,canton ,christian ,college ,,bulletin ,,no4 #bg ,,butchering ,,and ,,curing ,,meats ,,in ,,china ,,by ,,carl ,,oscar ,,levine ,associate ,professor of ,animal ,husbandry ,canton1 ,china #aiba ,butchering and ,curing ,meats in ,china ,,contents ,preface ,introduction ,origin of ,meat ,foods ,food ,animals in ,china ,section ,hogs #a ,cattle #b ,water ,buffalo #c ,sheep and ,goats #d ,poultry #e ,selection of ,animals for ,slaughter ,health #f ,condition #g ,breeding #h ,feeding #i ,age and ,size for ,killing #aj ,preparation of the ,animals for ,slaughter ,bleeding and ,dressing ,hogs ,tools #aa ,scalding ,equipment #ab ,killing the ,hog #ac 8,watered0 ,meat #ad ,scalding and ,scraping #ae ,gutting #af ,cooling the ,carcass #ag ,cutting up the ,carcass #ah ,shoulders #ai ,middle ,part #bj ,hams #ba ,trimmings #bb ,head #bc ,feet #bd ,killing and ,dressing ,beef ,tools #be ,stunning #bf ,bleeding #bg ,skinning and ,gutting #bh ,treatment of ,hides #bi ,killing and ,dressing ,sheep ,stunning and ,bleeding #cj ,skinning #ca ,gutting #cb ,bleeding and ,dressing ,poultry ,bleeding and ,picking #cc ,keeping ,meat ,fresh ,curing ,meats3 ,american ,methods ,preparing the ,meat for ,curing #cd ,vessels for ,curing #ce ,curing ,agents #cf ,wet and ,dry ,cures ,compared ,recipes for ,curing ,meats ,corned ,beef #cg ,dried ,beef #ch ,plain ,salt ,pork #ci ,dry ,cured ,pork #dj ,sugar ,cured ,pork #da ,pork ,sausage #db ,mixed ,meat ,sausage #dc ,bologna ,sausage #de ,smoked1 or ,country ,sausage #df ,frankfort1 or ,vienna ,sausage #dg ,liver ,sausage #dh ,summer ,sausage #di ,headcheese #ej ,scrapple #ea ,snow ,packing #eb ,partial ,cooking #ec ,rendering ,lard #ed ,smoked ,meats #ee ,the ,smoke ,house #ef ,the ,fuel #eg ,preparing ,meat for ,smoking #eh ,the ,fire #ei ,keeping ,smoked ,meats #fj ,recipe for ,yellow ,wash #fa ,chinese ,meat ,recipes ,bean ,sauce ,sausage 77 #fb ,pickle for ,bean ,sauce ,sausage #fc ,preparing the ,meat for ,sausage #fd ,sausage ,casing 77 #fe ,softening the ,casing #ff ,filling the ,casing #fg ,sunning and ,drying #fh ,season and ,weather for ,making ,sausage #fi ,lean ,pork ,sausage 77 #gj ,liver ,sausage 77 #ga ,tung ,koon ,sausage 77 #gb ,oyster ,sauce ,sausage 77 #gc ,catsup ,sausage #gd ,roast or ,baked ,sausage 77 #ge ,cured ,ham #gf ,sun ,dried ,pork 77 #gg ,pickled ,pig's ,feet 77 #gh ,pickled ,beef #gi ,dried ,rice ,birds 77 #hj ,pork ,stuffed ,liver 77 #ha ,lo ,mei 77 #hb ,roast ,meat 77 #hc ,dried ,duck 77 #hd ,puffed ,pig ,skin 77 #he ,preface ,this bulletin discusses the different methods1 both ,chinese and foreign1 of butchering and curing meats4 ,the aim has been to present the material in a practical way so as to be of value to the general public as well as of special service in connection with the courses in ,meats offered at the ,canton ,christian ,college4 ,the writer realizes that this bulletin is not complete1 in that the subject1 especially in regard to curing meats in different parts of ,china1 is far from exhausted4 ,however1 it is thought best to publish in this form1 and in a later edition to include additional material which may be secured on the subject4 ,constructive criticism on this bulletin will be received gladly4 ,the writer is especially indebted to the ,united ,states ,department of ,agriculture for permission to use material from its publications4 ,special acknowledgment is also due to ,mr4 ,taam ,sik ,hung and ,mr4 ,w4 ,l4 ,funkhouser of the agricultural staff of the ,canton ,christian ,college1 who have made valuable suggestions in the preparation of the manuscript1 to agricultural students who have taken the course in ,meats under the writer's supervision and have assisted in securing the data on ,chinese methods of curing meats1 and to ,mr4 ,a4 ,h4 ,holt1 ,instructor of ,english in ,canton ,christian ,college1 for his assistance in reading the manuscript4 ,c4 ,o4 ,levine ,butchering and ,curing ,meats in ,china ,introduction ,the ,chinese1 like most people1 are lovers of pork1 beef1 mutton1 and poultry1 and consume these meats1 both fresh and cured1 in large quantities each year4 ,fresh meat is practically all consumed within a few miles of the locality in which it is butchered4 ,however large quantities of cured meats1 especially cured pork and duck1 are shipped long distances from the localities where they are cured4 ,cured hams and bacon are shipped from ,kuling north to ,peking1 and south to ,canton4 ,yunnan exports to ,canton and other parts of ,china1 to the ,philippine ,islands and other countries to the south1 a considerable quantity of home cured ham1 which is quite popular with the ,chinese in those regions4 ,on the other hand1 a good deal of cured ham and bacon is imported1 chiefly from ,australia and ,england1 to the various ports of ,china and finds its way inland4 ,for a number of years ,canton ,christian ,college has been studying the butchering and curing problems as they exist in southern ,china1 particularly in the region of ,canton4 ,meats of various kinds have been butchered and cured by the ,college4 ,both the foreign and ,chinese methods of handling the meat have been practiced and studied4 ,in this work special attention has been given to the butchering and curing of pork4 ,the climate of ,canton is one not especially well adapted to curing meat4 ,this is due to the fact that the temperature never falls below #cb degrees ,fahrenheit1 even in the coldest winter season4 ,further1 this low a temperature is not maintained more than a few days of the winter season1 and only at night4 ,before noon it usually rises to #ej or #fj1 following even the coldest nights4 ,in spite of the fact that the temperature never gets very low1 the work at the ,college has demonstrated that it is possible to produce good cured meat1 if done properly1 even without the use of ice4 ,however there is some risk of the meat spoiling without ice1 and it is recommended1 especially in curing large pieces of meat1 such as hams and shoulders1 that ice be used to facilitate the cooling of the meat before the cure is applied4 ,origin of ,meat ,foods ,man uses for his meat diet almost all classes of animal life4 ,however1 the principal classes of animals that supply the human race with meat food are3 cattle1 hogs1 sheep1 poultry1 and1 in ,china and southern ,europe1 the buffalo4 ,in ,northern ,china the camel and in ,western ,china the yak are also used to some extent for food4 ,such animals as birds 7other than poultry71 rabbits1 fish and other forms of water life1 while of importance1 do not provide as large a supply of meat food as do the domesticated animals mentioned above4 ,food ,animals in ,china ,the animals in ,china from which the main supply of meat comes are swine1 cattle1 water buffalo1 and poultry 7including chickens1 ducks1 and geese74 #a4 ,hogs ,hogs in ,china are of both the bacon and lard types4 ,the lard type is the most common1 except in the provinces of ,yunnan1 ,szechwan1 and some regions in central ,china1 where the bacon type is found4 ,the ,chinese lard hogs are characterized by their large1 pendulous bellies1 sway-backs1 light hams1 and by their slowness in maturing4 ,they are inferior hogs when compared with the improved breeds of ,europe and ,america1 but as a rule are better than the native hogs found in other parts of the ,orient4 ,their large bellies and low backs are largely due to the fact that from the time the pigs begin to eat until they are butchered1 all concentrate feeds are given in the form of a very wet swill1 and they are allowed to drink all they can hold of such feed twice a day4 ,such feeding stretches the digestive tract to an abnormal degree1 and permanently enlarges the belly and pulls down the back4 ,by giving less water with the feed1 and not allowing the pigs to fill up with all they can possibly hold1 this abnormal development can largely be prevented4 ,intelligent breeding for several generations1 by mating animals with the most desirable conformation1 such as straight backs1 wide1 deep hams1 long1 deep bodies1 short heads1 and short legs1 should bring about further improvement4 ,breeding for fast growing and early maturing animals should also be practiced1 as the most profitable feeding is with young animals4 ,illustration3 ,fig4 #a4 ,heifer two years old of the native humped variety ,illustration3 ,fig4 #b4 ,beef-draft water buffalos with calves a few weeks old ,illustration3 ,fig4 #c4 ,chinese 8fat-tailed0 variety of sheep ,illustration3 ,fig4 #d4 ,chinese lard hogs ready for butchering raised at ,canton ,christian ,college ,it is interesting to note that years ago the native lard hog of southern ,china was used to secure desirable characters in two of our most important modern breeds1 the ,berkshire and the ,poland ,china breeds4 ,however1 since that time these western breeds have been further greatly improved by intelligent selection and breeding1 while the ,chinese hogs have been very little improved1 if at all4 ,to-day1 in comparing the native ,chinese lard hog with the modern western breeds1 there is no resemblance in the ,chinese hog to the wide1 slightly arched back1 deep1 long sides1 deep1 full hams1 small heads1 short legs1 and rapid growth of these modern breeds which have1 in their origin1 blood of the native ,chinese lard hog4 ,due to slow maturity and undesirable conformation1 the ,chinese hog is not as economical in converting feeds into meat as is the improved western hog4 ,however1 the meat is of good flavor and can be successfully cured4 ,an exception to this is the case of animals that have been largely fed on rice bran1 which produces a soft1 oily pork1 although no difficulty is experienced in curing such pork4 ,wheat bran produces a firm flesh4 ,if a firm flesh is desired1 it is important that rice bran or polish not be fed to hogs during the last six to eight weeks of the fattening period4 #b4 ,cattle ,the main source of beef in ,china is the native 8humped0 cow1 called by the people of southern ,china ,wong ,ngau which means 8yellow cow04 ,this native variety of humped cattle is a good beef animal1 although there is room for a great deal of improvement by breeding for early maturity1 greater size1 and development of a more distinctly beef type4 #c4 ,water ,buffalo ,beef ,the water buffalo1 while chiefly used for draft purposes1 is an important source of beef in ,china4 ,there is very little difference in quality between the ,chinese buffalo beef and ordinary beef4 ,however1 the lean meat of the buffalo is considerably darker in color than the lean meat in ordinary beef4 ,young stock1 up to three years old1 that have not been used for draft purposes1 are best for beef4 ,beef from buffalos or cattle that have been used for work for some time before butchering is generally tough1 and less palatable than beef from animals that have not been worked4 #d4 ,sheep and ,goats ,in northern ,china1 especially in the provinces of ,shantung and ,chihli1 the fat-tailed variety of sheep is raised to a considerable extent1 both for mutton and for wool4 ,the covering of wool is light1 however1 when compared with that of the wool breeds1 and this sheep is properly classed as a mutton sheep4 ,they are so called because of their large fat tails1 which are about three to four inches thick1 six to eight inches wide1 and eight to ten inches long4 ,fat-tailed sheep are shipped by rail and by boat to many parts of ,china from the regions in which they are raised4 ,the goat1 while of less importance than the sheep as a source of meat1 is raised in limited numbers in many parts of ,china for meat purposes4 ,meat from the goat is considered inferior to that from sheep4 #e4 ,poultry ,the most common of all animal food in ,china is probably poultry4 ,many varieties of chickens1 ducks1 and geese are raised4 ,some of the best breeds of chickens for meat are the ,langshang1 from the ,shanghai region1 of which there are two varieties1 the black and the white2 and the ,swatow1 of which there are also two varieties1 the white and buff4 ,these breeds are large and meaty1 