1346 
'ri)(‘ cut just made is shown in the diagram. Fifr. 
(■*42, by a heavy line (AB) running horizontally 
across the carcass. 
THE FOTlEQUARTEIi.—After the foretjnarter is 
laid on the l)lock, the shank (12) is removed by 
cutting direc'tly through the joint (ah). Next, the 
plate (7 and 01 is removed. This is done by continu¬ 
ing the cut made in removing the shank through the 
Itart of the breast that lies beneath it, and continu¬ 
ing this cut back to between the second and third 
ribs from the front. A cut is then made from a 
point (c) between the second and third ribs, and on 
a line one inch below the shoulder joint to the cut 
made in the breast (a). Then a long cut is made 
from a point (dl two inches below the heavily 
muscled portion of the rib to the point (c). This 
removes the plate consisting of brisket (9) and navel 
(7). The cross rib (11) is removed by cutting fi'om 
(c) to tk), or an inch below the shoulder joint. The 
l-rime rib (0) is removed by cutting between the 
fifth and sixth ribs (counting from the front) from 
(e) to (f). The chuck rib is removed by cutting 
(gh) between the first rib and the shoulder joint (g) 
parallel to the cut (ef) made in removing the prime 
rib. The neck (13) is then removed from the shoul¬ 
der (10) by cutting off (ij) the thin portion pni’alhd 
to the cut (gh) made in i-emoving the chuck rib. 
THE HIND()UAKTEK.—After the forequarter 
is cut, the hindquarter is laid on the block with the 
inside upwai'd, and the kidney fat is removed. The 
flank (.1) is next removed by cutting from the cod 
fat or udder (1) to a point one to two inches below 
the heavily muscled portion of the porterhouse at 
(m), removing all the thin ])ortion of the flank 
without cutting into the thickly mu.scled portion of 
loin or round. The loin (4) is removed by cutting 
thi'ough the center of the rise in the backbone (n) 
and in front of the pelvic bone at (o) to (1). This 
cut should remove a small disk of cartilage from 
the hip joint. The rump (3) is removed by cutting 
in front of and parallel to the pelvic bone (op). 
The round (w) and the hind shank (1) that remain 
ai-e not separated in the wholesale cutting because 
the round is hung up by the shank. 
RETAIL CT:TS and THEIR USES.—The round 
is cut up on the i-etail market by removing round 
steaks, as shown in the diagram, down to point (r), 
where the stifle joint is found. When this point i.s 
reached the triangular bundle of muscle on the back 
of the leg is removed and used for a roast, while the 
hind shank (1) and the front shank (12) are used 
for soup bones. The brisket (0), the navel (7) and 
the flank (5) are used princii)ally for stews, although 
a steak may be removed from the flank. The- rump 
(3), the shoulder (10), and the cross rib (11) are 
used for pot roasts to a large extent. The prime rib 
(0) makes the choicest oven roast in the carcass and 
is i)ractically always used for that puiqwse. The 
chuck rib (8) may be used for either oven or pot 
roasts. The neck (13) is used in case a juicy, lean, 
not especially tender piece of beef is desired, such as 
in hamburg, mincemeat, and the like. 
SMALL ORDERS.—All the cuts mentioned, wdth 
the exception of the round, the prime rib, and the 
(huck rib, are not cut in any regular form, but are 
cut in pieces to suit the needs of the consumer. The 
jierson doing the curting keeps in mind the fact that 
the pieces should be cut in such a manner that they 
may be carved across the grain of the meat when 
brought'to the table and thereby be made as tender 
as possible. The prime rib is always cut by splitting 
between the ribs, and the pieces are never cut en¬ 
tirely in two by cutting across the ribs. The chuck, 
however, is first cut into pieces four inches thick by 
cutting between the rihs, and then each of these is 
cut into pieces varying in size to suit the consumer 
by cutting across the ribs. The loin (4) is the most 
valuabh? cut in the carcass and is used practically 
entirely for steak.s. The front, or smaller, end of 
the loin is the porterhouse, while the hind, or larger, 
end of the loin is the sirloin. The steaks are u.sually 
cut about an inch in thickness from whichever end 
the cut is desired. The porterhouse ends and the sir¬ 
loin begins at the point where the pelvic bone is first 
cut into. K. J. SEULKE. 
