Bellefonte, Pa, November 21, 1919.
HOME BUTCHERING HELPS TO
BRING DOWN LIVING COST.
Meat, Well Cured at Home, Superior
in Flavor to Commercial Product.
With the first hard frost and the
fast shortening days comes home-
butchering time. Many a city man or
woman, who spent his early days on
a farm, remembers vividly the epi-
curean joys that were his when butch-
ering time came round. After months
of a salt-pork diet, followed in the
fall by a superfluity of chicken serv-
ed in every conceivable style, the
fresh pork was welcomed as grateful-
ly as the rain which follows a
drought.
It is to be regretted that the home.
curing of meat has fallen somewhat
into disuse; however, since the war a
movement has been started to revive
this practice, for the cheapest meat
a farmer can use is the product of his
own farm. This is also true of the su-
burbanite who has enough ground to
enable him to keep one or two hogs
and to fatten them on kitchen and
truck-garden waste.
Home-cured meat when well cured
is superior to the packing-house pro-
ducts. It has a home flavor which the
commercial firms do not give, and it
can be produced for much less than !
the cost of purchased meat. The
home canning of meats, too, has
proved so successful that the number
of people who are butchering at home
is on the increase.
The first essential in the curing is
to make sure the pork is thoroughly
cooled, the Bureau of Animal Indus-
try of the United States Department
of Agriculture states. Meats should
never be frozen, either prior to or
during the period of curing. The
proper time to begin curing is when
the meat is cooled and still fresh.
Twenty-four to thirty-six hours after
killing is the opportune time.
A clean, hardwood, molasses or
syrup barrel is a suitable vessel in
which to cure pork. The barrel should
be clean and tight so as to, prevent
leakage. A large stone or metal jar
is the best container in which to cure
pork, but the initial cost is high. If
a barrel is used repeatedly for curing
pork it is necessary to scald it out
thoroughly before fresh pork is pack-
ed into it.
Salt, sugar or molasses, and salt-
peter are the principal preservatives
used in curing pork. The use of oth-
er preservatives is prohibited in cur-
ing pork subject to Federal meat in-
+ spection. -
Elin
.Much diversity of opinion exists as
to the merits of the two ways of cur-
ing—brining and dry curing. Dry-
cured meat is handled only once,
while brine-cured meat must be hand-
led several times. The brine keeps
away ‘insects and vermin. If direc-
tions are followed closely and pure
water is used in making the brine, it
will not spoil and.should keep for a
reasonable length of time. If the
brine becomes “ropy” it should be
poured off and boiled or a new brine
should be made. "A cool cellar is the
most desirable place for both brine
and dry curing, although more air
moisture is required for dry. curing.
When meat is cured during warm
weather the dry method of curing is
far safer than the brine method.
It is advisable to rub with fine salt
the surface of the meat and. allow it
to drain, flesh side down. for 6 to 12
hours before being put in the cure..
This applies to both brine and dry
curing. = Aria
‘The following directions are given
for brine and dry cured pork:
Brine Cured Pork: For each one
hundred pounds of meat, 8 pounds of
salt, 2% pounds of sugar or syrup, 2
ounces of saltpeter, 41 gallons of wa-
ter. In warm weather 9 or 10 pounds
of salt are preferable. Allow four
days’ cure for each pound in a ham
or shoulder and three days for bacon
and small pieces. For example, a 15-
pound ham will take 60 days; a piece
of bacon weighing 10 pounds, 30 days.
The brine should be made the day
before it is used, so that it will be
cool. All the ingredients are poured
into the water and boiled until thor-
oughly mixed. Place hams on the
bottom of the container, shoulders
next, bacon sides and smaller cuts on
top. Pour in the brine and be sure it
covers the meat thoroughly. In five
days pour off the brine and change
the meat, placing the top meat on the
bottom and the bottom meat on top,
then pour back the brine. Repeat this
operation again on the tenth and
eighteenth days.
Dry-cured pork requires more work |
than brine-cured, though it is some-
times less expensive. Danger from
rats and other vermin is less in the
case of brine-cured pork. Both meth-
ods of curing are very successful if
care is taken to see that each opera-
tion is executed correctly. Follow-
ing is the method of dry curing: For
each 100 pounds of meat use 7 pounds |.
of salt, 21 pounds of sugar, 2 ounces
saltpeter, 2 ounces each of red and
black pepper. Mix all ingredients
thoroughly, then rub all of the quan-
tity of this mixture over the meat and
pack it away in a box or on a table
until cured. Allow one day and a half
cure for each pound the pieces of
meat average.
