The Farm

i When in the West sonie yeai'3 ago, I 1 became acquainted with the lïubbards of Chicago, who were packers of I tbat fine brand of beef known by their I name, and procured froin them the method of putting it up. Thi3 beef I was packed from selected cattle, and cut and prepared apecially for a limited trade. But a few worda in regard to outting the beef would be first necessary, as thia is important. The whole arcasa may be prepared for pickling ín Uhe following manner: When cut up, the flanks are first cut hito pieces of about 8 to 1 poundseach. These are well rubbed with salt and laid on a broaü naru-wuuu plank, which should be kept for the nurpose by every f armer's f amily, and ïesting on a pair of tiestles. A groove 1 should be cut at each side, near the edge, with a half-inch gouge, to carry o the drainage into a tub placed to receive it at one end. These pieees remain for 12 houra in this condition. The loinfl are cut f rom the back benes In lona pieces, and alao rubbed with salt and laid on the plank; the tenderloinsarecutseparately and treatedin toe same manner. The meat of the I ribs may alao be cut and prepared in the same way. The buttocks and and rump are cut tato 1 alzed pieces, the legs being cut into rounda, and bones sawed through. These rounds may be split into halves or cured whole; the former is the better wav, unless the family is large, when the whole round will make aüne dish for a dozen persons. The meat is all rubbed with salt and lef t to drain f rom its serum and blood for 12 hours. In the meantime, the pickleisbeingprepared. 8Í8ma la follows: For a hundred pounds of meat 2i pounds of coarse or bay salt; 1 pounds of saltpetre; the sameof salI pfunella and 5 pounds of coarse, brown sugar. These are ünely powdered and thoroughly mixed together, and twottiirds of the whole is dissolved in oae I gallon and a half of warm water. When the solution is made ït is strained through aflannel and is then bolled, being well skimmed when any scum appears on the surface, and is poured off toto a vessel to cool. The meat is then taken from the draining table and wiped dry rubbed with the remainder of the mixture and packed closely m a clean oak barrel or white cedar packing i tub. When closely packed so as to leave no interstices, the cold pickle is rwured over the meat until it is covered at least an inch. The cedar meat tub is a very desirable household property and I have seen them, in old families in this neighborhood, where they have done service for a nunareu years. These are made of white cedar rtaves, 2 inches thick, put up into the form of a coinmon pail, and hooped with broad bands of iron. They stand aboat 3 feet high, and are about the same in width at the top, flaring about 6 inches on each 8ide. This will hold 500 üounds of meat, and is largeenough to take in the largest pxeces even a side oi pork whole. ïhe rib meat, loins and tenderloins make the best of spiced meat; these are put up in rolls about a I teot long and weighing about 10 pounds each. After having remained in the pickle for two weeks those pieces mtended for spicing are taken out, washed in cold water and -wipeá dry. A mixture is prepared of equal portions of allspice, mace, clovea and red pepper, and twice as much ground uiac pepper as of each of these, andja dash of Sayenne. The meat is weU rubbed with this mixture, which is well -vrorked into the crevices; it is thenrolled up and bound with strongtwine in separate bands, two inches apart and tied singly, sothat when the roll is cut it will not come apart or open. The rolls are then returned to the pickle, and are ready ior cooking in a few days. Metso prepared is Yery fine vrhen eaten cold, for breakfast, or lunch. The (ienderloins are bound up in a similar manner, with strips of fat meat intermingled, and placed lengthwise; or they may be spiced in this manner and driéd and smoked, and eaten as dried beef; they are very tender and sweet. The loins may be put together in pairs with spice intermingled and bound up into rolls; iL they are not fat enough, strips of fat meat or of pork may be bound up with them, to make themiuicy. The round pieces may be prepared ín the same way when taken from the pickle and cooked at once; ít will greatly improve the flavor if they are kept over one day without cookiflg, andbasted with vinegar and a little browa sugar or molasses.