individuals weighing from five to eight pounds4 ,there is a number of other distinct breeds and varieties of chickens1 which1 while they are not as good for meat as the above1 due to their smaller size1 are used extensively for food4 ,in the region of ,canton1 the common variety of chickens used for meat1 and also for egg production1 is a small buff-colored variety1 generally more or less mixed with other varieties4 ,this variety1 which is called wong kai 77 by the ,cantonese1 is becoming very popular in the ,philippine ,islands1 where it is called the 8,cantonese0 chicken because of its introduction from ,canton4 ,the most common ducks of southern ,china are of a dark colored variety4 ,in north ,china the white ,peking duck is the common variety4 ,both are excellent for meat4 ,there are three varieties of ,chinese geese2 the grey1 white1 and brown4 ,the grey variety is probably more generally used for meat than are the other two varieties4 ,it is the only variety raised on a large scale in southern ,china1 and its meat is of excellent quality4 ,chinese geese are distinguished from other breeds of geese by the fleshy protuberance at the base of the bill and front of the skull4 ,selection of ,animals for ,slaughter #f4 ,health ,in the selection of animals for slaughter health should be given first consideration4 ,even though the animal has been fairly fed and carries a prime finish1 the best quality of meat cannot be obtained if the animal is unhealthy4 ,if the animal has fever or serious derangement of any kind1 the meat will not be wholesome4 ,there is little direct evidence of harmful results from the use of animals in the first stages of such diseases as tuberculosis1 cholera1 plague1 rinderpest1 and such diseases1 but the only safe course is to discourage the use of any animal for food that is known to be in imperfect health4 ,the keeping qualities of meat are always impaired by fever or other derangements of the system4 ,bruises1 broken limbs1 and like accidents all have the same effect on the meat as ill health1 and unless the animal can be dressed immediately after such accidents1 it is best not to use the meat for food4 ,this is especially true if the rise in temperature1 which usually results from such accidents1 has been #b degrees ,f4 or more4 ,a rise in temperature just before slaughtering usually results in a stringy1 bluish meat1 which is difficult to cure4 ,animals should not be butchered while in heat1 as the meat of such animals will be strong1 and cannot be cured1 as it sours quickly4 #g4 ,condition ,first class meat cannot be obtained from animals in poor flesh4 ,the proper amount of fat must be present to give juiciness and flavor to the meat4 ,it is more important1 however1 that the animal should be in good physical condition than that it should be very fat4 8,never kill an animal when it is losing flesh0 is a maxim followed by butchers4 ,there is a good deal of truth in the saying4 ,when the animal is losing in flesh1 the muscle fibers are shrinking in volume and contain correspondingly less water4 ,as a result1 the meat is tougher and drier4 ,when an animal is gaining in flesh1 the opposite condition prevails1 and a better quality of meat results4 ,also1 a better quality of meat will be obtained from an animal in medium flesh1 but gaining in weight1 than from a very fat animal that is neither gaining nor losing in flesh4 #h4 ,breeding ,because of careless selection of breeding stock1 most of the hogs in the region of ,canton have low backs1 large bellies1 scant hams1 never produce the best quality of meat1 and have a low dressing percentage4 ,the improved hog with a level or slightly arched wide back1 long1 deep1 smooth sides1 full hams1 and short neck and head1 has meat of the best quality1 and such hogs have the highest dressing percentage4 ,fine bone1 soft hair1 and mellow flesh1 qualities generally found in well bred animals1 are desired in all animals used for meat1 as they indicate meat of a good quality1 with a minimum of waste4 #i4 ,feeding ,the kind of food the hog gets during the last six or eight weeks of the fattening period largely determines the flavor and the character of the meat4 ,during that period1 it is best not to feed very much of rice bran1 or peanut cake1 as when such feeds are given they produce very soft1 oily fat4 ,wheat bran and corn produce a firm fat1 and one or the other1 or both together1 should constitute a large part of the grain ration for the fattening hog4 #aj4 ,age and ,size for ,killing ,it is a well known fact that meat from an old animal is very likely to be tough and difficult to cook sufficiently to make it tender4 ,on the other hand1 meat from very young animals is watery and often lacks flavor4 ,an old animal in good condition is to be preferred to a young one in poor condition4 ,hogs can be killed for meat any time after six weeks1 but the most profitable age at which to slaughter is from eight to ten months4 ,hogs at that age have a higher dressing percentage than when younger4 ,gain in weight is made at a lower cost in young animals than in older animals4 ,for this reason1 it is not advisable to keep a hog much longer than twelve months1 or a beef animal more than two years1 unless feed is very cheap4 ,if the pork is to be cured1 the hogs for butchering should weigh from one hundred and thirty to two hundred pounds4 ,larger hogs can be butchered conveniently1 although a hog much heavier will be more difficult to handle4 ,in southern ,china1 where the day temperature is seldom below sixty degrees ,fahrenheit during the butchering season1 a difficulty in cooling the meat will be experienced1 unless ice is used1 and if the meat is not properly cooled it will not cure well4 ,chickens have the most tender meat at the age of three to six months1 depending on the variety1 and at that age sell for the highest price4 ,poultry that have just reached maturity are best for curing4 ,preparation of the ,animals for ,slaughter ,it is important that the animal to be slaughtered should not be given food from twenty to thirty hours before slaughtering4 ,if kept on full feed until just before it is killed the circulatory system is gorged1 and the blood1 loaded with assimilated nutrients is driven to the extremities of the capillaries4 ,in such condition1 it is impossible to drain the veins thoroughly1 and a reddish colored1 unattractive carcass will result4 ,food in the digestive tract decomposes very rapidly after the animal is killed1 and when the dressing is slow the gases from such decomposing food are apt to flavor the meat4 ,water should be given freely up to the time of slaughter1 as it helps to keep the temperature normal and helps to wash the waste matter from the system1 resulting in a nicely colored carcass4 ,the care of the animals before slaughter has considerable effect on the meat4 ,they should not be excited in any way sufficiently to raise the body temperature4 ,excitement will prevent proper draining of the blood vessels1 and1 if extreme1 will cause souring of the meat on curing4 ,an animal should never be killed immediately after it has been heated by a hard run4 ,it is better to let such an animal rest until the next day rather than to run the risk of the meat spoiling1 as the meat of an animal that has been overheated will not keep well4 ,such meat is usually of pale color and very often will become sour or putrid within three or four days after it has been dressed1 even though kept near the freezing point while it is being cured4 ,care should be taken not to bruise the animals in handling them just before killing4 ,bruises cause the blood to settle in the part of the carcass affected1 presenting an uninviting appearance1 besides affecting the curing qualities of the meat4 ,before killing1 a twenty-five hour fast1 plenty of clean water1 careful handling and rest1 are all important items in securing the best quality of meat1 either for cooking fresh or for curing purposes4 ,bleeding and ,dressing ,hogs #aa4 ,tools ,the essential tools for doing good work at killing time are3 ,a good sticking knife1 a cleaver1 a #ad-;inch steel on which to sharpen the knives1 hog hooks1 bell-shaped scrapers1 meat saw1 and gambrel4 ,more than one of each tool is necessary if many hogs are to be butchered and handled efficiently4 ,a block and tackle will reduce labor in hanging the hog for gutting4 #ab4 ,scalding ,equipment ,in ,china1 the water for scalding is heated in a sort of a furnace commonly called t'ong chue ts'o4 774 ,the furnace is made of brick and concrete1 or concrete only4 ,it is usually about thirty-six inches wide1 six feet long1 and twenty-eight inches high at one end1 gradually sloping to about twenty-six inches high near the other end1 where a large brass or iron basin for holding water is placed over a fire grate4 ,the basin in which the water is heated is usually about twenty inches in diameter1 eight inches deep in the center1 and diminishing in depth from the center to the rim4 ,the shallow basin with large contact with the fire obtains quick heating and saving of fuel4 ,the top of the furnace is made to slope from all sides toward the bowl so that1 when hot water is poured on the hog which lies on the table1 the water runs back into the basin4 #ac4 ,killing the ,hog ,all tools and apparatus used in killing and handling the animal should be ready before it is killed4 ,the knives and saws should be sharp and clean4 ,the water should be near the boiling point and the block and tackle ready1 if one is to be used4 ,the common and most satisfactory method of killing the hog is by severing the large arteries and veins in the neck of the animal with a sticking knife about nine inches long4 ,the animal should be laid on its back and held firmly while it is being stuck4 ,two men can handle a large hog if they work intelligently4 ,by reaching under the animal and grasping the opposite legs and suddenly jerking the legs1 a heavy hog can be easily turned over on its back4 ,one man standing astride the animal with his feet close against its sides1 and holding the front legs1 can easily control it while the other does the sticking4 ,illustration3 ,fig4 #e4 ,tools ,used by ,chinese in ,butchering4 ,lower ,row ,right to ,left4 ,sticking knife4 ,cutting and scraping knives4 ,heavy knife for cutting meat4 ,knife for cutting bone4 ,cleaver4 ,funnel for ,stuffing sausage casing4 ,hook used in handling meat that is being roasted4 ,tool used in roasting meat4 ,upper ,row ,right to ,left4 ,cork with needles for pricking casing when it is being filled in order to let out the air4 ,hooks for handling carcass4 ,illustration3 ,fig4 #f4 ,hog scraped and hung up for gutting ,illustration3 ,fig4 #g4 ,scraping the hog on the 8t'ong chue t'so0 ,it is a common custom with ,chinese butchers to lay the hog across a narrow bench for sticking4 ,this requires more handling of the animal then when the animal is simply turned over on its back on the floor1 or on a low table or box for the sticking4 ,the sticking knife should have a blade eight or nine inches long4 ,in ,america1 a knife with straight edges1 which at the end tapers to a point is used1 while in ,china1 a knife tapering from two inches wide at the handle to a long1 narrow point is used4 ,either type of knife will do4 ,the knife should be thrust diagonally into the neck for about six to eight inches of its length1 depending on the size of the hog4 ,it should be inserted on the middle line of the body1 about three or four inches in front of the sternum1 with the sharp edge of the knife toward the rear and the knife pointed in the direction of the loin of the hog4 ,one hand of the operator should be held on the lower jaw of the hog to help hold the animal steady4 ,it will require a little practice to stick properly4 ,if rightly done1 the large blood vessels will be severed1 the animal will bleed quickly1 and be dead in less than five minutes4 ,in large packing houses1 where each man has a certain piece of work to do1 the hogs are hung by one leg upon a moving