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ft ' FACE SIX HOME BUTCHERING KEEPS DOWN COST Meat Well Cured at Home Beats any Commercial Product HERE ARE RECIPES . . FOR CURING MEATS Steam Pressure Canner is a Great Aid at Butchering Time. With the first hard frost and the fast shortening1 days conies homebutchering time. Many a city man or woman, who spent his early days on a farm, remembers vividly the epicurean joys that were his when butchering* time came round. After months of a salt-pork diet, followed in the fall by a superfluity of chicken served in every conceivable style, the fresh pork was welcomed as grat? fully as the rain which follows a drought. It is to be regretted that the home curing of meat has fallen somewhat into disuse; however, since the war a movement has been started to revive this practice, for the cheapest meat a farmer can use is the product of his own farm. This is also true of the suburbanite who has enough ground U? enable him to keep one or two hogs and to fatten them on kitchen and truck-garden waste. A flavor All Its Own. Home-cured meat when well cured is superior to the packing-house prod nets. It has a home flavor which the commercial firms do not give, and it can be produced for much less than the cost of purchased meat. The home canning of meats, too, has proved so successful that the number of people who are butchering at home is on the "increase. The first essential in curing is to make sure the pork is thoroughly cooled, the Bureau of Animal Industry of the United States Department oi Agriculture states. Meats should never be frozen, either prior to or dur ing the period of curing. The proper time to begin curing is when the meat is cooled and still fresh. Twenty-four to thirty-six hours after killing is the opportune time. A clean, hardwood, mollassos or syrup barrel is a suitable vessel in which to cure pork. The barrel should be clean and tight so as to prevent leakage. A large stone or metal jar >s the best container in which to cure pork, but the initial cost is high. If a barrel is used repeatedly for curing pork it is necessary to scald it out thoroughly before fresh pork is packed into it. Salt, sugar or molasses, and saltpeter are the principal preservations used in curing perk. The use of other preservatives is prohibited in curing pork subject to Federal meat inspection. Much diversity of opinion exists as to the merits of the two ways of curing?brining and dry curing. Drycured meat is handled only once, while brine-cured meat must be handled s?r eral times. The brine keeps away insects and vermin. If directions arcfollowed closely and pure water : used in making the brine, it will n jI spoil and should keep for a reasonable length of time. If the hrin > b comes "ropy" it should be poured off and boiled or a new brine should be made. A cool cellar i ; the mod desirable nlace for both brine and di \ curing although more air nioisiure required for dry curing". When meal is cured during warm weather the dry method of curing is far safoi than the brine method. It is advisable to rub with fine sail the surface of the meat and allow i to drain, flesh side down for 6 to 15 hours before being put in the cure This applies to both brine and dn curing. Tho following directions are giver for brine and dry cured pork. Brine-cured pork: For each 10( pounds of meat 8 pounds of salt, 2 1-: pounds of sugar or syrup, 2 ounces o saltpeter, 4 1-2 gallons of water. li warm weather 9 or 10 pounds of sal are preferable. Allow four days' cur for each pound in a ham or .shoulde and three days for bacon and srna' pieces. For example, a 15-pound bar will take 00 days; a piece of baco weighing 10 nounds. 30 da vs. The brine should he made the da before it is used, so that it will 1; ccol. All the ingredients are poure into the water and boiled until hoi oughly mixed. Place hams en th'> ! ' torn of the container, shoulders nox bacon sides and smaller cuts on t >| * Pour in the brine and be sure it covers the meat ' thoroughly. In five days pour off the brine and change the meat, placing the top meat on the bottom and the bottom meat on top, then pour back the brine. Repeat this operation again on the tenth and eighteenth days. Dry-cured pork requires more work than brine-cured, though it is some times less expensive. Danger from rats and other vermin is less in the case of brine-cured pork. Both methods of curing are very successful if care is taken to see that each operation is executed correctly. Following is the method of dr? curing: For each 100 pounds of meat use 7 pounds of salt, 2 1-2 pounds of sugar, 2 ounces saltpeter, 2 ounces each of red and black pepper. Mix all ingredients thoroughly, then rub all of the quantity of this mixture over the meat and pack it away in a box or on a table until cured. Allow one day and a half cure for each pound the pieces of meat average. Time and Material for Smoking. Green hickory or maple, wood is the best fuol for smoking. Hardwood is preferable to softwood. Resinous woods should never be used, as they give an objectionable flavor to the meat. Corncobs may be used, but they deposit carbon on the meat, giving it a dirty appearance. 