I
REAL ESTATE
M.D. SNCDCRA
FOR r,F NT
2--Farm Houses
C s’
JEN-CEL- L / TE
COATS
PRINCESS STYLES
IN
SCARLE T _with NAVY LINING
NA V Y- with--SCARLET LINING
PUTTY_ v/ith TAN LINING
SIZES .
12-1*
\
1
A I RTIGHT HEATERS
6
YUKON ■ STOVES
Al SC
STCv E PI PE - - DA M PE PS
DRAFT REGULATORS
JANNEY 6EST
MAGIC PLASTER
COVERS UP
THOSE C RAC ICED PLACES.
I KEEPING QUALITIES Qf
FROZEN MEAT
Alfred Baker, District Sanitarian.
As a first step in preparation,meat
such as beef, pork, mutton or poultry
should be butchered and allowed Ip
drain thoroughly. If possible, one
to two days of aging, essentially for
drainage, 'should be permitted in a
3ool place free from flies or other
sontaminants. The meat is then ready
for cutting in pieces and wrapping,
preparatory for quick freezing. Meat
is not as difficult to preserve by
3old storage as is fish, but it shoul
oe given as much careful attention,
'/rap each piece tightly in moisture
vapor proof paper. quick freezing
should be at a temperature of -£0CF.
sr lower for a period of PA tc 9b
lours, depending on the size o. zhe
pieces. If boxes or cartons are used
so hold the packages, they should be
stacked in such a manner that the
bold air can circulate around them,
if meat should thaw and then be re
frozen, the keeping time will bo re
duced approximately one half.
•Pork should be .cooled at 32°F. until
the animal heat is gone. It is then
cut into pieces-ham,shoulder,etc.,
and frozen at -20°F. without wrapping.
At tome time later it can be smoked
or otherwise cured. To destroy the
parasites common to pork such as
trichina, the pork must be hold at
least 10 days at 5°F. or colder. The
" parasites die more quickly at these
low temperatures. Fork may be held
as long as nine months without not
iceable rancidity of the fat. Bear
meat should be treated in the same
manner us pork with the same precau
tions ageinst trichina.
hTLD GAME
[In the treatment of wild game meats
'the methods ar^_ essentially the sme
as for domestic me-ts, depending on
the similarities of the fats.fountain
goat, venison, moose, caribou, and
reindeer are all treated in the sane
manner as ffoef. briefly, cut the meat
jin the size of pieces that ' ill be
jused at one time; wrap and quick
[freeze as rapidly as possible.- the
faster the freezing takes place, the
smaller the ice crystals formed in
the meat. This makes for better
quality frozen meat. These marts
can be stored for up to one rear if
the temperature is kept at O^F.
Because both domestic and wild moun
tain sheep have a fat which has a
tendency to become rancid, these
meacs should not remain in cold stor
age for more than pix months.
jBucks and geese, both wild and domes
[ticated should be plucked, eviscer
ated, wrapped, frozen quickly ana
stored for not more chan five or six
months.
hens
one.
ray