over-head track4 ,as the hogs move by the killer1 he grasps one front leg with one hand1 and1 with the other hand1 does the sticking4 ,such an arrangement is practical where a large number of hogs is killed daily4 #ad4 8,watered0 ,meat ,there is a very common practice in ,china of increasing the weight of the dressed hog carcass by forcing water into the meat as soon as the blood has drained away and the scraping is finished4 ,water is forced in through the large blood vessels leading away from the heart4 ,to do this properly1 care is taken in sticking not to sever the large blood vessels from the heart4 ,this is accomplished by using a long1 narrow sticking knife1 which is thrust into the heart itself4 ,the animal thus stuck bleeds into the chest cavity1 which is not desirable1 as the bleeding will not be as thorough as when the large blood vessels only are severed4 ,the carcass of the hog may be increased several pounds by this treatment4 ,it is difficult to detect from the appearance of the pork whether or not it has been watered4 ,on roasting1 watered meat shrinks more than normal meat4 ,watered meat will spoil quicker than normal meat1 and will not cure well4 ,the practice of 8watering0 meat should be discouraged4 #ae4 ,scalding and ,scraping ,an soon as the hog is dead1 it must be scalded and the hair and scurf quickly removed4 ,the animal is then placed on the top of the t'ong chue ts'o4 ,the head and shoulders are scalded first4 ,they should be immersed in the water1 which should be from #ahe to #aij degrees ,fahrenheit4 ,if the water is hotter1 the hair will set4 ,care should be taken to keep the carcass constantly moving by turning it from side to side1 in other to get a uniform scald and not to allow the carcass to stay in contact with the bottom of the bowl in which the water is being heated4 ,occasionally it should be removed from the water and the hair 8tried04 ,as soon as the hair and scurf slip easily1 the scalding is complete4 ,the hind quarters are scalded in the same manner4 ,the head and feet should be scraped first1 as the hair sets on those parts first4 ,two or three pounds of wood ashes put in the water will help loosen the scurf4 ,proper scalding and scraping require fast work4 ,if the carcass gets cold before the hair has been removed1 the hair will set and have to be removed by shaving with a sharp knife4 ,for scraping1 the candle-stick or bell-shaped scraper is best4 ,what cannot be removed with it1 can be removed with a sharp1 curved knife4 ,in ,america when only from one to three hogs are butchered at a time the custom is to heat the water in a large kettle over a stove or out-door fire4 ,the hot water is poured into a barrel which is tipped at an angle with the top of the table1 the top of the table being level with the lower side of the top of the barrel4 ,the hog is slid into the barrel1 first the head end1 and then the rear end4 ,the body is kept in motion by pulling it up and down until it is scalded1 and the hair and scurf slip well4 ,this is a quick method of scalding as much of the hog can be immersed in the water at one time1 but it requires more labor than does the method of scalding with the t'ong chue ts'o4 ,in large packing houses1 the hogs are automatically scalded and scraped1 by being drawn through a tube filled with water of the proper temperature4 ,stiff brushes on the inside of the tube remove the hair and scurf as the hog passes through4 #af4 ,gutting ,the entrails of the hog may be removed with the hog lying on a table1 as is the common practice in the ,canton region4 ,the hog should be propped so that it lies on its back4 ,however1 it is more conveniently done with the hog hung up by its hind legs4 ,to hang up the hog requires what is known as a gambrel1 which may be simply a strong stick1 pointed at the ends1 about an inch and a half in diameter and eighteen inches long1 a block and tackle1 and a secure place over-head1 about nine feet high1 for attaching one end of the tackle4 ,with a sharp knife1 the cords in the hind legs just above the dew claws are separated from the bone enough to allow inserting the sharpened end of the gambrel1 and thus spreading the legs4 ,the gambrel should have a hook or ring in the center for attaching it to one end of a block and tackle4 ,the carcass is then lifted so that the head end clears the floor or ground about four inches4 ,a better and more convenient gambrel may be made of iron and adjustable for hogs of different sizes4 ,after the hog is hung up1 clean water should be poured on it and it should then be scraped clean of all remaining patches of hair1 scurf1 or dirt4 ,the head should then be removed by cutting through the flesh to the atlas joint where the neck joins the head1 cutting entirely around the neck about an inch back of the ears4 ,if the head does not drop off1 it can be easily removed by grasping it by the ears and twisting it4 ,if removing the entrails1 first cut through the flesh between the hind legs1 to the bone1 and split the pelvic bones with a saw or cleaver4 ,cutting through the bone is easily done if the cut through the flesh is made on the midline between the hind legs1 as the bone is very thin at that point4 ,cut through the flesh down the midline of the belly toward the head1 to the breastbone4 ,in doing this1 care should be taken not to cut the intestines1 which lie just beneath the thick layer of fat meat4 ,by shielding the point of the knife with the left hand and guiding it with the right1 there is little danger of cutting the intestines4 ,the entrails are now exposed1 and the fat from around the stomach should be removed4 ,this fat is strong in flavor and should not be mixed with the leaf fat4 ,cut around the anus close to the tail and strip the rectum from its attachment to the back bone4 ,a string should be tightly tied around the end of the rectum and the urethra so that there will be no danger of the contents of the intestines or bladder soiling the meat4 ,if the animal is a male1 care should be taken not to cut the penis in making the cut down the midline of the body and between the hind legs4 ,the penis should be stripped from the fat in which it is embedded1 and thrown over the back of the animal out of the way of the butcher4 ,then remove the stomach and intestines by cutting across the gullet1 after first pulling the gullet up into the chest cavity4 ,remove the liver from its attachment to the intestines and remove the gall bladder from its attachment to the liver4 ,care should be taken not to cut the gall bladder4 ,now cut through the breast bone1 beginning at the front end and cutting upward with a knife through the flesh to the bone4 ,the bone is best cut with a saw1 and the cut should be made upward4 ,the 8pluck01 which consists of the heart1 lungs1 and gullet1 is removed by cutting across the artery which can be easily seen running down the backbone1 and by cutting around the diaphragm close to the ribs4 ,split the backbone with a saw to facilitate cooling4 ,in cutting1 a knife should always be used for cutting through the flesh before the saw is used4 ,if the saw is used for cutting the meat1 the cut surface of the meat will have a rough1 unattractive appearance4 #ag4 ,cooling the ,carcass ,as a rule1 the butchers in ,canton cut up the carcass immediately after gutting4 ,this may be necessary in a warm climate where no ice is used to facilitate cooling1 in order to prevent the meat from souring1 but the meat handles much better if it is cooled before it is cut up4 ,this may be done during the cold weather of the winter season by butchering in the evening and allowing the carcass to cool over night1 or by placing the meat in a refrigerator1 at a temperature of from #cd to #dj degrees ,fahrenheit4 ,freshly killed meat absorbs odors very readily and there should be no fresh paint1 tar1 kerosene1 or like substances near the fresh meat4 ,illustration3 ,fig4 #h4 ,a good lard hog4 ,note the full back and hams1 short neck1 deep sides1 short legs1 and excellent quality ,illustration3 ,fig4 #i4 ,dressed carcass3 #a1 hams2 #b1 bacon2 #c1 fatback2 #d1 shoulder2 #e1 jowl2 #f1 shoulder butt2 #g1 leaf lard2 #h1 ribs2 #i1 fat back and chops2 #aj1 head4 #ah4 ,cutting up the ,carcass ,after the two halves of the carcass have been cooled1 they may be placed on a table with the meat side up4 ,the front legs are removed about an inch above the knee and the hind legs about an inch above the hock4 ,immediately remove the leaf lard and the kidneys1 all in one piece1 so as to facilitate cooling1 using the hands to strip the leaf lard from its attachment to the sides4 ,strip out the tenderloin4 ,divide each half of the carcass into three parts1 the shoulders1 middle and hams4 ,for cutting through the flesh1 a heavy knife with a curved blade is best4 ,a saw should be used in cutting through the bone4 ,cutting should be across the grain of the meat as much as is possible1 in order that the meat will carve better after cooking4 #ai4 ,shoulders ,the shoulder cut is made between the fourth and fifth ribs1 where the ribs leave the backbone4 ,the cut should be made at right angles with the top and bottom edges of the middle piece in order to make a rectangular middle piece4 ,this necessitates a diagonal cut across the end of the fourth rib4 ,if the shoulders are to be cured1 remove the ribs and the backbone from the shoulder piece4 ,cut close to the ribs in removing them in order to leave as much meat on the shoulder as is possible4 ,cut off the top of the shoulder with about one and one-half inches of the cartilage and bone at the top4 ,this removes most of the fat meat and trims the shoulder for curing4 ,the shoulder should be further trimmed by cutting off rough parts with a sharp knife4 #bj4 ,middle ,part ,separate the hams from the middle by cutting just back of the beginning of the rise in the backbone4 ,the ribs should be separated from the side meat4 ,if it is desired to make pork chops1 care should be taken to leave the long muscle on either side of the backbone attached to the backbone and ribs4 ,the end of the ribs should then be cut off with a cleaver1 leaving about three inches of the ribs attached to the backbone to form part of the chops4 ,in preparing the chops for roasting1 cuts should be made through the meat between the ribs and between the vertebrae4 ,it is the custom for butchers in ,canton to remove all the meat from the ribs and backbone4 ,the sides are then cut into strips about one inch wide1 cutting from the top to the bottom1 and used1 fresh or cured4 ,the ribs and backbone are then cut into small parts and prepared in a very tasty way with a sweet dressing4 ,the dish prepared in this manner is known as chue p'aai kwat 774 ,if the side meat is to be made into cured bacon1 the first method of separating the ribs from the meat is followed4 ,this leaves the side meat about one and a half to two inches thick4 ,the strip of pure fat meat along the top1 known as the fat back1 the strip of belly fat at the bottom1 up to1 and including the teats1 should be removed4 ,the middle piece which is left after thus trimming1 is used for making cured bacon4 ,the fat back and the belly strip can be used for lard4 #ba4 ,hams ,if the hams are to be cured1 all sharp points should be smoothed off1 giving a neat1 rounded shape to the ham4 #bb4 ,trimmings ,the small pieces of meat cut from the shoulders1 hams1 and middle pieces in trimming1 maybe used fresh1 or made into sausage4 ,the fat of the trimmings may be used for making lard4 #bc4 ,head ,the fattest part of the head may be used for lard1 or cut into strips about three quarters of an inch wide and cured1 or it may be used for making sausage or head cheese4 ,the snout1 ears1 and tongue may be used fresh or pickled4 #bd4 ,feet ,the small amount of meat on the feet is considered very delicious4 ,the feet may be either cooked for immediate use1 or they may be pickled4 ,killing and ,dressing ,beef #be4 ,tools ,the following tools are necessary for killing and dressing cattle3 an ax1 an #h-;inch