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Newspaper
Grass Range Review
Location
Grass Range, Montana, United States of America
Date
Jan 30, 1919
Page
6
Yellowstone valley beet growers eye larger 1919 acreage as Great Western Sugar plans labor surveys and precontracts. Montana growers note strong prices and wartime sales while other states report rising beet plantings and growing labor needs.
A. E. Barkemeyer explains alfalfa as a soil builder with deep roots that improve soil, nitrogen fixation, and nutrient cycling. Montana adaptation, inoculation needs, lime and drainage requirements, weed control, seedbed prep, timing from May 15 to June 15, and seeding details including depth, rate, and nurse crops.
A 250 pound hog yields procurements as follows ham thirty five pounds shoulders thirty pounds thick sides twenty five pounds thin sides twenty one pounds lard thirty pounds spare ribs head feet and backbone forty pounds sausage eighteen pounds.
The state livestock commission will propose three measures to the 16th assembly. One plan requires registering bounty claims with the livestock commission, not the state board of examiners, with the latter agreeing to the change. The commission would gain tighter scrutiny over bounty claims as a result.
American officers and soldiers will be granted a three day leave to visit Paris before sailing home under general order No 14. Italian French Belgian and British extraction troops may visit former homes or relatives prior to return. Permission may be granted to men of good character with sufficient funds.
Montana farmers face high meat prices and turn to home curing. The guide details brine and dry cures for hogs and hams, including exact ratios: 1000 pounds meat uses 40 salt, 10 New Orleans sugar, 4 black pepper, 12 saltpetre, 0.5 cayenne. It covers rubbing, curing times, smoking, and storage for years, with emphasis on dryness, rubbing, and proper package aging.
The guide explains curing times for mixed cuts with thin sides kept four to six weeks and hams six to eight weeks. It notes smoking after the meat dries, and says shoulders should be cured with hams. To test doneness, sample two to three steaks from a shoulder and check color: red inner and outer indicates sufficient curing. If outer is too salty and inner not salty enough, stop curing and hang to smoke.
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