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Les diagrammes suivants illustrent la mdthode. irrata to pelure, n d n 32X 1 2 3 1 2 3 4 S 6 /(5t>V- J 1670 ,1 REMARKS OH THE SUBJECT OV CURING AND PACKING F hm® p@RK lir COJfFORXtTT VriTB THS STBTBlt OF JjrSPSCTJOlf OF tOWBR CAVADA, io vf^qKa of^^y; WILLMM MOOM, - J-; INSPeCTOB O^ dBEp' AND POBK fOB THB CXTT AMD DZSTBXCX 07 MONTBEAXi. JOfOHTv'-^ MONTREAL: PRINTED BY CAMPBELL & BECKET, Muir's Buildings, Place D'Armes. 1838. I g a v.n/. nti'in 6!j:l INTRODUCTION. The remarks and explanations contained in this Cir- cular are more particularly addressed to the notice of Merchants and others of Upper Canada ; from whence the Lower Province may naturally look for and expect at no distant period, Ito reoeive an aa^le supply of those indispensable articles, both for the purposes of Commerce and Domestic consumption. tAQm 3;\fEiii'^ X. 'htl , M> 1.1 REMARKS. '.iU "f '•j;-- Thb interior situation of tJpper Canada tenders it necessary to deposit its produce, intended for foreign markets, at the head of ship navigation in Lower Can- ada ; where, preparatory for sale or exportation, a- designation of character becomes necessary, and is officially given, in accordance with the laws and cus- toms of the Province ; and in this manner the produce of the Upper, becomes identified as the production of Lower Canada ; and as such is known in foreign mar- kets. It is therefore very important to the interest of this Province, to maintain and support a good and uniform character to its export commochties. And as respects the articles under consideration, Beef and Pork, a uniformity or parity in character can be main- tained, onli/ by an uniform treatmimt at the commence- ment of operation. To facilitate this desirable object, the writer is induced to give such advice and instruc- tion, as, from the result of a long experience, he is enabled to do. I have presumed to address these remarks more par- ticularly to the consideration o^ those who may be interested in the Upper Province, being induced to do so in consequence of thie ruinous state in which too large a proportion of their provision has been found the present season. Of that received in the month of June, fully one-tenth was damaged ; and of that re- A 2 ceived during the months of July and August, more or less of almost every lot has proved defective ; and not less than one-fourth of all that has passed Inspection proved unmerchantable. In this place it may prove both satisfactory and iifleful, to point out the defects and omissions in the treatment that have led to these unfavourable results. While I am bound to approve the course of many gentlemen of the jLJpper |*rovii»ce, in the uniform and creditable mam^er pf treatment, and sound condi^on in which theii^ Po^rk.^has always been rec^ved ;' we t^e leave to complaii;!,^ th^t for the, last two or three years the Pork received fron^ some sections pf th^ Uppef country, and even froua the s^^t of Government, 'm «ut in a very irregular maqnei". We have, .r^ceiyed some lots of }Pork cut in pieces of tep, twepty, thir,ty, aii4 even forty pounds weight, with tfie ears, snout, tail, legs and feet attached » other p^celff in pieces and strips of one, two, and three pounds each. Pieces of leas than four pounds cannot be la\iii^ly branded ; and, wh^n too large, c^njwt be,re:;cut to^,^:e^;^^ jlj^p^^^l^ and weight., ...f.,,,,.,,;,, ,.: ,,,:_,„ .,,, . ,:^,.,^,' :,,., .. .r.!,^,, We have to complajin of tiie ^ize of barrels from some parts of the Upper ep^i^try, being either tpp large or tqp ^n^tall } apd in soipe iQ3tanqes axe ma^e taf unseasoned timber, in others defective in workmansifiip, and deficient in hoops. Some of these defects tei^^ to the loss of pickleji when the contents become ri|sty, and unperchantable ( but the mo^t ruinou£f consequen- ces have r^sultp4 . ffopi the deficiei^y, . or tpa pa^siino- nious ^plioatiopj of .aal^, >yhei» npi .salt remains tp feed and. ,?Mppprf jtbp |>ickle» it beoome^ acid, and. often putrid, repdenng the provisiom.unme chantabl^, spur, and frequently tamt^drip th^ latter .case, of littl^ pr i no use but for the soap-boiler. Some lots of Pork have been materially injured, and nearly ruined, by reason of a too abundant use of saltpetre, or some other ingredient producing a rust and an offensive smell. Many have erred in cutting the leg, or shank, from the shoulder, and also from the ham ; as when so sepa- rated, are too small and cannot be branded ; of course are separately packed and sold for cuttings. Thus it appears that great sacrifices have resulted, chiefly from the deficiency of the barrels, and withholding the necessary supply of salt to ensure preservation ; and, therefore, all who may hereafter incline to adventure in packing Beef and Pork, are forewarned of the necessity of providing good and sufilcient barrels, and an ample supply of good and pure salt There is no salt preferable for curing provision, to that of New York. A pro- portion of coarse salt may be used in packing, one peck to the barrel, when conveniently to be obtained. The lawful