sticking knife1 a skinning knife1 a steel for sharpening the knives1 a #bh-;inch meat saw1 gambrel1 and a block and tackle for hoisting up the carcass4 #bf4 ,stunning ,the first step in killing and dressing beef is to secure the animal so that it cannot possibly break loose4 ,a strong halter1 or new half-inch rope1 tied around the neck and with one end tied to a ring in the floor1 or to a tree1 works very well4 ,if the animal has a ring or a bar through the nose1 as most cattle have in ,china1 it should be further secured by tying with a strong rope attached to the ring or bar4 ,the animal should be tied very short so that it cannot move its head to any extent4 ,stunning is done in two ways4 ,one method is to strike a heavy blow with a stunning ax1 weighing about three pounds1 made especially for the purpose1 with an extension head about an inch in diameter which readily crashes through the bone covering the brain1 and into the brain itself4 ,the blow should be struck in the center of the forehead4 ,an ordinary ax with a long handle1 can be used1 although the kind described above is best1 in that it is sure to stun the animal1 and thus is most humane4 ,the other method which is commonly used in southern ,china1 is to strike just back of the poll1 and dislocate the atlas joint4 ,this is just as effective as a blew on the forehead1 if the blow is struck with enough force4 ,water buffalos have a very hard skull and for this reason are sometimes shot4 ,the end of the gun should be held close to the head and carefully aimed at a point in the center of the forehead1 where lines would cross if drawn from the base of the right horn to the left eye1 and from the base of the left horn to the right eye4 #bg4 ,bleeding ,the animal should be bled immediately after stunning or shooting4 ,to do this properly requires practice4 ,with the stunned animal lying stretched out on the floor1 stand at its throat with the back toward its body4 ,place one foot against the jaw1 and with the other hold back the front legs of the animal4 ,reaching down between the feet1 lay open the skin from the breast toward the chin for a distance of about ten inches1 using the ordinary skinning knife4 ,insert the knife with the back against the breastbone and the tip directed toward the spinal column at the top of the shoulders1 cutting just under the windpipe1 and about five or six inches deep4 ,the vein and the artery cross at this point1 and if they are severed1 the blood will flow out very rapidly4 ,when the vein has been cut below the windpipe1 run a knife in on top of the windpipe and sever the blood vessels on that side also4 ,if stuck too deep1 the pleura will be punctured and the blood will flow into the chest cavity1 causing a bloody carcass1 which is not desirable4 ,the animal will bleed out if the blood vessels on one side only are cut1 but it will bleed more quickly if those on both sides are severed4 ,a little practice is required to do it properly1 but when once learned it is not easily forgotten4 ,bleeding can be accomplished1 but not so rapidly1 if the throat of the animal is simply cut1 just back of the jaws4 #bh4 ,skinning and ,gutting ,begin skinning the carcass as it lies on its side1 by splitting the skin down the face from the poll to the nose4 ,skin the face back over the eyes on both sides and down over the cheeks4 ,cut around the base of the horns1 leaving the ears on the hide4 ,split the skin from the chin down the throat to meet the incision made in bleeding4 ,skin jaws1 sides of neck1 and a little distance back of poll4 ,remove the head by cutting from just back of jaws to the depression back of the poll4 ,the atlas joint will be found at this point1 and may be easily unjointed by cutting the ligaments which hold it in place4 ,the carcass should then be rolled on its back and held there by a small stick about three feet long1 with a sharp spike at the ends4 ,one end should be stuck in the floor1 and the other end braced against the brisket4 ,split the skin over the back of the fore legs from between the dew claws to a point three or four inches above the knee4 ,skin around the knee and the shin1 unjointing the knee at the lowest articulation1 and skin clear down to the hoof4 ,the brisket and forearms should not be skinned until the carcass is hung up4 ,cut across the cord over the hind shin to release the foot4 ,split the skin from the dew claws to the hocks1 and up the rear part of the thigh to a point four or six inches back of the cod or udder4 ,skin the hock and the shin1 removing the leg at the lowest joint of the hock4 ,in splitting the skin over the hock1 the knife should be turned down flat with the edge pointing outward to avoid gashing the flesh4 ,while the carcass is stretched flat1 it is well to skin down over the rear of the lower thigh1 but no attempt should be made to skin the outside of the thigh until the hind quarters are raised4 ,after the legs are skinned1 split the skin over the midline from the breast to the rectum4 ,begin at the flanks and skin along the midline until the side is nicely started4 ,then1 with a sharp knife held nearly flat against the surface1 and the hide stretched tightly1 remove the skin down over the sides with steady1 downward strokes of the knife4 ,it is important that the skin be stretched tight with no wrinkles in it4 ,care should be taken to leave the covering of muscle over the abdomen on the carcass4 ,its presence on the hide is not entirely objectionable1 but the carcass looks better and keeps better with it on4 ,in 8siding0 a beef1 it is customary to go down nearly to the backbone1 leaving the skin attached at the thighs and at the shoulders4 ,skin over the buttock and as far down the rump as possible4 ,care should be taken at all times to avoid cutting into the flesh1 or tearing the membranes covering it4 ,if the meat is to be kept fresh for any length of time1 mould will form in such cut places and will be hard to clean off4 ,a coarse cloth and a pail of hot water should be handy while skinning1 and all blood spots should be wiped from the surface4 ,the cloth should be wrung nearly dry for this purpose1 and the less water used the better4 ,open the carcass at the belly with a knife and pull the small intestines out to one side4 ,open the brisket and pelvis with a saw or sharp ax4 ,raise the windpipe and the gullet and cut loose the pleura and diaphragm along the lower part of the cavity4 ,the carcass is now ready to raise4 ,make an opening with a knife between the large tendon and the bone just above the hocks4 ,insert the ends of a single tree in the openings thus made4 ,hook one end of a block and tackle in the ring in the center of the single tree and hoist until the hind quarters clear the ground several inches4 ,a gambrel1 similar to the one used in hanging up a hog carcass1 though larger and stronger1 may be used instead of a single tree4 ,while the carcass is in this position1 loosen the rectum and small intestines and allow them to drop down over the paunch4 ,the fat lining the pelvis and the kidney fat should not be disturbed or mutilated4 ,the intestines are attached to the liver1 from which they may be separated with a knife4 ,the paunch is attached to the back at the left side4 ,it should be pressed down with sufficient force to tear it loose4 ,let it roll out on to the ground or floor1 and cut off or draw out the gullet4 ,raise the carcass a little higher and take out the liver1 first removing the gall bladder4 ,remove the diaphragm1 lungs1 and heart1 and finish skinning over the shoulders1 arms and neck4 ,wipe off all blood and dirt with a cloth4 ,split the carcass into halves with a saw1 a cleaver1 or a sharp ax4 ,wash out the inside of the chest cavity with warm water1 and wipe it dry4 ,trim off all bloody veins or any scraggy pieces of the neck1 and leave the beef to cool before cutting it into quarters4 #bi4 ,treatment of ,hides ,the skins of cattle represent considerable value if properly treated4 ,to save them in the north where cold weather prevails during the butchering season is not difficult1 as they can be rolled up and kept frozen until disposed of4 ,however1 in the warm seasons1 they should be spread out flat1 hair side down1 the legs1 flanks1 etc4 stretched1 and all parts rubbed thoroughly with salt4 ,particular pains should be taken to treat the entire surface of the skin4 ,if more than one skin is to be salted1 they should be salted one at a time and should be spread one on top of the other1 with the hair sides together1 and the skin sides together4 ,where only one hide is handled1 the legs and head should be folded in and the hide rolled up4 ,enough salt should be used to cure the hide thoroughly if it is to be kept for any length of time4 ,ten to twelve pounds of salt will be sufficient for an ordinary hide4 ,killing and ,dressing ,sheep ,much of the sheepy flavor of mutton comes from the generation of gases in the stomach after the sheep is killed4 ,for this reason1 the sheep should always be dressed as rapidly as possible4 ,a platform about eighteen inches high is convenient to work on and aids in keeping the blood away from the body1 insuring a cleaner carcass4 ,a clean1 dry place is necessary for neat work4 ,water or blood on the wool makes it very difficult to dress the animal nicely4 #cj4 ,stunning and ,bleeding ,if the sheep is an old one1 it may be stunned before bleeding4 ,if a young one1 the same purpose is served by dislocating the neck4 ,this is accomplished by putting one hand on top of the head or poll and the other hand under the chin and giving a sharp twist upward4 ,then lay the sheep on its side on the platform1 with its head hanging over one end4 ,grasp the chin in the left hand and stick a knife through the neck just back of the lower jaw4 ,the cutting edge of the knife should be turned to the spinal column and the cut be made through the flesh to the bone4 ,in this way it is possible to sever the blood vessels without cutting the windpipe4 #ca4 ,skinning ,split the skin over the back of the front legs from the dew claws to a little above the knees4 ,open the skin over the windpipe from brisket to chin1 starting it slightly on the sides of the neck4 ,split the skin over the back of the hind legs to midline1 and skin the buttock4 ,the skin should also be raised over the cod and flanks4 ,skin around the hocks and down to the hoofs1 cutting off the hind feet at the toe joints4 ,no attempt should be made to skin the legs above the hocks until after the carcass is hung up4 ,hang the sheep up by the hind legs and split the skin over the midline4 ,start at the brisket and 8fist off0 the skin4 ,this is done by grasping the edge of the pelt firmly in one hand1 pulling it up tight and working the other close between the pelt and the body4 ,the 8fisting off0 should be downward over the fore quarter and upward and backward over the hind quarters and legs4 ,it is unwise to pull down on the skin over the hind legs1 as the membrane covering the flesh is sure to be ruptured and an unsightly appearance given to the carcass4 ,the wool should always be held away from the flesh for the sake of cleanliness4 ,the skin on the legs should be pulled away from the body1 rather than toward it1 in order to preserve the covering of the meat4 ,when the pelt has been loosened over the sides and back1 it should be stripped down over the neck and cut off close to the ears4 ,the head may then be removed without being skinned by cutting through the atlas joint4 #cb4 ,gutting ,begin removing the entrails by cutting around the rectum and allowing it to drop down the inside of the carcass4 ,do not split the pelvis4 ,open down the belly line from the cod to the breastbone1 and take out the paunch and the intestines1 leaving the liver attached to the diaphragm4 ,the heart1 lungs and diaphragm may either be removed or allowed to remain in the carcass4 ,reach up into the pelvis and pull out the bladder4 ,wipe all blood and dirt from the carcass with a coarse cloth wrung nearly dry from hot water4 ,double up