1.Definitionandintroduction: A rectangular glass table, that resonates, when metalliccardsareplaceduponitssurface.
Theword“glass”isherebyusedforlackof proper terminology. The material is transparent like glass, but the substance is very different, and cannot be described, usingourEarth’svocabularies.
The “metallic cards” represent thin and encoded boards. The word “metallic” is herebyused,forlackofproperterminology. Each card contains sequences of numbers and dots, perforated on one side of each card.
Misinformed researchers nicknamed the cards“GalacticTarot”.Itisincorrect.
The cards project and interpret sequences andpassagesfromanindividual’slifeinone particulardimension;onespace-timesphere atthetime.
Duplicate, and/or multiple projections of different lives in different dimensions are
alsopossible.
However, the projection of any of a person’s multiple lives existing in separate universeshasnobearingoranyeffectonthe currentexistenceinthethirddimension.
Alteration of past events in a different dimension does not categorically alter currenteventsinthethirddimension. However, the results and direct consequences of such alteration could and would change the course oflife, and events tooccurinthepresentandthenearfutureof an individual, if the person’s “Conduit” (BraincellConduit)isactivated.
On Earth, a person could be an illustrious writer, while in a second or a parallel dimension; the very same person is totally illiterate. People live different lives in differentdimensions.
On Earth, a person for instance is a distinguished judge, while in another dimension; the very same person is an outlaw.
Removing, altering and/or erasing a crime committedbyapersoninanotherdimension doesnotcategorically“clean”,and/ordelete the “Galactic Record” ofthatpersononthe
“Conscience-Cosmic-Net”. That person is still held liable for his/her action, and will bepunishedforhis/hercrime.
For instance, on Earth (Third dimension), youare40yearold,whileinthesametime, youcouldbe60year old,or notevenborn, inanotherdimension(Universe).
Insome dimensions, Alexander the Greatis still onhis waytoancientPersia,andJesus isnotyetcrucified.
Thesequencesconstitutethecode. The code is the key to a wide variety of informationanddataaboutindividuals. In other words, each card could be interpretedasamicrochip.
The microchip stores every single event (Past, present and future) in the life of a person,including,duplicationsofsimilar or differentoccurrencesonotherplanes.
“Other planes” mean a separate form of existenceinaparalleldimension.
“Resonate” means responding to the placementofthecarduponthesurfaceofthe glasstable.
—Curing Cellars are pretty generally carried at a temperature of 35° to 36° F., for sweet-pickled meats and 38° to 40° F. for dry salted meats. At times the temperature in the foregoing is lowered to 34° F., but not frequently.
—Formerly tierces were used almost entirely, but the trend has been toward the use of vats or casks, uniform so far as possible in capacity, since it tends to better standardization. The vats can be taken out for airing, washing and sunlight, which is a prime requisite.
Dimensions of a standard vat are about as follows: For 1,500 pounds capacity, 42 inches high, 42 inches in diameter at the head, 48 inches in diameter at the bilge or center of vat. Thickness of stave one inch. Heads 1¹⁄₂ inch yellow pine; five galvanized iron hoops, two inches wide, made from No. 12 iron. Heads to be set flush with the chime, so that the weight of the contents comes directly on the floor.
Vats of this kind seem to last indefinitely and are much cheaper to handle than tierces, saving a large expense in coopering, and making it possible to use the space in the curing houses to better advantage. Cold storage houses should be sufficiently high under the joists, so these vats can be double-decked, one setting on top of the other, leaving about twenty inches of space. When handled in this manner
the space in the cellar is used to much better advantage with vats than tierces.
Into a vat of the dimensions named, should be put 1,450 pounds of meat. It will take practically sixty-eight gallons of pickle to fill the vat on a basis of 21¹⁄₃ pounds of meat to be cured, to each gallon of pickle.
Hams and their Treatment.
In the handling of product there is no part of the animal that requires as close and skillful attention as does the ham during the curing process. It is a thick, compact body of meat and it takes considerable time to chill, it becomes tainted very soon if not properly chilled. If the heat is removed, and the curing agent does not reach the interior promptly, decomposition sets in. As before stated the first chilling of the carcass has everything to do with the curing of this meat. If hams are properly chilled in the cooler, the balance of the process is comparatively simple. If they are only partially chilled from lack of proper attention or because of improper coolers, no curing agency will bring the hams out in a satisfactory condition.
Chilling.
—In hog coolers properly operated, on light and medium weight hogs, where a ham temperature of 33° to 35° F. is obtained, hams can be packed directly into the vats or tierces. Heavy hams are sometimes placed in a holding room for twenty-four hours and kept at a temperature of 33° F. to thoroughly chill. Some curers prefer to shelve all hams and to pump them before shelving.
