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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..66bc59f --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #68282 (https://www.gutenberg.org/ebooks/68282) diff --git a/old/68282-0.txt b/old/68282-0.txt deleted file mode 100644 index 1d373e6..0000000 --- a/old/68282-0.txt +++ /dev/null @@ -1,2531 +0,0 @@ -The Project Gutenberg eBook of Butchering and curing meats in China, -by Carl Oscar Levine - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Butchering and curing meats in China - -Author: Carl Oscar Levine - -Release Date: June 10, 2022 [eBook #68282] - -Language: English - -Produced by: Anonymous (This book was produced from images made - available by the HathiTrust Digital Library and the - Internet Archive.) - -*** START OF THE PROJECT GUTENBERG EBOOK BUTCHERING AND CURING MEATS -IN CHINA *** - - - - - - Canton Christian College - - BULLETIN NO. 27 - - BUTCHERING AND CURING - MEATS IN CHINA - - BY - - CARL OSCAR LEVINE - - Associate Professor of Animal Husbandry - - - Canton, China - - 1921 - - - - - Butchering and Curing Meats in China - - CONTENTS - - - Preface - - Introduction - - Origin of Meat Foods - - Food Animals in China Section - Hogs 1 - Cattle 2 - Water Buffalo 3 - Sheep and Goats 4 - Poultry 5 - - Selection of Animals for Slaughter - Health 6 - Condition 7 - Breeding 8 - Feeding 9 - Age and Size for Killing 10 - - Preparation of the Animals for Slaughter - - Bleeding and Dressing Hogs - Tools 11 - Scalding Equipment 12 - Killing the Hog 13 - “Watered” Meat 14 - Scalding and Scraping 15 - Gutting 16 - Cooling the Carcass 17 - Cutting up the Carcass 18 - Shoulders 19 - Middle Part 20 - Hams 21 - Trimmings 22 - Head 23 - Feet 24 - - Killing and Dressing Beef - Tools 25 - Stunning 26 - Bleeding 27 - Skinning and Gutting 28 - Treatment of Hides 29 - - Killing and Dressing Sheep - Stunning and Bleeding 30 - Skinning 31 - Gutting 32 - - Bleeding and Dressing Poultry - Bleeding and Picking 33 - - Keeping Meat Fresh - - Curing Meats: American Methods - Preparing the Meat for Curing 34 - Vessels for Curing 35 - Curing Agents 36 - - Wet and Dry Cures Compared - - Recipes for Curing Meats - Corned Beef 37 - Dried Beef 38 - Plain Salt Pork 39 - Dry Cured Pork 40 - Sugar Cured Pork 41 - Pork Sausage 42 - Mixed Meat Sausage 43 - Bologna Sausage 45 - Smoked, or Country Sausage 46 - Frankfort, or Vienna Sausage 47 - Liver Sausage 48 - Summer Sausage 49 - Headcheese 50 - Scrapple 51 - Snow Packing 52 - Partial Cooking 53 - Rendering Lard 54 - Smoked Meats 55 - The Smoke House 56 - The Fuel 57 - Preparing Meat for Smoking 58 - The Fire 59 - Keeping Smoked Meats 60 - Recipe for Yellow Wash 61 - - Chinese Meat Recipes - Bean Sauce Sausage (腊腸) 62 - Pickle for Bean Sauce Sausage 63 - Preparing the Meat for Sausage 64 - Sausage Casing (腸衣) 65 - Softening the Casing 66 - Filling the Casing 67 - Sunning and Drying 68 - Season and Weather for Making Sausage 69 - Lean Pork Sausage (瘦肉腸) 70 - Liver Sausage (潤腸) 71 - _Tung Koon_ Sausage (東莞腊腸) 72 - Oyster Sauce Sausage (蠔油腸) 73 - Catsup Sausage 74 - Roast or Baked Sausage (火腸) 75 - Cured Ham 76 - Sun Dried Pork (瘦𦡳肉) 77 - Pickled Pig’s Feet (札蹄) 78 - Pickled Beef 79 - Dried Rice Birds (腊禾花雀) 80 - Pork Stuffed Liver (金銀潤) 81 - _Lo Mei_ (鹵味) 82 - Roast Meat (燒肉) 83 - Dried Duck (𦡳鴨) 84 - Puffed Pig Skin (豬皮) 85 - - - - - Preface - - -This bulletin discusses the different methods, both Chinese and -foreign, of butchering and curing meats. The aim has been to present -the material in a practical way so as to be of value to the general -public as well as of special service in connection with the courses in -Meats offered at the Canton Christian College. - -The writer realizes that this bulletin is not complete, in that the -subject, especially in regard to curing meats in different parts of -China, is far from exhausted. However, it is thought best to publish -in this form, and in a later edition to include additional material -which may be secured on the subject. Constructive criticism on this -bulletin will be received gladly. - -The writer is especially indebted to the United States Department of -Agriculture for permission to use material from its publications. -Special acknowledgment is also due to Mr. Taam Sik Hung and Mr. W. L. -Funkhouser of the agricultural staff of the Canton Christian College, -who have made valuable suggestions in the preparation of the -manuscript, to agricultural students who have taken the course in -Meats under the writer’s supervision and have assisted in securing the -data on Chinese methods of curing meats, and to Mr. A. H. Holt, -Instructor of English in Canton Christian College, for his assistance -in reading the manuscript. - - C. O. Levine - - - - - Butchering and Curing Meats in China - - Introduction - - -The Chinese, like most people, are lovers of pork, beef, mutton, and -poultry, and consume these meats, both fresh and cured, in large -quantities each year. - -Fresh meat is practically all consumed within a few miles of the -locality in which it is butchered. However large quantities of cured -meats, especially cured pork and duck, are shipped long distances from -the localities where they are cured. Cured hams and bacon are shipped -from Kuling north to Peking, and south to Canton. Yunnan exports to -Canton and other parts of China, to the Philippine Islands and other -countries to the south, a considerable quantity of home cured ham, -which is quite popular with the Chinese in those regions. On the other -hand, a good deal of cured ham and bacon is imported, chiefly from -Australia and England, to the various ports of China and finds its way -inland. - -For a number of years Canton Christian College has been studying the -butchering and curing problems as they exist in southern China, -particularly in the region of Canton. Meats of various kinds have -been butchered and cured by the College. Both the foreign and -Chinese methods of handling the meat have been practiced and -studied. In this work special attention has been given to the -butchering and curing of pork. - -The climate of Canton is one not especially well adapted to -curing meat. This is due to the fact that the temperature never falls -below 32 degrees Fahrenheit, even in the coldest winter season. -Further, this low a temperature is not maintained more than a few -days of the winter season, and only at night. Before noon it usually -rises to 50 or 60, following even the coldest nights. In spite of the -fact that the temperature never gets very low, the work at the College -has demonstrated that it is possible to produce good cured meat, if -done properly, even without the use of ice. However there is some -risk of the meat spoiling without ice, and it is recommended, -especially in curing large pieces of meat, such as hams and shoulders, -that ice be used to facilitate the cooling of the meat before the cure -is applied. - - - - - Origin of Meat Foods - - -Man uses for his meat diet almost all classes of animal life. However, -the principal classes of animals that supply the human race with meat -food are: cattle, hogs, sheep, poultry, and, in China and southern -Europe, the buffalo. In Northern China the camel and in Western China -the yak are also used to some extent for food. Such animals as birds -(other than poultry), rabbits, fish and other forms of water life, -while of importance, do not provide as large a supply of meat food as -do the domesticated animals mentioned above. - - - - - Food Animals in China - - -The animals in China from which the main supply of meat comes are -swine, cattle, water buffalo, and poultry (including chickens, ducks, -and geese). - - -§ 1. Hogs - -Hogs in China are of both the bacon and lard types. The lard type is -the most common, except in the provinces of Yunnan, Szechwan, and some -regions in central China, where the bacon type is found. - -The Chinese lard hogs are characterized by their large, pendulous -bellies, sway-backs, light hams, and by their slowness in maturing. -They are inferior hogs when compared with the improved breeds of -Europe and America, but as a rule are better than the native hogs -found in other parts of the Orient. Their large bellies and low backs -are largely due to the fact that from the time the pigs begin to eat -until they are butchered, all concentrate feeds are given in the form -of a very wet swill, and they are allowed to drink all they can hold -of such feed twice a day. Such feeding stretches the digestive tract -to an abnormal degree, and permanently enlarges the belly and pulls -down the back. By giving less water with the feed, and not allowing -the pigs to fill up with all they can possibly hold, this abnormal -development can largely be prevented. Intelligent breeding for several -generations, by mating animals with the most desirable conformation, -such as straight backs, wide, deep hams, long, deep bodies, short -heads, and short legs, should bring about further improvement. -Breeding for fast growing and early maturing animals should also be -practiced, as the most profitable feeding is with young animals. - -[Illustration: Fig. 1. Heifer two years old of the native humped -variety] - -[Illustration: Fig. 2. Beef-draft water buffalos with calves a few -weeks old] - -[Illustration: Fig. 3. Chinese “fat-tailed” variety of sheep] - -[Illustration: Fig. 4. Chinese lard hogs ready for butchering raised -at Canton Christian College] - -It is interesting to note that years ago the native lard hog of -southern China was used to secure desirable characters in two of our -most important modern breeds, the Berkshire and the Poland China -breeds. However, since that time these western breeds have been -further greatly improved by intelligent selection and breeding, while -the Chinese hogs have been very little improved, if at all. To-day, in -comparing the native Chinese lard hog with the modern western breeds, -there is no resemblance in the Chinese hog to the wide, slightly -arched back, deep, long sides, deep, full hams, small heads, short -legs, and rapid growth of these modern breeds which have, in their -origin, blood of the native Chinese lard hog. - -Due to slow maturity and undesirable conformation, the Chinese hog is -not as economical in converting feeds into meat as is the improved -western hog. However, the meat is of good flavor and can be -successfully cured. An exception to this is the case of animals that -have been largely fed on rice bran, which produces a soft, oily pork, -although no difficulty is experienced in curing such pork. Wheat bran -produces a firm flesh. If a firm flesh is desired, it is important -that rice bran or polish not be fed to hogs during the last six to -eight weeks of the fattening period. - - -§ 2. Cattle - -The main source of beef in China is the native “humped” cow, called by -the people of southern China _Wong Ngau_ which means “yellow cow”. -This native variety of humped cattle is a good beef animal, although -there is room for a great deal of improvement by breeding for early -maturity, greater size, and development of a more distinctly beef type. - - -§ 3. Water Buffalo Beef - -The water buffalo, while chiefly used for draft purposes, is an -important source of beef in China. There is very little difference in -quality between the Chinese buffalo beef and ordinary beef. However, -the lean meat of the buffalo is considerably darker in color than the -lean meat in ordinary beef. - -Young stock, up to three years old, that have not been used for draft -purposes, are best for beef. Beef from buffalos or cattle that have -been used for work for some time before butchering is generally tough, -and less palatable than beef from animals that have not been worked. - - -§ 4. Sheep and Goats - -In northern China, especially in the provinces of Shantung and Chihli, -the fat-tailed variety of sheep is raised to a considerable extent, -both for mutton and for wool. The covering of wool is light, however, -when compared with that of the wool breeds, and this sheep is properly -classed as a mutton sheep. They are so called because of their large -fat tails, which are about three to four inches thick, six to eight -inches wide, and eight to ten inches long. Fat-tailed sheep are -shipped by rail and by boat to many parts of China from the regions in -which they are raised. - -The goat, while of less importance than the sheep as a source of meat, -is raised in limited numbers in many parts of China for meat purposes. -Meat from the goat is considered inferior to that from sheep. - - -§ 5. Poultry - -The most common of all animal food in China is probably poultry. Many -varieties of chickens, ducks, and geese are raised. Some of the best -breeds of chickens for meat are the Langshang, from the Shanghai -region, of which there are two varieties, the black and the white; and -the Swatow, of which there are also two varieties, the white and buff. -These breeds are large and meaty, individuals weighing from five to -eight pounds. There is a number of other distinct breeds and varieties -of chickens, which, while they are not as good for meat as the above, -due to their smaller size, are used extensively for food. - -In the region of Canton, the common variety of chickens used for -meat, and also for egg production, is a small buff-colored variety, -generally more or less mixed with other varieties. This variety, -which is called _wong kai_ (黃雞) by the Cantonese, is becoming very -popular in the Philippine Islands, where it is called the -“Cantonese” chicken because of its introduction from Canton. - -The most common ducks of southern China are of a dark colored variety. -In north China the white Peking duck is the common variety. Both are -excellent for meat. - -There are three varieties of Chinese geese; the grey, white, -and brown. The grey variety is probably more generally used for -meat than are the other two varieties. It is the only variety raised -on a large scale in southern China, and its meat is of excellent -quality. Chinese geese are distinguished from other breeds of geese -by the fleshy protuberance at the base of the bill and front of the -skull. - - - - - Selection of Animals for Slaughter - - -§ 6. Health - -In the selection of animals for slaughter health should be given first -consideration. Even though the animal has been fairly fed and carries -a prime finish, the best quality of meat cannot be obtained if the -animal is unhealthy. If the animal has fever or serious derangement of -any kind, the meat will not be wholesome. There is little direct -evidence of harmful results from the use of animals in the first -stages of such diseases as tuberculosis, cholera, plague, rinderpest, -and such diseases, but the only safe course is to discourage the use -of any animal for food that is known to be in imperfect health. The -keeping qualities of meat are always impaired by fever or other -derangements of the system. Bruises, broken limbs, and like accidents -all have the same effect on the meat as ill health, and unless the -animal can be dressed immediately after such accidents, it is best not -to use the meat for food. This is especially true if the rise in -temperature, which usually results from such accidents, has been 2 -degrees F. or more. A rise in temperature just before slaughtering -usually results in a stringy, bluish meat, which is difficult to cure. -Animals should not be butchered while in heat, as the meat of such -animals will be strong, and cannot be cured, as it sours quickly. - - -§ 7. Condition - -First class meat cannot be obtained from animals in poor flesh. -The proper amount of fat must be present to give juiciness and -flavor to the meat. It is more important, however, that the animal -should be in good physical condition than that it should be very -fat. “Never kill an animal when it is losing flesh” is a maxim -followed by butchers. There is a good deal of truth in the saying. -When the animal is losing in flesh, the muscle fibers are shrinking -in volume and contain correspondingly less water. As a result, the -meat is tougher and drier. When an animal is gaining in flesh, the -opposite condition prevails, and a better quality of meat results. -Also, a better quality of meat will be obtained from an animal in -medium flesh, but gaining in weight, than from a very fat animal -that is neither gaining nor losing in flesh. - - -§ 8. Breeding - -Because of careless selection of breeding stock, most of the hogs in -the region of Canton have low backs, large bellies, scant hams, never -produce the best quality of meat, and have a low dressing percentage. -The improved hog with a level or slightly arched wide back, long, -deep, smooth sides, full hams, and short neck and head, has meat of -the best quality, and such hogs have the highest dressing percentage. -Fine bone, soft hair, and mellow flesh, qualities generally found in -well bred animals, are desired in all animals used for meat, as they -indicate meat of a good quality, with a minimum of waste. - - -§ 9. Feeding - -The kind of food the hog gets during the last six or eight weeks of -the fattening period largely determines the flavor and the character -of the meat. During that period, it is best not to feed very much of -rice bran, or peanut cake, as when such feeds are given they produce -very soft, oily fat. Wheat bran and corn produce a firm fat, and one -or the other, or both together, should constitute a large part of the -grain ration for the fattening hog. - - -§ 10. Age and Size for Killing - -It is a well known fact that meat from an old animal is very likely to -be tough and difficult to cook sufficiently to make it tender. On the -other hand, meat from very young animals is watery and often lacks -flavor. An old animal in good condition is to be preferred to a young -one in poor condition. Hogs can be killed for meat any time after six -weeks, but the most profitable age at which to slaughter is from eight -to ten months. Hogs at that age have a higher dressing percentage than -when younger. Gain in weight is made at a lower cost in young animals -than in older animals. For this reason, it is not advisable to keep a -hog much longer than twelve months, or a beef animal more than two -years, unless feed is very cheap. - -If the pork is to be cured, the hogs for butchering should weigh from -one hundred and thirty to two hundred pounds. Larger hogs can be -butchered conveniently, although a hog much heavier will be more -difficult to handle. - -In southern China, where the day temperature is seldom below sixty -degrees Fahrenheit during the butchering season, a difficulty in -cooling the meat will be experienced, unless ice is used, and if the -meat is not properly cooled it will not cure well. - -Chickens have the most tender meat at the age of three to six months, -depending on the variety, and at that age sell for the highest price. -Poultry that have just reached maturity are best for curing. - - - - - Preparation of the Animals for Slaughter - - -It is important that the animal to be slaughtered should not be given -food from twenty to thirty hours before slaughtering. If kept on full -feed until just before it is killed the circulatory system is gorged, -and the blood, loaded with assimilated nutrients is driven to the -extremities of the capillaries. In such condition, it is impossible to -drain the veins thoroughly, and a reddish colored, unattractive -carcass will result. Food in the digestive tract decomposes very -rapidly after the animal is killed, and when the dressing is slow the -gases from such decomposing food are apt to flavor the meat. - -Water should be given freely up to the time of slaughter, as it helps -to keep the temperature normal and helps to wash the waste matter from -the system, resulting in a nicely colored carcass. - -The care of the animals before slaughter has considerable effect on -the meat. They should not be excited in any way sufficiently to raise -the body temperature. Excitement will prevent proper draining of the -blood vessels, and, if extreme, will cause souring of the meat on -curing. An animal should never be killed immediately after it has been -heated by a hard run. It is better to let such an animal rest until -the next day rather than to run the risk of the meat spoiling, as the -meat of an animal that has been overheated will not keep well. Such -meat is usually of pale color and very often will become sour or -putrid within three or four days after it has been dressed, even -though kept near the freezing point while it is being cured. - -Care should be taken not to bruise the animals in handling them just -before killing. Bruises cause the blood to settle in the part of the -carcass affected, presenting an uninviting appearance, besides -affecting the curing qualities of the meat. - -Before killing, a twenty-five hour fast, plenty of clean water, -careful handling and rest, are all important items in securing the -best quality of meat, either for cooking fresh or for curing purposes. - - - - - Bleeding and Dressing Hogs - - -§ 11. Tools - -The essential tools for doing good work at killing time are: A good -sticking knife, a cleaver, a 14-inch steel on which to sharpen the -knives, hog hooks, bell-shaped scrapers, meat saw, and gambrel. More -than one of each tool is necessary if many hogs are to be butchered -and handled efficiently. A block and tackle will reduce labor in -hanging the hog for gutting. - - -§ 12. Scalding Equipment - -In China, the water for scalding is heated in a sort of a furnace -commonly called _t’ong chue ts’o_. (劏豬灶). The furnace is made of -brick and concrete, or concrete only. It is usually about thirty-six -inches wide, six feet long, and twenty-eight inches high at one end, -gradually sloping to about twenty-six inches high near the other end, -where a large brass or iron basin for holding water is placed over a -fire grate. The basin in which the water is heated is usually about -twenty inches in diameter, eight inches deep in the center, and -diminishing in depth from the center to the rim. The shallow basin -with large contact with the fire obtains quick heating and saving of -fuel. The top of the furnace is made to slope from all sides toward -the bowl so that, when hot water is poured on the hog which lies on -the table, the water runs back into the basin. - - -§ 13. Killing the Hog - -All tools and apparatus used in killing and handling the animal should -be ready before it is killed. The knives and saws should be sharp and -clean. The water should be near the boiling point and the block and -tackle ready, if one is to be used. - -The common and most satisfactory method of killing the hog is by -severing the large arteries and veins in the neck of the animal with a -sticking knife about nine inches long. The animal should be laid on -its back and held firmly while it is being stuck. Two men can handle -a large hog if they work intelligently. By reaching under the animal and -grasping the opposite legs and suddenly jerking the legs, a heavy hog -can be easily turned over on its back. One man standing astride the -animal with his feet close against its sides, and holding the front -legs, can easily control it while the other does the sticking. - -[Illustration: Fig. 5. Tools Used by Chinese in Butchering. - - Lower Row Right to Left. - Sticking knife. - Cutting and scraping knives. - Heavy knife for cutting meat. - Knife for cutting bone. - Cleaver. - Funnel for Stuffing sausage casing. - Hook used in handling meat that is being roasted. - Tool used in roasting meat. - - Upper Row Right to Left. - Cork with needles for pricking casing when it is being filled - in order to let out the air. - Hooks for handling carcass.] - -[Illustration: Fig. 6. Hog scraped and hung up for gutting] - -[Illustration: Fig. 7. Scraping the hog on the “_t’ong chue t’so_”] - -It is a common custom with Chinese butchers to lay the hog across a -narrow bench for sticking. This requires more handling of the animal -then when the animal is simply turned over on its back on the floor, -or on a low table or box for the sticking. - -The sticking knife should have a blade eight or nine inches long. In -America, a knife with straight edges, which at the end tapers to a -point is used, while in China, a knife tapering from two inches wide -at the handle to a long, narrow point is used. Either type of knife -will do. The knife should be thrust diagonally into the neck for about -six to eight inches of its length, depending on the size of the hog. -It should be inserted on the middle line of the body, about three or -four inches in front of the sternum, with the sharp edge of the knife -toward the rear and the knife pointed in the direction of the loin of -the hog. One hand of the operator should be held on the lower jaw of -the hog to help hold the animal steady. It will require a little -practice to stick properly. If rightly done, the large blood vessels -will be severed, the animal will bleed quickly, and be dead in less -than five minutes. - -In large packing houses, where each man has a certain piece of work to -do, the hogs are hung by one leg upon a moving over-head track. As the -hogs move by the killer, he grasps one front leg with one hand, and, -with the other hand, does the sticking. Such an arrangement is -practical where a large number of hogs is killed daily. - - -§ 14. “Watered” Meat - -There is a very common practice in China of increasing the weight of -the dressed hog carcass by forcing water into the meat as soon as the -blood has drained away and the scraping is finished. Water is forced -in through the large blood vessels leading away from the heart. To do -this properly, care is taken in sticking not to sever the large blood -vessels from the heart. This is accomplished by using a long, narrow -sticking knife, which is thrust into the heart itself. The animal thus -stuck bleeds into the chest cavity, which is not desirable, as the -bleeding will not be as thorough as when the large blood vessels only -are severed. The carcass of the hog may be increased several pounds by -this treatment. It is difficult to detect from the appearance of the -pork whether or not it has been watered. On roasting, watered meat -shrinks more than normal meat. Watered meat will spoil quicker than -normal meat, and will not cure well. The practice of “watering” meat -should be discouraged. - - -§ 15. Scalding and Scraping - -An soon as the hog is dead, it must be scalded and the hair and scurf -quickly removed. The animal is then placed on the top of the _t’ong -chue ts’o_. The head and shoulders are scalded first. They should be -immersed in the water, which should be from 185 to 190 degrees -Fahrenheit. If the water is hotter, the hair will set. Care should be -taken to keep the carcass constantly moving by turning it from side to -side, in other to get a uniform scald and not to allow the carcass to -stay in contact with the bottom of the bowl in which the water is -being heated. Occasionally it should be removed from the water and the -hair “tried”. As soon as the hair and scurf slip easily, the scalding -is complete. The hind quarters are scalded in the