10.  To protect the food cover with hot melted paraffin or liquid oil.

11.  If evaporation takes place, add water or brine to make up the original amount of water.

12.  When dry sealing is used let the product stand twenty-four to thirty-six hours, then add strong brine to fill the containers.  The water from the vegetables usually only half fills the containers.

TABLE FOR PRESERVATION OF VEGETABLES BY SALT

METHODS   |VEGETABLES ADAPTED| AMOUNT OF SALT  |     OTHER
|    TO METHOD     |                 |  INGREDIENTS
|                  |                 |     NEEDED
------------------------------------------------------------

--------
I. Dry    |Cabbage, which is |1/4-lb. salt to 10 |   No other.
salting with |converted by this | lbs. food or 21/2 |
fermentation.|   method into    |lbs. salt to 100 |
|sauerkraut, string|   lbs. food.    |
|beans, beet tops, |                 |
|   turnip tops,   |                 |
| greens, kale and |                 |
|   dandelions.    |                 |
|                  |                 |
II.     |Cucumbers, string |  3/4-cup salt, 1  |Dill and spices
Fermentation |   beans, green   | gallon water, 1 |can be added. 1
with brine. | tomatoes, beets, | cup vinegar for |lb. dry dill or
| beet tops, corn  |brine.  Amount of |  2 lbs. green
| and green peas.  |brine required is| dill and 1 oz.
|                  |equal to 1/2 volume|  spices for a
|                  |    of food.     |4-gallon crock.
|                  |                 |
III.  Dry   | Dandelions, beet | 25 lbs. salt to |   Blanch and
salting   |tops, turnip tops,|100 lbs. of food.|    cold-dip
without   |  spinach, kale,  |Salt should be 1/4 | vegetables for
fermentation.| chard, cabbage,  |    weight of    |  five minutes
|   cauliflower,   |   vegetable.    |   before dry
|  string beans,   |                 |    salting.
| green peas, and  |                 |
|      corn.       |                 |
|                  |                 |
|                  |                 |
------------------------------------------------------------

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CHAPTER XVI

CURING, SMOKING AND PRESERVING MEAT

Many farmers seem to have more trouble with the curing of meats than with the slaughtering.  This part of the work is indeed very important as it determines whether one will have good tasting cured meat or meat that is too salty or possibly that is far removed from the original taste of the raw product.

It is worth every farmer or farmerette’s attention to spend some time on this problem as it pays so well in the resulting, good tasting meat.  Why not have a superior grade of home-cured meat as easily as a poor grade?  Work carefully and accurately done will produce good results while work slovenly or carelessly done can produce nothing but poor results.  To cure meat so that it is not only delicious but has