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The Kendrick gazette. [volume] (Kendrick, Idaho) 1892-1968, November 01, 1918, Image 3

Image and text provided by Idaho State Historical Society

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn86091096/1918-11-01/ed-1/seq-3/

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Carry It Anywhere
Carry a Perfection Oil Heater up- point—withoutsmoke Nggi
stairs to that frigid den or work- cl smell, fuss or litter.
shop —to those frosty, northerly- Gives 8 hours of satisfying warmth
exposed rooms—and let it bring on a gallon of Conoco Safety Oil.
the temperature to the comfort Easy to fill, light and clean.
Sold by tbe following dealers:
Carlson Hardware Company
THE CONTINENTAL OIL COMPANY
( \ Colorado Corporation)
PERFECTION
OIL HEATERS A TrianqlcTmdc Mark
Buy Your Tires Now
Word comes from the wholesale dealers that
the tire situation is very uncertain and that the
present time is a good opportunity to get tires at
what will later seem like a bargain.
Goodrich Our Specialty
There may be other tires as good, but none better.
A Bargain In Firestones
A few 31-4s selling at a considerable discount.
Red Crown Gasoline has the Pep
Kendrick Auto Company
Hold Your Liberty Bonds
You Have Enlisted Your
Dollars
To Win the War
To sell or trade your bonds means
withdrawing your support before
victory is won.
Our boys in the army and navy
have enlisted for the duration of the
war, and you should keep your
dollars enlisted equally as long.
THE FARMERS BANK
A. E. Clarke, E. P. Atchison E. W. Lutz,
President Vice-President Cashier
Capital, $15,000.00 Surplus $3000.00
United States Depository For Postal Savings Funds.
, County and State Depository
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CONSTRUCTION OF GOOD SMOKEHOUSE AND
PROCESS OF SMOKING TO PRESERVE MEAT
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FARM SMOKEHOUSE, FIREPROOF AND FAIRLY LIGHT.
THINGS TO REMEMBER AT BUTCHERING TIME. '
(Prepared by the United States Department of Agriculture.)
Cleanliness is the most Important factor in butchering and curing
meats. Meat very easily becomes tainted.
Save all pieces of meat for sausage. There are many ways of con
verting it into a palatable product.
All waste fat trimmings and skin should be rendered and the
products used to make soap.
Bones should, be crushed or ground for chicken feed.
Never put meat In cure before the animal heat is out of it.
Always pack meat skin side down when in the curing process;
except the top layer in a brine cure, which should be turned flesh
side down.
Keep close watch on the brine ; and if it becomes "ropy," change it
Do not forget to turn or change meat several times during the
curing process.
The fat of dry-cured meat will sometimes become yellow. This
does not make it unwholesome.
It takes more time to smoke dry-cured than brine-cured pork.
Slow smoking is much better than a rapid smoking, and there is
less chance of causing the meat to drip.
If meat becomes moldy, brush off the mold with a stiff brush or
trim off the moldy parts with a knife. The entire piece is not spoiled.
Be sure meat is thoroughly cooled before smoking.
Remember, the seasoning of sausage is generally governed by taste.
Fresh sausage can be kept under a covering of lard for a number
of days.
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The process of smoking helps to pre
serve the meat. Smoking also gives
a desirable flavor to the meat, if it is
smoked properly and with the right
kind of fuel.
The smoke house can be made any
size and of the kind of material suit
able to the demands of the owner. If
a very small quantity of meat is to be
smoked once a year, a barrel or a box
will answer. On the other hand, if
a considerable quantity of meat is
smoked and the house is to be perma
nent, it should be built of brick, con
crete, or stone to be fireproof. A small
outdwelling can be used if care Is tak
en to confine the fire to the center of
the room In an iron kettle. The saf
est method is to construct a fire pit
outside of the house and pipe the
smoke into the house. The pipe run
ning from the pit to the house should
be buried to prevent crushing.
A smokehouse 6 by 8 feet, 10 feet
high, will give best results for general
farm use. Ventilntion should be pro
vided to carry off the warm air and
prevent overheating of the meat.
Small openings under the eaves or a
chimney in the roof will control venti
lation. If arrangements cannot be
made to have a fire pit outside the
house, it can be built on the floor and
a metal 'sheet constructed to shield
the meat. If the meat can be hung
6 or 7 feet above the fire, this shield
will not be necessary. At this height
the meat will get the benefit of the
thick smoke and still hang below the
ventilator.
The Fuel.
Green hickory or maple wood Is the
best fuel for smoking. Hardwood is
preferable to soft wood. Resinous
wqods should never be used, as they
give an objectionable flavor to the
meat. Corn cobs may be used, but
they deposit carbon on the meat, giv
ing it a dirty appearance.
Smoking.
Meat should be removed from the
brine when it is cured and not allowed
to remain in the brine overtime. When
the meat is removed from the brine
It should be soaked for about half an
hour in water. If meat has remained
In the brine longer than the allotted
time, soak each piece half an hour and
three minutes extra for each day over
time. The meat should then be wash
ed In lukewarm water, strung, and
hung in the smokehouse. Do not hang
the meat so that the pieces touch. The
space between the meat Is necessary
to insure good circulation of smoke
around the meat. Permit the meat to
hang in circulation of smokehouse for
24 hours before beginning to smoke.
A slow fire should be started, so that
the meat will warm up gradually. Do
not get the house too hot. The fire can
be kept going continuously until the