same manner. The -head and feet should be scraped first, as the hair sets on those parts -first. Two or three pounds of wood ashes put in the water will help -loosen the scurf. Proper scalding and scraping require fast work. If -the carcass gets cold before the hair has been removed, the hair will -set and have to be removed by shaving with a sharp knife. For -scraping, the candle-stick or bell-shaped scraper is best. What cannot -be removed with it, can be removed with a sharp, curved knife. - -In America when only from one to three hogs are butchered -at a time the custom is to heat the water in a large kettle over a stove -or out-door fire. The hot water is poured into a barrel which is -tipped at an angle with the top of the table, the top of the table being -level with the lower side of the top of the barrel. The hog is -slid into the barrel, first the head end, and then the rear end. The -body is kept in motion by pulling it up and down until it is scalded, -and the hair and scurf slip well. This is a quick method of scalding -as much of the hog can be immersed in the water at one time, -but it requires more labor than does the method of scalding with the -_t’ong chue ts’o_. - -In large packing houses, the hogs are automatically scalded and -scraped, by being drawn through a tube filled with water of the proper -temperature. Stiff brushes on the inside of the tube remove the hair -and scurf as the hog passes through. - - -§ 16. Gutting - -The entrails of the hog may be removed with the hog lying on a table, -as is the common practice in the Canton region. The hog should be -propped so that it lies on its back. However, it is more conveniently -done with the hog hung up by its hind legs. To hang up the hog -requires what is known as a gambrel, which may be simply a strong -stick, pointed at the ends, about an inch and a half in diameter and -eighteen inches long, a block and tackle, and a secure place -over-head, about nine feet high, for attaching one end of the tackle. -With a sharp knife, the cords in the hind legs just above the -dew claws are separated from the bone enough to allow inserting the -sharpened end of the gambrel, and thus spreading the legs. The gambrel -should have a hook or ring in the center for attaching it to one end -of a block and tackle. The carcass is then lifted so that the head end -clears the floor or ground about four inches. A better and more -convenient gambrel may be made of iron and adjustable for hogs of -different sizes. - -After the hog is hung up, clean water should be poured on it and it -should then be scraped clean of all remaining patches of hair, scurf, -or dirt. The head should then be removed by cutting through the flesh -to the atlas joint where the neck joins the head, cutting entirely -around the neck about an inch back of the ears. If the head does not -drop off, it can be easily removed by grasping it by the ears and -twisting it. - -If removing the entrails, first cut through the flesh between the hind -legs, to the bone, and split the pelvic bones with a saw or cleaver. -Cutting through the bone is easily done if the cut through the flesh -is made on the midline between the hind legs, as the bone is very thin -at that point. Cut through the flesh down the midline of the belly -toward the head, to the breastbone. In doing this, care should be -taken not to cut the intestines, which lie just beneath the thick -layer of fat meat. By shielding the point of the knife with the left -hand and guiding it with the right, there is little danger of cutting -the intestines. The entrails are now exposed, and the fat from around -the stomach should be removed. This fat is strong in flavor and should -not be mixed with the leaf fat. Cut around the anus close to the tail -and strip the rectum from its attachment to the back bone. A string -should be tightly tied around the end of the rectum and the urethra so -that there will be no danger of the contents of the intestines or -bladder soiling the meat. If the animal is a male, care should be -taken not to cut the penis in making the cut down the midline of the -body and between the hind legs. The penis should be stripped from the -fat in which it is embedded, and thrown over the back of the animal -out of the way of the butcher. Then remove the stomach and intestines -by cutting across the gullet, after first pulling the gullet up into -the chest cavity. Remove the liver from its attachment to the -intestines and remove the gall bladder from its attachment to the -liver. Care should be taken not to cut the gall bladder. Now cut -through the breast bone, beginning at the front end and cutting upward -with a knife through the flesh to the bone. The bone is best cut with -a saw, and the cut should be made upward. The “pluck”, which consists -of the heart, lungs, and gullet, is removed by cutting across the -artery which can be easily seen running down the backbone, and by -cutting around the diaphragm close to the ribs. Split the backbone -with a saw to facilitate cooling. In cutting, a knife should always be -used for cutting through the flesh before the saw is used. If the saw -is used for cutting the meat, the cut surface of the meat will have a -rough, unattractive appearance. - - -§ 17. Cooling the Carcass - -As a rule, the butchers in Canton cut up the carcass immediately after -gutting. This may be necessary in a warm climate where no ice is used -to facilitate cooling, in order to prevent the meat from souring, but -the meat handles much better if it is cooled before it is cut up. This -may be done during the cold weather of the winter season by butchering -in the evening and allowing the carcass to cool over night, or by -placing the meat in a refrigerator, at a temperature of from 34 to 40 -degrees Fahrenheit. Freshly killed meat absorbs odors very readily and -there should be no fresh paint, tar, kerosene, or like substances near -the fresh meat. - -[Illustration: Fig. 8. A good lard hog. Note the full back and hams, -short neck, deep sides, short legs, and excellent quality] - -[Illustration: Fig. 9. Dressed carcass: 1, hams; 2, bacon; 3, fatback; -4, shoulder; 5, jowl; 6, shoulder butt; 7, leaf lard; 8, ribs; -9, fat back and chops; 10, head.] - - -§ 18. Cutting up the Carcass - -After the two halves of the carcass have been cooled, they may be -placed on a table with the meat side up. The front legs are removed -about an inch above the knee and the hind legs about an inch above the -hock. Immediately remove the leaf lard and the kidneys, all in one -piece, so as to facilitate cooling, using the hands to strip the leaf -lard from its attachment to the sides. Strip out the tenderloin. -Divide each half of the carcass into three parts, the shoulders, -middle and hams. For cutting through the flesh, a heavy knife with a -curved blade is best. A saw should be used in cutting through the -bone. Cutting should be across the grain of the meat as much as is -possible, in order that the meat will carve better after cooking. - - -§ 19. Shoulders - -The shoulder cut is made between the fourth and fifth ribs, where the -ribs leave the backbone. The cut should be made at right angles with -the top and bottom edges of the middle piece in order to make a -rectangular middle piece. This necessitates a diagonal cut across the -end of the fourth rib. If the shoulders are to be cured, remove the -ribs and the backbone from the shoulder piece. Cut close to the ribs -in removing them in order to leave as much meat on the shoulder as is -possible. Cut off the top of the shoulder with about one and one-half -inches of the cartilage and bone at the top. This removes most of the -fat meat and trims the shoulder for curing. The shoulder should be -further trimmed by cutting off rough parts with a sharp knife. - - -§ 20. Middle Part - -Separate the hams from the middle by cutting just back of the -beginning of the rise in the backbone. The ribs should be separated -from the side meat. If it is desired to make pork chops, care should -be taken to leave the long muscle on either side of the backbone -attached to the backbone and ribs. The end of the ribs should then be -cut off with a cleaver, leaving about three inches of the ribs -attached to the backbone to form part of the chops. In preparing the -chops for roasting, cuts should be made through the meat between the -ribs and between the vertebrae. - -It is the custom for butchers in Canton to remove all the meat from -the ribs and backbone. The sides are then cut into strips about one -inch wide, cutting from the top to the bottom, and used, fresh or -cured. The ribs and backbone are then cut into small parts and -prepared in a very tasty way with a sweet dressing. The dish prepared -in this manner is known as _chue p’aai kwat_ (豬排骨). - -If the side meat is to be made into cured bacon, the first method of -separating the ribs from the meat is followed. This leaves the side -meat about one and a half to two inches thick. The strip of pure fat -meat along the top, known as the fat back, the strip of belly fat at -the bottom, up to, and including the teats, should be removed. The -middle piece which is left after thus trimming, is used for making -cured bacon. The fat back and the belly strip can be used for lard. - - -§ 21. Hams - -If the hams are to be cured, all sharp points should be smoothed off, -giving a neat, rounded shape to the ham. - - -§ 22. Trimmings - -The small pieces of meat cut from the shoulders, hams, and middle -pieces in trimming, maybe used fresh, or made into sausage. The fat of -the trimmings may be used for making lard. - - -§ 23. Head - -The fattest part of the head may be used for lard, or cut into strips -about three quarters of an inch wide and cured, or it may be used for -making sausage or head cheese. The snout, ears, and tongue may be used -fresh or pickled. - - -§ 24. Feet - -The small amount of meat on the feet is considered very delicious. The -feet may be either cooked for immediate use, or they may be pickled. - - - - - Killing and Dressing Beef - - -§ 25. Tools - -The following tools are necessary for killing and dressing cattle: an -ax, an 8-inch sticking knife, a skinning knife, a steel for sharpening -the knives, a 28-inch meat saw, gambrel, and a block and tackle for -hoisting up the carcass. - - -§ 26. Stunning - -The first step in killing and dressing beef is to secure the animal so -that it cannot possibly break loose. A strong halter, or new half-inch -rope, tied around the neck and with one end tied to a ring in the -floor, or to a tree, works very well. If the animal has a ring or a -bar through the nose, as most cattle have in China, it should be -further secured by tying with a strong rope attached to the ring or -bar. The animal should be tied very short so that it cannot move its -head to any extent. - -Stunning is done in two ways. One method is to strike a heavy blow -with a stunning ax, weighing about three pounds, made especially for -the purpose, with an extension head about an inch in diameter which -readily crashes through the bone covering the brain, and into the -brain itself. The blow should be struck in the center of the forehead. -An ordinary ax with a long handle, can be used, although the kind -described above is best, in that it is sure to stun the animal, and -thus is most humane. The other method which is commonly used in -southern China, is to strike just back of the poll, and dislocate the -atlas joint. This is just as effective as a blew on the forehead, if -the blow is struck with enough force. Water buffalos have a very hard -skull and for this reason are sometimes shot. The end of the gun -should be held close to the head and carefully aimed at a point in the -center of the forehead, where lines would cross if drawn from the base -of the right horn to the left eye, and from the base of the left horn -to the right eye. - - -§ 27. Bleeding - -The animal should be bled immediately after stunning or shooting. To -do this properly requires practice. With the stunned animal lying -stretched out on the floor, stand at its throat with the back toward -its body. Place one foot against the jaw, and with the other hold back -the front legs of the animal. Reaching down between the feet, lay open -the skin from the breast toward the chin for a distance of about ten -inches, using the ordinary skinning knife. Insert the knife with the -back against the breastbone and the tip directed toward the spinal -column at the top of the shoulders, cutting just under the windpipe, -and about five or six inches deep. The vein and the artery cross at -this point, and if they are severed, the blood will flow out very -rapidly. When the vein has been cut below the windpipe, run a knife in -on top of the windpipe and sever the blood vessels on that side also. -If stuck too deep, the pleura will be punctured and the blood will -flow into the chest cavity, causing a bloody carcass, which is not -desirable. - -The animal will bleed out if the blood vessels on one side only are -cut, but it will bleed more quickly if those on both sides are -severed. A little practice is required to do it properly, but when -once learned it is not easily forgotten. - -Bleeding can be accomplished, but not so rapidly, if the throat of the -animal is simply cut, just back of the jaws. - - -§ 28. Skinning and Gutting - -Begin skinning the carcass as it lies on its side, by splitting the -skin down the face from the poll to the nose. Skin the face back over -the eyes on both sides and down over the cheeks. Cut around the base -of the horns, leaving the ears on the hide. Split the skin from the -chin down the throat to meet the incision made in bleeding. Skin jaws, -sides of neck, and a little distance back of poll. Remove the head by -cutting from just back of jaws to the depression back of the poll. The -atlas joint will be found at this point, and may be easily unjointed -by cutting the ligaments which hold it in place. - -The carcass should then be rolled on its back and held there by a -small stick about three feet long, with a sharp spike at the ends. One -end should be stuck in the floor, and the other end braced against the -brisket. - -Split the skin over the back of the fore legs from between the dew -claws to a point three or four inches above the knee. Skin around the -knee and the shin, unjointing the knee at the lowest articulation, and -skin clear down to the hoof. The brisket and forearms should not be -skinned until the carcass is hung up. Cut across the cord over the -hind shin to release the foot. Split the skin from the dew claws to -the hocks, and up the rear part of the thigh to a point four or six -inches back of the cod or udder. Skin the hock and the shin, removing -the leg at the lowest joint of the hock. In splitting the skin over -the hock, the knife should be turned down flat with the edge pointing -outward to avoid gashing the flesh. While the carcass is stretched -flat, it is well to skin down over the rear of the lower thigh, but no -attempt should be made to skin the outside of the thigh until the hind -quarters are raised. After the legs are skinned, split the skin over -the midline from the breast to the rectum. - -Begin at the flanks and skin along the midline until the side is -nicely started. Then, with a sharp knife held nearly flat against the -surface, and the hide stretched tightly, remove the skin down over the -sides with steady, downward strokes of the knife. It is important that -the skin be stretched tight with no wrinkles in it. Care should be -taken to leave the covering of muscle over the abdomen on the carcass. -Its presence on the hide is not entirely objectionable, but the -carcass looks better and keeps better with it on. In “siding” a beef, -it is customary to go down nearly to the backbone, leaving the skin -attached at the thighs and at the shoulders. Skin over the buttock and -as far down the rump as possible. Care should be taken at all times to -avoid cutting into the flesh, or tearing the membranes covering it. If -the meat is to be kept fresh for any length of time, mould will form -in such cut places and will be hard to clean off. A coarse cloth and a -pail of hot water should be handy while skinning, and all blood spots -should be wiped from the surface. The cloth should be wrung nearly dry -for this purpose, and the less water used the better. - -Open the carcass at the belly with a knife and pull the small -intestines out to one side. Open the brisket and pelvis with a saw or -sharp ax. Raise the windpipe and the gullet and cut loose the pleura -and diaphragm along the lower part of the cavity. The carcass is now -ready to raise. Make an opening with a knife between the large tendon -and the bone just above the hocks. Insert the ends of a single tree in -the openings thus made. Hook one end of a block and tackle in the ring -in the center of the single tree and hoist until the hind quarters -clear the ground several inches. A gambrel, similar to the one used in -hanging up a hog carcass, though larger and stronger, may be used -instead of a single tree. - -While the carcass is in this position, loosen the rectum and small -intestines and allow them to drop down over the paunch. The fat lining -the pelvis and the kidney fat should not be disturbed or mutilated. -The intestines are attached to the liver, from which they may be -separated with a knife. The paunch is attached to the back at the left -side. It should be pressed down with sufficient force to tear it -loose. Let it roll out on to the ground or floor, and cut off or draw -out the gullet. Raise the carcass a little higher and take out the -liver, first removing the gall bladder. Remove the diaphragm, lungs, -and heart, and finish skinning over the shoulders, arms and neck. Wipe -off all blood and dirt with a cloth. Split the carcass into halves -with a saw, a cleaver, or a sharp ax. Wash out the inside of the chest -cavity with warm water, and wipe it dry. Trim off all bloody veins or -any scraggy pieces of the neck, and leave the beef to cool before -cutting it into quarters. - - -§ 29. Treatment of Hides - -The skins of cattle represent considerable value if properly treated. -To save them in the north where cold weather prevails during the -butchering season is not difficult, as they can be rolled up and kept -frozen until disposed of. However, in the warm seasons, they should be -spread out flat, hair side down, the legs, flanks, etc. stretched, and -all parts rubbed thoroughly with salt. Particular pains should be -taken to treat the entire surface of the skin. If more than one skin -is to be salted, they should be salted one at a time and should be -spread one on top of the other, with the hair sides together, and the -skin sides together. Where only one hide is handled, the legs and head -should be folded in and the hide rolled up. Enough salt should be used -to cure the hide thoroughly if it is to be kept for any length of -time. Ten to twelve pounds of salt will be sufficient for an ordinary -hide. - - - - - Killing and Dressing Sheep - - -Much of the sheepy flavor of mutton comes from the generation of -gases in the stomach after the sheep is killed. For this reason, the -sheep should always be dressed as rapidly as possible. A platform -about eighteen inches high is convenient to work on and aids in -keeping the blood away from the body, insuring a cleaner carcass. A -clean, dry place is necessary for neat work. Water or blood on the -wool makes it very difficult to dress the animal nicely. - - -§ 30. Stunning and Bleeding - -If the sheep is an old one, it may be stunned before bleeding. If a -young one, the same purpose is served by dislocating the neck. This is -accomplished by putting one hand on top of the head or poll and the -other hand under the chin and giving a sharp twist upward. Then lay -the sheep on its side on the platform, with its head hanging over one -end. Grasp the chin in the left hand and stick a knife through the -neck just back of the lower jaw. The cutting edge of the knife should -be turned to the spinal column and the cut be made through the flesh -to the bone. In this way it is possible to sever the blood vessels -without cutting the windpipe. - - -§ 31. Skinning - -Split the skin over the back of the front legs from the dew claws to a -little above the knees. Open the skin over the windpipe from brisket -to chin, starting it slightly on the sides of the neck. Split the skin -over the back of the hind legs to midline, and skin the buttock. The -skin should also be raised over the cod and flanks. Skin around the -hocks and down to the hoofs, cutting off the hind feet at the toe -joints. No attempt should be made to skin the legs above the hocks -until after the carcass is hung up. Hang the sheep up by the hind legs -and split the skin over the midline. Start at the brisket and “fist -off” the skin. This is done by grasping the edge of the pelt firmly in -one hand, pulling it up tight and working the other close between the -pelt and the body. The “fisting off” should be downward over the fore -quarter and upward and backward over the hind quarters and legs. It is -unwise to pull down on the skin over the hind legs, as the membrane -covering the flesh is sure to be ruptured and an unsightly appearance -given to the carcass. The wool should always be held away from the -flesh for the sake of cleanliness. The skin on the legs should be -pulled away from the body, rather than toward it, in order to preserve -the covering of the meat. When the pelt has been loosened over the -sides and back, it should be stripped down over the neck and cut off -close to the ears. The head may then be removed without being skinned -by cutting through the atlas joint. - - -§ 32. Gutting - -Begin removing the entrails by cutting around the rectum and allowing -it to drop down the inside of the carcass. Do not split the pelvis. -Open down the belly line from the cod to the breastbone, and take out -the paunch and the intestines, leaving the liver attached to the -diaphragm. The heart, lungs and diaphragm may either be removed or -allowed to remain in the carcass. Reach up into the pelvis and pull -out the bladder. Wipe all blood and dirt from the carcass with a -coarse cloth wrung nearly dry from hot water. Double up the front legs -and slip over the ankle joint the little cord which is found by -cutting into the fleshy part of the forearm. - - - - - Bleeding and Dressing Poultry - - -§ 33. Bleeding and Picking - -When only a few chickens are to be dressed, the simplest way of -bleeding is to chop off the head with an ax or cleaver. They should be -scalded at once and picked. Scalding causes the muscles at the base of -the feathers to relax, so the feathers come out easily. After picking, -the skin can be made firm by plunging the bird in cold water. The crop -and intestines should be removed as soon as the skin is cooled. - -If the bird is to be dry picked, it should be bled by cutting the -blood vessels in the head and puncturing the brain. For this -purpose, a scalpel or a small knife, is used. The instrument must be -pointed and very sharp. The bird is grasped by the head with the -left hand, and with the right hand the scalpel is thrust upward -inside the mouth at the back of the throat. If done properly, the -bird will bleed almost as fast as when the entire head is removed. -The knife should be thrust clear through to the brain so the bird -will be stunned. Stunning the bird in this way has the same effect -as scalding, in that it causes the muscles at the base of the -feathers to relax so that the feathers can be easily plucked out. If -the bird is not stunned, the feathers will not pull out so readily. -The bird should be hung up by the feet and picked immediately, -before the body gets cold and the feathers set. A few at a time -should be grasped between the thumb and first finger, and the pull -should be upward and backward, in the direction which the feathers -naturally lie. - -Turkeys, geese and ducks are usually bled and dry picked. Immediately -after bleeding they should be suspended from a hook and picked, in the -same way that a fowl is dry picked. - -Owing to the thickness of the feathers on ducks and geese, dry picking -with them is usually a slower process than with other birds. After -bleeding, a cloth should be wrapped around the head to catch the -blood, so that the feathers will not become bloody. The goose or duck -should then be laid on a board on the top of an open barrel or jar, -and the feathers dropped into the vessel as they are picked. The -coarse wing feathers should be kept separate from the softer feathers. -When the feathers have been removed the short down may removed by -singeing with a gasoline or alcohol flame. A hot flame should not be -used, as it will give an oily appearance to the skin. - -When it is not desired to save the feathers, quicker work may be done -by scalding the birds and wrapping them for a few minutes in a sack or -blanket to steam. Since there is danger of their being steamed too -much, they should be closely watched, and, as soon as the feathers -come out readily, they are ready to be picked, singed, and then cooled -by plunging into cold water. The sudden cooling hardens the skin. - - - - - Keeping Meat Fresh - - -In the sub-tropical climate of Canton, it is difficult to keep meat -fresh for any length of time without the use of ice. With a room -temperature of 60 degrees Fahrenheit and above, meat will keep fresh -but a few hours. If placed in a refrigerator with a temperature of -from 34 to 40 degrees Fahrenheit, it will keep fresh for a week to ten -days. Dry air should circulate freely through the refrigerator. -Moisture in the refrigerator tends to develop mould, which is apt to -cause decomposition of the meat. A little decay will soon contaminate -a large amount of meat. - -In the north, meat may be kept fresh during the cold season by -freezing it solid. The carcass may be cut into quarters or smaller -pieces and hung in an open outbuilding where it will freeze solid, and -remain frozen until the weather begins to warm up in the spring. -Whenever a piece is wanted it can be removed with a saw. Rapid thawing -of frozen meat greatly injures its flavor. If the meat is thawed out -slowly in a cold room, the flavor of the meat will not be injured. -Meat can be kept frozen for months if kept in cold room, or in a -refrigerator with a temperature below 32 degrees Fahrenheit and with -proper ventilation provided. - - - - - Curing Meats: American Methods - - -§ 34. Preparing the Meat for Curing - -Meat should be thoroughly cooled before it is cured, or it will spoil. -The proper time to begin curing is when the meat is cooled and still -fresh. Twenty to thirty hours after killing is the proper time to -begin the cure. If salted before the animal heat has left it, the -shrinkage of muscles causes a retention of gases, and gives an -offensive odor to the meat. The meat should not be frozen, as the cure -will not penetrate such meat evenly, and an uneven curing will result. -Tainted meat may be cured so that it will keep, but no system of -curing will bring back the natural flavor of