Green hickory or maple wood is the
best fuel for smoking. Hardwood fs
preferable to soft wood. Resinous
woods should never be used, as they
give an objectionable flavor to the
meat. Corncobs may be used, but
they deposit carbon on the meat, giv-
ing it a dirty appearance.
[eat should be removed from the
brine when it is cured and not allow-
ed to remain in the brine overtime.
When the meat is removed from the
brine it should be soaked for about
half an hour in water. If meat has
remained in the brine longer than the
allotted time, soak each piece half an
hour and. three minutes extra for
each day overtime. The meat should
then be washed in luke-warm water,
strung, and hung in the smcke-house.
Do not hang the meat so that the
pieces touch. The space between the !
1aeat is necessary to insure good cir-
culation of smoke around the meat.
Allow the meat to hang in the
smoke-house for 24 heurs before be-
ginning to smoke. A slow fire should
be sLalied, su wise the meat will warn
j up gradually. Do not get the house
too hot. The fire can be kept going |
| continuously until the smoking is
! complete, holding the temperature as
| evenly as possible at or near 120 de-
igrees F. Thirty-six to forty-eight
{ hours is the time required to smoke
a lot of meat, but if the meat is in-
, tended to be kept for some time, slow-
jer and longer smoking is desirable.
During warm weather it is better to
| start the fire every other day rather
h the meat too much. In
| the winter, however, if the fire is not
kept going the meat may cool and the
smoke will not penetrate properly. As
, soon as the meat is thoroughly smok-
{ ed, open the doors and ventilator, so
| that the meat can cool. When the
‘meat is smoked it can hang in the
smoke-hcuse, but for absolute safe
: keeping it should be wrapped or pack-
| ed away.
Dry-cured meat is better after six
months, and when kept under favor-
able conditions may be good for two
or three years, as the syrup or sugar
holds the moisture.
| Brine or sweet pickle cured pork is
i too dry to be enjoyed after three or
, four months of age, and becomes very
{ hard if held for a year. If the small
pieces were cured with the sweet pick-
le cure to be used up first, the heav-
ier or larger pieces should be cured
| with the dry cure and it would be
| ready for use about the time the sup-
| ply of sweet pickle cured meat would
e exhausted. This would insure meat
{ than heat u
i
of the best quality at all seasons of |
the year.
About Thanksgiving Day.
Thanksgiving, as we all know, came
to us from New England, but the New
England Thanksgiving wasn’t much
like ours. The first one lasted a week
instead of a single day. It was just
a year after the Pilgrims landed.
the first winter, and had lost about
half their numbers, but they had had
a good harvest, and after it had been
gathered in they made merry for a
whole week in the lovely autumn
weather. The Governor sent four
men to shoot wild birds for the feast,
and we may be sure that they brought
back plenty of turkeys, because the
Pilgrim records tell us that at that
turkeys” in the forest. The Indians,
with their king, Massasoit, joined the
feast and added fine deer to the lar-
der. There may have been pumpkin
pies, too, for the Jormpkin is a native
of America and probably twined
around the first Pilgrim cornstalks.
For the next two years the Pilgrims
didn’t have much cause for rejoicing.
New immigrants arrived without sup-
plies. Promised supplies failed to
arrive and finally a drought came and
threatened to destroy their harvest.
When at last rain came they had their
second Thanksgiving. It was not in
November, but in July—probably
about July 30, 1623—and so they con-
tinued to have Thanksgiving days
‘with food, when friends arrived from
with the Indians,
thing unusually pleasant happened.
the first national Thanksgiving day
ed. The day he named was Novem-
ber 26, 1789. A few years later, in
1795, he recommended February 19 as
a Thanksgiving day, and then we did
until the time of James Madison.
tom. : i 24E wie
We had two Thanksgivings in the
but in the summer of 1863 came the
victory of Gettysburg and President
Thanksgivin ber
he appointed another Thanksgiving
day and since then they have come 0%
The President issues the Thanksgiv-
ing proclamation first, and the Gov-
ernors of the States usually follow
with other proclamations.—New York
Tribune. :
Stop Free Postage for Soldiers.
envelope hereafter must be replaced
with a postage stamp. Wounded and :
sick soldiers in hospitals and soldiers |
in the service outside France alone
will be permitted to send mail free |
through the postoffice.
