T>he RURAL NEW-YORKER 
335 
Questions About Meats 
Answered By Prof. K. J. Seulke 
Average Prices for Meat 
I was much interested in the beef cut¬ 
ting article, but would like to see another 
article telling how to set prices of retail 
rut* by percentage or otherwise of whole¬ 
sale price. The prices given in the ar¬ 
ticles are plain and satisfactory for this 
Winter, but not so if wholesale prices 
should suddenly change. What per cent 
of wholesale price should be asked for the 
several retail cuts so as to charge all 
equally for the quality of beef bought? 
Sigel. Pa. w. w. w. 
Tn order to arrive at a just price for 
the various retail cuts of beef given in 
my recent article, on a percentage basis 
that would be satisfactory under, all con¬ 
ditions and values of animals on foot, I 
think the following would be satisfactory : 
Taking it. for granted that the average 
dressing percentage in this section will 
run somewhat over 50 per cent, the live 
weight should be divided by two in order 
to obtain the approximate dressed weight. 
In practice the actual cold dressed weight 
of the carcass may be used. To obtain 
the total value of the carcass, subtract 
the value of the hide from the value of the 
animal and the result will be the price 
that must be received for the entire car¬ 
cass in order to break even on the enter¬ 
prise, leaving the edible offal and tallow 
(gut fat) to pay for the labor involved in 
killing and dressing the animal. 
The following table, taken from Illinois 
Rulletin 147. gives the average per cent 
of the total carcass weight in the various 
wholesale cuts: 
PERCENTAGE OF STRAIGHT BEEF CUTS TO 
CARCASS WEIGHT 
t --Cuts-, 
Extreme Conventional 
Loins . 15-17 17 
Ribs. 8-11 0 
Rounds . 20-26 23 
Chucks . 21-27 26 
Plates. 12-16 13 
Flanks . 2-5 4 
Shanks . 3-7 4 
Suet . 2-7 4 
If the total value of the carcass is di¬ 
vided according to these percentages and 
the weight of the various cuts is divided 
into the value given to these cuts, the 
price per pound that must be obtained for 
each cut in order to break even on the 
enterprise will be obtained. This does not 
take into consideration the labor involved 
in cutting nor any profit on the work, so 
that the price per pound may be in¬ 
creased in order to make up for this 
according to the desires of the killer. In 
this table round is figured as the whole 
hind leg. rump and shank left on the 
round. Chuck is the commercial square 
* buck and includes the following cuts in 
the minor wholesale cutting described in 
my recent article: Chuck ribs, shoulder, 
cross ribs and neck. 
PARR ETT Tractor Calendar 
JANUARY 
Corn-shelling, feed-grinding, 
bpling, stump-pulling, wood¬ 
sawing, hauling, logging, ice¬ 
harvesting. 
JULY 
Harvesting, threshing, plow¬ 
ing, baling, discing. 
FEBRUARY 
Corn-shelling, baling, feed- 
grinding, wood-sawing, stalk- 
breaking, stone-crushing. 
AUGUST 
Plowing, pulverizing, discing, 
threshing, baling, corn har¬ 
vesting. 
MARCH 
Plowing, discing, rolling 
wheat, dragging roads, stump 
pulling, dragging corn shocks. 
SEPTEMBER 
Seeding.threshing, silo-filling, 
haying, hauling, harvesting, 
plowing. 
APRIL 
Plowing, discing, seeding, 
road-building, stump-pulling, 
manure-spreading. 
OCTOBER 
Silo filling, plowing, seeding, 
baling, clover hulling. 
MAY 
Plowing, discing, road-drag¬ 
ging, harrowing corn, culti¬ 
vating corn. 
NOVEMBER 
Corn husking, plowing, clover 
hulling. 
JUNE 
Road - dragging, harvesting, 
haying, hauling, baling. 
DECEMBER 
Corn-shelling, hauling, feed- 
grinding, corn-shredding, 
straw-baling, stump-pulling. 
I 
I 
I 
} 
I 
"\7ERSATILITY is one of the outstanding 
* characteristics of the Parrett Tractor. 
It is not a one-operation machine. Hun¬ 
dreds of farmers are using it not merely 
for one thing, such as plowing, but for all 
kinds of work with the utmost success. 
Instead of for a few months in the year, the 
Parrett can be used every month in useful, nec¬ 
essary farm work. Every month it can be used 
to solve the labor problem. Every month it can 
be used to cut the cost of production. And so, 
in twelve months of steady use the Parrett will 
earn just that much more profit on the 
investment the farmer makes in his tractor. 
One reason for all this is that the Parrett is 
just as efficient on the belt as it is on the draw¬ 
bar. It can operate a 20 to 24-inch cylinder 
separator or do any other belt work requiring 
equal power. On the drawbar it will pull three 
14-inch plows under ordinary conditions. 
And the Parrett is just as versatile in its 
ability to work under all kinds of farming 
conditions as in its ability to do all kinds 
of farm work. For seven years now it has 
been tested in the tough sods of the North, 
the gumbo of the West, the muck of the rice 
fields in the South and the rough hills of the 
East. Everywhere it has proved its ability 
to master the most extreme conditions and 
do the work in the way it should be done, 
keeping constantly on the job. 