the meat, if it is once -lost. - - -§ 35. Vessels for Curing - -Vitrified clay jars, with straight sides, similar to the jars used for -fermenting beans in making soy bean sauce, are the best vessels for -containing the meat. These jars, large enough to hold conveniently the -hams, shoulders, and sides of two hogs, are best for curing meat for -the first time, and the meat can be watched and cared for better in -small jars than in large jars containing more meat. In America, where -such jars are expensive, it is the custom to use a clean, hardwood -barrel for the purpose. One that has been used for syrup or molasses -is best. If a kerosene or tar barrel is used, it should be first -thoroughly burned out, and used as a water barrel for some time before -it is used for meat. Vitrified clay jars are preferred to wooden -barrels as they are cleaned more readily. If meat has once spoiled in -a wooden barrel, the vessel should not be used again for containing -meat. Vessels that are used repeatedly for curing meat should be -scalded thoroughly each time before packing with fresh meat. - - -§ 36. Curing Agents - -Salt, saltpeter, sugar or molasses, and a variety of spices are the -principal preservatives used in curing meat. Borax, formalin, -salicylic acid, and other chemicals are sometimes used. However, as -they are considered by many authorities to be injurious to the health, -their use should be avoided. Baking soda is used in wet pickles to -check the growth of mould. - -When salt alone is applied to meat, it draws out the meat juices and -contracts the muscle fibers, making the meat very hard and dry. The -action of the sugar or the molasses is to soften the muscle fibers and -improve the texture and flavor of the meat, hence the combination of -sugar and salt make a good cure. Saltpeter is used to preserve the -natural red color of the meat. It should be used in small quantities -only, as it is very astringent, and, if used in large quantities is -apt to be injurious to the health. - - - - - Wet and Dry Cures Compared - - -A wet cure is more convenient than a dry cure. It is less trouble to -pack the meat in a jar or barrel and pour on the prepared wet pickle -than it is to go over the meat three or four times and rub in the -spices. The brine method also gives protection from insects. However, -in warm weather, the brine has to be watched very closely, and, if -mould forms on the surface of the pickle, it should be removed every -day or two. The brine also needs to be recooked every week or ten days -in warm weather to prevent undesirable bacteria from growing in it. A -cool, dry room is the best for either brine or dry curing. In a dry -atmosphere below 60 degrees Fahrenheit there is very little danger of -the meat becoming sour, although a temperature below 40 degrees is -better. - - - - - Recipes for Curing Meat - - -§ 37. Corned Beef - -Any piece of beef can be used for corning, but the cheaper cuts are -the parts generally used for this purpose. The plate, rump, and parts -of the chuck are generally used, although the ribs, loin, and round -may also be used. The pieces for corning should be cut into pieces of -convenient size, say four or five inches square. If they are cut much -larger, they well not cure very well as the pickle will not work in -soon enough. They should be cut as nearly the same size as is possible -so they will pack in even layers in the barrel or jar. - -When as the meat is thoroughly cooled, it should be corned as quickly -as possible. Weigh the meat and allow 10 pounds of salt for each 100 -pounds of meat. Sprinkle a layer of salt a half inch deep over the -bottom of the jar in which the meat is to be placed. Rub each piece of -meat with good, clean salt. Pack each layer of meat closely in the -bottom of the jar, and sprinkle a layer of salt one-fourth to one-half -inch deep on each layer of meat before the following layer of meat is -placed in the jar, and cover the top layer of meat with a good layer -of salt. After it has stood over night, cover with a brine made as -follows: for each one hundred pounds of meat, use four pounds of -sugar, six ounces baking soda, and eight ounces of saltpeter. Dissolve -in a gallon of water that has been boiled and cooled until it is -tepid. Three gallons more of boiled, tepid water should then be added. -Meat from fat animals makes choicer corned beef than that from poor -animals. Under no circumstances should meat be corned while it is -frozen. - -In case of more or less than one hundred pounds of meat to be corned, -make the brine in the proportion given. The meat should be weighted -down with a board and stone so that all the meat is well beneath the -surface of the brine. In case any of the meat projects above the -surface, decay will commence in a short time. - -It is best to cook the brine, or the water used in making the -brine solution. If the weather is warm, the brine is apt to get sour -and ropy. In that case, wash each piece of meat in cold water, -scald the vessel and repack in a new brine. If the brine is reboiled -every few days before it gets ropy, it is not necessary to make new -brine so frequently. To test the brine for freshness, dip the fingers -into it, and if it does not drip freely from the fingers, but appears -stringy or ropy, it should be turned off, the meat washed, and new -brine added. In the spring of the year, the brine should be watched -closely, as it is more likely to spoil at that time than during the cold -winter months. If kept in a cool place, with a uniform temperature -of below 50 degrees Fahrenheit, and above freezing, there should be -little trouble from this source. To secure thorough corning, the -meat should be kept in the brine for twenty-eight to forty days, the -exact length of time depending on the size of the pieces of meat and -on the weather. - - -§ 38. Dried Beef - -The round and shoulders are the parts most commonly used for dried -beef. The pieces should be cut with the grain, so that the muscle -fibers will be cut crosswise when the dried beef is sliced for table -use. It should be cut in about the same sizes as for corned beef, and -packed in vessels in the same manner. The pickle should be made as -follows: for each one hundred pounds of meat, weigh out six pounds -table salt, three pounds of granulated sugar, and two ounces of -saltpeter. Mix these pieces thoroughly. Before the meat is placed in -the jar, each piece should be well rubbed with the spice mixture. -Dissolve the remainder of the spices in four gallons of boiled water -that has been allowed to cool. Pour this pickle solution over the meat -in the jar until it is completely covered. Weight the meat down, as in -the case with corned beef. The pickle solution should be watched and, -in the case of tendency to become ropy, should be handled as in -corning beef. - -After ten days, the meat should be removed from the pickle and hung up -in an airy out-house to drip and dry. When dry, which should be in -about 24 hours, it can be smoked, as in the case of smoking ham. The -drier the climate, the more easily can the meat be dried and smoked. -It is difficult to dry and smoke meat in the Canton region unless done -in December and January, before the rains begin. - - -§ 39. Plain Salt Pork - -Rub each piece of meat with fine common salt and pack closely in a -barrel. Let stand over night. The next day, weigh out twelve pounds of -salt and three ounces of saltpeter to each one hundred pounds of meat, -and dissolve in four gallons of boiling water. When cold, pour this -pickle over the meat, cover and weight down to keep the meat under the -brine. The meat will pack best if cut into pieces about six inches -square. - - -§ 40. Dry Cured Pork - -For each one hundred pounds of meat, weigh cut eight pounds of salt, -two pounds of granulated sugar, and two ounces of saltpeter. Mix -thoroughly, and rub the meat once every three days, using a third of -the mixture at each rubbing. Keep the meat on a shelf, or in a vessel, -while curing. After the last rubbing, allow the meat to remain in a -vessel for about ten days, when it is cured and ready to smoke. To -cure nicely, it is desirable to have a cool and rather moist place in -which to keep it. - -This recipe should not be used where the meat must be kept in a warm -dry place, as the preservatives will not penetrate easily and -uniformly under such conditions. - - -§ 41. Sugar Cured Pork - -Rub each piece with salt and allow to remain over night. A wet pickle, -or brine, may also be forced into the hams and shoulders close to the -bone with a special pump, using from 5 to 10 ounces of the pickle or -brine for each piece, the amount depending on the size of the piece. -The following morning pack in a vessel with the hams and shoulders at -the bottom and the bacon on the top. For each one hundred pounds of -meat, weigh out eight pounds of salt, two pounds of brown sugar, two -ounces of saltpeter, and one-half pound baking soda. Dissolve all in -four gallons of water, and cover the meat with this wet pickle. In -warm weather, the pickle should be boiled and thoroughly cooled before -using. A board and stone should be used to weight down the meat. Bacon -strips should remain in the pickle from three to four weeks, and the -hams and shoulders five to seven weeks, depending on their size. If -desired, the meat may then be smoked. Before being smoked meat should -be soaked for several hours in clean water at about 80 degrees -Fahrenheit to remove the excess salt on the surface of the meat and -thus make the meat more palatable. In soaking the meat about one-half -pint of water should be used for each pound of meat.[1] The Canton -Christian College has had very good success with this cure. - - -§ 42. Pork Sausage - -Pork sausage should be made from clean, fresh pork only. The parts -generally used are the shoulder, neck, and lean meat trimmings. About -three pounds of lean meat should be used to one pound of fat meat. Mix -the fat and lean meat together in chopping. With some cutters it is -necessary to run the meat through twice in order to make it fine -enough and to mix thoroughly the lean with the fat meat. After it has -been cut the first time, spread thinly and season. For each 100 pounds -of meat, use one and one-half pounds of pure, fine salt, four ounces -of ground black pepper, and two pounds of pure leaf sage, rubbed fine. -The seasoning should be sprinkled over the meat, and the meat again -run through the cutter, in order to mix the spice thoroughly with the -meat. For immediate use, the sausage may be packed away in jars. It -may be kept for some time in a jar if melted lard is poured over the -top, so as to exclude the air. The sausage may also be stuffed into -muslin bags about two inches in diameter. If the stuffed bags are -coated with paraffin, they will keep for some time. - - -§ 43. Mixed Meat Sausage - -Mixed sausage may be made from a mixture of pork and beef in almost -any proportion. Sausage should not contain too much fat. A good -proportion is two pounds of lean pork, one pound of fat pork, and one -pound of lean beef. - - -§ 44. Bologna Sausage - -To each ten pounds of lean beef, use one pound of fat pork or bacon. -Chop finely and season with three ounces of salt, two ounces pepper, -and a little ground coriander. Stuff casing, and tie every ten or -twelve inches. Hang the stuffed casings straight. Smoke for ten or -twelve hours. Cook in boiling water until the sausage floats. Dry on -clean hay or straw in the sun and hang away in a cool place until -wanted. - - -§ 45. Blood Sausage - -Blood sausage is made with the following ingredients: 25 pounds of -cured pork or shoulder fat, seven pounds cured fat skins, six pounds -of blood, one-half pound onions, one pound salt, one-half ounce white -pepper, one ounce sweet marjoram, and one-half ounce cloves. - -Cook the fat for one hour and the skins two hours at a temperature of -200° Fahrenheit. When cooked, put through a grinder, grinding quite -fine. Then add the blood and seasoning and mix thoroughly. Stuff into -large beef casings and boil in the same water in which meat was cooked -until the sausage floats. Then dip the sausage in cold water and hang -up to cool. - - -§ 46. Smoked or Country Sausage - -The following ingredients are used in making smoked or country -sausage: 85 pounds lean pork, 15 pounds beef, one and one-half to two -pounds salt, four ounces black pepper, and one ounce sweet marjoram. - -Cut the meat into small pieces and sprinkle seasoning over it. Then -grind finely. Put away in a cool place for twenty-four to thirty-six -hours, then add a little water, and stuff into hog casings and smoke -in a very cool smoke until a dark mahogany is obtained. - - -§ 47. Frankfort or Vienna Sausage - -This popular sausage is made with the following ingredients: 70 pounds -beef, 30 pounds fat pork, 20 pounds water, one and one-half to two -pounds salt, two ounces red pepper. - -Cut the beef into small pieces, salt, and allow it to cure for -forty-eight hours in a cool room. Cut the pork into small pieces and -put the beef and pork through a grinder together. Put into a vessel -and add the water and spices. After it is all mixed, put it through a -grinder again and grind fine. Stuff into sheep casings. Then, by means -of the forefinger and thumb, press the stuffed casing together about -four inches from one end, and give this first link two or three -twists. Do the same about every four inches, twisting each succeeding -link in the opposite direction from the preceding link, in order to -prevent untwisting. Then hang in a smoke house for about two hours at -a temperature not to exceed 125° Fahrenheit. After smoking, boil for -five or ten minutes, then plunge into cold water and hang in a cool -place. - - -§ 48. Liver Sausage - -Odds and ends, resulting from trimming up the various cuts -of the hog carcass, as well as the liver itself, can be used in making -liver sausage. If the head is used, it should first be cleaned, as for -headcheese. The jowl, which is practically all fat, may be cut off -and made into salt pork, or used for rendering lard. The remainder -of the head meat, trimmings, liver cut into slices, and some beef or -veal, if such meat can be had, should be boiled. Skin that is free -from hair, and from which the fat has been removed, is also sometimes -used. The skin will cook before the meat, so it should be -put in a cloth sack and removed when thoroughly cooked. Liver -cooks in a very short time, and should be removed before the rest of -the meat. The meat should cook until it readily falls from the -bones. All the meat should then be ground in a meat grinder. For -40 pounds of meat, use one and one-half pounds salt, three ounces -sweet marjoram, one ounce allspice, one ounce black pepper, and -about one gallon broth in which the meat was cooked. Garlic or -onions can be added, if desired. The seasoning should be well worked -into the meat. It can then be put into jars, covered with paraffin, -or stuffed into beef casings or rounds. When stuffed into casings -or rounds, it should be cooked in the same water the meat was -cooked in until it floats. Then it should be placed in cold water -until the sausage is thoroughly cooled. - - -§ 49. Summer Sausage - -Summer sausage is made with the following ingredients: 25 pounds cured -beef free from sinews, 15 pounds pork trimmings, four to six ounces -white pepper, one ounce whole black pepper, and one ounce whole -mustard seed. - -This sausage can be made in cold weather only. All the meat is put -through the grinder, and spices added. No salt is needed as the cured -beef is salty enough. Mix it all thoroughly until it is evenly -seasoned. Spread it out in a cool place for thirty-six to forty hours. -Then stuff into hog casings and let it hang over night. Smoke with -cold smoke for several days. If kept in a dry place, it can be kept -the year round. It if gets moldy, simply wipe off the mold before using. - - -§ 50. Headcheese - -The head of the hog, and trimmings, are used for making headcheese. -The head should be shaved clean and nostrils cut off just in front of -the eyes. Cut out the eyes and ear drums. The fattest part of the head -is generally used for lard. Clean the head by soaking it in water for -some time to extract all blood and dirt. After the head is thoroughly -cleaned, cover with water and boil until the meat separates from the -bones. Lungs and heart may be cooked with the head. When it is -thoroughly cooked, take out the meat, saving the liquor for future -use. Chop the meat finely. Season with one and one-half pounds salt, -three ounces black pepper, four ounces allspice, and four ounces -ground cloves, together with two gallons of the liquor for every 50 -pounds of meat. The mixing should be done thoroughly, so that proper -seasoning is secured. Stuff the meat into large beef casings -thoroughly cleaned, hog stomach, or muslin bags about three or four -inches in diameter. After stuffing into casings, it should be boiled -until it floats on the top, then place in cold water for a short time. -Store away in a clean, cool place on a shelf or table. If there are no -casings or muslin available in which to stuff the meat, it can be kept -in shallow pans. - - -§ 51. Scrapple - -The head and feet of hogs are generally used in making scrapple, but -scrapple can be made from any hog meat. The heads should be split -through the middle and placed in a kettle with sufficient water to -cover them. They should be cooked until the meat falls from the bones. -Drain off the broth. Separate the bones from the meat, then chop the -meat fine and add it to the broth, and boil. Corn meal should be added -until it is as thick as mush. Add the corn meal slowly and stir -vigorously, so as to avoid lumpiness. Stir the mixture well for ten or -fifteen minutes, and allow it to boil one hour. Pour the scrapple into -shallow pans or molds. When cold, it should be sliced and fried. - - -§ 52. Snow Packing - -Snow packing is a method that can be used only in localities where -snow and continued dry cold weather prevails during the winter months. -The carcass should be cut into steaks, roasts, and boiling pieces. All -trimmings for the table should be made before freezing the meat. Lay -the pieces out to freeze. Be sure they freeze solid to the center. In -the bottom of a box large enough to hold all the meat, pack a layer of -snow. Put in a larger of the frozen meat, packing in such a way that -the pieces do not touch each other. Cover with a layer of snow, and -continue with alternate layers of meat and snow. Set the box in a room -where it will not be subject to changes in temperature. For -convenience, it is well to pack the steaks in one section or end of -the box, and the roasts and stews in another. The meat will then be -but little disturbed when a supply is taken from the box. Only snow -should be used in packing. Be sure the meat is frozen solid before -packing, and it will keep through the winter, unless the weather gets -very warm. In preparing the meat for the table, it should not be -thawed out too rapidly. - - -§ 53. Partial Cooking - -Partial cooking and packing in jars is a method of preserving meat -which is sometimes used on the farm. It has the advantage over snow -packing in that it can be done in warm weather and is a most -satisfactory way of keeping fresh pork. However, it requires -considerably more work than other methods of preserving meat. - -The loin and side meat, or any part of the carcass, may be used. Cut -into slices about one-half inch thick, and fry until a little more -than half done. Pack the slices in a jar and cover with hot lard. As -the meat is wanted, it can be removed from the jar and warmed up. If -the jar is to stand any length of time without using, after it has -been opened, it is best again to cover the top with lard. It is better -to use several small jars than one large one. They should be kept in a -cool, dark room to insure safe-keeping of the meat. - - -§ 54. Rendering Lard - -The leaf lard, fat back, and fat trimmings from the hams, shoulders -and neck make good lard. Intestinal fat should never be mixed with the -other fat parts, as it makes a strong smelling lard of an inferior -grade, but should be rendered by itself. By thorough washing and -soaking in cold water for several hours, part of the offensive odor -will leave it. - -First of all, remove the skin from the fat trimmings. To do this, -place the meat on a table, skin side down, and cut the fat from the -skin, using a strong knife. When a piece of skin large enough to grasp -is freed from the fat, take it in the left hand, and, with the right -hand, insert the knife between the skin and fat. Pull the skin and cut -with the knife slightly slanted downward. With a little practice, the -fat can be cleanly removed from the skin in this way with one clean -cut of the knife. The strips of fat should then be cut into cubes of -one to one and one-half inches, making them about equal in size so -they will try out evenly. - -Pour into the kettle about a quart of water or melted lard, and then -fill it nearly full with the cubes of fat meat. The fat will then heat -properly and the lard will be brought out without burning. Keep a -moderate fire until the cracklings are brown and light enough to -float. Frequent stirring is necessary to prevent burning. When done, -remove from the fire and allow to cool slightly. Then strain through a -muslin cloth into a jar. Stir it occasionally, until it is cool enough -to begin to solidify. Stirring while it is cooling tends to whiten the -lard and make it smoother. A quarter of a pound of saleratus added to -each one hundred pounds of fat has a like effect. - -When removing lard from a container for use, take it evenly from the -surface. Do not dig down into the center of the lard, for when this is -done, it will leave a coating of lard around the sides of the -container which will become rancid very quickly by the action of -bacteria in the air. - - -§ 55. Smoked Meats - -The process of smoking helps to preserve meat, and, if smoked -properly, and with the right kind of fuel, adds a desirable flavor to -meat. The creosote formed by the combustion of the wood closes the -pores to some extent, and excludes the air. This also helps to keep -out the insects. - - -§ 56. The Smokehouse - -The size of smokehouse to build depends on the amount of meat that is -to be smoked. In a house eight feet square and ten feet high, the -hams, sides, and shoulders of three to five hogs can be smoked at one -time. Ventilation should be provided to carry off the warm air in -order to prevent overheating the meat. A chimney, made by placing a -six inch tile in the roof, makes a good ventilator. The smoke house -walls may be built of lumber, brick, or concrete. Lumber would be the -cheapest, but least permanent, and concrete the most costly. Brick is -no doubt the most satisfactory material for a small smoke house in -southern China. Mud bricks may be used, but burnt clay bricks are more -lasting. The roof should be made of tile. The best material for the -floor is large square tiles, called in Chinese _taai ch’uen_ (大磚). -Concrete or brick may also be used, but would be more expensive then -_taai ch’uen_. - -A good arrangement is to have the fire box outside the smoke house, -with a flue to carry the smoke into the smoke house. When this cannot -well be arranged, a fire may be built on the floor of the house, and -the meat shielded from heavy smoke by a sheet of tin, about four feet -square, placed over the fire between the fire and the meat, about -three feet above the floor. - - -§ 57. The Fuel - -Lychee, or any other hard wood, makes good fuel for smoking meat. -Resinous woods, such as pines and cedars, should never be used as they -give an objectionable flavor to the meat due to turpentine which they -contain. - - -§ 58. Preparing Meat for Smoking - -Meat that is to be smoked should be removed from the brine and -thoroughly washed in tepid water in order to clean off the coat of -pickle that has formed on the surface of the meat. It can then he hung -up in the smokehouse, but should be allowed to drain for a day or two -before the fire is started. The pieces of meat should be hung so that -the air can pass freely between them. - - -§ 59. The Fire - -For the first day or two, the fire should be slow, in order that the -warming of the meat may be gradual. In clear, dry weather, smoking may -continue from the day the smoking begins until it is completed, which -should be in one to three weeks, the length of time depending on the -size of the pieces of meat and on the weather. When sufficiently -smoked, the meat will have a characteristic straw color. Meat should -never be smoked on a damp day, because in a damp atmosphere moisture -will condense on the meat, and moist meat will not smoke well. Light -smoking for two weeks is better than heavy smoking for one week. With -a longer period of smoking the smoke will enter the meat more -thoroughly. - - -§ 60. Keeping Smoked Meats - -During cool weather smoked meats may be left in the smokehouse for -some time after the smoking process is completed. The house should be -kept dark in order to keep out flies, and it should be well ventilated -so as to prevent dampness. A dry, cool cellar, with free circulation -of fresh air, will be a satisfactory place for keeping smoked meats. - -If the smoked meat is to be kept only a short time, it needs only to -be hung up without covering. For longer keeping, it is well to wrap -first in paper, and then in burlap, canvass or muslin, and bury the -meat in a grain bin or box of sand. The object of this is to provide a -condition which will be uniform in temperature and keep out insects. - -A coat of ground pepper, rubbed into the meat before wrapping, will be -distasteful to insects. - -After smoked meat has become thoroughly dry, it may be wrapped in -parchment paper and enclosed in a heavy muslin or canvass, which -should be covered with yellow wash or ordinary lime white wash with -glue added. - - -§ 61. Recipe for Yellow Wash - -For one hundred pounds hams or bacon, take: three pounds barytes -(barium sulphate), .06 pound glue, .80 pound chrome yellow (lead -chromate), .40 pound flour, and twelve pounds water. - -Put the flour in the water, dissolving all lumps thoroughly. Dissolve -the chrome in a quart of water in a separate vessel, and add the -solution and the glue to the flour and water. Bring the whole to a -boil, and add the barytes slowly, stirring constantly. Make the wash -the day before it is required. Stir it frequently when using, and -apply with a brush. - - - - - Chinese Meat Recipes - - -§ 62. Bean Sauce Sausage (_Laap Ch’eung_ 腊腸). - -Sausage is a very popular meat with the Chinese, especially during the -winter season. It is probably the most widely used of all cured meats, -although as a rule it is quite expensive compared with other meats. - - -§ 63. Pickle for Bean Sauce Sausage - -For every catty of meat, use: - - Saltpeter (_siu_ 硝) 1 mace[2] (_ts’in_ 一錢) - Salt (_shuk im_ 熟鹽) 3 mace (_ts’in_ 三錢) - Sugar (_ping fa t’ong_ 冰花糖) 2 mace (_ts’in_ 二錢) - First-drawn