By Martha Flax Andrews, Home Agent
One of the special features for the week just past has been arranging for a special Thanksgiving sale at the curb market on Saturday 22nd. We will have all kinds of cakes, chickens, pork of all kinds, turkeys and all the home produced “goodies” one could think about. We are going to give away once nice turkey free, and all the buyers will have a chance at this. So be on hand at the market building promptly at 9 a.m., see what we have, and maybe get the free turkey.
St. Paul Club
On Thursday afternoon the St. Paul club held a most interesting and successful meeting in the club room. Two of the women serve as hostesses at each meeting, and they have the club room all nice and clean with fresh flowers and are there to meet us with a smile. Then at the close of the meeting, they have charge of the social hour with refreshments and dainties.
The club is doing excellent work in landscape designs and all are carrying out their own plans which they have drawn. They are doing real home planting and not only are they working on their school grounds and churches, they expect to get all their grounds planted this season. The entire afternoon was spent in a most lively and beneficial meeting with individual plans.
Rowland Club
The Rowland club met on Friday afternoon at the home of Mrs. C.H. Mcintyre. The program for another year was discussed in detail. New officers will be elected next meeting. We have a busy year ahead of us. This meeting was also devoted to individual drawings, selecting of plant material and other important steps in landscape design. These women will likely get into community planting also.
Meat Curing Recipe
I am giving below the recipe for curing of meat and if these instructions are followed the quality of homegrown meat will be greatly increased.
Kill the meat and allow to stand overnight. Then cut it up and use the following recipe:
To each 100 pounds of meat use
8 pounds of common salt
2 pounds of brown sugar
2 ounces of saltpetre
4 ounces of black pepper
1 ounce of red pepper
When the above ingredients have been thoroughly mixed, rub each piece of meat well with the mixture and pack in a clean box or barrel. After three days, take up the eat and repeat the rubbing, then repack and leave it until it is ready to be smoked.
Smoking
After the meat has been taken out of the cure, it should be washed in tepid water and allowed to drawn until thoroughly dry. Best results from smoking will be obtained by keeping a slow fire, made of corn cobs and green hickory or other hard wood. During the smoking the meat should be hung at least seven feet above the floor. In case adequate facilities are not available for causing this smoke, a prepared liquid smoke can be purchased that is very satisfactory. However, it will not keep skippers and flies away from the meats, as it is sometimes claimed.
Sacking the Meat
Unless the smokehouse has a cement floor and has all openings screened with fine wire mesh, the meat should be wrapped in paper and then put in bags as soon as the smoking is completed.
As an added precaution against skippers, after the meat is bagged the bags should e painted with the following mixture: To each 100 pounds:
300 pounds of bartyes (barium sulfate)
6 pounds of glue
8 pounds of chrome yellow (lead chromate)
40 pounds of flour
Mix the flour in a bucket containing 2 gallons of water. Dissolve the lead chromate in a separate vessel containing one quart of water. Then add this solution together with the glue to the flour and water mixture. Bring this solution to a boil and while boiling add the barium sulfate slowly, stirring constantly. When boiled to the right consistency the solution should be allowed to cool. Stir mixture frequently and paint on the outside of the meat bags with ordinary paint brush.
From page 2 of The Robesonian, Lumberton, N.C., Monday, November 17, 1924
newspapers.digitalnc.org/lccn/sn84026483/1924-11-17/ed-1/seq-2/
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