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 overtime. The meat should then be washed in iuke-wam wate>*, 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. Allow the meat to hang in the 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 temperature as evenly as possible at or near 120 degrees F. Thirty-six to forty-eight hours is the time required to smoke a lot of meat, but if the meat is intended to be kent for some time, slow cr and longer smoking is desirable. During warm weather it is better to start the fire every other day rather than 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 smoaked it can hang in the smokehouse, but for absolute safe keeping it should be wrapped or pad? ed away. Dry-cured meat is better after sis months, and when kept under favorable conditions may be good for twc or three years, as the syrup or sugai holds the moisture. Urine or sweet pickle cured pork b too dry to be enjoyed after three 01 four months of age, and becomes very hard if held for a year. If th< small pieces were cured with tin sweet pickle cure to be used up first the heavier or larger pieces should lv curd with the dry cure and it wouh he ready for use about the time tin supply of sweet pickle cured mea wouid be exhausted. This would in sure meat of the best quality at al seasons of the year. | After you cat?always take Eaton i c (Tor your acid-stomach) Instantly relieves Heartburn, Bloated Gasoy Feeling. Stops food souring, r repeating, and all utomach miseries. Aids digestion and opp?f:te. Keepo stomach oweet and Htrontf. IncroaBca Vitality and Pep. t EATONICia the best remedy. Tons of thou, sands wonderfully benefited. Only coatea cert or two a day to use it. Positively guaranteed ) toplease or we will refund money, Get u big " box today. You will see, '> CONWAY DRUG COMPANY 8124 CONWAY. S. C. 52 COTTON IS CHEAPER : NOW THAN IN 189 t 0 Columbia.?J. Skottowo Warm '' maker, president of the Americ; 1 Cotton Association, declared in n statement issued that, based up n supply and demand, the price f which the manufactured product > selling, the cost of production a the price of other commodities, c tt (' is cheaper at fifty cents a pound, li sis middling, today than it was fic - 1M)0 to '805 at five cents per pour bask middling. "> , Mr. Wannamaker declared tl / ? I THE HORRY HERALD, Q6? Now Is a Good Ti To I Tito Trouble Is in tin Blood. Summer catarrh, with its nauseous discharge, stuffed up glands, difficult breathing, and summer colds, is bad enough, but the worst of it is yet to come if you neglect to check the growth that is forming tc attack you with ten-fold greater power during the winter. That's why it is so important to | treat catarrh with S. S. S. during , warm weather. j leading manufacturers had admitted that cotton was worth, based upon the manufactured product today, from sixty to seventy-five cents per pound, basis middling, and that based upon supply and demand, even much higher, prices could probably be paid before the 1920 crop became avail1 able. A strong appeal is made by Mr. Wannamaker to the farmers to hold their cotton. He declared that the American Cotton Association is going to carry out its purpose of retiring two million bales of cotton and see to it that the staple is marketed mere gradually. Ignored Marketing End. "The cotton producer for the last 'sixty years," said Mr. Wannamaker, has ignored the marketing end of the preposition. Instead of warehousing his cotton and slowly marketing it over a period of twelve months, his cotton has been rushed upon the mar ket. To a large extent he has marketed his cotton as fast as gathered , and has sold it regardless of the price. As a result his cotton passed into the hands of the speculators and brought great riches to the speculaj tor, and, in fact, to every line of the ; cotton industry in the world where it is used commercially except to himself; to himself it brought poverty. "We are facing the greatest de. mand for raw cotton which has ever , existed within the last sixty years. Compared with demand we are facing the shortest supply that has ever existed in this period. There will not i be sufficient cotton to fill the pressing wants of the manufacturer from j either the cotton on hand or from the The Brans\ Certifies an Exh Many motorists buy Brunswic It is sufficient assurance for the The3r have known this anciem I as have their fathers and grandf of Brunswick has been noted f< Brunswick standards, as appl utmost. In them you will fin , I features properly related. No ethers nor hides shortcomings. The best tread that's known, > enduring side-wall construction make B runs wicks prove their * has been too great. ONE Brunswick will win Brunswicks. It will be a revel r* I Buy it today. It costs no n ' THE B RU NSW 1CK-B A L Afl anln M^nrlnnadi 9 l" There*8 a Brunswic rm Cord?Fabrit 01* . LOCAL A J. E. NICHOLAS & Ul " )m j ul.