STRONG LARD FROM BOARS

Query. — J. A. S. writes: "I have rendered 100 Ibs. of lard made as follows: 75 Ibs. from fat barrows, 25 Ibs. from fat boars. I find that the lard is strong. Can you give me the cause of it?"

Ans. — The odor from boar fat is so strong that such fat should not be used in first grade lard. Boar fat will only make a second grade of lard. We advise that you always keep it separate and sell it at a discount as a second grade of lard to bakers. The strong boar odor cannot be removed from the lard and the only thing that can be done is to whiten and purify it. In future render your barrow fat and boar fat separately.

TO MAKE HEAD CHEESE AND NEW ENGLAND STYLE HAM SOLID

Answer. — To make Head Cheese sticky and solid without putting hog rinds in it, use Bull-Meat-Brand Sausage Binder, putting from ten to twelve pounds of Bull-Meat- Brand Sausage Binder into 100 pounds of meat. The quantity used must be governed by the percentage pro- portion amount allowed by your State Pure Food Law. This will make a firm, solid Head Cheese, filling all the holes with a jelly-like mass. Bull-Meat-Brand Sausage Binder is an excellent binder for Head Cheese and other sausage products.

If you desire your New England Style Ham to be more sticky, you must take your pork trimmings and cut them about the size of an egg and mix with every 100 pounds of meat 1 pound of our Freeze-Em-Pickle, but do not put any salt with them whatsoever. Let the meat stand in the cooler for a week and you will find that the juices in the meat will have been thickened like glue and be sticky. Then take the meat out of the cooler; add \l/2. pounds of salt to 100 Ibs. of meat and season with Zanzibar-Brand Seasoning. Take a small quantity of this meat and grind it very fine and then mix the fine with the coarse pieces and stuff it. Cook it very carefully with slow heat, then put it in the cooler in a press or put boards on it and press it down with stones. Your New England Style Pressed Ham is then finished. Of course, you can use some Zanzibar-Carbon to color the casings. See directions for momentary dipping on page 117.

HOW TO PREVENT MOULD ON SAUSAGE, HAMS AND BACON.

Query. — L. B. writes: "Will you please let me know if there is anything to prevent the moulding of summer sau- sage, hams and bacon?"

Ans. — It is first necessary that you hang the sausage and meat in a dry, cool room. If you keep it in a room where the air is moist, it will mould rapidly. If lard is rubbed on the sausage and also the meat, it will aid materially in preventing moulding. When so used, it should be applied with a cloth and rubbed on both the meat and the skin side. If your meat has already be- gun to mould, it should first be washed with warm water and then permitted to dry for a few hours. When dry apply a little of tfce lard with a cloth.

SHARPENING KNIVES AND PLATES OF MEAT GRINDERS.

Query. — F. W. F. Co. asks how to sharpen knives and plates of meat grinders.

Ans. — If the plates are grooved and rough, it will be necessary to have them turned off in a lathe. Then, the knives should be sharpened on the cutting-edge just like a scissors. We do not mean the flat side which runs against the plate. But if the knife is also rough on the flat side, then the flat side should be smoothed off a little on a grindstone, and after the plate is turned down the knife should be ground with emery and oil right on the plate to make a tight fit. If you have no lathe, it will have to be done in a machine shop, and in that event we would advise you to get into touch with some of the large concerns which supply butchers7 cutlery, etc. We would be pleased to give you the names of some very good firms if you desire.

HOW TO CURE MEAT FROM FARM-KILLED HOGS.

Query. — C. A. J. writes: I have more or less trouble in curing hams from farmer killed hogs. The trouble I Jiave is in the marrow. Would you please tell me the best way for farmers to kill and chill hogs and how is best to cure such meat?

Ans. — We take pleasure in sending you by mail under separate cover, our book, "Secrets of Meat Curing and Sausage Making. ' ' This book will give you all needed information with reference to meat curing and sausage making. You should study this carefully because it gives you the needed information for hand- ling the meat before it is put in brine and during the time it is in the brine. It tells you how to pump the meats; how to make the brine for pumping; when to overhaul the meat; the temperature to cure in, etc. If you will follow all information given in these ar- ticles you will overcome the trouble you have had. You should .also use Freeze-Em-Pickle for curing be- cause by its use you will be able to turn out the finest mild-cured sweet pickled meats having a most delicious flavor, of good appearance. Moreover you would have a uniform cure and no loss from sour meats. You say that you have had trouble from hams souring at the marrow. Bead carefully our article relating to the pumping . of meats. By pumping you will overcome the souring at the marrow.

. LJ. S.A.