the front legs and slip over the ankle joint the little cord which is found by cutting into the fleshy part of the forearm4 ,bleeding and ,dressing ,poultry #cc4 ,bleeding and ,picking ,when only a few chickens are to be dressed1 the simplest way of bleeding is to chop off the head with an ax or cleaver4 ,they should be scalded at once and picked4 ,scalding causes the muscles at the base of the feathers to relax1 so the feathers come out easily4 ,after picking1 the skin can be made firm by plunging the bird in cold water4 ,the crop and intestines should be removed as soon as the skin is cooled4 ,if the bird is to be dry picked1 it should be bled by cutting the blood vessels in the head and puncturing the brain4 ,for this purpose1 a scalpel or a small knife1 is used4 ,the instrument must be pointed and very sharp4 ,the bird is grasped by the head with the left hand1 and with the right hand the scalpel is thrust upward inside the mouth at the back of the throat4 ,if done properly1 the bird will bleed almost as fast as when the entire head is removed4 ,the knife should be thrust clear through to the brain so the bird will be stunned4 ,stunning the bird in this way has the same effect as scalding1 in that it causes the muscles at the base of the feathers to relax so that the feathers can be easily plucked out4 ,if the bird is not stunned1 the feathers will not pull out so readily4 ,the bird should be hung up by the feet and picked immediately1 before the body gets cold and the feathers set4 ,a few at a time should be grasped between the thumb and first finger1 and the pull should be upward and backward1 in the direction which the feathers naturally lie4 ,turkeys1 geese and ducks are usually bled and dry picked4 ,immediately after bleeding they should be suspended from a hook and picked1 in the same way that a fowl is dry picked4 ,owing to the thickness of the feathers on ducks and geese1 dry picking with them is usually a slower process than with other birds4 ,after bleeding1 a cloth should be wrapped around the head to catch the blood1 so that the feathers will not become bloody4 ,the goose or duck should then be laid on a board on the top of an open barrel or jar1 and the feathers dropped into the vessel as they are picked4 ,the coarse wing feathers should be kept separate from the softer feathers4 ,when the feathers have been removed the short down may removed by singeing with a gasoline or alcohol flame4 ,a hot flame should not be used1 as it will give an oily appearance to the skin4 ,when it is not desired to save the feathers1 quicker work may be done by scalding the birds and wrapping them for a few minutes in a sack or blanket to steam4 ,since there is danger of their being steamed too much1 they should be closely watched1 and1 as soon as the feathers come out readily1 they are ready to be picked1 singed1 and then cooled by plunging into cold water4 ,the sudden cooling hardens the skin4 ,keeping ,meat ,fresh ,in the sub-tropical climate of ,canton1 it is difficult to keep meat fresh for any length of time without the use of ice4 ,with a room temperature of #fj degrees ,fahrenheit and above1 meat will keep fresh but a few hours4 ,if placed in a refrigerator with a temperature of from #cd to #dj degrees ,fahrenheit1 it will keep fresh for a week to ten days4 ,dry air should circulate freely through the refrigerator4 ,moisture in the refrigerator tends to develop mould1 which is apt to cause decomposition of the meat4 ,a little decay will soon contaminate a large amount of meat4 ,in the north1 meat may be kept fresh during the cold season by freezing it solid4 ,the carcass may be cut into quarters or smaller pieces and hung in an open outbuilding where it will freeze solid1 and remain frozen until the weather begins to warm up in the spring4 ,whenever a piece is wanted it can be removed with a saw4 ,rapid thawing of frozen meat greatly injures its flavor4 ,if the meat is thawed out slowly in a cold room1 the flavor of the meat will not be injured4 ,meat can be kept frozen for months if kept in cold room1 or in a refrigerator with a temperature below #cb degrees ,fahrenheit and with proper ventilation provided4 ,curing ,meats3 ,american ,methods #cd4 ,preparing the ,meat for ,curing ,meat should be thoroughly cooled before it is cured1 or it will spoil4 ,the proper time to begin curing is when the meat is cooled and still fresh4 ,twenty to thirty hours after killing is the proper time to begin the cure4 ,if salted before the animal heat has left it1 the shrinkage of muscles causes a retention of gases1 and gives an offensive odor to the meat4 ,the meat should not be frozen1 as the cure will not penetrate such meat evenly1 and an uneven curing will result4 ,tainted meat may be cured so that it will keep1 but no system of curing will bring back the natural flavor of the meat1 if it is once lost4 #ce4 ,vessels for ,curing ,vitrified clay jars1 with straight sides1 similar to the jars used for fermenting beans in making soy bean sauce1 are the best vessels for containing the meat4 ,these jars1 large enough to hold conveniently the hams1 shoulders1 and sides of two hogs1 are best for curing meat for the first time1 and the meat can be watched and cared for better in small jars than in large jars containing more meat4 ,in ,america1 where such jars are expensive1 it is the custom to use a clean1 hardwood barrel for the purpose4 ,one that has been used for syrup or molasses is best4 ,if a kerosene or tar barrel is used1 it should be first thoroughly burned out1 and used as a water barrel for some time before it is used for meat4 ,vitrified clay jars are preferred to wooden barrels as they are cleaned more readily4 ,if meat has once spoiled in a wooden barrel1 the vessel should not be used again for containing meat4 ,vessels that are used repeatedly for curing meat should be scalded thoroughly each time before packing with fresh meat4 #cf4 ,curing ,agents ,salt1 saltpeter1 sugar or molasses1 and a variety of spices are the principal preservatives used in curing meat4 ,borax1 formalin1 salicylic acid1 and other chemicals are sometimes used4 ,however1 as they are considered by many authorities to be injurious to the health1 their use should be avoided4 ,baking soda is used in wet pickles to check the growth of mould4 ,when salt alone is applied to meat1 it draws out the meat juices and contracts the muscle fibers1 making the meat very hard and dry4 ,the action of the sugar or the molasses is to soften the muscle fibers and improve the texture and flavor of the meat1 hence the combination of sugar and salt make a good cure4 ,saltpeter is used to preserve the natural red color of the meat4 ,it should be used in small quantities only1 as it is very astringent1 and1 if used in large quantities is apt to be injurious to the health4 ,wet and ,dry ,cures ,compared ,a wet cure is more convenient than a dry cure4 ,it is less trouble to pack the meat in a jar or barrel and pour on the prepared wet pickle than it is to go over the meat three or four times and rub in the spices4 ,the brine method also gives protection from insects4 ,however1 in warm weather1 the brine has to be watched very closely1 and1 if mould forms on the surface of the pickle1 it should be removed every day or two4 ,the brine also needs to be recooked every week or ten days in warm weather to prevent undesirable bacteria from growing in it4 ,a cool1 dry room is the best for either brine or dry curing4 ,in a dry atmosphere below #fj degrees ,fahrenheit there is very little danger of the meat becoming sour1 although a temperature below #dj degrees is better4 ,recipes for ,curing ,meat #cg4 ,corned ,beef ,any piece of beef can be used for corning1 but the cheaper cuts are the parts generally used for this purpose4 ,the plate1 rump1 and parts of the chuck are generally used1 although the ribs1 loin1 and round may also be used4 ,the pieces for corning should be cut into pieces of convenient size1 say four or five inches square4 ,if they are cut much larger1 they well not cure very well as the pickle will not work in soon enough4 ,they should be cut as nearly the same size as is possible so they will pack in even layers in the barrel or jar4 ,when as the meat is thoroughly cooled1 it should be corned as quickly as possible4 ,weigh the meat and allow #aj pounds of salt for each #ajj pounds of meat4 ,sprinkle a layer of salt a half inch deep over the bottom of the jar in which the meat is to be placed4 ,rub each piece of meat with good1 clean salt4 ,pack each layer of meat closely in the bottom of the jar1 and sprinkle a layer of salt one-fourth to one-half inch deep on each layer of meat before the following layer of meat is placed in the jar1 and cover the top layer of meat with a good layer of salt4 ,after it has stood over night1 cover with a brine made as follows3 for each one hundred pounds of meat1 use four pounds of sugar1 six ounces baking soda1 and eight ounces of saltpeter4 ,dissolve in a gallon of water that has been boiled and cooled until it is tepid4 ,three gallons more of boiled1 tepid water should then be added4 ,meat from fat animals makes choicer corned beef than that from poor animals4 ,under no circumstances should meat be corned while it is frozen4 ,in case of more or less than one hundred pounds of meat to be corned1 make the brine in the proportion given4 ,the meat should be weighted down with a board and stone so that all the meat is well beneath the surface of the brine4 ,in case any of the meat projects above the surface1 decay will commence in a short time4 ,it is best to cook the brine1 or the water used in making the brine solution4 ,if the weather is warm1 the brine is apt to get sour and ropy4 ,in that case1 wash each piece of meat in cold water1 scald the vessel and repack in a new brine4 ,if the brine is reboiled every few days before it gets ropy1 it is not necessary to make new brine so frequently4 ,to test the brine for freshness1 dip the fingers into it1 and if it does not drip freely from the fingers1 but appears stringy or ropy1 it should be turned off1 the meat washed1 and new brine added4 ,in the spring of the year1 the brine should be watched closely1 as it is more likely to spoil at that time than during the cold winter months4 ,if kept in a cool place1 with a uniform temperature of below #ej degrees ,fahrenheit1 and above freezing1 there should be little trouble from this source4 ,to secure thorough corning1 the meat should be kept in the brine for twenty-eight to forty days1 the exact length of time depending on the size of the pieces of meat and on the weather4 #ch4 ,dried ,beef ,the round and shoulders are the parts most commonly used for dried beef4 ,the pieces should be cut with the grain1 so that the muscle fibers will be cut crosswise when the dried beef is sliced for table use4 ,it should be cut in about the same sizes as for corned beef1 and packed in vessels in the same manner4 ,the pickle should be made as follows3 for each one hundred pounds of meat1 weigh out six pounds table salt1 three pounds of granulated sugar1 and two ounces of saltpeter4 ,mix these pieces thoroughly4 ,before the meat is placed in the jar1 each piece should be well rubbed with the spice mixture4 ,dissolve the remainder of the spices in four gallons of boiled water that has been allowed to cool4 ,pour this pickle solution over the meat in the jar until it is completely covered4 ,weight the meat down1 as in the case with corned beef4 ,the pickle solution should be watched and1 in the case of tendency to become ropy1 should be handled as in corning beef4 ,after ten days1 the meat should be removed from the pickle and hung up in an airy out-house to drip and dry4 ,when dry1 which should be in about #bd hours1 it can be smoked1 as in the case of smoking ham4 ,the drier the climate1 the more easily can the meat be dried and smoked4 ,it is difficult to dry and smoke meat in the ,canton region unless done in ,december and ,january1 before the rains begin4 #ci4 ,plain ,salt ,pork ,rub each piece