(Coiitiniird next iceclc) 
The Manufacture of Cider Vinegar and 
Other Apple Juice Products 
Bart II. 
UTILIZING POMACE.—Many successful vinegar 
manufacturers repress the pomace, first breaking it 
ui^ and allowing to stand for about three days, or 
long enough for a fermentation to start so that the 
juice cells that were not broken open during the first 
pressing may be acted upon by the yeast and the 
juice liberated. It is impos.sible to obtain the sugar 
from the pomace without fermenting it and then 
RURAL NEW-YORKER 
repressing. If allowed to remain two or three days 
in tanks and then repress, a wash can be obtained 
that will produce a very good commercial vinegar. 
Other factories evaporate the pomace in i*otary dry¬ 
ers for use as jelly stock. Its virtue here lies In its 
sugar and pectin content. In some sections the 
pomace is used extensively as feed for cattle, hogs 
and sheep. Many pronounce it equal to corn silage. 
BOILED CIDER.—However, cider-making plants 
have a much larger legitimate field than vinegar pro¬ 
duction. In reaching the full possibilities of the 
cider business a steam evaporator is as essential for 
the specialties as a generator for quick vinegar pro¬ 
duction. The steam evaporator is used in making 
boiled cider and apple jelly. It can also be used in 
tbe reduction of maple sap to maple sugar and cane 
juice to sorghum molasses. The work is accom¬ 
plished by flowing juice over steam-heated pipes 
lying in the bottom of a closed box until the desired 
consistency is obtained. By this process the volume 
of cider and other juices is greatly reduced, and will 
remain in a state of preservation for years. Boiled 
cider has its many and important uses in both public 
and domestic kitchens, Avhile apple jelly Is a pal- 
Spaijow Trai) on Lawn. Fig. (jJfl. 
atable, nutritious food, entitled to a place on the 
table of the rich and poor alike. These two products 
may be made from the early or cull aj)i)les, that por¬ 
tion of the crop that usually constitutes an enor¬ 
mous and ueedle.ss waste. These apples are rich in 
juice, and may be secured almost for the picking in 
many cases. Later, when the active season is on, 
the steam generator takes its place beside the cider 
press and isindi.spensable in turning excess cider into 
these two valuable products. Boiled cider is made by 
reducing cider to a consistency of five gallons to one. 
However, this proportion of reduction is not manda¬ 
tory, but may be modified in accordance with the 
use and taste of the customer. The con.sistency will 
vary with the quality and ripeness of the fruit. If 
intended for drinking purposes only it should be 
heated to approximately KiO degrees Fahrenheit for 
15 to 20 minutes and placed in airtight containers 
without sweetening. The pomace should be pressed 
as soon as grated, and as soon as pi'essed the cider 
should be started to the evaporator. Freshness and 
cleanliness are absolutely essential in the making of 
a ])alatable boiled cider. 
.\PPLE JELLY.—Apple jelly may be made from 
sound apples, cull apples, windfalls, or the cores and 
skins of canning and drying plants. It is made by 
reducing cider seven to one, which varies with qual¬ 
ity and mixture of apples. A con.sistency of 55 to 59 
degrees by the Brix syrup hydrometer is the proper 
one for perfect apple jelly when cool. This is ob¬ 
tained by the thermometer on the evaporator regis¬ 
tering about *220 d(\grees Fahrenheit, if made from 
the fir.st pressing. If made from the second pressing 
I he product will be too thick at 220 degrees, in which 
case the thermometer should not show over 21(5 to 
218 degrees. If the fruit from which the cider is 
made is well matured. 220 degrees Fahrenheit, may 
be a trifle high for juice made from the first pressing. 
The operator soon learns to regulate these condition.s. 