smoking is complete, holding the tem-,
perature as even as possible (120 de
grees F.). Thirty-six to 48 hours is
the time required to smoke a lot of
meat, but If the meat is intended to
be kept for any length of time slower
and longer smoking is desirable. Dur
Ing warm weather it is better to start
the fire every other day rather than
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heat up the meat too much. In the
winter, however, if the fire is not kept
going the meat may cool and the
smoke will not penetrate properly. As
soon as the meat is thoroughly smoked,
open the doors and ventilator, so that
the meat can cool. When the meat Is
smoked it can hang in the smokehouse,
but for absolute safe keeping It should
be wrapped or packed away.
Preserving Smoked Meats.
Smoked (neat after it is hard and
firm should be wrapped in heavy paper
and put into muslin sacks. It is very
important that the top of the sack be
tied properly so ns to keep out insects.
Cut the strings from the hams or ba
cons before they are placed In the
sacks. There is a great tendency to
nse the same string to hang up the
meat after it is sacked. It is impos
sible to tie the top of the sack and
make it insect proof if a string sticks
out of the top. In tying the top of the
sack make a double wrap before tying
a knot and this will prevent the en
trance of any insects. Each sack
should be painted with yellow wash
and then each piece can be hung up
for future use. Never stack the hams
and bacon in a pile after yellow wash
has been applied.
Recipe for Yellow Wash.
For 100 pounds hams or bacons use :
three pounds barium sulphate, 0.06
pound glue, 0.08 pound chrome yellow,
0.40 pound flour.
Half fill a pail with water and mix
in the flour, dissolving all lumps thor
oughly. Dissolve the chrome yellow
in a quart of water in a separate ves
sel and add the solution and the glue
to the flour ; bring the whole to a boil
and add the barium sulphate slowly,
stirring constantly. Slake the wash
the day before it is required. Stir it
frequently when using, and apply with
a brush.
DONT LET MILK SPOIL
(Prepared by the United States De
partment of Agriculture.)
In this time of need for food
every effort should be made to
prevent milk from spoiling.
Cows should be kept clean and
should be milked in clean sur
roundings into a small-top or
covered pail. All utensils which
come into contact with the milk
should be thoroughly sterilized
with steam for at least five
minutes, and milk should be
cooled promptly to 50 degrees F.
or less and maintained at that
temperature. Whenever these
conditions are met, little milk
will be wasted. In this time of
terrible destruction of human
life it is particularly necessary
that milk be produced under
such conditions as to insure a
safe food for babies. This must
be done by a decreasing num
ber of men trained to do it. A
great task and a great oppor
tunity for dairymen are in
volved.
o—o~o—o~o—cc
Is Promoted at This Store
When you feel that you simply
must save and economize, we ask
you to come and look over our
stock. It has been bought care
fully with a view of meeting the
needs of those who wish to econo
mize. Don't pay fancy prices
when you can keep from it by
trading here.
THE FAMILY STORE
Where good food can be purchased
and prices always right. We pay
good prices for farm produce and
sell our goods as cheaply as they
can be bought any place. We
handle quality goods and stand
back of everything we sell.
We are Paying 60c for Fresh Eggs
tana
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PUBLIC SALE
One-half mile north of Southwick school house
Wednesday, Nov. 6
10:00 O'clock
LIVESTOCK
Mare 11 years old wtl500; grey mare wt 1200; 2
cows 6 years old ; 3-year old cow ; 4 2-year old
heifers; 3 yearling steers; 3 spring calves; 2 hogs
wt about 150; 10 shoats wt about 85 pounds. ,
IMPLEMENTS
3 ){ Mitchell wagon, buggy and carriage, 14-inch
walking plow, 10-inch walking plow, pair of buggy
sleigh-runners, wood saw and horsepower, 2-horse
cultivator, 2 sets of lead harness, set buggy harness,
Anker Holt cream separator No. 3.
Household goods including 1 Home Comfort range
and many other articles too numerous to mention.
Stack off Bean Straw
Free Lunch at Noon
Terms Cash
Charles E. Walks, Auctioneer
J. A. Wood, Owner
To the Voters of Latah County
Moscow, Idaho, October 30, 1918,
To the Voters of Latah county :
The political campaign is nearing its close.
The candidates on the democratic ticket have felt
that in these times they could not conscientiously
take the money that should be used for the pur
chase of liberty bonds, thrift stamps and for Red
Cross and other contributions and war work and
use it to promote the political interests of the can
didates for office.
Therefore, many of you have not been made acquainted
with some of our candidates and their qualifications and our
candidates have been unable to place themselves before you
by newspaper articles or otherwise, except as some of them
have come in personal contact with you.
This is the last word in the democratic campaign. Such
campaign as our candidates have been able to Ynake at
scarcely no expense has been clean and dignified and with
out vinification or abuse.
We go on the principle that if a candidate cannot be
clean in politics he cannot be trusted to be clean in office.
To those who have not met our candidates, we wish to
say that they are good, trustworthy men and in every way
qualified to fill the offices to which they aspire.
If any statements are given circulation between this
day and the day of election reflecting upon any candidate it
will be done, not to influence the intelligent voter, but to
fool a few people who are inclined to believe reports com
ing to them, without investigation.
LATAH DEMOCRATIC CENTRAL COMMITTEE
By Wm. Hunter, Chairman,
Chas. E. Walks, Secretary.

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