 ... weeks. The meat must be well covered with pickle, and should not be put down for at least two days after killing, during which time it should be slightly sprinkled witli powdered saltpetre, which removes all the surface blood, etc., leaving the meat...  The Cultivator - Page 378by Luther Tucker - 1855Full view - About this book
 | Indiana. State Board of Agriculture - 1856 - 560 pages
...into a tub to cool, and, when cold, pour it over your bci'f or pork, to remain the usual time, pay four or five weeks. The meat must be well covered...pickle', and should not be put down for at least two da\s after killing, during which time it should be slightly sprinkled with powdered ssltpeter." , 2.... | |
 | 1862 - 500 pages
...your beef or pork, to remain the usual time, 166 say four or five weeks. The meat must be well coyered with pickle, and should not be put down for at least...time it should be slightly sprinkled with powdered saltpeter, which removes all the surface blood, etc., leaving the meat fresh and clean. "Several of... | |
 | Alvin Wood Chase - 1874 - 654 pages
...itintoatubto cool, and when cold, pour it over your beef, or pork, to remain the usual time, say 4, or 5 weeks. The meat must be well covered with pickle, and should not be put down for at least 2 days after killing, during which time it should be slightly sprinkled with powered saltpeter, which... | |
 | Alvin Wood Chase - 1876 - 948 pages
...beef or pork, to remain the usual time, say four or live weeks. The meat must be well covered by the pickle, and should not be put down for at least two days after killing, during which time it may be slighlly sprinkled with powdered saltpetre, which removes all the surface blood, etc., leaving... | |
 | Daniel R. Shafer - 1876 - 638 pages
...increased to any quantity desired. Let these be boiled together until all the dirt from the sugar rises to top and is skimmed off. Then throw it into a tub to...during which time it should be slightly sprinkled witli powdered saltpetre, which removes all the surface blood, etc., leaving the meat fresh and clean.... | |
 | 1879 - 594 pages
...or pork to remain the usual time, — say four or five weeks. The meat must be well covered with the pickle, and should not be put down for at least two...days after killing, during which time it should be slishtly sprinkled with powdered saltpetre, which removes all the surface blood, and so forth, leaving... | |
 | 1884 - 548 pages
...and is skimmed off. Then throw it into a tub to cool, and when cold, pour it over your beef or pork. The meat must be well covered with pickle, and should...days after killing, during which time it should be sprinkled with powdered saltpeter, which removes all the surface blood, etc., leaving the meat fresh... | |
 | Frank M Lupton - 1888 - 556 pages
...Then throw it into a tub to cool, and when cold, pour it over your beef or pork. The meat must bo veil covered with pickle, and should not be put down for...days after killing, during which time it should be sprinkled with powdered saltpetre, which removes all the surface blood, etc., leaving the meat fresh... | |
 | 1907 - 530 pages
...prepared and let it cool. When cold pour it over the beef or pork. The meat must be well covered with the pickle, and should not be put down for at least two days after killing, during which time it ought to be lightly sprinkled with saltpetre; this removes all the surface blood, leaving the meat... | |
 | Albert Allis Hopkins - 1901 - 734 pages
...tub to cool, and when cold, |>our It over your beef or pork, to remain the usual timesay four or flve weeks. The meat must be well covered with pickle,...should not be put down for at least two days after the killing, during which time it should l>c slightly sprinkled with powdered saltpeter, which i-emoves... | |
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