MeatTemperatures.
—Each day’s cutting of hams should be tested internally with a thermometer made especially for this purpose to find the internal temperature. Light hams averaging from twelve to fourteen pounds should run from 33° to 34° F., heavy hams from 35° to 37° F. Temperatures higher than those designated are not safe, from a curing standpoint, and should be reduced to these points before the hams can be safely cured. What is meant by “safely cured” is the minimum percentage of sour, which should run less than one ham in 1,000 pieces. If previous directions as to refrigeration, handling, etc., are followed closely this condition is possible.
Pumping.—The use of a pump in curing hams is a requisite to reasonably safe cure. A pump similar to that shown in Fig. 135 is used, the pickle being inserted around the joint by means of a hollow nickel needle. The needle is put in where the pickle is wanted, and with one stroke of the pump the pickle is forced into the inside of the ham. It is advisable to use a strong pickle, getting as much of the curative properties as possible into the ham with a minimum amount of water.
FIG. 135.—HAM PUMP.
The pump illustrated is designed so that a measured quantity must be thrown per stroke. It was formerly thought unwise to pump the selected or fancy hams, but if the work be carefully done, whatever damage might occur, is justified by the general results. In pumping hams care should be used not to pump them heavy enough to burst the tissues, and to get as much as possible of the ingredient pumped in around the stifle joint, as this is the joint where decomposition sets in.
PumpingPickle.
—Ham pumping pickle is usually quite a strong solution. A good recipe is one gallon of 100° brine, to which is added fifteen ounces of saltpetre (potassium nitrate) and fifteen ounces sugar; in the same proportion for larger quantities.
The sugar has the effect of toning down the brash salt effect in the meat, giving it a more palatable flavor, also to a certain extent it aids in curing. The saltpetre aids in curing the meat, and gives it a bright, attractive color. Meat which is cured without the use of saltpetre has a dead appearance, and is very unattractive.
PumpingQuantities.
—Fancy hams should be pumped with one stick of the needle pushed in from the shank end, delivering along the bone at the stifle joint, using two strokes of the pump.
Regular hams should be pumped as above with an additional stick in the stifle and one under the aitch bone, one in the butt of the ham, two strokes per stick. Heavy hams, eighteen to twenty pounds, use three strokes for each stick. Picnics or Californias should be pumped with one stroke. Stick in shank, in blood vessel over bladebone and under blade-bone.
HamCuringPickle.
—Ham curing pickle varies among different curing authorities. The use of freezers for storing fully cured meats is now so general that the curing pickle, even for fancy hams, can be made somewhat stronger with no serious saltiness resulting, provided the ham is removed at about the cured age. Fancy hams, owing to the selection and usually being of lighter weight are put in a medium pickle, with a pickle of 78-degree density. To one-thousand gallons of 78-degree brine add 250 pounds of sugar and 50 pounds of saltpetre, using 5 gallons of solution per 100 pounds net weight of
meat. The 78-degree pickle referred to being the density of salt solution measured by a Salometer test.
For standard hams use 78-degree pickle with 200 pounds of sugar and 65 pounds of saltpetre.
PickleMaking.
—For sake of uniformity it is best to have as large vessels as possible for making pickle solutions, so as to minimize the likelihood of error; storage vats should be provided, with coils, through which refrigerated brine should be circulated for the purpose of chilling the pickle to a uniform temperature, usually 35° F.
Wilder Hams.
—A ham cure method advocated by Mr. Wilder was as follows:
A very satisfactory method of handling hams, before beginning to pickle is (providing the hogs have been properly chilled in the cooler for from sixty to seventy-two hours), as soon as they are inspected and graded, to spread them on the floor, piling them up carefully, shank down, about 2¹⁄₂ to 3 feet high, salt each ham slightly with fine salt, and let them lie packed over night in the cooler at a temperature of from 36° to 38° F. The next day they are put into process of curing. When hogs are properly chilled in a dry cooler, they come out more or less dried, and the surface of the ham, as well as the rind, is not sufficiently porous and open to absorb the pickle promptly, the meat being cooler than the curing room. When, however, it comes in contact with the fine salt, this causes moisture to form on the meat, which opens up the pores, in which condition the ham readily absorbs the pickle.
FormulaforWilderHamPickle.
—Inasmuch as the hams have been salted on the floor, the pickle should carry correspondingly less salt in curing. Otherwise the meat will be too salty. A 75-degree plain pickle is as strong as should be used for hams thus handled.
To a tank holding 1,680 gallons, filled with 75-degree pickle, there should be added:
