TO EXCLUDE THE BUGS ENTIRELY
from his meat the following contrivance is offered as a cheap and entirely satisfactory arrangement: After the meat is thoroughly smoked, hang all of it close together, or at least all the hams, in the center of the house, and inclose it on all sides with a light frame over which is stretched thin cotton cloth, taking care that there shall be no openings in the cloth or frame through which the bugs might crawl. There let it hang all summer. This contrivance will prevent the bug from getting at the meat to deposit its eggs, and the thin, open fabric of the cloth will at the same time admit plenty of air. The bottom or one side of the frame should be fixed upon hinges, for convenience in getting at the bacon as wanted. As the bacon bug comes out in March, or April farther south, in February it is necessary to get the meat smoked and inclosed under the canvas before the bug leaves its winter quarters. Hams may be thus kept in perfect condition as long as may be desirable, and will remain sweet and nice many months.
BOX FOR STORING BACON.
If the smokehouse is very dark and close, so that the flies or bugs will not be tempted to or can get in, all that is necessary is to have the meat hung on the pegs; but, if not, even when the meat is bagged, there is still some risk of worms. To provide a box that will be bugproof, ratproof, and at the same time cool, as seen in the illustration, Fig. [24], make a frame one inch thick and two or three inches wide, with a close plank bottom; cover the whole box with wire cloth, such, as is used for screens. Let the wire cloth be on the outside, so that the meat will not touch it. The top may be of plank and fit perfectly tight, so that no insect can creep under. Of course, the box may be of any size desired. It will be well to have the strips nailed quite closely together, say, about one and a half inches apart. When the meat is put in, lay sticks between, so that the pieces will not touch. If the box is made carefully, it is bugproof and ratproof, affording ventilation at the same time, and so preventing molding. Meat should be kept in a dry and cool place.
FIG. 24. SECURE BOX FOR STORING BACON.