FACTS FOR FARMERS.

Waikato Times, Volume VII, Issue 401, 8 December 1874, Page 2

FACTS FOR FARMERS.

An excellent pickle for hams and beef may be made as follows — it is all that is desirable for curing hams and beef: Water four gallons, sugar or molasses two pounds, saltpetre two ounces, salt six pounds, if course ; if fine, rather more. Boil all together and skim ; pack the meat in a vessel, and pour the pickle on cold, sufficient to cover the whole ; should remain in from two to four weeks before smoking. In corning beef use the same kind, or the same pickle will do, if scalded, by sprinkling the same amount of salt, botween. the layers of beef as it requires to make tho pickle. As often as Beam uses on the brine, it should be scalded and replaced on the beef cold. When hams are taken from the smoke-house, and before any flies come about, they should be securely wrapped separately in an old newspaper, and tied up in a flour or some other sack, and hung or laid up in a cool, dry place, and by so doing you may have good hams during the year. Manuring with a little salt and watering with a little lime water, a farmer raised good cabbages for fifteen years running on the same lot. Pigs can be cured of what is known as blind staggers by cutting a gash in the scalp, and nibbing the opening with pepper and salt or powdered camphor. Cures have been thus wrought when the hog was nearly dead.