«r RURAL NEW-YORKER 
1435 
Questions About Meats 
Answered by Prof. K. J. Seulke 
Strong-flavored Lard 
I have a quantity of lard rendered from 
the fat on the intestines which is clean 
and white. I use it for all sorts of cook¬ 
ing. and do not see any difference from 
leaf lard, but in selling it to customers I 
meet the objection that it smells. This 
is true of the first heating, but I do not 
notice it after that. Customers are ac¬ 
customed to using substitutes mostly, and 
will not accept this lard for this one 
reason, though they have no other ob¬ 
jection to it. Is there anything that I 
can do to about 40 gallons of this lard 
to make it acceptable to customers? The 
lard is home rendered, and was originally 
tried out in small lots. I have no facil¬ 
ities for heating a large amount at once. 
a farmer's wife. 
In order to remove the strong taste 
from lard made from intestinal fat it is 
frying, it will take nearly all of the taint 
out of it, and it will taste more like fresh 
than salted pork. c. A» c. 
Schoharie Co., N. Y. 
“The Price of Lamb” 
I have just had a little interesting ex¬ 
perience, which, while it does not reveal 
any new principle and is perhaps every¬ 
day information to many, yet it seems to 
me, in a way at least, to indicate the pace 
at which the masses of people are being 
led. willingly or unwillingly. 
When one occupies the position of pro¬ 
ducer and consumer and purchaser in the 
ordinary way of the same article of food, 
he is very apt to be a rather close ob¬ 
server bf, and to feel more keenly the dif- 
.1 Pair of Good Yearlings 
necessary to put it through certain pro¬ 
cesses that are not entirely practical for 
home or small butcher s use. In the 
packing-house this lard is passed through 
a njaehine known as a fuller’s earth ma¬ 
chine, in which lard is forced through 
fullfrs’ earth, and any sediment and 
strong taste and odor are thereby re¬ 
moved. Steam is also used for the same 
purpose. A home method that gives some 
success, although not as efficient as the 
commercial methods, is as follows: 
Tiv each gallon of lard add one tea¬ 
spoonful of baking soda or saleratus, also 
one. large potato cut in slices one-half 
inch thick. Cook the lard until the po¬ 
tato becomes brown. Remove the potato 
and pour the lard into containers and 
stir thoroughly for a few minutes after 
it becomes white, and before it is thor¬ 
oughly hardened. K. J. S. 
Tainted Meat 
I saw in The R. N.-Y. a request for a 
method to correct tainted moat. Make a 
new brine of salt and water, strong 
enough to bear up an egg. Boil the brine 
and skim : when cold pour over the meat. 
Charcoal will take the taint out of meat. 
I »o not nut in loose, it will make the meat 
black, but place in a small thin bag sev¬ 
eral lumps of charcoal: put with the pork : 
cover with brine. Keep every piece 
pressed down with a weight. When the 
meat is first put downgit it* packed in salt, 
then covered with the strong brine. 
New York. I. a. s. 
The practice of putting new brine on 
the meat will prevent the taint from be¬ 
coming stronger, but will not remove it. 
I have never tried placing charcoal in the 
pickle to remove the taint, but this does 
not sound as if it would do the work. 
The taint is not in a gaseous form, and 
as a matter of fact T doubt whether it can 
be absorbed or removed in any way ex¬ 
cept by trimming away the tainted por¬ 
tions when it is due to the meat having 
projected from the brine. When it is due 
to spoiled brine the entire piece carries 
the taint. . K. J. SEULKE. 
Seeing A. I,. S.’s request for a remedy 
for tainted pork, I am writing to tell 
what we did last year when we had the 
same trouble. Remove and wash pork 
thoroughly, put in another clean barrel, 
and pour over new brine, in which two 
ounces of soda or saleratus to each 100 
lbs. of pork has been added. If a little 
more is used it will do no harm. Some 
charcoal put in a cloth bag might hasten 
the soda. MRS. C. E. I). 
Massachusetts. 
On page 1250 A. L. S. states that his 
meat has become tainted, and asks for a 
remedy that will take the taint out. From 
past experience 1 have faith to believe 
that if lie will get a good-sized bunch of 
green smartweed and put into his cask of 
meat, and drop it down into the brine, in 
a few weeks his meat will be all right to 
use. H. E. w. 
New York. 
On page 1250 A. L. S. wants to know 
what will take the taint out of pork. If 
he will soak it in buttermilk over night, 
then wash it off in cold water before 
forence between, buying and selling prices. 
Being the sort of farmers who enjoy car¬ 
rying on some of the “side shows” of 
farming, we usually have meats or sub¬ 
stitutes enough to satisfy us without being 
carried on the daily order list of our 
butcher. . , A 
For some weeks past, however, condi¬ 
tions have demanded that we procure 
some foods for the sickroom, and among 
them the familiar mutton broth, so we 
visit the market oftener. and for a dif¬ 
ferent cut of meat than usual. As we 
chat a bit with the butcher about price 
and purpose for which the meat is to be 
used, mutton broth, we get -this, informa¬ 
tion : 
“This neck piece is 45c a pound. It's 
all lamb; anything under three years old 
goes for lamb.” 
This was interesting at the time, but 
became significant a day or two later 
when I saw the same man cut off just 
two pounds of French chops, and the bill 
was $1.20. I suddenly decided that this 
ought to be a good time to cash in a 
couple of nice yearlings I happened to 
have on pasture; also perhaps a few 
lambs, and am directed to the proprietor 
where I get this: “What have you got: 
Spring lambs or yearlings?” We have 
both. “Well, yearlings we can’t use at 
all. and lam be, if they are nice, and I 
want to see them first, are worth 2Sc to¬ 
day.” For some reason I lost my breath, 
or my tongue, for a minute; the only 
thing 1 could think was, “neck 45c. chops 
60c, lambs, if nice. 2Sc.” I didn't sell 
that day, and as I left the market began 
to doubt the quotation of 2Sc on lambs, 
but had it verified a few minutes later in 
another market, where 1 was shown a bill 
for four lambs bought that day from one 
of the big packers at 28c. I started for 
home, and on the way had visions, the 
Lord willing, of sheep and lambs brows¬ 
ing on good pasture until cooler weather, 
and then it will be lamb chops aud lamb 
loins and lamb legs of our own, with the 
surplus neatly packed away in cans on the 
shelf for future use. and for us the butcher 
may take a few days off and go fishing. 
Yes. we think President Wilson justi¬ 
fied in calling a special session of Con¬ 
gress to investigate the "big packers” and 
to disgorge the “big warehouses.” The 
effect may some day reach us. as far as 30 
miles out from New York City. L. J. E. 
Westchester Co., N. Y. 
Butcher : “This pound of butter you 
sent me is three ounces short.” Grocer: 
"Well. 1 mislaid the pound weight, so 1 
weighed it by the pound of chops you 
sent me yesterday.”—Farm and Home. 
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