of meat with fine common salt and pack closely in a barrel4 ,let stand over night4 ,the next day1 weigh out twelve pounds of salt and three ounces of saltpeter to each one hundred pounds of meat1 and dissolve in four gallons of boiling water4 ,when cold1 pour this pickle over the meat1 cover and weight down to keep the meat under the brine4 ,the meat will pack best if cut into pieces about six inches square4 #dj4 ,dry ,cured ,pork ,for each one hundred pounds of meat1 weigh cut eight pounds of salt1 two pounds of granulated sugar1 and two ounces of saltpeter4 ,mix thoroughly1 and rub the meat once every three days1 using a third of the mixture at each rubbing4 ,keep the meat on a shelf1 or in a vessel1 while curing4 ,after the last rubbing1 allow the meat to remain in a vessel for about ten days1 when it is cured and ready to smoke4 ,to cure nicely1 it is desirable to have a cool and rather moist place in which to keep it4 ,this recipe should not be used where the meat must be kept in a warm dry place1 as the preservatives will not penetrate easily and uniformly under such conditions4 #da4 ,sugar ,cured ,pork ,rub each piece with salt and allow to remain over night4 ,a wet pickle1 or brine1 may also be forced into the hams and shoulders close to the bone with a special pump1 using from #e to #aj ounces of the pickle or brine for each piece1 the amount depending on the size of the piece4 ,the following morning pack in a vessel with the hams and shoulders at the bottom and the bacon on the top4 ,for each one hundred pounds of meat1 weigh out eight pounds of salt1 two pounds of brown sugar1 two ounces of saltpeter1 and one-half pound baking soda4 ,dissolve all in four gallons of water1 and cover the meat with this wet pickle4 ,in warm weather1 the pickle should be boiled and thoroughly cooled before using4 ,a board and stone should be used to weight down the meat4 ,bacon strips should remain in the pickle from three to four weeks1 and the hams and shoulders five to seven weeks1 depending on their size4 ,if desired1 the meat may then be smoked4 ,before being smoked meat should be soaked for several hours in clean water at about #hj degrees ,fahrenheit to remove the excess salt on the surface of the meat and thus make the meat more palatable4 ,in soaking the meat about one-half pint of water should be used for each pound of meat4#a ,the ,canton ,christian ,college has had very good success with this cure4 #db4 ,pork ,sausage ,pork sausage should be made from clean1 fresh pork only4 ,the parts generally used are the shoulder1 neck1 and lean meat trimmings4 ,about three pounds of lean meat should be used to one pound of fat meat4 ,mix the fat and lean meat together in chopping4 ,with some cutters it is necessary to run the meat through twice in order to make it fine enough and to mix thoroughly the lean with the fat meat4 ,after it has been cut the first time1 spread thinly and season4 ,for each #ajj pounds of meat1 use one and one-half pounds of pure1 fine salt1 four ounces of ground black pepper1 and two pounds of pure leaf sage1 rubbed fine4 ,the seasoning should be sprinkled over the meat1 and the meat again run through the cutter1 in order to mix the spice thoroughly with the meat4 ,for immediate use1 the sausage may be packed away in jars4 ,it may be kept for some time in a jar if melted lard is poured over the top1 so as to exclude the air4 ,the sausage may also be stuffed into muslin bags about two inches in diameter4 ,if the stuffed bags are coated with paraffin1 they will keep for some time4 #dc4 ,mixed ,meat ,sausage ,mixed sausage may be made from a mixture of pork and beef in almost any proportion4 ,sausage should not contain too much fat4 ,a good proportion is two pounds of lean pork1 one pound of fat pork1 and one pound of lean beef4 #dd4 ,bologna ,sausage ,to each ten pounds of lean beef1 use one pound of fat pork or bacon4 ,chop finely and season with three ounces of salt1 two ounces pepper1 and a little ground coriander4 ,stuff casing1 and tie every ten or twelve inches4 ,hang the stuffed casings straight4 ,smoke for ten or twelve hours4 ,cook in boiling water until the sausage floats4 ,dry on clean hay or straw in the sun and hang away in a cool place until wanted4 #de4 ,blood ,sausage ,blood sausage is made with the following ingredients3 #be pounds of cured pork or shoulder fat1 seven pounds cured fat skins1 six pounds of blood1 one-half pound onions1 one pound salt1 one-half ounce white pepper1 one ounce sweet marjoram1 and one-half ounce cloves4 ,cook the fat for one hour and the skins two hours at a temperature of #bjj ,fahrenheit4 ,when cooked1 put through a grinder1 grinding quite fine4 ,then add the blood and seasoning and mix thoroughly4 ,stuff into large beef casings and boil in the same water in which meat was cooked until the sausage floats4 ,then dip the sausage in cold water and hang up to cool4 #df4 ,smoked or ,country ,sausage ,the following ingredients are used in making smoked or country sausage3 #he pounds lean pork1 #ae pounds beef1 one and one-half to two pounds salt1 four ounces black pepper1 and one ounce sweet marjoram4 ,cut the meat into small pieces and sprinkle seasoning over it4 ,then grind finely4 ,put away in a cool place for twenty-four to thirty-six hours1 then add a little water1 and stuff into hog casings and smoke in a very cool smoke until a dark mahogany is obtained4 #dg4 ,frankfort or ,vienna ,sausage ,this popular sausage is made with the following ingredients3 #gj pounds beef1 #cj pounds fat pork1 #bj pounds water1 one and one-half to two pounds salt1 two ounces red pepper4 ,cut the beef into small pieces1 salt1 and allow it to cure for forty-eight hours in a cool room4 ,cut the pork into small pieces and put the beef and pork through a grinder together4 ,put into a vessel and add the water and spices4 ,after it is all mixed1 put it through a grinder again and grind fine4 ,stuff into sheep casings4 ,then1 by means of the forefinger and thumb1 press the stuffed casing together about four inches from one end1 and give this first link two or three twists4 ,do the same about every four inches1 twisting each succeeding link in the opposite direction from the preceding link1 in order to prevent untwisting4 ,then hang in a smoke house for about two hours at a temperature not to exceed #abe ,fahrenheit4 ,after smoking1 boil for five or ten minutes1 then plunge into cold water and hang in a cool place4 #dh4 ,liver ,sausage ,odds and ends1 resulting from trimming up the various cuts of the hog carcass1 as well as the liver itself1 can be used in making liver sausage4 ,if the head is used1 it should first be cleaned1 as for headcheese4 ,the jowl1 which is practically all fat1 may be cut off and made into salt pork1 or used for rendering lard4 ,the remainder of the head meat1 trimmings1 liver cut into slices1 and some beef or veal1 if such meat can be had1 should be boiled4 ,skin that is free from hair1 and from which the fat has been removed1 is also sometimes used4 ,the skin will cook before the meat1 so it should be put in a cloth sack and removed when thoroughly cooked4 ,liver cooks in a very short time1 and should be removed before the rest of the meat4 ,the meat should cook until it readily falls from the bones4 ,all the meat should then be ground in a meat grinder4 ,for #dj pounds of meat1 use one and one-half pounds salt1 three ounces sweet marjoram1 one ounce allspice1 one ounce black pepper1 and about one gallon broth in which the meat was cooked4 ,garlic or onions can be added1 if desired4 ,the seasoning should be well worked into the meat4 ,it can then be put into jars1 covered with paraffin1 or stuffed into beef casings or rounds4 ,when stuffed into casings or rounds1 it should be cooked in the same water the meat was cooked in until it floats4 ,then it should be placed in cold water until the sausage is thoroughly cooled4 #di4 ,summer ,sausage ,summer sausage is made with the following ingredients3 #be pounds cured beef free from sinews1 #ae pounds pork trimmings1 four to six ounces white pepper1 one ounce whole black pepper1 and one ounce whole mustard seed4 ,this sausage can be made in cold weather only4 ,all the meat is put through the grinder1 and spices added4 ,no salt is needed as the cured beef is salty enough4 ,mix it all thoroughly until it is evenly seasoned4 ,spread it out in a cool place for thirty-six to forty hours4 ,then stuff into hog casings and let it hang over night4 ,smoke with cold smoke for several days4 ,if kept in a dry place1 it can be kept the year round4 ,it if gets moldy1 simply wipe off the mold before using4 #ej4 ,headcheese ,the head of the hog1 and trimmings1 are used for making headcheese4 ,the head should be shaved clean and nostrils cut off just in front of the eyes4 ,cut out the eyes and ear drums4 ,the fattest part of the head is generally used for lard4 ,clean the head by soaking it in water for some time to extract all blood and dirt4 ,after the head is thoroughly cleaned1 cover with water and boil until the meat separates from the bones4 ,lungs and heart may be cooked with the head4 ,when it is thoroughly cooked1 take out the meat1 saving the liquor for future use4 ,chop the meat finely4 ,season with one and one-half pounds salt1 three ounces black pepper1 four ounces allspice1 and four ounces ground cloves1 together with two gallons of the liquor for every #ej pounds of meat4 ,the mixing should be done thoroughly1 so that proper seasoning is secured4 ,stuff the meat into large beef casings thoroughly cleaned1 hog stomach1 or muslin bags about three or four inches in diameter4 ,after stuffing into casings1 it should be boiled until it floats on the top1 then place in cold water for a short time4 ,store away in a clean1 cool place on a shelf or table4 ,if there are no casings or muslin available in which to stuff the meat1 it can be kept in shallow pans4 #ea4 ,scrapple ,the head and feet of hogs are generally used in making scrapple1 but scrapple can be made from any hog meat4 ,the heads should be split through the middle and placed in a kettle with sufficient water to cover them4 ,they should be cooked until the meat falls from the bones4 ,drain off the broth4 ,separate the bones from the meat1 then chop the meat fine and add it to the broth1 and boil4 ,corn meal should be added until it is as thick as mush4 ,add the corn meal slowly and stir vigorously1 so as to avoid lumpiness4 ,stir the mixture well for ten or fifteen minutes1 and allow it to boil one hour4 ,pour the scrapple into shallow pans or molds4 ,when cold1 it should be sliced and fried4 #eb4 ,snow ,packing ,snow packing is a method that can be used only in localities where snow and continued dry cold weather prevails during the winter months4 ,the carcass should be cut into steaks1 roasts1 and boiling pieces4 ,all trimmings for the table should be made before freezing the meat4 ,lay the pieces out to freeze4 ,be sure they freeze solid to the center4 ,in the bottom of a box large enough to hold all the meat1 pack a layer of snow4 ,put in a larger of the frozen meat1 packing in such a way that the pieces do not touch each other4 ,cover with a layer of snow1 and continue with alternate layers of meat and snow4 ,set the box in a room where it will not be subject to changes in temperature4 ,for convenience1 it is well to pack the steaks in one section or end of the box1 and the roasts and stews in another4 ,the meat will then be but little disturbed when a supply is taken from the box4 ,only snow should be used in packing4 ,be sure the meat is frozen solid before packing1 and it will keep through the winter1 unless the weather gets very warm4 ,in preparing the meat for the table1 it should not be thawed out too rapidly4 #ec4 ,partial ,cooking ,partial cooking and packing in jars is a method of preserving meat which is sometimes used on the farm4 ,it has the advantage over snow packing in that it can be done in warm weather and is a most satisfactory way of keeping fresh pork4 ,however1 it requires