bean sauce (_t’au ch’au yau_ 頭抽油) 2 mace - Raw bean sauce (_shang ch’au yau_ 生抽油) 1 mace - Mixture of spices (_ng heung fan_ 五香粉) 1 mace - -The mixture of spices is made up of the following: - - Red pepper (_ch’un tsiu_ 春椒) 10 mace - Ground anise seed (_taai wui_ 大回) 10 mace - Cloves (_ting heung_ 丁香) 10 mace - Cinnamon (_yuk kwai_ 玉桂) 10 mace - -These spices should be purchased separately and never ready mixed, as -ready made mixtures are often worthless. - -Sometimes two orange peelings, finely cut or ground, fresh or dried -are used for every ten catties of meat. Two mace of double distilled -wine (_sheung ching tsau_ 雙蒸酒), or treble distilled wine (_saam ching -tsau_ 三蒸酒), and a wine called (_fan tsau_ 汾酒), are sometimes added -for each catty of meat. The wine helps preserve the meat. - -The above spices should be carefully mixed and the mixture thoroughly -stirred into the meat. In mixing the spices the usual method is to use -the hands as mixers. A better way is to use a large spoon, or some -similar utensil. - - -§ 64. Preparation of the Meat for Sausage - -Use hams, shoulders, chops, fat back, and neck. Sometimes the liver is -added to give a dark color. No belly meat or tough parts should be -used. Separate the lean from the fat meat. Chop into pieces about -one-quarter inch in diameter, or run through a sausage mill. One part -fat and one part lean meat is generally used, though the proportion -may vary either way, to suit the taste and demand. - - -§ 65. Sausage Casing (_Ch’eung I_ 腸衣) - -Sausage casing is generally made from the middle coat of the small -intestines of sheep although it is also made from the intestines of -the hog. The casing is very thin and transparent. Some casing is -prepared in Canton, but most of what is used in Canton comes from -Shanghai, as there are comparatively few sheep or goats slaughtered in -Canton. The dried casing sells for $3.00 to $6.00 a catty. - - -§ 66. Softening the Casing - -When ready to be used, the casing should be immersed in luke warm -water for a few minutes to soften it. If the walls of the casing -adhere to each other so that it is difficult for the meat to enter, -water should be forced through to distend the casing. - - -§ 67. Filling the Casing - -Insert the small end of the filler (a tin funnel about six inches -long) into the end of the casing. Hold the casing tightly to the -filler with the left hand, and with the right hand force the meat -through the filler into the casing. It is customary to use the hand -for this, but a large wooden spoon would work just as well. - -A sausage stuffing machine can be purchased for a few dollars, and -will do the work of stuffing in a much more satisfactory manner than -it can be done by hand. The end of the casing is tied around a tube at -the bottom of a jar containing the sausage meat. A disc the size and -shape of the inside of the jar is then pressed down on the meat with a -lever, and the meat is thus forced into the casing. Such a machine -will do the work of five or six men, and if of the right type, can -also be used as a lard press. If it is difficult to force the meat -into the casing, on account of compressed air, the air should be -allowed to escape by punching small holes in the casing with pins. The -stuffed casing is usually tied with a string every six inches, cut -into convenient lengths, and hung up to dry. - - -§ 68. Sunning and Drying - -The sausage should be prepared in the morning, so that it can be hung -up to sun by noon. If it is prepared in the afternoon, there is some -danger of its spoiling, especially if the day is not very cold, -because it has to be stored over night before it gets much sun. -Sunshine and cold north wind are needed to make the best sausage. With -five days of wind and sun, the meat becomes hard and firm. In case of -rainy or damp weather while the sausage is being dried, it must be -hung up in a small room and a small charcoal or wood fire kept burning -underneath. If the sausage is not well sunned or dried, it is very -likely to spoil, and an effort should be made to get it pretty well -dried within five days. - - -§ 69. Season and Weather for Making Sausage - -The time for making sausage is when there is a dry, cold wind blowing -from the north. Such weather usually does not occur before the middle -of November. From this time to the middle of January is usually the -best season. If made earlier, the weather will not be cool enough. If -made later, the chances for sunny weather are lessened, and the meat -is not apt to cure so well. - - -§ 70. Lean Pork Sausage (_Shau Yuk Ch’eung_ 瘦肉腸) - -This sausage is made the same as ordinary sausage, except that only -lean meat is used. - - -§ 71. Liver Sausage (_Yun Ch’eung_ 潤腸) - -In this sausage, duck liver is used instead of lean meat. Otherwise, -it is made the same as ordinary sausage. - - -§ 72. _Tung Koon_ Sausage (_Tung Koon Laap Ch’eung_ 東莞腊腸) - -This is the same as ordinary bean sauce sausage, except that large -casings are used. It is not very popular because of its size. - - -§ 73. Oyster Sauce Sausage (_Ho Yau Ch’eung_ 蠔油腸) - -This is made in the same manner as ordinary sausage, except that -oyster sauce (_ho yau_ 蠔油) is used instead of bean sauce in making up -the pickle. - - -§ 74. Catsup Sausage - -Catsup sausage is the same as ordinary sausage, except that for every -catty of meat, three taels of catsup instead of bean sauce are used. - - -§ 75. Roast or Baked Sausage (_Foh Ch’eung_ 火腸) - -Prepare ordinary sausage, but use large casings. Dip in honey -solution, and bake or roast. - - -§ 76. Cured Ham - -An excellent cured ham is produced in Yunnan Province. This is due to -the fact that the hogs in that region are largely of the bacon type, -and the climate is very favorable for curing meat, being dry and -fairly cool during the meat curing season. - -In curing ham, the Chinese use much the same method as is used in -western countries in making dry cured ham, except that sugar is not -used in the pickle. The pickle is made up as follows: Salt (_shuk im_ -熟鹽) 20 catties (_kan_ 卄斤), Saltpeter (_siu_ 硝) .05 tael (半錢), -mixture of spices (_ng heung fan_ 五香粉) 2 taels (_leung_ 二両). - -Rub each piece of meat for one-half hour. Puncture the meat with -needles so the pickle will work in well. Rub again in two days. For -the two days after the first rubbing with the pickle, keep under -pressure to squeeze out the water. After the second two days, rub -again with the pickle. Rub again after two more days. Then the meat is -packed in salt for fifteen days, when it is taken out and the salt -wiped off and the meat is allowed to dry and harden. Curing should -require forty days. The flavor improves with age. - - -§ 77. Sun Dried Pork (_Shau Laap Yuk_ 瘦𦡳肉) - -Sun drying is a common method of curing pork in the Canton -region. For this purpose, head, side, ham, and shoulder meat is -used. The meat is cut in strips, about eight to ten inches long, and -about one inch thick. It is immersed over night in a pickle which -is the same as the one used in making sausage, and the next day -rubbed with a mixture of honey and water (_mat t’ong shui_ 蜜糖水), -made up of one part honey and one part water, and hung up to dry -in the sun for two days. Again it is soaked in the pickle for a short -time, and dried in the sun for two days. This is done a third time. -Then it is put in a stone jar in a cool, dry place for two days, and -again hung up to dry for one week, when it is cured. When cured, -the fat meat is rather firm. - -Pork can be sun dried in the Canton region between the first of -November and the middle of January. Dry, north wind is best for -curing. If cured later than January, it must be consumed immediately -as it will not keep long. - - -§ 78. Pickled Pig Feet (_Ch’aat T’ai_ 札蹄) - -In making pickled pig feet, the bone is first removed from the leg, -leaving only the meat, skin and toes. Boil, and stuff with roast fat -and lean meat to take the place of the bone. Tie up with rice straw, -and immerse in the sausage spice for several hours. - - -§ 79. Pickled Beef - -Cut the beef into pieces weighing about four or five taels. Rub each -piece thoroughly with salt. Place the meat in a jar and cover with -salt. In one or two weeks, the meat is cured and ready to use. Soak in -water for one-half hour before using in order to remove part of the -salt. - - -§ 80. Dried Rice Bird (_Laap Woh Fa Tseuk_ 腊禾花雀) - -Remove the feathers, internal organs, and brain. Then treat same as in -making sun dried pork. - - -§ 81. Pork Stuffed Liver (_Kam Ngan Yun_ 金銀潤) - -Use the liver of hogs. Cut into strips about one inch wide. Use wine -and ginger for flavoring. Half dry it in the wind. It should not be -overdried, as it will then be hard to digest. Prepare fat meat by -cutting strips of it into such sizes that they can be inserted into -the liver. Soak the fat meat in a solution of salt, saltpeter, and -sugar, in proportions of 3-2-1. Finally, half dry the fat by hanging -in the sun for several hours. With a wooden stick, make pockets in the -strips of liver from one end to the other, and insert the strips of -fat meat into the pockets. The strips of stuffed liver should then be -hung up to dry for a half day. - - -§ 82. Lo Mei (_Lo Mei_ 鹵味) - -The tongue, bladder, intestine, and liver, are used in making _lo mei_ -although any part of the carcass may be used. It is made by cooking -the meat for ten minutes and then plunging it while still hot into -cold water, cooking for ten minutes again, and then plunging into cold -water. The process should be repeated at least twelve times. The -expansion and contraction of the meat by such handling makes it very -tender, and firm. The process of preparing this meat is called -“crossing the river.” - -The boiled meat should be put into a strong solution of spices -prepared before hand, which is the same as the mixture of spices used -for making the pickle for sausages. After remaining in the solution of -spices over night, the meat is ready to be eaten. - - -§ 83. Roast Meat (_Shiu Yuk_ 燒肉) - -Poultry, or pigs weighing up to one hundred catties, frequently are -roasted. Two methods are used. Poultry and small pigs may be roasted -in pans in an ordinary oven. The other method, which is the one -commonly used, is to roast in a special oven. The latter method -requires more skill than roasting in the ordinary oven. The oven is in -the form of a cylinder stood on end, thirty to forty inches in -diameter, and five or six feet high. The poultry or pig is hung on -iron bars across the top of the stove, and the stove or oven is then -covered with an iron lid. Fire is built at the bottom of the cylinder -through an opening at one side. Dry hard wood or charcoal, which -give but little smoke, are generally used for fuel. The meat being -roasted needs constant attention and shifting so that it will roast -through uniformly. It is said that when the meat gives off a white -smoke, it is an indication that it is done. A solution made up of one -part honey and one part water is rubbed on the meat, both inside and -outside the carcass, before the roasting. This honey solution gives -the outside of the meat a desirable rich reddish brown color when -roasted. - - -§ 84. Dried Duck (_Laap Aap_ 腊鴨) - -For one dressed bird, use five taels of salt, which should be well -rubbed into the meat. Then pack in salt for one day. Take up, wash off -the salt, and put between two bamboo mats. Apply pressure for a few -days, and hang up to dry. - -The Canton climate is not very favorable for drying duck, as during -the meat curing season it frequently rains. If the meat does not dry -fairly rapidly, it is likely to spoil. In Naam On, Kwong Sai province, -where it is generally dry during the curing season, the ducks are -packed away after two days exposure to the sun. In Canton, it often -takes two weeks. Ducks’ heads, kidneys, feet and other parts of the -bird are also cured in the same way. - - -§ 85. Puffed Pig Skin (_Chue P’ei_ 豬皮) - -In making puffed pig skin, the pig skin is first cooked, and then -thoroughly scraped with a knife in order to remove the oil and fat. It -is then hung up in the sun to dry for about ten days. When it is ready -for the puffing or blistering process, which is accomplished by -roasting the dried skin in hot gravel in a shallow pan over a slow -fire This process whitens and puffs, or blisters, the skin. - -The puffed pig skin is cut into small cubes and used in soups. It has -a spongy appearance with very little taste. - -The skin on the hams, shoulders, and sides will puff the best, while -the skin on the back, legs, and belly will not puff well on roasting -in the hot gravel, but can be puffed by roasting in peanut oil. - -On account of dampness and cloudy weather which interfere with proper -drying, puffed pig skin is best made during the dry, sunny winter -months. The product is on sale, however, throughout the year, as it -keeps well if hung in a fairly dry, airy place. It is commonly seen -hanging in the front of meat shops in Canton. - -[1] For further details on smoking, see sections 55 to 61. - -[2] Note: 1 mace = 1⁄100 ounce; 16 ounces = 1 catty. - - - - - AGRICULTURAL PUBLICATIONS - OF THE - CANTON CHRISTIAN COLLEGE - - -The following agricultural bulletins and publications may be obtained -at the price indicated from College Bookstore, Canton Christian -College, Cantor, China. - -Bulletin No. 5. Groff, G. W., Agricultural Reciprocity between America -and China. Illustrated. 40 pp. $0.20. - -Bulletin No. 12. Groff, G. W., The Papaya for South China. -Illustrated. 8 illustrations, 7 pp. $0.10. - - Chinese edition under title 木瓜. 8 pp. $0.10. - -Bulletin No. 18. Levine, C. O., and Cadbury, W. W., A Study of Milk -Produced in Kwangtung. 9 pp. $0.10. - -Bulletin No. 20. The 1917–18 Journal of the Lingnaam Agricultural -Society (in Chinese). Illustrated. 150 pp. $0.20. - -Bulletin No. 23. Levine, C. O., Notes on Farm Animals and Animal -Industries in China. Illustrated. 8 illustrations, 54 pp. $0.40. - -Bulletin No. 25. Graybill, H. B., Lawn Grasses for South China. 6 -illustrations, 6 pp. $0.20. - -Bulletin No. 27. Levine, C. O., Butchering and Curing Meats in China. -Illustrated. 7 illustrations, 41 pp. $0.20. - -Groff, G. W., The Lychee and Lungnan. Canton, 1920. 60 illustrations, -149 pp. Cloth bound. $2.20. - - - - - CANTON CHRISTIAN COLLEGE - CANTON, CHINA - - - ADMINISTRATIVE AND AGRICULTURAL STAFF - - Charles K. Edmunds, Ph.D. (Johns Hopkins University), President. - - Chung Wing Kwong, Chu Jen, Vice-President. - - Owen E. Pomeroy, B.A. (Harvard University), Bursar. - - Kenneth Duncan, M.A. (University of Wisconsin), Dean of the College - of Arts and Sciences. - - George Weidman Groff, M.S. (Pennsylvania State College), Professor - of Horticulture and Director of Agricultural Work. - - Charles Walter Howard, M.S. (University of Minnesota), Professor of - Biology. - - Clinton N. Laird, M.A. (University of Pennsylvania), Professor of - Chemistry. - - Carl Oscar Levine, M.S. in Agr. (Iowa State College of Agriculture - and Mechanic Arts), Associate Professor of Animal Husbandry. - - Taam Sik Hung, B.S. in Agr. (Kansas State Agricultural College), - Instructor in Animal Husbandry. - - Walter Leon Funkhouser, B.S. in Agr. (Pennsylvania State College), - Instructor. - - Floyd A. McClure, B.S. in Agr. (Ohio State University), Instructor. - - Fu Po Kwong, M.S. in Agr. (Michigan Agricultural College), Instructor. - - Edmund A. Gilbert, Instructor. - - - CO-OPERATING COLLEGE MISSIONS - - Pennsylvania State College Mission - Kansas State Agricultural College - - - TRUSTEES OF CANTON CHRISTIAN COLLEGE - 156 Fifth Avenue - New York, U. S. A. - W. Henry Grant, Secretary - - - - -Transcriber’s Notes. - - Minor errors in punctuation have been corrected. - - Text contained between underscores was italicised in the original - printed book. - - The text “[Illustration: ” indicates the location of an - illustration in the printed book. The text after the “: ” and - up to the final “]” is the caption text. - - Table of Contents: “Preface” added to Table of Contents for - completeness. - - Table of Contents: “Blood Sausage” added to Table of Contents to - match book text. - - Page 10: “in other to get a uniform scald” changed to “in order to - get a uniform scald”. - - Page 15: “Killing and Dressing Cattle” changed to “Killing and - Dressing Beef” to match table of contents. - - Page 21: “with them be is usually” changed to “with them is usually”. - - Page 24: “Recipes for Curing” changed to “Recipes for Curing Meats” - to match table of contents. - -*** END OF THE PROJECT GUTENBERG EBOOK BUTCHERING AND CURING MEATS IN -CHINA *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Butchering and curing meats in China</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Carl Oscar Levine</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: June 10, 2022 [eBook #68282]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: Anonymous (This book was produced from images made available by the HathiTrust Digital Library and the Internet Archive.)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK BUTCHERING AND CURING MEATS IN CHINA ***</div> - - - -<div class="title-page"> -<p class="tdc smcap">Canton Christian College</p> - -<p class="tdc mt2">BULLETIN NO. 27</p> - -<h1>BUTCHERING AND CURING<br /> -MEATS IN CHINA</h1> - -<p class="tdc mt2">BY</p> - -<p class="tdc mt1 larger125">CARL OSCAR LEVINE</p> - -<p class="tdc smaller smcap">Associate Professor of Animal Husbandry</p> - - -<p class="tdc mt4 smcap larger110">Canton, China</p> - -<p class="tdc larger110">1921</p> - -</div> - - -<p class="tdc mt4">Butchering and Curing Meats in China</p> - -<h2 class="mt1" id="TOC">CONTENTS</h2> - -<table class="tocList"> -<tbody> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#Preface">Preface</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#Introduction">Introduction</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#Origin">Origin of Meat Foods</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="2"><a href="#FAIC">Food Animals in China</a></td> -<td class="right smaller">Section</td> -</tr> - -<tr> -<td class="left">  </td> -<td class="left">Hogs</td> -<td class="right"><a href="#Sec_1">1</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Cattle</td> -<td class="right"><a href="#Sec_2">2</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Water Buffalo</td> -<td class="right"><a href="#Sec_3">3</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Sheep and Goats</td> -<td class="right"><a href="#Sec_4">4</a></td> -</tr> - -<tr class="spaced"> -<td class="left"></td> -<td class="left">Poultry</td> -<td class="right"><a href="#Sec_5">5</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="2"><a href="#SOAFS">Selection of Animals for Slaughter</a></td> -<td class="right smaller"></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Health</td> -<td class="right"><a href="#Sec_6">6</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Condition</td> -<td class="right"><a href="#Sec_7">7</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Breeding</td> -<td class="right"><a href="#Sec_8">8</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Feeding</td> -<td class="right"><a href="#Sec_9">9</a></td> -</tr> - -<tr class="spaced"> -<td class="left"></td> -<td class="left">Age and Size for Killing</td> -<td class="right"><a href="#Sec_10">10</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#POTAFS">Preparation of the Animals for Slaughter</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#BADH">Bleeding and Dressing Hogs</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Tools</td> -<td class="right"><a href="#Sec_11">11</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Scalding Equipment</td> -<td class="right"><a href="#Sec_12">12</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Killing the Hog</td> -<td class="right"><a href="#Sec_13">13</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">“Watered” Meat</td> -<td class="right"><a href="#Sec_14">14</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Scalding and Scraping</td> -<td class="right"><a href="#Sec_15">15</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Gutting</td> -<td class="right"><a href="#Sec_16">16</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Cooling the Carcass</td> -<td class="right"><a href="#Sec_17">17</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Cutting up the Carcass</td> -<td class="right"><a href="#Sec_18">18</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Shoulders</td> -<td class="right"><a href="#Sec_19">19</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Middle Part</td> -<td class="right"><a href="#Sec_20">20</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Hams</td> -<td class="right"><a href="#Sec_21">21</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Trimmings</td> -<td class="right"><a href="#Sec_22">22</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Head</td> -<td class="right"><a href="#Sec_23">23</a></td> -</tr> - -<tr class="spaced"> -<td class="left"></td> -<td class="left">Feet</td> -<td class="right"><a href="#Sec_24">24</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#KADB">Killing and Dressing Beef</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Tools</td> -<td class="right"><a href="#Sec_25">25</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Stunning</td> -<td class="right"><a href="#Sec_26">26</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Bleeding</td> -<td class="right"><a href="#Sec_27">27</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Skinning and Gutting</td> -<td class="right"><a href="#Sec_28">28</a></td> -</tr> - -<tr class="spaced"> -<td class="left"></td> -<td class="left">Treatment of Hides</td> -<td class="right"><a href="#Sec_29">29</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#KADS">Killing and Dressing Sheep</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Stunning and Bleeding</td> -<td class="right"><a href="#Sec_30">30</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Skinning</td> -<td class="right"><a href="#Sec_31">31</a></td> -</tr> - -<tr class="spaced"> -<td class="left"></td> -<td class="left">Gutting</td> -<td class="right"><a href="#Sec_32">32</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#BADP">Bleeding and Dressing Poultry</a></td> -</tr> - -<tr class="spaced"> -<td class="left"></td> -<td class="left">Bleeding and Picking</td> -<td class="right"><a href="#Sec_33">33</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#KMF">Keeping Meat Fresh</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#CMAM">Curing Meats: American Methods</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Preparing the Meat for Curing</td> -<td class="right"><a href="#Sec_34">34</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Vessels for Curing</td> -<td class="right"><a href="#Sec_35">35</a></td> -</tr> - -<tr class="spaced"> -<td class="left"></td> -<td class="left">Curing Agents</td> -<td class="right"><a href="#Sec_36">36</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#WADCC">Wet and Dry Cures Compared</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#RFCM">Recipes for Curing Meats</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Corned Beef</td> -<td class="right"><a href="#Sec_37">37</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Dried Beef</td> -<td class="right"><a href="#Sec_38">38</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Plain Salt Pork</td> -<td class="right"><a href="#Sec_39">39</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Dry Cured Pork</td> -<td class="right"><a href="#Sec_40">40</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Sugar Cured Pork</td> -<td class="right"><a href="#Sec_41">41</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Pork Sausage</td> -<td class="right"><a href="#Sec_42">42</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Mixed Meat Sausage</td> -<td class="right"><a href="#Sec_43">43</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Bologna Sausage</td> -<td class="right"><a href="#Sec_44">44</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Blood Sausage</td> -<td class="right"><a href="#Sec_45">45</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Smoked, or Country Sausage</td> -<td class="right"><a href="#Sec_46">46</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Frankfort, or Vienna Sausage</td> -<td class="right"><a href="#Sec_47">47</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Liver Sausage</td> -<td class="right"><a href="#Sec_48">48</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Summer Sausage</td> -<td class="right"><a href="#Sec_49">49</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Headcheese</td> -<td class="right"><a href="#Sec_50">50</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Scrapple</td> -<td class="right"><a href="#Sec_51">51</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Snow Packing</td> -<td class="right"><a href="#Sec_52">52</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Partial Cooking</td> -<td class="right"><a href="#Sec_53">53</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Rendering Lard</td> -<td class="right"><a href="#Sec_54">54</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Smoked Meats</td> -<td class="right"><a href="#Sec_55">55</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">The Smoke House</td> -<td class="right"><a href="#Sec_56">56</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">The Fuel</td> -<td class="right"><a href="#Sec_57">57</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Preparing Meat for Smoking</td> -<td class="right"><a href="#Sec_58">58</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">The Fire</td> -<td class="right"><a href="#Sec_59">59</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Keeping Smoked Meats</td> -<td class="right"><a href="#Sec_60">60</a></td> -</tr> - -<tr class="spaced"> -<td class="left"></td> -<td class="left">Recipe for Yellow Wash</td> -<td class="right"><a href="#Sec_61">61</a></td> -</tr> - -<tr class="spaced"> -<td class="left smcap" colspan="3"><a href="#CMR">Chinese Meat Recipes</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Bean Sauce Sausage (<span lang="zh" xml:lang="zh">腊腸</span>)</td> -<td class="right"><a href="#Sec_62">62</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Pickle for Bean Sauce Sausage</td> -<td class="right"><a href="#Sec_63">63</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Preparing the Meat for Sausage</td> -<td class="right"><a href="#Sec_64">64</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Sausage Casing (<span lang="zh" xml:lang="zh">腸衣</span>)</td> -<td class="right"><a href="#Sec_65">65</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Softening the Casing</td> -<td class="right"><a href="#Sec_66">66</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Filling the Casing</td> -<td class="right"><a href="#Sec_67">67</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Sunning and Drying</td> -<td class="right"><a href="#Sec_68">68</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Season and Weather for Making Sausage</td> -<td class="right"><a href="#Sec_69">69</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Lean Pork Sausage (<span lang="zh" xml:lang="zh">瘦肉腸</span>)</td> -<td class="right"><a href="#Sec_70">70</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Liver Sausage (<span lang="zh" xml:lang="zh">潤腸</span>)</td> -<td class="right"><a href="#Sec_71">71</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left"><i>Tung Koon</i> Sausage (<span lang="zh" xml:lang="zh">東莞腊腸</span>)</td> -<td class="right"><a href="#Sec_72">72</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Oyster Sauce Sausage (<span lang="zh" xml:lang="zh">蠔油腸</span>)</td> -<td class="right"><a href="#Sec_73">73</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Catsup Sausage</td> -<td class="right"><a href="#Sec_74">74</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Roast or Baked Sausage (<span lang="zh" xml:lang="zh">火腸</span>)</td> -<td class="right"><a href="#Sec_75">75</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Cured Ham</td> -<td class="right"><a href="#Sec_76">76</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Sun Dried Pork (<span lang="zh" xml:lang="zh">瘦𦡳肉</span>)</td> -<td class="right"><a href="#Sec_77">77</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Pickled Pig’s Feet (<span lang="zh" xml:lang="zh">札蹄</span>)</td> -<td class="right"><a href="#Sec_78">78</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Pickled Beef</td> -<td class="right"><a href="#Sec_79">79</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Dried Rice Birds (<span lang="zh" xml:lang="zh">腊禾花雀</span>)</td> -<td class="right"><a href="#Sec_80">80</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Pork Stuffed Liver (<span lang="zh" xml:lang="zh">金銀潤</span>)</td> -<td class="right"><a href="#Sec_81">81</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left"><i>Lo Mei</i> (<span lang="zh" xml:lang="zh">鹵味</span>)</td> -<td class="right"><a href="#Sec_82">82</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Roast Meat (<span lang="zh" xml:lang="zh">燒肉</span>)</td> -<td class="right"><a href="#Sec_83">83</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Dried Duck (<span lang="zh" xml:lang="zh">腊鴨</span>)</td> -<td class="right"><a href="#Sec_84">84</a></td> -</tr> - -<tr> -<td class="left"></td> -<td class="left">Puffed Pig Skin (<span lang="zh" xml:lang="zh">豬皮</span>)</td> -<td class="right"><a href="#Sec_85">85</a></td> -</tr> - -</tbody> -</table> - - -<div class="chapter"> -<h2 class="nobreak" id="Preface">Preface</h2> -</div> - - -<p>This bulletin discusses the different methods, both Chinese and -foreign, of butchering and curing meats. The aim has been to present -the material in a practical way so as to be of value to the general -public as well as of special service in connection with the courses in -Meats offered at the Canton Christian College.