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354 ‘ QUEENSLAND AGRICULTURAL JOURNAL. [1 May, 1900. 
one, the other towards the other side, and thus overturning of the box } 
pretty well prevented. They must not take too much food at a time, 
receive food, therefore, during the first week every half-hour or hour. ‘a 
proportion is 12 pints of boiled milk with 33 pints of water in which 60 gram 
of oatmeal are boiled. It is given blood warm. In the second week 24 pints ch 
milk are prepared in the same way, and given every one or two hours. Int 1 
third week 34 pints of milk are added to the above quantity of water ar 
oatmeal every two or three hours. In the fourth week they will food Fm 
trough filled with a soup made of milk and wheaten flour, and you can give | Yh 
broken maize, oats, or barley, mixed with a little sugar. 
CURING PORK ON FARMS. 
. ‘T'nerx are two methods of curing the hams, shoulders, and bacon—the brine ob 
the dry salt method. The brine method is used in all the large packing-house® 
and probably on the majority of farms, because it is Bimpley and requires a 
labour and attention (says a writer in an exchange). e common pracy 
to immerse the meat in brine for from four to six weeks. Whichever met 
is used, the hogs should be allowed to cool thoroughly before being cub Uh 
Experience has taught me that many hams are spoiled by being put into, or 
brine before they are thoroughly cooled out. The meat should be kept ee 
freezing, but as co0l as possible, for at least twenty-four hours after killing; ® J 
forty-eight is better. Select a new barrel or tub, or one which has been preys 
used for pork, and, after trimming the hams, shoulders, and bacon, weigh 7 Ib. H 
pack tightly. The brine is made as follows:—To every 100 Ib. of meat, “i 
fine salt, 5 lb. sugar, 1} oz. saltpetre, and 4 gallons of water. Mix an 1. 
unless pure, fresh rain water is used, and skim until all dirt or scum 1s remove Fi 
When cooled, pour this brine over meat, on which put a weight to keep i 
immersed. Should any taint or scum be noticed on the brine after a few cs Ht 
the meat must be removed and thoroughly washed in clear watels 
brine boiled, and the barrel scalded or a new one procured. After ten ca ay 
two weeks the meat should be removed and repacked, so that all Hee of 1b the 
become salted. If a piece of steel or long knife is run in along the bone 1? 
hams and shoulders it will insure uniform salting. For light hams and +i) a 
four weeks of salting is none too long, and for heavy hams and meat Tee i 
wanted for keeping through the summer six to eight weeks is required. ay 
the meat has been salted sufficiently, remove from the brine and hang U is 
before starting the smoke. The meat should be lightly sprinkled wit “ert { 
pepper after thoroughly draining. The method of dry-salting 18 ® ts | 
satisfactory one, and gives the perfection of fine, sweet, nutty hams. es [iS 
commonly employed where one is in a hurry to cure the meat to use, 20 fa 
not care to buy a barrel or tub to cure a small quantity. The following 1°" 
can be fully recommended after giving it a phorpush trial:—(1.) The har dd 
placed in a large tray of fine Liverpool salt, then t yee 
STUER Gin Sn 
e flesh surface is SP howd 
with finely ground crude saltpetre until the hams are as white as tott® 
covered by a moderate frost; or, say, use 3 or 4 lb. of the sal Pe ely ; 
to 1,000 lb. of green hams. (2.) After applying the saltpetre, immedi | 
salt with the Liverpool fine salt, covering well the entire surface. high 
pack the hams in the bulk, but not in piles more than 8 feet phell 
Jn ordinary weather the hams should remain thus for three days. (7 jo 
break the bulk and resalt with fine salt. The hams thus salted anc ress al 
should now remain in salt in bulk one day for each and every pound e8¢ ytiot | 
weighs—that is, 10 lb. ham should remain in ten days, and in such prop? until 
of time for larger and smaller sizes. (4.) Next wash with tepid wate? ontit@ 
the hams are thoroughly cleaned, and after partially drying rub the yu 
surface with finely-ground black pepper. (5.) Now the hams should be ould 
in the smoke-house, and this important operation begun. The sinoking or th? 
be very gradually and slowly done, salting thirty or forty days. (6.) AM 
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