Show construction OF GOOD smokehouse AND PROCESS OF fi TO PRESERVE MEAT 7 11 M 6 af aa M eq 77 4 41 4 he A ta 4 it q W 1 no a r 1 k F am 00 ak A p ga QZ ven A I 1 1 I 1 C 1 I 1 I 1 ii 6 1 l FARM smokehouse FIREPROOF AND FAIRLY LIGHT the process of helps to pre serve berve the meat smoking smirking Smil king also gives ti it desirable layer to the meat if it la Is smoked properly ly and witt the right 1 und kind ot of aqel the smoke moke house can lie be made any size izo and of tile the kind of material suit salt ible to the th e demands of tho the owner it if al very small email quantity of meat Is to be smoked incited once a n year car it barrel or a box will on tho the other hand if A quantity iu antly of meat meal Is smoked and tire the house Is to ile be parma rient it should be built of brick concrete or stone to be fireproof A 4 small Dul dwelling con can bo be used if care la Is taken to confine the fire to the center of aho room in nn all iron kettle the safest method la 19 to 0 o construct it a lire fire pit outside of the fonso and pipe tho the emoke into the house the pipe run i lulng from the pit to the house should be burled to prevent crushing A smokehouse eliouse 0 by 8 foot feet 30 feet high will give best results for general faint use ilse ventilation should bo be provided aided vided to carry on off tile wal warm al air and prevent ot of tho melt small opening i under tile the caves or a chimney in the roof wll conti control ol ventilation if arrangements cannot bo be made to have a tire pit outside tho the house it can call be built on oil the floor unit and it a metat metal sheet constructed to shield tho ho meat if tho the meat can bo be hung 0 or 7 fret feet above tile lire fire this shield will not bo be necessary at this height tile lie meat will got get tile the benefit of the thick and till hang below th tho 0 ventilator tho the fuel green hickory or capio wood la is tire best fuel for smoking hardwood la a prefer preferable preferably abl 0 to soft wood woods should never bo be used us as eliely give nil an obJection objectionable ablo flavor to alia llio meat corn cobi coba may bo be used but they deposit on tho lienti ecat gir luo ing it a dirty appearance smoking no meat should be removed removed from tire tho brine when it Is cured and not allowed to remain to in the brine overt liue litte when the meat la Is removed from tho the brine it should bo be soaked for about half an hour in ili water if bucat has romill ned lu lit the brine longer than tho the allotted time book bonk each cach piece halt half on nn hour ani and three minutes extra tor for each cacti tiny day overtime tile the meat should then bo be washed in lukewarm water strong and an liking lung in the smokehouse do not hang long the meat so that the pieces touch the tha space between tho meat Is necessary to good circulation ot of tile tho meat penult it the to meat to hang in circulation of kellouse tw fr 24 hours bours befaro beginning to smoke A A siaw are should be atar led so that the meat will warm warin up gradually do not get tho house too tm lint alio the fire can ie he kept fohir until the smoking Is complete holding the tero em tn baturo ra turo rs cs even us its possible aea dc prees F thirty str sir to 43 48 it 0 u rs d iriv w time required to amoka a lot of if but it if the meat la Is intended Inter ded to tp te for any length ot of time eiste nd ind longer smoking gla Is du pur ij i aarni weather it Is better to start pro rn every oth othea erday dasy rather anan hout heat up the meat too much la in tha winter yIn ter however it the fire Is not kept going tile the fricas may cool and tho the smoke will not penetrate properly As aa poon ns tile the ment Is thoroughly smoked brooked open the lie doors doorn and ventilator so that tile the meat eon con cool when the meat IF Is smoked it can hong hang in the smokehouse but for absolute stiff keeping it should bo be wrapped or packed away preserving smoked meats smoked meat otter it Is hard and firm arm should lie ho wrap wrapped perd in heavy paper and put into muslin s sacks it aki 4 it la Is very important that hat tho the top of tho the sack bo be tied properly so sn as to keep out insects cut tho strings s from tho the ham or batons ano before bore they tire are placed in tho the sacks thero there la Is a great tendency to use tho the sumo samo string to hang up tho the meat after it la Is sacked it la Is impossible to tie tho efio top of the sack and anaka it insect proof it if a string sticks out of tho the top tn in tying the top of oc tile tho sack orick mako inako ft double wrap before tying a knot find and this will prevent the entrance of any insects illicit each sack eack should bo be painted with yellow wash nod and thomp ouch each enn can bo be hung bung up for fu future ue never stack the haws arid bacon in a pile after yellow wash ivash has been applied for yellow wash for pounds hams or bacons bacans use ilse I 1 three pounds barium sulphate Q m conrid glue pound chronic chrome yellow pound flour half nil fill ti 11 pall with writer water and mix in tire the ilour hour dissolving all lumps thoroughly dissolve the chronic yellow in fit it quart of water in a separate ves set eel and add the solution anil and the glue to the floura hour bring the whole violo to a boll and add ithe h arlum sulp sulphate liate slowly stirring constantly make the wash the day before it Is required stir it frequently when using and af aly with i a brush |