considerably more work than other methods of preserving meat4 ,the loin and side meat1 or any part of the carcass1 may be used4 ,cut into slices about one-half inch thick1 and fry until a little more than half done4 ,pack the slices in a jar and cover with hot lard4 ,as the meat is wanted1 it can be removed from the jar and warmed up4 ,if the jar is to stand any length of time without using1 after it has been opened1 it is best again to cover the top with lard4 ,it is better to use several small jars than one large one4 ,they should be kept in a cool1 dark room to insure safe-keeping of the meat4 #ed4 ,rendering ,lard ,the leaf lard1 fat back1 and fat trimmings from the hams1 shoulders and neck make good lard4 ,intestinal fat should never be mixed with the other fat parts1 as it makes a strong smelling lard of an inferior grade1 but should be rendered by itself4 ,by thorough washing and soaking in cold water for several hours1 part of the offensive odor will leave it4 ,first of all1 remove the skin from the fat trimmings4 ,to do this1 place the meat on a table1 skin side down1 and cut the fat from the skin1 using a strong knife4 ,when a piece of skin large enough to grasp is freed from the fat1 take it in the left hand1 and1 with the right hand1 insert the knife between the skin and fat4 ,pull the skin and cut with the knife slightly slanted downward4 ,with a little practice1 the fat can be cleanly removed from the skin in this way with one clean cut of the knife4 ,the strips of fat should then be cut into cubes of one to one and one-half inches1 making them about equal in size so they will try out evenly4 ,pour into the kettle about a quart of water or melted lard1 and then fill it nearly full with the cubes of fat meat4 ,the fat will then heat properly and the lard will be brought out without burning4 ,keep a moderate fire until the cracklings are brown and light enough to float4 ,frequent stirring is necessary to prevent burning4 ,when done1 remove from the fire and allow to cool slightly4 ,then strain through a muslin cloth into a jar4 ,stir it occasionally1 until it is cool enough to begin to solidify4 ,stirring while it is cooling tends to whiten the lard and make it smoother4 ,a quarter of a pound of saleratus added to each one hundred pounds of fat has a like effect4 ,when removing lard from a container for use1 take it evenly from the surface4 ,do not dig down into the center of the lard1 for when this is done1 it will leave a coating of lard around the sides of the container which will become rancid very quickly by the action of bacteria in the air4 #ee4 ,smoked ,meats ,the process of smoking helps to preserve meat1 and1 if smoked properly1 and with the right kind of fuel1 adds a desirable flavor to meat4 ,the creosote formed by the combustion of the wood closes the pores to some extent1 and excludes the air4 ,this also helps to keep out the insects4 #ef4 ,the ,smokehouse ,the size of smokehouse to build depends on the amount of meat that is to be smoked4 ,in a house eight feet square and ten feet high1 the hams1 sides1 and shoulders of three to five hogs can be smoked at one time4 ,ventilation should be provided to carry off the warm air in order to prevent overheating the meat4 ,a chimney1 made by placing a six inch tile in the roof1 makes a good ventilator4 ,the smoke house walls may be built of lumber1 brick1 or concrete4 ,lumber would be the cheapest1 but least permanent1 and concrete the most costly4 ,brick is no doubt the most satisfactory material for a small smoke house in southern ,china4 ,mud bricks may be used1 but burnt clay bricks are more lasting4 ,the roof should be made of tile4 ,the best material for the floor is large square tiles1 called in ,chinese taai ch'uen 774 ,concrete or brick may also be used1 but would be more expensive then taai ch'uen4 ,a good arrangement is to have the fire box outside the smoke house1 with a flue to carry the smoke into the smoke house4 ,when this cannot well be arranged1 a fire may be built on the floor of the house1 and the meat shielded from heavy smoke by a sheet of tin1 about four feet square1 placed over the fire between the fire and the meat1 about three feet above the floor4 #eg4 ,the ,fuel ,lychee1 or any other hard wood1 makes good fuel for smoking meat4 ,resinous woods1 such as pines and cedars1 should never be used as they give an objectionable flavor to the meat due to turpentine which they contain4 #eh4 ,preparing ,meat for ,smoking ,meat that is to be smoked should be removed from the brine and thoroughly washed in tepid water in order to clean off the coat of pickle that has formed on the surface of the meat4 ,it can then he hung up in the smokehouse1 but should be allowed to drain for a day or two before the fire is started4 ,the pieces of meat should be hung so that the air can pass freely between them4 #ei4 ,the ,fire ,for the first day or two1 the fire should be slow1 in order that the warming of the meat may be gradual4 ,in clear1 dry weather1 smoking may continue from the day the smoking begins until it is completed1 which should be in one to three weeks1 the length of time depending on the size of the pieces of meat and on the weather4 ,when sufficiently smoked1 the meat will have a characteristic straw color4 ,meat should never be smoked on a damp day1 because in a damp atmosphere moisture will condense on the meat1 and moist meat will not smoke well4 ,light smoking for two weeks is better than heavy smoking for one week4 ,with a longer period of smoking the smoke will enter the meat more thoroughly4 #fj4 ,keeping ,smoked ,meats ,during cool weather smoked meats may be left in the smokehouse for some time after the smoking process is completed4 ,the house should be kept dark in order to keep out flies1 and it should be well ventilated so as to prevent dampness4 ,a dry1 cool cellar1 with free circulation of fresh air1 will be a satisfactory place for keeping smoked meats4 ,if the smoked meat is to be kept only a short time1 it needs only to be hung up without covering4 ,for longer keeping1 it is well to wrap first in paper1 and then in burlap1 canvass or muslin1 and bury the meat in a grain bin or box of sand4 ,the object of this is to provide a condition which will be uniform in temperature and keep out insects4 ,a coat of ground pepper1 rubbed into the meat before wrapping1 will be distasteful to insects4 ,after smoked meat has become thoroughly dry1 it may be wrapped in parchment paper and enclosed in a heavy muslin or canvass1 which should be covered with yellow wash or ordinary lime white wash with glue added4 #fa4 ,recipe for ,yellow ,wash ,for one hundred pounds hams or bacon1 take3 three pounds barytes 7barium sulphate71 4#jf pound glue1 4#hj pound chrome yellow 7lead chromate71 4#dj pound flour1 and twelve pounds water4 ,put the flour in the water1 dissolving all lumps thoroughly4 ,dissolve the chrome in a quart of water in a separate vessel1 and add the solution and the glue to the flour and water4 ,bring the whole to a boil1 and add the barytes slowly1 stirring constantly4 ,make the wash the day before it is required4 ,stir it frequently when using1 and apply with a brush4 ,chinese ,meat ,recipes #fb4 ,bean ,sauce ,sausage 7,laap ,ch'eung 74 ,sausage is a very popular meat with the ,chinese1 especially during the winter season4 ,it is probably the most widely used of all cured meats1 although as a rule it is quite expensive compared with other meats4 #fc4 ,pickle for ,bean ,sauce ,sausage ,for every catty of meat1 use3 ,saltpeter 7siu 7 #a mace#b 7ts'in 7 ,salt 7shuk im 7 #c mace 7ts'in 7 ,sugar 7ping fa t'ong 7 #b mace 7ts'in 7 ,first-drawn bean sauce 7t'au ch'au yau 7 #b mace ,raw bean sauce 7shang ch'au yau 7 #a mace ,mixture of spices 7ng heung fan 7 #a mace ,the mixture of spices is made up of the following3 ,red pepper 7ch'un tsiu 7 #aj mace ,ground anise seed 7taai wui 7 #aj mace ,cloves 7ting heung 7 #aj mace ,cinnamon 7yuk kwai 7 #aj mace ,these spices should be purchased separately and never ready mixed1 as ready made mixtures are often worthless4 ,sometimes two orange peelings1 finely cut or ground1 fresh or dried are used for every ten catties of meat4 ,two mace of double distilled wine 7sheung ching tsau 71 or treble distilled wine 7saam ching tsau 71 and a wine called 7fan tsau 71 are sometimes added for each catty of meat4 ,the wine helps preserve the meat4 ,the above spices should be carefully mixed and the mixture thoroughly stirred into the meat4 ,in mixing the spices the usual method is to use the hands as mixers4 ,a better way is to use a large spoon1 or some similar utensil4 #fd4 ,preparation of the ,meat for ,sausage ,use hams1 shoulders1 chops1 fat back1 and neck4 ,sometimes the liver is added to give a dark color4 ,no belly meat or tough parts should be used4 ,separate the lean from the fat meat4 ,chop into pieces about one-quarter inch in diameter1 or run through a sausage mill4 ,one part fat and one part lean meat is generally used1 though the proportion may vary either way1 to suit the taste and demand4 #fe4 ,sausage ,casing 7,ch'eung ,i 7 ,sausage casing is generally made from the middle coat of the small intestines of sheep although it is also made from the intestines of the hog4 ,the casing is very thin and transparent4 ,some casing is prepared in ,canton1 but most of what is used in ,canton comes from ,shanghai1 as there are comparatively few sheep or goats slaughtered in ,canton4 ,the dried casing sells for #c4jj to #f4jj a catty4 #ff4 ,softening the ,casing ,when ready to be used1 the casing should be immersed in luke warm water for a few minutes to soften it4 ,if the walls of the casing adhere to each other so that it is difficult for the meat to enter1 water should be forced through to distend the casing4 #fg4 ,filling the ,casing ,insert the small end of the filler 7a tin funnel about six inches long7 into the end of the casing4 ,hold the casing tightly to the filler with the left hand1 and with the right hand force the meat through the filler into the casing4 ,it is customary to use the hand for this1 but a large wooden spoon would work just as well4 ,a sausage stuffing machine can be purchased for a few dollars1 and will do the work of stuffing in a much more satisfactory manner than it can be done by hand4 ,the end of the casing is tied around a tube at the bottom of a jar containing the sausage meat4 ,a disc the size and shape of the inside of the jar is then pressed down on the meat with a lever1 and the meat is thus forced into the casing4 ,such a machine will do the work of five or six men1 and if of the right type1 can also be used as a lard press4 ,if it is difficult to force the meat into the casing1 on account of compressed air1 the air should be allowed to escape by punching small holes in the casing with pins4 ,the stuffed casing is usually tied with a string every six inches1 cut into convenient lengths1 and hung up to dry4 #fh4 ,sunning and ,drying ,the sausage should be prepared in the morning1 so that it can be hung up to sun by noon4 ,if it is prepared in the afternoon1 there is some danger of its spoiling1 especially if the day is not very cold1 because it has to be stored over night before it gets much sun4 ,sunshine and cold north wind are needed to make the best sausage4 ,with five days of wind and sun1 the meat becomes hard and firm4 ,in case of rainy or damp weather while the sausage is being dried1 it must be hung up in a small room and a small charcoal or wood fire kept burning underneath4 ,if the sausage is not well sunned or dried1 it is very likely to spoil1 and an effort should be made to get it pretty well dried within five days4 #fi4 ,season and ,weather for ,making ,sausage ,the time for making sausage is when there is a dry1 cold wind blowing from the north4 ,such weather usually does not occur before the middle of ,november4 ,from this time to the middle of ,january is usually the best season4 ,if made earlier1 the weather will not be cool enough4 ,if made later1 the chances for sunny weather are