(5) Storing cured meat. — Cured or smoked meat sliould first be wrapped in cloth, which will protect the meat from injury by mold; then inclosed in a paper sack to protect it from in- sects. It should then be hung out of reach of mice or rats, in a place with a good circulation of air. A damp room, such as a cellar, is not satisfactory for storing meat. D. Drying — (1) In an arid climate, meat such as beef or venison may be dried by exposing it fresh to the air, taking care to protect it from insects. (2) In less dry climates the meat may be rubbed with a dry cure, packed into jars and allowed to stand in the liquid formed for nine days, repacking and rubbing Avith the cure every three days. Remove from the cure, smoke, and hang in a dry room or near a fire. E. Utilization of by-products. — By-products, such as trimmings of beef or j)ork heads, feet, tails, hearts, liver, and similar parts, may be preserved for later use by being made into various types of sausage, headcheese, or scrapple. The headcheese or scrapple can be kept only a short while; the sausage may be kept for sev- eral months by being stuffed into casings and smoked, or into cloth bags, the outside of the bag being rubbed with melted lard or paraffin. METHOD OF DEVELOPING LABOHATORY WORK. Unless this lesson can be given at a time when an actual demonstra- tion on curing meat may be attended in some home, the lesson may be given as a lecture by the teacher. For laboratory work, poultry or fish may be canned according to the directions given, or any of the recipes below may be tried in class or used at home and reported in class. SALTSAGE. Use choice trimmings, about one-fourtli to one-third fat. Porlj and beef or porli and rabbit may be combined. To 100 povmds of meat add 2 pounds of salt, 3 ounces white pepper, 3 ounces ground sage and J ounce red pepper. Mix well with the meat before grinding. Stuff in casing or cloth bags, or fry dowii and cover with hot fat or can by any suitable method. LI\^R SAUSAGE. Use meat and skin from heads, feet, and tails about equal in weight to the amount of livers. Scald the livers 10 to 15 minutes in boiling water ; cook the other meats thoroughly. Season well with salt, pepper, and other spices if desired. Add 5 pounds of red dog flour to 100 pounds of the meat; moisten well with the liquor and grind fine. Stuff in casings and cook for half an hour. USE AND PREPARATION OF FOOD. 199 HEADCHEESE. Cook a cleaned hog's head until the meat falls from the bones. Chop the meat, season well, add enough of the liquor to make moist✪ Headcheese, and spread in a dish or pan to set. If desired, the feet, tails, heart, stomachs, and similar parts may be used with the heads. Make as for headcheese, cooking the meat tender, removing from the bone and separating it into small pieces. Add the liquor, return to the stove, and stir in corn meal or a mixture of one-half corn meal, one-fourth wheat middlings; and one-fourth buckwheat flour✪ Corn Meal Dish, until it makes thick mush. Cook slowly for an hour, pour into shallow pans to cool, and mold. It may be sliced thin an.i fried. REFERENCES. United States Department of Agriculture : Farmers' Bulletin No. 830. Marketing Eggs by Parcel Post. Farmers' Bulletin No. 839. Home Canning by the One-Period Cold-Pack Method. Farmers' Bulletin No. 853. — Home Canning of Fruits and Vegetables as

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(5) Storing cured meat. — Cured or smoked meat sliould first be wrapped in cloth, which will protect the meat from injury by mold; then inclosed in a paper sack to protect it from in- sects. It should then be hung out of reach of mice or rats, in a place with a good circulation of air. A damp room, such as a cellar, is not satisfactory for storing meat. D. Drying — (1) In an arid climate, meat such as beef or venison may be dried by exposing it fresh to the air, taking care to protect it from insects. (2) In less dry climates the meat may be rubbed with a dry cure, packed into jars and allowed to stand in the liquid formed for nine days, repacking and rubbing Avith the cure every three days. Remove from the cure, smoke, and hang in a dry room or near a fire. E. Utilization of by-products. — By-products, such as trimmings of beef or j)ork heads, feet, tails, hearts, liver, and similar parts, may be preserved for later use by being made into various types of sausage, headcheese, or scrapple. The headcheese or scrapple can be kept only a short while; the sausage may be kept for sev- eral months by being stuffed into casings and smoked, or into cloth bags, the outside of the bag being rubbed with melted lard or paraffin. METHOD OF DEVELOPING LABOHATORY WORK. Unless this lesson can be given at a time when an actual demonstra- tion on curing meat may be attended in some home, the lesson may be given as a lecture by the teacher. For laboratory work, poultry or fish may be canned according to the directions given, or any of the recipes below may be tried in class or used at home and reported in class. SALTSAGE. Use choice trimmings, about one-fourtli to one-third fat. Porlj and beef or porli and rabbit may be combined. To 100 povmds of meat add 2 pounds of salt, 3 ounces white pepper, 3 ounces ground sage and J ounce red pepper. Mix well with the meat before grinding. Stuff in casing or cloth bags, or fry dowii and cover with hot fat or can by any suitable method. LI\^R SAUSAGE. Use meat and skin from heads, feet, and tails about equal in weight to the amount of livers. Scald the livers 10 to 15 minutes in boiling water ; cook the other meats thoroughly. Season well with salt, pepper, and other spices if desired. Add 5 pounds of red dog flour to 100 pounds of the meat; moisten well with the liquor and grind fine. Stuff in casings and cook for half an hour. USE AND PREPARATION OF FOOD. 199 HEADCHEESE. Cook a cleaned hog's head until the meat falls from the bones. Chop the meat, season well, add enough of the liquor to make moist, and spread in a dish or pan to set. If desired, the feet, tails, heart, stomachs, and similar parts may be used with the heads. Make as for headcheese, cooking the meat tender, removing from the bone and separating it into small pieces. Add the liquor, return to the stove, and stir in corn meal or a mixture of one-half corn meal, one-fourth wheat middlings; and one-fourth buckwheat flour, until it makes thick mush. Cook slowly for an hour, pour into shallow pans to cool, and mold. It may be sliced thin an.i fried. REFERENCES. United States Department of Agriculture : Farmers' Bulletin No. 830. Marketing Eggs by Parcel Post. Farmers' Bulletin No. 839. Home Canning by the One-Period Cold-Pack Method. Farmers' Bulletin No. 853. — Home Canning of Fruits and Vegetables as

Use and preparation of food