Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 2 · column 5 of 5 · from the scan, no model involved
tent * A formula in wide use is that contained in Farmers’ Bulletin 1186, '‘available from county agents or from the Agricultural Extension Service at VPI. It lists six to eight pounds of salt, one and one-half t$»two lbs. of sugar, and two ounces of salt• peter, for 100 pounds of meat.
Divide the mixture, applying onehalf immediately after the meat i» cut out, half the remainder for overhauling the meat on the third day, and the rest on the tenth day. The time in cure is two days per pound! for hams and shoulder cuts, but not less than 25 days in any case. Bacon should not remain in cure for quite as long as hams, because it is a thinner cut. Commercial ready-mixed formulas are also available.
After curing and smoking, store meat in a cool, dry place. Cuts wrapped in paper and put in muslin bags will be protected from the skipper fly. If cuts are hung in a meat house without wrapping, be sure the building is thoroughly clean. It also needs to be tight enough to prevent entrance of the skipper fly. Cover ventilators j with 30-mesh screen because the skipper fly is much smaller than the house fly. . _
72.8%