CURING MEATS. The curing of meats, by means of salt, has been known from quite remote antiquity. The simple use of salt as a preservative was not specially improved on until, within the, present century. Since that time, the use of saltpetre has come into general use, and later, sugar and pepper, also in the curing of all lean meats. The art of curing meats by drying in the sun, aided by artificial heat and smoke, is undoubtedly the first effort made by savages in its preservation since it was not only practiced by the Indians of the Atlantic coast, but also by the Digger Indians, of the region between the Rocky and the Sierra Nevada mountains, than which no more degraded savages can lie found. The preservation of food by canning, in the fresh state, has now been brought to a great state of perfection through the aid of scientific appli ances and machinery; with this We have but little to do. In the canning of fruits, it is sim ply a question of expelling the air, by immersion of, the cans in hot water, and quickly sealing. This is more promptly accomplished by wax sold by eveiy grocer, the cans or glass jars being self locking. To return then to meat, the preserve: tion is first by salt. In the case of fat meats, as side pork, it should have all it will take, a full half bushel to the barrel of 200 pounds. Hams and shoulders of swine, mutton hams, beef tongues, that are to be smoked or dried, are to be preserved in sweet pickle. The same rule will also apply to bacon. Here again a modification may be used, that is, the meat may be dry salted in proper proportions of salt, sugar and saltpetre. In the operation of salting, whether it be dry. salting or pickling, the first operation is to free the meat of blood. This is important, and is accomplished by rubbing thoroughly with salt, as hot as the hand can bear, and placing it in layers to drain for thirty-six hours. It is then
ready for the finalprocess of salting. Prepare a table with a grated bottom so the can run away, and rub with salt, in the proportion of one quarter pound of saltpetre to each eight pounds of salt, heated as hot as the hand 'can bear. Repeat this three or four times at intervals of three or four days. To this brown sugar may be added at discretion up to four pounds of sugar to each eight pounds of salt. This applies to beef and mutton. Hams, shoulders and bacon are better rubbed cold. The meat may then be either dried or smoked as the taste indicate& If the meat is to be pickled, that is immersed in brine, prepare enough to cover it as follows:- To each four pounds of coarse salt used add two pounds of brown sugar and four ouflees of saltpetre. This to be dissolved in two gallons of water, and scalded and skimmed clear. ' When cold .pour over the meat, using biine enough to cover. It may remain in the brine from four to six weeks if cold, and then dried or smoked. This is a good recipe for corned beef, but the meat will not keep longer than about May. If required to be kept during hot weather the brine must be scalded, further strengthened with salt, and again poured over the meat. Use brine enough to fully cover the meat and keep it under by means of weights. An ordinary pickle for beef or hams is made by saturating water with salt until it will bear out an egg the size of a quarter dollar. Then for every fifteen pounds of meat, add an ounce of saltpetre and one pound of brown sugar. Scald, skim and pour over the meat as heretofore directed. In the spring pour off the brine, add more salt, scald, skim and again pour over the meat. It may be hot for beef and'cold for hams.