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prime if it come out with a pleasant smell, but, if otherwise, it should he rejected. Short houghed and thick hams are the best.
The quality of butcher's meat depends on the season of the year, and more or less on the kind and quantity of feeding. During the winter months the flesh of most full grown beasts is in best season, after having had abundance of fresh summer food. Pork is bad, except during winter.
The flavour of all meats improves by being hung up, which also makes them easier of digestion. Meat eats better by hanging a day or two before it is salted.
Charcoal laid upon meat prevents putrefaction, and restores what is already tainted.
Dried meat, hams, and so on, require to be kept in a cold, but not damp place.
CURING MEAT.
Meat intended for salting in winter should hang a few days to make it tender. It is first wiped dry, the kernels and pipes then taken out, and the holes afterwards filled with salt. Meat salted in summer does not keep.
At first, the salt must be rubbed in thoroughly and evenly, two days after the meat must be turned and rubbed again, and, the oftener it is turned and rubbed, the better will the meat keep.
Bay salt is better than any other salt. By some, sugar is used to rub meat previous to salting. Saltpetre dries up the meat too fast; so that it is seldomn used but for giving a red colour. For this purpose I take half an ounce of saltpetre, and the same quantity of sugar, to every pound of salt. The meat must be kept covered with the brine.