</p> - -<p>The writer realizes that this bulletin is not complete, in that the -subject, especially in regard to curing meats in different parts of -China, is far from exhausted. However, it is thought best to publish -in this form, and in a later edition to include additional material -which may be secured on the subject. Constructive criticism on this -bulletin will be received gladly.</p> - -<p>The writer is especially indebted to the United States Department of -Agriculture for permission to use material from its publications. -Special acknowledgment is also due to Mr. Taam Sik Hung and Mr. W. L. -Funkhouser of the agricultural staff of the Canton Christian College, -who have made valuable suggestions in the preparation of the -manuscript, to agricultural students who have taken the course in -Meats under the writer’s supervision and have assisted in securing the -data on Chinese methods of curing meats, and to Mr. A. H. Holt, -Instructor of English in Canton Christian College, for his assistance -in reading the manuscript.</p> - -<p class="right pmr2 mt1 smcap">C. O. Levine</p> - - -<div class="chapter"> -<span class="pagenum" id="Page_1">{1}</span> -<p class="tdc mt4 larger125">Butchering and Curing Meats in China</p> -<h2 class="nobreak mt1" id="Introduction">Introduction</h2> -</div> - - -<p>The Chinese, like most people, are lovers of pork, beef, mutton, and -poultry, and consume these meats, both fresh and cured, in large -quantities each year.</p> - -<p>Fresh meat is practically all consumed within a few miles of the -locality in which it is butchered. However large quantities of cured -meats, especially cured pork and duck, are shipped long distances from -the localities where they are cured. Cured hams and bacon are shipped -from Kuling north to Peking, and south to Canton. Yunnan exports to -Canton and other parts of China, to the Philippine Islands and other -countries to the south, a considerable quantity of home cured ham, -which is quite popular with the Chinese in those regions. On the other -hand, a good deal of cured ham and bacon is imported, chiefly from -Australia and England, to the various ports of China and finds its way -inland.</p> - -<p>For a number of years Canton Christian College has been studying the -butchering and curing problems as they exist in southern China, -particularly in the region of Canton. Meats of various kinds have -been butchered and cured by the College. Both the foreign and -Chinese methods of handling the meat have been practiced and -studied. In this work special attention has been given to the -butchering and curing of pork.</p> - -<p>The climate of Canton is one not especially well adapted to -curing meat. This is due to the fact that the temperature never falls -below 32 degrees Fahrenheit, even in the coldest winter season. -Further, this low a temperature is not maintained more than a few -days of the winter season, and only at night. Before noon it usually -rises to 50 or 60, following even the coldest nights. In spite of the -fact that the temperature never gets very low, the work at the College -has demonstrated that it is possible to produce good cured meat, if -done properly, even without the use of ice. However there is some -risk of the meat spoiling without ice, and it is recommended, -especially in curing large pieces of meat, such as hams and shoulders, -that ice be used to facilitate the cooling of the meat before the cure -is applied.</p> - - -<div class="chapter"> -<span class="pagenum" id="Page_2">{2}</span> -<h2 class="nobreak" id="Origin">Origin of Meat Foods</h2> -</div> - - -<p>Man uses for his meat diet almost all classes of animal life. However, -the principal classes of animals that supply the human race with meat -food are: cattle, hogs, sheep, poultry, and, in China and southern -Europe, the buffalo. In Northern China the camel and in Western China -the yak are also used to some extent for food. Such animals as birds -(other than poultry), rabbits, fish and other forms of water life, -while of importance, do not provide as large a supply of meat food as -do the domesticated animals mentioned above.</p> - - - - -<h2 class="nobreak" id="FAIC">Food Animals in China</h2> - -<p>The animals in China from which the main supply of meat comes are -swine, cattle, water buffalo, and poultry (including chickens, ducks, -and geese).</p> - - -<h3 id="Sec_1">§ 1. Hogs</h3> - -<p>Hogs in China are of both the bacon and lard types. The lard type is -the most common, except in the provinces of Yunnan, Szechwan, and some -regions in central China, where the bacon type is found.</p> - -<p>The Chinese lard hogs are characterized by their large, pendulous -bellies, sway-backs, light hams, and by their slowness in maturing. -They are inferior hogs when compared with the improved breeds of -Europe and America, but as a rule are better than the native hogs -found in other parts of the Orient. Their large bellies and low backs -are largely due to the fact that from the time the pigs begin to eat -until they are butchered, all concentrate feeds are given in the form -of a very wet swill, and they are allowed to drink all they can hold -of such feed twice a day. Such feeding stretches the digestive tract -to an abnormal degree, and permanently enlarges the belly and pulls -down the back. By giving less water with the feed, and not allowing -the pigs to fill up with all they can possibly hold, this abnormal -development can largely be prevented. Intelligent breeding for several -generations, by mating animals with the most desirable conformation, -such as straight backs, wide, deep hams, long, deep bodies, short -heads, and short legs, should bring about further improvement. -Breeding for fast growing and early maturing animals should also be -practiced, as the most profitable feeding is with young animals.</p> - -<div class="figcenter"> - <img src="images/fig01.jpg" alt=""/> - <div class="caption"> - <p class="center"><span class="smcap">Fig. 1. Heifer two years old of the native humped variety</span></p> - </div> -</div> - -<div class="figcenter"> - <img src="images/fig02.jpg" alt=""/> - <div class="caption"> - <p class="center"><span class="smcap">Fig. 2. Beef-draft water buffalos with calves a few weeks old</span></p> - </div> -</div> - -<div class="figcenter"> - <img src="images/fig03.jpg" alt=""/> - <div class="caption"> - <p class="center"><span class="smcap">Fig. 3. Chinese “fat-tailed” variety of sheep</span></p> - </div> -</div> - -<div class="figcenter"> - <img src="images/fig04.jpg" alt=""/> - <div class="caption"> - <p class="center"><span class="smcap">Fig. 4. Chinese lard hogs ready for butchering raised - at Canton Christian College</span></p> - </div> -</div> - -<p class="pagenum" id="Page_3">{3}</p> - -<p>It is interesting to note that years ago the native lard hog of -southern China was used to secure desirable characters in two of our -most important modern breeds, the Berkshire and the Poland China -breeds. However, since that time these western breeds have been -further greatly improved by intelligent selection and breeding, while -the Chinese hogs have been very little improved, if at all. To-day, in -comparing the native Chinese lard hog with the modern western breeds, -there is no resemblance in the Chinese hog to the wide, slightly -arched back, deep, long sides, deep, full hams, small heads, short -legs, and rapid growth of these modern breeds which have, in their -origin, blood of the native Chinese lard hog.</p> - -<p>Due to slow maturity and undesirable conformation, the Chinese hog is -not as economical in converting feeds into meat as is the improved -western hog. However, the meat is of good flavor and can be -successfully cured. An exception to this is the case of animals that -have been largely fed on rice bran, which produces a soft, oily pork, -although no difficulty is experienced in curing such pork. Wheat bran -produces a firm flesh. If a firm flesh is desired, it is important -that rice bran or polish not be fed to hogs during the last six to -eight weeks of the fattening period.</p> - - -<h3 id="Sec_2">§ 2. Cattle</h3> - -<p>The main source of beef in China is the native “humped” cow, called by -the people of southern China <i>Wong Ngau</i> which means “yellow cow”. -This native variety of humped cattle is a good beef animal, although -there is room for a great deal of improvement by breeding for early -maturity, greater size, and development of a more distinctly beef type.</p> - - -<h3 id="Sec_3">§ 3. Water Buffalo Beef</h3> - -<p>The water buffalo, while chiefly used for draft purposes, is an -important source of beef in China. There is very little difference in -quality between the Chinese buffalo beef and ordinary beef. However, -the lean meat of the buffalo is considerably darker in color than the -lean meat in ordinary beef.</p> - -<p>Young stock, up to three years old, that have not been used for draft -purposes, are best for beef. Beef from buffalos or cattle that have -been used for work for some time before butchering is generally tough, -and less palatable than beef from animals that have not been worked.</p> - - -<p class="pagenum" id="Page_4">{4}</p> - -<h3 id="Sec_4">§ 4. Sheep and Goats</h3> - -<p>In northern China, especially in the provinces of Shantung and Chihli, -the fat-tailed variety of sheep is raised to a considerable extent, -both for mutton and for wool. The covering of wool is light, however, -when compared with that of the wool breeds, and this sheep is properly -classed as a mutton sheep. They are so called because of their large -fat tails, which are about three to four inches thick, six to eight -inches wide, and eight to ten inches long. Fat-tailed sheep are -shipped by rail and by boat to many parts of China from the regions in -which they are raised.</p> - -<p>The goat, while of less importance than the sheep as a source of meat, -is raised in limited numbers in many parts of China for meat purposes. -Meat from the goat is considered inferior to that from sheep.</p> - - -<h3 id="Sec_5">§ 5. Poultry</h3> - -<p>The most common of all animal food in China is probably poultry. Many -varieties of chickens, ducks, and geese are raised. Some of the best -breeds of chickens for meat are the Langshang, from the Shanghai -region, of which there are two varieties, the black and the white; and -the Swatow, of which there are also two varieties, the white and buff. -These breeds are large and meaty, individuals weighing from five to -eight pounds. There is a number of other distinct breeds and varieties -of chickens, which, while they are not as good for meat as the above, -due to their smaller size, are used extensively for food.</p> - -<p>In the region of Canton, the common variety of chickens used for -meat, and also for egg production, is a small buff-colored variety, -generally more or less mixed with other varieties. This variety, -which is called <i>wong kai</i> (<span lang="zh" xml:lang="zh">黃雞</span>) by the Cantonese, is becoming very -popular in the Philippine Islands, where it is called the -“Cantonese” chicken because of its introduction from Canton.</p> - -<p>The most common ducks of southern China are of a dark colored variety. -In north China the white Peking duck is the common variety. Both are -excellent for meat.</p> - -<p>There are three varieties of Chinese geese; the grey, white, -and brown. The grey variety is probably more generally used for -meat than are the other two varieties. It is the only variety raised -on a large scale in southern China, and its meat is of excellent -quality. Chinese geese are distinguished from other breeds of geese -by the fleshy protuberance at the base of the bill and front of the -skull.</p> - - -<div class="chapter"> -<span class="pagenum" id="Page_5">{5}</span> -<h2 class="nobreak" id="SOAFS">Selection of Animals for Slaughter</h2> -</div> - - -<h3 id="Sec_6">§ 6. Health</h3> - -<p>In the selection of animals for slaughter health should be given first -consideration. Even though the animal has been fairly fed and carries -a prime finish, the best quality of meat cannot be obtained if the -animal is unhealthy. If the animal has fever or serious derangement of -any kind, the meat will not be wholesome. There is little direct -evidence of harmful results from the use of animals in the first -stages of such diseases as tuberculosis, cholera, plague, rinderpest, -and such diseases, but the only safe course is to discourage the use -of any animal for food that is known to be in imperfect health. The -keeping qualities of meat are always impaired by fever or other -derangements of the system. Bruises, broken limbs, and like accidents -all have the same effect on the meat as ill health, and unless the -animal can be dressed immediately after such accidents, it is best not -to use the meat for food. This is especially true if the rise in -temperature, which usually results from such accidents, has been 2 -degrees F. or more. A rise in temperature just before slaughtering -usually results in a stringy, bluish meat, which is difficult to cure. -Animals should not be butchered while in heat, as the meat of such -animals will be strong, and cannot be cured, as it sours quickly.</p> - - -<h3 id="Sec_7">§ 7. Condition</h3> - -<p>First class meat cannot be obtained from animals in poor flesh. -The proper amount of fat must be present to give juiciness and -flavor to the meat. It is more important, however, that the animal -should be in good physical condition than that it should be very -fat. “Never kill an animal when it is losing flesh” is a maxim -followed by butchers. There is a good deal of truth in the saying. -When the animal is losing in flesh, the muscle fibers are shrinking -in volume and contain correspondingly less water. As a result, the -meat is tougher and drier. When an animal is gaining in flesh, the -opposite condition prevails, and a better quality of meat results. -Also, a better quality of meat will be obtained from an animal in -medium flesh, but gaining in weight, than from a very fat animal -that is neither gaining nor losing in flesh.</p> - - -<p class="pagenum" id="Page_6">{6}</p> - -<h3 id="Sec_8">§ 8. Breeding</h3> - -<p>Because of careless selection of breeding stock, most of the hogs in -the region of Canton have low backs, large bellies, scant hams, never -produce the best quality of meat, and have a low dressing percentage. -The improved hog with a level or slightly arched wide back, long, -deep, smooth sides, full hams, and short neck and head, has meat of -the best quality, and such hogs have the highest dressing percentage. -Fine bone, soft hair, and mellow flesh, qualities generally found in -well bred animals, are desired in all animals used for meat, as they -indicate meat of a good quality, with a minimum of waste.</p> - - -<h3 id="Sec_9">§ 9. Feeding</h3> - -<p>The kind of food the hog gets during the last six or eight weeks of -the fattening period largely determines the flavor and the character -of the meat. During that period, it is best not to feed very much of -rice bran, or peanut cake, as when such feeds are given they produce -very soft, oily fat. Wheat bran and corn produce a firm fat, and one -or the other, or both together, should constitute a large part of the -grain ration for the fattening hog.</p> - - -<h3 id="Sec_10">§ 10. Age and Size for Killing</h3> - -<p>It is a well known fact that meat from an old animal is very likely to -be tough and difficult to cook sufficiently to make it tender. On the -other hand, meat from very young animals is watery and often lacks -flavor. An old animal in good condition is to be preferred to a young -one in poor condition. Hogs can be killed for meat any time after six -weeks, but the most profitable age at which to slaughter is from eight -to ten months. Hogs at that age have a higher dressing percentage than -when younger. Gain in weight is made at a lower cost in young animals -than in older animals. For this reason, it is not advisable to keep a -hog much longer than twelve months, or a beef animal more than two -years, unless feed is very cheap.</p> - -<p>If the pork is to be cured, the hogs for butchering should weigh from -one hundred and thirty to two hundred pounds. Larger hogs can be -butchered conveniently, although a hog much heavier will be more -difficult to handle.</p> - -<p class="pagenum" id="Page_7">{7}</p> - -<p>In southern China, where the day temperature is seldom below sixty -degrees Fahrenheit during the butchering season, a difficulty in -cooling the meat will be experienced, unless ice is used, and if the -meat is not properly cooled it will not cure well.</p> - -<p>Chickens have the most tender meat at the age of three to six months, -depending on the variety, and at that age sell for the highest price. -Poultry that have just reached maturity are best for curing.</p> - - -<div class="chapter"> -<h2 class="nobreak" id="POTAFS">Preparation of the Animals for Slaughter</h2> -</div> - - -<p>It is important that the animal to be slaughtered should not be given -food from twenty to thirty hours before slaughtering. If kept on full -feed until just before it is killed the circulatory system is gorged, -and the blood, loaded with assimilated nutrients is driven to the -extremities of the capillaries. In such condition, it is impossible to -drain the veins thoroughly, and a reddish colored, unattractive -carcass will result. Food in the digestive tract decomposes very -rapidly after the animal is killed, and when the dressing is slow the -gases from such decomposing food are apt to flavor the meat.</p> - -<p>Water should be given freely up to the time of slaughter, as it helps -to keep the temperature normal and helps to wash the waste matter from -the system, resulting in a nicely colored carcass.</p> - -<p>The care of the animals before slaughter has considerable effect on -the meat. They should not be excited in any way sufficiently to raise -the body temperature. Excitement will prevent proper draining of the -blood vessels, and, if extreme, will cause souring of the meat on -curing. An animal should never be killed immediately after it has been -heated by a hard run. It is better to let such an animal rest until -the next day rather than to run the risk of the meat spoiling, as the -meat of an animal that has been overheated will not keep well. Such -meat is usually of pale color and very often will become sour or -putrid within three or four days after it has been dressed, even -though kept near the freezing point while it is being cured.</p> - -<p>Care should be taken not to bruise the animals in handling them just -before killing. Bruises cause the blood to settle in the part of the -carcass affected, presenting an uninviting appearance, besides -affecting the curing qualities of the meat.</p> - -<p class="pagenum" id="Page_8">{8}</p> - -<p>Before killing, a twenty-five hour fast, plenty of clean water, -careful handling and rest, are all important items in securing the -best quality of meat, either for cooking fresh or for curing purposes.</p> - - -<div class="chapter"> -<h2 class="nobreak" id="BADH">Bleeding and Dressing Hogs</h2> -</div> - - -<h3 id="Sec_11">§ 11. Tools</h3> - -<p>The essential tools for doing good work at killing time are: A good -sticking knife, a cleaver, a 14-inch steel on which to sharpen the -knives, hog hooks, bell-shaped scrapers, meat saw, and gambrel. More -than one of each tool is necessary if many hogs are to be butchered -and handled efficiently. A block and tackle will reduce labor in -hanging the hog for gutting.</p> - - -<h3 id="Sec_12">§ 12. Scalding Equipment</h3> - -<p>In China, the water for scalding is heated in a sort of a furnace -commonly called <i>t’ong chue ts’o</i>. (<span lang="zh" xml:lang="zh">劏豬灶</span>). The furnace is made of -brick and concrete, or concrete only. It is usually about thirty-six -inches wide, six feet long, and twenty-eight inches high at one end, -gradually sloping to about twenty-six inches high near the other end, -where a large brass or iron basin for holding water is placed over a -fire grate. The basin in which the water is heated is usually about -twenty inches in diameter, eight inches deep in the center, and -diminishing in depth from the center to the rim. The shallow basin -with large contact with the fire obtains quick heating and saving of -fuel. The top of the furnace is made to slope from all sides toward -the bowl so that, when hot water is poured on the hog which lies on -the table, the water runs back into the basin.</p> - - -<h3 id="Sec_13">§ 13. Killing the Hog</h3> - -<p>All tools and apparatus used in killing and handling the animal should -be ready before it is killed. The knives and saws should be sharp and -clean. The water should be near the boiling point and the block and -tackle ready, if one is to be used.</p> - -<p>The common and most satisfactory method of killing the hog is by -severing the large arteries and veins in the neck of the animal with a -sticking knife about nine inches long. The animal should be laid on -its back and held firmly while it is being stuck. Two men<span class="pagenum" id="Page_9">{9}</span> can handle -a large hog if they work intelligently. By reaching under the animal and -grasping the opposite legs and suddenly jerking the legs, a heavy hog -can be easily turned over on its back. One man standing astride the -animal with his feet close against its sides, and holding the front -legs, can easily control it while the other does the sticking.</p> - -<div class="figcenter"> - <img src="images/fig05.jpg" alt=""/> - <div class="caption"> - <p class="center"><span class="smcap">Fig. 5. Tools Used by Chinese in Butchering.</span></p> - <ul class="index left"> - <li class="smcap smaller indx">Lower Row Right to Left. - <ul class="index left"> - <li>Sticking knife.</li> - <li>Cutting and scraping knives.</li> - <li>Heavy knife for cutting meat.</li> - <li>Knife for cutting bone.</li> - <li>Cleaver.</li> - <li>Funnel for Stuffing sausage casing.</li> - <li>Hook used in handling meat that is being roasted.</li> - <li>Tool used in roasting meat.</li> - </ul></li> - </ul> - <ul class="index left"> - <li class="smcap smaller indx">Upper Row Right to Left. - <ul class="index left"> - <li>Cork with needles for pricking casing when it is being - filled in order to let out the air.</li> - <li>Hooks for handling carcass.</li> - </ul></li> - </ul> - </div> -</div> - - -<div class="figcenter"> - <img src="images/fig06.jpg" alt=""/> - <div class="caption"> - <p class="center"><span class="smcap">Fig. 6. Hog scraped and hung up for gutting.</span></p> - </div> -</div> - -<div class="figcenter"> - <img src="images/fig07.jpg" alt=""/> - <div class="caption"> - <p class="center"><span class="smcap">Fig. 7. Scraping the hog on the</span> “<i>t’ong chue t’so</i>”.</p> - </div> -</div> - -<p>It is a common custom with Chinese butchers to lay the hog across a -narrow bench for sticking. This requires more handling of the animal -then when the animal is simply turned over on its back on the floor, -or on a low table or box for the sticking.</p> - -<p>The sticking knife should have a blade eight or nine inches long. In -America, a knife with straight edges, which at the end tapers to a -point is used, while in China, a knife tapering from two inches wide -at the handle to a long, narrow point is used. Either type of knife -will do. The knife should be thrust diagonally into the neck for about -six to eight inches of its length, depending on the size of the hog. -It should be inserted on the middle line of the body, about three or -four inches in front of the sternum, with the sharp edge of the knife -toward the rear and the knife pointed in the direction of the loin of -the hog. One hand of the operator should be held on the lower jaw of -the hog to help hold the animal steady. It will require a little -practice to stick properly. If rightly done, the large blood vessels -will be severed, the animal will bleed quickly, and be dead in less -than five minutes.