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About The Hermiston herald. (Hermiston, Or.) 19??-1984 | View Entire Issue (Jan. 4, 1919)
THE ie iish Uuu an The First National Bank of Hermiston Capital & Surplus $30,000 Butter Wrappers RIGHT METHODS OF CURING PORK Directions Given for Butchering Hog at Home and Preparing Meat for Keeping. RECIPES WORTHY OF TRIAL Recommendation« Made by United States Department of Agriculture— Combination of Salt and Sugar Makes Good Cure. On many farms the butchering of a hog or two to furnish the home sup ply of meat would be more generally practiced during late fall and winter If methods of keeping the meat were more generally understood. Some people who would like to reduce their meat bill by the home butchering method fear that a part of the meat might spoil and thus be wasted before it could be used. To assist such peo ple and others who do butchering In curing pork properly, the United States department of agriculture rec ommends the following: Curing Agents. Salt, saltpeter, sugar and molasses are the principal preservatives used In curing pork. Borax, boric acid, formalin, salicylic acid, and other chemicals are sometimes used, but their use is prohibited In connection with meats and products to which the federal meat-Inspection law Is appli cable. Salt when applied alone to meat makes It very hard and dry, because its action draws out the meat Juices and hardens the muscle fibers. Salt peter Is used to preserve the natural color of the meat. It Is more astrin gent than salt and should be used sparingly. Sugar and molasses act differently than salt. They soften the muscle fibers and improve the flavor of the meat, hence the combination of salt and sugar makes a good cure. Brine Curing and Dry Curing. Much diversity of opinion exists as to the merits of the two ways of cur ing—brining and dry curing. It Is less trouble to pack meat in a barrel and pour on brine than to rub meat three or four times with salt. The brine keeps away Insects and vermin. If directions are followed closely and pure water is used in making the brine, It will not spoil and should keep for a reasonable length of time. If the brine becomes "ropy,” it should be poured off and boiled or a new brine made. A cool cellar is the most desir able place for both brine and dry cur ing, though more moisture is required for dry curing. When meat is cured during warm weather the dry salt method of curing Is far safer than the brine method. It is advisable to rub with fine salt the surface of the meat and allow It to drain, flesh side down, for 6 to 12 hours before being put in the cure. This applies to both brine and dry curing. Brine-Cured Pork. There are many different formulas for curing pork by the brine method, but the recipe given below if followed closely will give very good results. ! For each 100 pounds of meat use— 8 pounds salt. 2 ounces saltpeter. 2% pounds sugar or 4 gallons water. HERALD, HERMISTON, OREGON. U. S. HEALTH SERVICE ISSUES WARNING Uaurs A Sappy Nem Uear FIRST HERMISTON K.Safiat back the brine. Repeat this operation again on the tenth and eighteenth days. If the pickle becomes ropy, take out all the meat and wash It off thor oughly, also the container. Boil the ropy pickle; or, better, make new pickle. When each piece of meat has received the proper cure, take It out of the pickle and wash in lukewarm water, string, and hang in the smoke- house. The temperature of the smoke- house should not exceed 125 degrees Fahrenheit. Smoke the meat until it has a good chestnut color. An excellent cure, in which the meat is preserved in brine formed from the mixtures of the Juices brought out of the meat by the application of the fol lowing Ingredients: For each 100 pounds of meat use— 8% pounds salt. 2 ounces saltpeter. 2 pounds melted 2 ounces red pepper, sugar or warm 2 ounces black pep- sirup. per. All the ingredients should be mixed thoroughly. Rub each piece of meat with the mixture. Pack the meat In a container, hams on the bottom, shoul ders next, and bacon sides on top. Enough liquid will be formed to cover the hams. Allow the meat to cure for six weeks; string and hang In the smokehouse. The bacon and smaller pieces of meat, after they are cured, should be eaten first. The hams are better after they have aged. Dry-Cured Pork. Dry-cured pork requires more work than brine-cured, though It is some times less expensive. Danger from rats and other vermin is less in the case of brine-cured pork. Both methods of curing are very successful if care is taken to see that each operation is executed correctly. Following is the method of dry curing: For each 100 pounds of meat use— 7 pounds salt. 2 ounces saltpeter. 