3
put in enough salt. So I set 3 bourd, with a huge flat stone

I

'0 hold the meat under the brine, cover the bczfels with

_m
on top

-loths and tops, end my york is in pickle.

/

In a few weeks,
he will take it out of the brine and smoke it. Then it will be

put-in cheesecloth socks, with clean straw hcckcd around it

CU

Oedu

5.:
5-‘

ana hung in the meat houue, to he used as ,

We are new rid of all the large pieces, but oh! whet
a job lies before us, for they have killcd two 1igo, ueighmng
about 85? lbs. each. H

Lhile I have keen "yutting down" the biglpieces,

and Eellie giinding thu eméll, my three long fine loins of pork

have been roasting in the even. our men like feesh pork, but
even in the fall We do not take the chance on keeping the fresh
york. So,insteud of putting the loins in brine, I cook them,

then the lord is

yack them in creeks unf cover them with lard.

cold, it makes an air tight yrotection for the xnat, which is

reecy for use any time.

Kellie by thiw time has her lord ronflcring on the
fire. Her sausage meat, too, is already for me, but ldnch catches §
hp with us while we are in the midst of .ur verb. Ye scurry ohoutlggi
the kitchen intent upon having the vncJ.en time, for that high %
pricoé haughty help must‘hc fed well and on time. The old hired
kzxfixx man who gave 3 hand in the farm k tchen is 3 thing of the
deer post. New me have among those present, in the big mosh room
adjoining the kitchen, fence rilers, bronco busters, cow boys » x
and follows whose main job is to vbrenk" horses, brand anficlehorn
cattle, ride the range, and inxsiank in the slack season, just

prior to the fall round up, conaescend to‘hmnak duxxxhttxoflxylaugkx