| iway, s. a., ?t>v. a, ma; me )riye Out Catarrh It is now an established fact that catarrh is in the blood and that lotions and salves do not give relief. The experience of others has proven that S. S. S. strikes at the root of the trouble. Waste no time in this matter, for it is of the ' utmost importance. Write to our Medical Advisor about your case. Address Swift Specific Co., Dept. 53, Atlanta, Ga? l_ -I growing crop, so that we arc facing! the absolute certainty of an exhaus- j tion of the supply of cotton before the 1920 crop becomes available, j Should the 1920 crop meet with unfavorable weather conditions or a' crop calamity the result would prove truly a world calamity. Profits of Manufacturers. "Profits of manufacturers have reached such proportions that their ability to pay for good grade cotton has created a bullish factor of extraordinary potency. A profit of $100 per bale, or - twenty cents per pound, on the manufactured goods ?s really moderate at this time. Narrow print cloth sold this week on a 1 basis that would give the manufacturer a profit of thirty cents a pound, or $150 per bale. Wide , print cloth sold on a,basis that would provide a profit in excess of thirty- ; live cents per pound, or $175 per bale. We find in our investigation a few cases in which goods of a spo- I cial construction, which for this' reason were quite scarce, arc return ! ing a profit of eighty-four cents a : pound, or $870 per bale. The cotton used in the manufacture of tlir.se' special goods is strict middling, one inch cotton. "The manufacturers have sold nn J enormous amount of goods for which they hust have good grade cotton. Manufacturers the world over are extremely short of cotton. Jn addition t) this, there are only 22,000 bales of certified cotton now in New York. 1,200 bales of this amount being low grade, which leaves a balance of only 20,800 bales of tenderable cotton. In rick Name 'aorJmary Tire :ks because of the name alone, m of supcr-ouality. t house for its high standards, athcrc. Since 1845 the House Dr its rare workmanship. lied to tires, mean giving the d combined all the approved one advantage overshadows the strongest fabric, the most t, every addition, every extra, superiority. No factory cost your decision to have ALL ation. aore than like-type tires. KE-COLLENDER CO. crs: 38 Luckie St. i k Tire for Every Car c?Solid-Truck DEALER CO., CONWAY, S. C. : vlifV, II * i HAVE FO! ELECTRICALI Atwater Ke THE DESIGN RIGHT TO FI k,niL v is sjl Prices F. 0. I 490 Touring car 490 Roadster F. B. Touring car F. B. Roadster ? FULL LINE OF PARTS CARR Distribul WILLARD BATTERIES, Call, teleph CONWAY MQTG? Exclusive Agents CONW m?I v*mwm mm i i 1 i n i? addition to this, Europe has hedged or. the New York and New Orleans exchanges all cotton in transit. o The railroads are slower than c"nv before in making deliveries of fi eight in this section of the country. 1 day and y \ seated to Take "Dodson's Li Here's my guarantee! Ask your druggist for a bottle of Dodson's Liver Tone and take a spoonful tonight. If it doesn't start your liver and straighten you right up better than calowol and without griping or making you sick 1 want you to go IThe oldest Ame: THE MUTUAL LIFE INSURi W. B. Coxe, F. F. Covingto: I Bullock R. M. Bui PAY A Fi Nobody wants anything when he buys from a mercha buy what he needs at fair pri a At the Sam The year of 1919 finds a full line of staple good that are fair to our customer A!.- II aim mmm UIYC UJ If you have not been tra us a trial this year. DUSENBU Toddville, * ? YOVR, R.D .Y EQUIPPED ^ nt Systems IS EXACTLY T THE FORD .ET CARS J b. uonway: *v $ 835.00 ^ 815.00 1,335.00 1,310.00 ? IED IN STOCK tors for VULCAN SPRINGS Mr one or write ! CAR COMPANY ; for Horry County. Ay S. C. y Haven't I'vcen a Nest Egg! Heddon: I'y and largo thero is a deal of profiteering in the ogg busii nes*. i I Sneddon: Sure thing! Even the' hens steal their nests.?Cartoons Magazine. il is a dangerous drug. It is -quicksilver; and attacks your ake a dose of nasty calomel toou will feel weak, sick and naumorrow. Don't lose a day's V ver Tone" Instead! I* back to the store and get your money. Take n spoonful of harmless, vegetable Dodson's Liver Tone tonight and wake up feeling great. It's perfectly harmless, so give it to your children any time. It can't salivate, so let tlxem cat anything afterwards. I I rican Company 1 (XNCE CO., OF NEW YORK I Special Agent I a, District Agt. I | Bros.? S lock, Mgr., Agents. B MR PRIcfl less than a fairly good article nt; and a customer wants to ces. Old Stand ( us at the same old stand ^vith 7 j s which we offer at pricesV s as well as to ns. T i a n I 1 Jk B ~Jk i ? ? 11101 A cling' at Toddville before, give RY & CO; s. c. ? V ^ 'if 'L-4 .* I