212 pounds sugar. Mix all the ingredients thoroughly, then rub one-third of the quantity of this mixture over the meat and pack It away in a box or on a table. The third day break bulk and rub one-half of the remaining mixture over the meat and again pack the meat. Break bulk the seventh day and rub the re mainder of the mixture over the meat and pack the meat to cure. Allow one day and a half cure for each pound the pieces of meat average. After the meat has cured, wash each piece with lukewarm water and hang it In the smokehouse. Another dry cure Is as follows : For each 100 pounds of meat use— 8 pounds salt. ( ounces black pep- 8 pounds warm per. sirup. 2 ounces red pepper. 2 ounces saltpeter. All the above ingredients should be mixed together thoroughly. Rub each piece of meat thoroughly with this mixture and pack the meat in bulk on a clean floor or table or in a con tainer. In ten days break bulk and repack the meat. This is done to make the cure more uniform and to prevent souring. Allow the meat to cure five or six weeks. Pickled Pork. Fat backs cut into suitable pieces for curing are generally treated In the following manner : The pieces of meat are packed in a container and a pickle made of the following ingredients is poured over the meat : To 4 gallons of water add 10 pounds of salt and 2 ounces of saltpeter for each 100 pounds of meat ************************** I MEAT COOL ANO FRESH I — * $ The proper time to begin cur- * * Ing pork is when the meat is * $ cooled and is still fresh. Twen- * * ty-four to 36 hours after killing * sirup % Is the opportune time. It Is es- * In warm weather 9 or 10 pounds of * sentisi that the pork be thor- % salt are preferable. i % oughly cooled. Meat should J Allow four days’ cure for each pound | J never be frozen either prior to % In a ham or shoulder and three days I * or during the period of curing. J for bacon and small pieces. For ex I $ A clean hardwood molasses or % ample, a 15-pound bam will take 60 i 3 sirup barrel Is a suitable vessel ♦ days; a piece of bacon weighing $ In which to cure pork. The bar- * 10 pounds, 30 days. I w rei should be clean and tight so % The brine should be made the day $ as to prevent leakage. A large X before It Is used, so that it will be cool. I * stone or metal Jar Is the best % All the Ingredients are poured Into $ container in which to cure meat, Z the water and boiled until thoroughly ♦ but the initial cost is high. Stone % mixed. Place ham on the bottom of IZ or some metal containers are t the container, shoulders next, bacon * very easily kept clean. If a bar- J sides and smaller cuts on top. Pour % rei is used repeatedly for cur- * 1n the brine, and be sure it covers the IX Ing pork it Is necessary to scald ♦ meat thoroughly. Tn five days pour 13 It out thoroughly before fresh * off the brine and change the meat, $ pork Is packed Into it. * placing the top meat on the bottom and the bo tom meat on top, then pour tasases*** LEGAL BLANKS Iron Age Spray Pumps Increase in All Respiratory Dis eases After the Influenza Epidemic Probable. Influenza Expected to Lurk for Montha. How to Guard Against Pneumonia. Common Colds Highly Catching—Im portance of Suitable Clothing—Could Save 100,000 Lives. Washington, D. C.