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Newspaper
Dillon Examiner
Location
Dillon, Montana, United States of America
Date
Jan 29, 1919
Page
2
Yellowstone valley expects large beet acreage in 1919 with adequate labor in sight. Great Western Sugar company plans field visits to secure workers and contract soon to aid growers. Montana beet producers helped supply Allied armies and benefited from high prices, with similar terms anticipated in peacetime.
A Montana article explains alfalfa as a soil builder adaptable to diverse soils and climates. It details soil depth and drainage, inoculation methods, lime needs, weed control, seed bed prep, and ideal seeding times with guidance on nurse crops and seeding rates.
The Montana Livestock Commission will propose three measures to the 16th assembly. One shifts bounty claim registration to the commission from the state board of examiners and seeks closer scrutiny of claims. The other amends estray notice publication to four state cities. A memorial requests reduced breeding stock freight rates for Montana next spring due to drought and feed shortages.
Montana readers learn practical home curing for pork and beef as a response to high meat prices. Instructions cover salt sugar pepper saltpetre and cayenne blends, rubbing schedules, curing times from two to six weeks, storage in cellars or dry places, and slow smoking for flavor. Targets hogs in 175 to 225 pounds range with typical ham weights, plus brine proportions per 100 pounds of meat and chilling methods.
The guide advises soaking four to six weeks for thin sides and six to eight weeks for hams, then drying and smoking. To judge doneness test a shoulder by shaving two or three steaks and checking color. red inner and outer indicates ready, while overly salty outside and under salty inside means continue curing.
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