Don’t buy a tractor to do just one thing— 
buy a Parrett to help you in all your farm 
work every month in the year. 
Write for additional information and name 
of dealer in your locality. 
Keeping Meat Without Smoking 
Is there any known remedy to put on 
bacon to prevent it from getting strong 
and rusty? We sugar-cure our meat but 
never smoke it. and it gets rusty around 
the edges, so we dislike that, and wish to 
know if there is anything that will pre¬ 
vent same. Do you think that smoke is 
any benefit to meat? j. R. n. 
Success, Va. 
The meat will become strong and rusty 
when preserved in a sugar pickle if it is 
not entirely covered with tile pickle, and 
not weighted down with a clean piece of 
wood or stone, any projecting parts will 
take on the rusty appearance and strong 
taste. Smoking is the only method of 
preserving meat of this sort after taking 
it from the pickle, and is very satisfac¬ 
tory. The benefits derived from smoking 
are the addition of a pleasant flavor and 
the preservation of the meat. The smok¬ 
ing process puts on a layer of cresote on 
the outside of tin 1 hams and bacons which 
penetrates tin 1 pot , of the skin and pre¬ 
serves it in that way. This creosote is 
disagreeable to insects, and therefore will 
preserve the meat from their attacks. 
Bone Sour in Pork 
What is the trouble with our curing of 
hams and shoulders? We are beginning 
to have the same trouble this year we had 
last. After the meat had set and was 
cut up I packed the hams and shoulders 
and bacon into a large crock. Over them 
I poured a brine strong enough to float 
an egg. made of cold water and salt. I 
did not boil it. I left it stand about two 
or three weeks, then put some fresh brine 
on them, made the same way. It then 
stood about four weeks and we took out 
one ham and smoked it with corncobs. 
This ham was fine. About two weeks 
later we took out a shoulder and this we 
smoked with hickory bark, but upon cut¬ 
ting it open there were streaks of green 
all through it. It smelt very badly. Upon 
seeing this we brought up the remainder 
of tin* meat. Tin* bacon was all right, so 
was the other ham. The shoulder looked 
all right, but we cut it in half and around 
the bone was the same rank smell, ('an 
you tell us where the trouble is? The 
PARRETT TRACTOR COMPANY 
479 Fisher Building, Chicago, Illinois 
/ 'L<f 
O rxj 
PARRETT QUALITY SPEAKS FOR ITSELF 
»vnaai 
/x rsi 
ALL PURPOS 
Come To Headquarters 
For Selected Quality 
COTTON SEED MEAL 
OWL Brand, 41% Protein 
DOVE Brand, 38%% Protein 
JA\ Brand, 36% Protein 
CAR LOTS 
Quick or Deferred Shipments 
F. W. BRODE & CO. 
•SS-Jff MEMPHIS, TENN. 
WILSON FEED MILL 
For grinding corn in the ear and 
•mail grain. 
Has special crusher attachment 
which first breaks the ears of 
corn, which can be shoveled right 
into the hopper. Also Bone and 
Shell Mills and Bone Cutters. 
Send for Catalog 
WILSON BROS., Box, 5 , Easton, Pa. 
Quaker City Feed Mills 
Grind corn and cobs, feed, 
table meal and alfalfa. 
On tb*' market 50 years. 
Hana and power. 23 
styles. <5.20 to 5160. FREE 
TRIAL. Write for catalog. 
THE A. W. STRAUB CO 
Dept. E-374Q Filbert Si., Philadelphia,Pa. 
Dealers — Write for contract. , 
A FARM FENCE FAMINE! 
If you will need fence next spring and know 
where you can buy, DO IT NOW, even if you have to 
borrow the money. Don’t wait for the price 
to come down nor buy more than you will really 
need, for many will have to go without. Reason 
for this prediction explained in our “Pence Famine 
Bulletin.” Free for the asking. Not at all; you’re welcome. 
BOND STEEL POST CO., 28 Maumee St, ADRIAN, MICH. 
n 
M 
ON 
Upward TRIAL 
Jbn&ticati 
FULLY 
GUARANTEED 
CREAM 
SEPARATOR 
A Solid Proposition tosend new. well 
made, easy runnunr. perfect skimming 
separator for $19.95. Skims warm or 
cold milk; heavy or light cream. Dif¬ 
ferent from picture, which shows lar¬ 
ger capacity machines. See our plan of 
MONTHLY PAYMENTS 
Bowl a sanitary marvel easi ly cl eaned. 
Whether dairy is large or small, write _ 
for free catalog and monthly payment Cjt, 
plan. Western orders Jilted from 
western points . 
AMERICAN SEPARATOR 
Box 407S Bainbridge 
Farm Equipment 
Every up-to-date farm has its clipping machine 
for horses and dairy cows. Horses work better 
when relieved of winter coats—cows give cleaner 
milk when Hanks and udders are clipped. Agri¬ 
cultural schools and Government farms use clip¬ 
ping machines. YOU should have one. Get a 
Stewart Ball Bearing Clipping Machine No. 1, 
$9.75. Send $2.00—pay balance on arrival. Or 
write for 1919 catalog. 
CHICAGO FLEXIBLE SHAFT COMPANY 
Dept. A 141, 12th St. & Central Ave.. Chicago. 111. 
