Show the kitchen cabinet J copyright 1922 torn newspaper New union silently one by one in tho the infinite meadows meadow of heaven blossomed the tiara stars the orect forget me ma not of the ibe angels anfel evangeline CANNING preserving MEATS in many homes li not only in the country hut but tit in many small towns tons it Is nn an economy tc if preserve meat if even evell in small quantities it lu writing beet beef meat from fut fat animals mak in a ep choicer ment meat than from those luck lack ing in in lut int meat 1 lif lie corned as soon boon ns its after the meat has chilled but under no circumstances let it freeze weigh the lie meat ind and ullo eight pounds of if salt for or IW IOU pounds of meat sprankle a layer of salt one quarter or of un an inch in depth in the bot bottom til 0 the barrel pack the cuts of meat us closely as pos possible bible making c ai H layer six anthes CS thick then put a layer of salt arid and repent repeat until oil all the meat Is packed lacked reser reserving virg enough of the salt sail to make amke a good layer over the top after standing over add four pounds of sugar to each pounds of 0 meat two ounces of baking soda und and I 1 f four our ounces of saltpeter dl dissolved 8 solved in ft a gallon or tepid water add three I 1 gallons more of water to cover the meat meal place a n board with a weight weigh of iron fron to keep the meat under the flit i brine rusty kusty meat Is caused from td ill 11 I 1 lowing 10 ing the meat to become exposed to the air if tile lie brine becomes ropy it will I 1 have to be poured oft off and a new brine added tills this mill 1111 sometimes occur in ID warm weather canning chicken dress and cut up tip the chicken or leave whole it preferred cover with boiling water and sli simmer niner until tender remove tin the bones and cover them with the chick en broth cook until reduced to one half I back ick the meat closely in jars add one teaspoonful of salt to each quart and till fill up the jar with the hot hoi broth adjust the rubber and top but bui do not seal tight the lie rule Is to screw the top down tight then unscrew half way round this allows an equal pressure inside bud and out of the can and its contents will not boll out cove cojei with boiling water and sterilize in a boiler or canner for three and a half to four hours seal tit at once when re the jurs and invert out af pf p a draft can the broth in tile the same way this may be removed in one and one halt half hours we scheme we toll toil we pray in wretched plight for what three meals a day one sleep at night |