This section is from the book "Bepler's Handy Manual of Knowledge And Useful Infomation", by David Bepler. Also available from Amazon: Bepler's Handy Manual of Knowledge and Useful Information.
Any one can keep fresh meat very nicely for a week or two by putting it into sour milk or buttermilk (to be covered over with it) placing it in a cool cellar. The bone or fat need not be removed. Rinse well when used.