BUTCHERING TIME.

Te Aroha News, Volume VI, Issue 276, 27 June 1888, Page 4

BUTCHERING TIME.

The /Am Slock Maimed says :— Do not make the hogs 100 fat. Lard is nob good meat. Boiling water is a little too hot for scalding hogs— wait a moment. Knock the hogs on the head before stick-

ing;. This is for humanity's sake. Take euro that the dead hogs do not, freeeze before cutting up. If they do the sausage will nob be so good, and the pickle

moat will nob " tako salt " woll and will bo found difficult to keep. Have the sausago moat cut very (inc. If you uao a, grinder run it through iwico ~ a chopper is bettor. Use tho /inest dairy salt and puro popper. You will be cheatod in poj)pcr if you don't look sharp. Ono pound of salt, six ounces of black peppor, and a teaspoonful of rod popper to fifty-Hvo pounds of moat is our rocipo for seasoning, and wo stand by it. Wo don't montion sago nor any other ''yarns" bucauso not ovoryono likes thorn ; and evon for thodo who do, the sausage will become " strong I after a while, it they are mixed through it. Don't "stud" sausage; it is not appetizing, and can be kopt bottor without it. Here's tho way : — Pack what is wan Led for winter u.*,o in common stone milk crocks, and run two inches of hot lard over it. That which you want to keep for next Rummer is bo«t canned, ju^l like tomatoes. Mako into .small cakes and cook about twothiids enough lor the table, or enough to cook all tho water out, then pack the cakes in the can, (ill them full ot hot lard, and sen! at oneo. We have kopt it two years in that wny, and had it come out in pel feet condition. On most farms a beef is killed at tho annual ' butchering." and how best, to keep it until it can be eaten is often a puzzling question. Try this plan and tell us how you like it . — Cut in small pieces, leaving out tho small bone^, and pack in a largo stone jar with a weight, on top. (A stone jar is the niee^t \osscl for tin*, and if ono won't hold enough get two or Unco) Make a pickle in tho proportion.-, of two gallon*, of water, two pounds of s-.db (throe pounds may be used, though we prefer two* one ouneo of saltpetre, ono pound of sugai , id two laigo spoonsful of baking powder. Koil, skim, and pour on hot. After two weeks, take out and wash the mcit, heat and skim the brine, and this time let it got cold before pout ing o\er. Lay the hams to be cured on a slanting board and rub with line salt. Let them lay forty oi'.;lil hours then wipe off tho salt with a dry towel, and to ouch ham take a tciipoonful of powdered <-altpetie and a dessertspoonful ot coaise brown sugar and led poppei rubbed well into tho fleshy p'uN. Then pack in a tub, *kins down, spi inkle between each layet with fine salt. In li\e d-ijs eo\or them with pieklo made as follows: — To one gallon of watci take one and one-half pound coaisc suit : one quaitei to one ounce of <-altpetre, and one quartei toouohalf pound of brownsugai. Let (hem lay ti\c, si\", or son en weeks accoiding to si/,o: beef, eithei ton days or two weeks, llant; them up*.o\eial days betoicMiioking. The pickle should be boiled and skimmed and poured o\cr the meat while hot.