SUGAR AND FLAVORING.—The best fruit for 
the mo.st satisfactory re.sults, as to flavor and gen¬ 
eral quality, is a general mixture of all vaileties 
which are ripe enough to eat. Crab apples make a 
December 7, 1918 
fine and very attractive jelly. Sweet apples will 
make jelly if ripe and properly handled. Each bushel 
of fruit pressed should pi-ocess four or five pounds of 
jelly, and if pomace is repressed, seven pounds. Suc- 
ces.sful jelly boiling on a large scale is impossible 
without the use of a hydrometer. It is the only reli¬ 
able guide for the addition of sugar. If the prcxluct 
is to be protected from .spoiling, it must show .55 to 
59 degrees. If this result can be reached Without 
the addition of sugar, so much the better. In the 
manufacture of apple jelly, needless expense is in¬ 
curred by the addition of too much sugar. Many 
housekeepers do not prepare jellies, under the im¬ 
pression that too much sugar is required. Those 
best advised by experience and practice in making 
various kinds of jellies use one-half to two-thirds of 
a pound of sugar to every pound of fruit. Commer¬ 
cial apple jelly made from sweet cider, fresh from 
the press, and shipped to all parts of the world, is 
made without the addition of any sugar. If the 
fruit is .such that .sweetening is thought best, one 
pound of granulated sugar, in syrup form, to a gal¬ 
lon of the finished product is recommended. Flavor¬ 
ing, if used, should be added and stirred after the 
jelly is drawn and below a boiling temperature, as 
flavoring extracts evaporate under a boiling heat. 
The jelly, while warn' hould be allowed to flow into 
containers and .shov .t be disturbed until cold. 
REPRESSING FOa JELLY MAKING.—A very 
fine quality of jelly can be made from the juice ob¬ 
tained from the second pressing of apple pomace. 
The ])omace should be taken immediately from the 
press, passed through a pomace picker, and re¬ 
pressed. The jelly stock thus obtained is clear 
profit. Some operators estimate that fully one-third 
of the profit in cider making is derived from repres.s- 
ing the ])omace. The juice from repressed pomace 
does not recpiire a long process of cooking, because 
the gelatinous matter is easily destroyed by carboni¬ 
zation. After fermentation the juice cannot be used 
for jelly-making purposes, but it may be converted 
into a good grade of vinegar. The pomace picker 
consists of a wooden cylinder fitted with a coppei- 
casing into which teeth are .set for separating and 
breaking up the pomace. The finished jelly is usu¬ 
ally mai-keted in glass jars holding two or three 
pints and has an excellent market. 
APPLE BUTTElt.—Still another product of the 
cider mill may be turned out with but little extra ap- 
paratu.s, in the form of apple butter. This i.s a very 
popular pro<luct Avith an ever-rea<ly and increasing 
local market to supply. The steam apple-butter 
cooker Is simply a coiled copper pipe Avithin a barrel 
so connected to a swinging frame that it may be 
easily lowered and rai.sed through the cooking mass 
of apple stock, the swivel joint connections allOAving 
the churning of the cooker Avithin the barrel. Here 
is a trade formula used by one of the large makers 
of apple butter: Select a clean and tight 50-gallon 
barrel. Put the cooker in place in the bottom of 
barrel. Pare and core five bushels of i)repared aj)- 
ples and turn them into the barrel. Pour on two 
gallons of cider, let on the steam, leaving a small 
outlet at di.scharge end for escape of condensation. 
Cover the barrel aiul cook about 40 minutes. Churn 
the coil about ,30 minutes, or until cooked quite dry 
and thick. Add .35 i)ounds of “C” sugar, eight gal¬ 
lons of hot jelly and resume churning until mass 
boils and is well mixed. Add one and one-half 
pounds of ground cinnamon or other spice to suit the 
taste; mix well; rub through colander, and you have 
about 30 gallons of a very fine grade of apple butter. 
I'he colander is a box affair Avith cradle and Avire 
screen, and 'is used to separate the bits of skin, core 
and hard lumps from the butter. It is not an es.sen- 
tial, but a good auxiliary to the apple-butter cooker. 
Wayne Co., N. Y. a. ii. pulver. 
A Sparrow Trap 
HETHER the sparrow is a desirable member 
of the feathered tribe or is a pest, and as 
such .should be hunted like vermin, has long been a 
subject of public discussion. It seems to be a grow¬ 
ing belief that were It not for the sparroAv, other 
desirable birds, known for their preying designs on 
orchard insects, would be more numerous. The 
charge has been advanced that whll4 not doing his 
duty in orchards, the .sparrow attacks desirable birds 
and exceeds his portion of the grain supply. So 
at. least believes the man Avho has this trap. 
Fig. G41, set for sparroAV.s. It is about a yard 
in length and has a three-inch hole in each end, the 
ends being bent in so that the birds can be enticed 
on the grass under the edge of the trap. About the 
holes sharpened spurs bend In so as to impale the 
bird on any attempt to fly out through the hole 
Bread Is used as bait in catching the birds, a. h. p. 