size of the barrel, for packing beef, is twenty-nine gallons; for pork, thirty gallons, wine measure ; and are required to be made of good and well-seasoned white oak, or white ash timber. Staves twenty-eight and a half inches in length, in thickness half an inch ; heading, eighteen inches in length, and three-fourths of an inch in thickness ; each barrel to be two-thirds of the length covered with good white oak, ash, or hickory hoops, leaving one-third of the centre uncovered, and bored in the centre of the bilge with a bit of one inch diameter, for the reception of pickle, and must never be bored and pickled at the head. By law and practice, four grades of pork are packed and branded for exportation in Lower Canada, namely : Mess, Prime Mess, Prime and Cargo, two hundred pounds to the barrel. MESS PORK Is made from side-pieces of good fat hogs, weighing two hundred and fifty pounds to the carcase and upwards, taken irom the shoulder to the hips, casting off the flank. PRIME MESS PORK Consists of one carcase to the barrel, (a carcase of pork weighing two hundred and twenty-seven or two hundred and twenty-eight pounds, the lard and trimmings off, makes a barrel) ; but we are accustomed to pack good fat hogs weighing from two hundred to two hundred and fifty pounds the carcase, as Prime Mess, observing when it be too heavy for a barrel to take from it, and add to the small ones, always retaining the coarse parts only of one hog to the barrel. PRIME PORK Is packed from good fat hogs, ran^ng from 160 to 200 lbs. the carcase, and consists of one and a half hog to the barrel ; but in no case of more than the coarse parts of three half hogs, and the weight made up of side pieces. Prime Pork b also packed from the remaining parts of carcases from which Mess has been selected ; but to consist of no more of the coarse parts than when packed from small hogs. CARCO PORK Is jinade of smaller hogs ; but must not consist of more than the coarse parts of two carcases, and not packed from carcases of less than one hundred pounds weight. And, in some instances where the hams and shoulders are not packed, and there being a surplus of side Pork, too thin for Mess, we are accustomed to pack it as Thin Mess, for which we have no brand, but is con- venient for home consujmption. From this e^cplanation of the size and quality suitable K J < to each grade, the operator may be at no great Iosh to make hif geleotion of oarcases for either. In Ireland, «nd on the contnent of £urope, Pork u cut for pack* ing, into pieces of four pounds weight. Beef into pieces of eight pounds weight. Both are cured before packing. The former packed fifty pieces to the barrel, the latter, twenty-five, of various qualities, to suit tho Army and Navy, and for the East and West India markets. In the State of New York, and some other of the United States, the carcase is split tlirough the centre of the back the whole length of the hog, the sides or halves are cut crow-ways into pieces of five or six inches in breadth, the shoulders and hams are packed with the side-pieces without further cutting ; but the manner of cutting and treatment, as practised in this Pro- vince, is somewhat different from either the European, or that of the States. That is, we cut into pieces to average from five to six pounds, and not less than four, or over eight, which is approved as more convenient and satisfactory to the consumer than the European manner, and tends to a safer preservation than that of the States. A spacious block and cleaver are necessary, in order to cut the meat smooth, square, and in a suit- able manner, as the char£xter of our inspection is in a great measure mtuntained by the uniformity in shape, size and weight of the pieces. I shall endeavour to give a particular description of the manner of cutting a carcase of Pork, in conformity to our standard. To commence the process, place the carcase upon the block, separate the head from the body, close back of the ears, the snout and under jaw close above the tusks, the ears from the head, the head through the centre of the brain, and the brain cast out, each half of the head checked or separated at the joint of the jaw, according 'J.-^ 8 to the weight of the head $ next separate the neck ironi the body, close to the point of the shoulder, which cut into two or three pieces, according to weight, proceed by separating the shoulders, cutting through the body, in breadth five or six inches ; turn up the shoulders, separating at the centre, maiding two or Ihree piece* of each shoulder, according to weight, cutting oft the legs close above the knee-joints. This done, separate the hams from the body at the hip-bone; the hams spread, separate each from the other, cutting close to the crotch-bone, leaving a Hiil-piece of five or six pounds weight, each ham cut into two or three pieces, according to weight, and the legs close above the gambrel joint. The next and last process is to turn the body open side up, cutting through at the centre of the back, when each side is cut through length-w&ys; cross- cutting each part into pie^'.es