</p> - -<p>In large packing houses, where each man has a certain piece of work to -do, the hogs are hung by one leg upon a moving over-head track. As the -hogs move by the killer, he grasps one front leg with one hand, and, -with the other hand, does the sticking. Such an arrangement is -practical where a large number of hogs is killed daily.</p> - - -<h3 id="Sec_14">§ 14. “Watered” Meat</h3> - -<p>There is a very common practice in China of increasing the weight of -the dressed hog carcass by forcing water into the meat as soon as the -blood has drained away and the scraping is finished. Water is forced -in through the large blood vessels leading away from the heart. To do -this properly, care is taken in sticking not to sever the large blood -vessels from the heart. This is accomplished by using a<span class="pagenum" id="Page_10">{10}</span> long, narrow -sticking knife, which is thrust into the heart itself. The animal thus -stuck bleeds into the chest cavity, which is not desirable, as the -bleeding will not be as thorough as when the large blood vessels only -are severed. The carcass of the hog may be increased several pounds by -this treatment. It is difficult to detect from the appearance of the -pork whether or not it has been watered. On roasting, watered meat -shrinks more than normal meat. Watered meat will spoil quicker than -normal meat, and will not cure well. The practice of “watering” meat -should be discouraged.</p> - - -<h3 id="Sec_15">§ 15. Scalding and Scraping</h3> - -<p>An soon as the hog is dead, it must be scalded and the hair and scurf -quickly removed. The animal is then placed on the top of the <i>t’ong -chue ts’o</i>. The head and shoulders are scalded first. They should be -immersed in the water, which should be from 185 to 190 degrees -Fahrenheit. If the water is hotter, the hair will set. Care should be -taken to keep the carcass constantly moving by turning it from side to -side, in order to get a uniform scald and not to allow the carcass to -stay in contact with the bottom of the bowl in which the water is -being heated. Occasionally it should be removed from the water and the -hair “tried”. As soon as the hair and scurf slip easily, the scalding -is complete. The hind quarters are scalded in the same manner. The -head and feet should be scraped first, as the hair sets on those parts -first. Two or three pounds of wood ashes put in the water will help -loosen the scurf. Proper scalding and scraping require fast work. If -the carcass gets cold before the hair has been removed, the hair will -set and have to be removed by shaving with a sharp knife. For -scraping, the candle-stick or bell-shaped scraper is best. What cannot -be removed with it, can be removed with a sharp, curved knife.</p> - -<p>In America when only from one to three hogs are butchered -at a time the custom is to heat the water in a large kettle over a stove -or out-door fire. The hot water is poured into a barrel which is -tipped at an angle with the top of the table, the top of the table being -level with the lower side of the top of the barrel. The hog is -slid into the barrel, first the head end, and then the rear end. The -body is kept in motion by pulling it up and down until it is scalded, -and the hair and scurf slip well. This is a quick method of scalding -as much of the hog can be immersed in the water at one time, -but it requires more labor than does the method of scalding with the -<i>t’ong chue ts’o</i>.</p> - -<p class="pagenum" id="Page_11">{11}</p> - -<p>In large packing houses, the hogs are automatically scalded and -scraped, by being drawn through a tube filled with water of the proper -temperature. Stiff brushes on the inside of the tube remove the hair -and scurf as the hog passes through.</p> - - -<h3 id="Sec_16">§ 16. Gutting</h3> - -<p>The entrails of the hog may be removed with the hog lying on a table, -as is the common practice in the Canton region. The hog should be -propped so that it lies on its back. However, it is more conveniently -done with the hog hung up by its hind legs. To hang up the hog -requires what is known as a gambrel, which may be simply a strong -stick, pointed at the ends, about an inch and a half in diameter and -eighteen inches long, a block and tackle, and a secure place -over-head, about nine feet high, for attaching one end of the tackle. -With a sharp knife, the cords in the hind legs just above the -dew claws are separated from the bone enough to allow inserting the -sharpened end of the gambrel, and thus spreading the legs. The gambrel -should have a hook or ring in the center for attaching it to one end -of a block and tackle. The carcass is then lifted so that the head end -clears the floor or ground about four inches. A better and more -convenient gambrel may be made of iron and adjustable for hogs of -different sizes.</p> - -<p>After the hog is hung up, clean water should be poured on it and it -should then be scraped clean of all remaining patches of hair, scurf, -or dirt. The head should then be removed by cutting through the flesh -to the atlas joint where the neck joins the head, cutting entirely -around the neck about an inch back of the ears. If the head does not -drop off, it can be easily removed by grasping it by the ears and -twisting it.</p> - -<p>If removing the entrails, first cut through the flesh between the hind -legs, to the bone, and split the pelvic bones with a saw or cleaver. -Cutting through the bone is easily done if the cut through the flesh -is made on the midline between the hind legs, as the bone is very thin -at that point. Cut through the flesh down the midline of the belly -toward the head, to the breastbone. In doing this, care should be -taken not to cut the intestines, which lie just beneath the thick -layer of fat meat. By shielding the point of the knife with the left -hand and guiding it with the right, there is little danger of cutting -the intestines. The entrails are now exposed, and the fat from<span class="pagenum" id="Page_12">{12}</span> around -the stomach should be removed. This fat is strong in flavor and should -not be mixed with the leaf fat. Cut around the anus close to the tail -and strip the rectum from its attachment to the back bone. A string -should be tightly tied around the end of the rectum and the urethra so -that there will be no danger of the contents of the intestines or -bladder soiling the meat. If the animal is a male, care should be -taken not to cut the penis in making the cut down the midline of the -body and between the hind legs. The penis should be stripped from the -fat in which it is embedded, and thrown over the back of the animal -out of the way of the butcher. Then remove the stomach and intestines -by cutting across the gullet, after first pulling the gullet up into -the chest cavity. Remove the liver from its attachment to the -intestines and remove the gall bladder from its attachment to the -liver. Care should be taken not to cut the gall bladder. Now cut -through the breast bone, beginning at the front end and cutting upward -with a knife through the flesh to the bone. The bone is best cut with -a saw, and the cut should be made upward. The “pluck”, which consists -of the heart, lungs, and gullet, is removed by cutting across the -artery which can be easily seen running down the backbone, and by -cutting around the diaphragm close to the ribs. Split the backbone -with a saw to facilitate cooling. In cutting, a knife should always be -used for cutting through the flesh before the saw is used. If the saw -is used for cutting the meat, the cut surface of the meat will have a -rough, unattractive appearance.</p> - - -<h3 id="Sec_17">§ 17. Cooling the Carcass</h3> - -<p>As a rule, the butchers in Canton cut up the carcass immediately after -gutting. This may be necessary in a warm climate where no ice is used -to facilitate cooling, in order to prevent the meat from souring, but -the meat handles much better if it is cooled before it is cut up. This -may be done during the cold weather of the winter season by butchering -in the evening and allowing the carcass to cool over night, or by -placing the meat in a refrigerator, at a temperature of from 34 to 40 -degrees Fahrenheit. Freshly killed meat absorbs odors very readily and -there should be no fresh paint, tar, kerosene, or like substances near -the fresh meat.</p> - -<div class="figcenter"> - <img src="images/fig08.jpg" alt=""/> - <div class="caption"> - <p class="center"><span class="smcap">Fig. 8. A good lard hog. Note the full back and hams, -short neck, deep sides, short legs, and excellent -quality.</span></p> - </div> -</div> - -<div class="figcenter"> - <img src="images/fig09.jpg" alt=""/> - <div class="caption"> - <p class="center"><span class="smcap">Fig. 9. Dressed carcass: 1, hams; 2, bacon; 3, fatback; 4, shoulder; -5, jowl; 6, shoulder butt; 7, leaf lard; 8, ribs; 9, fat back and chops; -10, head.</span></p> - </div> -</div> - - - -<h3 id="Sec_18">§ 18. Cutting up the Carcass</h3> - -<p>After the two halves of the carcass have been cooled, they may be -placed on a table with the meat side up. The front legs are<span class="pagenum" id="Page_13">{13}</span> removed -about an inch above the knee and the hind legs about an inch above the -hock. Immediately remove the leaf lard and the kidneys, all in one -piece, so as to facilitate cooling, using the hands to strip the leaf -lard from its attachment to the sides. Strip out the tenderloin. -Divide each half of the carcass into three parts, the shoulders, -middle and hams. For cutting through the flesh, a heavy knife with a -curved blade is best. A saw should be used in cutting through the -bone. Cutting should be across the grain of the meat as much as is -possible, in order that the meat will carve better after cooking.</p> - - -<h3 id="Sec_19">§ 19. Shoulders</h3> - -<p>The shoulder cut is made between the fourth and fifth ribs, where the -ribs leave the backbone. The cut should be made at right angles with -the top and bottom edges of the middle piece in order to make a -rectangular middle piece. This necessitates a diagonal cut across the -end of the fourth rib. If the shoulders are to be cured, remove the -ribs and the backbone from the shoulder piece. Cut close to the ribs -in removing them in order to leave as much meat on the shoulder as is -possible. Cut off the top of the shoulder with about one and one-half -inches of the cartilage and bone at the top. This removes most of the -fat meat and trims the shoulder for curing. The shoulder should be -further trimmed by cutting off rough parts with a sharp knife.</p> - - -<h3 id="Sec_20">§ 20. Middle Part</h3> - -<p>Separate the hams from the middle by cutting just back of the -beginning of the rise in the backbone. The ribs should be separated -from the side meat. If it is desired to make pork chops, care should -be taken to leave the long muscle on either side of the backbone -attached to the backbone and ribs. The end of the ribs should then be -cut off with a cleaver, leaving about three inches of the ribs -attached to the backbone to form part of the chops. In preparing the -chops for roasting, cuts should be made through the meat between the -ribs and between the vertebrae.</p> - -<p>It is the custom for butchers in Canton to remove all the meat from -the ribs and backbone. The sides are then cut into strips about one -inch wide, cutting from the top to the bottom, and used, fresh or -cured. The ribs and backbone are then cut into small parts and -prepared in a very tasty way with a sweet dressing. The dish prepared -in this manner is known as <i>chue p’aai kwat</i> (<span lang="zh" xml:lang="zh">豬排骨</span>).</p> - -<p class="pagenum" id="Page_14">{14}</p> - -<p>If the side meat is to be made into cured bacon, the first method of -separating the ribs from the meat is followed. This leaves the side -meat about one and a half to two inches thick. The strip of pure fat -meat along the top, known as the fat back, the strip of belly fat at -the bottom, up to, and including the teats, should be removed. The -middle piece which is left after thus trimming, is used for making -cured bacon. The fat back and the belly strip can be used for lard.</p> - - -<h3 id="Sec_21">§ 21. Hams</h3> - -<p>If the hams are to be cured, all sharp points should be smoothed off, -giving a neat, rounded shape to the ham.</p> - - -<h3 id="Sec_22">§ 22. Trimmings</h3> - -<p>The small pieces of meat cut from the shoulders, hams, and middle -pieces in trimming, maybe used fresh, or made into sausage. The fat of -the trimmings may be used for making lard.</p> - - -<h3 id="Sec_23">§ 23. Head</h3> - -<p>The fattest part of the head may be used for lard, or cut into strips -about three quarters of an inch wide and cured, or it may be used for -making sausage or head cheese. The snout, ears, and tongue may be used -fresh or pickled.</p> - - -<h3 id="Sec_24">§ 24. Feet</h3> - -<p>The small amount of meat on the feet is considered very delicious. The -feet may be either cooked for immediate use, or they may be pickled.</p> - - -<div class="chapter"> -<span class="pagenum" id="Page_15">{15}</span> -<h2 class="nobreak" id="KADB">Killing and Dressing Beef</h2> -</div> - - -<h3 id="Sec_25">§ 25. Tools</h3> - -<p>The following tools are necessary for killing and dressing cattle: an -ax, an 8-inch sticking knife, a skinning knife, a steel for sharpening -the knives, a 28-inch meat saw, gambrel, and a block and tackle for -hoisting up the carcass.</p> - - -<h3 id="Sec_26">§ 26. Stunning</h3> - -<p>The first step in killing and dressing beef is to secure the animal so -that it cannot possibly break loose. A strong halter, or new half-inch -rope, tied around the neck and with one end tied to a ring in the -floor, or to a tree, works very well. If the animal has a ring or a -bar through the nose, as most cattle have in China, it should be -further secured by tying with a strong rope attached to the ring or -bar. The animal should be tied very short so that it cannot move its -head to any extent.</p> - -<p>Stunning is done in two ways. One method is to strike a heavy blow -with a stunning ax, weighing about three pounds, made especially for -the purpose, with an extension head about an inch in diameter which -readily crashes through the bone covering the brain, and into the -brain itself. The blow should be struck in the center of the forehead. -An ordinary ax with a long handle, can be used, although the kind -described above is best, in that it is sure to stun the animal, and -thus is most humane. The other method which is commonly used in -southern China, is to strike just back of the poll, and dislocate the -atlas joint. This is just as effective as a blew on the forehead, if -the blow is struck with enough force. Water buffalos have a very hard -skull and for this reason are sometimes shot. The end of the gun -should be held close to the head and carefully aimed at a point in the -center of the forehead, where lines would cross if drawn from the base -of the right horn to the left eye, and from the base of the left horn -to the right eye.</p> - - -<h3 id="Sec_27">§ 27. Bleeding</h3> - -<p>The animal should be bled immediately after stunning or shooting. To -do this properly requires practice. With the stunned<span class="pagenum" id="Page_16">{16}</span> animal lying -stretched out on the floor, stand at its throat with the back toward -its body. Place one foot against the jaw, and with the other hold back -the front legs of the animal. Reaching down between the feet, lay open -the skin from the breast toward the chin for a distance of about ten -inches, using the ordinary skinning knife. Insert the knife with the -back against the breastbone and the tip directed toward the spinal -column at the top of the shoulders, cutting just under the windpipe, -and about five or six inches deep. The vein and the artery cross at -this point, and if they are severed, the blood will flow out very -rapidly. When the vein has been cut below the windpipe, run a knife in -on top of the windpipe and sever the blood vessels on that side also. -If stuck too deep, the pleura will be punctured and the blood will -flow into the chest cavity, causing a bloody carcass, which is not -desirable.</p> - -<p>The animal will bleed out if the blood vessels on one side only are -cut, but it will bleed more quickly if those on both sides are -severed. A little practice is required to do it properly, but when -once learned it is not easily forgotten.</p> - -<p>Bleeding can be accomplished, but not so rapidly, if the throat of the -animal is simply cut, just back of the jaws.</p> - - -<h3 id="Sec_28">§ 28. Skinning and Gutting</h3> - -<p>Begin skinning the carcass as it lies on its side, by splitting the -skin down the face from the poll to the nose. Skin the face back over -the eyes on both sides and down over the cheeks. Cut around the base -of the horns, leaving the ears on the hide. Split the skin from the -chin down the throat to meet the incision made in bleeding. Skin jaws, -sides of neck, and a little distance back of poll. Remove the head by -cutting from just back of jaws to the depression back of the poll. The -atlas joint will be found at this point, and may be easily unjointed -by cutting the ligaments which hold it in place.</p> - -<p>The carcass should then be rolled on its back and held there by a -small stick about three feet long, with a sharp spike at the ends. One -end should be stuck in the floor, and the other end braced against the -brisket.</p> - -<p class="pagenum" id="Page_17">{17}</p> - -<p>Split the skin over the back of the fore legs from between the dew -claws to a point three or four inches above the knee. Skin around the -knee and the shin, unjointing the knee at the lowest articulation, and -skin clear down to the hoof. The brisket and forearms should not be -skinned until the carcass is hung up. Cut across the cord over the -hind shin to release the foot. Split the skin from the dew claws to -the hocks, and up the rear part of the thigh to a point four or six -inches back of the cod or udder. Skin the hock and the shin, removing -the leg at the lowest joint of the hock. In splitting the skin over -the hock, the knife should be turned down flat with the edge pointing -outward to avoid gashing the flesh. While the carcass is stretched -flat, it is well to skin down over the rear of the lower thigh, but no -attempt should be made to skin the outside of the thigh until the hind -quarters are raised. After the legs are skinned, split the skin over -the midline from the breast to the rectum.</p> - -<p>Begin at the flanks and skin along the midline until the side is -nicely started. Then, with a sharp knife held nearly flat against the -surface, and the hide stretched tightly, remove the skin down over the -sides with steady, downward strokes of the knife. It is important that -the skin be stretched tight with no wrinkles in it. Care should be -taken to leave the covering of muscle over the abdomen on the carcass. -Its presence on the hide is not entirely objectionable, but the -carcass looks better and keeps better with it on. In “siding” a beef, -it is customary to go down nearly to the backbone, leaving the skin -attached at the thighs and at the shoulders. Skin over the buttock and -as far down the rump as possible. Care should be taken at all times to -avoid cutting into the flesh, or tearing the membranes covering it. If -the meat is to be kept fresh for any length of time, mould will form -in such cut places and will be hard to clean off. A coarse cloth and a -pail of hot water should be handy while skinning, and all blood spots -should be wiped from the surface. The cloth should be wrung nearly dry -for this purpose, and the less water used the better.</p> - -<p>Open the carcass at the belly with a knife and pull the small -intestines out to one side. Open the brisket and pelvis with a saw or -sharp ax. Raise the windpipe and the gullet and cut loose the pleura -and diaphragm along the lower part of the cavity. The carcass is now -ready to raise. Make an opening with a knife between the large tendon -and the bone just above the hocks. Insert the ends<span class="pagenum" id="Page_18">{18}</span> of a single tree in -the openings thus made. Hook one end of a block and tackle in the ring -in the center of the single tree and hoist until the hind quarters -clear the ground several inches. A gambrel, similar to the one used in -hanging up a hog carcass, though larger and stronger, may be used -instead of a single tree.</p> - -<p>While the carcass is in this position, loosen the rectum and small -intestines and allow them to drop down over the paunch. The fat lining -the pelvis and the kidney fat should not be disturbed or mutilated. -The intestines are attached to the liver, from which they may be -separated with a knife. The paunch is attached to the back at the left -side. It should be pressed down with sufficient force to tear it -loose. Let it roll out on to the ground or floor, and cut off or draw -out the gullet. Raise the carcass a little higher and take out the -liver, first removing the gall bladder. Remove the diaphragm, lungs, -and heart, and finish skinning over the shoulders, arms and neck. Wipe -off all blood and dirt with a cloth. Split the carcass into halves -with a saw, a cleaver, or a sharp ax. Wash out the inside of the chest -cavity with warm water, and wipe it dry. Trim off all bloody veins or -any scraggy pieces of the neck, and leave the beef to cool before -cutting it into quarters.</p> - - -<h3 id="Sec_29">§ 29. Treatment of Hides</h3> - -<p>The skins of cattle represent considerable value if properly treated. -To save them in the north where cold weather prevails during the -butchering season is not difficult, as they can be rolled up and kept -frozen until disposed of. However, in the warm seasons, they should be -spread out flat, hair side down, the legs, flanks, etc. stretched, and -all parts rubbed thoroughly with salt. Particular pains should be -taken to treat the entire surface of the skin. If more than one skin -is to be salted, they should be salted one at a time and should be -spread one on top of the other, with the hair sides together, and the -skin sides together. Where only one hide is handled, the legs and head -should be folded in and the hide rolled up. Enough salt should be used -to cure the hide thoroughly if it is to be kept for any length of -time. Ten to twelve pounds of salt will be sufficient for an ordinary -hide.</p> - - -<div class="chapter"> -<span class="pagenum" id="Page_19">{19}</span> -<h2 class="nobreak" id="KADS">Killing and Dressing Sheep</h2> -</div> - - -<p>Much of the sheepy flavor of mutton comes from the generation of -gases in the stomach after the sheep is killed. For this reason, the -sheep should always be dressed as rapidly as possible. A platform -about eighteen inches high is convenient to work on and aids in -keeping the blood away from the body, insuring a cleaner carcass. A -clean, dry place is necessary for neat work. Water or blood on the -wool makes it very difficult to dress the animal nicely.</p> - - -<h3 id="Sec_30">§ 30. Stunning and Bleeding</h3> - -<p>If the sheep is an old one, it may be stunned before bleeding. If a -young one, the same purpose is served by dislocating the neck. This is -accomplished by putting one hand on top of the head or poll and the -other hand under the chin and giving a sharp twist upward. Then lay -the sheep on its side on the platform, with its head hanging over one -end. Grasp the chin in the left hand and stick a knife through the -neck just back of the lower jaw. The cutting edge of the knife should -be turned to the spinal column and the cut be made through the flesh -to the bone. In this way it is possible to sever the blood vessels -without cutting the windpipe.</p> - - -<h3 id="Sec_31">§ 31. Skinning</h3> - -<p>Split the skin over the back of the front legs from the dew claws to a -little above the knees. Open the skin over the windpipe from brisket -to chin, starting it slightly on the sides of the neck. Split the skin -over the back of the hind legs to midline, and skin the buttock. The -skin should also be raised over the cod and flanks. Skin around the -hocks and down to the hoofs, cutting off the hind feet at the toe -joints. No attempt should be made to skin the legs above the hocks -until after the carcass is hung up. Hang the sheep up by the hind legs -and split the skin over the midline. Start at the brisket and “fist -off” the skin. This is done by grasping the edge of the pelt firmly in -one hand, pulling it up tight and working the other close between the -pelt and the body. The “fisting off” should be downward over the fore -quarter and upward and backward over the hind quarters and legs. It is -unwise to pull down on the skin over the hind legs, as the membrane -covering the flesh is sure to be ruptured and an unsightly appearance -given to the carcass. The wool should always be held away from the -flesh for the sake of<span class="pagenum" id="Page_20">{20}</span> cleanliness. The skin on the legs should be -pulled away from the body, rather than toward it, in order to preserve -the covering of the meat. When the pelt has been loosened over the -sides and back, it should be stripped down over the neck and cut off -close to the ears. The head may then be removed without being skinned -by cutting through the atlas joint.</p> - - -<h3 id="Sec_32">§ 32. Gutting</h3> - -<p>Begin removing the entrails by cutting around the rectum and allowing -it to drop down the inside of the carcass. Do not split the pelvis. -Open down the belly line from the cod to the breastbone, and take out -the paunch and the intestines, leaving the liver attached to the -diaphragm. The heart, lungs and diaphragm may either be removed or -allowed to remain in the carcass. Reach up into the pelvis and pull -out the bladder. Wipe all blood and dirt from the carcass with a -coarse cloth wrung nearly dry from hot water. Double up the front legs -and slip over the ankle joint the little cord which is found by -cutting into the fleshy part of the forearm.</p> - - -<div class="chapter"> -<h2 class="nobreak" id="BADP">Bleeding and Dressing Poultry</h2> -</div> - - -<h3 id="Sec_33">§ 33. Bleeding and Picking</h3> - -<p>When only a few chickens are to be dressed, the simplest way of -bleeding is to chop off the head with an ax or cleaver. They should be -scalded at once and picked. Scalding causes the muscles at the base of -the feathers to relax, so the feathers come out easily. After picking, -the skin can be made firm by plunging the bird in cold water. The crop -and intestines should be removed as soon as the skin is cooled.</p> - -<p>If the bird is to be dry picked, it should be bled by cutting the -blood vessels in the head and puncturing the brain. For this -purpose, a scalpel or a small knife, is used. The instrument must be -pointed and very sharp. The bird is grasped by the head with the -left hand, and with the right hand the scalpel is thrust upward -inside the mouth at the back of the throat. If done properly, the -bird will bleed almost as fast as when the entire head is removed.