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They had suffered dreadfully during
time there was a ‘great store of wild
whenever there seemed to be a good ;
reason for them—when ships arrived
England, when they had made peace ;
when Margaret '
Winthrop, wife of Governor Win-
throp, arrived, and, in fact, when any- |
President. Washington proclaimed
after the government was establish- !
not. have another Thanksgiving gsy
Uy |
many of the States kept up the cus- |
year 1863, and one of them was in|
August. . It was during the Civil war |
and for a couple of years people had
not felt much like keeping holidays,
Lincoln appointed August 6 as a,
day. On November 26
the last Thursday of each November.
Paris.—Free postage for soldiers
ended November 1, and “service mil-
itaries” in the right hand corner of an |
"IF FARMERS WERE TO STRIKE.
the furnace.
Smokeless, odorless and
safe.
too high.
the time.
Rayo Lamps As
Rayo Lamps
dive a bright
cheerful light
PERFECTION
' OIL HEATERS
No messing with coal or ashes,
easily carried from room to room.
You can’t turn the wick 5]
When Winter comes it will
help out your ordinary heating
and enable you to have glowing
warmth without a roaring fire all
The Perfection Oil Heater is the
handiest and most economical of
supplementary heating appliances.
Don’t accept anything less efficient. .. %
dealer to show
you the various
Bush Arcade Building 58-27 BELLEFONTE. PA.
EUELELEIEUEURLIELE SLE RURUEURUELUELE
4 Ue Ue] Ue) et) Ue?) Det lel te] lie? lel Ue) le] Ue] les Ue) lel Lest) Ue lel] Usd
u ' 7
|
oh
on)
-
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going to feed you? What city work- shoes. Shoes.
If They Quit Too. Who Is Going to ars have in Sommen with farmers is
They Quit, 3 not so much . political as economic. npn En ELELELELELUEUELEUELELEL EN 0 FE 0 R= =n = py pn
Feed You? What are you going to do about it? SRSMSISASII SSS CE
Se
The farmers keep their heads F Ci Smokers. iL u
when all others fly off the track. We wer 1Zar Smo : h
ask city workers to ponder a moment Fewer cigars and less chewing and 9 55
what might happen if the farmers |smoking to 0 were used in the fis- ic
should do what the workers are doing | cal year 1919 than in any of the last J
—demanding shorter hours and high- | seven years, internal revenue statis- 5
er pay. The farmers are their own | tics, just issued by the Treasury De- le
bosses, so they would not have to | partment, show. Cigarettes, howev- IL
quarrel with anybody. They could | er, show a rapidly increasing use, this A
hold out on strike until they go good Jeers consumption, on which taxes UE
and ready, for they can feed them- | have been paid, being more than two rd
selves. | and a half times larger than in 1913. oe ore Sh
You working city fellows, suppose One reason conjectured for the in- 1
for a moment that the farmers adopt- | creased consumption of cigarettes is Fis
ed the eight hour day. It would cut | the increase of smoking among wom- ST
| down production at least half, Sup-|en. The official report, however, does r a ' ge
se Lr also set a price on their la- | not touch upon that.—Washington Tih
For and their products based on an | Post. | Sr
eight hour basic scale. Where would ements i Te
you get your food? Only the rich “Getting” His Audience. 4 5 4 : =
could buy it at all, for the price would Co — : . . 3 Hh
be prohibitive to men on strike. An evangelist who was conducting ie
the cost of living is too high now, | nightly services announced that on SI
how will lessened production affect | the following evening he would speak : Ho
EE | a :
duction bring prices down? You R Sh t Bef th Ww Pr Ji
live now because the farmers have | seventeenth chapter of Mark. a oes a ore- e-War ces iE
gone on producing, working nearer The next night he arose and said: I=
sixteen hours a day than eight hours. | “I am going to preach on ‘Liars’ to- oI]
You can buy food because the farmers night and, 1 Foul Like Io knew how or
‘ strike, e not | many ; yd : . . . :
i % ae uk ea A panded Bends were upraised Having purchased 235 pairs Men's High =n
4 id “we demand soi “Now,” he said, “you are the very . E
