Biggle Swine book
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In our eReader you can find the full English version of the book. Read Biggle Swine book Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Biggle Swine book
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They are carefully slaughtered, the hams being the first consideration. The curing is as follows : The hams are first placed in large trays of fine Liverpool salt. Then the flesh side is sprinkled with crude salt- petre, using three or four pounds to 1000 pounds of ham. The whole surface is then covered at once with fine Liverpool salt. The hams are next placed in piles not more than three feet high, and let stand for three days. Each ham is then resalted with fine salt and piled again, one day... for each pound in each ham ; a ten- pound ham thus stands for ten days. At the end of this time they are washed with tepid water until the hams are clean, and when nearly dry rubbed with fine ground black pepper. They are then smoked slowly and gradually for from thirty to forty days, using green red oak or hickory. The hams are then repeppered to guard against vermin and are bagged. The average weight per ham is about ten pounds. These hams sell for an average of twenty-two cents per pound at Smith- field.
What to read after Biggle Swine book?
You can find similar books in the "Read Also" column, or choose other free books by Biggle, Jacob. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
They are carefully slaughtered, the hams being the first consideration. The curing is as follows : The hams are first placed in large trays of fine Liverpool salt. Then the flesh side is sprinkled with crude salt- petre, using three or four pounds to 1000 pounds of ham. The whole surface is then covered at once with fine Liverpool salt. The hams are next placed in piles not more than three feet high, and let stand for three days. Each ham is then resalted with fine salt and piled again, one day... for each pound in each ham ; a ten- pound ham thus stands for ten days. At the end of this time they are washed with tepid water until the hams are clean, and when nearly dry rubbed with fine ground black pepper. They are then smoked slowly and gradually for from thirty to forty days, using green red oak or hickory. The hams are then repeppered to guard against vermin and are bagged. The average weight per ham is about ten pounds. These hams sell for an average of twenty-two cents per pound at Smith- field.
What to read after Biggle Swine book?
You can find similar books in the "Read Also" column, or choose other free books by Biggle, Jacob. [from Old Catalog] to read onlineMoreLess
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