Show PLAN PIAN YEARS MEAT SUPPLY many folks have taken advantage ot of the colder part ot of the winter to butcher and cure meat for next summers use says professor 11 11 II smith of the department of animal husband husbandry ry utah state agricultural college march has likely brought another job to many who have cured their meat and that is the matter of storing fit tile the meat so that it will be a callable val lable for use next summer in storing meat we aim to protect it from insects and retain its moist ture there is probably no better way to preserve meat than to wrap it in heavy paper put it in a flour sack or other muslin bag and bury it ir in a bin ot of grain it there Is no grain bin in which to bury it a place lace r w which is dark and as cool and well ventilated as possible should bo be used since the bacon la is thin and therefore more liable to dry out than other pieces it is best to use it up lip first fresh meat is difficult to han dle die during the summer but where a number of farmers go together in a community and form a meat a yearling or even a two year old beef can be butchered each week and handled to good advantage A beef ring is usually made up of 8 12 16 or 20 members but a two family meat ring may be formed to handle such small animals as lambs and small pigs now is a good time to give 46 some thought to the matter of next years y ea r a meat ineat supply decide how much will he be needed and plan to have animals in good shape and really ready to butcher next winter at a time when you are pretty sure the temperature 1 is 8 low enough to cool them out properly |