lessened1 and the meat is not apt to cure so well4 #gj4 ,lean ,pork ,sausage 7,shau ,yuk ,ch'eung 7 ,this sausage is made the same as ordinary sausage1 except that only lean meat is used4 #ga4 ,liver ,sausage 7,yun ,ch'eung 7 ,in this sausage1 duck liver is used instead of lean meat4 ,otherwise1 it is made the same as ordinary sausage4 #gb4 ,tung ,koon ,sausage 7,tung ,koon ,laap ,ch'eung 7 ,this is the same as ordinary bean sauce sausage1 except that large casings are used4 ,it is not very popular because of its size4 #gc4 ,oyster ,sauce ,sausage 7,ho ,yau ,ch'eung 7 ,this is made in the same manner as ordinary sausage1 except that oyster sauce 7ho yau 7 is used instead of bean sauce in making up the pickle4 #gd4 ,catsup ,sausage ,catsup sausage is the same as ordinary sausage1 except that for every catty of meat1 three taels of catsup instead of bean sauce are used4 #ge4 ,roast or ,baked ,sausage 7,foh ,ch'eung 7 ,prepare ordinary sausage1 but use large casings4 ,dip in honey solution1 and bake or roast4 #gf4 ,cured ,ham ,an excellent cured ham is produced in ,yunnan ,province4 ,this is due to the fact that the hogs in that region are largely of the bacon type1 and the climate is very favorable for curing meat1 being dry and fairly cool during the meat curing season4 ,in curing ham1 the ,chinese use much the same method as is used in western countries in making dry cured ham1 except that sugar is not used in the pickle4 ,the pickle is made up as follows3 ,salt 7shuk im 7 #bj catties 7kan 71 ,saltpeter 7siu 7 4#je tael 771 mixture of spices 7ng heung fan 7 #b taels 7leung 74 ,rub each piece of meat for one-half hour4 ,puncture the meat with needles so the pickle will work in well4 ,rub again in two days4 ,for the two days after the first rubbing with the pickle1 keep under pressure to squeeze out the water4 ,after the second two days1 rub again with the pickle4 ,rub again after two more days4 ,then the meat is packed in salt for fifteen days1 when it is taken out and the salt wiped off and the meat is allowed to dry and harden4 ,curing should require forty days4 ,the flavor improves with age4 #gg4 ,sun ,dried ,pork 7,shau ,laap ,yuk 7 ,sun drying is a common method of curing pork in the ,canton region4 ,for this purpose1 head1 side1 ham1 and shoulder meat is used4 ,the meat is cut in strips1 about eight to ten inches long1 and about one inch thick4 ,it is immersed over night in a pickle which is the same as the one used in making sausage1 and the next day rubbed with a mixture of honey and water 7mat t'ong shui 71 made up of one part honey and one part water1 and hung up to dry in the sun for two days4 ,again it is soaked in the pickle for a short time1 and dried in the sun for two days4 ,this is done a third time4 ,then it is put in a stone jar in a cool1 dry place for two days1 and again hung up to dry for one week1 when it is cured4 ,when cured1 the fat meat is rather firm4 ,pork can be sun dried in the ,canton region between the first of ,november and the middle of ,january4 ,dry1 north wind is best for curing4 ,if cured later than ,january1 it must be consumed immediately as it will not keep long4 #gh4 ,pickled ,pig ,feet 7,ch'aat ,t'ai 7 ,in making pickled pig feet1 the bone is first removed from the leg1 leaving only the meat1 skin and toes4 ,boil1 and stuff with roast fat and lean meat to take the place of the bone4 ,tie up with rice straw1 and immerse in the sausage spice for several hours4 #gi4 ,pickled ,beef ,cut the beef into pieces weighing about four or five taels4 ,rub each piece thoroughly with salt4 ,place the meat in a jar and cover with salt4 ,in one or two weeks1 the meat is cured and ready to use4 ,soak in water for one-half hour before using in order to remove part of the salt4 #hj4 ,dried ,rice ,bird 7,laap ,woh ,fa ,tseuk 7 ,remove the feathers1 internal organs1 and brain4 ,then treat same as in making sun dried pork4 #ha4 ,pork ,stuffed ,liver 7,kam ,ngan ,yun 7 ,use the liver of hogs4 ,cut into strips about one inch wide4 ,use wine and ginger for flavoring4 ,half dry it in the wind4 ,it should not be overdried1 as it will then be hard to digest4 ,prepare fat meat by cutting strips of it into such sizes that they can be inserted into the liver4 ,soak the fat meat in a solution of salt1 saltpeter1 and sugar1 in proportions of #c-b-a4 ,finally1 half dry the fat by hanging in the sun for several hours4 ,with a wooden stick1 make pockets in the strips of liver from one end to the other1 and insert the strips of fat meat into the pockets4 ,the strips of stuffed liver should then be hung up to dry for a half day4 #hb4 ,lo ,mei 7,lo ,mei 7 ,the tongue1 bladder1 intestine1 and liver1 are used in making lo mei although any part of the carcass may be used4 ,it is made by cooking the meat for ten minutes and then plunging it while still hot into cold water1 cooking for ten minutes again1 and then plunging into cold water4 ,the process should be repeated at least twelve times4 ,the expansion and contraction of the meat by such handling makes it very tender1 and firm4 ,the process of preparing this meat is called 8crossing the river40 ,the boiled meat should be put into a strong solution of spices prepared before hand1 which is the same as the mixture of spices used for making the pickle for sausages4 ,after remaining in the solution of spices over night1 the meat is ready to be eaten4 #hc4 ,roast ,meat 7,shiu ,yuk 7 ,poultry1 or pigs weighing up to one hundred catties1 frequently are roasted4 ,two methods are used4 ,poultry and small pigs may be roasted in pans in an ordinary oven4 ,the other method1 which is the one commonly used1 is to roast in a special oven4 ,the latter method requires more skill than roasting in the ordinary oven4 ,the oven is in the form of a cylinder stood on end1 thirty to forty inches in diameter1 and five or six feet high4 ,the poultry or pig is hung on iron bars across the top of the stove1 and the stove or oven is then covered with an iron lid4 ,fire is built at the bottom of the cylinder through an opening at one side4 ,dry hard wood or charcoal1 which give but little smoke1 are generally used for fuel4 ,the meat being roasted needs constant attention and shifting so that it will roast through uniformly4 ,it is said that when the meat gives off a white smoke1 it is an indication that it is done4 ,a solution made up of one part honey and one part water is rubbed on the meat1 both inside and outside the carcass1 before the roasting4 ,this honey solution gives the outside of the meat a desirable rich reddish brown color when roasted4 #hd4 ,dried ,duck 7,laap ,aap 7 ,for one dressed bird1 use five taels of salt1 which should be well rubbed into the meat4 ,then pack in salt for one day4 ,take up1 wash off the salt1 and put between two bamboo mats4 ,apply pressure for a few days1 and hang up to dry4 ,the ,canton climate is not very favorable for drying duck1 as during the meat curing season it frequently rains4 ,if the meat does not dry fairly rapidly1 it is likely to spoil4 ,in ,naam ,on1 ,kwong ,sai province1 where it is generally dry during the curing season1 the ducks are packed away after two days exposure to the sun4 ,in ,canton1 it often takes two weeks4 ,ducks' heads1 kidneys1 feet and other parts of the bird are also cured in the same way4 #he4 ,puffed ,pig ,skin 7,chue ,p'ei 7 ,in making puffed pig skin1 the pig skin is first cooked1 and then thoroughly scraped with a knife in order to remove the oil and fat4 ,it is then hung up in the sun to dry for about ten days4 ,when it is ready for the puffing or blistering process1 which is accomplished by roasting the dried skin in hot gravel in a shallow pan over a slow fire ,this process whitens and puffs1 or blisters1 the skin4 ,the puffed pig skin is cut into small cubes and used in soups4 ,it has a spongy appearance with very little taste4 ,the skin on the hams1 shoulders1 and sides will puff the best1 while the skin on the back1 legs1 and belly will not puff well on roasting in the hot gravel1 but can be puffed by roasting in peanut oil4 ,on account of dampness and cloudy weather which interfere with proper drying1 puffed pig skin is best made during the dry1 sunny winter months4 ,the product is on sale1 however1 throughout the year1 as it keeps well if hung in a fairly dry1 airy place4 ,it is commonly seen hanging in the front of meat shops in ,canton4 #a ,for further details on smoking1 see sections #ee to #fa4 #b ,note3 #a mace #aajj ounce2 #af ounces #a catty4 ,,agricultural ,,publications ,,of ,,the ,,canton ,,christian ,,college ,the following agricultural bulletins and publications may be obtained at the price indicated from ,college ,bookstore1 ,canton ,christian ,college1 ,cantor1 ,china4 ,bulletin ,no4 #e4 ,groff1 ,g4 ,w41 ,agricultural ,reciprocity between ,america and ,china4 ,illustrated4 #dj pp4 #j4bj4 ,bulletin ,no4 #ab4 ,groff1 ,g4 ,w41 ,the ,papaya for ,south ,china4 ,illustrated4 #h illustrations1 #g pp4 #j4aj4 ,chinese edition under title 4 #h pp4 #j4aj4 ,bulletin ,no4 #ah4 ,levine1 ,c4 ,o41 and ,cadbury1 ,w4 ,w41 ,a ,study of ,milk ,produced in ,kwangtung4 #i pp4 #j4aj4 ,bulletin ,no4 #bj4 ,the #aiag-ah ,journal of the ,lingnaam ,agricultural ,society 7in ,chinese74 ,illustrated4 #aej pp4 #j4bj4 ,bulletin ,no4 #bc4 ,levine1 ,c4 ,o41 ,notes on ,farm ,animals and ,animal ,industries in ,china4 ,illustrated4 #h illustrations1 #ed pp4 #j4dj4 ,bulletin ,no4 #be4 ,graybill1 ,h4 ,b41 ,lawn ,grasses for ,south ,china4 #f illustrations1 #f pp4 #j4bj4 ,bulletin ,no4 #bg4 ,levine1 ,c4 ,o41 ,butchering and ,curing ,meats in ,china4 ,illustrated4 #g illustrations1 #da pp4 #j4bj4 ,groff1 ,g4 ,w41 ,the ,lychee and ,lungnan4 ,canton1 #aibj4 #fj illustrations1 #adi pp4 ,cloth bound4 #b4bj4 ,,canton ,,christian ,,college ,,canton1 ,,china ,,administrative ,,and ,,agricultural ,,staff ,charles ,k4 ,edmunds1 ,ph4,d4 7,johns ,hopkins ,university71 ,president4 ,chung ,wing ,kwong1 ,chu ,jen1 ,vice-,president4 ,owen ,e4 ,pomeroy1 ,b4,a4 7,harvard ,university71 ,bursar4 ,kenneth ,duncan1 ,m4,a4 7,university of ,wisconsin71 ,dean of the ,college of ,arts and ,sciences4 ,george ,weidman ,groff1 ,m4,s4 7,pennsylvania ,state ,college71 ,professor of ,horticulture and ,director of ,agricultural ,work4 ,charles ,walter ,howard1 ,m4,s4 7,university of ,minnesota71 ,professor of ,biology4 ,clinton ,n4 ,laird1 ,m4,a4 7,university of ,pennsylvania71 ,professor of ,chemistry4 ,carl ,oscar ,levine1 ,m4,s4 in ,agr4 7,iowa ,state ,college of ,agriculture and ,mechanic ,arts71 ,associate ,professor of ,animal ,husbandry4 ,taam ,sik ,hung1 ,b4,s4 in ,agr4 7,kansas ,state ,agricultural ,college71 ,instructor in ,animal ,husbandry4 ,walter ,leon ,funkhouser1 ,b4,s4 in ,agr4 7,pennsylvania ,state ,college71 ,instructor4 ,floyd ,a4 ,mc,clure1 ,b4,s4 in ,agr4 7,ohio ,state ,university71 ,instructor4 ,fu ,po ,kwong1 ,m4,s4 in ,agr4 7,michigan ,agricultural ,college71 ,instructor4 ,edmund ,a4 ,gilbert1 ,instructor4 ,,co-,,operating ,,college ,,missions ,pennsylvania ,state ,college ,mission ,kansas ,state ,agricultural ,college ,,trustees ,,of ,,canton ,,christian ,,college #aef ,fifth ,avenue ,new ,york1 ,u4 ,s4 ,a4 ,w4 ,henry ,grant1 ,secretary ,transcriber's ,notes4 ,minor errors in punctuation have been corrected4 ,text contained between underscores was italicised in the original printed book4 ,the text 8,illustration3 0 indicates the location of an illustration in the printed book4 ,the text after the 83 0 and up to the final 80 is the caption text4 ,table of ,contents3 8,preface0 added to ,table of ,contents for completeness4 ,table of ,contents3 8,blood ,sausage0 added to ,table of ,contents to match book text4 ,page #aj3 8in other to get a uniform scald0 changed to 8in order to get a uniform scald04 ,page #ae3 8,killing and ,dressing ,cattle0 changed to 8,killing and ,dressing ,beef0 to match table of contents4 ,page #ba3 8with them be is usually0 changed to 8with them is usually04 ,page #bd3 8,recipes for ,curing0 changed to 8,recipes for ,curing ,meats0 to match table of contents4