i ig a a 5 i gg | persons I want to talk to—there isn’t i Top Tan Shoes, sizes 6, 7,8and 9, at a i =i
work.” : any seventeenth chapter of Mark.”— : 1 h 5 : :
If ‘Sou city workers expect the far- | Boston Transcript. price less than the price of shoes five fc
mers to go on feeding you at the old TE | ER ) :
price you have got to get back to Word “Gotten” Out of Favor. | years ago. 5
work at the old wage and make it mr |e Te
possible for the Jaret to buy heap. ‘ Ihe Nerd ) gotten es fahen ut of E
; is | favor almol . -
oe ny ie It takes wo ally all who love high stan dards of These shoes are worth more than $7.00 at I
to play it and if you city fellows quit, ' correct speec ave decla wa s : =
dort get, sore if you go hungry soon. against it. Shakespeare used “got”. the wholesale price today. When I get an Le
Either the famers JES do 28 you and “ Oyen Yih Supreme Jhdines | ek L b i > I
. are doing, shorten the hours and de- ence, but despite stan g 0 rtuni o purchase a bar { : or
El es pay, or Size you must of hi past, an fas Syidomly i PPO ty D gain like this on
hen the hours and produce more got to go. It is difficult to sa $ 3 2 i
lengthen the Sou p ®ve constitutes the ctiauette ot I always give the public the benefit by sell
tient wit ech, but it is an undeniable fact : . i : If
hi a patience, that “gotten” is today the mark of a ing to them at proportionately low prices. Ue
Jou out. You have already taken slovenly style, whether oral or writ- UE Iie
their help. If they quit, too, who is ten.—Christian Science Monitor. | ‘ : is
These Shoes are Real Bargains ©
=] 1}
ese does are neal bargams i
; . fa h Tic
: : ] ; : Td
. . You cannot purchase a low top shoddy . gl
. . . 3 |
Why light the Winter pair at the price that I am selling these il
. s . . ? |
fire till you have to ? good quality high top shoes. i=
]
i . ]
There’s no use fussing with the bs
furnace before it’s necessary. I
. o I
Save coal too. Y r Sh Sty hi Ag Fl
A Perfection Oil Heater will : cage S oe ore: qi
keep you warm and comfortable ie op
on cool fall days without lighting THE SHOE STORE FOR THE POOR MAN 8
N
_-
Come to the “Watchman” office for ‘High Class Job work.
absolutely
k your
OnE gallon ‘of
Lyon & Co.
Lyon & Co.
Special Reductions
or on Winter Coats = 5
Owing to the continued warm weather we are mark-
ing down all Winter Coats in Ladies, Misses and Children.
Ladies’ and Misses’ Coats that sold from
$75.00 now $12.00 to $0.00.
Children’s Coats from $3.C0 up, in cloth.
“In velour
from $5.50 up. ad
$15.00 to
! hom fn models. There Her rar
tire Jour eves. | is one that will Seu Foreaionon
wont oxadind lust ‘suit’ yOUr Brie leo to
PEasHze: needs. lore han
THE ATLANTIC REFINING COMPANY Ravoli sht
Philadelphia Pittsburgh AYolld.
{ Bellefonte Trust Company
Bellefonte, Penna.
vour receipt.
count.
save their pennies.
vate hisiness,
Trustee, ete.
SOME OF THE THINGS WE DO
CHECKING ACCOUNT
We will start a checking account for you with $5.00
or mote. Pay your bills with a check which will be
SAVINGS ACCOUNT
Bring in a $1.00 or more and open a Savings Ac-
Get a little Savings Bank for the children to
We pay 3% yearly, compounded
January 1st, and July 1st.
CERTIFICATES OF DEPOSIT
We issue Certificates of Deposit at six months or
one year and pay 3% interest, per annum.
TRUST DEPARTMENT
In our Trust Department we will manage vour pri-
Mak+ vonr will and name the Belle-
toute Trust Company to be your haccutor, Guardian,
Consult us freely without expense.
64:17 President
LH RVR
J L.SPANGLER, C.T.GERBERICH, N.E ROBB
Vice President
Sem pat rR
Secv-Treas
progr oy em r———
Furs - - - Furs
Select your Furs now for Christmas presents. All
colors and black. All styles—large, medium and small
neck-pieces, capes, collars and stoles, with muffs to match,
at greatly reduced prices.
New Sweaters
We are showing a complete new line of Ladies’ Slip-on
Sweaters with frilly ruffles and ribbed finished.
colors and all sizes. Children’s Sweaters, all wool slip-on.
Shoes
Men’s Women’s and Children’s Shoes in dress and
everyday wear, at prices that can not be matched at whole-
sale.
Lyon & Co. ews Lyon & Co.
EERE ORR
vA aA Ep ep
All new |
SY