In hot weather, if there is no refrigerator, then wipe meat dry, sprinkle on a little salt and pepper, and hang in the cellar. Or, still better, wrap it, thus prepared, in a dry cloth, and cover it with charcoal or with wood-ashes. Mutton, wrapped in a cloth wet with vinegar, and laid on the ground of a dry cellar, keeps well and improves in tenderness.

Hang meat a day or two after it is killed before corning it.

In winter, meat is kept finely if well packed in snow, without salting; but some say it lessens the sweetness.

Frozen meat must be thawed in cold water, and not cooked till entirely thawed. .

Beef and mutton are improved by keeping as long as they remain sweet. If meat begins to taint, wash it, and rub it with powdered charcoal, which often removes the taint.

Sometimes rubbing with salt will cure it. Soda water is good also.

Take all the kernels out that you will find in the round and thick end of the flank of beef, and in the fat, and fill the holes with salt. This will preserve it longer.

Salt your meat, in summer, as soon as you receive it.

A pound and a half of salt rubbed into twenty-five pounds of beef, will corn it so as to last several days in ordinary warm weather; or put it in strong brine.

In most books of recipes there are several different ones for corning, for curing pork hams, and for other uses, while an inexperienced person is at a loss to know which is best. The recipes here given are decided to be the best, after an examination of quite a variety, by the writer, who has resided where they were used; and she knows that the very best results are secured by these directions. These also are pronounced the best by business men of large experience.

To Salt Down Beef To Keep The Year Round

One hundred pounds of beef; four quarts of rock-salt, pounded fine; four ounces of saltpetre, pounded fine; four pounds of brown sugar. Mix well. Put a layer of meat on the bottom of the barrel, with a thin layer of this mixture under it. Pack the meat in layers, and between each put equal proportions of this mixture, allowing a little more to the top layers. Then pour in brine till the barrel is full.

To Cleanse Calf's Head And Feet

Wash clean, and sprinkle pounded resin over the hair; dip in boiling water and take out immediately, and then scrape them clean; then soak them in water for four days, changing the water every day.

To Prepare Rennet

Take the stomach of a new-killed calf, and do not wash it, as it weakens the gastric juice. Hang it in a cool and dry place five days or so; then turn the inside out, and slip off the curds with the hand. Then fill it with salt, with a little saltpetre mixed in, and lay it in a stone pot, pouring on a tea-spoonful of vinegar, and sprinkling on a handful of salt. Cover it closely, and keep for use. After six weeks, take a piece four inches square and put it in a bottle with five gills of cold water and two gills of rose brandy; stop it close, and shake it when you use it. A table-spoonful is enough for a quart of milk.