<span class="pagenum" id="Page_21">{21}</span> The -knife should be thrust clear through to the brain so the bird -will be stunned. Stunning the bird in this way has the same effect -as scalding, in that it causes the muscles at the base of the -feathers to relax so that the feathers can be easily plucked out. If -the bird is not stunned, the feathers will not pull out so readily. -The bird should be hung up by the feet and picked immediately, -before the body gets cold and the feathers set. A few at a time -should be grasped between the thumb and first finger, and the pull -should be upward and backward, in the direction which the feathers -naturally lie.</p> - -<p>Turkeys, geese and ducks are usually bled and dry picked. Immediately -after bleeding they should be suspended from a hook and picked, in the -same way that a fowl is dry picked.</p> - -<p>Owing to the thickness of the feathers on ducks and geese, dry picking -with them is usually a slower process than with other birds. After -bleeding, a cloth should be wrapped around the head to catch the -blood, so that the feathers will not become bloody. The goose or duck -should then be laid on a board on the top of an open barrel or jar, -and the feathers dropped into the vessel as they are picked. The -coarse wing feathers should be kept separate from the softer feathers. -When the feathers have been removed the short down may removed by -singeing with a gasoline or alcohol flame. A hot flame should not be -used, as it will give an oily appearance to the skin.</p> - -<p>When it is not desired to save the feathers, quicker work may be done -by scalding the birds and wrapping them for a few minutes in a sack or -blanket to steam. Since there is danger of their being steamed too -much, they should be closely watched, and, as soon as the feathers -come out readily, they are ready to be picked, singed, and then cooled -by plunging into cold water. The sudden cooling hardens the skin.</p> - - -<div class="chapter"> -<span class="pagenum" id="Page_22">{22}</span> -<h2 class="nobreak" id="KMF">Keeping Meat Fresh</h2> -</div> - - -<p>In the sub-tropical climate of Canton, it is difficult to keep meat -fresh for any length of time without the use of ice. With a room -temperature of 60 degrees Fahrenheit and above, meat will keep fresh -but a few hours. If placed in a refrigerator with a temperature of -from 34 to 40 degrees Fahrenheit, it will keep fresh for a week to ten -days. Dry air should circulate freely through the refrigerator. -Moisture in the refrigerator tends to develop mould, which is apt to -cause decomposition of the meat. A little decay will soon contaminate -a large amount of meat.</p> - -<p>In the north, meat may be kept fresh during the cold season by -freezing it solid. The carcass may be cut into quarters or smaller -pieces and hung in an open outbuilding where it will freeze solid, and -remain frozen until the weather begins to warm up in the spring. -Whenever a piece is wanted it can be removed with a saw. Rapid thawing -of frozen meat greatly injures its flavor. If the meat is thawed out -slowly in a cold room, the flavor of the meat will not be injured. -Meat can be kept frozen for months if kept in cold room, or in a -refrigerator with a temperature below 32 degrees Fahrenheit and with -proper ventilation provided.</p> - - -<div class="chapter"> -<h2 class="nobreak" id="CMAM">Curing Meats: American Methods</h2> -</div> - - -<h3 id="Sec_34">§ 34. Preparing the Meat for Curing</h3> - -<p>Meat should be thoroughly cooled before it is cured, or it will spoil. -The proper time to begin curing is when the meat is cooled and still -fresh. Twenty to thirty hours after killing is the proper time to -begin the cure. If salted before the animal heat has left it, the -shrinkage of muscles causes a retention of gases, and gives an -offensive odor to the meat. The meat should not be frozen, as the cure -will not penetrate such meat evenly, and an uneven curing will result. -Tainted meat may be cured so that it will keep, but no system of -curing will bring back the natural flavor of the meat, if it is once -lost.</p> - -<p class="pagenum" id="Page_23">{23}</p> - -<h3 id="Sec_35">§ 35. Vessels for Curing</h3> - -<p>Vitrified clay jars, with straight sides, similar to the jars used for -fermenting beans in making soy bean sauce, are the best vessels for -containing the meat. These jars, large enough to hold conveniently the -hams, shoulders, and sides of two hogs, are best for curing meat for -the first time, and the meat can be watched and cared for better in -small jars than in large jars containing more meat. In America, where -such jars are expensive, it is the custom to use a clean, hardwood -barrel for the purpose. One that has been used for syrup or molasses -is best. If a kerosene or tar barrel is used, it should be first -thoroughly burned out, and used as a water barrel for some time before -it is used for meat. Vitrified clay jars are preferred to wooden -barrels as they are cleaned more readily. If meat has once spoiled in -a wooden barrel, the vessel should not be used again for containing -meat. Vessels that are used repeatedly for curing meat should be -scalded thoroughly each time before packing with fresh meat.</p> - - -<h3 id="Sec_36">§ 36. Curing Agents</h3> - -<p>Salt, saltpeter, sugar or molasses, and a variety of spices are the -principal preservatives used in curing meat. Borax, formalin, -salicylic acid, and other chemicals are sometimes used. However, as -they are considered by many authorities to be injurious to the health, -their use should be avoided. Baking soda is used in wet pickles to -check the growth of mould.</p> - -<p>When salt alone is applied to meat, it draws out the meat juices and -contracts the muscle fibers, making the meat very hard and dry. The -action of the sugar or the molasses is to soften the muscle fibers and -improve the texture and flavor of the meat, hence the combination of -sugar and salt make a good cure. Saltpeter is used to preserve the -natural red color of the meat. It should be used in small quantities -only, as it is very astringent, and, if used in large quantities is -apt to be injurious to the health.</p> - - -<div class="chapter"> -<h2 class="nobreak" id="WADCC">Wet and Dry Cures Compared</h2> -</div> - - -<p>A wet cure is more convenient than a dry cure. It is less trouble to -pack the meat in a jar or barrel and pour on the prepared wet pickle -than it is to go over the meat three or four times and rub in the -spices. The brine method also gives protection from insects. However, -in warm weather, the brine has to be watched very closely, and, if -mould forms on the surface of the pickle, it should be removed<span class="pagenum" id="Page_24">{24}</span> every -day or two. The brine also needs to be recooked every week or ten days -in warm weather to prevent undesirable bacteria from growing in it. A -cool, dry room is the best for either brine or dry curing. In a dry -atmosphere below 60 degrees Fahrenheit there is very little danger of -the meat becoming sour, although a temperature below 40 degrees is -better.</p> - - -<div class="chapter"> -<h2 class="nobreak" id="RFCM">Recipes for Curing Meats</h2> -</div> - - -<h3 id="Sec_37">§ 37. Corned Beef</h3> - -<p>Any piece of beef can be used for corning, but the cheaper cuts are -the parts generally used for this purpose. The plate, rump, and parts -of the chuck are generally used, although the ribs, loin, and round -may also be used. The pieces for corning should be cut into pieces of -convenient size, say four or five inches square. If they are cut much -larger, they well not cure very well as the pickle will not work in -soon enough. They should be cut as nearly the same size as is possible -so they will pack in even layers in the barrel or jar.</p> - -<p>When as the meat is thoroughly cooled, it should be corned as quickly -as possible. Weigh the meat and allow 10 pounds of salt for each 100 -pounds of meat. Sprinkle a layer of salt a half inch deep over the -bottom of the jar in which the meat is to be placed. Rub each piece of -meat with good, clean salt. Pack each layer of meat closely in the -bottom of the jar, and sprinkle a layer of salt one-fourth to one-half -inch deep on each layer of meat before the following layer of meat is -placed in the jar, and cover the top layer of meat with a good layer -of salt. After it has stood over night, cover with a brine made as -follows: for each one hundred pounds of meat, use four pounds of -sugar, six ounces baking soda, and eight ounces of saltpeter. Dissolve -in a gallon of water that has been boiled and cooled until it is -tepid. Three gallons more of boiled, tepid water should then be added. -Meat from fat animals makes choicer corned beef than that from poor -animals. Under no circumstances should meat be corned while it is -frozen.</p> - -<p>In case of more or less than one hundred pounds of meat to be corned, -make the brine in the proportion given. The meat should be weighted -down with a board and stone so that all the meat is well beneath the -surface of the brine. In case any of the meat projects above the -surface, decay will commence in a short time.</p> - -<span class="pagenum" id="Page_25">{25}</span> - -<p>It is best to cook the brine, or the water used in making the -brine solution. If the weather is warm, the brine is apt to get sour -and ropy. In that case, wash each piece of meat in cold water, -scald the vessel and repack in a new brine. If the brine is reboiled -every few days before it gets ropy, it is not necessary to make new -brine so frequently. To test the brine for freshness, dip the fingers -into it, and if it does not drip freely from the fingers, but appears -stringy or ropy, it should be turned off, the meat washed, and new -brine added. In the spring of the year, the brine should be watched -closely, as it is more likely to spoil at that time than during the cold -winter months. If kept in a cool place, with a uniform temperature -of below 50 degrees Fahrenheit, and above freezing, there should be -little trouble from this source. To secure thorough corning, the -meat should be kept in the brine for twenty-eight to forty days, the -exact length of time depending on the size of the pieces of meat and -on the weather.</p> - - -<h3 id="Sec_38">§ 38. Dried Beef</h3> - -<p>The round and shoulders are the parts most commonly used for dried -beef. The pieces should be cut with the grain, so that the muscle -fibers will be cut crosswise when the dried beef is sliced for table -use. It should be cut in about the same sizes as for corned beef, and -packed in vessels in the same manner. The pickle should be made as -follows: for each one hundred pounds of meat, weigh out six pounds -table salt, three pounds of granulated sugar, and two ounces of -saltpeter. Mix these pieces thoroughly. Before the meat is placed in -the jar, each piece should be well rubbed with the spice mixture. -Dissolve the remainder of the spices in four gallons of boiled water -that has been allowed to cool. Pour this pickle solution over the meat -in the jar until it is completely covered. Weight the meat down, as in -the case with corned beef. The pickle solution should be watched and, -in the case of tendency to become ropy, should be handled as in -corning beef.</p> - -<p>After ten days, the meat should be removed from the pickle and hung up -in an airy out-house to drip and dry. When dry, which should be in -about 24 hours, it can be smoked, as in the case of smoking ham. The -drier the climate, the more easily can the meat be dried and smoked. -It is difficult to dry and smoke meat in the Canton region unless done -in December and January, before the rains begin.</p> - -<p class="pagenum" id="Page_26">{26}</p> - -<h3 id="Sec_39">§ 39. Plain Salt Pork</h3> - -<p>Rub each piece of meat with fine common salt and pack closely in a -barrel. Let stand over night. The next day, weigh out twelve pounds of -salt and three ounces of saltpeter to each one hundred pounds of meat, -and dissolve in four gallons of boiling water. When cold, pour this -pickle over the meat, cover and weight down to keep the meat under the -brine. The meat will pack best if cut into pieces about six inches -square.</p> - - -<h3 id="Sec_40">§ 40. Dry Cured Pork</h3> - -<p>For each one hundred pounds of meat, weigh cut eight pounds of salt, -two pounds of granulated sugar, and two ounces of saltpeter. Mix -thoroughly, and rub the meat once every three days, using a third of -the mixture at each rubbing. Keep the meat on a shelf, or in a vessel, -while curing. After the last rubbing, allow the meat to remain in a -vessel for about ten days, when it is cured and ready to smoke. To -cure nicely, it is desirable to have a cool and rather moist place in -which to keep it.</p> - -<p>This recipe should not be used where the meat must be kept in a warm -dry place, as the preservatives will not penetrate easily and -uniformly under such conditions.</p> - - -<h3 id="Sec_41">§ 41. Sugar Cured Pork</h3> - -<p>Rub each piece with salt and allow to remain over night. A wet pickle, -or brine, may also be forced into the hams and shoulders close to the -bone with a special pump, using from 5 to 10 ounces of the pickle or -brine for each piece, the amount depending on the size of the piece. -The following morning pack in a vessel with the hams and shoulders at -the bottom and the bacon on the top. For each one hundred pounds of -meat, weigh out eight pounds of salt, two pounds of brown sugar, two -ounces of saltpeter, and one-half pound baking soda. Dissolve all in -four gallons of water, and cover the meat with this wet pickle. In -warm weather, the pickle should be boiled and thoroughly cooled before -using. A board and stone should be used to weight down the meat. Bacon -strips should remain in the pickle from three to four weeks, and the -hams and shoulders five to seven weeks, depending on their size. If -desired, the meat may then be smoked. Before being smoked meat should -be soaked for several hours in clean water at about 80 degrees -Fahrenheit to remove<span class="pagenum" id="Page_27">{27}</span> the excess salt on the surface of the meat and -thus make the meat more palatable. In soaking the meat about one-half -pint of water should be used for each pound of meat.<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">1</a> The Canton -Christian College has had very good success with this cure.</p> - - -<h3 id="Sec_42">§ 42. Pork Sausage</h3> - -<p>Pork sausage should be made from clean, fresh pork only. The parts -generally used are the shoulder, neck, and lean meat trimmings. About -three pounds of lean meat should be used to one pound of fat meat. Mix -the fat and lean meat together in chopping. With some cutters it is -necessary to run the meat through twice in order to make it fine -enough and to mix thoroughly the lean with the fat meat. After it has -been cut the first time, spread thinly and season. For each 100 pounds -of meat, use one and one-half pounds of pure, fine salt, four ounces -of ground black pepper, and two pounds of pure leaf sage, rubbed fine. -The seasoning should be sprinkled over the meat, and the meat again -run through the cutter, in order to mix the spice thoroughly with the -meat. For immediate use, the sausage may be packed away in jars. It -may be kept for some time in a jar if melted lard is poured over the -top, so as to exclude the air. The sausage may also be stuffed into -muslin bags about two inches in diameter. If the stuffed bags are -coated with paraffin, they will keep for some time.</p> - - -<h3 id="Sec_43">§ 43. Mixed Meat Sausage</h3> - -<p>Mixed sausage may be made from a mixture of pork and beef in almost -any proportion. Sausage should not contain too much fat. A good -proportion is two pounds of lean pork, one pound of fat pork, and one -pound of lean beef.</p> - - -<h3 id="Sec_44">§ 44. Bologna Sausage</h3> - -<p>To each ten pounds of lean beef, use one pound of fat pork or bacon. -Chop finely and season with three ounces of salt, two ounces pepper, -and a little ground coriander. Stuff casing, and tie every ten or -twelve inches. Hang the stuffed casings straight. Smoke for ten or -twelve hours. Cook in boiling water until the sausage floats. Dry on -clean hay or straw in the sun and hang away in a cool place until -wanted.</p> - - -<p class="pagenum" id="Page_28">{28}</p> - -<h3 id="Sec_45">§ 45. Blood Sausage</h3> - -<p>Blood sausage is made with the following ingredients: 25 pounds of -cured pork or shoulder fat, seven pounds cured fat skins, six pounds -of blood, one-half pound onions, one pound salt, one-half ounce white -pepper, one ounce sweet marjoram, and one-half ounce cloves.</p> - -<p>Cook the fat for one hour and the skins two hours at a temperature of -200° Fahrenheit. When cooked, put through a grinder, grinding quite -fine. Then add the blood and seasoning and mix thoroughly. Stuff into -large beef casings and boil in the same water in which meat was cooked -until the sausage floats. Then dip the sausage in cold water and hang -up to cool.</p> - - -<h3 id="Sec_46">§ 46. Smoked or Country Sausage</h3> - -<p>The following ingredients are used in making smoked or country -sausage: 85 pounds lean pork, 15 pounds beef, one and one-half to two -pounds salt, four ounces black pepper, and one ounce sweet marjoram.</p> - -<p>Cut the meat into small pieces and sprinkle seasoning over it. Then -grind finely. Put away in a cool place for twenty-four to thirty-six -hours, then add a little water, and stuff into hog casings and smoke -in a very cool smoke until a dark mahogany is obtained.</p> - - -<h3 id="Sec_47">§ 47. Frankfort or Vienna Sausage</h3> - -<p>This popular sausage is made with the following ingredients: 70 pounds -beef, 30 pounds fat pork, 20 pounds water, one and one-half to two -pounds salt, two ounces red pepper.</p> - -<p>Cut the beef into small pieces, salt, and allow it to cure for -forty-eight hours in a cool room. Cut the pork into small pieces and -put the beef and pork through a grinder together. Put into a vessel -and add the water and spices. After it is all mixed, put it through a -grinder again and grind fine. Stuff into sheep casings. Then, by means -of the forefinger and thumb, press the stuffed casing together about -four inches from one end, and give this first link two or three -twists. Do the same about every four inches, twisting each succeeding -link in the opposite direction from the preceding link, in order to -prevent untwisting. Then hang in a smoke house for about two hours at -a temperature not to exceed 125° Fahrenheit. After smoking, boil for -five or ten minutes, then plunge into cold water and hang in a cool -place.</p> - - -<p class="pagenum" id="Page_29">{29}</p> - -<h3 id="Sec_48">§ 48. Liver Sausage</h3> - -<p>Odds and ends, resulting from trimming up the various cuts -of the hog carcass, as well as the liver itself, can be used in making -liver sausage. If the head is used, it should first be cleaned, as for -headcheese. The jowl, which is practically all fat, may be cut off -and made into salt pork, or used for rendering lard. The remainder -of the head meat, trimmings, liver cut into slices, and some beef or -veal, if such meat can be had, should be boiled. Skin that is free -from hair, and from which the fat has been removed, is also sometimes -used. The skin will cook before the meat, so it should be -put in a cloth sack and removed when thoroughly cooked. Liver -cooks in a very short time, and should be removed before the rest of -the meat. The meat should cook until it readily falls from the -bones. All the meat should then be ground in a meat grinder. For -40 pounds of meat, use one and one-half pounds salt, three ounces -sweet marjoram, one ounce allspice, one ounce black pepper, and -about one gallon broth in which the meat was cooked. Garlic or -onions can be added, if desired. The seasoning should be well worked -into the meat. It can then be put into jars, covered with paraffin, -or stuffed into beef casings or rounds. When stuffed into casings -or rounds, it should be cooked in the same water the meat was -cooked in until it floats. Then it should be placed in cold water -until the sausage is thoroughly cooled.</p> - - -<h3 id="Sec_49">§ 49. Summer Sausage</h3> - -<p>Summer sausage is made with the following ingredients: 25 pounds cured -beef free from sinews, 15 pounds pork trimmings, four to six ounces -white pepper, one ounce whole black pepper, and one ounce whole -mustard seed.</p> - -<p>This sausage can be made in cold weather only. All the meat is put -through the grinder, and spices added. No salt is needed as the cured -beef is salty enough. Mix it all thoroughly until it is evenly -seasoned. Spread it out in a cool place for thirty-six to forty hours. -Then stuff into hog casings and let it hang over night. Smoke with -cold smoke for several days. If kept in a dry place, it can be kept -the year round. It if gets moldy, simply wipe off the mold before using.</p> - -<p class="pagenum" id="Page_30">{30}</p> - -<h3 id="Sec_50">§ 50. Headcheese</h3> - -<p>The head of the hog, and trimmings, are used for making headcheese. -The head should be shaved clean and nostrils cut off just in front of -the eyes. Cut out the eyes and ear drums. The fattest part of the head -is generally used for lard. Clean the head by soaking it in water for -some time to extract all blood and dirt. After the head is thoroughly -cleaned, cover with water and boil until the meat separates from the -bones. Lungs and heart may be cooked with the head. When it is -thoroughly cooked, take out the meat, saving the liquor for future -use. Chop the meat finely. Season with one and one-half pounds salt, -three ounces black pepper, four ounces allspice, and four ounces -ground cloves, together with two gallons of the liquor for every 50 -pounds of meat. The mixing should be done thoroughly, so that proper -seasoning is secured. Stuff the meat into large beef casings -thoroughly cleaned, hog stomach, or muslin bags about three or four -inches in diameter. After stuffing into casings, it should be boiled -until it floats on the top, then place in cold water for a short time. -Store away in a clean, cool place on a shelf or table. If there are no -casings or muslin available in which to stuff the meat, it can be kept -in shallow pans.</p> - - -<h3 id="Sec_51">§ 51. Scrapple</h3> - -<p>The head and feet of hogs are generally used in making scrapple, but -scrapple can be made from any hog meat. The heads should be split -through the middle and placed in a kettle with sufficient water to -cover them. They should be cooked until the meat falls from the bones. -Drain off the broth. Separate the bones from the meat, then chop the -meat fine and add it to the broth, and boil. Corn meal should be added -until it is as thick as mush. Add the corn meal slowly and stir -vigorously, so as to avoid lumpiness. Stir the mixture well for ten or -fifteen minutes, and allow it to boil one hour. Pour the scrapple into -shallow pans or molds. When cold, it should be sliced and fried.</p> - - -<h3 id="Sec_52">§ 52. Snow Packing</h3> - -<p>Snow packing is a method that can be used only in localities where -snow and continued dry cold weather prevails during the winter months. -The carcass should be cut into steaks, roasts, and boiling pieces. All -trimmings for the table should be made before freezing the meat. Lay -the pieces out to freeze. Be sure they freeze solid<span class="pagenum" id="Page_31">{31}</span> to the center. In -the bottom of a box large enough to hold all the meat, pack a layer of -snow. Put in a larger of the frozen meat, packing in such a way that -the pieces do not touch each other. Cover with a layer of snow, and -continue with alternate layers of meat and snow. Set the box in a room -where it will not be subject to changes in temperature. For -convenience, it is well to pack the steaks in one section or end of -the box, and the roasts and stews in another. The meat will then be -but little disturbed when a supply is taken from the box. Only snow -should be used in packing. Be sure the meat is frozen solid before -packing, and it will keep through the winter, unless the weather gets -very warm. In preparing the meat for the table, it should not be -thawed out too rapidly.</p> - - -<h3 id="Sec_53">§ 53. Partial Cooking</h3> - -<p>Partial cooking and packing in jars is a method of preserving meat -which is sometimes used on the farm. It has the advantage over snow -packing in that it can be done in warm weather and is a most -satisfactory way of keeping fresh pork. However, it requires -considerably more work than other methods of preserving meat.</p> - -<p>The loin and side meat, or any part of the carcass, may be used. Cut -into slices about one-half inch thick, and fry until a little more -than half done. Pack the slices in a jar and cover with hot lard. As -the meat is wanted, it can be removed from the jar and warmed up. If -the jar is to stand any length of time without using, after it has -been opened, it is best again to cover the top with lard. It is better -to use several small jars than one large one. They should be kept in a -cool, dark room to insure safe-keeping of the meat.</p> - - -<h3 id="Sec_54">§ 54. Rendering Lard</h3> - -<p>The leaf lard, fat back, and fat trimmings from the hams, shoulders -and neck make good lard. Intestinal fat should never be mixed with the -other fat parts, as it makes a strong smelling lard of an inferior -grade, but should be rendered by itself. By thorough washing and -soaking in cold water for several hours, part of the offensive odor -will leave it.</p> - -<p>First of all, remove the skin from the fat trimmings. To do this, -place the meat on a table, skin side down, and cut the fat from the -skin, using a strong knife. When a piece of skin large enough<span class="pagenum" id="Page_32">{32}</span> to grasp -is freed from the fat, take it in the left hand, and, with the right -hand, insert the knife between the skin and fat. Pull the skin and cut -with the knife slightly slanted downward. With a little practice, the -fat can be cleanly removed from the skin in this way with one clean -cut of the knife. The strips of fat should then be cut into cubes of -one to one and one-half inches, making them about equal in size so -they will try out evenly.</p> - -<p>Pour into the kettle about a quart of water or melted lard, and then -fill it nearly full with the cubes of fat meat. The fat will then heat -properly and the lard will be brought out without burning. Keep a -moderate fire until the cracklings are brown and light enough to -float. Frequent stirring is necessary to prevent burning. When done, -remove from the fire and allow to cool slightly. Then strain through a -muslin cloth into a jar. Stir it occasionally, until it is cool enough -to begin to solidify. Stirring while it is cooling tends to whiten the -lard and make it smoother. A quarter of a pound of saleratus added to -each one hundred pounds of fat has a like effect.</p> - -<p>When removing lard from a container for use, take it evenly from the -surface. Do not dig down into the center of the lard, for when this is -done, it will leave a coating of lard around the sides of the -container which will become rancid very quickly by the action of -bacteria in the air.