—With the subsid ence of the epidemic of influenza the attention of health officers is directed to pneumonia, bronchitis and other diseases of the respiratory system which regularly cause a large number of deaths, especially during the winter season. According to Rupert Blue, Surgeon General of the United States Public Health Service, these diseases will be especially prevalent this win ter unless the people are particularly careful to obey health instructions. “The present epidemic,” said Sur geon General Blue, “has taught by bit ter experience how readily a condition beginning apparently as a slight cold may go on to pneumonia and death. Although the worst of the epidemic Is over, there will continue to be a large number of scattered cases, many of them mild and unrecognized, which will be danger spots to be guarded against.” The Surgeon General likened the present situation to that after a great Are, saying, “No Are chief who understands bls business stops playing the hose on the charred debris as soon as the flames and visible Are bave dis appeared. On the contrary, he con tinues the water for hours and even days, for he knows that there Is dan ger of the fire rekindling from smol dering embers.” “Then you fear another outbreak of influenza?” he was asked. “Not neces sarily another large epidemic,” said the Surgeon General, "but unless the people learn to realize the seriousness of the danger they will be compelled to pay a heavy death toll from pneumo nia and other respiratory diseases. See us for PRICES See last week’s paper for Power Spray Pumps SAPPERS’ INC. Notice for Publication. LODGE DIRECTORY Department of the Interior, U. S. Land Office at La Grande, Oregon, Dec. 4, 1918. Notice Is hereby given that Char les A. Keller, of Hermiston, Oregon, who, on May 12, 1915, made Recla mation Homestead Entry, Number 014667, for Farm Unit “S” of SW. Section 32, Township 5 North, Range 29 East, Willamette Meridian, has filed notice of his intention to make three-year proof, to establish claim to the land above described, before W. J. Warner, United States Commis sioner, at his office, at Hermiston. Oregon, on the 8th day of February, 1919. Claimant names as witnesses: Otto G. Sapper, Henry M. Sommerer, Paul M. Miller and John L. Waller, all of Hermiston, Oregon. C. S. DUNN, Register. ueen ESTHER chapter No. 101, o. e . s, meets second Tuesday evening of each month at 8:00 sharp in Mack's hall. Visiting members welcome. Frances G. Phelps, W. M. Kathryn L. Garner. Sec. Alfalfa Hay Q WE SELL IN CAR LOTS HERMISTON LODGE NO. 138, A. F A A. M . meets in Masonic Hall on First Tuesday even ing of each month. Visiting brethren wel- come. H. K. Dean, Secy. J. H. Young, W. M. Alfalfa Hay Baled or Chopped and VINEYARD LODGE NO. 206, I. O. O. F , • meets each Saturday evening in Odd Fellows hall. Visiting members cordially invited. W. R. Longhorn. Sec. J. S. West. Noble Grand. Common Colds Highly Catching. “It Is encouraging to observe that people are beginning to learn that or PROFESSIONAL CARDS dinary coughs and colds are highly catching and are spread from person to person by means of droplets of DR. R. G. GALE germ laden mucus. Such droplets are Physician and Surgeon sprayed Into the air when careless or Rooms 1 and 2 Bank Bldg. ignorant people cough or sneeze with Office Hours: 10 to 12; 2 to 4; 7 to 8. Phone 561 out covering their mouth and nose. It Is also good to know that people have learned something about the value of DR. FRANCIS P. ADAMS fresh air. In summer, when people Physician and Surgeon are largely out of doors, the respira tory diseases (coughs, colds, pneumo Notice for Publication. PHONE 61, HOTEL OREGON. FOR THE PRESENT nia, etc.) are Infrequent; In the fall, Department of the Interior, U. S. as people begin to remain Indoors, the Land Office at La Grande, Oregon, Day or night calli answered promptly respiratory diseases Increase; In the Dec. 4, 1918. winter, when people are prone to stay Notice Is hereby given that Paul in badly ventilated, overheated rooms, the respiratory diseases become very M. Miller, of Hermiston, Oregon, DENTIST prevalent who, on May 12, 1915, made Recia Hermiston. Oregon illation Homestead Entry, Number Suitable Clothing Important Office, Bank Bldg. 014669, for Lot 4 (Fractional SWU Office Phone, 93 Office Hours: “Still another factor In the produc Residence Phone 32 8 a. m. to 5 p. m. SW1), Section 32, Township 5 tion of colds, pneumonia and other re spiratory diseases is carelessness or ig North, Range 29 East, Willamette norance of the people regarding suit Meridian, has filed notice of inten able clothing during the seasons when tion to make three-year proof, to es the weather suddenly changes, sitting tablish claim to the land above de VETERINARY SURGEON Office Phone 464 House Phone 283 In warm rooms too heavily dressed or, crlbed, before W. J. Warner, United what is even more common, especially