Poultry and birds ought to be killed by having the neck cut off, and then hung up by the legs to bleed freely. This makes the flesh white and more healthful.
ON THE CARE OF MEATS.
Beef and Mutton are improved by keeping as long as they remain sweet. If meat begins to taint, wash it and rub it with powdered charcoal and it removes the taint. Sometimes rubbing with salt will cure it.
Corn-fed Pork is best. Pork made by still-house slops is almost poisonous, and hogs that live on offal never furnish healthful food.
Measely Pork has kernels in it, and is unhealthful.
A thick skin shows that the Pork is old, and that it requires more time to boil.
If your Pork is very salt, soak it some hours.
Take all the kernels out, that you will find in the round, and thick end of the flank of Beef, and in the fat, and fill the holes with salt. This will preserve it longer.
Salt your meat, in summer, as soon as you receive it.
A pound and a half of salt rubbed into twenty-five pounds of Beef, will corn it so as to last several days, in ordinary warm weather.