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Advertising : 297 wordsAlthough salt is so extensively used for the curing of pork, it is interesting' to note that owing to the large proportion of fat to lean, the flesh ...
Article : 99 wordsBut the most" important condition (because it is the one over which the curer may have most control), is the temperature. In very cold curing ...
Article : 114 wordsThe feminine fashions for the summer of 1913 will long be remembered as the most daring for the last 100 years. ...
Article : 184 wordsIt was at one time deemed good practice to rub the flesh briskly every day, but it is generally found, that this, is only necessary, for the first three ...
Article : 149 wordsFrederick Rickettes, 30, was before Mr. Love, at Paddington Court to-day, charged with stealing two blankets, valued at £1/10, the property of Etta ...
Article : 180 wordsSaltpetre, also known as nitre, or potassium, nitrate, is used in curing. It possesses intiseptic properties, but is chiefly added to preserve the natural ...
Article : 150 wordsImmediately after cutting up and trimming, the surface of the flesh should be sprinkled over with equal parts of finely-ground salt and ...
Article : 81 wordsBevan M'Neil appeared, before Acting-Judge Gurner, in Goneral Sessions, yesterday, to receive sentence for an assault occasioning actual bodily ...
Article : 221 wordsNumerous recipes are available for pickling bacon, but the following is recommended, the quantities being sufficient for 500lb. of meat:—Clean ...
Article : 142 wordsFor this process the following has proved a good recipe at the College:—Fine dairy salt, 5olb.; brown sugar, 5lb.; saltpetre (finely ground), 2lb. ...
Article : 203 wordsPlease choose from the following download options:
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National Advocate (Bathurst, NSW : 1889 - 1954), Wed 2 Jul 1913, Page 1
It's easy and takes two shakes of a lamb's tail!
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