Office in old Reading Room among women, dressing so lightly that States Commissioner, at his office, at Hermiston, Oregon, on the 7th day windows are kept closed In order to be comfortably warm. This Is a very in of February, 1919. D. N. REBER, M. D. jurious practice. Claimant names as witnesses: Otte Eye, Ear Noss and Throat G. Sapper, Charles A. Keller, William Optical Department Could Save 100,000 Lives. Glasses Ground Any Size or Shape J. Downer and Henry M. Sommerer, “I believe we could easily save one all of Hermiston, Oregon. Rooms 9-11 Schmidt Bld. Pendleton hundred thousand lives annually In C. S. DUNN, Register. the United States If all the people would adopt the system of fresh air Chiropractic Cures Where Other Methods Fail living followed, for example, In tuber I use the Latest Painless Methods Notice for Publication. culosis sanatoria. There is nothing Dr. LORETTA H. STARBA mysterious about it—no specific medi Department of the Interior, U. $ CHIROPRACTOR cine, no vaccine. The Important thing Land Office at La Grande, Oregon Not Drugs. Not Surgery. Not Osteopathy is right living, good food and plenty of Dec. 3. 1918. Residence 103 Villow St. fresh air. Notce is hereby given that John L Office 103 W. Webb St. Phone 583 Pendleton, Ore Droplet Infection Explained In Pictures. Waller, of Hermiston, Oregon, who. DALE ROTHWELL “The Bureau of Public Health, on June 1, 1909, made Reclamation OPTICAL SPECIALIST Treasury Department, has Just Issued Homestead Entry, Number 06606 a striking poster drawn by Berryman, for Unit “F” of NE%. Sec the well-known Washington cartoonist. tion 6, Township 4 North The poster exemplifies the modern Range 29 East, Willamette Meridian method of health education. A few years ago, under similar circumstances, has filed notice of intention to make Glasses ground and fitted. Lenses duplicated. the health authorities would have Is Five-year proof, to establish claim tr American National Bank Building Pendleton, Oregon sued an official dry but scientifically the land above described, before W accurate bulletin teaching the role of J. Warner, United States Commissi droplet infection in the spread of re oner, at his office, at Hermiston, Orc spiratory diseases. The only ones who would have understood the bulletin gon, on the 8th day of Feb., 1919. Claimant names as witnesses would have been those who already UNDIR NEW MANAGEMENT knew all about the subject The man Charles A. Keller, Henry M. Som Most up to date restaurant in Eastern Oregon Try our 35 cent dinner In the street the plain citizen and the mer, Herbert A. McKeen and Wil many millions who toll for their living Ham A. Leathers, all of Hermiston HOHBACH’S would have had no time and no desire Oregon. Bakery. Confectionery, Restaurant Pendleton to wade through the technical phrase C. 8. DUNN, Register. ology." Alfalfa Meal We are always in the market for loose hay delivered at the null GET OUR PRICES C.S.McNAUGHT CO. Phone Your Orders for all kinds of Transfer Work Stand at Siscel's. Phona 262 We are ready at any time to go any where or haul anything. F. V. PRIME The City Transfer W.B BEASLEY J. A. PEED PIONEER Barber Shop ESTABLISHED «ix YEARS 1 Our Aim Is To Please the Public BATHS IN CONNECTION F. R. Vose, Proprietor Hermiston Auto Truck ALWAYS ON THE JOB LONG AND SHORT HAULS Give Ue A Trial Hermiston Transfer Company Office, Cur. Main and Second Sts. Phone 152 Res.. 29F2 French Restaurant USE Notice for Publication. Department of the Interior, U. S Land Office at La Grande, Oregon Dec. 4, 1918. Notice is hereby given that Birt PROTEC Pullar, of Echo, Oregon, who, on December 8, 1913, made Homestead Entry. No. 012665. for NE‘. Sec tion 30. Township 3 North. Range | 27 East, Willamette Meridian, ha | filed notice of intention to make three-year proof, to establish claim to the land above described, before W. J. Warner, United States Land COLDS, INFLUENZA, PNEUMONIA, AND Commissioner, at his office, at Her- TUBERCULOSIS AM SPREAD THB WAV miston, Oregon, on the 10th day of February, 1919. Copies of this poster can be ob- Claimant names as witnesses: Roy tained free of charge by writing to the F. Dawson, Oliver Lee, John Pullar Surgeon General, U. 8. Public Health | and 8. S. 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