Curing Meats and Preservation Techniques Described
Instructions from No. 3 on curing meats like bacon pork and sausages. Methods include salting warm meat, stacking shoulders and hams, salting for weeks, smoking with green Hickory, wrapping in sacks, and making lard and pickled pork in brine. Also notes on drying and storage to keep meat edible for years.
MENTIONED IN THIS ARTICLE
Eagle
Des. Stead
S. M. Derdenhall
G. W. Brown
Fragmented culinary instructions with unclear context
The item describes a step by step method on a cold clear day to prepare something by cutting, sprinkling with salt, spreading to ice over night, then rubbing with salt and packing down each side leaving a top layer. The text is fragmentary and lacks identifiable subject or outcome.
How to Keep Meat Fresh in Texas Weather
The text outlines a method to preserve meat using quilts and sacks to exclude air, wrapping hams in paper, and a four layer top to prevent spoilage in warm Texas days. It recommends a four week cure then washing, borax dust, hanging and smoking for brown color, plus a smoke during wet periods to prevent dripping and deter insects.
MENTIONED IN THIS ARTICLE
Texas
Sunday School Dwindles in Cottonwood Texas
Cottonwood Texas report notes dwindling Sunday school attendance though faith is urged. Local events include a Sunday singing at Mrs. Thomas’s residence and moves of Prof. J. T. McGee. Residents and visitors mentioned: R. Stewart, Mary Lawless, Minnie Hammonds, Paul Cameron, and neighbors building a house for J. K. Presnal.
MENTIONED IN THIS ARTICLE
Cottonwood, Tex
Thomas
J. T. McGee
Geo. Edge
Chas. Presnal
J. W. Wiley
R. Stewart
Mary Lawless
Reliance
Nannie Hammonds
Adeline
Paul Cameron
Wheel
Also Mentioned on This Page
Brandon
Ee Ae L
J. W. Hamilton
Prop
John Wittman
Louisiana
Mississippi
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Kentucky
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Colorado Old Mexico
New Orleans
New York
A. D. McConnico
J. L. Fountain
Bryan
James’ Drug Store
A. L. Mondrigk, M.D
Bryan, Texas