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. Nelson, all of Echo. Oregon
Service, Washington, D. Q
C. 8. DUNN, Register.
AND
DO"
8?“
|
HITT
1
HOTEL ST. G BORG I
- FOR—
GEO. DARVEAU, Prop.
Elegantly Furnished. Heated by Hut
Water. Long Distance Telephone
Connections with Office in Alt
Rooms. Fine Sample Rooms
Erected 1899 -.European Plan--Pendieton, Ore.
Confectionery
Cigars
Tobacco
Soft Drinks
J. L. VAUGHAN
ELECTRIC FIXTURES
AND APPLIANCES
Phone 139
203 I.
Court st.
LAND
Pendieton, Ora.
LEVELING
Hunting, Fishing and Base
Ball Goods
|
First Class
will do your work under engineer’s instructions
You’ll Be Satisfied
J. K.SHOTWELL
Hermiston, Oregon
Billiard and Pool
Tables