A manual of home-making

Meat that has been piekled .shonld be rcmov^ed from tk brine at kmst a day before it is to be smoked, ai id after bdof washed in warm water it should be hung up to dry until it m ready to smoke. The meat should be hun;^ in the smoke-hoiiK* with no two pieces touching each other, and then a fine shooli be started^ heating the house gi-adual!y. The meat should he kept warm, but not hot enough to dry the outside too muefa lad prevent the smoke from penetrating- There should be as miick smoke *ds possible, l>ut no more licat thiui in necessary. In winter the fire sliould be kept burning const^uitly until the smoking is con)i>Ieted, for if the meat is allowed to cool ton much the snioke will not penetrate? it. Meat lliat has hea froz^en should not be put into the smoke-house until it is tbawvL In warm weather there is danger of getting the me^it too holi and for this reason it is good practice to let the fire die dotrn every other day until the meat has I >eeome properly ^uokcd. After the meat has liecorae properly coloi-ed, it tsbould be cooled (hut not allowed to freeze) by opening the ventilator m the door, k»aving it open until the meat hardens. It ina^ 1 be packed away for future use. If warm hams are piled upon another before they are cooled, sweating occurs wbem the two touch, and decomposition soon set^ in. The mi^at may be kept in the smoke-house for a time if the weather is not too warm, but the house should be kept free trom flies. If the smoked meat is to be used immediat^y, no further care is needeil; but if it is to be heW until summer it shotiM be wrappc*d in clean, white paper, and a covering of muslin aewfd on to protect it from insects. It should be kept whi9i» it vil FOOD PRESERVATION 633 not be subject to extreme change of temperature or to damp- ness. If the meat is to be kept for a considerable length of time and absolute safe-keeping is desired, the following directions,* should be followed : " For absolute safe-keeping for an indefinite period of time, it is essential that the meat be thoroughly cured. After it is smoked and has become dry on the surface it should be wrapped in parchment paper; or old newspapers will do where parchment cannot be had. Then inclose in heavy muslin or canvas, and cover with yellow wash or ordinary lime white- wash, glue being added. Hang each piece out so that it does not come in contact with other pieces. Do nob stack in piles. "Recipe for yellow wash. — For 100 pounds hams or bacon take: 3 pounds, barytes (barium sulphate; 0.06 pound glue; 0.08 pound chrome yellow (lead chromate) ; 0.40 pound flour. " Half fill a pail with water and mix in the flour, dissolving all lumps thoroughly. Dissolve the chrome in a quart of water in a separate vessel and add the solution and the glue to the flour; bring the whole to a boil and add the barytes slowly, stirring constantly. Make the wash the day before it is re- quired. Stir it frequently when using, and apply with a brush.*' • Farmers' BuU. 183, U. S. Dept. of Agr. INDEX Accounts, household, 177 balancing, 180 closing, 181 equipment for, 177 forms of, 177-180, 183-189 siunmaries of, 181 Acetylene, 201 Acids, effect on textiles, 249, 283 in canning vegetables, 610, 617 stains from, 287 Adulteration, cotton, 308 linen, 313 sUk, 322 wool, 317 Air ga.", 201 Albatross, 312, 319 Albumin, 410 Alkalis,