Exactly as printed, 1914
Or place a quantity of pulverized charcoal in a cheese-cloth bag, and place these in the kettle. All odors will be absorbed by the charcoal and the meat will be sweet and clean.
Or hang the meat on a nail in a box, or suspended inside of an inverted barrel. Place beneath half a teacupful of table salt in an earthenware bowl and add by degrees 2 ounces of sulphuric acid at the rate of ounce each 15 or 20 minutes, until all has been added. The resulting fumes will disinfect anything with which they come in contact. But care must be taken not to breathe them. Afterwards rinse the meat well with a solution of 1 tablespoonful of baking soda or borax to a gallon of water, To Keep Frozen Meat. - In cold climates and in winter, meat may be preserved indefinitely by allowing it to freeze. But it must not be permitted to freeze and thaw frequently, and must not be thawed out too quickly when required for use. To preserve meat by freezing, first expose it to the weather until thoroughly frozen through and through. Wrap in waxed paper or cover with a cloth coated with shellac or other varnish and pack in an ordinary flour barrel between layers of hay, straw, or excelsior, pressing the whole as tightly and solidly as possible. Place the barrel in a bin or packing case, and surround it with a layer of 5 or 6 inches of dry sawdust.
To thaw frozen meat when required for use, place it in a moderately warm room at a distance from the fire, and allow it to thaw gradually.
Household Discoveries and Mrs. Curtis's Cook Book, 1914. Public domain; transcription unaltered.