem to think we can’t receive a leg¬ 
acy, not being incorporated. Is there 
any way for us to get it; 1 . H. G. 
New York. 
An unincorporated voluntary associa¬ 
tion or society has no legal entity ; and it 
has accordingly been uniformly held in 
New York that such an association or so¬ 
ciety is incapable of taking a direct de¬ 
vise or bequest to it. And the bequest 
cannot be made valid by the incorpora¬ 
tion of the society after the death of the 
testator. If it is merely a question of not 
being able to find the incorporation pa¬ 
pers, that is a different matter for you 
could prove incorporation by other means, 
but not being able to find any papers is 
some evidence that there never were any. 
It seems quite unfortunate that a bequest 
such as tins should fail where it is un¬ 
derstood by everybody just what the tes¬ 
tator meant. The only ones who could 
complain or object are the executors and 
the residuary legatees—the ones who get 
the balance of the estate. 
Four Years : “We’ve dot a new baby 
at our house.” Binks: “And who are 
you, my little man?” Four Years: “I’m 
the old one.”—Credit Lost. 
IQ A ACRES 
I With Stock and Tools 
FOR $9,000 
Terms—$3,000 Down 
This farm is located within a mile and a half of a 
macadam road, within four miles of a tine town of 
about 1,500 inhabitants, with markets, railroad sta¬ 
tion. The land lays level and gently sloping, is a 
loam soil and very productive. Has a l 1 ^ story. 10- 
room house, painted; 3 barns, ono 34x73 with base¬ 
ment; 28 cow stalls. 5 single-horse stalls and 2 box 
stalls; other barns, 24x36 each; poultry house and 
granary; cement floors in stables. Running wator 
to all buildings. Good apple orchard and plenty of 
other small fruit. Included in this price is the fol¬ 
lowing personal property: 15 high-grade Holstein 
cows, 9 two-year-old neifors, 6 calves, 3 horses, 60 
tons of hay, 400 bu. oats, 25 bu. buckwheat, hay 
loader,2 hay-rakes, mowing machine,2 farm wagons, 
1 milk wagon. 2-seated open wagon. 1 surrey, 1 set of 
light sleighs, 1 set of heavy sleighs, 1 sulky plow, l 
harrow, cultivators, weeder, grain drill, land-roller, 
ensilage cutter, gas engine, 3 sets of harness, and a 
large amount of small tools. Price, $9,000, on terms 
of $3,000 down and the balance on a mortgage at 5%. 
Inquire HIRAM MINTZ, 21B Phelps Bldg., Binuhamton, N. Y. 
SOUTHERN LANDS ARE LOW IN PRICE 
but high in productive value; make two to four 
crops a year, and give largest profits in grain, vege¬ 
tables, fruits, live stock and dairying; unsurpassed 
climate, good markets. Publications on request 
M. V. RICHARDS, Industrial and Agricultural Com¬ 
missioner, Room 67, Southern Railway, Washington, 0. C. 
CHOICE VIRGINIA FARMS 
alongChesapeake&OhioRwy. at$15’anacre andup. 
Mild Climate, fertile soil, abundant rainfall, plent¬ 
iful and cheap labor. Convenient to Eastern mark¬ 
ets, also to good schools and churches. Write for 
free illustrated farm home booklet, "Country Life 
in Virginia ”, and low excursion rates. Address 
K. T. CRAWLEY, Indus. Agt., C. & 0. Rwy., Room 1014, Richmond, Va. 
fRITE FOR 
BROWN FENCE 
HlfiS bargain book 
Over 26,000,000 rods Brownl 
Fence already sold to 400,000 
farmers. Factory Prices. I 
'? Freight Prepaid. ISO styles, 
13c per rod up. Gates and 
Steel Posts, tool Write postal. 
FENCE * WIRE CO. 
• Cleveland, Ohio 
THE BROWN 
Dept. 59 • 
CXRBO SYSTEMS for supporting 
fencing 
Seep your 
’ence wires 
lght. Don’t buy . 
posts. CARBO Supports! 
spring and let all strain 
;ome onto fencing wire, 
tnchored to Carbo Terminals. You 
will eventually come to CARBO SYSTEMS. 
THE CARBO CORPORATION . 
113 Rand McNally Bldg., Chicago 
GET 
Catalog 
No. 16 
NOW 
Keep a Record 
of What You 
Write 
B usiness men recognize 
the importance of keeping 
carbon copies of every letter, 
contract and transaction. It is a 
protection against forgetfulness, 
errors and dishonesty. One of the 
reasons why farmers should use 
typewriters is that it enables them 
to keep on file complete records 
of correspondence, crop reports 
and whatever is necessary to put 
farming on a business basis. 
FILL OUT THIS COUPON AND MAIL 
TODAY’ 
L.C. SMITH & BROS. 
Typewriter Co. 
Syracuse, N. Y. 
Please send me information as checked : 
( ) Send me free catalogue. 
( ) How can I get a Factory Rebuilt L, C. 
Smith & Bros, machine ? 
( ) What about trading in old machines? 
Name. 
P. O. . 
State . 