of from five to six pounds weight. The Poric being cut and prepared for packing, if packed from the block for exportation, the law requires that each barrel should be salted with seventy five pounds of good, piu-e salt, St. Ubes, Lisbon, Isle of May, or Turk'a Island, exclusive of piclde as strong as salt will make it. But when packed in the autumn or winter to be repacked at the opening of tiie ensuing spring, not less than one barrel of Onondaga salt, or the calt of t.he same weight and purity, is required for every live barrels of Pork for packing and pickle ; to which add three ounces of saltpetre for each barrel. The process of packing into barrels is very simple, after spreading a layer of salt over the bottom of thf barrel, place the pieces ^ !':^e by side edge-ways, as close as may be, and a layer of salt between each layer of Pork, until the barrel is filled, selecting the best pieces for # fh& iiopi olr 1^6%* headi ; iMid ai soon af9 Foi4c Js :pftqlbe4 ikud faeiftded, ^^mdl)* pickled with the picJde m &ti?opg as iolt can make iti ; *and»; ; when bulijged, 4iaU i^m^ia oniht biJ^te, or^df piied^}Vith tfaye buog^ upwarils, w;, , i ' Jt mayj not be dniptoper >her8 to > remark) that meitfa^ Beefor Pork shcMiid be- piekied utitU ^ anioi^l-heat has fully pa&jed idfij] a^t^F ^ould it be piidked jin s (cozen iBtato)j a^' jn eithec case damag^e tv^U ensue* Butchers should bje oaulioii^d always t(> sufier i cajrcasesi whether Be^ ,or Fonk^ to han^ wit|i ?the .ppjdUi.part spread uutU^^ the aoknaltiheSt becomes ^^ti^i^ $»eef or Fork in a frozen state should be gradi^y thawed before sahlng» in ,a ^teverrooqi) or warm cellar* 3eef fr^^n in the carcase is nearly ruwed f(^t saltings ai^l 8hQuldDieverbd>paaked,fn ufr r rft . I Uaving ecAicluded my remarl^ relating: to Pork, I shaJl proceed to explain the system of Packing, and treatment of Beef, so far as, difiering from that already given as applying to Beef and Pork. The proportion of Beef received ilErom the Upper oou^try during the present year^ is to thiit of Pork comparatively small, and has alike proved irregular in the manner of cutting, and in a defective state of preservation; These are material wrors, and can be rectified only by a regular and uniform pro<;e8s in donfonuity to our eiystem. And unle^ first obtainuig tiiis informaitioii, it is useless to ^^dventure in this business^ ir z,^ ,^ ymbmd .'^anmp •ni There arte four qualities or grades of Beef packed for exportation : Mess, Prime Mess, Prime afid Cargo ; to be; packed two hundred pounds itp the barrel. All Beef so packed should be t>f good [fat .cattle thi^^e years old and upwiMrdd, oxen, cows, and steerg; and should be cut into pieces, as nearly equal 9^9 m^-Y: he> of six pounds weight, and not less than four» or over «ght» assorted and picked of tlie diflerent qualities according to law- That » to iay, M«88 Beef sBaJl Gottsist of choice pieces, namely, bridceta, ribs, sirloins, rumps, and flanks, of the first quaUty of catOfc Prime Mess Beef should consist of good fat cattl^ of the second^ class, packed without shank or neck. Prime Beef should be padked ftom good fat «itde and may consist of half a carcase to the baiard, including the neck and shank. Caigy> Beef should consist of good fat cattle of aH description, ^ threO years old and up- wards, With not more thanlialf a«eck or Ouree shanks to the-barreL . 4«w ;i>*A*^ > ■ .,*,»? ;:vf^5r^.>T•T.:_ * There is hut one way and iBlaiiner to cut Beef, m^ to maintain a uniform shape, and an average weight of the pieces, in accordance with the standard. To write out a description of the pi-ocess to be clearly under * stood, is difficult ; although a man standing by, and seeing but one side of Beef cut, would have no difficulty thereafter to proceed in a regular manner. To proceed in cutting, place the fore-quarter on the 'block, inside down ; fost separate the joint of the neck at the first joint, which is cut oflF the neck near the point of the shoulder, which cut into two or three pieces, conform- ing to the weight 5 next, cutting Ae quarter through length-waysi commencing at the point of the shoulder bone ranging with I»4i?n oom,; pe^j and oats, packed at the usual season, 200 lbs. to thi^ btttrel, arid r^-piioked tod pickled 'with pickle strong as salt twill mdse it, wiUincrewe in weight 4^^ w s^ pdr cent. Pork naadfc from soft grain and rootei, will gain little, if anything, in weightunder the operation ctf balt»; Pojrk toade ftt distilleries wjjl alw^y?, decrease in weight by the? operation of, salt- Much of fhp defecriptiotti is soft and i«(iworthy of the ; brandy .uj^ess improved by hard fefed* Audit should be understood that ail Porifi^ however good the. quality, ml( decrease 8» M>e^^ during the sunimer heat, and w?ill gradually do so until the clode of the hot season, espo«ialiy whem toahsported and ojqwsed to the heatod at^nosphere^ Porkiwill always run; 8ho»t of the original veigM when fotind destitute csf picWe. This generally > ymmi imtll uUIpaIoki ^f ll ^^iU!Jd id^iiff '^o 'j-i.ii •^iNISi-rt'J'nnr «ffr gt>yqn'n ai ,tr '. ■!*>■ .;*?*• '>'"■-■ ^-