</p> - - -<h3 id="Sec_55">§ 55. Smoked Meats</h3> - -<p>The process of smoking helps to preserve meat, and, if smoked -properly, and with the right kind of fuel, adds a desirable flavor to -meat. The creosote formed by the combustion of the wood closes the -pores to some extent, and excludes the air. This also helps to keep -out the insects.</p> - - -<h3 id="Sec_56">§ 56. The Smokehouse</h3> - -<p>The size of smokehouse to build depends on the amount of meat that is -to be smoked. In a house eight feet square and ten feet high, the -hams, sides, and shoulders of three to five hogs can be smoked at one -time. Ventilation should be provided to carry off the warm air in -order to prevent overheating the meat. A chimney, made by placing a -six inch tile in the roof, makes a good ventilator. The smoke house -walls may be built of lumber, brick, or concrete.<span class="pagenum" id="Page_33">{33}</span> Lumber would be the -cheapest, but least permanent, and concrete the most costly. Brick is -no doubt the most satisfactory material for a small smoke house in -southern China. Mud bricks may be used, but burnt clay bricks are more -lasting. The roof should be made of tile. The best material for the -floor is large square tiles, called in Chinese <i>taai ch’uen</i> (<span lang="zh" xml:lang="zh">大磚</span>). -Concrete or brick may also be used, but would be more expensive then -<i>taai ch’uen</i>.</p> - -<p>A good arrangement is to have the fire box outside the smoke house, -with a flue to carry the smoke into the smoke house. When this cannot -well be arranged, a fire may be built on the floor of the house, and -the meat shielded from heavy smoke by a sheet of tin, about four feet -square, placed over the fire between the fire and the meat, about -three feet above the floor.</p> - - -<h3 id="Sec_57">§ 57. The Fuel</h3> - -<p>Lychee, or any other hard wood, makes good fuel for smoking meat. -Resinous woods, such as pines and cedars, should never be used as they -give an objectionable flavor to the meat due to turpentine which they -contain.</p> - - -<h3 id="Sec_58">§ 58. Preparing Meat for Smoking</h3> - -<p>Meat that is to be smoked should be removed from the brine and -thoroughly washed in tepid water in order to clean off the coat of -pickle that has formed on the surface of the meat. It can then he hung -up in the smokehouse, but should be allowed to drain for a day or two -before the fire is started. The pieces of meat should be hung so that -the air can pass freely between them.</p> - - -<h3 id="Sec_59">§ 59. The Fire</h3> - -<p>For the first day or two, the fire should be slow, in order that the -warming of the meat may be gradual. In clear, dry weather, smoking may -continue from the day the smoking begins until it is completed, which -should be in one to three weeks, the length of time depending on the -size of the pieces of meat and on the weather. When sufficiently -smoked, the meat will have a characteristic straw color. Meat should -never be smoked on a damp day, because in a damp atmosphere moisture -will condense on the meat, and moist meat will not smoke well. Light -smoking for two weeks is better than heavy smoking for one week. With -a longer period of smoking the smoke will enter the meat more -thoroughly.</p> - -<p class="pagenum" id="Page_34">{34}</p> - -<h3 id="Sec_60">§ 60. Keeping Smoked Meats</h3> - -<p>During cool weather smoked meats may be left in the smokehouse for -some time after the smoking process is completed. The house should be -kept dark in order to keep out flies, and it should be well ventilated -so as to prevent dampness. A dry, cool cellar, with free circulation -of fresh air, will be a satisfactory place for keeping smoked meats.</p> - -<p>If the smoked meat is to be kept only a short time, it needs only to -be hung up without covering. For longer keeping, it is well to wrap -first in paper, and then in burlap, canvass or muslin, and bury the -meat in a grain bin or box of sand. The object of this is to provide a -condition which will be uniform in temperature and keep out insects.</p> - -<p>A coat of ground pepper, rubbed into the meat before wrapping, will be -distasteful to insects.</p> - -<p>After smoked meat has become thoroughly dry, it may be wrapped in -parchment paper and enclosed in a heavy muslin or canvass, which -should be covered with yellow wash or ordinary lime white wash with -glue added.</p> - - -<h3 id="Sec_61">§ 61. Recipe for Yellow Wash</h3> - -<p>For one hundred pounds hams or bacon, take: three pounds barytes -(barium sulphate), .06 pound glue, .80 pound chrome yellow (lead -chromate), .40 pound flour, and twelve pounds water.</p> - -<p>Put the flour in the water, dissolving all lumps thoroughly. Dissolve -the chrome in a quart of water in a separate vessel, and add the -solution and the glue to the flour and water. Bring the whole to a -boil, and add the barytes slowly, stirring constantly. Make the wash -the day before it is required. Stir it frequently when using, and -apply with a brush.</p> - - -<div class="chapter"> -<span class="pagenum" id="Page_35">{35}</span> -<h2 class="nobreak" id="CMR">Chinese Meat Recipes</h2> -</div> - - -<h3 id="Sec_62">§ 62. Bean Sauce Sausage <span class="normcap">(<i>Laap Ch’eung</i> <span lang="zh" xml:lang="zh">腊腸</span>).</span></h3> - -<p>Sausage is a very popular meat with the Chinese, especially during the -winter season. It is probably the most widely used of all cured meats, -although as a rule it is quite expensive compared with other meats.</p> - - -<h3 id="Sec_63">§ 63. Pickle for Bean Sauce Sausage</h3> - -<p>For every catty of meat, use:</p> - -<ul class="index"> -<li>Saltpeter (<i>siu</i> <span lang="zh" xml:lang="zh">硝</span>) 1 mace<a id="FNanchor_2" href="#Footnote_2" class="fnanchor">2</a> (<i>ts’in</i> <span lang="zh" xml:lang="zh">一錢</span>)</li> -<li>Salt (<i>shuk im</i> <span lang="zh" xml:lang="zh">熟鹽</span>) 3 mace (<i>ts’in</i> <span lang="zh" xml:lang="zh">三錢</span>)</li> -<li>Sugar (<i>ping fa t’ong</i> <span lang="zh" xml:lang="zh">冰花糖</span>) 2 mace (<i>ts’in</i> <span lang="zh" xml:lang="zh">二錢</span>)</li> -<li>First-drawn bean sauce (<i>t’au ch’au yau</i> <span lang="zh" xml:lang="zh">頭抽油</span>) 2 mace</li> -<li>Raw bean sauce (<i>shang ch’au yau</i> <span lang="zh" xml:lang="zh">生抽油</span>) 1 mace</li> -<li>Mixture of spices (<i>ng heung fan</i> <span lang="zh" xml:lang="zh">五香粉</span>) 1 mace</li> -</ul> - -<p>The mixture of spices is made up of the following:</p> - -<ul class="index"> -<li>Red pepper (<i>ch’un tsiu</i> <span lang="zh" xml:lang="zh">春椒</span>) 10 mace</li> -<li>Ground anise seed (<i>taai wui</i> <span lang="zh" xml:lang="zh">大回</span>) 10 mace</li> -<li>Cloves (<i>ting heung</i> <span lang="zh" xml:lang="zh">丁香</span>) 10 mace</li> -<li>Cinnamon (<i>yuk kwai</i> <span lang="zh" xml:lang="zh">玉桂</span>) 10 mace</li> -</ul> - -<p>These spices should be purchased separately and never ready mixed, as -ready made mixtures are often worthless.</p> - -<p>Sometimes two orange peelings, finely cut or ground, fresh or dried -are used for every ten catties of meat. Two mace of double distilled -wine (<i>sheung ching tsau</i> <span lang="zh" xml:lang="zh">雙蒸酒</span>), or treble distilled wine (<i>saam ching -tsau</i> <span lang="zh" xml:lang="zh">三蒸酒</span>), and a wine called (<i>fan tsau</i> <span lang="zh" xml:lang="zh">汾酒</span>), are sometimes added -for each catty of meat. The wine helps preserve the meat.</p> - -<p>The above spices should be carefully mixed and the mixture thoroughly -stirred into the meat. In mixing the spices the usual method is to use -the hands as mixers. A better way is to use a large spoon, or some -similar utensil.</p> - - -<p class="pagenum" id="Page_36">{36}</p> - -<h3 id="Sec_64">§ 64. Preparation of the Meat for Sausage</h3> - -<p>Use hams, shoulders, chops, fat back, and neck. Sometimes the liver is -added to give a dark color. No belly meat or tough parts should be -used. Separate the lean from the fat meat. Chop into pieces about -one-quarter inch in diameter, or run through a sausage mill. One part -fat and one part lean meat is generally used, though the proportion -may vary either way, to suit the taste and demand.</p> - - -<h3 id="Sec_65">§ 65. Sausage Casing <span class="normcap">(<i>Ch’eung I</i> <span lang="zh" xml:lang="zh">腸衣</span>)</span></h3> - -<p>Sausage casing is generally made from the middle coat of the small -intestines of sheep although it is also made from the intestines of -the hog. The casing is very thin and transparent. Some casing is -prepared in Canton, but most of what is used in Canton comes from -Shanghai, as there are comparatively few sheep or goats slaughtered in -Canton. The dried casing sells for $3.00 to $6.00 a catty.</p> - - -<h3 id="Sec_66">§ 66. Softening the Casing</h3> - -<p>When ready to be used, the casing should be immersed in luke warm -water for a few minutes to soften it. If the walls of the casing -adhere to each other so that it is difficult for the meat to enter, -water should be forced through to distend the casing.</p> - - -<h3 id="Sec_67">§ 67. Filling the Casing</h3> - -<p>Insert the small end of the filler (a tin funnel about six inches -long) into the end of the casing. Hold the casing tightly to the -filler with the left hand, and with the right hand force the meat -through the filler into the casing. It is customary to use the hand -for this, but a large wooden spoon would work just as well.</p> - -<p>A sausage stuffing machine can be purchased for a few dollars, and -will do the work of stuffing in a much more satisfactory manner than -it can be done by hand. The end of the casing is tied around a tube at -the bottom of a jar containing the sausage meat. A disc the size and -shape of the inside of the jar is then pressed down on the meat with a -lever, and the meat is thus forced into the casing. Such a machine -will do the work of five or six men, and if of the right type, can -also be used as a lard press. If it is difficult to force the meat -into the casing, on account of compressed air, the air should be -allowed to escape by punching small holes in the casing with pins. The -stuffed casing is usually tied with a string every six inches, cut -into convenient lengths, and hung up to dry.</p> - - -<p class="pagenum" id="Page_37">{37}</p> - -<h3 id="Sec_68">§ 68. Sunning and Drying</h3> - -<p>The sausage should be prepared in the morning, so that it can be hung -up to sun by noon. If it is prepared in the afternoon, there is some -danger of its spoiling, especially if the day is not very cold, -because it has to be stored over night before it gets much sun. -Sunshine and cold north wind are needed to make the best sausage. With -five days of wind and sun, the meat becomes hard and firm. In case of -rainy or damp weather while the sausage is being dried, it must be -hung up in a small room and a small charcoal or wood fire kept burning -underneath. If the sausage is not well sunned or dried, it is very -likely to spoil, and an effort should be made to get it pretty well -dried within five days.</p> - - -<h3 id="Sec_69">§ 69. Season and Weather for Making Sausage</h3> - -<p>The time for making sausage is when there is a dry, cold wind blowing -from the north. Such weather usually does not occur before the middle -of November. From this time to the middle of January is usually the -best season. If made earlier, the weather will not be cool enough. If -made later, the chances for sunny weather are lessened, and the meat -is not apt to cure so well.</p> - - -<h3 id="Sec_70">§ 70. Lean Pork Sausage <span class="normcap">(<i>Shau Yuk Ch’eung</i> <span lang="zh" xml:lang="zh">瘦肉腸</span>)</span></h3> - -<p>This sausage is made the same as ordinary sausage, except that only -lean meat is used.</p> - - -<h3 id="Sec_71">§ 71. Liver Sausage <span class="normcap">(<i>Yun Ch’eung</i> <span lang="zh" xml:lang="zh">潤腸</span>)</span></h3> - -<p>In this sausage, duck liver is used instead of lean meat. Otherwise, -it is made the same as ordinary sausage.</p> - - -<h3 id="Sec_72">§ 72. <span class="normcap"><i>Tung Koon</i></span> Sausage <span class="normcap">(<i>Tung Koon Laap Ch’eung</i> <span lang="zh" xml:lang="zh">東莞腊腸</span>)</span></h3> - -<p>This is the same as ordinary bean sauce sausage, except that large -casings are used. It is not very popular because of its size.</p> - - -<h3 id="Sec_73">§ 73. Oyster Sauce Sausage <span class="normcap">(<i>Ho Yau Ch’eung</i> <span lang="zh" xml:lang="zh">蠔油腸</span>)</span></h3> - -<p>This is made in the same manner as ordinary sausage, except that -oyster sauce (<i>ho yau</i> <span lang="zh" xml:lang="zh">蠔油</span>) is used instead of bean sauce in making up -the pickle.</p> - - -<p class="pagenum" id="Page_38">{38}</p> - -<h3 id="Sec_74">§ 74. Catsup Sausage</h3> - -<p>Catsup sausage is the same as ordinary sausage, except that for every -catty of meat, three taels of catsup instead of bean sauce are used.</p> - - -<h3 id="Sec_75">§ 75. Roast or Baked Sausage <span class="normcap">(<i>Foh Ch’eung</i> <span lang="zh" xml:lang="zh">火腸</span>)</span></h3> - -<p>Prepare ordinary sausage, but use large casings. Dip in honey -solution, and bake or roast.</p> - - -<h3 id="Sec_76">§ 76. Cured Ham</h3> - -<p>An excellent cured ham is produced in Yunnan Province. This is due to -the fact that the hogs in that region are largely of the bacon type, -and the climate is very favorable for curing meat, being dry and -fairly cool during the meat curing season.</p> - -<p>In curing ham, the Chinese use much the same method as is used in -western countries in making dry cured ham, except that sugar is not -used in the pickle. The pickle is made up as follows: Salt (<i>shuk im</i> -<span lang="zh" xml:lang="zh">熟鹽</span>) 20 catties (<i>kan</i> <span lang="zh" xml:lang="zh">卄斤</span>), Saltpeter (<i>siu</i> <span lang="zh" xml:lang="zh">硝</span>) .05 tael (<span lang="zh" xml:lang="zh">半錢</span>), -mixture of spices (<i>ng heung fan</i> <span lang="zh" xml:lang="zh">五香粉</span>) 2 taels (<i>leung</i> <span lang="zh" xml:lang="zh">二両</span>).</p> - -<p>Rub each piece of meat for one-half hour. Puncture the meat with -needles so the pickle will work in well. Rub again in two days. For -the two days after the first rubbing with the pickle, keep under -pressure to squeeze out the water. After the second two days, rub -again with the pickle. Rub again after two more days. Then the meat is -packed in salt for fifteen days, when it is taken out and the salt -wiped off and the meat is allowed to dry and harden. Curing should -require forty days. The flavor improves with age.</p> - - -<h3 id="Sec_77">§ 77. Sun Dried Pork <span class="normcap">(<i>Shau Laap Yuk</i> <span lang="zh" xml:lang="zh">瘦𦡳肉</span>)</span></h3> - -<p>Sun drying is a common method of curing pork in the Canton -region. For this purpose, head, side, ham, and shoulder meat is -used. The meat is cut in strips, about eight to ten inches long, and -about one inch thick. It is immersed over night in a pickle which -is the same as the one used in making sausage, and the next day -rubbed with a mixture of honey and water (<i>mat t’ong shui</i> <span lang="zh" xml:lang="zh">蜜糖水</span>), -made up of one part honey and one part water, and hung up to dry<span class="pagenum" id="Page_39">{39}</span> -in the sun for two days. Again it is soaked in the pickle for a short -time, and dried in the sun for two days. This is done a third time. -Then it is put in a stone jar in a cool, dry place for two days, and -again hung up to dry for one week, when it is cured. When cured, -the fat meat is rather firm.</p> - -<p>Pork can be sun dried in the Canton region between the first of -November and the middle of January. Dry, north wind is best for -curing. If cured later than January, it must be consumed immediately -as it will not keep long.</p> - - -<h3 id="Sec_78">§ 78. Pickled Pig Feet <span class="normcap">(<i>Ch’aat T’ai</i> <span lang="zh" xml:lang="zh">札蹄</span>)</span></h3> - -<p>In making pickled pig feet, the bone is first removed from the leg, -leaving only the meat, skin and toes. Boil, and stuff with roast fat -and lean meat to take the place of the bone. Tie up with rice straw, -and immerse in the sausage spice for several hours.</p> - - -<h3 id="Sec_79">§ 79. Pickled Beef</h3> - -<p>Cut the beef into pieces weighing about four or five taels. Rub each -piece thoroughly with salt. Place the meat in a jar and cover with -salt. In one or two weeks, the meat is cured and ready to use. Soak in -water for one-half hour before using in order to remove part of the -salt.</p> - - -<h3 id="Sec_80">§ 80. Dried Rice Bird <span class="normcap">(<i>Laap Woh Fa Tseuk</i> <span lang="zh" xml:lang="zh">腊禾花雀</span>)</span></h3> - -<p>Remove the feathers, internal organs, and brain. Then treat same as in -making sun dried pork.</p> - - -<h3 id="Sec_81">§ 81. Pork Stuffed Liver <span class="normcap">(<i>Kam Ngan Yun</i> <span lang="zh" xml:lang="zh">金銀潤</span>)</span></h3> - -<p>Use the liver of hogs. Cut into strips about one inch wide. Use wine -and ginger for flavoring. Half dry it in the wind. It should not be -overdried, as it will then be hard to digest. Prepare fat meat by -cutting strips of it into such sizes that they can be inserted into -the liver. Soak the fat meat in a solution of salt, saltpeter, and -sugar, in proportions of 3-2-1. Finally, half dry the fat by hanging -in the sun for several hours. With a wooden stick, make pockets in the -strips of liver from one end to the other, and insert the strips of -fat meat into the pockets. The strips of stuffed liver should then be -hung up to dry for a half day.</p> - - -<p class="pagenum" id="Page_40">{40}</p> - -<h3 id="Sec_82">§ 82. Lo Mei <span class="normcap">(<i>Lo Mei</i> <span lang="zh" xml:lang="zh">鹵味</span>)</span></h3> - -<p>The tongue, bladder, intestine, and liver, are used in making <i>lo mei</i> -although any part of the carcass may be used. It is made by cooking -the meat for ten minutes and then plunging it while still hot into -cold water, cooking for ten minutes again, and then plunging into cold -water. The process should be repeated at least twelve times. The -expansion and contraction of the meat by such handling makes it very -tender, and firm. The process of preparing this meat is called -“crossing the river.”</p> - -<p>The boiled meat should be put into a strong solution of spices -prepared before hand, which is the same as the mixture of spices used -for making the pickle for sausages. After remaining in the solution of -spices over night, the meat is ready to be eaten.</p> - - -<h3 id="Sec_83">§ 83. Roast Meat <span class="normcap">(<i>Shiu Yuk</i> <span lang="zh" xml:lang="zh">燒肉</span>)</span></h3> - -<p>Poultry, or pigs weighing up to one hundred catties, frequently are -roasted. Two methods are used. Poultry and small pigs may be roasted -in pans in an ordinary oven. The other method, which is the one -commonly used, is to roast in a special oven. The latter method -requires more skill than roasting in the ordinary oven. The oven is in -the form of a cylinder stood on end, thirty to forty inches in -diameter, and five or six feet high. The poultry or pig is hung on -iron bars across the top of the stove, and the stove or oven is then -covered with an iron lid. Fire is built at the bottom of the cylinder -through an opening at one side. Dry hard wood or charcoal, which -give but little smoke, are generally used for fuel. The meat being -roasted needs constant attention and shifting so that it will roast -through uniformly. It is said that when the meat gives off a white -smoke, it is an indication that it is done. A solution made up of one -part honey and one part water is rubbed on the meat, both inside and -outside the carcass, before the roasting. This honey solution gives -the outside of the meat a desirable rich reddish brown color when -roasted.</p> - - -<h3 id="Sec_84">§ 84. Dried Duck <span class="normcap">(<i>Laap Aap</i> <span lang="zh" xml:lang="zh">腊鴨</span>)</span></h3> - -<p>For one dressed bird, use five taels of salt, which should be well -rubbed into the meat. Then pack in salt for one day. Take up, wash off -the salt, and put between two bamboo mats. Apply pressure for a few -days, and hang up to dry.</p> - -<p class="pagenum" id="Page_41">{41}</p> - -<p>The Canton climate is not very favorable for drying duck, as during -the meat curing season it frequently rains. If the meat does not dry -fairly rapidly, it is likely to spoil. In Naam On, Kwong Sai province, -where it is generally dry during the curing season, the ducks are -packed away after two days exposure to the sun. In Canton, it often -takes two weeks. Ducks’ heads, kidneys, feet and other parts of the -bird are also cured in the same way.</p> - - -<h3 id="Sec_85">§ 85. Puffed Pig Skin <span class="normcap">(<i>Chue P’ei</i> <span lang="zh" xml:lang="zh">豬皮</span>)</span></h3> - -<p>In making puffed pig skin, the pig skin is first cooked, and then -thoroughly scraped with a knife in order to remove the oil and fat. It -is then hung up in the sun to dry for about ten days. When it is ready -for the puffing or blistering process, which is accomplished by -roasting the dried skin in hot gravel in a shallow pan over a slow -fire This process whitens and puffs, or blisters, the skin.</p> - -<p>The puffed pig skin is cut into small cubes and used in soups. It has -a spongy appearance with very little taste.</p> - -<p>The skin on the hams, shoulders, and sides will puff the best, while -the skin on the back, legs, and belly will not puff well on roasting -in the hot gravel, but can be puffed by roasting in peanut oil.</p> - -<p>On account of dampness and cloudy weather which interfere with proper -drying, puffed pig skin is best made during the dry, sunny winter -months. The product is on sale, however, throughout the year, as it -keeps well if hung in a fairly dry, airy place. It is commonly seen -hanging in the front of meat shops in Canton.</p> - - -<div class="footnote_1"> -<a id="Footnote_1" href="#FNanchor_1" class="fnanchor">1</a> -For further details on smoking, see sections 55 to 61. -</div> - -<div class="footnote"> -<a id="Footnote_2" href="#FNanchor_2" class="fnanchor">2</a> -Note: 1 mace = 1⁄100 ounce; 16 ounces = 1 catty. -</div> - - - - -<p class="center mt4">AGRICULTURAL PUBLICATIONS<br /> -OF THE<br /> -CANTON CHRISTIAN COLLEGE</p> - -<p class="small">The following agricultural bulletins and publications may be obtained -at the price indicated from College Bookstore, Canton Christian -College, Cantor, China.</p> - -<p class="mt1 hang">Bulletin No. 5. <span class="smcap">Groff, G. W.</span>, Agricultural Reciprocity between America -and China. Illustrated. 40 pp. $0.20.</p> - -<p class="mt1 hang">Bulletin No. 12. Groff, G. W., The Papaya for South China. -Illustrated. 8 illustrations, 7 pp. $0.10.</p> - -<p class="pml2">Chinese edition under title <span lang="zh" xml:lang="zh">木瓜</span>. 8 pp. $0.10.</p> - -<p class="mt1 hang">Bulletin No. 18. Levine, C. O., and Cadbury, W. W., A Study of Milk -Produced in Kwangtung. 9 pp. $0.10.</p> - -<p class="mt1 hang">Bulletin No. 20. The 1917–18 Journal of the Lingnaam Agricultural -Society (in Chinese). Illustrated. 150 pp. $0.20.</p> - -<p class="mt1 hang">Bulletin No. 23. Levine, C. O., Notes on Farm Animals and Animal -Industries in China. Illustrated. 8 illustrations, 54 pp. $0.40.</p> - -<p class="mt1 hang">Bulletin No. 25. Graybill, H. B., Lawn Grasses for South China. 6 -illustrations, 6 pp. $0.20.</p> - -<p class="mt1 hang">Bulletin No. 27. Levine, C. O., Butchering and Curing Meats in China. -Illustrated. 7 illustrations, 41 pp. $0.20.</p> - -<p class="mt1 hang">Groff, G. W., The Lychee and Lungnan. Canton, 1920. 60 illustrations, -149 pp. Cloth bound. $2.20.</p> - - -<p class="center larger125 mt4">CANTON CHRISTIAN COLLEGE<br /> -<span class="smaller">CANTON, CHINA</span></p> - - -<p class="center">ADMINISTRATIVE AND AGRICULTURAL STAFF</p> - -<p class="mt1"><span class="smcap">Charles K. Edmunds, ph.d.</span> (Johns Hopkins University), President.</p> - -<p class="hang"><span class="smcap">Chung Wing Kwong, Chu Jen,</span> Vice-President.</p> - -<p class="hang"><span class="smcap">Owen E. Pomeroy, b.a.</span> (Harvard University), Bursar.</p> - -<p class="hang"><span class="smcap">Kenneth Duncan, m.a.</span> (University of Wisconsin), Dean of the College of Arts and Sciences.</p> - -<p class="hang"><span class="smcap">George Weidman Groff, m.s.</span> (Pennsylvania State College), Professor of Horticulture and Director of Agricultural Work.</p> - -<p class="hang"><span class="smcap">Charles Walter Howard, m.s.</span> (University of Minnesota), Professor of Biology.</p> - -<p class="hang"><span class="smcap">Clinton N. Laird, m.a.</span> (University of Pennsylvania), Professor of Chemistry.</p> - -<p class="hang"><span class="smcap">Carl Oscar Levine, m.s.</span> in Agr. (Iowa State College of Agriculture and Mechanic Arts), Associate Professor of Animal Husbandry.</p> - -<p class="hang"><span class="smcap">Taam Sik Hung, b.s.</span> in Agr. (Kansas State Agricultural College), Instructor in Animal Husbandry.</p> - -<p class="hang"><span class="smcap">Walter Leon Funkhouser, b.s.</span> in Agr. (Pennsylvania State College), Instructor.</p> - -<p class="hang"><span class="smcap">Floyd A. McClure, b.s.</span> in Agr. (Ohio State University), Instructor.</p> - -<p class="hang"><span class="smcap">Fu Po Kwong, m.s.</span> in Agr. (Michigan Agricultural College), Instructor.</p> - -<p class="hang"><span class="smcap">Edmund A. Gilbert,</span> Instructor.</p> - - -<p class="center larger110 mt2">CO-OPERATING COLLEGE MISSIONS</p> - -<p>Pennsylvania State College Mission<br /> -Kansas State Agricultural College</p> - - -<p class="center mt2 mb2">TRUSTEES OF CANTON CHRISTIAN COLLEGE<br /> -156 Fifth Avenue<br /> -New York, U. S. A.<br /> -<span class="smcap">W. Henry Grant,</span> Secretary</p> - - - -<div class="chapter transnote"> -<h2 class="nobreak mt1" id="Transcribers_Notes">Transcriber’s Notes.</h2> - - -<p>Minor errors in punctuation have been corrected.</p> - -<p>Numbers within braces indicate original printed page number.</p> - -<p><a href="#TOC">Table of Contents</a>: “Preface” added to Table of Contents for completeness.</p> - -<p><a href="#TOC">Table of Contents</a>: “Blood Sausage” added to Table of Contents to match book text.</p> - -<p><a href="#Page_10">Page 10</a>: “in other to get a uniform scald” changed to “in order to get a uniform scald”.</p> - -<p><a href="#KADB">Page 15</a>: “Killing and Dressing Cattle” changed to “Killing and Dressing Beef” to match table of contents.</p> - -<p><a href="#Page_21">Page 21</a>: “with them be is usually” changed to “with them is usually”.</p> - -<p><a href="#RFCM">Page 24</a>: “Recipes for Curing” changed to “Recipes for Curing Meats” to match table of contents.</p> -</div> - -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK BUTCHERING AND CURING MEATS IN CHINA ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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